PILOT STUDY TO ASSESS PREFERENCE AND AC-
CEPTABILITY OF RECIPES USING BIOFORTIFIED
SWEET POTATOES AMONG WOMEN IN PANA-
MANIAN RURAL COMMUNITIES

(1)Britton, Adela; (2)Chu, Jenny; (3)Barria, Maika; (4)Rios- Castillo, Israel;

(5)Vergara, Eira.

(1)BSc,Nutritionist, Nutrition and Dietetic Department,
Medicine School, University of Panama, Panama City,
Panama.; (2)Nutritionist, Nutrition and Dietetic Department,
Medicine School, University of Panama, Panama City, Panama.;

(3)Nutritionists, Research and Innovation Division in Genetic and Biodiversity Resources, The Institute of Agricultural and Livestock Research of Panama (IDIAP), Panama City, Panama;

(4)MSc, Nutritionists, Nutrition and Dietetic Department,
Medicine School, University of Panama, Panama City, Panam;

(5)MPH, Nutritionists, Nutrition and Dietetic Department,
Medicine School, University of Panama, Panama City, Panama.

**Background and objectives:** Undernutrition and micronu-
trient deficiencies among rural indigenous and non-indigenous
communities remain as a public health problem in Panama. The
present study is aimed to determine the preference and accepta-
bility of recipes with biofortified sweet potatoes with housewives
from the communities of Chichica and El Copé, two rural Pana-
manian communities.

**Methods:** A descriptive cross-sectional observational pilot study was conducted through a survey of acceptability, using a hedonic scale, and one of preference. This study is part of a muti sectoral nutrition- sensitive agriculture project leaded by IDIAP in Panama (AgroNutre). Four recipes based on usual consumption patterns were selected, two with a salty taste and two with a sweet taste. The sample had a total of 50 housewives from Chichica and El Copé. Data on dietary diversity and frequency of consumption of vitamin A source foods were also obtained through the USAID Home Dietary Diversity Indicator (HDDS).

**Results:** The four recipes evaluated in this study were accepted by both communities. In addition, the most preferred salty recipe was sweetpotato tamale in both communities. As for the sweet recipe, the most preferred in Chichica was sweet potato soda; and in El Cope, it was the sweet potato weevil

**Conclusions:** Biofortified sweet potato was well accepted in both communities, which supports the use of this biofortified item as a strategy to combat vitamin A deficiency.

**Keywords:** Panama, indigenous, biofortified crops, nutrition, food security.

MEDITERRANEAN DIETARY MODEL FOR PRE-
VENTION OF FOOD-RELATED DISEASES AND
FREQUENCY OF CONSUMPTION SELECTED
PRODUCTS IN ITALIAN AND POLISH STUDENTS

(1)Bronkowska, Monika; (2)Piotrowska, Ewa; (2)Lozna, Karolina;

(2)Figurska-Ciura, Danuta; (3)Habanova, Marta; (4)Del Core, Guseppina.

(1)associate professor, Department Of Human Nutrition, Wroclaw University of Environmental and Life Sciences; (2)Dr. Department Of Human Nutrition, Wroclaw University of Environmental and Life Sciences; (3)associate professor, Department of Human Nutrition, Slovak University of Agriculture in Nitra; (4)Pontificia Facoltà di Scienze dell'Educazione delle Figlie di Maria Ausiliatrice.

**Background and objectives:** Traditional Mediterranean diet was characterized by an abundance of vegetable, fruit, cereals and legumes, dairy products consumed in moderate amounts, olive oil as the principal source of fat, red meat consumed in low amounts, fish consumed in moderate amounts, and wine consumed in moderate amount, normally with meals.

Currently, there is a growing interest in the possibility of over-
all dietary patterns' complex influence on the risk of ischemic
heart disease, arterial hypertension, diabetes cancers, biomarkers
of obesity, and cardiovascular disease because some food items
and nutrients could have synergistic or antagonistic effects when
they are consumed in combination.

**Methods:** The study was conducted between 2015 and 2016 at three Roman universities. 454 students aged 20-25 from Italy and Poland participated in the study. The QEB Questionnaire was developed by the Behavioral Nutrition Behavioral Team, the Committee on the Science of Human Nutrition, the Polish Academy of Sciences. Students answered questions in the questionnaire designed to study nutritional behaviors and opinions on food and nutrition placed on the g mail platform.

**Results:** 47% from of students Italy and Poland consumed 3 meals a day, and over 48% consumed them irregularly. Approximately 43% of the respondents dripped fish once a week and 24% several times a week. In this group was the majority of Italian students. Only 42% consumed fruit and 44% vegetables a few times a day, the majority of them were Italian students (34%). Students from Poland (36% of the respondents) were more likely to eat white bread than the Italian ones. Italian students (45% of the respondents) consumed whole wheat pasta more often than students from Poland. 61% of students do not use any fat to spread the bread, mainly Italian students. Students from Poland (43% respondents) more often eat red meat several times a week than Italian students.

**Conclusions:** Polish students although they are studying and currently live in Italy do not apply the rules of the Mediterranean diet. There is a large group of Italian students who also do not follow the rules recommended in this diet.

**Keywords:** Mediterranean diet, dietary patterns, nutritional behaviors, food-related diseases,

**Further collaborators:** Marzena Styczynska
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# ATTITUDES TOWARD BEEF AMONG NUTRITION COLLEGE STUDENTS

(1)Koritar, Priscila; (2)Alvarenga, Marle.

(1)MSc. Nutrition Professor. UNIP. Brazil. PhD Fellow. Nutrition Department. Public Health Schol of University of São Paulo. Brazil.; (2)PhD. Professor. Nutrition Department. Public Health Schol of University of São Paulo. Brasil.

**Background and objectives:** Although meat consumption be indicated as part of healthy eating, attitudes toward meat are diverse in society. Eating attitudes - beliefs, thoughts, feelings, behavior and relationships with food - of nutrition college students will guide professional practice. The purpose was to evaluate attitudes toward beef among nutrition college students of state of São Paulo participants of the Brazilian cohort Nutritionist Health Study - NutriHS.

**Methods:** A sample of 613 nutrition college students (from 18 to 30 years) of 34 public and private institutions in 22 cities of the state of São Paulo answered online, in free association, the first word that comes to mind when they think in the word "beef" and a questionnaire about eating disorders (ED) risk behavior. They related age, weight, height, type of institution and graduation year. The nutritional status was assessed by means of Body Mass Index. The frequency of the words that came to mind when students were prompted to free associate to the word "beef" was evaluated and compared according to ED risk behavior, type of institution and graduation year.

**Results:** Students were on average 22.9 years (SD 3.0), 70.5% had normal range weight, 50.9% were in the first two years of graduation and 28.4% presented ED risk. Of the ten most frequent associations 34.4% reported some nutrient, 23.9% some type of meat, 20.9% culinary association, 7.9% appreciation, 3.1% meal, 2.5% animal, 2.5% disapproval, 1.6% blood, 1.3% death and 1.0% frequency of consumption. Some differences between groups were observed as associations with type of meat were more frequent among students of fifth year and culinary associations were more frequent between students with low weight.

**Conclusions:** Attitudes toward beef are varied among nutrition college students. Although this variation is expected, the results indicate that attitudes toward food should be better discussed during the college, since they can directly influence professional practices.

**Keywords:** Attitudes, beef, nutritional sciences, students

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# EFFECT OF NUTRITION EDUCATION TO MOTHERS ON IMPROVED PULSE CONSUMPTION BY YOUNG CHILDREN AGED 6-24 MONTHS IN RU-RAL SIDAMA, SOUTH ETHIOPIA

(1)Whiting, Susan; (2)Berhanu, Getenesh; (3)Henry, Carol; (4)Green, Timothy J.

(1)PhD. College of Pharmacy and Nutrition. University of Saskatchewan. Canada; (2)MSc. University of Saskatchewan. College of Pharmacy and Nutrition. Canada; (3)PhD. University of Saskatchewan. College of Pharmacy and Nutrition. Canada; (4)PhD. Healthy Mothers Babies and Children Theme. South Australia Health and Medical Research Institute. Australia.

**Background and objectives:** Poor feeding practice is not always lack of food but lack of knowledge of caregivers on appropriate feeding practices. Households with low income consume large amounts of starchy staples and little protein in low income countries. Pulse crops are rich in protein and key micronutrients yet pulse consumption is very low in Ethiopia, especially in SNNPR. The aim of the current study was to evaluate the effect of nutrition education for mothers on the consumption of pulse among their children aged 6-24 months.

**Methods:** 771 mothers-child pair (386 intervention, 385 control) randomly selected from 12 villages were participated in the educational intervention study from Sidama Zone, South Ethiopia. Nutrition education given for mothers for 9 months on key messages about pulse benefits, household pulse processing techniques and incorporating pulse in the complementary food (CF). Health Extension Workers (HEWs) were trained on the key messages, and then provided group education and house-to-house counseling for mothers for 9 months. In control sites HEWs gave usual lessons. Frequency of pulse consumption as well as mothers' practice of incorporating pulse in complementary food was assessed using a standard pre-tested questionnaire at baseline, midline and endline.

**Results:** Using pulse for CF improved at midline and endline compared to baseline. At baseline 49.9% of mothers from intervention group reported that they have used pulse for CF and this increased at midline (94%) and endline (98.4%). Used haricot bean was most common: 46.4% at baseline of which 73% give once or twice a week; 96.3% at midline of which 37% give more than one per day and 94.6% at endline of which 57% give more than one per day. At endline nearly 3% of mothers from the intervention group also started using faba bean in CF. At baseline 64.2% mothers from control group reported that they have used pulse for CF which did not increase midline (67%) or endline (67.7%).

**Conclusions:** Nutrition education intervention improved pulse consumption among children in rural communities of Ethiopia. Thus, promoting of pulse crops for incorporating in complementary food should be encouraged.

**Keywords:** Pulses, legumes, complementary feeding, malnutrition, Ethiopia

**Conflict of Interest Disclosure:** This work supported by Global Affairs Canada.
# TRANSFORMATIONS AND SOCIO-CULTURAL ASPECTS OF THE MEDELLIN SCHOOL DINING PROGRAM FROM 1961 TO 2010

(1)Arboleda, Luz Marina; (2)Velasquez, John Edinson.

(1)Nutritionist dietitian, PhD in social Sciences Coordinator of the Socio-anthropology on Food Research Group School of Nutrition and Dietetics - University of Antioquia; (2)Nutritionist dietitian school of nutrition and dietetics, University of Antioquia, Medellin Colombia.

**Background and objectives:** Diet is a complex sociocultural act providing biological, nutritional, political and social dimensions. Interlocking them creates inequalities such as food shortages and access to food through social programs. The aim of this study is to identify the changes in the program of school restaurants in Medellin (Colombia), and to interpret the perception of the program's beneficiaries.

**Methods:** Qualitative and historical perspectives; ethnography and history of the present time. Ethnography was conducted with school beneficiaries and their parents, councilors, program coordinators, food handlers and nutritionists. Historical Archives of Medellin and Minutes Archive Medellin Municipal Council were reviewed to collect the historical information, reports and correspondence.

**Results:** The program has different models of service provision and different coverage; it has retained the sympathy of the mayors and officials of the various secretariats. This was set up at the beginning, in 1935, from a perspective of charity school by elite women, and then it had a hygienist and nutritional vision of right to food; and finally, a food and nutrition safety vision. In the supplied speeches and preparations, the absence of cultural references is identified.

**Conclusions:** School Restaurants programs help to reduce the suffering caused by hunger, but they are not always designed thinking about the cultural aspects that involves food.

**Keywords:** School restaurants, hunger, food, Medellín

**Further collaborators:** Only two authors

# EFFECT OF THE SCHOOL-BASED HEALTH PROMOTION INTERVENTION ACTIVITAL ON DIETARY INTAKE AND WAIST CIRCUMFERENCE: A CLUSTER RANDOMIZED CONTROLLED TRIAL

(1)Ochoa, Angelica; (2)Ochoa Avilés, Angelica; (3)Andrade Tenesaca, Dolores Susana; (4)Verstraeten, Roosmarijn; (5)Huybregts, Lieven;

(6)Lachat, Carl; (7)Ramírez Jimbo, Patricia Liliana; (7)Andrade Muñoz, Diana Jesús; (8)Donoso Moscoso, Silvana Patricia.

