Imunocomprometidos são pessoas susceptíveis a adquirir doenças graves a partir de alimentos contaminados, por possuírem um baixo número de células de defesa. Em consequência a este fato, apresentam alimentação extremamente restrita, evitando qualquer alimento que represente um risco microbiológico. A irradiação é uma das poucas tecnologias que permite garantir a segurança e a qualidade do alimento, controlando microrganismos patogênicos, sem afetar significativamente qualquer atributo organoléptico. Tomando-se por base a restrição alimentar em relação a produtos frescos, este trabalho destinou-se a estudar o efeito da radiação ionizante (raios gama) em saladas de frutas para pessoas imunocomprometidas. Para tanto, frutas minimamente processadas e saladas de frutas foram submetidas às doses de 0,5; 1,0; 1,5; 2,0 e 3,0 kGy e analisadas juntamente com as amostras controle (não irradiadas). Análises físico-químicas (cor, textura, acidez titulável total, pH, atividade de água, sólidos solúveis totais e açúcares solúveis), microbiológicas (estafilococos coagulase positiva, contagem de bolores e leveduras, contagem de bactérias aeróbias, coliformes totais, E. Coli e Salmonella) e sensoriais (testes de aceitação e degustação) foram realizadas, além da aplicação de questionários com chefes de nutrição de hospitais para o entendimento de práticas acerca da dieta hospitalar de imunocomprometidos. Os resultados demonstraram que a irradiação na dose de 3,0 kGy foi eficaz na eliminação de microrganismos da salada de frutas, garantindo a segurança microbiológica dentro dos níveis exigidos pela legislação. Em relação aos resultados físico-químicos, foram observadas alterações de cor e de textura com o aumento da dose de radiação. Resultados de pH, acidez, sólidos solúveis totais e atividade de água apresentaram flutuações de valores principalmente em função dos fatores intrínsecos da fruta, ao passo que saladas de frutas irradiadas com doses de 3,0 kGy, apresentaram uma tendência de ficar mais doces que as amostras controle, obtendo boa aceitação sensorial. Além disso, os resultados dos questionários realizados em hospitais reportaram uma necessidade de incorporar alimentos frescos à dieta nutricional dos imunocomprometidos, bem como a criação ou o estabelecimento de protocolos nutricionais no país para essa área. Sendo assim, com base nos resultados microbiológicos, físico-químicos e sensoriais pode-se concluir que saladas de frutas podem ser indicadas para o consumo de imunocomprometidos, desde que tratadas com a dose de 3,0 kGy e produzidas com Boas Práticas de Fabricação, respeitando os critérios de produção desde a matéria-prima até o produto final. / Immunocompromised individuals are susceptible to acquiring serious diseases from contaminated food, by having a low number of defense cells. As a result of this fact, they have an extremely restricted diet, avoiding any food that represents microbiological hazards. Irradiation is one of the few technologies that ensure the safety and quality of food, controlling pathogenic microorganisms without significantly affecting any organoleptic attribute. Based on dietary restriction in relation to fresh produce, this work was designed to study the effect of ionizing radiation (gamma rays) over fruit salad for immunocompromised individuals. For such, minimally processed fruits and fruit salad were subjected to doses of 0.5; 1.0; 1.5; 2.0 and 3.0 kGy and analyzed along with control samples (non irradiated). Analyzes were performed in the physicochemical (color, texture, titulabre total acidity, pH, water activity, total soluble solids and soluble sugars), microbiological (coagulase positive staphylococci, yeasts and molds count, count of aerobic bacteria, total coliforms, E. coli and Salmonella) and sensorial (acceptance testing and tastings) fields, besides the application of questionnaires with head of nutrition in hospitals to understand the practices of immunocompromised diet. The results showed that irradiation at the dose of 3.0 kGy was effective in eliminating microorganisms from fruit salad, ensuring the microbiological safety within the levels required by law. Regarding the physicochemical results, changes in color and texture with the increase in the dose of radiation were observed. Results of pH, acidity, total soluble solids and water activity values showed fluctuations mainly due to intrinsic factors of the fruit, while fruit salads irradiated with doses of 3.0 kGy, showed a tendency to get more sweet than the control samples, obtaining good sensorial acceptability. Furthermore, the results of questionnaires conducted in hospitals reported a need to incorporate fresh foods in the nutritional diet of immunocompromised individuals, as well as the creation or establishment of nutritional protocols in the country for that field. Thus, based on microbiological, physicochemical and sensorial results, it can be concluded that fruit salads may be indicated for the consumption of immunocompromised individuals, if treated with the dose of 3.0 kGy and produced with Good Manufacturing Practices, in compliance with the criteria of production from raw material to the end product.

