Browsing by Issue Date, starting with "2016-11"
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- The Koala and the Kangaroo effects: from Melbourne to AlgarvePublication . Brambilla, Flavio Régio; Ferreira, Bruno; Reyes-Mercado, Pável; Ngoc, Duc Nguyen; Paparoidamis, Nicholas G.This communication is the result of several discussions between five researchers about consumers and consumer behavior. In fact, we only stated an analogy between consumers and two animals (koalas and kangaroos). We propose an original way to classify participants in a survey (or experiment) as one of these two animals. With this, we hope to rise up some minds about the need to become more realistic and less theoretical when we try to explain our decisions and behaviors.
- A ordem jurídica portuguesa e os direitos da pessoa idosaPublication . Mendes, Francisco; Xavier, PaulaObjetivo: caracterizar, perfunctoriamente, os princípios/direitos dos idosos no ordenamento jurídico português. Estado da arte: Em 1991, as Nações Unidas enunciaram os Princípios para as Pessoas idosas. Portugal, ao consagrar a dignidade humana no artigo 1.º da CRP de 1976, garante e salvaguarda a pessoa idosa e perspetiva-a como indisponível. Densificando esse princípio, e consciente do princípio da igualdade (art.º 13.º), reconheceram-se as especificidades inerentes à terceira idade, plasmadas expressamente no art.º 72. Este reconhecimento é, depois, vazado na lei ordinária, e pela jurisprudência, nas diversas dimensões da vida da pessoa idosa. Desde logo, no domínio da habitação, assegurando condições acrescidas de estabilidade no arrendamento/despejo; no direito de visita dos avós e do convívio familiar; nas prestações sociais que lhe são exclusivas (complemento solidário para idosos); no dever de cuidado dos filhos face aos ascendentes; na proteção em situações de interdição/incapacidade; na saúde (assistência médica e medicamentosa); no plano criminal (considerando-as particularmente indefesas); mas também no plano da autonomia e independência (ex: Diretivas Antecipadas de Vontade).
- Fiber, a component for health gastrointestinal endocrine systemPublication . Fazakas, Z.; Tarcea, M.; Guiné, RaquelDietary fiber was classified according to its solubility in an attempt to relate physiological effects to chemical types of fiber. Soluble fibers (B-glucans, gums, wheat dextrin, psyllium, pectin, inulin) were considered to have benefits on serum lipids, while insoluble fibers (cellulose, lignin, pectins, hemicelluloses) were linked with laxation benefits. More important characteristics of fiber in terms of physiological benefits are viscosity and fermentability. Viscous fibers (pectins, B-glucans, gums, psyllium) are those that have gel-forming properties in the intestinal tract, and fermentable fibers (wheat dextrin, pectins, B-glucans, gum, inulin) are those that can be metabolized by colonic bacteria. Objective: To summarize the beneficial effects of dietary fiber, as nutraceuticals, in order to maintain a healthy gastrointestinal system. Methods: Our study is a systematic review. Electronic databases, including PubMed, Medline, with supplement of relevant websites, were searched. We included randomized and non-randomized clinical trials, epidemiological studies (cohort and case-control). We excluded case series, case reports, in vitro and animal studies. Results: The WHO, the U.S. Food and Drug Administration (FDA), the Heart Foundation and the Romanian Dietary Guidelines recommends that adults should aim to consume approximately 25–30 g fiber daily. Dietary fiber is found in the indigestible parts of cereals, fruits and vegetables. There are countries where people don’t eat enough food fibers, these people need to take some kind of fiber supplement. Evidence has been found that dietary fiber from whole foods or supplements may (1) reduce the risk of cardiovascular disease by improving serum lipids and reducing serum total and low-density lipoprotein (LDL) cholesterol concentrations, (2) decreases the glycaemic index of foods, which leads to an improvement in glycemic response, positive impact on diabetes, (3) protect against development of obesity by increasing satiety hormone leptin concentrations, (4) reduced risk of developing colorectal cancer by normalizes bowel movements, improve the integrity of the epithelial layer of the intestines, increase the resistance against pathogenic colonization, have favorable effects on the gut microbiome, wich is the second genomes of the microorganisms, (5) have a positive impact on the endocrine system by gastrointestinal polypeptide hormonal regulation of digestion, (6) have prebiotic effect by short-chain fatty acids (SCFA) production; butyrate acid is the preferred energy source for colonic epithelial cells, promotes normal cell differentiation and proliferation, and also help regulate sodium and water absorption, and can enhance absorption of calcium and other minerals. Although all prebiotics are fiber, not all fiber is prebiotic. This generally refers to the ability of a fiber to increase the growth of bifidobacteria and lactobacilli, which are beneficial to human health, and (7) play a role in improving immune function via production of SCFAs by increases T helper cells, macrophages, neutrophils, and increased cytotoxic activity of natural killer cells. Conclusion: Fiber consumption is associated with high nutritional value and antioxidant status of the diet, enhancing the effects on human health. Fibers with prebiotic properties can also be recommended as part of fiber intake. Due to the variability of fiber’s effects in the body, it is important to consume fiber from a variety of sources. Increasing fiber consumption for health promotion and disease prevention is a critical public health goal.
