Features of the Atlantic diet and its healthiness: Theory and evidence from social science

In order to understand diets, why and how they change and can be influenced, it is important to understand how food choices are made. The has been the subject of, considerable study within many of the social science disciplines and the humanities. The paper draws on the theoretical and empirical work of psychologists, sociologists, economists, market researchers, anthropologists, geographers and historians to understand better the forces behind food choice, derive some general empirical messages from the literature, to shed light on food choice in a European context and to address the question of whether there is, or has been, a recognisably Atlantic diet. The paper proceeds to analyse the characteristics of the food consumption patterns in the Atlantic diet countries, examines whether their food consumption patterns are homogenous (i.e. similar across the countries of this group), whether they are specific (i.e. different from the ones in other country groups) and finally evaluates the nutritional composition of the Atlantic diet against the WHO/FAO recommendations for a healthy and wholesome diet.

How to measure healthiness in buildings: Experiences in teaching with BIM tools

Introducing teaching about healthy solutions in buildings and BIM has been a challenge for the University of Alicante. Teaching attached to very tighten study plans conditioned the types of methods that could be used in the past. The worldwide situation of crisis that especially reached Spain and the bursting of the housing bubble generated a lack of employment that reached universities where careers related to construction, Architecture and Architectural Technologist, suffered a huge reduction in the number of students enrolled. In the case of the University of Alicante, students’ enrolment for Architectural Technology reached an 80% reduction. The necessity of a reaction against this situation made the teachers be innovative and use the new Bologna adapted study plans to develop new teaching experiences introducing new concepts: people wellbeing in buildings and BIM. Working with healthy solutions in buildings provided new approaches for building design and construction as an alternative to sustainability. For many years sustainability was the concept that applied to housing gave buildings an added value and the possibility of having viability in a very complex scenario. But after lots of experiences, the approved methodologies for obtaining sustainable housing were ambiguous and at the end, investors, designers, constructors and purchasers cannot find real and validated criteria for obtaining an effective sustainable house. It was the moment to work with new ideas and concepts and start facing buildings from the users’ point of view. At the same time the development of new tools, BIM, has opened a wide range of opportunities, innovative and suggestive, that allows simulation and evaluation of many building factors. This paper describes the research in teaching developed by the University of Alicante to adapt the current study plans, introducing work with healthy solutions in buildings and the use of BIM, with the aim of attracting students by improving their future employability. Pilot experiences have been carried out in different subjects based on the work with projects and case studies under an international frame with the cooperation of different European partner universities. The use of BIM tools, introduced in 2014, solved the problems that appeared in some subjects, mainly building construction, and helped with the evaluation of some healthy concepts that presented difficulties until this moment as knowledge acquired by the students was hard to be evaluated. The introduction of BIM tools: Vasari, FormIt, Revit and Light Control among others, allowed the study of precise healthy concepts and provided the students a real understand of how these different parameters can condition a healthy architectural space. The analysis of the results showed a clear acceptance by the students and gave teachers the possibility of opening new research lines. At the same time, working with BIM tools to obtain healthy solutions in building has been a good option to improve students’ employability as building market in Spain is increasing the number of specialists in BIM with a wider knowledge.

O patrimônio arquitetônico da saúde : discussões sobre a história da arquitetura hospitalar do século XIX

