Food and nutrition knowledge in Chilean high school graduates

The purpose of this study was to determine the degree of knowledge on food and nutrition in students graduating from high school in the Metropolitan Area of Santiago. The sample included 272 students of both sexes and type of school (public and private) and from high, medium and low socioeconomic level (SEL), measured through the Graffar Modified Scale. The degree of knowledge on food and nutrition was measured through a test of 48 items based on curriculum program objectives. The test covered three areas: Area 1, Food and Requirements; Area 2, Food, Personal and Environmental Hygiene, and Area 3, Nutritional Physiology. Students showed a good achievement of the food and nutrition objectives that are considered essential for obtaining and adequate nutrition and health status. Students from high SEL registered a significantly higher degree of knowledge on food and nutrition than students from other strata (p less than 0.001). However, sex and type of school had no effect on the degree of food and nutrition knowledge. This study is a contribution to the better understanding of factors affecting the food and nutrition knowledge, and provides good foundations for further studies.     

Food and nutrition knowledge of students graduating from basic education in the metropolitan area of Santiago, Chile

The aim of this study was to evaluate the degree of knowledge on food and nutrition in students graduating from Basic Education in the Metropolitan Area of Santiago, Chile. A random sample of 249 students of both sexes (1:1) from public and non-public schools (1:1) and from high, medium and low socioeconomic level (SEL), was selected. SEL was measured through the Graffar Modified Scale, and the degree of knowledge on food and nutrition was evaluated through a standardized test of 29 multiple choice items, based on the objectives of the curriculum program. The test was divided in two areas: Area 1, which contemplated Food and Requirements and Area 2, Food, Personal and Environmental Hygiene. Data were analyzed by chi-square procedure, comparing students who obtained sufficient knowledge (greater than or equal to 50% of correct answers) with those who obtained insufficient knowledge (less than 50% of correct answers). Results of the study indicated that 39.8% of students registered sufficient knowledge, 31.3% and 65.9% in Area 1 and 2, respectively. According to SEL, 62.1% and 12.3% of students from high and low SEL, respectively, registered sufficient knowledge (p less than 0.001), and the same effect was observed in Areas 1 and 2. In relation to sex, 46.3% of females and 33.3% of males registered sufficient knowledge (p less than 0.05), fact which was confirmed in both areas of the test. No significant differences were registered in the degree of knowledge on food and nutrition of students from public and non-public schools. It is therefore concluded that the degree of knowledge on food and nutrition in students graduating from Basic Education differs significantly according to SEL and, sex. This study represents a basic contribution to the better understanding of factors affecting the degree of knowledge on food and nutrition in students graduating from Basic Education in Santiago, Chile, and may serve as base-line for further studies on the subject.     

Social cost effectiveness of 2 systems of treatment of malnourished children, in Chile

Two approaches in the care of malnourished children were evaluated in order to ascertain both their medical and economical effectiveness. One was a group of 745 children under an ambulatory nutritional rehabilitation program that included health care, supplementary foods and nutrition education; a second group of 420 children attended Day Care Centers (8 hours a day and five days per week) where they received a balanced diet, psychomotor stimulation according to age, and health care. The evolution of nutritional status was followed up and plotted against the NCHS/WHO weight-for-height tables. The rate of recovery was unsatisfactory; below 50% in mild cases of malnutrition, and even less in the more severe cases. The average length of time for attaining normality was longer for moderate malnutrition and for the ambulatory program. When the calculation included a correction for the probability of recovery for each system, the advantage of the Day Care Centers became even more evident: the mean length of time for recovery was 33.2% less than the ambulatory program. The social cost per child, per day, was substantially lower in the ambulatory program. The integral calculus of social cost per child, per day, and the corrected mean time for recovery provided the social cost-effectiveness of nutritional recovery. This figure was clearly adventageous for the ambulatory program for all ages and degrees of malnutrition, exception made for moderately malnourished children below two years of age. In this case, the Day Care Centers appeared to be the most effective therapeutic alternative. This type of analysis is a contribution to the evaluation of medico-social programs for the recuperation of malnutrition. The advantage lies in the fact that it allows an optimization in the allocation of resources, when the previous step is the choice of best therapeutic alternative based upon the patient's age and nutritional status.     

