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Sample records for meal costs gerenciamento

  1. Gerenciamento de Projetos em Pesquisa e Desenvolvimento

    Directory of Open Access Journals (Sweden)

    Mauro Maia Laruccia

    2013-01-01

    Full Text Available Este trabalho tem por objetivo estudar o gerenciamento de projetos na área de Pesquisa e Desenvolvimento, em um cenário onde os avanços da tecnologia têm influenciado nas mais diversas áreas do conhecimento humano e passaram a exigir abordagens diferenciadas na forma de planejar, executar e controlar os projetos, para assegurar os resultados almejados pelas organizações. Avaliar as formas de conhecimento aplicadas ao gerenciamento de projetos e as interações de suas disciplinas apresenta-se como uma condição oportuna para compreensão e melhoria do processo de gerenciamento de projetos. Considerando que a interdisciplinaridade destaca-se na crítica e na busca de respostas aos limites do conhecimento e que rompe com o paradigma disciplinar de produção do conhecimento particionado, a análise da forma de conhecimento do gerenciamento de projetos pode contribuir para desvelar oportunidades e engendrar melhorias neste processo. Verifica-se que o gerenciamento de projeto tem evoluído continuamente e congrega diversas disciplinas do conhecimento nos modelos praticados. Atualmente, um dos modelos mais consagrados de gerenciamento de projetos é o Project Management Body of Knowledge (PMBOK, publicado pelo Project Management Institute (PMI, que é utilizado em mais de 185 países. Vale ressaltar, que a simples comunicação entre as disciplinas do gerenciamento de projetos não significa que estejamos aplicando necessariamente uma abordagem interdisciplinar. Analisar o gerenciamento de projetos na ótica da interdisciplinaridade pode contribuir para o aperfeiçoamento dos modelos de gerenciamento de projetos e consequentemente para a geração de melhores resultados para as organizações.DOI:10.5585/gep.v3i3.82

  2. Cost of New Nordic Diet school meals

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgard; Thorsen, Anne Vibeke; Damsgaard, Camilla Trab

    2015-01-01

    programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible...

  3. Paying for convenience: comparing the cost of takeaway meals with their healthier home-cooked counterparts in New Zealand.

    Science.gov (United States)

    Mackay, Sally; Vandevijvere, Stefanie; Xie, Pei; Lee, Amanda; Swinburn, Boyd

    2017-09-01

    Convenience and cost impact on people's meal decisions. Takeaway and pre-prepared foods save preparation time but may contribute to poorer-quality diets. Analysing the impact of time on relative cost differences between meals of varying convenience contributes to understanding the barrier of time to selecting healthy meals. Six popular New Zealand takeaway meals were identified from two large national surveys and compared with similar, but healthier, home-made and home-assembled meals that met nutrition targets consistent with New Zealand Eating and Activity Guidelines. The cost of each complete meal, cost per kilogram, and confidence intervals of the cost of each meal type were calculated. The time-inclusive cost was calculated by adding waiting or preparation time cost at the minimum wage. A large urban area in New Zealand. For five of six popular meals, the mean cost of the home-made and home-assembled meals was cheaper than the takeaway meals. When the cost of time was added, all home-assembled meal options were the cheapest and half of the home-made meals were at least as expensive as the takeaway meals. The home-prepared meals were designed to provide less saturated fat and Na and more vegetables than their takeaway counterparts; however, the home-assembled meals provided more Na than the home-made meals. Healthier home-made and home-assembled meals were, except one, cheaper options than takeaways. When the cost of time was added, either the home-made or the takeaway meal was the most expensive. This research questions whether takeaways are better value than home-prepared meals.

  4. The nutritional content and cost of supermarket ready-meals. Cross-sectional analysis.

    Science.gov (United States)

    Remnant, Jennifer; Adams, Jean

    2015-09-01

    Over-reliance on convenience foods, including ready-meals, has been suggested as one contributor to obesity. Little research has systematically explored the nutritional content of supermarket ready-meals. We described the nutritional content and cost of UK supermarket ready-meals. We conducted a survey of supermarket own-brand chilled and frozen ready-meals available in branches of ten national supermarket chains in one city in northern England. Data on price, weight and nutritional content of meals in four ranges ('healthier', luxury, economy and standard) and of six types (macaroni cheese, meat lasagne, cottage pie, chicken tikka masala, fish pie, and sweet and sour chicken) were collected. Nutritional content was compared to ranges used to identify low, medium and high fat, saturated fat, sugar and salt in nationally recommended front-of-pack labelling. 166 ready-meals were included from 41 stores. Overall, ready-meals were high in saturated fat and salt, and low in sugar. One-fifth of meals were low in fat, saturated fat, salt and sugar, including two-thirds of 'healthier' meals. Meals that were low for three out of the four front-of-pack nutrients were the cheapest. Supermarket ready-meals do not have a healthful nutritional profile overall. However, a number of healthier meals were available - particularly amongst meals specifically marked as 'healthier'. There was little evidence that healthier meals necessarily cost more. Further effort is required to encourage producers to improve the nutritional profile of the full range of ready-meals, and not just those specifically labelled as 'healthier'. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  5. The nutritional content and cost of supermarket ready-meals. Cross-sectional analysis☆

    Science.gov (United States)

    Remnant, Jennifer; Adams, Jean

    2015-01-01

    Background: Over-reliance on convenience foods, including ready-meals, has been suggested as one contributor to obesity. Little research has systematically explored the nutritional content of supermarket ready-meals. We described the nutritional content and cost of UK supermarket ready-meals. Methods: We conducted a survey of supermarket own-brand chilled and frozen ready-meals available in branches of ten national supermarket chains in one city in northern England. Data on price, weight and nutritional content of meals in four ranges (‘healthier’, luxury, economy and standard) and of six types (macaroni cheese, meat lasagne, cottage pie, chicken tikka masala, fish pie, and sweet and sour chicken) were collected. Nutritional content was compared to ranges used to identify low, medium and high fat, saturated fat, sugar and salt in nationally recommended front-of-pack labelling. Results: 166 ready-meals were included from 41 stores. Overall, ready-meals were high in saturated fat and salt, and low in sugar. One-fifth of meals were low in fat, saturated fat, salt and sugar, including two-thirds of ‘healthier’ meals. Meals that were low for three out of the four front-of-pack nutrients were the cheapest. Conclusions: Supermarket ready-meals do not have a healthful nutritional profile overall. However, a number of healthier meals were available – particularly amongst meals specifically marked as ‘healthier’. There was little evidence that healthier meals necessarily cost more. Further effort is required to encourage producers to improve the nutritional profile of the full range of ready-meals, and not just those specifically labelled as ‘healthier’. PMID:25963106

  6. Programa 5S's adaptado ao gerenciamento da alimentação escolar no contexto da descentralização The 5S's program adapted to school meals in the context of decentralization

    Directory of Open Access Journals (Sweden)

    Ana Iris Mendes Coelho

    1999-12-01

    Full Text Available O processo de descentralização da alimentação escolar desencadeou um aumento da demanda por assessoria técnica, principalmente no que se refere ao seu planejamento e execução. Este trabalho relata a experiência da utilização do programa 5S's no município de Viçosa, MG, durante o período de fevereiro de 1995 a dezembro de 1997, para auxiliar no gerenciamento da alimentação escolar, atuando em pontos críticos detectados nos estabelecimentos de ensino, bem como apresenta a adaptação do Programa idealizada para este fim. Os resultados evidenciaram que a metodologia utilizada foi eficaz neste processo.The school meals decentralization has broken out an increasing demand for technical assistance, particularly because of the faults in its planning and execution. The present paper gives an account of the experience from 5S's Program used in the city of Viçosa, MG during the period of 1995 February until 1997 December, acting in critical points to help with school meals management, as well as to present the Program adaptation idealized for this purpose. The results showed that the methodology used in this process was effective for this case.

  7. Economic costs and benefits of promoting healthy takeaway meals at workplace canteens

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Mørkbak, Morten Raun; Nordström, Leif Jonas

    2012-01-01

    to assess the net society costs and benefits associated with an extended use of canteen takeaway meals as a health promotion strategy. The results show that employees have a positive willingness to pay for health attributes in canteen takeaway meals, but with a minority having a highly negative willingness......Canteen Takeaway is a novel concept, which entails workplace canteens to utilise existing production capacity to supply packaged meals for employees to bring home. The concept has a potential to raise the average nutritional quality of employees' diets. The purpose of the study is to assess...... to pay for the canteen takeaway concept. The potential health effects of a healthy canteen takeaway programme are estimated to be positive, but modest in magnitude. The estimated costs of providing healthy canteen takeaway meals exceed the sum of average direct and indirect benefits. In conclusion...

  8. Economic costs and benefits of promoting healthy takeaway meals at workplace canteens

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Mørkbak, Morten Raun; Nordström, Leif Jonas

    to assess the net society costs and benefits associated with an extended use of canteen takeaway meals as a health promotion strategy. The results show that employees have a positive willingness to pay for health attributes in canteen takeaway meals, but with a minority having a highly negative willingness......Canteen Takeaway is a novel concept, which entails workplace canteens to utilise existing production capacity to supply packaged meals for employees to bring home. The concept has a potential to raise the average nutritional quality of employees' diets. The purpose of the study is to assess...... to pay for the canteen takeaway concept. The potential health effects of a healthy canteen takeaway programme are estimated to be positive, but modest in magnitude. The estimated costs of providing healthy canteen takeaway meals exceed the sum of average direct and indirect benefits. In conclusion...

  9. Gerenciamento de Projetos Segundo o Guia PMBOK: Desafios para os Gestores

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    David Ferreira Bomfin

    2013-01-01

    Full Text Available Analisamos, dentre as dificuldades e facilidades mapeadas na literatura, quais e por que as mesmas estão presentes no processo de gerenciamento de projetos com base no guia PMBOK. Verificamos quais os possíveis argumentos que os gestores vivenciam no gerenciamento de projetos no que diz respeito aos sucessos e fracassos apresentados. O estudo se concentrou em profissionais com certificação PMP por apresentarem o conhecimento em Gerenciamento de Projetos com base no guia PMBOK e, por ser uma área de crescimento onde as empresas buscam profissionais com melhores práticas e vantagem competitiva. Valendo-se do questionário estruturado como instrumento de coleta de dados e analisando os resultados, os principais pontos encontrados dizem respeito ao tempo em que os gerentes lidam com gerenciamento de projetos, as dificuldades encontradas pelos gerentes em sua prática profissional, a área do PMBOK com maior dificuldade de ser gerenciada, os itens que geram sucessos e fracassos nos projetos. A entrevista semi-estruturada evidenciou que o gerenciamento de projetos apresenta algumas dificuldades presentes na prática profissional dos gerentes. Sugerimos investigar melhor o impacto que a certificação PMP proporciona aos gerentes de projetos e se a relação maturidade organizacional e experiência em gerenciamento de projetos é fator de sucesso para o projeto.DOI:10.5585/gep.v3i3.78

  10. Dietary standards for school catering in France: serving moderate quantities to improve dietary quality without increasing the food-related cost of meals.

    Science.gov (United States)

    Vieux, Florent; Dubois, Christophe; Allegre, Laëtitia; Mandon, Lionel; Ciantar, Laurent; Darmon, Nicole

    2013-01-01

    To assess the impact on food-related cost of meals to fulfill the new compulsory dietary standards for primary schools in France. A descriptive study assessed the relationship between the level of compliance with the standards of observed school meals and their food-related cost. An analytical study assessed the cost of series of meals published in professional journals, and complying or not with new dietary standards. The costs were based on prices actually paid for food used to prepare school meals. Food-related cost of meals. Parametric and nonparametric tests from a total of 42 and 120 series of 20 meals in the analytical and descriptive studies, respectively. The descriptive study indicated that meeting the standards was not related to cost. The analytical study showed that fulfilling the frequency guidelines increased the cost, whereas fulfilling the portion sizes criteria decreased it. Series of meals fully respecting the standards (ie, frequency and portion sizes) cost significantly less (-0.10 €/meal) than series not fulfilling them, because the standards recommend smaller portion sizes. Introducing portion sizes rules in dietary standards for school catering may help increase dietary quality without increasing the food cost of meals. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  11. Projetos: deliberados ou emergentes. as práticas em gerenciamento de projetos e a estratégia empresarial

    OpenAIRE

    Lopes, Raphael de Oliveira Albergarias

    2010-01-01

    A pergunta "O Gerenciamento de Projetos é necessário?" Raramente é questionada nos dias de hoje. As questões mais relevantes são: Quais são as melhores práticas, ferramentas, e competências para que o Gerenciamento de Projetos seja conduzido de forma profissional? Quais são os componentes que constituem qualidade no Gerenciamento de Projetos? O que é sucesso no Gerenciamento de Projetos? A grande importância da Estratégia Empresarial para a definição da posição de uma com...

  12. O uso de indicadores ambientais no acompanhamento de sistemas de gerenciamento ambiental

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    Marco Antonio Gaya de Figueiredo

    1996-06-01

    Full Text Available Este trabalho visa apresentar a utilização de indicadores de performance ambiental no acompanhamento do gerenciamento ambiental. Sob este enfoque será apresentada uma visão geral dos sistemas de gerenciamento ambiental e dos atuais tipos de indicadores estudados. Como conclusão será apresentada uma visão de futuro referente ao gerenciamento ambiental.Process environmental performance evaluation is practiced by many industries, aiming to establish adequate environmental conditions, and to create a methodology for eliminating critical points from the productive process. This work describes the follow-up of environmental management through a selection of environmental performance indicators. A general review of environmental manegement systems is presented together with the most common used indicators. In conclusion, a future view of environmental manegement is discussed.

  13. Análise da relação entre gerenciamento de resultados e custo de capital em empresas brasileiras listadas na BM&FBOVESPA = Analysis of the Relationship Between Results-Based Management and Cost of Equity in Brazilian Companies Listed in BM&FBOVESPA

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    Geovanne Dias de Moura

    2016-04-01

    Full Text Available O estudo objetivou analisar a relação entre o gerenciamento de resultados contábeis e o custo de capital próprio e de terceiros em empresas brasileiras listadas na BM&FBovespa. Para tal, realizou-se pesquisa descritiva, conduzida por meio de análise documental e abordagem quantitativa dos dados referentes ao período de 2010 a 2013 de uma amostra composta de 217 empresas. Os resultados evidenciaram que houve elevação do custo de capital próprio. No que tange ao custo de capital de terceiros, quando analisado por meio da variável Kd, constatou-se que ocorreu uma pequena redução de 31,81% para 28,37%. Ao analisar o custo de capital de terceiros, por meio da variável Ki, constatou-se que houve aumento de 23,94% para 30,13%. Os resultados evidenciaram destaque para os gerenciamentos de baixas proporções, principalmente a partir do ano de 2011. Também entre as empresas analisadas aquelas com menor gerenciamento de resultados não apresentavam menor custo de capital próprio e de terceiros. The study aimed at analyzing the relationship between results-based management and the company's cost of equity and its third party in Brazilian companies listed in BM&FBovespa. To this end, a descriptive research was conducted through documentary analysis and quantitative analysis of the data from 2010 to 2013 from a sample of 217 companies. The results revealed that the cost of equity rose in the period of 2010 to 2013. With respect to the cost of third party, when analyzed by Kd variable, it was found out a slight decrease from 31,81% to 28,37%. When analyzing the cost of third party by Ki variable, it was noticed an increase from 23,94% to 30,13% between 2010 and 2013. As for management, the results showed significance for the low proportion managements, especially since 2011. The results also showed that, among the analyzed companies, those with lower results-based management did not have lower cost of equity and third party.

  14. Influência dos valores organizacionais sobre estilos de gerenciamento em empresas de pequeno porte

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    Eliana Elisabete Moreira Gosendo

    2010-04-01

    Full Text Available No cenário das pequenas empresas são escassas as pesquisas realizadas pela Psicologia Social e do Trabalho, bem como pouco se têm estudado populações com baixa escolaridade. Os objetivos desta pesquisa foram identificar a hierarquia dos valores organizacionais e os estilos de gerenciamento e investigar a influência dos valores organizacionais nos estilos de gerenciamento. A amostra foi composta de empregados de 30 empresas. Na coleta de dados, adotou-se método adaptado para pessoas com baixa escolaridade. Os resultados apontaram o valor organizacional Domínio e o estilo de gerenciamento Tarefa como os mais percebidos pelos empregados. Os valores Autonomia e Bem-Estar aparecem como os melhores preditores para o estilo Relacionamento. O valor Conformidade é o único preditor do estilo Tarefa e o valor Autonomia é o melhor preditor do estilo Situação.

  15. Modelo de Gerenciamento de Suporte e Entrega de Serviços de Tecnologia da Informação: Estudo de Caso

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    Adilson Ricardo da Silva

    2015-07-01

    Full Text Available O objetivo do artigo é apresentar um modelo de gerenciamento de infraestrutura de Tecnologia da Informação (TI usando o ITIL (Information Technology Infrastructure Library em conjunto com o OcoMon, software para Gerenciamento de TI. Realizou-se um estudo de caso a fim de analisar os benefícios de se aplicar essas práticas de gerenciamento de suporte de serviços.

  16. Gerenciamento de resultados e ambiente institucional : um estudo da América Latina

    OpenAIRE

    Guimarães, Daniel Monfort de Alencastro

    2011-01-01

    Nesta dissertação analisamos se o ambiente institucional relacionado ao nível de proteção dos investidores dos países da América Latina contribuiu para uma redução na prática de gerenciamento de resultados das empresas. Utilizamos quatro modelos para detectar a prática de gerenciamento de resultados (Jones Model, Modified Jones Model, Modified Jones Model with ROA e o Kang & Sivaramakrishna Model). A nossa amostra é formada pelas empresas de capital aberto e listada em bolsa nos países da Ar...

  17. Modelo de gerenciamento da manutenção de equipamentos de radiologia convencional

    OpenAIRE

    Couto,Nelson Fraga do; Ribeiro,Rildo Santos; Azevedo,Ana Cecília Pedrosa de; Carvalho,Antonio Carlos Pires

    2003-01-01

    Foi elaborado um modelo de gerenciamento da manutenção dos equipamentos convencionais de raios X no Hospital Universitário Clementino Fraga Filho. O modelo foi implementado em várias etapas, que incluíram visitas a centros hospitalares que gerenciam seus equipamentos, linha de colaboração com a Fundação Oswaldo Cruz para realização de cursos e treinamento de técnicos de eletrônica do hospital, montagem de uma esquemateca dos equipamentos em uso, criação de um programa de gerenciamento utiliza...

  18. Alternativas para o gerenciamento de lodo de sistemas descentralizados de tratamento de esgotos de áreas rurais

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    Adriano Luiz Tonetti

    2018-03-01

    Full Text Available A inexistência de coleta e tratamento de águas residuais ainda é um problema comum no Brasil. Normalmente a solução adotada nas áreas rurais envolve o lançamento do esgoto em buracos escavados no solo, denominados de fossas negras ou rudimentares. As normas brasileiras (NBR 7229, 1993 e NBR 13969, 1997 apontam que o sistema mais apropriado a ser implantado nestes casos seria o tanque séptico associado a um sistema de pós-tratamento. No entanto, esse sistema produz um lodo que deve ser adequadamente gerenciado. Desse modo, este trabalho discute três opções de gerenciamento do lodo gerado nos tanques sépticos instalados em uma área rural do município de Campinas (São Paulo, Brasil: 1 Remoção do lodo por empresa terceirizada; 2 Gerenciamento do lodo pela empresa de saneamento do município; 3 Gerenciamento de lodo pela comunidade. Levando em conta somente fatores econômicos foi encontrado que a forma mais vantajosa seria o gerenciamento do lodo pela empresa de saneamento do município.

  19. GERENCIAMENTO DE RESÍDUOS SÓLIDOS: O CASO DE UMA INDÚSTRIA CATARINENSE

    OpenAIRE

    Ávila, Lucas Veiga; Damke, Luana Inês; Burg, Fernando; Burg, Giovane

    2015-01-01

    Os resíduos sólidos não devem ser expostos ou colocados em qualquer lugar, enterrados, ou lançados nos rios, mares, córregos ou depósitos clandestinos, é necessário encontrar soluções que possam reduzir a contaminação e os impactos ambientais ocasionados por esse tipo de resíduo tendo em vista a qualidade de vida e a preservação do Planeta. O presente estudo tem como objetivo analisar as estratégias de gerenciamento de resíduos sólidos, verificando os tipos e gerenciamento para melhoria no pr...

  20. Dimensões factual e virtual no gerenciamento da enfermeira

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    Maria Auxiliadora Trevizan

    1999-12-01

    Full Text Available Sob o ângulo da análise histórica, tanto da organização hospitalar como do exercício da enfermagem no contexto burocrático do hospital, constatou-se que a instituição estudada atribui à enfermeira um acervo de funções gerenciais, principalmente do tipo burocrático. Este fato foi verificado através de dados empíricos extraídos do seu desempenho nas unidades de internação, demonstrando que, dentre suas funções, as de gerenciamento são privilegiadas naquela instituição. A interpretação que se deu a esses resultados foi a de que no âmbito hospitalar a enfermeira não pode se furtar ao exercício da função gerencial, embora se espere que esse exercício se faça de modo diverso do encontrado. Diante desses fatos, ou seja, dessa dimensão factual, as autoras delineam a dimensão virtual do processo de gerenciamento.

  1. Replacement of soybean meal with babassu meal in rations for broilers from 22 to 42 days old

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    Mônica Calixto da Silva

    2015-04-01

    Full Text Available The objective this work was to evaluate the technical and economic viability of the substitution level of soybean meal by babassu meal in rations to broiler from 22 to 42 days old. It was used 80 male broiler chicks at one day of age, distributed into complete random designs with four treatments (0, 10, 20 e 30% substituition of soybean meal by babassu meal and five repetitions of four broilers each. Were evaluated the performance (weight dain, feed intake and feed conversion, carcass and cuts, organ biometry, feed cost per kilogram body weight and gross margin. To verify the relationship of cost of replacing soybean meal with pie babassu, inequalities were established. The substitution level of soybean meal by babassu meal had no influence (P>0,05 any of the performance characteristics, wich showed the technical viability of substituting up to 30%. Similarly, there was no affect on carcass yield, cuts weight and organ biometry. The cust less with feed per kg for chicken produced and the higher gross margin were obtained from chickens fed diets with 0% babassu meal. The increased of substitution level soybean meal by babassu meal in ration for broilers from 22 to 42 days old proved unviable economically, however, the inequalities produced can be useful in practical situations.

  2. Aspectos do Gerenciamento do Patrimônio Arqueológico no Brasil

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    Alexandre Henrique Delforge

    2013-12-01

    Full Text Available Apresenta-se uma visão daquilo que se constitui no Gerenciamento do Patrimônio Arqueológico (GPA dentro do universo do Gerenciamento do Patrimônio Cultural. O GPA possui características globais, ligadas à ciência da Arqueologia, à Conservação e à Museologia; e locais determinadas pela legislação, desenvolvimento econômico e cultura de cada país e região. É proposta uma visão sistêmica do GPA que atende a ciência, à legislação nacional, ao desenvolvimento econômico, à preservação do patrimônio cultural e à promoção do meio ambiente sócio econômico (cultural. Os agentes sobre este patrimônio são classificados em três grupos (Científico, Estatal e Social com base em critérios da legislação nacional, em dados de campo da atuação no gerenciamento e informações sobre o desenvolvimento econômico específico do Estado de Minas Gerais. Apresentase ao final um diagnóstico cartográfico do patrimônio arqueológico no Estado em sua ligação com os três grupos de agentes e com o desenvolvimento econômico.

  3. Comparative evaluation of different soybean meal and the replacement using peanut, rapeseed and fish meal for broilers .

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    Budi Tangendjaja

    1996-06-01

    Full Text Available Two feeding experiments have been conducted to test the different sources of soybean meal (local, India, USA and the partial substitution with peanut meal (10%, rapeseed meal (5% and fish meal (5% in the diet for broiler. The first feeding experiment was carried out on broiler starter for 4 weeks in wire cages . Twelve rations in factorial design (3 x 4 were conducted using 6 birds/cage and replicated 6 times . Birds fed India soybean meal had significantly less body weight (1,000 g than those fed local or USA soybean meals (1,037 and 1,023 g, respectively . Partial substitution with peanut, rapeseed or fish meal did not affect body weight, feed consumption or feed/gain ratio . The average consumption and feed/gain were 1,535 g and 1,569, respectively . In second experiment, one thousand five hundred broiler chicks were allocated in 6 dietary treatments in factorial design (3 x 2 . Factor one was different sources of soybean meal (local, India and USA and factor two was the inclusion of peanut meal at 0 and 10%. Birds were kept on litter system for 6 weeks . Each treatment used 5 replicates and 50 birds/replicate . The results show no effect of the treatment to any parameter measured . Body weight of bird fed local, India and USA soybean meal were 1,662, 1,641 and 1,669 g and feed/gain were 2 .043, 2 .051 and 2.035, respectively . Cost analysis indicates that ration uses local soybean meal gives a higher cost than those of India and USA soybean meals.

  4. Gerenciamento da qualidade em um serviço de enfermagem hospitalar: visão do enfermeiro

    OpenAIRE

    Elyrose Sousa Brito Rocha

    2007-01-01

    Este trabalho foi desenvolvido com os objetivos de analisar o Gerenciamento da Qualidade implantado em um serviço de enfermagem hospitalar e conhecer a opinião do enfermeiro a respeito desse Gerenciamento no serviço em que trabalha. Por tratarse de um estudo de caráter exploratório e descritivo optamos por utilizar, como instrumento de coleta de dados, um formulário para entrevista elaborado pela autora com base em Deming (1990) e Antunes (1997). A partir dos resultados obtidos, juntamente co...

  5. Proatividade do enfermeiro no gerenciamento do cuidado

    OpenAIRE

    Gimerson Erick Ferreira

    2013-01-01

    As transformações no cenário contemporâneo da enfermagem têm impulsionado a busca crescente por ações proativas no gerenciamento do cuidado, as quais permitam potencializar o desenvolvimento de melhores práticas. O agir proativo do enfermeiro revela-se elemento propulsor na articulação e na efetividade de ações estratégicas, fato que demanda maior aprofundamento do tema abordado. Assim, foi desenvolvido um estudo descritivoexploratório, qualitativo, com o objetivo de conhecer percepções de en...

  6. Gerenciamento de novas tecnologias em centro cirúrgico pelas enfermeiras nos hospitais de feira de Santana - Ba

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    Marluce Alves Nunes Oliveira

    2004-06-01

    Full Text Available Trata-se de estudo quantitativo exploratório descritivo sobre o nível de adequação ao domínio das novas tecnologias (NADNT das enfermeiras no gerenciamento de centro cirúrgico em hospitais de Feira de Santana - BA - Brasil, 2002. Teve como objetivos: avaliar o NADNT das enfermeiras no gerenciamento de centro cirúrgico (CC; identificar e descrever os fatores que interferem neste nível, bem como propor ações para o desenvolvimento deste nível no gerenciamento de CC. Amostra constituída por 33 enfermeiras com experiência de CC. Utlizou-se questionário para a coleta de dados. Conclui-se que o NADNT foi insatisfatório por 54,5% dos sujeitos do estudo. Comprovou-se estatisticamente que a capacidade do hospital e a carga horária são fatores que interferem no domínio das novas tecnologias em CC.

  7. Gerenciamento de Riscos em Programas de Aventura

    Directory of Open Access Journals (Sweden)

    Victor López-Richard

    2013-02-01

    Full Text Available o gerenciamento de riscos em programas de aventura será analisado de maneira sistemática neste trabalho. Os elementos que conformam os padrões de precaução em atividades comerciais de aventura serão tratados de forma crítica. V árias questões relacionadas à polêmica do credenciamento e certificação de programas comerciais de aventura serão analisadas. Os principais conceitos relativos à segurança na concepção, no planejamento, no monitoramento e na execução de programas turísticos de aventura e eventos na natureza serão abordados. Após a revisão conceitual, será exposto o resultado do estudo dos elementos de gerenciamento de riscos, introduzidos na legislação que rege a implementação da política de desenvolvimento do turismo sustentável no Município de Brotas. Risk management in adventure programs has been systematically analyzed within this work. The elements that integrate the standards of care in commercial adventure programming have been critically approached. Different questions related to the debate on accreditation and certification of adventure programs. The main concepts regarding safety during the conception, planning, monitoring, and execution of adventure tourism programs and events in the wild have been also approached. Following this conceptual revision, the result of the study of risk management topics introduced in the legislation related to the policy of sustainable tourism development in Brotas borough will be displayed.

  8. Gerenciamento de Resultados e Alavancagem financeira em Empresas Brasileiras de Capital Aberto

    Directory of Open Access Journals (Sweden)

    Marcelo Edwards Barros

    2014-08-01

    Full Text Available O objetivo deste trabalho consiste em verificar a associação entre o nível de alavancagem financeira e o gerenciamento de resultados contábeis em companhias brasileiras listadas. O estudo caracterizado como descritivo utiliza como variável dependente os Accruals Discricionários como proxy do Gerenciamento de Resultados e como variável independente a Alavancagem Financeira obtida por meio de oito especificações distintas. Para mensuração dos accruals discricionários utiliza-se o Modelo KS (1995. Como variáveis de controle utiliza-se o Tamanho das empresas amostradas (TAM, Retorno sobre os ativos (ROA, Custo da dívida (Ke, Crescimento (C e Tangibilidade (Tan. A amostra é composta por 324 companhias não financeiras no período de 2002-2011. Os resultados mostram que o coeficiente angular da alavancagem financeira se mostrou negativo como variável explicativa, indicando direção contrária do nível de alavancagem sobre o gerenciamento de resultados. O estudo é importante porque amplia o escopo de exames empíricos voltados a observação do comportamento oportunista dos gestores nas escolhas contábeis. Em termos metodológicos, examina a hipótese do nível de endividamento por meio de análise bivarada e multivariada com utilização de métodos que permitam examinar a dinâmica desta relação ao longo do tempo nas empresas amostradas.

  9. Fatores condicionantes do nível de maturidade em gerenciamento de projetos: um estudo empírico em empresas brasileiras

    Directory of Open Access Journals (Sweden)

    Gutenberg de Araújo Silveira

    2013-09-01

    Full Text Available No ambiente dinâmico e complexo de negócios, caracterizado por desafios constantes, o eficaz gerenciamento de projetos é um dos determinantes da sobrevivência das organizações. Todavia, para alcançarem melhor desempenho, as empresas precisam ter processos de gerenciamento de projetos estruturados e maduros. Embora existam diversos modelos de maturidade, que proporcionam uma abordagem quantitativa, o caminho em sua busca não tem sido um assunto empiricamente pesquisado, portanto, o objetivo neste estudo foi identificar os principais fatores condicionantes da maturidade em gerenciamento de projetos em organizações brasileiras. Para tanto, foi adotado o método de pesquisa de estudo de campo, por meio de e-survey, de natureza descritiva e correlacional, junto a 473 participantes, tomadores ou influenciadores de decisões em gerenciamento de projetos, quanto à sua percepção sobre os fatores condicionantes, representando 360 organizações de diferentes tipos, portes e segmentos da economia brasileira. Os resultados do estudo permitem concluir que os principais fatores condicionantes da maturidade em gerenciamento de projetos nas empresas estudadas observam a seguinte hierarquia, do mais para o menos importante: processos e ferramentas; pessoas e equipe; apoio organizacional; orientação a clientes; qualidade dos gerentes de projetos; e orientação a negócios. Esses fatores condicionantes, especialmente o primeiro, se trabalhados adequadamente nas organizações, podem alavancar os níveis de maturidade em geren­ciamento de projetos.

  10. Gerenciamento de resíduos odontológicos no serviço público

    Directory of Open Access Journals (Sweden)

    Lídia Regina da Costa Hidalgo

    Full Text Available OBJETIVO: Verificar o processo de gerenciamento dos resíduos odontológicos do serviço público de saúde em 11 municípios brasileiros. MATERIAL E MÉTODO: Uma única pesquisadora realizou as visitas e as observações foram anotadas em um roteiro previamente elaborado e testado. RESULTADO: Foram visitadas 50 unidades de saúde, sendo que nenhuma apresentou cópia do plano de gerenciamento de resíduos. Do total de estabelecimentos, 62% realizavam a correta segregação dos resíduos no momento da sua geração. A presença de recipientes adequados a cada tipo de resíduo gerado no consultório odontológico foi observada em 74% dos estabelecimentos e, destes, 94% apresentavam capacidade adequada ao tipo de resíduo gerado. A identificação do tipo de resíduo nas embalagens plásticas bem como anotações identificando o estabelecimento gerador dos resíduos foram encontradas em 8% e 6%, respectivamente. Somente 21% dos estabelecimentos apresentavam locais apropriados, de acordo com as normas vigentes, para o armazenamento dos resíduos até que fosse feita a coleta externa. CONCLUSÃO: Constatou-se na presente pesquisa que a rotina adotada pela rede pública de saúde bucal, no que tange ao gerenciamento de resíduos de saúde, apresentou falhas.

  11. A CONTRIBUIÇÃO DO GERENCIAMENTO DE PROJETOS NO PROCESSO DE DESENVOLVIMENTO DE PRODUTOS

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    Paulo Fernando Pinto Barcellos

    2014-09-01

    Full Text Available Em um ambiente complexo, caracterizado por uma demanda crescente de produtos customizados e personalizados, a diminuição do tempo de ciclo para o lançamento de novos produtos torna-se um ponto importante para obtenção de um maior retorno do investimento nos projetos de desenvolvimento. Assim, o objetivo proposto neste artigo foi investigar a contribuição das metodologias de gerenciamento de projetos para a diminuição do tempo de desenvolvimento de produtos. Para a realização deste estudo, e tendo em vista o objetivo proposto, foi utilizada metodologia qualitativa bibliográfica. As análises, realizadas no sentido de entender qual o tipo de processo de gerenciamento de projetos pode melhor contribuir para o desenvolvimento de produtos, trouxeram resultados contraditórios no sentido da utilização de métodos prescritivos e adaptativos. Este fato levou a reflexão de que a contribuição apresentada pelas práticas de gerenciamento de projetos para o desenvolvimento de produtos se dá com a verificação do cenário e o grau de inovação do projeto de produto que está sendo desenvolvido e com a utilização de metodologias adaptativas para projetos inovadores em ambientes complexos e metodologias prescritivas para projetos de concepção de rotina em ambientes simples.

  12. GERENCIAMENTO DE RESÍDUOS DE PELÍCULAS DE CHUMBO DE SERVIÇOS ODONTOLÓGICOS EM SALVADOR, BAHIA.

    Directory of Open Access Journals (Sweden)

    Leonardo Lordelo Sampaio

    2014-09-01

    Full Text Available O gerenciamento de resíduos sólidos em serviços de saúde representa um procedimento relacionado à responsabilidade sanitária e ambiental. Em Odontologia, muitos materiais, após o seu uso, por vezes, podem ser descartados e destinados no meio ambiente. Dentre eles, destaca-se o chumbo, presente, principalmente, nas películas radiográficas. O objetivo deste artigo foi apresentar os resultados da pesquisa realizada, sobre a caracterização e avaliação do gerenciamento dos resíduos de chumbo gerados pelos serviços odontológicos em Salvador, Bahia, Como procedimentos metodológicos, foram utilizados: questionário no qual se observou uma fragilidade quanto ao gerenciamento desses resíduos perigosos, relatos de dentistas e visita técnica à principal unidade de tratamento desses resíduos coletados, citados pelos dentistas. Os principais achados dizem respeito ao fluxo de destinação desses resíduos e às diferenças de caracterização entre o ciclo praticado no gerenciamento do descarte das películas de chumbo, nos serviços odontológicos, e o que é preconizado na literatura e legislação quanto à gestão de resíduos perigosos. Os resultados sugerem, em termos gerais, que uma parte do descarte desse tipo de resíduo tem uma destinação inadequada no meio ambiente. Outra parte está sendo destinada na utilização do chumbo para confecção de bijuterias e chumbada de anzóis, e em manejo duvidoso por catadores de materiais recicláveis e recolhimento por empresa especializada para o processo de incineração.

  13. Fish by-product meal in diets for commercial laying hens

    Directory of Open Access Journals (Sweden)

    André Ferreira Silva

    2017-07-01

    Full Text Available This study aimed to evaluate the increasing levels (0, 1, 2, 3 e 4% of fish by-product meal in diets for laying hens on performance, egg quality and economic analysis. A total of 160 Dekalb White hens with 52-wk old were distributed in a completely randomized design with five treatments and four replicates of eight birds each. The experiment lasted 84 days divided into four periods of 21 days. Estimates of fish by-product meal levels were determined by polynomial regression. Differences (p < 0.05 were detected for all variables of performance, in egg weight, yolk and albumen percentage, yolk and albumen height, feed cost and production cost, in which the inclusion of fish by-product meal in the diets showed better results. It can be concluded that fish by-product meal can be used in diets for hens as alternative feed, with better results in egg production, feed conversion, egg weight, yolk-albumen ratio and a reduction in feed cost and production cost.

  14. Excelência no gerenciamento de construção hidrelétrica de grande porte.

    Directory of Open Access Journals (Sweden)

    Antonio Okabayashi

    2008-10-01

    Full Text Available Este trabalho verifica a aplicação das práticas gerenciais descritas no PMBOK, na gestão da construção de duas hidrelétricas de grande porte no Brasil. Utilizando o método do estudo de caso, esta pesquisa permitiu a obtenção dos dados práticos referentes a 23 proposições selecionadas do PMBOK. O levantamento de campo,realizado em 2005, ocorreu por observação direta, coleta de documentos, entrevistas estruturadas e abertas. Visando à obtenção de dados sob perspectivas diferentes, foram selecionados para entrevista não só os gestores atuantes nos canteirosde obras dos dois projetos, mas também os executivos da matriz e um consultor. Os resultados atestam que as práticas de gerenciamento adotadas pelos gestores dos dois projetos, caso objeto deste estudo, são aderentes às proposições do PMBOK. Obteve-se também a descrição das práticas de gerenciamento de tempo, custo, comunicação e outras práticas relevantes não contempladas pelo modelo PMBOK. O trabalho permite recomendar que os referenciais relativos a caminhocrítico, orçamento e flexibilização das proposições do PMBOK estão entre os aspectos prioritários a serem investigados em futuras pesquisas sobre gerenciamento de projetos.

  15. UM ESTUDO DE CASO SOBRE GERENCIAMENTO DE PORTFÓLIO DE PROJETOS E APOIO À DECISÃO MULTICRITÉRIO

    OpenAIRE

    Lacerda, Rogerio Tadeu de Oliveira; Ensslin, Leonardo; Ensslin, Sandra Rolim

    2010-01-01

    Este artigo apresenta uma aplicação da metodologia multicritério de apoio à decisão construtivista na construção de um modelo para auxiliar na tomada de decisões em gerenciamento de portfólio. O presente artigo se vale de uma recente revisão bibliográfica sobre o gerenciamento de projetos na ótica estratégica e traça um paralelo entre as características desse contexto e avaliação de desempenho multicritério em uma abordagem construtivista. Um estudo de caso da metodologia multicritério de apo...

  16. Implementação de modelo para balanceamento de fluxos aplicado ao gerenciamento de tráfego aéreo

    OpenAIRE

    Bueno Borges de Souza; Li Weigang; Antonio Marcio Ferreira Crespo

    2009-01-01

    Este trabalho descreve um sistema de auxílio à decisão com metodologias de Teoria dos Grafos e Inteligência Artificial para dar suporte ao Gerenciamento de Fluxo de Tráfego Aéreo Brasileiro. Trata-se de um modelo de gerenciamento de fluxo baseado em grafos com adaptações heurísticas para a regulação dinâmica do fluxo. O modelo fundamen...

  17. Sistema informatizado para gerenciamento de indicadores da assistência de enfermagem do Hospital São Paulo

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    Lilian Lestingi Labbadia

    2011-08-01

    Full Text Available Os indicadores são instrumentos que possibilitam definir parâmetros que serão utilizados para realizar comparações e agregar juízo de valor frente ao encontrado e ao ideal estabelecido. Este estudo tem como objetivo descrever a experiência de um grupo de enfermeiras na criação do sistema informatizado desenvolvido no Hospital São Paulo para o gerenciamento de indicadores da assistência de enfermagem. A implantação deste sistema para o gerenciamento dos indicadores foi dividida em quatro etapas: desenvolvimento do manual de indicadores da assistência de enfermagem; realização de teste piloto registrado manualmente; desenvolvimento do sistema informatizado; implementação de estudo piloto do sistema informatizado em onze unidades do hospital.

  18. Frequency of Hospital Use Before and After Home-Delivery Meal by Meals On Wheels, of Tarrant County, Texas.

    Science.gov (United States)

    Cho, J; Thorud, J L; Marishak-Simon, S; Hammack, L; Stevens, A B

    2018-01-01

    Patients recently discharged from the hospital are vulnerable and are at high risk for readmission. Home-delivered meals may be beneficial in improving their health and facilitating independent living in the community. The purpose of this study was to identify the association between home-delivered meals and use of hospital services. This study includes 120 clients recently discharged from an inpatient hospital stay or from an emergency department (ED) visit who received meal services from Meals On Wheels, Inc., of Tarrant County. Healthcare utilization data was extracted from the Dallas-Fort Worth Hospital Council Foundation, a regional all claims database used by over 90% of hospitals in Dallas-Fort Worth area. Signed tests and generalized linear models (GLM) were performed. A total of 16,959 meals were delivered from March 2013 through March 2014. Each client received an average of 6.19 meals per week. The average number of ED visits decreased from 5.03 before receipt of meals to 1.45 after receipt of meals, z = -5.23, p meals were less likely to experience ED visits and hospitalizations after controlling for demographic characteristics and levels of physical functioning. The findings of this study indicate that home-delivered meals services may contribute to a reduction in hospital based care services among frail and vulnerable adults. Additional studies should consider the short and long-term effects of home-delivered meals services on healthcare utilization and the potential to decrease healthcare costs.

  19. Tendências de gerenciamento de unidades de saúde e de pessoas

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    Adriana Maria André

    2013-02-01

    Full Text Available OBJETIVO: Identificar que fatores produzem novas tendências no gerenciamento das unidades básicas de saúde e mudanças nos modelos de gestão. MÉTODOS: Estudo prospectivo com dez gestores de unidades de saúde e dez especialistas da área de saúde de São Paulo, SP, em 2010. Foi adotada a metodologia Delphi. Foram utilizadas quatro rodadas para a coleta de dados, três quantitativas e a quarta qualitativa. Nas três primeiras foram levantadas as tendências de mudança nos modelos de gestão; no perfil do gestor e nas competências requeridas para a função, foi utilizado o teste estatístico de Mann Whitney. A quarta rodada ocorreu por meio de um painel com os envolvidos, tendo sido escolhida a análise temática. RESULTADOS: Foram identificados os principais fatores que estão impulsionando o gerenciamento das unidades básicas de saúde, como as mudanças nos modelos de gestão. Foi consenso de que as dificuldades no gerenciamento das equipes e nas políticas influemciam nesse processo. Verificou-se que os gestores estão a par das tendências do macrocontexto com o advento das organizações sociais de saúde, mas ainda não estão se antecipando nas ações institucionais. CONCLUSÕES: A formação acadêmica deve ser revista não só quanto aos conteúdos, mas quanto ao desenvolvimento desses profissionais. O recrutamento, a seleção, o desenvolvimento e a avaliação devem ser norteados por essas competências alinhadas à missão, à visão, aos valores e aos modelos de gestão das organizações no contexto do Sistema Único de Saúde.

  20. O Efeito da convergência brasileira às IFRS no gerenciamento de resultados das empresas abertas brasileiras não financeiras

    OpenAIRE

    Marta Cristina Pelucio Grecco

    2013-01-01

    O objetivo geral deste trabalho foi avaliar se as mudanças nas práticas contábeis trouxeram redução no gerenciamento de resultados das empresas abertas brasileiras não financeiras, ocasionando uma melhoria na qualidade da informação contábil. Foi utilizada uma amostra composta por companhias abertas brasileiras não financeiras (361 empresas). Os dados foram coletados no sítio da CVM ou no sítio das próprias empresas, quando necessário. Para mensurar o gerenciamento de resultado...

  1. Economics of production of broiler chickens fed maggot meal as ...

    African Journals Online (AJOL)

    The economics of production of broiler chickens considered for 0-35 days, 35-56 days, and 0-56 days was compared for fishmeal (FM) and maggot meal (MM) diets. The maggot meal diet had a replacement of the fish meal at 75%> on protein basis. Replacing FM at 75% with MM resulted in reduced cost of feed as well as ...

  2. Is scratch-cooking a cost-effective way to prepare healthy school meals with US Department of Agriculture foods?

    Science.gov (United States)

    Woodward-Lopez, Gail; Kao, Janice; Kiesel, Kristin; Lewis Miller, Markell; Boyle, Maria; Drago-Ferguson, Soledad; Braff-Guajardo, Ellen; Crawford, Patricia

    2014-09-01

    Despite the resurgence of interest in scratch-cooking as a way to increase the quality and appeal of school meals, many school districts are concerned about the cost implications of switching to scratch-cooking. US Department of Agriculture (USDA) Foods are the single largest source of ingredients for school meals, and about half of USDA Foods are diverted for processing before being sent to the school district. We aimed to determine whether school lunch entrées made in a district from basic or raw USDA Foods ingredients can be healthier and less expensive to prepare than those sent to external processors. This cross-sectional study examined the relationship between the extent of scratch-cooking and the nutritional content and cost to prepare entrées. Information was gathered by interview with school foodservice personnel and from school foodservice records from a convenience sample of 10 school districts in California that employed varying degrees of scratch-cooking and is diverse in terms of geographic location and the sociodemographics of the student body. The sample included all elementary school lunch entrées that contain USDA Foods offered during October 2010 for a total sample of 146 entrées. Ordinary least squares regressions were used to test for statistically significant differences in cost and nutrient content of entrées according to the level of scratch-cooking. There was no significant relationship between total costs and level of scratch-cooking. Entrées with the highest scratch-cooking scores had significantly lower food costs, higher labor costs, and not significantly different total costs compared with entrées with no scratch-cooking. Nutrient content was not consistently associated with scratch-cooking, but scratch-cooked entrées did include a larger variety of non-fast-food-type entrées. The findings suggest that scratch-cooking can be a cost-effective way to expand the variety of healthy school lunches prepared with USDA Foods

  3. INFLUÊNCIA DA ESTRUTURA DE PROPRIEDADE E DO GERENCIAMENTO FAMILIAR SOBRE O POSICIONAMENTO EM FUSÕES E AQUISIÇÕES

    Directory of Open Access Journals (Sweden)

    GEOVANNE DIAS DE MOURA

    2017-01-01

    Full Text Available Este estudo pesquisa a influência da estrutura de propriedade e de gerenciamento familiar sobre o posicionamento em operações de fusões e aquisições de empresas que cotizam no mercado BM&FBovespa. Para tal fim, fezse uma pesquisa descritiva com enfoque quantitativo, por meio de análise documental, em uma mostra de 338 companhias posicionadas em operações de fusões e aquisições, no período 2007 a 2012. Os resultados mostram que as empresas com estrutura de propriedade familiar envolvidas em fusões e aquisições, tendem a tomar uma posição ativa, isto é, como compradores. Além do mais, que o gerenciamento da família influi na posição como empresa compradora neste tipo de operações. Conclui-se que as famílias são investidoras que valorizam o controle acionário, adotam políticas de gerenciamento guiadas pela aversão ao risco e pela busca de um melhor rendimento e, por isto, se posicionam co mo compradores em fusões e aquisições.

  4. Evaluation of Jacaranda mimosifolia T. (Stans) leaf meal as ...

    African Journals Online (AJOL)

    The economic benefit analysis indicated that as the leaf meal increased in the diets the cost of production of the broilers decreased. Jacaranda leaf meal could be best utilized at 5.0% level of inclusion though the 7.5% levels broilers attained market size in a recorded time. Animal Production Research Advances Vol.

  5. Effect of dietary substitution of feather meal for fish meal on the ...

    African Journals Online (AJOL)

    Also significant differences (p<0.05) were observed in daily feed intake, daily weight gain and feed cost/kg weight gain. Considering the results of final live weight and daily weight gain, it appeared that the 7.5% level of FEM is the optimal replacement level for FM. Keywords: Feather meal, fishmeal, poultry feed, broiler chick ...

  6. Replacement Value of Feather Meal for Fishmeal on the ...

    African Journals Online (AJOL)

    Replacement Value of Feather Meal for Fishmeal on the Performance of Starter Cockerels. ... ratio and feed cost/kg weights gain. Considering the results of final live weight and daily weight gain, it appeared that the 7.5% level of FEM could be the optimal inclusion level feather meal in the diets of growing cockerels.

  7. Value of Bitter Leaf ( Vernonia amygdalina ) Meal as Feed ...

    African Journals Online (AJOL)

    A 28-day feeding trial was conducted to evaluate the effect of bitter leaf (Vernonia amygdalina) leaf meal as feed ingredient on the performance, feed cost and carcass and organ weights of finisher broilers. The leaves were air dried under room temperature, ground and sieved through a 3 mm mesh to produce the meal.

  8. Construindo a interação entre o gerenciamento de projetos e a resource-based view-rbv

    Directory of Open Access Journals (Sweden)

    Francisco Carlos Cobaito

    2014-08-01

    Full Text Available Pode-se considerar que a abordagem da teoria do RBV (Resource-based View, e o ponto de vista da teoria de Gerenciamento de projetos apresentam pressupostos distintos. Enquanto a primeira se volta para o modo como os recursos se comportam para a criação e sustentação de vantagem competitiva, a segunda se dirige aos recursos e competências necessários para maximizar a probabilidade de sucesso de um empreendimento. Ambas, contudo, apoiam-se em pressupostos teóricos que identificam capacidades distintivas e competências essenciais nas organizações. Como objetivo exploram-se os elos entre estas duas teorias. Baseado em um estudo de caso foi possível identificar quais são e como os recursos de valor, sob a ótica da RBV, atuam simultânea e sinergicamente no Gerenciamento de projetos.

  9. Sistema de apoio a decisão para seleção de atividades críticas no gerenciamento de projetos com avaliação multicritério

    OpenAIRE

    Caroline Maria Guerra de Miranda; Rodrigo José Pires Ferreira; Ana Paula Henriques de Gusmão; Adiel Teixeira de Almeida

    2003-01-01

    Este trabalho apresenta um sistema de apoio a decisão para o gerenciamento de projetos utilizando metodologia multicritério. O gerenciamento de projetos é um negócio caracterizado por falhas, geralmente ocasionado por incertezas e julgamentos incorretos das urgências do projeto. A maioria dos gerentes não focaliza sobre os aspectos críticos dos ...

  10. Comparison of amino acid digestibility coefficients for soybean meal, canola meal, fish meal, and meat and bone meal among 3 different bioassays

    Science.gov (United States)

    The objective of this study was to determine amino acid digestibility of 4 feedstuffs [soybean meal (SBM), canola meal, fish meal, and meat and bone meal (MBM)] using the precision-fed cecectomized rooster assay (PFR), the standardized ileal assay (SIAAD), and a newly developed precision-fed ileal b...

  11. Canola meal on starting pigs feeding

    Directory of Open Access Journals (Sweden)

    Lina Maria Peñuela-Sierra

    2015-12-01

    Full Text Available Three experiments were carried out to determine the nutritional values and evaluate the performance of piglets fed on canola meal. In experiment I, a digestibility assay was conducted using fourteen barrow pigs, with an initial body weight of 20.62±3.30 kg. The evaluated feedstuff was canola meal, with a level of 250 g/kg in the basal diet (corn + soybean meal-based. The experimental unit consisted of one pig, with a total of seven experimental units per diet. The values as (fed basis of digestible (DE and metabolizable (ME energy of canola meal were 2,995 kcal/kg and 2,796 kcal/kg, respectively. In experiment II, ileal digestibility assays were carried out to determine the apparent and true ileal digestibility coefficient and digestible amino acids. Three crossbred pigs were used, with a BW of 38.6±1.98 kg. The treatments consisted of two diets, with a single source of protein (canola meal and one protein-free diet (OFD. The values of digestible amino acids in canola meal were as follows: lysine: 11.8 g/kg; methionine+cystine: 9.1 g/kg; threonine: 7.9 g/kg; tryptophan: 2.4 g/kg; leucine: 15.7 g/kg; and isoleucine: 8.7 g/kg. In experiment III, 60 piglets (BW= 15.08±0.72 kg to 30.26±2.78 kg were allotted in a completely randomized design. The treatments consisted of four diets with increasing levels of canola meal (50, 100, 150 and 200 g/kg, six replicates and experimental unit consisted of two pigs. Additionally, a control diet was formulated containing 0.0 g/kg CM. Regression analysis indicates that there was no effect (P?0.05 of the level of canola meal inclusion on pigs performance. The performance results suggest that it is feasible to use up to 200 g/kg of canola meal in starting pigs diet, without impairing performance and the feeding cost.

  12. Implementação de modelo para balanceamento de fluxos aplicado ao gerenciamento de tráfego aéreo

    Directory of Open Access Journals (Sweden)

    Bueno Borges de Souza

    2009-10-01

    Full Text Available

    Este trabalho descreve um sistema de auxílio à decisão com metodologias de Teoria dos Grafos e Inteligência Artificial para dar suporte ao Gerenciamento de Fluxo de Tráfego Aéreo Brasileiro. Trata-se de um modelo de gerenciamento de fluxo baseado em grafos com adaptações heurísticas para a regulação dinâmica do fluxo. O modelo fundamenta a arquitetura do Módulo de Balanceamento de Fluxo (MBF integrante do Sistema Distribuído de Apoio a Decisão aplicado ao Gerenciamento Tático do Fluxo de Tráfego(SISCONFLUX, em desenvolvimento, e tem o objetivo de melhorar o gerenciamento do espaço aéreo nacional. O MBF foi proposto para dar suporte ao sistema em operação no Primeiro Centro Integrado de Defesa Aérea e Controle de Tráfego Aéreo (CINDACTA I, fornecendo informações adicionais para o processo aplicado pelos controladores a fim de amenizar a carga de trabalho e melhorar os resultados de suas ações. Usando técnicas de maximização de fluxo adaptados da Teoria dos Grafos, o MBF foi desenvolvido como um modelo de análise que determina o tempo de separação entre decolagens a partir das terminais integrantes da Região de Informação de Vôo de Brasília (FIR-BS e distribui a folga do fluxo ao longo do espaço aéreo controlado, objetivando prevenir ou reduzir o congestionamento nos diversos setores da FIR-BS. O MBF dá suporte à regulação do fluxo de tráfego auxiliando os controladores e as outras unidades dentro do SISCONFLUX.

  13. Avaliação do gerenciamento dos resíduos de serviços de saúde em municípios da região metropolitana de Belo Horizonte (Brasil

    Directory of Open Access Journals (Sweden)

    Denise Felício Silva

    2014-09-01

    Full Text Available O gerenciamento impróprio dos resíduos de serviços de saúde (RSS expõe significantes riscos a pacientes, aos trabalhadores da saúde, à comunidade e ao meio ambiente. Um dos fatores que têm contribuído para aumentar a tendência da adoção do modelo diferenciado de gerenciamento de RSS em diversos países é que eles muitas vezes têm como destino final o mesmo local utilizado para descarte dos demais resíduos urbanos. Com o objetivo de avaliar os procedimentos do gerenciamento dos RSS em relação ao prescrito nas normas e nos regulamentos em municípios da região metropolitana de Belo Horizonte, Minas Gerais, foram realizadas visitas a campo para observar e descrever formas de gerenciamento dos RSS (desde a coleta até a destinação final utilizadas, visando ao conhecimento da realidade. Como resultado, evidenciaram-se falhas nos abrigos externos, nos procedimentos de coleta, no uso de equipamentos de proteção individual, no acondicionamento dos RSS e no seu transporte.

  14. Uma metodologia multicritério (MCDA-C para apoiar o gerenciamento do capital intelectual organizacional.

    Directory of Open Access Journals (Sweden)

    Sandra Rolim Ensslin

    2008-12-01

    Full Text Available Nas duas últimas décadas, o capital intelectual (CI emergiu como fator crucial paraa competitividade organizacional. Nesse contexto, a necessidade do gerenciamentodo CI tem sido destacada na literatura, por meio de abordagens para sua avaliação.Reconhecendo as vantagens dessas abordagens, Schnorrenberger (2005 e Enssline Dutra (2007 apontam sua limitação em não atender, simultaneamente, às trêsetapas do gerenciamento do CI: identificação, avaliação e recomendação de aperfeiçoamento.O objetivo deste trabalho, de caráter exploratório, consiste em construirum modelo de avaliação do CI que englobe seu gerenciamento utilizando ametodologia multicritério para apoio à decisão – construtivista (MCDA-C. Argumenta-se que a proposta conseguiu cumprir a tarefa de identificar os 57 elementosque respondem ao CI da organização pesquisada, avaliando e integrando todos oselementos, possibilitando uma visão global do desempenho e identificando os elementosdo conhecimento como os principais responsáveis pelo desempenho nãocompetitivoda organização.

  15. Meals for Good: An innovative community project to provide healthy meals to children in early care and education programs through food bank catering.

    Science.gov (United States)

    Carpenter, Leah R; Smith, Teresa M; Stern, Katherine; Boyd, Lisa Weissenburger-Moser; Rasmussen, Cristy Geno; Schaffer, Kelly; Shuell, Julie; Broussard, Karen; Yaroch, Amy L

    2017-12-01

    Innovative approaches to childhood obesity prevention are warranted in early care and education (ECE) settings, since intervening early among youth is recommended to promote and maintain healthy behaviors. The objective of the Meals for Good pilot was to explore feasibility of implementing a food bank-based catering model to ECE programs to provide more nutritious meals, compared to meals brought from home (a parent-prepared model). In 2014-2015, a 12-month project was implemented by a food bank in central Florida in four privately-owned ECE programs. An explanatory sequential design of a mixed-methods evaluation approach was utilized, including a pre-post menu analysis comparing parent-prepared meals to the catered meals, and stakeholder interviews to determine benefits and barriers. The menu analysis of lunches showed daily reductions in calories, fat, and saturated fat, but an increase in sodium in catered meals when compared to parent-prepared meals. Interviews with ECE directors, teachers, parents, and food bank project staff, identified several benefits of the catered meals, including healthfulness of meals, convenience to parents, and the ECE program's ability to market this meal service. Barriers of the catered meals included the increased cost to parents, transportation and delivery logistics, and change from a 5 to a 2-week menu cycle during summer food service. This pilot demonstrated potential feasibility of a food bank-ECE program partnership, by capitalizing on the food bank's existing facilities and culinary programming, and interest in implementing strategies focused on younger children. The food bank has since leveraged lessons learned and expanded to additional ECE programs.

  16. Gerenciamento dos resíduos sólidos urbanos no município de São Bentinho-PB – Brasil

    Directory of Open Access Journals (Sweden)

    Katherine da Silva Sousa

    2015-08-01

    Full Text Available O gerenciamento inadequado dos resíduos sólidos urbanos acarreta inúmeros impactos no meio ambiente, alterando suas características físicas, químicas e biológicas. A ausência de tratamentos adequados para resíduos sólidos urbanos aliados a disposição incorreta torna-se um grande problema de ordem estética e uma alarmante ameaça à saúde pública. Assim, para que o gerenciamento adequado dos resíduos sólidos urbanos seja executado de acordo a legislação vigente é necessários mecanismo e estratégias para o manejo dos resíduos desde sua origem até sua disposição ambientalmente adequada. Este trabalho tem por objetivo diagnosticar o atual processo de gerenciamento dos resíduos sólidos urbanos do município de São Bentinho-PB, e propor o gerenciamento dos mesmos de maneira mais adequada diante das condições locais. A metodologia de diagnóstico fundamentou-se num levantamento bibliográfico, entrevista ao órgão competente e a aplicação de questionários a população do município. Com o resultado deste estudo foi notório que a maioria da população necessita ser informada sobre as questões ambientais, para que exerçam sua responsabilidade no gerenciamento do lixo. O poder público municipal não tem tomado nenhuma providência para minimizar os impactos relacionados ao gerenciamento impróprio de seus resíduos, é necessário incentivos e ações para conscientização da população em relação à educação ambiental.Management of municipal solid waste in the city of São Bentinho-PB – Brazil Inadequate management of municipal solid waste entails numerous impacts on the environment by changing its physical, chemical and biological characteristics. The absence of appropriate treatments for solid urban waste coupled with incorrect disposal becomes a problem of aesthetic and an alarming threat public health. So for the proper management of municipal solid waste is implemented in accordance with current

  17. Performance characteristics of broilers fed graded levels of Moringa oleifera leaf meal

    OpenAIRE

    Ayo-Ajasa, O.Y.; Abiona, J.A.; Fafiolu, A.O.; Egbeyale, L.T.; Njoku1, C.P.; Omotayo1, I.G.; Odeyemi1, A.Y.; Abel, F.A.S.

    2016-01-01

    Cost of conventional protein sources is on the increase recently; hence, there is the need for cheaper alternative sources that will not compromise the performance characteristics of broiler birds taking into consideration the cost of production. Moringa leaf meal has been reported to increase the performance of broiler birds due to its rich protein content. Two hundred day-old broiler chicks were used to assess the effects of partial replacement of soya bean meal with Moringa (Moringa oleife...

  18. Effects of blood meal, chicken offal meal and fish meal as sources of ...

    African Journals Online (AJOL)

    The effects were studied of using combinations or plant protein sources, GNC, Palm Kernel cake, and cotton and seed cake diets, supplementeil with 4 sources of methionine (M) and Lysine (L), synthetic M + L, blood meal + M, fish meal, or chicken offal meal (COM) in 8-Week 3 x 4 factorial experiment with sta11er cockerels ...

  19. Evaluation and utilization of blood meal diets by weaner pigs reared ...

    African Journals Online (AJOL)

    This study evaluated the effects on growth and cost benefits of substituting soybean meal (SBM) with blood meal (BM) in diets of weaner pigs. Possible pathogenic bacteria contamination and nutritional contents of the BM were determined prior to feed formulation. Four weaner diets (A, B, C, and D) were formulated such ...

  20. Performance characteristics of broilers fed graded levels of Moringa oleifera leaf meal

    Directory of Open Access Journals (Sweden)

    Ayo-Ajasa, O.Y.

    2016-06-01

    Full Text Available Cost of conventional protein sources is on the increase recently; hence, there is the need for cheaper alternative sources that will not compromise the performance characteristics of broiler birds taking into consideration the cost of production. Moringa leaf meal has been reported to increase the performance of broiler birds due to its rich protein content. Two hundred day-old broiler chicks were used to assess the effects of partial replacement of soya bean meal with Moringa (Moringa oleifera leaf meal on broiler chickens in an 8-wk feeding trial. The birds were randomly assigned in equal numbers into five dietary treatments: 0, 5, 10, 15, and 20 % Moringa leaf meal (MOLM. Each treatment was replicated four times with 10 birds per replicate. The results showed that final weight, weight gain, daily weight gain, total feed intake, daily feed intake and feed conversion ratio were significantly (p0.05 effect on primal cut parts and relative organ weight. From the results of this study, replacement of soybean meal with MOLM up to 20% did not have any adverse effect on growth performance and carcass traits of broiler chickens.

  1. Aplicação da liderança situacional no desenvolvimento de líderes que utilizam o gerenciamento da rotina a partir das diretrizes

    OpenAIRE

    Vieira Maia, Mauricio

    2010-01-01

    O presente trabalho tem como objetivo identificar e propor ações para o desenvolvimento de líderes à motivação no uso do gerenciamento da rotina a partir das diretrizes nas empresas, partindo da premissa de que o gerenciamento da rotina só é alcançado, por líderes competentes e motivados, dispostos a receber reforços, comprometidos e disciplinados no cumprimento das atividades do PDCA no seu cotidiano. Através de uma análise entre diversos modelos de liderança e motivação nas ...

  2. Family Meals

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Family Meals KidsHealth / For Parents / Family Meals What's in ... even more important as kids get older. Making Family Meals Happen It can be a big challenge ...

  3. Avaliação do sistema de gerenciamento de óleos lubrificantes usados ou contaminados no Brasil

    Directory of Open Access Journals (Sweden)

    Malaquias Zildo António Tsambe

    2017-07-01

    Full Text Available A crescente conscientização em relação ao desenvolvimento tecnológico que atenda as questões relacionadas à sustentabilidade constitui um marco importante para a garantia da satisfação socioeconômica e ambiental. A Política Nacional de Resíduos Sólidos (PNRS e a resolução 362/2005 do Conselho Nacional de Meio Ambiente (CONAMA são alguns dos instrumentos legais que garantem a materialização parcial dessa conscientização. O presente estudo avalia o estágio atual do sistema de gerenciamento do Óleo Lubrificante Usado ou Contaminado (OLUC, discute a legislação vigente para o setor e as tecnologias usadas para o seu reaproveitamento. O gerenciamento adequado do OLUC é fundamental para evitar o conjunto de problemas ambientais resultantes do seu descarte inadequado, como a contaminação da água, do solo e do ar. Atualmente, o Brasil é o sexto maior consumidor mundial de óleos lubrificantes, consequentemente, o sexto maior produtor de OLUC, com uma produção de cerca de um milhão de litros/ano. O País atingiu a capacidade de coleta de 38,5%, considerada satisfatória de acordo com a meta de coleta mínima estabelecida pela UNEP e pela resolução 362/2005 do CONAMA. Os resultados sustentam a necessidade de melhorar o gerenciamento do OLUC, desde as questões socioeconômicas às ambientais. Existe a necessidade urgente de fiscalizar e monitorar a atividade a fim de minimizar os impactos causados pela destinação inadequada de OLUC.

  4. The Hospitable Meal Model

    DEFF Research Database (Denmark)

    Justesen, Lise; Overgaard, Svend Skafte

    2017-01-01

    This article presents an analytical model that aims to conceptualize how meal experiences are framed when taking into account a dynamic understanding of hospitality: the meal model is named The Hospitable Meal Model. The idea behind The Hospitable Meal Model is to present a conceptual model...... that can serve as a frame for developing hospitable meal competencies among professionals working within the area of institutional foodservices as well as a conceptual model for analysing meal experiences. The Hospitable Meal Model transcends and transforms existing meal models by presenting a more open......-ended approach towards meal experiences. The underlying purpose of The Hospitable Meal Model is to provide the basis for creating value for the individuals involved in institutional meal services. The Hospitable Meal Model was developed on the basis of an empirical study on hospital meal experiences explored...

  5. Improving the Supply Chain and Food Quality of Professionally Prepared Meals

    DEFF Research Database (Denmark)

    Adler-Nissen, Jens; Akkerman, R.; Frosch, Stina

    2013-01-01

    of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact......An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation...

  6. INSTRUMENTOS PARA GERENCIAMENTO DE CUSTOS: CUSTO-META, CUSTO-PADRÃO E CUSTO KAIZEN

    Directory of Open Access Journals (Sweden)

    Daiane Fraga Lerner

    2007-01-01

    Full Text Available No mundo competitivo dos negócios, com o avanço de tecnologias e consumidores cada vez mais exigentes, as empresas buscam constantemente novas formas de gerenciar seus custos. A contabilidade não deve restringir-se apenas à mensuração dos estoques, mas precisa se adequar às novas exigências de mercado, fornecendo informações úteis para a tomada de decisões pelos gestores. Nesse contexto, surgem novos instrumentos para o controle gerencial. Nesta pesquisa mostra-se, em um único estudo, uma técnica de gerenciamento de custos na fase de planejamento do produto (custo-meta, outro utilizado na fase de produção (custo-padrão e um sistema de melhoria contínua (custo kaizen. O objetivo é expor a utilidade e as relações existentes entre estas técnicas. Para tanto, optou-se por apresentar os sistemas na seqüência em que influenciam na determinação e ocorrência dos custos dos produtos. Sendo assim, apresenta-se primeiro o custo-meta e logo após o custopadrão. Por último, analisa-se o custo kaizen. Concluise que estas três ferramentas utilizadas em conjunto auxiliam para que a empresa atinja o resultado esperado, através da possibilidade de gerenciamento de seus custos. Palavras-Chave: Custo-Meta. Custo-Padrão. Custo Kaizen.

