Análise das preparações de um serviço de alimentação hospitalar segundo o Escore para Avaliação Qualitativa de Preparação / Analysis of the preparations of a hospital food service according to the Score for Qualitative Assessment of Preparation

Introdução: A oferta de ambientes alimentares saudáveis e sustentáveis deve contar com a avaliação de cardápios que estejam adequados para além da dimensão nutricional, devendo contemplar, entre outros fatores, o grau de processamento dos alimentos conforme recomendações do Guia Alimentar para a População Brasileira. Objetivo: Analisar as preparações de um serviço de alimentação hospitalar segundo o Escore para Avaliação Qualitativa de Preparação. Métodos: O estudo foi do tipo quantitativo, observacional, transversal e analítico, desenvolvido em um serviço de nutrição hospitalar no município de Fortaleza - CE no período de janeiro a junho de 2023. A amostra foi composta por todas as preparações do cardápio de almoço e jantar dos colaboradores, pacientes e acompanhantes. Para análise, foi utilizado o Escore de Avaliação Qualitativa das Preparações, que avalia o grau de processamento industrial do ingrediente, além de outras recomendações. Resultados: Os resultados mostraram que 80% das 315 preparações foram classificadas como de "alta qualidade". As sobremesas e saladas apresentaram maior percentual de preparações classificadas como de "alta qualidade", 97% e 95,7% respectivamente (p <0,001). Uma preparação (1,2%) foi classificada como de "muito baixa qualidade". A qualidade das refeições dos pacientes foi superior à dos colaboradores e acompanhantes (p < 0,05) confirmando a hipótese do trabalho. Conclusões: A qualidade das preparações analisadas apresentou resultados satisfatórios e em concordância com as recomendações do Guia Alimentar para a População Brasileira.

Introduction: The provision of healthy and sustainable food environments should include the assessment of adequate menus beyond the nutritional dimension, and, among other factors, the food processing levels recommended by the Food Guide for the Brazilian Population. Objective: To analyze the preparations of a hospital food service under the Qualitative Preparation Assessment Score. Methods: This quantitative, observational, cross-sectional, and analytical study was conducted in a hospital nutrition service in Fortaleza, Ceará, Brazil, from January to June 2023. The sample consisted of all the lunch and dinner menu preparations for employees, patients, and companions. Besides other recommendations, we adopted the Qualitative Preparation Assessment Score for analysis to evaluate the ingredient industrial processing level. Results: The results showed that 80% of the 315 preparations were classified as "high quality". Desserts and salads had the highest percentage of preparations classified as "high quality", 97% and 95.7%, respectively (p<0.001). One preparation (1.2%) was classified as "very low quality". The quality of patients' meals was higher than that of employees and companions (p<0.05), confirming the study's hypothesis. Conclusions: The quality of the preparations analyzed was satisfactory and aligned with the recommendations of the Food Guide for the Brazilian Population.

Effectiveness of grease interceptors in food service establishments for controlling fat, oil and grease deposition in the sewer system.

The water industry worldwide experiences numerous sewer blockages each year, partially attributed to the accumulation of fat, oil and grease (FOG). Managing this issue involves various strategies, including the requirement for installation of grease interceptors (GIs) installation. However, the claimed efficacy of commercial GIs of eliminating 99 % of FOG has been questioned for many years because FOG deposit formation occurs despite food service establishments (FSEs) using GIs, therefore detailed understanding of FOG wastewater compositions and its removal by GIs is required. This study provides an insight into the key FOG components such as FOG particle size, metals and fatty acid (FA) profile in GI influent and effluent, and within the GI, at three different FSEs. Analysis of FAs identified substantial proportions of extra-long-chain FAs in the effluents, including arachidic (C20:0), behenic (C22:0), mead (C20:3), lignoceric (C24:0), and nervonic (C24:1) acids. In contrast, the household kitchen released palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids. It was further observed that scums effectively remove the larger FOG particles, leaving only 10 % below 75.4 µm. Notably, FSEs which employed automatic dishwashers produced up to 80.4 % of particles ≤45 µm, whereas FSEs and household kitchen which used handwash sinks generated only 36.9 % and 26.3 % of particles ≤45 µm, respectively. This study demonstrated that the commercial GIs do not remove FOG entirely but clearly demonstrated that they discharge high concentrations of FOG with extra-long FFAs which were attributed to the occurrence of microbial activity and hydrolysis of triglycerides within the GI, potentially contributing to FOG deposition.

Oil/Salt Use Assessment of Chinese-Style Canteens Based on Consumers' Perception of the Nutrition Environment.

Excess cooking oil and salt use in catering services contributes to obesity and cardiovascular disease, but the assessment of oil/salt use has been a challenge in nutrition environment measurement. We conducted a knowledge, attitude, and practice survey on 250 respondents in five university canteens at China Agricultural University, Beijing, China. Using on-site tools including a newly developed Likert scale and the previously tested Oil-Salt Visual Analogue Scale (OS-VAS), the respondents were asked to evaluate their personal taste, their impression of the oil/salt status of canteen dishes, and their attitude toward oil/salt reduction. Data analysis showed that gender and self-image of body shape had a significant impact on KAP scores and the impression of the oil/salt environment. The respondents' taste preferences correlated with their perception of oil and salt, but knowledge and attitude were not directly related to scores on oil and salt, while weight status was related to oil and salt scores. The Likert scale-based assessment could work but was not as effective as the OS-VAS in distinguishing the differences among the selected canteens. These results indicate that the quality of the nutrition environment in catering services needs to be comprehensively evaluated with an objective evaluation of raters and a subjective evaluation of consumers.

A review on the frying process: Methods, models and their mechanism and application in the food industry.

