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1.
PLoS One ; 16(10): e0257879, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34644334

RESUMO

BACKGROUND: The dual burden of poor diet quality and food insecurity makes free food-food acquired at no cost-a very important part of the nutrition safety net for low-income families. The goal of this study was to determine the national prevalence and nutritional quality of free food acquired separately in two settings: 1) by children at school; and 2) by employees at work; both stratified by participation in the Supplemental Nutrition Assistance Program (SNAP). METHODS: Using National Household Food Acquisition and Purchase Survey data (2012; n = 4,826 U.S. households containing 5,382 employed adults and 3,338 school-aged children), we used survey-weighted proportions to describe free food acquisition and linear regression to compare the 2010 Healthy Eating Index (HEI-2010) for free/non-free food acquisition events (i.e., meals) by SNAP status. Analyses were conducted in 2019-2020. RESULTS: SNAP households had more free acquisition events (29.6%) compared to non-SNAP households (<185% federal poverty level (FPL) = 22.3%; ≥185%FPL = 21.0%, p's<0.001). For SNAP-participant children, free acquisition events at school had a higher mean HEI-2010 compared to non-free acquisition events at school (50.3 vs. 43.8, p = 0.033) and free acquisition events by SNAP-non-participant children ≥185%FPL at school (50.3 vs. 38.0, p = 0.001). Free and non-free acquisition events at work had relatively low HEI-2010s, with no differences by SNAP status. CONCLUSIONS: Over one fifth of all food acquisition events were free, but free food acquisitions at school and work were relatively unhealthy. For children participating in SNAP, free food acquired at school had higher nutritional quality. Improving the dietary quality of free foods could improve the health of families, especially those participating in SNAP.


Assuntos
Dieta Saudável , Assistência Alimentar/estatística & dados numéricos , Abastecimento de Alimentos/normas , Inquéritos Nutricionais/estatística & dados numéricos , Valor Nutritivo , Adulto , Criança , Humanos , Pobreza/estatística & dados numéricos , Prevalência , Instituições Acadêmicas , Estados Unidos
4.
PLoS One ; 16(9): e0256913, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34492063

RESUMO

The desire for fresh, local food has increased interest in alternative food production approaches, such as private small-scale agriculture, wherein households grow their own food. Accordingly, it is worth investigating private agricultural production, especially in urban areas, given that an increasing share of the world's population is living in cities. This study analyzed the growth of produce at people's homes and in community gardens, focusing on behavioral and socio-demographic factors. Data were collected through an online survey in Detroit, Michigan; 420 citizens were interviewed. The results revealed that trust, attitude, and knowledge affect the growing of produce at home. Involvement and personality are also drivers of community gardening. Regarding socio-demographics, household size affects the growing of produce at home, while gender, age, and income affect community gardening. The findings have valuable implications for stakeholders who wish to foster private small-scale urban agriculture, for example, through city planning and nutrition education.


Assuntos
Agricultura/tendências , Abastecimento de Alimentos/normas , Jardinagem/tendências , Jardins/normas , Cidades/epidemiologia , Humanos , Michigan/epidemiologia
5.
PLoS One ; 16(6): e0251947, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34143777

RESUMO

Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plate food waste in the foodservice sector remains scarce. In this study, managers from a representative sample of 222 restaurants located in Municipal Beirut, Lebanon, were surveyed about food waste generation. Plate food waste was measured to establish baseline information. Multiple Tobit regression analyses were performed to explore the determinants for plate food waste generation. Plate waste generation was also compared between Lebanese and non-Lebanese cuisine restaurants. Results revealed that 1,620 tons of plate food waste are generated per year in Beirut, equivalent to 0.15% of Lebanon's total organic waste. Furthermore, Lebanese cuisine restaurants serving Mediterranean Mezze were found to generate 34 kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. The type of cuisine, kind of service, and menu planning were significantly associated with post-consumer food waste generation. This study revealed an increasing concern towards the amount of plate waste generated in Beirut, and thereby further research is needed to create baseline information at the national level.


