Nutritional status and food intake at workplace as health indicators for industrial workers

This study aimed to verify the correlation among the nutritional composition of the food consumed in the work environment, the energy expenditure and the nutritional status of workers from different sectors (administration and production) in different industries. The anthropometric data, in addition to the energy expenditure and food intake at lunch were evaluated for 292 workers, all of them included in the Brazilian Worker Food Program (also called PAT). The food consumption was assessed from the direct observation of the meal, for five consecutive days. The obtained data were analyzed by Pearson correlation test and by a Principal Components Analysis. Prevalence of overweight was detected in the studied population, according to the Body Mass Index (BMI). A statistically significant difference was found in terms of the energy expenditure of physical activity and daily energy expenditure in relation to gender and the working sector. The obtained results indicate that there is significant positive correlation (p < 0.01) between the following variables: body weight and BMI (r = 0.84), weight and daily energy expenditure (DEE) (r = 0.52), BMI and DEE (r = 0.27), DEE and energy (r = 0.38), and energy and lipid intake (r = 0.50). These findings seems to indicate the importance of ensuring an adequate balance of nutrients at meals, due to the heterogeneity of workers, in particular in the case of those workers who perform tasks or functions requiring less energy expenditure.

Influence of local environmental olfactory cues on place learning in rats

The aim of the present study was to assess the influence of local environmental olfactory cues on place learning in rats. We developed a new experimental design allowing the comparison of the use of local olfactory and visual cues in spatial and discrimination learning. We compared the effect of both types of cues on the discrimination of a single food source in an open-field arena. The goal was either in a fixed or in a variable location, and could be indicated by local olfactory and/or visual cues. The local cues enhanced the discrimination of the goal dish, whether it was in a fixed or in a variable location. However, we did not observe any overshadowing of the spatial information by the local olfactory or visual cue. Rats relied primarily on distant visuospatial information to locate the goal, neglecting local information when it was in conflict with the spatial information.

Community Education Needs to be Supported by Strong Public Policy to Tackle Food Poverty

Community education needs to be supported by strong public policy if it is to be fully effective at tackling food poverty and obesity, a project evaluation by the Institute of Public Health in Ireland (IPH) has found. In its evaluation of Decent Food for All (DFfA) - a major project to improve community diet and health - IPH found that where people live and shop had a greater impact on their diet than their own individual awareness and attitudes. Access Tackling Food Poverty: lessons from the Decent Food for All intervention at www.publichealth.ie DFfA was funded by safefood (the Food Safety Promotion Board) and the Food Standards Agency Northern Ireland. The project lasted four years and included hundreds of community education activities designed to improve diet in poorer parts of Armagh and South Tyrone. safefood commissioned IPH to undertake the evaluation of DFfA. Dr. Kevin Balanda, IPH Associate Director, said 'The aim of the project was to reduce food poverty (this is defined as not being able to consume adequate healthy food) and improve health in the target communities. DFfA delivered over 370 core activities to 3,100 residents including local education talks on diet, cookery workshops, fresh fruit in schools, healthy food tastings and information stands. One in eight residents in the target areas participated in at least one of these activities.' The evaluation found that over 1 in 5 adults in the target areas reported they had cut their weekly food spending in the last six months to pay other household bills such as rent, electricity and gas. During the four years of the DFfA activities, this percentage had not changed significantly. There were mixed changes in the nature of food in local stores. While the overall availability and price of food increased, both ﾓhealthierﾔ food and ﾓunhealthierﾔ food were included in that increase. It was only in the larger ﾓmultiple/discount freezerﾔ type of shops that the overall price of food had decreased.

IPH responds to Consultation on Food Standards Agency Strategy 2010 to 2015

The Institute of Public Health in Ireland (IPH) promotes co-operation between Northern Ireland and the Republic of Ireland. It aims to improve health by working to combat health inequalities and influence public policies in favour of health. IPH promotes co-operation in research, training, information and policy in order to contribute to policies which tackle inequalities in health. IPH welcomes the Food Standards Agency Strategy for 2010 to 2015 and the opportunity to comment on the publication. We restrict our comments to the “Healthy Eating for All” aspect of FSA’s purpose with particular reference to local development in Northern Ireland.