Frying is one of the most popular and traditional processes used in the food industry and food services to manufacture products that are high in quality and with unique sensory characteristics. The most common method of frying is deep-fat frying, used worldwide due to its distinct flavor profile and sensory aspects, which leads to physio-chemical changes at both macro and micro levels. One of the major concerns with deep-fried foods is their high oil content, and a variety of metabolic disorders can be caused by overconsumption of these foods, including heart disease, obesity, and high cholesterol. Due to their enticing organoleptic properties with their delicious flavor, pleasing mouthfeel, and unique taste, making them irresistible, it is also responsible for undesirable and unacceptable characteristics for consumers. Oil absorption can be reduced by developing novel frying methods that limit the amount of oil in products, producing products with fewer calories and oil while maintaining similar quality, flavor, and edibility. In addition, different pretreatments and post-frying treatments are applied to achieve a synergistic effect. The transfer of mass and heat occurs simultaneously during frying, which helps to understand the mechanism of oil absorption in fried food. Researchers have discovered that prolonged heating of oils results in polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which can alter metabolism and cause cancer. To reduce the oil content in fried food, innovative frying methods have been developed without compromising its quality which also has improved their effect on human health, product quality, and energy efficiency. The aim is to replace the conventional frying process with novel frying methods that offer fried food-like properties, higher nutritional value, and ease of use by replacing the conventional frying process. In the future, it might be possible to optimize frying technologies to substantially reduce fried foods' oil content. This review focuses on a detailed understanding of different frying techniques and attempts to focus on innovative frying techniques such as vacuum frying, microwave cooking, and hot-air frying that have shown a better potential to be used as an alternative to traditional frying.

Avaliação qualitativa das preparações servidas em um restaurante popular e os impactos do cenário pandêmico da covid-19 / Qualitative assessment of preparations served in a popular restaurant and the impacts of the COVID-19 pandemic scenario / Evaluación cualitativa de las preparaciones servidas en un restaurante popular y los impactos del escenario de pandemia COVID-19

Introdução:A chegadadapandemia da COVID-19 afetou diretamente o planejamento alimentar de instituições municipais, estaduais e de demais âmbitos, dentre eles as refeiçõesofertadas peloprograma restaurante popular, importante na garantia da segurança alimentarda população mais vulnerável.Objetivo:Avaliar de forma qualitativa as preparações do cardápio do almoço do Restaurante Popular do município de Santa Cruz-Rio Grande do Nortee os impactos do cenário pandêmico da COVID-19.Metodologia:Para tanto, avaliou-se os cardápios referentes aos meses de março, abril, maio, agosto e setembro de 2021, pelo método avaliação qualitativa das preparações do cardápio. Além disso, por meio da adaptação dométodosupracitado, designou-se as preparações de acordo com as recomendações do tipo de processamento segundo o Guia Alimentar para população Brasileira. Resultados:Identificou-se uma baixa oferta de frutas e folhosos, alta de carnes gordurosas e doce, regular de preparações ricas em enxofre e as cores iguais, todavia, quanto à fritura e ao conjunto de fritura + doce apresentou-se em apenas umdiada semana (n=109). Além disso, nos dois últimos meses de análisehouve aumento na oferta de folhosos, diminuição da monotonia, alimentos ricos em enxofre e doces, e ainda, as preparações com alimentos in natura ou minimamente processados + processados fizeram-se presentestodos os dias. Conclusões:Com a utilizaçãodométodo estudadofoipossível identificar ajustesno cardápiopara o período analisado, a fim de ofertar qualidade para os comensais.Ressalta-se que foi observadoque com a adaptação e redução dos casos da COVID-19, houve aumento na oferta de in natura e minimamente processados. Espera-se que melhorias e ajustes sejam realizadosnos cardápios, visto a necessidadede ser mais enfático em seu princípiode garantir a segurança alimentar (AU).

Introduction:The arrival of the COVID-19 pandemic affected directly the food planning of municipal, state and other institutions, including the meals offered by the popular restaurant program, which is important in guaranteeing the food security of the vulnerablepopulation. Objective: To qualitatively evaluate the preparations of the lunch menu at Restaurante Popular in the municipality of Santa Cruz-Rio Grande do Norteand the impacts of the COVID-19 pandemic scenario.Methodology:To this, the menus for the months of March, April, May, August and September 2021 were evaluated by the methodqualitative evaluation of menu preparations. Furthermore, through the adaptation of the methodaformentioned, preparations were designated according to the recommendations for type of processing following the Food Guide for the Brazilian population.Results:A low supply of fruits and leafy vegetables was identified, high supply of fatty and sweet meats, regular supply of preparations rich in sulfur and the same colors. However, regarding the frying and the frying + sweet combination, it was presented in just one daythe week(n=109).Moreover, in the last two months of analysis there was an increase in the supply of hardwoods, decrease in monotony,foods rich in sulfur and sweets, and even, preparations in natura or minimally processed + processed foods were presentsevery day. Conclusions:With the use of the method studied it waspossible to adjust the menufor the analyzed periodto offer qualityto diners. It should the increase in the supply of in natura and minimally processed foods stands out with the adaptation and progression of the reduction of COVID-19cases.It is expected that improvements and adjustments will be madethe menus,given the need to be more emphatic in its principleof ensuring food safety (AU).

