scholarly journals SEGURANÇA ALIMENTAR EM GRUPOS DE RISCO

2017 ◽  
Vol 6 (1) ◽  
pp. 337
Author(s):  
Cristina Santos ◽  
Esmeralda Santos ◽  
Victor Branco ◽  
Cecília Soares ◽  
António Saraiva
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Measuring Equipment ◽  
Good Condition ◽  
Polar Compounds ◽  
Operating Conditions ◽  
Social Solidarity ◽  
Food Handlers ◽  
Public And Private

Abstract.FOOD SECURITY IN RISK GROUPSFood security is a basic requirement in all locations where they are provided food, being one of the main concerns in terms of public health, mainly because it can affect the health of the most vulnerable groups, such as children, the elderly and people with special needs. This study, it was intended to assess the structural conditions and canteens, measurement of polar compounds of frying oils, the evaluation of the temperature of the food before consumption and before their distribution and the assessment of the nutritional quality of meals served. The sample is composed by canteens of public and private education institutions (nursery to secondary education) and of public and private institutions of social solidarity, totaling 30 canteens and food handlers. The data collection took place using a checklist of structural and operating conditions of the facilities, temperature measuring equipment HI9060-Hanna Instruments, HI76692W, probe for measuring the temperature of the measuring equipment, meals of polar compounds, Testo probe, model 270 and a checklist for assessing the nutritional quality of meals served. The results obtained with regard to the structural and operational conditions of the facilities concluded that the canteens revealed good condition, however it is recommended the need for correction of some non-conformities. It was found that some foods are served at temperatures that are in the danger zone and regarding the nutritional valuation sensed-if food monotony, excess lipids and inadequacy of the menus to various age groups. Given the relevance of the theme, it becomes important the improvement of structural conditions and functioning of canteens and the nutritional quality of meals served and the promotion of knowledge and development of skills of the professionals involved, being key players in the process of food safetyKeywords: Food Security; Food Hygiene; Public Health; Food handlers; Risk groupsResumo.A segurança alimentar é uma exigência básica, em todos os locais onde são fornecidos alimentos, sendo uma das principais preocupações ao nível da Saúde Pública, principalmente por poderem afetar a saúde dos grupos mais vulneráveis, como crianças, idosos e pessoas com necessidades especiais. Com este estudo, pretendeu-se avaliar as condições estruturais e de funcionamento das cantinas/refeitórios, a medição de compostos polares dos óleos de fritura, a avaliação das temperaturas dos alimentos antes do consumo nos refeitórios (sem confeção) e à saída dos locais de confeção, antes da sua distribuição e ainda a avaliação da qualidade nutricional de refeições servidas. A amostra é composta por cantinas/refeitórios dos estabelecimentos de ensino públicos e privados (creche ao ensino secundário) e de instituições públicas e privadas de solidariedade social, totalizando 30 cantinas e 85 profissionais/manipuladores de alimentos. A recolha de dados realizou-se com recurso, a uma lista de verificação das condições estruturais e de funcionamento das instalações, equipamento de medição de temperatura HI9060- Hanna Instruments, sonda HI7669/2W, para medição das temperaturas das refeições, equipamento de medição de compostos polares, sonda Testo, modelo 270 e uma grelha de avaliação da qualidade nutricional de refeições servidas. Dos resultados obtidos quanto às condições estruturais e de funcionamento das instalações conclui-se que as cantinas revelaram boas condições, no entanto recomenda-se a necessidade de correção de algumas não conformidades. Verificou-se que alguns alimentos são servidos a temperaturas que se situam na zona de perigo e quanto à avaliação nutricional detetou-se monotonia alimentar, excesso lípidos/glícidos e desadequação das ementas aos diversos grupos etários. Atendendo à relevância do tema, torna-se fulcral a melhoria das condições estruturais e de funcionamento das cantinas/refeitórios e da qualidade nutricional das refeições servidas e a promoção do conhecimento e do desenvolvimento de competências dos profissionais envolvidos, sendo os principais intervenientes no processo de segurança alimentar.Palavras Chave: Segurança Alimentar; Higiene Alimentar; Saúde Pública; Manipuladores de alimentos; Grupos de Risco

scholarly journals A multipurpose tool to evaluate the nutritional quality of individual foods: Nutrimap®

