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This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.
Jordanna Monteiro; Priscila Farage; Renata Zandonadi; Raquel Botelho; Livia de Oliveira; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael Mahdi; Wilma Araújo. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods 2021, 10, 614 .
AMA StyleJordanna Monteiro, Priscila Farage, Renata Zandonadi, Raquel Botelho, Livia de Oliveira, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael Mahdi, Wilma Araújo. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods. 2021; 10 (3):614.
Chicago/Turabian StyleJordanna Monteiro; Priscila Farage; Renata Zandonadi; Raquel Botelho; Livia de Oliveira; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael Mahdi; Wilma Araújo. 2021. "A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator." Foods 10, no. 3: 614.
This study aimed to translate and validate the Satter Eating Competence Inventory (ecSI2.0TM) from English to Brazilian Portuguese. The process included three steps: (i) translation and back-translation of the original ecSI2.0TM to Brazilian Portuguese; (ii) evaluation of its reproducibility; (iii) a pilot study to validate the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0TMBR) for a selected sample of the Brazilian adult population (internal consistency and factor validity). The reproducibility (test–retest reliability) was verified using the intraclass correlation coefficient (ICC) obtained by the responses of 32 Brazilian adults. All domains of the ecSI2.0TMBR and the total score showed ICC > 0.8. Considering the entire questionnaire, none of the domains presented significant divergences among the participants’ responses (p < 0.001). In the pilot study with 662 individuals, 74.9% (n= 496) were female, mean age was 40.33 ± 12.55, and they presented a higher level of schooling and income. Analyses revealed Cronbach’s alpha coefficients of 0.869 for the ecSI2.0TMBR total scale, 0.793 for Eating Attitudes, 0.527 for Internal Regulation, 0.728 for Food Acceptance, and 0.822 for Contextual Skills. In general, the ecSI2.0™BR presented good acceptability, showing total floor and ceiling effects of ≤0.6%. Factor validity was examined by confirmatory factor analysis. The four domains presented a good fit in the confirmatory factor analysis: RMSEA = 0.0123 (95% CI: 0–0.0266); CFI = 0.998; χ2 = 75.9; df = 69; p = 0.266. The ecSI2.0TMBR is the first tool designed to measure eating competence (EC) in the Brazilian population, showing good reproducibility and internal consistency. We expect the ecSI2.0TMBR will support innovative research to investigate the association of EC and health outcomes, as well as new strategies based on emerging behavioral theories to enhance nutritional education policy.
Fabiana Lopes Nalon De Queiroz; Eduardo Yoshio Nakano; Verônica Cortez Ginani; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo; Renata Puppin Zandonadi. Eating Competence among a Select Sample of Brazilian Adults: Translation and Reproducibility Analyses of the Satter Eating Competence Inventory. Nutrients 2020, 12, 2145 .
AMA StyleFabiana Lopes Nalon De Queiroz, Eduardo Yoshio Nakano, Verônica Cortez Ginani, Raquel Braz Assunção Botelho, Wilma Maria Coelho Araújo, Renata Puppin Zandonadi. Eating Competence among a Select Sample of Brazilian Adults: Translation and Reproducibility Analyses of the Satter Eating Competence Inventory. Nutrients. 2020; 12 (7):2145.
Chicago/Turabian StyleFabiana Lopes Nalon De Queiroz; Eduardo Yoshio Nakano; Verônica Cortez Ginani; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo; Renata Puppin Zandonadi. 2020. "Eating Competence among a Select Sample of Brazilian Adults: Translation and Reproducibility Analyses of the Satter Eating Competence Inventory." Nutrients 12, no. 7: 2145.
This study aimed to analyze the food safety conditions in home kitchens from the Brazilian Federal District. A previously validated instrument composed of 77 items (in four blocks) was used to evaluate the safety conditions in home kitchens. A survey was carried out with on-site application with 226 home kitchens’ food handlers in the Federal District, Brazil to evaluate Brazilian home kitchens’ good practices. Of the home kitchen food handlers, most of them were female (64.6%), had completed undergraduate education (29.2%), and were 45–59 years old (23.5%). The visited households had an average of 3.38 ± 1.48 residents that ate some of their meals at home, and 40% declared the monthly family income to be between 5 and 15 Brazilian minimum wages (MW). Regarding the reliability of the instrument, from the KR-20 test, it was verified that the instrument presents good internal consistency (α = 0.758). According to the instrument classification, the home kitchens’ sample was considered as at a medium risk of food contamination (46.5% of them presented from 51 to 75% of conformities to the instrument). There was a statistical difference between house-kitchens with a family income from zero to one minimum wage (MW) and those receiving from 5 to 15 MW (p = 0.017), as well as between those from zero to one MW and who earn above 15 MW (p = 0.009). The result of the on-site evaluation shows that the instrument was able to measure food safety conditions in Brazilian Federal District domestic kitchens. Such findings can contribute positively to the development of actions in health education that help in the adoption of good practices of food manipulation and, consequently, in the reduction in foodborne disease outbreaks in residences.