ntroducción: La llegada de la pandemia del COVID-19 afectó directamente la planificación alimentaria de las instituciones municipales, estatales y otras, incluyendo las comidas que ofrece el programa de restaurantes populares, importante para garantizar la seguridad alimentaria de la población más vulnerable. Objetivo:Evaluar cualitativamente las preparaciones del menú del almuerzo en el Restaurante Popular del municipio de Santa Cruz-Rio Grande do Nortey los impactos del escenario de pandemia del COVID-19.Metodología:Para ello, se evaluaron los menús de los meses de marzo, abril, mayo, agosto y septiembre de 2021 por el método evaluación cualitativa de la elaboración de menús. Además, al adaptar el métodocitado, las preparaciones fueron designadas de acuerdo con las recomendaciones del tipo de procesamiento según la Guía de Alimentos para la población brasileña.Resultados: Se identificó una baja oferta de frutas y hortalizas de hoja, alta oferta de carnes grasas y dulces, regular oferta de preparaciones ricasen azufre y los mismos colores,aún,en cuanto a la fritura y la combinación fritura + dulce, se presentó en un solo díade lasemana(n=109). Además, en los últimos dos meses de análisishubo un aumento en la oferta de maderas duras, una disminución de la monotonía, alimentos ricos en azufre y dulces, y aun, las preparaciones con alimentos in natura o mínimamente procesados + procesados presentes todos los días. Conclusiones: Con el uso del método estudió fueposible identificar ajustes en el menúpara el período analizado, con el fin de ofrecer calidad a los comensales. Cabe señalar que se observó que con la adaptación y reducción delcasosCOVID-19, hubo un aumento en la oferta de productos in natura y mínimamente procesados. Se espera que se realicenmejoras y ajustesa los menús, dada las necesidades más enfáticasen su principiode garantizar la seguridad alimentaria (AU).

Educational Video Intervention Improves Perceptions of Breakfast in the Classroom Among College Students in Elementary Education.

OBJECTIVE: Evaluate Elementary Education college students' familiarity and perceptions of Breakfast in the Classroom (BIC) before and after an educational video intervention. METHODS: A 5-minute educational video was developed as an intervention in a pilot study. Quantitative data were collected from Elementary Education students using preintervention and postintervention surveys and analyzed using paired sample t tests (P < 0.001). RESULTS: A total of 68 participants completed preintervention and postintervention surveys. Postintervention survey scores indicated that participants' perceptions of BIC improved after watching the video. Paired sample t tests also showed an increase in preference for BIC, familiarity with the 5 school breakfast service models, and confidence to implement BIC in future classrooms. CONCLUSIONS AND IMPLICATIONS: An educational video intervention effectively improves Elementary Education students' perceptions of BIC. Elementary Education students who gain a positive perception of BIC may influence the program's success and ability to benefit students.

Efficacy of combined caprylic acid and thymol treatments for inactivation of Listeria monocytogenes on enoki mushrooms in household and food-service establishments.

Raw enoki mushroom is a high-risk vector for listeriosis, which led to foodborne outbreaks resulting in four deaths in the United States in 2020. This study aimed to investigate the washing method for the inactivation of L. monocytogenes in enoki mushrooms for household and food service establishments. Five methods of washing fresh agricultural products without using disinfectants were selected: (1) rinsing under running water (2 L/min, 10 min), (2-3) dipping in water (200 ml/20 g) at 22 or 40 °C for 10 min, and using (4) 10% NaCl or (5) 5% vinegar at 22 °C for 10 min. The antibacterial efficacy of each washing method along with the final rinse was tested with enoki mushrooms inoculated with a 3-strain cocktail of L. monocytogenes (ATCC 19111, 19115, 19117; ca. 6 log CFU/g). The 5% vinegar showed a significant difference in antibacterial effect compared to the other treatments except 10% NaCl (P < 0.05), with the maximum elimination of L. monocytogenes by 1.23 log CFU/g. Therefore, a disinfectant for enoki mushrooms that can complement the commonly used washing method was developed using antimicrobials (caprylic acid, CA: 0, 0.20, 0.40%; thymol, TM: 0, 0.075, 0.15%). By combined treatment of 0.40% CA and 0.15% TM at 22 °C for 10 min, L. monocytogenes was completely inactivated (>5.55 log reduction CFU/g) and did not recover after enrichment, although individual treatments of antimicrobials showed low bactericidal effects of <1.50 log reduction CFU/g. The bacterial membrane disintegration induced by the disinfectant was analyzed through flow cytometry. Additionally, the sensory scores (odor and appearance) and color parameters (L*, a*, and b*) of enoki mushrooms treated with the disinfectant were not significantly different from those of enoki mushrooms washed with water (P > 0.05). Our findings suggest a washing disinfectant consisting of low concentrations of CA and TM with synergistic antibacterial effects without quality deterioration that can ensure the safe consumption of raw enoki mushrooms in homes and food service establishments.

Ultra-processed foods in institutional food services: what are diners eating?

Introduction. Frequent use of ultra-processed foods (UPF) leads to poor health outcomes, and the population must avoid their consumption. Objective. To assess the occurrence of ultra-processed foods (UPFs) in culinary lunch menus from various institutional food services. Materials and methods. Over one month, the five institutional food services analyzed served 1,128 culinary preparations; and a total of 3,863 ingredients were classified according to the extent and purpose of processing using the NOVA classification system. Associations between the occurrence of UPFs and the type, size, and management of food service establishments were analyzed. Five institutional food services in three municipalities (Bauru, Limeira, and Campinas), Brazil. Results. We found 8.4 % up to 12.6 % UPF ingredients used in culinary preparations. The highest frequency of UPFs was associated with private cafeterias (p = 0.002). Most UPFs were part of the recipe or the main ingredient in protein dishes and desserts (p < 0.05) and in university and hospital food services, respectively. UPF use was associated with food service size and type of management (p ≤ 0.003) and was more prevalent in protein dishes (p = 0.003) and large-size institutional food services (28.8 %). Self-managed units (p = 0.03) also use high amounts of UPFs in protein dishes (20.3 %). Conclusions. The presence of UPF rounded 10%; the validity of this value needs further studies. There are no comparative data in the scientific literature regarding the use of these ingredients in institutional food service culinary preparations. Therefore, it is necessary to stimulate reflection to promote healthy food habits and adequate nutrition for diners(AU)

