scholarly journals Systematic Application of the Qualitative Evaluation of Cardápio Preparations (Aqpc) as an Instrument for the Analysis of two Food and Nutrition Units in Belém, Pa, Brazil

2020 ◽  
pp. 1-16
Author(s):  
Hanna Karyna Pinheiro de Oliveira ◽  
Suenne Taynah Abe Sato ◽  
Rosa Beatriz Monteiro Souza
Keyword(s):  
High Frequency ◽  
Qualitative Evaluation ◽  
Qualitative Assessment ◽  
Cooking Methods ◽  
Good Tool ◽  
Food And Nutrition ◽  
Fried Foods ◽  
Side Dishes ◽  
Preparation Techniques

The qualitative assessment of preparation menu (AQPC) consists of a qualitative analysis of the menu composition regarding colors, preparation techniques, combinations, leafy offerings, fruits, sweets, types of meat and foods rich in sulfur. It is an important aid tool in the development of healthy and balanced menus. The objective of this study is to evaluate the quality of the menu of Food and Nutrition Units (UAN) through the AQPC method, to evaluate the main cooking methods of the main dishes, the main side dishes and types of proteins served and to classify the results of the application of the method. The data were tabulated in relation to the total days of the analyzed menus. The results showed percentages indicative of the nutritional quality of the menus. There was a high frequency of leafy leaves (59.1%) in both, being classified as ‘’Regular’’; with respect to colors, the university restaurant (UR) was classified as “Regular” (27.3%) and the RP as “Good” (18.2%); both restaurants were “Regular” in terms of sulfur-rich food, but ‘‘Great’’ in terms of fruit. Sweets were offered only in the RP, but at a low frequency (4.5%). There was no appearance of sweet + frying on both menus. In both restaurants, a high frequency of fried foods (59.1%) and fatty meats (40.9%) was observed. Regarding the meat preparation techniques, the roast and boil forms were verified only in the UR (31.8% and 4.5% respectively) and grilled and steamed only in the RP (4.5% and 9.1% respectively). The RP had a higher frequency of fried preparations (54.5%), stew (27.3%), whereas the stew was more frequent in the RP (40.9%). Regarding the types of proteins served, red meat was the most served type (UR, 72.7% and RP, 59.1%), chicken and fish were served more frequently in RP (40.9% and 4.5%, respectively). The main side dishes were rice, beans and flour, and most often they were served together both in the UR (72.7%) and in the RP (81.8%). It is concluded that the menus offer leafy and fruit in ideal quantities, but there is a high frequency of fatty meats and fried foods. In general, the AQPC method is a good tool to assist the nutritionist in the global and qualitative assessment of menus.

scholarly journals KIMEHS—Proposal of an Index for Qualitative Evaluation of Children’s Menus—A Pilot Study

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1618
Author(s):  
Ada Rocha ◽  
Claudia Viegas
Keyword(s):  
Low Cost ◽  
Objective Measure ◽  
Qualitative Evaluation ◽  
Rater Reliability ◽  
Food Pattern ◽  
A Value ◽  
Adequate Food ◽  
Side Dishes ◽  
Key Aspects

Considering the importance of the food environments for health promotion, and the lack of simple, easy to use, low-cost measures of the quality of meals, the authors developed a qualitative menu index (KIMEHS—Kids’ Menu Healthy Score), tailored to children’s menu evaluation. Development of the tool was based on the Mediterranean food pattern. It includes 18 components, divided into seven main groups that reflect key aspects of menu quality, including protein source, side dishes, vegetables, dessert and beverages, and also allergens and nutritional information. The index was analysed for content and construct validity, as well as inter-rater reliability, and was applied to a sample of menus from restaurants in shopping centres in the Lisbon region. Possible index point ranges from −17 to 17, with a higher score indicating greater compliance with the recommendations. A value of 5.5 is obtained if all KIMEHS items are available, considering healthy and non-healthy options. The inter-rater reliability was assessed and values above 0.80 were obtained for Alpha Cronbach, as well as agreement % rate >75%. Agreement percentage is above 75% for all the components. Evaluated restaurants scored from −14 to 7, with an average KIMEHS of −6.15. Only four restaurants scored positive values, ranging from 0.25 to 7. KIMEHS was considered to be an adequate index to evaluate children’s menus, from the menu information displayed on restaurant websites and/or on restaurant displays or table menus. It is a simple, low-cost tool that may be used as a reference for health professionals as an objective measure to evaluate the food environment. Stakeholders could also be involved in their own assessment to help educate consumers about healthy food choices, strengthening the efforts to promote an adequate food pattern and health, contributing to the fight against obesity.