O Patrimônio Cultural da Saúde consiste nos bens materiais e imateriais que expressam o processo da saúde individual e coletiva nas suas dimensões científica, histórica e cultural. Com a inserção do Brasil, através da COC-Fiocruz e do Ministério da Saúde, na Rede Latino-americana de Patrimônio Cultural da Saúde, iniciou-se o incentivo ao estudo da história da medicina e da arquitetura hospitalar, buscando também a proteção e a salvaguarda da memória das edificações hospitalares históricas. O século XIX foi marcado pela construção de várias edificações voltadas para o controle e reclusão dos pobres, essas instituições eram: a Casa de Correção, a Santa Casa da Misericórdia, o Hospício de Pedro II, o Asilo da Mendicidade e as Instituições de acolhimento de Menores. Dessas edificações destacam-se a Santa Casa da Misericórdia, o Hospício de Pedro II e o Asilo da Mendicidade que formam o Patrimônio Arquitetônico da Saúde tombado em nível federal. O Hospital da Santa Casa da Misericórdia foi construído em 1840-1852 sob os modernos preceitos da medicina do século XIX. A edificação até hoje mantém o uso hospitalar e apresenta um estado de conservação bom em seu exterior. Porém as condições internas foram consideradas ruins devido à falta de salubridade e higiene nos ambientes. O Hospital da Santa Casa é um Hospital de Referência, realiza atendimentos ambulatoriais, cirúrgicos e de internação. O Hospício de Pedro II foi criado para atender exclusivamente os alienados do Império. O estilo neoclássico e a monumentalidade da edificação o fizeram ser reconhecido como Palácio dos Loucos. O hospício funcionou até 1944 e quatro anos depois a edificação foi cedida à Universidade do Brasil, que adaptou sua arquitetura ao uso educacional. A edificação apresenta estado de conservação regular, com exceção da área central composta pela Capela que está ruim, devido ao incêndio de 2011. O Palácio dos Loucos tornou-se Palácio Universitário, modificando sua identidade através das mudanças que foram feitas em sua arquitetura. O Asilo da Mendicidade foi criado em 1876 para fechar o pentágono asilar. A edificação panóptica buscava a efetiva observação e controle dos internos. A edificação funcionou como Asilo para mendigos até 1920, quando transformou-se em Hospital de São Francisco de Assis. Posteriormente o hospital seria transferido para a Universidade do Brasil, que funcionou como hospital escola até 1978. O Hospital foi desativado e ficou sem uso por dez anos, quando enfim voltou a funcionar como um estabelecimento destinado aos mais pobres. O conjunto da edificação é o que apresenta o pior estado de conservação, considerado de ruim a péssimo. Comprovou-se com essa pesquisa que o mais importante para a preservação das características arquitetônicas e artísticas do bem é a manutenção do uso, seja ele qual for. Os novos usos devem ser adequados também às características e à capacidade da arquitetura em questão. Através de reformas e planos adequados, os hospitais oitocentistas, que hoje se apresentam como Patrimônio Arquitetônico da Saúde, podem manter um uso similar para o qual foi construído, como uma edificação voltada à promoção da saúde da população.

Junk food packaging on healthy food: A matter of children’s perceptions

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

How CSR claims in advertising affect children’s preferences and purchase intentions

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

The effect of energy and traffic light labeling on parents purchasing decisions of cereals for their children

Objective: Nutritional labeling systems are considered a tool to fight obesity since they aim to contribute for more informed food choices as well as assist consumers to make healthier nutrition options and in this manner, contribute to a decrease in the obesity rate. This study intends to analyze the effect of different types of labeling systems on parents’ purchasing decisions for their children on a specific product: breakfast cereals. More precisely, how labels affect parents’ perception of healthiness regarding cereals and if the nutritional information has an effect on intended purchases for their children. Participants and methods: We conducted a study with 135 Portuguese parents of children aged 4 to12 years. Parents answered a questionnaire with one of three hypothetical cereals menus. Menus only differed in their nutritional labeling technique: no labels (control group), reference intake labels or traffic light labels. In addition, we conducted 20 face-to-face interviews to a different group of parents in order to perform a recall task. Findings: This paper provides no evidence to suggest that energy labeling or traffic light labeling systems alone were successful in helping parents making healthy purchases of cereals for their children. Therefore, there is the need to promote supplementary policies to encourage the consumption of healthier food and help fight obesity.

Can gendered advergames make children develop favorable attitudes and behaviors towards healthy food?

This paper aims to analyze the possibility of having an impact of gender segmentation in food advergames on children’s attitudes and behaviors towards healthy food. A specific healthy advergame with three versions – two segmented by gender and one neutral gendered – was developed for the study. A total of 286 Portuguese children from 7 to 9 years old participated in the study and were randomly assigned to either the experimental or the control groups. After playing the advergame, children answered a structured questionnaire to evaluate liking and purchase intention of healthy food, as well as, perceived fun and perceived healthiness. The results suggested that advergames segmented by gender did not influence children’s liking, purchase intention and perceived fun of healthy food, since children already had positive eating behaviors. Moreover, we confirmed that children presented a high perceived healthiness.

