Organização e Gestão do Setor de Alimentação Coletiva no Pós-Covid-19: Desafios e Perspectivas / Organization and Management of the Collective Food Sector in the Post-Covid-19: Challenges and Perspectives

Entre as atividades que sofreram com a pandemia da COVID-19 destaca-se o setor de Alimentação Coletiva. O objetivo deste trabalho é realizar uma reflexão da literatura científica sobre os desafios e perspectivas da organização e gestão do setor do Alimentação Coletiva no Brasil em virtude da pandemia da COVID-19. Realizou-se uma revisão narrativa de literatura nas bases de dados Scopus, Pubmed e Google Acadêmico, complementada com uma busca manual nas listas de referências dos trabalhos selecionados. A busca incluiu as palavras-chave food service ou restaurant combinados com and Covid-19 ou pandemic and business management ou economic crisis no período de 2017 a 2021. O setor de Alimentação Coletiva precisará adequar-se e inovar-se, e todas as mudanças provocadas pela pandemia tendem a alterar a gestão dos processos nos restaurantes, tornando-os mais eficientes diferenciada e sistêmica. Além disto, destaca-se a importância da resiliência na gestão dos restaurantes para adaptação do setor face às adversidades. seção, os autores devem aprese3ntar brevemente o artigo para o público geral, incluindo: porque o estudo foi realizado, quais são os principais resultados e porque eles são relevantes

Formulação de dietas enterais artesanais e determinação da osmolalidade pelo método crioscópico

Este trabalho foi realizado com o objetivo de elaborar formulações dietéticas nutricionalmente equilibradas, com controle da osmolalidade, de fácil preparo e de baixo custo financeiro. As dietas foram preparadas predominantemente com alimentos convencionais, acrescidos de maltodextrina, caseínato de cálcio e suplementos minerais, da seguinte forma: 1) leite mais frutas; 2) caldos de vegetais mais suplemento protéico; 3) mingaus de leite mais suplemento protéico; 4) fórmulas infantis adaptadas; 5) extratos de frutas concentrados. A fluidez foi observada passando-se as formulações por sondas com diâmetro interno de 2,1 mm e a estabilidade checada por um período mínimo de 3 horas. A osmolalidade foi determinada por crioscopia, medindo-se o descenso relativo da pressão de vapor das soluções. Formulações com osmolalidade entre 250 e 400 mOsm/kg e densidade calórica entre 0,60 e 1,08 Kcal/ml foram obtidas. Dietas de baixo custo, fácil preparo, nutricionalmente equilibradas e com definição da proporção de seus componentes foram viabilizadas.This study was conducted with the objective of elaborating dietetic formulations, nutritionally balanced, with osmolality control, easy preparation and low financial cost. The diets were prepared mainly with common foods, added by maltodextrin, calcium caseinate and mineral supplements, as follows: 1) milk plus fruits; 2) vegetable juices plus protein supplement; 3) milk porridge plus protein supplement; 4) infant adapted formula; 5) concentrated fruit extract. The flow was observed by getting the formulations through tubes with internal diameter of 2.1 mm and the stability was checked by stocking the solutions in a minimum period of 3 hours. The osmolality was determined by cryoscopy, measuring the relative depression of steam pressure of the solutions. Formulations with osmolality between 250 and 400 mOsm/kg and caloric density between 0.60 and 1.08 Kcal/ml were obtained. Low cost diets, easy prepared, nutritionally balanced and with definition of their compounds were achievable

Pereskia aculeata: biological analysis on wistar rats

Abstract Pereskia aculeata Mill., a species of the family Cactaceous, popularly known in Brazil as ora-pro-nobis, has high protein, vitamin and mineral contents. High essential amino acid concentrations should be underscored, suggesting a better evaluation of the fractions. Current study quantifies amino acid content and the chemical score (CS) of protein amino acids, determining in vivo digestibility, protein efficiency ratio (PER) and net protein ratio (NPR) of P. aculeata. Plant material was collected, washed, placed in an oven at 60 °C, ground and stored in a freezer for chemical analysis. Diets that maintain isoproteic and isocaloric characteristics were prepared for the bioassay, namely: casein (no protein) and Pereskia aculeata leaves-based flour. Eighteen male albino Wistar rats, divided into three experimental groups of 6 animals each, were used to evaluate protein quality and bioavailability of micronutrients. Pereskia aculeata flour provided as a single source is inadequate for growth, although it is relevant for maintaining protein metabolism indicated by net protein ratio (2.87). It is actually a good quality protein source due to few limiting essential amino acids, and it meets the diet requirements for humans

Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy

Abstract Patients who need prolonged domiciliary enteral nutritional therapy may benefit from handmade diets. However, the preparation of such diets might cause insecurity with regard to their nutritional composition and physical-chemical properties. Current study analyzes the osmolality and Hydrogen-Ion concentration (pH) on handmade enteral diets. To this purpose, six formulas and two juices, prescribed on discharge from hospital, were analyzed physically and chemically. Osmolality and pH were respectively determined by cryoscopy and potentiometry. Most formulations were classified as isosmolar (with less than 400 mOsm/kg solvent), and only one was classified as slightly hyperosmolar, with rates ranging from 356.7 to 403.5 mOsm/kg solvent. On average, the standard formula presented higher osmolality than similar ones prepared for hyperglycemia. Among the juices, only one registered hyperosmolar concentration of 595.54 mOsm/kg solvent. All formulas presented pH rates classified as low acidity, ranging between 6.1 and 6.6, while the two juices had the lowest results, 4.73 and 4.66 each. The blend of ingredients used in handmade formulas and juices studied presented acceptable osmolality and pH rates for a safe administration and absence of gastrointestinal complications. Data showed here are consistent with an appropriate and healthy diet and contributed towards success in domiciliary enteral nutritional therapy

Pereskia aculeata: biological analysis on wistar rats

<div><p>Abstract Pereskia aculeata Mill., a species of the family Cactaceous, popularly known in Brazil as ora-pro-nobis, has high protein, vitamin and mineral contents. High essential amino acid concentrations should be underscored, suggesting a better evaluation of the fractions. Current study quantifies amino acid content and the chemical score (CS) of protein amino acids, determining in vivo digestibility, protein efficiency ratio (PER) and net protein ratio (NPR) of P. aculeata. Plant material was collected, washed, placed in an oven at 60 °C, ground and stored in a freezer for chemical analysis. Diets that maintain isoproteic and isocaloric characteristics were prepared for the bioassay, namely: casein (no protein) and Pereskia aculeata leaves-based flour. Eighteen male albino Wistar rats, divided into three experimental groups of 6 animals each, were used to evaluate protein quality and bioavailability of micronutrients. Pereskia aculeata flour provided as a single source is inadequate for growth, although it is relevant for maintaining protein metabolism indicated by net protein ratio (2.87). It is actually a good quality protein source due to few limiting essential amino acids, and it meets the diet requirements for humans.</p></div

Legislative Documents

Also, variously referred to as: House bills; House documents; House legislative documents; legislative documents; General Court documents