Suchergebnisse

Purpose:Evaluate the effect of a policy-based, multicomponent workplace diet intervention on young adult employees' diet and health.Design:A 6-month, single-armed pilot study with before and after assessments.Setting:Insurance company in Belfast, Northern Ireland.Participants:Employees who worked at the company throughout the intervention period were included. Employees were excluded if pregnant, breast-feeding, or following a strict diet.Intervention:Multicomponent diet intervention: ban of unhealthy foods brought into the premises, free fruit, education, individual advice, and further support.Measures:Mixed-methods approach: Diet-, health-, and work-related measures were assessed quantitatively. The campaign was evaluated quantitatively (via questionnaire) and qualitatively (via semistructured interviews).Analysis:Changes in measures were analyzed using paired samples t tests. Interviews were analyzed using thematic analysis.Results:Sixty (75.9%) staff completed all assessments. Males reduced their sugar intake on working days (−8.7% of total energy standard deviation [SD]: 20.1; P value <.01). Systolic blood pressure reduced in males and females (−3.3 SD: 9.9; P value <.05 and −8.0 SD: 7.7; P value <.001, respectively); 85.2% of staff strongly agreed/agreed that they appreciated the healthy eating ethos. This was supported by the qualitative analysis which furthermore suggested that the education, team support, individual advice, and free fruit were beneficial.Conclusion:Influencing workplace policies and offering additional dietary support could lead to meaningful changes in employees' diet and health and may change workplace culture.

Society services activity in kitchen waste management system has been implemented to the owner of restaurant and catering work in Tasikmalaya City area. This activity has colaborated with Indonesian Catering Associations (APJI). The rapid growth of restaurant and catering activities has created serious problems of energy requirement, water, and solid waste disposal. Less information and limited area become the problems in handling of kitchen waste. A simple technique is needed to overcome the environmental problem which is caused by kitchen waste. The components of kitchen waste include vegetables, peelings, fruit skins, spoilt fruit, cooked and uncooked meat, bones, fats, egg-shells, bread and pastries, cooked food waste, etc. Due to a high organic content, bioconversion technologies such as anaerobic digestion are more suitable to handle the waste convert to biogas. It would be reducing the LPG usage. For the kitchen wastewater, grease trap as pre-treatment followed by a physical and biological process is one of a simple process which can produce the effluent in accordance with government standard. The activities were continued by the socialization of 3R program (reuse, reduce, recycle) by doing demo utilization of kitchen solid waste such as packing material, mineral water bottle is made a handicraft. Knowledge transfer run well and the enthusiasm of the participants in following the activity were very good.

«Le marché» n'existe pas en dehors des modélisations de la théorie économique standard et de leurs applications idéologiques. Les marchés réels sont très divers, et la coordination qui s'y produit est toujours le fruit d'un contexte politique, social et moral spécifique. Pour émanciper plutôt qu'opprimer, leur organisation effective doit reconnaître cette profonde immersion dans le social et le politique, et y faire une place aux principes de réciprocité, de redistribution et d'autosuffisance à côté de celui de concurrence. C'est ce que montrent Isabelle Hillenkamp et Jean-Michel Servet à travers six objets souvent étudiés en économie du développement : l'endettement, le rôle de la sphère domestique, la micro-finance, les réseaux sociaux, l'évaluation des biens et services, enfin la gestion des ressources en commun.

