Government Policy for the Procurement of Food from Local Family Farming in Brazilian Public Institutions

This study aims to explore and compare Brazilian public institutional food services’ characteristics concerning the implementation of the government policy for the procurement of food from family farming (FF) and the opinions of food service managers on the benefits and difficulties of its implementation. We conducted a cross-sectional study employing an online questionnaire. The results were stratified by purchase. The Chi-square and Fisher’s Exact tests were applied. Five hundred forty-one food services’ managers participated in the study. Most claimed to buy food from FF, and this acquisition was more frequent among those working in institutions of municipalities <50,000 inhabitants, and educational and self-managed institutions. Those buying from FF developed more actions to promote healthy and sustainable food. Most recognized that the purchase could boost local farming and the economy and improve the institution’s food. However, the managers believe that the productive capacity of FF, the lack of technical assistance to farmers, production seasonality, and the bureaucratic procurement process hinder this type of purchase. The self-management of food services and the small size of the municipality might be associated with implementing the direct purchase policy from FF, which can contribute to building healthier and more sustainable food systems. However, the lack of public management support and the weak productive fabric may pose an obstacle to its maintenance or dissemination. The strengthening and consolidation of these policies require more significant government investments in productive infrastructure for family farming.

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Hubungan Tingkat Kepuasan Pasien Terdapat Pelayanan Gizi dengan Sisa Makanan Pasien VIP di Rumah Sakit Panti Rapih Yogyakarta

JURNAL NUTRISIA ◽

10.29238/jnutri.v19i2.261 ◽

2017 ◽

Vol 19 (2) ◽

pp. 119

Author(s):

Bernadeth Dwi Wahyunani ◽

Joko Susilo ◽

Latsmi Wayansari

Keyword(s):

Estimation Method ◽

Food Service ◽

Food Services ◽

Chi Square ◽

Cross Sectional ◽

Plate Waste ◽

Patient’S Satisfaction ◽

Level Of Satisfaction ◽

Chi Square Test

Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources. Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s level of satisfaction toward food service with the plate waste at the VIP ward at PantiRapih Hospital, Yogyakarta. Method: The research was ananalytical cross-sectional one whose respondents were hospitalized patients in VIP ward and were administered a regular diet (n=50). The data of the plate waste was obtained using visual estimation method by a-6 point scale as developed by Comstock. Patient’s satisfaction toward the food services included taste of food, menu variation, cleanliness and perfection on cutlery, tardiness, staff’s appearance and nutrient education. The data was analyzed using chi-square test. Results: 62% of the respondents were female with the average age of 35. 65% of the respondents had good average ofplate waste. The average plate waste was 24.62%. Breakfast had the highest average of plate waste. It was 31.42%. The type of food with the highest average of plate waste was staple food. It was 35.62%. Patient’s level of satisfaction toward food service was 56%. Conclusion: The statistical analysis using chi-square test did not show any correlation between patient’s level of satisfaction toward food service with patient’splate waste at the VIP ward of PantiRapih Hospital, Yogyakarta.

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Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

Revista de Nutrição ◽

10.1590/1415-52732014000300008 ◽

2014 ◽

Vol 27 (3) ◽

pp. 343-356 ◽

Cited By ~ 7

Author(s):

Kênia Machado de Almeida ◽

Maria Cláudia Porfirio André ◽

Maria Raquel Hidalgo Campos ◽

Mário Ernesto Piscoya Díaz

Keyword(s):

Food Service ◽

Cross Sectional Study ◽

Food Services ◽

School Food ◽

Cross Sectional ◽

Physical Conditions ◽

School Food Services ◽

Municipal Schools ◽

Midwest Region ◽

Sanitary Conditions

OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. The study variables were classified as compliant or noncompliant with the regulations passed by the National Sanitary Surveillance Agency. RESULTS: Noncompliances were found in all study food services, especially with respect to food service conditions, and the wiring and plumbing in the food preparation area. In this section, 62.7 to 95.9% of the food services did not comply with nine out of the thirteen study items. The main problems were: poorly cleaned external areas, deteriorated walls, floors, ceilings, roofs, drains, and roof gutters; and unscreened doors and windows, allowing the entrance of insects; among others. The main noncompliance regarding processes and procedures was the uncontrolled temperature of the ready-to-eat foods. CONCLUSION: The conditions of the study food services are unsatisfactory for the production of safe meals, possibly compromising meal quality, food safety, and the effectiveness of the School Food Program.