Food availability dictates the timing of parturition in insectivorous mouse-eared bats

Which of these two confounding factors, weather or food availability - that largely correlate and interact - controls the timing of parturition in insectivorous bats? To answer this question. we took advantage of a predator-prey system that offers a unique opportunity to perform natural experiments. The phenology of reproduction of two sibling bat species that inhabit the same colonial roosts, but exploit different feeding niches. was investigated. Myotis myotis feeds mainly on carabid beetles, a food source available from the end of hibernation onwards, whereas bush crickets, the main prey of M. blythii, are not available early in the season due to their successive instars; cockchafers are actually the sole possible alternative prey for M. blythii at that time of the year, but they occur every third year only, independently of local weather conditions. By comparing the species responses to the presence/absence of cockchafers, we could test the hypothesis that food availability, rather than climate. influences the timing of bat parturition. Our data show that Nt. blythii gave birth, on average. 10 d later than M. myotis in years without cockchafers, whilst parturition (1) was synchronous during cockchafer years, and (2) did not show much among-year time variation in M. myotis. This suggests that food availability is the chief factor regulating the timing of parturition in mouse-eared bats.

Cook it! Fun, fast food for less: community nutrition education programme

This training manual was produced to support the Cook it! programme, which was specially developed for use in Northern Ireland. The Cook it! programme is delivered in the community by trained facilitators and can be used with a wide range of groups, including young/single parents, young people leaving residential care, offenders during rehabilitation programmes, older people in sheltered accomodation etc.The manual contains all the information needed to deliver Cook it! programmes in the community, including background information on healthy eating, information about dealing with special dietary requirements, sessions outlines, photocopiable resources and 75 recipes for snacks and meals.This updated version replaces the March 2007 edition.For information on training as a Cook it! facilitator, contact the health promotion service in your local Health and Social Care Trust.

Obesity and the environment: regulating the growth of fast food outlets

A ‘healthy people, healthy places’ briefing. This briefing summarises the importance of action on obesity and a specific focus on fast food takeaways, and outlines the regulatory and other approaches that can be taken at local level. Th briefing paper addresses the opportunities to limit the number of fast food takeaways (especially near schools) and ways in which fast food offers can be made healthier.

Directory of Food Safety Laboratory Services

All laboratories play a key role in protecting public health by analysing the microbiological and chemical content of food so that it is safe to eat. On the island of Ireland there are many laboratories & institutions involved in food safety monitoring, surveillance, analysis and research. Some operate directly or are under the aegis of government departments, local and health authorities. Others are privately owned or within third level institutes of higher education and campus companies, and other laboratory establishments are funded or run by various national agencies. These laboratories produce high quality scientific information that benefits public health through routine testing and research encompassing a broad range of foods.

Food Focus

he Food Focus Community Food Initiative promotes healthy eating through a variety of co-ordinated, strategic activities that offer people a way to engage in a positive approach to food. It is creating one community, one message about healthy eating and ensure the ability to achieve a healthy diet through building a variety of sustainable, engaging food activities. Food Focus is a set of community based structures dedicated to addressing the risk and instances of food poverty in the Knocknaheeny area and intends to act as a model for similar work across other RAPID/Health Area Zone areas on the North side of Cork. It offers participants the chance to grow their own food, sign up to the food charter, learn about budgeting and planning or volunteer. The Community Food Charter was developed by local people and other stakeholders supported by the Community Dietician and will reflect the kind of food experiences they want for themselves, their families, within projects and public outlets. They are currently developing a large community garden in Knocknaheeny. Contact Person Katherine Harford Phone +353 (0)21 4300135 Address HSE BuildingHarbourview RoadKnocknaheenyCork Email Katherine@nicheonline.ie Website http://www.nicheonline.ie/index.php?pageID=152

Fatima Food Project

Fatima Groups United Project aims to address food poverty, ill-health related to bad nutrition, lack of education and awareness around nutrition among local residents and to explore how the CFI can become sustainable. Their objectives are: Part of theCFI Programme 2013-2015 Initiative Type Nutrition Education and Training Programmes Location Dublin 8 Partner Agencies safefood

Food for Life

The Bogside & Brandywell Health Forum (Healthy Living Centre) delivers a range of healthy eating programmes including demonstration and practical cooking activities as well as education based activities and information. Food for life brings together a range of community and statutory workers who are tasked with the improvement of health within the local community. They provide a range of programmes and activities that provide knowledge and practical skills in the preparation of a healthy diet. The target audience will be children, teenagers, families & older people from the target Neighbourhood Renewal area of Triax in Derry city. To keep building on existing work and development of best practiceTo strengthen links with groups tasked with improving the health of the community within the target areaTo help reduce instances of obesity in childrenTo help reduce nutrition-linked illnesses such as diabetesTo delivery various programmes throughout the community; offering training and advice on healthy eating and living Part of theDemonstration Programme 2010-2012 Initiative Type Nutrition Education and Training Programmes Location Derry/Londonderry

