scholarly journals Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1418 ◽  
Author(s):  
Janice Ramos de Sousa ◽  
Raquel B. A. Botelho ◽  
Rita de Cássia C. A. Akutsu ◽  
Renata Puppin Zandonadi
Keyword(s):  
Fatty Acids ◽  
Low Income ◽  
Nutritional Quality ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Food Groups ◽  
Cross Sectional ◽  
The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

scholarly journals Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

2020 ◽  
Vol 55 ◽  
Author(s):  
Hernán Antonio Alzate Díaz ◽  
Adriana Patricia Muñoz Ramírez ◽  
Maurício Gustavo Coelho Emerenciano ◽  
Sandra Clemencia Pardo Carrasco
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Protein Sources ◽  
Nutritional Characteristics ◽  
Biofloc Technology ◽  
Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

Fatty acids composition, cholesterol and vitamin E contents of Longissimus dorsi and Semitendinosus muscles of Suino Nero Lucano pigs slaughtered at two different weights

2015 ◽  
Vol 55 (8) ◽  
pp. 1037 ◽  
Author(s):  
Annamaria Perna ◽  
Amalia Simonetti ◽  
Immacolata Intaglietta ◽  
Emilio Gambacorta
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Longissimus Dorsi ◽  
Slaughter Weight

The nutritional quality of the lipid fraction of two muscles (Longissimus dorsi and Semitendinous) from Italian autochthonous genotype Suino Nero Lucano pigs slaughtered at two different weights was evaluated. Meat of Suino Nero Lucano pig showed a relatively low content of cholesterol and a higher proportion of unsaturated (UFA) than saturated fatty acids (SFA). Total cholesterol content was influenced by muscle, being higher in Longissimus dorsi (LD) than in Semitendinous (ST) muscle. No significant effects related to slaughter weight or muscle were found regarding vitamin E content. Slaughter weight strongly influenced n-3 and n-6 polyunsaturated fatty acids (PUFA) contents that decreased with increasing weight, and consequently, PUFA/SFA ratio. Muscle markedly influenced the contents of SFA, monounsaturated fatty acids (MUFA), and PUFA, and the dietetic properties of the meat. ST muscle, compared with the LD muscle, showed higher PUFA/SFA and PUFA n-6/PUFA n-3 ratios, and lower atherogenic and thrombogenic indices.

scholarly journals Ultra-processed Foods are the Major Sources of Total Fat, Saturated and Trans-fatty Acids Among Tunisian Preschool and School Children: A Cross-sectional Study

2021 ◽  
Author(s):  
Darine Dogui ◽  
Radhouene Doggui ◽  
Ayoub Aljawaldeh ◽  
Jalila El Ati ◽  
Myriam El Ati-Hellal
Keyword(s):  
Fatty Acids ◽  
Chronic Diseases ◽  
Primary Schools ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Sources ◽  
Processed Foods ◽  
Food Groups ◽  
Cross Sectional ◽  
Total Fat

Excessive intake of fat and fatty acids is associated with major health hazards such as obesity or chronic diseases. The aim of this study was to provide the first data on total fat, saturated fatty acids (SFA) and trans fatty acids (TFA) intakes and their major food sources in Tunisian children. A total of 1200 children, aged 3 to 9 years old (yo), were randomly selected from primary schools and kindergarten under a cross-sectional design. The 24-hour recall method and food frequency questionnaire were used to assess dietary intake. The energy percentages of total fat, SFA and TFA in Tunisian children were respectively 29.6, 11.4 and 0.15. No sex differences were found. The WHO recommendations for total fat, SFA and TFA were adopted by 58 %, 39 % and 89 % of the study population, respectively. The leading food groups of fat and fatty acids were ultra-processed foods, breakfast cereals and dairy products. The meat, fish, eggs and fish alternatives were the fifth main contributors to the total fat and SFA intakes in Tunisian children. The implementation of a relevant strategy for fat reduction, especially from ultra-processed foods, considered as low nutrient energy-dense products, is needed to promote health among children and prevent diet-related chronic diseases.

scholarly journals Commercial cuts of Pantanal caiman meat according to sex

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Vitória Regina Takeuchi Fernandes ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Marcos Eduardo Coutinho ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Lipid Content ◽  
Nutritional Quality ◽  
Monounsaturated Fatty Acids ◽  
Female Tail ◽  
Lower Protein ◽  
Yield Quality ◽  
Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

scholarly journals Caring for the carer: quality of life and burden of female caregivers

2019 ◽  
Vol 72 (3) ◽  
pp. 728-736
Author(s):  
Michelly Guedes de Oliveira Araújo ◽  
Michelinne Oliveira Machado Dutra ◽  
Carla Carolina Silva Leite Freitas ◽  
Tatiane Gomes Guedes ◽  
Francisco Stélio de Souza ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Standard Deviation ◽  
Low Income ◽  
Statistical Significance ◽  
Cross Sectional ◽  
Level Of Education ◽  
Kolmogorov Smirnov ◽  
Status Number ◽  
The Mean

ABSTRACT Objective: To assess the quality of life and the burden of female caregivers. Method: Descriptive, cross-sectional, quantitative study carried out with 224 informal caregivers from March to July 2016. Three instruments were used: a characterization form for the caregiver, the WHOQOL-Bref questionnaire and the Zarit Burden Interview. The following tests were used: Cronbach’s Alpha, Kolmogorov-Smirnov, Kruskal-Wallis, Spearman and Mann-Whitney. Results: The mean age of caregivers was 51.8 years with a standard deviation of 13.7. They were predominantly married, had a low income and low level of education, were first-degree relatives, had been providing care for one to five years and presented some pathology. The associations of quality of life that presented statistical significance were: income, marital status, number of people living with the caregiver and time of care. Conclusion: The burden was negatively correlated with QOL, that is, the greater the burden, the more impaired will be the life of these caregivers.

