O presente estudo teve por objetivo descrever a relação entre o consumo de cálcio, proteína e energia pela dieta e a densidade mineral óssea do colo do fêmur em homens adultos e idosos de diferentes grupos raciais, aplicando estratégias de correções de medidas de consumo alimentar. É um estudo observacional, transversal, abrangendo 306 homens voluntários, com 50 anos e mais de idade. A DMO do colo do fêmur foi avaliada pelo exame de densitometria óssea por emissão dupla de raios X e o consumo de cálcio, proteína e energia pelo método de registro alimentar de três dias. As medidas de consumo de cálcio e proteína foram ajustadas pela ingestão energética utilizando-se análise de regressão linear. Os coeficientes de correlação e regressão foram corrigidos pela variabilidade intra e interpessoal de consumo, utilizando-se análise de variância. A média da DMO do colo do fêmur foi de 0,916 g/ cm2 (DP = 0,144). A média de consumo de cálcio bruto foi de 685,3 mg/dia (DP = 320,1 mg). O ajuste do consumo dos nutrientes pela energia ingerida não alterou as suas médias, mas reduziu o desvio padrão em 15 por cento para cálcio e 35 por cento para proteína. Verificou-se que o ajuste do consumo dos nutrientes pela energia ingerida reduziu a correlação com a DMO do colo do fêmur tanto para cálcio (-51,2 por cento ), como para proteína (-33,1 por cento ). E por sua vez, a correção pela variabilidade intrapessoal e interpessoal do consumo ajustado, resultou em aumento da força de correlação com a DMO em 25,9 por cento para consumo de cálcio, 15,7 por cento para consumo de proteína e 15,4 por cento para consumo de energia. Os consumos dos nutrientes não foram associados à DMO do colo do fêmur tanto na análise univariada como na múltipla, exceção para os indivíduos da raça negra que apresentaram correlação positiva e significativa da DMO com o consumo de cálcio, mas não independente do IMC. Os principais fatores associados à DMO do colo do fêmur foram idade, altura e índice de massa corporal. Atividade física de lazer foi associada positivamente a DMO da população branca, mas não da negra. Conclui-se que os ajustes e as correções feitas nas medidas de consumo de cálcio, proteína e energia foram importantes para obter-se melhor estimativa da real correlação entre as variáveis de consumo alimentar com a DMO do colo do fêmur. / The objective of this study was to describe the relationship between dietetic calcium, protein and energy intake and bone mineral density of the femoral neck (FNBMD) in adult and elderly men of different racial groups, applying strategies of corrections in measures of food consumption. It is a cross-sectional study including 306 voluntary men, aged 50 years and more. FNBMD was measured by dual energy x-ray absorptiometry (DEXA) and the dietetic calcium, protein and energy intake were recorded using the food record method for three days. The measures of calcium and protein intakes were adjusted for the energy intake by using regression analysis. The correlation and regression were corrected by the between and within-subject variation in nutrient intake, using variance analysis. FNBMD mean was 0.916 g/cm2 (DP = 0.144 g/cm2). Calcium intake mean was 685.3 mg/day (DP = 320.1 mg/day). The energy adjustment of the consumption of the nutrients didn\'t change the means, but it reduced the standard deviation in 15 per cent for calcium and 35 per cent for protein. It was verified that the energy adjustment of the consumption of the nutrients reduced the correlation between FNBMD and calcium intake (-51.2 per cent ), as well as between FNBMD and protein intake (-33.1 per cent ). The correction for the between and within-subject variation in adjusted consumption, resulted in increase of correlation with BMD in 25.9 per cent for calcium intake, 15.7 per cent for protein intake and 15.4 per cent for energy intake. The consumptions of the nutrients were not associated with FNBMD in the univariate or multiple analysis, except for the black race individual who presented positive and significant correlation of FNBMD with the calcium intake. The main factors associated with FNBMD were age, height and body mass index. Physical activity of lazer was associated with FNBMD in the white population, but not in the black ones. The adjustment and the corrections done in the measures of calcium, protein and energy intake were important to get a better estimate of the real correlation among the variables of food consumption with FNBMD

