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BACKGROUND: In 2014, Mexico implemented an 8% tax on non-essential energy-dense foods (NEDFs) exceeding 275 calories per 100 g to improve dietary quality and reduce obesity prevalence. While this tax has shown promising results in reducing purchases of these items and decreasing obesity rates in children, its potential may be limited by the relatively low tax rate. We aimed to assess the potential impact of increasing the existing NEDF tax on body weight (kg), body mass index (BMI), obesity prevalence, and obesity cases in the Mexican adult population. METHODS: Using data from the Mexican 2018 National Health and Nutrition Survey (ENSANUT-2018), and a microsimulation mathematical model that translates adult energy balance into body weight changes, we analyzed the potential impact on obesity over 10 years. Our final sample included 15,109 participants, representing approximately 76,221,919 adults aged 20 and older in Mexico. RESULTS: We found that doubling the existing tax (16%) could result in an average weight reduction of 0.4 kg and a 3.2% reduction in obesity prevalence over 10 years. If the NEDF tax was quadrupled (32%), an average weight loss of 1.2 kg and an 8.8% reduction in obesity prevalence could be expected. Males, low-income individuals, and adults aged 20 to 39 years would benefit the most, showing a higher expected reduction in obesity. CONCLUSIONS: Very few examples of taxation on NEDFs exist worldwide, and Mexico has been a key example. Policymakers should consider a tax reform that increases the current NEDFs tax to achieve larger health benefits.

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OBJECTIVE: To analyze the retail food environment and identify the presence of food swamps around public and private higher education institutions (HEIs) in Belo Horizonte, Minas Gerais. METHODS: This is an ecological study with the analysis unit being a 500-meter buffer network around 81 in-person HEI units. The density and proximity between the HEIs and food purchasing establishments for immediate consumption were assessed according to the administrative category and per capita income of the census tract, as well as the presence of food swamps. RESULTS: In 98.76% of the buffers there was at least one establishment for immediate consumption. Snack bars, restaurants, and bars were the categories most available and closest to the HEIs. The density of establishments was higher around private HEIs and around HEIs located in higher income areas. It was found that 95.06% of HEIs were located in areas classified as food swamps. CONCLUSION: Thus, the HEIs evaluated were exposed to neighborhoods with an unhealthy food environment, which may predispose university students to food choices based on the consumption of ultra-processed foods and alcoholic beverages.

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Food waste offers a potential source for bioethanol production, but productivity depends on the chemical composition of the raw materials and the processes involved. However, assessment of the environmental sustainability of these processes is often absent and can be carried out using the Life Cycle Assessment (LCA) methodology. This study aimed to perform an LCA on bioethanol production from mixtures of different wastes, including tubers, fruits, and processed foods, focusing on the gate-to-gate phase. The inventory included a standard scenario and an optimized scenario, which eliminated drying and replaced the phosphate buffer with citric acid. To assess impacts and damages, the Ecoinvent 3.4 database and the ReCiPe 2016 method were used, while uncertainty analysis was carried out using Monte Carlo simulation with the aid of SimaPro software version 8.5.0.0. Results indicate that processed food blends generate the greatest environmental impacts in all scenarios evaluated. The fermentation stage is the largest contributor to environmental impacts and damage when energy consumption is considered. Without energy consumption, pretreatment and enzymatic hydrolysis become more significant. The most notable categories of environmental impacts and damages are Global Warming Potential (GWP) and Resources. The optimized scenario showed a lower environmental impact compared to the standard scenario, highlighting its potential for more sustainable bioethanol production.

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Las enfermedades transmitidas por alimentos representan un problema creciente de salud pública. Se calcula que hay alrededor de 600 millones de personas que enferman por ingerir alimentos contaminados en el mundo. En El Salvador, durante 2023, se reportaron 129 casos de intoxicación alimentaria. Objetivo. Determinar las causas de un brote de enfermedad transmitida por alimentos en un centro escolar público del municipio de Nahuizalco, departamento de Sonsonate. Metodología. Se realizó un estudio de casos y controles con relación 2:1 en 205 alumnos de un centro escolar público en El Salvador involucrados en un brote de enfermedad transmitida por alimentos. Se utilizaron medidas de frecuencia, distribución y asociación como Odds Ratios (OR) con sus respectivas medidas de significancia estadística. Y se recolectaron hisopados de los lechos ungueales y nasofaríngeos de los manipuladores de alimentos. Resultados. Se identificaron 64 casos confirmados, a predominio del sexo femenino (58 %). El síntoma más frecuente fue el dolor abdominal (77 %) y la mayoría de los casos fueron leves con manejo ambulatorio (67 %). En el análisis estadístico, el consumo de cereal con leche mostró una asociación significativa con un Odds Ratio de 19,67 (IC 95 %: 6,78 ­ 57,10). Conclusión. La causa asociada al brote fue la ingesta de cereal con leche preparado por los manipuladores de alimentos del centro escolar. Debido a la falta de pruebas diagnósticas y al retraso en la notificación del brote al sistema de salud, la identificación del agente causal no fue posible

