Validacija i procjena mjerne nesigurnosti u mikrobiologiji hrane: razlika između kvantitativnih i kvalitativnih metoda

The aim of this research is to describe quality control procedures, procedures for validation and measurement uncertainty (MU) determination as an important element of quality assurance in food microbiology laboratory for qualitative and quantitative type of analysis. Accreditation is conducted according to the standard ISO 17025:2007. General requirements for the competence of testing and calibration laboratories, which guarantees the compliance with standard operating procedures and the technical competence of the staff involved in the tests, recently are widely introduced in food microbiology laboratories in Croatia. In addition to quality manual introduction, and a lot of general documents, some of the most demanding procedures in routine microbiology laboratories are measurement uncertainty (MU) procedures and validation experiment design establishment. Those procedures are not standardized yet even at international level, and they require practical microbiological knowledge, altogether with statistical competence. Differences between validation experiments design for quantitative and qualitative food microbiology analysis are discussed in this research, and practical solutions are shortly described. MU for quantitative determinations is more demanding issue than qualitative MU calculation. MU calculations are based on external proficiency testing data and internal validation data. In this paper, practical schematic descriptions for both procedures are shown.Cilj ovog rada je opisati postupke kontrole kvalitete te postupke validacije i određivanja mjerne nesigurnosti koji su važan element u osiguranju kvalitete rada laboratorija za mikrobiologiju namirnica, za kvalitativne kao i za kvantitativne metode određivanja. Akreditacija prema normi HRN EN ISO/ IEC 17025:2007. Opći zahtjevi za osposobljenost ispitnih i umjernih laboratorija, koja jamči poštivanje standardnih operativnih postupaka i tehničku kompetentnost osoblja koje je uključeno u provođenje ovakvih ispitivanja, u posljednje vrijeme se na velika vrata uvodi u sve veći broj laboratorija za mikrobiologiju hrane u Hrvatskoj. Osim izrade priručnika kvalitete, te niza opće dokumentacije, jedna od najzahtjevnijih zadaća za rutinske mikrobiološke laboratorije prema zahtjevu HRN EN ISO/IEC 17025:2007 je izrada postupaka validacije i mjerne nesigurnosti (MU) ispitnih metoda. Ti postupci nisu još uvijek standardizirani ni na međunarodnoj razini, stoga je potrebno mnogo praktičnog mikrobiološkog znanja, ali i statističkih kompetencija za uspostavu ovih postupaka. Postoji razlika između provjere valjanosti kvantitativnih i kvalitativnih mikrobioloških metoda analize hrane i u ovom radu su one obrađene te opisana njihova praktična rješenja. Određivanje mjerne nesigurnosti kod kvantitativnih analiza zahtjevnije je nego kod kvalitativnih analiza. Kod kvantitativnih mikrobioloških metoda za proračun MU koriste se pojmovi ponovljivost (r) i reproducibilnost (R) upravo iz validacijskih postupaka. Kod kvalitativnih mikrobioloških analiza uobičajene mjere r i R su neprimjenjive. Analiza se temelji na vjerojatnosti pronalaženja istog rezultata u identičnom test materijalu (uzorku) unutar i između laboratorija. Dakle, izračun MU temelji se na podacima interkalibracije i internim provjerama valjanosti podataka. U ovom radu prikazan je shematski prikaz za oba postupaka određivanja

Procjena usklađenosti energijskog i nutritivnog sastava jelovnika u dječjim vrtićima analizom kompletnih dnevnih obroka i izračunom na temelju normativa kompletnih obroka

