No description available.

No description available.

No description available.

No description available.

Media is an important social institution to shape gender image especially TV advertising. People expose to a lot a great deal of TV advertising in their daily life. In recent years, the image of ¡§family man¡¨ has appeared on food advertising especially instant processed food advertising that attracts lots of attraction. Thus, this study aim to explore why the image of¡¨family man¡¨ such as ¡§father¡¨ appears on instant processed food advertising? How the image of father is represented on instant processed food advertising? And are there any domestic culture values or ideology hidden in the texts of instant processed food advertising? Semiotic theory is adopt as analyzing methodology in exploring mainstream discourse about father in Taiwan, through images, story and voice-over in advertising.By means of analyzing 12 advertising broadcast during 2005 to 2008, this research tries to understand the image of father represented on the instant processed food advertising. The major finding revealed that fathers are middle age, breadwinner and the sex role- model of son in advertising. The temperaments of fathers in advertising are multiple. Fathers in advertising could be an authoritative father or a new nurturant father. This study also found the relationship between father and other family members is patriarchy. The interaction between father and son is different from father and daughter. And the interesting thing is the study found that product in advertising only solves father¡¦s problems. The study also found fatherhood only be practiced in the text which mother is absent. By means of observing cooking, this study found there are differences between fatherhood and motherhood.In conclusion, even if the concept of ¡§a new nurturant father¡¨ is popular, we still can see a patriarchy society in these texts of instant processed food advertising.

No description available.

Introduktion. Ultraprocessad mat innebär industriellt producerad mat som ofta har ett lågt näringsvärde men hög energitäthet, t.ex. läsk, godis, sötsaker, chips och färdigmat. Produktion, tillgänglighet och marknadsföring av processad mat och dryck ökar, vilket många forskare tror driver den fetmaepidemi som ses i världen. Tidigare forskning har visat ett samband mellan ultraprocessad mat och både övervikt och fetma, metabola sjukdomar, cancer, depression och ångest. Syfte. Syftet var att utvärdera sambandet mellan ultraprocessad mat, övervikt och fetma, samt hur övrig kosthållning ser ut vid en högre konsumtion av ultraprocessad mat. Metod. Arbetet är en litteraturstudie baserad på åtta artiklar från databaserna OneSearch och PubMed. Resultat. Resultatet visade att det verkar finnas ett samband mellan ultraprocessad mat, övervikt och fetma. En högre konsumtion av ultraprocessad mat resulterar även i ett ökat totalt energiintag, lägre intag av protein, fibrer och kalium samt ett högre intag av totalt fett, mättat fett, fleromättat fett, transfett, kolesterol, totalt socker och natrium. Konsumtionen av ultraprocessad mat är högst bland vita/infödda, yngre, rökare, fysiskt inaktiva och lägre utbildade människor. Diskussion. Huvudsaklig orsak till resultatet tros vara att en kost rik på ultraprocessad mat är rik på fett och socker, vilket resulterar i ett ökat totalt energiintag och leder till viktuppgång. / Introduction. Ultra-processed food includes industrially produced food that often has a poor nutrition value but is high in energy density, e.g. soft drinks, candy, sweets, chips and pre-cooked food. Production, availability and marketing of processed foods and drinks has increased, which several researchers believe is the main reason for the obesity epidemic in the world. Previous research has shown an association between ultra-processed food and both overweight and obesity, metabolic diseases, cancer, depression and anxiety. Objective. The objective was to evaluate the association between ultra-processed food, overweight and obesity, and how the remaining diet is composed at an increased consumption of ultra-processed food. Method. The assignment is a literature review based on articles from the databases OneSearch and PubMed. Results. The results indicate an association between ultra-processed food, overweight and obesity. An increased consumption of ultra-processed food also results in an increased total energy intake, a decreased intake of protein, fibre and potassium and an increased intake of total fat, saturated fat, polyunsaturated fat, trans fat, cholesterol, total sugar and sodium. The consumption of ultra-processed food is higher among white/native, younger people, smokers, physically inactive and those with a lower degree of education. Discussion. The main reason of the result is believed to depend on the fact that a diet rich in ultra-processed food also is a diet rich in fat and sugar, which results in an increased total energy intake that results in weight gain.