O presente estudo teve por objetivo descrever a relação entre o consumo de cálcio, proteína e energia pela dieta e a densidade mineral óssea do colo do fêmur em homens adultos e idosos de diferentes grupos raciais, aplicando estratégias de correções de medidas de consumo alimentar. É um estudo observacional, transversal, abrangendo 306 homens voluntários, com 50 anos e mais de idade. A DMO do colo do fêmur foi avaliada pelo exame de densitometria óssea por emissão dupla de raios X e o consumo de cálcio, proteína e energia pelo método de registro alimentar de três dias. As medidas de consumo de cálcio e proteína foram ajustadas pela ingestão energética utilizando-se análise de regressão linear. Os coeficientes de correlação e regressão foram corrigidos pela variabilidade intra e interpessoal de consumo, utilizando-se análise de variância. A média da DMO do colo do fêmur foi de 0,916 g/ cm2 (DP = 0,144). A média de consumo de cálcio bruto foi de 685,3 mg/dia (DP = 320,1 mg). O ajuste do consumo dos nutrientes pela energia ingerida não alterou as suas médias, mas reduziu o desvio padrão em 15 por cento para cálcio e 35 por cento para proteína. Verificou-se que o ajuste do consumo dos nutrientes pela energia ingerida reduziu a correlação com a DMO do colo do fêmur tanto para cálcio (-51,2 por cento ), como para proteína (-33,1 por cento ). E por sua vez, a correção pela variabilidade intrapessoal e interpessoal do consumo ajustado, resultou em aumento da força de correlação com a DMO em 25,9 por cento para consumo de cálcio, 15,7 por cento para consumo de proteína e 15,4 por cento para consumo de energia. Os consumos dos nutrientes não foram associados à DMO do colo do fêmur tanto na análise univariada como na múltipla, exceção para os indivíduos da raça negra que apresentaram correlação positiva e significativa da DMO com o consumo de cálcio, mas não independente do IMC. Os principais fatores associados à DMO do colo do fêmur foram idade, altura e índice de massa corporal. Atividade física de lazer foi associada positivamente a DMO da população branca, mas não da negra. Conclui-se que os ajustes e as correções feitas nas medidas de consumo de cálcio, proteína e energia foram importantes para obter-se melhor estimativa da real correlação entre as variáveis de consumo alimentar com a DMO do colo do fêmur. / The objective of this study was to describe the relationship between dietetic calcium, protein and energy intake and bone mineral density of the femoral neck (FNBMD) in adult and elderly men of different racial groups, applying strategies of corrections in measures of food consumption. It is a cross-sectional study including 306 voluntary men, aged 50 years and more. FNBMD was measured by dual energy x-ray absorptiometry (DEXA) and the dietetic calcium, protein and energy intake were recorded using the food record method for three days. The measures of calcium and protein intakes were adjusted for the energy intake by using regression analysis. The correlation and regression were corrected by the between and within-subject variation in nutrient intake, using variance analysis. FNBMD mean was 0.916 g/cm2 (DP = 0.144 g/cm2). Calcium intake mean was 685.3 mg/day (DP = 320.1 mg/day). The energy adjustment of the consumption of the nutrients didn\'t change the means, but it reduced the standard deviation in 15 per cent for calcium and 35 per cent for protein. It was verified that the energy adjustment of the consumption of the nutrients reduced the correlation between FNBMD and calcium intake (-51.2 per cent ), as well as between FNBMD and protein intake (-33.1 per cent ). The correction for the between and within-subject variation in adjusted consumption, resulted in increase of correlation with BMD in 25.9 per cent for calcium intake, 15.7 per cent for protein intake and 15.4 per cent for energy intake. The consumptions of the nutrients were not associated with FNBMD in the univariate or multiple analysis, except for the black race individual who presented positive and significant correlation of FNBMD with the calcium intake. The main factors associated with FNBMD were age, height and body mass index. Physical activity of lazer was associated with FNBMD in the white population, but not in the black ones. The adjustment and the corrections done in the measures of calcium, protein and energy intake were important to get a better estimate of the real correlation among the variables of food consumption with FNBMD

In the past sixty years, demand for seafood products for human consumption has increased sixfold. With increasing wealth, increased attention for healthy diets and increasing concerns for environmental issues, it is expected that people will shift away from the consumption of terrestrial animals and move towards pescatarian, vegetarian and vegan dietary patterns. As a result, it is expected that the demand for aquatic animals will keep increasing in the upcoming decade. This thesis project examines the dietary motivations and sustainability concerns of pescatarians, a specific group of individuals who exclude the consumption of meat from terrestrial animals and while still consuming aquatic animals. The study aims to gain insights into the factors driving dietary choices and explore the relationship between these choices and sustainability considerations. Furthermore, by investigating the consumption choices made by pescatarians, the research sheds light on the broader implications for sustainable food systems.