(1)Universidad de Cuenca; (2)MD. PhD. Department of Biosciences. Faculty of Chemistry Sciences. Cuenca University. Ecuador.;

(3)MSc. PhD. Department of Biosciences. Faculty of Chemistry Sciences. Cuenca University. Ecuador.; (4)MSc. PhD. Consultant.

Ghent-Belgium; (5)MSc. PhD. Poverty Health and Nutrition Division. International Food Policy Research Institute.

Washington DC-USA; (6)MSc. PhD. Department of Food Safety and Food Quality. Ghent University-Belgium.; (7)Eng. MSc.

Department of Biosciences. Faculty of Chemistry Sciences.

Cuenca University. Ecuador.; (8)Bioq. MSc. Department of Biosciences. Faculty of Chemistry Sciences. Cuenca University.

Ecuador.

**Background and objectives:** Unhealthy diet and abdominal obesity during childhood are important risk factors for chronic diseases at adulthood. We report the effect of a school-based intervention on the nutritional value of dietary intake and waist circumference after 28 months; and explore if the effect varied within important subgroups (weight and socioeconomic status).

**Methods:** A cluster randomized controlled trial (10 intervention/10 control schools) including 1430 adolescents (12-14 years old) was conducted in Ecuador. The intervention aimed to decrease adolescents sugar intake and unhealthy competitive food (rich in sodium, fat or added sugar) intake, as well as to promote fruit and vegetable intake (primary outcomes). Waist circumference was a secondary outcome. Primary outcomes were estimated by means of two twenty-four-hour recall. All outcomes were measured before and after the intervention. The interventions consisted of healthy eating classes with adolescents, healthy eating workshops with parents and canteen staff, and social events. The effect of the intervention was assessed using linear mixed effects models. A subgroup analysis by weight and socioeconomic status was performed including all the outcomes with a significant intervention effect.

**Results:** The analysis involved data from 1046 adolescents. Students from the intervention group consumed less unhealthy competitive food during snacks (-23.32 g; 95% CI: -45.25,-1.37) and less added sugar (-5.66g; 95% CI: -9.63,-1.65). Daily fruit and vegetable intake decreased compared to baseline, albeit significantly less in the intervention group (23.88 g; 95% CI: 7.36, 40.40). Waist circumference (-0.84 cm; 95% CI: -1.68, 0.28) was lower in the intervention group. The intervention effect on fruit, vegetables, added sugar, and, competitive food was independent of the weight and socioeconomic status of the participants. The effect on waist circumference, was larger among overweight-obese (-1.35 cm; 95% CI: -2.25, -0.45) but similar for different socioeconomic backgrounds.
**Conclusions:** ACTIVITAL had positive effects on dietary risk factors for chronic diseases, i.e. fruit and vegetable intake and the consumption of competitive unhealthy foods. The trial has the potential to be effective among adolescents regardless of their socioeconomic background.

**Keywords:** RCT, diet, school, Ecuador, subgroup analysis

144/2190

EARLY INFANT AND CHILD FEEDING PRACTICES AND THEIR ASSOCIATION WITH CHILD GROWTH IN THE RURAL KALALÉ DISTRICT OF NORTHERN BENIN

(¹)Mpody, Christian; (²)Alaofe, Halimatou; (²)Taren, Douglas.

(¹)MD. Research Assistant. Epidemiology and Biostatistics. University of Arizona. USA.; (²)PhD. Professor. Health Promotion Sciences. University of Arizona. USA.

**Background and objectives:** An understanding of feeding practices can help develop appropriate nutrition education messages. The objective for this study was to determine what were the early infant and child feeding practices in Northern Benin and their relationship with child growth.

**Methods:** Baseline data from a village-level irrigation program on food production was used for this study. Dietary and anthropometric data were collected from 559 children < 24 months of age. 24-hour recall was used to determine what foods were currently consumed by the children and if they were currently breastfeeding. Mothers were asked to recall when specific food items were first given to their children. 24-hour recall data were used to create a modified Infant and Child Feeding Score (ICFS) as described by Arimond and Ruel. Correlations and general linear models were used to determine the relationship between the ICFS and growth of children, controlling for education, employment, marital status, and SES. Results were also stratified by 4 age groups: 6-8 months, 9-11 months, 12-17 months and 17-24 months of age.

**Results:** Greater than 90% of infants were breastfeed through 17 months of age and 53.8% were breastfeed between 17 and 24 months. 13.1% were stunted and 20.7% were underweight. The most common order for introduction of foods to the children followed a pattern of liquids first then porridge, cow's milk, soft food, fish, vegetables. Meat was usually the last food introduced with less than 30% consuming meat at 10 months of age. The diet was also low in oil with < 20% consuming oil before 12 months of age. The ICFS was positively related with weight-for-age for 6-8 month old children and with length-for-age for all children and for the age groups 12-17 months and 17-24 months. These relationships remained significant in a fully adjusted model. There was no significant association between the ICFS and weight-for-length.

**Conclusions:** The ICFS was associated with child growth. Additionally the results suggest that the pattern of introducing complementary foods could be modified to improve child growth.

**Keywords:** Infant, Breastfeeding Diet, Growth

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THE RELATIONSHIP BETWEEN THE SUBJECTIVE EVALUATION OF MEAL IN FEMALE UNIVERSITY STUDENTS AND THEIR LIFE STYLE

(¹)Koizumi, Kayo; (²)Okubo, Mion; (³)Omori, Akane; (⁴)Cho, Chuhwa;

(⁵)Nakajima, Sanae.

(¹)Ph.D. Japan Woman's College of Physical Education. Japan;

(²)Japan Woman's College of Physical Education. Japan; (³)M.S. Abiko Nikaido High School, Japan; (⁴)Japan Woman's College Of Physical Education Graduate school. Japan; (⁵)Ph.D. Kyoritsu Women's Junior College. Japan.

**Background and objectives:** The nutritional environment in Japan has been changing rapidly. Environmental, social, and individual factors influence eating patterns, which in turn affect maintaining an appropriate bodyweight. It is important to eat three meals daily, breakfast, lunch, dinner, and to choose meals of appropriate quantity and quality. However, it is difficult for female university students to effectively choose in the manner. The aim of this study was to uncover the level of recognition of desired meal characteristics for female university students, and examine the reason why they are not able to choose appropriate quantity or quality in their meals.

**Methods:** A self-administered questionnaire was distributed to Japanese female university students attending Women's University (F: n=185) or Physical Education University (PE: n=70). The questionnaire contained questions on lifestyle, physical characteristics, food intake frequency, and included a comment section regarding photographs of two kinds of meals. We classified their comments as "dietary behavior", "quantity", "nutrient", "food group", "dish division", "quantity/nutrient/food group unidentified", and "other" according to Healthy Japan 21 (second term), counted the number of comments in each category. The subjects were also divided into two groups based on "quantity". The data was analyzed by t-test. Difference with p<0.05 was considered significant.

**Results:** The results showed no significant difference in the number of the comments between F (4.4±2.4) and PE (4.9±2.4). Also the number of the comments of "quantity of meal" showed no significant difference between the two groups (0.78±0.92).

**Conclusions:** The results indicated that exercise habits, food intake frequency and dietary habits in Japanese young females did not influence dietary behavior.

**Keywords:** Quantity of meal, female university students, life style, physical characteristics

**Conflict of Interest Disclosure:** No potential conflicts of interest were disclosed.

**Further collaborators:**

This work was supported by JSPS KAKENHI Grant Number JP 16K00921.
# PROMOTING FACTORS OF NUTRITIONAL CULTURE IN ADOLESCENTS AND YOUNG ADULTS OF THE UNIVERSITY OF LA SABANA

(1)Rodríguez, Sandra; (1)Segnini, Franco; (1)Martínez, Mariagracia;

(1)Cajiao, Valentina; (2)Celis, Luis.

(1)Student of Medicine. Universidad de La Sabana, Bogotá. Colombia; (2)Egresado en Biología y Educación. Especialista en Prospectiva y Estrategia Organizacional. Especialista en Bioética. Maestría en Biología, Colombia.

**Background and objectives:** The adolescents of our country, have become a group for the study of the development of chronic non communicable deseases as diabetes and obesity through the study of some risk factors evaluated.

The purpose of our work is to evaluate the body composition, lifestyles and nutricional habits of young adults of the Universidad de La Sabana, Bogotá with the purpose of implement programs to promote a nutricional culture.

**Methods:** This study was descriptive cross-section with random sampling of the University population of the Universidad de La Sabana. It was done through the measurement of body composition through the use of an impedanciometre, anthropometric measures, measures of perimeter, diameters and taking of fasting blood samples for the determination of total cholesterol, triglycerides and lipoproteins in a population of 165 students between the ages of 16 and 21 years.

**Results:** The results obtained show that among the 165 students, 10.3% were underweight, 13.93% were overweight and 0.6% showed obesity. As to gender, 4.8% of the men and 9% of the women were overweight, 3% of the men and 7.2% of the women were underweight and 0.6% of the women showed obesity. Blood chemistry: 30% suffered hypercholesterolemia, 18% suffered hypertriglyceridemia, 17% had low levels of HDL and 67% had high levels of LDL. Also 2% had pre-diabetes levels, this in a population that ranged from 16 to 21 years can be related with genetical factors or also due to bad nutritional habits. 7% of the population whose homocysteine values were higher than the normal parameter have an increased risk of thromboembolism, heart disease, stroke and complications of diabetes such as neuropathy. The elevation of this aminoacid can be caused by bad eating habits. From all cases studied, 40% showed risk factors for a metabolic syndrome. 60% did not perform any physical activity, 44.70% of them were women

**Conclusions:** These results allowed us to implement in the institution a culture of healthy habits, reason why we worked with the University Welfare Department to adjust the menu that offers the campus encouraging the students to a higher consumption of fruits and vegetables, low-salt food and low carb foods.

**Keywords:** Nutritional culture, obesity, cardiovascular risk, body composition, body mass index.

**Conflict of Interest Disclosure:** These results show Diabetes Mellitus and metabolic syndrome are not diseases of older adults, as we found it among the population of ages between 16 and 21 years old; which are individuals that suffer from high cardiovascular risk factors as hemocisteinemia, hypertriglyceridemia, hyper-

cholesterolemia, obesity and even 2% of them have pre-diabetes. This results are really important because if not corrected on time, the damage could be irreversible.

**Further collaborators:**

Sandra Rodriguez1, Franco Segnini1, Mariagracia Martinez1, Valentina Cajiao1, Jaime Ayala1, Catalina Rozo1, Amparo Russi2, Vilma Giratá 3, Carmen Cecilia Almonacid3, Luís Gustavo Celis1

1Facultad de Medicina – Universidad de La Sabana.

2Centro Médico Country

3Programa de Bacteriología – Universidad Colegio Mayor de Cundinamarca

# FACTORS ASSOCIATED WITH FOOD CHOICE IN ADOLESCENTS

(1)Silva dos Santos, Vitória Aparecida; (2)Viégas Rêgo, Ana Lúcia;

(3)Abucarma Reino, Alice; (1)Arruda Alves, Iuna; (4)Massae Yokoo, Edna; (2)Alves Pereira, Rosangela A; (5)Sichieri, Rosely.

(1)Master Student. Nutritionist. Instituto de Nutrição Josué de Castro. Universidade Federal do Rio de Janeiro. Brasil.; (2)PhD. Nutritionist. Instituto de Nutrição Josué de Castro. Universidade Federal do Rio de Janeiro. Brasil.; (3)Master student Nutritionist. Instituto de Nutrição Josué de Castro. Universidade Federal do Rio de Janeiro. Brasil.; (4)PhD. Nutritionist. Universidade Federal Fluminense. Brasil.; (5)PhD. Nutritionist. Universidade Estadual do Rio de Janeiro. Brasil.

**Background and objectives:** Introduction: Food choice is influenced by several factors, including sensory, economic, social, cultural, and psychological aspects, and is related to social environment and personal history and values.

Objective: To describe the factors that influence food choice in adolescents according to sex, weight, and physical activity level.

