Percorrer por autor "Alves, Ana Francisca Lemos"
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- Adolescents snacks: fruit and vegetable consumptionPublication . Alves, Ana Francisca Lemos; Teixeira, Joana Isabel; Barbosa, Rubina; Fernandes, António; Ribeiro, José Carlos; Ferro-Lebres, VeraThe snack meal is defined as the consumption of food ingested in addition to the three main meals, and thereby contributing to additional calories. Increasing the number of snacks may be beneficial, as long as the energy balance is maintained, and are frequently mentioned as an opportunity to increase fruit consumption, however, carbohydrates and added sugars tend to be over-consumed at snacking occasions.The aim of this study was to evaluate the relationship between the prevalence of snack consumption and fruits and vegetables intake in adolescents. A sample of 70 adolescents between 12 and 19 years was studied. The adolescents were assessed for snacks consumption through the three day food diary method and their anthropometric data were objectively measured. Data analysis was performed with the ordinal Spearman correlation test, with a 95% significance, using the SPSS 22.0. Adolescents had a mean of 4.4 meals and 1.5 snacks a day. There was a positive correlation between fruit and vegetables consumption and the prevalence of snacks, the same was observed for the total number of meals and the consumption of vegetables. These results were in agreement to what has been shown by Marques Vidal et al (2006), also regarding Portuguese adolescents. These results suggest that the higher the prevalence of snack consumption, the greater the consumption of fruits and vegetables, signifying a positive relation between snacking and a healthy diet.
- Consumo de frutas e hortícolas nas refeições intermédias em adolescentesPublication . Alves, Ana Francisca Lemos; Teixeira, Joana Isabel; Barbosa, Rubina; Fernandes, António; Ribeiro, José Carlos; Ferro-Lebres, VeraThe snack meal is defined as the consumption of food ingested in addition to the three main meals, and thereby contributing to additional calories. Increasing the number of snacks may be beneficial, as long as the energy balance is maintained, and are frequently mentioned as an opportunity to increase fruit consumption, however, carbohydrates and added sugars tend to be overconsumed at snacking occasions.The aim of this study was to evaluate the relationship between the prevalence of snack consumption and fruits and vegetables intake in adolescents. A sample of 70 adolescents between 12 and 19 years was studied. The adolescents were assessed for snacks consumption through the three day food diary method and their anthropometric data were objectively measured. Data analysis was performed with the ordinal Spearman correlation test, with a 95% significance, using the SPSS 22.0. Adolescents had a mean of 4.4 meals and 1.5 snacks a day. There was a positive correlation between fruit and vegetables consumption and the prevalence of snacks, the same was observed for the total number of meals and the consumption of vegetables. These results were in agreement to what has been shown by Marques Vidal et al (2006), also regarding Portuguese adolescents. These results suggest that the higher the prevalence of snack consumption, the greater the consumption of fruits and vegetables, signifying a positive relation between snacking and a healthy diet.
- Contaminação microbiológica em diferentes unidades de restauração associada a manipulação de alimentosPublication . Alves, Ana Francisca Lemos; Medeiros, Cristina; Lopes, Jéssica Paula Marim; Teixeira, Cristina; Miranda, Helena; Pires, Bruno; Nogueira, António José M.; Afonso, Andrea Luísa FernandesA contaminação microbiológica dos alimentos é um problema de Saúde Pública, representando uma importância crescente ao nível da segurança alimentar (WHO, 2015). A confeção ou o armazenamento inadequado de alimentos e a deficiência de condições higio-sanitárias durante a preparação dos mesmos, podem potenciar a contaminação dos alimentos com microrganismos (Zeaki et al. 2019; McFarland et al. 2019). Objetivos: Avaliação da contaminação microbiológica em diferentes unidades relacionadas com a manipulação de alimentos no distrito de Bragança, durante o ano de 2018. Métodos: Análises de resultados microbiológicos de amostras processadas no Laboratório de Saúde Pública de Bragança, obtidas a partir de zaragatoas recolhidas em utensílios e mãos de manipuladores de alimentos em diferentes estabelecimentos de restauração. Resultados: As amostras recolhidas nas mãos de manipuladores de alimentos provenientes de pastelarias/padarias registaram os índices mais elevados de contaminação por coliformes totais (36,4%) e Staphylococcus aureus (18,2%), enquanto que a maior prevalência de coliformes fecais (19,6%) e Escherichia coli (4,5%) foi evidenciada nas mãos de colaboradores de lares/centros de dia e restaurantes/cafés, respectivamente. As amostras obtidas a partir de utensílios de peixarias apresentaram maior contaminação microbiana no que respeita a coliformes totais (66,7%), coliformes fecais (50,0%), E. coli (33,3%) e unidades formadoras de colónias (UFC) de microrganismos mesófilos com valores superiores a 100 UFC/utensílio (83,3%). De acordo com estes resultados, as peixarias são os estabelecimentos que apresentam maior percentagem de “mau” na classificação do estado higiénico de utensílios, os talhos/charcutarias os que apresentam maior número de casos “insatisfatório”, enquanto a maior taxa de resultados “satisfatório” é encontrada em cantinas. Conclusões: Os resultados evidenciam um nível de contaminação elevado quer nas amostras recolhidas em utensílios quer nas amostras recolhidas nas mãos dos manipuladores, o que demonstra que os índices higiénicos são afetados na manipulação de alimentos, sendo essencial uma contínua avaliação microbiológica das unidades de restauração envolvidas.
