GLORIA

GEOMAR Library Ocean Research Information Access

X

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Online Resource
    Online Resource
    Ultra-Processed Foods as Ingredients of Culinary Recipes Shared on Popular Brazilian YouTube Cooking Channels
    MDPI AG ; 2022
    In:  Nutrients Vol. 14, No. 18 ( 2022-09-07), p. 3689-
    Details
    In: Nutrients, MDPI AG, Vol. 14, No. 18 ( 2022-09-07), p. 3689-
    Abstract: Social media platforms are readily accessible sources of information about cooking, an activity deemed crucial for the improvement of a population’s diet. Previous research focused on the healthiness of the content shared on websites and blogs, but not on social media such as YouTube®. This paper analysed the healthiness of 823 culinary recipes retrieved from 755 videos shared during a six-month period on ten popular Brazilian YouTube® cooking channels. Recipes were categorized by type of preparation. To assess recipes’ healthiness, ingredients were classified according to the extension and purpose of industrial processing, in order to identify the use of ultra-processed foods. Additionally, a validated framework developed from criteria established in both editions of the Dietary Guidelines for the Brazilian Population was employed. Recipes for cakes and baked goods, puddings, snacks and homemade fast foods, which were among the most frequently posted, contained the lowest proportion of unprocessed/minimally processed ingredients and the highest proportion of ultra-processed ingredients. Recipes containing whole cereals, fruits, legumes, nuts, and seeds were scarce. Results indicate that users should be critical about the quality of recipes shared on YouTube® videos, also indicating a need for strategies aimed at informing individuals on how to choose healthier recipes or adapt them to become healthier.
    Type of Medium: Online Resource
    ISSN: 2072-6643
    URL: Article
    DOI: 10.3390/nu14183689
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2518386-2
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 2
    Online Resource
    Online Resource
    Content of Brazilian supermarket circulars do not reflect national dietary guidelines
    Oxford University Press (OUP) ; 2020
    In:  Health Promotion International Vol. 35, No. 5 ( 2020-10-01), p. 1052-1060
    Details
    In: Health Promotion International, Oxford University Press (OUP), Vol. 35, No. 5 ( 2020-10-01), p. 1052-1060
    Abstract: Previous research on foods advertised in supermarket circulars revealed that advertisement for foods at promotional prices influence food choices and shopping behaviour, but no paper reporting the Latin American context was identified. Furthermore, most studies only assessed the products advertised on the front pages and not in the entire circulars. This paper quantifies and categorizes, according to level of processing, the foods advertised in circulars from four Brazilian supermarket chains in order to assess their compatibility with the national dietary guidelines issued by the Ministry of Health. Printed and online circulars were collected between June and July 2016. Foods items advertised were identified and classified into one of four categories using the NOVA classification as unprocessed or minimally processed, processed culinary ingredient, processed or ultra-processed. Sixteen documents were analysed, and 1786 food items identified, where 23% were categorized as unprocessed or minimally processed, and 63% as ultra-processed foods. While the mean proportion of ultra-processed and unprocessed or minimally processed foods advertised on circular covers was similar (p = 0.49), the mean proportion of ultra-processed foods advertised in the entire circular was significantly higher than unprocessed or minimally processed foods (p  & lt; 0.001). Brazilian supermarket circulars are stimulating the acquisition of ultra-processed foods, which does not encourage food choices to be in line with what is recommended by the Dietary Guidelines for the Brazilian Population.
    Type of Medium: Online Resource
    ISSN: 1460-2245
    URL: Article
    DOI: 10.1093/heapro/daz100
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2020
    detail.hit.zdb_id: 1484861-2
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 3
    Online Resource
    Online Resource
    ”Hunger and rage (and the virus) are human things”: reflections on solidarity in times of Covid-19
    FapUNIFESP (SciELO) ; 2021
    In:  Revista de Nutrição Vol. 34 ( 2021)
    Details
    In: Revista de Nutrição, FapUNIFESP (SciELO), Vol. 34 ( 2021)
    Abstract: RESUMO Objetivo Mapear e refletir sobre as iniciativas da sociedade civil para o combate à fome no contexto da pandemia de Covid-19 no Brasil. Métodos Para identificar as iniciativas da sociedade para o combate à fome foram conduzidas duas buscas sistemáticas independentes na plataforma Google®, utilizando as palavras-chave: “iniciativas sociedade civil covid” e “fome pandemia campanha solidariedade”. Resultados Foram localizadas quatorze iniciativas da sociedade civil de abrangência nacional que têm entre seus objetivos promover campanhas de financiamento coletivo para aquisição e distribuição de alimentos. Conclusão Historicamente, a sociedade brasileira é sensível ao tema do combate à fome e presta solidariedade como um valor social. Contudo, cabe ao Estado a obrigação legal do cumprimento da alimentação enquanto um direito de cidadania.
