CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / A pesquisa tem como objeto de estudo o Programa Nacional de AlimentaÃÃo â PNAE. O programa tem garantido a participaÃÃo dos estados e municÃpios na gestÃo e controle dos recursos destinados à alimentaÃÃo escolar. PorÃm, a burocracia ainda marca alguns procedimentos, sobretudo para os pequenos produtores rurais, como a dificuldade de cadastro nos programas de governo por parte dos trabalhadores devido à intensa burocracia. Levando-se em conta este panorama, esta pesquisa teve como objetivo geral analisar o PNAE sob a Ãtica de fortalecimento e de desenvolvimento da agricultura familiar e comunitÃria e de seguranÃa alimentar e nutricional. Como objetivos especÃficos, pretendeu-se identificar no universo da produÃÃo agrÃcola familiar do municÃpio de CanindÃ, os alimentos que podem integrar os cardÃpios da alimentaÃÃo escolar; explicitar formas de inclusÃo dos pequenos produtores rurais como fornecedores do PNAE no municÃpio de Quixadà e discutir o conceito de SeguranÃa Alimentar e Nutricional - SAN e o Direito Humano à AlimentaÃÃo adequada - DHAA no SertÃo Cearense. Foram entrevistados os representantes das entidades pÃblicas diretamente envolvidas com a agricultura familiar de QuixadÃ, alÃm do gestor da merenda em uma escola do municÃpio e a merendeira responsÃvel. Foi escolhido como procedimento metodolÃgico o Estudo de Caso, ancorado nos pressupostos de Nisbett e Watt (1978), que define a metodologia do estudo de caso de forma eclÃtica, incluindo, via de regra, observaÃÃo, entrevistas, fotografias, gravaÃÃes, anÃlise de documentos e anotaÃÃes de campo. Com este estudo, conclui-se que o Programa Nacional de AlimentaÃÃo Escolar tem fortalecido a agricultura familiar na regiÃo, por propiciar maior renda e estÃmulo ao plantio. Dessa maneira, fortalecendo a SAN e resgatando a possibilidade de novas reflexÃes acerca da alimentaÃÃo mais adequada. Por fim, o Biodiesel trouxe um cenÃrio diversificado à agricultura familiar, jà que o cultivo de oleoginosas estÃ, cada vez mais, fazendo parte da dinÃmica das pequenas e grandes propriedades rurais, levantando o debate sobre atà que ponto o programa irà fortalecer a longo prazo à sustentabilidade das terras e da produÃÃo alimentar.

Farm-to-school (FTS) programs are supported at federal, state, and local levels as a cross-sectoral intervention to curb rising levels of obesity, strengthen local food systems, and improve school climate and academic outcomes. Comprehensive FTS programming, according to the “3-C” approach embraced by leaders in the FTS movement, includes interventions in three domains: the cafeteria, classroom, and community. FTS programming in these domains may include procurement of local food; school gardens; and education related to food, agriculture, and nutrition. Existing research supports the comprehensive FTS approach, illustrating that multi-component programs with strategies that are integrated across these environments improve outcomes for students. FTS programs have potential impacts in the sectors of public health, economic development, education, and environmental sustainability, and they involve a diverse range of stakeholders including students, teachers, school leadership, food service staff, local farmers, and state and national policymakers. However, literature on FTS programs is largely in the areas of health behavior and nutrition outcomes for students, and further investigations of other aspects may lead to improved programming. The three distinct papers in this dissertation represent an unsequenced descriptive case study, in which each article explores one of the three FTS domains. The case study methodology allowed for in-depth mixed-methods data collection about a bounded system using multiple sources of information. The case for this research was a school district in northern California with a comprehensive FTS program supported by partnership with a local non-profit partner. The first study examines the classroom through teacher involvement in FTS programming using qualitative methods. Social cognitive theory is used as a framework to understand factors that impact classroom teacher involvement and propose strategies to support teacher involvement in FTS. The second study examines the cafeteria through research of a new school lunch program connected to the district FTS programming. Through mixed-methods data collection and analysis, the second article examines the factors that supported a school district in overcoming the barriers to instituting healthier meal options as well as a broad range of student outcomes. The third study examines the community through a qualitative exploration of the relationships between schools, families, and community partners at the case study site. Specifically, it examines FTS programming as an avenue for community partner involvement and family engagement in schools. This research may support teachers, administrators, and non-profit partners in improving comprehensive FTS programming. These studies fill gaps in the research around the three domains of FTS, particularly the classroom and community, and they may contribute to further studies that seek to explore and compare the different aspects of FTS that lead to outcomes for students and schools. Each chapter may also be a resource for researchers in the fields of food, agriculture, and nutrition education; curriculum innovation; school food; and community-school partnerships.