Cilj ovoga rada bio je procijeniti usklađenost energijskog i nutritivnog sastava jelovnika u dječjim vrtićima Zadarske županije primjenom dviju metoda praćenja: analitičkim određivanjem kompletnih dnevnih obroka i izračunom na temelju normativa kompletnih obroka, te dobivene vrijednosti usporediti s važećim standardima. Na temelju provedenih mjerenja i izračuna, identificirati moguća kritična razdoblja odstupanja nutrijenata i energijskog unosa unutar godine, u odnosu na važeće standarde, te provesti razdoblja ponuđenih namirnica u sklopu jelovnika. Metode su uključivale sljedeće: prikupljanje kompletnih dnevnih obroka i normativa tijekom petnaest uzastopnih dana kroz tri godišnja doba; analitičko određivanje makronutrijenata u prikupljenim obrocima; izračun makronutrijenata iz normativa i tablica o kemijskom sastavu hrane i pića; izračun energijske vrijednosti iz analitički i računski određenih nutrijenata; usporedbe dobivenih vrijednosti s obzirom na godišnje doba i primijenjenu metodu; usporedbe dobivenih vrijednosti s preporučenim vrijednostima (DRI), te analiza ponuđenih namirnica. Rezultati: Nisu uočena značajnija odstupanja rezultata s obzirom na primijenjenu metodu. Unos makronutrijenata i energijski unos, uglavnom su u skladu s DRI, bez obzira na primijenjenu metodu procjene i godišnje doba. Zaključak: Metoda računalnog određivanja makronutrijenata i energijskog unosa na temelju normativa kompletnih obroka i tablica o kemijskom sastavu hrane i pića prikladna je za procjenu i kontrolu makronutrijenata, kao i izračun energijske vrijednosti obroka djece predškolske dobi. Ispitani obroci uglavnom su u skladu s preporukama, iako se globalno uočava niska zastupljenost mediteranskih namirnica, te češće ponavljanje istih namirnica u jelovnicima

Procjena usklađenosti energijskog i nutritivnog sastava jelovnika u dječjim vrtićima analizom kompletnih dnevnih obroka i izračunom na temelju normativa kompletnih obroka

Cilj ovoga rada bio je procijeniti usklađenost energijskog i nutritivnog sastava jelovnika u dječjim vrtićima Zadarske županije primjenom dviju metoda praćenja: analitičkim određivanjem kompletnih dnevnih obroka i izračunom na temelju normativa kompletnih obroka, te dobivene vrijednosti usporediti s važećim standardima. Na temelju provedenih mjerenja i izračuna, identificirati moguća kritična razdoblja odstupanja nutrijenata i energijskog unosa unutar godine, u odnosu na važeće standarde, te provesti razdoblja ponuđenih namirnica u sklopu jelovnika. Metode su uključivale sljedeće: prikupljanje kompletnih dnevnih obroka i normativa tijekom petnaest uzastopnih dana kroz tri godišnja doba; analitičko određivanje makronutrijenata u prikupljenim obrocima; izračun makronutrijenata iz normativa i tablica o kemijskom sastavu hrane i pića; izračun energijske vrijednosti iz analitički i računski određenih nutrijenata; usporedbe dobivenih vrijednosti s obzirom na godišnje doba i primijenjenu metodu; usporedbe dobivenih vrijednosti s preporučenim vrijednostima (DRI), te analiza ponuđenih namirnica. Rezultati: Nisu uočena značajnija odstupanja rezultata s obzirom na primijenjenu metodu. Unos makronutrijenata i energijski unos, uglavnom su u skladu s DRI, bez obzira na primijenjenu metodu procjene i godišnje doba. Zaključak: Metoda računalnog određivanja makronutrijenata i energijskog unosa na temelju normativa kompletnih obroka i tablica o kemijskom sastavu hrane i pića prikladna je za procjenu i kontrolu makronutrijenata, kao i izračun energijske vrijednosti obroka djece predškolske dobi. Ispitani obroci uglavnom su u skladu s preporukama, iako se globalno uočava niska zastupljenost mediteranskih namirnica, te češće ponavljanje istih namirnica u jelovnicima

Doprinos voća, povrća, cjelovitih žitarica i mahunarki ukupnom unosu prehrambenih vlakana u odrasle populacije iz Dalmacije