**Methods:** The study investigated 405 6th and 7th graders from two public schools in Niterói, Rio de Janeiro, Brazil. Data were collected in 2014 using a multidimensional questionnaire. Adolescents were asked to select, among 15 options, the 3 most important reasons for their food choice, which were categorized as: sensory aspects (“taste”, “color”, “smell”, “appearance”), socio-cultural aspects (“habit”, “my family usually eat”, “my friends like”, “low-calorie foods”, “religion”), economic/access aspects (“have in my house”, “price”, “easy to buy”, “easy to prepare”), and “healthy eating”. The chi-square test (p<0.05) was used to verify the homogeneity of proportions of factors according to categories of gender, weight status, and physical activity level.

**Results:** Among the analyzed adolescents mean age was 12,05 years old, 53,6% were male, 34,4% overweight, 58% physically active. The top factors influencing food choice by the studied adolescents were “taste” (72%), “smell” (45%), “appearance” (32%), “texture” (22%), and “color” (20%), followed by “having a healthy diet” (19%) and “my family usually eat” (16%). Compared to insufficiently active adolescents, a higher proportion of active adolescents cited “having a healthy diet” as an important factor in food
choice; the same was observed for females compared to males. Overweight adolescents showed greater interest in low-calorie foods, compared to non-overweight adolescents. These differences presented statistical significance.

**Conclusions:** The study indicated that sensory aspects appear to be the most important factors took into consideration when choosing foods. Physically active adolescents and female showed more concern about healthy eating. These findings can help in the design of healthy eating promotion actions aiming adolescents.

**Keywords:** Adolescents. Food choice. Motives to choose food. Food consumption.

**Further collaborators:**

This study was funded by the National Council for Scientific and Technological Development, an agency of the Brazilian Ministry of Science, Technology, Innovation and Communications.

144/2266

EVALUATION OF CLASSROOM FOOD EDUCATION (SHOKUIKU) COMBINED WITH VEGETABLE TASTE TESTING FOR COLLEGIATE FEMALE ATHLETES

(1)Nakajima, Saori; (2)Omori, Akane; (1)Cho, Chuhwa; (3)Koizumi, Kayo.

(1)Japan Woman's College of Physical Education Graduate school . Japan.; (2)M.S. Abiko Nikaido High School. Japan.; (3)Ph.D. Japan Woman's College of Physical Education. Japan.

**Background and objectives:** There are comprehensive food education programs, namely Shokuiku, that aim to improve dietary practices and reduce lifestyle-related diseases. This study aims to assess the effectiveness of the shokuiku combined with vegetable taste testing of bean sprouts, which aims to improve attitudes toward healthy eating vegetables.

**Methods:** The shokuiku was delivered to long distance runners (n=6) and naginata athletes (n=9) aged 18-22 years, within 90 minutes post-training. We prepared two kinds of bean sprouts cooking (boiled and fried) for the shokuiku. The content of the shokuiku included preparing two types of bean sprouts (boiled and fried) and recording the participants' feedback on appearance and taste. Afterward, they attended a lecture on vegetable preparation and nutritional value, and again recorded feedback. The feedback was divided and recorded into three categories, those being interest and motivation, knowledge and understanding, thinking and judgment. The questionnaire contained questions on knowledge of vegetable dishes and dietary habits.

**Results:** The long distance runners (83.3%) had more focus nutritional balance than the naginata athletes (22.2%) and were selective in their meals. The naginata athletes focused more on quantity of the meal. Furthermore, the naginata athletes showed a higher price ceiling than long distance runners, having a higher intake of vegetable dishes with potatoes and starches, green and yellow vegetable, white vegetable, fungi and algae. In their assessments, long distance runners had more feedback on the "knowl-

edge and understanding", where naginata athletes had a higher feedback percentage in "interest, and motivation,"

**Conclusions:** For cases such as the long-distance runners, we should undertake Shokuiku focused on "knowledge and understanding". For naginata athletes who prioritized quantity, it is likely that Shokuiku regarding "interest and motivation" would have an affect on their day-to-day dietary habits.

**Keywords:** Food Education, vegetable dishes, collegiate female athletes

144/2273

FOOD AND BEAUTY CONDUCT ADVERTISEMENTS: AN ANALYSIS OF THE MAGAZINE ANUÁRIO DAS SENHORAS' CONTENTS

(1)da Silva Gomes Ribeiro, Cilene; (2)Silveira, Juliana; (3)Caroline dos Santos, Leticia; (4)Auler, Flavia.

(1)PhD in History, Collaborating Professor of the Postgraduate Program in Bioethics of the Pontifical Catholic University of Paraná. Brazil; (2)Graduated in Nutrition in Pontifical Catholic University of Paraná. Brazil; (3)Graduated in Nutrition in Pontifical Catholic University of Paraná. Brazil.; (4)PhD in Health Science, Professor and Coordinator Undergraduate Program in Nutrition of the Pontifical Catholic University of Paraná. Brazil.

**Background and objectives:** In Brazil, during the 30s there was a noticeable industrial development along with increased consumption of goods and culture both imported from other countries, especially the United States. It was in this context that several magazines aimed at women were created, like "Yearbook of Ladies" an example of publication of this time, directed for this genre, that suggested ways of living, dressing, consuming and especially ways of how women should behave toward society and when taking care of their houses. The aim of this study was therefore to identify food advertising intended to women, information on health, beauty, nourishment and body image present in magazines and how they were passed on to the readers of these reports by approaching ads and materials linked to the magazine.

**Methods:** The study was developed from observation and content analysis of seven (7) volumes of this magazine published between the years of 1941 and 1957.

**Results:** Thus, it was found over that the number of publications intended for food increased along the years, mainly about the called ultra processed one in addition to a large representativeness of women with tuned silhouettes and a strong focus on thinness in almost all content intended to beauty and women's health presented in magazines.

**Conclusions:** The way society is transformed and changes its relationship to the way of living, consuming, dressing, eating, relating to each other, and even getting sick is closely linked with the media, with the technical scientific development process, along with socioeconomic interests.

**Keywords:** Media, advertising, food, beauty, women.
CONSUMPTION OF HABITUAL CULINARY
PREPARATIONS IN NEIGHBORHOODS OF MON-
TEVIDEO ACCORDING TO PERCENTAGE OF
HOUSEHOLDS AT POVERTY

**Background and objectives:** Information on culinary preparations habitually consumed by the population taking into account poverty status is relevant for the understanding of cultural eating practices and for providing the basis of educational strategies on food and nutrition.

To study the culinary preparations habitually consumed in dif-
ferent neighborhoods of Montevideo during May 2016 according
to percentage of households at poverty.

**Methods:** Observational, non-probabilistic, descriptive study of 756 households distributed in different neighborhoods of Montevideo. The person in charge of the home culinary preparations was interviewed using a structured questionnaire. Neighborhoods were classified according to the percentage of households with income at poverty level (Encuesta Continua de Hogares- Instituto Nacional de Estadística, 2014).

**Results:** 52% of households were composed by 2 to 3 members, and 75% of those interviewed were female indicating that women have a leading role in family feeding. Preparations more frequently consumed at lunch time were pot meals (47%), in neighborhoods with highest poverty, and fried breaded beef (33.9%) in neighborhoods with lowest poverty. At dinner time, pot meals were outstanding (19.8%) in all neighborhoods, probably due to the season of the interview. In those neighborhoods with lowest poverty, taste (42%) was the main reason for consumption, whereas price (25.6%) was the main reason in those with highest percentage of low income consistent with this resilient practice at poverty. During the week-end, more than half of all households selected barbecued or baked meats (28.5%) and simple or stuffed pasta (28.4%), the latter preparation more present in neighborhoods with highest percentage of poverty. These selections could be due to cultural factors and tradition, as a result of the influence of immigration during the first half of the XX century, as well as native culinary practices.

**Conclusions:** During week days, differences found in habitu-
al culinary preparations in neighborhoods according to presence
of poverty indicate the importance of efficiency, satiety and price
as factors influencing selection, whereas on week-ends multiple

cultural influences appear to be present, especially Spanish and
Italian.

**Keywords:** Culinary preparations- Neighborhoods- Poor households

**Further collaborators:**

Survey of consumption by students of the Intermediate level of the Degree in Nutrition of the School of Nutrition. Escuela de Nutrición. Universidad de la República, in the framework of the course of Nutrición Poblacional I year 2016.

"MISUSE OF FOOD DURING GRADUATION
CELEBRATIONS ON SCHOOL OF NUTRITION
STUDENTS OF UNIVERSITY OF BUENOS AIRES
(UBA), ARGENTINA: CAN ONLINE SOCIAL NET-
WORKS DISCOURAGE WASTE OF FOOD?"

**Background and objectives:** Throwing food at recent uni-
versity graduates is an Argentine tradition, wasting food that
should be used for nourishment.

To help fix this problem, the School of Nutrition (UBA) in partnership with national organizations signed a Letter of Adherence to the "Save Food" FAO-led Initiative.

Objectives: 1) collecting UBA Nutrition students' opinions about this use of food; 2) developing a Social Marketing Program ("Festejo NutriConsciente") to propose alternative forms of celebration via social networks; 3) doing a Program's short-term evaluation.

**Methods:** This study was conducted between April 2016 and March 2017. For the first aim, a semi-structured survey on a sample of UBA Nutrition students was applied. For aims 2 and 3, "Festejo NutriConsciente" through Instagram, Facebook, and Twitter was developed. In a short-term evaluation, number of "Likes" in social networks were accounted and an online survey among 69 Nutrition students graduated in November 2016 was conducted.

**Results:** On 202 initially surveyed students 68.3% considered this celebration “bad” / “very bad” mainly due to the waste of food; 12% considered this kind of celebration “good” / “very good” for being a tradition. 53.5% believed that achieving a behavioral change would be “difficult” / “very difficult”; 64.4% never questioned the wasting of food during graduation celebrations. When assessing social networks, 5,465 Likes were obtained in Instagram, 4,732 in Facebook, and 789 in Twitter. Among 69 Nutritionists graduated in November 2016, 30 reported having celebrated without food. 26 of them reported that they had been influenced by Festejo NutriConsciente Program; the rest argued being against

<footnote>(1)Simoncelli, Mariana; (2)Sena, Geraldine; (3)Defféminis, Mónica;</footnote>

<footnote>(3)Martinez, Joseline; (4)Britz, Monica.</footnote>

<footnote>(1)Licenciada en Nutrición. Departamento de Nutrición Poblacional. Escuela de Nutrición.Universidad de la República.;</footnote>

<footnote>(2)Licenciada en Nutrición. Departamento de Nutrición Poblacional. Escuela de Nutrición.Universidad de la República. Uruguay; (3)Licenciada en Nutrición. Departamento de Nutrición Poblacional. Escuela de Nutrición.Universidad de la República. Uruguay; (4)Magister. Licenciada en Nutrición. Departamento de Nutrición Poblacional. Escuela de Nutrición.Universidad de la República. Uruguay.</footnote>

<footnote>(1)Santoro, Martina; (2)Marassich, Ivana; (2)Monferolli, Regina;</footnote>

<footnote>(2)Nanni, Jesica; (2)Kosiorek, Eliana; (2)Dominguez, Analia; (3)Lema, Silvia.</footnote>

<footnote>(1)BSc. Nutritionist. Escuela de Nutrición. Universidad de Buenos Aires. Argentina.; (2)BSc. Nutritionist. Escuela de Nutrición. Universidad de Buenos Aires. Argentina; (3)PhD. Nutritionist. Escuela de Nutrición. Universidad de Buenos Aires. Argentina.</footnote>
throwing food during celebrations before the Program was imple-
mented. Those who did use food claimed it was their families' and
friends' decision to do so. All of surveyed subjects claimed to have
heard about the Festejo NutriConsciente Program.

**Conclusions:** Given the impact of the Festejo NutriConsciente Program, it should be continued to propagate behavioral changes and should be extended to other undergraduate degree programs in UBA.

**Keywords:** Food waste - Social Marketing Program- UBA Nutrition students - NutriConsciente Program

**Background and objectives:** 'Alive & Thrive's integration of Maternal Nutrition Interventions (MNI) into BRAC Maternal, Neonatal and Child Health (MNCH) programme of BRAC Bangladesh aimed to test the operational feasibility to deliver a package of maternal nutrition interventions through behaviour change communication as part of a large scale rural MNCH programme. The purpose of this project is to reduce maternal malnutrition through promoting dietary diversity, increased energy intake, and iron-folic acid and calcium intakes. This initiative cover almost 3.3 million (3,368,312) people from 10 sub-districts of 4 districts. One of the key activities of this project is demonstration of the daily required amount of 5 highly recommended varieties of food i.e. fish or meat, egg, milk or milk product, dark green leafy vegetables and yellow/orange fruits and vegetables beside rice and pulses by community health workers with intensive counselling about the importance of these food in each trimester to the pregnant women. Therefore this abstract intends to reveal the achievement of the programme activities from September, 2015 to February, 2017.