Simulation of vibration piercing of pipe blank at press

2020 ◽  
Vol 76 (11) ◽  
pp. 1128-1138
Author(s):  
S. R. Rakhmanov
Keyword(s):  
High Frequency ◽  
Deformation Zone ◽  
Pipe Blank ◽  
Equipment Operation ◽  
Metal Deformation ◽  
Technological Tool ◽  
High Frequency Vibrations ◽  
Pipe Blanks ◽  
Wave Phenomena

In some cases, the processes of piercing or expanding pipe blanks involve the use of high-frequency active vibrations. However, due to insufficient knowledge, these processes are not widely used in the practice of seamless pipes production. In particular, the problems of increasing the efficiency of the processes of piercing or expanding a pipe blank at a piercing press using high-frequency vibrations are being solved without proper research and, as a rule, by experiments. The elaboration of modern technological processes for the production of seamless pipes using high-frequency vibrations is directly related to the choice of rational modes of metal deformation and the prediction resistance indicators of technological tools and the reliability of equipment operation. The creation of a mathematical model of the process of vibrating piercing (expansion) of an axisymmetric pipe blank at a piercing press of a pipe press facility is an actual task. A calculation scheme for the process of piercing a pipe plank has been elaborated. A dependence was obtained characterizing the speed of front of plastic deformation propagation on the speed of penetration of a vibrated axisymmetric mandrel into the pipe workpiece being pierced. The dynamic characteristics of the occurrence of wave phenomena in the metal being pierced under the influence of a vibrated tool have been determined, which significantly complements the previously known ideas about the stress-strain state of the metal in the deformation zone. The deformation fields in the zones of the disturbed region of the deformation zone were established, taking into account the high-frequency vibrations of the technological tool. It has been established that the choice of rational parameters (amplitude-frequency characteristics) of the vibration piercing process of a pipe blank results in significant increase in the efficiency of the process, the durability of the technological tool and the quality of the pierced blanks.

Dynamics of the processes in metal machining

1998 ◽  
Vol 2 ◽  
pp. 115-122
Author(s):  
Donatas Švitra ◽  
Jolanta Janutėnienė
Keyword(s):  
High Frequency ◽  
Machine Tools ◽  
Metal Cutting ◽  
Cutting Tool ◽  
Low Frequency ◽  
Metal Cutting Machine ◽  
Cutting Machine ◽  
Metal Machining

In the practice of processing of metals by cutting it is necessary to overcome the vibration of the cutting tool, the processed detail and units of the machine tool. These vibrations in many cases are an obstacle to increase the productivity and quality of treatment of details on metal-cutting machine tools. Vibration at cutting of metals is a very diverse phenomenon due to both it’s nature and the form of oscillatory motion. The most general classification of vibrations at cutting is a division them into forced vibration and autovibrations. The most difficult to remove and poorly investigated are the autovibrations, i.e. vibrations arising at the absence of external periodic forces. The autovibrations, stipulated by the process of cutting on metalcutting machine are of two types: the low-frequency autovibrations and high-frequency autovibrations. When the low-frequency autovibration there appear, the cutting process ought to be terminated and the cause of the vibrations eliminated. Otherwise, there is a danger of a break of both machine and tool. In the case of high-frequency vibration the machine operates apparently quiently, but the processed surface feature small-sized roughness. The frequency of autovibrations can reach 5000 Hz and more.

Qualitative assessment of equipment failure cause finding and removal

2018 ◽  
pp. 116-126
Author(s):  
E. A. Vakulin ◽  
A. I. Zayats ◽  
V. A. Beklemeshev ◽  
V. A. Ivashkevich ◽  
V. A. Khazhiev ◽  
...  
Keyword(s):  
Production Condition ◽  
Real Life ◽  
Open Pit Mine ◽  
Qualitative Assessment ◽  
Open Pit ◽  
Quality Level ◽  
Equipment Failure ◽  
Operation Conditions ◽  
Failure Investigation