<p>Övervikt och fetma är ett av de mest omfattande folkhälsoproblemen i Sverige och det är en stor andel barn och unga som lever med detta problem. Då goda matvanor grundläggs i tidig ålder utgör skolmåltiden en betydelsefull roll för att upprätta hälsosamma matvanor. Faktorer i den fysiska matmiljön, såsom möblering, städning, dekorering, inredning, belysning samt ljudnivå påverkar elevernas upplevelse av måltidssituationen. Den psykiska miljön som innefattar både psykologiska och sociala faktorer, det vill säga servering av skolmaten, arbetskläder, matglädje, elevernas matintag samt möjligheterna för skolmåltidspersonalen att gå någon fortbildning är även av betydelse för måltidssituationen. Dessa faktorer har studerats i detta examensarbete som utförts på uppdrag av Region Halland och som syftade till att studera skolmåltidspersonalens upplevelser av att påverka måltidssituationen i skolan. En kvalitativ forskningsansats har tillämpats då avsikten var att studera skolmåltidspersonalens upplevelser och livsvärld. Intervjuer har genomförts på skolmåltidspersonal som varit köksansvariga i ett mottagningskök i Varbergs kommun. Resultatet tyder på att skolmåltidspersonalen kan påverka matmiljön gällande användandet av det som redan finns till förfogande. Brist på pengar uppges utgöra ett hinder för att kunna påverka måltidssituationen. Skolmåltidspersonalen kan inte påverka huvudkomponenten men däremot de tillbehör och komponenter som serveras därtill. Kunskaperna anses vara goda för att kunna påverka måltidssituationen, dock finns det önskemål om fortbildning på vissa områden.</p> / <p>Overweight and obesity are among the largest public health issues in Sweden with a high proportion of children and young people living under these conditions. Healthy eating habits are established early in life and the daily school meal plays an important role in the work for creating and sustaining those habits. Factors in the physical environment, such as furnishing, cleaning, decorating, lighting and sound, all affect the students’ experience of their food situation in school. Also the mental environment, including both psychological and social factors like the serving of the school meal, food happiness, the students’ food intake, working clothes for the school restaurant staff and the possibility for further education, are relevant to the meal situation and environment. These factors were studied in this thesis which was carried out on behalf of the Region Halland and which aimed to study the school restaurant staff´s experiences to influence the food situation in school. A qualitative research approach has been applied as the intention was to study the school food staff´s own thoughts and experiences. Interviews were conducted with persons responsible for reception kitchens in Varberg municipality. The results show that school food staff can to some degree influence the school meal environment with means already available to them, although lack of money is considered a barrier to further improve the food situation. The school food staff cannot themselves affect the main component, but the accessories and other components. Knowledge among the staff is considered good enough to influencing the meal situation. However, there are requests for more in-service training and further education in certain areas.</p>

Övervikt och fetma är ett av de mest omfattande folkhälsoproblemen i Sverige och det är en stor andel barn och unga som lever med detta problem. Då goda matvanor grundläggs i tidig ålder utgör skolmåltiden en betydelsefull roll för att upprätta hälsosamma matvanor. Faktorer i den fysiska matmiljön, såsom möblering, städning, dekorering, inredning, belysning samt ljudnivå påverkar elevernas upplevelse av måltidssituationen. Den psykiska miljön som innefattar både psykologiska och sociala faktorer, det vill säga servering av skolmaten, arbetskläder, matglädje, elevernas matintag samt möjligheterna för skolmåltidspersonalen att gå någon fortbildning är även av betydelse för måltidssituationen. Dessa faktorer har studerats i detta examensarbete som utförts på uppdrag av Region Halland och som syftade till att studera skolmåltidspersonalens upplevelser av att påverka måltidssituationen i skolan. En kvalitativ forskningsansats har tillämpats då avsikten var att studera skolmåltidspersonalens upplevelser och livsvärld. Intervjuer har genomförts på skolmåltidspersonal som varit köksansvariga i ett mottagningskök i Varbergs kommun. Resultatet tyder på att skolmåltidspersonalen kan påverka matmiljön gällande användandet av det som redan finns till förfogande. Brist på pengar uppges utgöra ett hinder för att kunna påverka måltidssituationen. Skolmåltidspersonalen kan inte påverka huvudkomponenten men däremot de tillbehör och komponenter som serveras därtill. Kunskaperna anses vara goda för att kunna påverka måltidssituationen, dock finns det önskemål om fortbildning på vissa områden. / Overweight and obesity are among the largest public health issues in Sweden with a high proportion of children and young people living under these conditions. Healthy eating habits are established early in life and the daily school meal plays an important role in the work for creating and sustaining those habits. Factors in the physical environment, such as furnishing, cleaning, decorating, lighting and sound, all affect the students’ experience of their food situation in school. Also the mental environment, including both psychological