2007 ◽  
Vol 10 (7) ◽  
pp. 690-700 ◽  
Author(s):  
E Labouze ◽  
C Goffi ◽  
L Moulay ◽  
V Azaïs-Braesco
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Consumer Information ◽  
Food Category ◽  
Health Authorities ◽  
Public Health Authorities ◽  
Nutritional Needs ◽  
Health Objectives

AbstractBackground/objectivesWith obesity and nutrition-related diseases rising, public health authorities have recently insisted nutritional quality be included when advertising and labelling food. The concept of nutritional quality is, however, difficult to define. In this paper we present an innovative, science-based nutrient profiling system, Nutrimap®, which quantifies nutritional assets and weaknesses of foods.MethodsThe position of a food is defined according to its nutritional composition, food category, the consumer's nutritional needs, consumption data and major public health objectives for nutrition. Amounts of each of 15 relevant nutrients (in 100 kcal) are scored according to their ability to ‘rebalance’ or ‘unbalance’ the supply in the whole diet, compared with current recommendations and intakes. These scores are weighted differently in different food categories according to the measured relevance of the category to a nutrient's supply. Positive (assets) and negative (weaknesses) scores are totalled separately.ResultsNutrimap®provides an overall estimate of the nutritional quality of same-category foods, enabling easy comparisons as exemplified for cereals and fruit/vegetables. Results are consistent with major nutritional recommendations and match classifications provided by other systems. Simulations for breakfasts show that Nutrimap®can help design meals of controlled nutritional value.ConclusionsCombining objective scientific bases with pragmatic concerns, Nutrimap®appears to be effective in comparing food items. Decision-makers can set their own limits within the Nutrimap®-defined assets and weaknesses of foods and reach categorisations consistent with their objectives – from regulatory purposes to consumer information or support for designing meals (catering) or new products (food industry).

scholarly journals Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S68-S71 ◽  
Author(s):  
I. Birlouez-Aragon ◽  
P. A Mas ◽  
L. Ait Ameur ◽  
N. Locquet ◽  
E. de St Louvent ◽  
...  
Keyword(s):  
Infant Formula ◽  
Nutritional Quality ◽  
Rapeseed Oil ◽  
Polar Compounds ◽  
Food Composition ◽  
Fluorescence Spectrometry ◽  
Front Face ◽  
Powdered Infant Formula ◽  
Physicochemical Changes

Foods are complex mixtures of macro- and micronutrients, which interact leading to oxidation, glycation and hydrolysis upon heating (sterilization, cooking) and storage. The nutritional quality and safety is consequently affected justifying the need for accurate monitoring of the evolution of the food composition during processing and in product shelf life. Classical chromatographic analysis as well as newly proposed rapid methods based on fluorescence spectrometry analyses are applied in the present study on (i) fresh and stored carrots, (ii) infant formula resembling model, (iii) heated rapeseed oil, and (iv) wheat biscuits. Fluorescence fingerprints addressing modifications in the product composition during processing were recorded and analyzed by means of chemometric methods. Fluorescence, recorded in a front-face mode on intact and crushed food, or product extracts, is very sensitive to pertinent physicochemical changes induced by heat treatment or storage. Results show the potential of non-destructively applied fluorescence spectrometry for measuring vitamin E in carrots, carboxymethyllysine in powdered infant formula models, polar compounds in rapeseed oil and hydroxymethylfurfural in biscuits. This paper presents the potential of fluorescence as a global approach of the quality of processed food.

scholarly journals Junk Food on Demand: A Cross-Sectional Analysis of the Nutritional Quality of Popular Online Food Delivery Outlets in Australia and New Zealand