Adenilma Da Silva Farias; Rita De Cassia Coelho De Almeida Akutsu; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo; Izabel Cristina Silva; Karin Eleonora Sávio; Renata Puppin Zandonadi. Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil. International Journal of Environmental Research and Public Health 2020, 17, 4897 .
AMA StyleAdenilma Da Silva Farias, Rita De Cassia Coelho De Almeida Akutsu, Raquel Braz Assunção Botelho, Wilma Maria Coelho Araújo, Izabel Cristina Silva, Karin Eleonora Sávio, Renata Puppin Zandonadi. Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil. International Journal of Environmental Research and Public Health. 2020; 17 (13):4897.
Chicago/Turabian StyleAdenilma Da Silva Farias; Rita De Cassia Coelho De Almeida Akutsu; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo; Izabel Cristina Silva; Karin Eleonora Sávio; Renata Puppin Zandonadi. 2020. "Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil." International Journal of Environmental Research and Public Health 17, no. 13: 4897.
The menu offered in restaurants must meet different aspects of quality. Cultural elements are related to their acceptance and can contribute to the preservation of habits, sustainable agricultural systems, and the maintenance of biodiversity and sustainability, among other factors. In this context, this research proposes an instrument for classifying menus regarding the presence/absence of regional foods called the identifier of regional foods presence (IRFP) as a new perspective to evaluate sustainable menus. For this, lists of regional preparations and ingredients were prepared for each Brazilian region. Sequentially, we submitted the dishes/ingredients to a developed decision tree for the classification of foods into regional or national foods. The score, based on the presence/absence of regional foods, considered the components of a menu, with zero attributed to a lack of regional ingredients/dishes. For national dishes/ingredients, researchers attributed a minimum score equal to ten. One regional food gave a score of50 to the menu, and with more than one regional food, a daily menu scored 100. The final menu evaluation was based on the mean scores of the menus in each restaurant. Scores between 0–49.9 were considered inadequate; 50–74.9, adequate; and excellent between 75–100. The IRFP was applied to 111 menus with data collected from all the offered dishes. In total, the study evaluated data from 774 recipes from the menus of 37 restaurants located in the five Brazilian regions with a similar operating system. ANOVA was used to verify if there was a statistical difference between the mean score of each Brazilian region (p < 0.05). The average score obtained by the IRFP in menus from Brazilian community restaurants was 80.3 ± 30.9 (excellent), showing a significant difference between the Northeast and Southeast Regions, with a more significant presence of regional foods in the Northeast (87.7 ± 28.7). The use of the IRFP in menus was shown to be easy in its application, contributing to a stimulation of the use of regional items and, consequently, to the direct and indirect benefits generated for the food system and the local population.
Verônica Cortez Ginani; Wilma Maria Coelho Araújo; Renata Puppin Zandonadi; Raquel B. Assunção Botelho. Identifier of Regional Food Presence (IRFP): A New Perspective to Evaluate Sustainable Menus. Sustainability 2020, 12, 3992 .
AMA StyleVerônica Cortez Ginani, Wilma Maria Coelho Araújo, Renata Puppin Zandonadi, Raquel B. Assunção Botelho. Identifier of Regional Food Presence (IRFP): A New Perspective to Evaluate Sustainable Menus. Sustainability. 2020; 12 (10):3992.
Chicago/Turabian StyleVerônica Cortez Ginani; Wilma Maria Coelho Araújo; Renata Puppin Zandonadi; Raquel B. Assunção Botelho. 2020. "Identifier of Regional Food Presence (IRFP): A New Perspective to Evaluate Sustainable Menus." Sustainability 12, no. 10: 3992.
Priscila Dinah Lima Oliveira Pereira De Araújo; Andreza Moraes Duarte; Wilma Maria Coelho Araújo. DETERMINAÇÃO E COMPARAÇÃO DO ÍNDICE DE NATURALIDADE DE PÃES MULTIGRÃOS COMERCIALIZADOS EM SUPERMERCADOS BRASILEIROS. Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação 2020, 1 .