Introducción. El uso frecuente de alimentos ultraprocesados (UPF) conduce a complicaciones de salud, y la población debe evitar su consumo. Objetivo. Evaluar la presencia de alimentos ultraprocesados (UPFs) en los menús de almuerzos de diversos servicios de alimentación institucionales. Materiales y métodos. Durante un mes, los cinco servicios de alimentación institucionales analizados sirvieron 1.128 preparaciones culinarias; y se clasificaron un total de 3.863 ingredientes según el alcance y el propósito del procesamiento, utilizando el sistema de clasificación NOVA. Se analizaron las asociaciones entre la ocurrencia de UPFs y el tipo, tamaño y gestión de los establecimientos de servicio de alimentos. Cinco servicios institucionales de alimentación en tres municipios (Bauru, Limeira y Campinas), Brasil. Resultados. Se encontró entre un 8,4 % hasta un 12,6 % de ingredientes UPF utilizados en las preparaciones culinarias. La mayor frecuencia de UPF se asoció a cafeterías privadas (p = 0,002). La mayoría de los UPFs formaban parte de la receta o eran el ingrediente principal en platos proteicos y postres (p < 0,05) y en los servicios de alimentación universitarios y hospitalarios, respectivamente. El uso de UPFs se asoció con el tamaño del servicio de alimentación y el tipo de gestión (p≤ 0,003) y fue más frecuente en platos proteicos (p = 0,003) y servicios de alimentación institucional de gran tamaño (28,8 %). Las unidades autogestionadas (p = 0,03) también utilizan altas cantidades de UPF en platos proteicos (20,3 %). Conclusiones. La presencia de UPF ronda el 10 %; la validez de este valor necesita más estudios. No existen datos comparativos en la literatura científica sobre el uso de estos ingredientes en las preparaciones culinarias de los servicios de alimentación institucional. Por ello, es necesario estimular la reflexión para promover hábitos alimentarios saludables y una adecuada nutrición de los comensales(AU)

Impacts of Covid-19 School Closures on School Food Service Revenue: Analysis of Public Local Education Agencies in Maryland.

BACKGROUND: The public health policies and school closures in response to the Covid-19 pandemic have created disruptions in school meal programs. Research is needed to understand the changes in school food service revenue before and during the initial Covid-19-related school shutdowns. METHODS: A longitudinal cohort study examining federal and state reimbursements as well as sales revenues for all public local education agencies (LEAs) in Maryland from school years (SY) 2018-2019 and 2019-2020 was conducted. Monthly changes in federal and state reimbursements for Child Nutrition Programs, including the National School Lunch Program (NSLP), School Breakfast Program (SBP), Summer Food Service Program (SFSP), and Child and Adult Care Food Program (CACFP) were examined. RESULTS: In the SY 2018-2019, the total revenues from federal and state reimbursements for SBP, NSLP, SFSP, and at-risk CACFP were $272.9 million; in comparison, for the SY 2019-2020, the total revenues were $241.8 million (11.4% reduction from SY 2018-2019). On average, the school shutdown (during March to June 2020) was associated with a $450,385 (p-value < .01) reduction in federal and state reimbursements per LEA-month (41% reduction). CONCLUSIONS: The school shutdown during the Covid-19 pandemic was associated with a statistically significant reduction in school food service revenues across Maryland's public LEAs.

Comida de rua: perfil dos manipuladores de alimentos e necessidades de conhecimentos sobre a gestão do negócio e boas práticas de manipulação / Street food: food handlers profile and their needs knowledge about business management and good handling practices

Introdução: O consumo de comida de rua tem aumentado nos últimos anos, transformando este segmento em um importante comércio de alimentos, com geração de emprego e renda. Objetivo: Este trabalho teve como objetivo conhecer o perfil socioeconômico e analisar a percepção sobre a gestão do negócio e boas práticas de manipulação dos manipuladores de comida de rua no município de Niterói/RJ, participantes de um curso on-line sobre boas práticas de manipulação no comércio de comida de rua. Método: A metodologia foi aplicada e descritiva, de abordagem qualitativa e quantitativa. Foi utilizado questionário on-line, com 56 perguntas, aplicado a 67 participantes do curso. Resultados: 86,4 % eram mulheres; faixa etária predominante entre 27 e 62 anos; renda média de até 3 salários mínimos; 35,8% relataram possuir ensino superior incompleto. Apenas 29,9% possuem registro MEI; 72,7% atuam nesse comércio por escolha; 46,3% fazem controle de estoque e 62,5% fazem controle de caixa; 67,2% possuem cursos na área de alimentação; e 47,8% afirmaram ter experiências anteriores. Conclusão: À medida que se observa a consolidação desse segmento, com um potencial de risco sanitário associado, assim como a insuficiência de trabalhos científicos na área, faz-se necessário ampliar os estudos sobre a formação dos manipuladores.

Introduction: The Consumption of street food has increased in recent years, transforming this segment into an important food trade, with job and income. Objective: This work aimed to know the socioeconomic profile and analyze the perception about business management and good handling practices of street food handlers in the city of Niterói/RJ, participants of an online course on good handling practices in the food trade. Methods: The methodology was applied and descriptive, with a qualitative and quantitative approach. An online questionnaire was used, with 56 questions, applied to 67 course participants. Results: 86.4 % were women; predominant age group between 27 and 62 years; average income of up to 3 minimum wages; 35.8 % reported having incomplete higher education. Only 29.9 % have a MEI record; 72.7 % work in this trade by choice; 46.3 % carry out inventory control and 62.5% carry out cash control; 67.2 % have courses in the field of food; and 47.8 % claimed to have previous experiences.Conclusions:As the consolidation of this segment is observed, with a potential associated health risk, as well as the lack of scientific work in this area, it is necessary to expand studies on the training of handlers.

