Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 5.926
Filtrar
1.
Comput Intell Neurosci ; 2022: 6901184, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-35942445

RESUMO

Food safety is a major concern that has an impact on the national economy and people's lives. The food industry has grown in quality and innovation in tandem with the rapid development of the economy and society. The emergence of new food technologies, as well as changes in dietary habits, has increased public concern about food safety. With the emergence of various counterfeit and substandard products, food quality and safety testing have become even more important. Traditional testing methods rely on sensory analysis and physical and chemical analysis. This approach is subjective and poorly adapted to the general public. It requires a high level of technical operation and is difficult to carry out on a large scale. To address this situation, this paper proposes an intelligent approach to food safety quality testing. The core idea is, first, to use sensors to collect data on the various components of the sample to be tested. Second, the random forest (RF) model used in this paper is trained. Third, the trained model is used to classify and identify the test samples. Based on the classification results, a conclusion is drawn as to whether the food product is a variant or a counterfeit. The advantage of this study is that the training model used is a weighted RF algorithm based on mutual information. The correlation between any two decision trees is calculated using mutual information, and for the more correlated decision trees, only the one with the highest evaluation accuracy is retained to form a new RF, and the evaluation accuracy is converted into voting weights, resulting in an RF model with less redundancy and higher evaluation accuracy. The experimental results show that the method used in this paper can successfully identify spoiled or counterfeit products and has good practicality.


Assuntos
Algoritmos , Paladar , Qualidade dos Alimentos , Humanos
2.
ACS Sens ; 7(8): 2104-2131, 2022 Aug 26.
Artigo em Inglês | MEDLINE | ID: mdl-35914109

RESUMO

The increasing demand for food production has necessitated the development of sensitive and reliable methods of analysis, which allow for the optimization of storage and distribution while ensuring food safety. Methods to quantify and monitor volatile and biogenic amines are key to minimizing the waste of high-protein foods and to enable the safe consumption of fresh products. Novel materials and device designs have allowed the development of portable and reliable sensors that make use of different transduction methods for amine detection and food quality monitoring. Herein, we review the past decade's advances in volatile amine sensors for food quality monitoring. First, the role of volatile and biogenic amines as a food-quality index is presented. Moreover, a comprehensive overview of the distinct amine gas sensors is provided according to the transduction method, operation strategies, and distinct materials (e.g., metal oxide semiconductors, conjugated polymers, carbon nanotubes, graphene and its derivatives, transition metal dichalcogenides, metal organic frameworks, MXenes, quantum dots, and dyes, among others) employed in each case. These include chemoresistive, fluorometric, colorimetric, and microgravimetric sensors. Emphasis is also given to sensor arrays that record the food quality fingerprints and wireless devices that operate as radiofrequency identification (RFID) tags. Finally, challenges and future opportunities on the development of new amine sensors are presented aiming to encourage further research and technological development of reliable, integrated, and remotely accessible devices for food-quality monitoring.


Assuntos
Nanotubos de Carbono , Materiais Inteligentes , Aminas Biogênicas , Qualidade dos Alimentos , Inocuidade dos Alimentos
3.
Sensors (Basel) ; 22(13)2022 Jun 21.
Artigo em Inglês | MEDLINE | ID: mdl-35808176