  7. Gerenciamento de conflitos em sistemas colaborativos: revisão sistemática da literatura

    Directory of Open Access Journals (Sweden)

    Heremita Brasileiro Lira

    2015-12-01

    Full Text Available O advento das organizações virtuais e dispersas aumenta a demanda por sistemas colaborativos e contribui para as discussões relacionadas ao gerenciamento de conflitos, que são inerentes ao trabalho colaborativo e podem significar oportunidades nos processos de aprendizado e colaboração. Entretanto, acreditamos que as abordagens atuais de gerenciamento de conflitos em sistemas colaborativos não proveem mecanismos para estimular tais processos. O objetivo deste trabalho é responder a seguinte pergunta: como os conflitos vêm sendo gerenciados em sistemas colaborativos na última década? Para isto foi realizada uma revisão sistemática da literatura para responder de forma criteriosa este questionamento de pesquisa, usando uma metodologia confiável, rigorosa e auditável. Os principais resultados apontam que os processos definidos nesta última década têm como foco sua detecção e resolução, ou seja, o conflito não vem sendo gerenciado como uma oportunidade de aprendizado e colaboração, e sim como um problema a ser resolvido. Estes resultados apontam caminhos abertos para pesquisas relacionadas ao tema, como a definição e implementação de modelos, processos e ferramentas com o objetivo de melhorar a colaboração.

  8. O uso racional e o reúso como ferramentas para o gerenciamento de águas e efluentes na indústria estudo de caso da Kodak Brasileira.

    OpenAIRE

    José Carlos Mierzwa

    2002-01-01

    Neste trabalho os conceitos de uso racional e reúso, como ferramentas para o gerenciamento de águas e efluentes na indústria são propostos e avaliados. São apresentadas e discutidas algumas considerações sobre a necessidade do desenvolvimento e implantação de programas que objetivam o gerenciamento da água e sobre a importância da aplicação desses programas na indústria. A avaliação e validação das ferramentas propostas foram efetuadas por meio de um Estudo de Caso desenvolvido na Empresa KOD...

  9. Gerenciamento de resíduos de serviço de saúde de animais de produção: revisão

    Directory of Open Access Journals (Sweden)

    Evelyne Cazarotto Farezin

    2017-11-01

    Full Text Available A demanda por produtos de origem animal vem aumentando gradativamente no mundo, e a expectativa é que haja um incremento nos próximos anos, juntamente com a produção. Em consequência disso, ocorre também acréscimo na geração de diferentes tipos de resíduos nas propriedades. Um dos resíduos que são gerados na produção animal são os resíduos de serviço de saúde animal (RSSA. Diante deste cenário, objetivou-se realizar uma revisão sobre o gerenciamento de RSSA. Os RSSA mesmo que produzidos em menor quantidade devem receber cuidado especial devido à capacidade de infectar e contaminar o meio ambiente e o ser humano. O gerenciamento de RSSA é importante para mitigar os impactos ambientais e sanitários. Nas propriedades rurais, é ainda pouco discutido e realizado. É importante buscar medidas para realizar a correta segregação e posterior reciclagem dos RSSA. A disposição final da maior parte destes resíduos é efetuada de forma inadequada. É de fundamental importância à implantação de um plano de gerenciamento de resíduos sólidos e que mais estudos sejam realizados na área.

  10. Gerenciamento dos resíduos sólidos urbanos no município de pombal – PB - Brasil

    Directory of Open Access Journals (Sweden)

    Wanessa Alves Martins

    2014-10-01

    Full Text Available RESUMO - Os resíduos quando disposto de forma incorreta, sem qualquer tratamento, pode poluir o solo, alterando suas características físicas, químicas e biológicas, se tornando também em um problema de ordem estética e uma ameaça à saúde pública. A destinação inadequada dos resíduos sólidos proveniente das diversas atividades humanas é, atualmente, um dos significativos problemas enfrentado pela administração pública no Brasil e em países em desenvolvimento. Este trabalho tem por objetivo diagnosticar o atual processo de gerenciamento dos resíduos sólidos urbanos realizados no município de Pombal – PB, e propor o gerenciamento dos mesmos de maneira mais adequada diante das condições locais. O método de diagnosticar fundamentou-se num levantamento bibliográfico, entrevista ao órgão competente e a aplicação de questionários a população, em todos os bairros do município. Com o resultado deste estudo foi perceptível que a maioria da população necessita ser informada sobre as questões ambientais, para que desta forma gerencie adequadamente seus resíduos. O poder público municipal já está tomando algumas providencias para diminuir os impactos gerados pela falta de um correto gerenciamento dos seus resíduos, mas alguns pontos ainda precisam ser levados em consideração, como trabalhar principalmente a conscientização da população.Palavras chave: Destino final, Conscientização, Poder publico. 

  11. Simply delivered meals: a tale of collaboration.

    Science.gov (United States)

    Martin, Sarah L; Connelly, Nancy; Parsons, Cassandra; Blackstone, Katlyn

    2018-06-01

    Western medicine is undergoing a transition toward transparency of quality and costs, and healthcare systems are striving to achieve the Triple Aim, a framework for improving the patient experience of care, improving the health of populations, and reducing the per capita cost of healthcare. Meanwhile, there is growing recognition of the impact of social determinants of health and a new federal requirement for nonprofit hospitals to implement prevention strategies. A specialized meal delivery program called Simply Delivered for ME (SDM) was formed in an effort to improve care and reduce 30-day hospital readmission rates.The Maine Medical Center (MMC) partnered with the Southern Maine Agency on Aging to offer SDM on a voluntary basis to high-risk Medicare patients already enrolled in the Community-based Care Transition Program (CCTP) at MMC. We report the results of the 2-year intervention in terms of 30-day hospital readmission rates and cost measures (ie, return on investment and cost savings).Of the 622 MMC patients who received SDM during the 24 months, the 30-day readmission rate was 10.3% (compared with the 16.6% 30-day rate of hospital readmission at baseline [ie, before the adoption of CCTP]) for all-cause readmissions. The cost savings for reduced readmissions were $212,160. The return on investment was 387%, or a benefit-cost ratio of $3.87 for every $1.00 spent on meals. Programs such as SDM may reduce the rate of hospital readmission among high-risk older adults and, thereby, yield lower healthcare costs.

  12. Promoting family meals: a review of existing interventions and opportunities for future research

    Science.gov (United States)

    Dwyer, Laura; Oh, April; Patrick, Heather; Hennessy, Erin

    2015-01-01

    Evidence suggests that regular family meals protect against unhealthy eating and obesity during childhood and adolescence. However, there is limited information on ways to promote family meals as part of health promotion and obesity prevention efforts. The primary aim of this review was to synthesize the literature on strategies to promote family meals among families with school-aged children and adolescents. First, we reviewed interventions that assess family meals as an outcome and summarized strategies that have been used in these interventions. Second, we reviewed correlates and barriers to family meals to identify focal populations and target constructs for consideration in new interventions. During May 26–27, 2014, PubMed and PsycInfo databases were searched to identify literature on family meals published between January 1, 2000 and May 27, 2014. Two reviewers coded 2,115 titles/abstracts, yielding a sample of 139 articles for full-text review. Six interventions and 43 other studies presenting data on correlates of or barriers to family meals were included in the review. Four interventions resulted in greater family meal frequency. Although there were a small number of interventions, intervention settings were diverse and included the home, community, medical settings, the workplace, and the Internet. Common strategies were goal setting and interactive group activities, and intervention targets included cooking and food preparation, cost, shopping, and adolescent influence. Although methodological nuances may contribute to mixed findings, key correlates of family meals were employment, socioeconomic and demographic factors, family structure, and psychosocial constructs. Barriers to consider in future interventions include time and scheduling challenges, cost, and food preferences. Increasing youth involvement in mealtime, tailoring interventions to family characteristics, and providing support for families experiencing time-related barriers are suggested

  13. The impact of meal attributes and nudging on healthy meal consumption

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas

    2013-01-01

    We use a field experiment in a lunch restaurant to analyze how meal attributes and a “nudge” impact healthy labeled meal consumption. The nudge consists of increasing the salience of healthy labeled meals by placing them at the top of the menu. We find that certain meal attributes (e.g. poultry...

  14. Maggot meal as a substitute for fish meal in laying chicken diet ...

    African Journals Online (AJOL)

    A 56-day experiment was conducted to determine thereplacement value of maggot meal for fish meal in diet of laying chicken. Fish meal was included at 30 g kg-1 of the control diet. Maggot meal incrementally replaced fish meal at 250, 500, 750, and 1000 g kg-1 on crude protein basis. The five diets were fed to a total of ...

  15. ANÁLISE E GERENCIAMENTO DE REDES USANDO UMA METODOLOGIA PROATIVA COM ZABBIX

    Directory of Open Access Journals (Sweden)

    Wanderson Michel Silva

    2016-01-01

    Full Text Available Diante do crescimento de empresas que adotam a tecnologia da informação como ferramenta estratégica e de controle, o gerenciamento de redes surge como necessidade em um ambiente que o número de dispositivos de redes aumenta com o decorrer do tempo. Visando a centralização da gerência de redes e o baixo custo para implementação, esse artigo propõe a utilização da ferramenta Zabbix e do protocolo SNMP, não somente para monitoramento e controle, mas para resolução e antecipação de problemas relacionados a equipamentos de rede.

  16. Comparing childhood meal frequency to current meal frequency, routines, and expectations among parents.

    Science.gov (United States)

    Friend, Sarah; Fulkerson, Jayne A; Neumark-Sztainer, Dianne; Garwick, Ann; Flattum, Colleen Freeh; Draxten, Michelle

    2015-02-01

    Little is known about the continuation of family meals from childhood to parenthood. This study aims to examine associations between parents' report of eating family meals while growing up and their current family meal frequency, routines, and expectations. Baseline data were used from the Healthy Home Offerings via the Mealtime Environment (HOME) Plus study, a randomized controlled trial with a program to promote healthful behaviors and family meals at home. Participants (160 parent/child dyads) completed data collection in 2011-2012 in the Minneapolis/St. Paul, MN metropolitan area. Parents were predominately female (95%) and white (77%) with a mean age of 41.3 years. General linear modeling examined relationships between parents' report of how often they ate family meals while growing up and their current family meal frequency, routines, and expectations as parents, controlling for parent age, education level, and race. Parental report of eating frequent family meals while growing up was positively and significantly associated with age, education, and self-identification as white (all p meals less than three times/week or four to five times/week, parents who ate six to seven family meals/week while growing up reported significantly more frequent family meals with their current family (4.0, 4.2 vs. 5.3 family meals/week, p = .001). Eating frequent family meals while growing up was also significantly and positively associated with having current regular meal routines and meal expectations about family members eating together (both p meals with children may have long-term benefits over generations. PsycINFO Database Record (c) 2015 APA, all rights reserved.

  17. Relative Validity of Micronutrient and Fiber Intake Assessed With Two New Interactive Meal- and Web-Based Food Frequency Questionnaires

    OpenAIRE

    Christensen, Sara E; Möller, Elisabeth; Bonn, Stephanie E; Ploner, Alexander; Bälter, Olle; Lissner, Lauren; Bälter, Katarina

    2014-01-01

    Background The meal- and Web-based food frequency questionnaires, Meal-Q and MiniMeal-Q, were developed for cost-efficient assessment of dietary intake in epidemiological studies. Objective The objective of this study was to evaluate the relative validity of micronutrient and fiber intake assessed with Meal-Q and MiniMeal-Q. The reproducibility of Meal-Q was also evaluated. Methods A total of 163 volunteer men and women aged between 20 and 63 years were recruited from Stockholm County, Sweden...

  18. Desempenho Logístico de Gerenciamento de Ativos na Ótica do Modelo World Class Logistics

    Directory of Open Access Journals (Sweden)

    Helton Cristian de Paula

    2012-09-01

    Full Text Available O objetivo do artigo consiste em acompanhar a evolução de indicadores de eficiência do desempenho logístico na competência Mensuração com enfoque no gerenciamento de ativos em companhias abertas brasileiras com ações negociadas na Bolsa de Nova Iorque no período de 2004 a 2008, na ótica do modelo World ClassLogistics. A Competência Mensuração do modelo possibilita a verificação empírica em dados públicos divulgados pelas companhias que negociam ações na NYSE em função de exigências maiores quanto ao disclosure em relação aos padrões brasileiros. Esta competência é composta por indicadores de Serviços aos Clientes, Custos, Produtividade e Gerenciamento de Ativos. Empresas do setor de produção e comércio compuseram a amostra e a análise dos dados foi realizada por meio de estatística descritiva segmentada em conglomerados. Os resultados indicaram desempenho melhor nos indicadores Nível de Estoque, ROE, ROI e ROA para as companhias do Conglomerado 1. As companhias do Conglomerado 2 apresentaram melhores resultados no indicador Giro de Estoque.

  19. Tecnologia da Informação Aplicada a Gerenciamento de Acervo Documental Histórico

    Directory of Open Access Journals (Sweden)

    Kayo Delgado Medeiros de Almeida

    2015-07-01

    Full Text Available Este artigo mostra a aplicação de Tecnologia da Informação juntamente com conceitos de GED no Centro de Documentação Histórica da Universidade Severino Sombra. Um sistema desenvolvido em plataforma livre, em funcionamento, com finalidade de disponibilizar imagens digitais de acervos históricos sob guarda do Centro de Documentação Histórica. Esta solução foi proposta por um projeto de preservação de todo acervo documental histórico apoiado pela Fundação de Amparo a Pesquisa do Estado do Rio de Janeiro - FAPERJ, com isso o sistema tem por excelência a disponibilização das imagens, cadastro e consulta dos documentos, gerenciamento de desarquivamento, uso e desarquivamento de documentos, cadastro e gerenciamento de usuários com privilégios para cada tipo, registro de ações e histórico de pesquisa por cada usuário e entre outros. Com esta solução é possível disponibilizar um acervo para ser pesquisado por vários usuários ao mesmo tempo e sem danificar o documento original, que estará sempre bem guardado e protegido. O artigo também apresenta uma visão geral das interfaces gráficas do sistema desenvolvimento.

  20. Uma proposta de instrumento de pesquisa para a avaliação do desempenho do Escritório de Gerenciamentos de Projetos

    Directory of Open Access Journals (Sweden)

    Ronielton Rezende Oliveira

    2014-09-01

    Full Text Available RESUMOÉ intrínseco a natureza humana medir para conhecer, sendo este um objetivo direto ou indireto do processo de geração de informação e absorção de conhecimento. Diante da lacuna existente na disciplina do Gerenciamento de Projetos em relação à disponibilização de instrumentos de pesquisa validados, o propósito deste artigo é apresentar as etapas de elaboração de um instrumento para a pesquisa quantitativa nesta área de conhecimento. As afirmações foram validadas por especialistas nacionais e internacionais. Este poderá ser utilizado para a coleta de dados em outro estudo, com o objetivo de avaliar um modelo conceitual que se destina a medir o desempenho do Escritório de Gerenciamento de Projetos.

  1. Um modelo coerente de gerenciamento de risco de liquidez para o contexto brasileiro

    OpenAIRE

    Mauro Mastella

    2008-01-01

    O objetivo desta dissertação é desenvolver um modelo de gestão de risco de liquidez que flexibilize as principais simplificações geralmente realizadas pelas instituições financeiras na aplicação de testes de estresse para gerenciamento do risco de liquidez. Assim, esta pesquisa consiste em estimar um fluxo de caixa unificado de uma instituição sob diferentes cenários econômicos, testando se as volatilidades implícitas das opções são um bom indicador de mudanças significativas no mercado de ca...

  2. quality of broiler fed diet supplemented by garlic meal and white turmeric meal

    Directory of Open Access Journals (Sweden)

    Nanung Danar Dono

    2010-06-01

    Full Text Available This research was done within 42 days to investigate the effect of diet supplemented by garlic (Allium sativum and white turmeric (Curcuma xanthorrhiza Roxb meals on physical and chemical quality of broiler meat. The number of 90 broiler DOC were used in this study. They were randomly allocated into 18 unit of cages. During the study, the chicken were given 6 feeding treatments, i.e.: R-0 (98.0% base diet + 2.0% filler; as control diet, RB-1 (98.0% base diet + 1.0% garlic meal + 1.0% filler, RB-2 (98.0% base diet + 2.0% garlic meal, RT-1 (98.0% base diet + 1.0% white turmeric meal + 1.0% filler, RT-2 (98.0% base diet + 2.0% white turmeric meal, and RB1T1 (98.0% base diet + 1.0% garlic meal + 1.0% white turmeric meal. The base diet was composed of: yellow corn, soybean meal, fish meal, rice polishing meal, sorghum, poultry meat meal, mineral mix, and was design to contain 17.5% crude protein and metabolizable energy 2,900 kcal/kg. Variables observed were: physical appearance (slaughter weight, non-feather weight, carcass weight, physical quality (pH, water holding capacity, cooking lose, tenderness, and cholesterol content (breast meat and blood cholesterol. All data were statistically analyzed by the Oneway of ANOVA and followed by the DMRT for significant results. Results showed that 1.0 - 2.0% garlic meal and 1.0 - 2.0% white turmeric meal supplementation reduced: breast meat cholesterol (P < 0.05, cooking lose (P < 0.05, and increased: pH (P < 0.01, and water holding capacity (P < 0.01 and improved tenderness (P < 0.05. Supplementation of 2% garlic meal and white turmeric meal didn’t affect slaughter weight, non-feather weight, carcass weight, nor blood cholesterol.

  3. A tecnologia de remoção de fósforo: gerenciamento do elemento em resíduos industriais

    Directory of Open Access Journals (Sweden)

    Mariana Manzoni Maroneze

    2014-07-01

    Full Text Available As elevadas concentrações de fósforo em águas residuárias industriais é uma das principais causas da eutrofização de corpos hídricos receptores, havendo em virtude disto, uma crescente preocupação com o gerenciamento das cargas de fósforo dos efluentes industriais. Além dos aspectos de contenção ambiental, é estrategicamente desejável que os processos de tratamento permitam a recuperação e o reúso deste elemento que é considerado de elevada demanda biológica. Neste sentido, esta revisão objetiva descrever e analisar criticamente o estado atual das tecnologias de gerenciamento de fósforo em águas residuais industriais, com ênfase no reúso do elemento. As tecnologias consideradas incluem abordagens químicas (precipitação química e adsorção, biológicas (sistemas bacterianos, uso macroalgas e microalgas além de técnicas de fertirrigação.

  4. GROWTH PERFORMANCE AND FEED CONVERSION RATIO (FCR OF HYBRID FINGERLINGS (CATLA CATLA X LABEO ROHITA FED ON COTTONSEED MEAL, SUNFLOWER MEAL AND BONE MEAL

    Directory of Open Access Journals (Sweden)

    T. SAHZADI, M. SALIM, UM-E-KALSOOM AND K. SHAHZAD

    2006-10-01

    Full Text Available An experiment was conducted in six glass aquaria to study the growth performance and feed conversion ratio (FCR of hybrid fingerlings (Catla catla x Labeo rohita fed on sunflower meal, cottonseed meal and bone meal. Two replicates for each ingredient were followed. The feed was supplied at the rate of 4% of wet body weight of fingerlings twice a day. The hybrid (Catla catla x Labeo rohita fingerlings gained highest body weight (1.62 ± 0.0 g on sunflower meal, followed by cottonseed meal (1.61 ± 0.01 g and bone meal (1.52 ± 0.0 g. The total length obtained by hybrid fish was 6.35 ± 0.05 cm on sunflower meal, 6.12 ± 0.05 cm on cottonseed meal and 5.85 ± 0.05 cm on bone meal. The overall mean values of FCR were lower (better on sunflower meal (1.78 ± 0.05, followed by cottonseed meal (2.17 ± 0.01 and bone meal (2.46 ± 0.01. Thus, The sunflower meal and cottonseed meal, on the basis of growth performance and better FCR, can be included in the feed formulation for hybrid fingerlings.

  5. Utilisation of Giant African snail (Achatina fulica meal as protein source for laying hens

    Directory of Open Access Journals (Sweden)

    Siaka Seriba Diarra

    2015-05-01

    Full Text Available A 12-week experiment was carried out to investigate the effects of substituting Giant African snail meal for fish meal in laying hens diet. Four diets were formulated to contain snail meal as replacement for fish meal at 0 (control, 33, 67 and 100 %. A total of 120 Shaver Brown pullets aged 18 weeks were allocated to the dietary treatments in a randomised design. Each treatment consisted of three replicates and ten birds per replicate. Feed intake increased only for the 33% treatment as compared to the 67% replacement diet but did not differ from the other treatments. There were no significant treatment effects on egg performance parameters observed (egg production, egg weight, total egg mass, feed conversion ratio and percent shell. The overall feed cost of egg production reduced on the snail mealbased diets. The organoleptic evaluation of boiled eggs revealed no difference between the treatments. Based on these results it was concluded that total replacement of fish meal with cooked snail meat meal does not compromise laying performance or egg quality. The substitution is beneficial in terms of production cost reduction and the reduction of snails will have a beneficial impact especially where these snails are a serious agricultural pest. The manual collection and processing of snails can also become a source of rural income.

  6. Excesso de confiança do Chief Executive Officer e a prática de gerenciamento de resultados = Overconfident chief executive officer and earnings management practice

    Directory of Open Access Journals (Sweden)

    Cristian Bau Dal Magro

    2018-03-01

    Full Text Available Diversos estudos têm sugerido que o excesso de confiança leva a expectativas de desempenho futuro, e os gerentes podem desenvolver predisposição para o gerenciamento de resultados. O objetivo do estudo é identificar a influência do excesso de confiança de gestores nas práticas de gerenciamento de resultados das empresas brasileiras. A metodologia da pesquisa é descritiva, com abordagem quantitativa, por meio de pesquisa documental. Os métodos estatísticos utilizados foram: entropia, TOPSIS e a regressão linear múltipla. A amostra foi composta de 127 empresas brasileiras listadas na BM&FBovespa. Conclui-se que o menor excesso de confiança impacta positivamente no gerenciamento de resultados. Sugere que os gestores com menor confiança acreditam, com menor intensidade, em suas habilidades, e, para garantir resultados organizacionais que satisfaçam às expectativas de analistas, praticam o gerenciamento de resultados de maneira oportuna para aumentar os resultados organizacionais. Several studies have suggested that overconfidence leads to expectations of future performance, and managers can develop predisposition to earnings management. The objective of the study is to identify the influence of overconfident managers on Brazilian companies’ earning management practices. The methodology of the research is descriptive, with quantitative approach, through documentary research. The statistical methods used were: entropy, TOPSIS and multiple linear regression. The sample consisted of 127 Brazilian companies listed on the BM&FBovespa. It is concluded that lower overconfidence has a positive impact on earnings management, suggesting that less confident managers believe with less intensity in their abilities, and, in order to guarantee organizational results that satisfy the expectations of analysts, they conduct the earnings management in an opportunistic way so as to increase organizational results.

  7. Relacionamento entre gerenciamento de risco e sucesso de projetos Relationship between risk management and project success

    Directory of Open Access Journals (Sweden)

    Roque Rabechini Junior

    2012-01-01

    Full Text Available Este trabalho apresenta os resultados de uma pesquisa feita em quatro estados brasileiros sobre adoção de práticas de gerenciamento de riscos em projetos com diferentes tipos de complexidade. A pesquisa de campo envolveu 415 projetos de nove setores econômicos distintos. O material obtido foi coletado por meio de questionário aplicado em gerentes e membros de equipe de projetos. Os resultados mostraram que há impacto significativo e positivo da adoção de práticas de gerenciamento de riscos no sucesso dos projetos. Mostrou também que há dependência entre percepção de sucesso e presença/ausência de gerente de risco, havendo impacto positivo da presença do gerente de risco no sucesso dos projetos. As principais limitações da pesquisa concernem às escolhas metodológicas de amostra não probabilística, empregando questionário baseado na percepção dos respondentes. O trabalho originalmente integra a visão de práticas de gerenciamento de riscos com resultados em projetos, servindo de base para novos estudos em outros setores e áreas de conhecimento de projetos.This paper presents the results of an investigation in four Brazilian States on the adoption of Risk Management practices in projects with different complexity levels. The field research involved 415 projects from nine different economic sectors. Data was gathered through a questionnaire applied to managers and project team members. Results showed that there are significant and positive impacts in the adoption of Risk Management practices on project success. It also showed that there is dependence between perceived success and the presence/absence of a risk manager, i.e., the presence of a risk manager has positive impacts on project success. The major limitation of this study concerns the methodological choice: non-probability sample survey based on respondents perception. The work promotes the integration between Risk Management practices and projects performance

  8. Caloric beverages consumed freely at meal-time add calories to an ad libitum meal.

    Science.gov (United States)

    Panahi, Shirin; El Khoury, Dalia; Luhovyy, Bohdan L; Goff, H Douglas; Anderson, G Harvey

    2013-06-01

    The objective was to compare the effects of ad libitum consumption of commonly consumed meal-time beverages on energy and fluid intakes and post-meal average subjective appetite and blood glucose in healthy adults. In a randomized controlled design, 29 males and females consumed to satiation an ad libitum pizza meal with one of five beverages in unlimited amount including water (0 kcal), 1% milk (44 kcal/100 ml), regular cola (44 kcal/100 ml), orange juice (44 kcal/100 ml) and diet cola (0 kcal). Food and fluid intakes were measured at the meal. Average subjective appetite and blood glucose were measured before and for 2h after the meal. Although energy intake from pizza was similar among all beverage treatments, the amount of fluid consumed (g) varied among the beverages with intake of orange juice higher than regular and diet cola, but not different from water or milk. Meal-time ingestion of caloric beverages, milk, orange juice and regular cola, led to higher total meal-time energy intakes compared to either water or diet cola. Post-meal blood glucose area under the curve (AUC) was lower after milk than after meals with water, orange juice and regular cola and post-meal average subjective appetite AUC was lower after milk than after meals with water. Meal intakes of nutrients including protein, calcium, phosphorus, zinc, vitamins B12, A and D were higher at the meal with milk compared to the other beverages. Thus, caloric beverages consumed ad libitum during a meal add to total meal-time energy intake, but 1% milk favors a lower post-meal blood glucose and average subjective appetite score and adds to nutrient intake. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Evolução e desafios no gerenciamento dos resíduos sólidos urbanos no Brasil

    Directory of Open Access Journals (Sweden)

    Victor Fernandez Nascimento

    2015-11-01

    Full Text Available A geração dos resíduos sólidos urbanos (RSU no Brasil vem aumentando ao longo do tempo, com alterações na qualidade do resíduo, o que levanta discussões a respeito do gerenciamento e da importância em se destinar estes resíduos adequadamente. Atualmente as questões que envolvem a gestão dos RSU têm enfoque central no cumprimento de políticas públicas. A partir da implementação efetiva da Política Nacional de Resíduos Sólidos (PNRS - lei nº 12.305/2010 é que se esperam mudanças no panorama dos resíduos sólidos no Brasil. Por conta disso, este trabalho faz um levantamento bibliográfico que tem como objetivo abordar aspectos sobre os RSU no Brasil, considerando aqueles esperados para acontecer no setor público após a implementação da PNRS. Os dados apresentados e discutidos permitiram entender a evolução da gestão dos RSU no Brasil e alguns desafios para o cumprimento das determinações da PNRS, como, por exemplo, a expansão da coleta e tratamento dos RSU, o papel mais ativo da sociedade nos processos que envolvem a separação dos resíduos e a dificuldade da erradicação de lixões e sua substituição por aterros sanitários. Em geral, apesar de terem ocorrido melhoras no gerenciamento dos RSU, estas não foram suficientes para que as mudanças propostas pela PNRS fossem cumpridas e para que se estabeleça uma gestão integrada de RSU mais eficaz e sustentável tanto ao meio ambiente quanto à sociedade, denotando a emergência de soluções estruturais no setor de gerenciamentos dos RSU no Brasil.

  10. Planning Meals

    Science.gov (United States)

    ... Take the guess work out of what to eat using our tips, recipes and sample meals. Featured Book: Ultimate Diabetes Meal Planner includes weekly plans for breakfast, lunch, dinner, and snacks, along with detailed recipes that make ...

  11. Learning through school meals?

    DEFF Research Database (Denmark)

    Benn, Jette; Carlsson, Monica Susanne

    2014-01-01

    the lelarning potentials of school meals. The corss-case analysis focuses on the involved actors' perceptions of the school meal project and the meals, including Places Places, times and contexts, and the pupils' concepts and competencies in relation to food, meals and Health, as well as their involvement......This article is based on a qualitative multiple case study aimed at ealuating the effects of free school meal intervention on pupils' learning, and on the learning environment i schools. The study was conducted at four schools, each offereing free school meals for 20 weeks. At each school...... individual and focus Group interviws were conducted with students in grade 5-7 and grades 8-9- Furthermor, students were obserede during lunch breaks, and interviews were conducted with the class teacher, headmaster and/or the person responsible for school meals. The pupose of the article is to explore...

  12. Television, Home-Cooked Meals, and Family Meal Frequency: Associations with Adult Obesity.

    Science.gov (United States)

    Tumin, Rachel; Anderson, Sarah E

    2017-06-01

    Adults, regardless of whether they are parents, regularly eat meals with family at home, but few studies have analyzed large, population-based samples to examine how mealtime practices or family meal frequency are associated with health. The aim of this study was to evaluate associations between the frequency of family meals eaten at home, watching television or videos during family meals, and consumption of meals that were cooked and eaten at home and the odds of being obese in adults. This was an analysis of the cross-sectional 2012 Ohio Medicaid Assessment Survey (OMAS), a telephone survey of Ohio's population. The study sample was adult Ohio residents responding to the 2012 OMAS who ate at least one family meal in the past week (n=12,842). Obesity (body mass index [BMI] ≥30), calculated from self-reported height and weight, was the outcome. Logistic regression models were used to examine the association between obesity and family meal practices, adjusted for respondents' employment status, marital status, race/ethnicity, educational attainment, and age. Family meal frequency was not associated with odds of obesity: those who ate family meals most (6-7) days were as likely as those who ate family meals few (1-2) days to be obese (adjusted odds ratio [OR adj ]=1.01, 95% CI=0.86, 1.18). Thirty-six percent of adults never watched television or videos while eating family meals, and 62% ate family meals that were all home-cooked. Adults who never watched television or videos during family meals had 37% lower odds of obesity compared with those who always did (95% CI=0.54, 0.73), regardless of family meal frequency. Adults whose family meals were all home-cooked had 26% lower odds of obesity than those who ate some or no home-cooked family meals (95% CI=0.62, 0.88). This association was more pronounced among adults who ate few family meals. Family meal practices may be associated with obesity in adults, even if they eat few family meals per week. Future research

  13. Modelo de gerenciamento da manutenção de equipamentos de radiologia convencional Maintenance management model for conventional radiology equipments

    Directory of Open Access Journals (Sweden)

    Nelson Fraga do Couto

    2003-12-01

    Full Text Available Foi elaborado um modelo de gerenciamento da manutenção dos equipamentos convencionais de raios X no Hospital Universitário Clementino Fraga Filho. O modelo foi implementado em várias etapas, que incluíram visitas a centros hospitalares que gerenciam seus equipamentos, linha de colaboração com a Fundação Oswaldo Cruz para realização de cursos e treinamento de técnicos de eletrônica do hospital, montagem de uma esquemateca dos equipamentos em uso, criação de um programa de gerenciamento utilizando um banco de dados na plataforma Microsoft Windows 98-Access, levantamento operacional e condições de funcionamento dos equipamentos. A criação de uma nova rotina nas manutenções vai ao encontro das necessidades de reduzir o tempo de atendimento, custos, e de melhoria na qualidade da imagem em um serviço de radiodiagnóstico, atendendo também às exigências da Portaria 453/98 do Ministério da Saúde.We developed a management model for maintenance of hospital radiological X-ray equipment. The model was implemented in several steps including visits to other hospitals where equipment management is also done, collaboration work with "Fundação Oswaldo Cruz" for the realization of courses and a training program for the hospital electronic technicians, organization of a small library with the schemes of the radiological equipment in use at "Hospital Universitário Clementino Fraga Filho", Rio de Janeiro, Brazil, development of a management software using a database from Access (Microsoft Windows and evaluation of the performance of the radiological equipment. The implementation of a new routine for equipment maintenance fulfils the need for reducing repair delay and costs, improving image quality in radiodiagnosis services, and complying with resolution 453/98 of the Brazilian Ministry of Health.

  14. Circadian Clocks for All Meal-Times: Anticipation of 2 Daily Meals in Rats

    Science.gov (United States)

    Mistlberger, Ralph E.; Kent, Brianne A.; Chan, Sofina; Patton, Danica F.; Weinberg, Alexander; Parfyonov, Maksim

    2012-01-01

    Anticipation of a daily meal in rats has been conceptualized as a rest-activity rhythm driven by a food-entrained circadian oscillator separate from the pacemaker generating light-dark (LD) entrained rhythms. Rats can also anticipate two daily mealtimes, but whether this involves independently entrained oscillators, one ‘continuously consulted’ clock, cue-dependent non-circadian interval timing or a combination of processes, is unclear. Rats received two daily meals, beginning 3-h (meal 1) and 13-h (meal 2) after lights-on (LD 14∶10). Anticipatory wheel running began 68±8 min prior to meal 1 and 101±9 min prior to meal 2 but neither the duration nor the variability of anticipation bout lengths exhibited the scalar property, a hallmark of interval timing. Meal omission tests in LD and constant dark (DD) did not alter the timing of either bout of anticipation, and anticipation of meal 2 was not altered by a 3-h advance of meal 1. Food anticipatory running in this 2-meal protocol thus does not exhibit properties of interval timing despite the availability of external time cues in LD. Across all days, the two bouts of anticipation were uncorrelated, a result more consistent with two independently entrained oscillators than a single consulted clock. Similar results were obtained for meals scheduled 3-h and 10-h after lights-on, and for a food-bin measure of anticipation. Most rats that showed weak or no anticipation to one or both meals exhibited elevated activity at mealtime during 1 or 2 day food deprivation tests in DD, suggesting covert operation of circadian timing in the absence of anticipatory behavior. A control experiment confirmed that daytime feeding did not shift LD-entrained rhythms, ruling out displaced nocturnal activity as an explanation for daytime activity. The results favor a multiple oscillator basis for 2-meal anticipatory rhythms and provide no evidence for involvement of cue-dependent interval timing. PMID:22355393

  15. Agricultural technologies bring healthy diversity to school meals ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2018-01-03

    Jan 3, 2018 ... Caribbean countries have paid limited attention to local food production, ... local produce comprises less than 10% of school meals, with local ... of fresh fruit and vegetables, and new sources of year-round forage for sheep and goats. ... than 100% compared to imported materials, while reducing the cost of ...

  16. NUTRITIONAL VALUE OF CHICKEN OFFAL AS REPLACEMENT FOR LOCAL FISH MEAL IN GROWING SNAILS

    Directory of Open Access Journals (Sweden)

    A OMOLE

    2009-03-01

    Full Text Available A total of ninety six growing snails of mean weight 91.23±2.4g were used to determine the effects of partial or total replacement of local fish meal, a source of protein but expensive to a less expensive, alternative source, chicken offal in the diet of growing snails. Completely randomized design was used for the study. The feeding trial had four treatments, C1, C2, C3 and C4 in which fish meal fraction of the diets was replaced at 0, 50, 75 and 100% with chicken offal respectively. The parameters taken were weight gain, feed intake. Feed conversion ratio, total feed cost, and cost per weight gain were calculated. The trial lasted for twelve weeks. Significant differences were not observed in the mean weekly feed intake of the snails in all the treatments. The mean weight gain in all the treatments were not significantly influenced by the inclusion of chicken offal in the diet (P>0.005. Total feed cost and cost/weight gain reduced as the level of the chicken offal increased while the lowest cost/weight gain was observed in C4. The inclusion of Chicken offal in all the diets had no detrimental effect on the snails in all the treatments. Based on the present results chicken offal could replace local fish meal in the diet of growing snail up to 100% and hereby reduce feed cost

  17. Bovine meat and bone meal is an economically viable alternative in quail feeding in the initial phase

    Directory of Open Access Journals (Sweden)

    Carla C. Pizzolante

    2016-06-01

    Full Text Available Quail egg production has experienced a steep rise in the last decade. Nutrition is the main factor affecting productive potential in the poultry industry, as appropriate nutritional management is necessary to ensure the maintenance of optimal physical conditions, growth and the production of high quality products. Meat and bone meal (MBM has often been used in the poultry industry as an alternative and cost-effective source of protein in partial replacement of corn and soybean meal. However, there have been no studies to date that have investigated the effect of dietary MBM on the performance of quail or on the costs of production in the starter phase. This is particularly important considering that this phase is characterized by large investments by producers, without immediate economic return. In this study, we investigated whether partial replacement of soybean meal (SBM by meat and bone meal (MBM in the diet of Japanese quail during the starter phase is a viable alternative that would maintain or improve their productive and economic performance. Our results show that the inclusion of MBM in the diet of quail reduces feeding costs by up to 6% without impairing productive performance.

  18. Bovine meat and bone meal is an economically viable alternative in quail feeding in the initial phase.

    Science.gov (United States)

    Pizzolante, Carla C; Kakimoto, Sérgio K; Moraes, José E; Saccomani, Ana Paula O; Soares, Daniela F; Paschoalin, Gustavo C; Budiño, Fábio E L

    2016-05-31

    Quail egg production has experienced a steep rise in the last decade. Nutrition is the main factor affecting productive potential in the poultry industry, as appropriate nutritional management is necessary to ensure the maintenance of optimal physical conditions, growth and the production of high quality products. Meat and bone meal (MBM) has often been used in the poultry industry as an alternative and cost-effective source of protein in partial replacement of corn and soybean meal. However, there have been no studies to date that have investigated the effect of dietary MBM on the performance of quail or on the costs of production in the starter phase. This is particularly important considering that this phase is characterized by large investments by producers, without immediate economic return. In this study, we investigated whether partial replacement of soybean meal (SBM) by meat and bone meal (MBM) in the diet of Japanese quail during the starter phase is a viable alternative that would maintain or improve their productive and economic performance. Our results show that the inclusion of MBM in the diet of quail reduces feeding costs by up to 6% without impairing productive performance.

  19. Gerenciamento do cuidado de enfermagem à criança em condição crônica hospitalizada

    Directory of Open Access Journals (Sweden)

    Thiago Privado da Silva

    2015-08-01

    Full Text Available RESUMOObjetivo:compreender as interações do enfermeiro na prática do gerenciamento do cuidado de enfermagem à criança em condição crônica hospitalizada.Método:foram utilizados como referenciais teórico e metodológico, respectivamente, o Pensamento Complexo e a Grounded Theory. Participaram do estudo 18 sujeitos organizados em três grupos: enfermeiros, técnicos de enfermagem e familiares. A técnica empregada para a coleta de dados foi a entrevista semiestruturada. A análise dos dados seguiu as três etapas de codificação: aberta, axial e seletiva.Resultados:a categoria "Necessitando gerenciar o cuidado de enfermagem à criança em condição crônica na Unidade de Internação Pediátrica" e suas respectivas subcategorias apresentam as complexas vinculações intersubjetivas estabelecidas pelo enfermeiro que sustentam a prática do gerenciamento do cuidado de enfermagem.Conclusão:nota-se dificuldade dos profissionais de enfermagem em interagir com o familiar da criança e na implementação do processo gerencial de cuidado, a dialógica ordem/desordem/interação/organização.

  20. Impactos do Uso de Técnicas de Gerenciamento de Projetos na Realização de um Evento Educacional

    Directory of Open Access Journals (Sweden)

    Gislaine Cristina dos Santos Teixeira

    2012-12-01

    Full Text Available A acirrada competição no setor educativo obriga as instituições de ensino superior privadas a reverem sua forma de gestão, pois a tradicional estratégia fragmentada, resultante do poder compartilhado e distribuído nas diversas áreas da academia, pode comprometer significativamente os resultados. As principais estratégias encontram-se de na base da pirâmide e são planejadas e executadas pelos gestores acadêmicos diante das dificuldades do cotidiano. Um dos grandes desafios vividos por organizações recém-constituídas, as startups, é organizar todos os seus projetos considerando planejamento latente e entrega simultânea. Nesse sentido, o gerenciamento de projetos tem se constituído como uma importante ferramenta de otimização de recursos e aumento da eficiência. Este artigo tem como objetivo analisar os impactos do uso de técnicas simplificadas de gestão de projetos na operação acadêmica de uma startup educacional, mais especificamente na organização de um evento, uma aula especial com um dos maiores especialista internacional na prática do marketing. Trata-se de uma pesquisa-ação que em sua fase inicial identificou diversos problemas na execução dos eventos anteriores decorrentes da ausência de um responsável e de uma metodologia que organizasse a comunicação e as tarefas, nas fases que se seguiram, o pesquisador desenvolveu e executou os processos de gerenciamento de projetos simultaneamente à realização do evento. Os resultados apontaram que o uso de técnicas de gerenciamento de projetos impactou positivamente a realização do evento, principalmente no que tange a otimização e recursos e aumento do comprometimento da equipe com a qualidade do evento.DOI:10.7769/gesec.v3i2.135

  1. Influence of meal weight and caloric content on gastric emptying of meals in man

    International Nuclear Information System (INIS)

    Moore, J.G.; Christian, P.E.; Brown, J.A.; Brophy, C.; Datz, F.; Taylor, A.; Alazraki, N.

    1984-01-01

    This study was designed to assess the relative influence of meal weight and caloric content on gastric emptying of liquid and solid meals in man. A dual radioisotopic method which permits noninvasive and simultaneous measurement of liquid- and solid-phase emptying by external gamma camera techniques was employed. Nine healthy volunteer subjects ingested 50-, 300-, and 900-g lettuce and water meals adjusted to either 68, 208, or 633 kcal with added salad oil. The following observations were made: (1) absolute emptying rates (grams of solid food emptied from the stomach per minute) increased directly and significantly with meal weight; (2) increasing meal total caloric content significantly slowed solid food gastric emptying but did not overcome the enhancing effect of meal weight; and (3) liquid emptying rates were uninfluenced by meal total kcal amount

  2. Influence of meal weight and caloric content on gastric emptying of meals in man

    Energy Technology Data Exchange (ETDEWEB)

    Moore, J.G.; Christian, P.E.; Brown, J.A.; Brophy, C.; Datz, F.; Taylor, A.; Alazraki, N.

    1984-06-01

    This study was designed to assess the relative influence of meal weight and caloric content on gastric emptying of liquid and solid meals in man. A dual radioisotopic method which permits noninvasive and simultaneous measurement of liquid- and solid-phase emptying by external gamma camera techniques was employed. Nine healthy volunteer subjects ingested 50-, 300-, and 900-g lettuce and water meals adjusted to either 68, 208, or 633 kcal with added salad oil. The following observations were made: (1) absolute emptying rates (grams of solid food emptied from the stomach per minute) increased directly and significantly with meal weight; (2) increasing meal total caloric content significantly slowed solid food gastric emptying but did not overcome the enhancing effect of meal weight; and (3) liquid emptying rates were uninfluenced by meal total kcal amount.

  3. Análise da gestão de stakeholders aplicada ao gerenciamento de projetos de tecnologia da informação [doi: 10.5329/RECADM.2013021

    Directory of Open Access Journals (Sweden)

    Cassio C. Montenegro Duarte

    2013-12-01

    Full Text Available Este trabalho procura avaliar a aproximação existente entre o gerenciamento do poder de influência dos stakeholders sobre o projeto, no âmbito de projetos desenvolvidos  na área de Tecnologia da Informação, mediante a aplicação das técnicas de gerenciamento de projetos tradicionais. Para tanto, foram elaboradas quatro proposições, que fundamentaram o desenvolvimento da pesquisa de campo, por meio do levantamento bibliográfico desenvolvido na primeira parte do artigo. A pesquisa foi realizada junto a três grandes empresas de TI, que utilizam as técnicas de gerenciamento de projetos tradicional há pelo menos cinco anos. A metodologia da pesquisa baseou-se no estudo de casos múltiplos. As evidências empíricas coletadas sugerem que o conceito de sucesso do projeto de TI, encontrado na literatura clássica, apresenta dependência com a gestão do poder de influência dos interessados nesse projeto.   Palavras-Chave Gerenciamento de Projetos; Stakeholders; Tecnologia da Informação. ANALYSIS OF MANAGEMENT STAKEHOLDERS APPLIED TO PROJECT MANAGEMENT OF INFORMATION TECHNOLOGY ABSTRACT This study evaluates the approach between the management of the power of influence of stakeholders on the project, in the framework of projects developed in the area of information technology through the application of the techniques of traditional project management. Thus, we developed four propositions, which supported the development of field research, by means of literature developed in the first part of the article. The research was conducted with three major IT companies, using the techniques of traditional project management for at least five years. The research methodology was based on multiple case study. Empirical evidence collected suggests that the concept of successful IT project, found in the classical literature, shows dependence on the management of the power of influence of stakeholders in this project.   Keywords Project Management

  4. THE PSYCHOBIOLOGY OF MEALS

    NARCIS (Netherlands)

    WOODS, SC; STRUBBE, JH; Woods, Stephen C.

    Meals are considered as bouts of behavior that, although necessary for supplying nutrients to the body, result in undesirable perturbations of homeostatically controlled parameters. If the environment dictates that an animal mainly eat very large meals, these meal-associated perturbations become

  5. Promoting family meals: a review of existing interventions and opportunities for future research

    Directory of Open Access Journals (Sweden)

    Dwyer L

    2015-06-01

    goal setting and interactive group activities, and intervention targets included cooking and food preparation, cost, shopping, and adolescent influence. Although methodological nuances may contribute to mixed findings, key correlates of family meals were employment, socioeconomic and demographic factors, family structure, and psychosocial constructs. Barriers to consider in future interventions include time and scheduling challenges, cost, and food preferences. Increasing youth involvement in mealtime, tailoring interventions to family characteristics, and providing support for families experiencing time-related barriers are suggested strategies for future research. Keywords: family meals, families, intervention, diet 

  6. The Healthy Meal Index: A tool for measuring the healthfulness of meals served to children.

    Science.gov (United States)

    Kasper, Nicole; Mandell, Cami; Ball, Sarah; Miller, Alison L; Lumeng, Julie; Peterson, Karen E

    2016-08-01

    Family meals have been associated with higher diet quality and reduced risk of obesity in children. Observational studies of the family meal have been employed with increasing frequency, yet there is currently no tool available for measuring the healthfulness of food served during the meal. Here we present the development and validation of the Healthy Meal Index (HMI), a novel tool for scoring the healthfulness of foods served to children during a meal, as well as sociodemographic predictors of meal scores. Parents of 233 children, aged 4-8 years, self-recorded three home dinners. A research assistant obtained a list of foods available during the meal (meal report) via phone call on the night of each video-recorded meal. This meal report was coded into component food groups. Subsequently, meals were scored based on the availability of more healthy "Adequacy foods" and the absence of "Moderation foods", (of which reduced consumption is recommended, according to pediatric dietary guidelines). Adjusted linear regression tested the association of sociodemographic characteristics with HMI scores. A validation study was conducted in a separate sample of 133 children with detailed meal data. In adjusted models, female children had higher HMI Moderation scores (p = 0.02), but did not differ in HMI Adequacy or Total scores. Parents with more education served meals with higher HMI Adequacy (p = 0.001) and Total scores (p = 0.001), though no significant difference was seen in HMI Moderation score (p = 0.21). The validation study demonstrated that the HMI was highly correlated with servings of foods and nutrients estimated from observations conducted by research staff. The HMI is a valuable tool for measuring the quality of meals served to children. Copyright © 2016. Published by Elsevier Ltd.

  7. Dehydration-Anorexia Derives From A Reduction In Meal Size, But Not Meal Number

    Science.gov (United States)

    Boyle, Christina N.; Lorenzen, Sarah M.; Compton, Douglas; Watts, Alan G.

    2011-01-01

    The anorexia that results from extended periods of cellular dehydration is an important physiological adaptation that limits the intake of osmolytes from food and helps maintain the integrity of fluid compartments. The ability to experimentally control both the development and reversal of anorexia, together with the understanding of underlying hormonal and neuropeptidergic signals, make dehydration (DE)-anorexia a powerful model for exploring the interactions of neural networks that stimulate and inhibit food intake. However, it is not known which meal parameters are affected by cellular dehydration to generate anorexia. Here we use continuous and high temporal resolution recording of food and fluid intake, together with a drinking-explicit method of meal pattern analysis to explore which meal parameters are modified during DE-anorexia. We find that the most important factor responsible for DE-anorexia is the failure to maintain feeding behavior once a meal has started, rather than the ability to initiate a meal, which remains virtually intact. This outcome is consistent with increased sensitivity to satiation signals and post-prandial satiety mechanisms. We also find that DE-anorexia significantly disrupts the temporal distribution of meals across the day so that the number of nocturnal meals gradually decreases while diurnal meal number increases. Surprisingly, once DE-anorexia is reversed this temporal redistribution is maintained for at least 4 days after normal food intake has resumed, which may allow increased daily food intake even after normal satiety mechanisms are reinstated. Therefore, DE-anorexia apparently develops from a selective targeting of those neural networks that control meal termination, whereas meal initiation mechanisms remain viable. PMID:21854794

  8. Bovine meat and Bone Meal as an Economically Viable Alternative in Quail Feeding in the Final Phase

    Directory of Open Access Journals (Sweden)

    CC Pizzolante

    Full Text Available ABSTRACT Bovine meat and bone meal (MBM has been used as a low-cost protein source in corn- and soybean meal-based poultry diets. However, to date, no studies investigating the effect of the dietary inclusion of MBM on the performance of Japanese quails and on egg production costs were found in literature. In this study, 600 Japanese quails in lay were distributed in a completely randomized experimental design consisting of six treatments (replacement levels of soybean meal by MBM:0, 1, 2, 3, 4, and 5% with five replicates of 20 birds each to investigate if MBM is a viable alternative to maintain or to improve the live and economic performances of these birds. Treatments consisted of a control diet, based on corn and soybean meal, with no inclusion of MBM, and diets formulated with increasing levels (1, 2, 3, 4, and 5% of MBM inclusion at the expense of soybean meal. The studied parameters were evaluated in four periods of 28 days each. Live performance parameters (egg weight, g; average egg production, %; egg weight, g; feed intake, g; feed conversion ratio per egg mass, kg/kg and per dozen eggs, dz/kg; and livability, %; egg quality parameters (proportion of egg components, yolk, albumen, eggshell %; egg specific weight, g/cm3; and economic parameter (bio-economic nutritional index were determined. Only egg weight, egg specific weight, and eggshell percentage were affected (p<0.05 by the treatments. Our results show that inclusion of bovine meat and bone meal can be added to the diet of Japanese quails in lay, causing no performance losses and promoting feed cost savings up to 5.24%.

  9. Circadian and ultradian components of hunger in human non-homeostatic meal-to-meal eating.

    Science.gov (United States)

    Wuorinen, Elizabeth C; Borer, Katarina T

    2013-10-02

    A unifying physiological explanation of the urge to initiate eating is still not available as human hunger in meal-to-meal eating may not be under homeostatic control. We hypothesized that a central circadian and a gastrointestinal ultradian timing mechanism coordinate non-deprivation meal-to-meal eating. We examined hunger as a function of time of day, inter-meal (IM) energy expenditure (EE), and concentrations of proposed hunger-controlling hormones ghrelin, leptin, and insulin. In two crossover studies, 10 postmenopausal women, BMI 23-26 kg/m(2) engaged in exercise (EX) and sedentary (SED) trials. Weight maintenance meals were provided at 6h intervals with an ad libitum meal at 13 h in study 1 and 21 h snack in study 2. EE during IM intervals was measured by indirect calorimetry and included EX EE of 801 kcal in study 1, and 766-1,051 kcal in study 2. Hunger was assessed with a visual analog scale and blood was collected for hormonal determination. Hunger displayed a circadian variation with acrophase at 13 and 19 h and was unrelated to preceding EE. Hunger was suppressed by EX between 10 and 16 h and bore no relationship to either EE during preceding IM intervals or changes in leptin, insulin, and ghrelin; however leptin reflected IM energy changes and ghrelin and insulin, prandial events. During non-deprivation meal-to-meal eating, hunger appears to be under non-homeostatic central circadian control as it is unrelated to EE preceding meals or concentrations of proposed appetite-controlling hormones. Gastrointestinal meal processing appears to intermittently suppress this control and entrain an ultradian hunger pattern. © 2013 Elsevier Inc. All rights reserved.

  10. Serve Size and Estimated Energy and Protein Contents of Meals Prepared by 'Meals on Wheels' South Australia Inc.: Findings from a Meal Audit Study.

    Science.gov (United States)

    Arjuna, Tony; Miller, Michelle; Soenen, Stijn; Chapman, Ian; Visvanathan, Renuka; Luscombe-Marsh, Natalie D

    2018-02-20

    An audit of 'standard' (STD) and 'energy and protein fortified' (HEHP) meals from Meals on Wheels (MOW) South Australia's summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia's kitchen and delivered to three 'sham(dummy)-clients' over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia). On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs) for adults aged over 60 years, we calculated that the STD meals contained 21-39% for energy and 42-63% for protein while the HEHP meals contained 29-55% for energy and 46-69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein.

  11. Effects of particle size on the morphology and waterand thermo-resistance of washed cottonseed meal-based wood adhesives

    Science.gov (United States)

    Water wash of cottonseed meal is more cost-efficient and environment-friendly than the protein isolation which involves alkaline extraction and acidic precipitation. Thus, water-washed cottonseed meal (WCSM) is more promising as biobased wood adhesives. In this work, we examined the effects of the p...

  12. Meal frequencies in early adolescence predict meal frequencies in late adolescence and early adulthood

    DEFF Research Database (Denmark)

    Pedersen, Trine Pagh; Holstein, Bjørn E; Flachs, Esben Meulengracht

    2013-01-01

    Health and risk behaviours tend to be maintained from adolescence into adulthood. There is little knowledge on whether meal frequencies in adolescence are maintained into adulthood. We investigated whether breakfast, lunch and evening meal frequencies in early adolescence predicted meal frequencies...

  13. Enzymatic detoxification of jojoba meal and effect of the resulting meal on food intake in rats.

    Science.gov (United States)

    Bouali, Abderrahime; Bellirou, Ahmed; Boukhatem, Noureddin; Hamal, Abdellah; Bouammali, Boufelja

    2008-05-10

    When defatted jojoba meal is used as animal food, it causes food-intake reduction and growth retardation. Detoxification procedures by chemical, microbiological, and solvent extraction methods are reported by several authors. Here we report a successful detoxification of jojoba meal using enzymes. We establish reaction conditions that yield new meal which has the same nutritional qualities in proteins as the original meal. The enzymatic reaction gives rise to one major compound to which the structure of an amide is assigned on the basis of IR, 1H and 13C NMR spectra. The effect of the resulting jojoba meal on the food intake in rats is checked. In contrast, the detoxified meal containing the amide derivatives shows no toxicological activity since rats receiving oral administration of the obtained meal show normal growth. Thus, it is expected that this meal could be used as an animal feed ingredient.

  14. Meal Elements - a Way of optimising ready to eat Meals

    DEFF Research Database (Denmark)

    Engelund, Eva Høy; Friis, Alan; Jacobsen, Peter

    The aim of this project is to develop a concept for improvement of the quality of food produced in large-scale kitchens. Using meal elements in large-scale kitchens in combination with production planning and over-all structuring of activities generally improves the quality of the meal prepared....

  15. Interferência do tratamento medicamentoso imediato e tardio na doença de Parkinson no gerenciamento da disfagia

    OpenAIRE

    Gerszt,Paula Pinheiro; Baltar,Cintia Rodrigues; Santos,Anderson Evangelista dos; Oda,Adriana Leico

    2014-01-01

    A Doença de Parkinson apresenta grande incidência na população idosa, gerando comprometimento motor progressivo, que afeta várias funções, dentre as quais se destaca a deglutição. Esse trabalho teve como objetivo relacionar a disfagia na Doença de Parkinson aos efeitos imediatos e/ou tardios do tratamento medicamentoso, que de forma direta ou indireta interferirá no gerenciamento fonoaudiológico. Fizemos uma revisão de literatur...

  16. Meal frequency and childhood obesity.

    Science.gov (United States)

    Toschke, André M; Küchenhoff, Helmut; Koletzko, Berthold; von Kries, Rüdiger

    2005-11-01

    Previous studies have demonstrated an inverse association between meal frequency and the prevalence of obesity in adulthood. The aim of this study was to assess the relationship between meal frequency and childhood obesity. Stature and weight of 4,370 German children ages 5 to 6 years were determined in six Bavarian (Germany) public health offices during the obligatory school entry health examination in 2001/2002. An extensive questionnaire on risk factors for obesity was answered by their parents. Obesity was defined according to sex- and age-specific BMI cut-off points proposed by the International Obesity Task Force. The main exposure was daily meal frequency. The prevalence of obesity decreased by number of daily meals: three or fewer meals, 4.2% [95% confidence interval (CI), 2.8 to 6.1]; four meals, 2.8% (95% CI, 2.1 to 3.7); and 5 or more meals, 1.7% (95% CI, 1.2 to 2.4). These effects could not be explained by confounding due to a wide range of constitutional, sociodemographic, and lifestyle factors. The adjusted odds ratios for obesity were 0.73 (95% CI, 0.44 to 1.21) for four meals and 0.51 (95% CI, 0.29 to 0.89) for five or more meals. Additional analyses pointed to a higher energy intake in nibblers compared with gorgers. A protective effect of an increased daily meal frequency on obesity in children was observed and appeared to be independent of other risk factors for childhood obesity. A modulation of the response of hormones such as insulin might be instrumental.

  17. ANÁLISE DO GERENCIAMENTO DO PROCESSO DE COBRANÇA: UMA PROPOSTA DE FLUXOGRAMA E LAYOUT PARA UMA INSTITUIÇÃO DE ENSINO

    Directory of Open Access Journals (Sweden)

    Graciela Dias Coelho Jones

    2012-12-01

    Full Text Available A inadimplência nas instituições de ensino tem aumentado a cada ano. A aplicação e execução de uma política de cobrança podem auxiliar na redução do montante de contas a receber. Assim a questão que direcionou este estudo foi: De que forma ocorre o gerenciamento do processo de cobrança em uma instituição particular de ensino e quais os pontos críticos apresentados por este processo? O presente trabalho tem o objetivo de analisar o gerenciamento do processo de cobrança de uma instituição particular de ensino localizada em uma grande cidade do estado de Minas Gerias. Adicionalmente, propõe um novo fluxograma para o processo de cobrança e alterações no layout da área financeira da instituição. A metodologia usada para o desenvolvimento do trabalho foi o Estudo de Caso. Como resultado obteve-se que o gerenciamento do processo de cobrança da instituição apresenta algumas deficiências, discutidas no decorrer da apresentação do estudo. Com a proposta do novo fluxograma para o processo de cobrança e as alterações no layout da área financeira, esperam-se grandes benefícios para o desenvolvimento das atividades e também para o resultado das operações, podendo ser destacados, entre outros: otimização dos processos de cobrança, redução do custo de salários, garantia de menores índices de inadimplência, melhoria na qualidade das atividades desenvolvidas e melhor distribuição do espaço físico. Ressalta-se a importância do mapeamento de processos por meio da utilização de fluxogramas para o gerenciamento de processos. Por meio do fluxograma, da observação e análise de pontos críticos tornam-se mais dinâmicas e ganham velocidade, auxiliando o processo contínuo de controle e avaliação do processo estudado. Quanto ao espaço físico, tem-se a considerar que um bom layout contribui para a eficiência das operações das organizações, facilitando a movimentação, a comunicação e o controle das

  18. First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal.

    Science.gov (United States)

    Mollard, Rebecca C; Wong, Christina L; Luhovyy, Bohdan L; Anderson, G Harvey

    2011-10-01

    Pulses are low-glycemic appetite-suppressing foods, but it is not known whether these properties persist after being consumed as part of a meal and after a second meal. The objective of this study was to determine the effects of a fixed-size pulse meal on appetite and blood glucose (BG) before and after an ad libitum test meal (pizza) and on food intake (FI) at the test meal. Males (n = 25; 21.3 ± 0.5 years; 21.6 ± 0.3 kg·m(-2)) randomly consumed 4 isocaloric meals: chickpea; lentil; yellow split pea; and macaroni and cheese (control). Commercially available canned pulses provided 250 kcal, and were consumed with macaroni and tomato sauce. FI was measured at a pizza meal 260 min after consumption of the isocaloric meal. BG and appetite were measured from 0 to 340 min. The lentil and yellow pea, but not chickpea, treatments led to lower appetite ratings during the 260 min prepizza meal period, and less FI at the pizza meal, compared with macaroni and cheese (p effect of treatment on prepizza meal BG AUC (p = 0.07). Immediately after the pizza meal, BG was lower following the chickpea and lentil treatments, but not the yellow pea treatment (p effects of consuming a pulse meal on appetite, FI at a later meal, and the BG response to a later meal are dependent on pulse type.

  19. Chronos Mobi: uma aplicação móvel multiplataforma para o gerenciamento de projetos

    Directory of Open Access Journals (Sweden)

    Marcelo Kasperbauer

    2013-05-01

    Full Text Available Este trabalho propõe uma aplicação multiplataforma para dispositivos móveis voltada ao gerenciamento de projetos. O Chronos Mobi baseia-se no modelo Chronos, cujos componentes englobam mapas mentais, PMBoK e Scrum. A implementação baseou-se no uso do framework Phonegap que prove inúmeros recursos para o desenvolvimento móvel. Para a avaliação do Chronos Mobi realizou-se uma análise comparativa do desempenho da aplicação executando em tablets e smartphones nas plataformas Android, Windows Phone e Symbian.

  20. Serve Size and Estimated Energy and Protein Contents of Meals Prepared by ‘Meals on Wheels’ South Australia Inc.: Findings from a Meal Audit Study

    Science.gov (United States)

    Arjuna, Tony; Miller, Michelle; Soenen, Stijn; Chapman, Ian; Visvanathan, Renuka; Luscombe-Marsh, Natalie D

    2018-01-01

    An audit of ‘standard’ (STD) and ‘energy and protein fortified’ (HEHP) meals from Meals on Wheels (MOW) South Australia’s summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia’s kitchen and delivered to three ‘sham(dummy)-clients’ over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia). On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs) for adults aged over 60 years, we calculated that the STD meals contained 21–39% for energy and 42–63% for protein while the HEHP meals contained 29–55% for energy and 46–69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein. PMID:29461476

  1. Serve Size and Estimated Energy and Protein Contents of Meals Prepared by ‘Meals on Wheels’ South Australia Inc.: Findings from a Meal Audit Study

    Directory of Open Access Journals (Sweden)

    Tony Arjuna

    2018-02-01

    Full Text Available An audit of ‘standard’ (STD and ‘energy and protein fortified’ (HEHP meals from Meals on Wheels (MOW South Australia’s summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia’s kitchen and delivered to three ‘sham(dummy-clients’ over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia. On average, the variability for soups and mains was ≤6% and for desserts was ≤10% and although the measured serve sizes of the MOW meals were consistently smaller than prescribed serve size, the differences were minor. As a percentage of recommended daily intakes (RDIs for adults aged over 60 years, we calculated that the STD meals contained 21–39% for energy and 42–63% for protein while the HEHP meals contained 29–55% for energy and 46–69% for protein. These findings demonstrate that MOW meals currently meet the voluntary meal guidelines for energy and protein.

  2. Biosurfactant production by Pseudomonas aeruginosain kefir and fish meal.

    Science.gov (United States)

    Kaskatepe, Banu; Yildiz, Sulhiye; Gumustas, Mehmet; Ozkan, Sibel A

    2015-01-01

    The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM) and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956). The quantity of rhamnolipids of ATCC, H1 and SY1 strains in kefir media were determined as 11.7 g/L, 10.8 g/L and 3.2 g/L, respectively, and in fish meal media as 12.3 g/L, 9.3 g/L and 10.3 g/L, respectively. In addition, effect of UV light exposure on rhamnolipid production was also investigated but contrary a decrease was observed. The results indicate that P. aeruginosa strains isolated from various environmental resources used in this study can be important due to their rhamnolipid yield, and fish meal, which is obtained from waste of fish, can be an alternative source in low cost rhamnolipid production.

  3. Biosurfactant production by Pseudomonas aeruginosain kefir and fish meal

    Directory of Open Access Journals (Sweden)

    Banu Kaskatepe

    2015-09-01

    Full Text Available The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956. The quantity of rhamnolipids of ATCC, H1 and SY1 strains in kefir media were determined as 11.7 g/L, 10.8 g/L and 3.2 g/L, respectively, and in fish meal media as 12.3 g/L, 9.3 g/L and 10.3 g/L, respectively. In addition, effect of UV light exposure on rhamnolipid production was also investigated but contrary a decrease was observed. The results indicate that P. aeruginosa strains isolated from various environmental resources used in this study can be important due to their rhamnolipid yield, and fish meal, which is obtained from waste of fish, can be an alternative source in low cost rhamnolipid production.

  4. Perspectives about family meals from single-headed and dual-headed households: a qualitative analysis.

    Science.gov (United States)

    Berge, Jerica M; Hoppmann, Caroline; Hanson, Carrie; Neumark-Sztainer, Dianne

    2013-12-01

    Cross-sectional and longitudinal research has shown that family meals are protective for adolescent healthful eating behaviors. However, little is known about what parents think of these findings and whether parents from single- vs dual-headed households have differing perspectives about the findings. In addition, parents' perspectives regarding barriers to applying the findings on family meals in their own homes and suggestions for more widespread adoption of the findings are unknown. The current study aimed to identify single- and dual-headed household parents' perspectives regarding the research findings on family meals, barriers to applying the findings in their own homes, and suggestions for helping families have more family meals. The current qualitative study included 59 parents who participated in substudy of two linked multilevel studies-EAT 2010 (Eating and Activity in Teens) and Families and Eating and Activity in Teens (F-EAT). Parents (91.5% female) were racially/ethnically and socioeconomically diverse. Data were analyzed using a grounded theory approach. Results from the current study suggest that parents from both single- and dual-headed households have similar perspectives regarding why family meals are protective for healthful eating habits for adolescents (eg, provides structure/routine, opportunities for communication, connection), but provide similar and different reasons for barriers to family meals (eg, single-headed=cost vs dual-headed=lack of creativity) and ideas and suggestions for how to increase the frequency of family meals (eg, single-headed=give fewer options vs dual-headed=include children in the meal preparation). Findings can help inform public health intervention researchers and providers who work with adolescents and their families to understand how to approach discussions regarding reasons for having family meals, barriers to carrying out family meals, and ways to increase family meals depending on family structure. Copyright

  5. Utilisation of cassava products-copra meal based diets supplemented with or without Allzyme SSF by growing pullets

    OpenAIRE

    Diarra, S. S.

