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1.
BMC Public Health ; 19(1): 1427, 2019 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-31666034

RESUMO

BACKGROUND: Malnutrition among school children may contribute to adverse health consequences such as non-communicable diseases, poor cognitive performance, psychological distress and poor quality of life that may persist into adulthood. In order to prevent childhood malnutrition, an intervention programme that integrates nutrition education and healthy school food environment is needed to provide nutrition information and reinforce the skills on healthy eating behaviours in schools. This paper describes a study protocol of a school-based intervention programme that integrates nutrition education and healthy school food environment, namely School Nutrition Programme (SNP). The SNP is a primary prevention programme that promotes healthy lifestyle among primary school children in light of the high prevalence of malnutrition in Malaysian children. METHODS/DESIGN: This quasi-experimental study aimed to evaluate the effectiveness of the SNP between intervention and comparison groups before and after the SNP, and after a 3-month follow-up. The SNP consisted of two main components, whereby three nutrition education sessions were implemented by trained teachers using three standardised modules, and healthy school food environment was implemented by the canteen food handlers with the provision of healthy menu to children during school recess times. Children from intervention group participated in the SNP, in addition to the standard Physical and Health Curriculum. The comparison group attended only the standardised Physical and Health Curriculum and the school canteen food handlers were reminded to follow the standard canteen guidelines from the Ministry of Education Malaysia. The assessment parameters in evaluating the effectiveness of the programme were knowledge, attitude and practice on nutrition, eating behaviours, physical activity, body composition, psychological distress, cognitive performance and health-related quality of life. Assessments were conducted at three time points: pre-intervention, post-intervention and 3-month follow-up. DISCUSSION: It was hypothesised that the SNP would be effective in promoting healthy lifestyle among school children, and further contributes in preventing malnutrition problem, enhancing cognitive performance and improving health-related quality of life among school children. Findings of the present study can be expanded to other schools in future on ways to improve nutrition education and healthy school food environment. TRIAL REGISTRATION: UMIN Clinical Trial Registration UMIN000032914 (Date of registration: 7th June 2018, retrospectively registered). PROTOCOL VERSION: 16th September 2019 & Version 4.


Assuntos
Currículo , Serviços de Alimentação , Educação em Saúde , Promoção da Saúde/métodos , Avaliação de Programas e Projetos de Saúde , Instituições Acadêmicas , Composição Corporal , Criança , Cognição , Exercício , Comportamento Alimentar , Feminino , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Malásia , Masculino , Estado Nutricional , Qualidade de Vida , Projetos de Pesquisa , Estudos Retrospectivos , Serviços de Saúde Escolar
2.
Artigo em Inglês | MEDLINE | ID: mdl-31581438

RESUMO

The purpose of this study was to identify and analyze consumer choices and service quality in university canteens in Warsaw. Our study consists of two parts. The first part of our research was conducted using a sample of 1250 adult respondents in 25 university canteens located at five higher education institutions. The reasons and frequency for using canteens, types of selected dishes and opinions on a given catering facility management system were analyzed. The second part of the study was conducted as an inspection to assess internal control and reliability of information. The respondents' opinions are not in line with inspection assessments. This may be due to the fact that students do not pay attention to the quality of services in university canteens or have little knowledge about service, quality of services or hygiene aspects. For a detailed analysis of consumer choices and service quality assessment, we used Analysis of Variance (ANOVA) test and multi-dimensional cluster analysis. We identified four clusters regarding the type of meals and consumed frequency of consumption in university canteens, and five profiles in relation to evaluation of canteen interior, service and menu. In the correspondence analysis performed using the multidimensional Multiple Correspondence Analysis (MCA) method, we identified five clusters of consumers based on nine features, i.e., canteen location, frequency of using the canteen, gender of respondents, dwelling place, financial status of respondents. Our research on the functioning of university canteens is one of the first not only in Poland, but also in the countries of Central and Eastern Europe. The evaluation of the quality of nutrition in canteens should be continued in order to prevent diet-related diseases. Based on the results of our research, we postulate to introduce an evaluation guide for university canteens taking into account various aspects of services.


