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Search Results: 1 - 10 of 5757 matches for " Tania Beninga Morais "
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Presentation of a Validated Checklist as a Tool for Assessing, Preventing and Managing Food Waste in Foodservices  [PDF]
Tania Regina Kinasz, Regina Baptista Reis, Tania Beninga Morais
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.611102
Abstract: More researches are needed to identify the relevant factors influencing the generation of food waste and devise preventive strategies. The objective of this study is to develop a checklist to assess the good management practices that have a positive impact on eliminating or minimizing food waste in food service units. A theoretical list of relevant factors impacting the generation of food waste during meal production is developed, taking into account administrative planning, receipt and storage of foods, and the preparation and distribution of meals by food service units. For each factor, several administrative and/or technical actions are identified. To validate the content, this list is submitted to a ten-member expert panel for a final evaluation. The factor (and its respective actions) is considered relevant if 80% of the expert panel members agree on its relevance. All actions employ a dichotomous response of Yes/No. Affirmative responses are expected because these actions are considered to be good management practices that have a positive impact on eliminating or minimizing food waste. Following the panel approval process, a checklist of 12 factors and 102 actions is detailed. The conceptual structure of the checklist for food waste management presented in this study enables a comprehensive understanding of the factors that impact food waste, providing a theoretical basis for future research into the relative importance of the relevant factors and actions identified in this study.
Are Family Table Foods Appropriate for Infants? Comparing the Nutritional Quality of Homemade Meals Adapted from the Family’s Table Foods and Those Specially Prepared for Infants  [PDF]
Pérola Ribeiro, Dirce Maria Sigulem, Tania Beninga Morais
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.513135
Abstract: The Brazilian Ministry of Health recommends that by 8 months of age, children should eat the same types of foods consumed by the other members of the family. Thus, this study sought to evaluate whether the nutritional composition of meals specially prepared (SM) for children aged 7 to 18 months in low-income families was superior to that of meals adapted (AM) from the family’s table foods. Protein, fat, carbohydrate, energy, dietary fiber, iron, sodium and sodium chloride values, were determined by chemical analyses and compared to dietetic guidelines. The infants’ hemoglobin levels were also investigated. In total, sixty samples of the infants’ lunch meal (51 AM and 9 SM) were taken for during a home visit. The values of protein, fat, carbohydrate, dietary fiber and energy of the AM were significantly lower, while the sodium and sodium chloride values were significantly higher, compared to those of the SM. The AM also contained significantly more water. No differences were seen with regard to iron values. Sodium chloride amounted for most of the sodium content. Neither the SM nor AM was adequate in terms of iron and sodium. All SM were adequate for protein and fat, whereas AM showed significantly more samples with inadequate energy levels. SM fell within the Acceptable Macronutrient Distribution Range, while AM fell below the lower value for fat and slightly above the upper value for carbohydrate. The prevalence of anemia was 60% in the study population (36/60). In conclusion, meals adapted from the family’s table foods showed a lower nutrient density and a less balanced macronutrient range when compared to meals specially prepared for infants. The main nutritional shortcomings, for both AM and SM, were the extremely low content of iron and the high content of sodium.
Excesso de sódio e déficit de ferro em alimentos de transi??o
Portella, Marcia Bitar;Morais, Tania Beninga de;Morais, Mauro Batista de;
Jornal de Pediatria , 2010, DOI: 10.1590/S0021-75572010000400010
Abstract: objectives: to determine, by chemical analysis, the macronutrient, energy, sodium, and iron contents of homemade foods prepared for infants in two socioeconomic classes in belém, state of pará, brazil. methods: cross-sectional study of 78 infants (aged 6 to 18 months) distributed into two groups according to socioeconomic status (high or low). chemical analyses were performed on samples of homemade complementary foods prepared for each infant's lunch. daily food intake was estimated on the basis of two 24-hour dietary intake recall. results: chemical analyses showed that the energy content of some food samples was lower than recommended, both in the low socioeconomic status (ses) group (29.8% of samples) and in the high-ses group (43.0%; p = 0.199). the iron content of all samples, regardless of group, was lower than minimum recommended levels (6.0 mg/100 g). on the other hand, excessive sodium levels (200 mg/100 g) were found in 89.2 and 31.7% of samples in the low- and high-ses groups, respectively (p = 0.027). dietary recalls showed that energy intake exceeded 120% of the estimated energy requirement in 86.5% of infants in the low-ses group and 92.7% of those in the high-ses group (p = 0.483). lunch and dinner provided 35.2±14.6 and 36.4±12.0% of daily energy intake in the low- and high-ses groups, respectively (p = 0.692). conclusion: homemade complementary foods for infants were found to be low in iron. a significant portion of samples had excessive sodium content, most frequently those prepared for infants in low-ses status families.