Introdução- Apesar do aumento no consumo de frutas e hortaliças no Brasil, o consumo destes alimentos ainda está aquém das recomendações. O local de consumo e aquisição destes alimentos ainda foi pouco explorado na literatura que avalia o perfil dos consumidores de frutas e hortaliças. Objetivo Avaliar a influência dos locais de aquisição e consumo de alimentos na ingestão de frutas e hortaliças em adultos residentes no município de São Paulo. Métodos - Estudo transversal que utilizou dados de 2000 indivíduos, residentes no município de São Paulo, entre 20 e 59 anos, participantes do Estudo do ambiente obesogênico em São Paulo. O desfecho do estudo foi a frequência de consumo de frutas e hortaliças. As variáveis de exposição foram: local de aquisição e de consumo de alimentos. Para analisar o efeito independente entre o local de consumo e aquisição de alimentos com o consumo de frutas e hortaliças foi utilizada análise de regressão logística com ajuste de variáveis individuais. Resultados A população estudada é composta por 52,3% de indivíduos do sexo feminino, 30,2% com idade entre 25 e 34 anos, e 42,8% com 8 a 11 anos de estudo. A renda de 34,6% da população variou de 2 a 5 salários mínimos. O consumo regular de refeições em restaurantes de serviço completo foi associado ao consumo de hortaliças. As associações entre o local de aquisição de frutas e hortaliças e o consumo regular destes alimentos não apresentaram relação. Conclusão Visitas regulares a restaurantes de serviço completo influenciam positivamente o consumo de hortaliças, mas não de frutas. Não foram encontradas relações entre o local de compra de frutas e hortaliças e o consumo destes alimentos. / Introduction- Despite the increased consumption of fruits and vegetables in the Brazilian population, a great proportion of the population does not meet the recommendations. Purchasing sites associated with fruit and vegetable consumption has not been widely explored in the literature that characterizes fruit and vegetable consumers. Objective To explore the association between fruit and vegetable purchasing and consumption sites and the consumption of these foods among adults living in the city of São Paulo. Methods Cross-sectional study with 2000 individuals living in the city of São Paulo, aged between 20 and 59 years, participants of the Obesogenic Environment Study in São Paulo. The study outcome was fruit and vegetable consumption. Exposure variables included consumption and purchasing sites. Associations were tested using logistic regressions adjusted for individual-level characteristics. Results Most of the population were women (52,3%), between 25 and 34 years (30,2%), with at least 8 years of schooling (42,8%) and with a household income between 2 to 5 times the minimum wage (34,6%). Vegetable consumption was associated with full-service restaurant visits. Food purchasing sites were not associated with fruit or vegetable consumption. Conclusion The choice of restaurant type was associated with vegetable consumption but not fruit. In the studied population, food purchasing sites were not associated with fruit or vegetable consumption.