Esta pesquisa teve por objetivo prolongar o tempo de vida comercial do pescado beneficiado, através da utilização das radiações ionizantes, associadas às técnicas complementares de refrigeração, sob a ótica do alimento minimamente processado. Analisou-se os aspectos físicos, químicos, nutricionais e microbiológicos de tilápias da espécie nilótica (Oreochromis niloticus) evisceradas e em cortes comerciais, separadas em amostras irradiadas com 1; 2,2 e 5 kGy e não irradiadas, armazenadas sob refrigeração na faixa de 0,5 a -2ºC, durante 20 e 30 dias. Notou-se que a umidade nas amostras não irradiadas diminuiu, com conseqüentes alterações nos teores de proteína e lipídeos, que aumentaram nos períodos de análise; já as amostras irradiadas mantiveram-se estáveis. O pH foi um indicativo importante para a determinação do frescor do peixe, associado ao índice de bases nitrogenadas voláteis totais (BNVT) e ao nitrogênio não-protéico (NNP) os quais, mostraram-se crescentes para as amostras não irradiadas; enquanto que para as irradiadas mantiveram-se estáveis. O acompanhamento microbiológico para coliformes totais e fecais durante o período de armazenamento, permitiu verificar a eficácia da irradiação, uma vez que, as amostras irradiadas apresentaram contagens microbiológicas abaixo dos valores mínimos estabelecidos pela legislação para pescado, fato que não ocorreu para as amostras não irradiadas. Salmonella e Staphylococcus aureus não foram detectados. Analisaram-se os teores de aminoácidos, em matéria seca, e de ácidos graxos dos lipídeos extraídos das tilápias, notando-se estabilidade nas amostras irradiadas e decréscimo nos valores encontrados para as não irradiadas, nos períodos estudados. Determinaram-se também, substâncias reativas ao ácido tiobarbitúrico (TBARS) e os resultados mostraram tendência ao aumento conforme o aumento da dose de irradiação. A boa aceitação para aparência, aroma, cor e textura obtida na análise sensorial dos produtos armazenados por um período de 30 dias, mostrou a viabilidade do processo combinado de irradiação e refrigeração quanto à intenção de estender a vida útil das tilápias submetidas ao processamento mínimo. / The objective of this study is to enhance the shelf-life of processed fish, combining ionizing radiation and refrigeration with minimal processing. The physical, chemical, nutritional and microbiological characteristics of the specie Tilapia nilotica (Oreochromis niloticus) were studied in eviscerated samples and in commercial cuts. The fish were separated into samples irradiated with 1.0, 2.2 and 5 kGy and non-irradiated samples. They were stored at temperatures ranging from 0.5C to -2C for 20 and 30 days. During storage, the level of moisture in the non-irradiated samples decreased and the levels of protein and lipid increased while the irradiated samples remained stable. The levels of pH, TVB-N and NPN increased in the non-irradiated samples but tended to remain stable in the irradiated fish samples. During storage, microbiological analyses for the presence of coliforms proved the efficiency of the irradiation process. The irradiated samples had a microbiological content below the levels established by the Brazilian seafood legislation, whereas the non-irradiated samples had a higher microbiological content and were not in conformity with the officially permitted levels. Salmonella spp. and Staphylococcus aureus were not detected. The levels of amino acids in muscles and fatty acids in oil remained stable in the irradiated fish stored samples but decreased in the non-irradiated ones. Lipid-oxidation, measured by the TBARS test, showed a tendency to increase when the dose of irradiation increased. The storage products after 30 days showed good acceptability for sensorial parameters, aparance, odour, color and texture, so it is possible to increase the shelf life of a minimally processed tilapia using combined irradiation and refrigeration.

Esta pesquisa teve por objetivo prolongar o tempo de vida comercial do pescado beneficiado, através da utilização das radiações ionizantes, associadas às técnicas complementares de refrigeração, sob a ótica do alimento minimamente processado. Analisou-se os aspectos físicos, químicos, nutricionais e microbiológicos de tilápias da espécie nilótica (Oreochromis niloticus) evisceradas e em cortes comerciais, separadas em amostras irradiadas com 1; 2,2 e 5 kGy e não irradiadas, armazenadas sob refrigeração na faixa de 0,5 a -2ºC, durante 20 e 30 dias. Notou-se que a umidade nas amostras não irradiadas diminuiu, com conseqüentes alterações nos teores de proteína e lipídeos, que aumentaram nos períodos de análise; já as amostras irradiadas mantiveram-se estáveis. O pH foi um indicativo importante para a determinação do frescor do peixe, associado ao índice de bases nitrogenadas voláteis totais (BNVT) e ao nitrogênio não-protéico (NNP) os quais, mostraram-se crescentes para as amostras não irradiadas; enquanto que para as irradiadas mantiveram-se estáveis. O acompanhamento microbiológico para coliformes totais e fecais durante o período de armazenamento, permitiu verificar a eficácia da irradiação, uma vez que, as amostras irradiadas apresentaram contagens microbiológicas abaixo dos valores mínimos estabelecidos pela legislação para pescado, fato que não ocorreu para as amostras não irradiadas. Salmonella e Staphylococcus aureus não foram detectados. Analisaram-se os teores de aminoácidos, em matéria seca, e de ácidos graxos dos lipídeos extraídos das tilápias, notando-se estabilidade nas amostras irradiadas e decréscimo nos valores encontrados para as não irradiadas, nos períodos estudados. Determinaram-se também, substâncias reativas ao ácido tiobarbitúrico (TBARS) e os resultados mostraram tendência ao aumento conforme o aumento da dose de irradiação. A boa aceitação para aparência, aroma, cor e textura obtida na análise sensorial dos produtos armazenados por um período de 30 dias, mostrou a viabilidade do processo combinado de irradiação e refrigeração quanto à intenção de estender a vida útil das tilápias submetidas ao processamento mínimo. / The objective of this study is to enhance the shelf-life of processed fish, combining ionizing radiation and refrigeration with minimal processing. The physical, chemical, nutritional and microbiological characteristics of the specie Tilapia nilotica (Oreochromis niloticus) were studied in eviscerated samples and in commercial cuts. The fish were separated into samples irradiated with 1.0, 2.2 and 5 kGy and non-irradiated samples. They were stored at temperatures ranging from 0.5C to -2C for 20 and 30 days. During storage, the level of moisture in the non-irradiated samples decreased and the levels of protein and lipid increased while the irradiated samples remained stable. The levels of pH, TVB-N and NPN increased in the non-irradiated samples but tended to remain stable in the irradiated fish samples. During storage, microbiological analyses for the presence of coliforms proved the efficiency of the irradiation process. The irradiated samples had a microbiological content below the levels established by the Brazilian seafood legislation, whereas the non-irradiated samples had a higher microbiological content and were not in conformity with the officially permitted levels. Salmonella spp. and Staphylococcus aureus were not detected. The levels of amino acids in muscles and fatty acids in oil remained stable in the irradiated fish stored samples but decreased in the non-irradiated ones. Lipid-oxidation, measured by the TBARS test, showed a tendency to increase when the dose of irradiation increased. The storage products after 30 days showed good acceptability for sensorial parameters, aparance, odour, color and texture, so it is possible to increase the shelf life of a minimally processed tilapia using combined irradiation and refrigeration.