Assuntos
Comportamento do Consumidor/estatística & dados numéricos , Serviços de Alimentação/organização & administração , Estudantes/psicologia , Universidades , Adulto , Feminino , Inocuidade dos Alimentos , Serviços de Alimentação/normas , Humanos , Higiene/normas , Masculino , Polônia , Reprodutibilidade dos Testes , Fatores Sexuais , Fatores Socioeconômicos
3.
Cien Saude Colet ; 24(10): 3805-3814, 2019.
Artigo em Português | MEDLINE | ID: mdl-31577011

RESUMO

The scope of this study was to determine the food on offer in state public school canteens of Curitiba, Paraná, and to investigate the association between the permitted/prohibited food supplied under the Canteen Law, with school and canteen variables. A cross-sectional study was conducted with interviews with canteen administrators in 27 state schools. The Mann Whitney test was used to investigate associations. There was a higher frequency of administration of the canteens under the self-management regime (n = 25, 92.6%); appropriate location in the school for serving meals (n = 20, 74.1%); length of time in administration of over 10 years (n = 13, 48.2%) and administrators who reported knowing the Canteen Law (n = 22, 81.5%). More than 2/3 of canteens sold prohibited food, such as sweetened beverages (n = 22, 81.5%) and candies, industrialized popcorn and salty snacks (n = 13, 48.2%). Only one school provided fried snacks (n = 1, 3.7%). The offer of technical education alone was associated with greater availability of food allowed by the legislation (p = 0.033). The school canteens evaluated can be described as places of commercialization of food not permitted by the Healthy Canteen Law. It is important to highlight the regulation and inspection of food sales in canteens for the promotion of health in schools.


Assuntos
Serviços de Alimentação/estatística & dados numéricos , Abastecimento de Alimentos/estatística & dados numéricos , Legislação sobre Alimentos , Instituições Acadêmicas/estatística & dados numéricos , Brasil , Estudos Transversais , Serviços de Alimentação/legislação & jurisprudência , Abastecimento de Alimentos/legislação & jurisprudência , Promoção da Saúde , Humanos
4.
BMC Public Health ; 19(1): 1365, 2019 Oct 24.
Artigo em Inglês | MEDLINE | ID: mdl-31651297

RESUMO

BACKGROUND: Lunch is an important part of a healthy diet, which is essential for the development, growth and academic performance of school-aged children. Currently there is an increasing number of Dutch primary schoolchildren who are transitioning from eating lunch at home to school. There is limited knowledge about the current quality of the lunches consumed by primary schoolchildren in the Netherlands and whether there are any differences between lunches consumed at home or at school. To investigate differences in content and quality of lunches consumed by Dutch primary schoolchildren at home and at school. METHODS: Cross-sectional study among 363 Dutch primary schoolchildren aged 4-12 years based on the first two years of the 2012-2016 Dutch National Food Consumption Survey. Demographic characteristics were obtained through a questionnaire. Diet was assessed with two non-consecutive 24-h dietary recalls. Quality of lunches was assessed on their nutritional quality whether they fitted the nutritional guidelines. 'Nonparametric tests were used to examine the content and quality of the lunches between place of consumption and parental educational position. RESULTS: The most consumed lunch products among primary schoolchildren were bread, dairy products and sugar-sweetened beverages. Fruit and vegetable consumption was very low. Consumption of milk and other dairy products was higher among children who eat lunch at home than children who eat lunch at school (p < 0.01). Consumption of sugar-sweetened beverages was higher among children who eat lunch at school than children who eat lunch at home (p < 0.01), and at school a higher proportion of the drinks did not fit within the Dutch dietary recommendations (p < 0.01). CONCLUSIONS: The current content of the lunches consumed by Dutch primary schoolchildren leaves room for improvement, especially regarding fruit and vegetables. The statistically significantly higher consumption of sugar-sweetened beverages and lower consumption of milk and dairy products at school vs. home is worrisome, as currently more children in the Netherlands are transitioning to having lunch at school.