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3107
Author(s):  
Stephanie R. Partridge ◽  
Alice A. Gibson ◽  
Rajshri Roy ◽  
Jessica A. Malloy ◽  
Rebecca Raeside ◽  
...  
Keyword(s):  
Public Health ◽  
New Zealand ◽  
Young People ◽  
Nutritional Quality ◽  
Population Level ◽  
Food Delivery ◽  
Dietary Guidelines ◽  
Cross Sectional ◽  
Food Outlets

The demand for convenience and the increasing role of digital technology in everyday life has fueled the use of online food delivery services (OFD’s), of which young people are the largest users globally. OFD’s are disrupting traditional food environments, yet research evaluating the public health implications of such services is lacking. We evaluated the characteristics and nutritional quality of popular food outlets on a market-leading platform (UberEATS®) in a cross-sectional observational study conducted in two international cities: Sydney (Australia) and Auckland (New Zealand). A systematic search using publicly available population-level data was used to identify geographical areas with above-average concentrations (>30%) of young people (15–34-years). A standardized data extraction protocol was used to identify the ten most popular food outlets within each area. The nutritional quality of food outlets was assessed using the Food Environment Score (FES) (range: −10 ‘unhealthiest’ to 10 ‘healthiest’). Additionally, the most popular menu items from each food outlet were classified as discretionary or core foods/beverages according to the Australian Dietary Guidelines. The majority of popular food outlets were classified as ‘unhealthy’ (FES range −10 to −5; 73.5%, 789/1074) and were predominately takeaway franchise stores (59.6%, 470/789, e.g., McDonald’s®). 85.9% of all popular menu items were discretionary (n = 4958/5769). This study highlights the pervasion and accessibility of discretionary foods on OFD’s. This study demonstrated that the most popular food outlets on the market-leading online food delivery service are unhealthy and popular menu items are mostly discretionary foods; facilitating the purchase of foods of poor nutritional quality. Consideration of OFD’s in public health nutrition strategies and policies in critical.

Penerapan Manajemen Rujukan Kegawatdaruratan Obstetri Dengan Insiden Kegawatdaruratan Obstetri Di Pusat Pelayanan Primer

2020 ◽  
Vol 7 (2) ◽  
pp. 239-246
Author(s):  
Adenia Dwi Ristanti ◽  
Nur Zuwariyah
Keyword(s):  
Public Health ◽  
Primary Care ◽  
Health Center ◽  
Good Condition ◽  
Referral System ◽  
Public Health Center ◽  
Obstetric Emergency ◽  
Referral Management ◽  
Obstetric Emergencies