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Relationship of Food Services and Patients Satisfaction in Medan Advent's Public Hospital

Journal La Medihealtico ◽

10.37899/journallamedihealtico.v2i3.361 ◽

2021 ◽

Vol 2 (3) ◽

pp. 39-50

Author(s):

Nurul Hidayah ◽

Asyiah Simanjorang ◽

Asriwati Asriwati ◽

Lucia Lastiur

Keyword(s):

Patient Satisfaction ◽

General Hospital ◽

Food Processing ◽

Food Service ◽

Food Services ◽

Chi Square ◽

Cross Sectional ◽

Service Activity ◽

Meal Time ◽

Data Collection Technique

Food service in hospital nutrition installations is a form of service activity for patients who are hospitalized which aims to meet the nutritional needs of patients. This study aimed to analyze the relationship between food services and satisfaction of inpatients at the Adventist General Hospital. Field. This study used a survey research method with a cross sectional approach. The data collection technique used a questionnaire. Population of 156 people with a sample of 112 people based on Slovin calculations. Based on the results of the chi-square statistical test, it was found that the variables of mealtime (p = 0,000), food appearance (p = 0,000), food taste (p = 0,000), waiter friendliness (p = 0,000), cleanliness of tools and food (p. = 0.012), and food variation (p = 0.00). The result of multiple logistic regression test shows that the meal time variable has a significant effect on patient satisfaction. There is a relationship, meal time, food appearance, taste of food, waiter friendliness, cleanliness of equipment and food, variety of food with patient satisfaction with food service at the Medan Adventist General Hospital. It is recommended to the special hospital nutrition installation that in food processing always pay attention to the main factors in food processing so that the level of patient satisfaction continues to increase and still maintains the quality and quality of food service.

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Evaluation of the food environment of public hospitals in a Brazilian metropolis

Public Health Nutrition ◽

10.1017/s1368980021003992 ◽

2021 ◽

pp. 1-11

Author(s):

Maria Eduarda Ribeiro José ◽

Inês Rugani Ribeiro de Castro ◽

Daniela Silva Canella

Keyword(s):

Healthy Eating ◽

Food Environment ◽

Eating Habits ◽

Food Service ◽

Cross Sectional Study ◽

Public Hospitals ◽

Food Services ◽

Cross Sectional ◽

Vending Machines ◽

Nutrition Service

Abstract Objective: To characterise the food environment of public hospitals in a Brazilian metropolis. Design: A cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising, infrastructure for food and ambience, in addition to decisions-level aspects. Setting: Rio de Janeiro, Brazil. Participants: 24 public hospitals in the municipal health network. Results: Of the hospitals assessed, 92·0 % had a non-commercial food service, 87·5 % had mini-kitchens (facilities to consume food taken from home), 37·5 % had commercial food services and 25·0 % had vending machines. Mini-kitchens were available in most but not all hospitals, a key facility given that few commercial or non-commercial food services were open 24 h a day. The food availability in the hospitals surveyed did not promote healthy eating. A wide variety of ultra-processed foods and drinks was found and advertising promoting their consumption, even in non-commercial food services with menus planned by nutritionists. Water filters/fountains were present in around 50 % of mini-kitchens and non-commercial food services but were unavailable in commercial food services. According to workers interviewed, the temperature of the environment was the worst-rated aspect of mini-kitchens, non-commercial food services and commercial food services. Nutrition service managers reported little involvement in producing biddings and proposals for hiring outside companies to run non-commercial food services or commercial food services. Conclusion: The food environment of the hospitals studied did not promote healthy eating habits.

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Evaluation of food safety and health risk factors in food service establishments; a case study in Qom province, Iran

Journal of Food Safety and Hygiene ◽

10.18502/jfsh.v7i1.7845 ◽

2021 ◽

Author(s):

Yadollah Ghafuri ◽

Zahra Atafar ◽

Gholamreza Jahed Khaniki

Keyword(s):

Food Safety ◽

Health And Safety ◽

Food Service ◽

Health Indicators ◽

Cross Sectional Study ◽

Local Health ◽

Food Services ◽

Cross Sectional ◽

Factors Affecting ◽

Safety And Health

Foodborne diseases still occur and affect 30 % of people in the world annually. Existing data related to the status of food safety and health indicators of food services facilities in Qom province indicate that a low percentage of these centers have the necessary criteria in the principles of food safety. According to the factors affecting the promotion of food health and safety indicators, this study was conducted to identify and investigate the factors affecting the risk of food safety in food supply centers in Qom in 2018. In this cross-sectional study, the required data were obtained through validated questionnaires about food safety and environmental health of food services facilities (n=380). Also, the effectiveness of variables such as training on food safety principles through designing before and after study, educational certification, having trading licenses, ownership, urban health status and the age of operators, have been assessed by food safety factors based on relevant tests. The results showed that the training of food handlers in improving and upgrading food safety conditions has had a significant increase. (49 %, mean 5.44 %, SD 3.20 ±, p < 0.001) Also variables such as education level (p < 0.05) and educational certification (p < 0.001) have been effective in increasing food safety and health standards. In order to improve the level of food safety, reviewing the process of educational programs, strengthening educational equipment and media and inter-sectorial coordination to strengthen the role of education should be planned. The food holders, managers of the food establishment and local health experts should enhance the food safety practice.