Foodborne diseases represent an increasing public health problem. It is estimated that globally around 600 million people get sick from consuming contaminated food. In El Salvador, 129 food poisoning cases were reported during 2023. Objective. Determine the causes of a foodborne illness outbreak in a public school in the municipality of Nahuizalco, department of Sonsonate. Methodology. A case-control study was conducted with a 2:1 ratio in an outbreak of 205 students from a public school in El Salvador. Measures of frequency, distribution and association were used such as Odds Ratios (OR) with their respective statistical significance. Nasopharyngeal and nail bed swabs were collected from food handlers. Results.Sixty four cases were identified, predominantly female (58 %). The most frequent symptom was abdominal pain (77 %) and the majority of cases were mild with outpatient management (67 %). Statistically, consumption of cereal with milk showed a significant association with illness with an Odds Ratio of 19, 67 (IC 95 %: 6.78 ­ 57.10). Conclusion. The associated cause with the outbreak was the ingestion of cereal with milk prepared by the school's food handlers. Due to the delay in notification of the outbreak to the health system, identification of the causal agent was not possible

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In this study, we applied four distinct nutritional classification schemes (NCSs) to evaluate the nutritional quality of foods and beverages that use child-directed marketing strategies in labels, and examined the agreement between different NCSs. Data were collected before the implementation of the front-of-package labeling (FOPL) legislation in Brazil. Food labeling information was collected from among the 8,942 products in different Brazilian supermarkets between February 2021 and September 2023. More than 10 % of products (n = 959) used one or more child-directed marketing options on their labels. Over half (54.5 %) of the analyzed products fell into the group with the highest sugar and fat contents. Products with two or more marketing strategies targeting children had higher energy, carbohydrate, and sugar contents. On the other hand, micronutrient levels were generally low, with some exceptions. Almost half of the sample included a declaration of vitamins and minerals. Two-thirds (67.47 %) of the products did not have nutritional claims. The Nutrition Profiling Model (NPM) from Brazil has proved to be the least stringent classification system. Agreement between the different NCSs was low for some groups. The use of sweeteners was infrequent; however, dyes were present in almost half of the products (mainly G7). Red and blue dyes were the most common, with artificial dyes predominating. The increased use of marketing strategies was associated with poor nutritional quality in studied foods. These findings highlight the urgency for stricter regulations in Brazil, particularly those prohibiting child-directed marketing strategies in unhealthy food products.

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BACKGROUND: The recognition of food as the trigger of attacks occurs in approximately 25% of individuals with migraine. However, differentiating migraine food triggers and prodrome symptoms is still a challenge. OBJECTIVE: To understand the association of clinical characteristics of migraine with food triggers and to identify predictors of food triggers. METHODS: Patients with migraine diagnosed according to the criteria of the third edition of the International Classification of Headache Disorders (ICHD-3) were evaluated for the presence or absence of food triggers. RESULTS: In total, 502 patients with migraine were investigated, and they were divided into two groups: those with food triggers (58.4%) and those without food triggers (41.6%). The main food triggers were alcohol (44%), chocolate (42%), cheese (27.7%), excess carbohydrates (27.7%), coffee (21.8%), cold cuts (16%), and citrus fruits (11.9%). Aura and excessive use of analgesics were more frequent among patients with food triggers (p = 0.022). Photophobia and osmophobia were associated with the presence of a food trigger (p < 0.001). There was a greater impact of migraine in the presence of food triggers (p = 0.002). Through binary logistic regression, we identified clinical predictors of food triggers, such as photophobia and osmophobia. CONCLUSION: The presence of a food trigger was significantly associated with photophobia and osmophobia. Osmophobia might be another mechanism by which patients perceive foods as triggers for their migraine attacks.