Estresse ocupacional em nutricionistas atuantes na área de alimentação coletiva / Occupational stress in nutritionists working in the área of colletctive food / Estrés laboral em nutricionistas que trabajan em el área de alimentación colectiva

Objetivo: identificar o nível de estresse ocupacional de nutricionistas atuantes na alimentação coletiva. Método: estudo transversal e quantitativo realizado com nutricionistas da área de alimentação coletiva, de ambos os sexos. Os dados foram obtidos por meio da aplicação de questionário online, auto preenchido pelo voluntário. Resultados: verificou-se nível moderado e alto de estresse nos nutricionistas estudados. Esses resultados são preocupantes, sendo necessário ações aliadas a programas de prevenção. Os principais estressores são: deficiência nos treinamentos e pouca perspectiva de crescimento na carreira. A variável estresse apresentou associação estatística com as variáveis filhos (p=0,0152) e renda mensal (p=0,0387). Conclusão: torna-se fundamental consolidar ações de intervenções visando prevenir e minimizar tal resultado, por meio de ações de orientação no processo de formação ao ingressar na organização bem como no desenvolvimento de habilidades de enfrentamento.

Objective: to identify the level of occupational stress of nutritionists working in collective feeding. Method: cross-sectional and quantitative study carried out with nutritionists in the área of collective feeding, of both sex. Data were obtained through the application of an online questionnaire, self-completed by the volunteer. Results: moderate and high levels of stress were found in the nutritionists studied. These results are worrying, requiring actions combined with prevention programs. The main stressors are: deficiency in training and little prospecto f career growth. The stress variable showed a statistical association with the child variables (p=0.0152) and monthly income (p=0.0387). Conclusion: it becomes essential to consolidate intervention actions aimed at preventing and minimizing this result, through guidance actions in the training process when joining the organization as well as in the development of coping skills.

Objetivo: identificar el nivel de estrés laboral de nutricionistas que trabajan en alimentación colectiva. Método: estudio transversal y cuantitativo realizado con nutricionistas del área de alimentación colectiva, de ambos sexos. Los datos se obtuvieron mediante la aplicación de un cuestionario em línea, autocompletado por el voluntario. Resultados: se encontraron niveles moderados y altos de estrés em los nutricionistas estudiados. Estos resultados son preocupantes, requiriendo acciones combinadas con programas de prevención. Los principales factores de estrés son: deficiencia em la formación y pocas perspectivas de crecimiento profesional. La variable estrés mostro asociación estadística com las variables hijo (p=0,0152) e ingresso mensual (p=0,0387). Conclusión: se hace imprescindible consolidar acciones de intervención encaminadas a prevenir y minimizar este resultado, a través de acciones de orientación en el proceso de formación al ingresso a la organización así como em el desarrollo de habilidades de afrontamiento.

Inter-relação entre direito e alimentação: percepções de consumidores sobre seus direitos / Interrelations between law and food: consumer perceptions of their rights

A concretização do direito à alimentação saudável implica a necessidade de pesquisas acerca de mecanismos que favoreçam a construção de uma cultura apta a reforçar a adoção de atitudes positivas em prol dessa conquista. A presente pesquisa analisou o conhecimento acerca de direitos fundamentais/consumeristas, identificando aspectos relacionados às práticas alimentares cotidianas do consumidor de alimentos em restaurantes de um mercado público. Tratou-se de pesquisa qualitativa, com notas de observação em diário de campo e roteiro de entrevista. Na análise das narrativas, foi produzido o mapa analítico que entrelaçou as falas dos participantes com as categorias mais relevantes: direitos e alimentação; disponibilidade de informações; exigência de informações pelo consumidor; desistência do consumo devido às condições do local. Observou-se que os entrevistados apresentaram desconhecimento sobre os direitos relacionados à alimentação. Tempo, preço, sabor, praticidade e higiene foram valores destacados nas narrativas, porém, não se mostrou compromisso em publicizar dados importantes sobre produtos e serviços oferecidos nos restaurantes. A compreensão dos resultados aponta a necessidade de uma educação em direito à segurança alimentar e nutricional na cadeia de produção e comercialização de alimentos, uma vez que a alimentação precisa ser pensada de modo multidimensional.

The realization of the right to healthy eating implies the need for research on mechanisms that favor the construction of a culture capable of reinforcing the adoption of positive attitudes in favor of this achievement. This research analyzed the knowledge about fundamental rights/consumers, identifying aspects related to the daily eating practices of the food consumer in restaurants in a public market. It is a qualitative research, with observation notes in a field diary and an interview script. In the analysis of the narratives, an analytical map was produced that intertwined the speeches of the participants (3 men and 2 women) with the most relevant categories: rights and food; availability of information; consumer demand for information; consumer demand for information; withdrawal from consumption due to local conditions. It was observed that with regard to knowledge of law related to food, the interviewees showed ignorance. Time, price, flavor, practicality and hygiene were values highlighted in the showed ignorance. Time, price, flavor, practicality and hygiene were values highlighted in the narratives, but there is no commitment to publicize important data about products and showed ignorance. Time, price, flavor, practicality and hygiene were values highlighted in the narratives, but there is no commitment to publicize important data about products and services offered in restaurants. Understanding the results shows the need for education in the right to food and nutrition security in the food production and marketing chain, since food needs to be thought of in a multidimensional way.

