Renata Puppin Zandonadi
@unb.br
Department of Nutrition
University of Brasilia
Scopus Publications
Scopus Publications
Bernardo Romão, Maximiliano Sommo, Renata Puppin Zandonadi, Maria Eduarda Machado de Holanda, Vinicius Ruela Pereira Borges, Ariana Saraiva, and António Raposo
MDPI AG
The market for plant-based analogs for meat is growing exponentially. In addition to motivations related to the search for health benefits, the consumption of such products is justified by the sustainability of their production since the use of non-renewable resources and the emission of polluting gases is lower than their animal-origin equivalents. However, little information regarding the global panorama of the sustainability of plant-based meat analogues is available, mainly due to the diffuse distribution of food matrices used across the planet. In this sense, this narrative review aimed to describe the state of the art regarding the use of resources and sustainability of the inputs used as protein sources in the manufacture of plant-based meat analogues. From the review carried out, it was possible to observe that the biggest problem in producing these plant-based alternatives lies in using inputs that are not native to the countries where the products are marketed, especially in the case of South American countries. Ingredients widely used in the production of these analogues find better cultivation conditions in the northern hemisphere, as in the case of lentils, peas and chickpeas; thus, South American markets depend on imports, reducing the sustainability of the products.
Renata Puppin Zandonadi, Maíra Catharina Ramos, Flavia Tavares Silva Elias, and Nathalia Sernizon Guimarães
MDPI AG
This scoping review aims to understand the cell-based meat production process, including the regulations, potential hazards, and critical points of this production. This review includes studies on cultured meat production processes, health hazards, and regulatory guidelines, excluding those without hazard analysis, incomplete texts, or studies published before 2013. The search was performed in eight electronic databases (MEDLINE, Web of Science, Embase, Cochrane Library, Scopus, LILACS, and Google Scholar) using MeSH terms and adaptations for each database. The search for local studies on regulations and guideline documents was complemented by a manual search on the websites of governments and regulatory agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, and SFA). This step involved reading full texts to confirm eligibility and extract key data, including author, year, country, study design, objectives, results, cultured meat protocols, health hazards, and hazard control measures, followed by data analysis. A comprehensive search of the databases yielded 1185 studies and 46 regulatory or guidance documents. After removing duplicate studies and applying eligibility criteria to titles, abstracts and full texts, 35 studies and 45 regulatory or guidance documents were included. The cultured meat production protocols are well-established, highlighting potential hazards and critical control points. Although guidance documents and regulations are limited, they are expanding globally. The development and commercialization of cultured meat require clear, and up-to-date regulations and supervision, which are being studied and formulated by regulatory agencies worldwide. Cultured meat production presents some potential hazards (chemical, biological, and physical) that require food safety considerations: (i) genetic stability of cells/cell lines; (ii) microbiological hazards related to cell lines; (iii) exposure to substances used in the production process; (iv) toxicity and allergenicity of the product or its component for the population; (v) post-harvest microbiological contamination; (vi) chemical contamination/residue levels; and (vii) nutritional aspects/risks. Currently, no standardized testing approach exists for cultured meat. However, effective hazard and safety assessment strategies, such as HACCP combined with best practices, should be implemented throughout the production process.
Alayne Pereira, Raiza Trombini, Yuri Barbalho, Marina Stival, Luciano Lima, Renata Zandonadi, Verônica Ginani, Rafaella Dusi, and Silvana Schwerz Funghetto
MDPI AG
Background: Poor adherence to antihypertensive treatment is a common problem among elderly hypertensive patients and one of the leading causes of inadequate blood pressure control. In this sense, it is essential to improve strategies for effective communication in managing hypertension treatment for this group. Objective: This study aimed to validate the text messages of a mobile application to aid adherence to antihypertensive treatment, nutrition, and physical activity among older adults with hypertension treated in Brazilian public primary health care. Methods: This descriptive, methodological development study with a quantitative approach was carried out between March and August 2024. Results: A total of 27 messages were constructed and validated by 13 experts, and this stage was divided into two rounds. The Content Validity index and percentage of agreement were used in the validation process. The messages were developed using theory, national guidelines, validation, and expert review. Conclusions: Text messages for adherence to antihypertensive treatment involving medication, nutrition, and physical activity have enormous potential with the target audience studied.