    2015-01-01

    The utilisation of cassava root-leaf meal (CRLM) and copra meal with or without enzyme by growing pullets was investigated. A total of 180 six week-old Shaver 579 pullets (549.79 ? 0.39 g/bird) were allotted to 12 floor pens containing 15 birds each. A commercial grower diet (control) and 2 diets based on CRLM and copra meal with or without added Allzyme? SSF (test diets) were fed each to 4 replicate pens in a completely randomized design. Growth performance, age at first egg, feed cost of re...

  6. The Effects of Substituting Soyabean Meal for Breadfruit Meal on ...

    African Journals Online (AJOL)

    Increasing substitutions of soyabean meal for breadfruit meal in diets fed to Heterobranchus bidorsalis (♂) x Clarias gariepinus (♀) hybrid fingerlings led to weight increases in all dietary types with exception of diet G and higher growth induction in catfishes fed all diets with exception of diet B. Diets C had induced better ...

  7. Distributional impacts of meal vouchers

    OpenAIRE

    Röhryová, Lenka

    2014-01-01

    The thesis aims to analyze distributional impacts of meal voucher sys- tem in the Czech Republic, especially in the context of income inequality between different income groups. In the first part, we study the features of the Czech meal voucher scheme, relevant legislative framework and offer a comparison of the Czech meal voucher system with other European coun- tries. In the second part, we perform an analysis of the redistributive effects of meal allowances on various income deciles, quant...

  8. Meals on Wheels Association of America

    Science.gov (United States)

    ... Meals About Meals on Wheels Get Started The Issue The Problem & Our Solution Meals on Wheels Health Facts & Resources Senior Facts Map State Fact Sheets Research More Than a Meal Pilot Research Study Medicare Claims Analyses Policy Myths Hunger in Older Adults Take Action Volunteer Advocate #SAVELUNCH ...

  9. Sistema para sincronização e gerenciamento de fluxo de tráfego aéreo multi-agentes

    Directory of Open Access Journals (Sweden)

    Marcos Vinícius Pinheiro Dib

    2009-10-01

    Full Text Available

    Nesta pesquisa propõe-se um sistema para sincronização e gerenciamento de fluxo de tráfego aéreo que combina tecnologias de Inteligência Artificial – coordenação de Multi-Agentes, e computação distribuída sobre a Internet – Grid Computacional – cuja finalidade é otimizar o fluxo de tráfego aéreo, prevendo congestionamentos e racionalizando a utilização dos recursos dos aeroportos, sem contudo, ferir os princípios de segurança estabelecidos para a área de transportes aéreos. Para demonstrar o sistema desenvolvido, são descritos sua arquitetura, seus componentes e os relacionamentos entre eles, bem como os mecanismos de negociação necessários às tomadas de decisão. A título ilustrativo, é relatado um estudo de caso de planejamento tático, simulado a partir de informações do Aeroporto Internacional de São Paulo. A combinação das duas tecnologias, coordenação de Multi-Agentes e Grid Computacional, aplicada ao problema de gerenciamento do fluxo de tráfego aéreo apresenta perspectivas de tornar-se um tópico promissor para pesquisas futuras.

  10. Evaluation of skate meal and sablefish viscera meal as fish meal replacement in diets for Pacific threadfin (Polydactylus saxfilis)

    Science.gov (United States)

    The objectives of this study were to investigate the nutritional value of skate meal (SM) and black cod viscera meal (BCVM) from Alaska and to ascertain their suitability as replacements for commercial pollock fishmeal in diets for Pacific threadfin (Polydactylus sexfilis). Test diets were made by r...

  11. Production performance of finisher broiler fed with cocoyam-corm meal as partial energy replacement for maize

    Directory of Open Access Journals (Sweden)

    Christian Paul P. de la Cruz

    2016-10-01

    Full Text Available Aim: The objective of this study was to evaluate the potential of Gabing San Fernando (Xanthosoma spp. corms as partial carbohydrate replacement for maize in finisher broiler production. Materials and Methods: The completely randomized design was utilized to investigate the effects of three finisher poultry diets prepared in varying amounts of cocoyam-corm meal set at 0% (control, 25%, and 50% (experimental replacement levels. Results: There were no significant differences (p≥0.05 as to mortality and body weight measurements between control and experimental groups. Similarly, the mean weights of selected internal organs and condemnable carcasses among treatment groups did not show any significant differences (p≥0.05. In terms of the average feed intakes, birds from 50%-cocoyam group had the highest mean value and were found to be statistically different (p≥0.01 from both control and 25%-cocoyam groups. However, feed conversion ratio did not significantly differ (p≥0.05 among three groups. Higher feed costs were associated with the 50%-cocoyam treatment diet, which was only consistent with higher feed inputs. Thus, the group fed with 50%-cocoyam meal had significantly higher total mean production costs (p<0.005 per bird, when other expenses were taken into account. The production costs for the group given 25%-cocoyam meal did not significantly differ (p≥0.05 from the control group. Conclusion: Partial replacement of maize with cocoyam-corm meal at 25% level was acceptable since inclusion at this level did not adversely affect the production performance of finisher broilers in terms of growth rate, mortality rate, and feeding efficiency. The use of cocoyam meal as nonconventional and alternative carbohydrate source in poultry diet presents positive economic implications, especially to smallhold farmers from the developing countries, like the Philippines.

  12. Acute effects on metabolism and appetite profile of one meal difference in the lower range of meal frequency.

    Science.gov (United States)

    Smeets, Astrid J; Westerterp-Plantenga, Margriet S

    2008-06-01

    A gorging pattern of food intake has been shown to enhance lipogenesis and increase body weight, which may be due to large fluctuations in storage and mobilisation of nutrients. In a state of energy balance, increasing meal frequency, and thereby decreasing inter-meal interval, may prevent large metabolic fluctuations. Our aim was to study the effect of the inter-meal interval by dividing energy intake over two or three meals on energy expenditure, substrate oxidation and 24 h satiety, in healthy, normal-weight women in a state of energy balance. The study was a randomised crossover design with two experimental conditions. During the two experimental conditions subjects (fourteen normal-weight women, aged 24.4 (SD 7.1) years, underwent 36 h sessions in energy balance in a respiration chamber for measurements of energy expenditure and substrate oxidation. The subjects were given two (breakfast, dinner) or three (breakfast, lunch, dinner) meals per d. We chose to omit lunch in the two meals condition, because this resulted in a marked difference in inter-meal-interval after breakfast (8.5 h v. 4 h). Eating three meals compared with two meals had no effects on 24 h energy expenditure, diet-induced thermogenesis, activity-induced energy expenditure and sleeping metabolic rate. Eating three meals compared with two meals increased 24 h fat oxidation, but decreased the amount of fat oxidised from the breakfast. The same amount of energy divided over three meals compared with over two meals increased satiety feelings over 24 h. In healthy, normal-weight women, decreasing the inter-meal interval sustains satiety, particularly during the day, and sustains fat oxidation, particularly during the night.

  13. Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index.

    Science.gov (United States)

    Dodd, Hayley; Williams, Sheila; Brown, Rachel; Venn, Bernard

    2011-10-01

    Glycemic index (GI) testing is normally based on individual foods, whereas GIs for meals or diets are based on a formula using a weighted sum of the constituents. The accuracy with which the formula can predict a meal or diet GI is questionable. Our objective was to compare the GI of meals, obtained by using the formula and by using both measured food GI and published values, with directly measured meal GIs. The GIs of 7 foods were tested in 30 healthy people. The foods were combined into 3 meals, each of which provided 50 g available carbohydrate, including a staple (potato, rice, or spaghetti), vegetables, sauce, and pan-fried chicken. The mean (95% CI) meal GIs determined from individual food GI values and by direct measurement were as follows: potato meal [predicted, 63 (56, 70); measured, 53 (46, 62)], rice meal [predicted, 51 (45, 56); measured, 38 (33, 45)], and spaghetti meal [predicted, 54 (49, 60); measured, 38 (33, 44)]. The predicted meal GIs were all higher than the measured GIs (P < 0.001). The extent of the overestimation depended on the particular food, ie, 12, 15, and 19 GI units (or 22%, 40%, and 50%) for the potato, rice, and spaghetti meals, respectively. The formula overestimated the GI of the meals by between 22% and 50%. The use of published food values also overestimated the measured meal GIs. Investigators using the formula to calculate a meal or diet GI should be aware of limitations in the method. This trial is registered with the Australian and New Zealand Clinical Trials Registry as ACTRN12611000210976.

  14. Variety within a cooked meal increases meal energy intake in older women with a poor appetite.

    Science.gov (United States)

    Wijnhoven, Hanneke Ah; van der Meij, Barbara S; Visser, Marjolein

    2015-12-01

    Effective strategies to increase dietary intake in older persons with a poor appetite are needed. Previous studies have shown that increasing diet variety may increase dietary intake. This has not been tested in older adults with a poor appetite. We investigated if an increased variety of foods within a cooked meal results in a higher meal energy intake in older women with a poor appetite. This study was a randomized, controlled, cross-over trial among 19 older (>65 years) women with a poor appetite. Two cooked meals of similar weight and energy density (except starch) were served under standardized conditions on two weekdays: a test meal consisting of three different varieties of vegetables, meat or fish, and starch components, and a control meal without variety. Participants ate ad libitum and the actual consumed amounts and their nutritional content were calculated. Data were analyzed by mixed linear models. Average intake in energy was 427 kcal (SD 119) for the test meal with variety and 341 kcal (SD 115) for the control meal without variety. This resulted in a statistically significant (for period effects adjusted) mean difference of 79 kcal (95% CI = 25-134). Total meal intake in grams was also higher for the test meal with variety (48 g, 95% CI = 1-97) but protein intake (g) was not (3.7 g, 95% CI = -1.4 to 8.8). This was consistent for all meal components except starch and within each component three varieties were consumed equally. The results of the present study suggest that increasing meal variety may be an effective strategy to increase energy intake in older adults with a poor appetite. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Nutrient quality of fast food kids meals

    Science.gov (United States)

    Exposure of children to kids’ meals at fast food restaurants is high; however, the nutrient quality of such meals has not been systematically assessed. We assessed the nutrient quality of fast food meals marketed to young children, i.e., "kids meals". The nutrient quality of kids’ meals was assessed...

  16. Interferência do tratamento medicamentoso imediato e tardio na doença de Parkinson no gerenciamento da disfagia

    OpenAIRE

    Gerszt, Paula Pinheiro; Baltar, Cintia Rodrigues; Santos, Anderson Evangelista dos; Oda, Adriana Leico

    2014-01-01

    A Doença de Parkinson apresenta grande incidência na população idosa, gerando comprometimento motor progressivo, que afeta várias funções, dentre as quais se destaca a deglutição. Esse trabalho teve como objetivo relacionar a disfagia na Doença de Parkinson aos efeitos imediatos e/ou tardios do tratamento medicamentoso, que de forma direta ou indireta interferirá no gerenciamento fonoaudiológico. Fizemos uma revisão de literatura nas bases de dados eletrônicas Lilacs, Scielo, Medline e Pubmed...

  17. Change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets

    Science.gov (United States)

    Yu, Haibo; Gao, Qinfeng; Dong, Shuanglin; Hou, Yiran; Wen, Bin

    2016-08-01

    The present study was conducted to determine the change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets. Four experimental diets were tested, in which Sargassum thunbergii was proportionally replaced by the mixture of corn kernels meal and soybean meal. The growth performance, body composition and intestinal digestive enzyme activities in A. japonicus fed these 4 diets were examined. Results showed that the sea cucumber exhibited the maximum growth rate when 20% of S. thunbergii in the diet was replaced by corn kernels meal and soybean meal, while 40% of S. thunbergii in the diet can be replaced by the mixture of corn kernels meal and soybean meal without adversely affecting growth performance of A. japonicus. The activities of intestinal trypsin and amylase in A. japonicus can be significantly altered by corn kernels meal and soybean meal in diets. Trypsin activity in the intestine of A. japonicus significantly increased in the treatment groups compared to the control, suggesting that the supplement of corn kernels meal and soybean meal in the diets might increase the intestinal trypsin activity of A. japonicus. However, amylase activity in the intestine of A. japonicus remarkably decreased with the increasing replacement level of S. thunbergii by the mixture of corn kernels meal and soybean meal, suggesting that supplement of corn kernels meal and soybean meal in the diets might decrease the intestinal amylase activity of A. japonicus.

  18. Software é desenvolvido, e não fabricado como geladeira e fogão - Gerenciamento é essencial

    Directory of Open Access Journals (Sweden)

    Antonio Mendes Silva Filho

    2012-10-01

    Full Text Available Software não é fabricado como geladeira e fogão que são montados. Software é um produto desenvolvido, de modo sistemático, através de um conjunto de atividades bem definidas, seguindo a execução disciplinada do gerenciamento de projeto. Software requer um processo de desenvolvimento e não um processo de ‘fabricação’, implicando que ele exigirá o uso da engenharia de software. Nesse sentido, este artigo explora a importancia da estimativa de tamanho de projeto para o desenvolvimento de software.

  19. School food cost-benefits: England.

    Science.gov (United States)

    Nelson, Michael

    2013-06-01

    To estimate the costs per relevant unit (pupils and meals) associated with improvements to school food and the potential economic and health gains that may result. Calculation of costs per relevant unit (pupils and meals) based on (i) Department for Education expenditure to support improvements in school food, 2005–2011 and (ii) measures of the changes in the number of pupils taking school lunch and the number of meals served over the same time period; plus examples of the use of linked data to predict longer-term economic and health outcomes of healthier eating at school. England. Local authorities, government departments and non-departmental public bodies. Analysis of investment over a 6-year period indicates that costs of setting up and maintaining a change organization such as the School Food Trust were low in relation to short-term benefits in nutrition and behaviour. Models that predict long-terms gains to the exchequer and to quality-adjusted life years need further elaboration. Modest levels of government investment in the delivery and promotion of healthier school food is likely to yield both short-term and long-term benefits in relation to nutrition, learning, economics and health.

  20. Effects of Partial Replacement of Soybean Meal with Cassava Leaf ...

    African Journals Online (AJOL)

    One hundred and fifty (150) four weeks old broilers were raised in eight litter pens for the period of four weeks to observe the effect of cassava leaf meal (CLM) on the comparative body weight gain, feed intake, feed conversion ratio, feed efficiency and feed cost of the birds. Five experimental broiler finisher diets containing ...

  1. Teachers' interaction with children in the school meal situation: the example of pedagogic meals in Sweden.

    Science.gov (United States)

    Persson Osowski, Christine; Göranzon, Helen; Fjellström, Christina

    2013-01-01

    School meals are also a teaching occasion in which children learn about food and meals, which is referred to as "pedagogic meals" in Sweden. The aim of the present article was to study how the pedagogic meal is practiced in preschool and school settings, with focus on how teachers acted when interacting with the children. Observations, interviews, and focus group interviews. School canteens. Three schools. Teaching in the school meal situation. Social constructionism, new social studies of childhood. The teachers took on 3 different roles. The sociable teacher role entailed turning the school lunch into a social occasion, the educating teacher role involved educating the children, and the evasive teacher role was not associated with the definition of a pedagogic meal. The teacher roles, which ranged from adult-oriented to child-oriented, and which varied in the level of interaction with the children, were summarized in a framework named the Adult- to Child-oriented Teacher Role Framework for School Meals (ACTS). To realize the potential of pedagogic meals, teachers must be educated and become aware of the effects of their behaviors. In this situation, the ACTS framework can constitute a useful tool. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  2. Meal consumption is ineffective at maintaining or correcting water balance in a desert lizard, Heloderma suspectum.

    Science.gov (United States)

    Wright, Christian D; Jackson, Marin L; DeNardo, Dale F

    2013-04-15

    Many xeric organisms maintain water balance by relying on dietary and metabolic water rather than free water, even when free water may be available. For such organisms, hydric state may influence foraging decisions, since meal consumption is meeting both energy and water demands. To understand foraging decisions it is vital to understand the role of dietary water in maintaining water balance. We investigated whether meal consumption was sufficient to maintain water balance in captive Gila monsters (Heloderma suspectum) at varying levels of dehydration. Gila monsters could not maintain water balance over long time scales through meal consumption alone. Animals fed a single meal took no longer to dehydrate than controls when both groups were deprived of free water. Additionally, meal consumption imparts an acute short-term hydric cost regardless of hydration state. Meal consumption typically resulted in a significant elevation in osmolality at 6 h post-feeding, and plasma osmolality never fell below pre-feeding levels despite high water content (~70%) of meals. These results failed to support our hypothesis that dietary water is valuable to Gila monsters during seasonal drought. When considered in conjunction with previous research, these results demonstrate that Gila monsters, unlike many xeric species, are heavily reliant on seasonal rainfall and the resulting free-standing water to maintain water balance.

  3. Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students

    Science.gov (United States)

    Dingman, Deirdre A.; Schulz, Mark R.; Wyrick, David L.; Bibeau, Daniel L.; Gupta, Sat N.

    2014-01-01

    Objectives: This study tested whether days on campus, financial access through a meal plan, and health consciousness were associated with number of meals that college students obtained from fast food restaurants. Participants and Methods: In April 2013, all students currently enrolled in a meal plan were invited to participate in an online survey…

  4. Healthy meals on the menu

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas; Shogren, Jason

    2016-01-01

    Menu labelling of meals prepared away from home is a policy designed to help consumers make healthier food choices. In this paper we use a field experiment in Sweden to examine if a restaurant benefits from introducing a meal labelled as healthy on its menu by experiencing an overall increase...... in sales. We cannot reject the hypothesis that sales are the same before and after the introduction of a meal labelled as healthy on the menu, i.e. our data does not support the idea that restaurants increase their sales from supplying a meal labelled as healthy....

  5. Gerenciamento de impressões e tomada de decisão em entrevistas de emprego

    Directory of Open Access Journals (Sweden)

    Aleciane da Silva Moreira Ferreira

    Full Text Available O objetivo do estudo de delineamento experimental intersujeitos foi analisar as relações entre gerenciamento de impressões de candidatos a emprego e a decisão de contratação pelo entrevistador. Apresentou-se uma descrição de entrevista de cargo de nível médio, incluindo respostas de cinco supostos candidatos, cada um deles fazendo uso de uma das estratégias de gerenciamento de impressões: autopromoção, insinuação, exemplificação, intimidação ou suplicação. Participaram 99 profissionais de gestão de pessoas, aleatoriamente distribuídos em cada uma das cinco condições experimentais. Para o teste de hipóteses, foram usadas análises de correlação, de variância e o Teste-t. A ANOVA evidenciou que as estratégias de autopromoção e de exemplificação foram mais associadas à decisão de contratação. As estratégias de autopromoção relacionadas a comportamentos não verbais (manter postura ereta, olhar fixo nos olhos também repercutem favoravelmente na decisão de contratação. O tempo de experiência do entrevistador aumenta as chances de o candidato que faz uso da estratégia de autopromoção ser contratado. As relações entre comportamentos não verbais e atributos físicos e pessoais do candidato foram evidenciadas somente para as estratégias de autopromoção e de insinuação. Há indícios de que o uso de estratégias de GI e o comportamento não verbal têm um papel importante na decisão de contratação.

  6. Impossible meals? The food and meal situation of flight attendants in Scandinavia - A qualitative interview study.

    Science.gov (United States)

    Nyberg, Maria; Lennernäs Wiklund, Maria

    2017-06-01

    The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Design of the OPUS School Meal Study: A randomised controlled trial assessing the impact of serving school meals based on the New Nordic Diet

    DEFF Research Database (Denmark)

    Damsgaard, Camilla T.; Dalskov, Stine-Mathilde; Petersen, Rikke A.

    2012-01-01

    Introduction: Danish children consume too much sugar and not enough whole grain, fish, fruit, and vegetables. The Nordic region is rich in such foods with a strong health-promoting potential. We lack randomised controlled trials that investigate the developmental and health impact of serving school...... meals based on Nordic foods. Aim: This paper describes the rationale, design, study population, and potential implications of the Optimal well-being, development and health for Danish children through a healthy New Nordic Diet (OPUS) School Meal Study. Methods: In a cluster-randomised cross-over design...... activity, cardiorespiratory fitness, sleep, growth, body composition, early metabolic and cardiovascular risk markers, illness, absence from school, wellbeing, cognitive function, social and cultural features, food acceptance, waste, and cost were assessed. Results: In total, 834 children (82% of those...

  8. Gerenciamento de Projeto Otimista (GPO: Um Método que Integra PERT/CPM à CCPM

    Directory of Open Access Journals (Sweden)

    Igor Fontes Novais

    2011-12-01

    Full Text Available O fator tempo para os gerentes de projetos é um dos pontos mais preocupantes em razão das dificuldades em manter os projetos no prazo previsto, tornando interessante o uso de técnicas tradicionais como PERT/CPM. Outra técnica interessante que apóia a gestão de tempo é a Corrente Crítica (CCPM baseada na Teoria das Restrições (TOC. Este artigo apresenta o método Gerenciamento de Projeto Otimista (GPO que é baseado na PERT/CPM e na CCPM. O método GPO traz como diferencial uma nova forma de montagem de um cronograma, visando obter durações de atividades e buffers mais precisas.DOI:10.5585/gep.v2i2.25

  9. Uma comparação da aplicabilidade do PERT/CPM com o método de corrente crítica no gerenciamento de projetos de construção de linhas de distribuição de energia elétrica

    OpenAIRE

    Lima, Patricia Meira Ribeiro de

    2013-01-01

    Nos últimos anos muito se tem falado a respeito de gerenciamento de projetos e de como as suas contribuições são importantes para as organizações que buscam excelência e efetividade em seus empreendimentos. Segundo o Project Management Institute (PMI), é estimado que 25% do PIB mundial estejam destinados a projetos, caracterizando cada vez mais o reconhecimento e a importância dessa metodologia e aumentando a sua difusão. As organizações que adotam essa metodologia de gerenciamento buscam van...

  10. Mind over platter: pre-meal planning and the control of meal size in humans.

    Science.gov (United States)

    Brunstrom, J M

    2014-07-01

    It is widely accepted that meal size is governed by psychological and physiological processes that generate fullness towards the end of a meal. However, observations of natural eating behaviour suggest that this preoccupation with within-meal events may be misplaced and that the role of immediate post-ingestive feedback (for example, gastric stretch) has been overstated. This review considers the proposition that the locus of control is more likely to be expressed in decisions about portion size, before a meal begins. Consistent with this idea, we have discovered that people are extremely adept at estimating the 'expected satiety' and 'expected satiation' of different foods. These expectations are learned over time and they are highly correlated with the number of calories that end up on our plate. Indeed, across a range of foods, the large variation in expected satiety/satiation may be a more important determinant of meal size than relatively subtle differences in palatability. Building on related advances, it would also appear that memory for portion size has an important role in generating satiety after a meal has been consumed. Together, these findings expose the importance of planning and episodic memory in the control of appetite and food intake in humans.

  11. Effects of replacing soybean meal with canola meal or treated canola meal on ruminal digestion, fermentation pattern, omasal nutrient flow, and performance in lactating dairy cows

    Science.gov (United States)

    Extrusion-treated canola meal (TCM) was produced in an attempt to increase the rumen undegradable protein (RUP) fraction of canola meal (CM). The objective of this study was to evaluate the effects of replacing soybean meal (SBM) with CM or TCM on ruminal digestion, fermentation pattern, omasal nutr...

  12. Development of a Quality of Meals and Meal Service Set of Indicators for Residential Facilities for Elderly.

    Science.gov (United States)

    Van Damme, N; Buijck, B; Van Hecke, A; Verhaeghe, S; Goossens, E; Beeckman, D

    2016-01-01

    To develop a content validated set of indicators to evaluate the quality of meals and meal service in residential facilities for elderly. Inadequate food intake is an important risk factor for malnutrition in residential facilities for elderly. Through better meeting the needs and preferences of residents and optimization of meals and meal service, residents' food intake can improve. No indicators were available which could help to guide strategies to improve the quality of meals and meal service. The indicator set was developed according to the Indicator Development Manual of the Dutch Institute for Health Care Improvement (CBO). The working group consisted of three nurse researchers and one expert in gastrology and had expertise in elderly care, malnutrition, indicator development, and food quality. A preliminary list of potential indicators was compiled using the literature and the working group's expertise. Criteria necessary to measure the indicator in practice were developed for each potential indicator. In a double Delphi procedure, the list of potential indicators and respective criteria were analyzed for content validity, using a multidisciplinary expert panel of 11 experts in elderly meal care. A preliminary list of 20 quality indicators, including 45 criteria, was submitted to the expert panel in a double Delphi procedure. After the second Delphi round, 13 indicators and 25 criteria were accepted as having content validity. The content validity index (CVI) ranged from 0.83 to 1. The indicator set consisted of six structural, four result, and three outcome indicators covering the quality domains food, service and choice, as well as nutritional screening. The criteria measure diverse aspects of meal care which are part of the responsibility of kitchen staff and health care professionals. The 'quality of meals and meal service' set of indicators is a resource to map meal quality in residential facilities for elderly. As soon as feasibility tests in practice

  13. Effect of replacing fish meal with maggot meal on growth nutrient ...

    African Journals Online (AJOL)

    One hundred and twenty (120) 4-week old finisher broilers of Ross breed were used to study the effect of feeding maggot meal replacing fish meal on growth performance, nutrient digestibility, carcass and organ characteristics. The birds were divided into 5 treatment groups identified as T1, T2, T3, T4 and T5 with 24 birds in ...

  14. 48 CFR 31.205-46 - Travel costs.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 1 2010-10-01 2010-10-01 false Travel costs. 31.205-46....205-46 Travel costs. (a) Costs for transportation, lodging, meals, and incidental expenses. (1) Costs... at the time of travel as set forth in the— (i) Federal Travel Regulation, prescribed by the General...

  15. Utilisation of cassava products-copra meal based diets supplemented with or without Allzyme SSF by growing pullets

    Directory of Open Access Journals (Sweden)

    Diarra, S. S.

    2015-06-01

    Full Text Available The utilisation of cassava root-leaf meal (CRLM and copra meal with or without enzyme by growing pullets was investigated. A total of 180 six week-old Shaver 579 pullets (549.79 ? 0.39 g/bird were allotted to 12 floor pens containing 15 birds each. A commercial grower diet (control and 2 diets based on CRLM and copra meal with or without added Allzyme? SSF (test diets were fed each to 4 replicate pens in a completely randomized design. Growth performance, age at first egg, feed cost of rearing and the count of floor primary feathers formed the major response criteria. Birds fed the control commercial diet consumed more feed and gained more weight (P0.05 between the control and enzyme supplemented CRLM groups. There was no dietary effect (P>0.05 on the weight of the first egg among the 3 groups. Feed cost of rearing was reduced (P0.05 between the two test diets as well as between the enzyme supplemented and the control diets. It was concluded that CRLM and copra meal can be used as major energy and protein sources respectively in growing pullets? diets. Enzyme supplementation may however, be needed to maintain performance of the birds.

  16. Perfil profissional de egressas da Área de Gerenciamento do Programa de Pós-Graduação em Enfermagem da UFBA

    Directory of Open Access Journals (Sweden)

    Mirian Santos Paiva

    2011-12-01

    Full Text Available O estudo objetivou analisar o perfil profissional das egressas do Programa de Pós-Graduação em Enfermagem da Universidade Federal da Bahia na área de gerenciamento em enfermagem. Trata-se de estudo descritivo e exploratório, desenvolvido através de pesquisa documental. Foram utilizados dados dos Currículos Lattes ede documentos do Programa coletados através de formulário. A população foi constituída por egressas na Linha de Pesquisa Organização e Avaliação dos Sistemas de Cuidado à Saúde, que desenvolveram dissertações/teses relacionadas ao Gerenciamento em Enfermagem/Saúde. Os dados foram armazenados no software Microsoft Excel e, em seguida, transferidos para o programa estatístico STATA 9.0. Os resultados indicaram que a maioria das egressassão mulheres, originárias do estado da Bahia, concluintes do curso entre 2000 e 2011; docentes de instituições públicas que continuaram na atividade acadêmica após a conclusão do curso. Esses resultados apontam o Programa como um espaço acadêmico comprometido com a preparação de pesquisadoras.

  17. Management of the use of electric power in a university restaurant using fuzzy logic: analysis of the composition of this inputs in meal costs; Gerenciamento do uso da energia eletrica em um restaurante universitario utilizando a logica difusa: analise da composicao deste insumo nos custos da refeicao

    Energy Technology Data Exchange (ETDEWEB)

    Rodrigues, Humberto de Avila; Guimaraes Junior, Sebastiao Camargo; Camacho, Jose Roberto; Salerno, Carlos Henrique [Universidade Federal de Uberlandia (UFU), MG (Brazil). Fac. de Engenharia Eletrica. Nucleo de Eletricidade Rural e Fontes Alternativas de Energia; Bispo, Decio [Universidade Federal de Uberlandia (UFU), MG (Brazil). Fac. de Engenharia Eletrica. Nucleo de Maquinas Eletricas

    2004-07-01

    The objective of this work is to develop a computational tool to manage the use of electric energy of the university restaurant (Campus Santa Monica) at the Universidade Federal de Uberlandia (UFU) acting only in its working practices flowchart. This work has two phases. The first phase consists in the development of a computational program whose output data are related to electric energy use in a unit consumer, in this case the university restaurant (RU), such as: monthly maximum demand, monthly consumption, daily maximum demand, daily consumption, load factor, daily load curves, the value of the electric energy billing, the electric energy cost necessary to prepare a meal. The second phase, to be shown in a forthcoming paper, consists in the development of software using the Fuzzy Decision- Making System (FDMS). The FDMS will be used as an auxiliary tool to manage the use of electric energy in the RU and is intended to act only in its production process, that is, contemplating the menu's choice and the electric equipment' schedules. The FDMS can be considered as a tool that helps to manage the energy consumption. (author)

  18. Consumer attitudes, barriers, and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias.

    Science.gov (United States)

    Lee, Jounghee; Park, Sohyun

    2015-12-01

    Targeting consumers who consume lunches at their worksite cafeterias would be a valuable approach to reduce sodium intake in South Korea. To assess the relationships between socio-demographic factors, consumer satisfaction, attitudes, barriers and the frequency of sodium-reduced meal intake. We implemented a cross-sectional research, analyzing data from 738 consumers aged 18 years or older (327 males and 411 females) at 17 worksite cafeterias in South Korea. We used the ordinary least squares regression analysis to determine the factors related to overall satisfaction with sodium-reduced meal. General linear models with LSD tests were employed to examine the variables that differed by the frequency of sodium-reduced meal intake. Most subjects always or usually consumed the sodium-reduced meal (49%), followed by sometimes (34%) and rarely or never (18%). Diverse menus, taste and belief in the helpfulness of the sodium-reduced meal significantly increased overall satisfaction with the sodium-reduced diet (P < 0.05). We found importance of needs in the following order: 1) 'menu diversity' (4.01 points), 2) 'active promotion' (3.97 points), 3) 'display of nutrition labels in a visible location' (3.96 points), 4) 'improvement of taste' (3.88 points), and 5) 'education of sodium-reduction self-care behaviors' (3.82 points). Dietitians could lead consumers to choose sodium-reduced meals by improving their taste and providing diverse menus for the sodium-reduced meals at worksite cafeterias.

  19. ANÁLISE DA VIABILIDADE DE IMPLANTAÇÃO DE UM SISTEMA DE GERENCIAMENTO DE RESÍDUOS DA CONSTRUÇÃO CIVIL NA OBRA DA ESCOLA PROINFÂNCIA CRECHE DAMASCO NO MUNICÍPIO DE VARGINHA - MG

    Directory of Open Access Journals (Sweden)

    Thiago Wulfghar Dias

    2016-03-01

    Full Text Available RESUMO: O presente artigo visa apresentar a viabilidade de implantação de um sistema de gerenciamento de resíduos sólidos de construção civil na obra da escola proinfância creche damasco, localizada na cidade de Varginha, no sul do estado de Minas Gerais. Para isso, apresenta-se a definição do resíduo com sua caracterização, os agentes envolvidos no processo de gerenciamento e suas responsabilidades de acordo com os aspectos normativos. Neste trabalho foi apresentado uma metodologia para definição de ferramentas de gestão dos resíduos para obtenção da composição média porcentual e consequentemente o perfil dos resíduos das etapas construtivas da obra. A aplicação do método evidenciou que as causas de geração de resíduos em geral, são os erros na manipulação dos materiais de construção, durante a execução dos serviços. Posteriormente apresenta-se o balanço econômico alcançado com a aplicação do sistema de gerenciamento e expõem-se algumas recomendações para aprimorar a gestão dos resíduos da construção civil. Contudo, apesar da existência do Plano de Gestão de Resíduos no município de Varginha, muitas construções não atendem as diretrizes de gerenciamento apresentadas neste decreto e ainda existem locais clandestinos de disposição de resíduos no município. As ações abordadas neste estudo podem ser utilizadas em obras de construção e demolição e trazem inúmeros benefícios para as construtoras, para sociedade e o meio ambiente, como na redução da utilização da matéria-prima, no atendimento às legislações vigentes e na redução tanto dos custos com a utilização de menos insumos para realização das mesmas tarefas, quanto dos custos referentes ao gerenciamento, transporte e destinação final dos resíduos. ABSTRACT: This papper presents the feasibility of implementing a construction solid waste management system of Proyouth school daycare apricot, located in Varginha, in

  20. Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study

    DEFF Research Database (Denmark)

    Kristensen, Marlene Dahlwad; Bendsen, Nathalie Tommerup; Christensen, Sheena M

    2016-01-01

    BACKGROUND: Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources...... on appetite regulation. OBJECTIVE: To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations. DESIGN: In total, 43 healthy, normal-weight, young men completed this randomized, double......-Legume compared to HP-Meat or LP-Legume (pVegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content...

  1. Shelf stable meals for public sector uses

    Science.gov (United States)

    Schmandt, J. (Editor)

    1977-01-01

    The NASA Meal System was developed with three simple concepts in mind: (1) nutritious, conventional foods are packaged in single-serving units and assembled into complete meals; (2) the meals have an extended shelf-life and can be transported and stored without need for refrigeration or freezing; (3) preparation of the meal by the consumer is an easy task which is accomplished in ten minutes or less. The meal system was tested in 1975 and 1976 by different groups of elderly individuals. NASA and the LBJ School of Public Affairs sponsored a national conference to report on the demonstration of the meal system for the elderly and to explore potential uses of the system for social services, institutional feeding programs, disaster relief, and international aid. The proceedings of the conference and how different groups assessed the potential of the meal system are reported.

  2. Amino acid fortified diets for weanling pigs replacing fish meal and whey protein concentrate: Effects on growth, immune status, and gut health.

    Science.gov (United States)

    Zhao, Yan; Weaver, Alexandra C; Fellner, Vivek; Payne, Robert L; Kim, Sung Woo

    2014-01-01

    Limited availability of fish meal and whey protein concentrate increases overall feed costs. Availability of increased number of supplemental amino acids including Lys, Met, Thr, Trp, Val, and Ile allows replacing expensive protein supplements to reduce feed costs. This study was to evaluate the effect of replacing fish meal and/or whey protein concentrate in nursery diets with 6 supplemental amino acids on growth performance and gut health of post-weaning pigs. Treatments were 1) FM-WPC: diet with fish meal (FM) and whey protein concentrate (WPC); 2) FM-AA: diet with FM and crystalline amino acids (L-Lys, L-Thr, L-Trp, DL-Met, L-Val, and L-Ile); 3) WPC-AA: diet with WPC and crystalline amino acid; and 4) AA: diet with crystalline amino acid. Pigs in FM-AA, WPC-AA, and AA had greater (P replace fish meal and/or whey protein concentrate without adverse effects on growth performance, immune status, and gut health of pigs at d 21 to 49 of age. Positive response with the use of 6 supplemental amino acids in growth during the first week of post-weaning may due to increased plasma insulin potentially improving uptake of nutrients for protein synthesis and energy utilization. The replacement of fish meal and/or whey protein concentrate with 6 supplemental amino acids could decrease the crude protein level in nursery diets, and potentially lead to substantial cost savings in expensive nursery diets.

  3. Gerenciamento do risco em aeroportos durante intervenções de manutenção = Airport risk management during works and services

    Directory of Open Access Journals (Sweden)

    Bezerra, George Christian Linhares

    2011-01-01

    Full Text Available Sob a perspectiva da segurança operacional, as intervenções em aeroportos para realização de manutenção representam significativa alteração no padrão das operações, com impacto sobre a segurança e acarretando perigos diversos. A existência de requisitos regulamentares para que a administração do aeroporto possa garantir a segurança das operações durante a realização de obras e serviços reflete a importância atribuída pelo regulador, contudo o nível de prescrição da regra não induz diretamente uma prática. Com essa liberdade, a apresentação de uma proposta de estrutura de referência para o gerenciamento do risco durante intervenções no sistema de pista se faz oportuna, sendo o objetivo do artigo. A aplicação da proposta é ilustrada por meio de um cenário de realização de serviço de remoção de acúmulo de borracha. Fundamentada sobre o referencial de gerenciamento de risco proposto pela ICAO, a proposta traz um conjunto de atividades agrupáveis em etapas e relaciona os resultados esperados para cada uma das atividades

  4. Meals at medical specialty society annual meetings: a preliminary assessment.

    Science.gov (United States)

    La Puma, John; Schiedermayer, David; Becker, Jennifer

    2003-01-01

    Little isd known about how meals are chosen for medical meetings. We surveyed the annual meeting planners for 20 major specialty societies. Thirteen (65%) responded; all were currently planning their next meeting. Attendance in 2000 was reported at 113,477 physicians, with 2 million planned meals and snacks. No physician was named as responsible for food choices; the meeting planner and staff were primarily responsible for deciding what food to serve, excluding exhibit halls. Twelve (92%) respondents rated "available budget" as the most important factor. "Nutritional guidelines" were rated "very important" by eight of 13 (63%). However, no specific nutritional guidelines could be identified by any planner. All respondents indicated that members would attend a meeting if "healthy" food were the only option. For 2000, 100% of respondents indicated that for each lunch and for each dinner, a dessert had been included. No annual meeting and no planned 2001 meeting excluded potato chips, snack mixes, or candies at breaks; soda pop was offered at each break. Most respondents (89%) relied on a concluding questionnaire about the meeting facilities to evaluate the food. Respondents reported no difference in charges for "special meals," including vegetarian and kosher meals. Physicians may be unaware that some food served at medical meetings may impair learning, with excessive calorie, fat, and carbohydrate consumption. Small changes can improve the quality of food and beverages selected, without increased cost, and provide choices that conform to national nutritional guidelines. Medical meetings should serve flavorful, healthful food.

  5. Meal pattern among Norwegian primary-school children and longitudinal associations between meal skipping and weight status.

    Science.gov (United States)

    Stea, Tonje H; Vik, Frøydis N; Bere, Elling; Svendsen, Martin V; Oellingrath, Inger M

    2015-02-01

    To investigate meal pattern longitudinally and explore whether meal skipping was associated with overweight among Norwegian children and adolescents. Longitudinal study. Children's meal frequencies were reported by their parents using a retrospective FFQ. Weight and height were measured by public health nurses. Descriptive data comparing 4th and 7th grade were analysed by paired-sample t tests for continuous variables and χ 2 tests for categorical variables. Odds ratio estimates, including confidence intervals, with BMI category (normal/overweight) as the dependent variable, were determined through logistic regression analyses. Primary schools, Telemark County, Norway. A cohort of 428 Norwegian boys and girls; 4th graders in 2007, 7th graders in 2010. The number of children eating four main meals per day (regular meal frequency) decreased from 4th grade (47 %) to 7th grade (38 %; P = 0·001). Those who ate regular meals in 4th grade but not in 7th grade had higher odds (OR = 3·1; 95 % CI 1·1, 9·0) of being overweight in 7th grade after adjusting for gender, maternal education and physical activity, but the odds ratio was not statistically significant after adjusting for overweight in 4th grade (OR = 2·8; 95 % CI 0·7, 11·6). The present study showed significant increases in overall meal skipping among children between 4th and 7th grade. The results indicate an association between overweight and meal skipping, but additional prospective and longitudinal analyses and intervention trials are warranted to confirm this relationship.

  6. Relative validity of micronutrient and fiber intake assessed with two new interactive meal- and Web-based food frequency questionnaires.

    Science.gov (United States)

    Christensen, Sara E; Möller, Elisabeth; Bonn, Stephanie E; Ploner, Alexander; Bälter, Olle; Lissner, Lauren; Bälter, Katarina

    2014-02-21

    The meal- and Web-based food frequency questionnaires, Meal-Q and MiniMeal-Q, were developed for cost-efficient assessment of dietary intake in epidemiological studies. The objective of this study was to evaluate the relative validity of micronutrient and fiber intake assessed with Meal-Q and MiniMeal-Q. The reproducibility of Meal-Q was also evaluated. A total of 163 volunteer men and women aged between 20 and 63 years were recruited from Stockholm County, Sweden. Assessment of micronutrient and fiber intake with the 174-item Meal-Q was compared to a Web-based 7-day weighed food record (WFR). Two administered Meal-Q questionnaires were compared for reproducibility. The 126-item MiniMeal-Q, developed after the validation study, was evaluated in a simulated validation by using truncated Meal-Q data. The study population consisted of approximately 80% women (129/163) with a mean age of 33 years (SD 12) who were highly educated (130/163, 80% with >12 years of education) on average. Cross-classification of quartiles with the WFR placed 69% to 90% in the same/adjacent quartile for Meal-Q and 67% to 89% for MiniMeal-Q. Bland-Altman plots with the WFR and the questionnaires showed large variances and a trend of increasing underestimation with increasing intakes. Deattenuated and energy-adjusted Spearman rank correlations between the questionnaires and the WFR were in the range ρ=.25-.69, excluding sodium that was not statistically significant. Cross-classifications of quartiles of the 2 Meal-Q administrations placed 86% to 97% in the same/adjacent quartile. Intraclass correlation coefficients for energy-adjusted intakes were in the range of .50-.76. With the exception of sodium, this validation study demonstrates Meal-Q and MiniMeal-Q to be useful methods for ranking micronutrient and fiber intake in epidemiological studies with Web-based data collection.

  7. Use of irradiation to improve the safety and quality of Thai prepared meal

    Energy Technology Data Exchange (ETDEWEB)

    Noomhorm, A [Food Engineering and Bioprocess Technology, Asian Institute of Technology (Thailand)

    2002-07-01

    There is a dynamic growth of market for chilled prepared meals in Thailand because of the growth of food services in supermarkets and convenient stores. However, the shelf life of this food is short furthermore it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf life of chilled prepared meals. It is possibly used alone or together with chilling. With the combination of irradiation and chilling, frozen condition could be replaced resulting to saving in energy and cost. However, there is a limitation of information about the application of irradiation on chilled prepared meals. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. For Thai dishes, they are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Both Thai aromatic rice and herb are susceptible to deterioration in quality by processing factors. Therefore, the study of the effect of irradiation on Thai dishes, which compose of these two components, is necessary.

  8. Cocombustion of animal meal

    International Nuclear Information System (INIS)

    Roggen, M.

    2001-01-01

    The electricity production companies are prepared to co-fire animal meal in their coal-fired power stations. Tests conducted at the Maasvlakte power station, Netherlands, demonstrate that adding animal meal to the coal has no negative influence on human beings, the environment, the plant or the fly ash quality

  9. School lunch waste among middle school students: nutrients consumed and costs.

    Science.gov (United States)

    Cohen, Juliana F W; Richardson, Scott; Austin, S Bryn; Economos, Christina D; Rimm, Eric B

    2013-02-01

    The National School Lunch Program has been guided by modest nutrient standards, and the palatability of meals, which drives consumption, receives inadequate attention. School food waste can have important nutritional and cost implications for policymakers, students, and their families. Nutrient losses and economic costs associated with school meal waste were examined. The study also assessed if school foods served were valid proxies for foods consumed by students. Plate waste measurements were collected from middle school students in Boston attending two Chef Initiative schools (n=1609) and two control schools (n=1440) during a 2-year pilot study (2007-2009) in which a professional chef trained cafeteria staff to make healthier school meals. The costs associated with food waste were calculated and the percentage of foods consumed was compared with a gold standard of 85% consumption. Analyses were conducted in 2010-2011. Overall, students consumed less than the required/recommended levels of nutrients. An estimated $432,349 of food (26.1% of the total food budget) was discarded by middle school students annually at lunch in these Boston middle schools. For most meal components, substantially less than 85% was consumed. There is substantial food waste among middle school students in Boston. Overall, students' nutrient consumption levels were below school meal standards, and foods served were not valid proxies for foods consumed. The costs associated with discarded foods are high; if translated nationally for school lunches, roughly $1,238,846,400 annually is wasted. Students might benefit if additional focus were given to the quality and palatability of school meals. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  10. Effect of meal environment on diet quality rating.

    Science.gov (United States)

    Woodruff, Sarah J; Hanning, Rhona M

    2009-01-01

    Family meals have been associated with improved dietary quality in children and adolescents, and yet very little is known about family meals beyond their frequency. Specific aspects of the breakfast, lunch, and dinner meal environments were described and compared, and the associations with overall diet quality were investigated. Data on food intake and meal environments were obtained in northern Ontario, southern Ontario, and Nova Scotia grades six, seven, and eight classrooms over the 2005 to 2006 school year. Specific aspects of the meal environments described were where the meal was consumed, with whom participants consumed each meal, who prepared the meal, and where the food was originally purchased. Diet quality was assessed using the Canadian version of the Healthy Eating Index. Cluster K-means procedures were used to classify into groups observations about the four meal environment variables. Three, eight, and six clusters of meal environments were identified for breakfast, lunch, and dinner, respectively. Diet quality was negatively associated with consuming/ purchasing meals outside the home, and with skipping breakfast, lunch, and/or dinner. Results have immediate relevance for family-based and/or school programs and policies aimed at educating and feeding children and adolescents.

  11. 21 CFR 137.275 - Yellow corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn meal. 137.275 Section 137.275 Food and... Related Products § 137.275 Yellow corn meal. Yellow corn meal conforms to the definition and standard of identity prescribed by § 137.250 for white corn meal except that cleaned yellow corn is used instead of...

  12. Evaluation of cassava leaf meal protein in fish and soybean meal-based diets for young pigs

    Directory of Open Access Journals (Sweden)

    Siaka Seriba Diarra

    2017-04-01

    Full Text Available The unavailability and high cost of traditional ingredients calls for more research into alternative sources for pig feeding in the South Pacific region. The effect of replacing feed protein with cassava leaf meal (CLM protein in weaner and growing pigs’ diets was investigated in two experiments. In experiment 1, three diets in which CLM protein replaced 0, 15 and 30% of feed protein were fed each to five replicate pens of weaner pigs. Feed intake (FI, body weight gain (BWG and feed conversion ratio (FCR were improved and feed cost of gain reduced (P<0.05 on 30% while dressing percentage was maximized (P<0.05 on 15% protein replacement diets. In experiment 2, three diets containing 0, 30 and 45% CLM protein as replacement for feed protein were fed as in experiment 1 to grower pigs. FI and BWG were reduced while FCR and feed cost of gain were increased (P<0.05 above 30% protein replacement. Dressing percentage assumed the highest value (P<0.05 on 30% replacement. It was concluded that replacing 30% of feed protein with sun-dried CLM protein will maintain growth and reduce cost of pork production. Efficient use of CLM in the diet will be an alternative way of value addition to this by-product.

  13. EFFECT OF THE DIETARY PELLET:MEAL RATIO ON THE PRODUCTIVE PERFORMANCE OF LAYING HENS

    Directory of Open Access Journals (Sweden)

    Luis Armando Sarmiento-Franco

    2009-07-01

    Full Text Available The effect of dietary pellet:meal ratio on the performance of laying hens was evaluated using 60 Plymouth Barred Rock 30 week old hens. Hens were distributed at random to three treatments: 100:0, 75:25 and 50:50% of pellet:meal ratio in the diet along 49 days, with 20 replicates each. Final body weight of hens, polar and ecuatorial diameters of the egg, eggshell weight, eggshell thickness, and yolk colour were not different between treatments (p>0.05. However, egg production, egg weight, egg mass, food consumption, food conversion and production cost were affected by treatments (p

  14. Does children's energy intake at one meal influence their intake at subsequent meals? Or do we just think it does?

    Science.gov (United States)

    Hanley, James A; Hutcheon, Jennifer A

    2010-05-01

    It is widely believed that young children are able to adjust their energy intake across successive meals to compensate for higher or lower intakes at a given meal. This conclusion is based on past observations that although children's intake at individual meals is highly variable, total daily intakes are relatively constant. We investigated how much of this reduction in variability could be explained by the statistical phenomenon of the variability of individual components (each meal) always being relatively larger than the variability of their sum (total daily intake), independent of any physiological compensatory mechanism. We calculated, theoretically and by simulation, how variable a child's daily intake would be if there was no correlation between intakes at individual meals. We simulated groups of children with meal/snack intakes and variability in meal/snack intakes based on previously published values. Most importantly, we assumed that there was no correlation between intakes on successive meals. In both approaches, the coefficient of variation of the daily intakes was roughly 15%, considerably less than the 34% for individual meals. Thus, most of the reduction in variability found in past studies was explained without positing strong 'compensation'. Although children's daily energy intakes are indeed considerably less variable than their individual components, this phenomenon was observed even when intakes at each meal were simulated to be totally independent. We conclude that the commonly held belief that young children have a strong physiological compensatory mechanism to adjust intake at one meal based on intake at prior meals is likely to be based on flawed statistical reasoning.

  15. 21 CFR 137.260 - Enriched corn meals.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched corn meals. 137.260 Section 137.260 Food... Flours and Related Products § 137.260 Enriched corn meals. (a) Enriched corn meals are the foods, each of which conforms to the definition and standard of identity prescribed for a kind of corn meal by §§ 137...

  16. School meal sociality or lunch pack individualism?

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye; Holm, Lotte; Baarts, Charlotte

    2015-01-01

    the social life of a school class, and how these arrangements involve strategies of both inclusion and exclusion. Two types of school meals are compared in the intervention study: a hot meal based on Nordic ingredients and the normal Danish school meal arrangement in which children bring lunch packs...... to school. The study discusses commensality by examining and comparing lunchtime interactions within the same group of children in the two contrasting meal situations. The results fail to confirm the conventional view that shared meals have greater social impacts and benefits than eating individualized...... foods. The article argues that the social entrepreneurship involved in sharing individual lunch packs might even outweigh some of the benefits of shared meals where everyone is served the same food....

  17. Perfil sociodemográfico e clínico de pessoas em tratamento quimioterápico: subsídios para o gerenciamento em enfermagem

    Directory of Open Access Journals (Sweden)

    Marcelle Miranda da Silva

    2013-09-01

    Full Text Available Objetivou-se caracterizar o perfil sociodemográfico e clínico das pessoas assistidas no ambulatório de quimioterapia, e evidenciar as contribuições do conhecimento deste para o gerenciamento das ações de enfermagem. Estudo não experimental, descritivo, documental, quantitativo, realizado no Hospital Universitário Clementino Fraga Filho com 87 prontuários investigados entre outubro e dezembro de 2010. Dos resultados: 59,7% do sexo feminino; grande número de pessoas idosas; 59,8% casados; 38% com ensino fundamental incompleto; 35,6% com tumor na mama; náuseas e vômitos como principais queixas; 36,9% em tratamento paliativo; 94,3% utilizando a via endovenosa; 43,7% dos prontuários sem registros de intercorrências. As informações clínicas e não clínicas contribuem para diferentes aspectos gerenciais. No gerenciamento do cuidado de enfermagem podem guiar o processo de tomada de decisão e ação, contribuindo para o cuidado integral, em consonância com a realidade de cada indivíduo, de forma contextualizada e humanizada. A complexidade e escassez de estudos demandam novas pesquisas.

  18. Everyday meal preparation for people with dementia

    DEFF Research Database (Denmark)

    Iversen, Mette Kathrine Friis; Nejsum, Hanne Lindberg; Bendtsen, Trine Vase

    When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal preparat......When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal...... preparation as an activity for people with dementia but they have no combined material to base the planning of the activity on. The thesis of this project is that when persons with dementia is involved in cooking his or her own meal meal preparation it will contribute to the feeling of content and meaning...... preparation. The guide includes ideas for constructing recipes, methods for planning and guiding the process and examples of utensils that can increase the ability to cook in the persons own home or in an institutionalized setting. This supports the person with dementia both nutritionally, cognitively...

  19. Roasted full-fat kidney bean (Phaseolus vulgaris L.) and soyabeans (Glycine max) meals in broiler chicken diet.

    Science.gov (United States)

    Poné, D K; Fomunyam, R T

    2004-07-01

    An 8-week experiment was carried out to evaluate the performance of broiler chickens fed on diets containing either roasted full-fat soyabean meal (RSBM), roasted full-fat kidney bean meal (RKBM), cottonseed cake meal (CSM) or soyabean meal (SBM). A total of 240 unsexed, day-old-chicks were randomly assigned to four treatments so that there were 10 chicks per experimental unit in a randomized complete block design with three blocks and two replicates per block. Cumulative feed intake was depressed (p 0.05) by treatment effects. Feed cost efficiency (CFA Franc (Fcfa) per kilogram live chicken) showed that the SBM-based diet (494 Fcfa) and RKBM-based diet (493 Fcfa) were more expensive (pRoasting soyabeans in place of imported SBM allowed farmers to save about 19% for each CFA franc spent on a kilogram of live bird at 8 weeks of age.

  20. [Can family meals protect adolescents from obesity?].

    Science.gov (United States)

    Tabak, Izabela; Jodkowska, Maria; Oblacińska, Anna; Mikiel-Kostyra, Krystyna

    2012-01-01

    To analyse the relationship between the frequency of family meals and the body weight of 13-year-olds and its selected determinants. The study was conducted in 2008 as the last stage in a prospective cohort study of 605 children. Questionnaires containing questions about the frequency of family meals, the general regularity of meals, fruit and vegetable consumption, physical activity and the number of hours spent watching television or at the computer were sent to 13-year-olds by mail. School nurses performed anthropometric measurements of the pupils' weight and height. Statistical analyses were performed, i.e. Pearson's correlations, the two-step cluster analysis and the logistic regression analysis. Most of the young people (80-90%) eat each of the main meals in the company of their parents at least once a week, 21% have breakfast with their parents every day, 41% - dinner, and 45% - supper. The frequency of family meals correlated negatively with the girls' BMI and the number of hours they spent watching television or at the computer, while positively with physical activity, regular meals and vegetable consumption in adolescents of both genders. The lowest mean values of BMI were found in a group of adolescents often eating family meals, the highest - in the group of young people who rarely ate family meals (over 20% of young people in this group were overweight), but the differences were statistically significant only for girls (p=0.025). The probability of less than 2 hours of sedentary behaviour daily, physical activity of at least 60 minutes per day and everyday vegetable and fruit consumption is twice as high in adolescents often consuming meals with their parents, and with the daily consumption of all the meals in this way - more than fourfold higher than in other groups. Family meals treated as a predictor of a healthy lifestyle can indirectly protect adolescents from overweight and obesity. Promoting family meals should be an important method of

  1. 29 CFR 553.223 - Meal time.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Meal time. 553.223 Section 553.223 Labor Regulations... Enforcement Employees of Public Agencies Tour of Duty and Compensable Hours of Work Rules § 553.223 Meal time... personnel in accordance with section 7(a)(1) of the Act, the public agency may exclude meal time from hours...

  2. Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

    Science.gov (United States)

    Kristensen, Marlene D.; Bendsen, Nathalie T.; Christensen, Sheena M.; Astrup, Arne; Raben, Anne

    2016-01-01

    Background Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation. Objective To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations. Design In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g); or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g). Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS). Results HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (ppeas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with high protein content. PMID:27765144

  3. Does a new steam meal catering system meet patient requirements in hospital?

    Science.gov (United States)

    Hickson, M; Fearnley, L; Thomas, J; Evans, S

    2007-10-01

    It has been consistently observed that a significant proportion of hospital inpatients are malnourished and many actually develop malnutrition in hospital. The NHS provides over 300 million meals each year at a cost of pound 500 million, yet there is relatively little research evaluating how well different catering systems provide for the needs of hospital inpatients. The aim of the study was to: (i) evaluate whether a new steam meal catering system (Steamplicity) enables patients in theory to meet their energy requirements in hospital and (ii) compare energy and protein intake using Steamplicity with a traditional bulk cook-chill system. Patients not at nutritional risk had their food intake at one lunchtime assessed. Energy intake was compared with the patients' energy requirements and energy and protein intake were compared with previous data from a bulk system. Fifty-seven patients had a median daily energy requirement of 7648 kJ (1821 kcal) [inter-quartile range (IQR): 6854-9164 kJ]. Assuming 30% [2293 kJ (546 kcal)] should be supplied by the lunch meal the average intake of 1369 kJ (326 kcal) fell short by 40%. Patients served meals from Steamplicity ate less energy [1369 kJ versus 1562 kJ (326 kcal versus 372 kcal) P = 0.04] but similar protein (18 g versus 19 g P = 0.34) to the bulk system. The largest difference was the energy provided by the dessert since the bulk system served more hot high-calorie desserts. Patient intakes did not meet their estimated requirements. The patients in this study were eating well and not at nutritional risk, thus patients with a poor appetite will be even less likely to meet their nutritional requirements. Steamplicity meals result in a lower energy intake than meals from a bulk cook-chill system, but similar protein intakes.

  4. The associations of meals and snacks on family meals among a sample of grade 7 students from Southwestern Ontario.

    Science.gov (United States)

    Woodruff, Sarah J; Campbell, Katherine; Campbell, Ty; Cole, Mary

    2014-11-01

    Research has shown the positive associations of family meals and diet quality. However, little is known about how other meals/snacks may be associated with family meals. The purpose was to determine the associations among the frequency and calorie consumption of meals/snacks and family dinners. Cross-sectional. Data were collected using Web-based Eating Behaviour Questionnaire (WEB-Q), including a 24-h diet recall for breakfast, morning snack, lunch, afternoon snack, dinner, and evening snack. Measured height and weight were used to determine body weight status (BMI). Participants included 1068 grade 7 students (52% males) from 26 schools in Windsor Essex County, Ontario, Canada. Meal, snack, and total daily caloric intake; meal and snack frequency; with whom dinner was consumed, and weekly family dinner frequency. Exploratory one-way ANOVAs and chi-square tests; nominal and ordinal logistic regression. Ninety-three percent of participants consumed dinner with family members on the night prior to the survey and 77% reported usually consuming dinner/supper with at least one parent on six to seven nights/week. Those who had dinner with family members consumed 4.88 (SD 1.1) meals/snacks per day compared with 4.40 (SD 1.3) and 4.40 (SD 1.3) times/day for consuming dinner alone or with friends, respectively (p=0.006). On the day prior to the survey, participants were less likely to consume a family meal if they consumed a lower number of meals and snacks per day (OR=0.69 (95% CI: 0.55, 0.87), psnacks per day (OR=0.84 (95% CI: 0.74, 0.96), p=0.009). While specific meals and snacks were not associated with family dinner, overall eating frequency was positively associated with family meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Eating in the absence of hunger in adolescents: intake after a large-array meal compared with that after a standardized meal.

    Science.gov (United States)

    Shomaker, Lauren B; Tanofsky-Kraff, Marian; Zocca, Jaclyn M; Courville, Amber; Kozlosky, Merel; Columbo, Kelli M; Wolkoff, Laura E; Brady, Sheila M; Crocker, Melissa K; Ali, Asem H; Yanovski, Susan Z; Yanovski, Jack A

    2010-10-01

    Eating in the absence of hunger (EAH) is typically assessed by measuring youths' intake of palatable snack foods after a standard meal designed to reduce hunger. Because energy intake required to reach satiety varies among individuals, a standard meal may not ensure the absence of hunger among participants of all weight strata. The objective of this study was to compare adolescents' EAH observed after access to a very large food array with EAH observed after a standardized meal. Seventy-eight adolescents participated in a randomized crossover study during which EAH was measured as intake of palatable snacks after ad libitum access to a very large array of lunch-type foods (>10,000 kcal) and after a lunch meal standardized to provide 50% of the daily estimated energy requirements. The adolescents consumed more energy and reported less hunger after the large-array meal than after the standardized meal (P values kcal less EAH after the large-array meal than after the standardized meal (295 ± 18 compared with 365 ± 20 kcal; P < 0.001), but EAH intakes after the large-array meal and after the standardized meal were positively correlated (P values < 0.001). The body mass index z score and overweight were positively associated with EAH in both paradigms after age, sex, race, pubertal stage, and meal intake were controlled for (P values ≤ 0.05). EAH is observable and positively related to body weight regardless of whether youth eat in the absence of hunger from a very large-array meal or from a standardized meal. This trial was registered at clinicaltrials.gov as NCT00631644.

  6. APPLICATION OF THE GREAT CORMORANT'S (Phalacrocorax carbo sinensis DAILY MEAL IN THE STIMATION OF DAMAGES AT FISHPONDS

    Directory of Open Access Journals (Sweden)

    Anđelko Opačak

    2004-03-01

    Full Text Available Daily meal of the Great Cormorant (Phalacrocorax carbo sinensis, joined with the number of birds and composition of fish in the meal, has high importance in total calculation of damage-costs on fish stock. The weight of fish in daily meal is regarding as the world-wide indicator for the estimation of damages. Various methods are being developed for the reliable estimation of daily fish quantity that Cormorant consummate. Diversity of the applied methods lead to variability of the results. This paper presents the estimation results from 24 studies. Daily meal of the Great Cormorant determined by the stomach content analysis is 359.5 g in average per bird (n=3 study reports; by the pellets analysis 347 g (n=10 is determined, and mean weight values of regurgitated fish was 384 g (n=2. Analyses of the nourished, captured birds (n=4 show 371 g mean value of daily meal while the stomach temperature method show 336 g (n=1 study. The energy requirement methods determined daily meal of 596 g (n=1, a study dealing on the empirical basal metabolism measurements, and 751 g (n=3, studies dealing on daily energetic requirements of the Great Cormorant.

  7. Effects of social determinants on food choice and skipping meals among Turkish adolescents.

    Science.gov (United States)

    Soyer, Meral Turk; Ergin, Isil; Gursoy, Safak Taner

    2008-01-01

    To present data that contributes to understanding factors that influence food choice and skipping meals in adolescents. A cross sectional study is carried in selected high schools in Bornova. Study sample compromises of 527 students chosen randomly by class from a population of 2410 first year in high school students. Self-administered questionnaires containing sociodemographic determinants, self reported weight and height, food choices and meal patterns were used. A psychosocial factor that affects almost all of the students is the "taste and sensory perception of food". The second noticable factor is the "health and nutritious value of food". The time conserved and the convenience in the preparation of food is one of the lifestyle factors that affect more than half of the students. The cost of the food was also found to have an effect. Among the third group of factors categorized as "media", the leading factor is advertisement, effective in one third of the students. Among boys and girls, there was no statistical difference in the type of meal skipped. Living in Izmir for more than 10 years compared to less than ten years, being in a nuclear family to extended family, and belonging to the "owner" social class to "wage laborer" class also do not statistically differ with regard to skipping meals. However, the mother's and father's education level and having a working mother are associated with skipping meals. These results provide important evidence to support opportunities to positively influence the adoption of healthful eating.

  8. CO2 Capture by Cement Raw Meal

    DEFF Research Database (Denmark)

    Pathi, Sharat Kumar; Lin, Weigang; Illerup, Jytte Boll

    2013-01-01

    The cement industry is one of the major sources of CO2 emissions and is likely to contribute to further increases in the near future. The carbonate looping process has the potential to capture CO2 emissions from the cement industry, in which raw meal for cement production could be used...... as the sorbent. Cyclic experiments were carried out in a TGA apparatus using industrial cement raw meal and synthetic raw meal as sorbents, with limestone as the reference. The results show that the CO2 capture capacities of the cement raw meal and the synthetic raw meal are comparable to those of pure limestone...... that raw meal could be used as a sorbent for the easy integration of the carbonate looping process into the cement pyro process for reducing CO2 emissions from the cement production process....

  9. The meal as a performance

    DEFF Research Database (Denmark)

    NYBERG, MARIA; Olsson, Viktoria; ÖRTMAN, GERD

    2018-01-01

    carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages......The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life....... By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were...

  10. Effects of replacing soybean meal with canola meal or treated canola meal on nitrogen metabolism and total tract digestibility in lactating dairy cows

    Science.gov (United States)

    Dietary canola meal (CM) has been shown to improve N efficiency in dairy cows when compared with soybean meal (SBM). Treating CM may increase amino acid (AA) supply from the rumen undegradable protein fraction and improve absorbable AA in the metabolizable protein. The objective of this study was to...

  11. A generic coding approach for the examination of meal patterns.

    Science.gov (United States)

    Woolhead, Clara; Gibney, Michael J; Walsh, Marianne C; Brennan, Lorraine; Gibney, Eileen R

    2015-08-01

    Meal pattern analysis can be complex because of the large variability in meal consumption. The use of aggregated, generic meal data may address some of these issues. The objective was to develop a meal coding system and use it to explore meal patterns. Dietary data were used from the National Adult Nutrition Survey (2008-2010), which collected 4-d food diary information from 1500 healthy adults. Self-recorded meal types were listed for each food item. Common food group combinations were identified to generate a number of generic meals for each meal type: breakfast, light meals, main meals, snacks, and beverages. Mean nutritional compositions of the generic meals were determined and substituted into the data set to produce a generic meal data set. Statistical comparisons were performed against the original National Adult Nutrition Survey data. Principal component analysis was carried out by using these generic meals to identify meal patterns. A total of 21,948 individual meals were reduced to 63 generic meals. Good agreement was seen for nutritional comparisons (original compared with generic data sets mean ± SD), such as fat (75.7 ± 29.4 and 71.7 ± 12.9 g, respectively, P = 0.243) and protein (83.3 ± 26.9 and 80.1 ± 13.4 g, respectively, P = 0.525). Similarly, Bland-Altman plots demonstrated good agreement (<5% outside limits of agreement) for many nutrients, including protein, saturated fat, and polyunsaturated fat. Twelve meal types were identified from the principal component analysis ranging in meal-type inclusion/exclusion, varying in energy-dense meals, and differing in the constituents of the meals. A novel meal coding system was developed; dietary intake data were recoded by using generic meal consumption data. Analysis revealed that the generic meal coding system may be appropriate when examining nutrient intakes in the population. Furthermore, such a coding system was shown to be suitable for use in determining meal-based dietary patterns. © 2015

  12. Survey on the Assessment of the Current Actual Expenses Incurred by Students on the Meals and Accommodation within and around the Campuses: The Case of Tanzania Higher Education Students' Loans Beneficiaries

    Science.gov (United States)

    Nyahende, Veronica R.; Bangu, Asangye N.; Chakaza, Benedicto C.