and social factors like the serving of the school meal, food happiness, the students’ food intake, working clothes for the school restaurant staff and the possibility for further education, are relevant to the meal situation and environment. These factors were studied in this thesis which was carried out on behalf of the Region Halland and which aimed to study the school restaurant staff´s experiences to influence the food situation in school. A qualitative research approach has been applied as the intention was to study the school food staff´s own thoughts and experiences. Interviews were conducted with persons responsible for reception kitchens in Varberg municipality. The results show that school food staff can to some degree influence the school meal environment with means already available to them, although lack of money is considered a barrier to further improve the food situation. The school food staff cannot themselves affect the main component, but the accessories and other components. Knowledge among the staff is considered good enough to influencing the meal situation. However, there are requests for more in-service training and further education in certain areas.

This thesis presents an overview of school dinner (food) in the Czech Republic, Austria and selected states in Europe. In the theoretical part, it is described how the state school board works in the particular country. Food history, quality and scope together with legislation and economical aspects are described, too. In the practical part, results of questionnaire survey are interpreted with a focus on requests of dinners in particular categories. In addition, how diners are satisfied with food offers and healthy food used in canteens is shown in the result part. The presented analysis is a part of the UMBESA project, which promotes an increase of biofood, regional, seasonal and freshly prepared food in catering systems. This part further contains results - summary and recommendations.

Made available in DSpace on 2016-06-02T19:52:11Z (GMT). No. of bitstreams: 1 6789.pdf: 2033454 bytes, checksum: d58b984b0a1b4cb413964b762d2c0e13 (MD5) Previous issue date: 2015-03-05 / Financiadora de Estudos e Projetos / The Food Acquisition Program (PAA) and the National Program of School Food (PNAE) are public policies designed to ensure improve food to two heterogeneous publics, the population who are in situations of food insecurity and students from public schools. These policies have as source of supply the family farming, an important segment responsible for producing much of the food destined to internal market. Nevertheless, it is necessary to understand the real impact of the PAA and PNAE on suppliers farmers and to know which of these policies have better impact on the development of family farming. There are studies in the literature addressing the impact assessment on the family farm in both the political and in different cities. However, rarely there are studies analyzing the real impact of policies, PAA e PNAE at the same city. From this, the present dissertation aims to evaluate the impact of social programs and PAA PNAE in economic and social conditions of the farmers in Uba city, Minas Gerais. This will be done using descriptive and multivariate statistical and statistical significance test seeking to achieve this goal. The results show that economic impact of the PAA and PNAE in beneficiary farmers were revenue and product quality. Despite this, weren`t find significant differences of these impacts between these policies. In social sphere, variable quality of life impacted positively only on PAA farmers. Thus, it can be said that the effects of public policies are similar and the PAA and PNAE can be treat as complementary policies. / O Programa de Aquisição de Alimentos (PAA) e o Programa Nacional de Alimentação Escolar (PNAE) são políticas públicas que visam garantir alimentação, respectivamente, à população em situações de insegurança alimentar e à alunos da rede pública de ensino. Essas políticas possuem como fonte de abastecimento a agricultura familiar. Assim, é importante conhecer e avaliar os impactos do PAA e PNAE nas condições socioeconômicas nos agricultores familiares e saber se as duas políticas apresentam impactos diferenciados para o desenvolvimento da agricultura familiar. Existe na literatura trabalhos abordando a avaliação de impacto na agricultura familiar em ambas às políticas e em diferentes municípios brasileiros. No entanto, raramente se encontram pesquisas analisando os impactos do PAA e do PNAE em um mesmo município. Neste contexto, esta dissertação tem como objetivo avaliar o impacto dos programas sociais PAA e PNAE nas condições socioeconômicas dos agricultores familiares do município de Ubá, Minas Gerais. Para isso, será feito o uso de estatística descritiva e multivariada. Os resultados indicaram que houve impactos econômicos positivos do PAA e do PNAE na renda e na qualidade dos produtos dos agricultores familiares. Apesar disso, não foram encontradas diferenças significativas desses impactos entre as duas políticas. No âmbito social, somente a variável qualidade de vida foi impactada positivamente e unicamente nos produtores participantes do PAA. Desse modo, pode-se afirmar que os efeitos das políticas públicas para a agricultura familiar possuem alcance limitado, embora similares para o PAA e PNAE. Pode-se ainda destacar o caráter complementar entre as duas políticas investigadas.

