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Health is a key dimension of contemporary food consumption. This preoccupation is beginning to overlap with ecological concerns, as healthy diets are said to largely correspond with sustainable diets. Nevertheless, this link remains rather vague and under-researched in practice. This article adopts an 'embodied materialist' perspective to inquire into how the health–sustainability nexus is articulated in the everyday labour of people engaging in alternative food consumption. The interviews, carried out in Milan (Italy), suggest that focusing on health might not always be straightforwardly effective for the promotion of deep and systemic changes. The analysis finds three ways in which the health–sustainability nexus is articulated in daily life. If framed within the dominant articulation of labour and value, health is an individualistic preoccupation with limited potential for socio-ecological transformation. When food labour is guided by the very different logic of care, which emphasises relationality, fragility and the search for a shared wellbeing, more ecological practices emerge, but with some ambivalent implications especially with regards to social justice. Collective engagement in alternative food networks politicises the body more deeply, making it a concrete site of struggle against unsustainable food regimes. [ABSTRACT FROM AUTHOR]

In this article we present a protocol for the use of the low-FODMAP diet in paediatric patients and review of the current evidence on its efficacy. These short-chain carbohydrates, which can be fermented by the intestinal microbiota, are found in a wide variety of foods, mainly of plant origin. The low-FODMAP diet is a therapeutic tool used for the management of gastrointestinal disorders such as irritable bowel syndrome. The sources we used were PubMed, Web of Science, Google Scholar and institutional websites. Following consumption of FODMAP-rich foods, a series of end products are generated that are not absorbed, giving rise to symptoms. Before starting a low-FODMAP diet, it is important to carry out a diagnostic evaluation including any applicable tests. Treatment is structured in 3 phases: elimination, reintroduction and personalization phase. In the first phase, FODMAP-rich foods are eliminated for 2–3 weeks. In the second phase, lasting 8 weeks, FODMAP-rich foods are gradually reintroduced. The last phase consists in customizing the diet according to individual tolerance. This article details which foods contain FODMAPs and possible substitutes. In addition, specific food diary/intake tracking and educational materials are provided in a series of appendices to facilitate adherence to the diet. Although most studies have been conducted in adults, there is also some evidence on the beneficial effects in the paediatric age group, with a reduction of symptoms, especially in patients with functional gastrointestinal disorders. Nevertheless, more research is required on the subject. Resumen: En este artículo presentamos un protocolo para el uso de la dieta baja en FODMAPs en pacientes pediátricos y una revisión sobre la evidencia actual de su eficacia. Estos hidratos de carbono de cadena corta, fermentables por el microbiota intestinal, se encuentran fundamentalmente en gran variedad de alimentos de origen vegetal. La dieta baja en FODMAPs es una herramienta terapéutica utilizada en trastornos digestivos como el síndrome del intestino irritable. Los recursos utilizados han sido PubMed, Web of Science, Google Scholar y páginas web oficiales. Tras el consumo de alimentos ricos en FODMAPs, se generan unos productos finales que no se absorben, causando sintomatología. Antes de comenzar dicha dieta, es importante realizar una aproximación diagnóstica a través de las pruebas complementarias pertinentes. El tratamiento se divide en 3 fases: eliminación, reintroducción y personalización. En la primera se eliminan los alimentos ricos en FODMAPs durante 2–3 semanas. La segunda dura 8 semanas, y en ese período se introducen de nuevo de forma gradual alimentos ricos en FODMAPs. La última fase consiste en personalizar la dieta según la tolerancia individual. En este artículo se detallan aquellos alimentos que contienen dichos compuestos y los posibles sustitutos. Además, en una serie de Anexos se incluyen registros dietéticos específicos, y material didáctico para facilitar el cumplimiento de la dieta. Pese a que la mayoría de estudios se han realizado en población adulta, se ha observado que en edad pediátrica también tiene efectos beneficiosos. No obstante, se requiere más investigación al respecto.

RESUMO Este artigo apresenta evidências de que a produção de algumas culturas alimentares básicas no Brasil é caracterizada por características técnicas e sociais singulares em relação a outras culturas alimentares e de exportação. Após propor uma análise dessa estrutura diferenciada de produção, o artigo passa a argumentar que as singularidades dessa produção de alimentos têm como consequência: 1) tornar a participação do custo do trabalho no custo unitário total maior na produção dessas culturas alimentares; e 2) produzindo um impacto negativo do crescimento econômico sobre a oferta de alimentos, devido à melhoria das oportunidades de emprego nos mercados de trabalho urbano e rural. Uma implicação desta análise é a atribuição de menor ênfase na inter-relação alimentos/culturas de exportação dentro da agricultura, em favor de uma maior ênfase na inter-relação produção de alimentos/condições gerais do mercado de trabalho.