Salladsbarer i livsmedelsbutiker är något som ökat avsevärt i Sverige de senaste åren. Även i andra länder är det populärt, och främsta anledningen till detta är bekvämligheten och strävan efter ett hälsosammare matval. Syftet med detta examensarbete var att undersöka risker och rutiner kopplade till livsmedelsbutikernas salladsbarer, samt att ge en bild av konsumenternas attityd till den nya trenden. Informationsförordningen är en sammanslagning av två EU-direktiv, som ingående beskriver regler om hur livsmedel ska märkas. I december år 2014 utökades informationsförordningen med fler krav från EU. De nya kraven innebar t.ex. att allergener och infrysningsdatum för kött och fisk skulle märkas tydligare. Det är enligt denna förordning viktigt att butikspersonalen arbetar med tydliga regler och rutiner för att upprätthålla de krav som ställs på salladsbaren. Genom en kvalitativ och en kvantitativ undersökning har data, rörande butikspersonalens kunskaper samt konsumentens attityd gentemot salladsbaren, samlats in. I den kvalitativa undersökningen deltog sju personer från olika kedjor inom livsmedelsbranschen, vars ansvarsområde är salladsbaren i deras egen hembutik. Totalt intervjuades, i enkätform, femtiofem konsumenter i livsmedelsbutikerna. Frågorna innehöll bl.a. tycke och förtroende till salladsbar, samt tillsatser i mat. Resultatet av undersökningen visar att personalen har en god kunskap om rutiner och risker kopplade till salladsbaren. Konsumenterna i studien visar ett lägre förtroende till livsmedelsbutikernas, och salladsbarens produktsäkerhet. Majoriteten av respondenterna var utan allergi till något livsmedelsinnehåll, men uppskattade inte tillsatser. Slutsatsen av denna undersökning visade på en god kunskap hos personalen, men ett lägre förtroende hos konsumenten till butikens produktsäkerhet. Detta resultat som är inte generaliserbart p.g.a. de få deltagarna. / Salad bars in Swedish grocery stores have increased in frequently in the last few years. Many other countries have also followed the new hot trend, and the main reason of this increase is the convenience and the pursuit of a healthy meal. The purpose of this study was to examine the risks and routines of the salad bars in Swedish grocery stores, and look into the customer’s attitude against the concept. The Regulation of Information merges two EU directives, and includes rules on how the foods must be handled. In December 2014 the Regulation of Information increased with more claim from the EU. The new claims implied for example that allergens and the date of freezing, for meat and fish, must be labeled more legible. According to this Regulation, the staff in grocery stores must clearly show that the rules are being followed, with help of logs and rules of hygiene. The results of the study show that the staff has a good knowledge regarding routines and risks connected to the salad bar. The consumers in the study show a relatively low confidence in food stores' products. The majority has no form of food allergy, but did not appreciate additives in the food. The conclusion of the study shows that the staff has good knowledge in product safety, but unfortunately the customers’ don´t think so. The result isn’t generalizable – you´ll need more participants in the study to generalize.

The present work treats the amount of phenolic substances in salad plants. A part of this vast plant group is made of flavonoids, which are important by their accessibility and significant biological activity. Quercetin and rutin are in the main focus of this work. They are noted for their favourable biological effects. Having antioxidant qualities, they prevent and stop the lipid peroxidation and they dispose of free radicals. Flavonoids are used in medicine and can prevent the formation of chronic diseases, such as cardiovascular disease or atherosclerosis. The amount of phenolic substances in the chosen sample of ten salad plants was determined by means of micellar electrokinetic capillary chromatography (MECC) and by high-performance liquid chromatography (HPLC). We have used a freeze-dried material for the analysis. The utmost amount of quercetin was found in lettuce grown on outside garden. 48 600 mg/kg of dry matter highly exceeded the amount of quercetin in other plants. There were other phenolic substancs as well: rosmarinic acid, caffeoylchinol acid and caffeic acid. Among others, we found derivatives and colourants of caffeic acid as well.