Made available in DSpace on 2014-12-17T14:13:36Z (GMT). No. of bitstreams: 1 MoniqueSR.pdf: 220248 bytes, checksum: 9b4812db208d8a1084dd383370f51150 (MD5) Previous issue date: 2008-06-02 / The National School Nutrition Program is the oldest program in the country directed at food and nutrition safety. Its aims are to offer nutritional food as a supplement to students of public and philanthropic schools. Studying school nutrition transcends the investigation as a purely social program, given that it reaches the fields of public health, nutrition and food, using a wide variety of approaches. Thus, it is characterized by a multidisciplinary study, where the disciplines work side by side in distinct aspects of a single problem. Aim: This study aims to assess hygiene practices during the preparation of meat-based meals in public schools in the city of Natal, Brazil. Methods: A list was applied at 27 schools to identify the procedures of good food preparation practices. In addition, cooking and meal distribution temperature were measured and a microbiological analysis of the final preparation and of the water used in preparing it was performed. For microbiological analyses of the food, we analyzed coliforms at 45?C, coliforms at 35?C and Enterococcus, and for the water, we analyzed thermotolerant coliforms and total coliforms, using the methods recommended by APHA, 1995. Results: Most of the schools did not meet the required standards in all the variables related to good food preparation practices, except for the time spent preparing the meat, in which 89% were within the norm. Cooking temperature of the meals was within the standard; however, the temperature at distribution and the time spent dispensing the meals were inadequate. Of the 27 schools, 22 (81.5%) showed the presence of coliforms at 35? C in at least one meal sample and 18 (66.7%) had values above the recommended limit for coliforms at 45?C. The presence of E. coli was identified in 6.1% of the samples analyzed. The presence of Enterococcus was not found at any of the schools. With respect to the water, the North district of the city was the only one that did not meet the standards for the two indicators evaluated. The contamination found was not associated with the hygiene or food storage problems observed. Conclusions: The results show that the hygiene-sanitary conditions of meat-based public school meals were unsatisfactory, demonstrating the need for improvements in the production process to preserve the health of the student population. Multidisciplinarity: Researchers from the areas of food microbiology, nutrition, public health and statistics took part in this study, a decisive factor for characterizing the research as multidisciplinary / O Programa Nacional de Alimenta??o Escolar ? o programa voltado ? seguran?a alimentar e nutricional mais antigo do pa?s e tem por objetivo oferecer alimentos, de qualidade, em car?ter suplementar aos estudantes de escolas p?blicas e filantr?picas. Estudar a alimenta??o escolar transcende a investiga??o enquanto programa social, atingindo os campos da sa?de p?blica, nutri??o e alimentos, nas suas mais variadas abordagens. Assim, caracteriza-se por um estudo de car?ter multidisciplinar, onde as disciplinas trabalham lado a lado em distintos aspectos de um ?nico problema. Objetivo: O presente trabalho tem como objetivo avaliar as pr?ticas de higiene durante a produ??o de prepara??es ? base de carne em escolas p?blicas municipais na cidade de Natal/RN. M?todos: Foram avaliadas 27 escolas, onde foi aplicada uma lista de verifica??o a fim de identificar os procedimentos de Boas Pr?ticas de Fabrica??o, e ainda, foi medida a temperatura de coc??o e distribui??o das prepara??es e realizada an?lise microbiol?gica da prepara??o pronta e da ?gua utilizada no preparo das mesmas. Para as an?lises microbiol?gicas do alimento, foram analisados coliformes ? 45?C, coliformes ? 35?C e Enterococcus, e para a ?gua, foram analisados coliformes termotolerantes e coliformes totais, atrav?s dos m?todos preconizados pela APHA, 1995. Resultados: A maioria das escolas estudadas apresentou n?o conformidades em todas as vari?veis analisadas quanto ?s Boas Pr?ticas de Fabrica??o, com exce??o do tempo de pr?