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Search Results: 1 - 10 of 1121 matches for " healthy foods "
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Elección de frutas para licuados y frecuencia de consumo: Resultados preliminares de un estudio de percepción de producto alimenticio saludable e intención de consumo
Vázquez,Marisa B; Elorriaga,Natalia; Earsman,Sabrina; Watson,Dana Z; Hough,Guillermo;
Diaeta , 2012,
Abstract: as it is necessary to develop and articulate strategies that allow consumers to choose healthy foods and products, it is useful to study what influences the consumers on their choice of certain foods as well as their willingness to eat healthy foods. we present here the results of the first stage of a study upon healthy product perception, consumption intention and food choices in connection with fruit shakes. a self-administered survey was conducted among 104 consumers ≥ 18 years old, who had to mention which three fruits they liked most taking into account order of preference, frequency of consumption in the past year and favorite moment of the day to consume them. we applied a log-linear regression to analyze the effects of fruits, order, age and gender upon the counts. the favorite fruits were banana, peach and strawberry. in the past year, 43.3% of the participants consumed fruit shakes once or more than once per week in summer and 16.3% consumed them once a week the rest of the year. even though consumers choose different moments of the day to take shakes, the afternoon is the moment chosen by the majority.
Formar en un estilo de vida saludable: otro reto para la ingeniería y la industria
Cáez Ramírez,Gabriela Rabe; Casas Forero,Nidia;
Educación y Educadores , 2007,
Abstract: nutrition is nowadays framed in the relationship between feeding and health, in connection with the prevention of disease. diet and lifestyle play important roles as they enhance a harmonic development of human beings in order to raise their standard of living. a response to this need has been the rapid development of the industry of functional foods which, apart from supplying nutrients, yield beneficial effects on health. in this regard, functional foods can become an interesting supplement among the alternatives to promote good health. considering that health will exist as long as man is physically, mentally and socially healthy, it is necessary to redefine the current educational strategy for health, promoting healthy lifestyles which take integral human welfare into account and involve the responsibility of industry and engineering in their action as facilitators of the educational process, as a challenge of real social significance.
ALIMENTOS FUNCIONALES Y SALUDABLES
Araya L,Héctor; Lutz R,Mariane;
Revista chilena de nutrición , 2003, DOI: 10.4067/S0717-75182003000100001
Abstract: current nutrition is focused mainly on the prevention of chronic non transmissible diseases, whose ethiology is influenced by the quality of diet and lifestyles. consumers are becoming increasingly aware of their self-care and expect to reach or maintain their health and welfare through the foods they eat. in response to this demand, there has been a steep increase in the development of functional foods (ff) by the industry. these foods do not only provide the classical nutrients, but also contain numerous phytochemicals that contribute to the maintenance of optimal health. the production of ff, also called healthy foods, has raised enormously in several countries, while the regulation of their properties as well as the health claims in their labeling have not reached the same grade of development with respect to the appearence of new products in the market. the international organisms have set the definitions of ff, a term not recognized by the chilean food regulations, and the standard for the way health benefit claims can be made. chile accepts a series of health claims, but it is considered that there is an urgent need to establish an agreement among consumers, legislators and industry representatives in order to establish the necessary definitions and rules that may facilitate the consumer's protection, mainly through an adequate access to information
Riscos e controvérsias na constru??o social do conceito de alimento saudável: o caso da soja
Azevedo,Elaine de;
Revista de Saúde Pública , 2011, DOI: 10.1590/S0034-89102011000400019
Abstract: controversies and risks in the social construction of the concept of healthy food are discussed, using soybean as the object of study. studies concerning the impacts of soy on human health and the effects of its cultivation on the social-environmental domain were reviewed to analyze the political context of the discussion surrounding soy and the socio-environmental repercussions of its cultivation. based on the sociology of scientific knowledge and the environmental sociology, we identified a thin line between healthy and risky food, which is vulnerable to different reflexively constructed influences. it is important to broaden the concept of healthy food to healthy alimentation and to consider its cultural and social-environmental dimension.