Assuntos
Análise de Alimentos/estatística & dados numéricos , Análise de Alimentos/normas , Almoço , Valor Nutritivo , Instituições Acadêmicas , Animais , Criança , Pré-Escolar , Estudos Transversais , Feminino , Serviços de Alimentação , Frutas , Humanos , Masculino , Leite/estatística & dados numéricos , Países Baixos , Verduras
5.
J Environ Manage ; 252: 109657, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31604184

RESUMO

Essential for the selection of a reliable treatment system is the characterisation of the effluent to treat. Kitchen wastewater (KWW) from food service establishments (FSEs) is a strong organic and fat-rich effluent whose characterisation has not been sufficiently addressed. KWW composition is highly variable and linked to the FSE's size, the type of meals prepared and the amount of water used during the cleaning. COD, TSS and fat content (FOG) are the most common parameters found in literature. However, other physical and chemical parameters (e.g. temperature, pH, oil droplets characteristics and trace elements), correlated to commercial kitchen cleaning practices rather than the specific effluent, but equally influential on the treatment efficiencies of both physical and biological methods, have hardly been investigated. A comprehensive characterisation of wastewaters from three food service establishments was used to generate data to support the selection of appropriate FOG mitigation methods. Two novel analytical methods were used to quantify the proportion of emulsified FOG and associated droplet size from different kitchen washing effluents. The results showed that more than 90% of the FOG from the dishwasher effluent and around 35% of sink one was emulsified, with droplet sizes less than 100 µm, well below the removal capabilities of conventional grease interceptors, but easily removed using biological means. From the WW composition results, a formula for predictive modelling was derived to represent average organic matter composition for kitchen wastewater as C20H38O10N, applicable in remediation processes. These results offer a good starting point for the design, operation, and optimisation of wastewater treatment systems of oil-rich KWW.


Assuntos
Serviços de Alimentação , Águas Residuárias , Hidrocarbonetos , Temperatura Ambiente , Eliminação de Resíduos Líquidos , Água
6.
Waste Manag ; 100: 249-258, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31563025

RESUMO

The challenge of increasing food demand due to population growth urges all stakeholders to act against food losses and waste, especially in light of their environmental, cost, and social impacts. In developed countries, awareness raising, and prevention are particularly important at the consumption level, where food waste mainly occurs. In this sense, public school canteens represent a unique setting, because of their capacity of conveying food habits, while sustainably managing available resources. This research assessed the environmental and cost impact of food consumption and wastage in public school canteens through a case study in Italy. It combined life cycle assessment, environmental life cycle costing, and quarter-waste visual methods. The functional unit was defined as the average meal provided by the catering service to 3-10 years old students. Primary data on type and amounts of purchased food, transport, and utilities consumption were provided by the catering service, while food waste assessment was performed in selected representative school canteens. Secondary data on background processes were mainly sourced from databases and literature. Food waste at schools represented 20-29% of the prepared meal, depending on students' age and seasonal menu. The global warming potential (GWP) of the average meal was 1.11-1.50 kg CO2-eq, mostly due to the food production impact. The meal preparation had the largest impact on costs. When considering embedded impacts, food waste was responsible for 14-18% of GWP and 6-11% of the costs. The sensitivity analysis showed promising environmental and cost reductions by introducing changes in the meal composition and preparation.


Assuntos
Serviços de Alimentação , Eliminação de Resíduos , Criança , Pré-Escolar , Alimentos , Humanos , Itália , Instituições Acadêmicas , Estudantes
7.
BMC Res Notes ; 12(1): 567, 2019 Sep 11.
Artigo em Inglês | MEDLINE | ID: mdl-31511045

RESUMO

OBJECTIVE: The study aimed to assess enteropathogens carriage rate and risk factors among apparently healthy food handlers at Wolkite University cafeteria, Southern Ethiopia. RESULTS: Cross-sectional study was conducted among 170 food handlers to collect socio-demographic and related data by using structured questionnaires. Stool samples were collected and subjected to microscopic examination and cultured to determine intestinal parasites. Among the total study participants, 66% of them were found to be carriers of enteropathogens: bacteria (Salmonella typhi, Shigella species), and intestinal parasites (Ascaris lumbricoides,Taenia species, Giardia lamblia, Entameoba histolytica/dispar, Enterobius vermicularis, Hook worm and Trichuris trichiura). All Salmonella and Shigella isolates were sensitive to ceftriaxone, ciprofloxacin, and gentamicin. A significant association was found between hand washing practice before food preparation and isolated pathogens [p = 0.013]. A significant proportion of food handlers were found to be carriers of pathogens which require a periodic screening and antibiotic therapy monitoring.