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Estudios de la Gestión is the property of Universidad Andina Simon Bolivar, Sede Ecuador and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

La cultura de la inocuidad alimentaria abarca valores, creencias y normas que influyen en la mentalidad y el comportamiento hacia la seguridad alimentaria en organizaciones. Los expertos abogan por establecer esta cultura para mejorar prácticas. En ausencia de investigaciones locales, este estudio evaluó la cultura de la inocuidad según la Iniciativa Global de Inocuidad Alimentaria (GFSI) en una industria de Alimentos Listos para Consumo (ALC) en El Salvador en el periodo de noviembre 2022 a mayo 2023. Usando encuestas, entrevistas y observación, se analizaron datos para validar los resultados. Se diagnosticó la madurez de la cultura, proponiendo un Plan de Acción y Comunicación para abordar brechas identificadas. La encuesta reveló que los empleados poseen una buena cultura de inocuidad alimentaria. El mayor porcentaje de cumplimiento de inocuidad alimentaria para el grupo total encuestado (60 empleados) se obtuvo en la dimensión de Concientización de peligros y riesgos con un 89.1% y el menor porcentaje correspondió a la dimensión Adaptabilidad con un 80.9%. La entrevista evidenció que los empleados en general saben identificar claramente experiencias relacionadas con la inocuidad en su área y que conocen los riesgos y peligros que esto conlleva. Se determinó que los empleados cuentan con el conocimiento en inocuidad alimentaria lo cual se exterioriza en su comportamiento, no obstante, existen aspectos a mejorar. La comunicación es buena, pero debe ocurrir de manera regular y ser accesible cada vez que se desee. El grado de madurez de la empresa fue de aproximadamente 3.5, que de acuerdo con el modelo de madurez utilizado corresponde al nivel CONOCER: las personas de toda la empresa conocen la seguridad alimentaria y demuestran ese conocimiento.

El conocimiento sobre alimentación en los hospitales de la edad moderna en España está sustentado en documentación de muy pocos centros, mayoritariamente de grandes urbes, siendo necesarias nuevas aportaciones para ampliar la evidencia existente. A tal objeto se ha analizado la documentación del hospital Santiago de Vitoria, un hospital y una ciudad más representativos de la mediana peninsular. Se ha hallado un inequívoco enfoque económico de la documentación sobre alimentos y la consignación de su adquisición solo recoge gastos extraordinarios, mayoritariamente alimentos destinados a la botica (80% de los asientos). La dieta basal solo nos es conocida por su descripción teórica, anotándose su gasto por número de raciones o su fracción. Se evidencia una supervisión triple en su preparación y administración, así como una cuidada prescripción médica de los alimentos en las dietas individualizadas. En conclusión, los gastos no evidencian el consumo efectivo ni tampoco representan la dieta real, pues la inmensa mayoría de los alimentos consignados estuvieron destinados a la botica y no a la alimentación de los enfermos. Debe preguntarse si los estudios precedentes, que utilizan también datos de gastos, no han hecho una mala interpretación de estos extrapolando erróneamente una dieta magnífica cuando, en el caso vitoriano, tuvo una composición de clases populares.

Introducción: Las bases de datos y las tablas de composición de alimentos (BDCA y TCA, respectivamente) contienen información sobre la composición química-nutricional de los alimentos. Objetivo: Definir las fuentes de los datos de composición de alimentos que se usan en Costa Rica y que impacto tienen a nivel de políticas públicas. Materiales y métodos. Se analizaron las TCA y BDCA disponibles en Costa Rica desde 1960 hasta el 2020. Se encuestaron usuarios de datos de composición de alimentos. Se analizaron los usos de estos datos y algunos alcances a nivel de política pública. Resultados: Se identifica la utilización predominante de datos de la BDCA de Estados Unidos, los datos nacionales son desactualizados en su mayoría y hay pocos datos de análisis directo (químico) de alimentos. Se evidencia la importancia de contar con datos propios, actualizados y representativos de composición de alimentos para la toma de decisiones en salud pública. Conclusiones: Se deben vincular las instituciones generadoras y compiladoras para maximizar los recursos para fortalecer la disponibilidad de datos de composición de alimentos en el país. Se evidencia la necesidad de generar un Sistema Nacional de Datos de Composición de Alimentos que se ajuste a las necesidades identificadas en cuanto a la calidad y presentación de la información.

O desenvolvimento das discussões relacionadas à figura do dano moral permite – mesmo diante de um ambiente como o das relações familiares, cujas particularidades atraem maior cuidado e sensibilidade – a ponderação de novos caminhos (ou, ao menos, caminhos mais seguros) de solução das controvérsias de família, com vistas a que seja alcançada uma reparação tão efetiva quanto se mostrar possível no caso concreto. Para ilustrar essa perspectiva, o presente estudo aborda o problema dos danos decorrentes da ocultação de paternidade biológica e as suas dificuldades de configuração e quantificação.

The research was developed at the Seminar for Officials of Central American Countries on the Development of the Juncao Industry from June 1 to 29, 2024, received in Juncao China, where the Government of the People's Republic of China provides solidarity aid to countries underdeveloped countries at the University of Agriculture and Forestry of Fujian China to provide training to young people from underdeveloped countries in the Americas in times of scarcity of natural resources, healthy food and medicines. The objective of the work was to carry out a bibliographical investigation to deepen the Giant Juncao Technology studied in the Seminar for Officials of Central American Countries on the Development of the Juncao Industry in 2024. The bibliographic study was carried out, reviewing articles, reports of international events carried out in China, Mexico, Colombia, Uruguay, where it was possible to learn about the importance of Juncao technology. It is a new field of scientific research and industrial development, based on the integration between fungi and herbs, which allows the recovery of soils., as well as the production of food, medicine, and even biofuels, it was also known that it is very similar to sugar cane or bamboo in its early stages, the plant has turned out to be a kind of "miracle" for growing edible mushrooms, medicinal; fodder for livestock and even to stop the advance of sand dunes and it was concluded by proposing that Cuba, due to its climate, could plant Juncao as a hybrid grass and an important multifunctional agricultural resource that its leaves, stems and roots can be used for different types of ecological management, such as soil erosion control or desertification prevention. [ABSTRACT FROM AUTHOR]