[Nutrition monitoring in secondary education institutions].

Nutrition provided to children at school is a factor that exerts most significant influence on their health. However, certain issues remain unresolved in the sphere and this initiated nutrition monitoring within the "Demography" Russian National Project. The purpose of this study was to analyze the results of nutrition monitoring in secondary education institutions located in Perm region in order to determine priority indicators for its further estimation. Material and methods. We assessed how meals were organized in secondary schools. Data on school meals were obtained by active questioning that involved using specifically designed questionnaires. These data were collected in 60 institutions in 2021 within the "Improvement of public health" Russian Federal Project, an integral part of the "Demography" Russian National Project and within our own research programs (61 institutions, 2008). A specially designed questionnaire included a description of the diet, the number of pupils covered by meals (both organized and independent), teaching methods on healthy eating, ownership of the school canteen, as well as a request for an approximate 10-day menu. The nutrient and energy value of the diets was calculated. Results. We established several trends after analyzing the results of nutrition monitoring in secondary education institutions in Perm region. First, a number of children who had meals at school tended to decrease with age since it went down by 12% in the 5th-9th grade (p=0.0001) and by 34% in the 10th-11th grade (p<0.001) against the 1st-4th grade (93%). Another trend was a rather low share of children who had two meals at school (not more than 20%). We established a correlation between a number of children provided with meals at school and specific organization of nutrition in a given school. Thus, if meals were provided by an outsourcer, this number went down by two times against schools with their own nutrition units. Organization of nutrition also determined costs of a meal (by 1.4 fold higher if provided by an outsourcer) but did not influence their qualitative (nutrient) structure. A number of children who had meals at school decreased against 2008 with significant differences detected in middle school (by 21%). Certain violations of nutrition regimes were established at various stages in the study. Thus, breaks became shorter than required; intervals between meals either grew or decreased improperly. All this can have certain influence on a number of children who have meals at school. In 2021, meals provided at school conformed to the existing hygienic standards as per nutritional value. Thus, breakfast provided 26-33% of the age-specific physiological needs; lunch, 38-49%. They also contained balanced quantities of basic macronutrients (the content of proteins, fats and carbohydrates in terms of calories: 14, 32 and 54%) but there was still imbalance in contents of minerals (calcium, phosphor, and magnesium: 1 : 1.7 : 0.6) due to calcium deficiency. Conclusion. It is advisable to continue nutrition monitoring with greater attention paid to such indicators as a number of children provided with hot meals, nutrition regime, qualitative and quantitative structure of diets. In addition, it is recommended to estimate a number of children in middle and senior school who have meals at school and are free to choose from several courses.

Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil-Salt Visual Analogue Scale (OS-VAS).

The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutrition Environment Scoring for Chinese Style University/Work-site Canteens (NESC-CC) and the Oil-Salt Visual Analogue Scale (OS-VAS) and applied them in nine university canteens. The NESC-CC, which includes comprehensive items from the healthiness of food availability, cooking methods to other factors that support healthy choices, is featured by adjusting the scoring categories and items to suit Chinese food culture and canteen operation model. The OS-VAS is a novel virtual analog scale (VAS) based on the fuzzy judgement of the diners. It requires the randomly recruited respondents to rate their personal preference for salty taste/greasy food preference, overall saltiness/greasiness of canteen dishes, and personal demands for salt/cooking oil reduction. The oil use score, the salt use score, and the total score are derived from the given formula. The field tests of the NESC-CC in nine university canteens at three time points showed that this tool was able to effectively distinguish the nutrition environment of the Chinese food-style canteens with good reliability and validity. The result of OS-VAS scoring achieved a good resolution of the overall salt and oil/fat use and confirmed our hypothesis on the fuzzy judgement of the diners These tools are suitable for the comprehensive evaluation of Chinese-style canteens and have the potential to be applied to more group-meal-providing establishments.

Evaluation of physical activity calorie equivalent (PACE) labels' impact on energy purchased in cafeterias: A stepped-wedge randomised controlled trial.

BACKGROUND: A recent meta-analysis suggested that using physical activity calorie equivalent (PACE) labels results in people selecting and consuming less energy. However, the meta-analysis included only 1 study in a naturalistic setting, conducted in 4 convenience stores. We therefore aimed to estimate the effect of PACE labels on energy purchased in worksite cafeterias in the context of a randomised study design. METHODS AND FINDINGS: A stepped-wedge randomised controlled trial (RCT) was conducted to investigate the effect of PACE labels (which include kcal content and minutes of walking required to expend the energy content of the labelled food) on energy purchased. The setting was 10 worksite cafeterias in England, which were randomised to the order in which they introduced PACE labels on selected food and drinks following a baseline period. There were approximately 19,000 workers employed at the sites, 72% male, with an average age of 40. The study ran for 12 weeks (06 April 2021 to 28 June 2021) with over 250,000 transactions recorded on electronic tills. The primary outcome was total energy (kcal) purchased from intervention items per day. The secondary outcomes were: energy purchased from non-intervention items per day, total energy purchased per day, and revenue. Regression models showed no evidence of an overall effect on energy purchased from intervention items, -1,934 kcals per site per day (95% CI -5,131 to 1,262), p = 0.236, during the intervention relative to baseline, equivalent to -5 kcals per transaction (95% CI -14 to 4). There was also no evidence for an effect on energy purchased from non-intervention items, -5 kcals per site per day (95% CI -513 to 504), p = 0.986, equivalent to 0 kcals per transaction (95% CI -1 to 1), and no clear evidence for total energy purchased -2,899 kcals per site (95% CI -5,810 to 11), p = 0.051, equivalent to -8 kcals per transaction (95% CI -16 to 0). Study limitations include using energy purchased and not energy consumed as the primary outcome and access only to transaction-level sales, rather than individual-level data. CONCLUSION: Overall, the evidence was consistent with PACE labels not changing energy purchased in worksite cafeterias. There was considerable variation in effects between cafeterias, suggesting important unmeasured moderators. TRIAL REGISTRATION: The study was prospectively registered on ISRCTN (date: 30.03.21; ISRCTN31315776).