ANTECEDENTES: A percepção dos gatilhos alimentares ocorre em aproximadamente 25% dos indivíduos com migrânea. No entanto, diferenciar os desencadeantes alimentares da migrânea e os sintomas prodrômicos ainda é um desafio. OBJETIVO: Compreender a associação de características clínicas da migrânea com gatilhos alimentares, bem como identificar preditores destes gatilhos. MéTODOS: Pacientes com migrânea diagnosticados de acordo com os critérios da terceira edição da Classificação Internacional de Cefaleias (International Classification of Headache Disorders, third edition, ICHD-3, em inglês) foram avaliados quanto à presença ou ausência de gatilhos alimentares. RESULTADOS: Foram investigados 502 pacientes com migrânea, que foram divididos em 2 grupos: aqueles com gatilhos alimentares (58,4%) e aqueles sem gatilhos alimentares (41,6%). Os principais desencadeantes alimentares foram álcool (44%), chocolate (42%), queijo (27,7%), excesso de carboidratos (27,7%), café (21,8%), embutidos (16%) e frutas cítricas (11,9%). Aura e uso excessivo de analgésicos foram mais frequentes entre pacientes com gatilhos alimentares (p = 0,022). Fotofobia e osmofobia estiveram associadas à presença de gatilho alimentar (p < 0,001). Houve maior impacto da migrânea na presença de gatilhos alimentares (p = 0,002). Por meio de regressão logística binária, foram identificados preditores clínicos de gatilhos alimentares, como fotofobia e osmofobia. CONCLUSãO: A presença de um gatilho alimentar foi significativamente associada à fotofobia e à osmofobia. A osmofobia poderia ser outro mecanismo pelo qual os pacientes percebem os alimentos como gatilhos para suas crises de migrânea.

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The work aims to leverage computer vision and artificial intelligence technologies to quantify key components in food distribution services. Specifically, it focuses on dish counting, content identification, and portion size estimation in a dining hall setting. An RGB camera is employed to capture the tray delivery process in a self-service restaurant, providing test images for plate counting and content identification algorithm comparison, using standard evaluation metrics. The approach utilized the YOLO architecture, a widely recognized deep learning model for object detection and computer vision. The model is trained on labeled image data, and its performance is assessed using a precision-recall curve at a confidence threshold of 0.5, achieving a mean average precision (mAP) of 0.873, indicating robust overall performance. The weight estimation procedure combines computer vision techniques to measure food volume using both RGB and depth cameras. Subsequently, density models specific to each food type are applied to estimate the detected food weight. The estimation model's parameters are calibrated through experiments that generate volume-to-weight conversion tables for different food items. Validation of the system was conducted using rice and chicken, yielding error margins of 5.07% and 3.75%, respectively, demonstrating the feasibility and accuracy of the proposed method.

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La elevación de colesterol y ácidos grasos saturados en sangre, son considerados como factores de riesgo para desarrollar enfermedades cardiovasculares. Se realizó una breve revisión, sobre la relación entre ingesta de alimentos ricos en colesterol dietético y ácidos grasos saturados respecto al riesgo a desarrollar enfermedad cardiovascular; redactada en apartados, como son: introducción, estrategia de búsqueda, resultados, discusión y conclusión; mediante la estrategia PICO, para la construcción de la pregunta de investigación y búsqueda bibliográfica, siguiendo las directrices PRISMA. Se utilizaron los descriptores: enfermedad cardiovascular, colesterol dietético, grasas saturadas, lácteos, huevo y carnes rojas, se incluyeron artículos originales y revisiones publicados entre los años 2010-2023, en inglés y español, eliminándose, comunicaciones en congresos, reportes de caso, estudios "in vitro" e investigaciones en animales. Se seleccionaron 66 artículos. Los resultados generan controversia y discrepancia. Se aconseja considerar el alimento del que se obtienen los ácidos grasos saturados y el colesterol dietético, contemplando la matriz nutricional y sinergias que podrían establecerse entre nutrientes

Elevated cholesterol and saturated fatty acids in the blood are considered risk factors for developing cardiovascular diseases. A brief review was carried out on the relationship between the intake of foods rich in dietary cholesterol and saturated fatty acids with the risk of developing cardiovascular disease; written in sections, such as introduction, search strategy, results, discussion, and conclusion; through the PICO strategy for constructing the research question and bibliographic search, following the PRISMA guidelines. The descriptors were used: cardiovascular disease, dietary cholesterol, saturated fats, dairy, eggs, and red meat, original articles and reviews published between the years 2010-2023, in English and Spanish, were included, eliminating communications at conferences, case reports, " in vitro" studies and animal research. 66 articles were selected. The results generate controversy and discrepancy. It is advisable to consider the food from which saturated fatty acids and dietary cholesterol are obtained, considering the nutritional matrix and synergies that could be established between nutrients