Assuntos
Comportamento do Consumidor/estatística & dados numéricos , Abastecimento de Alimentos/normas , Alimentos , Eliminação de Resíduos/estatística & dados numéricos , Restaurantes/provisão & distribuição , Gerenciamento de Resíduos/métodos , Humanos , Líbano , Inquéritos e Questionários , Gerenciamento de Resíduos/estatística & dados numéricos
6.
PLoS One ; 16(6): e0252960, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34106997

RESUMO

This paper analyzes the option coordination problem of a fresh agricultural product supply chain under two supply chain structures, when the production cost and the loss rate are disrupted simultaneously. This paper provides the explicit option coordination conditions for the disrupted supply chain under two supply chain structures, and then explores the effects of the disruptions and supply chain structure on the option coordination conditions. The results suggest that it is unfavorable to apply the original coordinating contracts without disruptions to coordinate the disrupted supply chain. The coordination of the disrupted supply chain can be achieved with knowledge of the distribution of demand. In two coordinating contracts for the disrupted supply chain, the exercise price is still at the original level without disruptions while the option price deviates from the original level without disruptions. Moreover, the relationships of the coordination conditions in two supply chain structures depend on the value of the profit allocation coefficient. When the profit allocation coefficient exceeds (falls behind) a certain threshold, the option price is set at a higher (lower) value in the supplier-led supply chain structure than in the distributor-led supply chain structure, while the exercise price is set at a lower (higher) value in the supplier-led supply chain structure than in the distributor-led supply chain structure. Finally, the disrupted supply chain with any supply chain structure will perform better in the modified coordinating contracts than in the original coordinating contracts without disruptions.


Assuntos
Agricultura/organização & administração , Algoritmos , Comércio/economia , Contratos/economia , Custos e Análise de Custo , Abastecimento de Alimentos/economia , Comércio/métodos , Comportamento do Consumidor , Contratos/normas , Abastecimento de Alimentos/normas , Humanos
7.
Prev Chronic Dis ; 18: E50, 2021 05 20.
Artigo em Inglês | MEDLINE | ID: mdl-34014816

RESUMO

INTRODUCTION: Effective communication approaches are necessary to reach food-security program participants. Accessing food-security programs has been especially challenging during the COVID-19 pandemic. Social media can play an important role in reducing some communication barriers. We examined interest in receiving nutrition information via social media among adults participating in food-security programs in Washington, DC. METHODS: We developed and administered a 22-item survey to adults participating in food-security programs (N = 375). Participants were recruited at Martha's Table, in Washington, DC, from January through March 2020. We performed bivariate analyses and multinomial logistic regressions to examine predictors of interest in receiving nutrition information via social media. RESULTS: Sixty-nine percent of participants reported using social media, and 49% expressed interest in receiving nutrition information via social media. Higher levels of self-efficacy and belief in the value of digital technology were associated with greater likelihood of interest in receiving nutrition information via social media (χ2 6 = 139.0; Nagelkerke R2 = 0.35; P < .001). We found no differences by sex or digital technology access in interest in receiving nutrition information via social media. CONCLUSION: Social media is a widely used and a feasible method to reach food-security program participants. Understanding program participants' interest in receiving health information via social media may help food-security programs plan effective communication strategies to improve food security, especially when in-person participation is limited, such as during the COVID-19 pandemic.


Assuntos
COVID-19/epidemiologia , Abastecimento de Alimentos/normas , Estado Nutricional , Pandemias , Avaliação de Programas e Projetos de Saúde , Mídias Sociais , Estudos Transversais , District of Columbia/epidemiologia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Estudos Retrospectivos
8.
Nutrients ; 13(3)2021 Feb 26.
Artigo em Inglês | MEDLINE | ID: mdl-33652765

RESUMO

The Supplemental Nutrition Assistance Program (SNAP) is critical to alleviating food insecurity, but low diet quality among program participants is a concern. Nutrition-related interventions have focused on SNAP-authorized food retailers, but the perspectives of small food store owners and managers have not been represented in national policy discussions. This study aimed to explore the opinions of store owners/managers of SNAP-authorized small food stores about their overall perceptions of the program and the stricter stocking standards previously proposed in 2016. We conducted in-depth, semi-structured interviews with 33 small food store owners and managers in San Francisco and Oakland, California in 2016. Interviews were analyzed for thematic content using the general inductive approach. Four themes emerged from owners/managers' discussion of their overall perceptions of SNAP: the beneficial impact of SNAP on their business, how SNAP enables them to connect with the broader community, the importance of SNAP in preventing hunger, and the nutrition-related struggles that SNAP participants face. Store owners/managers had a generally favorable response towards the proposed stricter stocking standards. Additional themes discussed pertained to the concern about whether stocking changes would lead SNAP participants to purchase more healthful food and some logistical challenges related to sourcing and storing perishable foods.