    Type of Medium: Online Resource
    ISSN: 1678-9865 , 1415-5273
    URL: Article
    DOI: 10.1590/1678-9865202134e200183
    Language: English
    Publisher: FapUNIFESP (SciELO)
    Publication Date: 2021
    detail.hit.zdb_id: 2078815-0
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 4
    Online Resource
    Online Resource
    Decision flowchart for food classification by the extension and purpose of industrial processing: update and practical application
    FapUNIFESP (SciELO) ; 2022
    In:  Revista de Nutrição Vol. 35 ( 2022)
    Details
    In: Revista de Nutrição, FapUNIFESP (SciELO), Vol. 35 ( 2022)
    Abstract: RESUMO Objetivo Descrever o desenvolvimento e atualização de um instrumento para categorização dos alimentos de acordo com a extensão e propósito de seu processamento industrial e avaliar sua aplicação prática. Métodos Após a atualização do instrumento com base em publicação recente sobre o tema, ele foi aplicado por cinco pesquisadores em um banco de dados de 108 alimentos. Esses alimentos são parte de um banco de dados de alimentos anunciados em seções relacionadas à saúde de panfletos promocionais de supermercado. Para avaliar a concordância intra-avaliador foi calculado o kappa ponderado de Cohen e para a concordância interavaliadores foram calculados o kappa de Fleiss e o coeficiente de concordância de Kendall. Resultados Na versão atualizada foram adicionadas duas classes de aditivos e oito substâncias, consideradas pela publicação mais recente como específicas de alimentos ultraprocessados. A concordância intra-avaliador foi de 100% (p 〈 0,001), o que indica uma concordância “quase perfeita”; a concordância de Fleiss entre todos os avaliadores variou de 74% a 97% (p 〈 0,001), o que representa uma concordância que variou de “forte” a “quase perfeita”; a concordância de Kendall foi W 〉 0,93 (p 〈 0,001) entre todos os avaliadores. Conclusão O instrumento atualizado apresentou uma elevada concordância e mostrou-se uma ferramenta metodologicamente útil e aplicável quando se tem por objetivo classificar alimentos pela extensão e propósito do processamento industrial.
    Type of Medium: Online Resource
    ISSN: 1678-9865 , 1415-5273
    Uniform Title: Fluxograma de decisão para classificação de alimentos conforme a extensão e propósito do processamento industrial: atualização e aplicação prática
    URL: Article
    DOI: 10.1590/1678-9865202235e210184
    Language: English , Portuguese
    Publisher: FapUNIFESP (SciELO)
    Publication Date: 2022
    detail.hit.zdb_id: 2078815-0
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 5
    Online Resource
    Online Resource
    Incidência de Staphylococcus spp. em leite humano porcionado em lactário para utilização em UTI
    Universidade Estadual de Campinas ; 2015
    In:  Segurança Alimentar e Nutricional Vol. 22, No. 2 ( 2015-12-28), p. 742-
    Details
    In: Segurança Alimentar e Nutricional, Universidade Estadual de Campinas, Vol. 22, No. 2 ( 2015-12-28), p. 742-
    Abstract: Foi pesquisado Staphylococcus spp. Emleite humano (LH) pasteurizado, proveniente de Banco de Leite Humano (BLH) e porcionado em lactário de um Hospital público em Santa Catarina (Brasil). A coleta das amostras foi realizada aleatoriamente no período de 2013/2014 pelos próprios profissionais do lactário quando do porcionamento do leite para uso em UTI, armazenando como em eppendorfs estéreis. Uma análise microbiológica seguiu como normas internacionais da APHA (2013). Commentam-se 36% (n = 18 do total de n = 50) das amostras com presença de Staphylococcusspp., sendo todas (n = 18) Gram e catalase positivas e coagulase negativa (SCoN). Destas 18 amostras, 38,8% (n = 7) ultrapassaram os limites permitidos pela legislação nacional (14% do total), não devendo ser utilizado por tratar de bactéria patógena e estes valores referirem-se a contagem total. Os valores encontrados foram significativos e associados aos grandes riscos de morbi-mortalidade. É necessário uma aplicação para a higiene física e hospitalar na manipulação do LH no lactário estudado, pois esta feita de forma inadequada mostrou-se um fator significativode transmissão bacteriana. Além disso, é uma revisão da metodologia de controle microbiológico local, para torná-lo mais rígido sem serviço de manipulação, buscando reduzir a incidência de contaminação do LH em condições adequadas por BLH.