The text of this article presents reflections on the theoretical and practical features that involve social sustainability in the framework of agroecology, with an empirical reference to the reality of the families of producers who are dedicated to the cultivation of kidney tomato, in the Riobamba Canton, Ecuador. It is based on the importance that good agricultural practices have acquired, as a necessity for the preservation of a healthy environment and quality of life in areas of agricultural producers. Thus, the production of kidney tomato and other vegetables is basic for the Ecuadorian agricultural industry, therefore, it must correspond to a socially responsible production process. Methodologically, the article is the product of a mixed investigation that contemplates, on the one hand, the analysis of specialized information on the topic, found in recognized databases, and the application of a questionnaire on social sustainability in kidney tomato production. to a group of farmers dedicated to this field in the Riobamba Canton. The study concludes by certifying the need to socialize the importance of sustainability with key indicators such as: fair labor practices, community participation and socio-environmental responsibility. [ABSTRACT FROM AUTHOR]

The objective of the research work was to select and present a natural food product that is part of a healthy and balanced diet, containing bioactive components such as: probiotics, fiber (prebiotics) and antioxidants, being therefore a suitable food to reinforce the immune system. It is concluded that nutritious and healthy foods to strengthen the immune system must meet legal specifications, in relation to the content of nutrients with functional characteristics. The product presented as a result of the research was designed, developed and standardized in accordance with these references, complying with the provisions of NTE INEN 1334-2. Through Digital Marketing tools and the design of digital dissemination strategies for entrepreneurs, you can reach the target audience, attract potential clients, convert leads into clients and build customer loyalty, to achieve the success of the proposed venture. [ABSTRACT FROM AUTHOR]

Introduction: Obesity is a multifactorial disease and is closely related to changes in eating behavior. In theory, the body has a complex homeostatic mechanism for the regulation of hunger, satiety, and adiposity, but in individuals with obesity this system is dysfunctional. In addition, food has been the target of pleasure, especially foods with high energy density, rich in sugars, fats and/or chemical additives, called ultra-processed, which have high palatability, motivating hedonic behavior and consequently reward systems. Objective: To describe the mechanisms involved in the regulation of hunger and satiety, as well as the motivations to consume certain foods and amounts, motivated by hedonic control, and their associations with the eating behavior of individuals with obesity. Materials and Methods: This is a narrative review of the literature, which was carried out through the Pubmed, Google Scholar and Cochrane databases, with priority being included articles published after the year 2018 in English and Portuguese. Results: Studies have shown a strong association between the consumption of ultra-processed foods and obesity due to their high energy density and palatability, being targeted in hedonic eating behaviors due to the activation of reward systems. In addition, obesity is related to disturbances in homeostatic controls, such as insulin and leptin resistance, so the control of hunger, satiety and adiposity become dysfunctional, which makes treatment even more difficult. Conclusion: The complexity surrounding obesity and its treatment shows the need for more public policies and studies to better understand the mechanisms involved. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Methaodos: Social Science Journal / Methaodos: Revista de Ciencias Sociales is the property of Departamento de Ciencias de la Comunicacion y Sociologia, Universidad Rey Juan Carlos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of World Food Policy is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista del Museo de Antropología is the property of Museo de Antropologia - IDACOR and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food production is a cornerstone for the social and economic development of nations. Hence, it is acknowledged that food production chains face significant challenges due to increasing demand and external factors that can impact them. It is recognized that food production is not an isolated system but somewhat interconnected and highly complex. Therefore, system dynamics as a modeling method has gained recognition in academic and business circles for its ability to model systems and facilitate decision-making in food production. Given this recognition, this article aimed to identify and analyze research trends in modeling food production chains through system dynamics, with a particular focus on decision making. A mapping review was conducted to achieve this objective based on the search and selection from the SCOPUS database. The search and application of exclusion criteria yielded a sample of 38 documents. The results revealed an increasing trend in the number of documents published per year and the notable geographical diversity of the research. Three predominant groupings of the literature were identified: 1) sustainability and resource efficiency of supply chains, 2) interaction between water, energy, and food systems, and 3) application of system dynamics to the food industry. The mapping review identified the need to expand the methodology to a broader variety of problems within food production chains and the integration of multidisciplinary perspectives. This would allow a deeper understanding of the interactions between different systems and the influence of external factors. [ABSTRACT FROM AUTHOR]

El objetivo principal de este estudio es evaluar la rentabilidad y los riesgos asociados al portafolio del nexo agua, energía y alimentos (AEA) en el escenario pospandemia. Para ello, se empleó una metodología cuantitativa y trans- versal, basada en el análisis de una variedad de commodities que representan estos sectores, tales como bonos de agua de California; petróleo crudo Brent, gas natural, maíz, soja y café. El análisis se realizó mediante un algoritmo desarrollado en Python, enfocado en evaluar la rentabilidad, el riesgo del portafolio y la Frontera de Eficiencia de Markowitz. Los resultados mostraron que, aunque existen oportunidades de rentabilidad en el portafolio del nexo AEA, también se presentan riesgos significativos para la obtención de dicha rentabilidad. Un hallazgo clave del es- tudio es que, a pesar de la creciente demanda de recursos eficientes y sostenibles, la inversión en estos sectores requiere una gestión estratégica y considerada. Se sugiere la necesidad de una cuidadosa selección y diversifi- cación del portafolio, alineando las inversiones con principios de sostenibilidad para garantizar su viabilidad a largo plazo. El estudio concluye destacando la importancia de desarrollar modelos predictivos más robustos y aboga por investigaciones futuras para un análisis más integral de las dinámicas entre agua, energía y alimentos y su impacto en los mercados financieros.