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Introduction: Migraine can be controlled through effective drug treatments, both during headache attacks, as a preventative measure, but also through non-drug treatments, including diet therapy. This treatment consists of eliminating food triggers and adding improvement factors. Objective: To address the role of diet in controlling migraine, through the elimination of food triggers and the addition of improvement factors, in addition to demystifying some mistaken behaviors. Method: This study was an integrative and retrospective review of articles on the relationship between food and migraine. Results: Three relationships were found between diet and migraine attacks: 1) food may be a triggering factor; 2) food may be a mitigating factor; or 3) food may be an aggravating factor. There is no specific diet therapy for migraine, but diets that are based on the pathophysiological mechanisms of migraine. Conclusions: Food can be a trigger or a factor in improving migraine attacks and diet therapy for controlling migraine consists of removing food triggers and replacing them with a healthy diet. (AU)

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Introdução: A implementação do International Dysphagia Diet Standardization Initiative (IDDSI) é uma importante ferramenta para a padronização de texturas dos alimentos e líquidos para indivíduos com disfagia. Método: Esta revisão narrativa teve como objetivo identificar a utilização do IDDSI como padronização das texturas utilizadas na avaliação da deglutição, possibilitando compreender a relevância na prática clínica e na pesquisa. Realizou-se busca em janeiro/2024 nas bases de dados Medical Literature Analysis and Retrievel System Online, Scopus, Web of Science, Cochrane Library, Scientific Electronic Library Online, Literatura Latino-Americana e do Caribe em Ciências da Saúde e Google Scholar. Resultados: Foram encontrados 560 artigos, excluídos 384 (duplicata) e 144 resumos devido aos critérios de inclusão. Foram selecionados para leitura completa 32 artigos e admitidos 23. Houve um aumento (700%) no número de publicações (2018-2023), com a participação de países como Brasil, EUA, China, Canadá. Foram analisados 14 estudos com adultos/idosos e um estudo em pediatria. Houve preferência por utilização de níveis 0 a 4, segurança da deglutição com níveis≥2, iniciativa sendo utilizada durante a avaliação, como marcador de evolução clínica e em recomendações dietéticas. Considerações finais: Observou-se o aumento de pesquisas com o IDDSI nas avaliações da deglutição e a diversidade de países utilizando a iniciativa. Foram poucos estudos em pediatria. Houve preferência por utilização de níveis líquidos, nem sempre relatado nível e volume. A metodologia do IDSSI para alcançar a textura adequada e reprodutível foi mais eficaz que a NDD. Mantém-se a necessidade de realizar estudos com populações e métodos homogêneos. (AU)

Introducción: La implementación del IDDSI (Iniciativa Internacional de Estandarización de la Dieta para la Disfagia) es una herramienta importante para estandarizar las texturas de alimentos y líquidos para personas con disfagia. Método: Revisión narrativa con el objetivo de identificar el uso del IDDSI como una estandarización de las consistencias de los alimentos para evaluación de la deglución, permitiendo comprender su relevancia en la práctica clínica/investigación. Se realizó una búsqueda (enero/2024) en las bases de datos Medical Literature Analysis and Retrievel System Online, SCOPUS, Web of Science, Literatura Latino-Americana y del Caribe em Ciências da Saúde, Scientific Electronic Library Online, Cochrane Library y Google Scholar. Resultados: Se encontraron 560 artículos, excluidos 384 (duplicados), 144 resumen (sin criterios de inclusión), 32 32 artículos completos para ler, se admitieron 23. Hubo un aumento (700%) en el número de publicaciones, con la participación de países como Brasil, EUA, Canada. Se analizaron 14 estudios con adultos/ancianos y un estudio en pediatría. Preferencia por los niveles 0-4, seguridad de la deglución con niveles≥2, utilizada para la evaluación, marcador de la evolución clínica y en las recomendaciones dietéticas. Consideraciones finales: Ha habido un aumento de la investigación y de países que utilizan la IDDSI en las evaluaciones de la deglución. Se han realizado pocos estudios en pediatria, una preferencia por el uso de líquidos, y no siempre se informó el nível/volumen. La metodología IDSSI para conseguir una textura adecuada y reproducible fue más eficaz que la NDD. Sigue siendo necesario realizar estudios con poblaciones y métodos homogéneos. (AU)

