O acidente ofídico há anos se tornou um problema de saúde pública no Brasil devido à alta prevalência e gravidade do quadro e o estado do Tocantins figura entre as maiores incidências do país neste agravo. Este estudo descritivo do perfil epidemiológico e levantamento dos dados clínicos das vítimas de acidente ofídico foi realizados no Hospital de Referência de Porto Nacional, Tocantins, que é referência para vários outros municípios na região central do estado. No triênio 2013 2015 houve um crescimento anual do número de casos, totalizando 149 vítimas de acidente ofídico. Os acidentes mais frequentes envolveram serpentes do gênero Bothrops, compreendendo 85,9% dos casos. Cerca de 80% das vítimas eram do sexo masculino, faixa etária prevalente entre 19 40 anos (34,9%) e o pé foi a região mais afetada (65,8%). Cabe ressaltar que em 98% dos casos houve infecção bacteriana secundária com uso de antibióticos, sendo a cefalosporina de primeira geração a mais utilizada. A maioria dos pacientes (75,2%) foi atendida durante as primeiras 3 horas, e classificados como casos moderados. O tratamento foi feito com uso médio de 6,6 ampolas de soro antibotrópico. O melhor conhecimento clínico e epidemiológico destes acidentes ofídicos pode levar a redução de gastos públicos com internações, diminuição do uso de antibiótico, diminuindo a resistência aos mesmos, afastamento laboral e possíveis sequelas, fatos que não vem ocorrendo nos últimos anos. A análise dos dados servirá como alerta para melhoria da prevenção primária com o objetivo de redução dos acidentes ofídicos e secundária, com rápido tratamento e prevenção de sequelas. / Snake bites have become a public health problem in Brazil due to the high prevalence and severity and the state of Tocantins is amongst the region of the country with highest incidence of this accident. This descriptive study of the epidemiological profile and survey of the clinical data of the victims of snake bites wase carried out in the Hospital of Reference of Porto Nacional, Tocantins, which is reference for several other municipalities in the central region of the state. In the triennium 2013 - 2015 there was an annual growth of the number of cases, totaling 149 victims of snake bites. The most frequent accidents involved snakes of the genus Bothrops, comprising 85.9% of the cases. About 80% of the victims were males, the prevalent age group was between 19-40 years old (34.9%) and the foot was the most affected region (65.8%). It is worth mentioning that in 98% of the cases there was secondary bacterial infection , treated with antibiotics, with first-generation cephalosporin being the most used. The majority of patients (75.2%) were treated during the first 3 hours, and classified as moderate cases. The treatment was done with an average of 6.6 ampoules of antibothropic serum. A best clinical and epidemiological knowledge of these snake bite accidents can lead to a reduction of public expenditures with hospitalizations, decrease in antibiotic use, reducing the incidence of resistance to antibiotics, the lack of employment and possible sequelae, which has not occurred in recent years. Data analysis will serve as an alert to improve primary prevention with the goal of reducing ophidian accidents and, also with fast treatment and prevention of sequelae.

TESIS PARA OPTAR AL GRADO DE MAGISTER EN ADMINISTRACIÓN DE EMPRESAS / Pía Arellano Moraga [Parte I], Carla Núñez Paredes [Parte II] / Tener problemas de salud por una mala alimentación se ha vuelto cada vez más común así como también las muertes atribuibles a problemas de obesidad, lo que condujo a Chile a promulgar la ley 20.606 que entró en vigencia el 27 de junio de 2016 y que entre otras cosas prohíbe la venta de alimentos no saludables en escuelas y exige un etiquetado de advertencia en alimentos. Adicionalmente, la tendencia muestra que existe un alto crecimiento en las ventas de productos saludables en Chile (12,5% en promedio) durante el período 2007-2012. Este reposicionamiento de los productos naturales se explica por la mayor conciencia sobre los riesgos de una alimentación no saludable, y a los avances tecnológicos que han permitido el desarrollo de una nueva generación de alimentos. A raíz de la prohibición de vender productos no saludables en establecimientos educacionales se ha generado una escasez de productos que cumplan con dichos estándares, por lo que nace Diverty Food brindando una línea de productos perecibles del tipo snack, 100% pensados en niños de entre 5 y 14 años, elaborados a base de vegetales y frutas, sin azucares, grasas saturadas, calorías y bajo en sodio, con un diseño innovador, atractivo y entretenido. El tamaño de mercado estimado para Diverty Food al 2018 es de $27.000 millones. En primera instancia las ventas se realizarán en kioscos y casinos de colegios de las comunas de Providencia, Las Condes, Vitacura y Santiago Centro. En una segunda etapa de escalamiento se abarcarán otras comunas y canales como JUNAEB. Finalmente en una tercera etapa, la línea de negocio se expandirá incorporando almuerzos saludables y canales como minimarket y supermercados. La inversión necesaria para iniciar las operaciones es de $209 millones obtenida a través de un 60% de capital propio y un 40% de otros inversionistas. Diverty Food es una propuesta de inversión atractiva ya que bajo un escenario sin deuda, el VAN del proyecto es positivo alcanzando los $288.917.953 con una TIR del 42% prometiendo retornos sobre la inversión mayores a los del mercado a cinco años.

Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers.In addition to their low nutrient content, they might be a source of acrylamide,which has been classified as human carcinogen by the European Food Safety Authority. The growing demand for healthier snack foods has led manufactures to begin experimenting with new processing techniques.  The aim of the study is to evaluate product qualities as affected by two different processing techniques of snack pellets. The more conventional expansion method of deep frying in oilis compared to roasting, using salt as a heat conductor. In order to evaluate the effect of salt-roasting, analyses of salt, fat, water and acrylamide content has been carried out. A sensory triangle test was conducted to determine if there is a difference in texture between snacks expanded using the two processing techniques.  Results indicate that salt-roastingmay have a positive effect by reducing the level of acrylamide in the product. Furthermore, salt-roasting provides a snack pellet with a lower fat content. However, the salt-roasting technique results in a higher salt content in the snack as compared to deep frying. The results from the triangle test shows that there was a significant (p=<0.005) difference between the texture of deep fried and roasted snack pellets. Based on the qualitative commentary of the panelists,  the salt-roasted snack pellets are smaller in size and have a harder and more compact texture compared to the deep fried ones.It is important to point out that results of the study are limited and should only be considered as indications.

Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fiber type and extrudate fiber level was extruded in triplicate. A control with no fiber added was also extruded in triplicate. Extrudate characteristics were evaluated on physical (expansion ratio, air cell size, density, and breaking force) and chemical (moisture content, water absorption index, water solubility index, water and total soluble protein , and water soluble carbohydrate) parameters. The physical and chemical characteristics of the extrudates were found to be greatly affected by combined interaction of the fiber type and level of fiber in the extrudate. As the amount of fiber in the extrudate increased, moisture content increased (p < 0.0001) associated with a decrease in expansion ratio (p < 0.0001), air cell size (p < 0.0001), and water solubility index (p = 0.0013) and increased extrudate density (p < 0.0001), breaking force (p < 0.0001), and water absorption index (p < 0.0001). Dependent extrusion parameters (pressure, motor torque, barrel and die temperature of the mix, barrel and die temperatures, residence time, and product flow rate) were recorded and analyzed. All dependent extrusion parameters were influenced by the level of fiber incorporation in the extrudates (p < 0.0001). The temperature at the die was also significantly influenced by the type of fiber used, and the level of fiber and fiber type interaction (p< 0.0001). Differences were deemed statistically significant at p < 0.05. The possibility exists to incorporate dietary fiber at levels > 30% in extruded whey and cornstarch products.

Snack food development studies were conducted to iii utilize trout (Oncorhynchus mykiss) frames, a by-product of the filleting operation, using extrusion and conventional technology. Twin screw extrusion studies were conducted to study the effect of fish mince, non-fat dry milk, process temperature, and moisture content on the physicochemical properties of the extruded snack food. Response surfaces were plotted to understand the effects of the independent variables on dependent variables such as bulk density, expansion ratio, shear strength, and water absorption index. Quadratic models expressed the relationship between the dependent and independent variables. Based on the extrusion studies, conditions suitable for further development of a ready-to-eat snack food were obtained. Conventional technology was also studied in the development of a fish cracker called keropok. A well expanded, tasty snack food was obtained using the minced fish and tapioca starch. Physicochemical characteristics of the developed snack were determined. Taste panel ratings for texture and taste of the cracker indicated a good potential for acceptance of this product for production and sale by local fish processors. Further studies may be undertaken to develop a continuous process to prepare the crackers on a larger scale.

No description available.

