Pavimentos de betão em caminhos municipais e em explorações agrícolas
1966
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Educação para a saúde
Competências relacionais
Educação para a saúde
Organização Mundial de Saúde
Empowerment na grávida
Trabalho apresentado para conclusäo do curso de Estudos Superiores Especializados em Inspecçäo Escolar
Vol. II : 972-33-1006-6
Descrição baseada em: Ano 1, 2ª série, nº 8 (Mar. 2003)
Constituições políticas
Edible insects (EI) have been consumed as traditional foods in many parts of the globe,
but in other regions, they are not readily accepted, particularly in Western countries. However,
because EI are suggested to constitute a more sustainable protein food as compared with other
sources of animal protein, they can be considered a future food that could help mitigate hunger and
malnutrition. Additionally, new gastronomic trends are already targeting this area for exploring
new potentialities. The objective of this work was to develop and validate a questionnaire to assess
consumers’ perceptions and knowledge about EI in seven different domains: D1. Culture and
Tradition, D2. Gastronomic Innovation and Gourmet Kitchen, D3. Environment and Sustainability,
D4. Economic and Social Aspects, D5. Commercialization and Marketing, D6. Nutritional Aspects
and D7. Health Effects. The 64 items were subjected to item analysis and reliability analysis for
validation, and factor analysis was also conducted to identify a grouping structure. The results
validated all the items of the seven subscales with high values of Cronbach’s alpha (α = 0.732 for D1,
α = 0.795 for D2, α = 0.882 for D3, α = 0.742 for D4, α = 0.675 for D5, α = 0.799 for D6 and α = 0.788 for
D7). However, by eliminating 17 items, the final values of the alpha increased in all subscales. Factor
analysis with extraction by principal component analysis with varimax rotation extracted 14 factors that explained, in total, 65% of the variance, although the first two factors were the most important
(35.7% variance explained). In conclusion, the confirmed usefulness of the questionnaire has been
hereby validated for assessing consumer perceptions of and knowledge about EI.
Development of the EISUFOOD questionnaire : Edible Insects as Sustainable Foods
Edible insects (EI) have been consumed as traditional foods in many parts of the globe, but in other regions, they are not readily accepted, particularly in Western countries. However, because EI are suggested to constitute a more sustainable protein food as compared with other sources of animal protein, they can be considered a future food that could help mitigate hunger and malnutrition. Additionally, new gastronomic trends are already targeting this area for exploring new potentialities. The objective of this work was to develop and validate a questionnaire to assess consumers’ perceptions and knowledge about EI in seven different domains: D1. Culture and Tradition, D2. Gastronomic Innovation and Gourmet Kitchen, D3. Environment and Sustainability, D4. Economic and Social Aspects, D5. Commercialization and Marketing, D6. Nutritional Aspects and D7. Health Effects. The 64 items were subjected to item analysis and reliability analysis for validation, and factor analysis was also conducted to identify a grouping structure. The results validated all the items of the seven subscales with high values of Cronbach’s alpha (α = 0.732 for D1, α = 0.795 for D2, α = 0.882 for D3, α = 0.742 for D4, α = 0.675 for D5, α = 0.799 for D6 and α = 0.788 for D7). However, by eliminating 17 items, the final values of the alpha increased in all subscales. Factor analysis with extraction by principal component analysis with varimax rotation extracted 14 factors that explained, in total, 65% of the variance, although the first two factors were the most important (35.7% variance explained). In conclusion, the confirmed usefulness of the questionnaire has been hereby validated for assessing consumer perceptions of and knowledge about EI.
OBJECTIVE:
The current study was aimed to examine intra-individual variation on indicators of bone health in addition to whole-body plus appendicular tissue measurements using two concurrent assessments based on pencil beam and fan beam dual energy X-ray absorptiometry (DXA) systems in adult athletes from several sports.
METHOD:
Thirty-two male participants (27.6±10.1 years) were measured on anthropometry including multifrequency bioelectric impedance and air-displacement plethysmography. Bone mineral content (BMC), bone area, fat and lean soft tissue were derived using pencil beam (Lunar DPX-MD+) and fan beam (Lunar iDXA) absorptiometry. Bone mineral density (BMD) was obtained for the femoral neck, trochanter and triangle of ward. Finally, the right thigh was defined as a region of interest (ROI). Analyses comprised intra-class correlation (ICC), Effect size (d) from mean differences of repeated measurements, coefficient of variation (CV)
RESULTS:
ICC were >0.900 for all measurements. Intra-individual differences were large for BMC (d=1,312; CV=2,7%), bone area (d=1,761; CV=2,7%), fat tissue (d=1,612; CV=11%) and all indicators of appendicular lean soft tissue (d=1,237-1687; CV=2,0-4,1%). A very large difference (d=4,014; CV=8.4%) was diagnosed for lean soft tissue of the ROI.
CONCLUSION:
Although differences among concurrent instruments for BMC and bone area, the effect size of mean differences was negligible for BMD. Fat and lean soft tissue derived from DXA should be interpreted as reference values (not criterion) due to equipment-related variation, more apparently in the ROI values.
The international research project EISUFOOD - Edible Insects as Sustainable Foods.
Edible insects have been suggested as a more sustainable source of protein, but their
consumption varies according to geographical and sociocultural influences. Focusing on the different
aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out
the statistical validation of an instrument aimed at assessing different dimensions of this field: the
KPEI (knowledge and perceptions about EI) scale. The instrument consists of 64 questions distributed
by the following dimensions: Culture and Tradition, Gastronomic Innovation and Gourmet Kitchen,
Environment and Sustainability, Economic and Social Aspects, Commercialization and Marketing,
Nutritional Characteristics, and Health Effects. The data were collected in 13 countries (Croatia,
Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain,
and Turkey). The validation of the KPEI scale was made through Confirmatory Factor Analysis
(CFA) and Structural Equation Modeling (SEM). The results revealed two acceptable models, both
retaining 37 of the 64 initial items, distrusted by the seven dimensions as: Culture and Tradition
(5 items), Gastronomic Innovation and Gourmet Kitchen (5 items), Environment and Sustainability (8 items), Economic and Social Aspects (5 items), Commercialisation and Marketing (4 items),
Nutritional Aspects (6 items), Health Effects (4 items). Both multifactorial models resulting from
the CFA/SEM analyses showed approximately equal goodness of statistical fit indices with values
of Root Mean Square Error of Approximation (RMSEA), Root Mean Square Residual (RMR), and
Standardized Root Mean Square Residual (SRMR) partially zero and values of Goodness of Fit Index
(GFI) and Comparative Fit Index (CFI) approximately one, i.e., very close to a perfect fit. For the
first-order model, the ratio between chi-square and degrees of freedom is χ
2/df = 13.734, GFI = 0.932,
CFI = 0.930, RMSEA = 0.043, RMR = 0.042, SRMR = 0.042; and for the second-order model
χ
2/df = 14.697, GFI = 0.926, CFI = 0.923, RMSEA = 0.045, RMR = 0.047, SRMR = 0.046). The values of composite reliability (CR = 0.967) and mean extracted variance (MEV = 0.448) are indicative
of a good fit. Finally, the reliability analysis indicated a very good internal consistency (Cronbach’s
α = 0.941). These results confirm the successful validation of the KPEI scale, making it a valuable
instrument for future application at the international level.