Assuntos
Assistência Alimentar , Abastecimento de Alimentos/normas , Empresa de Pequeno Porte/organização & administração , Adulto , Atitude , California , Comportamento do Consumidor , Humanos , Pessoa de Meia-Idade , Percepção , Pesquisa Qualitativa
9.
Nutrients ; 13(2)2021 Feb 09.
Artigo em Inglês | MEDLINE | ID: mdl-33572311

RESUMO

Nutrient profiling systems, initially designed to promote healthy food choices at the point of sale, can also provide the scientific basis for innovation and product reformulation by the food industry. This work presents a new profiling system to help define feasible nutrient targets for reformulation of packaged foods. The focus is on five key nutrients for which the World Health Organisation (WHO) has set population-level goals: sugar, saturated fat, sodium, fiber, and protein. The methodology uses Mintel's Global New Products Database of packaged foods to (1) identify nutrients relevant to each food category (2) sort products into sub-categories defined by a unique nutritional signature, and (3) develop standards for "best of class" products. For instance, if targeted to be amongst the best 15% of the global food supply, pizza must have less than 4.0 g/100 g saturated fat, less than 520 mg/100 g total sodium and more than 9.8 g/100 g protein. Fiber and sugar are not identified as relevant nutrients for the pizza category and no targets are provided.


Assuntos
Embalagem de Alimentos , Abastecimento de Alimentos/normas , Nutrientes/análise , Valor Nutritivo , Comportamento de Escolha , Dieta Saudável , Gorduras na Dieta/análise , Fibras na Dieta/análise , Proteínas na Dieta/análise , Açúcares da Dieta/análise , Análise de Alimentos , Preferências Alimentares , Humanos , Sódio na Dieta/análise
10.
J Am Geriatr Soc ; 69(4): 964-971, 2021 04.
Artigo em Inglês | MEDLINE | ID: mdl-33403662

RESUMO

BACKGROUND/OBJECTIVES: Food insecurity has emerged as a critical health issue for older adults. Food insecurity has been shown to disrupt healthy eating patterns, but these associations have not been widely studied among older adults. The objectives of the present study were to: (1) examine national trends in food insecurity across a 10-year period, and (2) evaluate the associations between food insecurity and multiple diet quality indices in a recent and nationally representative sample of adults aged 60 or older. DESIGN: Cross-sectional analysis of the 2007-2016 National Health and Nutrition Examination Surveys. SETTING: Nationally representative sample of the United States. PARTICIPANTS: The analytic sample was comprised of 5,097 adults aged 60 or older, with household incomes at or below 300% of the federal poverty level. MEASUREMENTS: Household food security was measured using the 18-item US Household Food Security Survey Module. Diet was assessed using two 24-hour dietary recalls. Multivariate linear and logistic regression models examined the associations between household food security and three evidence-based diet quality indices, adjusting for sociodemographic and health characteristics. RESULTS: Across the 10-year period, food insecurity increased significantly from 5.5% to 12.4% among older adults; this increase was more pronounced among lower-income older adults. From the linear regression models, food insecurity was associated with lower scores on the Healthy Eating Index (ß = -1.90, 95% confidence interval (CI) = -3.70, -0.09), the Alternate Healthy Eating Index-2010 (ß = -1.47, 95% CI = -2.51, -0.44), and the Mediterranean Diet Score (ß = -0.54, 95% CI = -1.06, -0.01) after multivariate adjustment. Further adjustment for the presence of chronic medical conditions did not attenuate these results. CONCLUSION: Food insecurity is associated with lower overall diet quality among older adults, supporting the need for clinical efforts to identify those at risk of food insecurity and public health efforts to alleviate food insecurity and promote healthy eating behaviors among older adults.


Assuntos
Dieta Saudável , Comportamento Alimentar , Insegurança Alimentar , Abastecimento de Alimentos , Pobreza , Fatores Socioeconômicos , Idoso , Dieta/estatística & dados numéricos , Dieta Saudável/métodos , Dieta Saudável/estatística & dados numéricos , Feminino , Abastecimento de Alimentos/normas , Abastecimento de Alimentos/estatística & dados numéricos , Humanos , Masculino , Pessoa de Meia-Idade , Determinação de Necessidades de Cuidados de Saúde , Inquéritos Nutricionais , Pobreza/prevenção & controle , Pobreza/estatística & dados numéricos , Medição de Risco , Estados Unidos/epidemiologia
11.
Nutr Rev ; 79(6): 726-741, 2021 05 12.
Artigo em Inglês | MEDLINE | ID: mdl-32626902