Maísa Fernandes Caixeta Lins, Raquel Braz Assunção Botelho, Bernardo Romão, Maria Luiza Torres, Nathalia Sernizon Guimarães, and Renata Puppin Zandonadi
MDPI AG
Home-cooked meals are linked to healthier diets, but assessing cooking skills accurately remains challenging. This review aimed to evaluate and compare available validated instruments to assess adult cooking skills; the Joanna Briggs Institute’s manual and PRISMA-ScR checklist were followed. A search was conducted in April 2024 in five databases using MeSH Terms and adaptations, including studies written without time or language restrictions and with validated instruments to assess adult cooking skills. Reviews, conference abstracts, books, chapters, and case reports were excluded; 1070 studies were identified, and 38 remained after removing duplicates and applying eligibility criteria. Eleven different instruments were identified. Some instruments have been successfully adapted and validated in various countries, covering a broad range of skills, such as meal organization, preparation and cooking techniques, providing a thorough assessment of cooking skills. The Cooking and Food Skill Confidence Questionnaire was considered the best available model, considering its items and domains, direct relation to cooking skills, and easy translation into other cultures. The analysis revealed significant variations in the scales used, with some instruments offering detailed assessments of specific cooking techniques and easy cultural adaptation while others focused more on confidence and attitudes.
Maísa Lins, Eduardo Yoshio Nakano, João Rafael Queiroz Soares, Fabiana Lopes Nalon de Queiroz, Raquel Braz Assunção Botelho, António Raposo, and Renata Puppin Zandonadi
MDPI AG
Background: Cooking skills (CSs) and food skills (FSs) are essential in promoting healthier eating habits. Eating competence (EC) encompasses an individual’s self-regulation, enjoyment, and positive attitude toward food, contributing to their overall well-being. However, no research has explored the relationship between CSs, FSs, and EC, particularly within the Brazilian context. Objective: This study aimed to assess the association between EC and CFSs among Brazilian adults. Methods: A cross-sectional survey was conducted among 1266 Brazilian adults using two validated instruments: the Cooking and Food Skill Confidence Questionnaire (CFS) and the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0™BR). Pearson’s and Spearman’s correlations were used to analyze the relationships between CSs, FSs, and EC. Results: A significant positive correlation was found between higher levels of CSs and the overall EC (r = 0.417, p < 0.001), with complex cooking tasks showing stronger associations with EC. Contextual skills within EC exhibited the highest correlation with FSs (r = 0.487). Basic tasks, such as microwaving food, showed weaker associations with EC. Conclusions: The findings suggest that enhancing cooking and food skills may support greater eating competence, promoting healthier eating behaviors. Public health programs should consider integrating cooking skill development to foster better dietary outcomes and improve individual well-being.
Julyana Nogueira Firme, Emanuele Batistela dos Santos, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, and Raquel Braz Assunção Botelho
MDPI AG
Background/Objectives: Food neophobia (FN) in childhood is characterized by resistance to new foods, potentially impairing health and diet quality and impacting physical and mental development. Adequate nutrition in early childhood is crucial to preventing future problems. FN demands special attention, especially in cases of gluten-related disorders (GRD), due to the risks associated with restrictive diets and food allergies. The objective of this study was to investigate and classify the prevalence of FN among Brazilian children aged 4 to 11 years with GRD. Methods: For this cross-sectional study, a questionnaire validated in Portuguese, with 25 items, assessed FN in three domains: general FN, FN of fruits, and FN of vegetables. Data were collected via Google Forms. Results: Of 209 children with GRD, the majority were female, 83.7% were diagnosed with celiac conditions, 81.3% followed a diet, and 43.1% had moderate total food neophobia. Brazilian children with GRD have a moderate prevalence of food neophobia. General and vegetable neophobia predominate, while fruit FN is lower. Girls exhibit greater neophobia towards vegetables. Conclusions: Neophobia does not vary with age, suggesting the persistence of the behavior and potential nutritional challenges in adult life. Differentiated attention to this population is essential to minimize long-term impacts.