n−3 fatty acids and human health: Defining strategies for public policy

The last quarter of the 20th century was characterized by an increase in the consumer's interest in the nutritional aspects of health. As a result, governments began to develop dietary guidelines in addition to the traditional recommended dietary allowances, which have been superseded now by dietary reference intakes. In addition to governments, various scientific societies and nongovernmental organizations have issued their dietary advice to combat chronic diseases and obesity. Human beings evolved on a diet that was balanced in n?6 and n?3 essential fatty acid intake, whereas Western diets have a ratio of n?6/n?3 of 16.74. The scientific evidence is strong for decreasing the n?6 and increasing the n?3 intake to improve health throughout the life cycle. This paper discusses the reasons for this change and recommends the establishment of a nutrition and Food Policy, instead of a Food and Nutrition Policy, because the latter subordinates the nutritional aspects to the food policy aspects. Nutrition and food planning comprise a tool of nutrition and food policy, whose objectives are the achievement of the adequate nutrition of the population as defined by nutritional science. The scientific basis for the development of a public policy to develop dietary recommendations for essential fatty acids, including a balanced n?6/n?3 ratio is robust. What is needed is a scientific consensus, education of professionals and the public, the establishment of an agency on nutrition and food policy at the national level, and willingness of governments to institute changes. Education of the public is essential to demand changes in the food supply     

Furan fatty acids – valuable minor fatty acids in food

Furan fatty acids (F‐acids) are heterocyclic lipid components with a furan moiety in the centre of the molecule. Reports on F‐acids in the literature are rather scarce, although they are considered as particularly valuable food ingredients. F‐acids occur as minor compounds in the lipids of different food samples. Despite the low concentrations, some studies produced evidence that the F‐acids are excellent radical scavengers and thus are able to protect polyunsaturated fatty acids from lipid peroxidation. Accordingly, they may play a currently underrated and largely overlooked positive role in human nutrition. The limited data available result from difficulties in the analysis of these trace compounds. F‐acids in food can hardly be determined without selective enrichment and the use of gas chromatography with mass spectrometry for their determination. The lack of reference standards is a further drawback that hampers the exact assessment of the actual relevance of F‐acids in human nutrition.     

Nuclear and isotopic techniques application used in supporting nutritional studies in Latin America countries

The global nutrition community recognizes the usefulness of nuclear and isotopic techniques and especially stable isotopes for accurate measurements in key areas of human nutrition and health. Although progress has been made in many Latin America countries in reducing the absolute number of undernourished people, food policy and public health communities have to face the double burden on health. On one side they have to address the prevention of obesity and on the other side they are trying to reduce undernutrition. However, to be successful in development of sustainable nutrition programs, a combination of relevant scientific knowledge and approaches that are practical is required to assure even a reasonable level of success. The objectives of this review are to highlight the role of isotopic techniques in nutritional studies and to review the role of the International Atomic Energy Agency in supporting nutrition interventions in Latin America countries.     

INCAP'S policies and strategies for training and capacitation of human resources in food and nutrition

The activities of the Institute of Nutrition of Central America and Panama (INCAP), are focused according to the present food and nutrition situation of the Central American and Panamanian population, their conditioning factors and the prevailing political, economical and social context. According to the mandate of its Directing Council, INCAP has developed teaching activities in the field of food and nutrition at the subregional level, as a priority function. This function falls within the initiative of the plan of priority needs in health, promoted by the countries that integrate the Contadora group, the Central American area Governments and PAHO/WHO. The INCAP's human resources policy is centered on formation and training, which are closely linked to aspects such as holistic planning, recruiting, utilization and evaluation of human resources according to guidelines set up by the Central American countries and PAHO/WHO, in regard to the development of human resources in health and allied fields. The document herein discussed responds to the institutional objective of possessing an explicit guide to orient INCAP's technical cooperation in the programmatic area of human resources, pointing out priorities and fundamental aspects really effective in supporting the institutional development of the countries, thus contributing to the improvement of their food and nutrition situation. The experience accumulated by the Institute and the countries, in formation and training activities oriented to benefit the communities have also been considered in the present document. Likewise, strategies that guide the present and future actions according to the reality of the subregion have also been considered.     