RESUMO

Cold storage is deemed one of the main elements in food safety management to maintain food quality. The temperature, relative humidity (RH), and air quality in cold storage rooms (CSRs) should be carefully controlled to ensure food quality and safety during cold storage. In addition, the components of CSR are exposed to risks caused by the electric current, high temperature surrounding the compressor of the condensing unit, snow and ice accumulation on the evaporator coils, and refrigerant gas leakage. These parameters affect the stored product quality, and the real-time sending of warnings is very important for early preemptive actionability against the risks that may cause damage to the components of the cold storage rooms. The IoT-based control (IoT-BC) with multipurpose sensors in food technologies presents solutions for postharvest quality management of fruits during cold storage. Therefore, this study aimed to design and evaluate a IoT-BC system to remotely control, risk alert, and monitor the microclimate parameters, i.e., RH, temperature, CO2, C2H4, and light and some operating parameters, i.e., the temperature of the refrigeration compressor, the electrical current, and the energy consumption for a modified CSR (MCSR). In addition, the impacts of the designed IoT-BC system on date fruit quality during cold storage were investigated compared with a traditional CSR (TCSR) as a case study. The results showed that the designed IoT-BC system precisely controlled the MCSR, provided reliable data about the interior microclimate atmosphere, applied electrical current and energy consumption of the MCSR, and sent the necessary alerts in case of an emergency based on real-time data analytics. There was no significant effect of the storage time on the most important quality attributes for stored date fruit in the MCSR compared with the TCSR. As a result, the MCSR maintained high-quality attributes of date fruits during cold storage. Based on the positive impact of the designed IoT-BC system on the MCSR and stored fruit quality, this modification seems quite suitable for remotely managing cold storage facilities.


Assuntos
Qualidade dos Alimentos , Frutas , Atmosfera , Microclima , Temperatura
5.
Carbohydr Polym ; 293: 119735, 2022 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-35798430

RESUMO

Starch gelatinization is a crucial process in determining both texture and nutrition properties of starch-based foods, while its complex nature is still not fully understood. Kinetics modeling has been recently developed for understanding starch gelatinization under both limited and excessive water content. Amylose with different chain lengths has distinct effects on starch gelatinization temperatures and enthalpy by interacting with amylopectin chains in semi-crystalline lamella. Moisture is a crucial factor in determining starch gelatinization property, with new evidence suggesting that different groups of amylopectin-amylopectin or amylose-amylopectin double helices are involved for multi-endothermic gelatinization peaks under limited moisture content. The presence of salts, sugars, protein, lipids and non-starch polysaccharides can affect starch gelatinization through various mechanisms. All these new insights and future directions in terms of better understanding starch gelatinization property were summarized. This information could help develop new generations of foods with desirable properties through a better understanding of starch gelatinization process.


Assuntos
Amilopectina , Amido , Amilopectina/química , Amilose/química , Qualidade dos Alimentos , Amido/química , Temperatura
6.
Cell Mol Biol (Noisy-le-grand) ; 67(4): 33-41, 2022 Jan 02.
Artigo em Inglês | MEDLINE | ID: mdl-35809304

RESUMO

Excessive use of refined flour, solid fats, and sugar in preparing baked products are considered to be unhealthy and is intricately linked with the development of lifestyle diseases. Replacing refined flour with whole wheat flour and solid fats with cold-pressed oil serves as an alternate option. The study was aimed at evaluating the physicochemical properties, nutrient composition, sensory attributes, and shelf life of cupcakes enriched using pomegranate seed oil (PSO). Vanilla and chocolate cupcake variants were prepared using 25 and 50% of PSO. A sensory panel consisting of 30 semi-trained participants was selected for evaluating the formulated products using a five-point hedonic scale. Nutrient content was estimated using standard techniques. The stability of the formulated product was determined by evaluating the physicochemical traits and microbial growth on the 0th, 4th, and 7th day. Mean scores of the sensorial analysis showed that the incorporation of PSO in cupcakes was highly accepted by the panel members. Chocolate cupcake containing 50% of PSO was found to be the most preferred product (3.53±0.94), followed by vanilla cupcake containing 25% of PSO (3.4±0.62). The moisture, protein, and fat content of chocolate cupcakes containing 25% of PSO were high. Cupcakes prepared with PSO can be stored for four days at room temperature. GC-MS analysis showed the presence of punicic acid, oleic acid, tocopherols, campesterol, sitosterols, stigmasterol, and α-tocopheryl acetate as pre-dominant fatty acid in unheated and heated PSO. In conclusion, cupcakes prepared using PSO showed acceptable physicochemical qualities and sensory properties which indicated its successful consumption by people affected with metabolic disorders.