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OBJECTIVE: To describe the locations of food and beverage acquisition in Brazil, according to the level of food processing and household location (urban/rural). METHODS: Data from 49,489 households from the Household Budget Survey 2017-2018 were used. Information regarding food and beverages was collected through a collective acquisition booklet over 7 consecutive days. Locations were classified into 10 groups on the basis of similarities in sales structure and mode of food offering, and food and beverages were categorized according to the NOVA classification. The frequency of households acquiring food in each location was estimated, as well as the acquisition frequency according to processing level, considering significance through non-overlapping 95% confidence intervals. RESULTS: Half of the households (51.9%) acquired food in supermarkets, contributing to both the acquisition of fresh and minimally processed foods (92.2% in urban; 90.2% in rural) and ultra-processed foods (78.6% in urban; 74.1% in rural). For the urban area, the Supermarket (55.0%), Bakery (46.5%) and Small markets (43.1%) are among the places with the highest frequency of food acquisition, while for rural areas, it is found that Small Markets (53%), Supermarkets (32.3%) and Home production (31.0%) presented the highest frequencies. CONCLUSION: The acquisition of food and beverages for household consumption in Brazil differs according to household location (urban/rural), indicating the importance of the community food environment in the consumption patterns of ultra-processed foods.

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Introdução: A garantia do direito ao alimento para a população em situação de rua (PSR) é um processo complexo e multifacetado que envolve equipamentos públicos, serviços de acolhimento e instituições filantrópicas, assim como os colaboradores inseridos nesses locais. Objetivo: Compreender as percepções de profissionais de serviços que oferecem refeições para a PSR sobre quais aspectos devem guiar a oferta da alimentação no serviço para que essa seja entendida como adequada e saudável. Materiais e métodos: Pesquisa qualitativa exploratória com realização de entrevistas semiestruturadas com funcionários de três serviços do centro da cidade de São Paulo, que oferecem refeições prontas à PSR, e que estão inseridos nas etapas do planejamento, preparo e/ou distribuição do alimento. As entrevistas foram analisadas utilizando-se o método de análise de dados qualitativos no qual são construídas, indutivamente, categorias. Resultados: Para que a alimentação servida seja entendida como adequada e saudável, na percepção dos colaboradores, é indispensável que esta considere aspectos nutricionais e de segurança do alimento, respeitando diretrizes, características sensoriais da refeição em si e dimensões simbólicas socioculturais e representativas em torno da comida, como pedidos da própria PSR. Conclusão: É importante explorar e discutir os entendimentos sobre a alimentação oferecida para a PSR, visando orientar o planejamento de ações voltadas para essa população que assegurem seu direito ao alimento e sua dignidade alimentar através de uma alimentação adequada e saudável(AU)

Introduction: Guaranteeing the right to food for the homeless population (HP) is a complex and multifaceted process that involves public equipment, reception services and philanthropic institutions, as well as the employees working in these places. Objective: To understand the perceptions of service professionals who offer meals for the HP about which aspects should guide the supply of food in the service so that it is understood as adequate and healthy. Materials and methods: Exploratory qualitative research with semi-structured interviews with employees of three services in the downtown area of the city of São Paulo, which offer ready-made meals to HP, and who are involved in the stages of planning, preparing and/ or distributing the food. The interviews were analyzed using the method of qualitative data analysis in which categories are constructed inductively. Results: For the food served to be understood as adequate and healthy, in the perception of employees, it is essential that it considers nutritional and food safety aspects, respecting guidelines, sensory characteristics of the meal itself and symbolic social culture and representative dimensions around the food, such as requests from the HP itself. Conclusions: It is important to explore and discuss the understanding of the food provided to the HP, aiming to guide the planning of actions for this population that ensure their right to food and their food dignity through adequate and healthy nutrition(AU)

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The article aims to identify stage of the food supply chain (FSC) has the greatest food loss and waste (FLW), the factors that influence and economic, social and environmental impacts in Latin America countries. We carried out a scoping review of observational studies, case reports and interventional studies in January 2023. Searches were performed in scientific databases and hand-searching of reference lists. Data on the included studies were summarized with narrative synthesis. In total 16 articles met the inclusion criteria. The greatest FLW occur in the early and middle stages of the FSC, mainly during storage. The main causes were connected to financial, managerial and operational limitations related in harvesting techniques, storage and cooling facilities, infrastructure and marketing systems. Food waste (FW) is also a result of lack of appropriate storage facilities and efficient transport systems, market fluctuations and systems. Only one study presented results on the environmental impact of FW. There is a higher occurrence of food loss, characterized by decrease in the quantity and quality of food in the first three stages of FSC.