Listeria monocytogenes is a foodborne pathogen with a high mortality rate in susceptible populations and is of great public health concern with regard to food safety. The ability to grow at refrigeration temperatures during storage and at low pH levels during food processing has enabled the species to establish and sustain growth on processed food. Some food products particularly at risk of contamination by L. monocytogenes are deli or processed meat products, seafood, processed vegetables, dairy products and other food that do not require heating or reheating before consumption. The aims of this study are therefore to investigate firstly the prevalence rates of the species in high risk food products and a food processing plant in Brisbane. Secondly, to determine whether food isolates are better than environmental isolates at surviving the stress factors in food processing environments, or if their lineage groupings are a better indicator of their survival. Thirdly, to compare the survival of food and environmental isolates under temperature stress in co-cultures. A survey of more than 100 high-risk food products at supermarkets was carried out to investigate the prevalence of L. monocytogenes and other Listeria species in food. Isolates were also obtained from a food processing plant during routine tests. This study has found a low prevalence rate (under 10%) of L. monocytogenes in the processed vegetables and meat products tested. Other products tested included processed and raw seafood and processed fresh fruit. More L. monocytogenes isolates were isolated from the food processing plant (101) than from the food survey (25). Listeria grayi (73 isolates), a non-pathogenic species, was more frequently isolated from the food survey. The characterisation of those isolates has revealed their lineage groupings and REP-PCR profiles, which did not appear to be related to their sources. A selected group of 25 isolates were also serotyped for further identification. A larger number of lineage II isolates (70) were found compared to lineage I isolates (25), and were more common in food than the environments; while some (7) produced inconclusive results in the lineage PCR. The REP-PCR did not separate isolates of different sources, lineages or serotypes. In order to investigate the survival fitness of L. monocytogenes isolates whilst under environmental stress relevant to food safety, ten isolates from the food survey and food processing plant were chosen. Five isolates each from lineages I and II were subjected to temperatures ranging from 4ºC to 30ºC and pH levels from 4.0 to 6.0 for two weeks continuously, with their growth monitored by either optical density or plate counts. It was found that the isolates were most susceptible at the combination of pH 4.0 and 4ºC, where the growth of the isolates was completely inhibited. Again no relationship was observed between the lineage or the sources and the survival fitness of the chosen isolates. Due to the frequency of L. monocytogenes being co-isolated with other Listeria species as well as other food-borne pathogens, the relative competitive fitness of four of the isolates from the survival fitness experiment were compared in co-cultures at 4ºC and 30ºC at pH 7.4 in a small-scale preliminary study. The four isolates from food and environments were grown in broth cultures in pairs with the plate counts performed on antibiotic-supplemented selective TSA agar. The isolates were distinguished on agar supplemented with tetracycline which the isolates had acquired resistance to for this purpose. No significant difference (P>0.05) was observed between the lineages or the sources and the competitive fitness of the isolates in this study. The isolates always produced slightly more colonies in the antibioticresistant form compared to the wildtype form but did not seem to relate to the competitive fitness of the isolates. It would seemed that within the scope of this study, neither the lineage, serotype nor source of the isolates indicated any isolate with a better ability of survival while at low temperatures and low pH levels in pure and mixed cultures. However, other classifying groups such as serotypes, RAPD profiles may reveal possible co-relations, as well as a wider isolate pool. Furthermore, different stress factors could be included as part of an investigation on the survival of L. monocytogenes, as this study focused on food safety during processing.

Listeria monocytogenes is a foodborne pathogen with a high mortality rate in susceptible populations and is of great public health concern with regard to food safety. The ability to grow at refrigeration temperatures during storage and at low pH levels during food processing has enabled the species to establish and sustain growth on processed food. Some food products particularly at risk of contamination by L. monocytogenes are deli or processed meat products, seafood, processed vegetables, dairy products and other food that do not require heating or reheating before consumption. The aims of this study are therefore to investigate firstly the prevalence rates of the species in high risk food products and a food processing plant in Brisbane. Secondly, to determine whether food isolates are better than environmental isolates at surviving the stress factors in food processing environments, or if their lineage groupings are a better indicator of their survival. Thirdly, to compare the survival of food and environmental isolates under