Investigation of failures is one of the critical activities of mining and haulage equipment operability assurance in mining. Maintaining failure investigation at the required quality level, it is possible to identify provisions, rules and procedures that should be revised or changed, operation conditions that should be improved, additional personnel training, if required, etc. Investigation of failures in mines is under responsibility of machine men and electricians of maintenance and operation services. In reality, factory management and setup for production condition weak concernment of these workers in quality investigation aimed at finding of sources of equipment failures. This article describes real-life results achieved in development and use of maintenance service operation, technology and management monitoring. The requirements are substantiated for quality improvement in failure cause finding and removal in mining and haulage equipment at Chernogorsky open pit mine, SUEK-Khakassia. Causes of the present quality of failure investigation by machine men of Chernogorsky Repair and Engineering Works and Chernogorsky open pit mine are revealed. The proposed recommended practices will improve quality of mining and haulage equipment failure investigation.

Value of quantitative and qualitative assessment of protein in workers’ diet

2019 ◽  
pp. 97-103
Author(s):  
S. E. Dubenko ◽  
T. V. Mazhaeva ◽  
G. M. Nasybullina
Keyword(s):  
Amino Acids ◽  
Physical Exertion ◽  
Qualitative Evaluation ◽  
Essential Amino Acids ◽  
Qualitative Assessment ◽  
Health State ◽  
Occupational Hazards ◽  
Occupational Groups ◽  
Branched Chain ◽  
Amino Acid Contents

Th e authors reviewed literature on methodic evaluations of human requirements of protein, based on Russian and foreign data bases (Scopus, Web of Science, MedLine, RINTs, eLIBRA RY) via key words in article headings, and evaluated quality and quantity of protein in diets of workers exposed to occupational hazards. Average requirements of amino acids and their additional intake for bett er health state in certain occupational groups remains a topical problem. Th e article covers list of methods for quantitative and qualitative evaluation of proteins in foods and diets. Findings are diff erences in approaches to protein quantity regulation in Russian Federation and WHO/FAO/UNU (protein normal level in RF is higher, depends on physical exertion, with lower quantity of amino acids with branched chain in structure of essential amino acids). Th erapeutic and prophylactic diet corresponding to Order N46 of Russian Health Ministry for main occupations of metallurgic workshops can be considered as high-proteous and balanced in amino acid contents. Necessity is to study adequate intake of amino acids in workers exposed to occupational hazards, for improving protective and adaptative body mechanisms, and prevention of occupational and occupationally conditioned diseases.

Systematic literature review of clinical outcomes in adults with metastatic or advanced synovial sarcoma

2020 ◽  
Vol 16 (35) ◽  
pp. 2997-3013
Author(s):  
Kentaro Kogushi ◽  
Michael LoPresti ◽  
Shunya Ikeda
Keyword(s):  
Synovial Sarcoma ◽  
High Frequency ◽  
Clinical Evidence ◽  
Systemic Treatment ◽  
Progression Free Survival ◽  
Treatment Modalities ◽  
Free Survival ◽  
New Treatment ◽  
Poor Outcomes

Background: Synovial sarcoma (SS) is a rare, aggressive soft tissue sarcoma with a poor prognosis after metastasis. The objective of this study was to conduct a systematic review of the clinical evidence for therapeutic options for adults with metastatic or advanced SS. Materials & methods: Relevant databases were searched with predefined keywords. Results: Thirty-nine publications reported clinical data for systemic treatment and other interventions. Data on survival outcomes varied but were generally poor (progression-free survival: 1.0–7.7 months; overall survival: 6.7–29.2 months) for adults with metastatic and advanced SS. A high frequency of neutropenia with systemic treatment and low quality of life post-progression were reported. Conclusion: Reported evidence suggests poor outcomes in adults with metastatic and advanced SS and the need for the development of new treatment modalities.

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

Nutrients ◽  
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.