**Methods:** This paper used secondary data source that is the management and information system (MIS) of the MNI project. All intervention sub-districts under this project is considered as study area.

**Results:** From September, 2015 to February, 2017, data re-
vealed that, a total of 128,914 pregnant women were registered
and 284,395 number of demonstration sessions were conducted.

Within this period, consumption of all 5 recommended variety of foods by pregnant women dramatically increased from 20% in 2015 (September) to 84% in 2017 (February) which may resulted from the extensive demonstration with counselling. In February 2017, percentage of women who consume all 5 groups of foods increased to almost 80% whereas in September 2015 this percentage was 55% for fish/meat consumption, 30% for egg, 26% for milk, 31% for dark green leafy vegetables and 25% for yellow/orange fruits and vegetables.

**Conclusions:** The results provide clear evidence and indication that practical demonstration of food with intensive counseling can increase diversified food consumption among pregnant women and thus it can be used as powerful tool to improve maternal dietary diversity as well as to reduce the malnutrition during pregnancy.

**Keywords:** Food demonstration, counselling, dietary diversity, maternal malnutrition, behaviour change communication

**Background and objectives:** Background:

Purchase decisions of a household relate to quantity and quality of food needed to lead an active and healthy life is an important indicator for the assessment of food and nutrition security, to identify and characterize the nature of food insecurity, the severity of food deficits, predict who are at greater risk of future hunger, detect changes and evaluate the impact of interventions.

Evaluating purchase decisions in our population provides evidence on food availability that the population has access to.

**Objective:**

To determine the factors that influence the purchase decisions of those in charge of household purchases

**Methods:** The population of the present study included families with preschool and school-age children of both sexes in daycare or primary school vulnerable in the 5th region of Chile. A focus group was held and 8 household representatives in charge of food purchases at home participated. Participant ages ranged between 32 and 50 years old.

**Results:** Participants indicated that they buy food weekly (5/8), 2 daily and 1 monthly. Vegetables and fruits were reported

<footnote>(1)Islam, Nazia; (2)Kazi Mohammed, Mahmood; (3)Shabnam, Sadia;</footnote>

<footnote>(4)Rifat, Mahfuza; (5)Afsana, Kaosar.</footnote>

<footnote>(1)B. Pharm. M. Pharm. Senior Sector Specialist. Health Nutrition and Population Programme. BRAC. Bangladesh; (2)MBBS. MPH. Senior Medical Officer. Health Nutrition and Population Programme. BRAC. Bangladesh; (3)MBBS. MPH. Manager. Health Nutrition and Population Programme. BRAC. Bangladesh.;</footnote>

<footnote>(4)MBBS. MSc. PhD. Programme Head. Health Nutrition and Population Programme. BRAC. Bangladesh; (5)MD. MPH. PhD. Director. Health Nutrition and Population Programme. BRAC. Bangladesh.</footnote>

<footnote>(1)Rodriguez Noel, Maria del Pilar; (2)Rodriguez Noel, Maria del Pilar;</footnote>

<footnote>(3)Cordero Hernandez, Paula; (4)Sánchez Jimenez, Andrea; (5)Ceballos,</footnote>

<footnote>Ximena; (2)Encina Vega, Claudia; (2)Ulloa Albornoz, Alejandra; (2)Haro</footnote>

<footnote>Rivera, Pablo; (3)Caroca Martinez, Andrea; (2)Araya Arredondo, Victor.</footnote>

<footnote>(1)MSc. School of Nutrition and Dietetics, University of Santo Tomas, Chile; (2)Nutricionist. MSc. School of Nutrition and Dietetics, University of Santo Tomas, Chile; (3)Nutricionist. MSc. (C) School of Nutrition and Dietetics, University of Santo Tomas, Chile; (4)Nutricionist. School of Nutrition and Dietetics, University of Santo Tomas, Chile; (5)MSc. School of Nutrition and Dietetics, Pharmacy Faculty. University of Valparaiso, Chile.</footnote>
to be purchased at the farmers market. Factors influencing food choice for the home were: cost, taste and, as less important, nutritional quality. Participants indicated that they did not mind traveling farther distances to find better prices. Participants noted that they did not plan and prepare food according to the food they have at home. In relationship to attending workshops at Primary Care Centres, participants reported that they do not participate, but stated that their choices may be influenced if they attended.

**Conclusions:** The factors that influence food-purchasing decisions for the home of families with preschool and school age children were: cost of food and taste. It is necessary to strengthen strategies of food education that involve the nuclear family.

**Keywords:** Purchasing decision, focus group, food availability.

**Further collaborators:**

All collaborators in the abstract

144/2380

BELIEFS ABOUT THE BENEFITS AND DANGERS
OF COW'S MILK CONSUMPTION BY WOMEN
AND CHILDREN IN SOME PERI-URBAN COMMU-
NITIES IN GHANA

(1)Otoo, Gloria; (2)Colecraft, Esi; (3)Amissah, Niilante; (4)Blay-Adjei, Maame; (5)Hanson-Kunadu, Angela; (6)Afrifa-Anane, Ernest.

(1)PhD. Nutritionist. Department of Nutrition and Food Science.
University of Ghana. Ghana; (2)PhD. Nutritionist. Department of
Nutrition and Food Science. University of Ghana. Ghana.; (3)PhD.
Food Scientist. Department of Family and Consumer Sciences.
University of Ghana. Ghana.; (4)PhD. Food Scientist. Department
of Nutrition and Food Science. University of Ghana. Ghana.;

(5)PhD. Food Scientist. Department of Nutrition and Food
Science. University of Ghana. Ghana.; (6)PhD. Research Associate.
Regional Institute for Population Studies. University of Ghana.
Ghana.

**Background and objectives:** Dairy products are a source of quality protein and bioavailable micronutrients important for women of reproductive age (WRA) and children. However, negative beliefs about milk may limit their consumption. Understanding beliefs about milk relative to WRA and young children may inform interventions to enhance milk consumption and contribute to addressing the high burden of malnutrition among WRA and preschool age children. We assessed perceptions about the benefits and harms of milk consumption by WRA and young children among adults in some peri-urban communities in Ghana.

**Methods:** Exploratory qualitative study comprising 26 focus group discussions (FGD) conducted among the following groups: Adult men and different categories of WRA; mothers with children <5y, lactating mothers, pregnant women, non-pregnant and non-lactating women. Trained moderators facilitated the FGD either in English or the local language of choice. A socio-demographic questionnaire was administered and a semi-structured interview guide was used to solicit information on their beliefs and attitudes towards milk consumption. The discussions were recorded,

translated and transcribed into English. The transcripts were
then coded and analyzed using the thematic analysis approach.

**Results:** A total of 190 people participated in the FGD, 81.6% were women, 17.9% were 40y and above, 7.9% had no formal education, 14.9% were unemployed and 75.1% were married. While dairy were generally perceived as nutritious and healthy for children and WRA, the FGD also identified positive and negative beliefs about milk consumption. The most salient positive beliefs about milk consumption emphasized their perceived benefits for pregnant and lactating women. For pregnant women, milk was said to 'give blood', prevent dizziness and heartburn. For breastfeeding women, it was believed to enhance breast milk output. For young children, dairy consumption was believed to promote growth, intelligence and advance puberty. However, it was cautioned that consumption levels for milk needed to be moderated as high consumption frequency could cause diarrhea and stomach sores particularly among children.

**Conclusions:** The largely positive beliefs about milk suggest a favorable attitude towards drinking milk in the communities studied. However many of these positive and negative beliefs were misconceptions that will need to be addressed through nutrition education.

**Keywords:** Dairy, milk consumption, beliefs, benefits, Ghana

**Further collaborators:**

Sponsored by the Bill & Melinda Gates Foundation and DFID.

144/2405

INVOLVEMENT OF SOCIAL AND GENDER AS-
PECTS IN THE CHOICE OF NUTRITION

(1)Castro Alija, Mª José; (2)Jiménez Pérez, José María; (3)García del Rio, Ana; (4)Lopez Vallecillo, Maria; (4)Frutos Martin, Manuel; (2)Cao Torija, Mª José.

(1)MD, PhD. Faculty of Nursing. University of Valladolid.
Endocrinology and Clinical Nutrition Research Center (ECNRC),
University of Valladolid. Spain.; (2)RN. PhD. Nursing Faculty,
University of Valladolid. Spain. Endocrinology and Clinical
Nutrition Research Center (ECNRC), University of Valladolid.
Spain.; (3)MSNC. Nursing Faculty, University of Valladolid. Spain.;
(4)RN. PhD. Nursing Faculty, University of Valladolid. Spain.

**Background and objectives:** There are few studies about socio-cultural aspects which origin are in some food behaviour, in this particular case of women. Future studies will be required to introduce the routine demanded by dietary advice in every day life.

Determine the causes that lead to women to decide their diet.

**Methods:** Transversal descriptive study consisted of 38,455 women, of which we selected by random sampling a proportional and representative sample of 500 women, aged between 40 and 60 years. These women are subjected to an own design questionnaire, with socioeconomic, demographic variables, and some of them related with attitudes and lifestyles. We took aspects of the image body shape questionnaire of Cooper et al., (1987) and eat-
ing attitudes test of Garner et al., (1982), which we added others of interests for us.

**Results:** Firstly we consider of the women:

* Economy 45.53%

* Children and/or couple preferences 14.35%

* Fashion style 9%

* Ease of study preparation 9%

* Health 4.46%

* Other reasons (esthetic among them) 26.66%

98.19 % of women are responsible for family diet.

80.4 % of women recognizes that they eat things that are not in their interest, even though they know that it is so, conditioned by the above issues.

93.69% of women of the sample consider of interest to receive in diet topics.

**Conclusions:** Family economy is the first reason that determines the choice. Nowadays, related with the economic crisis.

About the other reasons, the main is pleasing children and couple. Fullfilling the women role to assume nutrition responsibility, that exclusively falls on them. Meaning satisfaction of all, although that may condition that the feeding of the women themselves distract from what is convenient, with consequences of their health.

**Keywords:** Gender Identity, diet, Social Determinants of Health.

**Further collaborators:**

Mª José Castro Alija (MD, PhD)<fnref n="1" />,<fnref n="2" />, Mª José Cao Torija (RN, PhD)<fnref n="1" />,<fnref n="2" />, Ana García del Río (MSc)<fnref n="1" />, María Lopez Vallecillo (RN, PhD)<fnref n="1" />, Manuel Frutos Martín (RN, PhD)<fnref n="1" />, José Mª Jiménez Pérez (RN, PhD)<fnref n="1" />,<fnref n="2" />.

**Methods:** This is an action-intervention study that belongs to na extension Project held in the year 2015. In a period of thirty days, there was the weighing of the unconventional parts of the food discarded by the institution. In the second stage, the illustrative booklet with recipes was elaborated according to the non-use of the vegetable/fruits observed. The kitchen employees also completed a self-administered questionnaire with seven mixed questions adapted from Da Rosa (2009). The questions were to evaluate the knowledge about the integral use of food and were applied before and after the course. Two practical mini-course (4 hours each) approaching the benefits of integral use of food and the preparation of 4 recipes contained in the booklet and randomly selected were made: salted pie made with peel and stalks of vegetables and sweet made with the shell / crust of watermelon with coconut; and banana peel jelly and carrot dip.

**Results:** It can be observed that the vegetables/fruits were not fully utilized by the institution. In addition, 6,672 kg of lettuce (leaf, stem), 1.278 kg of tomato, 492 g of cabbage, 678 g of arugula, 400 g of chard, 396 g broccoli were discarded for lack of storage and excessive withdrawal during pre-preparation. The results of the questionnaire showed that the employees already had some knowledge about the integral use of the food, but they didn't use the technique, due to the lack of knowledge of the variety of recipes.