Elección de frutas para licuados y frecuencia de consumo: Resultados preliminares de un estudio de percepción de producto alimenticio saludable e intención de consumo Choice of fruits for shakes and frequency of consumption: Preliminary results of a perception study toward healthy food products and consumption intention
Marisa B Vázquez,Natalia Elorriaga,Sabrina Earsman,Dana Z Watson
Diaeta , 2012,
Abstract: Siendo necesario desarrollar y articular estrategias que permitan a los consumidores elegir alimentos y productos alimenticios saludables resulta de utilidad estudiar la influencia de los motivos de los consumidores en la elección de alimentos y su disposición a consumir comidas saludables. Se presentan aquí los resultados de la primera etapa de un estudio sobre percepción de producto saludable, intención de consumo y motivos de elección de alimentos referidos a licuados de frutas. Se realizó una encuesta auto-administrada a 104 consumidores ≥ 18 a os, en la que se indagó sobre las 3 frutas de elección en orden de preferencia, la frecuencia de consumo durante el último a o y los momentos del día preferidos para consumirlos. Se aplicó una regresión log-lineal para analizar los efectos de Frutas, Orden, Edad y Género sobre los conteos. Las frutas preferidas fueron banana, durazno y frutilla. Durante el último a o, el 43,3% de los participantes consumió licuados de frutas una o más veces por semana en verano y el 16,3% consumió licuados una vez por semana el resto del a o. Aunque los consumidores escogen distintos momentos del día para tomar licuados, la tarde es un momento elegido por la mayoría. As it is necessary to develop and articulate strategies that allow consumers to choose healthy foods and products, it is useful to study what influences the consumers on their choice of certain foods as well as their willingness to eat healthy foods. We present here the results of the first stage of a study upon healthy product perception, consumption intention and food choices in connection with fruit shakes. A self-administered survey was conducted among 104 consumers ≥ 18 years old, who had to mention which three fruits they liked most taking into account order of preference, frequency of consumption in the past year and favorite moment of the day to consume them. We applied a log-linear regression to analyze the effects of Fruits, Order, Age and Gender upon the counts. The favorite fruits were banana, peach and strawberry. In the past year, 43.3% of the participants consumed fruit shakes once or more than once per week in summer and 16.3% consumed them once a week the rest of the year. Even though consumers choose different moments of the day to take shakes, the afternoon is the moment chosen by the majority.
ALIMENTOS FUNCIONALES Y SALUDABLES FUNCTIONAL AND HEALTHY FOODS
Héctor Araya L,Mariane Lutz R
Revista Chilena de Nutricíon , 2003,
Abstract: La nutrición actual está enfocada a la prevención de las enfermedades crónicas no transmisibles, donde la dieta y el estilo de vida desempe an roles etiológicos. Los consumidores están preocupándose cada vez más de su autocuidado y esperan, a través de los alimentos consumidos, alcanzar o mantener su salud y bienestar. La respuesta a esta demanda ha sido el vertiginoso desarrollo de la industria de los alimentos funcionales (AF), que además de su aporte de nutrientes clásicos contienen numerosos fitoquímicos cuyo consumo contribuye a la mantención de la salud óptima. La producción de estos alimentos, también denominados saludables , ha incrementado notablemente en los distintos países, sin que la regulación de sus propiedades y los mensajes que difunden sus características alcance el mismo grado de avance con respecto al desarrollo de nuevos productos. Los organismos internacionales cuentan con definiciones de los AF, término no reconocido por la reglamentación chilena actual, y dictan la pauta de la forma como se debe difundir los eventuales beneficios para la salud de su consumo. En Chile se acepta una serie de mensajes saludables, pero resulta necesario concordar a la mayor brevedad, conjuntamente con los consumidores, los legisladores y los industriales, las definiciones y normas que faciliten la protección del consumidor, principalmente a través de una información adecuada Current nutrition is focused mainly on the prevention of chronic non transmissible diseases, whose ethiology is influenced by the quality of diet and lifestyles. Consumers are becoming increasingly aware of their self-care and expect to reach or maintain their health and welfare through the foods they eat. In response to this demand, there has been a steep increase in the development of functional foods (FF) by the industry. These foods do not only provide the classical nutrients, but also contain numerous phytochemicals that contribute to the maintenance of optimal health. The production of FF, also called healthy foods, has raised enormously in several countries, while the regulation of their properties as well as the health claims in their labeling have not reached the same grade of development with respect to the appearence of new products in the market. The international organisms have set the definitions of FF, a term not recognized by the Chilean food regulations, and the standard for the way health benefit claims can be made. Chile accepts a series of health claims, but it is considered that there is an urgent need to establish an agreement among consumers, legislators