- Public health implications of dietary fiber intake to reduce the cost of chronic diseasesPublication . Fazakas, Z; Tarcea, M; Szucs, V; Zsolt, K; Eniko, NN; Guiné, RaquelObjective: To assess the epidemiological evidence on dietary fiber intake and chronic diseases and make public health recommendations for the population in Romania based on their consumption. Populations that consume more dietary fiber from cereals, fruits and vegetables have less chronic disease. Dietary Reference Intakes recommend consumption of 14 g dietary fiber per 1,000 kcal, or 25 g for adult women and 38 g for adult men, based on epidemiologic studies showing protection against cardiovascular disease, stroke, hypertension, diabetes, obesity, metabolic syndrome, gastrointestinal disorders, colorectal -, breast -, gastric -, endometrial -, ovarian - and prostate cancer. Furthermore, increased consumption of dietary fiber improves serum lipid concentrations, lowers blood pressure, blood glucose leads to low glycemic index, aids in weight loss, improve immune function, reduce inflammatory marker levels, reduce indicators of inflammation. Dietary fibers contain an unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. Dietary fiber components have important physiological effects on glucose, lipid, protein metabolism and mineral bioavailability needed to prevent chronic diseases. Materials and methods: Data regarding diet was collected based on questionnaires. We used mathematical formulas to calculate the mean dietary fiber intake of Romanian adult population and compared the results with international public health recommendations. Results: Based on the intakes of vegetables, fruits and whole cereals we calculated the Mean Dietary Fiber Intake/day/person (MDFI). Our research shows that the national average MDFI was 9.8 g fiber/day/person, meaning 38% of Dietary Requirements, and the rest of 62% representing a “fiber gap” that we have to take into account. This deficiency predisposes to chronic diseases. Conclusions and recommendations:The poor control of relationship between dietary fiber intake and chronic diseases is a major issue that can result in adverse clinical and economic outcomes. The population in Romania is at risk to develop such diseases due to the deficient fiber consumption. A model of chronic diseases costs is needed to aid attempts to reduce them while permitting optimal management of the chronic diseases. This paper presents a discussion of the burden of chronical disease and its socio-economic implications and proposes a model to predict the costs reduction by adequate intake of dietary fiber.
- Effect of drying on the physical, chemical and sensorial properties of kiwiPublication . Correia, Paula; Guiné, Raquel; Correia, Ana Cristina; Brito, Mariana; Ribeiro, Jéssica; Gonçalves, FernandoKiwi fruit is a highly nutritional fruit due to the high level of vitamin C and its strong antioxidant capacity due to a wide number of phytonutrients including carotenoids, lutein, phenolics, flavonoids and chlorophyll [1]. Drying consists of a complex process in which simultaneous heat and mass transfer occur. Several alterations occur during the drying of foods at many levels (physical, chemical, nutritional or sensorial) which are influenced by a number of factors, including processing conditions [2]. Temperature is particularly important because of the effects it produces at the chemical and also at the physical level, particularly colour and texture [3]. In the present work were evaluated the changes in sliced kiwi when exposed to air drying at different temperatures (50, 60, 70, 80 ºC), namely in terms of some chemical properties like ascorbic acid or phenolic compounds, physical characteristics like colour and texture and also at the sensorial level. All experiments followed standard established procedures and several replicates were done to assess each property. The results obtained indicated that moisture was reduced with drying by 74 to 87%, depending on the temperature. Also ascorbic acid decreased with drying, being 7% for 50 ºC and increasing up to 28% for the highest temperature (80 ºC). The phenolic compounds and antioxidant activity were also very much affected by the drying temperature. The water activity of the dried samples varied from 0.658 to 0.753, being compatible with a good preservation. Regarding colour, the total colour difference between the dried samples and the fresh sample was found to vary in the range 9.45 – 17.17. The textural parameters were also much affected by drying, namely hardness which decreased by 45 to 72 %, and all other parameters increased: cohesiveness (approximately doubled), springiness (increased 2 to 3 times) and chewiness which increased up to 2.5 times that off the fresh sample. Adhesiveness, which was observed for the fresh samples (-4.02 N.s) disappeared in all the dried samples. The sensorial analysis made to the dried samples allowed establishing the sensorial profiles as shown in Figure 1.