Reducing postoperative fasting times by implementing a food service in the Post Anaesthesia Care Unit (PACU).

BACKGROUND & AIMS: Early oral postoperative nutrition is a proven beneficial element of postoperative care, resulting in improvement in quality of life and a shorter hospital stay. Guidelines state that postoperative oral nutrition can safely be started within the first hours after surgery. However, oral nutrition is mainly investigated starting from postoperative day one (POD1). This pragmatic study assessed whether a food service in the Post Anaesthesia Care Unit (PACU) may reduce postoperative fasting times on postoperative day zero (POD0) early after surgery on this high care unit. The primary outcome was postoperative fasting time in the PACU. Secondary outcomes were postoperative patient experiences and nutritional tolerance. METHODS: This pragmatic prospective before-after study, included adult patients with a planned overnight stay in the PACU, and without anticipated postoperative dietary restrictions. A food service was developed, allowing re-uptake of oral nutrition early after surgery, already at POD0. Postoperative fasting time in the PACU was defined as the duration of time between the moment of arrival at the PACU, until first postoperative intake or until 9 a.m. on POD1, when most patients were discharged to the surgical ward. Secondary outcomes such as postoperative patient experiences and nutritional tolerance were scored on POD0 at 8 p.m. and on POD1 at 8 a.m. RESULTS: A total of 235 patients were included, 119 in the pre-implementation (control) and 116 in the post-implementation (intervention) group. Mean postoperative fasting time was reduced by a mean of 6.0 h (95% CI 4.8-7.4, p-value ≤ .001), from 17.5 h in controls to 11.5 h in the intervention group. In the intervention group, 45% of patients had nutritional intake on POD0 (8 p.m.), increasing to 80% of patients on POD1 (8 a.m.), compared to no intake at both time-points in the control group. In the intervention group, average patient satisfaction increased over time. Flatus frequency was higher in the intervention group on POD1 (45% vs. 22%, p-value ≤ .001), while postoperative nausea and/or vomiting, and usage of anti-emetic medication were not different between groups. CONCLUSIONS: In a heterogeneous group of adult post-surgical patients with a planned overnight stay in the PACU, implementation of a food service resulted in a significant and clinically relevant reduction of postoperative fasting time, and increased patient satisfaction without compromising nutritional tolerance. Registered at www.isrctn.org with study ID ISRCTN17976930.

Avaliação do microambiente alimentar em estabelecimentos fornecedores de alimentos em um município do trairí do Rio Grande do Norte / Evaluation of the food microenvironment in establishments supplying foods in acity of Trairi ofRio Grande do Norte / Evaluación del microambiente alimentario en provedores de alimentos en unmunicipio de Trairi doRio Grande do Norte

Introdução:As pessoas passaram a consumir alimentos prontos e ultraprocessados cada vez mais e diminuíram o consumo de alimentos naturais. Consequentemente, têm aumentado o desenvolvimento de obesidade e outras doenças crônicas não transmissíveis. Esse processo de transição nutricional e epidemiológico tem sido influenciado pelo ambiente alimentar. Objetivo:avaliar o microambiente alimentar em mercados e restaurantes do município de Santa Cruz, Rio Grande do Norte. Metodologia:Trata-se deuma pesquisa transversal e descritiva, de abordagem quantitativa, realizada em 60 estabelecimentos comerciais fornecedores de alimentos naturais, industrializados e refeições prontas. Foram aplicados questionários, de acordo com a classificação do tipo deestabelecimento para verificação da disponibilidade, variedade, preço e qualidade de alimentos naturais e ultraprocessados. Resultados:A maior parte dos estabelecimentos participantes eram mercados locais ou de bairros, localizados no centro da cidade, evidenciando as desigualdades territoriais.Foi visto que a disponibilidade de frutas e hortaliças era inferior aos ultraprocessados. Os alimentos apresentaram qualidade satisfatória e os menores preços de frutas foram encontrados nos supermercados e mercadinhos, enquanto os das hortaliças na feira livre. Conclusões:ficou evidente a necessidade de políticas públicas de incentivo a descentralização do comércio de alimentos e o incentivo à venda de alimentos mais saudáveis e acessíveis física e financeiramente (AU).

Introduction:People have started to consume more and more ready-to-eat foods and have reduced their consumption of fruit and vegetables. Consequently, the prevalence of overweight and chronic non-communicable diseases have increased over the years. This dietary and epidemiological transition process has been influenced by the food environment in which they are inserted. Objective:to evaluate the food microenvironment in markets and restaurants in the city of Santa Cruz, Rio Grande do Norte.Methodology:This is a cross-sectional and descriptive research, with a quantitative approach, carried out in 60 commercial establishments supplying natural and processed foods and ready-to-eat meals. Questionnaires were applied, according to the classification of the type of establishment, to check the availability, variety, price and quality of natural and ultra-processed foods.Results:Most of the participating establishments were local or neighborhood markets,located in the downtown, highlighting territorial inequalities. It was noted that the availability of fruits and vegetables is lower than the ultra-processed foods. All foods showed satisfactory quality, and the lowest prices for fruits were found in supermarkets and grocery stores, while vegetables were found in the street market. Conclusions:the need for public policies to encourage the decentralization of the food trade and the incentive to sell healthier and more affordable foodsphysically and financially became evident (AU).