    2015-01-01

    This Survey analyses the current actual expenses incurred by students on the meals and accommodation within and around the campuses. The study was geared towards achieving the following objectives: (i) to examine the current cost incurred by a students for meals In Campus, (ii) to examine the current cost incurred by a students for accommodation…

  13. Performance and cost-benefits of weaner rabbits fed graded levels of Moringa oleifera leaf meal

    Directory of Open Access Journals (Sweden)

    Ayo-Ajasa

    2017-06-01

    Full Text Available Moringa has been acclaimed to be beneficial especially in livestock production. Its leaves and green fresh pods are said to be rich in carotene and ascorbic acid with a good profile of amino acids while its twigs are reported to be very palatable to ruminants and have appreciable crude protein levels. However, Moringa oleifera leaf meal (MOLM has been observed to contain higher pepsin and total soluble protein than other parts of the plant which makes it more suitable to monogastric animals. MOLM has been widely used in poultry production but with limited use in rabbits� diets; hence this study was conducted to determine the performance of weaner rabbits fed graded levels of MOLM. A total of 48 unsexed weaner rabbits of mean initial weight of 744.56�29.25 g were assigned to 4 experimental diets, namely T1, T2, T3 and T4 containing 0%, 15%, 30% and 45% MOLM, respectively, having 3 replicates and 4 animals per replicate. The results showed that the dry matter intake of T1-T4 ranged 53.17 - 55.31g/day. Though not significant, highest crude protein digestibility coefficient was recorded for experimental animals on diet T4 (71.36% followed by diets T1 (69.67%, T2 (69.17%, T3 (68.25%, respectively. The keel length for T1, T2, T3, and T4 rabbits were 225.39, 201.64, 246.66 and 217.26cm, respectively Rabbits fed 30% MOLM were found to be most profitable numerically (N1320.10 while the least profit was obtained with 0% MOLM with N1305.40. Hence, it can be concluded that Moringa oleifera leaf meal (MOLM can replace soya bean meal up to 45% in the nutrition of weaner rabbits.

  14. Shared meals among young adults are associated with better diet quality and predicted by family meal patterns during adolescence.

    Science.gov (United States)

    Larson, Nicole; Fulkerson, Jayne; Story, Mary; Neumark-Sztainer, Dianne

    2013-05-01

    To describe shared meal patterns and examine associations with dietary intake among young adults. Population-based, longitudinal cohort study (Project EAT: Eating and Activity in Teens and Young Adults). Participants completed surveys and FFQ in high-school classrooms in Minneapolis/St. Paul, MN, USA in 1998-1999 (mean age = 15·0 years, 'adolescence') and follow-up measures online or by mail in 2008-2009 (mean age = 25·3 years, 'young adulthood'). There were 2052 participants who responded to the 10-year follow-up survey and reported on frequency of having shared meals. Among young adults, the frequency of shared meals during the past week was as follows: never (9·9 %), one or two times (24·7 %), three to six times (39·1 %) and seven or more times (26·3 %). Having more frequent family meals during adolescence predicted a higher frequency of shared meals in young adulthood above and beyond other relevant sociodemographic factors such as household composition and parental status. Compared with young adults who never had family meals during adolescence, those young adults who reported seven or more family meals per week during adolescence had an average of one additional shared meal per week. Having more frequent shared meals in young adulthood was associated with greater intake of fruit among males and females, and with higher intakes of vegetables, milk products and some key nutrients among females. Nutrition professionals should encourage families of adolescents to share meals often and establish the tradition of eating together, and work with young adults to ensure that healthy food and beverage choices are offered at mealtimes.

  15. Guangzhou’s Baozai Meal a Popular Fast Food

    Institute of Scientific and Technical Information of China (English)

    1995-01-01

    IN Guangzhou, where restaurants are plentiful and food from many places is served, the baozai meal, a kind of traditional Chinese fast food, has retained its place in the hearts of Guangzhou’s caterers. The history of the baozai meal starts at least from the beginning of this century. By the end of the Qing Dynasty, Guangzhou was the largest trading port in south China with a developed, commodities-based economy. There were many dockworkers and porters living in the city at the time. They worked very hard and were often too busy to eat their meals at home. As a result, different kinds of meals were invented to meet their needs, such as the botou meal (bo is kind of earthen bowl), the dietou meal (die is small plate) and the baozai meal

  16. Relative Validity of Micronutrient and Fiber Intake Assessed With Two New Interactive Meal- and Web-Based Food Frequency Questionnaires

    Science.gov (United States)

    Möller, Elisabeth; Bonn, Stephanie E; Ploner, Alexander; Bälter, Olle; Lissner, Lauren; Bälter, Katarina

    2014-01-01

    Background The meal- and Web-based food frequency questionnaires, Meal-Q and MiniMeal-Q, were developed for cost-efficient assessment of dietary intake in epidemiological studies. Objective The objective of this study was to evaluate the relative validity of micronutrient and fiber intake assessed with Meal-Q and MiniMeal-Q. The reproducibility of Meal-Q was also evaluated. Methods A total of 163 volunteer men and women aged between 20 and 63 years were recruited from Stockholm County, Sweden. Assessment of micronutrient and fiber intake with the 174-item Meal-Q was compared to a Web-based 7-day weighed food record (WFR). Two administered Meal-Q questionnaires were compared for reproducibility. The 126-item MiniMeal-Q, developed after the validation study, was evaluated in a simulated validation by using truncated Meal-Q data. Results The study population consisted of approximately 80% women (129/163) with a mean age of 33 years (SD 12) who were highly educated (130/163, 80% with >12 years of education) on average. Cross-classification of quartiles with the WFR placed 69% to 90% in the same/adjacent quartile for Meal-Q and 67% to 89% for MiniMeal-Q. Bland-Altman plots with the WFR and the questionnaires showed large variances and a trend of increasing underestimation with increasing intakes. Deattenuated and energy-adjusted Spearman rank correlations between the questionnaires and the WFR were in the range ρ=.25-.69, excluding sodium that was not statistically significant. Cross-classifications of quartiles of the 2 Meal-Q administrations placed 86% to 97% in the same/adjacent quartile. Intraclass correlation coefficients for energy-adjusted intakes were in the range of .50-.76. Conclusions With the exception of sodium, this validation study demonstrates Meal-Q and MiniMeal-Q to be useful methods for ranking micronutrient and fiber intake in epidemiological studies with Web-based data collection. PMID:24565605

  17. Nutritional assessment of a jackfruit (Artocarpus heterophyllus) meal.

    Science.gov (United States)

    Hettiaratchi, U P K; Ekanayake, S; Welihinda, J

    2011-06-01

    The mature jackfruit (Artocarpus heterophyllus) is consumed in Sri Lanka either as a main meal or a meal accompaniment. However, there is no scientific data on the nutrient compositions of cooked jackfruit meals. Thus, the objective of the study was to carry out a nutritional assessment of a composite jackfruit breakfast meal comprising seeds and flesh. A jackfruit meal comprising of flesh (80% available carbohydrate) and seeds (20% available carbohydrate) was included in the study. The study was carried out in a random cross over design. Setting University of Sri Jayewardenepura. Study participants Healthy individuals (n=10, age: 20-30 yrs). The macronutrient contents, rapidly and slowly available glucose (SAG) contents, water solubility index of the jackfruit meal were determined according to standard methods. The GI of the meal was calculated according to FAO/WHO guidelines. The moisture content of the boiled jackfruit flesh was high (82% FW). Jack seeds contained 4.7% protein (FW), 11.1% total dietary fibre (FW) and 8% resistant starch (FW). Jackfruit meal elicited a GI of 75. The Glycaemic Load (GL) of the normal serving size of the meal is medium. The slowly available glucose (SAG) percentage of jackfruit meal (30%) was twice that of the standard. The boiled jackfruit flesh contained disintegrated starch granules while seeds contained intact swollen and disintegrated granules. The jackfruit seeds are a good source of starch (22%) and dietary fibre. The meal is categorized as a low GI meal. The low GI could be dueto the collective contributions from dietary fibre, slowly available glucose and un-gelatinised (intact) starch granules in the seeds.

  18. Hypercaloric diets with increased meal frequency, but not meal size, increase intrahepatic triglycerides: a randomized controlled trial.

    Science.gov (United States)

    Koopman, Karin E; Caan, Matthan W A; Nederveen, Aart J; Pels, Anouk; Ackermans, Mariette T; Fliers, Eric; la Fleur, Susanne E; Serlie, Mireille J

    2014-08-01

    American children consume up to 27% of calories from high-fat and high-sugar snacks. Both sugar and fat consumption have been implicated as a cause of hepatic steatosis and obesity but the effect of meal pattern is largely understudied. We hypothesized that a high meal frequency, compared to consuming large meals, is detrimental in the accumulation of intrahepatic and abdominal fat. To test this hypothesis, we randomized 36 lean, healthy men to a 40% hypercaloric diet for 6 weeks or a eucaloric control diet and measured intrahepatic triglyceride content (IHTG) using proton magnetic resonance spectroscopy ((1) H-MRS), abdominal fat using magnetic resonance imaging (MRI), and insulin sensitivity using a hyperinsulinemic euglycemic clamp with a glucose isotope tracer before and after the diet intervention. The caloric surplus consisted of fat and sugar (high-fat-high-sugar; HFHS) or sugar only (high-sugar; HS) and was consumed together with, or between, the three main meals, thereby increasing meal size or meal frequency. All hypercaloric diets similarly increased body mass index (BMI). Increasing meal frequency significantly increased IHTG (HFHS mean relative increase of 45%; P = 0.016 and HS mean relative increase of 110%; P = 0.047), whereas increasing meal size did not (2-way analysis of variance [ANOVA] size versus frequency P = 0.03). Abdominal fat increased in the HFHS-frequency group (+63.3 ± 42.8 mL; P = 0.004) and tended to increase in the HS-frequency group (+46.5 ± 50.7 mL; P = 0.08). Hepatic insulin sensitivity tended to decrease in the HFHS-frequency group while peripheral insulin sensitivity was not affected. A hypercaloric diet with high meal frequency increased IHTG and abdominal fat independent of caloric content and body weight gain, whereas increasing meal size did not. This study suggests that snacking, a common feature in the Western diet, independently contributes to hepatic steatosis and obesity. ( www

  19. The costs and cost-efficiency of providing food through schools in areas of high food insecurity.

    Science.gov (United States)

    Gelli, Aulo; Al-Shaiba, Najeeb; Espejo, Francisco

    2009-03-01

    The provision of food in and through schools has been used to support the education, health, and nutrition of school-aged children. The monitoring of financial inputs into school health and nutrition programs is critical for a number of reasons, including accountability, transparency, and equity. Furthermore, there is a gap in the evidence on the costs, cost-efficiency, and cost-effectiveness of providing food through schools, particularly in areas of high food insecurity. To estimate the programmatic costs and cost-efficiency associated with providing food through schools in food-insecure, developing-country contexts, by analyzing global project data from the World Food Programme (WFP). Project data, including expenditures and number of schoolchildren covered, were collected through project reports and validated through WFP Country Office records. Yearly project costs per schoolchild were standardized over a set number of feeding days and the amount of energy provided by the average ration. Output metrics, such as tonnage, calories, and micronutrient content, were used to assess the cost-efficiency of the different delivery mechanisms. The average yearly expenditure per child, standardized over a 200-day on-site feeding period and an average ration, excluding school-level costs, was US$21.59. The costs varied substantially according to choice of food modality, with fortified biscuits providing the least costly option of about US$11 per year and take-home rations providing the most expensive option at approximately US$52 per year. Comparisons across the different food modalities suggested that fortified biscuits provide the most cost-efficient option in terms of micronutrient delivery (particularly vitamin A and iodine), whereas on-site meals appear to be more efficient in terms of calories delivered. Transportation and logistics costs were the main drivers for the high costs. The choice of program objectives will to a large degree dictate the food modality

  20. Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

    International Nuclear Information System (INIS)

    Valdez-González, F.J.; Gutiérrez-Dorado, R.; García-Ulloa, M.; Cuevas-Rodríguez, B.; Rodríguez-González, H.

    2018-01-01

    Among the most typical feed sources for tilapia, plants represent a low-cost source in substituting for traditional high-cost feed ingredients. Fermentation, hardening and dehulling are common grains processing techniques to make plant nutrients available and more digestible to fish. Apparent digestibility coefficients (ADC) of dry matter and protein, and antinutrients (phytic acid and tannins) in fermented, hardened and dehulled chickpea (Cicer arietinum) meals were determined for juvenile Nile tilapia (Oreochromis niloticus). The highest ADC was obtained with processed (fermented, hardened and dehulled) chickpea meals compared with non-processed. Results indicated that fermentation increased the protein content by 13.1%, decreased the content of ash and phytic acid (47.5 and 45%, respectively), and increased the ingredient apparent digestibility of dry matter (ADM) by 23.2%, and the ingredient apparent digestibility of protein (ADP) by 41.9%. Dehulling meal increased the protein (5.7%) and lipid (6.4%) content of chickpea grains; decreased fiber, ash and tannin content (75.3%, 19.1%, and 84.5%, respectively); and increased ADM by 12.8%, and ADP by 10.4%. We conclude that fermented, hardened and dehulled chickpea meals represent a potential alternative in diets for juvenile O. niloticus.

  1. 21 CFR 137.265 - Degerminated white corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Degerminated white corn meal. 137.265 Section 137... Cereal Flours and Related Products § 137.265 Degerminated white corn meal. (a) Degerminated white corn meal, degermed white corn meal, is the food prepared by grinding cleaned white corn and removing bran...

  2. Substitution of soybean meal for cottonseed meal in multiple supplements for grazing beef heifers in the dry season

    Directory of Open Access Journals (Sweden)

    Román Maza Ortega

    2016-02-01

    Full Text Available The objective of this study was to evaluate the effect of substituting soybean meal for cottonseed meal in multiple supplements on the nutritional characteristics and performance of beef heifers in their postweaning phase on Brachiaria decumbens pastures during the dry season. Twenty-four Nellore beef heifers (average initial age and weight of 8 mo and 210±6 kg, respectively were used. The design was completely randomized, with four treatments and six replicates. Supplements contained approximately 30% crude protein (CP and a progressive substitution of soybean meal for cottonseed meal (0, 50 and 100%. The control animals received only a mineral mixture ad libitum, and those on the other treatments received supplementation at 1.0 kg/animal/day. No differences were found in ADG between supplemented and control animals (P>0.10. Supplementation increased crude protein (CP intake only (P<0.10. The level of substitution of soybean meal for cottonseed meal did not affect (P>0.10 the intake of supplemented animals. Supplementation elevated the apparent digestibility coefficients (P<0.10 of OM, CP, NFC and TDN, but not EE or NDFap (P>0.10. A positive linear effect (P<0.10 of the level of substitution of soybean meal for cottonseed cake was observed on the digestibility of OM, NFC and TDN. Supplementation and the level of substitution had an effect (P<0.10 on the serum urea nitrogen and urine urea nitrogen contents. Supplementation or substitution level had no effect on the flow of microbial nitrogen to the intestine (MICN or efficiency of microbial protein synthesis (EMPS (P>0.10. Substitution caused a decreasing linear effect (P<0.10 on microbial nitrogen/nitrogen intake ratio (MICNR. In conclusion, substitution of soybean meal for cottonseed meal in multiple supplements during the dry season does not impair the productive performance of beef heifers.

  3. 21 CFR 137.285 - Degerminated yellow corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Degerminated yellow corn meal. 137.285 Section 137... Cereal Flours and Related Products § 137.285 Degerminated yellow corn meal. Degerminated yellow corn meal, degermed yellow corn meal, conforms to the definition and standard of identity prescribed by § 137.265 for...

  4. Growth performance, feed utilization and sensory characteristics of Nile Tilapia, Oreochromis niloticus fed diets with high inclusion levels of copra meal

    DEFF Research Database (Denmark)

    Obirikorang, Kwasi Adu; Amisah, Stephen; Skov, Peter Vilhelm

    2016-01-01

    Background: The low cost and wide-availability of copra meal in many tropical countries where aquaculture is practiced have generated much interest in its potential inclusion in fish diet formulations. The present study was designed to investigate the effect of very high inclusions of autoclaved...... contained copra meal at 680 g kg-1 inclusions for a 6-week period. One of the copra meal diets contained sesame meal supplementation (CM+S) as a natural high source of methionine which is the first limiting essential amino acid in copra meal. Results: The dietary treatments had no differential effects...... on growth, feed intake, or feed utilization parameters in O. niloticus. With the exception of the significantly higher lipid content of the CM+S group, the whole body compositions of the different fish groups were not significantly affected by the different dietary treatments. Remarkably, the high dietary...

  5. Amino acids digestibility of pelleted microparticle protein of fish meal and soybean meal in broiler chickens

    Directory of Open Access Journals (Sweden)

    N. Suthama

    2018-05-01

    Full Text Available Commom protein sources for poultry, fish meal and soybean meal, were ground to obtain reduced particle size. The particle was then dissolved in distilled water (1 : 4 w/v, and added with 2 mL virgin coconut oil for every 500 mL solution prior to ultrasound transducer (ultrasonic bath treatment to obtain protein microparticle. Reducing particle size is one possible way to increase protein utilization.180 birds were used for forced feeding and 10 other birds were plotted for endogenous correction, when they were one month and a half old. Microparticle protein of both ingredients were tested separately in either mash or pelleted forms and compared to intact protein. Completely randomized design with 3 treatments (intact, mash, and pellet and 6 replications (10 bidrs each was arranged for the respective ingredient. Protein and essential amino acid digestibilities, and calcium retention were the parameters measured. Analysis of variance continued to Duncan test were applied to statistically evaluate the data. Pelleted microparticle protein of fish meal and soybean meal, respectively, resulted in significantly (P<0.05 highest protein and amino acids digestibilities, and Ca retention although lower disgestibility of fewer amino acids was found in mash form. In conclusion, pelleted form of microparticle protein of either fish meal or soybean meal improve protein and mostly amino acids digestibilities, and calcium retention in broiler.

  6. Effects of replacing soybean meal with xylose-treated soybean meal on performance of nursing Awassi ewes and fattening lambs

    Directory of Open Access Journals (Sweden)

    Mofleh S. Awawdeh

    2010-09-01

    Full Text Available Two experiments were conducted to evaluate the effect of replacing soybean meal with xylose-treated soybean meal (soypass meal; SPM on performance of nursing Awassi ewes and fattening lambs. In Experiment 1, lasting for eight weeks, 39 Awassi ewes and their lambs were randomly assigned to three diets. Diets were formulated by replacing soybean meal from the basal diet (CON-SBM; n=13 with 50% (50% SPM; n=13 and 100% (100% SPM; n=13 SPM. Initial and final weights of the ewes were not different (P>0.55 among diets. Total gain and average daily gain (ADG of lambs were similar (P=0.44 among diets. Ewes fed the CON-SBM diet tended (P0.38 in milk component percentages among diets were observed. In Experiment 2, lasting for 63 days, twenty weaned lambs were used to determine the effects of replacing soybean meal with SPM on growth performance. Diets were either soybean meal (SBM; n=10 or SPM (SPM; n=10. Nutrient intake and digestibility were not different between diets. However, rumen undegradable protein intake was greater (P0.05 between the diets. Results suggest that replacement of soybean meal with soypass meal is not likely to produce any production benefits in nursing Awassi ewes and fattening lambs except for the slight improvement of milk yield.

  7. Replacement of Soybean Meal with Animal Origin Protein Meals Improved Ramoplanin A2 Production by Actinoplanes sp. ATCC 33076.

    Science.gov (United States)

    Erkan, Deniz; Kayali, Hulya Ayar

    2016-09-01

    Ramoplanin A2 is the last resort antibiotic for treatment of many high morbidity- and mortality-rated hospital infections, and it is expected to be marketed in the forthcoming years. Therefore, high-yield production of ramoplanin A2 gains importance. In this study, meat-bone meal, poultry meal, and fish meal were used instead of soybean meal for ramoplanin A2 production by Actinoplanes sp. ATCC 33076. All animal origin nitrogen sources stimulated specific productivity. Ramoplanin A2 levels were determined as 406.805 mg L(-1) in fish meal medium and 374.218 mg L(-1) in poultry meal medium. These levels were 4.25- and 4.09-fold of basal medium, respectively. However, the total yield of poultry meal was higher than that of fish meal, which is also low-priced. In addition, the variations in pH levels, protein levels, reducing sugar levels, extracellular protease, amylase and lipase activities, and intracellular free amino acid levels were monitored during the incubation period. The correlations between ramoplanin production and these variables with respect to the incubation period were determined. The intracellular levels of L-Phe, D-Orn, and L-Leu were found critical for ramoplanin A2 production. The strategy of using animal origin nitrogen sources can be applied for large-scale ramoplanin A2 production.

  8. Meals based on vegetable protein sources (beans and peas are more satiating than meals based on animal protein sources (veal and pork – a randomized cross-over meal test study

    Directory of Open Access Journals (Sweden)

    Marlene D. Kristensen

    2016-10-01

    Full Text Available Background: Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef because of environmental concerns. Instead, protein from vegetable sources (beans, peas should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation. Objective: To examine whether meals based on vegetable protein sources (beans/peas are comparable to meals based on animal protein sources (veal/pork regarding meal-induced appetite sensations. Design: In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E% fat were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g; high protein based on legumes (beans and peas, HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g; or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g. Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS. Results: HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (p<0.05. Furthermore, satiety was higher after HP-Legume than HP-Meat (p<0.05. When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat (p<0.05. Furthermore, HP-Legume induced higher fullness than LP-Legume (p<0.05. A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume (p<0.01. Conclusion: Vegetable-based meals (beans/peas influenced appetite sensations favorably compared to animal-based meals

  9. 21 CFR 137.280 - Bolted yellow corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bolted yellow corn meal. 137.280 Section 137.280... Flours and Related Products § 137.280 Bolted yellow corn meal. Bolted yellow corn meal conforms to the definition and standard of identity prescribed by § 137.255 for bolted white corn meal except that cleaned...

  10. Relation between cognitive and hedonic responses to a meal.

    Science.gov (United States)

    Ciccantelli, B; Pribic, T; Malagelada, C; Accarino, A; Azpiroz, F

    2017-05-01

    Ingestion of a meal induces cognitive and hedonic sensations and our aim was to determine the relation between both dimensions. In three groups of healthy non-obese men (n=10 per group) three types of meals with equivalent levels of palatability were tested: a liquid meal, a solid-liquid low-calorie meal, and a solid-liquid high-calorie meal. The cognitive and hedonic responses were measured on 10-cm scales before and during the 30-minute postprandial period. The liquid meal induced a relatively strong cognitive response with satiation (4.7±0.7 score increment), fullness (3.3±0.7 score increment), and inhibition of desire of eating a food of choice; in contrast, its impact on sensation of digestive well-being and satisfaction was not significant (0.7±0.7 score increment). The high-calorie solid-liquid meal, with larger volume load and caloric content, induced much lower satiation (2.4±0.8 score increment; P=.041 vs liquid meal) and fullness sensation (1.3±0.6 score increment; P=.031 vs liquid meal), but a markedly higher level of satisfaction (2.7±0.4 score increment; P=.021 vs liquid meal); the low-calorie mixed meal had less prominent effects with significantly lower satisfaction (1.0±0.4 score increment; P=.039 vs high-calorie meal). The cognitive (satiation, fullness) and hedonic responses (satisfaction) to meals with equivalent levels of palatability, that is, equally likable, are dissociable. The characteristics of meals in terms of satiation and rewarding power could be adapted to specific clinical targets, whether nutritional supplementation or restriction. © 2017 John Wiley & Sons Ltd.

  11. Hermetia illucens meal as fish meal replacement for rainbow trout on farm

    OpenAIRE

    Stadtlander, Timo; Stamer, Andreas; Buser, Andrea; Wohlfahrt, Jens; Leiber, Florian; Sandrock, Christoph

    2017-01-01

    In a 7-week on-farm feeding trial rainbow trout (Oncorhynchus mykiss) were provided with a diet containing 28% mechanically de-fatted insect meal prepared from larvae of the black soldier fly, Hermetia illucens (HIM) and compared to a control that received a certified organic and fishmeal based diet. In the test diet insect meal replaced almost 50% of the fishmeal. The whole experiment was conducted under practical conditions on an organically certified rainbow trout farm in Switzerland. Fish...

  12. Direct bio-utilization of untreated rapeseed meal for effective iturin A production by Bacillus subtilis in submerged fermentation.

    Directory of Open Access Journals (Sweden)

    Hu Jin

    Full Text Available The feasibility of using untreated rapeseed meal as a nitrogen source for iturin A production by Bacillus subtilis 3-10 in submerged fermentation was first evaluated by comparison with two different commercial nitrogen sources of peptone and ammonium nitrate. A significant promoting effect of rapeseed meal on iturin A production was observed and the maximum iturin A concentration of 0.60 g/L was reached at 70 h, which was 20% and 8.0 fold higher than that produced from peptone and ammonium nitrate media, respectively. It was shown that rapeseed meal had a positive induction effect on protease secretion, contributing to the release of soluble protein from low water solubility solid rapeseed meal for an effective supply of available nitrogen during fermentation. Moreover, compared to raw rapeseed meal, the remaining residue following fermentation could be used as a more suitable supplementary protein source for animal feed because of the great decrease of major anti-nutritional components including sinapine, glucosinolate and its degradation products of isothiocyanate and oxazolidine thione. The results obtained from this study demonstrate the potential of direct utilization of low cost rapeseed meal as a nitrogen source for commercial production of iturin A and other secondary metabolites by Bacillus subtilis.

  13. Gerenciamento de risco cambial na Fiat Automóveis S/A com utilização de hedge sem caixa

    OpenAIRE

    Pereira, Marcus Vinicius Soares

    2003-01-01

    Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Produção. Este estudo objetivou investigar o processo de gerenciamento de riscos cambial na Fiat Automóveis S/A com utilização de hedge. Tal objetivo evidencia o tipo de pesquisa realizada que caracteriza como sendo exploratório, seguindo o método do estudo de caso. Os dados foram obtidos no Balanço Patrimonial da Fiat Automóveis de 1999, através de fonte primária...

  14. GERENCIAMENTO DAS OPERAÇÕES DE VENDAS: UM MODELO DE ACOMPANHAMENTO E CONTROLE POR MEIO DE PLANILHAS GERENCIAIS APLICADO A UMA INDÚSTRIA

    Directory of Open Access Journals (Sweden)

    Graciela Dias Coelho Jones

    2015-03-01

    Full Text Available O presente artigo tem o objetivo apresentar um modelo de acompanhamento e controle do Orçamento de Vendas, por meio de planilhas gerenciais, para instrumentalizar o gerenciamento das operações de vendas. Para tal foi realizada uma pesquisa exploratória, por meio de um estudo de caso, desenvolvido em indústria do setor alimentício localizada em Minas Gerais/Brasil, situada entre as grandes empresas em recolhimento de ICMS da região. Os resultados do trabalho mostram que a proposta permite a verificação contínua e permanente do desempenho das vendas por unidade de negócio e por produtos vendidos pela empresa. Com isso, torna-se possível intervenções nas operações de vendas, dentro do período vigente, possibilitando uma maior chance de se cumprir as vendas previstas. A partir da proposta, algumas considerações foram realizadas quanto à execução e gerenciamento das operações de vendas. A proposta foi testada e possibilitou a comprovação da sua aplicabilidade na empresa, objeto do estudo de caso, e teve ainda os seus resultados apresentados no decorrer do desenvolvimento do presente trabalho.Palavras-chave: planilhas gerenciais, operações de vendas, orçamento de vendas, controle orçamentário, relatórios gerenciais. 

  15. 48 CFR 970.3102-05-46 - Travel costs.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Travel costs. 970.3102-05....3102-05-46 Travel costs. (a) Costs for transportation, lodging, meals, and incidental expenses. (1... rates in effect at the time of travel as set forth in the— (i) Federal Travel Regulation, prescribed by...

  16. Regular meal frequency creates more appropriate insulin sensitivity and lipid profiles compared with irregular meal frequency in healthy lean women.

    Science.gov (United States)

    Farshchi, H R; Taylor, M A; Macdonald, I A

    2004-07-01

    To investigate the impact of irregular meal frequency on circulating lipids, insulin, glucose and uric acid concentrations which are known cardiovascular risk factors. A randomised crossover dietary intervention study. Nottingham, UK--Healthy free-living women. A total of nine lean healthy women aged 18-42 y recruited via advertisement. A randomised crossover trial with two phases of 14 days each. In Phase 1, subjects consumed their normal diet on either 6 occasions per day (regular) or by following a variable meal frequency (3-9 meals/day, irregular). In Phase 2, subjects followed the alternative meal pattern to that followed in Phase 1, after a 2-week (wash-out) period. Subjects were asked to come to the laboratory after an overnight fast at the start and end of each phase. Blood samples were taken for measurement of circulating glucose, lipids, insulin and uric acid concentrations before and for 3 h after consumption of a high-carbohydrate test meal. Fasting glucose and insulin values were not affected by meal frequency, but peak insulin and AUC of insulin responses to the test meal were higher after the irregular compared to the regular eating patterns (P meal frequency was associated with higher fasting total (P meal frequency appears to produce a degree of insulin resistance and higher fasting lipid profiles, which may indicate a deleterious effect on these cardiovascular risk factors. : The Ministry of Health and Medical Education, IR Iran.

  17. Preparing meals under time stress. The experience of working mothers.

    Science.gov (United States)

    Beshara, Monica; Hutchinson, Amanda; Wilson, Carlene

    2010-12-01

    The present study quantitatively explored the effects of mothers' perceived time pressure, as well as meal-related variables including mothers' convenience orientation and meal preparation confidence, on the healthiness of evening meals served to school-aged children (5-18 years old) over a 7-day period. A sample of 120 employed mothers, who identified themselves as the chief meal-preparers in their households, completed a brief, self-report, meal-related questionnaire. Results revealed that mothers' perceived time pressure did not significantly predict meal healthiness. Mothers' confidence in their ability to prepare a healthy meal was the only unique, significant predictor of a healthy evening meal. Mothers who were more confident in their ability to prepare a healthy meal served healthier evening meals than those who were less confident. In addition, mothers' perceived time pressure and convenience orientation were negatively related to healthy meal preparation confidence. Results suggest that mothers' perceived time pressure and convenience orientation, may indirectly compromise meal healthiness, by decreasing mothers' meal preparation confidence. Practical and theoretical implications of the study's findings are discussed. Copyright © 2010 Elsevier Ltd. All rights reserved.

  18. Performance and economic analysis of broilers fed diets containing acerola meal in replacement of corn

    Directory of Open Access Journals (Sweden)

    Leonardo Henrique Zanetti

    2014-12-01

    Full Text Available It was aimed with this research to evaluate the performance of broiler chickens fed diets containing increasing levels of acerola meal in replacement of corn and analyze the economic viability of that production system. A total of 980 day-old male Cobb chicks were used, allotted in a completely randomized design, with four treatments - inclusion levels (0%, 5%, 10% and 15% of acerola meal in replacement of corn – and seven replications with 35 birds per experimental unit. The birds were weighed at 21 and 42 days of age to measure the performance data. In the period between 1 and 21 days of age, differences were observed in the feed intake and feed:gain only, in which the inclusion of acerola meal linearly decreased feed intake and improved feed:gain up to a level of 10.25%. For the total rearing period, the control treatment showed higher body weight. The feed:gain showed linear effect, worsening the results with increasing amounts of acerola meal in the diets. In the same period, there was no significant difference in feed intake and productive efficiency index. With regard to the economic analysis, it was found that the lowest final cost per broiler was observed in diets with 10% of acerola meal inclusion in replacement of corn.

  19. [School meals: planning, production, distribution, and adequacy].

    Science.gov (United States)

    Issa, Raquel Carvalho; Moraes, Letícia Freitas; Francisco, Raquel Rocha Jabour; dos Santos, Luana Caroline; dos Anjos, Adriana Fernandez Versiani; Pereira, Simone Cardoso Lisboa

    2014-02-01

    To evaluate the planning, production, distribution, and nutritional adequacy of meals served at city schools. This descriptive cross-sectional study was conducted between March 2011 and April 2012 and included a representative sample (n = 42 schools) of extended shift city schools from Belo Horizonte, Minas Gerais, Brazil. Five meals from each school were randomly selected and analyzed by direct weighing. Production indicators and nutritional adequacy were evaluated in contrast to the recommendations of the city food security bureau and the Brazilian National Program of School Meals (PNAE). Seventy-nine percent of the analyzed meals did not meet the recommendations of the city food security bureau. The rate of waste (food left on plates) was acceptable at 4,90%, but the rates of cooked and not served food (7,06%) and counter leftovers (5,30%) were high. Both the city planned meals and the meals served in the schools were nutritionally inadequate in terms of the PNAE, particularly for children aged 11-15 years. There was a relationship between consumption by school staff and the amount of food that was cooked (r = 0.353; P planning, production, and distribution of school meals and of food and nutrition education in order to improve the quality of food and to reduce waste in schools.

  20. 7 CFR 226.20 - Requirements for meals.

    Science.gov (United States)

    2010-01-01

    ..., respectively) for the meal pattern requirements contained in this section. (p) Family-style meal service. Meals may be served in a family-style setting. (q) Offer versus serve. (1) Each adult day care center shall..., 1983] Editorial Note: For Federal Register citations affecting § 226.20, see the List of CFR Sections...

  1. Meal frequency and timing: impact on metabolic disease risk.

    Science.gov (United States)

    Varady, Krista A

    2016-10-01

    The purpose of this article is to provide an overview of the most recent human intervention trials that have examined the impact of meal frequency or meal timing on metabolic disease risk factors. Findings from intervention studies published over the past 12 months indicate that weight loss may be more pronounced with decreased meal frequency (two meals per day) versus increased meal frequency (six meals per day) under hypocaloric conditions. However, under isocaloric conditions, no effect on body weight was noted. Plasma lipid concentrations and glucoregulatory factors (fasting glucose, insulin, and insulin sensitivity) were not affected by alterations in meal frequency. As for meal timing, delaying the lunchtime meal by 3.5 h (from 1.30 p.m. to 4.30 p.m.) has no impact on body weight, but may impair glucose tolerance in young healthy adults. In sum, altering meal frequency has little impact on body weight, plasma lipids, or glucoregulatory factors, whereas eating the majority of calories later in the day may be detrimental for glycemic control. These preliminary findings, however, still require confirmation by longer term, larger scale controlled trials.

  2. Parameters of Concrete Modified with Glass Meal and Chalcedonite Dust

    Science.gov (United States)

    Kotwa, Anna

    2017-10-01

    Additives used for production of concrete mixtures affect the rheological properties and parameters of hardened concrete, including compressive strength, water resistance, durability and shrinkage of hardened concrete. By their application, the use of cement and production costs may be reduced. The scheduled program of laboratory tests included preparation of six batches of concrete mixtures with addition of glass meal and / or chalcedonite dust. Mineral dust is a waste product obtained from crushed aggregate mining, with grain size below 0,063μm. The main ingredient of chalcedonite dust is silica. Glass meal used in the study is a material with very fine grain size, less than 65μm. This particle size is present in 60% - 90% of the sample. Additives were used to replace cement in concrete mixes in an amount of 15% and 25%. The amount of aggregate was left unchanged. The study used Portland cement CEM I 42.5R. Concrete mixes were prepared with a constant rate w / s = 0.4. The aim of the study was to identify the effect of the addition of chalcedonite dust and / or glass meal on the parameters of hardened concrete, i.e. compressive strength, water absorption and capillarity. Additives used in the laboratory tests significantly affect the compressive strength. The largest decrease in compressive strength of concrete samples was recorded for samples with 50% substitutes of cement additives. This decrease is 34.35%. The smallest decrease in compressive strength was noted in concrete with the addition of 15% of chalcedonite dust or 15% glass meal, it amounts to an average of 15%. The study of absorption shows that all concrete with the addition of chalcedonite dust and glass meal gained a percentage weight increase between 2.7 ÷ 3.1% for the test batches. This is a very good result, which is probably due to grout sealing. In capillary action for the test batches, the percentage weight gains of samples ranges from 4.6% to 5.1%. However, the reference concrete obtained

  3. The epidemiology of family meals among Ohio's adults.

    Science.gov (United States)

    Tumin, Rachel; Anderson, Sarah E

    2015-06-01

    The epidemiology of family meals among adults at a population level is poorly characterized and whether living with children impacts this health behaviour is uncertain. We determined the prevalence of family meals among US adults in a mid-western state whose families did and did not include minor children and described how it varied by sociodemographic characteristics. The cross-sectional 2012 Ohio Medicaid Assessment Survey is representative of Ohio adults and included questions on their sociodemographic characteristics and the frequency with which they eat family meals at home. Trained interviewers administered landline and cell phone surveys to adults sampled from Ohio's non-institutionalized population. We analysed data from 5766 adults living with minor children and 8291 adults not living alone or with children. The prevalence of family meals was similar for adults who did and did not live with minor children: 47 % (95 % CI 46, 49 %) of adults living with and 51 % (95 % CI 50, 53 %) of adults living without children reported eating family meals on most (six or seven) days of the week. Family meal frequency varied by race/ethnicity, marital and employment status in both groups. Non-Hispanic African-American adults, those who were not married and those who were employed ate family meals less often. Adults in Ohio frequently shared meals with their family and family meal frequency was not strongly related to living with children. Broadening the scope of future studies to include adults who are not parents could enhance our understanding of the potential health benefits of sharing meals.

  4. Iron absorption from adequate Filipinos meals

    International Nuclear Information System (INIS)

    Trinidad, T.P.; Madriaga, J.R.; Valdez, D.H.; Cruz, E.M.; Mallillin, A.C.; Sison, C.C.; Kuizon, M.D.

    1989-01-01

    Iron absorption from adequate Filipino meals representing the three major island groups of the Philippines (Luzon, Visayas, and Mindanao) was studied using double isotope extrinsic tag method. Mean iron absorption of the one-day meal for Metro Manila was 6.6 +- 1.26%. Central Visayas, 6.3 +- 1.15% and Southern Mindanao, 6.4 +- 1.19%. Comparison between meals (breakfast, lunch, dinner) for each region as well as one-day meal for the three regions showed no significant differences (P>0.01). Correlation tests done between iron absorption and the following iron enhancers: ascorbic acid, amount of fish, meat or poultry; and inhibitors: phytic acid and tannic acid, did not give significant results. The overall average of 6.4 +- 1.20% may be used as the iron absorption level from an adequate Filipino meal. This value can be considered as one of the bases for arriving at recommended dietary allowances for iron among Filipinos instead of the 10% iron absorption assumed in 1976. (Auth.). 21 refs.; 3 tabs.; 3 annexes

  5. Iron absorption from adequate Filipino meals

    International Nuclear Information System (INIS)

    Trinidad, T.P.; Madriaga, J.R.; Valdez, D.H.; Cruz, E.M.; Mallillin, A.C.; Sison, C.C.; Kuizon, M.D.

    1991-01-01

    Iron absorption from adequate Filipino meals representing the three major island groups of the Philippines (Luzon, Visayas and Mindanao) was studied using double isotope extrinsic tag method. Mean iron absorption of the one-day meal for Metro Manila was 6.6 ± 1.26%, Central Visayas, 6.3 ± 1.15% and Southern Mindanao, 6.4 ± 1.19%. Comparison between meals (breakfast, lunch, dinner) for each region as well as one-day meal for the three regions showed no significant differences (P > .01). Correlation tests done between iron absorption and the following iron enhancers: ascorbic acid, amount of fish, meat or poultry and inhibitors: phytic acid and tannic acid did not give significant results. The overall bar x of 6.4 ± 1.20% may be used as the non-heme iron absorption level from an adequate Filipino meal. This value can be considered as one of the bases for arriving at recommended dietary allowances for iron among Filipinos instead of the 10% iron absorption assumed in 1976

  6. 21 CFR 73.275 - Dried algae meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Dried algae meal. 73.275 Section 73.275 Food and... ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.275 Dried algae meal. (a) Identity. The color additive dried algae meal is a dried mixture of algae cells (genus Spongiococcum, separated from its culture broth...

  7. Food Safety When Preparing Holiday Meals

    Science.gov (United States)

    ... Public Health Current: Remember Food Safety when Preparing Holiday Meals Services and Programs Regulation & Licensure Vital Records ... food safety is especially important as they prepare holiday meals. Many holiday dinners include meat and poultry, ...

  8. IoT-Based Image Recognition System for Smart Home-Delivered Meal Services

    Directory of Open Access Journals (Sweden)

    Hsiao-Ting Tseng

    2017-07-01

    Full Text Available Population ageing is an important global issue. The Taiwanese government has used various Internet of Things (IoT applications in the “10-year long-term care program 2.0”. It is expected that the efficiency and effectiveness of long-term care services will be improved through IoT support. Home-delivered meal services for the elderly are important for home-based long-term care services. To ensure that the right meals are delivered to the right recipient at the right time, the runners need to take a picture of the meal recipient when the meal is delivered. This study uses the IoT-based image recognition system to design an integrated service to improve the management of image recognition. The core technology of this IoT-based image recognition system is statistical histogram-based k-means clustering for image segmentation. However, this method is time-consuming. Therefore, we proposed using the statistical histogram to obtain a probability density function of pixels of a figure and segmenting these with weighting for the same intensity. This aims to increase the computational performance and achieve the same results as k-means clustering. We combined histogram and k-means clustering in order to overcome the high computational cost for k-means clustering. The results indicate that the proposed method is significantly faster than k-means clustering by more than 10 times.

  9. School meals in children’s social life

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye

    This dissertation explores the role of different school meal arrangements in children’s social life from a child’s perspective. The dissertation utilizes a school meal intervention carried out in Denmark in 2011-12 to compare the same group of children in different school meal arrangements, thereby...... overcoming typical challenges of comparison across school meal arrangements, such as differences across children, schools or countries. The dissertation builds on data from a four month field work in 4th grade, 26 semi-structured interviews with children, chefs, and teachers, and 834 children’s self...... in children’s evaluation of new food initiatives in school; that children meet conflicting approaches to food education depending on the context; and that the social powers of sharing and exchanging individual lunch packs could outweigh some of the benefits of a collective meal system. Overall...

  10. Variation in the Oral Processing of Everyday Meals Is Associated with Fullness and Meal Size; A Potential Nudge to Reduce Energy Intake?

    Science.gov (United States)

    Ferriday, Danielle; Bosworth, Matthew L; Godinot, Nicolas; Martin, Nathalie; Forde, Ciarán G; Van Den Heuvel, Emmy; Appleton, Sarah L; Mercer Moss, Felix J; Rogers, Peter J; Brunstrom, Jeffrey M

    2016-05-21

    Laboratory studies have demonstrated that experimental manipulations of oral processing can have a marked effect on energy intake. Here, we explored whether variations in oral processing across a range of unmodified everyday meals could affect post-meal fullness and meal size. In Study 1, female participants (N = 12) attended the laboratory over 20 lunchtime sessions to consume a 400-kcal portion of a different commercially available pre-packaged meal. Prior to consumption, expected satiation was assessed. During each meal, oral processing was characterised using: (i) video-recordings of the mouth and (ii) real-time measures of plate weight. Hunger and fullness ratings were elicited pre- and post-consumption, and for a further three hours. Foods that were eaten slowly had higher expected satiation and delivered more satiation and satiety. Building on these findings, in Study 2 we selected two meals (identical energy density) from Study 1 that were equally liked but maximised differences in oral processing. On separate days, male and female participants (N = 24) consumed a 400-kcal portion of either the "fast" or "slow" meal followed by an ad libitum meal (either the same food or a dessert). When continuing with the same food, participants consumed less of the slow meal. Further, differences in food intake during the ad libitum meal were not compensated at a subsequent snacking opportunity an hour later. Together, these findings suggest that variations in oral processing across a range of unmodified everyday meals can affect fullness after consuming a fixed portion and can also impact meal size. Modifying food form to encourage increased oral processing (albeit to a lesser extent than in experimental manipulations) might represent a viable target for food manufacturers to help to nudge consumers to manage their weight.

  11. Variation in the Oral Processing of Everyday Meals Is Associated with Fullness and Meal Size; A Potential Nudge to Reduce Energy Intake?

    Directory of Open Access Journals (Sweden)

    Danielle Ferriday

    2016-05-01

    Full Text Available Laboratory studies have demonstrated that experimental manipulations of oral processing can have a marked effect on energy intake. Here, we explored whether variations in oral processing across a range of unmodified everyday meals could affect post-meal fullness and meal size. In Study 1, female participants (N = 12 attended the laboratory over 20 lunchtime sessions to consume a 400-kcal portion of a different commercially available pre-packaged meal. Prior to consumption, expected satiation was assessed. During each meal, oral processing was characterised using: (i video-recordings of the mouth and (ii real-time measures of plate weight. Hunger and fullness ratings were elicited pre- and post-consumption, and for a further three hours. Foods that were eaten slowly had higher expected satiation and delivered more satiation and satiety. Building on these findings, in Study 2 we selected two meals (identical energy density from Study 1 that were equally liked but maximised differences in oral processing. On separate days, male and female participants (N = 24 consumed a 400-kcal portion of either the “fast” or “slow” meal followed by an ad libitum meal (either the same food or a dessert. When continuing with the same food, participants consumed less of the slow meal. Further, differences in food intake during the ad libitum meal were not compensated at a subsequent snacking opportunity an hour later. Together, these findings suggest that variations in oral processing across a range of unmodified everyday meals can affect fullness after consuming a fixed portion and can also impact meal size. Modifying food form to encourage increased oral processing (albeit to a lesser extent than in experimental manipulations might represent a viable target for food manufacturers to help to nudge consumers to manage their weight.

  12. Television viewing, computer game play and book reading during meals are predictors of meal skipping in a cross-sectional sample of 12-, 14- and 16-year-olds.

    Science.gov (United States)

    Custers, Kathleen; Van den Bulck, Jan

    2010-04-01

    To examine whether television viewing, computer game playing or book reading during meals predicts meal skipping with the aim of watching television, playing computer games or reading books (media meal skipping). A cross-sectional study was conducted using a standardized self-administered questionnaire. Analyses were controlled for age, gender and BMI. Data were obtained from a random sample of adolescents in Flanders, Belgium. Seven hundred and ten participants aged 12, 14 and 16 years. Of the participants, 11.8 % skipped meals to watch television, 10.5 % skipped meals to play computer games and 8.2 % skipped meals to read books. Compared with those who did not use these media during meals, the risk of skipping meals in order to watch television was significantly higher for those children who watched television during meals (2.9 times higher in those who watched television during at least one meal a day). The risk of skipping meals for computer game playing was 9.5 times higher in those who played computer games weekly or more while eating, and the risk of meal skipping in order to read books was 22.9 times higher in those who read books during meals less than weekly. The more meals the respondents ate with the entire family, the less likely they were to skip meals to watch television. The use of media during meals predicts meal skipping for using that same medium. Family meals appear to be inversely related to meal skipping for television viewing.

  13. Gerenciamento de resíduos em empresas do setor hortifrúti localizadas na região do Cariri – Ceará

    Directory of Open Access Journals (Sweden)

    Leyna Bezerra de Moura

    2014-05-01

    Full Text Available O Brasil está entre os 10 países que mais desperdiçam alimentos no mundo. Aproximadamente 35% da produção agrícola nacional tornam-se lixo, que representa quantitativamente valores acima de 10 milhões de toneladas de alimentos, e caso estes não sejam considerados a alguma finalidade, podem comprometer o meio ambiente.Mediante o grande desperdício de alimentos ocorridos na região do Cariri, dentre eles os de maior destaque são as frutas e hortaliças, com consequente geração de resíduos originários das etapas de produção, distribuição e comercialização. Ressalta-se a importância de conhecimentos acerca da adoção de práticas em respeito ao ambiente, portanto, o presente estudo teve como objetivo analisar o gerenciamento de resíduos provenientes de determinadas empresas do setor hortifrúti da região do Cariri. Diante dos resultados encontrados neste estudo observou-se que todas as empresas geram resíduos e que estão sendo capazes de utilizá-los atribuindo aos mesmos finalidades como alimentação animal e compostagem, o que nos garante que tais empresas, preconizam condutas de gerenciamento de resíduos adequadas, adotando uma postura ética de comprometimento com o social e o meio ambiente.Palavras-chave: desperdício, compostagem, meio ambiente.

  14. Investing in innovation: trade-offs in the costs and cost-efficiency of school feeding using community-based kitchens in Bangladesh.

    Science.gov (United States)

    Gelli, Aulo; Suwa, Yuko

    2014-09-01

    School feeding programs have been a key response to the recent food and economic crises and function to some degree in nearly every country in the world. However, school feeding programs are complex and exhibit different, context-specific models or configurations. To examine the trade-offs, including the costs and cost-efficiency, of an innovative cluster kitchen implementation model in Bangladesh using a standardized framework. A supply chain framework based on international standards was used to provide benchmarks for meaningful comparisons across models. Implementation processes specific to the program in Bangladesh were mapped against this reference to provide a basis for standardized performance measures. Qualitative and quantitative data on key metrics were collected retrospectively using semistructured questionnaires following an ingredients approach, including both financial and economic costs. Costs were standardized to a 200-feeding-day year and 700 kcal daily. The cluster kitchen model had similarities with the semidecentralized model and outsourced models in the literature, the main differences involving implementation scale, scale of purchasing volumes, and frequency of purchasing. Two important features stand out in terms of implementation: the nutritional quality of meals and the level of community involvement. The standardized full cost per child per year was US$110. Despite the nutritious content of the meals, the overall cost-efficiency in cost per nutrient output was lower than the benchmark for centralized programs, due mainly to support and start-up costs. Cluster kitchens provide an example of an innovative implementation model, combining an emphasis on quality meal delivery with strong community engagement. However, the standardized costs-per child were above the average benchmarks for both low-and middle-income countries. In contrast to the existing benchmark data from mature, centralized models, the main cost drivers of the program were

  15. O papel do biólogo no gerenciamento do perigo aviário em aeroportos = The role of biologist in airport bird hazard management

    Directory of Open Access Journals (Sweden)

    Bezerra, George Christian Linhares

    2011-01-01

    Full Text Available A segurança operacional da aviação demanda o gerenciamento do perigo aviário. A maior parte dos eventos de colisão entre aves e aeronaves ocorre nas proximidades dos aeroportos, o que está relacionado à menor altitude de voo e concentração de aves devido a fatores atrativos. O artigo foca o papel do profissional de ciências biológicas no processo de gerenciamento do perigo aviário em aeroportos, tendo como objetivo descrever as atividades por ele executadas. A pesquisa consistiu de revisão da literatura, identificação da regulamentação aplicável e as práticas adotadas e, através de estudo de caso realizado em aeroporto localizado na região amazônica, foi possível coletar informações de interesse para a pesquisa. Os resultados apontam que o biólogo atua especificamente na identificação do perigo, identificando focos de atração de aves, espécies presentes e hábitos de comportamento. Além disso, assessora a avaliação de risco com informações sobre a probabilidade da ocorrência de colisões e sobre a gravidade das suas consequências

  16. Influence of a subsequent meal on the oro-cecal transit time of a solid test meal

    NARCIS (Netherlands)

    Priebe, MG; Wachters-Hagedoorn, RE; Landman, K; Heimweg, J; Elzinga, H; Vonk, RJ

    Oro-cecal transit time (OCTT) is determined for clinical diagnostics of intestinal complaints and research purposes. Ingestion of a subsequent meal during the test period shortens the OCTT of a liquid test meal (glucose solution), as previously reported. This study was conducted to determine whether

  17. 固体发酵豆粕、菜粕和棉粕的复合菌筛选%Choose Complex Bacterium and Fungus as Fermentation Microform on Soybean Meal, Rapeseed Meal and Cottonseed Meal

    Institute of Scientific and Technical Information of China (English)

    邓露芳; 范学珊; 王加启

    2012-01-01

    试验根据豆粕、菜粕和棉粕作为植物性蛋白饲料的营养特性,选择中性蛋白酶活较高的细菌和真菌作为发酵豆粕、菜粕和棉粕的菌种以改善豆粕、菜粕和棉粕的蛋白质品质.通过细菌和真菌的两两组合生长试验,分别筛选出适合发酵豆粕、菜粕和棉粕的最佳复合菌各一组.试验结果表明,发酵豆粕、菜粕和棉粕的最佳菌株组合为BS-2和Ao、BS-natto和Ao、BS-natto和Ao.%Based on nutrition characters on soybean meal, rapeseed meal and cotton seed meal, high neutral enzyme production of bacteria and fungus were chose to inoculate in them to improve their protein quality as animal feed. Compounded one bacterium strain and one fungus strain cultured together, chose the best group to ferment the soybean meal, rapeseed meal and cotton seed meal. The results showed the best groups were BS-2 and Ao for soybean meal, BS-natto and Ao for rapeseed meal, and BS-natto and Ao for cotton seed meal.

  18. Irradiation of ready made meals -Lasagne

    International Nuclear Information System (INIS)

    Barkia, Ines

    2007-01-01

    The effect of ionizing radiation on the microbiological, nutritional, chemical and sensory quality of chilled ready-made meals was assessed. The ready meals used for this experimental work are lasagne. Following arrival at the semi-industrial Cobalt 60 irradiation facility, the meals were either left unirradiated or irradiated with doses of 2 or 4 kGy after which they were stored for up to 23 days at 3C. Results showed that 2 or 4 kGy doses of gamma irradiation decreased the total counts of mesophilic aerobic bacteria and increased the shelf-life of lasagne. In terms of nutritional quality, it was found that losses of vitamin A and E due to irradiation treatment were considerable at 4 kGy. Total acidity, and p H, were all well within the acceptable limit for up to one week for ready meals treated with 2 and 4 kGy whereas peroxide index showed high values at 4 kGy. Sensory results showed no significant differences between the non-irradiated and irradiated meals at 2 kGy. However, the results were less promising at 4 kGy since differences were significant. (Author). 60 refs

  19. Meals and snacks from the child's perspective

    DEFF Research Database (Denmark)

    Husby, Ida; Heitmann, Berit L; O'Doherty Jensen, Katherine

    2009-01-01

    OBJECTIVE: To explore the everyday consumption of meals and snacks from the child's perspective, among those with healthier v. less healthy dietary habits. DESIGN: The sample in this qualitative study comprised two groups of Danish schoolchildren aged 10 to 11 years, one with a healthier diet (n 9......) and the other with a less healthy diet (n 8). Both groups were recruited from respondents to a dietary survey. Semi-structured interviews took their starting point in photographs of their meals and snacks taken by the children themselves. RESULTS: Both subgroups of children had a meal pattern with three main...... meals and two to four snacks. We found a connection between the nutritional quality of the diet and the social contexts of consumption, especially with regard to snacks. Among children with healthier eating habits, both snacks and meals tended to be shared social events and items of poor nutritional...

  20. Haematology, Blood Chemistry and Carcass Characteristics of Growing Rabbits Fed Grasshopper Meal as a Substitute for Fish Meal

    Directory of Open Access Journals (Sweden)

    A. A. Njidda* and C. E. Isidahomen1

    2010-01-01

    Full Text Available An experiment was conducted to evaluate the effect of replacing fish meal with grasshopper meal on haematology, blood chemistry and carcass characteristics of growing rabbits. Forty rabbits of mixed breeds, aged 6-10 weeks, were randomly assigned to the dietary treatments in a complete randomized design with eight rabbits per treatment. The rabbits were fed with diets containing 0, 1.25, 2.50, 3.75 and 5% grasshopper meal in diets designated as T1 (control, T2, T3, T4 and T5, respectively. The experimental diets and clean drinking water were supplied ad libitum throughout the experimental period of nine weeks. At the end of the feeding trial, three rabbits per treatment were slaughtered for carcass evaluation, while blood samples were collected for analysis. The result of the experiment showed significant differences (P0.05 on haemoglobin and mean corpuscular haemoglobin concentration (MCHC. The results also revealed significant differences (P0.05 on serum albumin and total protein. The results of carcass characteristics showed significant differences among treatments (P<0.05 for slaughter weight, carcass weight, dressing percentage, skin pelt, tail, feet and abdominal fat. The slaughter weight and carcass weight were better in groups receiving 2.5% grass hopper meal (50% fish meal replacement. From the results, it can be concluded that inclusion of 2.50% grasshopper meal as a replacement for fish meal (50% replacement has no adverse effects on the haematological parameters, serum biochemistry and carcass characteristics of rabbits.

  1. Equipes gerenciadas por mulheres: representações sociais sobre gerenciamento feminino Women managers' teams: social representations about feminine management

    Directory of Open Access Journals (Sweden)

    Tânia Maria Fontenele Mourão

    2008-01-01

    Full Text Available Este estudo teve como objetivo apreender a maneira como as equipes que têm uma mulher como gerente estão construindo representações sociais sobre este gerenciar. Participaram 74 mulheres e 72 homens de equipes que trabalham com sete mulheres que atingiram o topo de carreira, ocupando cargos administrativos nos níveis DAS 5 e DAS 6 da Administração Pública Federal. Utilizou-se a associação livre de palavras, sendo as respostas analisadas pelo software EVOC. Os resultados indicam que os participantes identificam algumas características que as equipes atribuem ao gerenciamento feminino. Apontam para uma forma de gestão voltada para as relações pessoais, respeito pela pessoa, preocupação com a qualidade do trabalho. Um gerenciamento cujo estilo interativo se caracterizaria pela capacidade de promover a inclusão, característico das formas de redes planas de gestão.The aim of this study was to apprehend the way teams that have a woman as amanager are building the social representation about this management. The participants were 74 women and 72 men whose teams work with seven women who have reached the top of their careers in administrative positions of DAS 5 and DAS 6 levels of the Public Federal Administration. A free association test was applied and analyzed through the EVOC software. The results showed that the participants identified some characteristics on women management that were considered a feminine form of leadership: interpersonal relationship, respect for individuality, concern with the quality of work. This kind of management carries an interactive style that is characterized by the capacity to promote inclusion, which is a characteristic of flat management nets.

  2. The Impact of a Home-Delivered Meal Program on Nutritional Risk, Dietary Intake, Food Security, Loneliness, and Social Well-Being.

    Science.gov (United States)

    Wright, Lauri; Vance, Lauren; Sudduth, Christina; Epps, James B

    2015-01-01

    Maintaining independence and continuing to live at home is one solution to manage the rising health care costs of aging populations in the United States; furthermore, seniors are at risk of malnutrition and food insecurity. Home-delivered meal programs are a tool to address food, nutrition, and well-being concerns of this population. Few studies have identified outcomes from these programs; this pilot study reviews the nutritional status, dietary intake, well-being, loneliness, and food security levels of seniors participating in a Meals on Wheels delivery service. Clients, new to the meal program, participated in pre- and postphone interviews, and 51 seniors completed the study. The survey was composed of five scales or questionnaires, and statistical analyses were conducted using SPSS. Improvements across all five measures were statistically significant after participating two months in the home-delivered meal program. Implications for further research, practice, and the Older Americans Act are discussed.

  3. Fish, shellfish, and meat meals of the public in Singapore

    International Nuclear Information System (INIS)

    Burger, Joanna; Fleischer, Jennifer; Gochfeld, Michael

    2003-01-01

    Understanding different patterns of fish consumption is an important component of the assessment of risk from contaminants in fish. While there have been extensive studies of fish consumption in Western cultures, less attention has been devoted to the role of fish and meat in the diets of people in other cultures. A survey of 212 people living in Singapore was conducted to examine the relative importance of fish, shellfish, and other meat in their diets and to ascertain whether there were differences as a function of age, income, education or gender. As expected, fish and shellfish played an important role in their daily diets. On average, people ate fish in about 10 meals a week, chicken for eight meals, and shrimp and pork for about six meals each. While nearly 8% never ate fish, 18% ate fish at all 21 meals a week and over 20% ate shellfish for all 21 meals. Income explained about 14% of the variation in the number of fish meals consumed, and age explained about 8% of the variation in number of chicken meals per week. There were no gender differences in the number of meals of each type. People less than 26 years old ate significantly more pork, chicken, and other meat meals and fewer shellfish meals than older people. People with higher incomes ate significantly more fish meals than those with lower incomes. Chinese individuals ate significantly more meals of pork, chicken, and other meat than other ethnic groups, and they ate only 26% of their meals at home, while others ate 33% of their meals at home. The data indicate a great deal of variation in the number of meals of fish, shellfish, and other meats eaten by the people interviewed, making dietary and risk assessments challenging

  4. School Lunch Waste among Middle School Students: Implications for Nutrients Consumed and Food Waste Costs

    Science.gov (United States)

    Cohen, Juliana F.W.; Richardson, Scott; Austin, S. Bryn; Economos, Christina D.; Rimm, Eric B.

    2013-01-01

    Background The National School Lunch Program has been guided by modest nutrient standards, and the palatability of meals, which drives consumption, receives inadequate attention. School food waste can have important nutritional and cost implications for policy makers, students, and their families. Purpose Nutrient losses and economic costs associated with school meal waste were examined. The study also assessed if school foods served were valid proxies for foods consumed by students. Methods Plate waste measurements were collected from middle school students in Boston attending two Chef Initiative schools (n=1609) and two control schools (n=1440) during a two-year pilot study (2007-2009) where a professional chef trained cafeteria staff to make healthier school meals. The costs associated with food waste were calculated and the percent of foods consumed was compared with a gold standard of 85% consumption. Analyses were conducted in 2010-2011. Results Overall, students consumed less than the required/recommended levels of nutrients. An estimated $432,349 of food (26.1% of the total food budget) was discarded by middle school students annually at lunch in Boston middle schools. For most meal components, significantly less than 85% was consumed. Conclusions There is substantial food waste among middle school students in Boston. Overall, students' nutrient consumption levels were below school meal standards and foods served were not valid proxies for foods consumed. The costs associated with discarded foods are high; if translated nationally for school lunches, roughly $1,238,846,400 annually is wasted. Students would benefit if additional focus was given to the quality and palatability of school meals. PMID:23332326

  5. Production performance of finisher broiler fed with cocoyam-corm meal as partial energy replacement for maize.

    Science.gov (United States)

    de la Cruz, Christian Paul P

    2016-10-01

    The objective of this study was to evaluate the potential of Gabing San Fernando ( Xanthosoma spp.) corms as partial carbohydrate replacement for maize in finisher broiler production. The completely randomized design was utilized to investigate the effects of three finisher poultry diets prepared in varying amounts of cocoyam-corm meal set at 0% (control), 25%, and 50% (experimental) replacement levels. There were no significant differences (p≥0.05) as to mortality and body weight measurements between control and experimental groups. Similarly, the mean weights of selected internal organs and condemnable carcasses among treatment groups did not show any significant differences (p≥0.05). In terms of the average feed intakes, birds from 50%-cocoyam group had the highest mean value and were found to be statistically different (p≥0.01) from both control and 25%-cocoyam groups. However, feed conversion ratio did not significantly differ (p≥0.05) among three groups. Higher feed costs were associated with the 50%-cocoyam treatment diet, which was only consistent with higher feed inputs. Thus, the group fed with 50%-cocoyam meal had significantly higher total mean production costs (pmeal did not significantly differ (p≥0.05) from the control group. Partial replacement of maize with cocoyam-corm meal at 25% level was acceptable since inclusion at this level did not adversely affect the production performance of finisher broilers in terms of growth rate, mortality rate, and feeding efficiency. The use of cocoyam meal as nonconventional and alternative carbohydrate source in poultry diet presents positive economic implications, especially to smallhold farmers from the developing countries, like the Philippines.

  6. Administração participativa como filosofia para o gerenciamento de sistemas de informação

    Directory of Open Access Journals (Sweden)

    Edmeire Cristina Pereira

    Full Text Available Este artigo aborda, no atual contexto de transformações da sociedade do conhecimento, vários aspectos da administração participativa, concebida como uma filosofia para o gerenciamento dos sistemas de informação. Observa-se a necessidade de desenvolver informação, treinamento e comunicação, da parte das organizações, por meio desse novo paradigma de liderança. Tal proposta è situada na evolução das grandes tendências de pensamento e atualizada em função do desenvolvimento das redes e sistemas de informação. Em conclusão, sugerem-se alguns princípios elementares para redesenhar as atividades dos gestores da informação ou do conhecimento.

  7. Meals in nursing homes

    DEFF Research Database (Denmark)

    Kofod, Jens Erik; Birkemose, A.

    2004-01-01

    Undernutrition is present among 33% of nursing home residents in Denmark. Hence, it is relevant to examine the meal situation at nursing homes to single out factors that may increase or reduce the residents' food intake. in the ongoing Danish nursing home debate it is claimed that a new type...... of nursing home improves the residents' meal situation with a positive effect on nutrition. The aim of this work is to test the general hypothesis that (i) residents appreciate the meal situation in these nursing homes and (ii) nutritional status of the residents is improved in this type of nursing home....... This study was carried out in four Danish nursing homes at various locations in Denmark. The methods used are qualitative interviews and observations at four nursing homes in combination with measurement of body mass index (BMI) at two of the four nursing homes. Undernutrition is defined as a BMI below 20...

  8. Absorption from iron tablets given with different types of meals

    International Nuclear Information System (INIS)

    Hallberg, L.; Bjoern-Rasmussen, E.; Ekenved, G.; Garby, L.; Rossander, L.; Pleehachinda, R.; Suwanik, R.; Arvidsson, B.

    1978-01-01

    The absorption from iron tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables, and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given. (author)

  9. Absorption from iron tablets given with different types of meals

    Energy Technology Data Exchange (ETDEWEB)

    Hallberg, L; Bjoern-Rasmussen, E; Ekenved, G; Garby, L; Rossander, L; Pleehachinda, R; Suwanik, R; Arvidsson, B

    1978-01-01

    The absorption from iron tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables, and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given.

  10. Absorption from iron tablets given with different types of meals.

    Science.gov (United States)

    Hallberg, L; Björn-Rasmussen, E; Ekenved, G; Garby, L; Rossander, L; Pleehachinda, R; Suwanik, R; Arvidsson, B

    1978-09-01

    The absorption of iron from tablets given with 5 types of meals was studied in 153 subjects. The meals were: a hamburger meal with beans and potatoes, a simple breakfast meal, a Latin American meal composed of black beans, rice and maize and two Southeast Asian meals composed of rice, vegetables and spices served with and without fish. The groups were directly compared by relating the absorption from the iron tablets to the absorption from a standardized reference dose of iron given on an empty stomach. The composition of meals with respect to content of meat or fish or the presence of large amounts of phytates seemed to have no influence on the absorption of iron from tablets. The absorption from iron tablets was about 40% higher when they were given with rice meals than when they were given with the other meals studied. The average decrease in absorption by meals was about 50-60% based on a comparison when tablets were given on an empty stomach. When tablets from which the iron was released more slowly were used, the absorption increased by about 30% except when they were given with rice meals, where the absorption was unchanged. The differences among the meals in their effect on the absorption of iron from tablets thus disappeared when the slow-release tablets were given.

  11. 21 CFR 137.290 - Self-rising yellow corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising yellow corn meal. 137.290 Section 137... Cereal Flours and Related Products § 137.290 Self-rising yellow corn meal. Self-rising yellow corn meal conforms to the definition and standard of identity prescribed by § 137.270 for self-rising white corn meal...

  12. 21 CFR 137.270 - Self-rising white corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising white corn meal. 137.270 Section 137... Cereal Flours and Related Products § 137.270 Self-rising white corn meal. (a) Self-rising white corn meal is an intimate mixture of white corn meal, sodium bicarbonate, and one or both of the acid-reacting...