Imunocomprometidos são pessoas susceptíveis a adquirir doenças graves a partir de alimentos contaminados, por possuírem um baixo número de células de defesa. Em consequência a este fato, apresentam alimentação extremamente restrita, evitando qualquer alimento que represente um risco microbiológico. A irradiação é uma das poucas tecnologias que permite garantir a segurança e a qualidade do alimento, controlando microrganismos patogênicos, sem afetar significativamente qualquer atributo organoléptico. Tomando-se por base a restrição alimentar em relação a produtos frescos, este trabalho destinou-se a estudar o efeito da radiação ionizante (raios gama) em saladas de frutas para pessoas imunocomprometidas. Para tanto, frutas minimamente processadas e saladas de frutas foram submetidas às doses de 0,5; 1,0; 1,5; 2,0 e 3,0 kGy e analisadas juntamente com as amostras controle (não irradiadas). Análises físico-químicas (cor, textura, acidez titulável total, pH, atividade de água, sólidos solúveis totais e açúcares solúveis), microbiológicas (estafilococos coagulase positiva, contagem de bolores e leveduras, contagem de bactérias aeróbias, coliformes totais, E. Coli e Salmonella) e sensoriais (testes de aceitação e degustação) foram realizadas, além da aplicação de questionários com chefes de nutrição de hospitais para o entendimento de práticas acerca da dieta hospitalar de imunocomprometidos. Os resultados demonstraram que a irradiação na dose de 3,0 kGy foi eficaz na eliminação de microrganismos da salada de frutas, garantindo a segurança microbiológica dentro dos níveis exigidos pela legislação. Em relação aos resultados físico-químicos, foram observadas alterações de cor e de textura com o aumento da dose de radiação. Resultados de pH, acidez, sólidos solúveis totais e atividade de água apresentaram flutuações de valores principalmente em função dos fatores intrínsecos da fruta, ao passo que saladas de frutas irradiadas com doses de 3,0 kGy, apresentaram uma tendência de ficar mais doces que as amostras controle, obtendo boa aceitação sensorial. Além disso, os resultados dos questionários realizados em hospitais reportaram uma necessidade de incorporar alimentos frescos à dieta nutricional dos imunocomprometidos, bem como a criação ou o estabelecimento de protocolos nutricionais no país para essa área. Sendo assim, com base nos resultados microbiológicos, físico-químicos e sensoriais pode-se concluir que saladas de frutas podem ser indicadas para o consumo de imunocomprometidos, desde que tratadas com a dose de 3,0 kGy e produzidas com Boas Práticas de Fabricação, respeitando os critérios de produção desde a matéria-prima até o produto final. / Immunocompromised individuals are susceptible to acquiring serious diseases from contaminated food, by having a low number of defense cells. As a result of this fact, they have an extremely restricted diet, avoiding any food that represents microbiological hazards. Irradiation is one of the few technologies that ensure the safety and quality of food, controlling pathogenic microorganisms without significantly affecting any organoleptic attribute. Based on dietary restriction in relation to fresh produce, this work was designed to study the effect of ionizing radiation (gamma rays) over fruit salad for immunocompromised individuals. For such, minimally processed fruits and fruit salad were subjected to doses of 0.5; 1.0; 1.5; 2.0 and 3.0 kGy and analyzed along with control samples (non irradiated). Analyzes were performed in the physicochemical (color, texture, titulabre total acidity, pH, water activity, total soluble solids and soluble sugars), microbiological (coagulase positive staphylococci, yeasts and molds count, count of aerobic bacteria, total coliforms, E. coli and Salmonella) and sensorial (acceptance testing and tastings) fields, besides the application of questionnaires with head of nutrition in hospitals to understand the practices of immunocompromised diet. The results showed that irradiation at the dose of 3.0 kGy was effective in eliminating microorganisms from fruit salad, ensuring the microbiological safety within the levels required by law. Regarding the physicochemical results, changes in color and texture with the increase in the dose of radiation were observed. Results of pH, acidity, total soluble solids and water activity values showed fluctuations mainly due to intrinsic factors of the fruit, while fruit salads irradiated with doses of 3.0 kGy, showed a tendency to get more sweet than the control samples, obtaining good sensorial acceptability. Furthermore, the results of questionnaires conducted in hospitals reported a need to incorporate fresh foods in the nutritional diet of immunocompromised individuals, as well as the creation or establishment of nutritional protocols in the country for that field. Thus, based on microbiological, physicochemical and sensorial results, it can be concluded that fruit salads may be indicated for the consumption of immunocompromised individuals, if treated with the dose of 3.0 kGy and produced with Good Manufacturing Practices, in compliance with the criteria of production from raw material to the end product.