Assuntos
Análise de Alimentos , Qualidade dos Alimentos , Óleos Vegetais , Romã (Fruta) , Ácidos Graxos/análise , Ácidos Graxos/química , Microbiologia de Alimentos , Humanos , Óleos Vegetais/química , Romã (Fruta)/química , Sementes , Edulcorantes , Adulto Jovem
7.
Compr Rev Food Sci Food Saf ; 21(4): 3647-3672, 2022 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-35794726

RESUMO

Fish is one of the highly demanded aquatic products, and its quality and safety play a pivotal role in daily diet. However, the possible hazardous substance in perishable fish both in pre- and postharvest periods may decrease their values and pose a threat to public health. Laborious and expensive traditional methods drive the need of developing effective tools for detecting fish quality and safety properties in a rapid, nondestructive, and effective manner. Recent advances in Raman spectroscopy (RS) and surface-enhanced Raman scattering (SERS) have shown enormous potential in various aspects, which largely boost their applications in fish quality and safety evaluation. They have incomparable merits such as providing molecule fingerprint information and allowing for rapid, sensitive, and noninvasive detection with simple sample preparation. This review provides a comprehensive overview focusing on the applications of RS and SERS for fish quality assessment and safety inspection, highlighting the hazardous substance and illegal behavior both in preharvest (veterinary drug residues and environmental pollutants) and postharvest (freshness and illegal behavior) particularly. Moreover, challenges and prospects are also proposed to facilitate the vigorous development of RS and SERS. This review is aimed to emphasize potential opportunities for applying RS and SERS as promising techniques for routine food quality and safety detection. PRACTICAL APPLICATION: With these applications, it can be clearly indicated that RS and SERS are promising and powerful in fish quality and safety surveillance, thereby reducing the occurrence of commercial fraud and food safety issues. More efforts still should be concentrated on exploiting the high-performance Raman instruments, establishing a universal Raman database, developing reproducible SERS substrates and combing RS with other versatile spectral techniques to promote these technologies from laboratory to practice. It is hoped that this review should arouse more research interests in RS and SERS technologies for fish quality and safety surveillance, as well as provide more insights to make a breakthrough.


Assuntos
Poluentes Ambientais , Análise Espectral Raman , Animais , Qualidade dos Alimentos , Substâncias Perigosas , Análise Espectral Raman/métodos
8.
Anal Bioanal Chem ; 414(20): 6017-6027, 2022 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-35788870

RESUMO

Food quality control is essential in industry and daily life. In this work, we developed a novel colorimetric sensor array composed of several pH-sensitive dyes for monitoring meat freshness. A color change in the sensor array was seen after exposure to volatile organic compounds (VOCs), and the images were captured for precise quantification of the VOCs. In conjunction with pattern recognition, meat freshness at different storage periods was readily discerned, revealing that the as-fabricated colorimetric sensor array possessed excellent discrimination ability. The linear range for quantitative analysis of volatiles related to meat spoilage was from 5 ppm to 100 ppm, with a limit of detection at the ppb level (S/N = 3). Furthermore, the testing results obtained by the sensor in assessing meat freshness were validated by a standard method for measuring the total volatile basic nitrogen (TVB-N). The sensing signals showed good agreement with the results obtained in TVB-N when measuring real food samples. The sensor also displayed good reproducibility (RSD < 5%) and long-term stability. The sensor was successfully used for on-site and real-time determination of volatiles emitted from rotting meat, demonstrating its potential application in monitoring the quality and safety of meat products.