  13. Challenges and interventions in meeting delivery of nutrition in mid-day meal scheme: a pilot in district Faizabad, Uttar Pradesh

    Directory of Open Access Journals (Sweden)

    Iksha Chhabra

    2014-12-01

    Full Text Available Background: Providing cooked food to about hundred million children under mid-day meal scheme has been accomplished. Focus has now shifted to delivery of nutrition since the National Food Security Act specifies statutory quantities of protein and calories. Aims & Objectives: Delivery of nutrition requires comprehensive overhaul to include interventions in area of storage, preparation and practices, stoves, human resource development and community participation. Methodology: Based on a baseline survey of 70 schools through random selection in two blocks of Faizabad, Uttar Pradesh these concerns were investigated in details for specific interventions. Results: Nutrition: Both Faizabad and MHRD’s all India data establish that net quantities consumed by a child (quantity served minus plate waste cannot provide prescribed nutrition. It reiterated the fact that mid-day meal is first and major meal for most rural children. Experiments conducted to standardize quantities, consistencies and splitting meal into snack plus meal improved nutritional delivery. Hygiene and food safety: In both blocks food was delivered at high temperature enabling food safety standards to be met with improved hygiene and Standard Operating Procedures (SOPs. Human Resource: A pictorial training manual was prepared to train master trainers as well as cooks. Location specific training using local idiom and practices were used and campaign was conducted to enhance community participation in 45 villages. Fuel efficiency: Low cost smokeless chullahs (stoves designed locally resulted in fuel savings. High efficiency cook stoves were also tested, however their cost limits reproduction. Conclusion: Accomplishing comprehensive improvement within existing cost of conversion per child is a challenge particularly since there are no economies of scale in rural areas. The methodologies created in the pilot for hygiene and food safety, awareness and capacity building through

  14. Pasteurization of fish meal by irradiation. Pt. 1

    International Nuclear Information System (INIS)

    Reusse, U.; Bischoff, J.; Fleischhauer, G.; Geister, R.

    1976-01-01

    Studies were made on a number of samples of fish meal heavily contaminated (several foci of infection per sample, corresponding 'more than 100% contamination') with salmonella. A dose of 0.7 Mrad proved to be sufficient to inactivate all salmonellaes in all samples. The apparently reduced effect of radiation after artificial contamination of the meal was due to the extreme super-infection. Inactivation curves showed that the salmonella strains used for artificial contamination were more susceptible than those in naturally infected fish meal. Calculation of the slope parameter for a single salmonella type enables the dose of radiation needed to ensure freedom of the meal from salmonella to be determined for each level of infection. With two naturally infected fish meals which contained a total of 18 different serotypes a mean slope parameter of b = -1.99 was calculated which met the requirements posed by the problem of freeing meal from salmonella. (orig.) [de

  15. Family meals and the well-being of adolescents.

    Science.gov (United States)

    Utter, Jennifer; Denny, Simon; Robinson, Elizabeth; Fleming, Theresa; Ameratunga, Shanthi; Grant, Sue

    2013-11-01

    The current study describes the relationships between family meals and family connectedness, parental monitoring and parent-child communication and determines if frequent family meals are associated with better mental well-being and fewer risk-taking behaviours among adolescents. Data were collected as part of Youth'07, a nationally representative survey of the health and well-being of secondary school students in New Zealand (n = 9107). Frequent family meals were positively associated with better indicators of family relationships (P family meals were significantly associated with higher well-being scores (P family connectedness, parental monitoring and parental communication. Our findings suggest that family meals may provide a unique opportunity for building stronger families and young people. Creating environments where frequent family meals are normative, valued and feasible for families may result in benefits for young people that extend beyond good nutrition. © 2013 The Authors. Journal of Paediatrics and Child Health © 2013 Paediatrics and Child Health Division (Royal Australasian College of Physicians).

  16. Economic costs associated with an MS relapse

    LENUS (Irish Health Repository)

    O'Connell, K.

    2014-09-01

    This was an prospective audit composed of medical chart review and patient questionnaire. Relapses were stratified into 3 groups: low, moderate and high intensity. Age, gender, MS subtype, disease duration, expanded disability status scale (EDSS) score, disease modifying therapy (DMT) use and employment status were recorded. Direct costs included GP visits, investigations, clinic visit, consultations with medical staff, medication and admission costs. Indirect costs assessed loss of earnings, partner\\'s loss of earnings, childcare, meals and travel costs.

  17. Visão conceitual de modelos de gerenciamento de riscos à segurança organizacional [doi: 10.5329/RECADM.20111002009

    Directory of Open Access Journals (Sweden)

    Izaias Otacilio da Rosa

    2011-12-01

    Full Text Available VISÃO CONCEITUAL DE MODELOS DE GERENCIAMENTO DE RISCOS À SEGURANÇA ORGANIZACIONAL RESUMO Ao longo do processo evolutivo mundial a segurança consolidou-se como um fator preponderante de sucesso para os mais diversos segmentos, agregando valor ao desenvolvimento social, econômico e tecnológico. As demandas decorrentes dos cenários de violência, comuns aos grandes centros populacionais, impulsionaram a alocação de esforços com vistas à proteção de recursos tangíveis e intangíveis, evidenciando a necessidade do planejamento fundamentado no gerenciamento de riscos que possam impactar negativamente nos ambientes organizacionais. Neste contexto, o objetivo da presente pesquisa consiste em construir uma análise sistêmica de um referencial teórico que evidencie o conhecimento acadêmico e empírico mais relevante na área do gerenciamento de riscos à segurança organizacional. Com tal propósito, a partir de um processo estruturado, realizaram-se buscas junto aos periódicos com acesso disponibilizados através do portal da Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, chegando-se a um referencial teórico composto por 17 publicações alinhadas ao presente tema. As publicações que integram o referencial teórico desta pesquisa foram analisadas segundo 07 critérios, sendo eles, [1] o conceito de risco; [2] o conceito de análise de risco; [3] os processos apresentados para identificar os aspectos a serem tidos em conta na análise de riscos; [4] os processos utilizados para mensurar o grau de risco; [5] os processos utilizados para determinar o nível de ancoragem das escalas de mensuração do grau de risco; [6] os processos utilizados para integrar as escalas para o grau de risco global; e [7] os processos para construir ações de aperfeiçoamento. Com isto, foi possível identificar o estado da arte para estes sete aspectos e para as melhores práticas propor encaminhamentos para promover seu aperfei

  18. [Nutritional information of meals supplied by companies participating in the Workers' Meal Program in São Paulo, Brazil].

    Science.gov (United States)

    Geraldo, Ana Paula Gines; Bandoni, Daniel Henrique; Jaime, Patrícia Constante

    2008-01-01

    To compare the nutritional value of meals provided by companies participating in the Workers' Meal Program in the city of São Paulo, Brazil, to the nutritional recommendations and guidelines established by the Ministry of Health for the Brazilian population. The 72 companies studied were grouped according to economic sector (industrial, services, or commerce), size (micro, small, medium, or large), meal preparation modality (prepared on-site by the company itself, on-site by a hired caterer, or off-site by a hired caterer), and supervision by a dietitian (yes or no). The per capita amount of food was determined based on the lunch, dinner, and supper menus for three days. The nutritional value of the meals was defined by the amount of calories, carbohydrates, protein, total fat, polyunsaturated fat, saturated fat, trans fat, sugars, cholesterol, and fruits and vegetables. Most of the menus were deficient in the number of fruits and vegetables (63.9%) and amount of polyunsaturated fat (83.3%), but high in total fat (47.2%) and cholesterol (62.5%). Group 2, composed of mostly medium and large companies, supervised by a dietician, belonging to the industrial and/or service sectors, and using a hired caterer, on averaged served meals with higher calorie content (P<0.001), higher percentage of polyunsaturated fat (P<0.001), more cholesterol (P=0.015), and more fruits and vegetables (P<0.001) than Group 1, which was composed of micro and small companies from the commercial sector, that prepare the meals themselves on-site, and are not supervised by a dietitian. Regarding the nutrition guidelines set for the Brazilian population, Group 2 meals were better in terms of fruit and vegetable servings (P<0.001). Group 1 meals were better in terms of cholesterol content (P=0.05). More specific action is required targeting company officers and managers in charge of food and nutrition services, especially in companies without dietitian supervision.

  19. Company and meal choices considered by Nordic adolescents

    DEFF Research Database (Denmark)

    Janhonen, Kristiina; Benn, Jette; Fjellström, Christina

    2013-01-01

    an effect on the frequency of family meals. Meals echoing or fully meeting the structural definition of a ‘proper meal’ were most common when describing meals for the family. The difference between the two social situations was most apparent for those who mentioned ‘Fast food dishes’ for themselves. Gender...

  20. Gerenciamento de riscos de incêndios ativados por eletricidade em sítios históricos: estudo de casos em Ouro Preto-MG.

    OpenAIRE

    Silva, Gustavo Antonio da

    2011-01-01

    O presente trabalho descreve uma proposta de métodode avaliação do risco de incêndio deflagrado por eletricidade em sítios históricos. O método proposto baseia-se em um princípio de balanceamento de medidas de segurança baseado no Método de Gretener, com o estudo de caso em Ouro Preto-MG, apresentandosoluções para o gerenciamento do risco de incêndio, com a utilização da inspeção visual e termográfica _____________________________________________________________________________...

  1. Sistema de gerenciamento de liquidez sob a ótica da teoria das restrições : uma adaptação da metodologia Fleuriet

    OpenAIRE

    Cia, Joanilia Neide de Sales

    2010-01-01

    A Teoria das Restrições (TOC) tem se mostrado um instrumento eficaz de gestão empresarial, no auxílio à tomada de decisão. Por outro lado, a Metodologia Fleuriet é uma ferramenta sistêmica e dinâmica, que demonstra o efeito de decisões tomadas na liquidez das empresas. Desta forma, este trabalho elabora um modelo de análise e gerenciamento da liquidez, construído a partir destes dois conceitos, utilizando ferramentas de pesquisa operacional e simulação para testar a aplicaçã...

  2. Extruded snacks with the addition of different fish meals

    Directory of Open Access Journals (Sweden)

    Elenice Souza dos Reis GOES

    2015-01-01

    Full Text Available Abstract Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07% and salmon (72.40%. A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.

  3. Class and eating: Family meals in Britain.

    Science.gov (United States)

    Jarosz, Ewa

    2017-09-01

    This paper examines social differentiation in eating patterns in Britain. It focuses on family meals among individuals with under-age children. Eating with family members has been associated with improvement in wellbeing, nutritional status, and school performance of the children. Modern lifestyles may pose a challenge to commensal eating for all groups, but the scale of the impact varies between social classes, with some groups at higher risk of shortening or skipping family meal time. Eating patterns are differentiated by individual's social class; they have also been associated with educational attainment, work schedules, and household composition. The objective of this study is to disaggregate the effect of these variables. Using data from the 2014/2015 UK Time Use Survey I analyse the net effect of social class, education, income, work and family characteristics on the frequency and duration of family meals. Individuals in the highest occupational class dedicate more time overall to family meals. However, class effect becomes insignificant when other variables, such as education or income, are controlled for. This study finds that higher educated individuals have more frequent family meals, and more affluent individuals spend more time at the table with their household members. Work characteristics are associated with frequency of meals, but not with their duration. Finally, household composition matters for how people eat. Parents of younger children eat with their family members more frequently than parents of teenagers. Single parents, a notoriously time-poor category, spend the least amount of time eating with their families and have fewer commensal meals. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Components of postprandial thermogenesis in relation to meal frequency in humans.

    Science.gov (United States)

    LeBlanc, J; Mercier, I; Nadeau, A

    1993-12-01

    Experiments on dogs have shown that the size of the meal has no effect on the early cephalic postprandial thermogenesis, and that four small meals are more thermogenic than a larger meal with the same total caloric content as the four meals. A study was repeated on human subjects who were fed during alternating weeks either one large meal (653 kcal (1 kcal = 4.1855 kJ)) or four small meals (163 kcal) at 40-min intervals. Oxygen consumption and respiratory exchange ratio determinations indicated (i) larger overall increase in postprandial thermogenesis with the four meals than with one meal and (ii) an enhancement of glucose utilization with the large meal compared with greater lipid utilization with the four meals. On the basis of indirect evidence from previous investigations it is suggested that the enhanced thermogenesis observed in the four-meal experiment is due to lipid mobilization caused by repeated stimulation of the sympathetic nervous system with palatable food. Blood analysis indicated a reduced elevation of plasma glucose in the four-meal experiment. The variations of insulin and C-peptide exactly paralleled those observed for glucose. It is concluded that the increased frequency of feeding significantly reduces insulin secretion in subjects fed a relatively high carbohydrate meal. In addition to this beneficial effect, increasing the number of meals increased thermogenesis and fat utilization.

  5. Nutritional Status of Irish Older People in Receipt of Meals-on-Wheels and the Nutritional Content of Meals Provided

    OpenAIRE

    O'DWYER, CIARA MARY; TIMONEN, VIRPI

    2009-01-01

    PUBLISHED BACKGROUND: Research has suggested that meals-on-wheels recipients can be at risk for poor nutritional status. Despite this, few countries have statutory minimum requirements for the nutrient content of meals-on-wheels. This study examined both the nutritional status of a sample of Irish recipients and the nutrient content of a sample of meals provided to determine whether Irish recipients would benefit from statutory minimum nutritional standards. METHODS: The study had two phas...

  6. Conditioned insulin secretion and meal feeding in rats.

    Science.gov (United States)

    Woods, S C; Vasselli, J R; Kaestner, E; Szakmary, G A; Milburn, P; Vitiello, M V

    1977-02-01

    Previous researchers have reported that rats placed upon a feeding regimen such that they receive only 2 hr of food per day (meal-fed rats) develop hyperinsulinemia at the time of the day associated with feeding, even in the absence of food. Controls fed ad lib had no such response. In a series of several experiments, meal-fed rats had elevated insulin levels at only the specific time of the day associated with feeding, and the increment of insulin at that time could be eliminated with atropine. Free-feeding controls, on the other hand, always had higher insulin levels than the meal-fed rats, did not have an elevation of insulin at the time of the day that the meal-fed rats normally ate, and had insulin values that were unaffected by atropine. Further experimentation showed that hyperinsulinemia could become associated with arbitrary stimuli always associated with eating for meal-fed rats. It is concluded that the hyperinsulinemia of meal-fed rats associated with their feeding time is a learned response.

  7. Effect of phytase supplementation to barley-canola meal and barley-soybean meal diets on phosphorus and calcium balance in growing pigs

    NARCIS (Netherlands)

    Sauer, W.C.; Cervantes, M.; He, J.M.M.; Schulze, H.

    2003-01-01

    Two metabolism experiments were carried out, to determine the effect of microbial phytase addition to barley-canola meal and barley-soybean meal diets on P and Ca balance in growing. pigs; In experiment 1, six barrows (29.6kg: initial LW) were fed a barley-canola meal diet, without or. with phytase

  8. IMPACTOS DA ADOÇÃO DO IFRS NA ACUMULAÇÃO DISCRICIONÁRIA E NA PESQUISA EM GERENCIAMENTO DE RESULTADOS NO BRASIL

    OpenAIRE

    Cardoso, Ricardo Lopes; Souza, Flavio Sergio Rezende Nunes de; Dantas, Manuela Moura

    2015-01-01

    A adoção plena do IFRS pelas companhias abertas brasileiras, a partir do período encerrado em 31 de dezembro de 2010, provocou perda de comparabilidade das demonstrações contábeis, o que teve como consequência a descontinuidade das séries históricas utilizadas nas pesquisas brasileiras sobre gerenciamento de resultados. A presente pesquisa investiga, numa amostra de 235 companhias abertas brasileiras não financeiras e não seguradoras, se a adoção do IFRS teve impacto no cômputo das acumulaçõe...

  9. Adolescent and parent views of family meals.

    Science.gov (United States)

    Fulkerson, Jayne A; Neumark-Sztainer, Dianne; Story, Mary

    2006-04-01

    To examine and compare the family mealtime environment from the perspectives of both adolescents and parents. Adolescents completed a school-based survey and parents participated in a telephone interview as part of Project EAT (Eating Among Teens). Participants were 902 adolescent females (n=424) and males (n=478) and one of their guardians/parents. Frequencies, chi(2) analyses, and Spearman correlations were used to assess relationships. Parents were more likely than adolescents to report eating five or more family meals per week, the importance of eating together, and scheduling difficulties (Ptogether, and more rule expectations at mealtime (PGirls reported more family meals per week and more scheduling conflicts than boys did; boys reported more rules at mealtime than girls did (Ptogetherness, and for role modeling behaviors that parents would like their children to emulate. Dietetics professionals can capitalize on positive attitudes toward family meals to help promote their frequency. Helping families learn to cook healthful, quick meals may reduce dependency on less healthful meal options, reduce the frequency of eating outside of the home, and promote greater nutritional intake.

  10. Development and validation of a new simple Healthy Meal Index for canteen meals

    DEFF Research Database (Denmark)

    Lassen, Anne Dahl; Biltoft-Jensen, Anja Pia; L Hansen, Gitte

    2010-01-01

    OBJECTIVE: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile...... and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four...

  11. Just how convenient is convenience? An empirical study of the associations between perceived convenience, meal preparation activities and ready meals' characteristics

    DEFF Research Database (Denmark)

    Costa, Ana I.A.; Ruijschop, R. M. A. J.

    2006-01-01

    Parallel to considerations about settings, selection of the appropriate level of time, effort and care to be put into meal preparation is an important determinant of food choice. Nevertheless, significant relations between the time/energy consumers are willing to devote to food preparation...... and the types of meals they eat are surprisingly hard to find. One explanation for this could be that perceived convenience finds little support on the technological attributes of products like ready meals. This study's aim was to uncover significant relations between perceived convenience, meal preparation...... activities and technological attributes of frozen pizzas. Ninety-eight Dutch meal preparers, 18-29 years old, were asked to rate expected convenience attributes of frozen pizzas; (2) prepare and consume these pizzas in a home-like setting; (3) rate experienced convenience after consumption. Pizzas were also...

  12. Appetite influences the responses to meal ingestion.

    Science.gov (United States)

    Pribic, T; Nieto, A; Hernandez, L; Malagelada, C; Accarino, A; Azpiroz, F

    2017-08-01

    We have previously shown that the postprandial experience includes cognitive sensations, such as satiety and fullness, with a hedonic dimension involving digestive well-being and mood. Preload conditioning has been shown to modulate appetite and food consumption under certain conditions, but its effects on the responses to meal ingestion are not clear. We hypothesized that appetite modulation by preload conditioning has differential effects on the cognitive and the emotive responses to meal ingestion. The effects of preload conditioning (ingestion of a low- vs a high-calorie breakfast) on appetite and on the cognitive and emotive responses to a comfort probe meal ingested 2 hours later (ham and cheese sandwich with orange juice; 300 mL, 425 Kcal) was tested in healthy subjects (n=12) in a cross-over design. Sensations were measured at regular intervals 15 minutes before and 60 minutes after the probe meal. As compared to the low-calorie breakfast, the high-calorie breakfast reduced basal hunger sensation and influenced the responses to the subsequent probe meal: it increased satiety (4.3±0.2 score vs 2.7±0.2 score; PAppetite modulation by preload conditioning has differential effects on the cognitive and emotive responses to a meal. Preload conditioning of the postprandial experience may be applicable to dietary planning and prevention of postprandial symptoms. © 2017 John Wiley & Sons Ltd.

  13. Hypercaloric diets with increased meal frequency, but not meal size, increase intrahepatic triglycerides: a randomized controlled trial

    NARCIS (Netherlands)

    Koopman, Karin E.; Caan, Matthan W. A.; Nederveen, Aart J.; Pels, Anouk; Ackermans, Mariette T.; Fliers, Eric; la Fleur, Susanne E.; Serlie, Mireille J.

    2014-01-01

    American children consume up to 27% of calories from high-fat and high-sugar snacks. Both sugar and fat consumption have been implicated as a cause of hepatic steatosis and obesity but the effect of meal pattern is largely understudied. We hypothesized that a high meal frequency, compared to

  14. Factors that influence beverage choices at meal times

    DEFF Research Database (Denmark)

    Mueller Loose, Simone; Jaeger, S. R.

    2012-01-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen...... consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors....... Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal...

  15. 21 CFR 137.255 - Bolted white corn meal.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bolted white corn meal. 137.255 Section 137.255... Flours and Related Products § 137.255 Bolted white corn meal. (a) Bolted white corn meal is the food prepared by so grinding and sifting cleaned white corn that: (1) Its crude fiber content is less than 1.2...

  16. Use of Sunflower Meal with Enzyme Mixture Substituted for Soybean Meal in Broiler Diets

    OpenAIRE

    KIRKPINAR, Figen; BASMACIOĞLU, Hatice

    2001-01-01

    The study was carried out to investigate the effects of sunflower meal with an enzyme mixture containing a-amylase, ß-glucanase, cellulase, lipase and protease substituted for soybean meal in broiler diets on performance, intestinal weight, viscosity and pH, as well as the frequency of sticky droppings and abdominal fat. In the trial, a total of 960 one-day-old Avian broiler chicks were used. The trial lasted 6 weeks. A total of 12 experimental diets were supplied ad libitum. Dietary treatme...

  17. Gestão de custos florestais: um estudo de caso utilizando o Activity-Based Costing Forest management costs: a case study utilizing Activity-Based Costing

    Directory of Open Access Journals (Sweden)

    Alcir Ribeiro Carneiro de Almeida

    1999-08-01

    Full Text Available No atual cenário de industrialização globalizada, tornou-se fundamental a eficácia no gerenciamento dos custos considerados inevitavelmente necessários. Programas convencionais de redução dos custos não consideram o grau de agregação de valor das atividades de rotina pela distorção dos sistemas contábeis atuais. No presente estudo, apresentam-se os principais motivos da falta de relevância das informações de custo, comenta-se sobre o problema da redução de desperdícios florestais e suas conseqüências. A partir de um estudo de caso em uma empresa do setor florestal, demonstra-se uma simulação do Activity Based Costing (ABC em uma determinada área da empresa, concluindo-se que a adoção de sistemas de custeio mais aprimorados, tal como o ABC, devem fazer parte de programas que busquem o aumento da competitividade do setor florestal.In the current view of globalized industrialization, it has become fundamental to manage essential costs effectively. Conventional programs for reducing costs, do no consider the value agregation grade of routine activities because of the distortion of current accounting systems. This study, presents the main reasons for the lack of relevance of the cost information, commenting on the problem of the reduction of forest waste and its consequences. Using a case study in a company from the forest sector, a simulation of Activity Based Costing (ABC is demonstrated in a determined area of the company it is concluded that the adoption of a more refined cost system, such as the ABC, should be included in programs, that seek to increase the competitiveness of the forest sector.

  18. Differential outcomes of Zika virus infection in Aedes aegypti orally challenged with infectious blood meals and infectious protein meals.

    Science.gov (United States)

    Huang, Yan-Jang S; Lyons, Amy C; Hsu, Wei-Wen; Park, So Lee; Higgs, Stephen; Vanlandingham, Dana L

    2017-01-01

    Infection of mosquitoes is an essential step for the transmission of mosquito-borne arboviruses in nature. Engorgement of infectious blood meals from viremic infected vertebrate hosts allows the entry of viruses and initiates infection of midgut epithelial cells. Historically, the infection process of arboviruses in mosquitoes has been studied through the engorgement of mosquitoes from viremic laboratory animals or from artificial feeders containing blood mixed with viruses harvested from cell cultures. The latter approach using so-called artificial blood meals is more frequently used since it is readily optimized to maximize viral titer, negates the use of animals and can be used with viruses for which there are no small animal models. Use of artificial blood meals has enabled numerous studies on mosquito infections with a wide variety of viruses; however, as described here, with suitable modification it can also be used to study the interplay between infection, specific blood components, and physiological consequences associated with blood engorgement. For hematophagous female mosquitoes, blood is the primary nutritional source supporting all physiological process including egg development, and also influences neurological processes and behaviors such as host-seeking. Interactions between these blood-driven vector biological processes and arbovirus infection that is mediated via blood engorgement have not yet been specifically studied. This is in part because presentation of virus in whole blood inevitably induces enzymatic digestion processes, hormone driven oogenesis, and other biological changes. In this study, the infection process of Zika virus (ZIKV) in Aedes aegypti was characterized by oral exposure via viral suspension meals within minimally bovine serum albumin complemented medium or within whole blood. The use of bovine serum albumin in infectious meals provides an opportunity to evaluate the role of serum albumin during the process of flavivirus

  19. Addition of different tuna meal levels to pizza dough

    Directory of Open Access Journals (Sweden)

    Daniel Abreu Vasconcelos Campelo

    Full Text Available Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.. In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0% or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%, total lipid (4.63 to 5.89% and ash (2.54 to 3.54% contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05 alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.

  20. Aversion learning can reduce meal size without taste avoidance in rats.

    Science.gov (United States)

    Tracy, Andrea L; Schurdak, Jennifer D; Chambers, James B; Benoit, Stephen C

    2016-03-01

    Nausea and aversive food responses are commonly reported following bariatric surgery, along with post-surgical reduction in meal size. This study investigates whether a meal size limit can be conditioned by associating large meals with aversive outcomes. In rats, the intake of meals exceeding a pre-defined size threshold was paired with lithium chloride-induced gastric illness, and the effects on self-determined food intakes and body weight were measured. Rats given LiCl contingent on the intake of a large meal learned to reliably reduce intake below this meal size threshold, while post-meal saline or LiCl before meals did not change meal size. It was further demonstrated that this is not a conditioned taste aversion and that this effect transferred to foods not explicitly trained. Finally, when rats received LiCl following all large meals, the number of small meals increased, but total food intake and body weight decreased. While further work is needed, this is the first demonstration that meal size may be conditioned, using an aversion procedure, to remain under a target threshold and that this effect is distinct from taste avoidance. Corresponding reduction in food intake and body weight suggests that this phenomenon may have implications for developing weight loss strategies and understanding the efficacy of bariatric surgery. © 2016 The Obesity Society.

  1. Added sugars in kids' meals from chain restaurants.

    Science.gov (United States)

    Scourboutakos, Mary J; Semnani-Azad, Zhila; L'Abbé, Mary R

    2016-06-01

    To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian chain restaurants were calculated in 2014 (in Toronto, Canada) by subtracting all naturally occurring sugars from the total sugar level. The average amount of added sugars in restaurant kids' meals (25 ± 0.36 g) exceeded the WHO's proposed daily recommendation for sugar intake. There was a wide range of added sugar levels in kids' meals ranging from 0 g to 114 g. 50% of meals exceeded the WHO's proposed daily sugar recommendation, and 19% exceeded the WHO's current daily sugar recommendation. There is a wide range of sugar levels in kids' meals from restaurants, and many contain more than a day's worth of sugar.

  2. Main meal quality in Brazil and United Kingdom: Similarities and differences.

    Science.gov (United States)

    Gorgulho, Bartira Mendes; Pot, Gerda Karolien; Sarti, Flavia Mori; Marchioni, Dirce Maria

    2017-04-01

    Consumption of fast food and ready-to-eat meals has been positively associated with obesity. In the UK, ready-made meals are more often consumed than in Brazil, a country in which nutrition transition is relatively low. This study aimed to compare the nutritional quality of the main meal consumed by adults in Brazil and UK. Food record data was obtained from representative samples from UK and Brazil databases. The Main Meal Quality Index (MMQI) was applied to estimate the quality of the main meal consumed in Brazil and UK. Differences in food groups consumed in the main meal in Brazil and UK were observed using classification decision tree. Meals with higher average energy content were lunch for Brazil, and dinner for the UK. On average, the Brazilian main meal had better nutritional quality (4.42 times higher), independently of sex, age, family income, nutritional status and energy consumed, with higher scores of fiber, carbohydrate, total fat, saturated fat and energy density. However, UK's main meal included more fruits and vegetables. Food preparations combined with rice and beans were classified as Brazilian main meal, while combinations with fast food items, as fried potatoes, sandwiches and sugary beverages, were classified as UK main meals. In Brazil, the main meal quality was lower among women and obese individuals, presenting significant positive association with age, and negative association with energy intake and family income; while in UK, only age was positively associated with MMQI. Although main meals in Brazil had higher nutritional quality compared to the UK, main meals consumed in both countries need nutritional improvement. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Effect of Replacing Soybean Meal with Lupin Seed-based Meal in Chicken Diet on Performance, Carcass Value and Meat Quality

    Directory of Open Access Journals (Sweden)

    Pavel Suchý

    2010-01-01

    Full Text Available The main objective of this experimental study was to determine how diets containing lupin meal affect the performance indicators, carcass value, and chemical composition of breast and thigh muscles in broiler chickens. The diets tested in experimental groups E1 and E2 differed as follows: in group E1, one third of nitrogen-containing substances (NSs from extracted soybean meal was replaced with NSs from lupin meal; in group E2, two thirds were replaced compared to the control group. The replacement of soybean meal with lupin meal in experimental diets failed to produce any significant effect on the average live weight of chickens on Day 42 of the fattening period compared to the control group. The replacement of soybean meal with lupin meal resulted in decreased average weight of carcass and breast muscles and in decreased yield of breast muscles. Differences between the control group (C and group E2 were significant (P ⪬ 0.01. Chickens in group E2 also showed a significant increase (P ⪬ 0.01 in the yield of the heart and stomach compared to the control group. The differences in weight and yield of thigh muscles between the control group and the experimental groups (E1 and E2 were not significantly affected. As far as chemical composition is concerned, chickens receiving the lupin-containing feed showed a significant (P ⪬ 0.01 increase in the ash content in breast muscles. On the contrary, in thigh muscles in group E2, the ash content decreased significantly (P ⪬ 0.01. The content of calcium showed an increasing trend in both breast and thigh muscles in both experimental groups. In contrast, the content of magnesium in chicken muscles in both experimental groups decreased. These differences were significant (P ⪬ 0.01 only in thigh muscles. Our results show that lupin seed is a suitable substitute for NSs contained in soybean extracted meal. It is considered optimal to replace up to one third of NSs contained in

  4. Crambe meal : evaluation, improvement and comparison with rapeseed meal

    NARCIS (Netherlands)

    Liu, Y.G.

    1994-01-01

    Crambe abyssinica has gradually been introduced in agriculture as a new oil-bearing crop. Its oil contains 55 to 60% erucic acid (C22:1, Δ13), desirable as lubricants, plastic additives or as a raw material for chemical synthesis. The defatted meal has high protein

  5. Sociodemographic characteristics and frequency of consuming home-cooked meals and meals from out-of-home sources: cross-sectional analysis of a population-based cohort study.

    Science.gov (United States)

    Mills, Susanna; Adams, Jean; Wrieden, Wendy; White, Martin; Brown, Heather

    2018-04-11

    To identify sociodemographic characteristics associated with frequency of consuming home-cooked meals and meals from out-of-home sources. Cross-sectional analysis of a population-based cohort study. Frequency of consuming home-cooked meals, ready meals, takeaways and meals out were derived from a participant questionnaire. Sociodemographic characteristics regarding sex, age, ethnicity, working overtime and socio-economic status (SES; measured by household income, educational attainment, occupational status and employment status) were self-reported. Sociodemographic differences in higher v. lower meal consumption frequency were explored using logistic regression, adjusted for other key sociodemographic variables. Cambridgeshire, UK. Fenland Study participants (n 11 326), aged 29-64 years at baseline. Eating home-cooked meals more frequently was associated with being female, older, of higher SES (measured by greater educational attainment and household income) and not working overtime. Being male was associated with a higher frequency of consumption for all out-of-home meal types. Consuming takeaways more frequently was associated with lower SES (measured by lower educational attainment and household income), whereas eating out more frequently was associated with higher SES (measured by greater educational attainment and household income) and working overtime. Sociodemographic characteristics associated with frequency of eating meals from different out-of-home sources varied according to meal source. Findings may be used to target public health policies and interventions for promoting healthier diets and dietary-related health towards people consuming home-cooked meals less frequently, such as men, those with lower educational attainment and household income, and overtime workers.

  6. Effects of protein supplements consumed with meals, versus between meals, on resistance training-induced body composition changes in adults: a systematic review.

    Science.gov (United States)

    Hudson, Joshua L; Bergia, Robert E; Campbell, Wayne W

    2018-06-01

    The impact of timing the consumption of protein supplements in relation to meals on resistance training-induced changes in body composition has not been evaluated systematically. The aim of this systematic review was to assess the effect of consuming protein supplements with meals, vs between meals, on resistance training-induced body composition changes in adults. Studies published up to 2017 were identified with the PubMed, Scopus, Cochrane, and CINAHL databases. Two researchers independently screened 2077 abstracts for eligible randomized controlled trials of parallel design that prescribed a protein supplement and measured changes in body composition for a period of 6 weeks or more. In total, 34 randomized controlled trials with 59 intervention groups were included and qualitatively assessed. Of the intervention groups designated as consuming protein supplements with meals (n = 16) vs between meals (n = 43), 56% vs 72% showed an increase in body mass, 94% vs 90% showed an increase in lean mass, 87% vs 59% showed a reduction in fat mass, and 100% vs 84% showed an increase in the ratio of lean mass to fat mass over time, respectively. Concurrently with resistance training, consuming protein supplements with meals, rather than between meals, may more effectively promote weight control and reduce fat mass without influencing improvements in lean mass.

  7. Holiday Meal Planning

    Science.gov (United States)

    ... Count Glycemic Index Low-Calorie Sweeteners Sugar and Desserts Fitness Exercise & Type 1 Diabetes Get Started Safely ... plan ahead. Fitting in Sweets Learn about eating desserts on special occasions. In this section Planning Meals ...

  8. International Society of Sports Nutrition position stand: meal frequency

    Directory of Open Access Journals (Sweden)

    Stout Jeffrey R

    2011-03-01

    Full Text Available Abstract Position Statement: Admittedly, research to date examining the physiological effects of meal frequency in humans is somewhat limited. More specifically, data that has specifically examined the impact of meal frequency on body composition, training adaptations, and performance in physically active individuals and athletes is scant. Until more research is available in the physically active and athletic populations, definitive conclusions cannot be made. However, within the confines of the current scientific literature, we assert that: 1. Increasing meal frequency does not appear to favorably change body composition in sedentary populations. 2. If protein levels are adequate, increasing meal frequency during periods of hypoenergetic dieting may preserve lean body mass in athletic populations. 3. Increased meal frequency appears to have a positive effect on various blood markers of health, particularly LDL cholesterol, total cholesterol, and insulin. 4. Increased meal frequency does not appear to significantly enhance diet induced thermogenesis, total energy expenditure or resting metabolic rate. 5. Increasing meal frequency appears to help decrease hunger and improve appetite control. The following literature review has been prepared by the authors in support of the aforementioned position statement.

  9. Substitution of Soybean Meal with Indigofera zollingeriana Top Leaf Meal on Egg Quality of Cortunix cortunix japonica

    Directory of Open Access Journals (Sweden)

    F. Faradillah

    2015-12-01

    Full Text Available This research aimed to study the substitution of soybean meal (SBM with Indigofera zollingeriana top leaf meal (ILM in the diet on egg quality of Japanese quails. The experiment used a completely randomized design with five treatments and four replications (ten quails of each replication. The dietary treatment contained five combination of SBM and ILM, R0= diets contained 18% SBM without ILM, R1= diet contained 16.2% SBM and 2.66% ILM, R2= diet contained 14.4% SBM and 5.32% ILM, R3= diet contained 12.6% SBM and 7.98% ILM, R4= diet contained 9% SBM and 13.3% ILM. The results showed that the use of 13.3% ILM (R4 significantly (P<0.05 increased feed consumption, egg weight, yolk colour score, egg cholesterol, and reduced malondialdehyde level. The conclusion of this study was I. zollingeriana top leaf meal could be used as much as 13.3% in the diets. The use of I. zollingeriana top leaf meal could improve the quality of eggs physically and chemically.

  10. Summer Meal Sites

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Information pertaining to Summer Meal Sites, as collected by Citiparks in the City of Pittsburgh Department of Parks and Recreation. This dataset includes the...

  11. Dietary variety is associated with larger meals in female rhesus monkeys.

    Science.gov (United States)

    Moore, Carla J; Michopoulos, Vasiliki; Johnson, Zachary P; Toufexis, Donna; Wilson, Mark E

    2013-07-02

    The complex, interacting influences on eating behavior and energy expenditure prevent elucidation of the causal role of any single factor in the current obesity epidemic. However, greater variety in the food supply, particularly in the form of highly palatable, energy-dense foods, has likely made a contribution. This study was undertaken to test the hypothesis that greater dietary variety is associated with greater caloric intake within individual meals consumed by free-feeding, socially-housed female rhesus monkeys. Meal patterns were assessed during two, two-week dietary phases. One phase consisted of a choice between a standard chow diet and a highly palatable diet (HPD). The other phase consisted of access to the chow only. Food intake for each subject was recorded continuously using previously validated, automated feeders, and a meal was defined based on a minimum kilocalorie requirement and a minimum inter-meal interval. During the choice condition, animals electively consumed mixed meals that incorporated both diets as well as other meals that consisted exclusively of a single diet - chow-only or HPD-only. Animals consumed the most calories per meal when the meal was comprised of both the chow and HPD, which differed in caloric density, flavor, and texture. Interestingly, however, there was no significant difference in the amount of calories consumed as HPD-only meals in the choice condition compared to meals in the chow-only, no choice condition, suggesting consumption of a single food during a meal, regardless of palatability, provides a constant sensory experience that may lead to more rapid habituation and subsequent meal cessation. Additionally, during the dietary choice condition, animals consumed fewer calories in the form of chow-only meals. Thus, the present results suggest that limiting dietary variety, regardless of palatability, may be a useful strategy for weight loss in overweight and obese individuals by reducing caloric intake within

  12. No Time for Family Meals? Parenting Practices Associated with Adolescent Fruit and Vegetable Intake When Family Meals Are Not an Option.

    Science.gov (United States)

    Watts, Allison W; Loth, Katie; Berge, Jerica M; Larson, Nicole; Neumark-Sztainer, Dianne

    2017-05-01

    Despite research linking family meals to healthier diets, some families are unable to have regular meals together. These families need guidance about other ways to promote healthy eating among adolescents. Our aim was to examine the association between various parenting practices and adolescent fruit and vegetable (F/V) intake at different levels of family meal frequency. We conducted a cross-sectional, population-based survey of influences on adolescent weight-related behaviors using Project EAT (Eating and Activity in Teens) 2010. Participants were 2,491 adolescents recruited from middle/high schools in Minneapolis/St Paul, MN. Adolescent F/V intake was ascertained with a food frequency questionnaire. Survey items assessed frequency of family meals and F/V parenting practices (availability, accessibility, parent modeling, parent encouragement, and family communication). Linear regression models were used to examine associations with and interactions among family meals and parenting practices. Models were adjusted for age, sex, socioeconomic status, race/ethnicity, and energy intake (kilocalories per day). Family meals, F/V availability, F/V accessibility, F/V modeling, and encouragement to eat healthy foods were independently associated with higher F/V intake. Of the 949 (34%) adolescents who reported infrequent family meals (≤2 days/wk), mean F/V intake was 3.6 servings/day for those with high home F/V availability vs 3.0 servings/day for those with low home F/V availability. Similar differences in mean F/V intake (0.3 to 0.6 servings/day) were found for high vs low F/V accessibility, parental modeling, and parent encouragement for healthy eating. Frequent family meals in addition to more favorable parenting practices were associated with the highest F/V intakes. Food parenting practices and family meals are associated with greater adolescent F/V intake. Longitudinal and intervention studies are needed to determine which combination of parenting practices

  13. Índice de adequação do gerenciamento de resíduos sólidos urbanos como ferramenta para o planejamento: aplicação no estado de São Paulo

    Directory of Open Access Journals (Sweden)

    Rodrigo Custódio Urban

    Full Text Available RESUMO: Considerando as diretrizes de gestão e gerenciamento da Política Nacional dos Resíduos Sólidos e a necessidade de uma visão ampla da problemática dos resíduos sólidos urbanos, este artigo propôs uma metodologia qualitativa de análise regional dos resíduos sólidos urbanos, baseada em um índice aplicado como ferramenta de planejamento. Apresentou-se, também, um panorama dos resíduos sólidos urbanos gerados no estado de São Paulo. Para o desenvolvimento do método, foram usados dados de geração de resíduos, população e desenvolvimento humano. Planilhas de cálculo e sistema de informações geográficas foram empregadas como ferramentas. Um índice de adequação do gerenciamento dos resíduos sólidos urbanos foi gerado a partir da atribuição de pesos para variáveis de população, geração de resíduos sólidos urbanos, coleta seletiva e dos resíduos de serviço de saúde e participação em consórcios intermunicipais. Foi obtida uma equação para estimativa da geração de resíduos sólidos urbanos em função da população do estado de São Paulo, com R²=0,9977. O índice de adequação do gerenciamento dos resíduos sólidos urbanos não apresentou tendência espacial, mas possibilitou identificar municípios com maiores problemas na gestão de resíduos sólidos urbanos. Uma análise dos aterros regionais foi realizada, os quais, em sua maioria, estão localizados próximos aos municípios de maior porte do estado de São Paulo. Existe necessidade de aumentar a quantidade de aterros regionais próximos aos municípios de menor porte da parte Oeste do estado. A metodologia do índice de adequação do gerenciamento dos resíduos sólidos urbanos se mostrou adequada para uma análise regional da problemática de resíduos, podendo ser adaptada para outras áreas de estudo, em regiões administrativas diversificadas. Não foi encontrada correlação entre os dados de geração e de desenvolvimento humano.

  14. Children's body mass index, participation in school meals, and observed energy intake at school meals

    Directory of Open Access Journals (Sweden)

    Mackelprang Alyssa J

    2010-03-01

    Full Text Available Abstract Background Data from a dietary-reporting validation study with fourth-grade children were analyzed to investigate a possible relationship of body mass index (BMI with daily participation in school meals and observed energy intake at school meals, and whether the relationships differed by breakfast location (classroom; cafeteria. Methods Data were collected in 17, 17, and 8 schools during three school years. For the three years, six, six, and seven of the schools had breakfast in the classroom; all other schools had breakfast in the cafeteria. Information about 180 days of school breakfast and school lunch participation during fourth grade for each of 1,571 children (90% Black; 53% girls was available in electronic administrative records from the school district. Children were weighed and measured, and BMI was calculated. Each of a subset of 465 children (95% Black; 49% girls was observed eating school breakfast and school lunch on the same day. Mixed-effects regression was conducted with BMI as the dependent variable and school as the random effect; independent variables were breakfast participation, lunch participation, combined participation (breakfast and lunch on the same day, average observed energy intake for breakfast, average observed energy intake for lunch, sex, age, breakfast location, and school year. Analyses were repeated for BMI category (underweight/healthy weight; overweight; obese; severely obese using pooled ordered logistic regression models that excluded sex and age. Results Breakfast participation, lunch participation, and combined participation were not significantly associated with BMI or BMI category irrespective of whether the model included observed energy intake at school meals. Observed energy intake at school meals was significantly and positively associated with BMI and BMI category. For the total sample and subset, breakfast location was significantly associated with BMI; average BMI was larger for

  15. Gerenciamento de impressão e entrevista de seleção: camaleões em cena

    Directory of Open Access Journals (Sweden)

    Carmem Ligia Iochins Grisci

    Full Text Available O artigo trata das relações entre gerenciamento de impressão (GI e comportamento de candidatos a cargos de gerência intermediária e de selecionadores em entrevista de seleção. Trata-se de pesquisa exploratória, realizada em duas consultorias de RH, tendo como sujeitos trinta candidatos e quatro selecionadoras. Os dados foram coletados através de entrevistas individuais, observações diretas e fontes documentais, sendo analisados à luz do referencial teórico. Os resultados indicam que candidatos e selecionadoras empregam estratégias e táticas de GI durante a entrevista de seleção. Percebe-se, ainda, uma homogeneização das orientações oferecidas aos candidatos, bem como do comportamento destes durante a entrevista de seleção, que resulta de modos de subjetivação ou de produção de estilos de vida que constroem sujeitos camaleônicos.

  16. Irradiation of ready meals for microbial safety and shelf-life extension: 1. microbial quality of waakye and other other ready-to-eat meals

    International Nuclear Information System (INIS)

    Nketsia-Tabiri, J.; Adu-Gyamfi, A.; Owusu-Biney, A.

    2006-01-01

    Waakye bought from the open market and 14 meals prepared under the hazard analysis and critical control point (HACCP) plan were microbiologically investigated. The aerobic mesophilic count (AMC) (10 7 - 10 8 CFU g 1 ) and coliform count (10 6 - 10 7 CFU g -1 ) for complete waakye meals, including macaroni, fried fish, sauce and vegetable salad, exceeded the microbiological standards for such ready-to-eat meals. The AMC (10 1 - 10 4 CFU g 1 ) and coliform count (10 1 - 10 2 CFU g -1 ) for all the ready meals prepared under HACCP and stored (-5 to 0 0 C) for up to 5 days were within the standards. Potential pathogens isolated from waakye and the meals prepared under HACCP plan included Escherichia coli, Klebsiella spp., Serratia spp., and Enterobacter spp. Subsequent studies will exploit the potential of irradiation to eliminate pathogens and ensure the microbiological safety of ready-to-eat meals. (au)

  17. Nutrient Density and the Cost of Vegetables from Elementary School Lunches123

    Science.gov (United States)

    Ishdorj, Ariun; Capps, Oral; Murano, Peter S

    2016-01-01

    Vegetables are the major source of the dietary fiber, magnesium, potassium, and vitamins A and C that are crucial in the diets of children. This study assessed the nutrient content of vegetables offered through the National School Lunch Program and examined the relation between the overall nutrient density of vegetable subgroups and the costs of nutrients offered and wasted before and after the changes in school meal standards. Using data collected from 3 elementary schools before and after the changes in school meal standards, we found that vegetable plate waste increased from 52% to 58%. Plate waste for starchy vegetables, exclusive of potatoes, was relatively high compared with other subgroups; however, plate waste for white potatoes was the lowest among any type of vegetable. Energy density; cost per 100 g, per serving, and per 100 kcal; and percentage daily value were calculated and used to estimate nutrient density value and nutrient density per dollar. Cost per 100 kcal was highest for red/orange vegetables followed by dark green vegetables; however, nutrient density for red/orange vegetables was the highest in the group and provided the most nutrients per dollar compared with other subgroups. Given that many vegetables are less energy dense, measuring vegetable costs per 100 g and per serving by accounting for nutrient density perhaps is a better way of calculating the cost of vegetables in school meals. PMID:26773034

  18. Meals served in Danish nursing homes and to meals-on-wheels clients may not offer nutritionally adequate choices

    DEFF Research Database (Denmark)

    Beck, Anne Marie; Hansen, Kirsten S.

    2010-01-01

    Underweight is a significant problem among older Danish nursing home residents and home-care clients. The aim of this study was to evaluate the nutritional composition of the meals prepared for older adults in nursing homes and receiving Meals-on-Wheels deliveries, focusing on the menus most comm...

  19. GERENCIAMENTO DOS FLUXOS DE INFORMAÇÃO COMO REQUISITO PARA A PRESERVAÇÃO DA MEMÓRIA ORGANIZACIONAL: UM DIFERENCIAL COMPETITIVO

    Directory of Open Access Journals (Sweden)

    Natália Marinho do Nascimento

    2016-01-01

    Full Text Available Os ambientes organizacionais estão em constante mudança, são dinâmicos e de grande complexidade. Além disso, esses ambientes são compostos por fluxos informacionais que necessitam de gerenciamento, porquanto propiciam condições para que as organizações desenvolvam diferenciais competitivos. Diante disso, entender a importância que a informação e o conhecimento representam nesse contexto, se faz essencial. Nessa perspectiva, a memória organizacional torna-se um elemento crucial para a preservação da memória organizacional, uma vez que pode evitar o retrabalho, bem como embasar as decisões em informações retrospectivas, ou seja, decisões baseadas em informações e conhecimentos tomadas anteriormente no contexto organizacional. O objetivo deste trabalho é evidenciar a importância da preservação da memória organizacional, a fim de desenvolver e aprimorar as ações informacionais diretamente ou indiretamente relacionadas a constituição da memória organizacional. Nessa perspectiva, utilizou-se a pesquisa bibliográfica de natureza qualitativa para analisar os fenômenos relacionados a referida temática. Ressalta-se que o gerenciamento dos fluxos informacionais, por meio da gestão da informação (que atua no âmbito dos fluxos formais ou estruturados e a gestão do conhecimento (que atua no âmbito dos fluxos informais ou não estruturados são indispensáveis para as organizações e se constituem em pré-requisito para que a preservação da memória organizacional possa ser usada como um diferencial competitivo.

  20. School meals and educational outcomes in rural Ethiopia

    OpenAIRE

    Poppe, Robert; Frölich, Markus; Haile, Getinet

    2017-01-01

    We investigate the relationship between providing school meals programme and educational outcomes in Ethiopia. Using data from school catchment areas across rural Ethiopia, the paper examines the role played by programme modalities and their implementation. The results indicate that supplementing on-site school meals with take-home rations can be beneficial for concentration, reading, writing and arithmetic skills. The timing of the distribution of school meals is also found to play an import...

  1. Planning for meals-on-wheels: algorithms and application

    OpenAIRE

    H Yildiz; M P Johnson; S Roehrig

    2013-01-01

    Home-delivered meals provision, also known as meals-on-wheels, is a volunteer-staffed activity for which little strategic planning is performed. We develop a Memetic Algorithm to solve the Home Delivered Meals Location-Routing Problem. This planning model addresses facility location, allocation of demand to facilities, and design of delivery routes, while balancing efficiency and effectiveness considerations. The case study presented on a large data set shows how trade-off curves, which are v...

  2. Earthworm and maggots meals as potential fishmeal replacement

    OpenAIRE

    Yaqub, H.B.

    1997-01-01

    Three meals were formulated from the earthworm (Endrilus eugineae) and maggot (Musca domestica) and fish (Engraulis encrosicolus). These meals were evaluated as a potential replacement for fishmeal. This is because fishmeal could be very expensive at times. The three meals were used in feeding the catfish (Heterobranchus isopterus) fry for 30 days. The study was conducted in 1991 at the Institute of Renewable Natural Resources Farm, University of Science and Technology. Two replicate...

  3. Nutrient Density and the Cost of Vegetables from Elementary School Lunches.

    Science.gov (United States)

    Ishdorj, Ariun; Capps, Oral; Murano, Peter S

    2016-01-01

    Vegetables are the major source of the dietary fiber, magnesium, potassium, and vitamins A and C that are crucial in the diets of children. This study assessed the nutrient content of vegetables offered through the National School Lunch Program and examined the relation between the overall nutrient density of vegetable subgroups and the costs of nutrients offered and wasted before and after the changes in school meal standards. Using data collected from 3 elementary schools before and after the changes in school meal standards, we found that vegetable plate waste increased from 52% to 58%. Plate waste for starchy vegetables, exclusive of potatoes, was relatively high compared with other subgroups; however, plate waste for white potatoes was the lowest among any type of vegetable. Energy density; cost per 100 g, per serving, and per 100 kcal; and percentage daily value were calculated and used to estimate nutrient density value and nutrient density per dollar. Cost per 100 kcal was highest for red/orange vegetables followed by dark green vegetables; however, nutrient density for red/orange vegetables was the highest in the group and provided the most nutrients per dollar compared with other subgroups. Given that many vegetables are less energy dense, measuring vegetable costs per 100 g and per serving by accounting for nutrient density perhaps is a better way of calculating the cost of vegetables in school meals. © 2016 American Society for Nutrition.

  4. The effect of consuming low- versus high-glycemic index meals after exercise on postprandial blood lipid response following a next-day high-fat meal

    Science.gov (United States)

    Kaviani, M; Chilibeck, P D; Yee, P; Zello, G A

    2016-01-01

    Background/Objectives: Exercise performed shortly before (that is, within half a day of) a high-fat meal is beneficial for stimulating fat oxidation after the meal and reducing postprandial triglycerides (TG). This benefit of exercise is unfortunately negated if the after-exercise food choice to replace the calories expended during exercise is one containing high-glycemic index (HGI) carbohydrates. We determined the effect of consuming low-glycemic index (LGI) carbohydrates after an exercise session on fat oxidation and TG after a subsequent high-fat meal. Subjects/Methods: Using a randomized, counterbalanced crossover design, 23 overweight or obese individuals (body mass index ⩾25 kg m−2) performed: walking exercise (90 min) at 1800 h followed by no meal (EX); exercise followed by a meal with LGI carbohydrates (that is, lentils, EX-LGI); exercise followed by a meal with HGI carbohydrates (that is, instant potatoes, white bread, EX-HGI); and a control condition with no exercise or meal. After a 10-h overnight fast, participants were given a standardized high-fat meal. Fat oxidation was estimated before and for 6 h after this meal from respiratory gas measures and TG determined from blood samples. Results: Fat oxidation (mean±s.d.) was higher with EX (6.9±1.7 g h−1) than EX-HGI (6.3±1.6 g h−1; P=0.007) and Control (5.9±1.7 g h−1; P=0.00002), and EX-LGI (6.6±1.7 g h−1) was higher than Control (P=0.002). TG total area under the curve was 18–32% lower with EX and EX-LGI compared with control (P=0.0005 and P=0.0001, respectively) and EX-HGI (P=0.05 and P=0.021, respectively). Conclusions: A meal containing HGI carbohydrates consumed after an evening exercise session cancels the beneficial effect of exercise for stimulating fat oxidation and lowering TG after a subsequent high-fat meal, whereas consuming a post-exercise meal with LGI carbohydrates retains the positive effect of exercise. PMID:27376698

  5. Meal Frequency and Nutrient Distribution: What is Ideal for Body Composition?

    OpenAIRE

    Ryan P Lowery

    2014-01-01

    This article explores the effects of meal frequency on protein synthesis, muscle mass and fat mass. Current research appears to indicate that manipulating meal frequency increases net protein balance and body composition when each meal provides an adequate supply of the amino acid leucine to optimize skeletal muscle anabolism. In contrast, research demonstrating no benefits to increased meal frequency generally employed small, inadequate boluses of protein per meal. The purpose of this paper ...

  6. The Food Costs of Healthier School Lunches

    OpenAIRE

    Newman, Constance

    2012-01-01

    The U.S. Department of Agriculture proposed and adopted a new set of meal pattern requirements for the National School Lunch Program that will allow schools to claim 6 cents more in lunch reimbursement rates. This study analyzes the food costs of school menus in 2005 that met many of the proposed requirements. Overall, schools that served more, and more diverse, non-starchy vegetables had higher average food costs, and schools that served menus with lower calories had lower food costs. The fo...

  7. Adolescents' unhealthy eating habits are associated with meal skipping.

    Science.gov (United States)

    Rodrigues, Paulo Rogério Melo; Luiz, Ronir Raggio; Monteiro, Luana Silva; Ferreira, Márcia Gonçalves; Gonçalves-Silva, Regina Maria Veras; Pereira, Rosangela Alves

    2017-10-01

    Meal consumption and diet quality are important for healthy development during adolescence. The aim of this study was to determine the association between meal habits and diet quality in Brazilian adolescents. A school-based, cross-sectional study was conducted in 2008 with a probabilistic sample of adolescents ages 14 to 19 y (N = 1139) from high schools in central-western Brazil. Consumption of breakfast, morning snack, lunch, afternoon snack, and dinner was assessed to evaluate adolescents' meal profile. The Brazilian Healthy Eating Index-Revised (BHEI-R) was calculated to evaluate diet quality. The association between meal profile and BHEI-R (global estimates and components) was assessed using multivariate linear regression models. Diet was characterized by unhealthy eating: a low consumption of fruits, vegetables, and milk/dairy, and a high consumption of fats and sodium. An unsatisfactory meal profile was observed in 14% of adolescents, whereas daily consumption of breakfast, lunch, and dinner was reported by 47%, 78%, and 52% of adolescents, respectively. Meal profile was positively associated with diet quality. Daily consumption of breakfast was associated with higher BHEI-R scores, lower sodium intake, and greater consumption of fruits and milk/dairy. Daily consumption of lunch was associated with greater consumption of vegetables and "meats, eggs, and legumes," whereas consumption of dinner was associated with an increased consumption of "whole fruits." This study showed a parallelism between daily consumption of meals with healthier eating and greater adherence to traditional Brazilian food habits. Skipping meals was associated with a low-quality diet, especially concerning to the low consumption of fruits and vegetables and a high intake of sodium and calories from solid fats, added sugars, and alcoholic beverages. Therefore, the adoption of regular meal habits may help adolescents improve their diet quality. Copyright © 2017 Elsevier Inc. All

  8. The School Meals Initiative Implementation Study. First Year Report.

    Science.gov (United States)

    Abraham, Sameer; Chattopadhyay, Manas; Sullivan, Colleen; Mallory, Larry; Steiger, Darby Miller; Daft, Lynn; Arcos, Alyssa; Wilbraham, Brooke

    This report, authorized by the Food and Nutrition Service of the U.S. Department of Agriculture, contains information on the School Meals Initiative for Healthy Children (SMI), a reform of school-meals programs aimed at upgrading the nutritional content of school meals. The purpose of the study was to describe and evaluate: (1) overall…

  9. Effect of lime treatment of olive meal on in vitro utilization of total mixed ration containing olive meal as partial maize replacer

    Directory of Open Access Journals (Sweden)

    Ajmal Ashraf

    Full Text Available Aim: Present study pertains to lime treatment of olive meal to improve its digestibility. The objective of the present study was to assess the in vitro dry matter degradability of total mixed ration containing lime treated olive meal at varied levels of maize replacement to know the optimum level of lime and treated olive meal as maize replacement in small ruminant diets. Materials and methods: Study was carried out in two phases. In phase I, A complete diet was formulated and treated with lime at variable concentrations (0-8% at 25% of maize replacement and subjected to in vitro studies as per Tilley and Terry. On the basis of the results of this phase, a concentration of lime for olive treatment was selected and tested at variable levels of maize replacement (0-50% by treated olive cake in phase II. Data was analyzed as per the procedures suggested by Snedecor and Cochran. Results: The in vitro dry matter digestibility (IVDMD of composite diet increased from 43.95% at 0% lime treatment to 48.68% on treating with 8% lime with significant (P<0.05 increase at 6% treatment level. Lime treatment beyond 6% had no further significant effect on improving the digestibility. Graded levels of maize replacement by olive meal treated with 6% lime (lime percentage selected from phase I showed that the in vitro digestibility of mixed ration was not compromised up to 40% replacement level of maize by treated olive meal. Improved digestibility with lime treatment may be due to weakening of internal Hydrogen bonding, thereby disrupting the fiber structure in olive meal. Further lime may be saponifying the high level of fat present in olive meal, which may otherwise negatively impact the digestibility values. Conclusion: It can be concluded that the treatment with up to 6% of lime can effectively increase the digestibility of olive meal. Treated olive meal can replace up to 40% of maize from daily ration without affecting the digestibility of composite ration

  10. Parental Characteristics and Reasons Associated With Purchasing Kids' Meals for Their Children.

    Science.gov (United States)

    Lee-Kwan, Seung Hee; Park, Sohyun; Maynard, Leah M; Blanck, Heidi M; McGuire, Lisa C; Collins, Janet L

    2018-02-01

    Characteristics of parents who purchased kids' meals, reasons for the purchase, and desire for healthy options were examined. Quantitative, cross-sectional study. National. The SummerStyles survey data of 1147 parents (≥18 years). Self-reported outcome variables were purchase of kids' meals (yes/no), reasons for the purchase (13 choices), and desire for healthy options (yes/no). We used multivariable logistic regression to estimate odds ratios (ORs) for purchasing kids' meals based on parental sociodemographic and behavioral characteristics. Over half (51%) of parents reported purchasing kids' meals in the past month. The adjusted OR of purchasing kids' meals were significantly higher among younger parents (OR = 3.44 vs ≥50 years) and among parents who consumed sugar-sweetened beverages (SSBs) daily (OR = 2.70 vs none). No differences were found for race/ethnicity, income, and education. Parents who purchased kids' meals reported that the top 3 reasons for purchase were (1) because their children asked for kids' meals, (2) habit, and (3) offering of healthier sides such as fruits or fruit cups. Thirty-seven percent of parents who did not purchase kids' meals expressed willingness to purchase kids' meals if healthy options were available; this willingness was highest among younger parents (47%; P Kids' meal purchases were somewhat common. Our findings on characteristics of parents who frequently bought kids' meals (ie, younger parents and SSB consumers), common reasons for purchasing kids' meals, and willingness to buy healthier kids' meal can be used to inform intervention efforts to improve quality of kids' meals.

  11. Possible effects of the intake of a free, healthy school meal on overall meal frequency and watching TV while eating among 10-12-year-olds in Norway : The School Meal Project in Aust-Agder

    OpenAIRE

    Næss, Ida Kile

    2017-01-01

    Master's Thesis Public Health Science ME516 - University of Agder 2017 Background: Irregular meal frequencies and watching TV while eating is associated with poorer diet quality in children/adolescents. Preventive public health measures organized in school will reach children regardless of socioeconomic position. Today, there is no arrangement of school meals in Norwegian schools. The aim of this study was to assess possible effects of the intake of a free, healthy school meal ...

  12. GERENCIAMENTO DE EFLUENTES DE SERVIÇO DE RADIOLOGIA: INQUÉRITO REALIZADO EM TRÊS CENTROS DE SAÚDE DA REGIÃO DOS LAGOS ESTADO DO RIO DE JANEIRO

    Directory of Open Access Journals (Sweden)

    João Marcos Rodrigues dos SANTOS

    2017-07-01

    Full Text Available A radiologia é uma área muito importante para as ciências biomédicas. Apesar dos benefícios que os exames radiológicos oferecem, muito têm se discutido sobre o destino dos efluentes gerados por este tipo de atividade. Os problemas ambientais ocasionados por essas substâncias são diversos: contaminação de rios, lagos e lençóis freáticos além da ausência de um tratamento adequado dos resíduos por parte dos geradores. O objetivo desta pesquisa foi realizar um diagnóstico sobre o gerenciamento dos resíduos em serviços de radiologia em três centros de saúde da Região dos Lagos estado do Rio de Janeiro. As informações foram obtidas através de entrevistas realizadas por questionário semiestruturado direcionado aos responsáveis técnicos. Foram obtidas informações sobre: o volume total de líquido produzido, a forma de armazenamento, os métodos de descarte, dentre outras. Após o tratamento dos dados, os mesmos foram confrontados com a literatura, mantendo-se a imparcialidade para o melhor conhecimento possível sobre o tema. Os dados da pesquisa revelaram uma não conformidade com a legislação e parâmetros estabelecidos pelas instituições fiscalizadoras. De uma forma mais específica, observou-se uma certa dificuldade em relação ao gerenciamento dos líquidos residuais, evidenciando a possibilidade de riscos para a saúde e meio ambiente. Uma preocupação evidenciada na pesquisa está relacionada ao destino das películas inutilizadas, observou-se pouca preocupação em relação a este tipo de descarte. Conclui-se que o diagnóstico realizado sinaliza pontos preocupantes sobre o gerenciamento dos resíduos nos serviços de radiologia. A pesquisa deixa uma contribuição para futuras discussões sobre o tema.     

  13. Productive performance and blood profiles of laying hens fed Hermetia illucens larvae meal as total replacement of soybean meal from 24 to 45 weeks of age.

    Science.gov (United States)

    Marono, S; Loponte, R; Lombardi, P; Vassalotti, G; Pero, M E; Russo, F; Gasco, L; Parisi, G; Piccolo, G; Nizza, S; Di Meo, C; Attia, Y A; Bovera, F

    2017-06-01

    The aim of the research was to study the effects of an insect meal from Hermetia illucens larvae (HILM) as complete replacement of soybean meal (SBM) on productive performance and blood profiles of laying hens, from 24 to 45 wk of age. A total of 108 24-week-old Lohmann Brown Classic laying hens was equally divided into 2 groups (54 hens/group, 9 replicates of 6 hens/group). From 24 to 45 wk of age, the groups were fed 2 different isoproteic and isoenergetic diets: the control group (SBM) was fed a corn-soybean meal based diet, while in the HILM group the soybean meal was completely replaced by Hermetia illucens larvae meal. Feed intake, number of eggs produced, and egg weight were recorded weekly along the trial. At 45 wk of age, blood samples were collected from 2 hens per replicate. The use of HIML led to a more favorable (P meal produced a higher percentage of eggs from small (S), medium (M), and extra-large (XL) classes (P meal, while creatinine was higher (P meal can be a suitable alternative protein source for laying hens even if the complete replacement of soybean meal needs further investigation to avoid the negative effects on feed intake. © 2017 Poultry Science Association Inc.

  14. Emotions associated to mealtimes: Memorable meals and typical evening meals

    NARCIS (Netherlands)

    Piqueras Fiszman, B.; Jaeger, S.R.

    2015-01-01

    This research contributes to the current interest in food-related emotions in eating occasions. Previous research has studied contextual influences on food-related emotions, but the food products used as stimuli were single food items (i.e., chocolate brownie, fruit, potato crisps) and not meals. In

  15. Does prior acute exercise affect postexercise substrate oxidation in response to a high carbohydrate meal?

    Directory of Open Access Journals (Sweden)

    Hickey Matthew S

    2008-01-01

    Full Text Available Abstract Background Consumption of a mixed meal increases postprandial carbohydrate utilization and decreases fat oxidation. On the other hand, acute endurance exercise increases fat oxidation and decreases carbohydrate utilization during the post-exercise recovery period. It is possible that the resulting post-exercise increase in circulating nonesterified fatty acids could attenuate the ability of ingested carbohydrate to inhibit lipid oxidation. The purpose of this study was to determine whether prior exercise attenuates the usual meal-induced decline in lipid oxidation. Methods Six healthy, physically active young subjects (x age = 26.3 years, 4 males, 2 females completed three treatments in random order after a ~10 h fast: (a Exercise/Carbohydrate (Ex/CHO – subjects completed a bout of exercise at 70% VO2peak (targeted net energy cost of 400 kcals, followed by consumption of a carbohydrate-rich meal; (b Exercise/Placebo (Ex/Placebo – subjects completed an identical bout of exercise followed by consumption of a placebo; and (c No Exercise/Carbohydrate (NoEx/CHO – subjects sat quietly rather than exercising and then consumed the carbohydrate-rich meal. Blood samples were obtained before and during the postprandial period to determine plasma glucose, insulin, and non-esterified fatty acids (NEFA. Respiratory gas exchange measures were used to estimate rates of fat and carbohydrate oxidation. Results Plasma NEFA were approximately two-fold higher immediately following the two exercise conditions compared to the no-exercise condition, while meal consumption significantly increased insulin and glucose in both Ex/CHO and NoEx/CHO. NEFA concentrations fell rapidly during the 2-h postprandial period, but remained higher compared to the NoEx/CHO treatment. Carbohydrate oxidation increased rapidly and fat oxidation decreased in response to the meal, with no differences in the rates of carbohydrate and fat oxidation during recovery between the Ex

  16. Training Nonnursing Staff to Assist with Nutritional Care Delivery in Nursing Homes: A Cost-Effectiveness Analysis.

    Science.gov (United States)

    Simmons, Sandra F; Hollingsworth, Emily K; Long, Emily A; Liu, Xulei; Shotwell, Matthew S; Keeler, Emmett; An, Ruopeng; Silver, Heidi J

    2017-02-01

    To determine the effect and cost-effectiveness of training nonnursing staff to provide feeding assistance for nutritionally at-risk nursing home (NH) residents. Randomized, controlled trial. Five community NHs. Long-stay NH residents with an order for caloric supplementation (N = 122). Research staff provided an 8-hour training curriculum to nonnursing staff. Trained staff were assigned to between-meal supplement or snack delivery for the intervention group; the control group received usual care. Research staff used standardized observations and weighed-intake methods to measure frequency of between-meal delivery, staff assistance time, and resident caloric intake. Fifty staff (mean 10 per site) completed training. The intervention had a significant effect on between-meal caloric intake (F = 56.29, P staff time to provide assistance. It is cost effective to train nonnursing staff to provide caloric supplementation, and this practice has a positive effect on residents' between-meal intake. © 2016, Copyright the Authors Journal compilation © 2016, The American Geriatrics Society.