Assuntos
Fezes/microbiologia , Fezes/parasitologia , Manipulação de Alimentos/normas , Serviços de Alimentação/normas , Desinfecção das Mãos/normas , Universidades , Adolescente , Adulto , Infecções Bacterianas/epidemiologia , Infecções Bacterianas/microbiologia , Estudos Transversais , Etiópia/epidemiologia , Feminino , Manipulação de Alimentos/métodos , Manipulação de Alimentos/estatística & dados numéricos , Serviços de Alimentação/estatística & dados numéricos , Desinfecção das Mãos/métodos , Humanos , Enteropatias Parasitárias/epidemiologia , Enteropatias Parasitárias/parasitologia , Masculino , Pessoa de Meia-Idade , Prevalência , Inquéritos e Questionários , Adulto Jovem
8.
Nutrients ; 11(9)2019 Sep 13.
Artigo em Inglês | MEDLINE | ID: mdl-31540267

RESUMO

Little is known about socioeconomic differences in the association between the food environment and dietary behavior. We systematically reviewed four databases for original studies conducted in adolescents and adults. Food environments were defined as all objective and perceived aspects of the physical and economic food environment outside the home. The 43 included studies were diverse in the measures used to define the food environment, socioeconomic position (SEP) and dietary behavior, as well as in their results. Based on studies investigating the economic (n = 6) and school food environment (n = 4), somewhat consistent evidence suggests that low SEP individuals are more responsive to changes in food prices and benefit more from healthy options in the school food environment. Evidence for different effects of availability of foods and objectively measured access, proximity and quality of food stores on dietary behavior across SEP groups was inconsistent. In conclusion, there was no clear evidence for socioeconomic differences in the association between food environments and dietary behavior, although a limited number of studies focusing on economic and school food environments generally observed stronger associations in low SEP populations. (Prospero registration: CRD42017073587).


Assuntos
Dieta/estatística & dados numéricos , Meio Ambiente , Preferências Alimentares , Alimentos , Fatores Socioeconômicos , Adolescente , Adulto , Custos e Análise de Custo , Alimentos/economia , Serviços de Alimentação , Abastecimento de Alimentos , Humanos , Instituições Acadêmicas
9.
Public Health ; 177: 19-25, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31494359

RESUMO

OBJECTIVES: Although evidence-based interventions (EBIs) and effective strategies to implement them exist, they cannot be used by policy makers and practitioners if they do not align with end users' needs. As such, adaptations to EBIs and implementation approaches are likely to occur to increase 'fit' with end users' capacity. This article describes an approach undertaken by a population health service delivery unit in one Australian state to develop an adapted implementation strategy to support the implementation of the mandatory healthy canteen policy (EBI) to all schools located in the service delivery region. STUDY DESIGN: This is a case study of adapting an intervention to improve implementation of the healthy canteen policy. METHODS AND RESULTS: This is a six-step pragmatic, empirically driven approach. The steps include (i) adapt, where appropriate, the EBI to facilitate implementation; (ii) identify end users' capacity for implementation; (iii) identify opportunities to adapt the implementation interventions while preserving meaningful intervention impact; (iv) undertake program adaptation; (v) develop training and resources to support delivery of implementation strategies and; (vi) evaluate the adapted intervention. This article describes the application of these steps by the authors to develop an adapted support strategy consistent with end users' needs. CONCLUSIONS: This study provides some guidance on how to adapt implementation support approaches particularly when EBIs cannot be adapted. Future empirical research providing guidance on making practical adaptation decisions are needed.


Assuntos
Serviços de Alimentação/organização & administração , Política de Saúde , Instituições Acadêmicas/organização & administração , Austrália , Humanos
10.
Nutrients ; 11(9)2019 Sep 03.
Artigo em Inglês | MEDLINE | ID: mdl-31484377

RESUMO

The study assessed the potential for use of millets in mid-day school meal programs for better nutritional outcomes of children in a peri-urban region of Karnataka, India, where children conventionally consumed a fortified rice-based mid-day meal. For a three-month period, millet-based mid-day meals were fed to 1500 adolescent children at two schools, of which 136 were studied as the intervention group and were compared with 107 other children in two other schools that did not receive the intervention. The intervention design was equivalent to the parallel group, two-arm, superiority trial with a 1:1 allocation ratio. The end line allocation ratio was 1.27:1 due to attrition. It was found that there was statistically significant improvement in stunting (p = 0.000) and the body mass index (p = 0.003) in the intervention group and not in the control group (p = 0.351 and p = 0.511, respectively). The sensory evaluation revealed that all the millet-based menu items had high acceptability, with the highest scores for the following three items: finger millet idli, a steam cooked fermented savory cake; little and pearl millet bisi belle bath, a millet-lentil hot meal; and upma, a pearl and little millet-vegetable meal. These results suggest significant potential for millets to replace or supplement rice in school feeding programs for improved nutritional outcomes of children.