AMA StylePriscila Dinah Lima Oliveira Pereira De Araújo, Andreza Moraes Duarte, Wilma Maria Coelho Araújo. DETERMINAÇÃO E COMPARAÇÃO DO ÍNDICE DE NATURALIDADE DE PÃES MULTIGRÃOS COMERCIALIZADOS EM SUPERMERCADOS BRASILEIROS. Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação. 2020; ():1.
Chicago/Turabian StylePriscila Dinah Lima Oliveira Pereira De Araújo; Andreza Moraes Duarte; Wilma Maria Coelho Araújo. 2020. "DETERMINAÇÃO E COMPARAÇÃO DO ÍNDICE DE NATURALIDADE DE PÃES MULTIGRÃOS COMERCIALIZADOS EM SUPERMERCADOS BRASILEIROS." Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação , no. : 1.
S. Hargreaves; R. Zandonadi; E. Nakano; R. Botelho; V. Ginani; Wilma Maria Coelho Araújo. Development of a Specific Vegetarian Diet Quality of Life Questionnaire for Brazilian Adult Population. Journal of the Academy of Nutrition and Dietetics 2019, 119, A142 .
AMA StyleS. Hargreaves, R. Zandonadi, E. Nakano, R. Botelho, V. Ginani, Wilma Maria Coelho Araújo. Development of a Specific Vegetarian Diet Quality of Life Questionnaire for Brazilian Adult Population. Journal of the Academy of Nutrition and Dietetics. 2019; 119 (10):A142.
Chicago/Turabian StyleS. Hargreaves; R. Zandonadi; E. Nakano; R. Botelho; V. Ginani; Wilma Maria Coelho Araújo. 2019. "Development of a Specific Vegetarian Diet Quality of Life Questionnaire for Brazilian Adult Population." Journal of the Academy of Nutrition and Dietetics 119, no. 10: A142.
The poor control of public and private agencies regarding the quality of foods offered to populations has a significant impact on the occurrence of foodborne diseases. Precise information about foodborne diseases (FBD) can adequately inform policy-makers and help to allocate appropriate resources for the control of food safety. This study aimed to evaluate the Brazilian foodborne disease landscape after 11 years of implementation of the Epidemiological Surveillance System of Foodborne Diseases. The study analyzed secondary data from the National System of Injuries and Notifications (SINAN-NET), available from the Health Department. We evaluated the characteristics of FBD, such as the food involved, the location of ingestion, the total time to the outcome investigation, the microorganism involved and deaths. We also calculated the global incidence, mortality and lethality rates of the country. There were 7630 FBD outbreaks in the National Epidemiological Surveillance System of Foodborne Diseases (VE-DTA). Of the registered reports, a total of 134,046 individuals were sick with FBD; 19,394 were hospitalized, and there were 127 registered deaths. We found a coefficient of incidence of FBD of 67.57 per 100,000 inhabitants; a mortality coefficient of 0.06 per 100,000 inhabitants and lethality of 0.09% over the 11 years investigated. Data are probably underreported since the VE-DTA system lacks completeness, and because FBD symptoms are mostly mild, a large part of the population does not seek care from health services.
Cainara Lins Draeger; Rita De Cassia Coelho De Almeida Akutsu; Renata Puppin Zandonadi; Izabel Cristina Rodrigues Da Silva; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo. Brazilian Foodborne Disease National Survey: Evaluating the Landscape after 11 Years of Implementation to Advance Research, Policy, and Practice in Public Health. Nutrients 2018, 11, 40 .
AMA StyleCainara Lins Draeger, Rita De Cassia Coelho De Almeida Akutsu, Renata Puppin Zandonadi, Izabel Cristina Rodrigues Da Silva, Raquel Braz Assunção Botelho, Wilma Maria Coelho Araújo. Brazilian Foodborne Disease National Survey: Evaluating the Landscape after 11 Years of Implementation to Advance Research, Policy, and Practice in Public Health. Nutrients. 2018; 11 (1):40.
Chicago/Turabian StyleCainara Lins Draeger; Rita De Cassia Coelho De Almeida Akutsu; Renata Puppin Zandonadi; Izabel Cristina Rodrigues Da Silva; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo. 2018. "Brazilian Foodborne Disease National Survey: Evaluating the Landscape after 11 Years of Implementation to Advance Research, Policy, and Practice in Public Health." Nutrients 11, no. 1: 40.