  17. Who Is Eligible for Free School Meals? Characterising Free School Meals as a Measure of Disadvantage in England

    Science.gov (United States)

    Gorard, Stephen

    2012-01-01

    This paper presents a description of the background characteristics and attainment profile of pupils eligible for free school meals (FSM) in England, and of those missing a value for this variable. Free school meal eligibility is a measure of low parental income, widely used in social policy research as an individual indicator of potential…

  18. Use of Copra Meal in Poultry and Ruminant Nutrition

    Directory of Open Access Journals (Sweden)

    Tugay Ayasan

    2016-01-01

    Full Text Available Copra meal (CM is an important feed ingredient and the by-product of the oil extraction from dried coconut kernels. This product, although copra meal has a moderate protein content (15-25%; because of a high cellulose content (11.63-16.00% and some limiting amino acids (particularly lysine and methionine, limits its use as a basic source of protein in poultry due to insufficient. Copra meals are more suitable common supplements as both an energy and protein source for ruminants. In this paper, nutritional researches performed with the copra meal usage on poultry and ruminant species have been reviewed.

  19. Cassava root meal as substitute for maize in layers ration

    Directory of Open Access Journals (Sweden)

    M Anaeto

    2011-06-01

    Full Text Available The effect of replacing maize with graded levels of cassava root meal (CRM as energy source in the diet of laying hens was evaluated during the eight weeks of feeding experiment on performance and cost benefits on layers. Forty-five Nera black laying hens of 24 weeks of age were allocated to five dietary treatments, with nine birds per treatment in a completely randomized design. CRM was used to formulate the diets at 0, 25, 50, 75, and 100%. The result showed that the feed intake of birds in the control group was significantly (p<0.05 different from those fed the CRM diets. The average weight gain of layers receiving up to 50% CRM was similar to the control birds, but significantly different from layers fed 75 and 100% CRM. No mortality was recorded. Egg production per hen per day and average egg weight were significantly different (p<0.05 for birds consuming more than 50% CRM in T4 and T5. Layer feed ration was made cheaper by the replacement of maize with cassava root meal in the diets.

  20. Eating meals before wheel-running exercise attenuate high fat diet-driven obesity in mice under two meals per day schedule.

    Science.gov (United States)

    Sasaki, Hiroyuki; Hattori, Yuta; Ikeda, Yuko; Kamagata, Mayo; Shibata, Shigenobu

    2015-06-01

    Mice that exercise after meals gain less body weight and visceral fat compared to those that exercised before meals under a one meal/exercise time per day schedule. Humans generally eat two or three meals per day, and rarely have only one meal. To extend our previous observations, we examined here whether a "two meals, two exercise sessions per day" schedule was optimal in terms of maintaining a healthy body weight. In this experiment, "morning" refers to the beginning of the active phase (the "morning" for nocturnal animals). We found that 2-h feeding before 2-h exercise in the morning and evening (F-Ex/F-Ex) resulted in greater attenuation of high fat diet (HFD)-induced weight gain compared to other combinations of feeding and exercise under two daily meals and two daily exercise periods. There were no significant differences in total food intake and total wheel counts, but feeding before exercise in the morning groups (F-Ex/F-Ex and F-Ex/Ex-F) increased the morning wheel counts. These results suggest that habitual exercise after feeding in the morning and evening is more effective for preventing HFD-induced weight gain. We also determined whether there were any correlations between food intake, wheel rotation, visceral fat volume and skeletal muscle volumes. We found positive associations between gastrocnemius muscle volumes and morning wheel counts, as well as negative associations between morning food intake volumes/body weight and morning wheel counts. These results suggest that morning exercise-induced increase of muscle volume may refer to anti-obesity. Evening exercise is negatively associated with fat volume increases, suggesting that this practice may counteract fat deposition. Our multifactorial analysis revealed that morning food intake helps to increase exercise, and that evening exercise reduced fat volumes. Thus, exercise in the morning or evening is important for preventing the onset of obesity.

  1. Effect of meal frequency on the thermic effect of food in women.

    Science.gov (United States)

    Kinabo, J L; Durnin, J V

    1990-05-01

    The effect of meal frequency on the thermic effect of food (TEF), also referred to as dietary induced thermogenesis (DIT), was investigated in eighteen non-obese female subjects. Their metabolic rate before and after consuming the test meal was measured by open circuit indirect calorimetry using the Douglas bag technique, while the subjects were in the resting state (lying down). Eight subjects consumed a high carbohydrate-low fat (HCLF) meal providing 70, 19 and 11 per cent of the energy content from carbohydrate, fat and protein, respectively, and ten other subjects consumed a low carbohydrate-high fat (LCHF) meal providing 24, 65 and 11 per cent of the energy from carbohydrate, fat and protein, respectively. On two separate occasions, each subject consumed the appropriate diet either as one large meal containing 5040 kJ (1200 kcal) or as two smaller meals each containing 2520 kJ (600 kcal). TEF values were calculated for 6 h after the test meal and the mean values after consuming the HCLF meal were 377.0 +/- 30.0 kJ (90 +/- 7.2 kcal) and 381.0 +/- 26.5 kJ (91.0 +/- 6.3 kcal) for the one meal and the two meals, respectively. The mean TEF values for the subjects who consumed the LCHF meal wre 356.0 +/- 23.0 kJ (85.0 +/- 5.5 kcal) and 340 +/- 15.9 kJ (81.0 +/- 3.8 kcal) for the one meal and the two meals, respectively. No significant differences were found between the two feeding regimens (HCLF, P = 0.94; LCHF, P = 0.64) as well as between the compositions (P = 0.57). Thus, meal frequency and meal composition did not seem to influence the TEF.

  2. A simple labeled test meal for the evaluation of gastric emptying

    Energy Technology Data Exchange (ETDEWEB)

    Ishii, Keita; Tanabe, Satoshi; Mitsuhashi, Toshiharu; Saigenji, Katsunori [Kitasato Univ., Sagamihara, Kanagawa (Japan). School of Medicine

    1994-10-01

    We developed a simple test meal for the evaluation of gastric emptying. Preparation of a test meal for routine clinical use in institutions should be as simple as possible. The newly developed test meal consists of instant noodles labeled with 37 MBq (1 mCi) technetium-99m and does not require the use of cooking utensils. The test meal was given with drinking water (180 ml) to healthy adult volunteers (6 men, 34.5[+-]2.2 years old) and gastric emptying was measured at 0, 5, 10, 15, 30, 45, 60, 80, 100, 120 minutes after the end of the meal, and results were compared with those derived without drinking water. The emptying pattern of the test meal with water exhibited an exponential pattern typical of a liquid meal, and that without water formed a linear pattern after an initial lag phase in keeping with gastric emptying of a solid meal. In addition, the test meal was given to 11 patients of diabetic gastroparesis (5 men, 6 women, 50.4[+-]4.5 years old), and gastric emptying was measured. At each period evaluated, emptying was significantly slower in diabetic gastroparesis than in healthy controls (6 men, 1 woman, 32.1[+-]3.0 years old). These results show that the test meal is reliable and applicable to the clinical assessment of gastric emptying, while fulfilling the need for simplicity. (author).

  3. Cod and rainbow trout as freeze-chilled meal elements

    DEFF Research Database (Denmark)

    Jensen, Louise Helene Søgaard; Nielsen, Jette; Jørgensen, Bo

    2010-01-01

    Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze......-chilling is a process consisting of freezing and frozen storage followed by thawing and chilled storage. Combining the two would enable the manufacturer to produce large quantities of frozen meal elements to be released into the chill chain according to demand. We have studied the influence of freeze...... days of chilled storage, and the corresponding time for rainbow trout was 10 days. After this period the sensory quality decreased and chemical indicators of spoilage were seen to increase. CONCLUSION: The consistent quality during storage and the high-quality shelf life are practically applicable...

  4. Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

    DEFF Research Database (Denmark)

    Sabinsky, Marianne; Toft, Ulla; Andersen, Klaus K.

    2012-01-01

    Objective School lunch programmes are one strategy to promote healthier dietary habits in children, but better evaluation tools for assessing the dietary quality of such programmes are needed. The aim of the present study was to develop and validate a simple index to assess the dietary quality...... of school lunches for children aged 7–13 years. Design A Meal Index of dietary Quality (Meal IQ) was developed to consist of seven components (nutrients and food groups) based on dietary issues for children aged 7–13 years, which were identified in a national dietary survey. The Meal IQ was validated......, higher contents of fibre, various vitamins and minerals, and more fruits, vegetables and fish. Conclusions The Meal IQ is a valid and useful evaluation tool for assessing the dietary quality of lunches provided by schools or brought to school from home....

  5. Effect of meal size and frequency on postprandial thermogenesis in dogs.

    Science.gov (United States)

    LeBlanc, J; Diamond, P

    1986-02-01

    The influence of meal size and frequency on postprandial thermogenesis was studied in nine mongrel dogs (congruent to 18 kg). Oxygen uptake (VO2) and respiratory quotient (R) were continuously monitored by indirect calorimetry during the following experiments. In expt 1, four dogs were fed on alternated days either a large (3.1 MJ) or small meal (0.77 MJ). In expt 2, five different dogs were fed on alternated days either one large meal (3.1 MJ) or four consecutive small meals (0.77 MJ) spaced at 1.5-h intervals. In expt 3, the four dogs of expt 1 after being sham fed 3 times at 1.5-h intervals were given one large meal (3.1 MJ). The VO2 increase during the initial or cephalic phase (congruent to 50 min) was independent of the meal size but it was directly proportional to the amount of food ingested during the digestive phase. The total thermogenic response to four small meals (125 g) fed at 1.5-h intervals was twice as large as that of one large meal (500 g). One large meal (500 g) preceded by three periods of sham feeding was also found to be more thermogenic than a large meal only. For all experiments the changes in R were seen to parallel the postprandial fluctuations in VO2. These findings indicate that the enhanced heat production obtained when meal frequency is increased is caused by the repeated sensory stimulation produced by palatable food.

  6. Number of meals eaten in relation to weight status among Norwegian adolescents.

    Science.gov (United States)

    Vik, Frøydis N; Overby, Nina C; Lien, Nanna; Bere, Elling

    2010-11-01

    To assess the relationship between number of meals eaten and weight status, and to assess potential confounders of this relationship. A total of 2870 (participation rate: 85%) 9th and 10th graders (mean age: 15.5 years) at 33 schools completed questionnaires in May 2005. Number of meals was measured with questions asking whether they ate breakfast, lunch, dinner, and supper the day before, giving a scale ranging from zero to four meals/day. Data on gender, height, weight, education plans, intake of fruits and vegetables, consumption of unhealthy snacks, TV/computer time, physical activity level, and dieting were also collected. The proportions of overweight adolescents related to the number of meals eaten were: 10% (0-1 meals, n = 107), 18% (2 meals, n = 399), 14% (3 meals, n = 925), and 10% (4 meals, n = 1402), p ≤ 0.001. Low education plans, high TV/computer time, low physical activity level, and dieting were all positively associated with both being overweight and not having four meals. Being a boy was positively associated with being overweight but negatively associated with not having four meals. High intake of unhealthy snacks was negatively associated with being overweight, but positively associated with not having four meals. In a logistic regression analysis, adjusting for all variables mentioned, odds ratio for being overweight were 0.8 (95% CI 0.3-1.9), 1.8 (95% CI 1.2-2.7) and 1.6 (95% CI 1.2-2.3), respectively, for eating one or zero, two, and three meals compared to four meals. Eating four meals/day was significantly negatively related to being overweight, also when controlling for potential confounding factors.

  7. O GERENCIAMENTO DO RELACIONAMENTO COM FORNECEDORES NA INTEGRAÇÃO DA CADEIA DE SUPRIMENTOS: UM ESTUDO DE CASO NA INDÚSTRIA ELETRO-MECÂNICA

    OpenAIRE

    Almeida, Marly Mizue Kaibara de; Marins, Fernando Augusto Silva; Tramarico, Claudemir Leif

    2012-01-01

    O aumento da competição, a globalização e a necessidade de redução do ciclo de produção e níveis de estoques criou a necessidade de processos baseados em alianças eficazes na cadeia de suprimentos. Estas pressões têm levado os gestores a reverem suas empresas individualmente e analisar sua posição na cadeia de suprimentos. O Gerenciamento da Cadeia de Suprimentos representa uma importante evolução nas práticas de relacionamento entre clientes e fornecedores participantes de um mesmo canal de ...

  8. A Pilot Survey of Food Frequencies, Meal Frequencies and Meal Patterns of Preschool Children in East Los Angeles.

    Science.gov (United States)

    Lewis, Jane S.; And Others

    The food frequency, meal frequency, and meal patterns of a group of Mexican American children attending Head Start in East Los Angeles and their siblings were studied. Fifty dietary questionnaires in English and in Spanish with written instructions were distributed to parents. Parents were asked to record for a 3 day period the eating time, type…

  9. 49 CFR 173.218 - Fish meal or fish scrap.

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 2 2010-10-01 2010-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized for...

  10. Partial substitution of cumin seed meal by Jatropha meal as a ...

    African Journals Online (AJOL)

    DR. NJ TONUKARI

    2011-11-02

    Nov 2, 2011 ... mixture (40% yellow corn grains; 20% cumin seed meal; 17% wheat bran; 20% bean straw, 2.0% ... The seeds contain 30 to 32% protein and 60 to 66% oil ... strong cation exchange chromatography followed by the ninhydrin.

  11. Contrasting approaches to food education and school meals

    DEFF Research Database (Denmark)

    Andersen, Sidse Schoubye; Baarts, Charlotte; Holm, Lotte

    2017-01-01

    This study builds on a fieldwork in a Danish school class, where pupils were observed while preparing and eating school meals. It shows that the children encounter conflicting approaches to food education depending on the context. While eating, an authoritarian approach to food education dominates...... and food is ascribed instrumental value. While preparing the school meal, a democratic approach dominates and food is ascribed intrinsic value. The aim is to show how these conflicting approaches reflect not only different social and cultural expectations to eating and preparing meals, respectively......, but also a conflict between food educational ideals and actual school meal practices. To illustrate this an analytic model is introduced, the Integrated Food Pedagogy Model, and the ways in which this model could help promote better food education among schoolchildren are discussed....

  12. Determinants of meal satisfaction in a workplace environment

    DEFF Research Database (Denmark)

    Haugaard, Pernille; Stancu, Catalin M.; Brockhoff, Per B.

    2016-01-01

    before lunch. Time available, mindful eating and eating with close colleagues were positively associated with perceived ambience. The results indicate that consumers' satisfaction with workplace meals can be increased by putting emphasis on the quality of food served, but equally important...... is the ambience in the lunch situation. Most of the ambience factors were related to available time and mental resources of the participants and the possibility to share the meal with close colleagues. These are factors that can be facilitated by the service provider, but not directly influenced.......Workplace lunches are recurrent meal occasions that can contribute to the general well-being of employees. The objective of our research was to study which factors influence consumers' satisfaction with these meals by exploring the relative role of food-related, personal, situational factors. Using...

  13. Objective measures of meal variety lacking association with consumers' perception of variety with self-selected buffet meals at work

    DEFF Research Database (Denmark)

    Haugaard, Pernille; Brockhoff, Per B.; Lahteenmaki, Liisa

    2016-01-01

    to perceive their meals less varied than those with lower scores. Moreover, the rule of having many dishes was positively associated with uncontrolled eating and negatively associated with cognitive restraint. Consumers' perception of within-meal variety seems to be more linked to their idea of how to compose...

  14. Feeding styles and evening family meals among recent immigrants

    Science.gov (United States)

    2013-01-01

    The protective effect of family meals on unhealthy weight gain and diet has been shown across multiple age groups; however, it is unknown whether a similar effect is present among diverse immigrant populations. In addition, little research has focused on factors associated with the frequency of evening family meals, such as feeding styles (how parents interact with their child around feeding). Therefore the goals of this paper are to explore the 1) association between the frequency of evening family meals and child weight status among new immigrant families, and 2) influence of immigrant mothers’ feeding styles on the frequency of evening family meals. Baseline self-reported socio-demographic information and measured heights and weights were collected for both mother and child (age range: 3–12 years) among 387 mother-child dyads enrolled in Live Well, a community-based, participatory-research, randomized controlled lifestyle intervention to prevent excessive weight gain in recent (eating dinner in front of the TV, acculturation and responses to the Caregiver’s Feeding Styles Questionnaire (CFSQ) were also obtained from the mother. Children were categorized as “eating evening family meals regularly” if they had an evening family meal ≥5 times per week. Overall, 20% of children were overweight and 25% were obese. Less than half (40.9%) of families had regular evening family meals. In multivariate analyses, adjusting for covariates, children who were overweight/obese were significantly less likely to have ≥5 evening family meals/week compared with normal weight children (OR = 0.51, 95% CI 0.32-0.82) . Mothers who had a low demanding/high responsive or a low demanding/low responsive feeding style, were less likely to have ≥5 evening family meals/week compared to mothers with a high demanding/high responsive feeding style (OR = 0.41, 95% CI 0.18-0.0.96, OR = 0.33, 95% CI 0.13-0.87, respectively). Future interventions and programs that seek

  15. Diabetes Nutrition: Including Sweets in Your Meal Plan

    Science.gov (United States)

    Diabetes nutrition: Including sweets in your meal plan Diabetes nutrition focuses on healthy foods, but sweets aren't necessarily ... your meal plan. By Mayo Clinic Staff Diabetes nutrition focuses on healthy foods. But you can eat ...

  16. Results from an experimental trial at a Head Start center to evaluate two meal service approaches to increase fruit and vegetable intake of preschool aged children

    Directory of Open Access Journals (Sweden)

    Harnack Lisa J

    2012-04-01

    Full Text Available Abstract Background Strategies to increase fruit and vegetable consumption of preschool aged children are needed. Objectives Evaluate the independent effects of the following meal service strategies on intake of fruits and vegetables of preschool children: 1. Serving fruits and vegetables in advance of other menu items as part of traditional family style meal service; and 2. Serving meals portioned and plated by providers. Methods Fifty-three preschool aged children completed a randomized crossover experiment conducted at a Head Start center in Minneapolis, MN. Over a six week trial period each of the experimental meal service strategies (serving fruits and vegetable first and serving meals portioned by providers was implemented during lunch service for two one-week periods. Two one-week control periods (traditional family style meal service with all menu items served at once were also included over the six week trial period. Childrens lunch intake was observed as a measure of food and nutrient intake during each experimental condition. Results Fruit intake was significantly higher (p Conclusions Serving fruits in advance of other meal items may be a low cost easy to implement strategy for increasing fruit intake in young children. However, serving vegetables first does not appear to increase vegetable intake. Results provide support for current recommendations for traditional family style meal service in preschool settings.

  17. How to Define Family Meals in "Shokuiku" (Food and Nutrition Education).

    Science.gov (United States)

    Takimoto, Hidemi; Sarukura, Nobuko; Ishikawa-Takata, Kazuko

    2015-01-01

    The Japanese government has set 11 targets to promote "Shokuiku." However, among the 11 targets, only two targets (frequency of shared family meals and the proportion of breakfast skipping in children and young men) are quantitative goals. The increase in children eating alone is often lamented in the popular media, but the methodology for identifying the status of family meals ("Kyoshoku"), or how the responses should be validated, is rarely discussed. In the current review, we attempt to clarify how a family meal and survey responses are defined, by searching literature published after 2009, using the following keywords: "family meals" or "shared meals," in the PubMed database for English. For literature published in Japanese, we searched the Igakuchuo-Zassi Database and Google Scholar for relevant studies. In the English literature, questions were likely to focus on whether a dinner or any meal was eaten together with family members living together, while Japanese literature was more focused on "breakfast or dinner" eaten together with family members. The response options varied across different studies, such as the number of family meals a week, or the number of days (per week) these family meals were eaten. We found it quite difficult to compare across the studies, as there is no standardized definition or response options for "family meals." Further studies are needed in order to develop a standardized method to assess the current status of "family meals."

  18. A simple labeled test meal for the evaluation of gastric emptying

    International Nuclear Information System (INIS)

    Ishii, Keita; Tanabe, Satoshi; Mitsuhashi, Toshiharu; Saigenji, Katsunori

    1994-01-01

    We developed a simple test meal for the evaluation of gastric emptying. Preparation of a test meal for routine clinical use in institutions should be as simple as possible. The newly developed test meal consists of instant noodles labeled with 37 MBq (1 mCi) technetium-99m and does not require the use of cooking utensils. The test meal was given with drinking water (180 ml) to healthy adult volunteers (6 men, 34.5±2.2 years old) and gastric emptying was measured at 0, 5, 10, 15, 30, 45, 60, 80, 100, 120 minutes after the end of the meal, and results were compared with those derived without drinking water. The emptying pattern of the test meal with water exhibited an exponential pattern typical of a liquid meal, and that without water formed a linear pattern after an initial lag phase in keeping with gastric emptying of a solid meal. In addition, the test meal was given to 11 patients of diabetic gastroparesis (5 men, 6 women, 50.4±4.5 years old), and gastric emptying was measured. At each period evaluated, emptying was significantly slower in diabetic gastroparesis than in healthy controls (6 men, 1 woman, 32.1±3.0 years old). These results show that the test meal is reliable and applicable to the clinical assessment of gastric emptying, while fulfilling the need for simplicity. (author)

  19. What makes the hedonic experience of a meal in a top restaurant special and retrievable in the long term? Meal-related, social and personality factors.

    Science.gov (United States)

    Muñoz, Francisco; Hildebrandt, Andrea; Schacht, Annekathrin; Stürmer, Birgit; Bröcker, Felix; Martín-Loeches, Manuel; Sommer, Werner

    2018-06-01

    Knowing what makes a top gastronomy experience unique and retrievable in the long term is of interest for scientific and economic reasons. Recent attempts to isolate predictors of the hedonic evaluation of food have afforded several factors, such as individual and social attributes, or liking/disliking profiles. However, in these studies relevant variables have been examined in isolation without an integrative perspective. Here we investigated 80 guests enjoying a 23-course meal in a top gastronomy restaurant, in groups of four. Our main question concerned the factors driving the overall evaluation of the meal at its conclusion and after three months. To this aim we administered the Big Five Personality Inventory before the meal, dish-by-dish hedonic ratings, and a multi-dimensional Meal Experience Questionnaire (MEQ) at the end of the meal. Hedonic evaluations of the meal were collected immediately after the meal and three months later. Better immediate overall evaluations were predicted by both the number of peaks in dish-by-dish ratings and by positive ratings of the final dish. Both factors and the number of troughs were also critical for the long-term evaluation after three months. The MEQ dimensions overall interest, valence and distraction predicted immediate evaluations, while the long-term evaluations were determined by interest and high scores on the personality traits agreeableness and conscientiousness. High consistency of the hedonic ratings within quartets indicated the relevance of commensality for the meal experience. The present findings highlight the simultaneous relevance of food- and personality-related factors and commensality for a top gastronomy meal experience in the short and long-run. The uncovered relationships are of theoretical interest and for those involved in designing meals for consumers in various settings. Copyright © 2018 Elsevier Ltd. All rights reserved.

  20. Meal box schemes a convenient way to avoid convenience food? Uses and understandings of meal box schemes among Danish consumers.

    Science.gov (United States)

    Hertz, Frej Daniel; Halkier, Bente

    2017-07-01

    The term convenience food is subject to diversification, lack of clarity and moral ambiguity. In this paper we address these issues and critically discuss convenience food by using empirical findings from a Danish study that deals with practitioners' uses of meal box schemes. The methodological design consists of thirteen individual interviews, four focus groups and some observations of cooking practices. We combine the empirical findings with a particular definition of convenience food by Brunner et al. (2010) and selected practice theoretical concepts. This particular combination enables us to categorize meal box schemes as a new form of convenience food called convenient food. In addition, results suggest that meal box schemes reduce leftovers from dinner. Meal boxes also influence dinner related activities such as planning ahead in time and grocery shopping, which require less physical and mental effort. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Nutritional evaluation of canola meals produced from new varieties of canola seeds for poultry.

    Science.gov (United States)

    Chen, X; Parr, C; Utterback, P; Parsons, C M

    2015-05-01

    This study evaluated the nutritional value of 14 canola meals from new varieties of canola and compared them to conventional canola meal samples and soybean meals in chickens. Five experiments that included different sources of canola meals or soybean meals were conducted. For each experiment, a precision-fed rooster assay with conventional or cecectomized roosters was conducted to determine TMEn or amino acid digestibility. Analyzed nutritional composition of the canola meal samples indicated increases in crude protein and amino acids for all test canola meals (49.41 to 50.58% crude protein on a dry matter basis) compared to conventional canola meals (40.73 to 43.01%). All test canola meals also contained lower amounts of neutral detergent fiber and acid detergent fiber. Most test canola meals had significantly higher TMEn values than the conventional canola meals (P nutritional value of the canola meal from new varieties of canola was greater than conventional canola meal for poultry. © 2015 Poultry Science Association Inc.

  2. Association between mental health and meal patterns among elderly Koreans.

    Science.gov (United States)

    Kwak, Yeunhee; Kim, Yoonjung

    2018-01-01

    The present cross-sectional study analyzed the differences in mental health among community-dwelling elderly Koreans based on type of meal skipping and family meal frequency. We carried out a secondary data analysis using data from 4742 older adults aged ≥65 years from the Korea National Health and Nutrition Examination Survey V (2010-2012), a nationally representative sample. In the final model, after adjusting for covariates, we found differences in stress, depression and suicidal ideation based on the type of meal skipping. Specifically, breakfast skippers showed a greater odds ratio for depression and suicidal ideation than breakfast eaters; dinner skippers showed a greater odds ratio for suicidal ideation than dinner eaters. We also found differences in stress, depression and suicidal ideation per family meal frequency. It is necessary to consider the type of meal skipping and family meal frequency while providing limited social resources to improve the mental health of older adults. Geriatr Gerontol Int 2018; 18: 161-168. © 2017 Japan Geriatrics Society.

  3. Evaluation of salt content in school meals

    Directory of Open Access Journals (Sweden)

    Cláudia Alexandra Colaço Lourenço Viegas

    2015-04-01

    Full Text Available OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12. Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05 and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05. The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

  4. Multiple blood meals in Anopheles darlingi (Diptera: Culicidae).

    Science.gov (United States)

    de Oliveira, Caroline Dantas; Tadei, Wanderli Pedro; Abdalla, Fábio Camargo; Paolucci Pimenta, Paulo Filemon; Marinotti, Osvaldo

    2012-12-01

    Anopheles darlingi is an important vector of human malaria in the Amazon. Adult females of this mosquito species require a blood meal to develop eggs, preferring humans to other blood sources. Although gonotrophic concordance has been described as the norm for An. darlingi, here we report An. darlingi female mosquitoes taking two or more blood meals within their first gonotrophic cycle. Only half of field-captured adult females fed one blood meal developed follicles to Christophers' stage V. This outcome is dependent on larval nutrition, as 88% of laboratory-raised well-nourished females completed the first gonotrophic cycle with only one blood meal, while less nourished females needed additional blood meals. Half of the field-captured blood-seeking An. darlingi females had follicles in intermediate (IIIa and IIIb) and final (V) stages of the gonotrophic cycle, supporting the conclusion that An. darlingi blood feed more than once during a gonotrophic cycle. Additionally, we observed females attempting to blood feed a second time during the same day. Additional studies of An. darlingi biting behavior are necessary to accurately estimate Plasmodium sp. entomologic inoculation rates throughout the An. darlingi vast geographical distribution. © 2012 The Society for Vector Ecology.

  5. [School meals: state of the art and recommendations].

    Science.gov (United States)

    Aranceta Bartrina, J; Pérez Rodrigo, C; Dalmau Serra, J; Gil Hernández, A; Lama More, R; Martín Mateos, M A; Martínez Suárez, V; Pavón Belinchón, P; Suárez Cortina, L

    2008-07-01

    School meals contribute substantially to overall energy and nutrient intake adequacy of children, but also play an important role in the development of child food habits and the socialisation process. Evidence shows that school based environmental actions, which include changes in school meals and school food policies related to increased availability and access to healthy foods and drinks while in the school are effective to foster healthy eating practices among children. A growing number of children engage in school meals. Available information to date shows that the quality of the food on offer is not always consistent with dietary guidelines. Vegetables and fish are served less often than desirable and excess added fats are used in food preparations. Norms and regulations are very detailed regarding food safety issues and administrative management of the service, including subcontracting of catering providers and care staff. Nutrition and health promotion issues should also be included in regulations by means of nutrition recommendations for school meals along with information on food based dietary guidelines and portion sizes. School meals should be part of the educational project using a whole school approach.

  6. The Association between Family Meals, TV Viewing during Meals, and Fruit, Vegetables, Soda, and Chips Intake among Latino Children

    Science.gov (United States)

    Andaya, Abegail A.; Arredondo, Elva M.; Alcaraz, John E.; Lindsay, Suzanne P.; Elder, John P.

    2011-01-01

    Objective: Examine the relationship of family meals to children's consumption of fruit and vegetables as well as soda and chips. Additionally, to assess the relationship between viewing TV during family meals and children's diet. Design: Cross-sectional study that used a questionnaire completed by parents. Setting: Thirteen schools in San Diego,…

  7. Cafeteria staff perceptions of the new USDA school meal standards

    Science.gov (United States)

    The new nutrition standards for the school meal programs implemented in 2012 align the school meal patterns with the US Dietary Guidelines for Americans, including more fruit, vegetable and whole grain offerings and minimum and maximum amount of calories per meal averaged over a week. The purpose of...

  8. Norepinephrine turnover in brown adipose tissue is stimulated by a single meal

    International Nuclear Information System (INIS)

    Glick, Z.; Raum, W.J.

    1986-01-01

    A single meal stimulates brown adipose tissue (BAT) thermogenesis in rats. In the present study the role of norepinephrine in this thermogenic response was assessed from the rate of its turnover in BAT after a single test meal. For comparison, norepinephrine turnover was determined in the heart and spleen. A total of 48 male Wistar rats (200 g) were trained to eat during two feeding sessions per day. On the experimental day, one group (n = 24) was meal deprived and the other (n = 24) was given a low-protein high-carbohydrate test meal for 2 h. The synthesis inhibition method with α-methyl-p-tyrosine was employed to determine norepinephrine turnover from its concentration at four hourly time points after the meal. Tissue concentrations of norepinephrine were determined by radioimmunoassay. Norepinephrine concentration and turnover rate were increased more than threefold in BAT of the meal-fed compared with the meal-deprived rats. Neither were significantly altered by the meal in the heart or spleen. The data suggest that norepinephrine mediates a portion of the thermic effect of meals that originate in BAT

  9. Organic school meals in three Danish municipalities

    DEFF Research Database (Denmark)

    He, Chen

    In order to prevent children and young people from becoming overweight or obese, it is imperative to promote healthier eating patterns. So it is necessary to develop and implement effective strategies that can influence the eating and lifestyle habits of young people. Healthy school meal programme...... is considered to be an effective strategy to promote such changes and increasingly such strategies become embedded organic supply polices and strategies that pursue environmental goals. The purpose of this paper is to take a closer look into the current status of the organic school meal programme in Denmark....... Three municipalities which are involved in the organic school meal programme are chosen as the study subjects....

  10. Salt content in canteen and fast food meals in Denmark

    Directory of Open Access Journals (Sweden)

    Sisse Fagt

    2010-03-01

    Full Text Available Background: A high salt (=NaCl intake is associated with high blood pressure, and knowledge of salt content in food and meals is important, if the salt intake has to be decreased in the general population. Objective: To determine the salt content in worksite canteen meals and fast food. Design: For the first part of this study, 180 canteen meals were collected from a total of 15 worksites with in-house catering facilities. Duplicate portions of a lunch meal were collected from 12 randomly selected employees at each canteen on two non-consecutive days. For the second part of the study, a total of 250 fast food samples were collected from 52 retail places representing both city (Aarhus and provincial towns. The canteen meals and fast food samples were analyzed for chloride by potentiometric titration with silver nitrate solution, and the salt content was estimated. Results: The salt content in lunch meals in worksite canteens were 3.8±1.8 g per meal and 14.7±5.1 g per 10 MJ for men (n=109, and 2.8±1.2 g per meal and 14.4±6.2 g per 10 MJ for women (n=71. Salt content in fast food ranged from 11.8±2.5 g per 10 MJ (burgers to 16.3±4.4 g per 10 MJ (sausages with a mean content of 13.8±3.8 g per 10 MJ. Conclusion: Salt content in both fast food and in worksite canteen meals is high and should be decreased.

  11. Gas chromatographic analysis of simmondsins and simmondsin ferulates in jojoba meal.

    Science.gov (United States)

    Van Boven, M; Holser, R; Cokelaere, M; Flo, G; Decuypere, E

    2000-09-01

    A capillary gas chromatographic method was developed for the simultaneous determination of simmondsins and simmondsin ferulates in jojoba meal, in detoxified jojoba meal, in jojoba meal extracts, and in animal food mixtures.

  12. Soup preloads in a variety of forms reduce meal energy intake.

    Science.gov (United States)

    Flood, Julie E; Rolls, Barbara J

    2007-11-01

    Consuming soup can enhance satiety and reduce energy intake. Little is known about the influence on energy intake and satiety of varying the form of soup by altering the blending of ingredients. We tested the effects on meal intake of consuming different forms of soup as a preload: broth and vegetables served separately, chunky vegetable soup, chunky-pureed vegetable soup, or pureed vegetable soup. Normal-weight men and women (n = 60) came to the laboratory for lunch once a week for 5 weeks. Each week, one of four compulsory preloads, or no preload, was consumed prior to lunch. A test meal was consumed ad libitum 15 min after the soup was served. Results showed that consuming soup significantly reduced test meal intake and total meal energy intake (preload + test meal) compared to having no soup. When soup was consumed, subjects reduced meal energy intake by 20% (134+/-25 kcal; 561+/-105 kJ). The type of soup had no significant effect on test meal intake or total meal energy intake. Consuming a preload of low-energy-dense soup, in a variety of forms, is one strategy for moderating energy intake in adults.

  13. Irradiation of prepared meals for microbiological safety and shelf-life extension

    Energy Technology Data Exchange (ETDEWEB)

    Nketsia-Tabiri, J; Adu-Gyamfi, A; Owusu-Biney, Alex; Apea Bah, F; Akomeah-Adjei, F [Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Legon (Ghana)

    2004-07-01

    Current trends suggest increasing world-wide demand for convenience foods such as prepared meals and those that require minimum preparation before consumption. In Ghana, the trend is the same with ready-to-eat or prepared meals mostly sold in the informal sector, playing a major role in meeting the nutritional needs of the people these meals are prepared on daily basis as in most developing countries. With increasing urbanization and rapid adoption of refrigeration for food preservation in developing countries, the demand for such foods in supermarkets should be expected. Over 90% of ready-to-eat meals prepared in Ghana are marketed under ambient conditions and have shelf-life of less than 12 hours. However, there are a few caterers who prepare cook-chill meals using hygienic and preventative approach (e.g. HACCP) in order to enhance the safety of their meals. Preliminary investigations have demonstrated that these cook-chill meals are potential sources of pathogenic bacteria and have been implicated in food-borne disease outbreaks. There is therefore the need to ensure the safety of ready-to-eat meals through effective processing such as irradiation.

  14. The effects of specified chemical meals on food intake.

    Science.gov (United States)

    Koopmans, H S; Maggio, C A

    1978-10-01

    Rats received intragastric infusions of various specified chemical meals and were subsequently tested for a reduction in food intake. A second experiment, using a novel technique, tested for conditioned aversion to the meal infusions. The nonnutritive substances, kaolin clay and emulsified fluorocarbon, had no significant effect on food intake. Infusions of 1 M glucose and 1 M sorbitol reduced feeding behavior, but the 1 M sorbitol infusion also produced a conditioned aversion to flavored pellets paired with the sorbitol infusion, showing that the reduced feeding could have been caused by discomfort. Infusion of a high-fat meal consisting of emulsified triolein mixed with small amounts of sugar and protein or the rat's normal liquid diet, Nutrament, also reduced food intake, and both infusions failed to produce a conditioned aversion. The use of specified meals to understand the chemical basis of satiety requires a sensitive behavioral test to establish that the meal does not cause discomfort or other nonspecific effects.

  15. A organização da atividade de gerenciamento de projetos: os nexos com competências e estrutura Project management activity organization: links between competences and structure

    Directory of Open Access Journals (Sweden)

    Roque Rabechini Junior

    2011-01-01

    Full Text Available O objetivo deste trabalho é estudar os vínculos existentes entre as práticas de gerenciamento de projetos vis-à-vis a adequação da estrutura e das competências organizacionais. A metodologia de estudo de caso foi escolhida para auxiliar na apresentação deste trabalho na forma de resultados de uma investigação empírica. A pesquisa foi realizada em uma empresa da cadeia produtiva do setor automobilístico. Os resultados apontaram os fatores determinantes da estrutura, dos quais se destacam: a falta de memória técnica, o desenvolvimento gerencial e o custo da estrutura. Além disso, foi constatado um cenário de baixas competências nos âmbitos do indivíduo, das equipes e da organização.This study aims to understand the links between project management practices and organizational structure and competences. The case study methodology was chosen in order to present an empirical investigation. The research was conducted in a company in the automotive sector. The results show the structure determinants, among which are: lack of memory technology, management development, and cost structure. Furthermore, a scenario of low competences was found in the individual, team , and organizational dimensions.

  16. New benchmarks for costs and cost-efficiency of school-based feeding programs in food-insecure areas.

    Science.gov (United States)

    Gelli, Aulo; Cavallero, Andrea; Minervini, Licia; Mirabile, Mariana; Molinas, Luca; de la Mothe, Marc Regnault

    2011-12-01

    School feeding is a popular intervention that has been used to support the education, health and nutrition of school children. Although the benefits of school feeding are well documented, the evidence on the costs of such programs is remarkably thin. Address the need for systematic estimates of the cost of different school feeding modalities, and of the determinants of the considerable cost variation among countries. WFP project data, including expenditures and number of schoolchildren covered, were collected for 78 projects in 62 countries through project reports and validated through WFP Country Office records. Yearly project costs per schoolchild were standardized over a set number of feeding days and the amount of energy provided by the average ration. Output metrics, such as tonnage, calories, and micronutrient content, were used to assess the cost-efficiency of the different delivery mechanisms. The standardized yearly average school feeding cost per child, not including school-level costs, was US$48. The yearly costs per child were lowest at US$23 for biscuit programs reaching school-going children and highest at US$75 for take-home rations programs reaching families of schoolgoing children. The average cost of programs combining on-site meals with extra take-home rations for children from vulnerable households was US$61. Commodity costs were on average 58% of total costs and were highest for biscuit and take-home rations programs (71% and 68%, respectively). Fortified biscuits provided the most cost-efficient option in terms of micronutrient delivery, whereas take-home rations were more cost-efficient in terms of food quantities delivered. Both costs and effects should be considered carefully when designing school feeding interventions. The average costs of school feeding estimated here are higher than those found in earlier studies but fall within the range of costs previously reported. Because this analysis does not include school-level costs, these

  17. Summer Meal Capacity Builder

    Data.gov (United States)

    Department of Agriculture — Allows users to search for summer meal sites from the previous summer by zip code, adding “layers” of information, such as free and reduced-price lunch participation...

  18. Consumers' health-related motive orientations and ready meal consumption behaviour.

    Science.gov (United States)

    Geeroms, Nele; Verbeke, Wim; Van Kenhove, Patrick

    2008-11-01

    Based on a multidimensional perspective on the meaning of health, this study explores associations between consumers' health-related motive orientations (HRMO) and ready meal consumption behaviour. Cross-sectional data were collected from a sample of 1934 Flemish consumers through an on-line survey. The respondents rated 45 health statements referring to people's motives for pursuing health. The survey also assessed information on several aspects of ready meal consumption, i.e. consumption frequency, beliefs and attitudes toward ready meals and ready meal buying criteria. Based on a two-step cluster analysis, we identified five distinct subgroups in the sample, according to their HRMO: health is about energy (Energetic Experimenters), emotional well-being/enjoying life (Harmonious Enjoyers), social responsibility/physical well-being (Normative Carers), achievement/outward appearance (Conscious Experts) and autonomy (Rationalists). Ready meal consumption patterns differed between these segments, with Energetic Experimenters and Conscious Experts showing significantly more positive attitudes, stronger beliefs and both higher penetration and consumption frequency related to ready meals, compared to Harmonious Enjoyers, Normative Carers and Rationalists. These findings may relate to the individualistic versus altruistic health orientation perspective of the identified segments, and are valuable in the context of improving consumer-oriented product development, positioning and marketing of ready meals.

  19. Using ATR-FT/IR to detect carbohydrate-related molecular structure features of carinata meal and their in situ residues of ruminal fermentation in comparison with canola meal

    Science.gov (United States)

    Xin, Hangshu; Yu, Peiqiang

    2013-10-01

    There is no information on the co-products from carinata bio-fuel and bio-oil processing (carinata meal) in molecular structural profiles mainly related to carbohydrate biopolymers in relation to ruminant nutrition. Molecular analyses with Fourier transform infrared spectroscopy (FT/IR) technique with attenuated total reflectance (ATR) and chemometrics enable to detect structural features on a molecular basis. The objectives of this study were to: (1) determine carbohydrate conformation spectral features in original carinata meal, co-products from bio-fuel/bio-oil processing; and (2) investigate differences in carbohydrate molecular composition and functional group spectral intensities after in situ ruminal fermentation at 0, 12, 24 and 48 h compared to canola meal as a reference. The molecular spectroscopic parameters of carbohydrate profiles detected were structural carbohydrates (STCHO, mainly associated with hemi-cellulosic and cellulosic compounds; region and baseline ca. 1483-1184 cm-1), cellulosic compounds (CELC, region and baseline ca. 1304-1184 cm-1), total carbohydrates (CHO, region and baseline ca. 1193-889 cm-1) as well as the spectral ratios calculated based on respective spectral intensity data. The results showed that the spectral profiles of carinata meal were significantly different from that of canola meal in CHO 2nd peak area (center at ca. 1091 cm-1, region: 1102-1083 cm-1) and functional group peak intensity ratios such as STCHO 1st peak (ca. 1415 cm-1) to 2nd peak (ca. 1374 cm-1) height ratio, CHO 1st peak (ca. 1149 cm-1) to 3rd peak (ca. 1032 cm-1) height ratio, CELC to total CHO area ratio and STCHO to CELC area ratio, indicating that carinata meal may not in full accord with canola meal in carbohydrate utilization and availability in ruminants. Carbohydrate conformation and spectral features were changed by significant interaction of meal type and incubation time and almost all the spectral parameters were significantly decreased (P

  20. Death Row Confessions and the Last Meal Test of Innocence

    Directory of Open Access Journals (Sweden)

    Kevin M. Kniffin

    2013-12-01

    Full Text Available Post hoc analyses of Rector v. Arkansas have regularly highlighted that the defendant requested that part of his last meal be saved so that he could it eat later. While the observation is typically raised as part of arguments that Rector was incompetent and unfit for execution, the more basic fact is that commentators have drawn important inferences about Rector’s mental state from how he treated his last meal. In this essay, we draw upon multiple disciplines in order to apply the same inferential logic to a much broader sample and explore the question of whether traditionally customized last meals might offer signals of defendants’ guilt or innocence. To investigate this, the content of last-meal requests and last words reported for people executed in the United States during a recent five-year period were examined. Consistent with the idea that declination of the last meal is equivalent to a signal of (self-perceived innocence, those who denied guilt were 2.7 times as likely to decline a last meal than people who admitted guilt (29% versus 8%. Consistent with the complementary theory that people who admit guilt are relatively more “at peace” with their sentence, these individuals requested 34% more calories of food than the rest of the sample (2786 versus 2085 calories. A third finding is that those who denied guilt also tended to eat significantly fewer brand-name food items. Previous discussions of last meals have often lacked quantitative measurements; however, this systematic analysis shows that last meal requests offer windows into self-perceived or self-proclaimed innocence. Knowing one’s last meal request and one’s last words can provide valuable new variables for retrospectively assessing the processes that led to past executions.

  1. Family Meals and Adolescent Emotional Well-Being: Findings From a National Study.

    Science.gov (United States)

    Utter, Jennifer; Denny, Simon; Peiris-John, Roshini; Moselen, Emma; Dyson, Ben; Clark, Terryann

    2017-01-01

    To describe the relationship between family meals and adolescent mental health and determine whether the relationship differs by sex. Secondary analyses of a cross-sectional survey. A total of 8,500 nationally representative students. Reynolds Adolescent Depression Scale; Strengths and Difficulties Questionnaire; World Health Organization Well-being Index. Multiple regression models determined the relationships between family meals and mental health indicators; sociodemographic variables and family connection were included as covariates. Approximately 60% of adolescents shared family meals ≥5 times in the previous week, whereas 22% reported that they shared ≤2 meals in the previous week. Greater frequency of family meals was associated with fewer depressive symptoms (P well-being (family meals and depressive symptoms were attenuated by sex; the relationship was stronger for females than for males. Frequent family meals may have a protective effect on the mental health of adolescents, particularly for depressive symptoms in girls. Interventions that aim to increase the frequency of family meals are needed to evaluate whether family meals alone can have an emotional benefit for adolescents. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  2. The evolution and future of logistics and supply chain management A evolução e o futuro da logística e do gerenciamento da cadeia de suprimentos

    Directory of Open Access Journals (Sweden)

    Ronald H. Ballou

    2006-12-01

    Full Text Available This article will be divided into three sections: past, present, and future. The past section will trace major events that created business logistics as it is practiced today. In particular, do the events portend the future of business logistics and supply chain management? The present section will attempt to summarize the state of business logistics. How business logistics relates to supply chain management will be addressed. The future section will make some predictions as to the issues that need to be addressed and the events that will likely take place in the near term.Este artigo se divide em três seções: passado, presente e futuro. A sessão sobre o passado traça os eventos mais importantes que criaram a logística empresarial como ela é praticada hoje. Em particular, tais eventos anunciavam o futuro da logística empresarial e do gerenciamento da cadeia de suprimentos? A sessão sobre o presente tenta resumir o estado da logística empresarial. Como a logística empresarial se relaciona com o gerenciamento da cadeia de suprimentos está abordado. A sessão futuro faz algumas previsões acerca das questões que precisam ser discutidas e dos eventos que provavelmente acontecerão em futuro próximo.

  3. Salt content in canteen and fast food meals in Denmark

    DEFF Research Database (Denmark)

    Rasmussen, Lone Banke; Lassen, Anne Dahl; Hansen, Kirsten

    2010-01-01

    Background: A high salt (NaCl) intake is associated with high blood pressure, and knowledge of salt content in food and meals is important, if the salt intake has to be decreased in the general population. Objective: To determine the salt content in worksite canteen meals and fast food. Design...... fast food samples were collected from 52 retail places representing both city (Aarhus) and provincial towns. The canteen meals and fast food samples were analyzed for chloride by potentiometric titration with silver nitrate solution, and the salt content was estimated. Results: The salt content...... in lunch meals in worksite canteens were 3.891.8 g per meal and 14.795.1 g per 10 MJ for men (n 109), and 2.891.2 g per meal and 14.496.2 g per 10 MJ for women (n 71). Salt content in fast food ranged from 11.892.5 g per 10 MJ (burgers) to 16.394.4 g per 10 MJ (sausages) with a mean content of 13.893.8 g...

  4. Correlations between family meals and psychosocial well-being among adolescents.

    Science.gov (United States)

    Eisenberg, Marla E; Olson, Rachel E; Neumark-Sztainer, Dianne; Story, Mary; Bearinger, Linda H

    2004-08-01

    To determine the association between frequency of family meals and multiple indicators of adolescent health and well-being (tobacco, alcohol, and marijuana use; academic performance; self-esteem; depressive symptoms; and suicide involvement) after controlling for family connectedness. Data come from a 1998-1999 school-based survey of 4746 adolescents from ethnically and socioeconomically diverse communities in the Minneapolis/St Paul, Minn, metropolitan area. Logistic regression, controlling for family connectedness and sociodemographic variables, was used to identify relationships between family meals and adolescent health behaviors. Approximately one quarter (26.8%) of respondents ate 7 or more family meals in the past week, and approximately one quarter (23.1%) ate family meals 2 times or less. Frequency of family meals was inversely associated with tobacco, alcohol, and marijuana use; low grade point average; depressive symptoms; and suicide involvement after controlling for family connectedness (odds ratios, 0.76-0.93). Findings suggest that eating family meals may enhance the health and well-being of adolescents. Public education on the benefits of family mealtime is recommended.

  5. Dietary fat and corticosterone levels are contributing factors to meal anticipation.

    Science.gov (United States)

    Namvar, Sara; Gyte, Amy; Denn, Mark; Leighton, Brendan; Piggins, Hugh D

    2016-04-15

    Daily restricted access to food leads to the development of food anticipatory activity and metabolism, which depends upon an as yet unidentified food-entrainable oscillator(s). A premeal anticipatory peak in circulating hormones, including corticosterone is also elicited by daily restricted feeding. High-fat feeding is associated with elevated levels of corticosterone with disrupted circadian rhythms and a failure to develop robust meal anticipation. It is not clear whether the disrupted corticosterone rhythm, resulting from high-fat feeding contributes to attenuated meal anticipation in high-fat fed rats. Our aim was to better characterize meal anticipation in rats fed a low- or high-fat diet, and to better understand the role of corticosterone in this process. To this end, we utilized behavioral observations, hypothalamic c-Fos expression, and indirect calorimetry to assess meal entrainment. We also used the glucocorticoid receptor antagonist, RU486, to dissect out the role of corticosterone in meal anticipation in rats given daily access to a meal with different fat content. Restricted access to a low-fat diet led to robust meal anticipation, as well as entrainment of hypothalamic c-Fos expression, metabolism, and circulating corticosterone. These measures were significantly attenuated in response to a high-fat diet, and animals on this diet exhibited a postanticipatory rise in corticosterone. Interestingly, antagonism of glucocorticoid activity using RU486 attenuated meal anticipation in low-fat fed rats, but promoted meal anticipation in high-fat-fed rats. These findings suggest an important role for corticosterone in the regulation of meal anticipation in a manner dependent upon dietary fat content. Copyright © 2016 the American Physiological Society.

  6. Characterization and Digestibility of Detoxified Castor Oil Meal for Japanese Quails

    Directory of Open Access Journals (Sweden)

    PA dos Santos

    2015-12-01

    Full Text Available ABSTRACT These experiments were performed to determine the chemical composition, coefficients of nutrient and energy metabolizability, amino acid composition, and cytotoxicity of different castor oil meals subjected to different detoxification processes and added to the diet of Japanese quails. In the trial, 180 46-d-old female Japanese quails were distributed according to a completely randomized design into five treatments and with replicates of six bird each. The treatments consisted of following detoxification methods of castor oil meal: Castor oil meal A (CMA - recovery in alcohol at 80 °C for 20 minutes and drying at 80 °C; castor oil meal B (CMB and C (CMC - recovery in alcohol at 80 °C for 6 minutes, neutralization with 5% NaOH, and drying under direct sunlight sun for two days (CMB or pelleted (CMC; castor oil meal D (CMD - recovery in alcohol at 110 °C for 15 minutes and drying at 110 °C. Castor oil meal was added replacing 20% of the reference diet. There was slight chemical composition variation (1.21% in crude protein, 6% in dry matter, 2.2% in ether extract and 64 kcal/kg in gross energy among the castor oil meals submitted to the different treatments. The castor oil meal submitted to treatment C showed the highest amino acid values. In the cytotoxicity test, treatment D presented lower ricin activity. Castor oil meals A, C, and D may be included in Japanese quail diets; however, castor oil meal D is recommended due to the simplicity its industrial process, its low toxicity, and metabolizability coefficients obtained.

  7. How much should I eat? Estimation of meal portions in anorexia nervosa.

    Science.gov (United States)

    Milos, Gabriella; Kuenzli, Cornelia; Soelch, Chantal Martin; Schumacher, Sonja; Moergeli, Hanspeter; Mueller-Pfeiffer, Christoph

    2013-04-01

    Pathological concern regarding one's weight and weight gain is a crucial feature of anorexia nervosa. Consequently, anorexia nervosa patients often claim that they are uncertain regarding the amount of food they should eat. The present study investigated whether individuals with anorexia nervosa show an altered estimation of meal portion sizes and whether this estimation is modulated by an intent-to-eat instruction (where patients are asked to imagine having to eat the presented meal), meal type and meal portion size. Twenty-four women with anorexia nervosa and 27 healthy women estimated, using a visual analogue scale, the size of six different portions of three different meals, with and without intent-to-eat instructions. Subjects with anorexia nervosa estimated the size of small and medium meal portions (but not large meal servings) as being significantly larger, compared to estimates of healthy controls. The overestimation of small meal portions by anorexia nervosa subjects was significantly greater in the intent-to-eat, compared to general, condition. These findings suggest that disturbed perceptions associated with anorexia nervosa not only include interoceptive awareness (i.e., body weight and shape), but also extend to external disorder-related objects such as meal portion size. Specific therapeutic interventions, such as training regarding meal portion evaluation, could address these difficulties. Copyright © 2013. Published by Elsevier Ltd.

  8. Hospitality and Institutional Meals

    DEFF Research Database (Denmark)

    Justesen, Lise; Strøjer, Anna-Lise

    2017-01-01

    Abstract: There is a growing interest in articulating institutional meal serving practices as a hospitality activity involving host and guest interactions. This study aims to qualify institutional hospitality and meal activities by exploring private hospitality events. The study is based......-structured interview, students reflected on their hospitality experiences. The interviews were transcribed and analyzed using a thematic analysis method. The emerging themes on hospitality activities were identified. It was found that hospitality activities could be characterized as a process where the individual...... was transformed into a guest. Information on purpose of the event and other information given in the invitation were part of this process. Furthermore, hospitality activities could be characterized by blurred host-guest relations and by being able to embrace unexpected events as well. The activities were...

  9. Nutritional value, for pigs and rats, of sunflower oilcake meal ...

    African Journals Online (AJOL)

    differences (P> 0.05) could be found in mean growth rate (0.77 kg/day and 0.80 kg/day) and ... Digestible energy, pigs, poultry, protein content, rats, relative nutritive value, sunflower oilcake meal, ... density of the meal is increased while the crude fibre content ..... two meals differed by only 3.5%, while a range of 6% to 28%.

  10. Evaluation of Microdesmis puberula leaf meal as feed ingredient in ...

    African Journals Online (AJOL)

    The material was milled using a hammer mill to produce the leaf meal. Microdesmis puberula leaf meal contain 17.32% crude protein, 6.52% ether extract, 12.25% total ash, 24.84% crude fibre, 24.06% NFE and an appreciable percent of minerals. Three broiler starter diets were formulated to contain the meal at dietary ...

  11. Utilization Of Diets Containing Cashew-Nut Reject Meal By Weaner ...

    African Journals Online (AJOL)

    A trial was conducted to assess the performance and digestibility of weaner pigs fed diets containing cashew nut reject meal (CNM). A control diet was formulated without cashew nut reject meal while two other diets were also formulated to contain either 50g or 100g/kg diet. The CNM replaced soybean meal in the control ...

  12. Postprandial oxidative stress in response to dextrose and lipid meals of differing size.

    Science.gov (United States)

    Bloomer, Richard J; Kabir, Mohammad M; Marshall, Kate E; Canale, Robert E; Farney, Tyler M

    2010-07-27

    We have recently noted that ingestion of dietary lipid (in the form of heavy whipping cream) leads to greater oxidative stress than dietary carbohydrate (in the form of dextrose), when consumed in isocaloric amounts. In the present investigation we attempted to replicate our work and also to determine the oxidative stress response to dextrose and lipid meals of two different kilocalorie (kcal) amounts. Nine young (22 +/- 2 years), healthy men consumed in a random order, cross-over design one of four meals/drinks: dextrose at 75 g (300 kcals), dextrose at 150 g (600 kcals), lipid at 33 g (300 kcals), lipid at 66 g (600 kcals). Blood samples were collected Pre meal, and at 30 min, 60 min, 120 min, and 180 min post meal. Samples were assayed for glucose, triglycerides (TAG), malondialdehyde (MDA), and hydrogen peroxide (H2O2). Area under the curve (AUC) was calculated for each variable, and a 4 x 5 ANOVA was utilized to further analyze data. A meal x time effect (p = 0.0002) and a time effect was noted for glucose (p Pre, 1 hr, 2 hr, and 3 hr). The dextrose meals primarily contributed to this time effect. No other effects were noted for glucose (p > 0.05). A meal effect was noted for TAG (p = 0.01; 66 g lipid meal > 75 g and 150 g dextrose meals). No other effects were noted for TAG (p > 0.05). An AUC effect was noted for MDA (p = 0.04; 66 g lipid meal > 75 g and 150 g dextrose meals). A meal x time effect (p = 0.02) and a meal effect was noted for MDA (p = 0.004; 66 g lipid meal > 75 g and 150 g dextrose meals). No time effect was noted for MDA (p = 0.72). An AUC effect was noted for H2O2 (p = 0.0001; 66 g lipid meal > 33 g lipid meal and 75 g and 150 g dextrose meals). A meal x time effect (p = 0.0002), a meal effect (p 33 g lipid meal and 75 g and 150 g dextrose meals), and a time effect was noted for H2O2 (p Pre, 30 min, and 1 hr; 3 hr > Pre). The time effect for H2O2 was primarily influenced by the 66 g lipid meal. These data indicate that 1) minimal oxidative

  13. Family meal frequency among children and adolescents with eating disorders.

    Science.gov (United States)

    Elran-Barak, Roni; Sztainer, Maya; Goldschmidt, Andrea B; Le Grange, Daniel

    2014-07-01

    Previous studies on family meals and disordered eating have mainly drawn their samples from the general population. The goal of the current study is to determine family meal frequency among children and adolescents with anorexia nervosa (AN), bulimia nervosa (BN), and feeding or eating disorder not elsewhere classified (FED-NEC) and to examine whether family meal frequency is associated with eating disorder psychopathology. Participants included 154 children and adolescents (M = 14.92 ± 2.62), who met criteria for AN (n = 60), BN (n = 32), or FED-NEC (n = 62). All participants completed the Eating Disorder Examination and the Family Meal Questionnaire prior to treatment at the University of Chicago Eating Disorders Program. AN and BN participants significantly differed in terms of family meal frequency. A majority of participants with AN (71.7%), compared with less than half (43.7%) of participants with BN, reported eating dinner with their family frequently (five or more times per week). Family meal frequency during dinner was significantly and negatively correlated with dietary restraints and eating concerns among participants with BN (r = -.381, r = -.366, p meal frequency may be explained by their parents' relatively greater vigilance over eating, whereas families of BN patients may be less aware of eating disorder behaviors and hence less insistent upon family meals. Additionally, children and adolescents with AN may be more inhibited and withdrawn and therefore are perhaps more likely to stay at home and eat together with their families. Copyright © 2014 Society for Adolescent Health and Medicine. Published by Elsevier Inc. All rights reserved.

  14. Postprandial oxidative stress in response to dextrose and lipid meals of differing size

    Directory of Open Access Journals (Sweden)

    Canale Robert E

    2010-07-01

    Full Text Available Abstract We have recently noted that ingestion of dietary lipid (in the form of heavy whipping cream leads to greater oxidative stress than dietary carbohydrate (in the form of dextrose, when consumed in isocaloric amounts. Objective In the present investigation we attempted to replicate our work and also to determine the oxidative stress response to dextrose and lipid meals of two different kilocalorie (kcal amounts. Design Nine young (22 ± 2 years, healthy men consumed in a random order, cross-over design one of four meals/drinks: dextrose at 75 g (300 kcals, dextrose at 150 g (600 kcals, lipid at 33 g (300 kcals, lipid at 66 g (600 kcals. Blood samples were collected Pre meal, and at 30 min, 60 min, 120 min, and 180 min post meal. Samples were assayed for glucose, triglycerides (TAG, malondialdehyde (MDA, and hydrogen peroxide (H2O2. Area under the curve (AUC was calculated for each variable, and a 4 × 5 ANOVA was utilized to further analyze data. Results A meal × time effect (p = 0.0002 and a time effect was noted for glucose (p Pre, 1 hr, 2 hr, and 3 hr. The dextrose meals primarily contributed to this time effect. No other effects were noted for glucose (p > 0.05. A meal effect was noted for TAG (p = 0.01; 66 g lipid meal > 75 g and 150 g dextrose meals. No other effects were noted for TAG (p > 0.05. An AUC effect was noted for MDA (p = 0.04; 66 g lipid meal > 75 g and 150 g dextrose meals. A meal × time effect (p = 0.02 and a meal effect was noted for MDA (p = 0.004; 66 g lipid meal > 75 g and 150 g dextrose meals. No time effect was noted for MDA (p = 0.72. An AUC effect was noted for H2O2 (p = 0.0001; 66 g lipid meal > 33 g lipid meal and 75 g and 150 g dextrose meals. A meal × time effect (p = 0.0002, a meal effect (p 33 g lipid meal and 75 g and 150 g dextrose meals, and a time effect was noted for H2O2 (p Pre, 30 min, and 1 hr; 3 hr > Pre. The time effect for H2O2 was primarily influenced by the 66 g lipid meal. Conclusions

  15. Energy and nutrient intake and acceptability of nutritionally balanced school meals in Filipino students.

    Science.gov (United States)

    Angeles-Agdeppa, Imelda; Neufingerl, Nicole; Magsadia, Clarita; Hiemstra, Harry; Patalen, Chona; Eilander, Ans

    2014-09-01

    School meals provide an excellent opportunity to improve children's diet. To investigate dietary intakes and acceptance of nutritionally balanced school meals ("nutrimeals") as compared with regular ("baseline") school meals among Filipino students. The study employed a before-after intervention design with one group. Students 13 to 16 years of age from a public school in Metro Manila (n = 112) consumed baseline school meals for 2 weeks followed by consumption of nutri-meals for 7 weeks. Served meals and plate waste were weighed to calculate food and nutrient intakes. Acceptability of meals was assessed daily in a random subsample using a seven-point hedonic scale. Analysis of covariance corrected for age and sex was conducted to test for differences in nutrient intakes and acceptability between nutri-meals and baseline meals. Feeding nutri-meals resulted in a higher intake of vegetables (95.3 ± 13.8 g), fruit (76.5 ± 6.3 g), and fish (19.1 ± 3.3 g) than baseline meals. Energy and protein intakes significantly increased by 140.7 ± 2.8 kcal and 3.2 ± 0.1 g, respectively. The quality of fat intake improved compared with baseline meals (p 90%) liked both baseline and nutrimeals; however, the mean acceptability score for baseline meals was slightly higher (0.2 ± 0.07 points, p = .004). Nutritionally balanced nutri-meals may be a healthier and acceptable alternative to regular Filipino school meals. Further optimization of nutri-meals is required to meet the nutritional needs of adolescents and reduce sodium content.

  16. Gerenciamento de resíduos sólidos industriais em uma empresa de usinagem sobre o enfoque da produção mais limpa

    OpenAIRE

    Juliana Simião

    2011-01-01

    As atividades industriais geram resíduos sólidos, de diferentes características e quantidades, que precisam ser gerenciados adequadamente para não causar poluição ambiental e danos à saúde do homem. A Lei n.o 12.305/2010, que institui a Política Nacional dos Resíduos Sólidos, estabelece a seguinte ordem de prioridade no gerenciamento dos resíduos: não geração, redução, reutilização, reciclagem, tratamento dos resíduos e disposição final ambientalmente adequada dos rejeitos. A adoção destas es...

  17. Analysis of salt content in meals in kindergarten facilities in Novi Sad.

    Science.gov (United States)

    Trajković-Pavlović, Ljiljana; Martinov-Cvejin, Mirjana; Novaković, Budimka; Bijelović, Sanja; Torović, Ljilja

    2010-01-01

    Investigations have brought evidence that salt intake is positively related to systolic blood pressure and that children with higher blood pressure are more susceptible to hypertension in adulthood. In developed countries the main source of salt is processed food. The aim of this paper was to determine total sodium chloride (NaCl) in average daily meal (breakfast, snack and dinner) and in each of three meals children receive in kindergarten. From kindergarten, in the meal time, 88 samples of daily meals (breakfast, snacks and dinner) offered to children aged 4-6 years were taken. Standardized laboratory methods were applied to determine proteins, fats, ash and water in order to calculate energy value of meal. The titrimetric method with AgNO3, and K2CrO4 as indicator, was applied in order to determine chloride ion. Content of NaCl was calculated as %NaCl = mlAgNO3 x 0.05844 x 5 x 100/g tested portion. NaCl content in total daily meal and each meal and in 100 kcal of each meal was calculated using descriptive statistical method. Student's t-test was applied to determine statistical differences of NaCl amount among meals. NaCl content in average daily meal was 5.2 +/- 1.7 g (CV 31.7%), in breakfast 1.5 +/- 0.6 g (CV 37.5%), in dinner 3.5 +/- 1.6 g (CV 46.1%) and in snack 0.3 +/- 0.4 g (CV 163.3%). NaCl content per 100 kcal of breakfast was 0.4 +/- 0.1 g (CV 29.5%), dinner 0.7 +/- 0.2 g (CV 27.8%) and snack 0.13 +/- 0.19 g (CV 145.8%). The difference of NaCl content among meals was statistically significant (p < 0.01). Children in kindergarten, through three meals, received NaCl in a quantity that exceeded internationally established population nutrient goal for daily salt intake. The main source of NaCl was dinner, a meal that is cooked at place.

  18. Home-made and commercial complementary meals in German infants: results of the DONALD study.

    Science.gov (United States)

    Hilbig, A; Foterek, K; Kersting, M; Alexy, U

    2015-12-01

    Infant complementary food can be home-made or bought as ready-to-eat commercial products. The nutrient composition of commercial products is regularised in a European Commission guideline, whereas the preparation of home-made complementary meals is the responsibility of caregivers. In the present study, the composition of commercial and home-made complementary meals as eaten by healthy German infants was compared. Of 8226 complementary meals (74% commercial and 26% home-made) recorded in 1083, 3-day weighed dietary records from 396 participants (6-12 months old) of the German DONALD (DOrtmund Nutritional and Anthropometric Longitudinally Designed) study were analysed. Median energy density (kcal 100 g(-1)) was highest in commercial and home-made cereal-milk meals (89 kcal 100 g(-1)). In home-made savoury and cereal-fruit meals, the energy density was significantly higher compared to their commercial counterparts. Median protein contents were highest in savoury and cereal-milk meals (>2.5 g 100 g(-1)) and dairy-fruit meals (2-4 g 100 g(-1)). Added sugars were found in less than a quarter of meals. Highest median sodium contents were found not only in commercial savoury meals (median 38 mg 100 g(-1)) and vegetable meals (32 mg 100 g(-1)), but also in home-made cereal-milk meals (36 mg 100 g(-1)). Both median fat and iron contents were higher in home-made meals compared to commercial savoury and cereal-fruit meals. With the exception of the higher sodium content in commercial savoury meals for older infants, the lower fat content in commercial savoury and cereal-fruit meals, and the added sugar content in some commercial dairy-fruit meals, a comparison of commercial and home-made complementary meals did not reveal any serious inadequacy. © 2015 The British Dietetic Association Ltd.

  19. Evaluation of cottonseed oil-cake meal as a protein source in calf ...

    African Journals Online (AJOL)

    Unknown

    were encouraged to eat the calf starter meal by placing meal into the buckets after they had finished drinking milk. Calves were weaned at 35 days of age and thereafter they received only calf starter meal ad libitum. Fresh water was freely available from day 10. The quantity of meal offered was increased on an individual ...