- Enotourism – more than a life stylePublication . Carvalho, Ana; Marques dos Santos, Paula; Nogueira, FernandaEnotourism is a relatively new form of sustainable tourism. But is more than a lifestyle. The Douro landscape reflects its ancient and deep connection with the culture of wine, creating a picture of Man and Nature working side by side in search of the perfect wine. Lifestyle typically reflects: an individual's attitude, a way of life, values, or world view. Practical implications - the results suggest that there is scope for developing wine tourism products to attract tourists and which could be used to promote the Douro Valley region as a centre for enotourism. The beautifully unique landscape of the Douro was one of the reasons that made it a World Heritage site in 2001. There isn´t in Portugal an autonomous strategy process to define enotourism. Is a legal problem when we try to analyse the process or a data base to find information about enotourism players. So, how do winery operators, particularly those running small or family businesses, cope with the new developments occurring in the world of wines? The present study examines these issues from the perspective of a group of Portuguese winery operators. Our proposal in this research, is to analyse how many wineris or enotecas are hable to develop enotourism with a legal process. The results of the study reflect the level of education of employees, the seasonal nature of tourism, the improvements in its promotion and the need for greater support from local government. A key aspect is respect for the people who call the location home, the culture and customs of the area, and the socio-economic system. Design/methodology/approach - The methodology employed for this study consisted of a combination of surveys, interviews and field observations with the suppliers in the traditional wine‐producing region, Douro Valley, or Porto wine region, in the north of Portugal. The results of this investigation are almost analisys made inside the villages and also us wineries and enotecas. From the 30 winemakers that we visited, only 2 have an enotourism service acording to legislation and have a certificate that allows to pratices. It was very hard but it is an open field to future researchs (TOMÁS López‐Guzmán,et al, 2011). From the 30 wineries we have analysed only 2 were enotourism with a legal basis. Enotourism is on the travel agencies department and most of the wineries don´t have the legal licenses. Despite of most tourism agencies see enoturism as a segment of the industry with tremendous growth potential, stating that in some regions, it's only functioning at 20% of its full potential. Enotourism development guidelines and management practices are applicable to all forms of tourism in all destination types, including mass tourism and the various niche tourism segments.
- Sources of Information about Dietary Fibre: A Cross-Country SurveyPublication . Ferreira, M.; Guiné, Raquel; Duarte, J.; Correia, P.; Leal, M.; Baric, I.C.; Komes, D.; Saric, M.M.; Tarcea, M.; Fazakas, Z.; Jovanoska, D.; Vanevski, D.; Vittadini, E.; Pellegrini, N.; Szűcs, V.; Harangozo, J.; EL-Kenawy, A.; EL-Shenawy, O.; Yalcin, E.; Kosemeci, C.; Klava, D.; Straumite, E.Dietary fibre (DF) has been recognized as a major determinant for improvement of health. Hence the means of information through which people become aware of its benefits are crucial. This work aimed at studying the sources of information about DF, as a means to educate people about aspects related to healthy eating. Factors such as gender, level of education, living environment or country were evaluated as to their effect on the selection of sources and preferences. For this, a descriptive cross-sectional study by means of a questionnaire, applied to a non-probabilistic sample of 6010 participants from 10 countries in different continents (Europe, Africa and America), answered after informed consent by all participants. For the analysis were used several descriptive statistics tools, crosstabs and chi square test to assess the relations between some of the variables under study. The results showed that mostly the information about DF comes from the internet, but the participants recognize that television might be a most suitable way to disseminate information about DF. The results also indicated differences between genders, levels of education, living environments and countries. The internet, the preferred source of information, got highest scores for Hungary, for urban areas, for university level of education and for female gender. The radio, the least scored source of information, was preferred in Egypt, for men and with lower education (primary school). As a conclusion, people get information through the internet due to easy access. However, it is to some extent a risk given the impossibility to control de information made public on the internet. The role of health centers and hospitals as well as schools should definitely be increased, as a responsible way to ensure correct information.