The purpose of the present study is to determine the ascorbic acid content of raw cabbage salads as influenced by the method of shredding and by the kind of salad dressing used.

Chronic diseases, including obesity are a global epidemic with significant long term mental and physical health complications, as well as societal costs from loss of productivity and health care expenditures. The causes of chronic disease and obesity are multifaceted and are linked to the complexity of eating behaviour, which develops over many years and is a product of our food environment as well as our social influences. First-year undergraduate students living in residence and on meal plans have lower vegetable intake than is recommended for optimal health and disease and obesity prevention. They also gain on average 2-3 kg in their first year due to factors like stress, increased autonomy in food choices and the food environment they face. With more than 2 million Canadian young adults attending post-secondary institutions and the importance of diet to overall health and wellness, building healthy eating habits and preventing weight gain during this life transition is an important public health priority. Nudges or choice architecture interventions aim to encourage public health goals without removing choice for participants. Nudging seems to have a stronger effect in deterring the choice of unhealthy foods over motivating the choice of healthy foods. Conversely, pricing strategies where healthy foods are subsidized appear effective. Many intervention studies have been conducted in cafeterias with young adults but there was a need for studies that compared the impact of nudge interventions against economic strategies on the purchase of vegetables. This study occurred in the main cafeteria serving undergraduate students on meal plans at the University of Victoria (n=1700). A longitudinal, quasi-experimental, single case ABACA research design was conducted and salad bar sales data was tracked. After a baseline period (A), an economic incentive was provided in the form of a loyalty card (B), this was then withdrawn for a second baseline period (A), followed by a cognitive and affect nudge implemented in the form of tent cards and sandwich boards with reasons to eat more vegetables conveyed with eye-catching, colourful graphics and messaging (C) and finally a third baseline measure (A) after withdrawal of the cognitive nudge. The results showed that small economic incentives and nudges were not enough to have an impact on salad bar sales and that they declined throughout the term with too much overlapping data to establish an intervention effect. Larger economic incentives, behaviour or placement nudges and a focus on deterring unhealthy foods may have had an effect but these intervention options were not deemed feasible by food service management in this context. It may also be that there need to be more extensive changes to an individual’s microsystem and that these need to be supported by other changes in the microsystem and further changes at the level of the meso, macrosystem or exosystem through university-level intervention in food service operations or government policy or regulation. / Graduate / 2021-12-10

Salate eignen sich gut für den Anbau im Haus- und Kleingarten. In der Broschüre werden sowohl Standardsorten als auch Wildsalate und seltene Gartensalate aus verschiedenen Pflanzenfamilien vorgestellt. Neben Hinweisen zu Aussaat, Pflanzung, Wasser- und Nährstoffbedarf sind Empfehlungen zur Fruchtfolge, zum Verfrühen und zur Eingliederung in die Mischkultur enthalten. Abgerundet wird die Broschüre durch eine Planungshilfe für den Salatanbau im Freiland.

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Alfresco LLC is a startup business based in Managua, Nicaragua. The aim of Alfresco is to help create healthy nutrition habits in Central America’s homes by providing fresh, organic, high quality products with no sugar added and free of lactose and gluten. The salad dressing industry in Nicaragua is relatively mature and it’s characterized by a medium level of fragmentation. However, organic salad dressings are currently inexistent, therefore, this would be a disruption in the lifecycle of the industry. Moreover, since there are no competitors in the organic segment, there is a market gap that has not been covered yet; that is exactly the segment that Alfresco will target. An initial investment of $4,362 is required to start the business. As shown in the financial section, we forecast to recover the investment in year 3. One important risk is the fact that there are a lot of substitutes for salad dressings. However, the busy consumers’ lifestyle backed with the heavy advertising efforts and the high quality of our product, will help us overcome this obstacle and succeed in the industry. Overall, we believe that there is a big opportunity in this industry and we expect to break even before the forecasted time.