**Conclusions:** It could be noted that there is food waste in this institution due to the lack of instruction regarding the integral use of food, that can be used to reduce waste and enrich the elderly's diet.

**Keywords:** Institution of Long Permanence; Consumption, Waste; Full Use of Food

144/2416

EVALUATION OF FOOD WASTE AND THE PROMOTION OF THE FULL USE OF FOODS IN AN INSTITUTION OF LONG PERMANENCE FOR ELEDERLY (ILPE)

**Background and objectives:** Most of the Long Permanence Institutions for the Elderly (ILPE) in Brazil are philanthropic, and the food comes from individuals and legal entities donations, which could lead to nutritional deficits due to a lack of adequate nutrition planning. However, nutrient deficiencies can be minimized by full utilization of food. This work aims to evaluate and promote the integral utilization of food by a ILPI in Dourados, MS (Brazil).

144/2467

OBESITY: ANALYSIS OF THE USE OF A COMPREHENSIVE SYSTEM OF CARE, THEIR ADJUSTMENTS AND THERAPEUTIC COURSE OF THEIR PATIENTS THROUGH A RETROSPECTIVE STUDY

**Background and objectives:** Background: We understand obesity is closely related to lifestyle; where the context and meanings about commensality and the automatism of habits, represent the backbone that sustains the disease, and in turn these patterns of behavior sustained over time leave a neuroendocrine footprint that demand more therapeutic resources to be modified. Our therapeutic setting is an integral and dynamic interdisciplinary approach through individual consultations and group meetings high frequency, with a multicentric experience of 23 years.

**Objective:** To observe the use of a comprehensive health system by obese patients

**Methods:** Retrospective analysis of 13 years database, Markie, stata sand Microsoft Excel programs were used, in front of therapeutic adaptations implemented in the institution.

<footnote n="1">¹Nursing Faculty, University of Valladolid. Spain.</footnote>

<footnote n="2">²Endocrinology and Clinical Nutrition Research Center (ECN-RC), University of Valladolid. Spain.</footnote>

<footnote>(1)Alonso Balthazar, Emilia; (2)De Souza Araújo, Sarah; (3)Moura de Moraes, Carlos Leonardo; (2)De Souza Araújo, Priscila.</footnote>

<footnote>(1)PhD. Nutritionist. Federal University of Grande Dourados - Faculty of health science - Course Nutrition; (2)Nutritionist;</footnote>

<footnote>(3)graduate student; nutrition; Federal University of Grande Dourados; Faculty of science health.</footnote>

<footnote>(1)Zullich, Karina; (2)Ravenna, Maximo; (2)Olkies, Abel.</footnote>

<footnote>(1)MD General practitioner. Maximo Ravenna therapeutic Centre;</footnote>

<footnote>(2)MD. Maximo Ravenna Therapeutic Centre. Buenos Aires. Argentina.</footnote>
**Results:** Total population 31815 patients (75% female, mean age in years (SD): 44.20 (11.6))

Significant differences between an early period 2003 to 2011 were observed and one late in the 2011-2015 which had already settled many therapeutic adaptations strategic (diversification for monitoring and patient care, multidimensional motivational enhancement, decisive changes in dietary patterns adaptations performance modules, etc. Noting the following differences:

Patients reached the maintenance first time: P1 (P=period of time) = 13%; P2= 53%. Patientes that returned to the system: P1= 1r (r=re-entry): 25%; At least 2r 8.6%; At least 3r : 3%; At list 4r: 1%. P2= 1r: 36%; 2r: 12%; 3r: 2%; 4r: 0.35%. Weight threshold recovered: P1= 90% returned at least 1 time with weight regain but less weight than income; 78% returned at least one more time but with less weight than they had in the first return; 77% less weight than the second return. P2= 92% returned at least 1 time but with less weight than the start; 81% patients returned at least one more time but less than the last weight; 92% returned at least one more time but with less weight previous.

Number of active groups in maintenance: P1= 1; P2= 6. Rate asset maintenance patients: P1= 0.2%; P2= 12%.

**Conclusions:** The adjustments to the professionals to the needs of patients, and maturation of resources has a positive impact on the thresholds and therapeutic goals

**Keywords:** Comprehensive health system obese patients

**Conflict of Interest Disclosure:** It is important to mention for the analysis of implications that the researcher belongs to the institution in which it is investigated, this being the same one that funds the investigation. Private institution that performs activities of private order (individual attention in medical and nutritional clinics and therapeutic groups) and also public order activities (such as collaboration with public canteens, schools, physical activity open to the community in parks)

**Background and objectives:** Because DF has unequivocally demonstrated many benefits for the human health, its consumption should be encouraged. In this way, this research aimed at identifying the eating habits regarding fibre rich foods and assessing the knowledge about the effects of DF as enhancers of human

wellbeing. The study was undertaken simultaneously in five countries situated in different parts of the globe, namely South America (Argentina), Africa (Egypt), South Europe (Italy), Central Europe (Romania) and North Europe (Latvia).

**Methods:** A descriptive cross-sectional study was carried out on a non-probabilistic sample of 2290 participants from 5 countries. The data collection was made by a questionnaires translated into the native languages in all participating countries.

**Results:** The consumption of vegetables and salads was higher for Argentina and lower for Egypt while fruits are more consumed in Italy and less in Latvia. Whole grains are more consumed in Latvia and Romania and less in Argentina and Italy. The knowledge about the benefits of DF for cardiovascular diseases and cholesterol is higher in Argentina, for bowel cancer and diabetes in Romania and for obesity and constipation in Latvia. Still, an important number of participants do not have opinions about the different health benefits of DF.

**Conclusions:** In general, the participants showed a moderate consumption of vegetables and fruits but low in whole cereals. The level of knowledge about the effects of DF on human health is still far from desirable levels, and differs considerably from country to country.

**Keywords:** Dietary fibre, eating habits, fibre rich foods, questionnaire survey

**Background and objectives:** The Catalan Foundation for Research and Innovation (FCRi) participates in the project "Amgen Exper(i)encia" within a European program, to provide a more complete and up-to-date scientific and technical education to our young people through the participation of retired scientists in the school centres.

**Methods:** The school "Torrent de Can Carabassa" in Barcelona is one of those participating in this program. 39 students with a mean age of 10 years participated in this program with retired pharmaceutical researchers in the field of food and nutrition. A survey was conducted to evaluate healthy habits of these children, regarding physical activity and diet, to focus on the scientific aspects in this field.

The intervention consisted in several talks, debates and workshops with a duration of 8 hours distributed in two months, with participation of students and professors.

**Results:** The discovery of the importance of research and the knowledge about relevant scientists gave as a result that 79% of

<footnote>(¹)Leal, Marcela; (²)Guiné, Raquel; (³)Tarcea, Monica; (³)Fazakas, Zita;</footnote>

<footnote>(⁴)Vittadini, Elena; (⁵)Klava, Dace; (⁶)EL-Kenawy, Ayman.</footnote>

<footnote>(¹)MSc. Faculty of Health Sciences. Maimonides University. Argentina.; (²)PhD. CI&DETS Research Centre. Polytechnic Institute of Viseu. Portugal.; (³)PhD. University of Medicine and Pharmacy from Tirgu-Mures. Romania.; (⁴)PhD. Department of Food Science. University of Parma. Italy.; (⁵)PhD. Latvia University of Agriculture. Jelgava. Latvia.; (⁶)PhD. Genetic Engineering Institute. University of Sadat City. Egypt.</footnote>

<footnote>(¹)Rivero Urgell, Montserrat; (³)Chifré Petit, Ricard.</footnote>

<footnote>(¹)Catalan Foundation for Research and Innovation (FCRi). Barcelona. Spain. Royal Academy of Pharmacy of Catalonia (RAFC). Spain. Catalan Academy of Food Sciences. Spain.;</footnote>

<footnote>(³)Catalan Academy of Food Sciences. Spain.</footnote>
children expressed interest in being scientists as a future profes-
sion. Among the high quantity of results obtained from the sur-
vey, it should be noted that 55% of the children ate sweets or buns
daily. 45% did not achieve the recommended intake of fruits and
vegetables. 48% dedicated 2 to 3 hours per day to watch TV, play
at the computer or console, and 21% did not perform any physical
activity outside school.

**Conclusions:** Learning about science and the introduction to the scientific method in the classroom encourages scientific vocations. The collaboration of scientists with teachers has been much appreciated and is a great tool to introduce science in classrooms. It is possible to improve the knowledge of the children in the mistaken habits detected.

**Keywords:** Education. Science. School

**Further collaborators:**

Catalan Foundation for Research and Innovation (FCRi). Bar-
celona. Spain.

144/2625

THE RELATIONSHIP BETWEEN GENDER, BODY
IMAGE, BODY SIZE AND REMOTENESS WITH
DISCRETIONARY INTAKE AMONG A NATIONAL-
LY REPRESENTATIVE SAMPLE OF INDIGENOUS
AUSTRALIANS

(1)Fayet-Moore, Flavia; (2)McConnell, Andrew; (3)Kim, Jean; (4)Petocz, Peter.

(1)MNutrDiet, PhD. Nutritionist. Nutrition Research Australia;

(2)HBSc. Mathematician. Nutrition Research Australia. Australia;

(3)PhD. Scientist. Nestlé Australia. Australia; (4)PhD. Associate Professor. Department of Statistics. Macquarie University. Australia.

**Background and objectives:** Over a quarter of the Burden of Disease among the Australian Indigenous population can be reduced by eliminating poor diet, alcohol and high body mass. Adolescents have the greatest intake of nutrient-poor foods and beverages and are more likely to have body image issues. We aimed to determine the relationship between discretionary food intake among adolescents and demographic, geographic, anthropometric and body image variables.

**Methods:** Day 1 data from 12-18 year olds in the 2012-13 National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey were used (n=588). Discretionary foods and beverages (DF) are high in saturated fats, added sugars, and/or salt. Waist circumference to height ratio classified participants' risk of metabolic complications. Remoteness, body image, dieting and DF contribution to total energy were analysed.

**Results:** Prevalence of being at increased risk of metabol-
ic complications was significantly higher among boys (42.6%)
than girls (28.2%) (P<0.05), and all boys (100%) who perceived
themselves overweight were at risk of metabolic complications
compared to 58.8% of girls. 9.6% of girls were dieting compared
to 4.1% of boys, and dieting was higher among those at risk of

metabolic complications (19.4% of girls, 10.3% of boys). 55.0% of
girls and 17.6% of boys who perceived themselves overweight were
on a diet. DF contributed 39.9% of total energy, almost half came
from lunch (25.1%) and dinner (24.2%), was similar between boys
(40.9%) and girls (38.9%), and was significantly lower among
those from remote (33.5%) compared to non-remote (41.5%) are-
as (P<0.05). The energy contribution from DF was higher among
boys who perceived themselves overweight (56.3%) than girls
(26.9%), and higher among girls who perceived their weight as ac-
ceptable (43.6%) than boys (39.7%).

**Conclusions:** Boys were more likely to be at risk of metabolic complications, and those at risk had a greater discretionary contribution than those not at risk. By contrast, girls at risk of metabolic complications had a lower contribution from DF than those not at risk. These results support a need to reduce DF intake among Indigenous adolescents, and to implement gender specific strategies related to dieting and body image, taking remoteness of location into account.

**Keywords:** Indigenous, adolescent, body weight, body image, discretionary foods

**Conflict of Interest Disclosure:** This research was funded by Nestlé Australia.

144/2646

ASSESSING THE EFFECT OF THE PLATE COLOUR
ON ENERGY INTAKE DURING AN OPEN BUFFET
MEAL

(1)Akyol, Asli; (2)Samur, Gulhan; (3)Eroglu, Elif; (3)Cetin, Cansu; (2)Ayaz, Aylin.

(1)PhD. Lecturer. Hacettepe University, Department of Nutrition and Dietetics, Ankara. Turkey; (2)PhD. Lecturer. Department of Nutrition and Dietetics. Hacettepe University. Turkey.; (3)Research Assitant. Department of Nutrition and Dietetics. Hacettepe University. Turkey.

**Background and objectives:** Recent research suggests that the plate colour may affect the amount of the food consumed. More specifically, colour red was shown to reduce the intake of food due to its act as a consumption-stopping sign. In light of this, the main objective of this study was to determine whether the food consumption during an open buffet meal was different when using same sized white, red or black plates.