A nutrição possui papel de fundamental importância na promoção da saúde. Os alimentos in natura podem ser encontrados na forma de frutas e vegetais minimamente processados (fresh-cut) embalados. Uma alternativa para a administração de alguns alimentos in natura aos indivíduos imunocomprometidos e neutropênicos, ou até mesmo para a população em geral, é a aplicação de radiação gama, em doses sub-esterilizantes, com o intuito de oferecer alimentos de qualidade e seguros do ponto de vista microbiológico. A descrição na literatura sobre tentativas de oferecer alimentos seguros e saudáveis aos indivíduos portadores de patologias do sistema imune é escassa. Assim, o objetivo do trabalho foi avaliar o efeito de diferentes doses de radiação gama na composição química, no teor de compostos bioativos e atividade antioxidante de abacaxi, salada de frutas, mini cenouras e salada de folhas minimamente processados destinados a dietas especiais. As amostras foram submetidas à radiação gama, com doses de 0.5, 1, 2 e 3 kGy e analisadas juntamente com as amostras controle (não irradiadas). Foram analisados a composição centesimal, compostos fenólicos, flavonóides, proantocianidinas, atividade antioxidante por ORAC e DPPH•, vitamina C e carotenóides. Não foram observadas alterações significativas nos compostos avaliados antes e após a irradiação, com exceção dos carotenóides que demonstraram um aumento significativo dos teores após a aplicação de radiação gama. Assim, pode-se concluir que a irradiação, aplicada em baixas doses e em alimentos minimamente processados, promove a manutenção do valor nutricional do alimento, trazendo benefícios aos indivíduos que necessitam de alimentos seguros e de suficiente aporte nutricional que garanta a promoção e recuperação da saúde, tais como os imunocomprometidos. / Nutrition plays a fundamental role in promoting health. The fresh food can be found in form of minimally processed fruits and vegetables (fresh-cut). An alternative of fresh food administration to immunocompromised and neutropenic individuals, or even to the general population, is the application of gamma radiation in sub-sterilizing doses, in order to provide quality and safe food in microbiological point of view. The description in the literature on attempts to provide safe and healthy food to individuals with immune system disorders is scarce. The objective of the study was to evaluate the effect of different doses of gamma radiation in the chemical composition, the bioactive compounds content and antioxidant activity of minimally processed pineapple, fruit salad, mini carrots and leaves salad for special diets. Samples were subjected to gamma radiation doses of 0.5, 1, 2 to 3 kGy and analyzed at the same time with control samples (not irradiated). There were analyzed the chemical composition, phenolic compounds, flavonoids, proanthocyanidins, antioxidant activity by ORAC and DPPH•, vitamin C and carotenoids. No significant changes were observed in compounds contents before and after irradiation, except carotenoids that have demonstrated a significant increase in levels after application of gamma radiation. Thus, it can be concluded that irradiation applied in low doses and in minimally processed foods promotes the maintenance of food nutritional value, bringing benefits to the individuals who need safe food and adequate nutritional supply to ensure the promotion and recovery health, such as immunocompromised.