Automated Insulin Delivery Systems: Today, Tomorrow and User Requirements

2021 ◽  
pp. 193229682110299
Author(s):  
Marga Giménez ◽  
Ignacio Conget ◽  
Nick Oliver
Keyword(s):  
Lived Experience ◽  
Diabetes Management ◽  
Real Life ◽  
Insulin Delivery ◽  
Qualitative Assessment ◽  
Management Tool ◽  
Diabetes Distress ◽  
Glycemic Targets

Automated insulin delivery (AID) is the most recent advance in type 1 diabetes (T1D) management. It has the potential to achieve glycemic targets without disabling hypoglycemia, to improve quality of life and reduce diabetes distress and burden associated with self-management. Several AID systems are currently licensed for use by people with T1D in Europe, United States, and the rest of the world. Despite AID becoming a reality in routine clinical practice over the last few years, the commercially hybrid AID and other systems, are still far from a fully optimized automated diabetes management tool. Implementation of AID systems requires education and support of healthcare professionals taking care of people with T1D, as well as users and their families. There is much to do to increase usability, portability, convenience and to reduce the burden associated with the use of the systems. Co-design, involvement of people with lived experience of T1D and robust qualitative assessment is critical to improving the real-world use of AID systems, especially for those who may have greater need. In addition to this, information regarding the psychosocial impact of the use of AID systems in real life is needed. The first commercially available AID systems are not the end of the development journey but are the first step in learning how to optimally automate insulin delivery in a way that is equitably accessible and effective for people living with T1D.

scholarly journals How Good Is the STW Sensor? An Account from a Larger Shipping Company

2021 ◽  
Vol 9 (5) ◽  
pp. 465
Author(s):  
Angelos Ikonomakis ◽  
Ulrik Dam Nielsen ◽  
Klaus Kähler Holst ◽  
Jesper Dietz ◽  
Roberto Galeazzi
Keyword(s):  
High Frequency ◽  
Additional Data ◽  
Empirical Method ◽  
Influential Factor ◽  
Sensor Data ◽  
Sea State ◽  
Shipping Company ◽  
Frequency Sensor ◽  
Semi Empirical

This paper examines the statistical properties and the quality of the speed through water (STW) measurement based on data extracted from almost 200 container ships of Maersk Line’s fleet for 3 years of operation. The analysis uses high-frequency sensor data along with additional data sources derived from external providers. The interest of the study has its background in the accuracy of STW measurement as the most important parameter in the assessment of a ship’s performance analysis. The paper contains a thorough analysis of the measurements assumed to be related with the STW error, along with a descriptive decomposition of the main variables by sea region including sea state, vessel class, vessel IMO number and manufacturer of the speed-log installed in each ship. The paper suggests a semi-empirical method using a threshold to identify potential error in a ship’s STW measurement. The study revealed that the sea region is the most influential factor for the STW accuracy and that 26% of the ships of the dataset’s fleet warrant further investigation.

scholarly journals Food Choice Decisions of Collegiate Division I Athletes: A Qualitative Exploratory Study

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2322
Author(s):  
Kaitlyn M. Eck ◽  
Carol Byrd-Bredbenner
Keyword(s):  
Health Beliefs ◽  
Fast Food ◽  
Division I ◽  
Iron Protein ◽  
Food And Nutrition ◽  
Fried Foods ◽  
Potential Benefits ◽  
And Performance ◽  
Division I Athletes ◽  
Nutrition Professionals

Limited research has examined athletes’ food and health beliefs and decisions and the congruence of these decisions with recommendations from nutrition professionals. This study aimed to improve understanding of athletes’ food-related beliefs and practices to enable nutrition professionals to more effectively enhance performance while protecting athletes’ health. Division I college athletes (n = 14, 64% female) from a variety of sports were recruited to participate in 20-min semi-structured phone interviews about food and nutrition-related behaviors and cognitions. Data were content analyzed to identify themes and trends. Prominent factors influencing athletes’ food choices were potential benefits to health and performance, availability of foods, and recommendations from sports dietitians. Foods commonly consumed by athletes, including fruits, vegetables, and lean protein, were generally healthy and aligned with sports nutrition recommendations. Athletes avoided energy-dense nutrient-poor foods, such as fast food and fried foods, with the goal of improving performance. Some athletes took supplements (i.e., multivitamin, iron, protein) on the premise that they would improve health and enhance performance or recovery. While athletes’ nutrition behaviors are generally congruent with current recommendations, findings highlighted misconceptions held by athletes related to the benefits of some supplements and the belief that packaged/processed foods were inherently less healthy than other options. Nutrition misconceptions held by athletes and incongruities between athletes’ nutrition knowledge and behaviors suggest that dietitians should aim to dispel misconceptions held by athletes and provide additional guidance and information to support athletes’ current healthful behaviors to ensure these behaviors extend beyond their college athletic career.

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