António Raposo, Dele Raheem, Renata Puppin Zandonadi, Narinder Suri, Adeola Olukosi, Bernardo Romão de Lima, Conrado Carrascosa, Javad Sharifi-Rad, Hyungseo Bobby Ryu, Heesup Han,et al.
Elsevier BV
Nathalia Sernizon Guimarães, Marcela Gomes Reis, Fernando Eustáquio de Matos Júnior, Luciano de Alvarenga Fontes, António Raposo, Ariana Saraiva, Renata Puppin Zandonadi, Hmidan A. Alturki, Najla A. Albaridi, and Izabela M. Montezano de Carvalho
MDPI AG
Annually, over 931 million tons of plate food waste is generated in food services, affecting various aspects of sustainability. Therefore, this review aims to evaluate the most effective strategies or actions to reduce plate food waste. A systematic review and meta-analysis were conducted following a PROSPERO-registered protocol [#CRD42024501971], searching multiple databases and gray literature until August 2024. Studies evaluating strategies and actions against waste in various food services [restaurants, institutional services in hospitals, childcare centers, schools, universities, or businesses] were included, with no language, location, or date restrictions. The risk of bias was assessed using JBI tools. A random-effects meta-analysis was performed in R (version 4.2.1), with subgroup analyses based on intervention type, food service type, meal type, management, and distribution systems. Of the 6070 studies, 18 were included in the narrative synthesis and 6 in the meta-analysis. The most effective strategies or actions targeted clients (vs. employees), meals on plates (vs. trays), school canteens (vs. other services), self-managed establishments (vs. outsourced), and à la carte services (vs. self-service). In this sense, strategies focusing on clients, plate-served meals, school canteens, self-management, and à la carte services are more effective in reducing food waste. Further actions are needed in other areas like customers, trays, different kitchen types, outsourced services, and self-service menus.
Raíza Rana de Souza Lima Trombini, Rafaella Dusi, Alayne Larissa Martins Pereira, Renata Puppin Zandonadi, Marina Morato Stival, Verônica Cortez Ginani, and Silvana Schwerz Funghetto
MDPI AG
Background: Digital educational technologies in health have been an important instrument for promoting learning, self-care, self-esteem, and security regarding prevention and health promotion actions that lead to changes in behavior, mainly for non-communicable disease patients, such as type 2 Diabetes Mellitus (DM 2). Objective: This study aimed to describe a protocol for evaluating the effect of an app for cell phones and tablets on the blood glucose of older adults with DM 2. Methods: The protocol will be used to compare the effectiveness of an application for mobile devices concerning the educational booklet in reducing Glycated Hemoglobin in older adults with DM 2 in Primary Health Care. This protocol is part of a Randomized Clinical Trial project entitled Effectiveness of a Mobile Device Application on Glycated Hemoglobin in Elderly People with Type 2 Diabetes Mellitus: a Randomized Clinical Trial. Results: The protocol was structured in the following phases: (i) sample calculation, (ii) invitation to participate in the study according to the eligibility criteria; (iii) participant registration; (iv) randomization and allocation of participants into groups (double blinding); (v) application of the intervention; (vi) post-intervention procedures (post-test); (vii) data analysis. Conclusion: It is expected that encouraging studies on the impact of a mobile application will improve and enhance health education focused on self-care for older adults with DM 2, potentially influencing the local health system by reducing hospitalizations due to conditions that are sensitive to primary care, since health promotion and prevention of DM-related illnesses will be the main focus of the application and booklet developed.