**Methods:** This was a cross-over study conducted on 54 female participants aged 18-27 years with normal BMI levels. Participants were recruited from Hacettepe University and the surrounding community. On experimental days, participants ate a standard breakfast and were then randomly assigned to eat lunch (pasta with tomato sauce and soft drinks) using white, red or black plates. Energy and macronutrient intakes during lunch were recorded.

**Results:** Results indicated that plate colour exerted a signifi-
cant effect on food intake during the test days (p=0.021). The av-
erage total energy intake on red (1102.16±47.12 kcal, p=0.05) and
black plates (1113.19±47.12 kcal, p=0.034) were significantly in-
creased when compared to white plate (945.72±47.12 kcal). There was no difference between red and black plates (p=0.985).

**Conclusions:** In this study, colours red and black did not induce a suppressing effect on food intake. These results supported the notion that the food colour is also a crucial determinant of energy intake. The contrast between the plate colour and the food colour should be considered as an important factor when making recommendations about this topic.

**Keywords:** Plate colour, energy intake, satiety response

during meals, and enjoying meals with family are characteristics associated with a positive QOL.

**Keywords:** Middle school students, quality of Life (QOL), family meal

**Conflict of Interest Disclosure:** Conflict of Interest of the Principal Presenter: No potential COI to disclose

**Further collaborators:**

This work was supported by JSPS KAKENHI Grant Number JP 16K16297.

144/2671

## CHARACTERISTICS OF MEALS IN HOUSEHOLDS WITH MIDDLE SCHOOL STUDENTS WHO RARELY EAT BREAKFAST WITH THEIR FAMILIES THOUGH HAVE A POSITIVE QUALITY OF LIFE

(1) Sakamoto, Tatsuaki; (2) Hosoda, Kouhei.

(1) PhD. Department of food and health Sciences. Faculty of environmental and symbiotic sciences. Prefectural University of Kumamoto. Japan.; (2) MLS. Department of health and nutrition. Faculty of human life studies. University of Niigata Prefecture. Japan.

**Background and objectives:** Family meals frequency link healthy dietary behaviors and quality of life (QOL). This study was made to clarify the characteristics of meals in households with middle school students who rarely eat breakfast with their families and have good QOL.

**Methods:** A survey was conducted in September 2015 of 797 second year middle school students in seven schools in Fukui Prefecture, Japan and the results of valid responses from 762 students were analyzed. The questions covered general attributes, the way students ate meals with their families, their enjoyment of meals, and their QOL. Regarding the way students ate meals with their families, the survey asked about how often breakfast and dinner were eaten together with their families, the duration of dinner on weekdays and weekends, whether families listened to them during meals, and how often families scolded them during meals. For QOL measurement, a QOL assessment designed for middle school students (Kiddo-KINDLR) was used. The students who responded that they “almost never” ate breakfast with their families were divided into a low QOL group and a high QOL group based on median total QOL scores of all participants. The study compared the way students in each of these groups ate with their families.

**Results:** Of the 300 students who almost never eat breakfast with their families, 63 male and 56 female students were in the high QOL score group. The high QOL score group ate dinner with their families more often than the low QOL score group, were more often listened to by their family members during meals, were less often scolded during meals, and more students in this group reported enjoying eating with their families.

**Conclusions:** These results suggest that among middle school students who rarely eat breakfast with their families, eating dinner together frequently, being listened to by family members often

144/2684

## RESCUING FOOD CULTURE WITH EDUCATIONAL STRATEGIES IN THE SCHOOL ENVIRONMENT: INTERSECTORAL ACTION BETWEEN HEALTH AND EDUCATION

(1) Andrade, Samantha Caesar de; (2) Santos, Camila Vieira dos;

(3) Machado, Maria Elizabeth; (1) Vieira, Viviane Laudelino.

(1) PhD in Science. Food and Nutrition Reference Center (CRNutri). Teaching Health Center Geraldo de Paula Souza. School of Public Health - University of São Paulo. Brazil.; (2) Undergraduate in Nutrition. Department of Nutrition. School of Public Health. University of São Paulo. Brazil.; (3) PhD in Science. Nutritionist and teacher. Department of Nutrition. School of Public Health - University of São Paulo. Brazil.

**Background and objectives:** The relationship between school and basic health unit strengthens food and nutrition education activities (FNE) from the perspective of an integral development, interfering in the culture and in the social production of health. This article takes educational strategies in order to rescue food culture in the school environment, linking health and education.

**Methods:** CRNutri belongs to the Teaching Health Center Geraldo de Paula Souza of the University of São Paulo, Brazil - and it aims to promote health together with the prevention and treatment of diseases related to food and nutrition. During 2016, nutritionists and nutrition undergraduates, acted collectively in order to rescue food culture at a Children's Educational Center (CEC), in the Teaching Health Center area. The activity has reached all CEC team, joining board, pedagogical coordination, educators, and administrative officials, in addition to 56 children participants.

**Results:** Five strategies were used to build a multidisciplinary and shared knowledge and to rescue food culture in the school environment: 1) Motivational Meeting with the team of the CEC, using dynamics to create links, identify knowledge, myths and activities already carried out on food and nutrition and raise expectations; 2) Motivational meeting with the child's guardians, dynamics development to enhance the shared construction and the importance of different social roles; 3) Application of a questionnaire to the child's guardians to identify family eating habits/culture, directing the two proposed practical workshops with staff and students in order to expand food recipe options through regional food and with children, encourage the consumption of
functional descriptions, process rationales and medical argumen-
tations for critical decisions.

**Conclusions:** The system developed during this study might provide a unique opportunity to prevent weight gain in children in a highly cost-effective basis. A positive feedback loop of test-feed-back-development, as it is usual in this type of processes, will be necessary.

**Keywords:** Child obesity, smartphone, physical activity, health education.

**Further collaborators:**

Fernando Deleau Bachelor of Business Administration Bue-
nos Aires. Argentina. CEO Seis Grados Salud. Argentina

equate knowledge, were breastfeeding their babies, started breast-
feeding at the hospital and breastfed for the first hour of the baby's
life. The evaluation made it possible to verify the importance of
carrying out educational actions with this population on the reali-
zation of adequate breastfeeding.

**Keywords:** Breastfeeding. Knowledge. Women. Family Health Unit.

**Further collaborators:**

Pro-Rectory of Extension and Culture (PROEX) of the Federal University of Grande Dourados.

144/2831

KNOWLEDGE AND REALIZATION OF BREAST-
FEEDING BY WOMEN OF A FAMILY HEALTH UNIT
IN THE CITY OF DOURADOS-MS

(1)Lima, Cláudia; (1)Basile, Lívia; (2)Rodrigues, Sandra.

(1)PhD. Nutritionist. Nutrition Course. Federal University of Grande Dourados. Brazil.; (2)Nurse. Family Health Unit Novo Horizonte. Department of Health. Brazil.

**Background and objectives:** Currently, according to the World Health Organization, many scientific studies demonstrate the relevance of breastfeeding for maternal and child health and for spacing gestations as a factor of decreased fertility. The objective of this study was to evaluate the knowledge and the realization of breastfeeding by women of a Family Health Unit in the city of Dourados-MS.

**Methods:** The study was carried out with 23 women, who participated in an extension project entitled "Promotion of Breastfeeding - PROAMA II", registered in SIGProj under number 218095.1107.199203.18112015. Before the initiation of educational actions, a diagnostic evaluation was applied through a questionnaire to characterize the population and verify the knowledge and realization of breastfeeding by these women.

**Results:** Of the women evaluated, the mean age was 25.4 ± 6.4 years, 47.8% had primary education, 39.1% had only one child, 56.5% had previously breastfed and 87.0% had been breastfed. It was observed that 95.7% reported knowing the signs of correct baby's handhold on the breast, however, only 21.7% knew how to respond adequately when questioned about these signs. Of the women evaluated, 47.8% reported that the baby is always breastfeeding and 30.4% give the breast when the baby is hungry. Regarding breastfeeding, 96.7% were breastfeeding at the time of the evaluation, 100.0% started breastfeeding at the hospital, 78.3% breastfed during the first hour of the baby's life, 50% were mixed breastfed, 65.2% had help in the first feeding, and for 86.7% this help was provided by the nurse. It was also observed that 91.3% of the women reported that the first time they breastfed was more pleasant than they had imagined.

**Conclusions:** Most women reported knowing the signs of cor-
rect baby's handhold on the breast, although they did not have ad-

144/2839

ANTHROPOMETRIC PROFILE AND NUTRITION-
al EDUCATION FOR INDIGENOUS SCHOOL-
CHILDREN IN THE CITY OF DOURADOS-MS

(1)Lima, Cláudia; (1)Basile, Lívia; (2)Souza, Gabriela; (2)Marques, Giselle.

(1)PhD. Nutritionist. Nutrition Course. Federal University of Grande Dourados. Brazil.; (2)Student. Nutrition Course. Federal University of Grande Dourados. Brazil.

**Background and objectives:** The city of Dourados has the second largest indigenous urban reserve in Brazil, with approximately 11 thousand indians. Many are the factors by which the lifestyle of these peoples had great modifications, culminating both in the commitment of their food security and in the consumption of industrialized foods, especially sugar. The objective of the present study was to do anthropometric evaluation of indigenous schoolchildren and promote healthy eating habits for these students.

**Methods:** It is an extension project, registered in SIGProj about number: 180319.878.185668.19052014, done with forty seven students of the fourth year of an indian school in the city of Dourados-MS. In 2016 four nutrition education workshops were started with the presentation and explanation of the theme, followed by games to fix the content. An anthropometric evaluation of weight and height was also performed at the first and last meeting. The topics covered were Personal Hygiene, New Food Guide for the Brazilian Population, Food Builders and Food Labeling. Some methods used were: handshake dynamics, handwashing with gouache paint, food tray, food semaphore, posters, games and shopping list.

**Results:** The processed foods were the ones that generated the most doubts among the students. Milk and dairy products and beans were not recognized as protein sources by most students. It was observed that 78.3% of the students had between 70 and 100% of hits in the shopping list. In the initial anthropometric evaluation, 100% of the students had adequate weight for age and height for age, and according to BMI for age, 64.8% were eutrophic, 31.9% overweight and 4.2% obese. In the final evaluation, 100% had adequate weight for age, 97.5% adequate height for age, and according to BMI for age, 65.8% were eutrophic, 29.2% overweight and 5.0% obese.

**Conclusions:** The results obtained with this work demonstrate the importance of continuing the development of nutritional ed-
ucation activities with indigenous schoolchildren, in order to en-
able them to make good food choices and to stimulate hygiene
habits, preventing chronic and infectious parasitic diseases and
controlling the development of overweight and obesity in this
population.

**Keywords:** Nutritional education. Indigenous. Schoolchil-
dren. Overweight.

**Further collaborators:**

Pro-Rectory of Extension and Culture (PROEX) of the Feder-
al University of Grande Dourados. Students: Ana Paula de Jesus,
Marisa Ramos, Patricia Freitas, Thaina de Oliveira, Lais Garcia,
Rafaela Souza e Ludmilla Cabral.

144/2945

CULTURAL DOMAIN ANALYSIS: FINDINGS FROM
FORMATIVE IMPLEMENTATION RESEARCH IN
NORTHERN SENEGAL

**Background and objectives:** Infant and young child feeding (IYCF) practices are a product of culture and context. Effective IYCF interventions should be grounded in formative implementation research that provides an understanding of caregivers' knowledge systems and values that inform their complementary feeding practices. The objective of this study was to examine cognitive frameworks of Senegalese caregivers with respect to IYCF using cultural domain analysis techniques.

**Methods:** Selected modules of the Focused Ethnographic Study for Infant and Young Child Feeding Manual were administered to a sample of 46 caregivers from rural (N=22) and peri-urban (N=24) communities in Saint-Louis, Senegal. Respondents first rated 38 food items on a scale of 1 (low) to 5 (high) according to five dimensions that were hypothesized to influence IYCF: appeal, child acceptance, convenience, healthiness, and modernity. Then, respondents were asked to group the 38 foods into piles based on their own sorting criteria. Data analysis was conducted using R-Cmap, a concept-mapping technique included in the R analytic package. Multidimensional scaling (MDS) analyses produced graphical outputs of aggregate food clusters, separately for each location. Cluster rating maps were produced by combining the mean food rating values with the clusters generated by MDS, and comparison of statistical significance between clusters was conducted using the Tukey method. Rural and peri-urban samples were analyzed separately.