temperature stress in co-cultures. A survey of more than 100 high-risk food products at supermarkets was carried out to investigate the prevalence of L. monocytogenes and other Listeria species in food. Isolates were also obtained from a food processing plant during routine tests. This study has found a low prevalence rate (under 10%) of L. monocytogenes in the processed vegetables and meat products tested. Other products tested included processed and raw seafood and processed fresh fruit. More L. monocytogenes isolates were isolated from the food processing plant (101) than from the food survey (25). Listeria grayi (73 isolates), a non-pathogenic species, was more frequently isolated from the food survey. The characterisation of those isolates has revealed their lineage groupings and REP-PCR profiles, which did not appear to be related to their sources. A selected group of 25 isolates were also serotyped for further identification. A larger number of lineage II isolates (70) were found compared to lineage I isolates (25), and were more common in food than the environments; while some (7) produced inconclusive results in the lineage PCR. The REP-PCR did not separate isolates of different sources, lineages or serotypes. In order to investigate the survival fitness of L. monocytogenes isolates whilst under environmental stress relevant to food safety, ten isolates from the food survey and food processing plant were chosen. Five isolates each from lineages I and II were subjected to temperatures ranging from 4ºC to 30ºC and pH levels from 4.0 to 6.0 for two weeks continuously, with their growth monitored by either optical density or plate counts. It was found that the isolates were most susceptible at the combination of pH 4.0 and 4ºC, where the growth of the isolates was completely inhibited. Again no relationship was observed between the lineage or the sources and the survival fitness of the chosen isolates. Due to the frequency of L. monocytogenes being co-isolated with other Listeria species as well as other food-borne pathogens, the relative competitive fitness of four of the isolates from the survival fitness experiment were compared in co-cultures at 4ºC and 30ºC at pH 7.4 in a small-scale preliminary study. The four isolates from food and environments were grown in broth cultures in pairs with the plate counts performed on antibiotic-supplemented selective TSA agar. The isolates were distinguished on agar supplemented with tetracycline which the isolates had acquired resistance to for this purpose. No significant difference (P>0.05) was observed between the lineages or the sources and the competitive fitness of the isolates in this study. The isolates always produced slightly more colonies in the antibioticresistant form compared to the wildtype form but did not seem to relate to the competitive fitness of the isolates. It would seemed that within the scope of this study, neither the lineage, serotype nor source of the isolates indicated any isolate with a better ability of survival while at low temperatures and low pH levels in pure and mixed cultures. However, other classifying groups such as serotypes, RAPD profiles may reveal possible co-relations, as well as a wider isolate pool. Furthermore, different stress factors could be included as part of an investigation on the survival of L. monocytogenes, as this study focused on food safety during processing.

Listeria monocytogenes is a foodborne pathogen with a high mortality rate in susceptible populations and is of great public health concern with regard to food safety. The ability to grow at refrigeration temperatures during storage and at low pH levels during food processing has enabled the species to establish and sustain growth on processed food. Some food products particularly at risk of contamination by L. monocytogenes are deli or processed meat products, seafood, processed vegetables, dairy products and other food that do not require heating or reheating before consumption. The aims of this study are therefore to investigate firstly the prevalence rates of the species in high risk food products and a food processing plant in Brisbane. Secondly, to determine whether food isolates are better than environmental isolates at surviving the stress factors in food processing environments, or if their lineage groupings are a better indicator of their survival. Thirdly, to compare the survival of food and environmental isolates under temperature stress in co-cultures. A survey of more than 100 high-risk food products at supermarkets was carried out to investigate the prevalence of L. monocytogenes and other Listeria species in food. Isolates were also obtained from a food processing plant during routine tests. This study has found a low prevalence rate (under 10%) of L. monocytogenes in the processed vegetables and meat products tested. Other products tested included processed and raw seafood and processed fresh fruit. More L. monocytogenes isolates were isolated from the food processing plant (101) than from the food survey (25). Listeria grayi (73 isolates), a non-pathogenic species, was more frequently isolated from the food survey. The characterisation of those isolates has revealed their lineage groupings and REP-PCR profiles, which did not appear to be related to their sources. A selected group of 25 isolates were also serotyped for further identification. A larger number of lineage II isolates (70) were found compared to lineage I isolates (25), and were more common