Validez de la ingesta energética estimada por registro alimentario en deportistas recreacionales / Validity of energy intake determined by food record in recreational sportspeoples

Introducción: Las estimaciones no representativas de la ingesta habitual reducen la validez de una investigación.Objetivos: Determinar qué proporción de un grupo de adultos que practican actividad física en forma recreacional, realizan registros alimentarios de escasa validez para estimar la ingesta energética habitual. Determinar si la validez de la ingesta energética estimada se asocia con determinadas características de los encuestados (sociodemográficas y antropométricas entre otras). Material y Métodos: Estudio transversal analítico. Se incluyeron adultos de 19 a 70 años, de ambos sexos, que realizaron actividad física programada en 4 establecimientos deportivos en Capita Federal y el Conurbano bonaerense de julio a septiembre de 2009. Se realizaron dos entrevistas, mediciones antropométricas, un registro alimentario de 6 días y un registro de actividad física. Para identificar ingesta estimadas no representativas de la ingesta habitual se utilizó el método de Mc.Crory y col., con un punto de corte ±1DE. Resultados: De los 48 encuestados, el 31,3% (n=15) realizó un registroalimentario compatible con una subestimación de la ingesta energética habitual. El 22,9% (n=11) de los encuestados realizó un registro alimentario que posiblemente sobrestimó la ingesta de energía. La circunferencia de cintura aumentada y el sobrepeso se asociaron con el subregistro (p<0,01), mientras que en el grupo que posiblemente sobrestimó la ingesta había una mayor proporción de individuos con un nivel educativo mayor al secundario completo (p<0,05). Conclusiones: Tanto el sub como el sobre registro estuvieron presentes en este grupo y deben ser tenidos en cuenta al diseñar estudios que utilicen estas herramientas.

[Development of a milk beverage based on pumpkin flakes]. / Desenvolvimento de bebida láctea a base de flocos de abóbora.

Vitamin A deficiency is one of the majors public health problems in Brazilian Northeast, and among other causes may be concerned to precocious weaning. Aiming at reducing this problem, a dehydrated product based on powdered milk and pumpkin flakes was developed to act as a carotene source at weaning period. Pumpkin flakes were obtained by drum drying at a 6 atm steam pressure, 0.75 m2 contact surface and 1 rpm, and had their content of carotenoids, beta carotene, centesimal composition molds and yeast and faecal coliforms evaluated. The flakes were added to sugar and whole powdered milk according to FAO/WHO nutritional recommendation to 6-12 months old children and submitted to acceptability test by a 6 judges' panel. The results showed that the drying process had a 7% efficiency score and the flakes composition presented 4.84% moisture; 4.0% protein; 5.5% ash; 1.30% fat; 6.22% fiber; 78.14% carbohydrates; 115.08 micrograms/g total carotenois and 80.64 micrograms/g beta-carotene content. No coliforms were detected and molds and yeast content was 4.0 x 10(2) CFU/g. The powdered formulation properly diluted in water supports 45% of the RDA for children (calories, protein, carbohydrates and lipids) and 100% vitamin A and protein considering a 400 ml/day ingestion.

Quality control of food products purchased by the National School-Feeding Programme in Pernambuco, northeast Brazil, from 1985 to 1988.

The effectiveness of the Quality Control System (QCS) implemented by the Fundação de Assistência ao Escolar (FAE) for quality control of food products from different types and origins purchased by the National School-Feeding Programme (NSFP) in Pernambuco, Northeast Brazil, was evaluated. Physicochemical, microbiological, microscopical and organopetical analyses were performed in 4,860 food samples and the main causes of alterations were detected. Perishability was the characteristic used for distribution of food items into 3 main groups: A, B, and C. In accordance with 972 Quality Certificates between 1985 and 1988, 31.89 of the samples were rejected. The main reasons for rejection were innacuracies of net weight and drained weight and high moisture contents. Group B presented the smallest number of altered samples (27%); for Groups A and C these values were 33% and 44%, respectively. Our data lead to the conclusion that the QCS implemented by FAE is of paramount importance for an adequate quality control of foods provided to beneficiaries and for a good cost effectiveness of the school-feeding programme.