Assuntos
Colorimetria , Compostos Orgânicos Voláteis , Qualidade dos Alimentos , Carne/análise , Nitrogênio/análise , Reprodutibilidade dos Testes , Compostos Orgânicos Voláteis/análise
9.
Food Chem Toxicol ; 165: 113176, 2022 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-35644445

RESUMO

Pesticides are primarily used in agriculture to increase crop yield because of their highly lucrative, stable structure and agricultural benefits such as eliminating fungi, plant diseases, pests and insects to regulate the growth of crops. Apart from their rebel design and agricultural benefits, pesticides have severe toxicity to a variety of other living organisms. Therefore, developing effective pesticide detection systems is an ongoing challenge. Multiple technologies that for the rapid, easy, sensitive, and selective detection of these neurotoxic compounds are in demand. This paper reviews the recent advances in sensing assays based on the metal-organic framework (MOF) structure for pesticide detection. We have reviewed state-of-the-art optical biosensors for in-place sensing that have the advantages of a simple protocol, simple manipulation, super sensitivity, wide linear range, and cost-effectiveness. These biosensors use chemiluminescence with a short sensing time and a highly sensitive luminescence sensor that enables real-time detection by easy smartphone pairing. For profitable platforms, the obstacles related to sample preparation and equipment cost can be overcome by employing electrochemical sensors. The intensity, impedance, and potential difference measurement techniques used in these biosensors allow for low detection limits and observable durations in water, agricultural, and food samples containing high levels of pesticides.


Assuntos
Técnicas Biossensoriais , Estruturas Metalorgânicas , Praguicidas , Agricultura , Técnicas Biossensoriais/métodos , Qualidade dos Alimentos , Praguicidas/análise , Praguicidas/toxicidade
10.
Artigo em Inglês | MEDLINE | ID: mdl-35681977

RESUMO

Family child care homes (FCCHs) are a favored child care choice for parents of young children in the U.S. Most FCCH providers purchase and prepare foods for the children in their care. Although FCCH providers can receive monetary support from the Child and Adult Care Food Program (CACFP), a federal subsidy program, to purchase nutritious foods, little is known about FCCH providers' access to nutritious foods, especially among FCCH providers serving children from communities that have been historically disinvested and predominantly Black. This study aims to describe the food desert status of FCCHs in Baltimore City, Maryland, and examine the relationship between food desert status and the quality of foods and beverages purchased and provided to children. A proportionate stratified random sample of 91 FCCH providers by CACFP participation status consented. Geographic information system mapping (GIS) was used to determine the food desert status of each participating FCCH. Participants reported on their access to food and beverages through telephone-based surveys. Nearly three-quarters (66/91) of FCCHs were located in a food desert. FCCH providers working and living in a food desert had lower mean sum scores M (SD) for the quality of beverages provided than FCCH providers outside a food desert (2.53 ± 0.81 vs. 2.92 ± 0.70, p = 0.036, respectively). Although the significant difference in scores for beverages provided is small, FCCH providers working in food deserts may need support in providing healthy beverages to the children in their care. More research is needed to understand food purchases among FCCH providers working in neighborhoods situated in food deserts.


Assuntos
Cuidado da Criança , Creches , Adulto , Criança , Pré-Escolar , Família , Desertos Alimentares , Qualidade dos Alimentos , Humanos
11.
Artigo em Inglês | MEDLINE | ID: mdl-35682216

RESUMO

Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.


Assuntos
Desinfetantes , Água , Animais , Desinfetantes/química , Desinfetantes/farmacologia , Produtos Pesqueiros , Qualidade dos Alimentos , Inocuidade dos Alimentos , Verduras , Água/química
12.
Food Chem ; 393: 133292, 2022 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-35688092

RESUMO

There is a lack of knowledge about the influence of seasonality on the microbial and physicochemical quality of oysters in Sado and Mira rivers. Water, sediment, and oysters (Crassostrea angulata and Crassostrea gigas) were collected for microbiological, nutritional, and sensory analyses. The microbiological water quality and the oyster shell contamination were better during the warmer months. No seasonal effect was observed on sediments and on oyster meat. A good physicochemical and nutritional quality was also observed, with high content of polyunsaturated fatty acids, including omega-3 fatty acids, resulting in good lipid quality indices. From the sensory evaluation, both oysters' species were well scored and presented the highest scores (4) in parameters such as cream-ivory colour, sea smell, firmness and juiciness. These attributes denote the freshness degree at the time of the tasting, reflecting the quality of the bivalve.