RESUMO

Food additive intakes have increased with the increase in "ultra-processed" food consumption. Food additive emulsifiers have received particular research attention in recent years due to preliminary evidence of adverse gastrointestinal and metabolic health effects. In this review, the use of emulsifiers as food additives is discussed, and the current estimations of exposure to, and safety of, emulsifiers are critically assessed. Food additive emulsifier research is complicated by heterogeneity in additives considered to be emulsifiers and labelling of them on foods globally. Major limitations exist in estimating food additive emulsifier exposure, relating predominantly to a lack of available food occurrence and concentration data. Development of brand-specific food additive emulsifier databases are crucial to accurately estimating emulsifier exposure. Current research on the health effects of food additive emulsifiers are limited to in vitro and murine studies and small, acute studies in humans, and future research should focus on controlled human trials of longer duration.


Assuntos
Exposição Dietética , Emulsificantes , Aditivos Alimentares , Animais , Dieta , Exposição Dietética/legislação & jurisprudência , Exposição Dietética/estatística & dados numéricos , Emulsificantes/efeitos adversos , Aditivos Alimentares/efeitos adversos , Aditivos Alimentares/análise , Aditivos Alimentares/normas , Abastecimento de Alimentos/normas , Humanos
12.
Annu Rev Food Sci Technol ; 12: 1-28, 2021 03 25.
Artigo em Inglês | MEDLINE | ID: mdl-33348992

RESUMO

The modern food supply faces many challenges. The global population continues to grow and people are becoming wealthier, so the food production system must respond by creating enough high-quality food to feed everyone with minimal damage to our environment. The number of people suffering or dying from diet-related chronic diseases, such as obesity, diabetes, heart disease, stroke, and cancer, continues to rise, which is partly linked to overconsumption of highly processed foods, especially high-calorie or rapidly digestible foods. After falling for many years, the number of people suffering from starvation or malnutrition is rising, and thishas been exacerbated by the global COVID-19 pandemic. The highly integrated food supply chains that spread around the world are susceptible to disruptions due to policy changes, economic stresses, and natural disasters, as highlighted by the recent pandemic. In this perspective article, written by members of the Editorial Committee of the Annual Review of Food Science and Technology, we highlight some of the major challenges confronting the modern food supply chain as well as how innovations in policy and technology can be used to address them. Pertinent technological innovations include robotics, machine learning, artificial intelligence, advanced diagnostics, nanotechnology, biotechnology, gene editing, vertical farming, and soft matter physics. Many of these technologies are already being employed across the food chain by farmers, distributors, manufacturers, and consumers to improve the quality, nutrition, safety, and sustainability of the food supply. These innovations are required to stimulate the development and implementation of new technologies to ensure a more equitable, resilient, and efficient food production system. Where appropriate, these technologies should be carefully tested before widespread implementation so that proper risk-benefit analyses can be carried out. They can then be employed without causing unforeseen adverse consequences. Finally, it is important to actively engage all stakeholders involved in the food supply chain throughout the development and testing of these new technologies to support their adoption if proven safe and effective.


Assuntos
Abastecimento de Alimentos/normas , Agricultura , Inteligência Artificial , Biotecnologia , COVID-19 , Qualidade dos Alimentos , Inocuidade dos Alimentos , Humanos , Nanotecnologia , Pandemias , Robótica
13.
Artigo em Inglês | MEDLINE | ID: mdl-33287395

RESUMO

Supermarket environments can strongly influence purchasing decisions. Price promotions are recognised as a particularly persuasive tactic, but the healthiness of price promotions in prominent in-store locations is understudied. This study compared the prevalence and magnitude of price promotions on healthy and unhealthy food and beverages (foods) displayed at prominent in-store locations within Australian supermarkets, including analyses by supermarket group and area-level socio-economic position. A cross-sectional in-store audit of price promotions on foods at key display areas was undertaken in 104 randomly selected stores from major Australian supermarket groups (Woolworths, Coles, Aldi and independents) in Victoria, Australia. Of the display space dedicated to foods with price promotions, three of the four supermarket groups had a greater proportion of display space devoted to unhealthy (compared to healthy) foods at each promotional location measured (end of aisles: 66%; island bins: 53%; checkouts: 88%). Aldi offered very few price promotions. Few measures varied by area-level socio-economic position. This study demonstrated that price promotions at prominent in-store locations in Australian supermarkets favoured unhealthy foods. Marketing of this nature is likely to encourage the purchase of unhealthy foods, highlighting the need for retailers and policy-makers to consider addressing in-store pricing and placement strategies to encourage healthier food environments.