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PURPOSE: To analyze the influence of temperature on the flow/texture of different foods, immediately after preparation and after one hour, and 2) To compare the influence of varying the cook in food preparation, in relation to food flow. METHODS: This is a quantitative and experimental study. The IDDSI standardized flow test was used to evaluate the remaining volume in the syringe and the levels of foods (porridge, smoothie, liquid soup, and pureed light soup) prepared by different cooks, in triplicate, at time zero (T0) and after one hour (T1). RESULTS: Differences in temperature were observed in all foods at T0 and T1 (p < 0.05). The IDDSI level changed only in porridge, from level 3 to 4 (p = 0.043). Modifications were observed in the preparation by different cooks for smoothie, on the 2nd and 3rd day (p = 0.049), from level 3 to 4 of IDDSI. In porridge, on the 1st and 3rd day (p = 0.048) and 2nd and 3rd day (p = 0.048), with a change from level 4 to 3 of IDDSI. CONCLUSION: The temperature of all foods differed within the one-hour interval, with modifications in the flow test and in the IDDSI levels, from level 3 to 4, only for porridge. Different cooks prepared the smoothie and porridge with different characteristics, resulting in changes from level 3 to 4 in both foods.

OBJETIVO: 1) Analisar a influência da temperatura no fluxo/textura dos diferentes alimentos, logo após o preparo e após uma hora, e 2) Comparar a influência de variar o cozinheiro no preparo dos alimentos, em relação ao fluxo dos alimentos. MÉTODO: Trata-se de um estudo quantitativo e experimental. Utilizou-se o teste de fluxo padronizado pelo IDDSI, para avaliar o volume restante da seringa e os níveis dos alimentos (mingau, vitamina, sopa líquida e sopa leve batida) preparados por diferentes cozinheiros, em triplicata, no tempo zero (T0) e após uma hora (T1). RESULTADOS: Foi observado diferenças na temperatura em todos os alimentos no T0 e T1 (p < 0,05). O nível do IDDSI mudou apenas no mingau, de nível 3 para 4 (p = 0,043). Modificações foram observadas no preparo por diferentes cozinheiros para vitamina, no 2° e 3° dia (p=0,049), do nível 3 para 4 do IDDSI. No mingau, no 1° e 3°dia (p=0,048) e 2°e 3° dia (p=0,048), com mudança de nível 4 para 3 do IDDSI. CONCLUSÃO: A temperatura de todos os alimentos foi diferente, no intervalo de uma hora, com modificações no teste de fluxo e nos níveis do IDDSI, do nível 3 para 4, apenas para o mingau. Diferentes cozinheiros prepararam a vitamina e o mingau com características diferentes, e consequente, mudanças do nível 3 para 4 em ambos os alimentos.

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The post-pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyze consumers' associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18-45 years old) asynchronously (i.e. self-administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analyzed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g., Crunchy, Crispy), tactile (e.g. Smooth, Spreadable) and oral texture (e.g., Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to "very" than to "slightly consistent." The CSI depended on the stimulus presented (p < 0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p < 0.05). Consumers defined "very consistent, consistent and slightly consistent food" by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes.

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Introducción: El apego a las normas oficiales sanitarias sirve para prevenir riesgos a la salud humana. Objetivo: Evaluar la calidad higiénico-sanitaria y las buenas prácticas de manufactura de alimentos (BPMA) de un comedor estudiantil en México. Materiales y métodos: Estudio cuasiexperimental y analítico. Durante el año 2020, se realizaron pruebas bacteriológicas a muestras de alimentos, agua, superficies y manos de manipuladores de alimentos, además de también evaluar las BPMA. Conforme a las normas oficiales sanitarias vigentes en México, se recolectaron 57 muestras, se aislaron y se lograron identificar patógenos. Las BPMA se valoraron en 20 manipuladores, antes y después de una intervención educativa de 10 semanas de duración y se utilizó la prueba t con α=0,05. Resultados: Más del 50 % de las muestras resultaron con microorganismos de riesgo para la salud, como Escherichia coli, Staphylococcus aureus, Pseudomonas, Acinetobacter baumanni complex y Coliformes totales. Las evaluaciones, antes y después de la intervención educativa de BPMA, evidenciaron diferencias estadísticamente significativas en el número de aciertos (p≤0,05). Conclusiones: La calidad higiénico-sanitaria del comedor analizado representó riesgo para la salud de los estudiantes, lo cual tuvo relación con la primera evaluación de las BPMA entre los manipuladores, las cuales mejoraron después de la intervención.