-preparo das carnes, no qual 89% estavam dentro do padr?o. A temperatura de coc??o das prepara??es encontrou-se dentro do padr?o, entretanto a temperatura e o tempo de distribui??o apresentaram-se inadequados. Das 27 escolas, 22 (81,5%) apresentaram pelo menos uma amostra da prepara??o pronta com presen?a de coliformes ? 35?C, e 18 (66,7%) apresentaram valores acima do padr?o para coliformes ? 45?C. Foi identificada a presen?a de E. coli em 6,1% das amostras analisadas. N?o foi encontrada a presen?a de Enterococcus em nenhuma escola. Com rela??o ? ?gua, a regi?o Norte foi a ?nica com evid?ncias estat?sticas de estar fora do padr?o para os dois indicadores avaliados. A contamina??o encontrada n?o apresentou associa??o com as n?o conformidades referentes ? higiene peri?dica e a conserva??o dos reservat?rios. Conclus?es: Os resultados encontrados mostram que as condi??es higi?nico-sanit?rias das prepara??es ? base de carne servidas na alimenta??o escolar apresentaram-se insatisfat?rias, evidenciando a necessidade de melhoria do processo de produ??o, visando ?s condi??es de sa?de da popula??o estudantil assistida. Multidisciplinaridade: Este estudo teve a participa??o de pesquisadores das ?reas de microbiologia de alimentos, nutri??o, sa?de p?blica e estat?stica, fator decisivo para caracterizar a pesquisa como multidisciplinar

Made available in DSpace on 2014-12-17T14:13:38Z (GMT). No. of bitstreams: 1 AnaKCC.pdf: 364079 bytes, checksum: f1b3d299458adb60596529bc0976c051 (MD5) Previous issue date: 2009-05-12 / In Brazil school food is constitutionally guaranteed to public school students at the preschool and elementary level. This food must be nutritious, hygienic and sanitary. The aim of the present study was to assess the hygienic/sanitary conditions of food and table utensil handlers in municipal public schools in Natal, Brazil. In total, 27 public schools were assessed, using a checklist and microbiological analysis of the hands and table utensils. For the microbiological analyses of the hands, coliforms were analyzed at 45?C and for the utensils aerobic mesophilic bacteria, using methods recognized by AOAC, 2002 and APHA, 1992, respectively. Most of the schools studied did not exhibit good food and utensil handling practice procedures in any of the variables analyzed. It was shown that 74.1% of the handlers received no periodic training, 51.9% did not undergo annual health examinations and 100% did not practice proper hand hygiene, which reflected significantly (p < 0.05) in hand contamination, where fecal coliforms were detected on 55.6% of the hands analyzed. With respect to the utensils, it was found that 100% of the schools studied did not follow correct hygiene practices and most were classified as very bad ; that is, aerobic mesophilic bacteria values above the limits established by PAHO (Pan American Health Organization), with schools in the north and south districts recording the highest percentages. The results show that the hygienic-sanitary conditions of the food and utensil handlers in the schools studied were inadequate, demonstrating the need for implanting good handling practices aimed at protecting the health of children that take part in the program and offering safer foods. Researchers from the areas of food microbiology, nutrition, public health and statistics participated in this study, a decisive factor for characterizing it as multidisciplinary / No Brasil a alimenta??o escolar ? um direito constitucional dos alunos de escolas p?blicas que freq?entam a pr?-escola e ensino fundamental, devendo essa alimenta??o ser de boa qualidade em valores nutricionais e principalmente no aspecto higi?nico sanit?rio. O presente trabalho tem como objetivo avaliar as condi??es higi?nico-sanit?rias de manipuladores de alimentos e utens?lios de mesa de escolas p?blicas municipais na cidade de Natal/RN, no qual foram avaliadas 27 escolas p?blicas, utilizando um check-list e an?lise microbiol?gica das m?os e utens?lios de mesa. Para as an?lises microbiol?gicas das m?os de manipuladores, foram analisados coliformes ? 