This study aimed to evaluate the data quality of the Brazilian Epidemiological Surveillance System on Foodborne Diseases (VE-DTA) through the evaluation of the completeness of the record after 10-years of its implementation. The study evaluated the measurement of completeness by quantifying ignored, incomplete or blank responses of the data items filled. The evaluation used the percentage of completion of these items regarding the total number of notifications registered in the system. We organized the results according to the general Category of completeness of the database, by year of notification and region of occurrence. We also evaluated the overall completeness percentages of the database and the completeness levels according to the degree of recommendation of completion of each variable (mandatory, essential, and complementary) by the VE-DTA manual. The system presented 7037 outbreaks of foodborne diseases. According to the completeness classification, the database presented general classification as Category 1 since it has 82.1% (n = 5.777) of variables with the level of completion up to 75.1%. We observed that 8.6% of the database was classified as category 2; 9.2% as category 3 and 0.1% as category 4. The improvement on database quality regarding completeness can positively impact on public health and public policies, reducing the number of FBDs deaths.
Cainara Lins Draeger; Rita De Cassia Coelho De Almeida Akutsu; Wilma Maria Coelho Araújo; Izabel Cristina Rodrigues Da Silva; Raquel Braz Assunção Botelho; Renata Puppin Zandonadi. Epidemiological Surveillance System on Foodborne Diseases in Brazil after 10-Years of Its Implementation: Completeness Evaluation. International Journal of Environmental Research and Public Health 2018, 15, 2284 .
AMA StyleCainara Lins Draeger, Rita De Cassia Coelho De Almeida Akutsu, Wilma Maria Coelho Araújo, Izabel Cristina Rodrigues Da Silva, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi. Epidemiological Surveillance System on Foodborne Diseases in Brazil after 10-Years of Its Implementation: Completeness Evaluation. International Journal of Environmental Research and Public Health. 2018; 15 (10):2284.
Chicago/Turabian StyleCainara Lins Draeger; Rita De Cassia Coelho De Almeida Akutsu; Wilma Maria Coelho Araújo; Izabel Cristina Rodrigues Da Silva; Raquel Braz Assunção Botelho; Renata Puppin Zandonadi. 2018. "Epidemiological Surveillance System on Foodborne Diseases in Brazil after 10-Years of Its Implementation: Completeness Evaluation." International Journal of Environmental Research and Public Health 15, no. 10: 2284.
The aim of this study was to evaluate the effect of the Nutritional Support Team activities on the quality of enteral nutrition administration in intensive care units. An observational, analytical and cross-sectional study was performed in 9 hospitals in the Brazilian Federal District through the administration of two (2) questionnaires. One questionnaire focused on the activities of the Nutritional Support Team and the other on the quality of enteral nutrition administration in intensive care units. There was a strong correlation between the scores of the two questionnaires, which was confirmed by a linear regression model (R2=0.623; p=0.007). The results suggest that high scores in the Nutritional Support Team activities questionnaire predict better performance in enteral nutrition administration. The sections of the Nutritional Support Team activity questionnaire that most strongly affected Enteral nutrition administration were protocols (r=0.895, p<0.01), quality control (r=0.779, p<0.05) and continuing education (r=0.753, p<0.05). Nutritional Support Team have the potential to positively influence enteral nutrition management in Intensive care units, and investments could be directed to the areas of continuing education, protocols and quality control to maximize the effect of Nutritional Support Team in intensive care units.
Martina Celi Bandeira Rufino Lopes; Guilherme Duprat Ceniccola; Wilma Maria Coelho Araújo; Rita Akutsu. Nutrition support team activities can improve enteral nutrition administration in intensive care units. Nutrition 2018, 57, 275 -281.
AMA StyleMartina Celi Bandeira Rufino Lopes, Guilherme Duprat Ceniccola, Wilma Maria Coelho Araújo, Rita Akutsu. Nutrition support team activities can improve enteral nutrition administration in intensive care units. Nutrition. 2018; 57 ():275-281.
Chicago/Turabian StyleMartina Celi Bandeira Rufino Lopes; Guilherme Duprat Ceniccola; Wilma Maria Coelho Araújo; Rita Akutsu. 2018. "Nutrition support team activities can improve enteral nutrition administration in intensive care units." Nutrition 57, no. : 275-281.