The effectiveness of market intervention policies to improve diet quality and to reduce the prevalence of obesity in Spain

Our project aims at analyzing the relevance of economic factors (mainly income and other socioeconomic characteristics of Spanish households and market prices) on the prevalence of obesity in Spain and to what extent market intervention prices are effective to reduce obesity and improve the quality of the diet, and under what circumstances. In relation to the existing literature worldwide, this project is the first attempt in Spain trying to get an overall picture on the effectiveness of public policies on both food consumption and the quality of diet, on one hand, and on the prevalence of obesity on the other. The project consists of four main parts. The first part represents a critical review of the literature on the economic approach of dealing with the obesity prevalence problems, diet quality and public intervention policies. Although another important body of obesity literature is dealing with physical exercise but in this paper we will limit our attention to those studies related to food consumption respecting the scope of our study and as there are many published literature review dealing with the literature related to the physical exercise and its effect on obesity prevalence. The second part consists of a Parametric and Non-Parametric Analysis of the Role of Economic Factors on Obesity Prevalence in Spain. The third part is trying to overcome the shortcomings of many diet quality indices that have been developed during last decades, such as the Healthy Eating Index, the Diet Quality Index, the Healthy Diet Indicator, and the Mediterranean Diet Score, through the development of a new obesity specific diet quality index. While the last part of our project concentrates on the assessment of the effectiveness of market intervention policies to improve the healthiness of the Spanish Diet Using the new Exact Affine Stone Index (EASI) Demand System.

Luomutuotteiden ostamiseen vaikuttavat tekijät: Case Lappeenrannan K-citymarket

Tutkimuksen tavoite oli selvittää sitä ristiriitaa, joka vallitsee kuluttajien ilmoittaman ja todellisen luomutuotteiden ostokäyttäytymisen välillä. Tätä ristiriitaa tutkittiin selvittämällä ostoprosessin eri osia ja niihin vaikuttavia tekijöitä, kuten sitoutumisastetta, arvoja ja asenteita. Tutkimusmenetelmänä käytettiin kyselytutkimusta, jonka aineisto kerättiin kontrolloidulla kyselyllä yhden viikon aikana Lappeenrannan K-citymarketissa.Tulokset osoittivat, että kuluttajat ostavat luomutuotteita, jos ne koetaan omaa itseä hyödyttäviksi, eli tärkeimmät ostamisen syyt olivat hyvä maku, lisäaineettomuus ja terveellisyys. Sen sijaan kollektiivinen etu, kuten ympäristöystävällisyys, ei ollut kovinkaan tärkeä luomunostoperuste. Näyttäisi myös siltä, että ne, jotka arvo- ja ajatusmaailmansa puolesta olisivat potentiaalisia luomutuotteiden kuluttajia, ostavat muita tuotteita tottumuksen perusteella.