scholarly journals The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 199
Author(s):  
Adriana Di Di Trana ◽  
Ambra Rita Di Di Rosa ◽  
Margherita Addis ◽  
Myriam Fiori ◽  
Antonino Di Di Grigoli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Southern Italy ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
Feeding System ◽  
Health Index ◽  
Production Area ◽  
Fat Soluble Vitamins

Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.

scholarly journals Chemical and fatty acid composition of milk from crossbred cows subjected to feed restriction

2019 ◽  
Vol 54 ◽  
Author(s):  
Deiyse Alves Silva ◽  
Vicente Ribeiro Rocha Júnior ◽  
José Reinaldo Mendes Ruas ◽  
Pedro Felipe Santana ◽  
Luana Alcântara Borges ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Feed Restriction ◽  
Dry Extract ◽  
Acid Ratio

Abstract: The objective of this work was to evaluate the chemical composition and fatty acid profile of milk from F1 Holstein/Zebu cows in different lactation periods, when receiving different levels of dietary supply in percentage of body weight. Sixty cows were evaluated, with five levels of dietary supply and three lactation periods. The levels of dietary supply had no effect on the production of milk corrected to 3.5% fat (12.25 kg per day). There was also no effect of dietary supply levels, in the different lactation periods, on contents of fat (3.34%), protein (3.41%), lactose (4.60%), total solids (12.0%), defatted dry extract (8.80%), and urinary nitrogen (14.5 mg dL-1), nor on somatic cell count (89.98 mL-1). As the dietary supply level was reduced, the sum of saturated fatty acids in milk was decreased in up to 9.15% and that of monounsaturated fatty acids was increased in up to 25.28%. Feed restriction does not alter the chemical composition of milk, but improves its quality of fat by reducing saturated fatty acid content, increasing the concentration of monounsaturated and desirable fatty acids in up to 54%, and increasing the hypo- and hypercholesterolemic fatty acid ratio in up to 168.97%.

scholarly journals Nutritional Quality of Lunches Served in South East England Hospital Staff Canteens

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1843 ◽  
Author(s):  
Agnieszka Jaworowska ◽  
Gabriela Rotaru ◽  
Tatiana Christides
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Hospital Staff ◽  
Portion Size ◽  
Noncommunicable Diseases ◽  
Traffic Light ◽  
Total Fat ◽  
South East England

Worksite canteens generally are characterized by obesogenic environments, which offer access to energy-dense foods and sugar-sweetened beverages rather than nutrient-rich food. This study assessed the nutritional quality of hot lunches offered in National Health Service (NHS) hospital staff canteens: 35 side dishes and 112 meals were purchased from 8 NHS hospital staff canteens. The meals were analyzed for portion size, energy, protein, total fat, saturated fatty acids (SFAs), salt, and the sodium to potassium ratio. The vegetarian and meat-based lunch meals served in the hospital staff canteens tended to be high in energy, total fat, saturated fatty acids, and salt: 40%, 59% and 67% of meat meals and 34%, 43%, and 80% of vegetarian meals were assigned the red traffic light label for total fat, salt, and SFAs per portion, respectively. Similar types of meals, but served in different hospitals, varied considerably in their nutritional quality. The consumption of some lunch meals could provide more than 50% of recommended total fat, SFAs, and salt for both men and women and daily energy for women. The majority of analyzed lunch meals were characterized by an unfavorable nutrient profile, and regular consumption of such meals may increase the risk of noncommunicable diseases.

scholarly journals Development of the Healthy Purchase Index (HPI): a scoring system to assess the nutritional quality of household food purchases

2018 ◽  
Vol 22 (5) ◽  
pp. 765-775 ◽  
Author(s):  
Marion Tharrey ◽  
Christophe Dubois ◽  
Matthieu Maillot ◽  
Florent Vieux ◽  
Caroline Méjean ◽  
...  
Keyword(s):  
Low Income ◽  
Nutritional Quality ◽  
Dietary Guidelines ◽  
Convenience Sample ◽  
Food Purchases ◽  
Deprived Neighbourhoods ◽  
Sugary Drinks ◽  
Household Food ◽  
The Mean

AbstractObjectiveTo develop an index to assess the nutritional quality of household food purchases based on food expenditures only.DesignA database of monthly food purchases of a convenience sample of low-income households was used to develop the Healthy Purchase Index (HPI). The HPI is the sum of two sub-scores based on expenditure shares of food categories in total household food expenditure: the purchase diversity sub-score and the purchase quality sub-score. The first was adapted from an existing diversity score. The second integrated those food categories identified as the best predictors of the nutritional quality of purchases based on associations between expenditure shares of food categories and two nutritional quality indicators: the mean adequacy ratio (MAR) and the mean excess ratio (MER). Correlation between the HPI and a score assessing adherence to French dietary guidelines (PNNS-GSmod) was performed as a first validation.Setting/ParticpantsFood purchases of 112 households from deprived neighbourhoods of Marseille (France), participating in the Opticourses and Jassur projects (2012–2015).ResultsThe purchase diversity sub-score reflects the presence in food purchases of five food categories: fruits, vegetables, starches, dairy products, and meat, fish & eggs. The purchase quality sub-score is based on expenditure shares for fruit & vegetables, added fats & seasonings, sweet snacks, cheese, sugary drinks, refined grains and fish, as these were identified as predictors of the nutritional quality of purchases. The HPI was positively associated with the PNNS-GSmod (rs=0·378; P<0·001).ConclusionsThe HPI helps assess the healthiness of household food purchases.

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