Assuntos
Bebidas , Comércio , Alimentos , Supermercados , Bebidas/economia , Bebidas/estatística & dados numéricos , Comércio/economia , Comércio/estatística & dados numéricos , Estudos Transversais , Alimentos/economia , Alimentos/estatística & dados numéricos , Abastecimento de Alimentos/economia , Abastecimento de Alimentos/normas , Inquéritos e Questionários , Vitória
14.
Compr Rev Food Sci Food Saf ; 19(3): 995-1017, 2020 05.
Artigo em Inglês | MEDLINE | ID: mdl-33331684

RESUMO

Compliance is the act or status of complying with an imperative regulatory or normative requirement, that is, compliance means working within boundaries defined by contractual, social, or cultural standards. The aim of this narrative review is to use the food supply chain as a lens of enquiry to distinguish between compliance-based and integrity-based organizational climates and frame and rationalize why deviant behavior arises and how it can be identified. Contemporary theory is explored and critiqued using case studies to contextualize the challenge of organizations promoting supply chain compliance and at the same time recognizing the need for deviant behavior to occur in order to drive innovation and continuous improvement within food supply chains. Deviant behavior can be perceived as either positive in terms of driving continuous improvement or destructive where this behavior has a negative impact on the organization. Although multiple cultural maturity models seek to characterize positive food safety culture and climate, there is minimal research that focuses on the characterization of deviant negative behavior or the development of early warning systems designed to pinpoint signals, traits, or characteristics of this behavior such as low staff morale, theft, property destruction, or absenteeism. The use of cultural maturity models and assessment tools is of value in assisting organizations to translate from a rule, instrumental, or compliance-based organizational climate to an ethically strong organizational climate that focuses on integrity, building trust, and values and a new cultural maturity model is proposed and explored.


Assuntos
Inocuidade dos Alimentos , Abastecimento de Alimentos/normas , Cultura Organizacional , Abastecimento de Alimentos/legislação & jurisprudência , Humanos , Gestão da Segurança
15.
Food Nutr Bull ; 41(2_suppl): 74S-86S, 2020 12.
Artigo em Inglês | MEDLINE | ID: mdl-33356590

RESUMO

BACKGROUND: Sustainable healthy diets are those dietary patterns that promote all dimensions of individuals' health and well-being; have low environmental pressure and impact; are accessible, affordable, safe, and equitable; and are culturally acceptable. The food environment, defined as the interface between the wider food system and consumer's food acquisition and consumption, is critical for ensuring equitable access to foods that are healthy, safe, affordable, and appealing. DISCUSSION: Current food environments are creating inequities, and sustainable healthy foods are generally more accessible for those of higher socioeconomic status. The physical, economic, and policy components of the food environment can all be acted on to promote sustainable healthy diets. Physical spaces can be modified to improve relative availability (ie, proximity) of food outlets that carry nutritious foods in low-income communities; to address economic access certain actions may improve affordability, such as fortification, preventing food loss through supply chain improvements; and commodity specific vouchers for fruits, vegetables, and legumes. Other policy actions that address accessibility to sustainable healthy foods are comprehensive marketing restrictions and easy-to-understand front-of-pack nutrition labels. While shaping food environments will require concerted action from all stakeholders, governments and private sector bear significant responsibility for ensuring equitable access to sustainable healthy diets.


Assuntos
Dieta Saudável/economia , Abastecimento de Alimentos/economia , Política Nutricional/economia , Desenvolvimento Sustentável/economia , Custos e Análise de Custo , Dieta Saudável/normas , Abastecimento de Alimentos/normas , Humanos , Renda
16.
Food Nutr Bull ; 41(2_suppl): 7S-30S, 2020 12.
Artigo em Inglês | MEDLINE | ID: mdl-33356593