Tabelas de composi??o química de alimentos: análise comparativa com resultados laboratoriais
Ribeiro,Pérola; Morais,Tania Beninga de; Colugnati,Fernando Antonio Basile; Sigulem,Dirce Maria;
Revista de Saúde Pública , 2003, DOI: 10.1590/S0034-89102003000200009
Abstract: objective: to evaluate the agreement between macronutrients and food energy values analyzed in laboratory and data of food composition tables and software available in brazil. methods: eleven types of food were analyzed totaling 701 samples. student's t-test was performed consisting of the comparison between the mean values obtained in laboratory and the unique constant value of each table or software at 5% confidence level. results: it was noted that depending on the type of food, nutrient and table or software selected for comparison, there were significant statistically differences between laboratory and tables and software data. concerning the studied types of food it was observed a trend of overestimating protein and carbohydrate content in two tables while carbohydrate content was overestimated in a third table. one of the software programs showed overestimated lipid content and, consequently, the total energetic values while a second software program underestimated all nutrients when compared to laboratory results. conclusions: the results showed it is essential to create a brazilian food composition table from laboratory data to assure more accurate data.
O trabalho sob a ótica das manipuladoras de alimentos de uma unidade hospitalar
Bertin, Cilce Helena Figueiredo Preza;Morais, Tania Beninga;Sigulem, Dirce Maria;Rezende, Magda Andrade;
Revista de Nutri??o , 2009, DOI: 10.1590/S1415-52732009000500005
Abstract: objective: the objective was to analyze how a group of food handlers from a public hospital perceive their professional activities. methods: this qualitative research was carried out in a nutrition and dietetic service of a public hospital school in the city of s?o paulo. its development was based on a corpus obtained by doing the focus group technique with 15 employees, of which 8 worked in the milk dispensary and 7 in the dietetic kitchen. the statements were recorded, transcribed and analyzed according to content and social representations. later, the analysis was validated together with the participants. socioeconomic status was determined with a self-assessment form. results: labor is perceived as crucial for survival and of great social responsibility, in addition to being exhausting. furthermore, work represents an instance that allows workers to support and relate to each other, although it does not provide the status they believe they deserve. labor is simultaneously represented as an instance of suffering and support while it is important for themselves and for the whole social group. meanwhile, supervisors and managers do not seem to notice their difficulties. conclusion: consequently, the organization of the work needs changes in order to reduce factors that generate fatigue, unhappiness and discouragement among food handlers. supervisors need to invest more in the implementation of decentralizing and more participative management strategies, respecting, whenever possible, the opinions and individual differences, as well as in the periodical training of the employees.
Tabelas de composi o química de alimentos: análise comparativa com resultados laboratoriais
Ribeiro Pérola,Morais Tania Beninga de,Colugnati Fernando Antonio Basile,Sigulem Dirce Maria
Revista de Saúde Pública , 2003,
Abstract: OBJETIVO: Avaliar a concordancia entre os valores de macronutrientes e energia de alimentos analisados em laboratório com os dados apresentados em tabelas e softwares de composi o de alimentos em uso no Brasil. MéTODOS: Foram analisados 11 alimentos totalizando 701 amostras. Foram selecionadas para compara o três tabelas e dois softwares de composi o de alimentos. Foi aplicado o teste t de Student univariado, que consistiu na compara o entre a média dos valores obtidos em laboratório e o valor único e constante de cada tabela ou software, com significancia no nível de 5%. RESULTADOS: Verificou-se que dependendo do alimento, do nutriente estudado e da tabela ou software escolhido para a compara o, ocorreram diferen as estatisticamente significantes entre os dados analisados em laboratório e os dados de tabelas e softwares. Para os alimentos estudados, foi observado: duas tabelas mostraram tendência à superestima o dos teores de proteína e HCT, enquanto uma outra superestima os teores de HCT; um dos softwares tendeu a superestimar os teores de lipídios e, consequentemente, o valor energético total, e em um outro software todos os nutrientes foram subestimados em rela o aos valores obtidos em laboratório. CONCLUS ES: Concluiu-se que é fundamental a elabora o de uma tabela brasileira de composi o de alimentos, a partir de dados obtidos em laboratório, para garantir melhor exatid o das informa es.