EFECTO DE LA REDUCCIóN DE CLORURO DE SODIO SOBRE LAS CARACTERíSTICAS DE CALIDAD DE UNA SALCHICHA TIPO SELECCIONADA EFFECT OF REDUCTION OF SODIUM CHLORIDE ON THE QUALITY CHARACTERISTICS OF A SAUSAGE TYPE SELECTED
Waldir Augusto Pacheco Pérez,Claudia Elena Arias Mu?oz,Diego Alonso Restrepo Molina
Revista Facultad Nacional de Agronomía, Medellín , 2012,
Abstract: Resumen. Una propuesta para reducir los niveles de sodio en productos cárnicos, y desarrollar productos más saludables, es disminuir la cantidad de cloruro de sodio (NaCl) en las formulaciones. En este estudio fue evaluado el efecto de disminuir y sustituir NaCl por KCl modificado, sobre los niveles de sodio y las características sensoriales y microbiológicas en una salchicha tipo Seleccionada. El porcentaje de reducción y sustitución de NaCl por KCl modificado con relación a un control fue de 50 y 75%, respectivamente. La reducción de NaCl en estos niveles, causó efectos significativos (P≤0,05) sobre el contenido de sodio en el producto final en relación al control, lo que implicaría beneficios nutricionales. De otro lado, diferencias significativas (P≤0,05) en las propiedades de textura, tanto a nivel instrumental como sensorial, fueron detectadas en la formulación con reducción del 75% de NaCl. En cuanto a la estabilidad microbiológica, y demás atributos sensoriales, no se detectaron diferencias entre los tratamientos y el control. Este estudio sugiere que es posible reducir la concentración de NaCl en un 50% en salchichas tipo Seleccionada mediante el uso de KCl modificado, sin cambios desfavorables en las características sensoriales y microbiológicas. Esta reducción permitiría una disminución en los niveles de sodio del 24% en el producto final. Abstract. A proposal to reduce the sodium levels in meat products to develop healthier products is to reduce the amount of sodium chloride (NaCl) in the formulations. In this study, the effect of reducing NaCl and its substituting by modified KCl on sodium levels, sensory and microbiological characteristics in a selected type sausage was evaluated. The percentage of reduction and substitution of NaCl by modified KCl compared to control was 50 and 75%, respectively. The reduction of NaCl caused significant effects (P≤0.05) on the sodium content in the end product relative to the control, which would imply nutritional benefits. On the other hand, significant differences (P ≤0.05) in the instrumental and sensory texture properties were detected in the formulation with reduced 75% of NaCl. On the other microbiological stability and sensory attributes, it was not found significant differences between treatments and the control. This study suggests that is possible to reduce the NaCl concentration by 50% in a selected type sausage using modified KCl without adverse changes in the sensory and microbiological characteristic. Besides, this reduction would allow a decrease in sodium levels of 24% in the end product.
Epidemiological and Clinical Aspects of Acne in the Dermatology Department of the Teaching Hospital of Parakou (Benin)  [PDF]
Hugues Adégbidi, Christiane Koudoukpo, Félix Atadokpèdé, Florencia do Ango-Padonou, Hubert G. Yédomon
Journal of Cosmetics, Dermatological Sciences and Applications (JCDSA) , 2014, DOI: 10.4236/jcdsa.2014.43018
Abstract:

Introduction: Acne is an affection that concerns 80% of young people in the world with a significant impact on their quality of life. The purpose of this study was to determine the epidemiological and clinical aspects of the acne in the Dermatology Department of the Teaching Hospital of Parakou (THP). Patients and Methods: We achieved a cross sectional study carrying on 167 files collected on a 20-month period in the Dermatology Department of the THP. Results: The prevalence of the acne was 31.21%. Female subjects represented 69.46%. Vulgaris acne was the most prevailing clinical form (47.30%). A peak of frequency was noted in the age bracket of 21 - 25 years in the 2 sexes. The lesions were mainly located on the face (82.63%). Some factors influencing the eruption have been evoked by the patients notably: foods, cosmetics products and stress respectively to 41.00%, 33.33% and 25.67%. Conclusion: Our study allowed confirming the female ascendancy of acne. Besides, the adults are more represented, precisely women because of depigmenting practice. It seems in favor of an influence of the food in the intervening of the acne. Vulgaris acne was the predominant clinical form as described in literature.