Street food is a common source of food eaten outside the home in developing countries. The contribution of street foods to the daily nutrient intake has not been adequately addressed in dietary assessment research, in spite of its universality. To establish a base of knowledge regarding street foods from a nutritional standpoint, a three month pilot study was conducted in Port-au-Prince, Haiti, during the fall of 1983. One hundred forty-six street food items were identified and classified. Market unit size, cost and caloric and protein values per market unit were determined. A food frequency questionnaire was developed and administered to Haitian secondary school children from varied school tuition categories to assess their street food consumption. Results revealed a wide range of consumption frequencies. The average consumption of calories and protein for the 174 person sample were found to be 401 kcalories and 5.8g of protein. Significant differences in consumption values were found between socioeconomic levels. Little variation was found between age groups. Street food consumption was found to contribute 18% of the recommended dietary allowance for the Caribbean for calories and 15% for protein. Based on a daily nutrient intake of 1580 kcalories and 37g of protein for urban school children, 25% of the calories and 16% of the protein in the overall diet were found to be provided by street foods. / Master of Science

Background: Childhood obesity is a pressing public health concern; the prevalence of childhood obesity is 15.5% in Virginia. About 15% of Virginia's K-12 population participates in after-school programs (ASPs), identified as appropriate venues in which to promote healthy eating. In 2011, the National Afterschool Association (NAA) adopted the evidence-based Healthy Eating and Physical Activity Quality Standards (HEPAQS) to address snack quality and physical activity in ASPs. Although research has indicated promise in implementation of such policies in after-school programs, a need for assessment of effectiveness still exists. Are the quality standards being implemented effective in increasing positive nutritional habits among children in ASPs? In 2014, Danville Parks and Recreation (PandR), a key partner in the Dan River Partnership for a Healthy Community (DRPHC), adopted the HEPAQS policies to improve the nutrition and physical activity of attending students. Objective: The primary purpose of this study was to determine the effectiveness of the adopted HEPAQS Healthy Eating standards by comparing the quality of snacks served at the ASP sites before and after the HEPAQS policies were implemented. A secondary purpose of this study was to describe the quality of snacks among both policy-adoption and comparison sites. The tertiary purpose of this study was to compare the quality of program versus non-program snacks in the ASPs. Methods: To meet the objective, a natural experiment followed a pre-post evaluation design to determine the impact of adoption of the Healthy Eating standards at three policy-adoption ASPs. Applying an interrupted time series design, a total of 531 children's snack observations were performed across all sites during a five-week pre-policy adoption data collection period and 412 total snack observations were performed during a six-week post-policy data collection period. Direct observation methods including a modified quarter-waste method for dietary observations and the HAAND tool were conducted by trained research staff to collect snack quantity, type, brand, and amount consumed. Observational data was entered into statistical software for hypothesis testing. Data were also analyzed using Nutrition Data System for Research (NDSR) software to determine the mean servings, fluid ounces, or grams of each nutrient specified in the adopted Healthy Eating standards. Results: Adoption of the Healthy Eating standards among the three policy-adoption sites did not result in better snack quality based on adherence to the Healthy Eating standards. Policy-adoption sites were only meeting four of the nine adopted Healthy Eating standards post-policy, almost all of which were also being met pre-policy: serving foods without trans-fats, serving no sugar-sweetened beverages (SSBs), limiting fruit juice to one 8 oz. serving, and avoiding artificially sweetened beverages. By post-policy data collection, policy-adoption sites were not meeting five of the nine adopted standards: weekly serving a fruit or vegetable, offering water at all times, serving no candy or sugar-based snacks, emphasizing whole grains, and serving no snack chips. Although no significant changes were expected among comparison sites, they saw a significant increase in 100% fruit juice consumption and a decrease in grams of trans-fat from pre- to post-policy data collection. Across all five sites, program snacks were generally healthier than non-program snacks, as program snacks contained less SSBs, sweets, and snack chips. Conclusion: Adoption of the Healthy Eating standards among the three policy-adoption sites did not result in better snack quality. Pursuing additional HEPAQS regarding implementation, staff training, and social and program support may be necessary to impact snack quality. ASPs may improve non-program snack quality by addressing HEPAQS for vending machines and guidelines provided to parents regarding non-program snacks. The PandR partners of the Dan River Partnership for a Healthy Community should continue to seek support as they implement the Healthy Eating standards in their ASPs. / Master of Science