Assuntos
Refeições , Milhetes , Estado Nutricional , Adolescente , Criança , Características da Família , Comportamento Alimentar , Feminino , Serviços de Alimentação , Alimentos Fortificados , Humanos , Índia , Masculino , Desnutrição , Micronutrientes , Instituições Acadêmicas , Fatores Socioeconômicos
11.
Pediatrics ; 144(4)2019 10.
Artigo em Inglês | MEDLINE | ID: mdl-31484676

RESUMO

More than 21 million low-income children rely on free or reduced-price meals during the school year. The US Department of Agriculture Summer Food Service Program (SFSP) provides meals to children during the summer months, but these programs are underused. The emergency department (ED) of urban medical centers is 1 of the few establishments that children access during the summer months, and as such, it may be a prime point of entry for such programs. This advocacy case study describes the implementation and evaluation of situating an SFSP in the pediatric ED and explores the impact on participant intention to connect with community resources after the ED visit. In this 7-week pilot, we partnered with a community agency to provide free lunch to all children ages 2 to 18 during their ED visit at an urban, freestanding children's hospital. After patient rooming and clarification of nil per os status, boxed meals were delivered to patients and siblings along with information regarding the SFSP and how to access community program sites. Parents completed a survey about the experience with the meal program in the ED, previous knowledge of the SFSP, and intention to use community SFSP sites in the future. This case study demonstrates that situating the SFSP in the acute-care clinical setting is acceptable and has strong potential to improve the historically poor connection between families and critical community resources. Additionally, this project highlights the potential of community-clinical partnerships to improve family resources and enhance the reach of established programs.


Assuntos
Serviço Hospitalar de Emergência , Serviços de Alimentação , Abastecimento de Alimentos , Refeições , Adolescente , Criança , Pré-Escolar , Hospitais Pediátricos , Hospitais Urbanos , Humanos , Projetos Piloto , Pobreza , Avaliação de Programas e Projetos de Saúde , Estações do Ano , Estados Unidos , United States Department of Agriculture , População Urbana
12.
J Pak Med Assoc ; 69(Suppl 2)(6): S131-S136, 2019 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-31369543

RESUMO

Objective: Tuberculosis (TB), along with the human immunodeficiency virus, is one of the leading causes of death from infectious diseases. Its prevalence has rendered the treatment of drug-resistant TB a major public health problem that threatens the progress made in TB care and control worldwide. Our objectives were to conduct a systematic review of the cost-effectiveness of treatment for multidrug-resistant and extensively drug-resistant TB (MDR-TB/XDR-TB) and to synthesise available data from scientific research. Methods: Using English keywords, we searched for papers over reputable databases, such as Scopus, PubMed, Cochrane and Google Scholar, from Jan. 23 to Mar. 23, 2019. Results: The search and screening yielded 13 articles, whose results were extracted and reviewed to draw conclusions on the cost-effectiveness of MDR-TB/XDR-TB treatment. The data extraction table used to cull and categorise the results comprised the characteristics of a given study, as well as its objectives, the perspectives used to guide the investigation, methods and results (outcome, sensitivity analysis). The measured outcome was the incremental cost-effectiveness ratio. Conclusions: The review indicated that MDR -TB/XDR-TB treatment can be very cost-effective in countries with low to high incomes, regardless of whether minimal or considerable disease burdens exist.