Opetusmateriaali nuorten ravitsemuskasvatukseen

Opinnäytetyön tarkoituksena oli saada tietoa nuorten ravitsemuskasvatusmateriaalin kehittämiseen. Opinnäytetyö tehtiin Finfood Suomen Ruokatieto ry:n toimeksiannosta. Heidän toimintasuunnitelmansa yhtenä painoalueena on vaikuttaminen nuoriin, erityisesti perusopetuksen 9.luokkalaisiin. Tutkimustulosten perusteella tehtävä materiaali edistää nuorten ravitsemuskasvatusta ja sillä on sekä yksilöllistä että kansanterveydellistä merkitystä. Tutkimuksessa oppilaat vastasivat internetkyselyyn ja tekivät aiheeseen liittyviä kollaaseja. Tavoitteena oli saada tietoa, millainen terveelliseen ruokavalioon ja ruokaan liittyvä materiaali kiinnosti nuoria. Tutkimus toteutettiin survey -tutkimuksena ja tutkimusote oli kvantitatiivinen ja kvalitatiivinen. Teoriaosuudessa perehdyttiin nuorten ravitsemuskasvatukseen ja terveellisen ruokavalion merkitykseen nuoruusiässä. Nuorten ruokatottumuksia ja suhtautumista ruokaan on käsitelty Palojoen tutkimuksen, WHO:n koululaistutkimuksen ja Stakesin kouluterveyskyselyn pohjalta. Tutkimustuloksista selvisi, että eniten nuoria kiinnostivat energiantarve liikunnan yhteydessä, mitä terveellinen ruokavalio sisältää, montako ateriaa päivittäin tulisi syödä ja miksi kannattaa syödä terveellisesti. Myös terveellisen ruoan valmistaminen, aterian koostaminen ja liiallisen herkuttelun haitat kiinnostivat. Tytöt olivat hieman kiinnostuneempia terveelliseen ruokavalioon liittyvistä asioista kuin pojat. Koulujen kesken ei ollut huomattavia eroja. Mieluiten nuoret opiskelivat käytännönläheisesti ja internetin kautta. He saivat tietoa terveellisestä ruoasta parhaiten kotoa, koulusta, harrastuksista ja internetistä. Kollaaseista kävi ilmi terveellisen ruoan vaikutus tulevaisuuteen ja ikääntymiseen. Eri ruoka-aineet ja niiden sisältämät ravintoaineet sekä terveysvaikutteiset ruoka-aineet kiinnostivat nuoria eniten. Heidän mielestä terveellinen ruokavalio vaikutti terveyteen, jaksamiseen, painon ja stressin hallintaan, liikuntaan ja hyviin ihmissuhteisiin. Nuorille tarkoitetun materiaalin tulisi käsitellä monipuolisesti, kiinnostavasti ja perustellusti ruokavalion ja ruoan terveellisyyttä, aterian koostamista, energian tarvetta, ateriarytmiä ja epäterveellisen ruoan haittoja sekä yleisesti näiden vaikutusta jaksamiseen ja terveyteen. Materiaalin toteutuksen tulisi olla käytännönläheistä, nuoria aktivoivaa, heidän harrastuksiinsa ja omaan elämäänsä yhdistettyä sekä koulussa tai kursseilla toteutettavaa. Nuoret motivoituvat parhaiten, kun opiskelussa yhdistetään itsenäinen työskentely, esim. internetin kautta ja käytännön ruoanvalmistus. Käytännön ruoanvalmistuskurssien järjestämisen apuna toimisi yhteistyö järjestöjen tai koulujen kanssa. Seuraava vaihe on opetusmateriaalin toteutuksen suunnittelu saatujen tulosten pohjalta.

Acción educativa para la prevención y el tratamiento de la neglicencia parental en el barrio de Can Rull del municipio de Sabadell

Este trabajo se inscribe en el ámbito de la prevención de la negligencia parental. Basado en un proceso teórico-práctico, el programa de intervención está sujeto a la línea de los programas de formación de padres, por lo que sigue una dinámica psico-educativa y comunitaria. Para la realización del trabajo se ha partido de la idea que la familia es la base del desarrollo personal de los humanos y que el buen desarrollo de los menores dependerá en gran parte de las relaciones intrafamiliares. Se establece como objetivo principal ofrecer un servicio específico, estable y continuo, vinculado a los servicios de atención a la infancia y a la familia, que trabaje con el fin de conseguir un cambio conductual en aquellas familias en las que se presente una dinámica parental negligente. La metodología utilizada ha combinado diferentes técnicas de investigación. Para el trabajo de documentación se ha realizado una búsqueda bibliográfica alrededor del concepto de negligencia parental, se han analizado las acciones que se llevan a cabo a nivel institucional y se ha establecido el marco conceptual en el que se incluye tanto los aspectos legal de las diferentes áreas de la administración como aquellos conceptos que forman la estructura de una intervención en el ámbito de la infancia y la familia. También se ha tenido en cuenta la comunicación directa con algunos profesionales del ámbito social, sanitario y educativo como parte importante y determinante del proceso de ejecución del programa. El diseño del programa sigue la metodología del planeamiento estratégico e incluye un diagnóstico preliminar, un plan de acción detallado de las diferentes fases de implementación de la propuesta de intervención, la previsión de mecanismos de evaluación y un presupuesto detallado. En la primera parte del trabajo se refleja la gravedad y el impacto que tiene la negligencia parental en nuestra sociedad, observando la evolución histórica del concepto y la visualización de la problemática a la que va asociado. También se expone la necesidad de crear programas destinados a trabajar esta problemática y una revisión del marco legal que regula la atención a la infancia por parte de las administraciones públicas. En una segunda parte, se propone un programa específico destinado a trabajar la negligencia parental desde una perspectiva de reeducación y cambio conductual. Este proyecto de intervención se ubica en el barrio de Can Rull en Sabadell, del cual se detallan sus especificidades socioeconómicas y su realidad institucional.

