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- 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.
- Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country studyPublication . Guiné, Raquel; Duarte, J.; Ferreira, M.; Correia, P.; Leal, M.; Rumbak, I.; Barić, I.C.; Komes, D.; Satalić, Z.; Sarić, M.M.; Tarcea, M.; Fazakas, Z.; Jovanoska, D.; Vanevski, D.; Vittadini, E.; Pellegrini, N.; Szűcs, V.; Harangozó, J.; EL-Kenawy, A.; EL-Shenawy, O.; Yalçın, E.; Kösemeci, C.; Klava, D.; Straumite, E.Objectives Dietary fibre (DF) is one of the components of diet that strongly contributes to health improvements, particularly on the gastrointestinal system. Hence, this work intended to evaluate the relations between some sociodemographic variables such as age, gender, level of education, living environment or country on the levels of knowledge about dietary fibre (KADF), its sources and its effects on human health, using a validated scale. Study design The present study was a cross-sectional study. Methods A methodological study was conducted with 6010 participants, residing in 10 countries from different continents (Europe, America, Africa). The instrument was a questionnaire of self-response, aimed at collecting information on knowledge about food fibres. The instrument was used to validate a scale (KADF) which model was used in the present work to identify the best predictors of knowledge. The statistical tools used were as follows: basic descriptive statistics, decision trees, inferential analysis (t-test for independent samples with Levene test and one-way ANOVA with multiple comparisons post hoc tests). Results The results showed that the best predictor for the three types of knowledge evaluated (about DF, about its sources and about its effects on human health) was always the country, meaning that the social, cultural and/or political conditions greatly determine the level of knowledge. On the other hand, the tests also showed that statistically significant differences were encountered regarding the three types of knowledge for all sociodemographic variables evaluated: age, gender, level of education, living environment and country. Conclusions The results showed that to improve the level of knowledge the actions planned should not be delineated in general as to reach all sectors of the populations, and that in addressing different people, different methodologies must be designed so as to provide an effective health education.
- Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM)Publication . Guiné, Raquel; Duarte, J.; Ferreira, M.; Correia, P.; Leal, M.; Rumbak, I.; Barić, I.C.; Komes, D.; Satalić, Z.; Sarić, M.M.; Tarcea, M.; Fazakas, Z.; Jovanoska, D.; Vanevski, D.; Vittadini, E.; Pellegrini, N.; Szűcs, V.; Harangozó, J.; EL-Kenawy, A.; EL-Shenawy, O.; Yalçın, E.; Kösemeci, C.; Klava, D.; Straumite, E.Objectives: Because there is scientific evidence that an appropriate intake of dietary fibre should be part of a healthy diet, given its importance in promoting health, the present study aimed to develop and validate an instrument to evaluate the knowledge of the general population about dietary fibres. Study design: The present study was a cross sectional study. Methods: The methodological study of psychometric validation was conducted with 6010 participants, residing in ten countries from 3 continents. The instrument is a questionnaire of self-response, aimed at collecting information on knowledge about food fibres. For exploratory factor analysis (EFA) was chosen the analysis of the main components using varimax orthogonal rotation and eigenvalues greater than 1. In confirmatory factor analysis by structural equation modelling (SEM) was considered the covariance matrix and adopted the Maximum Likelihood Estimation algorithm for parameter estimation. Results: Exploratory factor analysis retained two factors. The first was called Dietary Fibre and Promotion of Health (DFPH) and included 7 questions that explained 33.94 % of total variance ( = 0.852). The second was named Sources of Dietary Fibre (SDF) and included 4 questions that explained 22.46% of total variance ( = 0.786). The model was tested by SEM giving a final solution with four questions in each factor. This model showed a very good fit in practically all the indexes considered, except for the ratio 2/df. The values of average variance extracted (0.458 and 0.483) demonstrate the existence of convergent validity; the results also prove the existence of discriminant validity of the factors (r2 = 0.028) and finally good internal consistency was confirmed by the values of composite reliability (0.854 and 0.787). Conclusions: This study allowed validating the KADF scale, increasing the degree of confidence in the information obtained through this instrument in this and in future studies.
- Development and characterization of a ewe’s creamy cheese with aromatic plantsPublication . Guiné, R. P. F.; Teixeira-Lemos, Edite; Ribeiro, P.; Ferreira, M.; Oliveira, A. M.; Teixeira, A. R.; Castro, B.; Rodrigues, R.; Santos, S.; Rodrigues, A.; Santos, A.This work aimed at developing a new dairy product, made of ewe’s milk that cannot be used for making the Serra da Estrela cheese (with Protected Designation of Origin) for not filling the exact specifications. In this way are allied economic with environmental advan- tages. Because this unusable milk represents econom- ic loss for the producers while at the same time increas- ing the volume of effluents that need treatment, this alternative usage allies economic with environmental advantages. A total of 19 samples were produced, and these de- veloped creamy cheeses were evaluated according to formulation and conservation properties, and then submitted to a sensory evaluation and finally analysed in terms of physico-chemical microbiological and nu- tritional properties. The 19 formulations were tested to optimize formulations that would be acceptable in organoleptic terms as well as conservation capac- ity, under refrigeration, for an observational period of 3 weeks. This essay allowed selecting 5 versions of the product that showed best conservation capacity, which were then submitted to sensory evaluation. The sensory analyses involved two types of tests: de- scriptive sensory profile and preference test, and the obtained results allowed selecting the 2 best formu- lations as those most appreciated and with potential for commercialization: a control cheese and one with oregano, which were then analysed. Microbiological analyses were undertaken to verify if the products met the legally established microbiological limits, name- ly for assessing the presence of coagulase-positive staphylococci (Staphylococcus aureus) and Escherichia coli. Moisture, protein, lipids, salt and carbohydrates were analysed by Fourier transform near-infrared (FT- NIR) spectroscopy method and antioxidant activity was evaluated by reaction with the 2,2-diphenyl-1-pic- rylhydrazyl (DPPH) radical. Chemical composition revealed two similar products, but the sample with oregano had higher antioxidant activity as compared with control (70.96 ± 0.36 and 64.99 ± 2.74 mg/L TE, respectively). From the microbi- ological point of view both products were considered safe, with values of staphylococci and E. coli under the applicable regulation limits. In terms of nutritional val- ue, both sample shave high protein content (11.9 and 11.4 g/100 g, respectively for control and sample with oregano) but also high fat (13.9 and 12.3 g/100 g, re- spectively for control and sample with oregano) while being low in sugars (3.4 and 3.8 g/100 g), fiber (< 1%) or salt (< 1%). Energy of both samples was found to be 186 kcal/100 g for the control and 172 g/100g for sam- ple with oregano. In conclusion, in nutritional terms the samples could be considered safe High Protein content foods. More- over, as dairy products contain almost all the essential nutrients, the developed creamy cheeses should be consumed as part of a balanced diet. Finally, the production of these products allows the utilization of the milk that otherwise would have to be discarded, so bringing economic profit while at the same time mini- mizing the need to process it as effluent.