High blood pressure (HBP) is a multifactorial clinical condition characterized by high and sustained levels of blood pressure (BP), and the presence of elevated BP in childhood is predictor of hypertension in adult life. Studies have shown a positive correlation between sodium chloride ingested in the diet and blood pressure values. This study aims to evaluate the consumption of added salt before and after awareness of risk, by high school students. This occurred for three days in the refectory, where students (...) received illustrative brochure with information about sodium intake; exhibition of a poster illustrating foods with their respective equivalent amount of sodium and sodium chloride, exemplifying the maximum recommended amount of consumption per day. For five days, before and after gaining awareness, it the amount of consumption of sachets of salt was accounted. Statistical analyzes were performed by Student's Test, with a confidence interval of 95%. During the study period were served on average 128.3 meals. Before the awareness of sodium consumption of risks, of 820mg and 330mg sodium salt was consumed an average per individual, and thereafter, 640mg and 260mg, respectively (p=0,043). Simple Nutrition Education Strategies in short term were effective for improving the consumption of added salt in adolescents. (shrink)

The study aimed to identify risk attitudes of users of the Food and Nutrition Unit (UAN)located in Botucatu, SP; correlate them to food safety and to observe if there were behavioral changes after indirect educational intervention. This is an exploratory qualitative analysis study, using a non-participant observation technique. Initially, we sought to identify the most common risk attitudes among users, to develop educational materials relating the conduct during self-service to the possible risks of contamination, and thus to verify if there (...) were behavioral changes. Poor hand hygiene was seen as one of the most important points to work on, as none of the diner participants performed such an attitude. It was possible to observe small changes in the behavior of some users, showing that educational measures should be applied continuously for better awareness and greater effects. (shrink)

In a hospital UFNs, an outbreak of food poisoning can have disastrous consequences and aggregate risk of death for patients. Thus, the training of food handlers is critical to ensuring the quality of the food that is produced. The aim of this study was to implement the SOPs related to sanitation and disinfection of equipment and utensils, by means of a training, containing illustrative figures and everyday issues on the subject; and evaluate the daily practice of sanitation and disinfection activities (...) before and after the intervention with employees of UFN. We developed and implemented a guidefor inspection of best practices in sanitation of equipment and utensils at two different times, before and after the intervention with the food handlers. The results showed a significant improvement in the situation of this unit in terms of practice, frequency and fulfillment of stages related to sanitation and disinfection of equipment and utensils. We concluded that the implementation of SOPs for sanitation and disinfection was carried out successfully, and that empowering employees with dynamic and interactive training allows them a greater understanding of the importance of hygiene practices in the daily routine of UFN. (shrink)