PIP: In Brazil, approximately 25 million children from state elementary schools are covered by the National School-Feeding Program (NSFP). Since 1985 a quality control system (QCS) has supervised the foods distributed by the NSFP. The control of 24 accredited laboratories, called Basis Units (BUs), includes collection, inspection, and analysis. The effectiveness of the QCS was investigated after 4 years of implementation in Pernambuco, Brazil. A total of 4860 samples of food (972 lots) was collected, inspected, and analyzed between 1985 and 1988. Foods were distributed into: Group A (the least perishable goods: sugar, beans, rice, oil, salt), Group B (moderately perishable goods: biscuits, chocolate, manioc flour, corn, meal, dried skim milk, macaroni, sugar-cane syrup, canned sardines, ground corn) and Group C (the most perishable goods: dried and salted fish and meat). Physicochemical, organoleptical, microscopical, and microbiological analyses were performed by the Laboratory of Food Sciences, Federal University of Pernambuco. Results were transcribed to the correspondent Quality Certificate and compared with standard values. Rejection occurred when only 1 critical alteration and/or 2 or more acceptable alterations were present in the food. Data from 972 Quality Certificates showed a slight decline in the rejection levels of food samples from 1985 to 1987, with a tendency towards stabilization in 1988. However, in 1988, rejection levels declined for Group B and increased for Groups A and C. About 31.89% of the total samples did not comply with the standards and were rejected. The highest and the lowest values for quality were found in samples of Group B and C, respectively; and intermediate values were detected in Group A. Group B presented the smallest number of altered samples (27%). The main reasons for rejection of foods in Group A were inaccuracies of the net weight, unsatisfactory grain classification, high moisture contents, and the presence of insects. The QCS is of paramount importance for beneficiaries' protection and for cost effectiveness of the school-feeding program.

Quality control of food products purchased by the National School-Feeding Programme in Pernambuco, northeast Brazil, from 1985 to 1988

The effectiveness of the Quality Control System (QCS) implemented by the Fundaçäo de Assistência ao Escolar (FAE) for quality control of food products from different types and origins purchased by the National School-Feeding Programme (NSFP) in Pernambuco, Northeast Brazil, was evaluated. Physicochemical, microbiological, microscopical and organopetical analyses were performed in 4,860 food samples and the main causes of alterations were detected. Perishability was the characteristic used for distribution of food items into 3 main groups: A, B, and C. In accordance with 972 Quality Certificates between 1985 and 1988, 31.89 of the samples were rejected. The main reasons for rejection were innacuracies of net weight and drained weight and high moisture contents. Group B presented the smallest number of altered samples (27%); for Groups A and C these values were 33% and 44%, respectively. Our data lead to the conclusion that the QCS implemented by FAE is of paramount importance for an adequate quality control of foods provided to beneficiaries and for a good cost effectiveness of the school-feeding programme

[Nutritional and taste properties of canned cowpeas (Vigna unguiculata (L.) Walp). I. Effect of the canning process]. / Propriedades nutricionais e sensoriais do feijao macáçar verde (Vigna unguiculata (L) Walp) enlatado. I. Efeito do processo de enlatamento.

The effects of canning in brine on cowpea quality (Vigna unguiculata (L.) Walp) were determined. Beans were steamed-blanched at 100 degrees C for 2 minutes, and then canned and autoclaved at 121 degrees C for 10 minutes. These samples were compared to home-cooked cowpea samples through physicochemical, sensory and biological analyses. Significant reductions (p < or = 0.01) in canned bean composition as to values for protein, carbohydrate and fiber were determined when compared to cooked samples. The available methionine content was identical for both processes, but canned beans produced higher values of available lysine than cooked ones. Values for Net Protein Ratio (NPR)--3.19 showed that canning did not affect protein quality of canned beans. These results were similar to the ones found in home-cooked cowpeas (2.96). According to physicochemical analyses, quantitative losses did not seem to affect protein quality, and acceptance of product was found to be satisfactory to tasters.

[Nutritional and taste properties of canned cowpeas (Vigna unguiculata (L.) Walp. II. Effect of storage]. / Propriedades nutricionais e sensoriais do feijão macáçar verde (Vigna unguiculata (L.) Walp) enlatado. II. Efeito do armazenamento.

In order to evaluate the effects of storage on nutritional and sensory properties of canned cowpea (Vigna unguiculata (L.) Walp), a batch of 180 cans was stocked at room temperature (22 degrees C to 32 degrees C) for a period of six months. At intervals of 0, 30, 90 and 180 days, 26 samples collected randomly were submitted to physicochemical, sensory and biological analyses. Significant statistical reductions (p < or = 0.01 to p < or = 0.05) were observed due to storage time, having this significance increased for proteins after 90 days and for lipids after 30 days, as well as a decrease on the amino acid values, thus indicating the occurrence of chemical reactions, although acceptance of the product was found to be satisfactory throughout the whole experiment. No evidence was discovered of the presence of gas producer microorganisms. According to physicochemical analyses, quantitative losses in protein, lipids, available methionine and lysine did not seem to affect protein quality, in spite of a significant reduction (p < or = 0.01) in weight gain and Coefficient of Food Efficiency of samples stored for 180 days when compared to those freshly canned on day 0, though values for Net Protein Ratio (NPR) showed no discernible decrease; these data lead to the conclusion that canned cowpeas stored can be consumed without, restrictions, in spite of the slight decrease in biological value caused by the time of storage.