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Biographic Characteristics and Factors Perceived as Affecting Female and Male Careers in Academic Surgery: The Tenured Gender Battle to Make It to the Top

European Surgical Research ◽

10.1159/000446874 ◽

2016 ◽

Vol 57 (3-4) ◽

pp. 139-154 ◽

Cited By ~ 1

Author(s):

Laura Schwarz ◽

Sonia Sippel ◽

Andrew Entwistle ◽

Anna Kathrin Hell ◽

Sarah Koenig

Keyword(s):

Career Guidance ◽

Work Satisfaction ◽

Attrition Rate ◽

Cross Sectional Survey ◽

Online Questionnaire ◽

Cross Sectional ◽

Professional Career ◽

Academic Surgery ◽

Female Surgeons ◽

High Degree

Purpose: Given the high attrition rate in the field of academic surgery, we aimed to characterise the professional and personal situations of female and male academic surgeons as well as to gather data on their respective perceptions of career advancement and work satisfaction. Methods: We conducted a cross-sectional survey in Germany, inviting all identifiable academically highly qualified female surgeons and their male counterparts in a 1:2 ratio to participate. An anonymous 103-item online questionnaire was designed and the data collected between July and September 2014. Results: The questionnaire was sent to 93 female and 200 male surgeons, of whom 63 women (67.7%) and 70 men (35.0%) replied. The average age was 47.5 and 47.1 years, respectively. Respondents identified ‘high degree of expertise', ‘ambition', and ‘clarity of one's professional aims' as important factors affecting professional career development. Both groups felt ‘workload', ‘working hours/shifts', and ‘gender' to be a hindrance, the latter of significantly greater importance to female surgeons. The mean work satisfaction scores were high in both female (69.5%) and male (75.7%) surgeons. The predictors ‘support from superiors' (standardised β coefficient = 0.41) and ‘manual aptitude' (β = 0.41) contributed incrementally to the variance in ‘high degree of work satisfaction' (90-100%) observed for female surgeons. However, childcare provided by ‘kindergarten/crèche/after-school care' had the greatest negative predictive value (β = -1.33). Conclusions: Although there are many parallels, female faculty members experience the culture of academic surgery to some extent differently from their male counterparts, especially when impacted by parenthood and childcare. Faculty development programmes need to develop strategies to improve perceived equality in career opportunities by respecting individuals' requirements as well as offering gender-appropriate career guidance.

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Eating Habits during the COVID-19 Lockdown in Italy: The Nutritional and Lifestyle Side Effects of the Pandemic

Nutrients ◽

10.3390/nu13072279 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2279

Author(s):

Federica Grant ◽

Maria Luisa Scalvedi ◽

Umberto Scognamiglio ◽

Aida Turrini ◽

Laura Rossi

Keyword(s):

Food Waste ◽

Eating Habits ◽

Cross Sectional Study ◽

Waste Prevention ◽

Online Questionnaire ◽

Cross Sectional ◽

Nutritional Recommendations ◽

Food And Nutrition ◽

Excessive Consumption

To limit the spread of coronavirus SARS-CoV-2, a nationwide lockdown started in Italy in March 2020. In this unpredictable situation, a cross-sectional study using an online questionnaire was carried out by the Observatory on Food Surplus, Recovery and Waste of CREA Food and Nutrition Centre. The aim of this work was to evaluate how Italian habits changed during this period, the determinants of changes, and the effect on food waste prevention. In a sample of 2678 respondents, 62% showed low Adherence to the Mediterranean Diet (AMD). During lockdown many of participants improved the quality of their diet, increasing their consumption of fruit (24.4%), vegetables (28.5%), legumes (22.1%), nuts (12%), and fish or shellfish (14%). Unfavorable changes were observed with the excessive consumption of sweets or pastries (36.9%) and comfort foods (22.7%), and a lack of physical activity (37.2%). The main novelty of this study was the examination of dietary changes identified by a cluster analysis. Respondents with generally high AMD improved their eating habits, while the habits of the respondents with generally low AMD remained unchanged. In addition, nearly 80% of respondents were sensitive to food waste. The study provides a useful contribution to the debate on nutritional recommendations in case of further lockdown.

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Evaluation of the Use of Shared Decision Making in Breast Cancer: International Survey

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18042128 ◽

2021 ◽

Vol 18 (4) ◽

pp. 2128

Author(s):

Marta Maes-Carballo ◽

Manuel Martín-Díaz ◽

Luciano Mignini ◽

Khalid Saeed Khan ◽

Rubén Trigueros ◽

...