Nutritional Standards for School Lunches and Other School Food

In September 2005 the Government received recommendations fromthe School Meals Review Panel (SMRP) on school lunches and on a number of wider issues concerning food in schools. In response to that report Turning the Tables the newly-established School Food Trust (SFT) was commissioned to advise Ministers on standards for food in school other than lunch.The DfES consulted widely on the recommendations of the SMRP andon a more limited basis on the advice of the SFT. Reports on the responses to each of those consultations are available at: www.dfes.gov.uk/consultations/conresults.cfm?consultationId=1319Having considered responses to those consultations and taken intoaccount the many representations the Department has received on theseissues from a range of stakeholders, the Secretary of State for Education and Skills has arrived at final decisions on the standards. These standards will apply to school lunches and other food provided in all local authority maintained schools in England.

Saving lives: Evidence from a conditional food supplementation program

Many governments in developing countries implement programs that aim to address nutrionalfailures in early childhood, yet evidence on the effectiveness of these interventions is scant. Thispaper evaluates the impact of a conditional food supplementation program on child mortality inEcuador. The Programa de Alimentaci?n y Nutrici?n Nacional (PANN) 2000 was implementedby regular staff at local public health posts and consisted of offering a free micronutrient-fortifiedfood, Mi Papilla, for children aged 6 to 24 months in exchange for routine health check-ups forthe children. Our regression discontinuity design exploits the fact that at its inception, the PANN2000 was running for about 8 months only in the poorest communities (parroquias) of certainprovinces. Our main result is that the presence of the program reduced child mortality in cohortswith 8 months of differential exposure from a level of about 2.5 percent by 1 to 1.5 percentagepoints.

Social structure emerges via the interaction between local ecology and individual behaviour.

1. The formation of groups is a fundamental aspect of social organization, but there are still many questions regarding how social structure emerges from individuals making non-random associations. 2. Although food distribution and individual phenotypic traits are known to separately influence social organization, this is the first study, to our knowledge, experimentally linking them to demonstrate the importance of their interaction in the emergence of social structure. 3. Using an experimental design in which food distribution was either clumped or dispersed, in combination with individuals that varied in exploratory behaviour, our results show that social structure can be induced in the otherwise non-social European shore crab (Carcinus maenas). 4. Regardless of food distribution, individuals with relatively high exploratory behaviour played an important role in connecting otherwise poorly connected individuals. In comparison, low exploratory individuals aggregated into cohesive, stable subgroups (moving together even when not foraging), but only in tanks where resources were clumped. No such non-foraging subgroups formed in environments where food was evenly dispersed. 5. Body size did not accurately explain an individual's role within the network for either type of food distribution. 6. Because of their synchronized movements and potential to gain social information, groups of low exploratory crabs were more effective than singletons at finding food. 7. Because social structure affects selection, and social structure is shown to be sensitive to the interaction between ecological and behavioural differences among individuals, local selective pressures are likely to reflect this interaction.

Potential of local bio-geoengineering to mitigate dangerous temperature increases in a global warming scenario

Crops and forests are already responding to rising atmospheric carbon dioxide and air temperatures. Increasing atmospheric CO2 concentrations are expected to enhance plant photosynthesis. Nevertheless, after long-term exposure, plants acclimate and show a reduction in photosynthetic activity (i.e. down-regulation). If in the future the Earth"s temperature is allowed to rise further, plant ecosystems and food security will both face significant threats. The scientific community has recognized that an increase in global temperatures should remain below 2°C in order to combat climate change. All this evidence suggests that, in parallel with reductions in CO2 emissions, a more direct approach to mitigate global warming should be considered. We propose here that global warming could be partially mitigated directly through local bio-geoengineering approaches. For example, this could be done through the management of solar radiation at surface level, i.e. by increasing global albedo. Such an effect has been documented in the south-eastern part of Spain, where a significant surface air temperature trend of -0.3°C per decade has been observed due to a dramatic expansion of greenhouse horticulture.