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The coronavirus pandemic started a worldwide emergency, and tight preventive actions were necessary to protect the population, changing individuals’ daily habits. Dwelling and working at home can change dietary habits, affect food choice and access, as well as the practice of physical activity. In this regard, this study’s goal was to compare eating competence (EC) among Brazilian adults before and during the coronavirus pandemic, using the Brazilian version of the eating competence Satter inventory (ecSI2.0™BR) with the “retrospective post-then-pre” design. This cross-sectional study was performed from 30 April to 31 May 2021 among a convenience sample of the Brazilian adult population using an online platform (Google® Forms). In the studied sample (n = 302 in which 76.82% were females), EC total score lowered during the pandemic (31.69 ± 8.26 vs. 29.99 ± 9.72; p< 0.005), and the decrease was worst after the beginning of the pandemic among those who reported weight gain, decreased the consumption of fruit and vegetables, and increased the consumption of sugary beverages. The contextual skill component seems relevant in this scenario, where our life and routines were changed entirely, demonstrating that the ability to manage the food context is essential, especially when sanitary and economic situations represent a new challenge.
Fabiana Lopes Nalon de Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; António Raposo; Renata Puppin Zandonadi. Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic. Foods 2021, 10, 2001 .
AMA StyleFabiana Lopes Nalon de Queiroz, Eduardo Yoshio Nakano, Raquel Braz Assunção Botelho, Verônica Cortez Ginani, António Raposo, Renata Puppin Zandonadi. Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic. Foods. 2021; 10 (9):2001.
Chicago/Turabian StyleFabiana Lopes Nalon de Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; António Raposo; Renata Puppin Zandonadi. 2021. "Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic." Foods 10, no. 9: 2001.
This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers’ wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses’ donation. With an EIy application in each item, we have the item’s score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste’s main critical points, allowing us to trace strategies to reduce food waste.
Maísa Lins; Renata Zandonadi; Virgílio Strasburg; Eduardo Nakano; Raquel Botelho; António Raposo; Veronica Ginani. Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services. Foods 2021, 10, 1369 .
AMA StyleMaísa Lins, Renata Zandonadi, Virgílio Strasburg, Eduardo Nakano, Raquel Botelho, António Raposo, Veronica Ginani. Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services. Foods. 2021; 10 (6):1369.
Chicago/Turabian StyleMaísa Lins; Renata Zandonadi; Virgílio Strasburg; Eduardo Nakano; Raquel Botelho; António Raposo; Veronica Ginani. 2021. "Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services." Foods 10, no. 6: 1369.
Food waste (FW) is a current, complex, and widely debated issue in various spheres of society. Globally, about 2.6 trillion dollars per year is lost because of wasted food. Part of FW is preventable, and it is necessary to identify where it occurs. In most cases, FW occurs at the end of the production chain (meal preparation and distribution). Identifying the main food service failures on FW is important for developing efficient strategies for reducing them. Therefore, this study aimed to perform a narrative review of the impacts caused by FW in food services considering the three dimensions of sustainability (social, economic, or environmental). Multiple reasons were identified in this review that impacts those three dimensions, such as the cost of wasted raw material, use of cleaning material, the energy consumption, salary of food handlers, the water footprint, the amounts of rest-intake, production waste, energy density wasted, use of organic food, and food donation. Identifying these aspects can contribute to reduce FW impacts for better sustainable development, develop tools to measure FW, and assist food service managers in minimizing FW.
Maísa Lins; Renata Puppin Zandonadi; António Raposo; Veronica Ginani. Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions. Foods 2021, 10, 1175 .
AMA StyleMaísa Lins, Renata Puppin Zandonadi, António Raposo, Veronica Ginani. Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions. Foods. 2021; 10 (6):1175.
Chicago/Turabian StyleMaísa Lins; Renata Puppin Zandonadi; António Raposo; Veronica Ginani. 2021. "Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions." Foods 10, no. 6: 1175.