Introducción: Las personas pasaron a consumir alimentos listos y ultraprocessados cada vez más y disminuyeron el consumo de alimentos naturales. Consecuentemente, las prevalencias de sobrepeso y enfermedades crónicas no transmisibles han aumentado con los años. Este proceso de transición alimentaria y epidemiológica ha sido influenciado por el entorno alimentario en el que se encuentran. Objetivo: evaluar el microambiente alimentario en mercados y restaurantes del municipio de Santa Cruz, Rio Grande do Norte.Metodología: Se trata de una investigación transversal y descriptiva, de abordaje cuantitativo, realizada en 60 establecimientos comerciales proveedores de alimentos naturales, industrializados y comidas preparadas. Se aplicaron cuestionarios de acuerdo con la clasificación del tipo de establecimiento para verificar la disponibilidad, variedad, precio y calidad de los alimentos naturales y ultraprocesados. Resultados: La mayor parte de los establecimientos participantes eran mercados locales o de barrios, localizada en el centro de la ciudad, destacando las desigualdades territoriales. Se ha visto que la disponibilidad de frutas y hortalizas es inferior a los ultraprocesados. Los alimentos presentaron calidad satisfactoria y los menores precios de frutas fueron encontrados en los supermercados y mercadillos, mientras que las hortalizas en la feria libre.Conclusiones: quedó evidente la necesidad de políticas públicas de incentivo a la descentralización del comercio de alimentos y el incentivo a la venta de alimentos más saludablesy asequibles física y financieramente (AU).

Organic pollutant exposure and health effects of cooking emissions on kitchen staff in food services.

This study was conducted to determine the exposure and health risk to cooking fumes of a total of 88 volunteer kitchen staff aged between 18 and 65 years working in five different kitchens in Ankara. Gas- and particle-phase polycyclic aromatic hydrocarbons (PAHs), and volatile organic compound (VOCs) concentrations were evaluated in the indoor air of 5 kitchens. Serum malondialdehyde (MDA) and superoxide dismutase (SOD) levels were analyzed to determine the oxidative damage as a result of the exposure to cooking fumes among the cooks and waiters. Significant positive relationships were found between serum MDA levels of the hot kitchen workers and indoor chrysene (Chr), indeno(1,2,3-c,d)pyrene (Ind), and total VOC levels. Although the carcinogenic risks estimated for the exposed population were between the acceptable/tolerable levels, the hazard quotient (HQ) estimated for the exposure to indoor benzene exceeded the safe level. The results of the study revealed that exposure to organic pollutants in indoor air may be a risk factor for the development of oxidative stress, especially in hot kitchen workers. The importance of efficient ventilation in the kitchen has been pointed out to reduce health risks caused by cooking fumes.

A Study on Perception and Exposure to Occupational Risks at Public School Food Services in Bahia, Brazil.

Food service work is hazardous due to the intense rhythm of food production, and the working conditions can cause discomfort, fatigue, and occupational accidents and illnesses. For the perception of exposure to occupational hazards, workers must participate in continuing education programs. This study aimed to verify the perception and exposure to occupational risks at school food services (SFS) in Bahia, Brazil. This cross-sectional study was conducted in SFS from public schools in Bahia/Brazil. Researchers identified sociodemographic variables, occupational characteristics, and the Perception of Exposure to Occupational Risks by SFS food handlers. Also, anthropometric assessment (weight, height, and waist circumference), the presence of comorbidities, and the identification of exposure to occupational risks and measures of environmental comfort were evaluated. Most workers were female (98.6%; n = 140), mean age of 46.85 y/o, working as SFS food handlers between 1 and 5 years (50.7%; n = 72) but with no training on occupational risks (52.8%; n = 75). This lack of training is not associated with demographic or other occupational variables. The majority of the food handlers present a fair or good perception of exposure to occupational risk. These food handlers are also mostly overweight, and higher BMI was associated with hypertension and edema. The SFS were classified as of high occupational risk (mean of 31.24% of adequacy) environments. Ergonomic Risks had the lowest percentage of adequacy (7.69%, very high risk) regarding occupational risks, followed by chemical risks (31.5% of adequacy, high risk), accident risk (32.19%, high risk), and physical risk (36.89%, high risk). The excess of activities associated with precarious physical structure, insufficient number of equipment and utensils (in inadequate conservation) favors the exposure to occupational risk in SFS.

Food Education, Cookery Books and School Canteens in the Fight against Malnutrition: The Case of the Spanish Edalnu Programme (1961-1986).

The Spanish population completed its nutritional transition in the 1960s and 1970s, when it overcame the problems of malnutrition. Among the initiatives that made this possible, the Food and Nutrition Education Programme (Edalnu) (1961-1986) stands out. In addition to correcting the negative influence exerted by ignorance to nourish oneself correctly, it was intended to prevent the problems of overfeeding that most developed countries showed. The objective of this research addresses, in this context and from the parameters of applied history, the condition of the complementary pedagogical instrument that the Edalnu awarded to the school canteen in the fight against malnutrition, as well as the nutritional, dietetic, culinary and gastronomic criteria used for its operation. The results show that the school canteens sought to reinforce the food knowledge acquired in the classroom. Based on the dialogue between chefs and experts in nutrition and dietetics, balanced meals adapted to regional gastronomic diversity were prepared, which helped to promote, in line with current criteria, healthy and sustainable eating habits through traditional plant-based recipes, with a predominance of seasonal and local products, and with a complementary contribution of ingredients of animal origin.