Renatta Damasceno, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, Luis Carlos Cunha Júnior, António Raposo, Hmidan A. Alturki, and Priscila Farage
Elsevier BV
Ana Luísa Falcomer, Claudia B. Pratesi, Eduardo Yoshio Nakano, Cláudia Chaves, Mohammad Rostami-Nejad, Morad Guennouni, Ayşegül Aksan, Jacques Pouchot, Winfried Häuser, and Renata Puppin Zandonadi
MDPI AG
This multicenter study aims to assess the impact of public policies (PPs) on the health-related quality of life (HRQoL) of individuals with celiac disease (CD) using the Celiac Disease Questionnaire (CDQ) and PPs for Celiac Disease Score (PPCDS). This cross-sectional exploratory study was conducted in four stages: first, standardizing data from countries using the CDQ; second, analyzing PPs aimed at CD patients; third, statistically examining these data; and fourth, associating HRQoL indicators with corresponding PPs. This study analyzed 15 CDQ assessments from 12 countries from 2007 to 2023. It found that comprehensive PPs positively correlated with HRQoL outcomes (Spearman correlation of 0.358). However, policies specifically targeting gluten-free meals and certification did not significantly improve HRQoL individually, suggesting they may be more effective when implemented together. Additionally, specialized health services did not notably reduce gastrointestinal symptoms, underscoring the necessity for improved patient education to enhance the effectiveness of these services. This study concludes that implementing and rigorously monitoring regulations to support CD patients is crucial for enhancing their HRQoL.
Priscila Claudino De Almeida, Eduardo Yoshio Nakano, Ivana Aragão Lira Vasconcelos, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, Hmidan A. Alturki, and Raquel Braz Assunção Botelho
MDPI AG
A reluctance to eat and/or avoidance of novel foods is characterized as food neophobia (FN). FN restricts the diet to familiar foods when, in fact, it should be much more varied. FN can be a barrier to healthy foods, affecting the quality of diet, and impairing children’s growth and development. Therefore, according to their caregivers’ perceptions, this study aimed to evaluate FN in children from Federal District/Brazil. The Brazilian Children’s Food Neophobia Questionnaire (BCFNeo), a specific instrument developed and validated in Brazil, was answered by caregivers of children aged 4 to 11 y/o. Sampling occurred through snowball recruitment, being convenient and non-probabilistic. The Health Sciences Ethics Committee approved the study. The analysis evaluated FN in total (BCFNeoTot) and in the following domains: general (FNgen), for fruits (FNfru), and for vegetables (FNveg). FN scores were compared between sex and child’s age and categorized according to three ordinal levels. FN levels were compared using the Mann–Whitney U test. The Friedman test, followed by the Wilcoxon test with Bonferroni correction, was performed to analyze differences in FN according to the environment. Of the caregivers’ answers for their children, 595 answers were included, because 19 were out of age. The prevalence of high FN was 42.9%. The domain with the highest prevalence of high FN was vegetables (48.6%). Children aged 8 to 11 y/o had a higher mean FN in two domains (FNgen p = 0.047 and FNveg p = 0.038) when compared to children aged 4 to 7 y/o. Boys were more neophobic in all domains (FNgen p = 0.017; FNfru p = 0.010; FNveg p = 0.013; BCFNeoTot p = 0.008), and FN tends not to decrease with age. The results showed that the children of the FD are more neophobic than Brazilian children in general, highlighting the importance of additional studies in FN determinants in this population and nutritional education interventions to reduce FN among FD children.
António Raposo, Renata Puppin Zandonadi, and Raquel Braz Assunção Botelho
MDPI AG
Healthy nutrition is considered a key factor in special diets, enhanced quality of life, and sustainability [...]