Impact of fat substitutes on fat intake

Dietary fat is the number one nutrition concern of Americans. In response to rising consumer demand for reduced-fat foods, the food industry has developed a multitude of nonfat, lowfat, and reduced-fat versions of regular food products. To generate reduced-fat or fat-free products that have the same organoleptic characteristics of the regular fat version, food manufactures frequently employ fat substitutes in the formulation of these foods. Fat substitutes are made from either carbohydrate, protein, or fat, or a combination of these components. Researchers have questioned the impact of fat substitutes on both fat and caloric intake. The majority of research studies in which fat substitutes were either covertly or overtly substituted for dietary fat indicate that in short-term, carefully-controlled conditions, fat substitutes can decrease both dietary fat intake and percentage of calorie intake from fat. However, individuals compensate for the caloric deficit created by the fat substitutes by increasing their consumption of other macronutrients, primarily carbohydrate. The long-term effect of fat substitutes on the fat intake of free-living individuals and weight control are unknown. People tend to eat more of a food when they know that food is reduced in fat. Fat substitutes should not be considered a substitute for sound nutrition education and a healthy lifestyle which includes regular exercise.     

The winged bean as an oil and protein source: A review

Despite high protein contents in its ripe seeds, tubers and fresh leaves (ranging from 29.3–39.0%, 3.0–15.0% and 5.0–7.6% respectively) and the high quality of that protein, the winged bean (Psophocarpus tetragonolobus) remained an obscure food source until about 10 years ago. Recently, this legume has received increasing attention from scientists because of its potential multiple uses as a food protein source in the humid tropics. This article reviews the utilization and nutrition literature of winged bean published during the last 10 years. The following aspects are covered: classification of winged bean proteins, nutritional properties and antinutritional components of the protein, protein quality, functional properties, and protein-based food products. The oil content of winged bean seeds ranges from 15.0–20.4%, and use of the winged bean as a potential oilseed crop is discussed. Areas of needed research are identified and described. Presented at the 74th Annual Meeting of American Oil Chemists’ Society, Chicago, May 8–12, 1983.     

食物营养化学与健康

从营养化学观点叙述了食物中的主要组分及科学摄取营养成分的重要性，并强调要提高素质、增强自我保健是健康之本。     

Breastfeeding, complimentary feeding practices and childhood malnutrition in the Bolivian Andes

Northern Potosi is one of the poorest parts of Bolivia with the highest indicators of rural poverty, malnutrition and food insecurity in the Bolivian Andes. The objective of this research was to characterize the levels of malnutrition and describe infant feeding practices in Potosi, Bolivia and use this information to develop an effective, gender sensitive and culturally relevant intervention encouraging good infant feeding practices. Standard methods were used to collect anthropometric data. Weight and height data were collected for 400 children under five years of age from 30 communities. In six of these communities, interviews and focus group discussions were conducted with 33 mothers and other families in addition to household observational data that were collected to describe infant feeding practices. Nearly 20% of children were underweight; stunting was widespread as well. 38% of mothers initiated breastfeeding 12 hours or more after birth. 39% of mothers initiated complementary feeding in the first three months following birth. The type of complementary food given to children was usually inadequate. With this research we could see that nutritional deficiencies often begin when the mother starts breastfeeding and when first introduced complementary feeding. Interventions aimed at improving maternal and child nutrition will require changes in parents' behavior, greater recognition and community support of the importance of child feeding, and the inclusion of strategies to reach young people, involve men, and make high quality nutrition promotion more widely available in the communities.     

Description of a methodology to identify and quantify groups of poor and malnourished families in the Republic of Panama

The methodology used to identify and quantify existing data on the magnitude of nutrition and health damage in different political-administrative areas and families of Panama, is described. The purpose of the present paper is to orient governmental actions of the social field toward the most affected areas and families facing food and nutrition problems. The existing information sources used were the National Nutrition Survey carried out in 1980, the National Census on School Children's Height, of 1980, and the Vital Statistics of 1982. A score determined according to the expected data reliability was applied, by district, to the preschool height retardation data of the 1980 survey, to the data compiled through the school children's height retardation census of 1982 and to the infant and one-to-four year-old children's mortality data. The districts with the highest health and nutrition damage received the lowest score. Following this procedure, 28 districts, 204 "corregimientos" and six priority family groups were selected for social action. The usefulness of this procedure to orient governmental resources toward the poor and malnourished populations is discussed, as well as the technical possibility of carrying it out, on periodical bases, in order to orient program planning and know the impact they have on health and nutrition of the population.     