In the fight against foodborne diseases, expanding access to information for different groups is needed. In this aspect, it is crucial to evaluate the target audience’s particularities. This study constructed and validated an instrument containing three questionnaires to identify the level of knowledge, practices, and risk perception of food safety by low-income students between 11 and 14 years old. The following steps were used: systematic search of the databases; conducting and analyzing focus groups; questionnaires development; and questionnaires analysis. After two judges’ rounds, the final version was reached with 11 knowledge items, 11 practice items, and five risk perception items. The content validation index values were higher than 0.80. The adopted methodology considered the students’ understanding and perceptions, as well the appropriate language to be used. Besides, it allowed the development of questionnaires that directly and straightforwardly covers the rules set by the World Health Organization for foodborne disease control called Five Keys to Safer Food (keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials). Its use can result in a diagnosis for elaborating educational proposals and other actions against foodborne illness in the most vulnerable population.
Sueny Batista; Elke Stedefeldt; Eduardo Nakano; Mariana Cortes; Raquel Botelho; Renata Zandonadi; António Raposo; Heesup Han; Verônica Ginani. Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families. Sustainability 2021, 13, 2324 .
AMA StyleSueny Batista, Elke Stedefeldt, Eduardo Nakano, Mariana Cortes, Raquel Botelho, Renata Zandonadi, António Raposo, Heesup Han, Verônica Ginani. Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families. Sustainability. 2021; 13 (4):2324.
Chicago/Turabian StyleSueny Batista; Elke Stedefeldt; Eduardo Nakano; Mariana Cortes; Raquel Botelho; Renata Zandonadi; António Raposo; Heesup Han; Verônica Ginani. 2021. "Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families." Sustainability 13, no. 4: 2324.
School meals should focus on quality of life issues, particularly on reducing food shortages, overweight, obesity and its consequences. As an essential tool for quality assurance, creating the menu is an activity of great complexity and requires multidisciplinary knowledge. This activity covers the observation of countless aspects of quality, highlighting nutritional, sensory, cultural, hygienic, and sanitary issues, among others. This study aims to identify and analyze instruments and methods to evaluate school menus in different countries. The authors developed specific search strategies for Scopus, Web of Science, Science Direct, Pubmed, Lilacs, ProQuest Global, and Google Scholar. The included studies’ methodological quality was assessed using the statistical analysis and meta-analysis review tool (MASTARI). A total of 16 cross-sectional studies met the inclusion criteria and were analyzed. Brazil and Spain were the countries that presented the highest number of studies (n = 5; 31.25% for each). The majority of the studies have a qualitative approach (n = 12, 75%), and only 25% (n = 4) of the studies present quantitative assessment methods to evaluate school menus. No school menu assessment tools were found to assess all aspects of menu planning. The results show a lack of a methodology or of instruments for evaluating the menus offered for school meals that can contribute to better dietary care offered to students.
Alessandra Cupertino; Dayanne Maynard; Fabiana Queiroz; Renata Zandonadi; Verônica Ginani; António Raposo; Ariana Saraiva; Raquel Botelho. How Are School Menus Evaluated in Different Countries? A Systematic Review. Foods 2021, 10, 374 .
AMA StyleAlessandra Cupertino, Dayanne Maynard, Fabiana Queiroz, Renata Zandonadi, Verônica Ginani, António Raposo, Ariana Saraiva, Raquel Botelho. How Are School Menus Evaluated in Different Countries? A Systematic Review. Foods. 2021; 10 (2):374.
Chicago/Turabian StyleAlessandra Cupertino; Dayanne Maynard; Fabiana Queiroz; Renata Zandonadi; Verônica Ginani; António Raposo; Ariana Saraiva; Raquel Botelho. 2021. "How Are School Menus Evaluated in Different Countries? A Systematic Review." Foods 10, no. 2: 374.
This study aimed to associate Eating Competence (EC) with food consumption and health outcomes in the Brazilian adult population. Researchers developed a questionnaire to associate EC with sociodemographic information, health outcomes, and food consumption. Data on body weight and height was referred to by participants in the questionnaire, and body mass index (BMI) was calculated and classified. A question to evaluate the perception of body size was included. After constructing the questionnaire items, content validation and semantic evaluation were performed following the Delphi method with a group of judges composed of 26 health professionals. The judges evaluated the sociodemographic information, health outcomes, and food consumption items associated with the eating competence instrument (previously validated in Brazilian-Portuguese). The final version of the questionnaire was composed of 33 items. Our results confirmed good reliability, responsiveness, and internal consistency. A total of 1810 Brazilians answered the questionnaire. Most of the participants were female, up to 40 years old, with a high education level and high income. Most of the participants did not report diabetes or hypertension. The EC total score did not differ among males and females. Individuals up to 40 years old presented a lower total score. The increase in educational level and income also increased EC total score. Excess weight individuals showed lower EC compared to the normal weight/underweight. Individuals who consumed fruits and/or vegetables five or more days/week presented the best scores for total EC.