Leila Thereza Lima, Renata Puppin Zandonadi, Gabriella Rodrigues, Keline Aguiar, Bernardo Romão, Márcio Mendonça, António Raposo, Edite Teixeira-Lemos, and Raquel Braz Assunção Botelho
Elsevier BV
Emanuele Batistela dos Santos, Sueny Andrade Batista, João Victor Abreu Gomes, Eduardo Yoshio Nakano, Renata Puppin Zandonadi, and Raquel Braz Assunção Botelho
Elsevier BV
Leandro Oliveira, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, Sulaiman Almutairi, Haitham Alzghaibi, Maria João Lima, Edite Teixeira-Lemos, Ariana Saraiva, and António Raposo
MDPI AG
Despite their familiarity with technology, higher education students often lack the critical skills needed to assess the credibility of online health information, potentially impacting their health decisions and well-being. This study aims to validate and assess the e-Health Literacy Scale among those in Portuguese higher education. In addition, this study focused on measuring their e-health literacy levels and investigating how these skills relate to different sociodemographic variables. This cross-sectional study was conducted in two phases. Initially, the test–retest reliability and reproducibility of measured e-health literacy were assessed with a convenience sample of 20 participants. Subsequently, the e-health scale was applied to a group of 245 Portuguese higher education students. The research took place from January 2023 to April 2024. The scale exhibited robust internal consistency and reproducibility. Male gender consistently correlates with higher levels of e-health literacy. Students demonstrate good levels of e-health literacy (24/40), reflecting their ability to effectively navigate and utilize health information online. By integrating strategies to further enhance this literacy into university health programs, students can develop essential skills necessary for making informed decisions about their health. This proactive approach not only empowers students to access reliable health resources but also fosters a culture of health literacy that can positively impact their well-being both during their academic journey and beyond graduation.
Camila dos Santos Ribeiro, Rosa Harumi Uenishi, Alessandra dos Santos Domingues, Eduardo Yoshio Nakano, Raquel Braz Assunção Botelho, António Raposo, and Renata Puppin Zandonadi
MDPI AG
This systematic review aimed to find the tool that best predicts celiac individuals’ adherence to a gluten-free diet (GFD). The Transparent Reporting of Multivariable Prediction Models for Individual Prognosis or Diagnosis (TRIPOD-SRMA) guideline was used for the construction and collection of data from eight scientific databases (PubMed, EMBASE, LILACS, Web of Science, LIVIVO, SCOPUS, Google Scholar, and Proquest) on 16 November 2023. The inclusion criteria were studies involving individuals with celiac disease (CD) who were over 18 years old and on a GFD for at least six months, using a questionnaire to predict adherence to a GFD, and comparing it with laboratory tests (serological tests, gluten immunogenic peptide—GIP, or biopsy). Review articles, book chapters, and studies without sufficient data were excluded. The Checklist for Critical Appraisal and Data Extraction for Systematic Reviews of Prediction Modeling Studies (CHARMS) was used for data collection from the selected primary studies, and their risk of bias and quality was assessed using the Prediction Risk of Bias Assessment Tool (PROBAST). The association between the GFD adherence determined by the tool and laboratory test was assessed using the phi contingency coefficient. The studies included in this review used four different tools to evaluate GFD adherence: BIAGI score, Coeliac Dietary Adherence Test (CDAT), self-report questions, and interviews. The comparison method most often used was biopsy (n = 19; 59.3%), followed by serology (n = 14; 43.7%) and gluten immunogenic peptides (GIPs) (n = 4; 12.5%). There were no significant differences between the interview, self-report, and BIAGI tools used to evaluate GFD adherence. These tools were better associated with GFD adherence than the CDAT. Considering their cost, application time, and prediction capacity, the self-report and BIAGI were the preferred tools for evaluating GFD adherence.