Latar belakang: Indonesia merupakan suatu negara berkembang dengan masalah kesehatan yang masih menjadi perhatian khusus yaitu AKI yang masih tinggi. Sebanyak 99% kematian ibu akibat masalah persalinan atau kelahiran terjadi di negara-negara berkembang. Berdasarkan SUPAS masih 305 per 100.000 per kelahiran hidup pada tahun 2030. Tujuan: Menganalisis pengaruh manajemen rujukan kegawatdaruratan obstetric dengan insiden kegawatdaruratan obstetric di Pusat Pelayanan Primer. Metode penelitian: Penelitian ini menggunakan pendekatan kualitatif desain diskriptif fenomenologi serta restropective. Penelitian dilakukan di wilayah kerja puskesmas jagir dari bulan April sampai Juli 2019 informan utama yaitu Bidan. Pengumpulan informan dengan teknik wawancara mendalam, studi dokumentasi serta observasi. Hasil penelitian: Hasil penelitian ini sesuai dengan pedoman system rujukan nasional menyebutkan bahwa evaluasi internal perlu dilakukan dalam rangka peningkatan mutu pelayanan, dan memperbaiki ketaatan pelaksanaan rujukan oleh fasilitas kesehatan, memperbaiki serta mengevaluasi sarana serta SDM dipelayanan Kesehatan. Semua informan dalam manajemen rujukan kegawatdaruratan obstetri dengan insiden kegawatdaruratan obstetri  di pusat pelayanan primer sudah cukup baik. Kesimpulan: Semua informan dalam pengetahuan tentang manajemen rujukan kegawatdaruratan obstetri dengan insiden kegawatdaruratan obstetri  di pusat pelayanan primer sudah cukup baik. Pengetahuan sistem rujukan kasus kegawatdaruratan obstetric informan sudah baik. Sarana dan Prasarana yang tersedia di puskesmas sudah tersedia lengkap sesuai standar minimal untuk kegawatdaruratan obstetric dan dalam kondisi yang baik. SOP sudah sesuai dengan protap yang ada. Surat pengantar rujukan, transportasi serta penyerahan tanggung jawab sudah sesuai dan baik. Semua informan telah melakukan pencatatan serta pelaporan terkait kasus rujukan yang dilakukan. Mayoritas informan telah melakukan evaluasi internal untuk menilai apakah prosedur rujukan yang telah dilakukan sudah cukup baik. Saran: Diharapkan hasil penelitian ini menjadi sumber referensi dalam pengembangan ilmu  kebidanan untuk meningkatkan kualitas pemberian asuhan kebidanan khususnya pada layanan kebidanan. Background: Indonesia is a developing country with health problems that are still a special concern is the high maternal mortality rate. As many as 99% of maternal deaths due to childbirth or birth problems occur in developing countries. Based on the inter-census population survey it is still 305 per 100,000 per live birth in 2030. Aims: to analyze the involvement of obstetric emergency referral management by reporting on obstetric emergencies at the Primary Service Center. Research Methods: This research uses descriptive qualitative design of phenomenology and restropective. The study was conducted in the working area of the Jagir public health center from April to July 2019, the main informant was Midwife Information gathering with in-depth interview techniques, study collection and collection. Results: The results of this study are in accordance with the national referral system guidelines stating that internal evaluation needs to be done in order to improve the quality of services, and improve compliance with referral services by health facilities, improve and evaluate facilities and human resources in health services. All informants in obstetric emergency referral management with obstetric emergency incidents in primary care centers are good enough. Conclusion: All informants in knowledge of obstetric emergency referral management with obstetric emergency incidents in primary care centers are good enough. Knowledge of the obstetric emergency case referral system is good. Facilities and infrastructure available at the public health center are fully available according to the minimum standards for obstetric emergencies and in good condition. Standard operational procedures are in accordance with existing procedures. Letter of reference for referral, transportation and assignment of responsibilities are appropriate and good. All informants have recorded and reported related to the referral case. The majority of informants have conducted internal evaluations to assess whether the referral procedures that have been carried out are good enough. Suggestion: It is hoped that the results of this study will become a reference source in developing midwifery to improve the quality of special midwifery care assistance in midwifery services.

scholarly journals Nutritional quality of food consumed (graded by the FSAm-NPS / Nutri-Score) and mortality in Europe

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
M Deschasaux ◽  
I Huybrechts ◽  
N Murphy ◽  
C Julia ◽  
S Hercberg ◽  
...  
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Proportional Hazards ◽  
Scientific Evidence ◽  
Food Products ◽  
Food Choices ◽  
Cox Proportional Hazards ◽  
Quality Of Food ◽  
Health Applications