A prestação de alimentos, devida por um familiar a outro, tem origens remotas e longa tradição jurídica. O presente artigo identifica essas origens, indicando que desde cedo impediu-se a compensação das prestações alimentares. O ordenamento jurídico brasileiro, e de diversos outros países, proíbe a compensação de alimentos. Esta regra consolidou-se nos artigos 373, II, e 1.707, ambos do Código Civil. Entretanto, a jurisprudência vem criando exceções a esta regra. Buscou-se, portanto, identificar essas exceções, sua justificação e outras características de recente jurisprudência brasileira, por meio de pesquisa empírica. Foram selecionados 36 precedentes do Superior Tribunal de Justiça, delineando-se suas principais características. Descortinou-se inovação judicial perante regra imemorial. A exceção é feita sob o argumento de se vedar o enriquecimento sem causa. A prática revelou-se justa porque bem circunscrita às despesas que revelavam essencialidade para a sobrevivência dos credores, notadamente gastos com saúde, educação e moradia. Foi necessário escrutinar as decisões também sob perspectiva de gênero, traçando-se desafios para o avançar da discussão.

La composición orgánica del 65% de residuos sólidos urbanos del Distrito Metropolitano de Quito proviene de restos de alimentos, lo que provoca efectos medioambientales negativos. El propósito de esta investigación es evaluar los factores que inciden en el desperdicio de alimentos en los hogares capitalinos y caracterizar la gestión de sus residuos sólidos urbanos. La investigación es cuantitativa de tipo exploratoria. Se realizó un análisis de asociación entre las principales variables categóricas mediante el cálculo del estadístico chi-cuadrado y una evaluación de correlación policórica. Se aplicaron análisis estadístico descriptivo y multiescala del enfoque del metabolismo social para caracterizar la gestión de residuos. Destaca la relación entre el gasto en compra de alimentos y bebidas no alcohólicas en el último mes —ingreso del hogar en el último mes (p valor < 5%). Entre 2012-2021, la mediana más representativa de generación de residuos corresponde a la administración Eugenio Espejo, con 141 470 t/año, y su tasa metabólica de residuos de 2,45E-05 t/año. En contraste, la administración Tumbaco obtuvo 30 217 t/año y 1,22E-05 t/año, respectivamente.

La caries dental es una enfermedad multifactorial, no transmisible y dinámica, determinada por factores biológicos, conductuales, psicosociales y ambientales. Esta situación puede tener un impacto significativo en la calidad de vida de los niños, ya que puede resultar en dolor, infecciones y dificultades para comer y hablar. Uno de los factores que se ha identificado como contribuyente clave a la caries dental es la alta ingesta de alimentos procesados, especialmente cuando estos son consumidos de manera frecuente y en cantidades excesivas. Objetivo Evaluar la asociación entre caries dental y el consumo de alimentos procesados y no procesados en las loncheras de niños preescolares. Metodología, diseño de investigación cuantitativa, tipo descriptivo, bibliográfica, de campo y conjunta utilizando de instrumento la historian clínica 033, la historia de dieta de la ficha clínica de Odontopediatría y la encuesta validada por expertos de la Facultad. Resultados: de los 50 niños que asistieron a la clínica de la facultad de Odontología, 36 tienen un moderado riesgo de caries, 14 en un alto riesgo y no se encontraron niños con bajo riesgo en la historia dietética que consta en la historia clínica utilizada en la clínica. En el índice ceod de los 50 niños 35 presentan dientes cariados, 6 dientes extraídos y 0 dientes obturados, observando solo 15 niños sanos. Conclusión: lamayoría de los padres envían alimentos procesados que contienen una alta cantidad de azúcares por ello la alta prevalencia de caries debido al poco conocimiento de los padres sobre la relación de las dos variables ya mencionadas.

Currently, a municipality in the southwest of Paraná is in the process of joining the SUSAF (Unified State System of Family, Craft, and Small-Size Agroindustrial Health). For that, the agroindustries that wish to join must follow a series of requirements related to self-control programs in a way that guarantees food safety, identity, quality, and integrity through procedures defined by MAPA (Ministry of Agriculture, Livestock and Supply). Thus, given the importance of self-control programs in food establishments, the objective of the present work was to evaluate the quality of the water used in the agroindustries of milk and dairy products in this municipality regarding the presence of total coliforms and E. coli (Escherichia coli) as well as parameters of chlorine content, pH and temperature. In addition, a questionnaire related to the SUSAF program has been applied to understand its structures and the development of its self-control programs. When verifying the results concerning residual chlorine, it is observed that they do not comply with the legislation on water potability standards (BRASIL, 2021). The presence of total coliforms and E. coli in the water used in the participating companies was also identified, a reason for concern for the final consumer, who is exposed to the possibility of contracting a Foodborne Disease. These results are directly linked to the self-control programs developed by the agroindustry or due to the lack of implementation of these. It was concluded that the agroindustries interested in joining the SUSAF are partially adequate concerning the physical structure aspects. Still, it is suggested that their self-control programs be reassessed.