Assuntos
Antituberculosos/uso terapêutico , Tuberculose Extensivamente Resistente a Medicamentos/terapia , Hospitalização/economia , Antituberculosos/economia , Análise Custo-Benefício , Países em Desenvolvimento , Técnicas e Procedimentos Diagnósticos/economia , Eficiência , Tuberculose Extensivamente Resistente a Medicamentos/economia , Serviços de Alimentação/economia , Humanos , Anos de Vida Ajustados por Qualidade de Vida , Transportes/economia , Tuberculose Resistente a Múltiplos Medicamentos/economia , Tuberculose Resistente a Múltiplos Medicamentos/terapia
13.
Artigo em Inglês | MEDLINE | ID: mdl-31374922

RESUMO

Inadequate social protection, stagnant wages, unemployment, and homelessness are associated with Australian household food insecurity. Little is known about the recipients of food charity and whether their needs are being met. This cross-sectional study of 101 food charity recipients in Perth, Western Australia, measured food security, weight status, sociodemographic characteristics and food acquisition practices. Seventy-nine percent were male, aged 21-79 years, 90% were unemployed, 87% received social assistance payments, and 38% were homeless. Ninety-one percent were food insecure, 80% with hunger, and 56% had gone a day or more without eating in the previous week. Fifty-seven percent had used food charity for ≥1 year, and, of those, 7.5 years was the mode. Charitable services were the main food source in the previous week, however 76% used multiple sources. Begging for money for food (36%), begging for food (32%), stealing food or beverages (34%), and taking food from bins (28%) was commonplace. The omnipresence and chronicity of food insecurity, reliance on social security payments, and risky food acquisition suggest that both the social protection and charitable food systems are failing. Urgent reforms are needed to address the determinants of food insecurity (e.g., increased social assistance payments, employment and housing support) and the adequacy, appropriateness and effectiveness of food charity.


Assuntos
Instituições de Caridade , Inocuidade dos Alimentos , Serviços de Alimentação , Abastecimento de Alimentos , Fome , Seguridade Social , Adulto , Idoso , Austrália , Cidades , Estudos Transversais , Feminino , Pessoas em Situação de Rua , Humanos , Masculino , Pessoa de Meia-Idade , Pobreza , Austrália Ocidental , Adulto Jovem
14.
Artigo em Inglês | MEDLINE | ID: mdl-31416245

RESUMO

(1) Background: Childhood overweight and obesity is a significant and preventable problem worldwide. School environments have been suggested to be plausible targets for interventions seeking to improve the quality of children's dietary intake. The objective of this study was to determine the extent to which the current characteristics of the school food environment were associated with primary school students' dietary intake and Body Mass Index (BMI) z scores in a representative sample in regional Victoria. (2) Methods: This study included 53 schools, comprising a sample of 3,496 students in year levels two (aged 7-8 years), four (9-10 years) and six (11-12 years). Year four and six students completed dietary questionnaires. Principals from each school completed a survey on school food environment characteristics. Mixed-effects logistic regression was used to assess the relationship between students' dietary intake and school food environment scores, controlling for confounders such as socio-economic status, school size and sex. Food environment scores were also analysed against the odds of being healthy weight (defined as normal BMI z score). (3) Results: Mixed associations were found for the relationship between students' dietary intake and food environment scores. Meeting the guidelines for vegetable intake was not associated with food environment scores, but students were more likely (OR: 1.68 95% CI 1.26, 2.24) to meet the guidelines if they attended a large school (>300 enrolments) and were female (OR: 1.28 95% CI: 1.02, 1.59). Healthy weight was not associated with school food environment scores, but being a healthy weight was significantly associated with less disadvantage (OR: 1.24 95% CI 1.05, 1.45). Conclusion: In this study, the measured characteristics of school food environments did not have strong associations with dietary intakes or BMI among students.


Assuntos
Índice de Massa Corporal , Peso Corporal , Ingestão de Alimentos , Serviços de Alimentação/estatística & dados numéricos , Obesidade Pediátrica/epidemiologia , Instituições Acadêmicas/estatística & dados numéricos , Estudantes/estatística & dados numéricos , Criança , Estudos Transversais , Feminino , Humanos , Masculino , Vitória/epidemiologia
15.
Nutrients ; 11(8)2019 Aug 11.
Artigo em Inglês | MEDLINE | ID: mdl-31405231