Programa Bolsa-Família: qualidade da dieta de popula o adulta do município de Curitiba, PR Bolsa-Família Program: Diet quality of adult population in Curitiba, Paraná
Flávia Emília Leite de Lima,Regina Mara Fisberg,Kátia Yumi Uchimura,Telma Picheth
Revista Brasileira de Epidemiologia , 2013,
Abstract: Este estudo avaliou a qualidade da dieta da popula o beneficiária do Programa Bolsa-Família, em Curitiba, PR. Estudo transversal, de base populacional, realizado no período de julho de 2006 a julho de 2007. Foram entrevistados 747 beneficiários, a partir dos 19 anos de idade, de ambos os sexos. Para avalia o da qualidade da dieta foi aplicado recordatório de 24 horas, e o índice de Qualidade da Dieta (IQD) foi utilizado como parametro para classifica o do grupo em níveis de consumo. Estatística descritiva foi utilizada para descrever a qualidade da dieta da popula o. Para a compara o de médias do índice segundo as variáveis socioecon micas foram realizados o teste t de Wald e a análise de variancia ANOVA, considerando-se um nível de significancia de 5%. A amostra foi constituída por 91,4% de mulheres e 8,6 % de homens. A média de idade da popula o foi de 36,4 ± 13,3 anos, com cerca de 75 % possuindo o ensino fundamental incompleto. A média do IQD foi de 51 pontos, o que caracteriza uma dieta que precisa de ajustes. A popula o possui uma dieta monótona, com um consumo adequado de leguminosas, porém baixo para frutas, verduras e produtos lácteos. Na compara o entre as categorias de qualidade da dieta dos indivíduos, todos os componentes, com exce o do sódio, apresentaram medianas de pontua o estatisticamente diferentes (p < 0,01). Estudos que avaliem a qualidade da dieta s o fundamentais para subsidiar a implanta o de programas de educa o alimentar direcionados para o cerne do problema nas popula es estudadas. This study evaluated the quality of diet of the population receiving the Bolsa Familia Program in Curitiba, state of Parana, Brazil. It was a population-based cross-sectional study, conducted from July 2006 to July 2007. 747 beneficiaries were interviewed from 19 years of age, of both genders. A 24 hour-recall was implemented in order to assess the quality of the diet and the Healthy Eating Index (HEI) was used as a parameter for the classification of the group in consumption levels. Descriptive statistics were used to describe the diet quality of the studied population. Wald test and ANOVA test were performed to compare the means of the index according to the socio-economic variables, considering a significance level of 5%. The sample comprised 91.4% of women and 8.6% ofmen. The average age of the population was 36.4 ± 13.3 years, with 75% having completed elementary school. The mean HEI was 51 points, which features a diet that needs improvement. The population has a monotonous diet with an adequate intake of legumes, but low for frui
Formar en un estilo de vida saludable: otro reto para la ingeniería y la industria Educating in a healthy life style: another challenge for engineering and industry
Gabriela Rabe Cáez Ramírez,Nidia Casas Forero
Educación y Educadores , 2007,
Abstract: En la actualidad la nutrición está enmarcada en la relación alimentación y salud, en razón de la prevención de las enfermedades. La dieta y el estilo de vida desempe an roles importantes, pues propenden por un desarrollo armónico del ser humano, para elevar su calidad de vida. Una respuesta a esta demanda ha sido el vertiginoso desarrollo de la industria de los alimentos funcionales, que además de proporcionar nutrientes, aportan un efecto beneficioso en la salud. En este sentido, los alimentos funcionales pueden resultar un complemento interesante dentro de las alternativas de fomento de la buena salud. Si se considera que habrá salud en tanto que el hombre está sano, en términos físicos, mentales y sociales, se hace necesario replantear la actual estrategia educativa para la salud, promoviendo estilos de vida saludables, que consideren el bienestar humano integral e involucren la responsabilidad de la industria y la ingeniería en su acción como facilitadores del proceso de formación, como un reto de auténtica trascendencia social. Nutrition is nowadays framed in the relationship between feeding and health, in connection with the prevention of disease. Diet and lifestyle play important roles as they enhance a harmonic development of human beings in order to raise their standard of living. A response to this need has been the rapid development of the industry of functional foods which, apart from supplying nutrients, yield beneficial effects on health. In this regard, functional foods can become an interesting supplement among the alternatives to promote good health. Considering that health will exist as long as man is physically, mentally and socially healthy, it is necessary to redefine the current educational strategy for health, promoting healthy lifestyles which take integral human welfare into account and involve the responsibility of industry and engineering in their action as facilitators of the educational process, as a challenge of real social significance.
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