There is compelling evidence that fruit, vegetables, whole cereals, and legumes make about 80 % of the total food fibre intake and have a potential to help in the prevention of a number of diseases. The aim of our study was to estimate total fibre intake from consumption of this fibre-rich food, partly reported in our earlier study in Croatian adult population. Current data analysis involved a non-probabilistic sample of 1,034 adult participants from Dalmatia, Croatia who responded to a validated food frequency questionnaire between October 2014 and March 2015. We also analysed the sales data obtained from three shopping centres in the Zadar area (Croatian coast) to establish a list of most frequently bought fruit, vegetables, whole cereals, and legumes and to calculate dietary fibre (DF) intake for each of the top-selling items and conversion factors for each food group. We then used these conversion factors to calculate individual total fibre intake (TFI) in our population. It was 11.4 g per person per day, which is less than half the recommended dietary requirements. On average, respondents reported to consume one piece of fruit and one meal of vegetables a day, which is less than half the daily recommendation for either. 25.8 % of respondents reported no consumption of whole cereals at all, and only 0.2 % of the population consumed the recommended 3–5 servings of whole grains or legumes a day. We also observed significantly higher consumption of fruit and whole grains/legumes in women than men. Our findings alert to poor dietary fibre intake in Croatian adult population, which is similar to other western countries and points to issues deeply rooted in these economies. However, our findings may be either an over- or under-estimation and need to be verified through longitudinal research on a wider sample using more precise tools.Postoje uvjerljivi dokazi da su voće, povrće, cjelovite žitarice i mahunarke glavni izvori prehrambenih vlakana iz hrane, tj. čine oko 80 % ukupnog unosa prehrambenih vlakana i mogu potencijalno pomoći u prevenciji mnogih bolesti. Cilj naše studije bio je procijeniti ukupni unos vlakana konzumacijom hrane koja predstavlja glavne izvore prehrambenih vlakana. Dio podataka objavljen je u našoj ranijoj studiji za odraslu hrvatsku populaciju. Konkretna analiza podataka uključivala je uzorak od 1.034 odrasla ispitanika u Dalmaciji u Hrvatskoj koji su odgovorili na validirani upitnik o frekvenciji unosa hrane bogate vlaknima između listopada 2014. i ožujka 2015. Također, analizirali smo i uspostavili popis najčešće kupljenog voća, povrća, cjelovitih žitarica i mahunarki u trima trgovačkim centrima na području grada Zadra (hrvatska obala). Na osnovi dobivenih podataka za svaki smo pojedinačni proizvod izračunali čimbenik pretvorbe te ga procijenili za pojedinu skupinu hrane: voće, povrće, cjelovite žitarice i mahunarke. Dobivene čimbenike pretvorbe te podatke iz ankete upotrijebili smo za izračun ukupnog unosa vlakana (TFI) za našu ispitivanu populaciju, i on je iznosio 11,4 g po osobi dnevno, što je samo polovica preporučenih prehrambenih potreba. U prosjeku su ispitanici izvijestili da konzumiraju jedan komad voća i jedan obrok povrća dnevno, što je manje od polovine dnevne preporuke za oba izvora. Četvrtina ispitanika (25,8 %) izvijestila je da uopće ne konzumira cjelovite žitarice, a njih samo 0,2 % konzumiralo je preporučenih 3 – 5 obroka cjelovitih žitarica ili mahunarki dnevno. Također smo uočili značajno veću konzumaciju voća i cjelovitih žitarica/mahunarki kod žena u odnosu na muškarce. Naša otkrića upozoravaju na nedovoljan unos prehrambenih vlakana u odrasloj populaciji u Dalmaciji u Hrvatskoj, što je slično nalazima iz drugih zapadnih zemalja te upućuje na duboko ukorijenjene probleme u tim gospodarstvima. Međutim, naša otkrića mogu biti ili precijenjena ili podcijenjena, stoga ih je potrebno potvrditi novim longitudinalnim istraživanjima na širem uzorku, koristeći se preciznijim alatima