Abstract Background Unhealthy diets are major contributors for non-communicable diseases (NCDs) and related deaths. To help consumers make healthier food choices, political authorities are considering implementing a simple label to reflect the nutritional quality of food products. The Nutri-Score, based on the nutrient profiling system of the Food Standards Agency (FSAm-NPS), was chosen by several countries in Europe (France, Belgium, Spain). Yet, its implementation is only voluntary per EU regulation. Scientific evidence is therefore needed regarding the relevance of the FSAm-NPS at the European level. Hence, our objective is to study how the nutritional quality of foods consumed graded by the FSAm-NPS relates to NCDs-related mortality in European populations. Methods Our prospective analyses included 501,594 adults from the EPIC cohort (1992-2015, median follow-up: 17.2y). Usual food intakes were assessed with standardized country-specific methods. The FSAm-NPS was calculated using the 100g content of each food in energy, sugar, saturated fatty acid, sodium, fibres, proteins, and fruits/vegetables/legumes/nuts. Multi-adjusted Cox proportional hazards models were computed. Results The consumption of foods with a higher FSAm-NPS score (lower nutritional quality) was associated with a higher risk of mortality overall (n = 50,743 events: HRQ5vs.Q1=1.06 [95%CI: 1.02-1.09], P-trend<0.001) and by cancer (n = 21,971 events: HRQ5vs.Q1=1.06 [1.01-1.11], P-trend=0.003), respiratory diseases (n = 2,796 events: HRQ5vs.Q1=1.33 [1.16-1.52], P-trend<0.001) and cardiovascular diseases, although more weakly (n = 12,407 events: HRQ5vs.Q1=1.05 [0.98,1.11], P-trend=0.04). Conclusions In this large multinational European cohort, consuming foods with a higher FSAm-NPS score was associated with higher mortality, supporting the relevance of the FSAm-NPS to grade the nutritional quality of food products for public health applications (e.g, Nutri-Score) to guide the consumers towards healthier food choices. Key messages The consumption of food products with a lower nutritional quality as graded by the FSAm-NPS score was associated with higher mortality in the large multinational European EPIC cohort. This adds support to the relevance of the FSAm-NPS to grade the nutritional quality of foodstuffs for public health applications (e.g. Nutri-Score label) to help consumers make healthier food choices.

Improvement of the nutritional quality of foods as a public health tool

Public Health ◽  
2011 ◽  
Vol 125 (10) ◽  
pp. 717-724 ◽  
Author(s):  
P. Combris ◽  
R. Goglia ◽  
M. Henini ◽  
L.G. Soler ◽  
M. Spiteri
Keyword(s):  
Public Health ◽  
Nutritional Quality

scholarly journals Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: a new method

2016 ◽  
Vol 20 (1) ◽  
pp. 18-24 ◽  
Author(s):  
Lenard I Lesser ◽  
Leslie Wu ◽  
Timothy B Matthiessen ◽  
Harold S Luft
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Large Scale ◽  
Registered Dietitian ◽  
Food Items ◽  
Large Scale Data ◽  
Nutrient Profiling ◽  
The Cost ◽  
Scale Data

AbstractObjectiveTo develop a technology-based method for evaluating the nutritional quality of chain-restaurant menus to increase the efficiency and lower the cost of large-scale data analysis of food items.DesignUsing a Modified Nutrient Profiling Index (MNPI), we assessed chain-restaurant items from the MenuStat database with a process involving three steps: (i) testing ‘extreme’ scores; (ii) crowdsourcing to analyse fruit, nut and vegetable (FNV) amounts; and (iii) analysis of the ambiguous items by a registered dietitian.ResultsIn applying the approach to assess 22 422 foods, only 3566 could not be scored automatically based on MenuStat data and required further evaluation to determine healthiness. Items for which there was low agreement between trusted crowd workers, or where the FNV amount was estimated to be >40 %, were sent to a registered dietitian. Crowdsourcing was able to evaluate 3199, leaving only 367 to be reviewed by the registered dietitian. Overall, 7 % of items were categorized as healthy. The healthiest category was soups (26 % healthy), while desserts were the least healthy (2 % healthy).ConclusionsAn algorithm incorporating crowdsourcing and a dietitian can quickly and efficiently analyse restaurant menus, allowing public health researchers to analyse the healthiness of menu items.

scholarly journals Keberadaan Bakteri Eschericia Coli dan Coliform pada Sumur Gali dan Bor Rumah Pemotongan Hewan

2019 ◽  
Vol 16 (1) ◽  
pp. 679
Author(s):  
Meisura Marlinda ◽  
Anita Dewi Moelyaningrum ◽  
Ellyke Ellyke
Keyword(s):  
Public Health ◽  
Good Condition ◽  
Coliform Bacteria ◽  
Well Water ◽  
E Coli ◽  
Septic Tanks ◽  
Laboratory Test Results ◽  
Dug Wells ◽  
Dug Well