Production, isolation and characterization of bioactive peptides with antihypertensive properties from rapeseed and potato protein

Consumers’ increasing awareness of healthiness and sustainability of food presents a great challenge to food industry to develop healthier, biologically active and sustainable food products. Bioactive peptides derived from food proteins are known to possess various biological activities. Among the activities, the most widely studied are antioxidant activities and angiotensin I converting enzyme (ACE) inhibitory activity related to blood pressure regulation and antihypertensive effects. Meanwhile, vast amounts of byproducts with high protein content are produced in food industry, for example potato and rapeseed industries. The utilization of these by-products could be enhanced by using them as a raw material for bioactive peptides. The objective of the present study was to investigate the production of bioactive peptides with ACE inhibitory and antioxidant properties from rapeseed and potato proteins. Enzymatic hydrolysis and fermentation were utilized for peptide production, ultrafiltration and solid-phase extraction were used to concentrate the active peptides, the peptides were fractionated with liquid chromatographic processes, and the peptides with the highest ACE inhibitory capacities were putified and analyzed with Maldi-Tof/Tof to identify the active peptide sequences. The bioavailability of the ACE inhibitory peptides was elucidated with an in vitro digestion model and the antihypertensive effects in vivo of rapeseed peptide concentrates were investigated with a preventive premise in 2K1C rats. The results showed that rapeseed and potato proteins are rich sources of ACE inhibitory and antioxidant peptides. Enzymatic hydrolysis released the peptides effectively whereas fermentation produced lower activities.The native enzymes of potato were also able to release ACE inhibitory peptides from potato proteins without the addition of exogenous enzymes. The rapeseed peptide concentrate was capable of preventing the development of hypertension in vivo in 2K1C rats, but the quality of rapeseed meal used as raw material was found to affect considerably the antihypertensive effects and the composition of the peptide fraction.

Characterisation and optimisation of the flavour of health-promoting, plantderived bitterants in functional beverages.