Fabiana Lopes Nalon De Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; André Luiz Fernandes Cançado; Renata Puppin Zandonadi. Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population. Nutrients 2020, 12, 3218 .
AMA StyleFabiana Lopes Nalon De Queiroz, Eduardo Yoshio Nakano, Raquel Braz Assunção Botelho, Verônica Cortez Ginani, André Luiz Fernandes Cançado, Renata Puppin Zandonadi. Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population. Nutrients. 2020; 12 (10):3218.
Chicago/Turabian StyleFabiana Lopes Nalon De Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; André Luiz Fernandes Cançado; Renata Puppin Zandonadi. 2020. "Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population." Nutrients 12, no. 10: 3218.
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.
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.
The objective of this study was to develop a frozen probiotic fermented milk enriched with Green Banana Biomass (GBB). L. paracasei LBC81 survival in frozen fermented milk was determined at on the 3, 7, 14, 21 and 28 days of storage at −18°C. The survival of L. paracasei LBC81 was also evaluated during the application of successive freezing and thawing cycles, and also when exposed to acid stress (pH 3.0) and bile salts (0.3%). In terms of L. paracasei LBC81 survival, the incorporation of GBB in fermented milk did not significantly compromise (p > .05) the viability of this strain over the 28 days of storage, exposure to freezing and thawing cycles and during exposure to acid stress conditions and by the presence of bile salts. We have concluded that it is possible to develop a frozen probiotic fermented milk enriched with GBB. Practical applications The shelf life of fermented milk is of only 28 days, because the microorganism continues to grow under refrigerated conditions and, consequently, the acidity of the product increases. In addition to affecting sensory acceptance, acidity also compromises the survival of potential probiotic culture. Thus, the development of frozen fermented milk enriched with green banana biomass is an alternative to extending the product shelf life during the storage period. This extension of the shelf life of frozen fermented milk enriched with GBB will also be subject to maintenance of the population of L. paracasei between 106 to 108 CFU/g of the product, in order to ensure consumer health benefits.
Marilia Hermes Cavalcanti; Luiza Benedetti Galvão; Ernandes Rodrigues De Alencar; Renata Puppin Zandonadi; Carolina De Oliveira Vogado; Verônica Cortez Ginani; Eliana Dos Santos Leandro. Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability. Journal of Food Processing and Preservation 2019, 44, 1 .
AMA StyleMarilia Hermes Cavalcanti, Luiza Benedetti Galvão, Ernandes Rodrigues De Alencar, Renata Puppin Zandonadi, Carolina De Oliveira Vogado, Verônica Cortez Ginani, Eliana Dos Santos Leandro. Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability. Journal of Food Processing and Preservation. 2019; 44 (2):1.
Chicago/Turabian StyleMarilia Hermes Cavalcanti; Luiza Benedetti Galvão; Ernandes Rodrigues De Alencar; Renata Puppin Zandonadi; Carolina De Oliveira Vogado; Verônica Cortez Ginani; Eliana Dos Santos Leandro. 2019. "Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability." Journal of Food Processing and Preservation 44, no. 2: 1.
This study aimed to evaluate the occurrence of gluten contamination in naturally gluten-free meals from food services in the Federal District, Brazil. This is an exploratory cross-sectional quantitative study in which a total of 180 samples of naturally gluten-free dishes were collected from 60 food services in Brazil. The enzyme-linked immunosorbent assay was used for the quantification of gluten. As established by the Codex Alimentarius, the threshold of 20 ppm of gluten was considered as the accepted upper gluten level for gluten-free food. A total of 2.8% (95% CI: 0.3-5.2%) gluten contamination was found in the samples. Among the 60 food services, 6.7% (95% CI: 2.7-10.6%) displayed at least one contaminated food in our sample. The occurrence of gluten contamination in naturally gluten-free preparations was uncommon and low on a quantitative basis.