RESUMO

BACKGROUND: Healthy diets promote optimal growth and development and prevent malnutrition in all its forms, including undernutrition, obesity, and diet-related noncommunicable diseases (NCDs). OBJECTIVE: This background paper for the International Expert Consultation on Sustainable Healthy Diets characterizes healthy diets and their implications for food system sustainability. METHODS: Three complementary approaches to defining healthy diets are compared: World Health Organization (WHO) guidelines or recommendations developed between 1996 and 2019; 2017 Global Burden of Disease (GBD) risk factor study estimates of diet-related risk-outcome associations; and analyses associating indices of whole dietary patterns with health outcomes in population studies and clinical trials. RESULTS: World Health Organization dietary recommendations are global reference points for preventing undernutrition and reducing NCD risks; they emphasize increasing intakes of fruits, vegetables (excepting starchy root vegetables), legumes, nuts, and whole grains; limiting energy intake from free sugars and total fats; consuming unsaturated rather than saturated or trans fats; and limiting salt intake. Global Burden of Disease findings align well with WHO recommendations but include some additional risk factors such as high consumption of processed meat; this approach quantifies contributions of diet-related risks to the NCD burden. Evidence on whole dietary patterns supports WHO and GBD findings and raises concerns about potential adverse health effects of foods with high levels of industrial processing. CONCLUSIONS: Implied shifts toward plant foods and away from animal foods (excepting fish and seafood), and for changes in food production systems have direct relevance to the sustainability agenda.


Assuntos
Dieta Saudável/normas , Abastecimento de Alimentos/normas , Saúde Global/normas , Política Nutricional , Desenvolvimento Sustentável , Dieta Saudável/métodos , Abastecimento de Alimentos/métodos , Humanos
17.
Food Nutr Bull ; 41(2_suppl): 31S-58S, 2020 12.
Artigo em Inglês | MEDLINE | ID: mdl-33356594

RESUMO

BACKGROUND: The global food system is directly linked to international health and sustainability targets, such as the United Nation's Sustainable Development Goals, Paris Agreement climate change targets, and the Aichi Biodiversity Targets. These targets are already threatened by current dietary patterns and will be further threatened by 2050 because of a growing population and transitions toward diets with more calories, animal-source foods, and ultra-processed foods. While dietary changes to healthier and predominantly plant-based diets will be integral to meeting environmental targets, economic, social, and cultural barriers make such dietary transitions difficult. OBJECTIVE: To discuss the role of healthy diets in sustainable food systems and to highlight potential difficulties and solutions of transitioning toward healthier dietary patterns. To do so, we synthesize global knowledge and conduct a series of case studies on 4 countries that differ in their social, economic, political, and dietary contexts: Brazil, Vietnam, Kenya, and Sweden. CONCLUSIONS: No single "silver bullet" policy solution exists to shift food choices toward sustainable healthy diets. Instead, simultaneous action by the public sector, private sector, and governments will be needed.


Assuntos
Dieta Saudável/normas , Abastecimento de Alimentos/normas , Saúde Global/tendências , Política Nutricional/tendências , Desenvolvimento Sustentável/tendências , Dieta Saudável/métodos , Abastecimento de Alimentos/métodos , Saúde Global/normas , Humanos
18.
Nat Commun ; 11(1): 5991, 2020 11 25.
Artigo em Inglês | MEDLINE | ID: mdl-33239625

RESUMO

Spoiled perishable products, such as food and drugs exposed to inappropriate temperature, cause million illnesses every year. Risks range from intoxication due to pathogen-contaminated edibles, to suboptimal potency of temperature-sensitive vaccines. High-performance and low-cost indicators are needed, based on conformable materials whose properties change continuously and irreversibly depending on the experienced time-temperature profile. However, these systems can be limited by unclear reading, especially for colour-blind people, and are often difficult to be encoded with a tailored response to detect excess temperature over varying temporal profiles. Here we report on optically-programmed, non-colorimetric indicators based on nano-textured non-wovens encoded by their cross-linking degree. This combination allows a desired time-temperature response to be achieved, to address different perishable products. The devices operate by visual contrast with ambient light, which is explained by backscattering calculations for the complex fibrous material. Optical nanomaterials with photo-encoded thermal properties might establish new design rules for intelligent labels.


Assuntos
Contaminação de Medicamentos/prevenção & controle , Contaminação de Alimentos/prevenção & controle , Temperatura Alta/efeitos adversos , Nanoestruturas/química , Embalagem de Medicamentos/métodos , Armazenamento de Medicamentos/normas , Embalagem de Alimentos/métodos , Armazenamento de Alimentos/normas , Abastecimento de Alimentos/normas , Indicadores e Reagentes/química
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