- Microbiological contamination in different food service units associated with food handlingPublication . Alves, Ana Francisca Lemos; Viveiros, Cristina; Lopes, Jéssica Paula Marim; Nogueira, António José M.; Pires, Bruno; Afonso, Andrea Luísa Fernandes; Teixeira, CristinaBackground: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for an official inspection proposal (2018–2019) in different food service units serving a district in Northeast Portugal. We showed the proportion of positive samples for each microorganism assessed in samples taken from hands and kitchen utensils/crockery. Results: Out of 471 samples taken from hands of food handlers, 26.8% (n = 126) were classified as “unsatisfactory” due to the presence of at least Escherichia coli, Staphylococcus aureus and/or total and fecal coliforms. Such a proportion varied according to the type of food service unit with a higher proportion being observed in Canteens (40.0%) and in Retirement Home/Day Care Centers (37.8%). More than one third of 649 samples taken from kitchen utensils/crockery were classified as “unsatisfactory” (n = 181; 27.9%) or “bad” (n = 49; 7.6%). There were significant differences in these proportions across food service units, with a higher proportion of “unsatisfactory” samples being observed in Fishmongers and Butcher Shops/Charcuteries (50.0% and 45.1%, respectively), while a higher proportion of “bad” samples was observed in both Pastry/Bakery and Fishmonger establishments (33.3%), followed by Butcher Shops/Charcuteries (14.1%). Conclusions: Our results emphasize the need of awareness of hygiene practices among food handlers of different food service units, particularly in Fishmongers, Pastry/Bakery establishments and Butcher Shops/Charcuteries, highlighting the need of a periodic hygienic evaluation.
- Relação entre refeições intermédias e consumo alimentar em adolescentes portuguesesPublication . Alves, Ana Francisca Lemos; Teixeira, Joana Isabel; Barbosa, Rubina; Fernandes, António; Ferro-Lebres, VeraEste estudo tem por objetivo estudar a relação entre o número de refeições intermédias e o consumo alimentar em adolescentes portugueses. Para o efeito, foi conduzido um estudo quantitativo, observacional, transversal e analítico numa Escola do 3.º ciclo e secundário da Região Norte de Portugal (NUTS II), baseado numa amostra de 70 adolescentes com idades compreendidas entre os 12 e 19 anos. O consumo de refeições intermédias foi avaliado através do método do diário alimentar de três dias e os dados antropométricos dos adolescentes foram objetivamente medidos. A análise dos dados foi realizada por meio do programa SPSS 22.0 (Statistical Package for Social Sciences). Para estudar a correlação entre as variáveis utilizou-se o teste de correlação ordinal de Spearman ao nível de significância de 5%. Verificou-se que os adolescentes faziam, em média, 4,4 refeições totais por dia, sendo que destas 1,5 eram relativas às refeições intermédias. A aplicação do teste da Correlação de Spearman revelou a existência de correlação positiva entre o consumo de hortícolas, fruta e lacticínios e o número de refeições intermédias. Estes resultados vêm contrariar resultados de estudos anteriores também referentes a adolescentes portugueses. Os resultados sugerem que, quanto maior o número de refeições intermédias, maior o consumo de frutas, legumes e lacticínios, significando uma relação positiva entre refeições intermédias e uma dieta saudável.