Assuntos
Crassostrea , Qualidade dos Alimentos , Estações do Ano , Animais , Crassostrea/química , Crassostrea/microbiologia , Rios
13.
Food Chem ; 394: 133420, 2022 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-35717917

RESUMO

Anthocyanin from red cabbage is an important biomolecule suitable for pH sensing due to its oxidoreduction potential that leads to a color change at various pH conditions. The pH-sensitive anthocyanin compound was extracted from red cabbage (1785 ± 235 mg/L) and encapsulated with gelatin as the wall material at the nanoscale (350 nm) through electrospraying. By using a simultaneous electrospraying and spinning process at 20 kV, nanoencapsulated anthocyanin was immobilized on ethyl cellulose (EC) nanofibers and formed as a nanocomposite membrane. The surface morphology of developed nanocomposites has shown complex nonwoven nanofiber formation and the immobilized nano encapsulates captured inside the nanofibrous membrane. The pH sensitivity was significantly stable up to 7 days of storage at room temperature. Total color difference has been observed to be statistically significant at different pH conditions of 2 to 12. Also, the application of the nanocomposite strips in pH sensing during milk spoilage was studied and reported.


Assuntos
Gelatina , Nanocompostos , Antocianinas/química , Celulose/análogos & derivados , Qualidade dos Alimentos , Gelatina/química , Concentração de Íons de Hidrogênio
14.
Cad Saude Publica ; 38(5): e00209121, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-35649095

RESUMO

This study examined the relationships between diet quality, satisfaction with food-related life and life satisfaction in mother-adolescent dyads. The sample consisted of 470 mother-adolescent dyads in Temuco, Chile. Mothers and adolescents responded to the Adapted Healthy Eating Index, Satisfaction with Life Scale, and the Satisfaction with Food-related Life scale. Data was analyzed using the Actor-Partner Interdependence Model (APIM) and Structural Equation Modelling (SEM). Diet quality was associated with satisfaction with food-related life, which related to life satisfaction in mothers and adolescents. We did not find direct relationships between diet quality and life satisfaction for either dyad member. Adolescents' diet quality negatively affected their mothers' satisfaction with food-related life; adolescents' food-related life was positively associated with their mothers' life satisfaction. The mothers' satisfaction with food-related life played a mediating role between their own diet quality and life satisfaction. Mothers and their adolescent children affect one another in their dietary patterns and life satisfaction. Child-to-mother influences on food-related experiences show that adolescents' satisfaction with food-related life improves their own and their mothers' life satisfaction. Interventions to promote healthy eating habits must be addressed to both mothers and their adolescent children.


Assuntos
Mães , Satisfação Pessoal , Adolescente , Brasil , Dieta , Feminino , Qualidade dos Alimentos , Humanos
15.
Sensors (Basel) ; 22(10)2022 May 19.
Artigo em Inglês | MEDLINE | ID: mdl-35632260

RESUMO

Fruit juice production is one of the most important sectors in the beverage industry, and its adulteration by adding cheaper juices is very common. This study presents a methodology based on the combination of machine learning models and near-infrared spectroscopy for the detection and quantification of juice-to-juice adulteration. We evaluated 100% squeezed apple, pineapple, and orange juices, which were adulterated with grape juice at different percentages (5%, 10%, 15%, 20%, 30%, 40%, and 50%). The spectroscopic data have been combined with different machine learning tools to develop predictive models for the control of the juice quality. The use of non-supervised techniques, specifically model-based clustering, revealed a grouping trend of the samples depending on the type of juice. The use of supervised techniques such as random forest and linear discriminant analysis models has allowed for the detection of the adulterated samples with an accuracy of 98% in the test set. In addition, a Boruta algorithm was applied which selected 89 variables as significant for adulterant quantification, and support vector regression achieved a regression coefficient of 0.989 and a root mean squared error of 1.683 in the test set. These results show the suitability of the machine learning tools combined with spectroscopic data as a screening method for the quality control of fruit juices. In addition, a prototype application has been developed to share the models with other users and facilitate the detection and quantification of adulteration in juices.