Keyword(s):

Breast Cancer ◽

Decision Making ◽

Shared Decision Making ◽

Health Professionals ◽

Cross Sectional Study ◽

Shared Decision ◽

Online Questionnaire ◽

Cross Sectional ◽

Professional Societies ◽

New Policies

Objectives: To assess shared decision-making (SDM) knowledge, attitude and application among health professionals involved in breast cancer (BC) treatment. Materials and Methods: A cross-sectional study based on an online questionnaire, sent by several professional societies to health professionals involved in BC management. There were 26 questions which combined demographic and professional data with some items measured on a Likert-type scale. Results: The participation (459/541; 84.84%) and completion (443/459; 96.51%) rates were high. Participants strongly agreed or agreed in 69.57% (16/23) of their responses. The majority stated that they knew of SDM (mean 4.43 (4.36–4.55)) and were in favour of its implementation (mean 4.58 (4.51–4.64)). They highlighted that SDM practice was not adequate due to lack of resources (3.46 (3.37–3.55)) and agreed on policies that improved its implementation (3.96 (3.88–4.04)). The main advantage of SDM for participants was patient satisfaction (38%), and the main disadvantage was the patients’ paucity of knowledge to understand their disease (24%). The main obstacle indicated was the lack of time and resources (40%). Conclusions: New policies must be designed for adequate training of professionals in integrating SDM in clinical practice, preparing them to use SDM with adequate resources and time provided.

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COVID-19 Psychological Impact on Health Care Workers in Saudi Arabia

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18116076 ◽

2021 ◽

Vol 18 (11) ◽

pp. 6076

Author(s):

Hasan S. Alamri ◽

Wesam F. Mousa ◽

Abdullah Algarni ◽

Shehata F. Megahid ◽

Ali Al Bshabshe ◽

...

Keyword(s):

Health Care ◽

Saudi Arabia ◽

Health Care Workers ◽

Psychological Impact ◽

Psychological Outcomes ◽

Cross Sectional Survey ◽

Online Questionnaire ◽

Cross Sectional ◽

Care Workers ◽

The Impact

Objective: Little is known about the impact of Coronavirus (COVID-19) among the health care workers in Saudi Arabia. Therefore, the present study aimed to assess the psychological impact of COVID-19 among the health care workers. Methods: A cross-sectional survey was conducted from May till mid-July among 389 health care workers from government and private hospitals in Saudi Arabia. Data was collected using a pre-structured online questionnaire that measured adverse psychological outcomes, including the Patient Health Questionnaire-9 (PHQ-9) scale and the Generalized Anxiety Disorder 7-item (GAD-7) scale. The Pearson chi-square test was used to assess the distribution of depression and anxiety among health care workers. Results: A high level of anxiety was recorded among the health care workers, and 69.3% of health care workers below the age of 40 were found to have depression. There was a significant increase in depression among staff with chronic health problems (72.1% vs. 61.9%; p = 0.048). High anxiety levels were detected among young staff compared to others (68.7% vs. 43.8%; p = 0.001). Moreover, 82.1% of the female staff were anxious, as compared to 55.6% of the males (p = 0.001). Conclusions: We found increased prevalence of adverse psychological outcomes among the health care workers in Saudi Arabia during the outbreak of COVID-19. Therefore, there is a need for proper screening and development of corresponding preventive measures to decrease the adverse psychological outcomes.

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Stress Perceived by University Health Sciences Students, 1 Year after COVID-19 Pandemic

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18105233 ◽

2021 ◽

Vol 18 (10) ◽

pp. 5233

Author(s):

Yolanda Marcén-Román ◽

Angel Gasch-Gallen ◽

Irene Isabel Vela Martín de la Mota ◽

Estela Calatayud ◽

Isabel Gómez-Soria ◽

...

Keyword(s):

Nursing Students ◽

University Students ◽

Perceived Stress ◽

Psychological Health ◽

Health Sciences ◽

Online Questionnaire ◽

Cross Sectional ◽

Occupational Therapy Students ◽

Health Sciences Students ◽

The Impact

Today’s COVID-19 situation can affect university Health Sciences students’ psychological health. This study aimed to analyze the stress caused by the impact of the COVID-19 pandemic on Health Sciences students from the University of Zaragoza (Spain) almost 1 year after the pandemic began. This cross-sectional descriptive study was conducted with a sample of 252 university students who completed a self-administered online questionnaire. It evaluated the impact of perceived stress with a modified scale (PSS-10-C), and assessed anxiety and depression on the Goldberg scale. Students presented stress (13.1%), anxiety (71.4%) and depression (81%). Females (81.7%) and the third-year Occupational Therapy students (p = 0.010) reported perceived stress. Nursing students perceived less stress (OR: 0.148; 95% CI: 0.026 to 0.842). University students developed stress and anxiety due to COVID-19 almost 1 year after the pandemic began. Psychological support measures for these groups should be prioritized.

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