  20. Characterization of immobilized post-carbohydrate meal salivary α ...

    African Journals Online (AJOL)

    The effect of experimental parameters like pH, temperature and substrate concentration on the activity of the immobilized post-carbohydrate meal salivary ... of immobilized post-carbohydrate meal salivary α-amylase in this study show that immobilization had no significant effect on the enzyme and compared to kinetic ...

  1. Exploratory analysis of meal composition in Australia: meat and accompanying foods.

    Science.gov (United States)

    Sui, Zhixian; Raubenheimer, David; Rangan, Anna

    2017-08-01

    The study of meal patterns and overall diet in relation to health outcomes may be more important than focusing on single nutrients or food groups. The present study aimed to explore the composition of main meals and snacks in the Australian population and examine associations between meat/poultry/fish and other foods. The study utilised 24 h recalls. Meal composition was defined based on average intakes of food groups per meal disaggregated from all food sources. 2011-12 National Nutrition and Physical Activity Survey. Australian people (n12153) aged 2 years or above. Overall, breakfast was the smallest meal of the day, typically consisting of grains, dairy products and fruit. Lunch was the second largest meal, consisting mostly of grains, non-starchy vegetables and meat/poultry/fish. The largest meal was dinner, comprising meat/poultry/fish, vegetables (starchy and non-starchy), grains and often including discretionary beverages (children) or alcohol (adults). The main food groups consumed at snacking occasions were dairy, fruit, discretionary foods and beverages (including alcohol for adults). The most frequently consumed meat types were beef and chicken at dinner and ham at lunch. Non-starchy vegetables were accompanying foods for red meat, poultry and fish/seafood consumed in varying portion sizes, but did not accompany processed meat. The present study considered meat, poultry and fish as the meal centre and their accompaniments of other food groups at different eating occasions. These findings expand the background evidence for health professionals developing meal-based framework/guidelines and public health messages.

  2. Double contrast barium meal and acetylcysteine

    International Nuclear Information System (INIS)

    Kinnunen, J.; Pietilae, J.; Ahovuo, J.; Mankinen, P.; Tervahartiala, P.

    1989-01-01

    In a prospective double blind study, acetylcysteine, a local and systemic respiratory tract mucolytic agent, or a placebo, were given to 100 patients prior to a double contrast barium meal to decrease the gastric mucus viscosity and to make the mucus layer thinner, in order to permit barium to outline the furrows surrounding the areae gastricae instead of the overlying thick mucus. However, acetylcysteine failed to improve either visualization of the areae gastricae or the general quality of the double contrast barium meal. (orig.)

  3. Indices for the assessment of nutritional quality of meals: a systematic review.

    Science.gov (United States)

    Gorgulho, B M; Pot, G K; Sarti, F M; Marchioni, D M

    2016-06-01

    This systematic review aimed to synthesise information on indices developed to evaluate nutritional quality of meals. A strategy for systematic search of the literature was developed using keywords related to assessment of meal quality. Databases searched included ScienceDirect, PubMed, Lilacs, SciELO, Scopus, Cochrane, Embase and Google Scholar. The literature search resulted in seven different meal quality indices. Each article was analysed in order to identify the following items: authors, country, year, study design, population characteristics, type of meal evaluated, dietary assessment method, characteristics evaluated (nutrients or food items), score range, index components, nutritional references, correlations performed, validation and relationship with an outcome (if existing). Two studies developed instruments to assess the quality of breakfast, three analysed lunch, one evaluated dinner and one was applied to all types of meals and snacks. All meal quality indices reviewed were based on the evaluation of presence or absence of food groups and relative contributions of nutrients, according to food-based guidelines or nutrient references, adapting the daily dietary recommendations to one specific meal. Most of the indices included three items as components for meal quality assessment: (I) total fat or some specific type of fat, (II) fruits and vegetables and (III) cereals or whole grains. This systematic review indicates aspects that need further research, particularly the numerous approaches to assessing meals considering different foods and nutrients, and the need for validation studies of meal indices.

  4. Associations between food consumption habits with meal intake behaviour in Spanish adults.

    Science.gov (United States)

    Keller, Kristin; Rodríguez López, Santiago; Carmenate Moreno, M Margarita; Acevedo Cantero, Paula

    2014-12-01

    The aim of the present study is to explore the contribution of different types of meal intake behaviour on a healthy diet and seeks to find associations with food consumption habits. A cross-sectional survey with data from 1332 Spanish adults aged between 20 and 79 years was conducted. The survey was carried out during the cardiovascular health event 'Semanas del Corazon 2008' in four Spanish cities. Several food consumption habits such as the recommended intake of fruits, vegetables, milk and dairy products, as well as the regular consumption of fatty and salty food and ready-made meals, were used as dependent variables in logistic regression. We evaluated different meal intake behaviour such as the type of meals, snacking, and drinks taken with a meal. Our survey revealed that snacking is positively associated with the regular consumption of salty and fatty food, and having sugary drinks with meals was positively associated with the regular consumption of ready-made meals. Having a forenoon meal is positively associated with the consumption of two or more portions of milk and dairy products and vegetables, and taking an afternoon meal with the recommended intake of milk and dairy products and fruits. Drinking water during a meal increases the probability of consuming two or more portions of fruits and vegetables. Our results enhance the understanding of the contribution that meal intake behaviour makes to a healthy diet based on food consumption habits. This work provides an insight into eating behaviour and would make a useful contribution to interventions aimed at promoting healthier eating habits. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Associations between meal patterns, binge eating, and weight for Latinas.

    Science.gov (United States)

    Cachelin, Fary M; Thomas, Colleen; Vela, Alyssa; Gil-Rivas, Virginia

    2017-01-01

    Establishing a regular pattern of eating is a core element of treatment for binge eating, yet no research to date has examined meal patterns of Latina women. Compare eating patterns of Latinas who binge eat and those who do not, and examine associations between meal patterns and binge episodes, associated distress and concerns, and body mass index (BMI). One-hundred fifty-five Latinas [65 Binge Eating Disorder (BED), 22 Bulimia Nervosa (BN), 68 with no eating disorder] were assessed with the Eating Disorder Examination. There were no significant differences in eating patterns between groups. Breakfast was the least and dinner the most consumed meal. For the BED group: greater frequency of lunch consumption was associated with higher BMI while more frequent evening snacking was associated with lower BMI and with less weight importance; more frequent breakfast consumption, mid-morning snack consumption and total meals were associated with greater distress regarding binge eating. For the BN group, evening snack frequency was associated with less dietary restriction and more weight and shape concern; total snack frequency was associated with more weight concern. Regular meal eaters reported more episodes of binge eating than those who did not eat meals regularly. Associations with meal patterns differed by eating disorder diagnosis. Study findings mostly are not consistent with results from prior research on primarily White women. CBT treatments may need to be tailored to address the association between binge eating and regular meal consumption for Latinas. Culturally, appropriate modifications that address traditional eating patterns should be considered. © 2016 Wiley Periodicals, Inc. (Int J Eat Disord 2017; 50:32-39). © 2016 Wiley Periodicals, Inc.

  6. Away-from-home meals: Prevalence and characteristics in a metropolis

    Directory of Open Access Journals (Sweden)

    Bartira Mendes Gorgulho

    2014-12-01

    Full Text Available Objective: This study aimed to characterize away-from-home meals. Methods: This population-based, cross-sectional study measured dietary intake by administering 24-hour recalls by telephone. Away-from-home breakfast, lunch, and dinner were described and characterized according to the foods that contribute most to the intake of energy, fat, sodium, and added sugar per meal. Results: f the 834 respondents, 24% had had at least one meal away from home. The average energy intake per away-from-home meal was 628 kcal (±101 kcal, about 35% of the average daily intake for this population. Meals contained both healthy foods, such as rice, beans, and fish, and unhealthy foods, such as soft drinks, snacks, sandwiches, and pizza. Conclusion: Individuals who ate away from home had worse diets. However, the presence of healthy foods indicates a possibility of improvement if purposeful programmatic actions are taken.

  7. EFFECT OF POULTRY MEAL ON THE PERFORMANCE OF FEEDLOT STEERS

    Directory of Open Access Journals (Sweden)

    A. Cabrera-Nuñez

    2014-08-01

    Full Text Available The aim of this study was to evaluate the effect of poultry meal on weight gain and carcass yield, under a housing system. 30 Swiss x Zebu steers were used, with an approximate weight of 353 kg, which were assigned under a completely randomized design in three treatments. T1 (control concentrate without poultry meal; T2 concentrate + 30% poultry meal and T3 concentrate + 35% poultry meal. The composition of the concentrate was based on ground sorghum, maize grain, wheat bran, ground mineral salt bale with 18% crude protein and 70% TDN. A significant effect (p ≤ 0.05 on the percentage of carcass weight of 53.0 was observed; 59.5 and 58.8% for T1, T2 and T3, respectively. The results indicate that supplementation based poultry meal 35% promoted greater yield in feedlot steers.

  8. Atherogenic potentials of some Nigerian meals.

    Science.gov (United States)

    Eyong, E U; Umoh, I B; Ogu, T I; Edet, E E; Eteng, M U; Igiri, A O

    2007-01-01

    The atherogenic potentials of peeled grated cocoyam (Xanthosoma maffafa scot) "ekpang nkukwo", pounded yam (Discorea spp) with plain soup "afia efere", and plantain porridge (Musa paradisiaca) "iwuk ukom" meals were investigated. The three meals were fed to three different groups of albino rats of Wistar strain for a period of twenty eight days. A fourth group which served as control was feed with normal rat pellet. The mean total plasma cholesterol level in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to the control and peeled grated cocoyam fed groups. The mean total plasma triglyceride (MTPTG) level in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to the control group. However the MTPTG level in the peeled grated cocoyam and plantain porridge fed groups were comparable to control. The mean HDL-cholesterol level in the peeled grated cocoyam and plantain fed groups were comparable control. The mean LDL-cholesterol level in the peeled grated cocoyam and plantain porridge fed groups was significantly lower [P < 0.05] than the control group. The LDL-cholesterol and VLDL-cholesterol in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to control. These findings suggest low atherogenic potentials of the pounded yam with plain soup meal compared to the peeled grated cocoyam and plantain porridge meals.

  9. Modelo de banco de dados para gerenciamento dos testes de controle de qualidade dos equipamentos de radiologia convencional do Hospital Universitário Clementino Fraga Filho

    OpenAIRE

    Ribeiro Rildo Santos; Couto Nelson Fraga do; Carvalho Antonio Carlos Pires; Azevedo Ana Cecília Pedrosa de

    2004-01-01

    Foi elaborado um sistema para gerenciamento informatizado dos testes de controle de qualidade exigidos pela Portaria 453/98 da Secretaria de Vigilância Sanitária do Ministério da Saúde, visando otimizar sua execução, armazenamento e interpretação. Os testes de controle de qualidade são parte do programa de garantia de qualidade que deve ser implantado em toda instalação de radiodiagnóstico médico e odontológico. Para isso, foi elaborado um banco de dados utilizando o programa Microsoft Access...

  10. Differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items.

    Science.gov (United States)

    Kawasaki, Yui; Akamatsu, Rie; Tamaura, Yuki; Sakai, Masashi; Fujiwara, Keiko; Tsutsuura, Satomi

    2018-02-12

    The aim of this study was to examine differences in the validity of a visual estimation method for determining patients' meal intake between various meal types and supplied food items in hospitals and to find factors influencing the validity of a visual estimation method. There are two procedures by which we obtained the information on dietary intake of the patients in these hospitals. These are both by visual assessment from the meal trays at the time of their clearing, by the attending nursing staff and by weighing conducted by researchers. The following criteria are set for the target trays: A) standard or therapeutic meals, which are monitored by a doctor, for energy and/or protein and/or sodium; B) regular, bite-sized, minced and pureed meal texture, and C) half-portion meals. Visual assessment results were tested for their validity by comparing with the corresponding results of weighing. Differences between these two methods indicated the estimated and absolute values of nutrient intake. A total of 255 (76.1%) trays were included in the analysis out of the 335 possible trays and the results indicated that the energy consumption estimates by visual or weighing procedures are not significantly different (412 ± 173 kcal, p = 0.15). However, the mean protein consumption was significantly different (16.3 ± 6.7 g/tray, p food items were significantly misestimated for energy intake (66 ± 58 kcal/tray) compared to trays with no additions (32 ± 39 kcal/tray, p food items were significantly associated with increased odds of a difference between the two methods (OR: 3.84; 95% confidence interval [CI]: 1.07-13.85). There were high correlations between the visual estimation method and the weighing method measuring patients' dietary intake for various meal types and textures, except for meals with added supplied food items. Nursing staff need to be attentive to supplied food items. Copyright © 2018 Elsevier Ltd and European Society for Clinical

  11. Growth Performance, Haematological Indices and Cost Benefits of ...

    African Journals Online (AJOL)

    Lenovo pc

    Effect of replacing dietary maize with cassava peel meal (CPM) supplemented with Allzyme® SSF (SSF) on the growth performance, haematological indices and cost benefits of growing pigs was investigated. Chemical composition of CPM and diets used were determined using standard procedures. Twenty-four growing ...

  12. Forty days of free school meals as a tool for introducing market-based healthy school meal systems in 35 Danish schools

    DEFF Research Database (Denmark)

    Brinck, Nenna Maria; Hansen, Mette Weinreich; Kristensen, Niels Heine

    2011-01-01

    -start the implementation of healthy school meal systems in Danish schools. This paper argues that the initiative (in reality) invited the establishment of a service system concept, which dominated the initiative and led to a lack of involvement of important key players needed in health promotion. Methods: The method used...... for data collection was semi-structured, qualitative interviews. Results: The main results from a systematic examination of the 35 participating schools show that the systems were mainly organized with external suppliers, and only a few of the 35 schools succeeded in establishing a user-paid school meal...... for achieving the goal of establishing new, healthy and user-paid school meals....

  13. Meal Replacement Mass Reduction Integration and Acceptability Study

    Science.gov (United States)

    Sirmons, T.; Douglas, G.; Schneiderman, J.; Slack, K.; Whitmire, A.; Williams, T.; Young, M.

    2018-01-01

    The Orion Multi-Purpose Crew Vehicle (MPCV) and future exploration missions are mass constrained; therefore we are challenged to reduce the mass of the food system by 10% while maintaining safety, nutrition, and acceptability to support crew health and performance for exploration missions. Meal replacement with nutritionally balanced, 700-900 calorie bars was identified as a method to reduce mass. However, commercially available products do not meet the requirements for a meal replacement in the spaceflight food system. The purpose of this task was to develop a variety of nutritionally balanced, high quality, breakfast replacement bars, which enable a 10% food mass savings. To date, six nutrient-dense meal replacement bars have been developed, all of which meet spaceflight nutritional, microbiological, sensory, and shelf-life requirements. The four highest scoring bars were evaluated based on final product sensory acceptability, nutritional stability, qualitative stability of analytical measurements (i.e. color and texture), and microbiological compliance over a period of two years to predict long-term acceptability. All bars maintained overall acceptability throughout the first year of storage, despite minor changes in color and texture. However, added vitamins C, B1, and B9 degraded rapidly in fortified samples of Banana Nut bars, indicating the need for additional development. In addition to shelf-life testing, four bar varieties were evaluated in the Human Exploration Research Analog (HERA), campaign 3, to assess the frequency with which actual meal replacement options may be implemented, based on impact to satiety and psychosocial measurements. Crewmembers (n=16) were asked to consume meal replacement bars every day for the first fifteen days of the mission and every three days for the second half of the mission. Daily surveys assessed the crew's responses to bar acceptability, mood, food fatigue and perceived stress. Preliminary results indicate that the

  14. Toxicity studies of detoxified Jatropha meal (Jatropha curcas) in rats.

    Science.gov (United States)

    Rakshit, K D; Darukeshwara, J; Rathina Raj, K; Narasimhamurthy, K; Saibaba, P; Bhagya, S

    2008-12-01

    Jatropha curcas, a tropical plant introduced in many Asian and African countries is presently used as a source of biodiesel. The cake after oil extraction is rich in protein and is a potential source of livestock feed. In view of the high toxic nature of whole as well as dehulled seed meal due to the presence of toxic phorbol esters and lectin, the meal was subjected to alkali and heat treatments to deactivate the phorbol ester as well as lectin content. After treatment, the phorbol ester content was reduced up to 89% in whole and dehulled seed meal. Toxicity studies were conducted on male growing rats by feeding treated as well as untreated meal through dietary source. All rats irrespective of treatment had reduced appetite and diet intake was low accompanied by diarrhoea. The rats also exhibited reduced motor activity. The rats fed with treated meals exhibited delayed mortality compared to untreated meal fed rats (p0.02). There were significant changes both in terms of food intake and gain in body weight. Gross examination of vital organs indicated atrophy compared to control casein fed rats. However, histopathological examination of various vital organs did not reveal any treatment related microscopic changes suggesting that the mortality of rats occurred due to lack of food intake, diarrhoea and emaciation. Further studies are in progress for complete detoxification of J. curcas meal for use in livestock feed.

  15. Family meals and disordered eating in adolescents: longitudinal findings from project EAT.

    Science.gov (United States)

    Neumark-Sztainer, Dianne; Eisenberg, Marla E; Fulkerson, Jayne A; Story, Mary; Larson, Nicole I

    2008-01-01

    To examine 5-year longitudinal associations between family meal frequency and disordered eating behaviors in adolescents. Longitudinal study. Participants from 31 Minnesota schools completed in-class assessments in 1999 (time 1) and mailed surveys in 2004 (time 2). Adolescents (N=2516) who completed Project EAT (Eating Among Teens)-I (time 1) and -II (time 2) assessments. Time 1 family meal frequency and time 2 disordered eating behaviors, including extreme weight control behaviors (self-induced vomiting and use of laxatives, diet pills, or diuretics), less extreme unhealthy weight control behaviors (eating very little, fasting, using food substitutes, skipping meals, or smoking), binge eating, and chronic dieting. Among adolescent girls, time 1 regular family meals (> or = 5 meals/wk) were associated with lower prevalences of time 2 extreme weight control behaviors (odds ratio, 0.71; 95% confidence interval, 0.52-0.97), even after adjusting for sociodemographic characteristics, body mass index, family connectedness, parental encouragement to diet, and extreme weight control behaviors at time 1. Associations with other disordered eating behaviors were also suggestive of a protective effect of family meals in unadjusted analyses but were not statistically significant in adjusted analyses. Among adolescent boys, regular family meals did not predict lower levels of disordered eating behaviors. The high prevalence of disordered eating behaviors among adolescent girls and the protective role of family meals suggest a need for interventions aimed at promoting family meals. Further exploration of predictors of disordered eating behaviors in adolescent boys and the role of family meals is warranted.

  16. PROPOSTA DE REESTRUTURAÇÃO E GERENCIAMENTO LOGÍSTICO DAS ATIVIDADES QUE COMPÕEM A CADEIA DE VALOR DE UMA EMPRESA DO SEGMENTO DE TRANSPORTADOR - REVENDEDOR - RETALHISTA (TRR)

    OpenAIRE

    Cittadin, Andréia; Dalla Libera Soratto, Kátia Aurora; Zilli, Gizeli

    2013-01-01

    ResumoA logística vem sendo utilizada como instrumento que possibilita o desenvolvimento de diferenciais competitivos, pois visa identificar as oportunidades de melhoria dos processos, bem como, a redução dos custos das atividades que compõem a cadeia de valor e a maximização dos resultados. Diante disso, o objetivo desse estudo consiste em apresentar uma proposta de otimização e gerenciamento logístico dos processos que compõem a cadeia de valor de uma empresa voltada à atividade de transpor...

  17. Parenting Style and Family Meals: Cross-Sectional and 5-year Longitudinal Associations

    Science.gov (United States)

    Berge, Jerica M.; Wall, Melanie; Neumark-Sztainer, Dianne; Larson, Nicole; Story, Mary

    2010-01-01

    Background Research on family meals in the last decade has shown a positive association between family meal frequency and adolescent healthy dietary intake. However, less is known about factors within the home environment, such as parenting style, which may be associated with family meal patterns. Objective The purpose of this study is to test cross-sectional and five-year longitudinal associations between parenting styles (authoritative, authoritarian, permissive, neglectful) and the frequency of family meals among adolescents. Study Design Data were from Project EAT (Eating Among Teens), a population-based study comprised of youth from diverse ethnic/racial and socioeconomic backgrounds. Two cohorts of adolescents (middle school, high school) completed in-class surveys in 1999 (Time 1) and mailed surveys in 2004 (Time 2). Multiple linear regression models were used to predict mean frequency of family meals at Time 1 and Time 2 from adolescent report of parenting style (both mother and father) at Time 1. Cross-sectional analyses included both adolescent cohorts (n = 4,746) and longitudinal analyses included only the younger cohort (n = 806) because family meal frequency was not assessed in the older cohort at Time 2. Results Cross-sectional results for adolescent girls indicated a positive association between maternal and paternal authoritative parenting style and frequency of family meals. For adolescent boys, maternal authoritative parenting style was associated with more frequent family meals. Longitudinal results indicated that authoritative parenting style predicted higher frequency of family meals five years later, but only between opposite sex parent/adolescent dyads. Conclusions Future research should identify additional factors within the home environment that are associated with family meal frequency in order to develop effective interventions that result in increased family meals for youth. Also, future research should investigate the mealtime behaviors

  18. Parenting style and family meals: cross-sectional and 5-year longitudinal associations.

    Science.gov (United States)

    Berge, Jerica M; Wall, Melanie; Neumark-Sztainer, Dianne; Larson, Nicole; Story, Mary

    2010-07-01

    Research on family meals in the past decade has shown a positive association between family meal frequency and adolescent healthy dietary intake. However, less is known about factors within the home environment, such as parenting style, that may be associated with family meal patterns. The purpose of this study is to test cross-sectional and 5-year longitudinal associations between parenting styles (authoritative, authoritarian, permissive, and neglectful) and the frequency of family meals among adolescents. Data were from Project Eating Among Teens, a population-based study comprised of youth from diverse ethnic/racial and socioeconomic backgrounds. Two cohorts of adolescents (middle school and high school) completed in-class surveys in 1999 (Time 1) and mailed surveys in 2004 (Time 2). Multiple linear regression models were used to predict mean frequency of family meals at Time 1 and Time 2 from adolescent report of parenting style (both mother and father) at Time 1. Cross-sectional analyses included both adolescent cohorts (n=4,746) and longitudinal analyses included only the younger cohort (n=806) because family meal frequency was not assessed in the older cohort at Time 2. Cross-sectional results for adolescent girls indicated a positive association between maternal and paternal authoritative parenting style and frequency of family meals. For adolescent boys, maternal authoritative parenting style was associated with more frequent family meals. Longitudinal results indicated that authoritative parenting style predicted higher frequency of family meals 5 years later, but only between opposite sex parent/adolescent dyads. Future research should identify additional factors within the home environment that are associated with family meal frequency to develop effective interventions that result in increased family meals for youth. Also, future research should investigate the mealtime behaviors of authoritative parents and identify specific behaviors that dietetics

  19. Analysis of salt content in meals in kindergarten facilities in Novi Sad

    Directory of Open Access Journals (Sweden)

    Bijelović Sanja

    2010-01-01

    Full Text Available Introduction. Investigations have brought evidence that salt intake is positively related to systolic blood pressure and that children with higher blood pressure are more susceptible to hypertension in adulthood. In developed countries the main source of salt is processed food. Objective The aim of this paper was to determine total sodium chloride (NaCl in average daily meal (breakfast, snack and dinner and in each of three meals children receive in kindergarten. Methods. From kindergarten, in the meal time, 88 samples of daily meals ( breakfast, snacks and dinner offered to children aged 4-6 years were taken. Standardized laboratory methods were applied to determine proteins, fats, ash and water in order to calculate energy value of meal. The titrimetric method with AgNO3, and K2CrO4 as indicator, was applied in order to determine chloride ion. Content of NaCl was calculated as %NaCl = mlAgNO3 × 0.05844 × 5 × 100/g tested portion. NaCl content in total daily meal and each meal and in 100 kcal of each meal was calculated using descriptive statistical method. Student’s t-test was applied to determine statistical differences of NaCl amount among meals. Results. NaCl content in average daily meal was 5.2±1.7 g (CV 31.7%, in breakfast 1.5±0.6 g (CV 37.5%, in dinner 3.5±1.6 g (CV 46.1% and in snack 0.3±0.4 g (CV 163.3%. NaCl content per 100 kcal of breakfast was 0.4±0.1 g (CV 29.5%, dinner 0.7±0.2 g (CV 27.8% and snack 0.13±0.19 g (CV 145.8%. The difference of NaCl content among meals was statistically significant (p<0.01. Conclusion. Children in kindergarten, through three meals, received NaCl in a quantity that exceeded internationally established population nutrient goal for daily salt intake. The main source of NaCl was dinner, a meal that is cooked at place.

  20. Chemical Composition of Defatted Cottonseed and Soy Meal Products

    Science.gov (United States)

    He, Zhongqi; Zhang, Hailin; Olk, Dan C.

    2015-01-01

    Chemical composition is critical information for product quality and exploration of new use. Hence defatted cottonseed meals from both glanded (with gossypol) and glandless (without gossypol) cotton seeds were separated into water soluble and insoluble fractions, or water soluble, alkali soluble as well as total protein isolates. The contents of gossypol, total protein and amino acids, fiber and carbohydrates, and selected macro and trace elements in these products were determined and compared with each other and with those of soy meal products. Data reported in this work improved our understanding on the chemical composition of different cottonseed meal products that is helpful for more economical utilization of these products. These data would also provide a basic reference for product standards and quality control when the production of the cottonseed meal products comes to pilot and industrial scales. PMID:26079931

  1. Main meal quality in Brazil and United Kingdom : Similarities and differences

    NARCIS (Netherlands)

    Gorgulho, Bartira Mendes; Pot, Gerda Karolien; Sarti, Flavia Mori; Marchioni, Dirce Maria

    2017-01-01

    Consumption of fast food and ready-to-eat meals has been positively associated with obesity. In the UK, ready-made meals are more often consumed than in Brazil, a country in which nutrition transition is relatively low. This study aimed to compare the nutritional quality of the main meal consumed by

  2. 25 CFR Appendix A to Part 276 - Principles for Determining Costs Applicable to Grants

    Science.gov (United States)

    2010-04-01

    ... provided in d. above. 5. Management studies. The cost of management studies to improve the effectiveness and efficiency of grant management for ongoing programs is allowable except that the cost of studies..., such as meals, beverages, lodgings, rentals, transportation, and gratuities, are unallowable. 5. Fines...

  3. Influence of differently processed mango seed kernel meal on ...

    African Journals Online (AJOL)

    Influence of differently processed mango seed kernel meal on performance response of west African ... and TD( consisted spear grass and parboiled mango seed kernel meal with concentrate diet in a ratio of 35:30:35). ... HOW TO USE AJOL.

  4. Can taste and nudging impact healthy meal consumption?

    DEFF Research Database (Denmark)

    Thunström, Linda; Nordström, Leif Jonas

    on a field experiment in a lunch restaurant and our results imply that sales of the healthy labelled meal, and its market share, is greatly impacted by its taste. Nudging, as in order of display on the menu, does not impact sales of the healthy labelled meal in our experiment. We conclude that supplying...

  5. Risk evaluation and management to reaching a suggested FSO in a steam meal

    NARCIS (Netherlands)

    Sosa Mejia, Z.; Beumer, R.R.; Zwietering, M.H.

    2011-01-01

    Steam meals are ready-to-eat meals composed of raw and semi-cooked ingredients, which get cooked while microwave heating. In this study, an Indian style meal was selected, Chicken Tandoori, from two different producers. These meals were first evaluated with the Risk Ranger® to identify the main

  6. Meal box schemes as a convenient way to avoid convenience food?

    DEFF Research Database (Denmark)

    Hertz, Frej; Halkier, Bente

    2017-01-01

    to categorize meal box schemes as a new form of convenience food called convenient food. In addition, results suggest that meal box schemes reduce leftovers from dinner. Meal boxes also influence dinner related activities such as planning ahead in time and grocery shopping, which require less physical......The term convenience food is subject to diversification, lack of clarity and moral ambiguity. In this paper we address these issues and critically discuss convenience food by using empirical findings from a Danish study that deals with practitioners' uses of meal box schemes. The methodological...

  7. Effect of aging on oral and swallowing function after meal consumption

    Directory of Open Access Journals (Sweden)

    Hiramatsu T

    2015-01-01

    Full Text Available Tetsuya Hiramatsu,1,2 Hideyuki Kataoka,3 Mari Osaki,4 Hiroshi Hagino3,4 1Department of Speech Pathology and Audiology, Matsue Co-medical College, Matsue, Japan; 2Graduate School of Medical Sciences, Tottori University, 3School of Health Science, Faculty of Medicine, Tottori University, 4Rehabilitation Division, Tottori University Hospital, Yonago, Japan Background/purpose: Dysphagia may worsen due to fatigue of the infrahyoid and suprahyoid muscle groups as a result of repetitive swallowing during a meal. We investigated the hypothesis that meal consumption may reduce tongue strength and endurance in older adults (OAs.Methods: Tongue–palate pressure, oral diadochokinesis, repetitive saliva swallowing, and surface electromyography activity before and after a meal were measured in 23 young adults (YAs and 23 OA volunteers.Results: There was a statistically significant difference in both tongue pressure and the number of voluntary swallows between YAs and OAs. Peak tongue pressure was significantly lower in OAs than YAs both before and after meal consumption. The most notable finding was that the first time interval (the time from test initiation to the beginning of the first swallow was prolonged after meal consumption only in OAs, whereas the first time interval showed no difference between YAs and OAs before meal consumption with reference to the repetitive saliva swallowing test. The initiation of swallowing was prolonged by both meal consumption and aging; there was a significant interaction between these two factors. The number of repetitions of the monosyllable/pa/was statistically similar between YAs and OAs before meal consumption, but it was significantly lower in OAs after meal consumption.Conclusion: Aging leads to declining tongue pressure and motor function of the lips. It is possible that swallowing function declines in older individuals when meal consumption is prolonged, especially at the end of mealtime, as a result of their

  8. Validation of a buffet meal design in an experimental restaurant.

    Science.gov (United States)

    Allirot, Xavier; Saulais, Laure; Disse, Emmanuel; Roth, Hubert; Cazal, Camille; Laville, Martine

    2012-06-01

    We assessed the reproducibility of intakes and meal mechanics parameters (cumulative energy intake (CEI), number of bites, bite rate, mean energy content per bite) during a buffet meal designed in a natural setting, and their sensitivity to food deprivation. Fourteen men were invited to three lunch sessions in an experimental restaurant. Subjects ate their regular breakfast before sessions A and B. They skipped breakfast before session FAST. The same ad libitum buffet was offered each time. Energy intakes and meal mechanics were assessed by foods weighing and video recording. Intrasubject reproducibility was evaluated by determining intraclass correlation coefficients (ICC). Mixed-models were used to assess the effects of the sessions on CEI. We found a good reproducibility between A and B for total energy (ICC=0.82), carbohydrate (ICC=0.83), lipid (ICC=0.81) and protein intake (ICC=0.79) and for meal mechanics parameters. Total energy, lipid and carbohydrate intake were higher in FAST than in A and B. CEI were found sensitive to differences in hunger level while the other meal mechanics parameters were stable between sessions. In conclusion, a buffet meal in a normal eating environment is a valid tool for assessing the effects of interventions on intakes. Copyright © 2012 Elsevier Ltd. All rights reserved.

  9. Impacto dos modelos de referência e maturidade no gerenciamento de projetos: estudo exploratório em projetos de tecnologia da informação Impact of project management reference and project management maturity models on performance: an exploratory study in information technology projects

    Directory of Open Access Journals (Sweden)

    Fernando Tobal Berssaneti

    2012-08-01

    Full Text Available Modelos de maturidade e modelos de referência em gerenciamento de projetos têm sido implantados de forma crescente na área de tecnologia da informação (TI. Este artigo tem por objetivo analisar o impacto do grau de maturidade organizacional em gerenciamento de projetos e o da adoção de modelos de referência no sucesso de projetos de TI. Foi adotada a abordagem de pesquisa quantitativa, com levantamento junto a 51 profissionais da área. Os resultados apontam para correlação positiva entre o grau de maturidade organizacional em gerenciamento de projetos e a satisfação das demandas dos stakeholders (principais interessados no projeto. Também foi constatada relação estatística positiva entre a adoção do PMBoK e o sucesso de projetos de TI, no que concerne ao atendimento dos requisitos e satisfação das demandas dos stakeholders.Project management maturity and project management reference models have been widely adopted on information technology (IT companies. This article aims to analyze the impact of project management maturity level and adopt reference models on IT projects performance (success. A quantitative research approach was used, including a survey with 51 professionals from the sector. Results showed positive impact between project management maturity level and meeting of stakeholders' demands. A positive statistical correlation was also found in firms that develop information technology projects through PMBoK adoption concerning meeting requirements and meeting of stakeholders' demands.

  10. Substitution of soybean meal by meal moringa oleifera leaves in the ...

    African Journals Online (AJOL)

    The study of the effect of the substitution of the soy bean meal by Moringa oleifera leaf powder in the diet of finish broiler were carry out in the Dschang University Experimental Farm ration completion from December 2003 to January 2004. Two hundred and four twenty eight chicks “Arbor acres” hens, four weeks old were ...

  11. [Meals consumption among thirteen years olds and selected family socio-economic correlates].

    Science.gov (United States)

    Korzycka-Stalmach, Magdalena; Mikiel-Kostyra, Krystyna; Oblacińska, Anna; Jodkowska, Maria; Wojdan-Godek, Elzbieta

    2010-01-01

    To analyse the influence of selected family socioeconomic factors on the regularity of meals consumption among 13-years aged adolescents. Group of 605 13-years olds identified in the prospective cohort study in 2008 was analysed. Data was gathered with use of posted questionnaires. On the basis of information given by children the regularity (4-5 times a week) of meals consumption on school days and eating meals with parents were correlated with parents' educational level, occupational status and perceived family wealth. The study also recognised the distinction between urban and rural residents. Most questionnaires were filled out by mothers (95%), only 5% by fathers. In urban area, the mother's occupation and the perceived family wealth, correlate with children meals consumption and eating meals with parents. Children whose mothers have a job eat breakfast 1.5 times and supper 3 times less regularly, than children whose mothers don't work. Children from poor families eat breakfast 14 times less regularly than children from rich families as well as eat supper 3 times less regularly than children from average wealthy families. In the rural area, the regularity of meals consumption significantly influence the mother's education. Children whose mothers have a secondary education, compared with children of mothers with basic education, are 4 times more likely to eat dinner and supper regularly. The family socioeconomic factors significantly correlate with regularity of 13-years olds meals consumption and regularity of family meals. The place of residence involve the different factors influencing meals consumption habits. It was shown that children and fathers were too little engaged in family life, including family meals preparation and consumption.

  12. Meal frequency differentially alters postprandial triacylglycerol and insulin concentrations in obese women.

    Science.gov (United States)

    Heden, Timothy D; Liu, Ying; Sims, Lauren J; Whaley-Connell, Adam T; Chockalingam, Anand; Dellsperger, Kevin C; Kanaley, Jill A

    2013-01-01

    The aim of this study was to compare postprandial lipemia, oxidative stress, antioxidant activity, and insulinemia between a three and six isocaloric high-carbohydrate meal frequency pattern in obese women. In a counterbalanced order, eight obese women completed two, 12-h conditions in which they consumed 1,500 calories (14% protein, 21% fat, and 65% carbohydrate) either as three 500 calorie liquid meals every 4-h or six 250 calorie liquid meals every 2-h. Blood samples were taken every 30 min and analyzed for triacylglycerol (TAG), total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, oxidized low-density lipoprotein cholesterol, myeloperoxidase, paraoxonase-1 activity, and insulin. The TAG incremental area under the curve (iAUC) during the three meal condition (321 ± 129 mg/dl · 12 h) was significantly lower (P = 0.04) compared with the six meal condition (481 ± 155 mg/dl · 12 h). The insulin iAUC during the three meal condition (5,549 ± 1,007 pmol/l · 12 h) was significantly higher (P = 0.05) compared with the six meal condition (4,230 ± 757 pmol/l(.) 12 h). Meal frequency had no influence on the other biochemical variables. Collectively, a three and six isocaloric high-carbohydrate meal frequency pattern differentially alters postprandial TAG and insulin concentrations but has no effect on postprandial cholesterol, oxidative stress, or antioxidant activity in obese women. Copyright © 2012 The Obesity Society.

  13. Upgrading the nutritive value of full-fat soyabeans meal for broiler ...

    African Journals Online (AJOL)

    An experiment was conducted using Anak Red broiler chicks to evaluate the effect of grading the nutritive value of full fat soyabean meal diet based with either fishmeal or Blaick soldier fly larvae meal for broiler production. The average live weight gains of broilers fed an all vegetable protein, fishmeal and larvae meal diets ...

  14. How about Lunch? Consequences of the Meal Context on Cognition and Emotion

    Science.gov (United States)

    Sommer, Werner; Stürmer, Birgit; Shmuilovich, Olga; Martin-Loeches, Manuel; Schacht, Annekathrin

    2013-01-01

    Although research addresses the effects of a meal’s context on food preference, the psychological consequences of meal situations are largely unexplored. We compared the cognitive and emotional effects of a restaurant meal eaten in the company of others to a solitary meal consumed in a plain office using pre- and post-tests analysis and controlling for the kind and amount of food consumed. Three tasks were conducted, measuring: (1) semantic memory (2) cognitive control and error monitoring, and (3) processing of emotional facial expressions. Covert processes in these tasks were assessed with event-related brain potentials. A mood rating questionnaire indicated a relaxation effect of the restaurant as compared to the plain meal situation. The restaurant meal increased sensitivity to threatening facial expressions and diminished cognitive control and error monitoring. No effects were observed for semantic memory. These findings provide the first experimental evidence that a restaurant meal with a social component may be more relaxing than a meal eaten alone in a plain setting and may reduce cognitive control. PMID:23936184

  15. Associations between eating meals, watching TV while eating meals and weight status among children, ages 10-12 years in eight European countries: the ENERGY cross-sectional study.

    Science.gov (United States)

    Vik, Frøydis N; Bjørnarå, Helga Birgit; Overby, Nina C; Lien, Nanna; Androutsos, Odysseas; Maes, Lea; Jan, Natasa; Kovacs, Eva; Moreno, Luis A; Dössegger, Alain; Manios, Yannis; Brug, Johannes; Bere, Elling

    2013-05-15

    To assess the association of eating meals, and never watching TV while eating meals, with weight status among children, ages 10-12 years across Europe. 7915 children (mean age: 11.5 years) in eight European countries (Belgium, Greece, Hungary, the Netherlands, Norway, Slovenia, Spain and Switzerland) completed a questionnaire at school. Data on meals eaten the day before questionnaire administration and the frequency of eating meals while watching TV were collected. Height and weight of the children were objectively assessed. Multinomial and binary regression analyses were conducted to test associations of eating meals (adjusted for gender and ethnicity) and never watching TV while eating meals (adjusted for gender, ethnicity and total TV time) with overweight/obesity, and to test for country- and socio-demographic differences. The proportions of children reporting eating breakfast, lunch and dinner were 85%, 96%, and 93% respectively, and 55%, 46% and 32% reported to never watch TV at breakfast, lunch and dinner respectively. The children who ate breakfast (OR = 0.6 (95% CI 0.5-0.7)) and dinner (OR = 0.4 (95% CI 0.3-0.5)), had lower odds of being overweight compared to those who did not. The children who never watched TV at lunch (OR = 0.7 (95% CI 0.7-0.8)) and dinner (OR = 0.8 (95% CI 0.7-0.9)) had lower odds of being overweight compared to those who watched TV at the respective meals. The odds of being overweight was lower for children who ate breakfast and dinner compared to those who did not eat the respective meals. The odds of being overweight was lower for children who reported to never watch TV at lunch and dinner compared to those who did. A focus towards meal frequency and watching TV during meals in longitudinal and interventions studies in prevention of overweight and obesity, may contribute to a better understanding of causality.

  16. Low cost of gastric acid secretion during digestion in ball pythons.

    Science.gov (United States)

    Nørgaard, Simon; Andreassen, Kim; Malte, Christian Lind; Enok, Sanne; Wang, Tobias

    2016-04-01

    Due to their large metabolic responses to digestion (specific dynamic action, SDA), snakes represent an interesting animal group to identify the underlying mechanisms for the postprandial rise in metabolism. The SDA response results from the energetic costs of many different processes ranging over prey handling, secretions by the digestive system, synthesis of enzymes, plasticity of most visceral organs, as well as protein synthesis and nitrogen excretion. The contribution of the individual mechanisms, however, remains elusive. Gastric acid secretion has been proposed to account for more than half of the SDA response, while other studies report much lower contributions of the gastric processes. To investigate the energetic cost of gastric acid secretion, ball pythons (Python regius) were fed meals with added amounts of bone meal (up to 25 g bone meal kg(-1) snake) to achieve a five-fold rise in the buffer capacity of the meals. Direct measurements within the stomach lumen showed similar reduction in gastric pH when buffer capacity was increased, but we found no effects on the rise in oxygen consumption over the first three days of digestion. There was, however, a slower return of oxygen consumption to resting baseline. We conclude that gastric acid secretion only contributes modestly to the SDA response and propose that post-absorptive processes, such as increased protein synthesis, are likely to underlie the SDA response. Copyright © 2016 Elsevier Inc. All rights reserved.

  17. Effects of alfalfa meal on carcase quality and fat metabolism of Muscovy ducks.

    Science.gov (United States)

    Jiang, J F; Song, X M; Huang, X; Wu, J L; Zhou, W D; Zheng, H C; Jiang, Y Q

    2012-01-01

    1. The effects of alfalfa meal on carcase quality and fat metabolism of Muscovy duck were evaluated. The objective of this research was to establish whether alfalfa meal can reduce fat content and improve carcase quality of Muscovy duck. Animal products with a high fat content present a risk factor for many diseases. Reducing fat content in poultry products is an important goal for the poultry industry. 2. A total of 240 14-d-old white Muscovy ducks were selected and randomly allocated to 1 of 4 dietary treatments containing 0, 3, 6, and 9% of alfalfa meal for 5 weeks. Growth performances were recorded and carcase characteristics and lipid parameters were analysed. 3. Results showed that 3, 6, and 9% alfalfa meal in diet had no significant effects on growth performance of Muscovy ducks from 14 to 49 d of age. Ducks given 3, 6, and 9% alfalfa meal had significantly higher dressing percentage and lower abdominal fat percentage compared with those given no alfalfa meal. Ducks given 9% alfalfa meal had higher breast meat percentage compared with those given no alfalfa meal. The concentrations of triglyceride, total cholesterol, low density lipoprotein (LDL), very low density lipoprotein (VLDL) and free fatty acid in serum of ducks fed on alfalfa meal decreased. Alfalfa meal in the diet decreased abdominal fat percentage and improved carcase traits of Muscovy duck. 4. The study showed that dietary alfalfa meal decreased abdominal fat percentage and improved carcase traits, without an adverse effect on performance.

  18. Colour, pleasantness, and consumption behaviour within a meal.

    Science.gov (United States)

    Piqueras-Fiszman, Betina; Spence, Charles

    2014-04-01

    It is often claimed that colour (e.g., in a meal) affects consumption behaviour. However, just how strong is the evidence in support of this claim, and what are the underlying mechanisms? It has been shown that not only the colour itself, but also the variety and the arrangement of the differently-coloured components in a meal influence consumers' ratings of the pleasantness of a meal (across time) and, to a certain extent, might even affect their consumption behaviour as well. Typically, eating the same food constantly or repeatedly leads to a decrease in its perceived pleasantness, which, as a consequence, might lead to decreased intake of that food. However, variation within a meal (in one or several sensory attributes, or holistically) has been shown to slow down this process. In this review, we first briefly summarize the literature on how general variety in a meal influences these variables and the major theories that have been put forward by researchers to explain them. We then go on to evaluate the evidence of these effects based mainly on the colour of the food explaining the different processes that might affect colour-based sensory-specific satiety and, in more detail, consumption behaviour. In addition, we also discuss the overlap in the definitions of these terms and provide additional hypothesis as to why, in some cases, the opposite pattern of results has been observed. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Dielectric properties of wheat flour mixed with oat meal

    Science.gov (United States)

    Łuczycka, D.; Czubaszek, A.; Fujarczuk, M.; Pruski, K.

    2013-03-01

    Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

  20. Protein from meat or vegetable sources in meals matched for fiber content has similar effects on subjective appetite sensations and energy intake - A randomized acute cross-over meal test study

    DEFF Research Database (Denmark)

    Nielsen, Lone Vestergaard; Kristensen, Marlene D; Klingenberg, Lars

    2018-01-01

    Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy......-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations....... intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19...

  1. Rice-based Korean meals (bibimbap and kimbap have lower glycemic responses and postprandial-triglyceride effects than energy-matched Western meals

    Directory of Open Access Journals (Sweden)

    Su-Jin Jung

    2015-12-01

    Conclusion: We confirmed that Korean-style meals (bibimbap lowered the risk of metabolic diseases in participants with and without MetS. Despite the high-carbohydrate content in Korean meals, the GI and insulinogenic-index responses did not differ among the diet groups. The lower PTG in Korean diet groups may suggest a beneficial effect in lowering the risk of many other diet-related chronic diseases.

  2. Irradiation of prepared meals for microbiological safety and shelf life extension

    International Nuclear Information System (INIS)

    Nketsia-Tabiri, K.; Adu-Gyamfi, A.; Apea Bah, F.

    2009-01-01

    Fourteen international ready meals prepared under the approved hazard analysis critical control point (HACCP) plan and two Ghanaian ready meals, waakye (co-boiled rice and cowpeas served with gravy, minimally processed vegetable salad, hydrated gari, fried fish and macaroni) and jollof rice (rice cooked in tomato sauce and served with gravy and beef tripe), were investigated with the view to enhancing microbiological safety and extending shelf life under chilled conditions. The microbiological count of the complete waakye meal exceeded the microbiological standard. The microbiological counts on meals prepared under the HACCP plan and the jollof rice meals were within the microbiological standards. The D 10 values for potential pathogens on waakye were 0.271 kGy for Escherichia coli, 0.325 kGy for Salmonella aureus and 0.440 kGy for Salmonella spp. while the D 10 values on jollof rice meal were 0.173 kGy, 0.260 kGy and 0.285 kGy, respectively. Challenge tests with the pathogens on one of the HACCP meals (poached chicken) or jollof rice suggested that the 3 kGy dose was sufficient for the elimination of the pathogens to ensure the microbiological safety of the meals and extended their shelf life under chilled storage for 28 days without significant effects on their sensory quality. Doses of 1 and 2 kGy did not affect the sensory quality of the rice and chicken/gravy but boiled carrots were unable to withstand a dose of more than 1 kGy. (author)

  3. Replacement of fish meal protein by surimi by-product protein in the diet of blue gourami Trichogaster trichopterus fingerlings.

    Science.gov (United States)

    Mohanta, K N; Subramanian, S; Korikanthimath, V S

    2013-02-01

    Based on the nutrient requirement of Trichogaster trichopterus, a fish meal-based basal diet with 350 g/kg diet crude protein and 16.7 MJ/kg energy was formulated, in which the fish meal protein was replaced by surimi by-product protein at 0.0 (control), 12.5, 25, 50, 75 and 100% levels. The formulated diets were fed ad libitum to T. trichopterus fingerlings (4.80 ± 0.03 g) in triplicate groups for 45 days in a closed water system. Eighteen fibre-reinforced plastic tanks with 200 l of water were used for rearing the fish. Weight gain, specific growth rate, feed/gain ratio, protein efficiency ratio, nutrient retention and digestibility (protein and energy) of fish were not affected (p > 0.05) up to 50% fish meal protein replacement level by surimi by-product protein. While whole-body protein content of fish was marginally decreased, the lipid content was increased with increase in surumi by-product incorporation level in the diet. The study results suggest that the fish meal protein, which is scarce and costly nowadays, could be replaced up to 50% by surimi by-product protein in the diet of blue gourami without hampering the growth and nutrient utilization of fish. © 2011 Blackwell Verlag GmbH.

  4. Peptide YY induces characteristic meal patterns of aged mice.

    Science.gov (United States)

    Mogami, Sachiko; Yamada, Chihiro; Fujitsuka, Naoki; Hattori, Tomohisa

    2017-11-01

    Changes in eating behavior occur in the elderly due to oral and swallowing dysfunctions. We aimed to clarify the difference between basal meal patterns of young and aged mice in relation to appetite regulating hormones. Thirty two of young (7-week-old) and aged (23-25-month-old) C57BL/6 male mice were acclimated to a single housing and then transferred to a highly sensitive automated feeding monitoring device. Feeding behavior was monitored from the onset of the dark phase after habituation to the device. Plasma peptide YY (PYY) levels were assessed under the several feeding status or after treatment of PYY. PYY and its receptor (NPY Y2 receptor, Y2R) antagonist were intraperitoneally administered 30min before the monitoring. Although the basal 24-h meal amounts did not differ by age, the total meal time and frequency of minimum feeding activity (bout) were significantly increased and the average bout size and time per bout were significantly decreased in aged mice. PYY dynamics were abnormal and the temporal reduction in food intake by exogenous PYY was more prominent in aged mice than in young mice. PYY administration to young mice induced aged-like meal patterns, and Y2R antagonist administration to aged mice induced young-like meal patterns. Aged mice exhibited characteristic meal patterns probably due to PYY metabolism dysfunction and/or enhanced PYY-Y2R signaling, suggesting a novel method for assessing eating difficulties in aged animals and a potential target for the remedy. Copyright © 2017 Elsevier Inc. All rights reserved.

  5. Modelo de implantação da estratégia através do uso combinado do método Hoshin Kanri e do gerenciamento de projetos

    OpenAIRE

    Rafael Pavão

    2013-01-01

    Esta dissertação propõe um modelo de implantação da estratégia através do método Hoshin Kanri, combinado ao gerenciamento de projetos, para organizar os processos do desdobramento das diretrizes e iniciativas, aumentando, desta forma, o sucesso na execução da estratégia empresarial. Elaborar a estratégia é um passo importante, contudo não basta ter um bom plano, é preciso executá-lo com sucesso, desenvolvendo as iniciativas certas, dentro do prazo e no custo necessário para atingir os objetiv...

  6. Nutritional quality and marketing strategies of fast food children's combo meals in Guatemala.

    Science.gov (United States)

    Mazariegos, Sofia; Chacón, Violeta; Cole, Adam; Barnoya, Joaquin

    2016-01-01

    Overweight and obesity prevalence in children is now on the rise in low/middle-income countries, including Guatemala. Fast food consumption is a recognized contributing factor to this rise. Fast food restaurants use health claims, toy giveaways, price incentives and fast service to promote children's combo meals. This study sought to assess the use of toy giveaways, time to delivery and price incentives as marketing strategies in fast food chain restaurants in Guatemala. In addition, we sought to compare nutritional quality of combo meals with and without health claims. We visited one restaurant from each of the 8 major fast food chains in Guatemala and purchased all children's combo meals to assess the prevalence of toy giveaways, health claims, and difference in delivery time and price between the combo meal and each meal item purchased separately. Each item was then classified as "healthy" or "less healthy" using the UK Nutrition Profile Model. Nutrition information was collected on-site, from the restaurant website, or by calling the customer service phone number. We found 114 combo meals, 21 (18.4%) of which were children's combo meals. Five (24%) had nutrition information, all were classified by our analysis as "less healthy", and three had a health claim. On average, combo meals were US$1.93 less expensive than purchasing children's meal items individually ( p  = 0.01). Time to delivery was 1.44 min faster for combo meals compared to purchasing meal items individually ( p  = 0.19). Children's fast food combo meals in Guatemala were promoted using several marketing strategies that encourage consumption, including offering toy giveaways and price incentives. In addition, nutrition information is lacking in fast food chain restaurants. Public health advocates in Guatemala should consider a comprehensive approach to encourage healthier choices within fast food restaurants including policies that require fruit and vegetable options for meal side dishes

  7. Organic school meals in three Danish municipalities

    DEFF Research Database (Denmark)

    He, Chen; Mikkelsen, Bent Egberg

    In order to prevent children and young people from becoming obese, healthier eating patterns are urgent. Organic school meals may be an effective strategy to provide healthy food to children. The purpose of this study was to take a closer look into the current status of organic school meal systems...... in Denmark, by conducting a case study of three municipalities in the Zealand region that have the most developed models for school meals service in this country. These municipalities have for some years introduced organic food for sale in their primary schools, with three quite different approaches....... Copenhagen has established a large central kitchen, producing partly organic food that is heated and sold in tuck shops at the schools. Roskilde cooperates with an organic catering company, delivering food to be sold in school canteens. Gladsaxe has part-time employed staff preparing and selling food at each...

  8. Sustainability Assessment of Out-of-Home Meals: Potentials and Challenges of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro

    Directory of Open Access Journals (Sweden)

    Tobias Engelmann

    2018-02-01

    Full Text Available Nutrition is responsible for about 30% of global natural resource use. In order to limit the negative impact the nutritional sector has on the environment and on society, the consumption and processing of foodstuffs with assumed low negative impact is an important topic in the effort of sustainable development. In professional kitchens, clearly defined indicators assessing the impact of business activities are needed in this effort. The research and development in the NAHGAST project provides groundwork that could be of important assistance in this effort. Two versions of an assessment tool, with indicators of different complexity (NAHGAST Meal-Basic and NAHGAST Meal-Pro, were developed that can be used by kitchen professionals to determine the sustainability performance of their products—the offered meal. An informed selection of indicators, and a discussion of what processes and impacts this indicator relates to in the wider context, are essential and are discussed in this paper. Furthermore, in the selection of indicators for the purpose of our research certain criteria were considered simultaneously: (1 Communicability—What information an indicator can communicate and how comprehensible this information is for different actors; (2 Feasibility and data availability—Whether there is sufficient data for an indicator to be included and whether it is realistic for companies to integrate this indicator in their daily work practice; and (3 Scientific relevance—Whether the indicator is relevant for sustainability efforts on a larger scale and for related discussions in the scientific community. Insights related to these considerations are valuable for future developments in sustainability assessment in out-of-home gastronomy. The tool has been used to evaluate a number of dishes and results are deemed meaningful. However, assessments must not be understood as an accurate measurement but as an approximation of the sustainability of meals. At

  9. What makes meals ‘memorable’? A consumer-centric exploration

    NARCIS (Netherlands)

    Piqueras Fiszman, B.; Jaeger, S.R.

    2015-01-01

    The remembered satisfaction and enjoyment of eating occasions can influence future meal choice decisions, but past research into how meals are positively and emotionally remembered and what contributes to such memorability is scarce. The aim of the present study was to draw on the tripartite

  10. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study

    Directory of Open Access Journals (Sweden)

    Lone V. Nielsen

    2018-01-01

    Full Text Available Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs. Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ 19% of energy from protein, based on fava beans/split peas (28.5 g fiber, pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber, or eggs without supplementation of fiber (6.0 g fiber. Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals (p > 0.05. Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05. Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas or animal protein (veal/pork or eggs had similar effects on ad libitum energy intake and appetite sensations.

  11. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake-A Randomized Acute Cross-Over Meal Test Study.

    Science.gov (United States)

    Nielsen, Lone V; Kristensen, Marlene D; Klingenberg, Lars; Ritz, Christian; Belza, Anita; Astrup, Arne; Raben, Anne

    2018-01-16

    Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19% of energy from protein), based on fava beans/split peas (28.5 g fiber), pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber), or eggs without supplementation of fiber (6.0 g fiber). Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals ( p > 0.05). Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05). Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations.

  12. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study

    Science.gov (United States)

    Nielsen, Lone V.; Kristensen, Marlene D.; Klingenberg, Lars; Belza, Anita

    2018-01-01

    Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19% of energy from protein), based on fava beans/split peas (28.5 g fiber), pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber), or eggs without supplementation of fiber (6.0 g fiber). Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals (p > 0.05). Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05). Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations. PMID:29337861

  13. Enzymatic extractability of soybean meal proteins and carbohydrates : heat and humidity effects

    NARCIS (Netherlands)

    Fischer, M.; Kofod, L.V.; Schols, H.A.; Piersma, S.R.; Gruppen, H.; Voragen, A.G.J.

    2001-01-01

    To study the incomplete enzymatic extractability of proteins and carbohydrates of thermally treated soybean meals, one unheated and three heat-treated soybean meals were produced. To obtain truly enzyme-resistant material, the meals were extracted by a repeated hydrolysis procedure using excessive

  14. Home-Living Elderly People's Views on Food and Meals

    Directory of Open Access Journals (Sweden)

    Ellinor Edfors

    2012-01-01

    Full Text Available Background. The aim of the study was to describe home-living elderly people's views on the importance of food and meals. Methods. Semistructured interviews with twelve elderly people. The interviews were analysed using qualitative content analysis. Results. Respondents described how their past influenced their present experiences and views on food and meals. Increased reliance on and need of support with food and meals frequently arose in connection with major changes in their life situations. Sudden events meant a breaking point with a transition from independence to dependence and a need for assistance from relatives and/or the community. With the perspective from the past and in the context of dependency, respondents described meals during the day, quality of food, buying, transporting, cooking, and eating food. Conclusions. Meeting the need for optimal nutritional status for older people living at home requires knowledge of individual preferences and habits, from both their earlier and current lives. It is important to pay attention to risk factors that could compromise an individual's ability to independently manage their diet, such as major life events and hospitalisation. Individual needs for self-determination and involvement should be considered in planning and development efforts for elderly people related to food and meals.

  15. Gastric emptying of a physiologic mixed solid-liquid meal

    Energy Technology Data Exchange (ETDEWEB)

    Fisher, R.S.; Malmud, L.S.; Bandini, P.; Rock, E.

    1982-05-01

    The purposes of this study were to use a noninvasive scintigraphic technique to measure gastric emptying of liquids and solids simultaneously, to study the interactions between emptying of the liquid and solid components of meals in normal subjects, and to employ dual isotope gastric scintigraphy to evaluate gastric emptying of liquids and solids in patients with clinical evidence of gastric outlet obstruction. The solid component of the test meal consisted of chicken liver, labeled in vivo with /sup 99m/Tc sulfur colloid, and the liquid component was water mixed with /sup 111/In DTPA. The rates of emptying were quantitated using a gamma camera on line to a digital computer. Twenty normal subjects were studied using this combined solid-liquid meal. Ten of them also ingested a liquid meal alone and ten a solid meal alone. Liquid emptied from the stomach significantly more rapidly than did solids. The emptying curve for liquids was exponential compared to a linear emptying curve for solids. The gastric emptying rate of the liquid component was slowed significantly by simultaneous ingestion of solids, but the emptying rate of solids was not affected by liquids. Several patients with clinical gastric outlet obstruction were evaluated. Both combined and selective abnormalities for gastric emptying of liquids and solids were demonstrated.

  16. Salt as a public health challenge in continental European convenience and ready meals.

    Science.gov (United States)

    Kanzler, Sonja; Hartmann, Christina; Gruber, Anita; Lammer, Guido; Wagner, Karl-Heinz

    2014-11-01

    To assess the salt content of continental European convenience and ready meals. A multistage study in which, after laboratory analysis of the products' salt contents (n 32), new salt-reduced meals were developed through food reformulation. Additionally, a comprehensive survey of convenience meals from the Austrian market (n 572) was conducted to evaluate the salt contents of a wider product range. Six continental European countries participated. No subjects enrolled. The salt contents of continental European convenience and ready meals mostly exceeded 1·8 g/100 g, which is 30 % of the targeted daily intake level; some contained even more than the recommended daily intake of 6 g. The highest salt contents were found in pizzas and pasta dishes, the lowest ones in sweet meals. Large variations in salt levels were found not only between and within meal type categories, but also between similar meals from different producers. In addition, our approach to develop new salt-reduced meals showed that a stepwise reduction of the ready meals' salt contents is possible without compromising the sensory quality. To address the problem of hypertension and increased risk for CVD through high salt intake, a reduction of the salt levels in continental European convenience and ready meals is urgently needed, since they are providing a major part of the daily salt intake. Successful national-wide salt reduction strategies in the UK or Finland have already demonstrated the public health impact of this setting.

  17. Effect of dietary supplementation of binahong leaf meal, betel nut meal or their combination on serum albumin and globulin, fecal endoparasites and bacterial counts in milk of Saanen goats suffering from subclinical mastitis

    Directory of Open Access Journals (Sweden)

    Endang Kusumanti

    2017-10-01

    Full Text Available The effect was investigated of dietary supplementation of binahong (Anredera cordifolia (Ten. Steenis leaf meal, betel nut (Arecha catechu L. meal or their combination on serum albumin and globulin, fecal endoparasites and bacterial counts in the milk of Saanen goats suffering from subclinical mastitis. The goats were randomly allotted to one of four experimental groups: control diet (diet without binahong leaf meal or betel nut meal; CON, diet supplemented with binahong leaf meal (1 g/kg body weight; BNH, diet supplemented with betel nut meal (1 g/kg body weight; BTN and diet supplemented with a combination of binahong leaf meal and betel nut meal (both 0.5 g/kg body weight; BNH + BTN. After 14 d treatment, the pH was higher (p  0.05 in levels of serum albumin and globulin and milk production across the treatment diets. In conclusion, dietary supplementation of binahong leaf meal, betel nut meal and a combination of both showed potential to reduce the load of endoparasites in the gastrointestinal tract and to reduce subclinical mastitis in lactating Saanen goats. Keywords: Antibiotics, Betel nut, Binahong, Saanen goat, Subclinical mastitis

  18. Rede do conhecimento digital: habilidades e competências dos gestores de escolas do estado de São Paulo, através do gerenciamento da rede de Bibliotecas Escolares Digitais (BEDnet – um estudo exploratório

    Directory of Open Access Journals (Sweden)

    Gildenir Carolino Santos

    Full Text Available SANTOS, G. C. Rede do conhecimento digital: habilidades e competências dos gestores de escolas do estado de São Paulo, através do gerenciamento da rede de Bibliotecas Escolares Digitais (BEDnet –um estudo exploratório. 225f. 2008. Tese (Doutorado em Educação – Faculdade de Educação, Universidade Estadual de Campinas, Campinas. 2008.

  19. A Review of the Structural Characteristics of Family Meals with Children in the United States12

    Science.gov (United States)

    McCullough, Mary Beth; Robson, Shannon M; Stark, Lori J

    2016-01-01

    Family meals are associated with a range of positive outcomes among children and adolescents. There is inconsistency, however, in the way in which studies have defined and measured family meals. Therefore, a systematic review of the literature was conducted to determine how studies describe family meals with the use of structural characteristics. The current review focused on studies in the United States that included children ages 2–18 y. A total of 33 studies were identified that characterized family meals with the use of ≥1 of the following structural features: frequency or mean number of family meals per week, length of family meal, people present at meal, and where meals occurred. No study characterized family meals by using all 4 family meal features, whereas most studies (81%) characterized family meals by using frequency or mean number of meals per week. Findings not only provide an initial understanding of the structural features used to define family meals but also point to the importance of developing a more comprehensive, sensitive assessment that can accurately capture the complex and multidimensional nature of family meals. PMID:27422500

  20. Frequency and socio-demographic correlates of eating meals out and take-away meals at home: cross-sectional analysis of the UK national diet and nutrition survey, waves 1-4 (2008-12).

    Science.gov (United States)

    Adams, Jean; Goffe, Louis; Brown, Tamara; Lake, Amelia A; Summerbell, Carolyn; White, Martin; Wrieden, Wendy; Adamson, Ashley J

    2015-04-16

    Food prepared out-of-home tends to be less healthful than food prepared at home, with a positive association between frequency of consumption and both fat intake and body fatness. There is little current data on who eats out-of-home food. We explored frequency and socio-demographic correlates of eating meals out and take-away meals at home, using data from a large, UK, population representative study. Data were from waves 1-4 of the UK National Diet and Nutrition Survey (2008-12). Socio-demographic variables of interest were gender, age group, and socio-economic position. Self-reported frequency of consuming meals out and take-away meals at home was categorised as: less than once per week and once per week or more. Analyses were performed separately for adults (aged 18 years or older) and children. Data from 2001 adults and 1963 children were included. More than one quarter (27.1%) of adults and one fifth (19.0%) of children ate meals out once per week or more. One fifth of adults (21.1%) and children (21.0%) ate take-away meals at home once per week or more. There were no gender differences in consumption of meals out, but more boys than girls ate take-away meals at home at least weekly. The proportion of participants eating both meals out and take-away meals at home at least weekly peaked in young adults aged 19-29 years. Adults living in more affluent households were more likely to eat meals out at least once per week, but children living in less affluent households were more likely to eat take-away meals at home at least once per week. There was no relationship between socio-economic position and consumption of take-away meals at home in adults. One-fifth to one-quarter of individuals eat meals prepared out-of-home weekly. Interventions seeking to improve dietary intake by reducing consumption of out-of-home food may be more effective if tailored to and targeted at adults aged less than 30 years. It may also be important to develop interventions to help

  1. A consumer trial to assess the acceptability of an irradiated chilled ready meal

    International Nuclear Information System (INIS)

    Stevenson, M.H.; Stewart, E.M.; McAteer, N.J.

    1995-01-01

    One hundred and seven consumers assessed the sensory quality of a chilled irradiated (2 kGy) and non-irradiated ready meal, consisting of beef and gravy, Yorkshire pudding, carrot, broccoli and roast potato 4 days after treatment. The irradiated meal was moderately to very acceptable and was not significantly different to the non-irradiated meal. The beef and gravy component of the meal was most liked by consumers. Appearance and aroma appeared to be more important than flavour of texture in the overall assessment of the meals. (Author)

  2. A consumer trial to assess the acceptability of an irradiated chilled ready meal

    Energy Technology Data Exchange (ETDEWEB)

    Stevenson, M H [Queen` s University, Belfast (United Kingdom). Food Science Div.; [Queen` s University, Belfast (United Kingdom); Stewart, E M; McAteer, N J [Queen` s University, Belfast (United Kingdom). Dept. of Food Science

    1995-10-01

    One hundred and seven consumers assessed the sensory quality of a chilled irradiated (2 kGy) and non-irradiated ready meal, consisting of beef and gravy, Yorkshire pudding, carrot, broccoli and roast potato 4 days after treatment. The irradiated meal was moderately to very acceptable and was not significantly different to the non-irradiated meal. The beef and gravy component of the meal was most liked by consumers. Appearance and aroma appeared to be more important than flavour of texture in the overall assessment of the meals. (Author).