Assuntos
Qualidade dos Alimentos , Sucos de Frutas e Vegetais , Controle de Qualidade , Sucos de Frutas e Vegetais/análise , Sucos de Frutas e Vegetais/normas , Humanos , Aprendizado de Máquina , Espectroscopia de Luz Próxima ao Infravermelho
16.
Food Chem ; 390: 133137, 2022 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-35561506

RESUMO

We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and muscle tissue of Pekin duck meat. The results indicated that 1-4 kV/cm of PEF shortened the thawing time by 20%-50%. Furthermore, 1-3 kV/cm of PEF-assisted thawing reduced the effect of thawing on meat quality, decreased thawing loss by 28% and protein loss by 19%, and maintained meat quality similar to that of fresh meat. Using low-field nuclear magnetic resonance, we confirmed that PEF stabilized the water retention capacity of muscle tissues during thawing. Microstructure and secondary structure analyses revealed that PEF accelerated the melting of ice crystals, reducing the damage caused by ice crystals by 70% and maintaining the stability of the α-helix and ß-sheet. These results revealed the potential of PEF-assisted methods for use in thawing meat.


Assuntos
Qualidade dos Alimentos , Congelamento , Carne , Aves Domésticas , Animais , Patos , Eletricidade , Gelo , Carne/análise
17.
Food Chem ; 391: 133239, 2022 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-35609463

RESUMO

With the increasing demand for food quality and food safety, it is urgent to develop efficient packaging strategies for prolonging the shelf life of food. Functional polymeric nanofibers have emerged as promising packaging materials and made tremendous breakthrough in food packaging field. Electrospinning technique is recognized as a versatile and high-efficiency method to produce nanofibers with multifunctional properties and adjustable structures. This review focus on electrospinning types and structural construction of nanofibers (uniaxial, core-shell and porous structures) as well as highlighted the advanced functionality of polymeric nanofibers in active packaging. Moreover, the emerging stimuli-responsive nanofibers for controlled release of active compounds were introduced in this review. Ultimately, the existing challenges, future prospects and development directions of nanofiber-based packaging materials were also discussed, which will facilitate the utilization of electrospinning nanotechnology in food industry.


Assuntos
Nanofibras , Embalagem de Alimentos/métodos , Qualidade dos Alimentos , Nanofibras/química , Nanotecnologia , Polímeros/química
18.
Rev. esp. nutr. comunitaria ; 28(2): 1-8, Abril-Junio, 2022. tab
Artigo em Espanhol | IBECS | ID: ibc-205812

