Thesis (MNutr (Interdisciplinary Health Sciences. Human Nutrition))--University of Stellenbosch, 2010. / ENGLISH ABSTRACT: See full text for abstract / AFRIKAANSE OPSOMMING: Sien volteks vir opsomming

CAPES / Atualmente, tem aumentado a preocupação por parte da população com relação às doenças crônicas ocasionadas pela má alimentação, por isso se faz necessário uma mudança nos hábitos alimentares. O desenvolvimento de novos produtos alimentícios vem potencializando os efeitos benéficos à saúde através do enriquecimento de substâncias que possuem comprovada ação na prevenção ou diminuição do risco de doenças crônico degenerativas. Neste estudo selecionamos o feijão, uma leguminosa que apresenta em sua composição uma proteína, a faseolamina, a qual está sendo utilizada por obesos e diabéticos para o tratamento destas doenças. E, ainda, a goiaba que é uma fruta com alto teor de carotenoides. Neste contexto, selecionaram-se três ingredientes com propriedades funcionais: farinha de feijão, faseolamina e goiaba microencapsulada - com o objetivo de adicionar à farinha de trigo integral, desenvolvendo um produto alimentício à base da farinha enriquecida. Foram avaliados três cultivares de feijão comum (Phaseolus vulgaris L), e para cada cultivar desenvolveu-se uma farinha sendo uma delas escolhida para o desenvolvimento de um produto alimentício. Neste mesmo produto foi incorporado faseolamina em pó comercial e polpa de goiaba encapsulada para agregar maior valor nutricional. O rendimento para as três farinhas de feijão foi maior que 98 % nos três casos. A composição química dos grãos e das farinhas de feijão avaliadas indicou riqueza de nutrientes. Para agregar maior valor funcional obteve-se goiaba microencapsulada concentrando em sua composição alguns parâmetros como proteínas, carboidratos, cinzas, K, Na, vitamina C, compostos fenólicos e flavonoides totais. O teor de lipídeos diminuiu e o conteúdo total de carotenoides se manteve na goiaba microencapsulada, sendo que a analise térmica indicou o início da decomposição de matéria orgânica a 160 °C. A farinha de trigo integral foi enriquecida com a farinha de feijão cv. Cavalo, a qual mostrou maior atividade de inibição amilásica, goiaba microencapsulada e faseolamina, resultando na formulação F4. O enriquecimento demonstrou aumento da inibição da atividade amilásica, do teor de proteínas, carotenoides totais, vitamina C e da capacidade antioxidante pelo método DPPH. O número de quedas (Falling number) diminuiu após o enriquecimento, bem como os teores de flavonoides totais e compostos fenólicos totais. A partir da formulação F4, elaborou-se um mini bolo (PF4) e um mini controle (C) com farinha de trigo integral não enriquecida. O controle (C) e (PF4) apresentaram diferença significativa de proteínas, umidade, vitamina C e carotenoides totais. A análise microbiológica indicou que os mini bolos estavam aptos para o consumo e os julgadores da análise sensorial declararam preferência pelo mini bolo (PF4). O perfil de textura instrumental, cor e aw foram avaliados no decorrer do período de estocagem (7 dias). Os mini bolos foram submetidos à uma análise clínica com voluntários portadores de diabetes mellitus tipo 2, não insulino dependentes. O produto PF4 resultou ser viável como inibidor do índice glicêmico para 80 % dos casos. Assim, a formulação (F4) desenvolvida pode ser uma alternativa como ingrediente funcional e nutricional no desenvolvimento de novos produtos alimentícios, e em particular neste estudo, para produtos de panificação. / Lately, part of the human population has become increasingly concerned with chronic illnesses caused by poor diet, requiring changes in eating habits. The development of new food products has been enhancing the beneficial health effects by enriching substances that have proven action in preventing or reducing the risk of chronic degenerative diseases. In this study we selected the common bean, a leguminous plant that has phaseolamine as main protein and has been used by obese and diabetic patients to treat their respective illnesses. And in particular a Guava fruit with high content of carotenoids. Within this context, we selected three ingredients with functional properties: bean flour, phaseolamine and guavas microencapsulated – aiming to add to whole wheat flour, developing a food product based of enriched flour. Three different cultivars of Phaseolus vulgaris L were used to obtain a flour for each cultivar and one of them selected to develop a functional food product. In this same product, commercial powder phaseolamine and encapsulated guava pulp were added to increase nutritional value. Yield was over 98 % for all three bean flours. The chemical composition of the grains and evaluated bean flours indicated nutrient richness. To add more functional value, microencapsulated guava was obtained, concentrating certain parameters in its composition such as proteins, carbohydrates, ash, K, Na, vitamin C, phenolic compounds and total flavonoids. Lipid level decreased and total carotenoid content remained stable in microencapsulated guava, while thermal analysis indicated that decomposition of organic matter began at 160 °C. The evaluation of α-amylase activity indicated greater inhibition by the flour made from beans of cultivar Cavalo. From this flour, microencapsulated guava and phaseolamine, a new formulation named F4 was developed and selected among the others due to its superior inhibition of α-amylase activity. The enrichment showed an increase in the inhibition of amylase activity, protein content as well as total carotenoids, vitamin C and antioxidant capacity from DPPH radical. The Falling number decreased after enrichment, as well as the contents of total flavonoids and phenolic compounds. The cake (PF4) was prepared from F4. Control (C) and PF4 showed significant differences in proteins, moisture, vitamin C and total carotenoids. Microbiological analysis indicated that PF4 was fit for consumption and that tasters declared a preference for the cake (PF4). The profile of instrumental texture, color and water activity was evaluated throughout the stocking period (7 days). When subjected to clinical analysis, PF4 turned out to be viable as a glycemic index inhibitor for 80 % of volunteers non-insulin dependent who took part in the research. Thus, supplement (F4) may serve as an alternative functional and nutritional ingredient in the development of new food products, and particularly as we saw in this study for bakery products.

CAPES / Atualmente, tem aumentado a preocupação por parte da população com relação às doenças crônicas ocasionadas pela má alimentação, por isso se faz necessário uma mudança nos hábitos alimentares. O desenvolvimento de novos produtos alimentícios vem potencializando os efeitos benéficos à saúde através do enriquecimento de substâncias que possuem comprovada ação na prevenção ou diminuição do risco de doenças crônico degenerativas. Neste estudo selecionamos o feijão, uma leguminosa que apresenta em sua composição uma proteína, a faseolamina, a qual está sendo utilizada por obesos e diabéticos para o tratamento destas doenças. E, ainda, a goiaba que é uma fruta com alto teor de carotenoides. Neste contexto, selecionaram-se três ingredientes com propriedades funcionais: farinha de feijão, faseolamina e goiaba microencapsulada - com o objetivo de adicionar à farinha de trigo integral, desenvolvendo um produto alimentício à base da farinha enriquecida. Foram avaliados três cultivares de feijão comum (Phaseolus vulgaris L), e para cada cultivar desenvolveu-se uma farinha sendo uma delas escolhida para o desenvolvimento de um produto alimentício. Neste mesmo produto foi incorporado faseolamina em pó comercial e polpa de goiaba encapsulada para agregar maior valor nutricional. O rendimento para as três farinhas de feijão foi maior que 98 % nos três casos. A composição química dos grãos e das farinhas de feijão avaliadas indicou riqueza de nutrientes. Para agregar maior valor funcional obteve-se goiaba microencapsulada concentrando em sua composição alguns parâmetros como proteínas, carboidratos, cinzas, K, Na, vitamina C, compostos fenólicos e flavonoides totais. O teor de lipídeos diminuiu e o conteúdo total de carotenoides se manteve na goiaba microencapsulada, sendo que a analise térmica indicou o início da decomposição de matéria orgânica a 160 °C. A farinha de trigo integral foi enriquecida com a farinha de feijão cv. Cavalo, a qual mostrou maior atividade de inibição amilásica, goiaba microencapsulada e