Flavour is a combination of taste, odour, and chemesthetic sensations. Close associations exist between these sensory modalities, and thus, the overall flavour of a food or beverage product can change when the intensity of one or more of these sensations is altered. Strategies to modify flavour are often utilized by the food industry, and are central to the engineering of new and reformulated products. For functional food and beverages, flavour modification is particularly important, as fortifying agents can elicit high levels of less than desirable sensations, such as bitterness and astringency. The application of various flavour modifying strategies can decrease the perceived intensity of these sensations, and in tum, improve the sensory profile of the product. This collection of studies describes the sensory characteristics of experimental functional beverages fortified with trans-resveratrol, (+)-catechin, and/or caffeine, and examines the impact of novel flavour modifying strategies on the perceived flavour of these beverages. In the first study, results demonstrate that the flavour profile of Cabemet Sauvignon wines fortified with 20 mglL and 200 mg/L of trans-resveratrol is not perceived as different compared to control wine (0 mglL). However, Riesling wine fortified with 200 mg/L is perceived as significantly higher in bitterness compared to 20 mglL and control. For some functional food formulations, alternative strategies for flavour modification are needed. Traditional methods, such as the addition of sucrose and sodium chloride, may decrease the perceived 'healthiness' of a product, and thus, may be sub-optimal. In a second study, high and low concentrations of five different bitter inhibiting compounds - 'bitter blockers' - (B-cyclodextrin, homoeridictyol sodium salt, carboxymethylcellulose - low viscosity, zinc sulfate, magnesium sulfate) were tested for their efficacy towards decreasing the bitterness of high and low concentrations of caffeine and (+)catechin - two health-relevant, plant-derived bitterants. B-cyclodextrin and homoeridictyol sodium salt were the most effective blockers at decreasing (+ )-catechin and caffeine, respectively. In addition to bitter blockers, additional flavour modifying strategies, either alone or in combination - may also be successful in functional food formulations. Both sucrose and rebaudioside A - a plant-derived sweetener - were effective at decreasing the bitterness of (+)catechin. When added to (+)-catechin along with B-cyc1odextrin, both sweeteners provided the most effective decrease in bitterness compared to binary, ternary, or quaternary mixtures of (+)catechin together with bitter blockers, sweeteners, andlor odourants. The perceived intensity of sensations elicited by sweeteners and odourants was not affected by the addition of bitter blockers, and thus, their impact within these complex matrices is minimal. In addition, withinmodal (taste-taste) compared to cross-modal (taste-odour) sensory interactions were more effective at decreasing the bitterness of (+ )-catechin. Overall, results from these studies demonstrate that certain novel, alternative flavour modifying approaches may be successful towards lowering the bitterness and astringency elicited by (+ )-catechin and caffeine in aqueous solutions.

Satisfaction et perception des services alimentaires de la Commission scolaire de Montréal telles que rapportées par les élèves du troisième cycle du primaire et du secondaire

Contexte. Plusieurs déterminants influencent les pratiques alimentaires des jeunes Québécois. Les aliments offerts dans les établissements scolaires ainsi que les politiques publiques figurent parmi ces facteurs d’influence. En 2011, la Commission scolaire de Montréal (CSDM) a adapté la Politique pour une saine alimentation. Toutefois, depuis sa parution, très peu de données concernant l’application de la politique des écoles de la CSDM ont été recueillies. Objectifs. Évaluer la satisfaction et la perception des élèves de troisième cycle du primaire et du secondaire à l’égard des services alimentaires de la CSDM. Méthode. Soixante-cinq écoles primaires et 27 écoles secondaires ont été ciblées par cette enquête. La collecte de données s’est déroulée sur une période de six semaines par le biais de deux questionnaires distincts disponibles sur le site internet Fluid Survey. La satisfaction et la perception des élèves ont été évaluées à l’aide de questions portant sur leur utilisation du service alimentaire, leurs préférences, ainsi que leurs attitudes et opinions. Analyse statistique. À partir des résultats obtenus, des statistiques descriptives ont été générées. De plus, des tests de Chi-deux ont été produits afin d’évaluer l’association de certaines variables. Résultats. Au total, 4 446 questionnaires ont été retenus aux fins d’analyses. Sommairement, le goût et la propreté des lieux sont deux aspects pour lesquels un grand nombre de jeunes du troisième cycle du primaire et du secondaire accordent de l’importance. Toutefois, la variété de l’offre alimentaire est l’aspect le plus apprécié par les deux groupes de jeunes. Les élèves du primaire sont plus nombreux que ceux du secondaire à accorder de l’importance à l’attrait santé des aliments. Par ailleurs, les plus jeunes élèves choisissent davantage leurs aliments pour contrôler leur poids. Les résultats montrent aussi que la majorité des jeunes du primaire et du secondaire accordent de l’importance à la qualité de leur alimentation, et ce, depuis quelque temps. Finalement, l’opinion des pairs et de la famille semble avoir très peu d’influence sur les choix alimentaires des jeunes, notamment chez les élèves du secondaire. Conclusion. Bien que plusieurs autres déterminants doivent encore être étudiés, ce projet de recherche confirme la pluralité des facteurs d’influence sur les pratiques alimentaires des enfants et des adolescents. Cela dit, en plus d’être un indicateur précieux pour l’évaluation de ses services alimentaires, les résultats obtenus suggèrent également une multitude de pistes d’action pour les intervenants de la CSDM.