RESUMO

Fundamentos: Para los estudiantes comenzar los estudios en la universidad es un momento en donde lospatrones nutricionales adquiridos previamente, relacionados con la satisfacción de las necesidades dietéticas,se fijan o se forman nuevos patrones de comportamiento. El objetivo fue evaluar la calidad de la dieta, elestado nutricional y el nivel de actividad física de estudiantes universitarios de enfermería.Métodos: estudio observacional, analítico de corte transversal realizado en 50 universitarios de primer ysegundo año de enfermería. Se recabaron datos sociodemográficos como sexo, estado civil, ocupación yprocedencia, datos antropométricos como peso, talla e IMC; y datos de nivel de actividad física a través delcuestionario internacional versión corta IPAQ. Para evaluar la calidad de la dieta, se aplicó una encuestacerrada de frecuencia de consumo de alimentos basada en las Guías Alimentarias del Paraguay.Resultados: la edad promedio fue de 22,2±4,9 años, 76% fue del sexo femenino, el 86% de los estudiantestenía una calidad poco saludable. 52% de la población se encontraba con estado nutricional adecuado, el 58%de la población universitaria tiene un nivel de actividad física bajo. La calidad de dieta según el sexo, mostróque las mujeres tienen la mayor proporción de dieta poco saludable (64%). Según el estado nutricional, losque se encontraban en normopeso tuvieron la mayor proporción de dieta poco saludable seguidos de losobesos 44% y 28%, respectivamente; y según el nivel de actividad física, los que presentaban un nivel bajo,fueron los que mayormente tuvieron una dieta poco saludable. Se encontraron diferencias significativas entodos los grupos (p<0,05).Conclusiones: la mayor parte de la población universitaria tiene una dieta poco saludable y bajo nivel deactividad física. (AU)


Background: for students, starting their studies at the university is the moment where previously acquirednutritional patterns, related to the satisfaction of dietary needs, are fixed or new patterns of behavior areformed. Objective: to evaluate the quality of the diet, the nutritional status and the level of physical activity ofuniversity nursing students.Methods: observational, analytical cross-sectional study carried out in 50 first- and second-year nursingstudents. Sociodemographic data such as sex, marital status, occupation and origin, anthropometric data suchas weight, height and BMI, physical activity level data were collected through the international short versionIPAQ questionnaire. To evaluate the quality of the diet, a closed survey of food consumption frequency wasapplied, based on the Food Guidelines of Paraguay.Results: the average age was 22.2 ± 4.9 years, 76% were female, 86% of the students had an unhealthyquality. 52% of the population had adequate nutritional status, most of the university population has a lowlevel of physical activity (58%). The quality of diet according to sex, showed that women have the highestproportion of unhealthy diet (64%). According to the nutritional status, the normal weight had the highestproportion of an unhealthy diet followed by the obese 44% and 28% respectively and according to the level ofphysical activity, those who had a low level were the ones who had an unhealthy diet the most. Significantdifferences were found in all groups (p <0.05).Conclusions: most of the university population has an unhealthy diet and low level of physical activity. (AU)


Assuntos
Humanos , Adulto Jovem , Qualidade dos Alimentos , Atividade Motora , Estado Nutricional , Estudantes de Enfermagem , Paraguai
19.
Rev. esp. nutr. comunitaria ; 28(2): 1-11, Abril-Junio, 2022. tab
Artigo em Espanhol | IBECS | ID: ibc-205817

RESUMO

Fundamentos: El confinamiento para evitar el contagio por COVID-19 ha mostrado tener un impactonegativo en diferentes componentes de la salud de la población, siendo la alimentación uno de los másnotables. El objetivo de este trabajo fue caracterizar la ingesta de ciertos alimentos según sexo, edad, ynivel educativo y socioeconómico durante la pandemia por COVID 19 en Chile.Métodos: estudio transversal a través de una encuesta en línea. Cada persona respondió un cuestionario deingesta de alimentos, y preguntas sobre el tipo y la duración del confinamiento y datos sociodemográficos.Resultados: Participaron 1722 personas (82,5% sexo femenino). Al evaluar el % de cumplimiento de lasrecomendaciones para cada alimento, las frutas y lácteos fueron inferior al 10%, siendo significativamentemayor en mujeres. En cambio, el consumo de bebidas azucaradas, bebidas con cafeína y alcohol, fue mayoren hombres. Al analizar por edad se observó que en los mayores de 55 años había un menor consumo dealimentos saludables y mayor consumo de alimentos no saludables como bebidas azucaradas y comidachatarra. Al analizar por nivel socioeconómico se observó un menor consumo de alimentos saludables enpersonas de menor nivel socioeconómico, por el contrario, el consumo de alimentos no saludables fue mayor,excepto en alcohol, bebidas con cafeína y azúcar.Conclusiones: Existe un elevado consumo de alimentos no saludables, y se presentan diferencias en laingesta según sexo, edad y nivel socioeconómico. (AU)


