Association of personal characteristics and cooking skills with vegetable consumption frequency among university students.

Most university students are transitioning to adulthood, and tend to adopt unhealthy eating habits characterised by a low intake of fruits and vegetables. Few studies have specifically addressed the consumption of vegetables, which have a high content of minerals, fibre, and active compounds. The aim of this investigation was to assess vegetable consumption frequency among university students in a Brazilian capital and examine associations with individual characteristics and cooking skills. This crosssectional study used a online questionnaire to collect data. Cooking skills were evaluated in eight dimensions. Vegetable consumption was recorded in five frequency groups and then categorised into daily and non-daily consumption. Data were subjected to Pearson's chi-squared or analysis of variance followed by Bonferroni post hoc test. Associations between cooking skill dimensions and daily vegetable consumption were identified by crude and adjusted logistic regression analyses.Adjustment was performed for sex, age, paternal education, and overweight/obesity.Results are expressed as odds ratios (p < 0.05). Less than half of the respondents (N = 237; 45%) reported consuming vegetables daily. Higher level of paternal education, not being overweight or obese, and higher scores on seven cooking skill dimensions were positively associated with daily vegetable consumption. Given the scarcity of research on the topic, the findings of this study make a significant contribution to knowledge and may support public health strategies for promoting vegetable consumption among university students.

Scenario and perspectives of Brazilian food system in face of Covid-19 pandemic / Cenário e perspectivas do sistema alimentar brasileiro frente à pandemia de Covid-19

A food system can be defined as the entire range of processes and resources involved from the production of food through its consumption, including disposal of waste. The objective of this perspective paper is to discuss some of the impacts of Covid-19 on the hegemonic Brazilian food system. Based on a description of the pre-pandemic scenario, the article discusses the hegemonic food system in Brazil and its known effects on quality of life and environment, as well as the consequences that led to the current condition of fragility, with a great risk of crises, such as the one we now face. Briefly, the article also reflects on possible transformative changes resulting from the sanitary crises. Finally, possible ways of leading to a fairer, truly regenerative, local based and inclusive food system, are discussed. It is evident that just promoting healthy food systems is not enough, it is necessary to divest in degenerative systems, structured to increase earnings and the balance trade.  These demands reconfiguring and redirecting public policies and investments related to land use, expanding spaces and giving priority to financial, political and social resources to nourish food systems that result in more systemic benefits.

Compreende-se um Sistema Alimentar como o conjunto de processos e recursos necessários desde a produção até o consumo e o descarte do alimento. O objetivo desse artigo de perspectiva é discutir alguns impactos da pandemia de Covid-19 sobre o Sistema Alimentar hegemônico no Brasil. A partir de uma descrição do cenário pré-pandemia, são expostos alguns desdobramentos conhecidos sobre a qualidade de vida e do ambiente, bem como as consequências que potencialmente levaram a esta condição de fragilidade que é fértil para o desencadeamento de crises como a atual. Na sequência, o artigo traz uma reflexão sobre as repercussões possíveis em função da crise sanitária. Finalmente, trata das possibilidades de evoluir para um Sistema Alimentar mais justo, localizado, inclusivo e regenerativo. Destaca-se que não basta fomentar Sistemas Alimentares saudáveis, é necessário desinvestir em sistemas degenerativos, focados em beneficiar a arrecadação ou a balança comercial. Isso implica reconfigurar e redirecionar uma parte maior das políticas e recursos públicos relacionados com o uso da terra, liberando espaço e recursos financeiros, políticos e sociais para nutrir Sistemas Alimentares que resultem benefícios mais sistêmicos.