Introduction: Adherence to official health standards is essential to prevent human health risks. Objective: To assess the hygienic-sanitary quality and good food manufacturing practices (GMP) in a student cafeteria in Mexico. Materials and methods: Quasi-experimental and analytical study. During 2020, bacteriological tests were carried out on samples taken from food, water, surfaces, and hands of food handlers. In addition, GMP were evaluated. Based on the current Mexican official health regulations, 57 samples were collected to isolate and identify pathogens. GMP were assessed in 20 food handlers before and after a 10-week training intervention and a test was used with α=0.05. Results: More than 50% of samples were found to have microorganisms associated with health risks, including Escherichia coli, Staphylococcus aureus, Pseudomonas, Acinetobacter baumanni complex and total Coliforms. The analyses before and after the GMP training intervention showed statistically significant differences in terms of the presence of these pathogens (p≤0.05). Conclusions: The hygienic-sanitary quality of the analyzed cafeteria turned out to be a risk for the health of students, which was related to the first assessment of GMP in food handlers. Consequently, the results improved after the intervention.

Introdução: A adesão às normas sanitárias oficiais serve para prevenir riscos à saúde humana. Objetivo: Avaliar a qualidade higiênico-sanitária e as boas práticas de fabricação de alimentos (BPMA) de um refeitorio estudantil no México. Materiais e métodos: Estudo quase-experimental e analítico. Durante 2020, foram realizados testes bacteriológicos em amostras de alimentos, água, superfícies e mãos de manipuladores de alimentos, além de avaliação de BPMA. De acordo com as normas sanitárias oficiais em vigor no México, foram coletadas e isoladas 57 amostras e identificados patógenos. Os BPMA foram avaliados em 20 manipuladores, antes e após uma intervenção educativa de 10 semanas e foi utilizado o teste t com α=0,05. Resultados: Verificou-se que mais de 50% das amostras continham microrganismos de risco à saúde, como Escherichia coli, Staphylococcus aureus, Pseudomonas, complexo Acinetobacter baumanni e Coliformes totais. As avaliações, antes e após a intervenção educativa BPMA, apresentaram diferenças estatisticamente significativas no número de acertos (p≤0,05). Conclusões: A qualidade higiênico-sanitária do refeitório analisado representou um risco para a saúde dos alunos, o que esteve relacionado à primeira avaliação do BPMA entre os manipuladores, que melhorou após a intervenção.

RESUMO

Culture is a well-known driver of food choices, and therefore, it could also impact food pairing preferences. Food pairing has been studied from different approaches; however, little cross-cultural research has been done. This work explored food and beverage pairing using projective mapping (PM) to create maps of food-beverage combinations. Four countries (Mexico, Argentina, France, and Norway), thirty foods, and six beverages were selected. PM was carried out through an online study in each country. Participants were asked to map foods together with beverages following the instruction that foods and beverages closer together represented a good combination. The coordinates of each product were analyzed through Multiple Factorial Analyses (MFA) by countries. The first four factors of each MFA were used to perform RV coefficients to test similarities in food-beverage pairings between the countries. Finally, a k-means clustering was performed on the beverage coordinates of each MFA. PM provided maps representing food and beverage pairings for each country in which the proximity between food-beverages represented a good combination according to consumers. RV coefficients between countries were low, showing that food-beverage pairings were not similar across countries, evidencing the cultural effect in food-drink combinations. Results from the k-means clustering showed some similarities and differences between countries. In general, the food-beverage pairing was effectively explored with PM, from which several differences and similarities were found within cultures.