Food colorants: their past,present and future

Whether we are purchasing fresh vegetables from a market stall, ready meals from the supermarket, eating at home or in a five‐star restaurant, we use colour to tell us what to expect in terms of taste, nutrition and safety. This review considers the techniques that have, over the years, been employed to modify the colour of our food, and the interactions of these techniques with issues of safety and nutrition. The demand for brightly coloured food resulted in the incorporation of some questionable inorganic and organic chemistry being used in food products. A limited number of synthetic dyes are still used in food today, but health concerns and the consumer‐driven demand for natural colorants has brought about a change in the way food is coloured. The proliferation of products with labels that state they contain “No artificial colours” on supermarket shelves suggests that the future of azo dyes and their various derivatives is strictly limited. Nature produces an abundance of colours and many of these are extracted and used as natural food colorants; however, they are subject to application limitations and stability problems. Significant research by academia and industry into methods to stabilise and expand the application possibilities for the various approved natural food colorants is ongoing, but most developments that food colour manufacturers proclaim are enhanced vehicles for delivering established natural pigments into food products.     

Factors associated with household food security of participants of the MANA food supplement program in Colombia

The objective of this study was to explore demographic and economic characteristics associated with household food security of 2,784 low-income households with pre-school aged children receiving food supplements from the Colombian Plan for Improving Food and Nutrition in Antioquia - MANA (Mejoramiento Alimentario y Nutricional de Antioquia) in the Department of Antioquia, Colombia. Included in the study was a 12-item household food security survey was collected from a cross-sectional, stratified random sample of MANA participants in which households were characterized as food secure, mildly food insecure, moderately food insecure, and severely food insecure. It was hypothesized that household food security status would be strongly associated with demographic characteristics, food expenditure variables, and food supplement consumption by children in MANA. Food insecure households were characterized by more members, older parents, and lower income (p < 0.0001). Rural residence and female head of households had higher rates of food insecurity (p < 0.01). Food insecure households had the lowest monthly expenditures food (p < 0.0001). Severely food insecure households saved the highest percentage of per capita food expenditure from consuming MANA supplements (p < 0.0001), similarly, MANA food supplement intakes were greatest in households reporting the most food insecurity (p < 0.001). The results of this study are important to describe characteristics of the population benefiting from the MANA nutrition intervention by their unique level of household food security status.     

Novel Aspects of Formation of Food Structure during Drying

The acceptance of processed or minimally processed food products by consumers is highly dependent on several quality and nutritional attributes as well as their organoleptic characteristics. Shelf-life is an additional factor that influences consumer behavior. Moreover, consumers now demand high-value food products that are healthier and have high nutritional value. The quality, nutrition level, and perception of processed foods is governed, among other attributes, by the structure of the dried product. Hence, examination of the structure of dried foods is of significant importance. Dehydration methods have a great impact on the structural properties of most food products. The effect of various dehydration methods on shrinkage and porosity of dried foods is discussed in this article following a comprehensive review of the available literature. Novel drying processes and combination of various conventional drying methods are discussed with regard to their expected impact on food structure. Finally, aspects of food formulation during diverse drying processes and recommendations for future research are presented.     

Food satisfaction in Mapuche persons in the Metropolitan Region of Santiago, Chile

Although the study and measurement of satisfaction with life has generated great interest in the last 15 years, there are few works which address satisfaction with food-related life. In order to identify variables which have an influence on satisfaction with food-related life among Mapuche persons, a survey was applied to 400 Mapuche subjects in the Santiago Metropolitan Region, Chile. The scales evaluated in the questionnaire included: SWFL (Satisfaction with Food-related Life), lifestyles, food, and Mapuche acculturation. It was found that 41.0% were extremely satisfied, 40.5% satisfied, 17.2% somewhat satisfied and 1.2% dissatisfied with their food-related life. To identify variables which have an influence on satisfaction with food, an ordinal multinomial logit model was proposed, which was significant (p < 0.01) as a whole. The probability of high satisfaction with food-related life increases as there are fewer children in the household, the person's expenditure on food increases, the person consumes some Mapuche foods, is aged 55 or more, consumes red meat in moderation, consumes foods without additives, try to balance work and private life, does not read the labels of products, and if he/she had Mapuche friends at school. Thus satisfaction with food-related life in Mapuche persons in the Metropolitan Region is related to demographic variables, expenditure on food, consumption of Mapuche foods and life-style.     