La problemática alrededor de la resistencia a los antibióticos se intensifica por la presencia de patógenos resistentes en alimentos de origen animal. Objetivo. Presentar el estado de la prevalencia de bacterias resistentes a antibióticos (BRA) y los principales genes de resistencia a antibióticos (GRAs) que se reportan en alimentos de origen animal y en animales destinados al consumo humano. Materiales y métodos. Se realizó una revisión sistemática basada en la guía PRISMA, empleando las bases de datos: Science Direct, Redalyc, Scopus, Hinari, Scielo, Dialnet, PLOS, ProQuest, Taylor, Lilacs y PubMed/ Medline con estudios originales realizados entre enero de 2017 y abril 2023. Resultados. Un total de 2620 estudios fueron identificados y 71 estudios cumplieron los criterios de inclusión. La carne de res, leche cruda/productos lácteos no pasteurizados y las heces de animales de granja fueron las muestras más estudiadas. Las BRAs más frecuentes fueron Escherichia coli productora de β-lactamasas de espectro extendido (BLEE), Salmonella spp. resistente a múltiples fármacos (MDR) y Stahylococcus aureus resistente a meticilina (SARM). Los GRAs más reportados fueron bla, tet y sul mediados por plásmidos e integrones, principalmente. Conclusiones. En esta revisión sistemática se encontró, que los aislamientos de E. coli, Salmonella spp. y S. aureus son los que más frecuentemente presentaron resistencia a la tetraciclina ampicilina y el sulfametoxazol/ trimetoprima con el predominio de los genes bla, tet y sul, que están siendo diseminados por elementos genéticos móviles entre bacterias y a humanos a través de clones zoonóticos con una alta estabilidad en el tiempo.

Over the centuries, the populations of human beings settled in the surroundings of water tributaries have indiscriminately disposed of their waste, throwing it into rivers, lakes, oceans, and surrounding land. When the amounts of waste, mostly biodegradable, are low, the environmental consequences and the health of biotic communities are minimal. However, the mass manufacture and disposal of non- biodegradable synthetic materials since the mid-20th century has had profound biological and environmental effects. Plastics are the most significant example of these ubiquitous synthetic materials, usually single-use, non-biodegradable and with high amounts of toxic chemical additives. Due to the high stability and resistance of plastic, it is impossible to quickly bind it in processes that allow its degradation and decomposition; for this reason, they have become half of the waste that exists on the planet today. The drift of these materials leads them, under ambient conditions, to gradually fragment into particles reaching the scales of micrometers and nanometers. These particles have been categorized as incidental contaminants: micro and nanoplastics. Today, the world is witnessing the nanotechnology boom and more and more industries are interested in the use of this emerging technology; They intentionally produce micro and nanoplastics to be incorporated into cosmetic products, textile fibers, among many other purposes. The contamination of these plastic particles of imperceptible dimensions, reaches food for human consumption through persistence in ecosystems and bioaccumulation, through different routes of exposure, mainly through ingestion in the different chains that make up the global trophic web, in addition, of the migration of the material used for the storage, preservation and packaging of food. When ingested, nanoplastics and some microplastics cross physical epithelial barriers and are distributed throughout the body, entering practically all body tissues, altering their function and increasing the disease burden of biotic communities, including humans. As they are considered inert and heterogeneous materials, their identification and recovery are complex, in addition to not being completely effective. This paper seeks to review information that allows evaluating the impact of nanoplastics present in food, highlighting the toxic effects that these materials have for human health through bioaccumulation and biomagnification in food chains at the subcellular biomolecular level and, on the other hand, describe recovery techniques for nanoplastics to reduce their presence in food. [ABSTRACT FROM AUTHOR]

Objective: to explore how local food practices related to barbacoa production reflect dynamics between deep-rooted cultural heritage and contemporary factors. Methodology: study with quantitative and qualitative approaches to analyze the food practices of barbacoa-producing families. Participants' nutritional status and diet were assessed. Semi-structured interviews, direct observations and geocoding were used. The study followed bioethical standards in all procedures. Results: Urbanization has transformed the food landscape, reflecting an increasing availability of processed foods, while the sale and consumption of barbacoa are central elements of local identity and economy. Limitations: The findings are not generalizable to other areas with different food and health social determinants. The environment and food landscape of barbecue production, sale and consumption in Capulhuac are a local frame of reference. In dietary analysis the underreporting of sodium consumption was highly probable. Conclusions: in Capulhuac, traditional food practices reflect an identity rooted in rural history yet face contemporary influences toward unhealthy eating. Barbacoa production is economically important but there is a need to promote a balanced diet. The food environment is complex and reflects external influences and local traditions, so it is crucial to consider both the biological and the qualitative in nutritional epidemiological research. [ABSTRACT FROM AUTHOR]

The marketing of banana derivatives is of great importance because it is a source of employment and economy for local stores, businesses and pantries. Added value is attributed to the sale of banana flour because it is a food with essential nutritional contributions. such as vitamins A, B, C and D, their nutritional properties are composed of proteins, lipids, fats and ashes that are beneficial for human muscle tissues. In the country, banana cultivation is intended for foreign trade and there are a large quantity of foods that do not satisfy the needs of customers, regarding their price, convenience and benefits, therefore the investigation has been carried out with the objective of carrying out an analysis of banana flour marketing in the canton of La Maná, the techniques and Instruments used to obtain the information were surveys and questionnaires. The research population was made up of 160 stores, 10 pantries and 20 commercials. Commercials and stores sell larger quantities of banana derivatives in quantities of 200 grams, and monthly they sell around 140 to 160 kilograms of banana flour, the best-selling brand is Banasoya, the price of the product varies between 0.60 and 1.00 dollars, each sale has a profit of 0.35 dollars. Consumers mostly buy the banana flour product biweekly, to make cakes and pastries, in a quantity of 11.33 kg at a price of 0.60 to 0.80 dollars. [ABSTRACT FROM AUTHOR]