We evaluated if foodservices (members of the Brazilian Association of Bars and Restaurants) adopt the proposed procedures of the Good Manufacturing Practices (GMP) and the Sanitation Standard Operating Procedures (SSOP) and if they consider these food safety tools important. An instrument evaluated 74 establishments with 43 questions regarding the implementation of food safety tools. Sixty-five percent of the establishments had fully implemented GMP. Ninety-three percent of the establishments considered a very important issue the production of contamination-free products. Seventy-two percent of them considered wastage reduction another important item. Ninety-one percent reported having the GMP’s Manual. As to the SSOP, 97% of the establishments referred knowing them; 89% reported adopting them and 63% reported fully adopting them. Only 15% considered the GMP a continuous process, which evinces the lack of awareness of managers and establishment owners in regard to the importance of using these tools in a systematic way.
Wilma Maria Coelho Araújo; Renata P. Zandonadi; Carla M. R. Tenser; Priscila Farage; Veronica Ginani. Importance and level of adoption of food safety tools in foodservices. Journal of Culinary Science & Technology 2018, 17, 415 -434.
AMA StyleWilma Maria Coelho Araújo, Renata P. Zandonadi, Carla M. R. Tenser, Priscila Farage, Veronica Ginani. Importance and level of adoption of food safety tools in foodservices. Journal of Culinary Science & Technology. 2018; 17 (5):415-434.
Chicago/Turabian StyleWilma Maria Coelho Araújo; Renata P. Zandonadi; Carla M. R. Tenser; Priscila Farage; Veronica Ginani. 2018. "Importance and level of adoption of food safety tools in foodservices." Journal of Culinary Science & Technology 17, no. 5: 415-434.
This study showed the applicability of the AND-ASPEN tool in the ICU setting as a predictor of mortality.
G.D. Ceniccola; T.P. Holanda; R.S.F. Pequeno; V.S. Mendonça; A.B.M. Oliveira; Luiz Sérgio Carvalho; I. de Brito-Ashurst; Wilma Maria Coelho Araújo. Relevance of AND-ASPEN criteria of malnutrition to predict hospital mortality in critically ill patients: A prospective study. Journal of Critical Care 2018, 44, 398 -403.
AMA StyleG.D. Ceniccola, T.P. Holanda, R.S.F. Pequeno, V.S. Mendonça, A.B.M. Oliveira, Luiz Sérgio Carvalho, I. de Brito-Ashurst, Wilma Maria Coelho Araújo. Relevance of AND-ASPEN criteria of malnutrition to predict hospital mortality in critically ill patients: A prospective study. Journal of Critical Care. 2018; 44 ():398-403.
Chicago/Turabian StyleG.D. Ceniccola; T.P. Holanda; R.S.F. Pequeno; V.S. Mendonça; A.B.M. Oliveira; Luiz Sérgio Carvalho; I. de Brito-Ashurst; Wilma Maria Coelho Araújo. 2018. "Relevance of AND-ASPEN criteria of malnutrition to predict hospital mortality in critically ill patients: A prospective study." Journal of Critical Care 44, no. : 398-403.
Background: Food irradiation is a process used for various purposes, ensuring food safety being its major application. Nevertheless, the great majority of potential consumers of irradiated food are still
Tiago Rusin; Wilma Maria Coelho Araújo; ErnandesRodriguesde Alencar; LíviadeLacerdadeOliveira Pineliand; Helio Vital; Esplanada Dos Ministérios Ministry Of The Environment; Ijar. CONSUMER AWARENESS ABOUT IRRADIATED FOOD: A SYSTEMATIC REVIEW. International Journal of Advanced Research 2018, 6, 415 -486.
AMA StyleTiago Rusin, Wilma Maria Coelho Araújo, ErnandesRodriguesde Alencar, LíviadeLacerdadeOliveira Pineliand, Helio Vital, Esplanada Dos Ministérios Ministry Of The Environment, Ijar. CONSUMER AWARENESS ABOUT IRRADIATED FOOD: A SYSTEMATIC REVIEW. International Journal of Advanced Research. 2018; 6 (3):415-486.
Chicago/Turabian StyleTiago Rusin; Wilma Maria Coelho Araújo; ErnandesRodriguesde Alencar; LíviadeLacerdadeOliveira Pineliand; Helio Vital; Esplanada Dos Ministérios Ministry Of The Environment; Ijar. 2018. "CONSUMER AWARENESS ABOUT IRRADIATED FOOD: A SYSTEMATIC REVIEW." International Journal of Advanced Research 6, no. 3: 415-486.
Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and demonstrating a negative attitude toward food items treated with ionizing radiation. This research is aimed at developing a tool to assess the awareness on the consumption of irradiated food. The sample was composed by employees from different social classes and school levels of Brazilian universities, who reflect the end-users of the irradiated foods, representative of the views of lay consumers. The total number of respondents was 614. In order to assess the Awareness Scale on Consumption of Irradiated Foods (ASCIF), an instrument has been developed and submitted to semantic tests and judge’s validation. The instrument, that included 32 items, contemplated four construct factors: concepts (6 items), awareness (10 items), labeling (7 items) and safety of Irradiated foods (9 items). The data were collected by electronic means, through the site . By using exploratory factorial analysis (EFA) 4 factors have been found. They summarize the 31 items included. These factors account for 64.32% of the variance of the items and the internal consistency of the factors has been deemed good. An Exploratory Structural Equation Modeling (ESEM) was conducted to evaluate the factor structure of the instrument. The proposed instrument has been found to meet consistency criteria as an efficient tool for indicating assessing potential challenges and opportunities for the irradiated food markets.
Tiago Rusin; Wilma Maria Coelho Araújo; Cristiane Faiad; Helio Vital. Construction and validation of a psychometric scale to measure awareness on consumption of irradiated foods. PLOS ONE 2017, 12, e0189314 -e0189314.
AMA StyleTiago Rusin, Wilma Maria Coelho Araújo, Cristiane Faiad, Helio Vital. Construction and validation of a psychometric scale to measure awareness on consumption of irradiated foods. PLOS ONE. 2017; 12 (12):e0189314-e0189314.
Chicago/Turabian StyleTiago Rusin; Wilma Maria Coelho Araújo; Cristiane Faiad; Helio Vital. 2017. "Construction and validation of a psychometric scale to measure awareness on consumption of irradiated foods." PLOS ONE 12, no. 12: e0189314-e0189314.
We evaluated the energy density (ED) of the preparations offered at community restaurants (CRs). 723 preparations offered 37 CRs were analyzed. Technical Preparation File (TPF) was compiled and the nutritional composition was calculated. The components of the menus were classified according to: very low ED (33.1%), low ED (41.2%), medium ED (23.5%) and high ED (2.2%). Many of these dishes were classified as low ED (rice - 56.4% and beans - 97.2%) and so its use probably doesn’t contribute to the overweight framework of the CR consumers. The main course (meat preparations) showed the largest EDs, most of them being classified as medium ED (1.85 to 2.43Kcal/g). The appetizers, as expected, showed the lowest EDs (0.01 to 0.4). The EDs of the menus offered in Brazilian CRs are appropriate to the objective of this type of restaurant, characterized by fulfilling a singular social role in serving its clients.
Veronica Ginani; Wilma Maria Coelho Araújo; Raquel B. A. Botelho; Rita C. C. A. Akutsu; Renata P. Zandonadi. What is Offered by Public Foodservices for Low Income Population in Brazil is Adequate to Health Promotion Regarding Energy Density. Journal of Culinary Science & Technology 2017, 1 -13.
AMA StyleVeronica Ginani, Wilma Maria Coelho Araújo, Raquel B. A. Botelho, Rita C. C. A. Akutsu, Renata P. Zandonadi. What is Offered by Public Foodservices for Low Income Population in Brazil is Adequate to Health Promotion Regarding Energy Density. Journal of Culinary Science & Technology. 2017; ():1-13.
Chicago/Turabian StyleVeronica Ginani; Wilma Maria Coelho Araújo; Raquel B. A. Botelho; Rita C. C. A. Akutsu; Renata P. Zandonadi. 2017. "What is Offered by Public Foodservices for Low Income Population in Brazil is Adequate to Health Promotion Regarding Energy Density." Journal of Culinary Science & Technology , no. : 1-13.
Observed changes in eating and drinking behaviors in economically developing countries is associated to the increase of obesity and related chronic diseases. Researchers from Public Health (PH) field have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in Food Science and states to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoints of Food Science and Technology (FST) and of PH as well as to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception among food processing/unit operation /food technology and formulation or recipes. For the PH approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated to formulation/recipe and not to the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality by the population must be considered.
R. Botelho; Wilma Maria Coelho Araújo; L. Pineli; Livia De Lacerda De Oliveira. Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors. Critical Reviews in Food Science and Nutrition 2017, 58, 639 -650.