  3. First FAO/IAEA research co-ordination meeting (RCM) of the co-ordinated research project on 'Irradiation to ensure the safety and quality of prepared meals'. Working material

    International Nuclear Information System (INIS)

    2002-01-01

    The current trends in global food production, processing and distribution present new challenges to food safety and quality. Food produced in one area can be transported quickly to another area or regions of the world in a matter of hours or days. Changes in eating habits including a preference for fresh, minimally processed and convenience foods and the increasing interval between processing and consumption of foods could contribute to the increase in incidences of food-borne illness because of contamination by pathogenic microorganisms. In many countries, there is a dynamic growth of market for prepared meals to meet the busy life style of populations. Such meals which offer convenience and less time for preparation are marketed in most countries either under chilled with limited shelf-life or frozen for long term sale in supermarkets. In developing countries in particular, many types of ethnic dishes are often freshly prepared and marketed at ambient conditions essentially on a day to day basis. There are growing trends to market frozen prepared meals intended for micro-waving prior to consumption in many countries. Microbiological contamination including pathogenic bacteria (Salmonella, Escherichia coli 0157:H7; Listeria monocytogenes) frequently occurs during the production and processing of prepared meals which provide important vehicles to food-borne disease outbreaks. To get by microbiological problems, the food industry has to resort to freezing the meals and marketing them under frozen condition which is energy intensive and costly. Some prepared meals which are marketed either under refrigeration or at ambient conditions, have limited shelf-life. Thus, measures to ensure microbiological safety and quality of prepared meals to be marketed either under refrigeration or at ambient without compromising their organoleptic properties should be welcomed by the food industry and consumers. Irradiation offers a potential to improve the microbiological safety and

  4. First FAO/IAEA research co-ordination meeting (RCM) of the co-ordinated research project on 'Irradiation to ensure the safety and quality of prepared meals'. Working material

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2002-07-01

    The current trends in global food production, processing and distribution present new challenges to food safety and quality. Food produced in one area can be transported quickly to another area or regions of the world in a matter of hours or days. Changes in eating habits including a preference for fresh, minimally processed and convenience foods and the increasing interval between processing and consumption of foods could contribute to the increase in incidences of food-borne illness because of contamination by pathogenic microorganisms. In many countries, there is a dynamic growth of market for prepared meals to meet the busy life style of populations. Such meals which offer convenience and less time for preparation are marketed in most countries either under chilled with limited shelf-life or frozen for long term sale in supermarkets. In developing countries in particular, many types of ethnic dishes are often freshly prepared and marketed at ambient conditions essentially on a day to day basis. There are growing trends to market frozen prepared meals intended for micro-waving prior to consumption in many countries. Microbiological contamination including pathogenic bacteria (Salmonella, Escherichia coli 0157:H7; Listeria monocytogenes) frequently occurs during the production and processing of prepared meals which provide important vehicles to food-borne disease outbreaks. To get by microbiological problems, the food industry has to resort to freezing the meals and marketing them under frozen condition which is energy intensive and costly. Some prepared meals which are marketed either under refrigeration or at ambient conditions, have limited shelf-life. Thus, measures to ensure microbiological safety and quality of prepared meals to be marketed either under refrigeration or at ambient without compromising their organoleptic properties should be welcomed by the food industry and consumers. Irradiation offers a potential to improve the microbiological safety and

  5. 27 CFR 31.42 - Restaurants serving liquors with meals.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Restaurants serving... Part Certain Organizations, Agencies, and Persons § 31.42 Restaurants serving liquors with meals. Proprietors of restaurants and other persons who serve liquors with meals to paying customers, even if no...

  6. Feeding behavior of lambs fed diets containing peach palm meal

    Directory of Open Access Journals (Sweden)

    Alana Batista dos Santos

    2016-06-01

    Full Text Available The aim of this study was to evaluate the feeding behavior of lambs fed diets containing peach palm meal replacing maize (0, 10, 40, 60, and 85% DM. Thirty Santa Inês sheep with an average initial body weight of 21.6 ± 0.87 kg were distributed in a completely randomized design with five diets and six replicates. Feeding time in min kg–1 DM and min kg–1 NDFap increased by 34 min and 99.6 min, respectively, with each level of substitution of maize for the peach palm meal. Rumination and chewing times, in min kg–1 DM and min kg–1 NDF, also increased in response to the substitution of maize for peach palm meal. When expressed in min day–1, rumination and chewing activities decreased by 12.4 and 14.6 min, respectively, as the amount of peach palm meal in the concentrate was increased. The time spent idle increased linearly (P < 0.05, by 14.6 min day–1, with the replacement levels, compared with the control diet. Peach palm meal in the composition of sheep diets reduces the intakes of dry matter and fiber and decreases the feed and rumination efficiencies. Replacing maize by peach palm meal increases the feeding time and rumination and chewing activities of feedlot lambs.

  7. Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost.

    Science.gov (United States)

    McCray, Sally; Maunder, Kirsty; Krikowa, Renee; MacKenzie-Shalders, Kristen

    2018-02-01

    Room service is a foodservice model that has been increasingly implemented across health care facilities in an effort to improve patient satisfaction and reduce food waste. In 2013, Mater Private Hospital Brisbane, Australia, was the first hospital in Australia to implement room service, with the aim of improving patient nutrition care and reducing costs. The aim of this study was to comprehensively evaluate the nutritional intake, plate waste, patient satisfaction, and patient meal costs of room service compared to a traditional foodservice model. A retrospective analysis of quality-assurance data audits was undertaken to assess patient nutritional intake between a facility utilizing a traditional foodservice model and a facility utilizing room service and in a pre-post study design to assess plate waste, patient satisfaction, and patient meal costs before and after the room service implementation. Audit data were collected for eligible adult inpatients in Mater Private Hospital Brisbane and Mater Hospital Brisbane, Australia, between July 2012 and May 2015. The primary outcome measures were nutritional intake, plate waste, patient satisfaction, and patient meal costs. Independent samples t-tests and χ 2 analyses were conducted between pre and post data for continuous data and categorical data, respectively. Pearson χ 2 analysis of count data for sex and reasons for plate waste for data with counts more than five was used to determine asymptotic (two-sided) significance and n-1 χ 2 used for the plate waste analysis. Significance was assessed at P<0.05. This study reported an increased nutritional intake, improved patient satisfaction, and reduced plate waste and patient meal costs with room service compared to a traditional foodservice model. Comparison of nutritional intake between a traditional foodservice model (n=85) and room service (n=63) showed statistically significant increases with room service in both energy (1,306 kcal/day vs 1,588 kcal/day; P=0

  8. Consumers' convenience orientation towards meal preparation: conceptualization and measurement.

    Science.gov (United States)

    Candel, M

    2001-02-01

    Consumer researchers consider convenience orientation towards meal preparation to be a relevant construct for understanding consumer behavior towards foods. This study set out to conceptualize this construct and to develop a scale that measures it. As examined in two different samples of meal preparers, the resulting scale is reliable, satisfies a unifactorial structure and has satisfactory convergent validity. The scale's nomological validity is supported in that it conforms to expectations regarding various psychographic constructs and various food-related behaviors. Convenience orientation was found to be negatively related to cooking enjoyment, involvement with food products and variety seeking, and to be positively related to role overload. The analyses also suggest that the lack of relation between the meal preparer's working status and convenience food consumption, as found in many studies, is due to convenience food not offering enough preparation convenience. Consuming take-away meals and eating in restaurants appear to satisfy the consumer's need for convenience more adequately. Copyright 2001 Academic Press.

  9. [Nutritional habits in children and adolescents practicing fencing. Part 1. Meal consumption].

    Science.gov (United States)

    Radzimirska-Graczyk, Monika; Chalcarz, Wojciech

    2009-01-01

    The aim of this study was to assess habits related to eating meals in children and adolescents who attended sports schools. The days with training and the days free of training were analysed separately. The questionnaires on the number and frequency of eating meals were filled in by 141 children and adolescents who practised fencing and attended sports classes in primary and secondary schools. The influence of gender and age on the number and frequency of eating meals was analysed by means of the SPSS 12.0 PL for Windows computer programme. The studied children's and adolescents' habits related to eating meals were highly unfavourable, especially in females from secondary school, mainly due to a very low percentage of students who ate meals regularly, lunch in particular. Boys ate more meals than girls. Especially disconcerting was a very low number of meals eaten by females from secondary school, which may imply a risk of anorexia. Children and adolescents who attend sports schools should be educated on nutrition and the relation between food habits, nutritional status and achieving success in sport. Females from secondary schools should be informed about the danger of anorexia.

  10. Association between meal intake behaviour and abdominal obesity in Spanish adults.

    Science.gov (United States)

    Keller, Kristin; Rodríguez López, Santiago; Carmenate Moreno, Margarita M

    2015-09-01

    The study aims to evaluate the association between abdominal obesity with meal intake behaviour such as having a forenoon meal, having an afternoon meal and snacking. This cross-sectional study includes n = 1314 participants aged 20-79 who were interviewed during the Cardiac health "Semanas del Corazon" events in four Spanish cities (Madrid, Las Palmas, Seville and Valencia) in 2008. Waist circumference, weight and height were assessed to determine abdominal obesity (waist circumference: ≥88 cm in women and ≥102 cm in men) and BMI, respectively. The intake of forenoon and afternoon meal and snacking between the participants' regular meals were assessed with a questionnaire that also included individual risk factors. The information obtained about diet was required to calculate an Unhealthy Habit Score and a score reflecting the Achievement of Dietary Guidelines. Adjusted logistic regressions were used to examine the association between abdominal obesity and the mentioned meal intake behaviour controlling for sex, age, individual risk factors, BMI and diet. Having an afternoon meal (OR 0.60; 95% CI (0.41-0.88)) was negatively associated with abdominal obesity after adjusting for all confounders, whereas the positive association of snacking (OR 1.39; 95% CI (1.05-1.85)) was not independent of BMI (OR 1.25; 95% CI (0.84-1.87)). Taking a forenoon meal did not show any associations (OR 0.92; 95% CI (0.63-1.34)) with abdominal obesity. The results obtained could be helpful in the promotion of healthy habits in nutritional education programmes and also in health programmes preventing abdominal obesity. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. A sulfur amino acid-free meal increases plasma lipids in humans.

    Science.gov (United States)

    Park, Youngja; Le, Ngoc-Anh; Yu, Tianwei; Strobel, Fred; Gletsu-Miller, Nana; Accardi, Carolyn J; Lee, Kichun S; Wu, Shaoxiong; Ziegler, Thomas R; Jones, Dean P

    2011-08-01

    The content of sulfur amino acid (SAA) in a meal affects postprandial plasma cysteine concentrations and the redox potential of cysteine/cystine. Because such changes can affect enzyme, transporter, and receptor activities, meal content of SAA could have unrecognized effects on metabolism during the postprandial period. This pilot study used proton NMR ((1)H-NMR) spectroscopy of human plasma to test the hypothesis that dietary SAA content changes macronutrient metabolism. Healthy participants (18-36 y, 5 males and 3 females) were equilibrated for 3 d to adequate SAA, fed chemically defined meals without SAA for 5 d (depletion), and then fed isoenergetic, isonitrogenous meals containing 56 mg·kg(-1)·d(-1) SAA for 4.5 d (repletion). On the first and last day of consuming the chemically defined meals, a morning meal containing 60% of the daily food intake was given and plasma samples were collected over an 8-h postprandial time course for characterization of metabolic changes by (1)H-NMR spectroscopy. SAA-free food increased peak intensity in the plasma (1)H-NMR spectra in the postprandial period. Orthogonal signal correction/partial least squares-discriminant analysis showed changes in signals associated with lipids, some amino acids, and lactate, with notable increases in plasma lipid signals (TG, unsaturated lipid, cholesterol). Conventional lipid analyses confirmed higher plasma TG and showed an increase in plasma concentration of the lipoprotein lipase inhibitor, apoC-III. The results show that plasma (1)H-NMR spectra can provide useful macronutrient profiling following a meal challenge protocol and that a single meal with imbalanced SAA content alters postprandial lipid metabolism.

  12. Acculturation, meal frequency, eating-out, and body weight in Korean Americans.

    Science.gov (United States)

    Lee, Soo-Kyung

    2008-01-01

    Consuming regular meals has been studied in relation to better health, while higher regularity of eating-out has been linked to obesity. This study examined whether acculturation was associated with regularity of meals, eating-out, and overweight in Korean Americans. Pre-tested questionnaires were mailed to a U.S. national sample with Korean American surnames, and 55% of the deliverable sample responded, producing 356 usable questionnaires. Acculturation was measured using a two-culture matrix model and Gordon's theoretical work, and showed there were three distinct groups (acculturated, bicultural, and traditional). Only 36% reported that they regularly ate three meals a day. Breakfast was the least frequent meal of the day with 43% reporting eating breakfast everyday. More than half (58%) reported that they usually eat out or get take-out food at least once a week. After controlling for age, sex, income, education, and working status, higher acculturation was related to greater regularity of eating-out, but not meal regularity. A total of 28% of men and 6% of women were overweight (BMI>25), and there were significant and positive relationships between body weight status and acculturation in men but not women. However, no significant relationships between frequency of meals and eating-out and overweight status were present. This study did not find significant relationships of meal regularity and eating-out with body weight, however, given the positive relationship between acculturation and eating-out among the subjects and the well-established relationship between eating-out and obesity, nutrition education about skipping meals and eating-for Korean Americans may be useful to prevent such relationships from developing.

  13. Enjoy Your Food, but Eat Less: 10 Tips to Enjoying Your Meal

    Science.gov (United States)

    ... hunger and fullness cues to recognize when to eat and Create your own meal plan Plan out your meals in advance. Use ... a smaller plate Use a smaller plate at meals to help with portion control. ... If you eat out, choose healthier options Many restaurants have nutrition ...

  14. Socioeconomic status, youth's eating patterns and meals consumed away from home.

    Science.gov (United States)

    Hejazi, N; Mazloom, Z

    2009-05-01

    This study was design to determine whether there is a difference in the number of meals consumed away from home (restaurant or fast food) between low socioeconomic status (SES) and high SES adolescents. Additionally, this study sought to determine if the nutrients and food group chosen differs among children who consume meals away from home versus those who do not. Eighty four adolescences (51 boys and 33 girls) ages 12-16 years and their parents from Shiraz, Iran completed the three 24 h diet recalls (one weekend and two week days). The demographics questionnaire was also completed from each participant. Data analyzed using SPSS and hypothesis tested using one way ANOVA. There was no significant difference in the number of meals consumed away from home in low SES adolescents compared to high SES (p = 0.464). However, those who consumed meals away from home reported a higher percentage of calories from fat (p = 0.007) and serving of fried vegetables (p = 0.010) compared to those who consumed no meals away from home. These findings suggest that intervention for adolescents eating patterns should provide information on choosing healthy meals away from home.

  15. Understanding hospital meal experiences by means of participant-driven-photo-elicitation.

    Science.gov (United States)

    Justesen, Lise; Mikkelsen, Bent E; Gyimóthy, Szilvia

    2014-04-01

    A patients' hospital meal experiences can be complex and often difficult to capture using traditional methods. This study investigated patients' hospital meal experiences using participant-driven-photo-elicitation (PDPE). PDPE invites respondents to photograph their daily lives and combines this with interviews, which can provide deeper insight into multisensory experiences beyond verbal or written discourse. The sample consisted of eight hospitalised patients. Patients completed a photo-essay of their hospital meal experience during a single day at a Danish hospital and afterwards participated in an open-ended interview. Two inductive analytical approaches were selected to assess the patients' reflections on their hospital meal experiences. First, the interview transcripts were analysed using the Semiotic Analysis approach using qualitative data analysis software NVivo 9. Second, the 91 produced photographs and the participants' engagement with the photographs were analysed by means of a Reflexive Content Analysis. The study found that PDPE is a research method that can be used for expanding the conceptualisation of hospital meal experiences, revealing the significance of the meal context, materiality and memories beyond food per se. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Associations between eating meals, watching TV while eating meals and weight status among children, ages 10–12 years in eight European countries: the ENERGY cross-sectional study

    Science.gov (United States)

    2013-01-01

    Background To assess the association of eating meals, and never watching TV while eating meals, with weight status among children, ages 10–12 years across Europe. Methods 7915 children (mean age: 11.5 years) in eight European countries (Belgium, Greece, Hungary, the Netherlands, Norway, Slovenia, Spain and Switzerland) completed a questionnaire at school. Data on meals eaten the day before questionnaire administration and the frequency of eating meals while watching TV were collected. Height and weight of the children were objectively assessed. Multinomial and binary regression analyses were conducted to test associations of eating meals (adjusted for gender and ethnicity) and never watching TV while eating meals (adjusted for gender, ethnicity and total TV time) with overweight/obesity, and to test for country- and socio-demographic differences. Results The proportions of children reporting eating breakfast, lunch and dinner were 85%, 96%, and 93% respectively, and 55%, 46% and 32% reported to never watch TV at breakfast, lunch and dinner respectively. The children who ate breakfast (OR = 0.6 (95% CI 0.5-0.7)) and dinner (OR = 0.4 (95% CI 0.3-0.5)), had lower odds of being overweight compared to those who did not. The children who never watched TV at lunch (OR = 0.7 (95% CI 0.7-0.8)) and dinner (OR = 0.8 (95% CI 0.7-0.9)) had lower odds of being overweight compared to those who watched TV at the respective meals. Conclusions The odds of being overweight was lower for children who ate breakfast and dinner compared to those who did not eat the respective meals. The odds of being overweight was lower for children who reported to never watch TV at lunch and dinner compared to those who did. A focus towards meal frequency and watching TV during meals in longitudinal and interventions studies in prevention of overweight and obesity, may contribute to a better understanding of causality. PMID:23675988

  17. Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure.

    Science.gov (United States)

    Barr, Sadie B; Wright, Jonathan C

    2010-07-02

    Empirical evidence has shown that rising obesity rates closely parallel the increased consumption of processed foods (PF) consumption in USA. Differences in postprandial thermogenic responses to a whole-food (WF) meal vs. a PF meal may be a key factor in explaining obesity trends, but currently there is limited research exploring this potential link. The goal was to determine if a particular PF meal has a greater thermodynamic efficiency than a comparable WF meal, thereby conferring a greater net-energy intake. Subjective satiation scores and postprandial energy expenditure were measured for 5-6 h after isoenergetic meals were ingested. The meals were either 'whole' or 'processed' cheese sandwiches; multi-grain bread and cheddar cheese were deemed whole, while white bread and processed cheese product were considered processed. Meals were comparable in terms of protein (15-20%), carbohydrate (40-50%), and fat (33-39%) composition. Subjects were healthy women (n=12) and men (n=5) studied in a crossover design. There were no significant differences in satiety ratings after the two meals. Average energy expenditure for the WF meal (137+/-14.1 kcal, 19.9% of meal energy) was significantly larger than for the PF meal (73.1+/-10.2 kcal, 10.7% of meal energy). Ingestion of the particular PF meal tested in this study decreases postprandial energy expenditure by nearly 50% compared with the isoenergetic WF meal. This reduction in daily energy expenditure has potential implications for diets comprised heavily of PFs and their associations with obesity.

  18. Teratological studies in defatted jojoba meal-supplemented rats.

    Science.gov (United States)

    Cokelaere, M; Flo, G; Lievens, S; Van Boven, M; Vermaut, S; Decuypere, E

    2001-03-01

    To look for possible developmental effects in the offspring of jojoba meal-treated Wistar rats, and to distinguish between the effects of reduced food intake and the specific developmental effects of jojoba meal itself, mated female rats were divided into three groups of 20 rats. They received during gestation: (a) normal rodent food (control group); (b) normal rodent food supplemented with 3% defatted jojoba meal (jojoba group); or (c) normal rodent food pair-fed with the jojoba group (pair-fed group). The jojoba meal group showed approximately 30% inhibition of food intake. Ten rats from each group were killed on gestation day 21. Compared to the control group, foetal body weight was reduced in both the jojoba and pair-fed groups, with a greater reduction in the jojoba group. Skeletal ossification was retarded to the same extent in both the jojoba and pair-fed groups. The other 10 rats from each group were left to produce litters. Compared with controls, the body weight of the pups was lower in both the jojoba and pair-fed groups; the reduction was slightly greater in the jojoba group, but this difference disappeared after 1 week. The offspring showed no other abnormalities and reproduced normally. We conclude that, at the dose used, the retardation in foetal skeletal ossification, induced by jojoba meal supplementation during gestation, is due to food intake inhibition. Moreover, the lower birth weight of the young of jojoba-treated dams compared with the pair-fed group is merely due to a lower body weight gain during gestation.

  19. In Vitro assessment of the nutritive value of expanded soybean meal for dairy cattle

    Directory of Open Access Journals (Sweden)

    Elwakeel Eman A

    2012-03-01

    Full Text Available Abstract Little information is available about the nutritive value of expanded soybean meal, which is produced by expansion of soybeans prior to solvent extraction of the oil. During processing, expanded soybean meal is subjected to additional heat, which might increase the concentration of ruminally undegraded protein. Processing of soybeans with heat during oil extraction could affect lysine availability by increasing ruminally undegraded protein or by impairing intestinal digestion. Our objective was to compare solvent and expanded soybeans with regard to chemical composition and nutritive value for dairy cattle. Samples of expanded soybean meal (n = 14 and solvent-extracted soybean meal (n = 5 were obtained from People's Republic of China to study effects of the expansion process on nutritive value for dairy cattle. Solvent-extracted soybean meal (n = 2 and mechanically extracted (heated soybean meal (n = 2 from the United States served as references for comparison. Samples were analyzed for crude fat, long-chain fatty acids, crude protein, amino acids, chemically available lysine, in situ ruminal protein degradation, and in vitro intestinal digestibility. No differences were found between solvent-extracted soybean meals from China and expanded soybean meals from China for crude fat, crude protein, amino acids, or chemically available lysine. In situ disappearance of nitrogen, ruminally undegraded protein content, and in vitro intestinal digestion of the ruminally undegraded protein were generally similar between solvent-extracted soybean meals made in China and expanded soybean meals made in China; variation among soybean meals was small. Results indicate that the additional heat from the expansion process was not great enough to affect the nutritive value of soybean meal protein for ruminants. Although expansion may improve the oil extraction process, the impact on the resulting soybean meal is minimal and does not require consideration

  20. The frequency of family meals and nutritional health in children: a meta-analysis.

    Science.gov (United States)

    Dallacker, M; Hertwig, R; Mata, J

    2018-05-01

    Findings on the relationship between family meal frequency and children's nutritional health are inconsistent. The reasons for these mixed results have to date remained largely unexplored. This systematic review and meta-analysis of 57 studies (203,706 participants) examines (i) the relationship between family meal frequency and various nutritional health outcomes and (ii) two potential explanations for the inconsistent findings: sociodemographic characteristics and mealtime characteristics. Separate meta-analyses revealed significant associations between higher family meal frequency and better overall diet quality (r = 0.13), more healthy diet (r = 0.10), less unhealthy diet (r = -0.04) and lower body mass index, BMI (r = -0.05). Child's age, country, number of family members present at meals and meal type (i.e. breakfast, lunch or dinner) did not moderate the relationship of meal frequency with healthy diet, unhealthy diet or BMI. Socioeconomic status only moderated the relationship with BMI. The findings show a significant relationship between frequent family meals and better nutritional health - in younger and older children, across countries and socioeconomic groups, and for meals taken with the whole family vs. one parent. Building on these findings, research can now target the causal direction of the relationship between family meal frequency and nutritional health. © 2018 World Obesity Federation.

  1. Involving children in meal preparation. Effects on food intake.

    Science.gov (United States)

    van der Horst, Klazine; Ferrage, Aurore; Rytz, Andreas

    2014-08-01

    The question of how to promote healthy eating habits in children is relevant because most children do not meet the recommended vegetable intake. Involving children in food preparation could be an opportunity to develop healthy eating behaviors and to increase vegetable consumption. The purpose of this study was to examine the effect of children's involvement in meal preparation on their food and vegetable intake. A between-subject experiment was conducted with 47 children aged 6 to 10 years. In condition 1 (n = 25), children prepared a lunch meal (pasta, breaded chicken, cauliflower, and salad) with the assistance of a parent. In condition 2 (n = 22), the meal was prepared by the parent alone. Independent samples t-tests were conducted to compare intake in the "child cooks" and "parent cooks" conditions. Children in the child cooks condition ate significantly more salad 41.7 g (76.1%), more chicken 21.8 g (27.0%), and more calories 84.6 kcal (24.4%) than children in the parent cooks condition. Between before cooking and directly after cooking the meal, children in the child cooks condition reported significantly increased feelings of valence (feeling positive) and dominance (feeling in control). This study confirms that involving children in meal preparation can increase vegetable intake. Because of the potential effect on energy intake, parents need to be made aware of appropriate portion sizes for their children. Taking this into account, encouraging parents to involve their children in the preparation of healthy and balanced meals could be a valuable intervention strategy to improve the diets and vegetable intake of children. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Development and validation of a screening instrument to assess the types and quality of foods served at home meals

    Directory of Open Access Journals (Sweden)

    Fulkerson Jayne A

    2012-02-01

    Full Text Available Abstract Background Although there is growing interest in assessing the home food environment, no easy-to-use, low cost tools exist to assess the foods served at home meals, making it difficult to assess the meal component of the food environment. The aim of this study was to develop and validate a user-friendly screener to assess the types of foods served at home meals. Methods Primary food preparing adults (n = 51 participated in a validation study in their own homes. Staff and participants independently completed a screener as participants cooked dinner. The screener assessed the types of foods offered, method(s of preparation, and use of added fats. Two scale scores were created: 1 to assess offerings of foods in five food groups (meat and other protein, milk, vegetables, fruit, grains, 2 to assess the relative healthfulness of foods based on types offered, preparation method, and added fats. Criterion validity was assessed comparing staff and participant reports of individual foods (kappa (k and scale scores (Spearman correlations. Results Criterion validity was high between participants' and staffs' record of whether major food categories (meat and other protein, bread and cereal, salad, vegetables, fruits, dessert were served (k = 0.79-1.0, moderate for reports of other starches (e.g., rice being served (k = 0.52, and high for the Five Food Group and Healthfulness scale scores (r = 0.75-0.85, p Conclusions This new meal screening tool has high validity and can be used to assess the types of foods served at home meals allowing a more comprehensive assessment of the home food environment.

  3. Performance of broiler chickens fed on Moringa oleifera leaf meal ...

    African Journals Online (AJOL)

    Performance of broiler chickens fed on Moringa oleifera leaf meal ... This exploratory study was conducted to investigate the effect of Moringa oleifera leaf meal ... ratio were evaluated for the individual replicate of each dietary treatment.

  4. Effects of blood meal source on the reproduction of Culex pipiens quinquefasciatus (Diptera: Culicidae).

    Science.gov (United States)

    Richards, Stephanie L; Anderson, Sheri L; Yost, Samantha A

    2012-06-01

    Culex pipiens quinquefasciatus were fed blood meals from a live chicken (LC), chicken blood in Alsever's (AC) solution, defibrinated bovine blood (DB), or bovine blood in citrate (CB) and incubated at 28° C. The effects of different blood meal sources were evaluated with respect to rates of blood feeding and reproduction (i.e., fecundity and fertility) over two gonotrophic cycles. Mosquitoes that fed on the first blood meal were subjected to a second blood meal as follows (first blood meal / second blood meal): LC/LC, LC/DB, DB/DB, CB/CB, AC/AC. Fecundity and fertility of Cx. p. quinquefasciatus were significantly (P blood; however, fecundity and fertility in different treatment groups varied by gonotrophic cycle. These results contribute to our understanding of the impact of blood meal source on feeding and reproduction in Cx. p. quinquefasciatus. The potential impacts of blood meal source on virus transmission experiments are discussed. © 2012 The Society for Vector Ecology.

  5. The relation between family meals and health of infants and toddlers: A review.

    Science.gov (United States)

    Verhage, Chantal L; Gillebaart, Marleen; van der Veek, Shelley M C; Vereijken, Carolus M J L

    2018-04-11

    Family meals are associated with multiple health benefits in children and adolescents including evidence that eating together as a family may play a role in reducing childhood obesity. The current review aims to investigate whether the beneficial health effects of the family meal also apply to infants and toddlers. PubMed, Web of Science, Scopus and PsycInfo were searched and 14 empirical studies were identified. The findings were discussed according to frequency of having a family meal and parental perception, associations between the family meal and health aspects (e.g., eating behaviors and diet quality) and causal influences of these associations. Descriptive data showed that mothers offer food at a structured mealtime, but that eating together as a family was not always upheld. The frequency of family meals was positively associated with more nutrient-dense food intake and a more balanced diet. Different advantages (e.g., social importance, practical considerations) and obstacles (e.g., planning, possible mess) of the family meal were mentioned by parents. Further, having structured mealtimes and family meals was associated with more food enjoyment and less fussy and emotional eating. Finally, no causal studies were identified. The limited number of studies suggests that the pattern of positive associations between family meal and child health which has been shown in older children may also exist in infants and toddlers. More specific research is needed to examine the causality of the associations between the family meal and health of the infant and toddler. The associations between the family meal and less fussiness and emotional eating, more food enjoyment and better nutrient intake suggest that the family meal is a valuable moment to promote healthy eating in toddlers and infants. Copyright © 2018. Published by Elsevier Ltd.

  6. Dietary supplementation with olive stone meal in growing rabbits

    Directory of Open Access Journals (Sweden)

    Gerolamo Xiccato

    2010-01-01

    Full Text Available Olive stone meal is a low-digested fibre source potentially useful in the prevention of digestive troubles in growing rabbit permitting a better balance of dietary fibre fractions. To evaluate its efficacy, three experimental diets containing 0, 3 or 6% olive stone meal were fed to 222 rabbits from weaning (28 d to slaughter (73 d. Olive stone inclusion increased the proportion of large dietary particles while did not affect growth performance, digestive physiology and carcass and meat quality. Due to optimum health status observed in all experimental groups, the preventive action of olive stone meal against the occurrence of digestive troubles was not proven.

  7. [Cost-effectiveness analysis and diet quality index applied to the WHO Global Strategy].

    Science.gov (United States)

    Machado, Flávia Mori Sarti; Simões, Arlete Naresse

    2008-02-01

    To test the use of cost-effectiveness analysis as a decision making tool in the production of meals for the inclusion of the recommendations published in the World Health Organization's Global Strategy. Five alternative options for breakfast menu were assessed previously to their adoption in a food service at a university in the state of Sao Paulo, Southeastern Brazil, in 2006. Costs of the different options were based on market prices of food items (direct cost). Health benefits were estimated based on adaptation of the Diet Quality Index (DQI). Cost-effectiveness ratios were estimated by dividing benefits by costs and incremental cost-effectiveness ratios were estimated as cost differential per unit of additional benefit. The meal choice was based on health benefit units associated to direct production cost as well as incremental effectiveness per unit of differential cost. The analysis showed the most simple option with the addition of a fruit (DQI = 64 / cost = R$ 1.58) as the best alternative. Higher effectiveness was seen in the options with a fruit portion (DQI1=64 / DQI3=58 / DQI5=72) compared to the others (DQI2=48 / DQI4=58). The estimate of cost-effectiveness ratio allowed to identifying the best breakfast option based on cost-effectiveness analysis and Diet Quality Index. These instruments allow easy application easiness and objective evaluation which are key to the process of inclusion of public or private institutions under the Global Strategy directives.

  8. Irradiation of ready meals for microbiological safety and shelf-life ...

    African Journals Online (AJOL)

    Microbiological quality of waakye and other ready-to-eat meals. ... and 14 meals prepared under the hazard analysis and critical control point (HACCP) plan were ... sauce and vegetable salad, exceeded the microbiological standards for such ...

  9. 41 CFR 301-11.17 - If my agency authorizes per diem reimbursement, will it reduce my M&IE allowance for a meal(s...

    Science.gov (United States)

    2010-07-01

    ... for a complimentary meal(s) provided by a hotel/motel? 301-11.17 Section 301-11.17 Public Contracts and Property Management Federal Travel Regulation System TEMPORARY DUTY (TDY) TRAVEL ALLOWANCES... 41 Public Contracts and Property Management 4 2010-07-01 2010-07-01 false If my agency authorizes...

  10. High temperature cement raw meal flowability

    DEFF Research Database (Denmark)

    Maarup, Claus; Hjuler, Klaus; Dam-Johansen, Kim

    2014-01-01

    The flowability of cement raw meal is investigated at temperatures up to 850°C in a specially designed monoaxial shear tester. Consolidation stresses of 0.94, 1.87 and 2.79kPa are applied. The results show that the flowability is reduced as temperature is increased above 550°C, indicated by incre......The flowability of cement raw meal is investigated at temperatures up to 850°C in a specially designed monoaxial shear tester. Consolidation stresses of 0.94, 1.87 and 2.79kPa are applied. The results show that the flowability is reduced as temperature is increased above 550°C, indicated...

  11. Development of a single-meal fish consumption advisory for methyl mercury

    Energy Technology Data Exchange (ETDEWEB)

    Ginsberg, G.L.; Toal, B.F.

    2000-02-01

    Methyl mercury (meHg) contamination of fish is the leading cause of fish consumption advisories in the US. These advisories have focused upon repeated or chronic exposure, whereas risks during pregnancy may also exist from a single-meal exposure if the fish tissue concentration is high enough. In this study, acute exposure to meHg from a single fish meal was analyzed by using the one-compartment meHg biokinetic model to predict maternal hair concentrations. These concentrations were evaluated against the mercury hair concentration corresponding to the US Environmental Protection Agency's reference dose (RfD), which is intended to protect against neurodevelopmental effects. The one-compartment model was validated against blood concentrations from three datasets in which human subjects ingested meHg in fish, either as a single meal or multiple meals. Model simulations of the single-meal scenario at different fish meHg concentrations found that concentrations of 2.0 ppm or higher can be associated with maternal hair concentrations elevated above the RfD level for days to weeks during gestation. A single-meal fish concentration cutoff of {ge} 2.0 ppm is an important consideration, especially because this single high exposure event might be in addition to a baseline meHg body burden from other types of fish consumption. This type of single-meal advisory requires that fish sampling programs provide data for individual rather than composited fish, and take into account seasonal differences that may exist in fish concentrations.

  12. Can Latino food trucks (loncheras) serve healthy meals? A feasibility study.

    Science.gov (United States)

    Cohen, Deborah A; Colaiaco, Ben; Martinez-Wenzl, Mary; Montes, Monica; Han, Bing; Berry, Sandy H

    2017-05-01

    To conduct a pilot study to assess the feasibility of modifying food truck meals to meet the My Plate guidelines as well as the acceptability of healthier meals among consumers. We recruited the owners of Latino food trucks (loncheras) in 2013-2014 and offered an incentive for participation, assistance with marketing and training by a bilingual dietitian. We surveyed customers and we audited purchases to estimate sales of the modified meals. City of Los Angeles, CA, USA. Owners or operators of Latino food trucks (loncheras) and their customers. We enrolled twenty-two lonchera owners and eleven completed the intervention, offering more than fifty new menu items meeting meal guidelines. Sales of the meals comprised 2 % of audited orders. Customers rated the meals highly; 97 % said they would recommend and buy them again and 75 % of participants who completed the intervention intended to continue offering the healthier meals. However, adherence to guidelines drifted after several months of operation and participant burden was cited as a reason for dropout among three of eleven lonchera owners who dropped out. Lonchera owners/operators who participated reported minimal difficulty in modifying menu items. Given the difficulty in enrolment, expanding this programme and ensuring adherence would likely need to be accomplished through regulatory requirements, monitoring and feedback, similar to the methods used to achieve compliance with sanitary standards. A companion marketing campaign would be helpful to increase consumer demand.

  13. 7 CFR 226.23 - Free and reduced-price meals.

    Science.gov (United States)

    2010-01-01

    ... to revise its free and reduced-price policy statement or its nondiscrimination statement unless the... shall develop a policy statement for determining eligibility for free and reduced-price meals which... 7 Agriculture 4 2010-01-01 2010-01-01 false Free and reduced-price meals. 226.23 Section 226.23...

  14. [Low caloric value and high salt content in the meals served in school canteens].

    Science.gov (United States)

    Paiva, Isabel; Pinto, Carlos; Queirós, Laurinda; Meister, Maria Cristina; Saraiva, Margarida; Bruno, Paula; Antunes, Delfina; Afonso, Manuel

    2011-01-01

    School lunch can contribute to aggravate food quality, by excess or deficiency, or it can contribute to compensate and alleviate them. This school meal should be an answer to combating the epidemic of obesity, and to feed some grace children. The objective was to study the nutritional composition of catering in canteens of public schools, from Northern municipalities in the District of Porto: Vila do Conde, Póvoa de Varzim, Santo Tirso and Trofa. Meals were subjected to laboratory analysis. Thirty two meals, four per each school were analysed, reference values for the analysis of the nutritional composition of meals were dietary reference intakes (USA) and eating well at school (UK). The average energy meal content was 447 kcal and the median 440 kcal (22% of daily calories). The average values of nutrients, per meal, were: lipids 9, 8 g, carbohydrate 65,7 g and proteins 24,0 g. In average the contribution for the meal energy was: 20% fat, 59% carbohydrate and 21% protein. In more than 75% of meals the contribution of lipid content was below the lower bound of the reference range. The average content of sodium chloride per meal was 3.4 g, and the confidence interval 95% to average 3.0 to 3.8 g, well above the recommended maximum value of 1.5 grams. The average content fiber per meal was 10.8 g higher than the minimum considered appropriate. In conclusion, the value low caloric meals was mainly due to the low fat content, and content salt of any of the components of the meal was very high.

  15. Family Meals: Associations with Weight and Eating Behaviors Among Mothers and Fathers

    Science.gov (United States)

    Berge, Jerica M.; MacLehose, Richard F.; Loth, Katie A.; Eisenberg, Marla E.; Fulkerson, Jayne A.; Neumark-Sztainer, Dianne

    2012-01-01

    Few studies have looked at the relationship between family meals and adult weight and health behaviors. The current study investigates the association between frequency of family meals and mothers’ and fathers’ body mass index (BMI), dietary intake, dieting behaviors and binge eating. Data from Project F-EAT (Families and Eating and Activity in Teens) were used for the current analysis. Socio-economically and racially/ethnically diverse mothers and fathers (n = 3,488) of adolescents participating in a multi-level population-based study (EAT 2010) completed surveys mailed to their homes. Predicted means or probabilities were calculated for each outcome variable at each level of family meal frequency. Interactions between race/ethnicity and marital status with family meals were evaluated in all models. Overall, results indicated that having more frequent family meals was associated with increased consumption of fruits and vegetables for mothers and fathers, after adjusting for age, educational attainment, marital status and race/ethnicity. Other findings including less fast food intake for fathers and fewer dieting and binge eating behaviors for mothers were significantly associated with family meal frequency, but not consistently across all family meal categories or with BMI. Interactions by race/ethnicity and marital status were non-significant, indicating that family meals may be important for more healthful dietary intake across race and marital status. Future research should confirm findings in longitudinal analyses to identify temporality and strength of associations. PMID:22425759

  16. Family meals. Associations with weight and eating behaviors among mothers and fathers.

    Science.gov (United States)

    Berge, Jerica M; MacLehose, Richard F; Loth, Katie A; Eisenberg, Marla E; Fulkerson, Jayne A; Neumark-Sztainer, Dianne

    2012-06-01

    Few studies have looked at the relationship between family meals and adult weight and health behaviors. The current study investigates the association between frequency of family meals and mothers' and fathers' body mass index (BMI), dietary intake, dieting behaviors and binge eating. Data from Project F-EAT (Families and Eating and Activity in Teens) were used for the current analysis. Socio-economically and racially/ethnically diverse mothers and fathers (n=3488) of adolescents participating in a multi-level population-based study (EAT 2010) completed surveys mailed to their homes. Predicted means or probabilities were calculated for each outcome variable at each level of family meal frequency. Interactions between race/ethnicity and marital status with family meals were evaluated in all models. Overall, results indicated that having more frequent family meals was associated with increased consumption of fruits and vegetables for mothers and fathers, after adjusting for age, educational attainment, marital status and race/ethnicity. Other findings including less fast food intake for fathers and fewer dieting and binge eating behaviors for mothers were significantly associated with family meal frequency, but not consistently across all family meal categories or with BMI. Interactions by race/ethnicity and marital status were non-significant, indicating that family meals may be important for more healthful dietary intake across race and marital status. Future research should confirm findings in longitudinal analyses to identify temporality and strength of associations. Copyright © 2012 Elsevier Ltd. All rights reserved.

  17. Improvement Utilization Efficiency of Sunflower Meal as a Feed for Ruminant Animals

    International Nuclear Information System (INIS)

    Hassan, S.; AL-Sultan, A.; AL-Shekhly, M.

    2001-01-01

    This research was conducted to study the effect of blood, formaldehyde, heating or roasting on sunflower meal including chemical composition, particle size, solubility, in vitro digestion coefficient, dry matter and nitrogen degradability and true nitrogen digestion coefficient. Results of chemical composition indicated that treatments caused high significant (P<0.01) differences in comparison with untreated meal particularly in protein. It was shown that treatment with blood or roasting caused an increase in protein percentage about 7.75% and 3.81%; respectively. Treatments casued a highly significant (P<0.01) increase in particle size and reduction in small particle ratio in comparison with untreated meal. Superiority was for blood treatment. Meanwhile, solubility results reflected no significant differences between used solutions . Different treatments tended to reduce solubility compared to untreated meal. Significant reduction (p<0.01) in nitrogen solubility was for treating meal with blood or roasting . Results indicated that treatment tended to reduce (P<0.01) dry and organic mater digestion coefficients in comparison with untreated meal. Dry matter and nitrogen degradability was greatly reduced (P<0.01) compared to untreated meal, especially blood and roasting treatments . True nitrogen digestion coefficient showed high significance (P<0.01) due to treatment . This study indicated that sunflower meal protein could be protected effectively from degradation in rumen by treatment with blood or roasting without any inverse effect on nitrogen digestion and absorbability in ruminant animal abomasum and small intestine. (authors) 32 refs., 6 tabs

  18. THE EFFECT OF EXPIRED BREAD MEAL AS CORN SUBSTITUTION IN DIET ON BROILER PERFORMANCE

    Directory of Open Access Journals (Sweden)

    S. Kismiati

    2014-10-01

    Full Text Available An experiment was conducted to investigate the expired bread meal used as corn substitution in thebroiler diets to optimally the product performance. One hundred day old chick (DOC male broilerswere given the same diet until 2 weeks old, and then given the treatment diet until 7 weeks of age. ACompletely Randomized Design was used in this study. Data were analyzed by variance of analysis, andfollowed by Duncan’s Multiple Range Test The treatments were : T0 = control feed (without expiredbread meal, T1 = corn substituted with 10% expired bread meal, T2 = corn substituted with 20%expired bread meal, T3 = corn substituted with 30% expired bread meal and T4 = corn substituted with40% expired bread meal. The result indicated that corn substituted with expired bread meal up to 40%has not significantly affected on carcass weight, carcass percentage and feed conversion, but decreasedsignificantly on feed consumption and body weight gain. It can be concluded that the use of expiredbread meal 30% of the proportion of corn produced the most optimal broiler performance. Thesubstitution corn with expired bread meal 40% was decreased body weight gain.

  19. Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure

    Directory of Open Access Journals (Sweden)

    Sadie B. Barr

    2010-07-01

    Full Text Available Background: Empirical evidence has shown that rising obesity rates closely parallel the increased consumption of processed foods (PF consumption in USA. Differences in postprandial thermogenic responses to a whole-food (WF meal vs. a PF meal may be a key factor in explaining obesity trends, but currently there is limited research exploring this potential link. Objective: The goal was to determine if a particular PF meal has a greater thermodynamic efficiency than a comparable WF meal, thereby conferring a greater net-energy intake. Design: Subjective satiation scores and postprandial energy expenditure were measured for 5–6 h after isoenergetic meals were ingested. The meals were either ‘whole’ or ‘processed’ cheese sandwiches; multi-grain bread and cheddar cheese were deemed whole, while white bread and processed cheese product were considered processed. Meals were comparable in terms of protein (15–20%, carbohydrate (40–50%, and fat (33–39% composition. Subjects were healthy women (n=12 and men (n=5 studied in a crossover design. Results: There were no significant differences in satiety ratings after the two meals. Average energy expenditure for the WF meal (137±14.1 kcal, 19.9% of meal energy was significantly larger than for the PF meal (73.1±10.2 kcal, 10.7% of meal energy. Conclusion: Ingestion of the particular PF meal tested in this study decreases postprandial energy expenditure by nearly 50% compared with the isoenergetic WF meal. This reduction in daily energy expenditure has potential implications for diets comprised heavily of PFs and their associations with obesity.

  20. Meal frequency in relation to prevalence of functional dyspepsia among Iranian adults.

    Science.gov (United States)

    Hassanzadeh, Shakiba; Saneei, Parvane; Keshteli, Ammar Hassanzadeh; Daghaghzadeh, Hamed; Esmaillzadeh, Ahmad; Adibi, Peyman

    2016-02-01

    Limited data are available linking diet-related practices to functional dyspepsia (FD). The aim of this study was to investigate the association between meal frequency and prevalence of FD among a large sample of Iranian adults. In this cross-sectional study, 4763 individuals from the general adult population in Isfahan were asked to report on how many main meals and snacks they consumed each day. Frequency of total meals was defined by summing up the frequency of main meals and snacks. Participants were grouped into four categories: less than three, three to five, six to seven, and eight or more meals daily. FD symptoms were assessed using a validated Persian version of the Rome III questionnaire, and FD was defined as bothersome postprandial fullness, early satiation, and/or epigastric pain or epigastric burning. Compared with individuals who had one main meal per day, those who consumed three main meals daily had a lower chance for early satiation (odds ratio [OR], 0.44; 95% confidence interval [CI], 0.21-0.90). Findings from the analysis on snack frequency revealed that, compared with those who never consumed snacks, individuals who consumed three to five snacks daily were 39% less likely to have FD (OR, 0.61; 95% CI, 0.40-0.92), had 42% lower odds of postprandial fullness (OR, 0.58; 95% CI, 0.34-0.98), and were at 43% lower risk for epigastric pain (OR, 0.57; 95% CI, 0.34-0.97). After adjustment for potential confounders, including diet-related behaviors, individuals who consumed six to seven total meals and snacks per day had lower odds of FD (OR, 0.51; 95% CI, 0.31-0.82) compared with those with who ate fewer than three meals and snacks daily. A similar inverse association was seen between meal and snack frequency and early satiation (OR, 0.32; 95% CI, 0.16-0.63) and postprandial fullness (OR, 0.54; 95% CI, 0.29-0.98). Results from the present study demonstrated an inverse association between meal and snack frequency and prevalence of FD and its components

  1. Second meal effect on appetite and fermentation of wholegrain rye foods

    DEFF Research Database (Denmark)

    Ibrügger, Sabine; Vigsnæs, Louise Kristine; Blennow, Andreas

    2014-01-01

    the effect of wholegrain rye consumption on appetite and colonic fermentation after a subsequent meal. Methods: In a randomized, controlled, three-arm cross-over study, twelve healthy male subjects consumed three iso-caloric evening test meals. The test meals were based on white wheat bread (WBB), wholegrain...... rye kernel bread (RKB), or boiled rye kernels (RK). Breath hydrogen excretion and subjective appetite sensation were measured before and at 30 min intervals for 3 h after a standardized breakfast in the subsequent morning. After the 3 h, an ad libitum lunch meal was served to assess energy intake....... In an in vitro study, RKB and RK were subjected to digestion and 24 h-fermentation in order to study SCFA production and growth of selected saccharolytic bacteria. Results: The test meals did not differ in their effect on parameters of subjective appetite sensation the following day. Ad libitum energy intake...

  2. The Meaning of Everyday Meals in Living Units for Older People

    DEFF Research Database (Denmark)

    Bundgaard, Karen Marie

    2005-01-01

    Even when frail older people become unable to live on their own and manage everyday activities, they can still experience a variety of meanings within meal-related activities that contribute to quality of life. This article reports research findings that focused on the meal, from preparation......, adjacent to which is a shared dining room and kitchen. If the residents choose to, and are capable, they are involved in everyday activities of the unit and eat together with staff. This way of organising meals seems to influence most of the everyday life in the unit by shaping a homely place. It also...... enables a living community that acts in and enlivens everyday existence. Meals themselves also make it possible to be somebody and be yourself in ordinary life and to make a place for valued occupations, things that give substance to everyday life. In sum, the study found that as an occupation, meals give...

  3. Associations between meal complexity and social context in four Nordic countries

    OpenAIRE

    Kahma, Nina; Mäkelä, Johanna; Niva, Mari; Lund, Thomas Bøker

    2014-01-01

    Contemporary eating is often portrayed by images of snacking, solitary grazing, disintegration of sociability, demise of family meals, and increasingly irregular eating patterns –what Claude Fischler has famously described as gastroanomy. Inspired by the concept of eating system, this article contributes to the discussion about the ongoing changes by examining the relation between meal complexity, sociability and the duration of meals in contemporary Nordic societies. We examine the differenc...

  4. Characterizing dinner meals served and consumed by low-income preschool children.

    Science.gov (United States)

    Nicklas, Theresa A; O'Neil, Carol E; Stuff, Janice E; Hughes, Sheryl O; Liu, Yan

    2012-12-01

    A dinner meal is consumed by approximately 95% of preschool children, yet few studies have characterized the dinner meal within a broader environmental context. The primary goal of this study was to identify the average quantities of foods served and consumed at the dinner meal by preschool children. A secondary goal was to look at factors that influenced the total amounts of food and energy consumed among preschoolers at the dinner meal. Food intake at a family dinner meal was measured using digital photography in African-American and Hispanic-American preschool children (n = 231). Pictorial records were converted to gram and energy estimates of food served and consumed; grams were converted to kilocalories for each food using Nutrition Data System for Research (NDSR) nutritional software. Foods were categorized by groups/subgroups. Comparison of means and coefficient of variation was examined overall and by food groups for food grams (and energy) served, consumed, and wasted. The relationship of mother/child characteristics to amounts served and consumed were analyzed by regression and analysis of variance (ANOVA). Plate waste was high; 30% of the foods served to the child at the dinner meal were not consumed. The amounts of food and beverage served and consumed varied within and among the food groups studied. The proportion of children served a major food group at the dinner meal varied considerably: 44% fruit/juice, 97% vegetables, 99% grains, 97% meats, 74% dairy, 66% sweetened beverages, 92% fat and oils, and 40% sweets and sugars. The amount of food served was positively associated with the amount consumed (p dinner meal was positively associated with energy intake consumed (p < 0.0001). Plate waste and variation in amounts served and consumed was substantial. The amount of food served was positively associated with the amount of food consumed by preschool children.

  5. Comparison of adhesive properties of water- and phosphate-buffer-washed cottonseed meals with cottonseed protein isolate on maple and poplar veneers

    Science.gov (United States)

    Water- and phosphate buffer (35 mM Na2HPO4/NaH2PO4, pH 7.5)-washed cottonseed meals (abbreviated as WCM and BCM, respectively) could be low-cost and environmentally friendly protein-based adhesives as their preparation does not involve corrosive alkali and acid solutions that are needed for cottonse...

  6. Effect of a holistic meal and ambiance concept on main meal enjoyment and food intake of Dutch nursing home residents: A pilot study

    NARCIS (Netherlands)

    Kremer, S.; Derks, J.; Nijenhuis, M.A.; Boer, E.; Gorselink, M.

    2012-01-01

    Objectives: To explore whether or not the implementation of a holistic meal and ambiance concept has the potential to increase the meal enjoyment and/or influence food intake of the elderly in nursing homes who already eat in a social setting. Design: In a longitudinal design two groups of subjects

  7. Frequency of family meals and 6-11-year-old children's social behaviors.

    Science.gov (United States)

    Lora, Karina R; Sisson, Susan B; DeGrace, Beth W; Morris, Amanda S

    2014-08-01

    Family meals are regarded as an opportunity to promote healthy child development. In this brief report, we examined the relationship between frequency of family meals and children's social behaviors in 6-11-year-olds. The 2007 U.S. National Survey of Children's Health (NSCH) provided data on the frequency of family meals in a sample of 6-11-year-old children (N = 24,167). The following social behavior indicators were examined: child positive social skills, child problematic social behaviors, child engagement in school, and parental aggravation with the child. Individual logistic regression analyses were calculated in unadjusted and adjusted models. On average, families had 5.3 meals together per week. In adjusted models, more frequent family meals increased the odds of child positive social skills (OR = 1.08, 95% CI [1.02, 1.16]) and child engagement in school (OR = 1.11, 95% CI [1.06, 1.15]), and decreased the likelihood of child problematic social behaviors (OR = 0.92, 95% CI [0.87, 0.98]). There was no association between frequency of family meals and parental aggravation with the child (OR = 0.98, 95% CI [0.93, 1.04]). Findings support the promotion of family meals to benefit children's development of healthy social behaviors.

  8. Meal types as sources for intakes of fruits, vegetables, fish and whole grains among Norwegian adults.

    Science.gov (United States)

    Myhre, Jannicke B; Løken, Elin B; Wandel, Margareta; Andersen, Lene F

    2015-08-01

    To study how different meals contribute to intakes of fruits, vegetables, fish and whole grains in a group of Norwegian adults and in subgroups of this population. Moreover, to investigate the consequences of skipping the meal contributing most to the intake of each food group (main contributing meal). Cross-sectional dietary survey in Norwegian adults. Dietary data were collected using two non-consecutive telephone-administered 24 h recalls. The recorded meal types were breakfast, lunch, dinner, supper/evening meal and snacks. Nationwide, Norway (2010-2011). Adults aged 18-70 years (n 1787). Dinner was the main contributing meal for fish and vegetables, while snacks were the main contributing meal for fruit intake. For whole grains, breakfast was the main contributing meal. The main contributing meal did not change for any of the food groups when studying subgroups of the participants according to intake of each food group, educational level or age. A substantially lower intake of the food groups in question was found on days when the main contributing meal was skipped. Intakes of fruits, vegetables, fish and whole grains largely depend on one meal type. Inclusion of these foods in other meals in addition to the main contributing meal, preferably replacing energy-dense nutrient-poor foods, should be promoted.

  9. Two new meal- and web-based interactive food frequency questionnaires: validation of energy and macronutrient intake.

    Science.gov (United States)

    Christensen, Sara E; Möller, Elisabeth; Bonn, Stephanie E; Ploner, Alexander; Wright, Antony; Sjölander, Arvid; Bälter, Olle; Lissner, Lauren; Bälter, Katarina

    2013-06-05

    Meal-Q and its shorter version, MiniMeal-Q, are 2 new Web-based food frequency questionnaires. Their meal-based and interactive format was designed to promote ease of use and to minimize answering time, desirable improvements in large epidemiological studies. We evaluated the validity of energy and macronutrient intake assessed with Meal-Q and MiniMeal-Q as well as the reproducibility of Meal-Q. Healthy volunteers aged 20-63 years recruited from Stockholm County filled out the 174-item Meal-Q. The questionnaire was compared to 7-day weighed food records (WFR; n=163), for energy and macronutrient intake, and to doubly labeled water (DLW; n=39), for total energy expenditure. In addition, the 126-item MiniMeal-Q was evaluated in a simulated validation using truncated Meal-Q data. We also assessed the answering time and ease of use of both questionnaires. Bland-Altman plots showed a varying bias within the intake range for all validity comparisons. Cross-classification of quartiles placed 70%-86% in the same/adjacent quartile with WFR and 77% with DLW. Deattenuated and energy-adjusted Pearson correlation coefficients with the WFR ranged from r=0.33-0.74 for macronutrients and was r=0.18 for energy. Correlations with DLW were r=0.42 for Meal-Q and r=0.38 for MiniMeal-Q. Intraclass correlations for Meal-Q ranged from r=0.57-0.90. Median answering time was 17 minutes for Meal-Q and 7 minutes for MiniMeal-Q, and participants rated both questionnaires as easy to use. Meal-Q and MiniMeal-Q are easy to use and have short answering times. The ranking agreement is good for most of the nutrients for both questionnaires and Meal-Q shows fair reproducibility.

  10. Autophagy--A free meal in sickness-associated anorexia.

    Science.gov (United States)

    van Niekerk, Gustav; Loos, Ben; Nell, Theo; Engelbrecht, Anna-Mart

    2016-01-01

    Activation of the immune system is metabolically costly, yet a hallmark of an infection is a reduction in appetite with a subsequent reduction in metabolite provision. What is the functional value of decreasing nutrient intake when an infection imposes large demands on metabolic parameters? Here, we propose that sickness-associated anorexia (SAA) upregulates the ancient process of autophagy systemically, thereby profoundly controlling not only immune- but also nonimmune-competent cells. This allows an advanced impact on the resolution of an infection through direct pathogen killing, enhancement of epitope presentation and the contribution toward the clearance of noxious factors. By rendering a 'free meal,' autophagy is thus most fundamentally harnessed during an anorexic response in order to promote both host tolerance and resistance. These findings strongly suggest a reassessment of numerous SAA-related clinical applications and a re-evaluation of current efforts in patient care.

  11. Effects of copra (Cocos nucifera) meal on the growth performance of Cyprinus carpio

    Science.gov (United States)

    Yusup, Cep Hikmat Maulana; Nugroho, Rudy A.

    2017-02-01

    This research aimed to evaluate the optimum concentration of copra meal as a fish meal replacement on the growth performance of Cyprinus carpio. Various concentrations of copra (Cocos nucifera) meal, viz 3, 6, 9, and 12 % were used to determine the final weight, body weight gain (BWG), average weekly gain (AWG), daily weight gain (DWG), specific growth rate (SGR), protein efficiency ratio (PER), feed conversion ratio (FCR) of the C. carpio (Initial body weight 25-25.2 g/fish) and compare with control group (Basal diet) without copra meal replacement and commercial diet (CD). Six groups of C. carpio with three replicates were used and fed with different concentration of copra meal at satiation level five times per day for 12 weeks. At the end of feeding trial, the C. carpio fed 9% copra meal in the diet had higher final weight, BWG, AWG, DWG, SGR than any other groups, except commercial diet (CD). Meanwhile, the highest PER was found on the fish fed CD, followed by fish fed 3 % of copra meal in the diet. However, FCR was not affected by any types of diets. These finding suggested that the 9% replacement of wheat in the diet with copra meal is beneficial to improve growth performance.

  12. Food marketing with movie character toys: Effects on young children's preferences for unhealthy and healthier fast food meals.

    Science.gov (United States)

    Dixon, Helen; Niven, Philippa; Scully, Maree; Wakefield, Melanie

    2017-10-01

    This study aimed to test whether movie tie-in premiums (MTIPs) accompanying unhealthy and healthier fast food meals influenced children's meal preferences and their perceptions of these meals. Nine hundred and four Grade 1 and 2 students (aged 5-9 years) from Melbourne, Australia participated in a between-subjects online experiment comprising the following conditions: (A) unhealthy and healthier meals with no MTIP (control); (B) unhealthy and healthier meals with MTIP (current situation in Australia); (C) unhealthy meals with MTIP and healthier meals without MTIP; (D) unhealthy meals without MTIP and healthier meals with MTIP. The latter condition tested a potential regulatory model restricting premiums to healthier meals. Participants were shown a trailer for a current children's movie followed by an advertisement for an associated McDonald's Happy Meal ® (conditions B-D) or an advertisement for a children's leisure activity (condition A). They were then shown four McDonald's Happy Meal ® options on screen and asked to select their preferred meal before completing detailed meal ratings. Overall, children showed a preference for unhealthy meals over healthier ones. Children were significantly more likely to select a healthier meal over an unhealthy meal when only the healthier meals were accompanied by a MTIP (condition D) compared to the other three conditions. When healthier meals were accompanied by a MTIP, children reported the meal looked better, would taste better, they would be more likely to ask their parents for this meal, and they would feel happier if their parents bought them this meal, compared to when the healthier meal was not accompanied by a MTIP. Results suggest that modifying the food marketing environment to restrict MTIPs to healthier meals should encourage healthier fast food meal choices by children. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Acceptance of texture-modified in-between-meals among old adults with dysphagia

    DEFF Research Database (Denmark)

    Okkels, Signe Loftager; Saxosen, M; Bügel, Susanne Gjedsted

    2018-01-01

    participants were asked to assign liking based on flavour, the most liked in-between-meals were frozen, cold and sweet (vanilla ice cream, strawberry parfait and panna cotta). These meals were among the in-between-meals richest in fat and energy. Liking based on flavour and appearance was equal in 18 out of 20...

  14. Estimated Cost to a Restaurant of a Foodborne Illness Outbreak.

    Science.gov (United States)

    Bartsch, Sarah M; Asti, Lindsey; Nyathi, Sindiso; Spiker, Marie L; Lee, Bruce Y

    Although outbreaks of restaurant-associated foodborne illness occur periodically and make the news, a restaurant may not be aware of the cost of an outbreak. We estimated this cost under varying circumstances. We developed a computational simulation model; scenarios varied outbreak size (5 to 250 people affected), pathogen (n = 15), type of dining establishment (fast food, fast casual, casual dining, and fine dining), lost revenue (ie, meals lost per illness), cost of lawsuits and legal fees, fines, and insurance premium increases. We estimated that the cost of a single foodborne illness outbreak ranged from $3968 to $1.9 million for a fast-food restaurant, $6330 to $2.1 million for a fast-casual restaurant, $8030 to $2.2 million for a casual-dining restaurant, and $8273 to $2.6 million for a fine-dining restaurant, varying from a 5-person outbreak, with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with high lost revenue (100 meals lost per illness), and a high amount of lawsuits and legal fees ($1 656 569) and fines ($100 000). This cost amounts to 10% to 5790% of a restaurant's annual marketing costs and 0.3% to 101% of annual profits and revenue. The biggest cost drivers were lawsuits and legal fees, outbreak size, and lost revenue. Pathogen type affected the cost by a maximum of $337 000, the difference between a Bacillus cereus outbreak (least costly) and a listeria outbreak (most costly). The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures. Our study can help decision makers determine investment and motivate research for infection-control measures in restaurant settings.

  15. The effects of McDonalds, Kentucky Fried Chicken and Pizza Hut meals on recommended diets.

    Science.gov (United States)

    Malouf, N M; Colagiuri, S

    1995-06-01

    The objective was to study the effect of three common takeaway meals on recommended healthy diets. New South Wales Department of Health recommended diets of 5020, 6275, 9205 and 12,540 kilojoules were used. An evening meal from each of these diets was substituted with one of three common fast food chain takeaway meals 1, 2, 3 and 5 times per week. The 3 takeaway meals were from McDonalds, Pizza Hut and Kentucky Fried Chicken. The effects of each of these meals on average daily kilojoule, fibre, fat, P/S ratio, protein and carbohydrate intakes were assessed. The takeaway meals were high in fat and kilojoules and low in fibre and therefore contravened the Dietary Guidelines for Australians. Addition of these meals increased average kilojoule consumption and the percentage energy contribution of fat and decreased the P/S ratio and fibre intake. The magnitude of these deleterious effects was directly proportional to the number of times the meals were included each week and inversely proportional to the energy content of the diet. The adverse effects were greatest with the McDonalds and Kentucky Fried Chicken meals. Takeaway meals may be convenient but the meals which were tested were too high in fat and kilojoules and too low in fibre to be a regular part of a balanced diet. Even one takeaway meal per week adversely affects the lower kilojoule recommended healthy diets.

  16. Inventory control of raw material using silver meal heuristic method in PR. Trubus Alami Malang

    Science.gov (United States)

    Ikasari, D. M.; Lestari, E. R.; Prastya, E.

    2018-03-01

    The purpose of this study was to compare the total inventory cost calculated using the method applied by PR. Trubus Alami and Silver Meal Heuristic (SMH) method. The study was started by forecasting the cigarette demand from July 2016 to June 2017 (48 weeks) using additive decomposition forecasting method. The additive decomposition was used because it has the lowest value of Mean Abosolute Deviation (MAD) and Mean Squared Deviation (MSD) compared to other methods such as multiplicative decomposition, moving average, single exponential smoothing, and double exponential smoothing. The forcasting results was then converted as a raw material needs and further calculated using SMH method to obtain inventory cost. As expected, the result shows that the order frequency of using SMH methods was smaller than that of using the method applied by Trubus Alami. This affected the total inventory cost. The result suggests that using SMH method gave a 29.41% lower inventory cost, giving the cost different of IDR 21,290,622. The findings, is therefore, indicated that the PR. Trubus Alami should apply the SMH method if the company wants to reduce the total inventory cost.

  17. Eating out or in from home: analyzing the quality of meal according eating locations

    Directory of Open Access Journals (Sweden)

    Daniel Henrique Bandoni

    2013-12-01

    Full Text Available OBJECTIVE: The aim of this study was to evaluate the quality of meals consumed by workers from São Paulo according to eating location. METHODS: This cross-sectional study used the 24-hour recall to collect dietary data from 815 workers, including where the meal was consumed, and then grouped the meals by eating location: home, workplace cafeteria, and restaurant. Meal quality was assessed according to energy content and density, fiber density, and proportion of macronutrients, 10 food groups, and from sugar-sweetened beverages. These indicators and their respective eating locations were then included in linear regression models adjusted for gender, age, and education level. RESULTS: Meals consumed at workplace cafeterias had lower energy density, higher fiber density, and higher proportions of vegetables, fruits, and beans than those consumed at home. However, away-from-home meals contain more sugars, sweets, fats, and oils. CONCLUSION: Eating location influences diet quality, so dietary surveys should assess meals consumed away from home more thoroughly since meal quality varies greatly by food service.

  18. The effect of a home delivery meal service of energy- and protein-rich meals on quality of life in malnourished outpatients suffering from lung cancer

    DEFF Research Database (Denmark)

    Leedo, Eva; Gade, Josephine; Granov, Sabrina

    2017-01-01

    Undernutrition is prevalent in cancer patients and associated with increased incidence of complications and mortality. We investigated the effects of a home delivery meal service, providing a selection of energy-dense, protein-rich meals, on quality of life (QoL) in malnourished lung cancer....... Intervention exerted a significant positive effect on performance score after 12 wk (P = 0.047). Increased energy and protein intakes were strongly associated with improved QoL, functional score, hand grip strength, symptom and performance scores. Food delivery service with energy- and protein-rich main meals...

  19. Growth Performance of Clarias Gariepinus Fed Soaked Moringa Oleifera Leaf Meal

    OpenAIRE

    Ayegba, E. O

    2016-01-01

    The present study evaluates the nutritional potential of soaked-dried Moringa oleifera leaf meal in the diet of Clarias gariepinus. Four isonitrogenous (35% crude protein) diets were formulated with Moringa leaf replacing soybean meal at 0%, 10%, 20% and 30%. Result obtained revealed declined in weight gain, specific growth rate, feed conversion efficiency, protein efficiency ratio and apparent net protein utilization as dietary replacement of Moringa leaf meal increased beyond 10%. It is con...

  20. The nutritional value of food service meals ordered by hospitalized children.

    Science.gov (United States)

    Huang, Jeannie S; Chun, Stanford; Cheung, Christopher; Poon, Linda; Terrones, Laura

    2016-10-01

    US hospitals routinely provide food to hospitalized children. The nutritional content of provided foods has not been evaluated. We performed our study to examine meal orders of hospitalized youth and determine whether the nutritional contents of ordered meals meet dietary guidelines. We performed a cross-sectional evaluation among hospitalized youth ≥1 y receiving all nutritional intake by mouth and not on a clear liquid diet. Meal orders from hospitalized youth were analyzed for nutritional content. Daily calories, fiber, protein, fat content, and sugar-sweetened beverages ordered were determined and compared with published dietary recommendations. Distribution analyses and odds ratios for meeting v. not meeting dietary recommendations were calculated for select factors and adjusted for hospital length of stay. 969 meal orders from 247 patients [13 (1, 26) [median (min, max)] years, 50% male, 47% Hispanic] at a tertiary care pediatric hospital were reviewed. Forty-four percent of daily meals exceeded caloric recommendations, 9% met fiber recommendations, 36% met fat recommendations, all met protein requirements, and 53% included sugar-sweetened beverages. Overweight/obese boys <13 y hospitalized ≤7 d were more likely to place meal orders exceeding daily caloric recommendations while Hispanic overweight/obese youth hospitalized ≤7 d were more likely to order sugar-sweetened beverages than inpatient counterparts. Pediatric hospital meal orders commonly do not meet dietary guidelines. Hospitals should encourage youth and families to order within nutritional guidelines to prevent additional health risk. Copyright © 2016 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.