Introduction: The prevalence of overweight and obesity has increased exponentially over the last few years in Brazil and worldwide. This fact is closely related to food, constituted by the growing consumption of ultra-processed products. Individuals with worse socioeconomic conditions are restricted to less healthy and varied food patterns, with lower quality, but more accessible in monetary terms. Objective: to evaluate the nutritional profile and eating practices of recyclers. Materials and methods: Cross-sectional study, with workers, of both sexes, members of a waste recycling cooperative in the city of Passo Fundo, RS. Socioeconomic and demographic characteristics were assessed using the Brazilian Association of Research Companies (ABEP) questionnaire, dietary practices were assessed using the Food Guide for the Brazilian Population questionnaire, and nutritional status was assessed using anthropometric measurements. Results: There was a high prevalence of inadequate nutritional status, especially overweight (n=32; 59.3%) and inappropriate or risky eating practices (n=41; 78.9%). Most respondents belong to the lowest economic classes (n=49; 92.5%) and have low education (n=42; 77.8%). Conclusion: The results found corroborate concerns about the nutritional profile of the Brazilian population, overweight and poor diet. Knowing the nutritional profile and associated factors of recyclers is essential in adopting strategies that promote better quality food, better health conditions and quality of life for vulnerable populations. [ABSTRACT FROM AUTHOR]

Knowledge of hospital food in modern-age hospitals in Spain is based on documentation from very few centers, mostly in large cities, and new contributions are needed to expand the existing evidence. To this end, the documentation of the Santiago de Vitoria hospital has been analysed, a hospital and a city more representative of the peninsular median. An unequivocal economic focus has been found in the documentation on foodstuffs, and the record of their acquisition only includes extraordinary expenses, mainly foodstuffs destined for the apothecary's shop (80% of the entries). The basal diet is only known to us by its theoretical description, and its expenditure is recorded by number of portions or their fraction. There is evidence of triple supervision in its preparation and administration, as well as careful medical prescription of the food in the individualised diets. In conclusion, the expenditures do not show the actual consumption, nor do they represent the real diet, since the vast majority of the food items recorded were destined for the pharmacy and not for the feeding of the sick. It must be asked whether previous studies, which also use expenditure data, have not misinterpreted these data by wrongly extrapolating a magnificent diet when, in the case of Vitoria, it was made up of the working classes. [ABSTRACT FROM AUTHOR]

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Resumo Objetivo analisar e comparar a percepção da qualidade da dieta hospitalar entre pessoas idosas e adultos hospitalizados. Método pesquisa quali-quantitativa, desenvolvida em um hospital público do interior paulista, com pessoas idosas (n=185) e adultos (n=185), hospitalizados há pelo menos três dias, recebendo dieta via oral geral/branda e distribuídos segundo o tipo de dieta prescrito: sem restrição de alimentos (GSR), para controle glicêmico (GDM) ou hipossódica (GHSS). Os dados foram coletados por entrevistas individuais, empregando-se questionário validado. A qualidade da dieta foi avaliada por meio da escala Likert, considerando-se as categorias sabor, temperatura, quantidade, aparência, horário das refeições, higiene e disponibilidade para substituição de alimentos. Os dados qualitativos foram submetidos à análise de conteúdo temática e, os quantitativos à análise descritiva e estatística pelos testes Kruskal-Wallis (variáveis quantitativas) e qui-quadrado (variáveis qualitativas). Resultados independentemente da dieta prescrita (p≥0,05), pessoas idosas e adultos hospitalizados consideraram a qualidade da dieta hospitalar satisfatória (Bom/Ótimo) entre as categorias de satisfação avaliadas, exceto o sabor, que para as pessoas idosas, apresentou associação significativa com a dieta prescrita (p=0,05). Três categorias temáticas emergiram dos relatos, mostrando que pessoas idosas e adultos compreendem a importância da dieta hospitalar para recuperação da saúde, mas ainda se vê a expectativa negativa quanto à refeição ofertada. Conclusão a dieta hospitalar com restrição influencia a percepção de sabor em pessoas idosas. Conhecer essa particularidade pode auxiliar na criação de estratégias de adequação e melhor aceitação da dieta hospitalar para esse grupo etário.

La enfermedad renal crónica (ERC) es una afección prevalente que afecta a millones de personas en todo el mundo. Los tratamientos convencionales a menudo no proporcionan recuperación renal, lo que lleva a un creciente interés en intervenciones dietéticas alternativas. Las dietas basadas en plantas han ganado atención debido a su potencial para aliviar las complicaciones relacionadas con esta patología y promover la salud en general. Este artículo examina la literatura sobre dietas basadas en plantas en el manejo de la ERC en tratamiento conservador, y destaca sus beneficios potenciales en el control de la presión arterial, la reducción de la inflamación, la mitigación del estrés oxidativo y la mejora del perfil lipídico. También discute los desafíos y las consideraciones asociados con la adopción de este tipo de regímenes alimentarios, incluidas las posibles deficiencias de nutrientes y los ajustes de medicamentos. El artículo enfatiza la importancia de los enfoques dietéticos individualizados considerando factores como la etapa de la ERC, las comorbilidades y los requisitos nutricionales. También destaca el papel de los profesionales nutricionistas en la educación y orientación de estos pacientes hacia patrones dietéticos apropiados basados en plantas. Se necesita investigación adicional para dilucidar la composición óptima y la viabilidad de las dietas basadas en plantas en el tratamiento de individuos que padecen ERC en manejo conservador.