From food basket to food security. The food factor in nutritional surveillance

One important indicator of nutritional surveillance is the one devoted to monitor food security. The experience toward the development of one of such indicators is presented. This includes the development of a food basket, defined as the group of foods that meet the characteristics such as is now consumed by important population segments of the community; it contributes a substantial portion of the calories and proteins purchased, and is responsible for an important proportion of the food budget. The concept implies a dynamic food basket, the quantities of which are calculated in a way that simulates the behavior of the consumer and the best nutrition knowledge. For this purpose we use linear program techniques. A measure of the risk of being unable to buy the foods needed for a family is presented, and is used as a proxy for food security risk. In the appendix, the mathematical expressions of the model used for a linear program is also presented.     

What’s holding up the introduction of soya into the human diet in Latin America?

The introduction of soya into the human diet in Latin American countries suffers the same problem as foods with similar characteristics. The private industry soon finds that it is much easier to put “fun foods” into the market than it is to try to enrich a product and advertise the fact. Getting involved with the “heavy” subject of nutrition means having difficulties with the health authorities. There seems to be no national nutrition program working in Latin America that is truly effective in alleviating malnutrition. Causes for failure of programs are: substantial funding is spent in research, scientists work hard to solve malnutrition, then someone or something actively opposes introducing new soya technologies or there is an effective argument that a national program cannot be based on imported products. With a world population of 4,000 million and growing at a daily rate of 200,000, food and nutrition must have top priority in national planning.     

LATINFOODS

Food Composition Tables should be considered as national wealth and as valuable tools for utilization in food and nutrition, in nutritional therapy, in agricultural planning and production, in food guides, and in the food industry for the formulation of information on the product that appears in the label. They should, therefore, be considered as national wealth because they chemically describe the food resources of a country at a very high price, and are considered valuable tools due to their multiple applications. The countries present Tables were published between 1935 and 1961, with analytical data available at that time. So far the Tables have met their purpose, but due to changes that have occurred in raw materials, in analytical methodology, in the new knowledge acquired in nutrition, and in the relationships between food and diseases, in November 1986, representative groups of the Latin American and the Caribbean countries decided to create LATINFOODS. The objective of the program is to promote the development of data banks of foods of the Latin American countries, creating national multidisciplinary groups interested in data production, compilement, publication and utilization, and that eventually, may be homogeneously united to form a data bank for Latin America and the Caribbean Region. During the meeting in favor of the creation of LATINFOODS, detection was made of the constraints of the Food Composition Tables now used as well as the measures needed to correct such problems. These included the number of samples collected as well as the analytical methods used, and the number of nutrients. Due to the observed increase in production and distribution of new food products by the food industry, and to the increased association between foods and diseases, the food industry must participate not only in the generation of data, but in their utilization for food identification, nutrient contribution and nutritional education. Likewise, academic programs in Food Technology should extend the concepts of Food Science with special emphasis on food nutrient contents, to reach an adequate nutritional and health status for the Latin American population.     

Improving the internship experience in the master of chemical engineering at the University of Granada

The purpose of this paper is to analyze the present status of the internship program of Master of Chemical Engineering at the University of Granada and establish a systematic model to annually acquaint the satisfaction of students. It will allow the improvement of the internship program according to the opinions of students. The authors have examined a total of 33 items grouped in 7 different blocks. The results showed that the majority of students were satisfied with the internship program. Students recognized that the possibility of carrying out the internship abroad and improve the soft skills are some of the advantages of the internship offer of master’s degree. In fact, most of them prolonged their training period in order to perform their final Master project in the research center where they had carried out their internship. Some aspects should be improved, namely the communication between the academic tutor and the students, the information and guidance in the internship selection or the proposal of practices in more varied sectors. The findings of the present study had let to propose improvements for the internship program.