Bianca de Barros Miranda, Graziella Silva Holanda, António Raposo, Dayanne da Costa Maynard, Raquel Braz Assunção Botelho, Bernardo Romão, Viviani Ruffo de Oliveira, and Renata Puppin Zandonadi
Springer Science and Business Media LLC
AbstractAquafaba is the residual water from cooking chickpea in water. It has a high gelling ability, allowing it to create stable gels. However, those functional properties depend on the legume composition, genotype, cooking time, pressure, and temperature. This study aimed to evaluate the different processes for obtaining aquafaba and compare their nutritional composition and technological characteristics using a systematic review. The authors performed the systematic review by performing specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest. A total of 17 studies were analyzed. Of them, 17.64% (n = 3) used the wastewater from canned chickpeas, 17.64% (n = 3) compared the wastewater of canned chickpeas and dry grains, and 58.82% (n = 10) used dry chickpeas. Studies used different methods to analyze the protein content. The most used (n = 5) was the Association of Official Analytical Chemists (AOAC). The aquafaba presented carbohydrates at 2.03–2.59 g/100ml; protein at 0.0.8–2.8 g/100ml; and fat at 0.07–0.1 g/100ml. In general, preparing aquafaba followed: soaking (8–10 h at 4 °C—1 chickpea: 4 water), pressure cooking (30 min—2 chickpea: 3 water), and refrigerating (24h/4 °C). In general, the results showed the following steps to prepare aquafaba: soaking for 8–10 h at 4 °C at the proportion of 1:4 (chickpea:water), pressure cooking for 30 min in the proportion of 2:3 (chickpea: water), and refrigerating 24 h/4 °C. These procedures in a homemade aquafaba presented the best results, considering foam development and higher stability. The aquafaba from canned chickpeas has a higher foam-ability and lower emulsion properties than homemade cooking aquafaba.
Rafaella Dusi, Raiza Rana de Souza Lima Trombini, Alayne Larissa Martins Pereira, Silvana Schwerz Funghetto, Verônica Cortez Ginani, Marina Morato Stival, Eduardo Yoshio Nakano, and Renata Puppin Zandonadi
MDPI AG
Older adults face a decline in the quality of their diet, which affects their health. The prevalence of DM2 is increasing, as are the associated complications. Effective nutrition education and mobile health (mHealth) interventions offer a viable solution in the scenario of the widespread use of mobile devices. This study aimed to develop and validate messages for a mobile application aimed at older adult Brazilians with DM2 who receive care at the Brazilian Unified Health System (SUS). The educational messages on healthy eating for older adults with DM2 were created from 189 excerpts selected from Brazilian official documents. A total of 37 messages were created, categorized into 20 educational, 12 motivational, and 5 congratulatory, all up to 120 characters. Twenty-one experts validated the messages for clarity and relevance, and 11 messages had to be revised to meet the criteria. Subsequently, the 36 messages approved by the experts were tested on a sample of 57 older adults, guaranteeing clarity rates of over 80%. This study developed and validated 36 messages for a mobile health app aimed at older adults with type 2 diabetes mellitus in Brazil. Expert evaluation ensured clarity and relevance, confirmed by older adult participants who evaluated clarity. This research highlights the potential of mHealth to overcome barriers to accessing healthcare in the SUS, emphasizing personalized interventions for the effective management of older adults’ health.
Nathalia Sernizon Guimarães, Marcela Gomes Reis, Bruna Vieira de Lima Costa, Renata Puppin Zandonadi, Conrado Carrascosa, Edite Teixeira-Lemos, Cristina A. Costa, Hmidan A. Alturki, and António Raposo
MDPI AG
The collective meals market generates significant revenue for the world economy. Food services are responsible for consuming large amounts of water and energy, as well as generating a substantial volume of waste, which is often improperly disposed of. Given the unchecked expansion of food services, the lack of proper management of environmental resources can undermine sustainability principles, posing a threat to future generations. This scoping review aimed to synthesize the existing scientific literature on carbon and water footprints in food services, describing the main methods and tools used and what strategies have been proposed to mitigate the high values of these footprints. The search for articles was performed on 6 June 2024 in seven electronic databases, using MeSH Terms and adaptations for each database from database inception. The search for local studies was complemented by a manual search in the list of references of the studies selected to compose this review. It included quantitative studies assessing footprints (water or carbon) in food services and excluded reviews, studies that reported footprints for diets, and protocols. A total of 2642 studies were identified, and among these, 29 were selected for this review. According to the findings, it was observed that meats, especially beef, contribute more to water and carbon footprint compared to other proteins. Mitigation strategies for the water footprint include promoting plant-based diets, menu changes, and awareness.