Background: Confinement to prevent contagion by COVID-19 has been shown to have a negative impact ondifferent components of the population's health, food being one of the most notable. The objective of thiswork was to characterize the intake of certain foods according to sex, age, and educational andsocioeconomic level during the COVID 19 pandemic in Chile..Methods: cross-sectional study through an online survey. Each person answered a food intake questionnaireon the self-administered form, and questions about the type and duration of confinement andsociodemographic data.Results: 1722 people participated (82.5% female). When evaluating the% of compliance with therecommendations for each food, fruit and dairy, it is less than 10%, but being significantly higher in women,whereas the consumption of sugary drinks, caffeinated drinks and alcohol, the highest in men. Whencomparing by age, it was observed that in those over 55 years of age the majority of healthy foods werereduced, more unhealthy foods such as sugary drinks and junk food and when comparing by socioeconomiclevel, a lower consumption of healthy foods was observed in people of lower level Socioeconomic, on thecontrary, the consumption of unhealthy foods was higher, except for alcohol, caffeinated beverages andsugar.Conclusions: There is a high consumption of unhealthy foods during the pandemic, and there are differencesin intake according to sex, age and socioeconomic level. (AU)


Assuntos
Humanos , Infecções por Coronavirus/epidemiologia , Pandemias , Ingestão de Alimentos , Qualidade dos Alimentos , Açúcares da Dieta , Consumo de Bebidas Alcoólicas , Chile
20.
Nutrients ; 14(7)2022 Apr 02.
Artigo em Inglês | MEDLINE | ID: mdl-35406096

RESUMO

Existing metrics of carbohydrate food quality have been based, for the most part, on favorable fiber- and free sugar-to-carbohydrate ratios. In these metrics, higher nutritional quality carbohydrate foods are defined as those with >10% fiber and <10% free sugar per 100 g carbohydrate. Although fiber- and sugar-based metrics may help to differentiate the nutritional quality of various types of grain products, they may not aptly capture the nutritional quality of other healthy carbohydrate foods, including beans, legumes, vegetables, and fruits. Carbohydrate food quality metrics need to be applicable across these diverse food groups. This report introduces a new carbohydrate food scoring system known as a Carbohydrate Food Quality Score (CFQS), which supplements the fiber and free sugar components of previous metrics with additional dietary components of public health concern (e.g., sodium, potassium, and whole grains) as identified by the Dietary Guidelines for Americans. Two CFQS models are developed and tested in this study: one that includes four dietary components (CFQS-4: fiber, free sugars, sodium, potassium) and one that considers five dietary components (CFQS-5: fiber, free sugars, sodium, potassium, and whole grains). These models are applied to 2596 carbohydrate foods in the Food and Nutrient Database for Dietary Studies (FNDDS) 2017-2018. Consistent with past studies, the new carbohydrate food scoring system places large percentages of beans, vegetables, and fruits among the top scoring carbohydrate foods. The whole grain component, which only applies to grain foods (N = 1561), identifies ready-to-eat cereals, oatmeal, other cooked cereals, and selected whole grain breads and crackers as higher-quality carbohydrate foods. The new carbohydrate food scoring system shows a high correlation with the Nutrient Rich Food (NRF9.3) index and the Nutri-Score. Metrics of carbohydrate food quality that incorporate whole grains, potassium, and sodium, in addition to sugar and fiber, are strategically aligned with multiple 2020-2025 dietary recommendations and may therefore help with the implementation of present and future dietary guidelines.


Assuntos
Fibras na Dieta , Fabaceae , Grão Comestível , Qualidade dos Alimentos , Humanos , Valor Nutritivo , Potássio , Sódio , Açúcares , Estados Unidos , Verduras
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...