33 Páginas.-- 2 Figuras.-- 5Tablas ; Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits, processed olives, and brines. Most of these traits exhibit large variability among all genotypes and within each cross. Seven new genotypes, 05–138, 05–166, 05–217, 05–322, 05–499, 04–1390, and 04–1396, are selected based on fruit weight, pulp‐to‐pit ratio, olive oil content, and bruising parameters. In particular, two genotypes (04–1355 and 05–271) did not develop fermentation by lactic acid bacteria. Some genotypes had firmness problems in the final product, especially the 02–1000, and in both elaboration processes this cultivar was excessively soft. Other genotypes developed an unacceptable color when they were processed as Spanish‐style olives. Nevertheless, all new genotypes could be elaborated as both Spanish‐style and black ripe olives by adapting specific criteria in the processes for each genotype. Correlations between traits measured in fresh fruit and those measured in processed olives are explored. Practical Applications: Currently, the consumption of table olives is increasing and the table olive industry has a greater problem with the raw material that reaches its cooperatives. The relevance of this work is that almost all genotypes tested have produced a final product of high quality. In addition, they have agronomic advantages over traditional cultivars. It opens up the possibility to employ theses new cultivars to obtain table olives, both Spanish‐style and black ripe olives, with less post‐harvest, and processing problems. New olive genotypes are processed as both Spanish‐style and black ripe olives. An edible final product is obtained. ; This work was supported by project P07‐AGR‐03105 from JUNTA DE ANDALUCÍA GOVERNMENT AND EUROPEAN UNION (European Regional Development Funds). The authors thank Alejandra Expósito for technical assistance. ; Peer reviewed

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) ; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) ; No Brasil, muitas frutas, pouco exploradas economicamente, apresentam potencial como matéria-prima para a agroindústria. Este trabalho objetivou elaborar e determinar as características físico-químicas e sensoriais da geleia light de jambolão. Esta fruta tem uma coloração roxa intensa que conferiu às geleias, tanto padrão quanto light, aspecto visual bastante atrativo. As geleias light apresentaram características físico-químicas próximas daquelas desenvolvidas de forma convencional e, nas proporções de edulcorantes empregadas, os valores calóricos das formulações foram reduzidos na faixa de 41% a 53 %, enquadrando-se nas normas exigidas pela legislação brasileira para este tipo de produto. O perfil sensorial obtido para as 4 formulações light desenvolvidas evidenciou a preferência dos provadores pela geleia elaborada com a associação de ciclamato e sacarina. Assim, os resultados obtidos evidenciam boas perspectivas para a aplicação desta fruta na indústria de alimentos. ; In Brazil, several little economically explored fruits have good potential as raw material for the agro-industry. This study aimed to produce and determine the physical-chemical and sensory characteristics of light jambolan jelly. This fruit has intense purple color, which gave the jellies - both standard and light - a quite attractive visual aspect. The light jellies exhibited similar physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric values of the formulations were reduced to the range of 41 to 53%, attending the requirements of the Brazilian legislation for this type of product. The sensory profile obtained for the 4 light formulations developed, clearly showed the tasters' preference for the jelly elaborated with the association of cyclamate and saccharin. Thus, the results revealed good perspectives for the application of this fruit in the food industry.

Egalement disponible en anglais Projet ANR – 05- PNRA – 012 - 01 ; National audience ; If, for a long time, the prime objective of food policies was to guarantee food safety, nowadays the objectives are more qualitative, at least in the developed countries. The importance of eating "better" has increased progressively in a context where life expectancy is increasing and where shortage has given way to an abundance of low-priced products. According to nutritional standards, food has even become a potential risk factor, with bad eating habits favouring the occurrence of specific illnesses like obesity, diabetes, cancer and heart disease. In the United States, obesity ranks second among the main causes of death (300,000 deaths per year), after tobacco (around 400,000 deaths per year). And the World Health Organization considers that a high energy diet poor in fruit and vegetables is a factor in obesity risk, a risk that may increase because of the relative fall in prices of food products. We attempt to find out whether the present structure of food prices goes against the nutritional recommendations. The food price structure and the socio-economic characteristics of households play a leading role in the distribution of food consumptions, with the price structure going against nutritional quality. In parallel, the private actors' strategies in the fruit and vegetable sector have not favoured the global consumption of these products whereas the reform of the Sugar Policy could stimulate industrial demand for added sugar. In the face of these observations which are against the nutritional recommendations and the PNNS (French National programme for Nutrition and Health), the public authorities may consider acting on prices to stimulate the consumption of fruit and vegetables by means of subsidies and/or reduce the consumption of fatty animal products by means of taxes. The simulated effects of such policies do not look homogenous within the population, a factor which in some cases could increase the disparities between ...