Jéssica de Sousa, Guilherme Mendes, Renata Zandonadi, Teresa da Costa, Bryan Saunders, and Caio Reis
MDPI AG
This study aimed to translate, culturally adapt, and validate “The Nutrition for Sport Knowledge Questionnaire (NSKQ)” for Brazilian athletes. The NSKQ is an Australian instrument composed of 87 questions divided into six subsections (weight control, macronutrients, micronutrients, sports nutrition, supplementation, and alcohol) designed to assess the nutritional knowledge (NK) of athletes. The translation process followed the recommendations of the World Health Organization for translating and adapting instruments. Semantic validation involved a panel of specialists (n = 21), followed by an assessment performed by a group of adult Brazilian athletes from various sports (n = 17). The reproducibility and internal consistency of the questionnaire were evaluated via a test–retest approach in a sample of adult Brazilian athletes (n = 29) from diverse sports, who completed the Brazilian version of the NSKQ (NSKQ-BR). Overall, the NSKQ-BR presented good internal consistency (α = 0.95) and reproducibility (intraclass correlation coefficient (ICC) = 0.85). The factors “sports nutrition” and “alcohol” showed moderate reproducibility (ICC = 0.74 (0.46–0.88) and ICC = 0.68 (0.33–0.85), respectively). Most athletes (n = 17; 58.6%) presented a medium NK score (50–65%). The NSKQ-BR is available to evaluate the NK levels of Brazilian athletes. The NSKQ-BR presented high internal consistency and reproducibility, validating its applicability among adult athletes across diverse sports.
Leandro Oliveira, Mona N. BinMowyna, Ibrahim Alasqah, Renata Puppin Zandonadi, Edite Teixeira-Lemos, Cláudia Chaves, Hmidan A. Alturki, Najla A. Albaridi, Fatmah Fahad Alribdi, and António Raposo
MDPI AG
Commercial environments and food acquisition methods significantly shape dietary practices and impact health. This study assesses dietary choices among Portuguese university students regarding vending machines, canteens, and lunches from home. It also evaluates their use of the university canteen and their tendency to bring lunch from home. This pilot cross-sectional study used a self-administered electronic questionnaire, made available in early 2023. Participants were recruited through snowball sampling. The study included 137 students from Portuguese higher education institutions, mainly women (74.5%), pursuing degrees or integrated Master’s degrees (83.2%), primarily in health-related fields (55.5%). The median age was 21 years (20 to 23.5 years). About 70.0% regularly consumed food from vending machines, while approximately 60.0% brought lunch from home, avoiding the canteen. Factors such as convenience (48.5%), price (47.5%), product availability (40.6%), and taste (39.6%) mainly influenced vending machine choices. Monthly, chocolates, water, coffee, cookies, treats, and soft drinks were the most commonly acquired items, with coffee being the most frequent daily purchase. These findings provide insights for creating policies and initiatives to promote healthier and more accessible food options for students and strategies to encourage positive eating behaviors.