Priscila Farage; Renata Puppin Zandonadi; Lenora Gandolfi; Riccardo Pratesi; Ana Luísa Falcomer; Letícia Santos Araújo; Eduardo Yoshio Nakano; Verônica Cortez Ginani. Accidental Gluten Contamination in Traditional Lunch Meals from Food Services in Brasilia, Brazil. Nutrients 2019, 11, 1924 .
AMA StylePriscila Farage, Renata Puppin Zandonadi, Lenora Gandolfi, Riccardo Pratesi, Ana Luísa Falcomer, Letícia Santos Araújo, Eduardo Yoshio Nakano, Verônica Cortez Ginani. Accidental Gluten Contamination in Traditional Lunch Meals from Food Services in Brasilia, Brazil. Nutrients. 2019; 11 (8):1924.
Chicago/Turabian StylePriscila Farage; Renata Puppin Zandonadi; Lenora Gandolfi; Riccardo Pratesi; Ana Luísa Falcomer; Letícia Santos Araújo; Eduardo Yoshio Nakano; Verônica Cortez Ginani. 2019. "Accidental Gluten Contamination in Traditional Lunch Meals from Food Services in Brasilia, Brazil." Nutrients 11, no. 8: 1924.
This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.
Lígia Isoni Auad; Verônica Cortez Ginani; Elke Stedefeldt; Eduardo Yoshio Nakano; Aline Costa Santos Nunes; Renata Puppin Zandonadi. Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers. Nutrients 2019, 11, 1784 .
AMA StyleLígia Isoni Auad, Verônica Cortez Ginani, Elke Stedefeldt, Eduardo Yoshio Nakano, Aline Costa Santos Nunes, Renata Puppin Zandonadi. Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers. Nutrients. 2019; 11 (8):1784.
Chicago/Turabian StyleLígia Isoni Auad; Verônica Cortez Ginani; Elke Stedefeldt; Eduardo Yoshio Nakano; Aline Costa Santos Nunes; Renata Puppin Zandonadi. 2019. "Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers." Nutrients 11, no. 8: 1784.
Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles' titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.
Ana Luisa Falcomer; Roberta Figueiredo Resende Riquette; Bernardo Romão De Lima; Verônica C. Ginani; Renata Puppin Zandonadi. Health Benefits of Green Banana Consumption: A Systematic Review. Nutrients 2019, 11, 1222 .
AMA StyleAna Luisa Falcomer, Roberta Figueiredo Resende Riquette, Bernardo Romão De Lima, Verônica C. Ginani, Renata Puppin Zandonadi. Health Benefits of Green Banana Consumption: A Systematic Review. Nutrients. 2019; 11 (6):1222.
Chicago/Turabian StyleAna Luisa Falcomer; Roberta Figueiredo Resende Riquette; Bernardo Romão De Lima; Verônica C. Ginani; Renata Puppin Zandonadi. 2019. "Health Benefits of Green Banana Consumption: A Systematic Review." Nutrients 11, no. 6: 1222.
This study aimed to investigate food truck consumers’ profile, choices, preferences, and food safety importance perception. We conducted structured interviews with a convenient sample of 133 food truck consumers in the Federal District, Brazil. Most of the participating consumers were married (52%) and female (56%), who had completed at least tertiary school (81%). The interviews revealed that most food truck consumers eat from food trucks once or twice a week (96%), usually near home (74%), and have an average per capita expenditure of approximately US $5 to US $9.99 (70%). Hamburgers and sandwiches are the most popular food among consumers (72%). Consumers indicated that taste (30%) was the most important reason to choose a food truck and that poor vehicle hygiene (30%) was the main point assigned for not opting for a food truck. Food hygiene and vendors’ personal hygiene were considered important by consumers when eating from food trucks (78% and 80%, respectively). Considering all food truck consumers interviewed and the questions about food safety importance perception, the minimum score was 1 and the maximum was 2.9, with a mean score of 1.68 (SD = 0.46), indicating a high level of perceived importance. The instrument of food safety importance perception presented a Cronbach’s alpha coefficient of 0.73, indicating good internal consistency. No significant differences were observed in the food safety importance perception scores in gender (0.192), marital status (0.418), level of education (0.652) or food safety training (0.166). However, significant differences were found in the food safety importance perception scores for age (0.026) and the presence of children (0.001). The findings of this study indicate that there remains the need for consumers to comprehend their role in the food supply chain. Food safety and food handling practices are of public concern, and strategies are required to prevent foodborne diseases. Future public health interventions aiming to increase consumer knowledge and awareness of food safety should be emphasized.