AMA StyleR. Botelho, Wilma Maria Coelho Araújo, L. Pineli, Livia De Lacerda De Oliveira. Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors. Critical Reviews in Food Science and Nutrition. 2017; 58 (4):639-650.
Chicago/Turabian StyleR. Botelho; Wilma Maria Coelho Araújo; L. Pineli; Livia De Lacerda De Oliveira. 2017. "Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors." Critical Reviews in Food Science and Nutrition 58, no. 4: 639-650.
Situations including premature infants, or those in which there is a rejection to breastfeeding, require the use infant formulas for total or partial replacement of human milk. The objective of this study was to determine the lipid content and to identify the lipid profile of infant formulas. Samples were collected from ten different infant formulas, used as a substitute for breast milk at the Maternal and Child Hospital of Brasilia. The human milk sample consisted of a pool of samples from 10 mature milk donors at the milk bank of the University Hospital of Brasilia. The lipid content and lipid profile of the different infant formulas and human milk were analyzed. The experiment was conducted in a randomized block design, with eleven treatments and three replicates, in triplicate. The data obtained in this study indicated significant differences between infant formulas and human milk, and among the infant formulas analyzed in relation to the percentage of total lipids and the fatty acid profile, except for the fractions of linoleic acid and linolenic acid. Regarding the percentage of polyunsaturated fatty acids in relation to the total unsaturated fatty acids, only the Soy Protein Isolate-based Infant Formula (SPIIF) and Whey Protein Extensively Hydrolyzed Infant Formula (WPEHIF) resembled human milk. It was concluded that despite the observed differences, the use of infant formulas is a viable strategy for the development of infants subjected or not to specific physiological conditions.
Marcio Antonio Mendonça; Wilma Maria Coelho Araújo; Luiz Antonio Borgo; Ernandes Rodrigues de Alencar. Lipid profile of different infant formulas for infants. PLOS ONE 2017, 12, e0177812 .
AMA StyleMarcio Antonio Mendonça, Wilma Maria Coelho Araújo, Luiz Antonio Borgo, Ernandes Rodrigues de Alencar. Lipid profile of different infant formulas for infants. PLOS ONE. 2017; 12 (6):e0177812.
Chicago/Turabian StyleMarcio Antonio Mendonça; Wilma Maria Coelho Araújo; Luiz Antonio Borgo; Ernandes Rodrigues de Alencar. 2017. "Lipid profile of different infant formulas for infants." PLOS ONE 12, no. 6: e0177812.
This study indicates that protected time for NST activities is paramount to increase NST performance and could positively influence Donabedian quality indicators. Our results highlight the importance of NSTs in large hospitals and is an advocate for public policies requiring dedicated time for NST work. Only a larger study can confirm our findings.
Guilherme D. Ceniccola; Wilma M.C. Araújo; Ione De Brito-Ashurst; Henrique B. Abreu; Rita De C. Akutsu. Protected time for nutrition support teams: What are the benefits? Clinical Nutrition ESPEN 2016, 16, 36 -41.
AMA StyleGuilherme D. Ceniccola, Wilma M.C. Araújo, Ione De Brito-Ashurst, Henrique B. Abreu, Rita De C. Akutsu. Protected time for nutrition support teams: What are the benefits? Clinical Nutrition ESPEN. 2016; 16 ():36-41.
Chicago/Turabian StyleGuilherme D. Ceniccola; Wilma M.C. Araújo; Ione De Brito-Ashurst; Henrique B. Abreu; Rita De C. Akutsu. 2016. "Protected time for nutrition support teams: What are the benefits?" Clinical Nutrition ESPEN 16, no. : 36-41.
Background: Knowing the phenylalanine (Phe) content of foods is essential for managing the diet of patients with phenylketonuria. Data on the Phe content of foods are scarce and sometimes vary between different Food Composition Tables (FCT). Brazil created its own table of the Phe contents of fruits and vegetables based exclusively on the chemical analysis of protein content, considering that proteins contain 3–4% Phe (TCFA/ANVISA). This study compared the protein and Phe contents of vegetables and fruits provided by the TCFA/ANVISA with those listed in international food composition tables.
Ana Claudia Marquim F. Araújo; Wilma M. C. Araújo; Ursula M. Lanfer Marquez; Rita Akutsu; Eduardo Y. Nakano; Matthias R. Baumgartner; Marc Patterson; Shamima Rahman; Verena Peters; Eva Morava; Johannes Zschocke. Table of Phenylalanine Content of Foods: Comparative Analysis of Data Compiled in Food Composition Tables. JIMD Reports, Volume 33 2016, 34, 87 -96.