faseolamina, resultando na formulação F4. O enriquecimento demonstrou aumento da inibição da atividade amilásica, do teor de proteínas, carotenoides totais, vitamina C e da capacidade antioxidante pelo método DPPH. O número de quedas (Falling number) diminuiu após o enriquecimento, bem como os teores de flavonoides totais e compostos fenólicos totais. A partir da formulação F4, elaborou-se um mini bolo (PF4) e um mini controle (C) com farinha de trigo integral não enriquecida. O controle (C) e (PF4) apresentaram diferença significativa de proteínas, umidade, vitamina C e carotenoides totais. A análise microbiológica indicou que os mini bolos estavam aptos para o consumo e os julgadores da análise sensorial declararam preferência pelo mini bolo (PF4). O perfil de textura instrumental, cor e aw foram avaliados no decorrer do período de estocagem (7 dias). Os mini bolos foram submetidos à uma análise clínica com voluntários portadores de diabetes mellitus tipo 2, não insulino dependentes. O produto PF4 resultou ser viável como inibidor do índice glicêmico para 80 % dos casos. Assim, a formulação (F4) desenvolvida pode ser uma alternativa como ingrediente funcional e nutricional no desenvolvimento de novos produtos alimentícios, e em particular neste estudo, para produtos de panificação. / Lately, part of the human population has become increasingly concerned with chronic illnesses caused by poor diet, requiring changes in eating habits. The development of new food products has been enhancing the beneficial health effects by enriching substances that have proven action in preventing or reducing the risk of chronic degenerative diseases. In this study we selected the common bean, a leguminous plant that has phaseolamine as main protein and has been used by obese and diabetic patients to treat their respective illnesses. And in particular a Guava fruit with high content of carotenoids. Within this context, we selected three ingredients with functional properties: bean flour, phaseolamine and guavas microencapsulated – aiming to add to whole wheat flour, developing a food product based of enriched flour. Three different cultivars of Phaseolus vulgaris L were used to obtain a flour for each cultivar and one of them selected to develop a functional food product. In this same product, commercial powder phaseolamine and encapsulated guava pulp were added to increase nutritional value. Yield was over 98 % for all three bean flours. The chemical composition of the grains and evaluated bean flours indicated nutrient richness. To add more functional value, microencapsulated guava was obtained, concentrating certain parameters in its composition such as proteins, carbohydrates, ash, K, Na, vitamin C, phenolic compounds and total flavonoids. Lipid level decreased and total carotenoid content remained stable in microencapsulated guava, while thermal analysis indicated that decomposition of organic matter began at 160 °C. The evaluation of α-amylase activity indicated greater inhibition by the flour made from beans of cultivar Cavalo. From this flour, microencapsulated guava and phaseolamine, a new formulation named F4 was developed and selected among the others due to its superior inhibition of α-amylase activity. The enrichment showed an increase in the inhibition of amylase activity, protein content as well as total carotenoids, vitamin C and antioxidant capacity from DPPH radical. The Falling number decreased after enrichment, as well as the contents of total flavonoids and phenolic compounds. The cake (PF4) was prepared from F4. Control (C) and PF4 showed significant differences in proteins, moisture, vitamin C and total carotenoids. Microbiological analysis indicated that PF4 was fit for consumption and that tasters declared a preference for the cake (PF4). The profile of instrumental texture, color and water activity was evaluated throughout the stocking period (7 days). When subjected to clinical analysis, PF4 turned out to be viable as a glycemic index inhibitor for 80 % of volunteers non-insulin dependent who took part in the research. Thus, supplement (F4) may serve as an alternative functional and nutritional ingredient in the development of new food products, and particularly as we saw in this study for bakery products.

