Self-perception of primary health-care staff about physical activity on prescription: A qualitative semi-structured interview.

OBJECTIVE: This study aimed to analyze the self-perception at primary health-care (PHC) nurses and general practitioners (GPs) toward PAP implementation in PHC centers. MATERIAL AND METHODS: Two semi-structured group interviews were performed separately, with five GPs and nurses working in the PHC system in the region of Madrid (Spain). An expert psychologist guided each semi-structured session. The interviews were transcribed verbatim and consensually analyzed using a content analysis. RESULTS: Half of the PHC staff considered themselves physically active and were convinced that physically active staff behavior could facilitate PAP with patients. Both GPs and nurses showed a lack of knowledge of exercise prescription but were interested in PAP and motivational training courses, as well as leadership or to collaborate under a multidisciplinary or interdisciplinary PAP approach. Some of the most relevant self-perceived PAP barriers were a confident method to measure sedentary and physical activity levels. Besides lack of staff awareness, time of consultation, and improving local community relationships and PAP policies strategies. CONCLUSIONS: There are some common self-perceptions, barriers, and facilitators among PHC nurses and GPs for PAP implementation. Following a socio-ecologic approach, this organizational data provides further insight to design a future cost-effective policy strategy to improve patient health and health-care system sustainability.

[Study of nutrition and health claims on labelling of fermented milk products]. / Estudio de declaraciones nutricionales y saludables en el etiquetado de leches fermentadas.

BACKGROUND: The consumption of fermented milk products in Spain has been increased for the last 40 years. In addition to yogurt, new varieties of milk products fermented by bifidobacteria or other Lactobacillus species have been introduced. The nutritional importance of these products, together with the likely beneficial effects of the fermentative strains, has propitiated labelling with nutritinal and health claims. Present regulations do not specifically regulate these wordings and a proposal for a European Regulation for standardization of these claims is currently under elaboration. OBJECTIVES: To study the nutrition and health claims on labelling of fermented milk products taking into account current legislation, the proposal for a European Regulation and the related literature. To compare labelling on yogurt with that of other fermented milk products, in relation to these claims. RESULTS: Ninety-four percent of the studied labelling has nutritional information. Nutritional claims have ben found on 38%, of which 20% have mentioned fat content, 12% calcium content, although 26% have less than 15% of the RDA, 7% mention dietary fiber content. Health claims has been presented in 32% of the studied labelling. CONCLUSIONS: Health claims have been more frequently found in fermented milk products other than yogurt, most of them mentioning the prebiotic or probiotic properties. A lack of information to consumers has been observed concerning the necessary amounts to be consumed and the real benefit provided by the product. Nutrition claims in products with normal content of certaint nutrients have been found; this fact might create confusion as regards to really enriches foods.

[Microbiological study of foods prepared in high-risk collective dining rooms]. / Estudio microbiológico de los alimentos elaborados en comedores colectivos de alto riesgo.

BACKGROUND: Evaluation of the results of a microbiological analysis of food prepared in high-risk communal dining-rooms, in order to establish the degree of contamination, analyze the causes of this contamination, and improve the health standards of these establishments. METHODS: Descriptive, observational study with data obtained from a health inspection on 44 high-risk communal dining-rooms, which included the microbiological analysis of 90 foods, as well as the health inspection of the establishments. RESULTS: In schools mesophil micro-organisms were the most frequent contaminants; in kindergardens and homes for the elderly deficient hygiene standards were predominant in the handling of food. A greater proportion of mesophil micro-organisms were to be found during the cold months than in warmer months. Deficient hygiene indicators appeared generally in the case of food prepared in establishments in which deficiencies were observed. Psychrotrophes were not found in any of the food samples collected in kindergartens but were found in schools and homes for the elderly. CONCLUSIONS: This study indicates which problems predominate in each type of high-risk communal dining-room. Mesophils appeared in food prepared in large-scale kitchens, deficient hygiene standards were found to be associated to handling of food by non-professional staff and substandard establishments, and psychrotrophes were detected in establishments which kept left-overs. Recommendations were made as to how to eliminate the problems detected.