RESUMO

Introducción: La disfagia es una condición que afecta la eficiencia de la deglución de los alimentos. Mundialmente, una tercera parte de los ancianos padece de algún grado de disfagia, representando un alto riesgo de malnutrición debido a que las carentes opciones alimenticias destinadas a este público no satisfacensus requerimientos nutricionales. Objetivo: Esta investigación tuvo como objetivo desarrollar formulaciones de almuerzos con textura modificada para pacientes con disfagia, a partir de materias primas típicas dominicanas. Materiales y métodos: Se realizaron dos almuerzos de diferentes composiciones [sancocho (S) y arroz con habichuelas y carnes (AHC)] y viscosidades (néctar: 51-350 mPa.s; miel: 351-1,750 mPa.s y pudín: 1,751- 2,500 mPa.s), a los cuales se les evaluó el análisis químico aproximado y la aceptación sensorial. Se utilizó un diseño completamente al azar, bajo arreglo factorial (2 x 3). Resultados: Se evidenciaron diferencias entre las medias de los tratamientos (p<0.05) para el contenido de humedad y de carbohidratos en relación con las composiciones; el análisis por viscosidades presentó diferencias en el contenido de humedad, grasa, proteínas y carbohidratos, en cuanto a la interacción entre las composiciones y las viscosidades hubo similitudes estadísticas en el porcentaje de cenizas y grasas. Se encontró que los tratamientos más viscosos y la composición S fueron mejor valorados y que el desempeño sensorial global de los almuerzos fue satisfactorio. Conclusiones: El alimento (tipo crema) con materias primas dominicanas, sensorialmente aceptado, podría ser utilizado y también aceptado, en pacientes con disfagia(AU)

Introduction: Dysphagia is a condition that affects the efficiency of food swallowing. Globally, one-third of the elderly population suffers from some degree of dysphagia, representing a high risk of malnutrition due to the lack of dietary options tailored to their nutritional requirements. Objective: This research aimed to develop modified texture lunch formulations for dysphagia patients using typical Dominican raw materials. Materials and methods: Two lunches of different compositions [sancocho (S) and rice with beans and meat (AHC)] and viscosities (nectar: 51-350 mPa.s; honey: 351-1,750 mPa.s and pudding: 1,751-2,500 mPa.s) were made and evaluated for proximate chemical analysis and sensory acceptance. A completely randomized design was used, under factorial arrangement (2 x 3). Results: Differences were observed between treatment means (p<0.05) for moisture and carbohydrate content concerning compositions; viscosity analysis showed differences in moisture, fat, protein, and carbohydrate content, while compositional and viscosity interactions exhibited statistical similarities in ash and fat percentage. It was found that the more viscous treatments and composition S were better rated, and overall sensory performance of the lunches was satisfactory. Conclusions: The food (cream type) with Dominican raw materials, sensorially accepted, could be used and also accepted in patients with dysphagia(AU)

RESUMO

A prevalência das alergias alimentares vem crescendo de forma significativa nas últimas décadas. A educação do paciente na leitura de rótulos e identificação dos alérgenos nos produtos alimentícios é fundamental, mesmo após a publicação da RDC nº 26/2015, que estabeleceu os requisitos de rotulagem dos principais alérgenos alimentares. Uma das maiores dificuldades é a utilização de numerosas terminologias diferentes que são utilizadas para nomear um ingrediente alimentício, além de não haver uma compilação destas nomenclaturas em uma única listagem. Neste trabalho, foi realizada uma listagem unificada das nomenclaturas dos quatro principais alérgenos alimentares com base nas listas preexistentes, a fim de uso na prática clínica e em projetos futuros envolvendo identificação dos alérgenos alimentares através de ferramentas de inteligência artificial.

The prevalence of food allergies has grown considerably in recent decades. Patient education on label reading and identification of allergens in food products is essential, even after the publication of RDC No. 26/2015, which established the labeling requirements for the main food allergens. A major difficulty is the use of multiple terminologies to name a food ingredient, in addition to the lack of a compilation of these nomenclatures into a single list. In this study, we developed an unified list of the nomenclatures of the 4 main food allergens based on preexisting lists for use in clinical practice and in future projects involving identification of food allergens through artificial intelligence tools.

RESUMO

This study aimed to explore women's perceptions of domestic work related to food and family care during the first wave of the COVID-19 pandemic in Chile and its association with sociodemographic and health variables. We conducted a cross-sectional, analytical, non-probabilistic study. A sample of 2047 women answered an online self-report survey that included a Likert scale about the perception of domestic work associated with food. The survey also included an open comment section. The survey was available between May and June 2020, during the first wave of the COVID-19 pandemic and when most of the country had some degree of mobility restriction. 70.2% of participants perceived their domestic work as "regular"; being younger, having a higher educational level, caring for children or the elderly, and having worse self-perception of mental and general health status increased the chances of having a lower perception of the burden of these tasks. In comments, women declared how heavy the domestic work was, the challenges of being together with their families and of paid job requirements, and how family demands from them increased. Most women felt that their domestic work was heavier during this pandemic period: some groups of women could be at risk of being more affected by this extra workload at home. The importance of interventions and public policies with a gender perspective becomes relevant, considering the role of women in the home and the necessity to generate a social change regarding the domestic burden associated with gender.