Lígia Isoni Auad; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Elke Stedefeldt; Aline Costa Santos Nunes; Eduardo Yoshio Nakano; Renata Puppin Zandonadi. Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception. Nutrients 2019, 11, 1175 .
AMA StyleLígia Isoni Auad, Verônica Cortez Ginani, Eliana Dos Santos Leandro, Elke Stedefeldt, Aline Costa Santos Nunes, Eduardo Yoshio Nakano, Renata Puppin Zandonadi. Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception. Nutrients. 2019; 11 (5):1175.
Chicago/Turabian StyleLígia Isoni Auad; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Elke Stedefeldt; Aline Costa Santos Nunes; Eduardo Yoshio Nakano; Renata Puppin Zandonadi. 2019. "Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception." Nutrients 11, no. 5: 1175.
The consumption of green banana (GB) products is booming because of their nutritional and physiological benefits to human health. However, there have been no studies on the quality of these products after they are processed and stored. Therefore, this study aimed to investigate whether production and storage affect the sensory and physicochemical characteristics of green banana biomass (GBB). We performed microbiological tests (total coliforms, E. coli, Salmonella spp., aerobic psychrotrophic bacteria, molds, yeasts, and Staphylococcus aureus); centesimal composition analysis (moisture, protein, ash, lipid, and fiber); and vitamin C, total phenolic content, and resistant starch analysis using official methods. The tests were performed on GBB samples (pressure-cooked for 5 or 10 min) that were stored in freezing (−12 °C) or refrigerated conditions (4 °C). We evaluated the color using a ColorQuestXE Spectrophotometer, and we conducted sensory analysis by the Check-all-that-apply test. We then used statistical tests to analyze the data. Five-minute pressure-cooking preserved the functional components, such as vitamin C, phenolic content, and fiber, better than the longer cooking process (10 min). There was no difference in acceptance attributes between the two cooking times. Refrigeration was better than frozen storage for vitamin C and fiber content, but it did not affect the resistant starch and phenolic content. Refrigerated GBB had the best sensory test results for flavor, texture, and overall acceptance. The refrigerated storage of GBB seems to be the best option for consumer acceptance and maintenance of nutrients and bioactive compounds (vitamin C, resistant starch, and phenolic content).
Roberta Figueiredo Resende Riquette; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Ernandes Rodrigues de Alencar; Iriani Rodrigues Maldonade; Lorena Andrade de Aguiar; Giovanna Maria De Souza Acácio; Daphny Roberto Higino Mariano; Renata Puppin Zandonadi. Do production and storage affect the quality of green banana biomass? LWT 2019, 111, 190 -203.
AMA StyleRoberta Figueiredo Resende Riquette, Verônica Cortez Ginani, Eliana Dos Santos Leandro, Ernandes Rodrigues de Alencar, Iriani Rodrigues Maldonade, Lorena Andrade de Aguiar, Giovanna Maria De Souza Acácio, Daphny Roberto Higino Mariano, Renata Puppin Zandonadi. Do production and storage affect the quality of green banana biomass? LWT. 2019; 111 ():190-203.
Chicago/Turabian StyleRoberta Figueiredo Resende Riquette; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Ernandes Rodrigues de Alencar; Iriani Rodrigues Maldonade; Lorena Andrade de Aguiar; Giovanna Maria De Souza Acácio; Daphny Roberto Higino Mariano; Renata Puppin Zandonadi. 2019. "Do production and storage affect the quality of green banana biomass?" LWT 111, no. : 190-203.