Introducción/objetivo: los restaurantes son fundamentales en la economía global y un facilitador clave para la transición hacia la sustentabilidad. La industria de restaurantes enfrenta el desafío de equilibrar la demanda de alimentos de alta calidad, con la necesidad de adoptar prácticas sustentables para preservar el medioambiente y promover un futuro más viable. En este sentido, nos preguntamos, ¿cómo se ha abordado el tema desde el ámbito académico?, ¿qué se ha investigado respecto a la implementación de prácticas de sustentabilidad ambiental en la industria de restaurantes? Metodología: esta revisión sistematizada examina la literatura existente publicada entre el 2007 y 2023 sobre las prácticas sustentables en restaurantes. Resultados: se analizaron a detalle 131 artículos, puntualizando el año de publicación, palabras clave asociadas y prácticas sustentables desarrolladas en estudios de caso. Posteriormente, la revisión se condujo para discutir tres temáticas: experiencias positivas de las prácticas sustentables en restaurantes, crítica a prácticas alejadas de la sustentabilidad y la relación entre la implementación de prácticas sustentables, y las capacidades de los administradores y empleados de la industria de restaurantes. Conclusiones: se destaca la importancia de abordar aspectos relacionados con la motivación organizacional, la gestión de residuos, la calidad del servicio, la cadena de suministro y la adopción de tecnologías innovadoras, como las principales claves para incorporar procesos sustentables en la industria de restaurantes. Introduction/objective: Restaurants are fundamental to the global economy and a key driver of the transition to sustainability. The restaurant industry faces the challenge of balancing the demand for high-quality food with the need to adopt sustainable practices to preserve the environment and promote a more viable future. In this sense we wonder how the topic has been approached from the academic?, what has been researched regarding the implementation of environmental sustainability practices in the restaurant industry? Methodology: This systematic review examines the existing literature published between 2007 and 2023 on sustainable practices in restaurants. Results: As a result of the search, 131 articles were analyzed in detail, focusing on year of publication, associated keywords, and sustainable practices developed in case studies. Subsequently, the review was conducted to discuss three themes; positive experiences of sustainable practices in restaurants, criticism of practices far from sustainability, and the link between sustainable practices and the capabilities of managers and employees in the restaurant and foodservice sector. Conclusions: The conclusions highlight the importance of considering aspects related to organizational motivation, waste management, service quality, supply chain and the adoption of innovative technologies, as the main keys to incorporate sustainable processes in the restaurant industry.

Los alimentos que se comercializan en empaques pueden estar contaminados con distintos tipos de microorganismos que producen enfermedades. El desarrollo de esta investigación brinda una solución para la esterilización de alimentos industrializados mediante el uso de la Radiación Ultravioleta (UV) en 253,7 nm. Se analizaron trabajos relacionados a la tecnología UV y sus efectos en los patógenos para determinar el valor necesario de dosis UV, y se investigó sobre la población patógena propensa a desarrollarse en materiales como: plástico, cartón, vidrio y metal. Para el dimensionamiento y construcción del prototipo se realizó la toma de medidas de los principales alimentos industrializados que se ofertan en los supermercados, así como se analizó el tipo de material a utilizar, seleccionando el acero inoxidable por sus propiedades reflectivas y de anti corrosión. Para verificar la correcta aplicación de dosis UV y garantizar la seguridad de los usuarios, se realizaron pruebas con un radiómetro y se verificó que el prototipo no genere gases tóxicos mediante el uso de un medidor de ozono. El prototipo es capaz de trabajar en dos modos de operación: estándar y envase, arrojando una dosis UV máxima de 57,64 mJ/cm2 en el proceso más largo del modo estándar. Los resultados obtenidos mostraron que el prototipo sirve para esterilizar distintos tipos de envases y que las dosis de radiación UV emitidas por las lámparas son suficientes para inactivar varios tipos de microorganismos, entre ellos la Escherichia coli que es una de las bacterias más comunes encontradas en los supermercados del país.

El artículo aborda la alimentación como problema y estrategia de gobierno de la salud. El objetivo es problematizar el modo en que los alimentos y la alimentación son investidos de sentido médico-nutricional, criterios de salubridad y se conciben como recursos y prácticas para cuidar y mejorar la salud. Se trata de un trabajo de reflexión teórica-conceptual que tiene el propósito de elaborar un esquema conceptual como aporte epistémico al campo de estudios sociales de la salud, con interés en la alimentación y los procesos de medicalización. Se inscribe la relación entre alimentación y salud en la tríada teórica de biopolítica, gubernamentalidad y medicalización. Se elabora el concepto de gobierno alimentario de la salud como fenómeno general que articula dos tecnologías complementarias: la biomedicalización de la alimentación y la medicamentalización de los alimentos. Se analizan ambas tecnologías, sus operaciones y relaciones con los fenómenos de patologización, farmacologización, moralización de la salud y el imperativo de alimentación saludable y optimización de la vida. Se abordan sus implicancias en las prácticas alimentarias como praxis que involucra creencias, hábitos, saberes, efectos de poder y disposiciones subjetivas sobre los alimentos y la dieta. Las conclusiones son reflexivas y señalan las contribuciones en términos de objetivación de estos fenómenos y reflexividad sobre la alimentación biomedicalizada y los alimentos medicamentalizados en el horizonte del gobierno alimentario de la salud y la vida.