Effectiveness of applying dietary recommendations for energy and fat intake in kindergartens in the city of Zadar over a ten-year period

U Hrvatskoj su 2007. godine objavljene preporuke i standard za organizaciju prehrane u predškolskim ustanovama, pri čemu je jedan od ciljeva bio regulacija unosa masti i masnih kiselina. Stoga, cilj ovog rada je bio procijeniti i usporediti energijsku vrijednost i količinu masti i masnih kiselina u obrocima koji se nude u 5 predškolskih ustanova na području grada Zadra, nakon desetgodišnje implementacije novih preporuka i standarda. Ukupno 45 cjelodnevnih jelovnika (4 obroka) prikupljalo se tijekom 2007./2008. i 2018./2019. godine, pri čemu je masa namirnica u normativima izvagana, a sastojci i način pripreme prikupljani su intervjuom s kuhinjskim osobljem. Energijska vrijednost te količina masti i masnih kiselina izračunata je pomoću Američkih i Danskih tablica s kemijskim sastavom hrane i pića. U oba perioda prikupljanja energijska vrijednost jelovnika manja je od dnevnih preporučenih vrijednosti (80-84 %), kao i unosi ukupnih masti i masnih kiselina. Primijećeni je porast vrijednosti ω-6 masnih kiselina u 2018./2019. godini naspram 2007./2008. (3,4 g/dan vs. 4,5 g/dan; p=0,015). Nadalje postoje velike varijacije u količini ukupnih masti i masnih kiselina unutar jelovnika. Skupina meso, perad, riba i jaja (18 %) pridonose najvećem unosu ukupnih masti, potom mlijeko i mliječni proizvodi (14 %) te žitarice i proizvodi, krumpir i riža (11 %). Nije utvrđeno sustavno unaprjeđenje jelovnika te je potrebno identificirati kritične elemente u sustavu zbog kojih je unatoč postojanju preporuka i standarda izostalo unaprjeđenje prehrane.In 2007, the new dietary recommendations for the organization of nutrition in kindergartens were published in Croatia, and one of the most important goals in them was to regulate the intake of fats and fatty acids. Therefore, the aim of this study was to evaluate and compare the energy value and the amount of fats and fatty acids in 5 kindergartens in the city of Zadar at an interval of 10 years after the implementation of the new dietary recommendations. A total of 45 daily menus (4 meals) were collected in 2007/2008 and 2018/2019, from which the amount of food was weighed to determine the portion size of the meals and their composition. The energy value and the amount of fats and fatty acids from the daily menus were calculated using the American and Danish food and beverage nutrient databases. The results show that in both periods of menu collection, the energy value was reduced (80-84% of recommendations) and the amounts of total fats and fatty acids were below recommendations. An increase in the amount of ω-6 fatty acids was observed in 2018/2019 compared to 2007/2008 (3.4 g / day vs. 4.5 g / day; p = 0.015). In addition, there were large differences in the amount of fats and fatty acids within the menus. The meat, poultry, fish and eggs group (about 18%) contributes to the highest intake of total fats, followed by milk and dairy products (about 14%) and grains, grains products, potatoes and rice (11%). No systematic improvement of the menus in the kindergartens was observed and it is necessary to identify the critical elements in the system due to which there has been no improvement in nutrition despite the existence of recommendations

Motivations Associated with Food Choices among Adults from Urban Setting

Motivation for food choices is one of the most important determinant of eating behavior, because it comes from within the person. The aim of this study was to observe food choice motivations and estimate differences in demographic and health characteristics towards food choice motives in the adult population (n = 675; 54% women, ≥18 years) from urban setting. Food choice motivations were assessed using an online questionnaire validated by the EATMOT project. Using K-Means cluster analysis, participants were divided into two clusters of six motivational categories for food choices. Regarding the most and least important motivations, participants in cluster 1 chose food based on emotional motivations, and in cluster 2, they chose based on environmental and political motivations. In addition, younger and obese individuals had more pronounced emotional motivations. In conclusion, this study emphasizes the need to address emotional motivations for healthier food choices among overweight and young people. In addition, the prevalence of health motivations and growing awareness of sustainability indicate a willingness to take actions that benefit personal health and the environment. Apart from providing education, it is society’s responsibility to create an environment that promotes the implementation of acquired knowledge and changes in dietary habits.info:eu-repo/semantics/publishedVersio

Maslow\u27s hierarchy of people with disability: Are they different from people without a disability?