This study evaluated the in vitro effect of 3.0, 6.0, and 9.0% of green banana pulp (GBP) incorporation in fermented milk on the survival of Lactobacillus paracasei subsp. paracasei LBC 81 subjected to acid stress conditions and in the presence of bile salts. Tolerance to acid stress in pH 2.0 and in the presence of 0.30% of bile salts was evaluated right after the incorporation of the fermented milk in each of these conditions, and also during 3 and 4 h of exposure, respectively. The addition of GBP (3.0%) gives a protective effect on L. paracasei LBC 81 when exposed to stress conditions evaluated, while of 9.0% there is a marked decrease of L. paracasei LBC 81. In the absence of GBP, a decrease of L. paracasei LBC 81 is observed, but lower in the presence of GBP (9.0%).
Carolina De Oliveira Vogado; Eliana Dos Santos Leandro; Ernandes Rodrigues de Alencar; Veronica Ginani; Renata Zandonadi. Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Milk Enriched with Green Banana Pulp Under Acid Stress and in the Presence of Bile Salts. Probiotics and Antimicrobial Proteins 2019, 12, 320 -324.
AMA StyleCarolina De Oliveira Vogado, Eliana Dos Santos Leandro, Ernandes Rodrigues de Alencar, Veronica Ginani, Renata Zandonadi. Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Milk Enriched with Green Banana Pulp Under Acid Stress and in the Presence of Bile Salts. Probiotics and Antimicrobial Proteins. 2019; 12 (1):320-324.
Chicago/Turabian StyleCarolina De Oliveira Vogado; Eliana Dos Santos Leandro; Ernandes Rodrigues de Alencar; Veronica Ginani; Renata Zandonadi. 2019. "Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Milk Enriched with Green Banana Pulp Under Acid Stress and in the Presence of Bile Salts." Probiotics and Antimicrobial Proteins 12, no. 1: 320-324.
This study aimed to validate an evaluation instrument for food trucks (FTs) regarding its internal consistency and to establish a score classification according to the food contamination probability assessment. The instrument was applied in 44 food trucks (convenience sample), along with microbial analysis, in the Federal District, Brazil. After its application, sample collection and statistical analysis, the evaluation instrument was reduced to a 22-item final version. FTs were divided into three groups according to their ready-to-eat foods. Food trucks from Group A (hot and cold sandwiches) presented the highest percentage of contamination. The lowest percentage of contamination was observed in food trucks from Group C (regional and international cuisine). The application of the validated evaluation instrument to the 44 food trucks revealed that none achieved 100% adequacy. The reproducibility analysis exhibited an Intraclass Correlation Coefficient (ICC) value of 0.780 (CI 95%: 0.597; 0.880), indicating good reproducibility of the instrument. The reliability assessment presented a Kuder–Richardson Formula 20 (KR-20) value of 0.627 and a Cronbach’s alpha coefficient of 0.634, indicating good internal consistency. The proposed classification score was obtained by assigning 1 point for each item with an inadequate response, and the final score may vary between 0 and 20 points. Food trucks with up to 11 points exhibit low probability of contamination and low risk of foodborne diseases, while food trucks scoring 12 or more points exhibit a high probability of contamination and high risk of foodborne diseases. The evaluation instrument will allow effective assessment of the hygienic–sanitary practices and conditions of food trucks and potentially ensure consumers’ access to safe food.
Lígia Isoni Auad; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Elke Stedefeldt; Sascha Habu; Eduardo Yoshio Nakano; Aline Costa Santos Nunes; Renata Puppin Zandonadi. Food Trucks: Assessment of an Evaluation Instrument Designed for the Prevention of Foodborne Diseases. Nutrients 2019, 11, 430 .
AMA StyleLígia Isoni Auad, Verônica Cortez Ginani, Eliana Dos Santos Leandro, Elke Stedefeldt, Sascha Habu, Eduardo Yoshio Nakano, Aline Costa Santos Nunes, Renata Puppin Zandonadi. Food Trucks: Assessment of an Evaluation Instrument Designed for the Prevention of Foodborne Diseases. Nutrients. 2019; 11 (2):430.
Chicago/Turabian StyleLígia Isoni Auad; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Elke Stedefeldt; Sascha Habu; Eduardo Yoshio Nakano; Aline Costa Santos Nunes; Renata Puppin Zandonadi. 2019. "Food Trucks: Assessment of an Evaluation Instrument Designed for the Prevention of Foodborne Diseases." Nutrients 11, no. 2: 430.