**Results:** The analysis showed that peri-urban respondents identified five clusters ("foods that are good for the body," "snack foods," "light foods," "heavy foods," and "packaged foods"), and rural respondents identified four clusters ("heavy foods," "snack foods," "light foods," and "foraged foods"). In the rural community, "snack foods" received the highest mean rating across all value dimensions, whereas "foraged foods" received the lowest mean rating on all dimensions except convenience. In contrast, the peri-urban community rated "packaged foods" highest across all dimensions except appeal.

**Conclusions:** This study reveals both similarities and differences between the knowledge frameworks of caregivers in the rural and peri-urban study sites, as well as broader differences in both from biomedical concepts of nutrition. These findings provide instructive information to inform the design of complementary feeding interventions in northern Senegal.

**Keywords:** Cultural domain analysis, Senegal, implementation research, pile sort, rating

144/2946

COGNITIVE MAPPING TECHNIQUES REVEAL
CULTURAL INFORMATION ON INFANT AND
YOUNG CHILD FEEDING DECISIONS TO INFORM
DESIGN OF NUTRITION INTERVENTIONS IN
NORTHERN SENEGAL

**Background and objectives:** Caregivers of infants and young children make decisions about feeding their children based on complex interactions of knowledge, beliefs, and values, as well as situational determinants, such as economic and social constraints and opportunities. Because of the relationships and influences of these factors on adopting new infant and young child feeding behaviors, the design and development of nutrition interventions must be grounded in knowledge about the target population. This study used cognitive mapping techniques to gain insight into caregivers' knowledge and perceptions of local foods for infants and young children and examined their potential significance for feeding decisions in northern Senegal.

**Methods:** Guided by mixed methods protocols from the Focused Ethnographic Study for Infant and Young Child Feeding Manual, in-depth interviews that included qualitative discussions

<footnote>(1)Parker, Megan E Parker; (2)Zobrist, Stephanie; (3)Pelto, Gretel;</footnote>

<footnote>(4)Diallo, Abdoulaye Moussa; (5)Kalra, Nikhila; (6)Ndoye, Tidiane;</footnote>

<footnote>(7)Wone, Issa; (8)Amundson, Kimberly; (9)Milani, Peiman; (10)Kreis, Katharine.</footnote>

<footnote>(1)PATH; (2)BA, MPH. Nutrition Innovation. PATH. USA.; (3)BA, MA, PhD. Division of Nutritional Sciences. Cornell University. USA.;</footnote>

<footnote>(4)BA, MA. Cheikh Anta Diop University. Senegal.; (5)BA, MSc, PhD. Nutrition Innovation. PATH. USA.; (6)BA, MA, PhD. Cheikh Anta Diop University. Senegal.; (7)MD, MSc, MPH. University Assane Seck. Senegal.; (8)BS, MSPH, RDN. Maternal, Newborn, Child Health and Nutrition. PATH. USA.; (9)BSc, MSc, MBA. Sight and Life Foundation. USA.; (10)BS, MPH. Nutrition Innovation. PATH. USA.</footnote>

<footnote>(1)Zobrist, Stephanie; (2)Pelto, Gretel; (3)Parker, Megan; (4)Diallo, Abdoulaye Moussa; (5)Kalra, Nikhila; (6)Wittenbrink, Brittney;</footnote>

<footnote>(7)Ndoye, Tidiane; (8)Wone, Issa; (9)Milani, Peiman; (10)Kreis, Katharine.</footnote>

<footnote>(1)BA, MPH. Nutrition Innovation. PATH. USA.; (2)BA, MA, PhD. Division of Nutritional Sciences, Cornell University. USA.; (3)BSc, MSc, PhD. Maternal, Newborn, Child Health and Nutrition. PATH. USA.; (4)BA, MA. Cheikh Anta Diop University. Senegal.; (5)BA, MSc, PhD. Nutrition Innovation. PATH. USA.; (6)BSc, MSc. Nutrition Innovation. PATH. USA.; (7)BA, MA, PhD. Cheikh Anta Diop University. Senegal.; (8)MD, MSc, MPH. University Assane Seck. Senegal.; (9)BSc, MSc, MBA. Sight and Life Foundation. USA.; (10)BS, MPH. Nutrition Innovation. PATH. USA.</footnote>
and cognitive mapping techniques were conducted with 46 car-
egivers in rural and peri-urban communities of Saint-Louis, Sen-
egal. We explored caregivers' perceptions about five dimensions
that were hypothesized to affect food decision-making (health-
iness, convenience, child acceptance, appeal, and modernity),
examining perceptions of 38 food items in relationship to these
dimensions. Data analysis entailed a combination of qualitative
thematic analysis and descriptive statistics.

**Results:** In both communities, “healthiness” was the most valued dimension for food decision-making by a large margin (total mean rating[SD] of 4.7[0.8]), followed by child acceptance (3.6[1.1]), appeal (2.7[1.2]), modernity (2.6[1.0]), and convenience (2.5[1.5]). We explore how different interpretations of these dimensions, and their relationships to local foods, may influence the design and planning of nutrition interventions. For example, respondents almost unanimously associated healthiness, the most highly valued dimension, with cleanliness. With respect to specific foods, eggs, watermelon, Cerelac, and the generic category of vegetables were all rated highly (mean rating >4.5) as healthy foods by both rural and peri-ruban communities.

**Conclusions:** Caregivers weigh many competing factors when making decisions about foods for infants and young children, particularly in low- and middle-income settings where choices are limited and resources are scarce. This study describes caregiver perceptions in two Senegalese communities using a mixed methods, ethnographic approach that illustrates simple and efficient techniques to illuminate the emic perspectives of caregivers, which can be used in designing nutrition interventions.

**Keywords:** Senegal, food decision-making, focused ethnographic study, implementation research, cognitive mapping

144/2970

FOLIC ACID FORTIFICATION OF CORN MASA PRODUCTS: ASSESSING THE CONSUMPTION, IMPORTANCE OF FORTIFICATION AND NEED OF NUTRITION EDUCATION AMONG HISPANIC POPULATION LIVING IN NEW MEXICO, USA

(1)Diaz Campos (Phillips), Sylvia G.; (2)Lee, Deanne.

(1)PhD Student. Msc. Registered and Licensed Dietitian. Family and Consumer Sciences Department. New Mexico State University. United States of America.; (2)MSc Student. Dietetic Intern. Family and Consumer Sciences Department. New Mexico State University. United States of America.

**Background and objectives:** Folic acid (FA) intake is a key micro nutrient for human cell metabolism. One of the most striking consequences of FA insufficiency is a birth defect called: Spina bifida. Arth et al (2016) reported, spina bifida and anencephaly are preventable with sufficient FA intake and “mandatory folic acid fortification of 200 µg/day” has reduced the incidence of birth defects to a minimum of 0.5 per 1000 births. A remarkable reduction, however Latin American descent population might not get enough folic acid through corn masa products which is a staple

for the population. The US Food and Drug Administration (FDA) in 2016 approved for manufacturers voluntarily to fortified corn masa flour products, such as corn tortillas.

Objectives:

1.- Understand the major sources of folic acid and folate and identify the most commonly consumed corn masa product among Hispanics of Southern New Mexico (NM), USA.

2.- Assess FA fortification need and education among residents and corn masa products (CMP) manufacturers.

**Methods:** The descriptive research surveyed Hispanic residents of Southern NM about their diets with a 24-hour food recall. Calculation of FA intake was assessed, 36 different food items like natural sources of folate, FA fortified wheat products, and non-fortified corn masa products. Food data bank from USDA was used. Data was collected from population, ages 18-85.

**Results:** 42 surveys were gathered from the region. Participants consumed an average of:

5.7 servings of non-fortified corn product per day (70%), compared to 2.4 servings of fortified wheat products (30%).

407 mcg of folate of natural sources, 404 mcg of FA fortified wheat products & 135 mcg of FA non-fortified corn masa products (CMP).

The most common non-fortified CMP was corn tortilla.

**Conclusions:** The Hispanic population continues with corn products as a staple in this part of the USA.

Consumption of non-fortified corn products is greater (70%) than fortified wheat products (30%). This is a concern, especially in child-bearing age women, Hispanics have a higher risk of FA deficiency birth defects. It's important to educate young hispanic population on how to read food labels and identify FA fortified CMP. Education of CMP manufacturers will be key as well.

**Keywords:** Corn masa products, Hispanics, Folic Acid fortification, Birth defects prevention

**Further collaborators:**

New Mexico State University, Plant and Environmental Sciences Department.

144/3003

A THREE PRONGED APPROACH TO E-LEARNING:
THE NEED FOR NUTRITION EDUCATION/INNO-
VATION PROGRAMME

(1)Bradfield, James; (2)Ray, Sumantra; (3)Kohlmeier, Martin; (4)Bhat, Shivani.

(1)Nutrition Science Intern. NNEdPro Global Centre for Nutrition and Health. Cambridge. United Kingdom; (2)Chair. NNEdPro. Cambridge. United Kingdom.; (3)Professor. UNC Chapel Hill. United States of America; (4)NNEdPro Global Centre for Nutrition and Health. Cambridge. United Kingdom.

**Background and objectives:** Technology is an essential part of almost all aspects of daily life nowadays however the way we teach students has largely remained the same for generations. Blackboards became PowerPoint presentations and chalk became
laser pointers yet students are still trained that learning reams of material from textbooks verbatim is still an effective way to learn coursework and prepare them for the wordforce. The Need for Nutrition Education/Innovation Programme (NNEdPro) is attempting to modernise the way nutrition is taught to students using a three-point plan.

NNEdPro is aiming to use the technology many of us have grown up using daily to teach nutrition education.

**Methods:** A 360 degree assessment of teaching and learning via participant interaction and review, focus group work on various aspects of nutrition education and KAP surveys throughout NNEdPro activities.

**Results:** NNEdPro has established three main platforms to achieve its goal:

(1) Using the Nutrition in Medicine platform at University of North Carolina at Chapel Hill to create the NNEdPro-NIM Global platform. This material will be specially designed for medical professionals only.

(2) Utilising the Virtual Learning Environment (VLE) team at the University of Cambridge to tailor specific video podcasts for medical students through the Nutrition Education Review Group (NERG).

(3) Designing its own platform to present lectures from the annual Summer School in Applied Human Nutrition in an interactive manner. This is the outward facing platform as all members of the public are eligible to apply to attend the Summer School where they would be granted access to this material.

Each of these platforms will present interactive modules rather than simply relying on a video of a lecture.

**Conclusions:** Though NNEdPro has achieved some success so far in the area of e-Learning, it is clear that there is much to do in this area. Through the continued support of its partner organisations, NNEdPro can continue to pursue the aim of improving nutrition education among medical professionals, student and the general population.

**Keywords:** Education, technology, innovation

**Background and objectives:** Adventist Development and Relief Agency (ADRA) implemented a USAID funded project (Jenga Jamaa II) from 2012 to 2016 aimed at improving food security in Eastern Democratic Republic of Congo (DRC). Johns Hopkins Bloomberg School of Public Health was the operations research partner for the evaluation program activities. As part of this project, women empowerment groups (WEGs) were established to

enhance the business skills and bargaining power of women, their knowledge on proper family nutrition, leadership and life skills. This study focuses on evaluating the effectiveness of the WEGs in improving household food security and nutritional status.

**Methods:** The household food security and nutrition indicators measured included the household dietary diversity score (HDDS) and the prevalence of wasting, underweight and stunting. In each of the 13 WEG villages, one WEG group and one control group of households not participating in WEGs was selected, encompassing a total of 325 households. Baseline and endline data, collected through a structured questionnaire were used for data collection.

**Results:** At the end of the project, 62% of the WEG participants achieved the target HDDS. The mean HDDS significantly increased from 3.40 in the baseline to 5.51 at the endline. The WEGs showed a statistically significant difference in household food insecurity improvement as compared to the control group. Although the mean height for age and weight for age scores among the WEG beneficiaries significantly improved from baseline to endline, there were no significant differences between the prevalence of wasting and stunting in the WEG and control groups at the endline.