Nathalia Sernizon Guimarães, Marcela Gomes Reis, Luciano de Alvarenga Fontes, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Hmidan A. Alturki, Ariana Saraiva, and António Raposo
MDPI AG
Food waste is considered to be a social, environmental, administrative, and economic problem. Given the large-scale production and distribution of food, food waste in food services has been widely discussed by experts, professors, and scientists in the field. This systematic review aimed to understand which food service has the highest percentage of plate food waste. A systematic review and meta-analysis were conducted until January 2024 in ten electronic databases: MEDLINE, Embase, IBECS, BINACIS, BDENF, CUMED, BDNPAR, ARGMSAL, Cochrane Library, Sustainable Development Goals, and the gray literature. The protocol was previously registered with PROSPERO under the code CRD42024501971. Studies that have assessed plate food waste in food services were included. There were no restrictions on language, publication location, or date. The risk of bias analysis was carried out using the JBI instrument. A proportion meta-analysis was carried out using R software (version 4.2.1). This systematic review with meta-analysis showed that the type of distribution and the food service are the factors that have the greatest impact on the percentage and per capita of plate food waste. In the face of increased waste, interventions should be targeted by type and distribution system, diners, and meals in order to lessen the impact of these factors.
Renatta Pereira B. Damasceno, Renata Puppin Zandonadi, Marcela Mendes, Luis Carlos Cunha Junior, António Raposo, Edite Teixeira-Lemos, Cláudia Chaves, and Priscila Farage
MDPI AG
Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminated food. There are regulations for labeling gluten-free foods which specify a limit of 20 mg/kg (20 ppm). The risks of gluten cross-contamination above that level are present throughout the whole food production chain, emphasizing the need for caution. This review explores studies that tested different procedures regarding the shared production of gluten-containing and gluten-free food, including the use of shared equipment and utensils. A literature review covering PubMed, Scielo, Web of Science, VHL and Scopus identified five relevant studies. The results indicate that shared environments and equipment may not significantly increase gluten cross-contamination if appropriate protocols are followed. Simultaneous cooking of gluten-containing and gluten-free pizzas in shared ovens has demonstrated a low risk of contamination. In general, shared kitchen utensils and equipment (spoon, ladle, colander, knife, fryer, toaster) in controlled experiments did not lead to significant contamination of samples. On the other hand, cooking gluten-free and gluten-containing pasta in shared water resulted in gluten levels above the established limit of 20 ppm. However, rinsing the pasta under running water for a few seconds was enough to reduce the gluten content of the samples to less than 20 ppm.
Cátia Pinto, Cláudia Chaves, João Duarte, António Raposo, Renata Puppin Zandonadi, Sara Monteiro, and Edite Teixeira-Lemos
MDPI AG
This cross-sectional and analytical study aimed to characterize a sample of hypertensive older adults attending a Mobile Health Unit (MHU) in a rural area of central Portugal according to their lifestyle and to analyze the impact of lifestyles on treatment adherence. The sample comprised 235 Portuguese hypertense patients, mainly females (63.8%) with a mean age of 75 years (±8.14 years) and low level of education. The data collection was carried out through a questionnaire consisting of sociodemographic questions, dietary variables, an Alcohol Dependence Questionnaire, an International Physical Activity Questionnaire (Short Version), a Nutrition Health Determination Questionnaire, a Self-Care with Hypertension Scale, and an Adherence to Treatments Measurement Scale. Only 34.5% of the hypertensive patients have controlled blood pressure values (28.2% men and 38% women). However, more than half (56.2%) of the hypertensive patients are classified as adherent to therapeutic measures. The hypertensive individuals, who present higher levels of adherence to the treatment, do not present alcohol dependence, are frequent consumers of aromatic herbs, sporadically consume salt, present good nutritional health, and practice moderate physical activity. The predictor variables for treatment adherence are the self-care dimensions general dietary (p = 0.001), specific dietary (p = 0.034), physical activity (p = 0.031), and antihypertensive medication intake (p < 0.001). Hypertensive patients with healthier lifestyles present better levels of treatment adherence. Therefore, promoting physical activity and healthy dietary practices is necessary to improve treatment adherence and increase antihypertensive treatment’s effectiveness.