Introduction: Equity in health cannot be achieved without satisfying the needs of persons with disabilities following Maslow\u27s hierarchy. Despite that, people with a disability are put into special categories such as handicapped, disabled or a “person/child with special needs”. However, a lot of effort has been put in from the profession to replace these stigmatised terms with milder and more acceptable ones. Objective: The aim of this study was to assess the knowledge and attitude of nurses on human needs and to check if their disability terminology was in accordance with their level of education. Methods: In this cross-sectional study (N=160) we used an original questionnaire “HNPD” (α=0.84). The Kruskal-Wallis test was used to analyse the differences between the knowledge and attitudes of the nurses and the terminology and basic human needs. The Spearman rank correlation was used for associations between variables. Results: The nurses showed good knowledge about human needs of people with disabilities (Me=121.0; Iq=15.5). Nurses with a higher level of education showed a higher level of knowledge about terminology (p=0.002). There was no correlation between the educational level and their knowledge of the physiological, safety and affiliative human needs (p=0.130), but there is a correlation with self-actualization (p<0.001). Conclusion: A positive nursing attitude of valid terminology and a good knowledge about Maslow\u27s hierarchy confirm the importance of continuous education in nursing. This may have an impact on the quality of health care for people with a disability with positive outcomes on global health

Utjecaj dodavanja različitih spojeva kalcija na sadržaj kalcija u kosturu sisajućih štakora

This study aimed at identifying a calcium compound which could serve as an effective and safe dietary supplement in suckling rats over the period of intense growth and development. The main objective was to assess the effect of additional calcium intake on skeletal calcium in suckling pups. Suckling Wistar rats were fed using a pipettor with one of the following calcium salts from day 6 to 14 after the birth: gluconate, hydrogenphosphate, carbonate (each suspended in cow’s milk), or chloride (in demineralised water). Control rats received only cow’s milk. Calcium in the carcass (body without organs and skin) was analysed by atomic absorption spectrometry. The only effective dietary supplement that produced no risk for the suckling pups’ growth was calcium hydrogenphosphate in cow’s milk in the total amount of 340 mg. That dose increased the daily calcium intake 3 to 4 times compared to non-supplemented controls, increasing carcass calcium content by about 16 per cent. Other calcium compounds were either inefficient (carbonate) or had adverse effects on pups’ growth (chloride and gluconate).Utjecaj količine kalcija u prehrani dojenčadi na postizanje vršne koštane mase u odrasloj dobi nije još razjašnjen. Zbog bioetičkih razloga dio istraživanja u dojenačkoj dobi potrebno je provesti na životinjskome modelu. Svrha ovog istraživanja bila je pronaći kalcijev spoj odnosno spojeve koji mogu poslužiti kao učinkovit suplement u štakora tijekom razdoblja sisanja, bez štetnog djelovanja na njihov rast. Glavni cilj bio je procijeniti učinak dodavanja kalcija na sadržaj kalcija u kosturu sisajućih štakora. Pokusi su provedeni na štakorima soja Wistar. Mladuncima je tijekom devet uzastopnih dana (od 6. do 14. dana života) ukapavana jedna od kalcijevih soli: glukonat, hidrogenfosfat, karbonat (suspendirani u kravljem mlijeku) ili klorid (otopljen u demineraliziranoj vodi). Kontrolnim skupinama ukapavano je samo kravlje mlijeko. Sljedećeg jutra nakon posljednjeg dana ukapavanja životinje su usmrćene iskrvarenjem iz trbušne aorte u eterskoj narkozi. Nakon disekcije preostali su karkasi (tijelo bez kože i organa, što odgovara kosturu) u kojima je metodom atomske apsorpcijske spektrometrije određen kalcij. Nađeno je da jedino suplementacija mliječnom suspenzijom kalcijeva hidrogenfosfata tijekom razdoblja sisanja u ukupnoj dozi od oko 340 mg povećava količinu kalcija u kosturu za oko 16 %, a da se pritom ne remeti napredovanje mladunaca. Ovom se dozom dnevni unos kalcija povisio 3-4 puta u odnosu prema kontroli. Ostali kalcijevi spojevi pokazali su se ili nedovoljno učinkovitima (kalcijev karbonat), ili su čak štetno djelovali na rast mladunaca (kalcijev klorid i kalcijev glukonat)

Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries

This cross-sectional study aimed to assess perceptions of healthy food and motivation for health behaviour (MHB) in different Mediterranean countries. Multiple linear regression was used to identify the association between perception of healthy food and MHB in different countries. The highest MHB was observed in Portugal (median 38.0; IQR 7.0) and the lowest in Greece (median 34.0; IQR 8.0). Compared to Portuguese respondents, respondents from Croatia (ß=0.35; p < 0.001), Egypt (ß=0.24; p < 0.001), and Greece (ß=0.10; p < 0.001) had a higher probability of a better perception of healthy food. Slovenia respondents had reduced perception of healthy food (ß=-0.10; p < 0.001) and MHB (ß=-0.22; p < 0.001), despite higher adherence to a healthy diet (ß=0.22; p < 0.001). Lifestyle habits, such as physical exercise, showed a weak association with MHB (ß=0.14; p < 0.001) and adherence to healthy food (ß=0.18; p < 0.001). The presence of most chronic diseases was negatively associated with MHB. The association between the perception of healthy food, MHB, and adherence to a balanced and healthy diet across different countries could be useful for implementing strategies to promote healthy eating and prevent chronic diseases.info:eu-repo/semantics/publishedVersio

Emotions and Food Consumption: Emotional Eating Behavior in a European Population

Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depression, loneliness, boredom eating, maintaining vigilance and alertness, and emotional food consolation. We used a Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) to determine the emotional aspects of food consumption in 9052 respondents living in 12 European countries between October 2017 and March 2018. Ordinal linear regression was used to identify the associations between the emotional eating behavior and emotional conditions such as stress, depression, loneliness, emotional consolation, and reasons to improve physical and psychological conditions. The regression models confirmed the associations between food consumption, emotional conditions, and emotional eating behavior. Associations were found between the emotional eating behavior and stress (odds ratio (OR) = 1.30, 95% confidence interval (CI) = 1.07–1.60, p = 0.010), depressive mood (OR = 1.41, 95% CI = 1.40–1.43, p < 0.001), loneliness (OR = 1.60, 95% CI = 1.58–1.62, p < 0.001), boredom (OR = 1.37, 95% CI = 1.36–1.39, p < 0.001), and emotional consolation (OR = 1.55, 95% CI = 1.54–1.57, p < 0.001). Emotional eating was associated with an effort to improve physical and psychological conditions, such as controlling body weight (OR = 1.11, 95% CI = 1.10–1.12, p < 0.001), keeping awake and alert (OR = 1.19, 95% CI = 1.19–1.20, p < 0.001) and consumption to feel good (OR = 1.22, 95% CI = 1.21–1.22, p < 0.001). In conclusion, emotions might provoke emotional eating behavior. The appropriate way to handle stress, depression, or other emotional states is important in conditions of being emotionally overwhelmed. The public should be educated on how to handle different emotional states. The focus should be moved somehow from emotional eating and the consumption of unhealthy food to healthy lifestyle practices, including regular exercise and healthy eating habits. Thus, it is necessary to halt these negative health effects on human health through public health programs.info:eu-repo/semantics/publishedVersio