Cocoyam [Colocasia esculenta (L.) Schott] is widely cultivated as a staple food in the tropical and subtropical regions of the world. The crop, however, remains unpopular and not well known outside KwaZulu-Natal Province of South Africa where it is cultivated mainly for subsistence. The aims of the study were to collect local landraces (accessions) of the crop from where it is found growing within the country for various studies and also to document its nutritional values as well as the safety/toxicity of the crop. The study was carried out using various methods. These included a comparative assessment of the proximate, mineral and antinutrient compositions of cooked and uncooked tubers of a typical commercially available cocoyam and potato found in South African markets. These investigations were repeated for the tubers and leaves of available landraces (seven accessions) of C. esculenta found growing in the farmers’ fields in KwaZulu-Natal Province. Also, an in vivo toxicological study on cooked accessions of the local landraces was conducted to determine possible toxicity effects after consumption using albino rats as a model. The results revealed that commercially available cocoyam and potato tubers have very close nutritional components. Analysis of the proximate composition of seven accessions (UFCe1- UFCe7) of cooked and uncooked tubers of cocoyam indicated that UFCe7 was better in ash, crude protein, crude fibre and crude lipid contents but with higher moisture which could make it more vulnerable to microbial attack. No tubers of the seven accessions appeared to be ii outstandingly better than the others based on their mineral compositions. However, in terms of antinutritional factors, UFCe1, UFCe3 and UFCe7 had the least amounts of oxalate, tannins and phytate in their cooked states. It was discovered however, that the leaves of the accessions of this vegetable contain substantial amount of minerals, and therefore, can contribute significantly to the nutrient requirements of humans and could be recommended as a cheap source of nutrients in South Africa. None of the accessions was outstandingly better than the others in terms of their mineral contents and anti-nutritional factors. Moreover, the current study has shown that boiling the leaves of cocoyam prior to consumption is an effective way of reducing the antinutrient contents of the leaves of the plant thereby making it safe for consumption. The findings also revealed that cooking C. esculenta leaves may increase the levels of protein, fibre and lipid contents while cooking may also decrease the mineral, carbohydrate and caloric contents of the leaves of the accessions. The leafy vegetable may, therefore, be recommended as a cheap source of plant protein. Cooking improved the nutritive value as a result of the reduction in antinutrient levels, thereby improving the food quality in all the tuber and leaf samples used for this study. At the same time, cooked samples also suffered loss of some nutrients with respect to the proximate and mineral compositions. However, supplementation from other food sources that are rich in these nutrients is necessary when these crops are cooked for consumption. Any of the cocoyam accessions may be recommended for consumption for improved protein and mineral nutrients while tubers of accession UFCe7 have also shown good promise in terms of protein and fibre content availability. The results of the in vivo study, using the liver and kidney functional endpoints of weanling albino rats (Rattus norvegicus) maintained on different accessions of cooked cocoyam-based iii diets (UFCe1-UFCe7) for 28 days, revealed that all the accessions produced selective alterations on the hepatorenal indices of weanling rats. The highest alterations were produced by UFCe4 while the least was from UFCe2. These alterations may have consequential effects on the normal functioning of the liver and kidney of the animals. The UFCe2 exhibited the least toxicity risk among the accessions of C. esculenta growing in KwaZulu-Natal Province of South Africa.

Magister Public Health - MPH / Chronic diseases pose public health concerns globally with an increasing trend in developing countries. The development of interventions to minimize or prevent the burden associated with chronic diseases has therefore become a necessity. In 2002 the School of Public Health of the University of the Western Cape developed a health club intervention in Khayelitsha. This intervention focused on promoting healthy lifestyles, particularly improved diet and physical activity. The objectives of this study was to determine whether members were more physically active than non-members and to determine whether members made healthier dietary choices than non-members. / South Africa

The incidence of overweight conditions among children and adolescents is a growing national concern. Although current literature suggests that parental health behaviors could influence health behaviors of children, studies have not explored the actual predictive relationships of parents' and their children's weight statuses and weight-related behaviors. In addition, current studies have not tested the influence of parental authority, family communication, or demographic characteristics on the relationships. This study first examines factors that contribute to overweight conditions among children and adolescents and the associated costs. Studies of interventions that target children's and adolescents' weight-related health are then reviewed and provide evidence that parental involvement contributes to intervention success. The theory of planned behavior, social cognitive theory, social action theory, and systems theory are discussed and support the notion that parental influences contribute to the development of children's weight-related health behaviors. To test the relationships, 151 young adults and their parents were recruited and completed a series of questionnaires to describe their weight statuses, dietary behaviors, and physical activity behaviors. In addition, the young adult participants completed questionnaires to further describe their parents' parental authorities and their family communication environments during childhood and adolescence. Comparisons of body mass index, average daily energy consumption, average weekly energy expenditure, and physical activity enjoyment of young adult participants and their parents were conducted with correlation analyses and paired-samples t-tests. Further, multiple regression analyses were used to explore the influence of parental authority and family communication, and demographic characteristics were also considered. The empirical results of the current study indicate that, overall, parents' weight statuses and dietary behaviors help predict weight statuses and dietary behaviors of their young adult children. Further, parental authority scales interact with the relationships. At high levels of authoritarian and permissive parental authorities, young adults tend to have weight statuses that are opposite to those of their parents; at high levels of authoritarian parenting, young adults also tend to follow opposite dietary consumption patterns. The findings in this study have implications for professional practice, parenting practices, and the design of intervention activities. Recommendations for future research are provided.

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