School meals make significant contributions to healthy dietary behaviour, at a time when eating habits and food preferences are being formed. We provide an overview of the approaches to the provision, regulation, and improvement of preschool and primary school meals in the UK, Sweden, and Australia, three countries which vary in their degree of centralisation and regulation of school meals. Sweden has a centralised approach; all children receive free meals, and a pedagogical approach to meals is encouraged. Legislation demands that meals are nutritious. The UK system is varied and decentralised. Meals in most primary schools are regulated by food-based standards, but preschool-specific meal standards only exist in Scotland. The UK uses food groups (starchy foods, fruit and vegetables, proteins and dairy) in a healthy plate approach. Australian States and Territories all employ guidelines for school canteen food, predominantly using a "traffic light" approach outlining recommended and discouraged foods; however, most children bring food from home and are not covered by this guidance. The preschool standards state that food provided should be nutritious. We find that action is often lacking in the preschool years, and suggest that consistent policies, strong incentives for compliance, systematic monitoring, and an acknowledgement of the broader school eating environment (including home provided food) would be beneficial.

Dusun Tegal Domban is one of the highest Salak Pondoh produce in Sleman District. However there is a problemfaced by salak farmers due to the overproduction and overripe which mightcause waste. Implementation of Biotechnology should be one of the alternativesolutions to overcome this problem. The aims of the program were to utilize the salak fruits wasteto produce Natade Salaccausing biological agents, such as Acetobacter xylinum, and to implement the education for sustainability development which subjected toa women organization PKK Dusun Tegal Domban who accompanyed by the team from Biotechnology Master Program UGM in order to learn how to produce Nata de Salacca. This program was initiated with the laboratory experiments to find the fine composotion of nata substrates to get the optimal nata product. The following action was to acompany the women who aplicate the nata production process. Results from the laboratory experiment showed that the best composition of substrat and water ratiowas 1:4, and the nata thickness was 0.62 cm, while the nata weight was 542.22 g. Those parameters were used for nata standard indicators.Results from the activities of nata production by women groups PKK Dusun Tegal Domban were showed the similar results with the nata standard for thickness, however nata weight was slightly lower than the nata standard.

This paper examines the impact of two European Union (EU) market access regulations in the food sector presumed to simultaneously affect firms' decisions to export food products to the EU. We analysed EU pesticide standards on African exports alongside a complementary non-tariff measure in the form of a minimum entry price regulation, which aims to protect EU growers of certain fruits and vegetables against international competition. Analysis was based on Africa's exports of tomatoes, oranges, and lime and lemon to the EU between 2008 and 2013, using the gravity model of trade. Our results show that EU market access conditions constitute significant barrier to the formation of new trade relation between the EU and Africa. In addition, initiation of trade relationships is contingent not only on market access conditions but also on domestic market constraints in Africa. These results imply that negotiating preferential entry prices duties and the removal of domestic market restraints as well as strengthening domestic capacity to comply with EU standards to enhance continuous market access for the continent could stimulate food trade along the extensive margin.

This document reports on the first year of the DPRN process entitled 'Value chains, social inclusion and local economic development', as organised by the Institute of Social Studies (ISS/EUR), Wageningen University (WUR), Woord & Daad, HIVOS, ICCO, Concept Fruits BV and the Ministry of Agriculture, Nature and Food Quality (LNV). International trade is increasingly undertaken through organised global value chains in which quality competition plays a central role. Quality competition is achieved by means of increasingly complex standards and the introduction of new technologies at the level of individual links in the chain, as well as at the level of their interaction (transaction and logistics) and therefore for the chain as a whole. These requirements and their associated costs make networked markets an increasingly predominant form of exchange. Chain governance consequently denotes the manner in which the various actors in the chain, namely firms, governments and NGOs, are coordinated. It shapes how standards are defined, implemented and enforced. This proposal concerns the degree of inclusion of governance mechanisms within a value chain configuration.

Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elaborated, evaluating the following parameters: °Brix, pH, density, alcohol content, total acidity, real extract, primitive extract, color and sensory acceptability. Results revealed that the samples were in accordance with the standards established by legislation. In the sensory analysis through the acceptance test, both pure malt beer and adjunct formulations exposed good acceptance in relation to the analyzed attributes. Regarding the beer formulations development, the results were satisfactory, ensuring quality artisanal beer varieties.

Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elaborated, evaluating the following parameters: °Brix, pH, density, alcohol content, total acidity, real extract, primitive extract, color and sensory acceptability. Results revealed that the samples were in accordance with the standards established by legislation. In the sensory analysis through the acceptance test, both pure malt beer and adjunct formulations exposed good acceptance in relation to the analyzed attributes. Regarding the beer formulations development, the results were satisfactory, ensuring quality artisanal beer varieties.

A letter report issued by the General Accounting Office with an abstract that begins "Recent trends in children's health and eating habits are alarming. Over 15 percent of children are overweight--double the rate in 1980. Children's diets are high in fat but low in fruits, vegetables, and other nutritious foods. The National School Lunch Program has had a continuing role in providing students with nutritious meals. However, serving the meals is only the first step. Students must choose to eat the nutritious food and limit the less healthful choices. GAO was asked to report on the extent to which school lunches, nationwide, were meeting nutrition standards, and schools were encouraging healthy eating, what barriers selected schools faced in accomplishing this, and what innovative steps they had taken to overcome the barriers."

Madagascar has a tradition of agricultural trade (coffee, vanilla, cloves). In the 90s, the country started developing non-traditional exports, such as lychees, to the European Union (EU), thereby generating substantial cash revenues for small producers. In 2005, access to the EU market became more difficult, due to more stringent quality requirements and to the growing use of the private retailer standard GlobalGAP. Whereas the empirical literature on private standards presents GlobalGAP either as a success story or a threat for small producers, the case of Madagascar exhibits a specific dynamics: after booming in 2007, GlobalGAP is actually collapsing. The aim of this article is to disentangle the mechanisms of this evolution and to draw some conclusions regarding market access enhancement through private standards. This work is based on semi-structured interviews carried out with all stakeholders of the export chain, government agencies and programs supporting lychee production and on weekly data on lychee trade flows (2001-2010). Using a global value chain approach, we first show the importance of the chain structure: importers are identified as lead-firms (conversely to most studies dealing with private certification) in an environment characterized by low competition at the international level. We then evaluate the role of donors and trade facilitators in the promotion of GlobalGAP. After giving evidence for the collapse of GlobalGAP, we assess what is left of the GlobalGap procurement system once it has been abandoned: stabilization of the relationship between exporters and producers and thus enhanced traceability, upgrading of private marketing infrastructures, improved management discipline. We conclude that in the Madagascar lychee chain, although GlobalGAP had little impact on market access, its implementation produced beneficial side-effects for small producers.

AbstractNon-communicable diseases (NCDs), which can largely be prevented by controlling avoidable lifestyle-related risk factors, are rapidly penetrating the entire world, including developing countries. The present study aimed to assess NCD lifestyle risk factors among the adult population in Bangladesh. The data used in the study were collected as part of a population-based cross-sectional survey covering rural and urban areas of Bangladesh conducted in 2015–16 (N=11,982 adults aged ≥35 years). The lifestyle factors considered were diet (daily fruit and vegetable consumption and extra salt intake with meals), sleeping patterns, smoking, smokeless tobacco consumption, and physical activity. The study found that approximately 18.5% of participants had a non-daily consumption of fruit or vegetables, 46.6% used extra salt with their meals, 11.8% reported sleeping <7 hours daily, 25.7% smoked tobacco, 60.9% used smokeless tobacco and 69.7% were less physically active. The prevalence of improper lifestyle practices relevant to NCDs, such as an inadequate diet, poor sleeping pattern, tobacco consumption, and low physical activity, was significantly higher among older adults, women, the uneducated, the unemployed, urban dwellers, and people from rich households. The study found that NCD-related lifestyle characteristics were poorly compliant with standard guidelines among many adult populations in Bangladesh. The findings can inform preventative strategies to control the overwhelming NCD burden in Bangladesh, such as the promotion of physical exercise, healthy eating, and the cessation of the use of tobacco products.