- Study of extraction conditions for phenolic compounds from Strawberry fruitsPublication . Gonçalves, Fernando; Correia, Paula; Guiné, RaquelStrawberries are an important source of phytochemicals, namely vitamins and phenolic compounds such as anthocyanins and tannins with antioxidant properties [1]. The yield and phenolic content of natural extracts are dependent on the conditions used for extraction [2]. In the present work three different types of extracting solutions (methanol, ethanol:water and aceton:water), two times of extraction (15 and 60 min) and three ratios of solid/solvent (5/25, 5/50 and 5/100 g/mL) were tested in order to evaluate the efficiency of the extraction of phenolic compounds. Phenolic compounds were determined by Folin-Ciocalteu method [3]. Each assay was performed in triplicate. Regarding the extraction solution, it was possible to observe a slight tendency towards a higher efficiency of acetone:water (AcO:H2O, 60:40), but the differences mioght not be statistically significant. A longer time of contact, 60 min as opposed to 15 min, did not show advantages in the yield of extraction. Considering the factors under study, the results obtained showed that volume of extraction solution was the parameter that most influenced the values obtained. Using a higher volume lead to an increase in the amount of phenolic compounds extracted, in a more pronounced way for 15 min of extraction. For a volume of 25 mL the amount of phenolic compounds quantified ranged from 2.13-2.41 mg GAE/g, and increased 30-68% when it was used 50 mL of solution. Using 100 mL of solution, it was extracted twice as double of phenolic compounds. In case of 60 min, the amount of phenolic compounds quantified in samples obtained with 25 mL of solution ranged from 2.32-2.97 mg GAE/g, and increased for 2.43-4.27 mg GAE/g and 3.98-4.68 mg GAE/g when was used 50 and 100 mL, respectively.
- Nurses knowledge of health effects of dietary fibrePublication . Sarić, M.M.; Ljubičić, M.; Ćurin, K.; Vidaković, D.S.; Guiné, RaquelIntroduction: Nurses accompany patients throughout their health care to prevent and treat disease, so their knowledge about diet and dietary fibre is key to successful diet therapy, which is an essential part of a patient's non-pharmacological treatment. It is known from the literature that a high proportion of nurses have limited knowledge about diet therapy and about sources of soluble fibre and other foods that can prevent or treat certain diseases. Given the position of nurses as key providers of dietary guidance, and given the health benefits of dietary fibre, we wanted to assess the level of fibre-related knowledge among nurses in Croatia. Material and Methods: Cross-sectional study based on data collected between October 2014 and March 2015 using a survey developed by the CI&DETS Polytechnic Institute in Viseu, Portugal. The survey contains questions about demographic characteristics as well as about knowledge of sources of dietary fibre, recommended daily intake and effects of fibre intake on particular diseases. The study included a total of 369 nurses from two health institutions and one nursing school from Croatia older than 18 years. Differences in knowledge were assessed for significance using the non-parametric Mann-Whitney U test. Possible associations among variables were explored using Spearman's rank correlation. For all statistical analyses, the threshold of significance was defined as P<0.05. Results: The level of knowledge among nurses in Croatia about dietary fibre varied from «undecided» to «partial knowledge». The median for level of knowledge ranged from 3 to 4 with low variability ranging from 0.11 to 0.33. Average levels of knowledge in percentages varied from 57.6% to 82.1%. Nurses with higher education levels showed significantly higher knowledge levels about the influence of dietary fiber intake on the risk of certain diseases (p = 0.007), constipation (p = 0.016), bowel cancer (p = 0.005) and breast cancer (p = 0.039). Conclusion: The level of nurses’ knowledge about dietary fiber is suboptimal. This indicates the need to strengthen nurse education in the areas of diet and diet therapy. Increase the level of knowledge of nurses about nutrition can positively influence the quality of care.
- Efeito da aplicação de taninos enológicos na evolução das características fenólicas e sensoriais de um vinho tintoPublication . Muxagata, Sara; Fontes, Luisa; Correia, Ana C.; Nunes, Fernando M.; Cosme, Fernanda; Jordão, António M.
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