45?C e para os utens?lios bact?rias mes?filas aer?bias, atrav?s dos m?todos preconizados pela AOAC,2002 e APHA, 1992, respectivamente. A maioria das escolas estudadas apresentou n?o conformidades em todas as vari?veis analisadas. Foi verificado que 74,1% dos manipuladores n?o recebem treinamentos peri?dicos, 51,9% n?o realizam exames de sa?de anuais e 100% n?o fazem a higiene correta das m?os, o que refletiu significativamente (p< 0,05) na contamina??o das m?os, nas quais foram detectados coliformes fecais em 55,6% das m?os analisadas. Quanto aos utens?lios foi constatado que 100% das escolas estudadas n?o realizam procedimento adequado de higieniza??o e a maior parte apresentam classifica??o p?ssima , ou seja, valores de bact?rias mes?filas aer?bias acima dos limites estabelecidos pela OPAS Organiza??o Panamericana de Sa?de, sendo as escolas da regi?o Norte e Sul que apresentaram maiores percentuais. Os resultados encontrados mostram que as pr?ticas e condi??es de higiene dos manipuladores de alimentos e utens?lios utilizados nas escolas estudadas encontram-se inadequadas, sendo necess?ria implanta??o de boas pr?ticas de manipula??o, visando a prote??o da sa?de das crian?as que participam do programa, oferecendo alimentos mais seguros. Participou desse estudo pesquisadores das ?reas de microbiologia de alimentos, nutri??o, sa?de p?blica e estat?stica, fator decisivo para caracterizar a pesquisa como multidisciplinar

This master thesis deals with the issue of sustainable diets and the potential of the promotion of sustainable principles in public food procurement. The theme is introduced in broader context of environment, public health, historical development, international influences, significant theoretical approaches and fundamental factors affecting current state of diets and nutrition. The aim of the thesis is to specify universal principles of sustainable diets, which were derived from critical review of scientific literature and other relevant texts. The character of this thesis is dominantly theoretical. Discussing the potential of applying the principles of sustainability from the side of public institutions is the main theme of the second part of the study. The research question is related to the possibilities of local organic food consumption in school food system in Czechia. Main results show problematic combination of the requirements for both organic and local food in the context of the volume of school food demand and relatively small local organic production. In general terms the contribution of this thesis is the introduction of the research issues of geography of food and presenting the possibilities of further research. key words: sustainable diets, nutrition transition, food, organic...

The alternative food movement claims varied goals such as building environmental sustainability, strengthening local economies, and promoting health equity, yet critics argue that the movement’s transformative potential is threatened by a lack of shared vision. Literature suggests that community-based multi-stakeholder coalitions are a useful tool for building consensus around food systems futures. But what kinds of futures? Home Grown Springfield is a school food initiative aimed at reducing hunger in Springfield, MA by serving healthy, homemade, and locally-sourced meals via the Culinary and Nutrition Center, a brand-new full-service commercial kitchen and storage facility. This qualitative case study examines the engagement process of the Culinary and Nutrition Center’s Advisory Council, a multi-stakeholder coalition convened in 2018 to guide the project. The engagement process was envisioned by the Springfield Food Policy Council, Springfield Public Schools, and Sodexo, and funded by the Henry P. Kendall Foundation. Research findings suggests that engagement of diverse actors promotes expanded project visions, which results in more holistic, progressive, and potentially transformative food systems change. In addition, it reveals challenges around the process of authentic community engagement and the dynamics of power-sharing between project leaders and community members. This research has multiple objectives: 1) to document the first year of the Advisory Council’s process for its own reflection; 2) to demonstrate the need for planners to help facilitate diverse cross-sector engagement for more holistic and progressive regional planning; and 3) to highlight the critical need for community leadership and decision-making in planning for sustainable and equitable community development.