RESUMO

Emerging evidence suggests a link between young people's interest in alternative food production practices and dietary quality. The primary purpose of this study was to examine the impact of a student-driven sustainable food systems education and promotion intervention on adolescent school lunch selection, consumption, and waste behaviors. Sixth grade science teachers at two middle schools (n = 268 students) implemented a standards-based curriculum on sustainable food systems, addressing the environmental impacts of food choices and food waste. The cumulating curriculum activity required the 6th grade students to share their food systems knowledge with their 7th and 8th grade counterparts (n = 426) through a cafeteria promotional campaign to discourage food waste. School-wide monthly plate waste assessments were used to evaluate changes in vegetable consumption and overall plate waste using a previously validated digital photography method. At baseline, the intervention students consumed significantly less vegetables relative to the control group (47.1% and 71.8% of vegetables selected, respectively (p = 0.006). This disparity was eliminated after the intervention with the intervention group consuming 69.4% and the control consuming 68.1% of selected vegetables (p = 0.848). At five months follow up, the intervention group wasted significantly less salad bar vegetables compared to the control group (24.2 g and 50.1 g respectively (p = 0.029). These findings suggest that food systems education can be used to promote improved dietary behaviors among adolescent youth.


Assuntos
Comportamento do Adolescente/psicologia , Preferências Alimentares/psicologia , Serviços de Alimentação , Serviços de Saúde Escolar , Desenvolvimento Sustentável , Adolescente , Currículo , Feminino , Humanos , Almoço , Masculino , Avaliação de Programas e Projetos de Saúde , Eliminação de Resíduos/estatística & dados numéricos
16.
BMC Public Health ; 19(1): 1128, 2019 Aug 16.
Artigo em Inglês | MEDLINE | ID: mdl-31419983

RESUMO

BACKGROUND: Food safety has long been the subject of scholarly research, and street food is a weak link in food safety supervision. Street food not only provides convenience for many people, but is also the livelihood for millions of low income people, making a great contribution to the economy of many developing countries. METHODS: Street food safety is essential, and yet it has been rarely studied in China. Therefore, a typical city in China was selected as the research object to assess food safety knowledge, attitudes, and street food suppliers and consumer behaviors using questionnaires based on previous studies, and considering China's particular characteristics and reasonable impacts identified in previous studies, such as increased income, work experience, licenses, and locations. The food safety knowledge and attitude questionnaire conformed with the national conditions in China. It was used to assess the food safety knowledge and attitudes toward food suppliers and consumers, where three main areas were addressed in the surveys and statistical analysis, as follows. (1) Statistical information including gender, age, education, income, food safety training, and specific elements related to the work experience of suppliers. (2) Knowledge of food safety including the awareness of consumers and suppliers regarding food poisoning pathogens, food and personal hygiene, high-risk groups, and correct cleaning. (3) A list of food handling behaviors was used to determine the behaviors and characteristics of subjects. RESULTS: The results show that street food suppliers have generally poor food handling practices, and most are operating under unsanitary conditions. Food safety knowledge of street vendors in the High-tech Industries Development Zone was the lowest, most likely because these regions are located in rural-urban fringe zones, where education levels are generally relatively low. Food safety attitudes of the youngest consumers were significantly better than those of older age groups. Their educational level was also different, with correspondingly relatively high income for younger individuals. Most vendors chose locations near schools or supermarkets. Consumers and street food vendors had good understanding of food safety, but street vendors were relatively poor in carrying out safe food handling, with only 26.7% using or being fully equipped withhand-washing facilities, although more than 60% of vendors wore clean and tidy clothes and masks. CONCLUSIONS: Street food vendor training should be prioritized to improve the safety of street food. Other policies and measures should also be propagated to improve the food safety knowledge, attitudes, and behavior of vendors in Handan. Steps should be taken to improve street food stall operating conditions and facilities, including providing clean protected structures, access to potable water, and efficient waste collection and disposal systems. These findings should encourage government agencies to further promote strategies to improve street food safety.