Abstract: The Coliform and Escherichia coli in Dug Well Water and Artesian Well. The quality of well water is related to public health problems. One of the causes of contaminated well water due to contamination by microorganisms, such as Coliform and E. coli bacteria. The quality of well water that is potentially polluted is one of the wells dug at the Slaughterhouse. The purpose of this study was to describe the factors related to the presence of Coliform and E. coli bacteria in wells dug in RPH in Jember Regency. This research is a descriptive research. Data collection techniques are carried out by observation, interviews, measurements, and laboratory tests. Interviews were conducted with the managers of each RPH. Laboratory test results showed that 42% of positive well water contained Coliform bacteria and 75% E. coli bacteria. The construction of dug wells mostly does not meet the physical requirements of wells, the septic tanks do not meet the requirements because some slaughterhouses do not have septic tanks and distances of less than 11 meters, the latrines are mostly in good condition, the SPAL of Jember Regency is mostly in the condition is good, most of the groundwater level in RPH wells in Kabupaten Jember has a height of 1 to 5 meters, all types of soil in RP Jember Regency are of sand soil type, and rainfall is relatively high. The dugs wells contruction and the latrines should be reconstruction to meet the requirement of clean water for increase the public health.

scholarly journals Association of the nutrient profile system underlying the Nutri-Score front-of-package label with oral health: preliminary evidence from a population-based sample

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Valentina Andreeva ◽  
Manon Egnell ◽  
Pilar Galan ◽  
Gilles Feron ◽  
Serge Hercberg ◽  
...  
Keyword(s):  
Public Health ◽  
Chronic Disease ◽  
Oral Health ◽  
Nutritional Quality ◽  
Disease Risk ◽  
Population Based ◽  
Dietary Guidelines ◽  
Age Group ◽  
Linear Regression Models

AbstractThe 2017 implementation in France of the front-of-package nutrition label known as Nutri-Score is a major public health strategy to help individuals make healthier food choices at the point of purchase and thus help reduce chronic disease risk on the population level. The algorithm behind the Nutri-Score is intended to reflect the overall nutritional quality of food and is based on the one developed by the British Food Standards Agency Nutrient Profiling System, following a slight modification (FSAm-NPS) in accordance with French dietary guidelines. Prior research has focused on its association with various physical health outcomes (weight gain, metabolic syndrome, cancer incidence, etc.), yet no studies have explored the link with oral health indicators. We analyzed the cross-sectional association of the FSAm-NPS with oral health in a population-based sample of 33,231 men and women enrolled in the NutriNet-Santé cohort. Oral health (main dependent variable) was assessed in 2016 with the General Oral Health Assessment Index (GOHAI). It consists of 12 items scored on a 5-point Likert scale (maximum score = 60) with lower scores corresponding to poorer oral health with a detrimental impact on quality of life. FSAm-NPS (main independent variable) was calculated on the basis of 3 non-consecutive 24-h dietary records, following established methodology (score range: -15 to + 40, with lower scores corresponding to higher nutritional quality). Age-specific associations (cutoff = 60 y) were explored via multivariable linear regression models. Mean GOHAI score in the sample was 53.8 ± 5.5 (range: 19 to 60) and mean FSAm-NPS was 6.0 ± 2.2 (range: -6.7 to + 15.5). The unadjusted and the age- and sex-adjusted models were significant only in the younger age group (18–59 y). The fully-adjusted model showed modest yet significant associations between overall nutritional quality and oral health in younger and older participants, with the strength of the model being more pronounced in the former compared with the latter age group (F value: 28.5 vs. 6.3, both p < 0.0001). Overall, consuming food with a higher FSAm-NPS score (corresponding to lower nutritional quality) was associated with higher risk of oral health problems. Future longitudinal studies are needed to confirm the observed associations. On the public health policy level, the findings support implementation of the Nutri-Score on pre-packaged food in order to steer consumer choice toward nutritional profiles that are favorable not only for chronic disease prevention but also for oral health.

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