Trabajo en producción de comidas: consecuencias en la alimentación y estado nutricional de los trabajadores / Work in production of meals: consequences in the feeding and nutritional status of the workers

El objetivo del presente estudio es identificar la relación entre trabajar en la producción de comidas y la alimentación y estado nutricional de trabajadores que desarrollan su labor en ese sector. Se trata de una investigación cualitativa y descriptiva desarrollada como estudio de caso, utilizando el abordaje del Análisis Ergonómico del Trabajo. La recopilación de datos se realizó a través de entrevistas con trabajadores y observación directa de actividades desarrolladas en el puesto de trabajo. Además, se recogieron datos sobre el Índice de Masa Corporal, el riesgo de enfermedad metabólica asociada a la obesidad, el gasto energético y el consumo de comida durante el trabajo. Los resultados demuestran que la mayoría de los trabajadores presenta un gasto energético significativo en relación a las actividades que realizaban durante su turno de trabajo. Sin embargo, en la evaluación del estado nutricional se pudo evidenciar que solamente dos trabajadores presentaran eutrofia mientras los demás presentaran exceso de peso. El tipo de comida que era consumida por la mayoría de los trabajadores se caracteriza por ser hiperlipídica e hipoglicídica. Además, las personas estudiadas tenían el hábito de picar entre horas, probablemente debido a que, por un lado, pasaba demasiado tiempo entre una comida y la siguiente y por el otro, estaban constantemente en contacto directo con los alimentos preparados. Por ello, se ha podido evidenciar que, en este caso, el lugar de trabajo y sus características representan una fuerte influencia en el estado nutricional y el tipo de alimentación de los trabajadores estudiados (AU)

The present study aimed to identify the relationship between the nature of work with food production and eating habits, as well as the nutritional status of operators. This qualitative and descriptive research was developed as a case study, with the use of Work Ergonomic Analysis. Data was collected through interviews with the operators, and direct and equipped observation of the activities carried out during their work. Body mass index was also assessed, along with the risk of metabolic disease associated with obesity, as well as energy expenditure and food intake during work shifts. The results show that most operators had high-energy expenditure due to the activities carried out during their work shifts. However, the nutritional status assessment showed that only two operators were eutrophic and the others were overweight. Food intake was characterized by hyperlipidic and hyperglycemic diets. The operators reported regular food intake during the intervals between meals, possibly because of the long time gap between them and the direct contact with the meals they serve. In conclusion, it was observed that the place of work and its characteristics highly influenced nutritional status and eating practices of the operators (AU)

Condiciones de trabajo en la producción de comidas como factores de riesgo para la enfermedad venosa de miembros inferiores / No disponible

El presente estudio tiene por objetivo identificar los factores que pueden desencadenar o, según el caso, empeorar el desarrollo de enfermedades venosas en los miembros inferiores en operarios de una cocina colectiva, denominada Unidad de Alimentación y Nutrición. Se ha realizado un estudio cualitativo descriptivo de las condiciones de trabajo de los operarios de la cocina del Hospital Universitario de Florianópolis, al sur de Brasil. Se ha utilizado la metodología del Análisis Ergonómico del Trabajo. Como técnicas para la recopilación de datos se han realizado entrevistas con cuestionario aplicado por el observador, evaluación del Índice de Masa Corporal, examen clínico específico, volumetría por desplazamiento de agua de miembros inferiores, observación directa de las actividades desarrolladas en el ambiente de trabajo, con registro de imágenes y utilización de material como podómetro, cronómetro y termo-higrómetro digital. Tras la realización del estudio se ha podido observar la presencia de distintos grados de enfermedad venosa en un 78,57% de los casos, con una variación media para volumetría del 5,13%. Se han encontrado factores de riesgo para enfermedad venosa en el ambiente investigado, tales como, la postura de bipedestación por largos periodos de tiempo, temperatura y humedad elevados, la carga inadecuada de peso y el sobrepeso de los operarios

The present study evaluates which factors may influence the appearance or severity of lower limb venous disease on workers of a Unit of Food Service. A qualitative research, in the form of a case study, was carried out at a hospital Unit of Food Service located in Florianópolis, Santa Catarina, Brazil. The followed methodology was the Ergonomic Analysis of Work. As for data collection, the following were used: interviews and Body Mass Index (BMI) assessment; specific clinical examination, water displacement volumetry of the lower extremities, in addition, on site direct and armed observations of daily tasks were carried out using photo cameras, pedometer, digital stopwatch and thermo-hygrometer. The presence of different degrees of venous disease in 78% of the cases was observed, with an average variation for volumetry of 5,13%. It was found as risk factors: standing activities at work during a long period of time, the elevated temperature and humidity, the inadequate weight carrying and the operators' overweight