O estado ponderal e o comportamento alimentar de crian?as e jovens: Influência do peso e das atitudes de controlo da m?e
Viana,Victor; Franco,Tania; Morais,Cecília;
Psicologia, Saúde & Doen?as , 2011,
Abstract: the weight status of mothers and their children is related, calling for the involvement of hereditary factors and environmental factors, such as: food habits, the attitudes towards food and the child feeding control strategies. the purpose of this study was to investigate the association between weight status of mothers, the attitudes to control child feeding, and eating behavior and weight status of children. participants included 204 mothers and their children aged between 6 and 13 years. the mothers provided data regarding their weight and height in order to calculate the body mass index (bmi), answered the child feeding questionnaire (cfq) and the child eating behaviour questionnaire (cebq). the children were weighed and measured; the bmi was calculated and then transformed into z-score. results show that for both sexes, the weight status of children was associated with the bmi of the mothers, mother?s attitudes to control child feeding, and dimensions of the children?s eating behavior. the conclusions have implications for counseling and intervention in children and youth at risk for obesity and obese, and their mothers.
Hurdles at work: perceptions of hospital food handlers
Cilce Bertin, Magda Rezende, Dirce Sigulem, Tania Morais
Human Resources for Health , 2009, DOI: 10.1186/1478-4491-7-63
Abstract: This study is qualitative research by means of focus group and thematic content analysis methodologies to examine, in detail, the statements by food handlers working in the milk and specific-diet kitchens in a hospital to understand the problems they face in the workplace.We found that food handlers are aware of the role they play in restoring patients' health; they consider it important to offer a good-quality diet. However, according to their perceptions, a number of difficulties prevent them from reaching this aim. These include: upper management not prioritizing human and material resources to the dietetic services when making resource allocation decisions; a perception that upper management considers their work to be of lesser importance; delayed overtime payments; lack of periodic training; managers lacking administrative skills; insufficient dietitian staff assistants, leading to overwork, at the same time as there is an excess of dietitians; unhealthy environmental working conditions – high temperature, high humidity, loud and constant noise level, poor ventilation; lack of food, and kitchen utensils and equipment; and relationship conflicts with chief dieticians and co-workers.From these findings, improvement in staff motivation could be achieved by considering non-financial incentives, such as improvement in working conditions and showing appreciation and respect through supervision, training and performance appraisal. Management action, such as investments in intermediary management so that managers have the capacity to provide supportive supervision, as well as better use of performance appraisal and access to training, may help overcome the identified problems.According to the Codex alimentarius [1], a food handler is defined as "any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements". Thus, food handlers have a very important r
Interna??es por condi??es sensíveis à aten??o primária no estado de S?o Paulo
Rehem,Tania Cristina Morais Santa Barbara; Egry,Emiko Yoshikawa;
Ciência & Saúde Coletiva , 2011, DOI: 10.1590/S1413-81232011001300024
Abstract: internments suitable for primary healthcare constitute a new indicator used in some countries to indirectly measure the resolution capability of primary healthcare. the scope of this study is to present the panorama of the internments suitable for primary healthcare in sao paulo state. an ecological descriptive study was carried out for the period from 2000 to 2007. the data were generated by patient's county of residence and grouped by regional health departments. the information systems of the health ministry and the population estimates of the brazilian institute of geography and statistics (ibge) were used to obtain the data of all patients. the internments suitable for primary healthcare in the state follow a tendency toward reduction suggesting a connection with the adoption of the family health program. a reduction in internments for diabetes was detected and attention was drawn to the increase of internment for illnesses related to prenatal care and childbirth. in light of the recent publication of the brazilian diagnostics list, studies that analyze the statistics from it can be very useful for managers involved with primary care, and can serve as benchmarks for quality and contribute to assessment for the implementation of health policies in brazil.
A pesquisa-a??o em educa??o ambiental: uma experiência no entorno de uma unidade de conserva??o urbana
Cerati, Tania Maria;Lazarini, Rosmari Aparecida de Morais;
Ciência & Educa??o (Bauru) , 2009, DOI: 10.1590/S1516-73132009000200009
Abstract: the parque estadual das fontes do ipiranga (pefi), which is a park located in the city of s?o paulo, has suffered countless environmental impacts that have compromised the conservation of this important remaining mata atlantica (atlantic rain forest). this paper is about the creation of an environmental education project that uses action-research methodology, which focuses on raising public awareness of the surroundings and the importance of protecting such an area. developed in a public school, 29 teachers and 900 students participated in the project. the results show that through the socialization of scientific knowledge and discussions about the importance of pefi maintenance/ protection, which were introduced into day-to-day school life, the program has contributed not only to the community's social-environmental development, but also to the improvement in teaching quality.
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