AMA StyleAna Claudia Marquim F. Araújo, Wilma M. C. Araújo, Ursula M. Lanfer Marquez, Rita Akutsu, Eduardo Y. Nakano, Matthias R. Baumgartner, Marc Patterson, Shamima Rahman, Verena Peters, Eva Morava, Johannes Zschocke. Table of Phenylalanine Content of Foods: Comparative Analysis of Data Compiled in Food Composition Tables. JIMD Reports, Volume 33. 2016; 34 ():87-96.
Chicago/Turabian StyleAna Claudia Marquim F. Araújo; Wilma M. C. Araújo; Ursula M. Lanfer Marquez; Rita Akutsu; Eduardo Y. Nakano; Matthias R. Baumgartner; Marc Patterson; Shamima Rahman; Verena Peters; Eva Morava; Johannes Zschocke. 2016. "Table of Phenylalanine Content of Foods: Comparative Analysis of Data Compiled in Food Composition Tables." JIMD Reports, Volume 33 34, no. : 87-96.
Objectives Food fortification consists of adding the essential nutrients that the population needs the most to processed foods or its ingredients during manufacturing to improve the nutritional quality
KarlaLisboa Ramos; Ijar; Wilma Maria Coelho Araújo; Rita Akutsu.. Limiting axes in the strategy of fortification of wheat flour and cornmeal with iron and folic acid. International Journal of Advanced Research 2016, 4, 1176 -1184.
AMA StyleKarlaLisboa Ramos, Ijar, Wilma Maria Coelho Araújo, Rita Akutsu.. Limiting axes in the strategy of fortification of wheat flour and cornmeal with iron and folic acid. International Journal of Advanced Research. 2016; 4 (7):1176-1184.
Chicago/Turabian StyleKarlaLisboa Ramos; Ijar; Wilma Maria Coelho Araújo; Rita Akutsu.. 2016. "Limiting axes in the strategy of fortification of wheat flour and cornmeal with iron and folic acid." International Journal of Advanced Research 4, no. 7: 1176-1184.
The purpose of this research was to analyze the perceptions and practices of participants involved in safe food handling. The sample was composed by 204 participants. To assess behavior, knowledge and psychosocial factors, the instrument used was divided in six topics: sociodemographic characteristics; behavioral measures regarding safe food production; measures about knowledge and practices in pest control and food purchase; Food Safety scale with two factors and Cronbach's alpha of 0.75; Credence declaration scale with three factors and Cronbach's alpha of 0.78, both scales with seven points, Likert type; Self-efficacy scale with one factor and Cronbach's alpha of 0.86, also Likert type with five points. A linear model of multiple variance analysis was used to evaluate if the variables gender, age, income, education and professional experience were used to determine the behavioral, knowledge and psychosocial measures. When the detected differences were significant, a post-hoc analysis was used with the Tukey adjustment. The knowledge about safe food production and food poisoning showed that 95.1% of participants consider very important hygiene precautions in food preparation in their homes; 30.4% of participants said that they or someone in their family have developed symptoms related to food poisoning in the last 12 months. The data obtained for self-efficacy showed significant differences for the variables gender, age and education. Women and college graduates replied that they Are Sure they Can Do That when asked about the execution of tasks that promote food safety. These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices in Brasil.
Graziela Alvarez Corrêa Da Costa; Rita De Cássia Akutsu; Lorenza R. Dos Reis Gallo; Wilma Maria Coelho Araújo. Knowledge and Consumer Behavior Related to Safe Practices of Food Handling. Journal of Safety Studies 2016, 2, 15 -33.
AMA StyleGraziela Alvarez Corrêa Da Costa, Rita De Cássia Akutsu, Lorenza R. Dos Reis Gallo, Wilma Maria Coelho Araújo. Knowledge and Consumer Behavior Related to Safe Practices of Food Handling. Journal of Safety Studies. 2016; 2 (1):15-33.
Chicago/Turabian StyleGraziela Alvarez Corrêa Da Costa; Rita De Cássia Akutsu; Lorenza R. Dos Reis Gallo; Wilma Maria Coelho Araújo. 2016. "Knowledge and Consumer Behavior Related to Safe Practices of Food Handling." Journal of Safety Studies 2, no. 1: 15-33.