    Type of Medium: Online Resource
    ISSN: 2316-297X , 1808-8023
    URL: Article
    DOI: 10.20396/san.v22i2.8642504
    Language: Unknown
    Publisher: Universidade Estadual de Campinas
    Publication Date: 2015
    detail.hit.zdb_id: 2651174-5
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 6
    Online Resource
    Online Resource
    A qualitative framework for the assessment of culinary recipes’ healthiness
    Elsevier BV ; 2022
    In:  International Journal of Gastronomy and Food Science Vol. 28 ( 2022-06), p. 100391-
    Details
    In: International Journal of Gastronomy and Food Science, Elsevier BV, Vol. 28 ( 2022-06), p. 100391-
    Type of Medium: Online Resource
    ISSN: 1878-450X
    URL: Article
    DOI: 10.1016/j.ijgfs.2021.100391
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2022
    detail.hit.zdb_id: 2708757-8
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 7
    Online Resource
    Online Resource
    Analysis of Recipes Shared as ‘Healthy’ in a Popular Brazilian Website: A Cross-Sectional Study
    MDPI AG ; 2022
    In:  International Journal of Environmental Research and Public Health Vol. 19, No. 21 ( 2022-10-26), p. 13914-
    Details
    In: International Journal of Environmental Research and Public Health, MDPI AG, Vol. 19, No. 21 ( 2022-10-26), p. 13914-
    Abstract: Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites do not have healthy characteristics when compared to recommendations for healthy eating, even the ones promoted as ‘healthy’. This study investigated culinary recipes available on the ‘healthy eating’ section of a popular Brazilian recipe-sharing website. Recipes (n = 814) were analyzed with a validated framework based on national dietary guidelines. Ingredients (n = 5887) were classified according to the extension and purpose of their industrial processing. The recipes’ titles were content analyzed to identify the health-related words and phrases used. Recipes contained ultra-processed foods and not enough unprocessed or minimally processed foods, such as legumes (4.7%, n = 380), nuts and seeds (18.4%, n = 150), and fruits (n = 32.7%, n = 263). The recipes’ titles mentioned 564 health-related terms, appealing to physical characteristics, including weight loss, and fads, such as gluten-free, dukan, low-carb, detox, fitness, ripped body, and belly burner. Therefore, the ‘healthy’ recipes available on the Brazilian recipe-sharing website presented many aspects not in accordance with national dietary guidelines.
    Type of Medium: Online Resource
    ISSN: 1660-4601
    URL: Article
    DOI: 10.3390/ijerph192113914
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2175195-X
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 8
    Online Resource
    Online Resource
    Adjuvant effects of classical music on simvastatin induced reduction of anxiety but not object recognition memory in rats.