Consumption of ready-to-eat (RTE) vegetables is quick, easy and healthy, especially when eaten without cooking. However, they might be a source of foodborne pathogenic microorganisms. The objective of this study was to evaluate the microbiological and parasitological contamination of fresh RTE vegetables produced in agroindustries in the Federal District of Brazil (FD), and to correlate contamination with good manufacturing practices (GMP). One hundred and three samples of RTE vegetables were collected from six agroindustries for microbiology and parasitology analyses and correlate with GMP; 54 samples were collected from three hypermarkets for parasitological evaluation. None of the samples analyzed were positive for Salmonella sp. and for thermotolerant coliforms, but they were contaminated with total coliforms. All analyzed samples were contaminated with at least one species of enteroparasistes or commensals, which were identified as Ascaris sp., Balantidium coli, Entamoeba histolytica/dispar, Hookworm, Strongyloides sp., Trichuris sp., Entamoeba sp., eggs and larvae of Nematoda, insects and fungi. Agroindustries that adopted GMP showed less contamination with helminths. RTE vegetables sold in hypermarkets of the FD are unfit for human consumption. It is important to guide farmers in the FD on the need to adopt good practices in the production and processing of vegetables to reduce the microbial contamination.
Iriani Rodrigues Maldonade; Veronica Ginani; Roberta Figueiredo Resende Riquette; Rodrigo Gurgel-Gonçalves; Vinícios Silveira Mendes; Eleuza Rodrigues Machado. Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms. Revista do Instituto de Medicina Tropical de São Paulo 2019, 61, e14 .
AMA StyleIriani Rodrigues Maldonade, Veronica Ginani, Roberta Figueiredo Resende Riquette, Rodrigo Gurgel-Gonçalves, Vinícios Silveira Mendes, Eleuza Rodrigues Machado. Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms. Revista do Instituto de Medicina Tropical de São Paulo. 2019; 61 ():e14.
Chicago/Turabian StyleIriani Rodrigues Maldonade; Veronica Ginani; Roberta Figueiredo Resende Riquette; Rodrigo Gurgel-Gonçalves; Vinícios Silveira Mendes; Eleuza Rodrigues Machado. 2019. "Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms." Revista do Instituto de Medicina Tropical de São Paulo 61, no. : e14.
The rise of food trucks as an eating out option requires knowledge of this sector. Balancing the reality of the food truck sector with access to safe food should guide actions and public policies to cater to its peculiarities. Therefore, this study aimed to characterize the Brazilian food truck vendors’ profile regarding their socioeconomic status and compliance with food safety rules. From the 118 food truck vendors registered in the Brazilian Federal District, 30% (n = 35) participated in the study. We conducted structured interviews from December 2017 to April 2018. We ranked compliance levels according to a five-point Likert scale based on calculated compliance scores. The interviews revealed that food truck vendors were mostly married males, who had completed at least a tertiary education level, and wanted to start up their own businesses. The compliance levels depict good compliance with food safety rules (overall compliance (OC)-score = 0.69, on a 0 to 1 scale). The food trucks assessed in this study distinguished themselves from the street food and food retail sectors due to their operational structure and the complexity of food production processes. Those particular features should be considered to ensure adequate and effective sanitary control and inspections, as well as to reduce the probability of microbial growth and food contamination and the consequent risk of foodborne illnesses.
Lígia Isoni Auad; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Aline Costa Santos Nunes; Luiz Roberto Pires Domingues Junior; Renata Puppin Zandonadi. Who Is Serving Us? Food Safety Rules Compliance Among Brazilian Food Truck Vendors. International Journal of Environmental Research and Public Health 2018, 15, 2807 .
AMA StyleLígia Isoni Auad, Verônica Cortez Ginani, Eliana Dos Santos Leandro, Aline Costa Santos Nunes, Luiz Roberto Pires Domingues Junior, Renata Puppin Zandonadi. Who Is Serving Us? Food Safety Rules Compliance Among Brazilian Food Truck Vendors. International Journal of Environmental Research and Public Health. 2018; 15 (12):2807.
Chicago/Turabian StyleLígia Isoni Auad; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Aline Costa Santos Nunes; Luiz Roberto Pires Domingues Junior; Renata Puppin Zandonadi. 2018. "Who Is Serving Us? Food Safety Rules Compliance Among Brazilian Food Truck Vendors." International Journal of Environmental Research and Public Health 15, no. 12: 2807.