Os modos como a população se relaciona com os alimentos e as práticas culinárias foram intensamente modificados no período da pandemia por Covid-19. Esta pesquisa objetivou analisar como o ato de cozinhar foi inserido no circuito afetivo da vida pandêmica durante o isolamento social. Adotando a perspectiva teórica da Psicologia Social, foi dada ênfase às mudanças sociais, afetivas e políticas geradas na relação com os alimentos, seja em termos de consumo ou de produção. Metodologicamente, optou-se pela abordagem qualitativa, valendo-se de documentos de domínio público disponibilizados na internet. Nesses documentos foram selecionados comentários e entrevistas de cozinheiros amadores que descreviam as relações com os alimentos e com a cozinha. Os resultados foram organizados em dois eixos: a cozinha como território afetivo e a reterritorialização forçada que recaiu sobre parte da população. Conclui-se que as práticas culinárias e alimentares evocam possibilidades plurais de vinculação afetiva tanto com a natureza quanto com outros humanos.

El chile forma parte de la cultura y la identidad mexicana; son varias las especies que se cultivan en México, de los cuales se obtienen diversos productos como sazonadores, moles, salsas, productos deshidratados, entre otros. Esta investigación se centra en la obtención de los puntos clave a través de la exploración de mercado para la elaboración de nuevos productos a base de chile chiltepín y su aceptación como chile fresco, deshidratado y en cinco tipos de salsas en la ciudad de Delicias, Chihuahua. Las herramientas metodológicas incluyeron la realización de tres paneles de degustación en el caso de la aceptación de las salsas y la aplicación de 450 cuestionarios a mujeres amas de casa. Los resultados de los cuestionarios indicaron que el 100% de los hogares encuestados consumen picante y consumirían chile chiltepín si lo encontrara disponible en el mercado. Sus preferencias serian en salsas con un 88.91%, y el 12 % restante lo prefiere fresco, seco entero y seco en hojuelas. Además, manifestaron que los productos derivados de chiltepín los comprarían en los siguientes sitios de salida, principalmente en la tienda de la esquina con un 55%, en los supermercados con un 30% y en tiendas de conveniencia como entre otros sitios con un 15%. Los principales resultados de los paneles de degustación fueron, la preferencia y el gusto por la salsa chiltepín-mango con un 32%, en segundo lugar fue chiltepín-arándano con un 30%, en tercer lugar chiltepín clamato y chiltepín salsa tradicional roja con un 14% y finalmente con un 10% salsa chiltepín-cacahuate.

Aborda os tipos de alimentos previstos na legislação vigente, para que se possa identificar, de acordo com sua natureza jurídica, os que são essenciais à manutenção das necessidades básicas do alimentando e aqueles que se relacionam com o custeio de seu padrão de vida. Relaciona as diferentes formas de execução previstas no Código de Processo Civil para diferenciar as medidas coercitivas patrimoniais e aquelas de caráter pessoal. Analisa os fundamentos que possibilitam a utilização da prisão civil como meio coercitivo para o pagamento de alimentos, diante dos limites estabelecidos pela jurisprudência do Superior Tribunal de Justiça sobre o aspecto temporal e da natureza da verba alimentar. Busca investigar a possibilidade de execução de alimentos pelo rito da coerção pessoal nos casos em que deixou de ser evidenciada a contemporaneidade da verba e a urgência na prestação jurisdicional.

Introducción. Los patrones alimentarios desempeñan un papel fundamental tanto en la salud humana como en el impacto ambiental, dado que influyen en el bienestar personal y en la sostenibilidad del medio ambiente. En este contexto, los objetivos del estudio fueron: i) Evaluar la percepción y calidad real de la dieta de los profesionales en nutrición en Argentina, ii) Evaluar la diversidad alimentaria de estos profesionales, iii) Estimar la huella hídrica asociada a su consumo alimentario y iv) Comparar la huella hídrica dietética de los participantes con las recomendaciones propuestas por las guías alimentarias de Argentina y la Comisión EAT-Lancet. Metodología. Se llevó a cabo un estudio observacional, descriptivo, cuantitativo y transversal, en el cual se recopiló información sobre 170 Licenciados en Nutrición de Argentina a través de la aplicación de un cuestionario en línea autoadministrado. Los datos se analizaron descriptivamente, y se aplicó un ANOVA para determinar la existencia de diferencias significativas (p < 0.05) entre las medias de la huella hídrica dietética de los participantes y las recomendaciones de referencia. Resultados. El 80% de los participantes percibió que su dieta era de buena calidad, aunque el 70% de ellos necesitaba realizar cambios en su alimentación (69,5 puntos). Asimismo, la mayoría (80%) presentó una diversidad de dieta media (5,0 puntos). La huella hídrica dietética promedio fue de 4.408,6 L/persona/día, significativamente mayor (p < 0.05) que las recomendaciones propuestas por las guías alimentarias y la Comisión EAT-Lancet. El grupo de carnes y huevo, junto con el de aceites, semillas y frutos secos, fueron los principales contribuyentes a la huella hídrica diaria. Conclusión. Los profesionales participantes necesitan modificar sus prácticas alimentarias para mejorar la calidad y variedad de la dieta, y a su vez, reducir la huella hídrica.

The cost of living we envision here stems from an interpretation of the 'cost of living' phrase which addresses (1) macro indicators of inflation, (2) the difference between farm gate price and consumer price as a cost to farmers that endangers their viability, and (3) how this cost transfers to the wages of workers and endangers their livelihood. Finally, (4) we wish to highlight that the energy that needs to be invested to assure social reproduction at the scale of individuals and households – workers and employers in agriculture – and at the scale of entire political communities such as the nation-state or the European Union, is translated into moral dilemmas that mediate and produce material results – in people's bodies, in the environment, in political mobilizations of different kinds. The 'cost of living' here expands into the multiple and situated meanings of what it costs to live and the practices that they support. [ABSTRACT FROM AUTHOR]

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