La présente étude concerne l'évaluation de l'impact du séchage par air chaud (HAD), lyophilisation (FD) et " swell drying " (SD), procédé couplant le séchage par air chaud avec le procédé de Détente Instantanée Contrôlée (DIC), sur les fraises (Fragaria var. Camarosa). Il s'agit de comparer et de contraster les performances des procédés et la qualité du produit fini séché en termes des cinétiques de séchage et de réhydratation, de contenus en molécules bioactives et activité antioxydante, et des paramètres caractéristiques de texture comme croquant et croustillant. Les résultats obtenus ont montré que le procédé de SD comparé aux procédés classiques de séchage et de lyophilisation, réduit d'une façon importante le temps de séchage ainsi que les coûts d'opération. D'autre part, SD conserve la qualité nutritionnelle des fraises en gardant leur contenu en composants bioactifs et en augmentant leur disponibilité. De plus, une corrélation importante entre la capacité antioxydante et le contenu total d'anthocyanes a été établie. D'autre part, les fraises séchées par SD ont montré une très intéressante macro et micro-structure. Les produits ont présenté une haute expansion et une croustillance significative due au phénomène de micro-alvéolation par décompression instantanée par DIC. D'ailleurs, il a été possible de mesurer les caractéristiques instrumentales de croustillance/croquance des échantillons finaux séchés. Grâce à la possibilité de modifier, contrôler et optimiser les paramètres opératoires du procédé DIC, il a été possible d'obtenir un produit du type " snack " croustillant avec une très haute valeur nutritionnelle.

Made available in DSpace on 2015-03-26T13:28:33Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1557160 bytes, checksum: ee45d445a6117bd3a5fbf41e894c2d10 (MD5) Previous issue date: 2014-02-21 / The Brazilian food industry has presented steady growth and development and is responsible for annual sales of over 350 billion reais. The wide range of food products includes snacks. The wide variety of products implies a variety of effluents of differing qualities. The objective of the present study was to operation of a snack factory wastewater treatment plant (WWTP) that receives two distinct flows, one sanitary and the other originating from weekly equipment cleaning, of a more industrial nature. Samples were collected at four points in the WWTP for physico-chemical and ecotoxicological evaluation. Studies were performed to determine effluent flow rates and their variation over one week[s production and the amount of sodium carbonate that would need to be used to neutralize the effluents at the entrance of the biological treatment, comprised of a septic tank and anaerobic filter. of efficiency in bench scale and characterization of industrial effluents. Laboratory studies were also carried to evaluate the potential for use of a commercial product containing fermentative bacteria for improving COD removal efficiencies. The results revealed the WWTP inefficiency and failure to meet state discharge limits for most parameters. The factory &#769;s effluents are acutely toxic and at the entrance of the septic tank they are acidic and lack sufficient nutrients to permit biological treatment. A COD removal efficiency of 58% and elimination of acute toxicity was achieved in a 96 hour anaerobic treatment of the sanitary wastewater in the laboratory. When the sanitary wastewater was mixed with the cleaning wastewater, COD removal was only 40% and toxicity was not eliminated. Addition of the commercial did not improve COD removal in either wastewater. / O cenário brasileiro apresenta o crescimento e desenvolvimento da indústria alimentícia, responsável pelo faturamento de mais de 350 bilhões de reais. Dentro da gama de produtos alimentícios encontram-se os salgadinhos tipo snacks . É fato que existe grande diversidade na produção de alimentos, portanto pode-se esperar que o mesmo ocorra com os efluentes líquidos. O presente trabalho teve por objetivo avaliar a operação de uma estação de tratamento de efluentes (ETE) em uma fábrica de snacks que recebe efluentes provenientes de duas correntes distintas, uma predominantemente sanitária, e outra originando da lavagem semanal, com características industriais. Amostras foram coletadas em quatro pontos da ETE da fábrica para caracterização físico-química e ecotoxicológica. Foram feitos estudos na fábrica para determinar a vazão e sua variação ao longo de uma semana de produção e a dose de carbonato de sódio necessária para neutralizar os efluentes na entrada do tratamento biológico, composto de um sistema fossa- filtro. Também foram realizados estudos no laboratório para avaliar o potencial do uso de um produto comercial contendo bactérias fermentativas para aumentar a eficiência de remoção de DQO dos efluentes. Os resultados encontrados apontam para a ineficiência da ETE e não atendimento aos padrões de lançamento de efluentes na legislação mineira. Os efluentes da fábrica são agudamente tóxicos e os que entram no sistema fossa-filtro são ácidos e não contém nutrientes suficientes para permitir o tratamento biológico. No laboratório, o tratamento anaeróbio do efluente sanitário por 96 horas, resultou em remoção de 58% da DQO e eliminação do efeito tóxico agudo. Quando o efluente sanitário foi tratado em conjunto com o efluente da lavagem, a remoção de DQO foi de 40%, e a toxicidade aguda não foi removida. A adição do produto comercial não aumentou a remoção de DQO nos dois efluentes.