This study aimed to develop and validate a checklist instrument as a first step for the risk assessment of the hygienic-sanitary practices and conditions of food trucks. We invited sixteen experienced experts in the food safety field to take part in the process. The checklist was designed based on the Codex Alimentarius, Brazilian resolutions Collegiate Board Resolution 216, Brazilian Collegiate Board Resolution 275, Brazilian Federal District Law no. 5.627 and Brazilian Federal District Normative Instruction 11. The preliminary version of the checklist—composed of 29 items (nine sections)—was evaluated by 13 experts. They evaluated the items regarding their importance (content validation) and clarity (semantic evaluation) by the Delphi technique. The criteria for the approval of the content validation (Likert scale from 1 to 5) and semantic evaluation (Likert scale from 0 to 5) processes were as follows: a minimum of 75% agreement among the experts (W-values ≥ 0.75) and a mean grade ≥ 4. We performed the complete validation process in three rounds. The final version of the assessment instrument comprised 39 items, following suggestions from experts to add or subdivide some questions. The checklist can be used to conduct inspections of food trucks by health surveillance auditors, of food truck vendors’ decision-making processes and also as a diagnostic tool. The application of this checklist will allow the effective risk assessment of the hygienic-sanitary practices and conditions in food trucks and potentially ensure consumers’ access to safe street food.
Lígia Isoni Auad; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Priscila Farage; Aline Costa Santos Nunes; Renata Puppin Zandonadi. Development of a Brazilian Food Truck Risk Assessment Instrument. International Journal of Environmental Research and Public Health 2018, 15, 2624 .
AMA StyleLígia Isoni Auad, Verônica Cortez Ginani, Eliana Dos Santos Leandro, Priscila Farage, Aline Costa Santos Nunes, Renata Puppin Zandonadi. Development of a Brazilian Food Truck Risk Assessment Instrument. International Journal of Environmental Research and Public Health. 2018; 15 (12):2624.
Chicago/Turabian StyleLígia Isoni Auad; Verônica Cortez Ginani; Eliana Dos Santos Leandro; Priscila Farage; Aline Costa Santos Nunes; Renata Puppin Zandonadi. 2018. "Development of a Brazilian Food Truck Risk Assessment Instrument." International Journal of Environmental Research and Public Health 15, no. 12: 2624.
Gluten cross-contamination in gluten-free food may jeopardize treatment of celiac patients. Considering the deficit of appropriate instruments to enable the implementation of safe production practices for gluten-free food, this study aimed to evaluate the application of a check-list elaborated for gluten cross-contamination prevention in food services. The instrument was applied in 60 Brazilian food services. Interobserver reproducibility and internal consistency of the check-list were tested. A score classification was created for establishments according to the food contamination risk assessment. Subsequent to the application and statistical analysis, the original instrument was reduced to a 30-item check-list. In the reproducibility analysis, none of the 30 items showed significant divergence among the evaluators (p > 0.05 in the Cochran Q test). The 30-item version of the check-list presented Kuder–Richardson Formula 20 (KR-20) = 0.771, indicating good internal consistency. The proposed classification score is obtained by adding 1 point for each item with an “adequate” response; therefore, the final score may vary between 0 and 30 points. Establishments with up to 15 points exhibit risk of gluten contamination, while establishments with a score above 16 points exhibit low risk of contamination. The check-list displayed good reproducibility and internal consistency, suggesting that it could be a useful gluten contamination control instrument in food services.
Priscila Farage; Renata Puppin Zandonadi; Verônica Cortez Ginani; Lenora Gandolfi; Eduardo Yoshio Nakano; Riccardo Pratesi. Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services. Nutrients 2018, 10, 1274 .
AMA StylePriscila Farage, Renata Puppin Zandonadi, Verônica Cortez Ginani, Lenora Gandolfi, Eduardo Yoshio Nakano, Riccardo Pratesi. Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services. Nutrients. 2018; 10 (9):1274.
Chicago/Turabian StylePriscila Farage; Renata Puppin Zandonadi; Verônica Cortez Ginani; Lenora Gandolfi; Eduardo Yoshio Nakano; Riccardo Pratesi. 2018. "Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services." Nutrients 10, no. 9: 1274.