    American Psychological Association (APA) ; 2013
    In:  Psychology & Neuroscience Vol. 6, No. 3 ( 2013-07), p. 403-410
    Details
    In: Psychology & Neuroscience, American Psychological Association (APA), Vol. 6, No. 3 ( 2013-07), p. 403-410
    Type of Medium: Online Resource
    ISSN: 1983-3288 , 1984-3054
    URL: Article
    DOI: 10.3922/j.psns.2013.3.19
    Language: English
    Publisher: American Psychological Association (APA)
    Publication Date: 2013
    detail.hit.zdb_id: 2575361-7
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 9
    Online Resource
    Online Resource
    Neighborhood factors associated with leisure-time physical activity in a Brazilian city
    Oxford University Press (OUP) ; 2022
    In:  Health Promotion International Vol. 37, No. 6 ( 2022-12-01)
    Details
    In: Health Promotion International, Oxford University Press (OUP), Vol. 37, No. 6 ( 2022-12-01)
    Abstract: The purpose of this study was to estimate the association between environmental variables and leisure-time physical activity levels in an adult population of a medium-sized city in Brazil. This is a cross-sectional study with a sample of 965 adults (20–59 years). Individual, socioeconomic, demographic and behavioral data were obtained through a population-based survey. Environmental data were collected through direct observation and subsequently georeferenced. The outcome variable was leisure-time physical activity level, dichotomized as insufficiently active ( & lt;150 min/week) and active (≥150 min/week). Physical activity-related facilities were categorized as public or private, and food outlets as healthy, unhealthy or mixed. Monthly per capita income and crime rate by census tract were used to categorize the social environment. Statistical analysis was performed using binary logistic regression (generalized estimating equation models). A direct association was found between the availability of public (adjusted OR = 2.16; 95% CI = 1.44–3.25) and private (adjusted OR = 1.21; 95% CI = 1.02–1.44) physical activity facilities in the census tract and leisure-time physical activity. A greater availability of mixed food establishments was associated with higher leisure-time physical activity levels (adjusted OR = 1.10; 95% CI = 1.004–1.22). Environmental characteristics can contribute together to leisure-time physical activity and could be the focus of policies aimed at promoting physical activity in middle-income countries.
    Type of Medium: Online Resource
    ISSN: 0957-4824 , 1460-2245
    URL: Article
    DOI: 10.1093/heapro/daac158
    RVK:
    XE 2800
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2022
    detail.hit.zdb_id: 1484861-2
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 10
    Online Resource
    Online Resource
    Perceptions of Brazilian young adults about cooking
    Universidade de Estado do Rio de Janeiro ; 2023
    In:  DEMETRA: Alimentação, Nutrição & Saúde Vol. 18 ( 2023-04-29), p. e69961-
    Details
    In: DEMETRA: Alimentação, Nutrição & Saúde, Universidade de Estado do Rio de Janeiro, Vol. 18 ( 2023-04-29), p. e69961-
    Abstract: Introdução: Cozinhar em casa pode promover uma alimentação mais saudável. Porém, uma possível redução na transmissão de conhecimentos e habilidades culinárias parece prejudicar a confiança e a autonomia dos jovens para preparar as refeições. Para informar o desenvolvimento de iniciativas que apoiem os adultos jovens a superar as barreiras para cozinhar e melhorar a qualidade da dieta, é importante investigar o processo de socialização culinária no contexto de seu próprio curso de vida. Objetivo: Este estudo qualitativo teve como objetivo explorar como adultos jovens que têm o hábito de cozinhar percebem seu envolvimento com essa prática e identificar quais agentes socializadores culinários fizeram parte de seu processo de aprendizagem. Método: Entrevistas abertas baseadas na abordagem da perspectiva do curso de vida foram realizadas com adultos jovens brasileiros de 19 a 24 anos de ambos os sexos e analisadas tematicamente. Resultados: As percepções sobre cozinhar e sobre aprender a cozinhar levaram à criação de seis temas: (1) “Cuidar de mim”; (2) “Sentimentos (des)agradáveis”; (3) “Promover o convívio”; (4) “Preocupação com os resultados”; (5) “Habilidades necessárias”; e (6) “Agentes de socialização”. Conclusões: As iniciativas para permitir que os adultos jovens superem as barreiras para cozinhar e potencialmente melhorar a qualidade da dieta precisam se concentrar não apenas no desenvolvimento prático de habilidades culinárias, mas também em habilidades alimentares, como planejamento. Também é importante fomentar mensagens positivas envolvendo autocuidado, prazer e convívio. Formas de usar a internet e as mídias sociais para engajar essa população a cozinhar mais merecem ser mais bem exploradas.
    Type of Medium: Online Resource
    ISSN: 2238-913X
    URL: Article
    DOI: 10.12957/demetra.2023.69961
    Language: Unknown
    Publisher: Universidade de Estado do Rio de Janeiro
    Publication Date: 2023
    detail.hit.zdb_id: 2905925-2
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...