in food than the environments; while some (7) produced inconclusive results in the lineage PCR. The REP-PCR did not separate isolates of different sources, lineages or serotypes. In order to investigate the survival fitness of L. monocytogenes isolates whilst under environmental stress relevant to food safety, ten isolates from the food survey and food processing plant were chosen. Five isolates each from lineages I and II were subjected to temperatures ranging from 4ºC to 30ºC and pH levels from 4.0 to 6.0 for two weeks continuously, with their growth monitored by either optical density or plate counts. It was found that the isolates were most susceptible at the combination of pH 4.0 and 4ºC, where the growth of the isolates was completely inhibited. Again no relationship was observed between the lineage or the sources and the survival fitness of the chosen isolates. Due to the frequency of L. monocytogenes being co-isolated with other Listeria species as well as other food-borne pathogens, the relative competitive fitness of four of the isolates from the survival fitness experiment were compared in co-cultures at 4ºC and 30ºC at pH 7.4 in a small-scale preliminary study. The four isolates from food and environments were grown in broth cultures in pairs with the plate counts performed on antibiotic-supplemented selective TSA agar. The isolates were distinguished on agar supplemented with tetracycline which the isolates had acquired resistance to for this purpose. No significant difference (P>0.05) was observed between the lineages or the sources and the competitive fitness of the isolates in this study. The isolates always produced slightly more colonies in the antibioticresistant form compared to the wildtype form but did not seem to relate to the competitive fitness of the isolates. It would seemed that within the scope of this study, neither the lineage, serotype nor source of the isolates indicated any isolate with a better ability of survival while at low temperatures and low pH levels in pure and mixed cultures. However, other classifying groups such as serotypes, RAPD profiles may reveal possible co-relations, as well as a wider isolate pool. Furthermore, different stress factors could be included as part of an investigation on the survival of L. monocytogenes, as this study focused on food safety during processing.

Introdução- Apesar do aumento no consumo de frutas e hortaliças no Brasil, o consumo destes alimentos ainda está aquém das recomendações. O local de consumo e aquisição destes alimentos ainda foi pouco explorado na literatura que avalia o perfil dos consumidores de frutas e hortaliças. Objetivo Avaliar a influência dos locais de aquisição e consumo de alimentos na ingestão de frutas e hortaliças em adultos residentes no município de São Paulo. Métodos - Estudo transversal que utilizou dados de 2000 indivíduos, residentes no município de São Paulo, entre 20 e 59 anos, participantes do Estudo do ambiente obesogênico em São Paulo. O desfecho do estudo foi a frequência de consumo de frutas e hortaliças. As variáveis de exposição foram: local de aquisição e de consumo de alimentos. Para analisar o efeito independente entre o local de consumo e aquisição de alimentos com o consumo de frutas e hortaliças foi utilizada análise de regressão logística com ajuste de variáveis individuais. Resultados A população estudada é composta por 52,3% de indivíduos do sexo feminino, 30,2% com idade entre 25 e 34 anos, e 42,8% com 8 a 11 anos de estudo. A renda de 34,6% da população variou de 2 a 5 salários mínimos. O consumo regular de refeições em restaurantes de serviço completo foi associado ao consumo de hortaliças. As associações entre o local de aquisição de frutas e hortaliças e o consumo regular destes alimentos não apresentaram relação. Conclusão Visitas regulares a restaurantes de serviço completo influenciam positivamente o consumo de hortaliças, mas não de frutas. Não foram encontradas relações entre o local de compra de frutas e hortaliças e o consumo destes alimentos. / Introduction- Despite the increased consumption of fruits and vegetables in the Brazilian population, a great proportion of the population does not meet the recommendations. Purchasing sites associated with fruit and vegetable consumption has not been widely explored in the literature that characterizes fruit and vegetable consumers. Objective To explore the association between fruit and vegetable purchasing and consumption sites and the consumption of these foods among adults living in the city of São Paulo. Methods Cross-sectional study with 2000 individuals living in the city of São Paulo, aged between 20 and 59 years, participants of the Obesogenic Environment Study in São Paulo. The study outcome was fruit and vegetable consumption. Exposure variables included consumption and purchasing sites. Associations were tested using logistic regressions adjusted for individual-level characteristics. Results Most of the population were women (52,3%), between 25 and 34 years (30,2%), with at least 8 years of schooling (42,8%) and with a household income between 2 to 5 times the minimum wage (34,6%). Vegetable consumption was associated with full-service restaurant visits. Food purchasing sites were not associated with fruit or vegetable consumption. Conclusion The choice of restaurant type was associated with vegetable consumption but not fruit. In the studied population, food purchasing sites were not associated with fruit or vegetable consumption.