Assuntos
Comércio/estatística & dados numéricos , Comportamento do Consumidor , Inocuidade dos Alimentos , Serviços de Alimentação , Conhecimentos, Atitudes e Prática em Saúde , Adolescente , Adulto , Idoso , China , Cidades , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Adulto Jovem
17.
Waste Manag ; 98: 14-20, 2019 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-31421485

RESUMO

Food waste is a pressing issue that imposes economic, social and environmental impacts on both developing and developed countries. This study analyzes quantitatively and qualitatively the generated food waste at various food outlets of a university campus in Qatar. It is a fundamental step to manage the issue of food waste from educational institutes. The investigation comprised four stages: screening, sampling, surveying, and synthesis. Food waste generation at the sampled locations was estimated at 329.5 kg/day or 80 t/year. Based on per sales estimates, total food waste was 980 g/sale and 757 g/sale at the student male and female housing complexes, respectively, equating to roughly one wasted meal for each sold meal. The majority of this waste was avoidable waste and the root cause for the excessive food waste generation was overproduction rather than consumer wastage. The study found that the main food provider, who primarily serves buffet style meals, lacks the proper tools to measure food waste generated at their cafeterias. Past experience was the primary tool to support the company's demand management estimation which has proven unsuccessful and highlights the need to not only educate the consumer but also food providers. Possible treatments routes are discussed based on food waste characterization findings.


Assuntos
Serviços de Alimentação , Gerenciamento de Resíduos , Alimentos , Humanos , Oriente Médio , Catar , Universidades
18.
Waste Manag ; 97: 97-104, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31447032

RESUMO

For enhancing food waste weighing measurements we established a platform (Restaurant Forum RF) for different kinds of food service businesses. Our aim was to explore food waste data, but also to develop a monitoring system by increasing our knowledge about the relevant processes and possible internal barriers. We studied food waste generation and origin in the outlets and how to avoid overproduction of food and buffet line waste. During 2016-2017, a number of outlets (n = 51) conducted food waste measurements over a period of two weeks. The businesses that participated included schools, day-care centres and work place and student canteens, which present sectors that mainly serve a lunch buffet. According to our results, 17.5% of all prepared food ended up as waste, which can be further divided into kitchen waste (2.2%), serving waste (11.3%) and customer leftovers (3.9%). On average, 449 g of food was prepared per portion and 78 g of this ended up as waste. We also studied the mechanisms of waste generation, best practices for decreasing food waste, how staff experienced weighing measurements and how measurement systems can be utilized in food service business management.


Assuntos
Serviços de Alimentação , Finlândia , Humanos , Almoço , Restaurantes , Instituições Acadêmicas , Estudantes
19.
Work ; 64(1): 161-173, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31450528

RESUMO

BACKGROUND: Service organizations and their employees encounter challenges today due to an increase in the average age of employees, a decrease in recruitment, and changes in work tasks, sites, and communities. These factors give rise to physical and psychosocial burdens that can lower the work ability and productivity of the employees. OBJECTIVE: The goal of this study is to find practical solutions for challenges related to the work environment and practices at a public in-house enterprise providing meal and cleaning services. Also, the design of a model for the management of these load factors at municipal workplaces, where stakeholders from different subdivisions work together, is intended. METHODS: The materials comprised of documents provided by the case organization, interviews, and work observations. Root cause analysis and participatory development sessions were carried out to find causes for the observed challenges and to discover practical solutions. RESULTS: A number of microergonomic solutions were found. Also, broader subjects for development, common to several target workplaces, were discovered. CONCLUSIONS: The concept of a shared workplace, proved useful in exploring ways to manage work ability and productivity. A generalizable macroergonomics model for the management of load factors at shared workplaces in the public sector was proposed.


Assuntos
Ergonomia/métodos , Serviços de Alimentação , Manutenção , Finlândia , Humanos , Saúde do Trabalhador , Estudos de Casos Organizacionais , Instituições Acadêmicas , Local de Trabalho
20.
Nutrients ; 11(8)2019 Aug 02.
Artigo em Inglês | MEDLINE | ID: mdl-31382354

RESUMO

This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers' practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers' point of view and the initial diagnosis to guide educational strategies in the FT sector.


Assuntos
Manipulação de Alimentos/métodos , Inocuidade dos Alimentos/métodos , Conhecimentos, Atitudes e Prática em Saúde , Brasil , Estudos Transversais , Contaminação de Alimentos/análise , Microbiologia de Alimentos , Serviços de Alimentação , Doenças Transmitidas por Alimentos/microbiologia , Doenças Transmitidas por Alimentos/prevenção & controle , Humanos , Veículos Automotores , Fatores de Risco , Microbiologia da Água
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