**Conclusions:** The study shows that including nutrition activities in women empowerment interventions is a feasible way to improve household food security. However, a detailed analysis of the determinants of malnutrition is necessary to identify other factors contributing to change in nutrition outcomes.

**Keywords:** Women Empowerment Group (WEG), Democratic Republic of Congo (DRC), stunting, dietary diversity, food security.

**Conflict of Interest Disclosure:** The author declares that there is no conflict of interest regarding the publication of this article.

**Background and objectives:** There are numerous terms to define sugars, with an indiscriminate use by the industry in products that claim to be "healthy." On the other hand, the epidemic of chronic non-transmissible diseases are increasing despite of the availability of these products. Several studies suggest that the consumption of high fructose corn syrup (HFCS) and other added sugars could be compromised in their development.

To record the presence, percentage content, types of sugar and / or their counterparts in products alleged to be "healthy" by the industry.

**Methods:** A descriptive, cross-sectional study was conducted. Data were obtained from the acquisition of products that in their containers contain concepts of "claims" such as:
* Light

* Recommended by scientific societies

* Fiber Source

* Only" x “Kcal

* Food for a better life

* Start or eat well

* Healthy

Available in the most known supermarket chains of the city of Lomas de Zamora during the period of November 2016-February 2017

**Results:** We analyzed 19 types of cookies and cereals, 7 low calorie drinks and 8 snacks, alleged as “healthy” by the industry.

The 94.7% (n18) of the cookies, 85.7% (n6) of the drinks and 100% of the snacks registered the presence of sugar. The 44.4% (n8) of the cookies and 37.5% (n3) of the snacks contain more than 11 grams of sugar in 100 grams of product. The 42.9% of beverages contains less than 10%. The 66.7% of the cookies, 50% (n3) of the drinks and 25% of the snacks (n2) contain 2 to 5 different types of added sugars. (Sugar, HFCS, malt extract, maltodextrin, molasses and glucose syrup).

**Conclusions:** The 93.4% of the analyzed products alleged to be healthy by the industry contain sugar and / or their counterparts. The 47.2% contain more than 2 types of added sugars. The 40.95% of the cookies and snacks have more than 11 grams of sugar in 100g of product.

**Keywords:** Sugar, healthy food, industry

# Track 8: Agriculture, Food Science and Safety

144/278

## AGRICULTURAL DEVELOPMENT INTERVENTIONS AND DIETARY DIVERSITY OF RURAL SMALLHOLDER FARMING HOUSEHOLDS IN EAST AND SOUTHERN AFRICA (ESA)

(1)Amaka, Marian Odenigbo; (2)Idemudia, Patience.

(1)PhD. Special Adviser on Nutrition. East and Southern Africa Division. International Fund for Agricultural Development. Italy.; (2)PhD. Professor. Department of Sociology. University of Saskatchewan. Canada.

**Background and objectives:** International Fund for Agricultural Development (IFAD) is proactively promoting nutrition-sensitive agriculture agenda in its operations. To provide guidance for an effective nutrition mainstreaming in IFAD's work, this study was conducted to map various nutrition sensitive interventions in IFAD portfolio; identify pathways for nutrition outcomes; identify challenges; and areas of opportunities for scaling.

**Methods:** This is a cross-sectional survey conducted in July and August 2016 which involved three countries and five study projects in the ESA region. The investment theme for the various study projects were agribusiness (Zambia); dairy (Kenya); productivity promotion (Zambia); rural marketing (Mozambique); and natural resource management (Kenya). Quantitative data was collected from 402 beneficiary households while qualitative data came from 161 focus group discussants and 34 community key informants (IFAD Country teams, project management staff and implementers). Dietary diversity was evaluated at both household (Household dietary diversity score: HDDS) and individual levels (Minimum Dietary Diversity for women: MDD-W & Minimum Dietary Diversity for children: MDD-C). Multiple Classification Analysis (MCA) model was adopted to relate key project interventions as variables to the dietary diversity.

**Results:** The quantitative and qualitative data indicated that integrated nutrition activities i.e. nutrition education; food demonstration; recipe development; kitchen garden as well as key project investment i.e. diversification of food production; women empowerment; commercialization and access to market; production-focused training had positive effects on dietary profile. The proportion for good dietary diversity was higher for HDDS (63.7-97.3%) as compared to MDD-W (22.5-63.5%) and MDD-C (1.2-47.6%). The MCA analysis showed that HDDS varied significantly according to diversification of services, market linkages, women empowerment, capacity building and literacy status. For the women group, household size, women empowerment and diversification were found as strong determinant factors. Whereas capacity building indicated the most influence on dietary diversity for children.
**Conclusions:** This study conceptualized a simplified framework of integrated impact pathways with distinctive focus on nutrition knowledge, climate and women empowerment as influencers in maximizing impact of agricultural development interventions for improved dietary intake.

**Keywords:** Nutrition-sensitive Agriculture, Diet Diversity, IFAD

**Conflict of Interest Disclosure:** This report is a product of staff of the International Fund for Agricultural Development (IFAD) and the findings and conclusions expressed herein do not necessarily reflect the views of its Member States or their representatives to its Executive Board. IFAD or any of its Member States do not guarantee the accuracy of the data included in this work. The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of IFAD concerning the legal status of any country, territory, city or area or of its authorities, or concerning the limitation of its frontiers or boundaries.

pH of 4.3 and 21°Brix. Total energy was 138 Kcal/100g, 54% less than traditional prickly pear jam. Chromatic parameters L*, a*, b* and DE (fresh fruit as reference) were 30.98, 7.00, 20.20 and 7.58, respectively. In the sensorial test the flavor showed the lowest score (3.35) perhaps because people are not accustomed to this fruit. Color and brightness had the best scores (3.88 and 3.85, respectively) and to the global acceptance was 3.77. The jam met the microbiological standards of current legislation.

**Conclusions:** This sugar-free prickly pear jam could be a novel option for diabetics and people who want to avoid sugar-sweetened products.

**Keywords:** Key words: jam, tuna fruit, diabetes, sugar-free

144/281

DEVELOPMENT, CHARACTERIZATION AND SENSORY ANALYSIS OF SUGAR-FREE PRICKLY PEAR JAM (OPUNTIA FICUS INDICA)

(1)Gozzi, Marta Sofía; (2)Barroso, Bárbara Malén; (2)Parés, Carolina;

(3)Faggi, Gabriela Marta.

(1)MSc. Food Technologist. Instituto de Tecnología. Universidad Argentina de la Empresa. Argentina; (2)BSc. Food Technologist. Departamento de Biotecnología y Tecnología Alimentaria. Facultad de Ingeniería y Ciencias Agrarias. Universidad Argentina de la Empresa. Argentina.; (3)BSc. Agronomist Engineer. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Las Breñas. Argentina.

**Background and objectives:** Diabetes is one of the most common metabolic disorders in the world and its prevalence has been increasing in the last decades. Besides, more and more people are concerned about their health choosing sugar-free products. The aim of this work was to develop a jam with a non-traditional fruit like prickly pear, containing no added simple sugars, and to evaluate their physicochemical, microbiological and sensory characteristics.

**Methods:** The sugar-free jam was made with the whole fruit pulp of orange variety. Stevia was added as a non-nutritive sweetener, and agar-agar and locust bean gum as gelling agents. Sorbitol, maltodextrin, potassium sorbate, ascorbic and citric acid were also added. It was determined the proximate composition, pH, °Brix, and color. Carbohydrate content was estimated by difference. Microbiological analyses were performed. Sensory analysis was taken with 26 non-trained people who evaluated color, brightness, flavor, texture, taste and global acceptance, using a 5-point hedonic scale.

**Results:** The final sugar-free jam contained (g% WB): moisture 62.8, carbohydrate 33.3, protein 1.10, fat 0.9, ashes 1.0, fiber 0.9,

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INVESTIGATION OF THE REACTIONS OF THERMAL PROCESS CONTAMINANTS IN BISCUITS DURING DIGESTION

(1)Hamzalioğlu, Aytül; (2)Gökmen, Vural.

(1)PhD candidate. Food Scientist. Department of Food Engineering. Hacettepe University. TURKEY; (2)PhD. Prof. Food Scientist. Department of Food Engineering. Hacettepe University. Turkey.

**Background and objectives:** Processing of foods cause to the formation of toxic compounds in foods which possess detrimental effects on human health. Acrylamide, 5-hydroxymethylfurfural, α-dicarbonyl compounds are such process contaminants formed as a result of high temperature processing of carbohydrate rich and low-protein crops such as potato, wheat. Besides these contaminants, foods also bear reactive components thus their interactions during digestion is of importance. This study aimed to investigate the reactions of thermal process contaminants including acrylamide, 5-hydroxymethylfurfural (HMF), methylglyoxal (MGO) and 3-deoxyglucosone (3-DG) in biscuits during digestion.

**Methods:** An in vitro enzymatic digestion system simulating gastric, duodenal and colon phases was used and the change in the amount of these compounds was monitored during digestion of different biscuits.

**Results:** Acrylamide levels as well as MGO and 3-DG levels of biscuits gradually decreased through gastric, duodenal and colon phases of digestion. At the end of digestion, acrylamide reduction ranged between 49.2% and 73.4%. Similarly, 3-DG and MGO reduction was found to be varying between 23% and 58.91%, 50.08 % and 77%, respectively. On the other hand, dramatic increase was observed in HMF contents of biscuits at the end of gastric phase. However, with the progress of digestion, HMF concentration significantly decreased, as well. Since these contaminants contain reactive carbonyl groups, reactions with amino and sulfhydryl groups of amino acids might take place. To understand this, model systems composed of contaminants and amino acids including lysine and cysteine were subjected to digestion. The results revealed that disappearance was due to interactions of reactive carbonyl groups with the accumulating amino and sulfhydryl groups
during digestive process. By high-resolution mass spectrometry analysis in model systems and biscuits, the formation of adducts of contaminants with amino or sulfhydryl groups of amino acids were confirmed.

**Conclusions:** In conclusion, simulated digestion conditions favored the addition of amino acids to process contaminants. Owing to its two nucleophilic groups (-SH, -NH2), cysteine becomes highly reactive among the amino acids. Gastrointestinal conditions and the ingested food composition affect the levels of bioavailable process contaminants, and should be taken into consideration.

**Keywords:** acrylamide, HMF, α-dicarbonyl compounds, in vitro digestion, biscuits

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POTENTIAL OF ALTERNATIVE FOOD NETWORKS IN MEDELLÍN

**Background and objectives:** New kind of networks to produce, distribute, and consume foods is being developed in several countries around the world. The alternativeness consists of growing organically produced foods without using a chemical toxic product. The transportation is done with very few intermediaries and short trips, producers have stable and fair price systems and relations between producers and consumers are close and direct. They are called Alternative Food Networks (AFN), which seek to become an alternative to the conventional food system, driven by multinational food producers and big chain retailers, located especially in urban areas. This study aimed to characterize the AFN of Medellín. AFN specifically practices, acts, motivates the camaderie relations among producers, distributors, and consumers, promoting an ethical and professional behavior.

**Methods:** A qualitative study collective cases; semi-structured interviews were conducted with producers and distributors taking part of 12 AFN in Medellín. Assessments of the participants were also carried out at food sales sites to observe interrelations and practices.

**Results:** This study found that in Medellín are incipient AFN experiences. They encompass producers, distributors, and consumers. They sell different products mainly fruits and vegetables. In fewer amounts, they sell: rice, quinoa. Finally, they handmade processed meals like chocolate, cocoa, butter, and cheese. These networks promote local development and use short trade channels because foods are grown in rural Medellín areas or nearby regions. Its consumers are people of high social socio-economic strata and

with high educational level. Consumers of high strata buy this type of food especially to preserve their health, take care of the environment, and support the small producers.

**Conclusions:** There are AFNs existing in Medellín which are of recent creation; they share the alternativeness of other networks around the world and in the future may become an alternative food system that transforms the current hegemonic model.

**Keywords:** Alternative Food Networks, Food supply, Sustainable agriculture, Organic foods, Food production

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EFFECTS OF SEASONALITY ON HOUSEHOLD FOOD SECURITY AND FOOD CONSUMPTION PATTERNS OF PASTORALIST'S CHILDREN IN KAJIADO COUNTY, KENYA

**Background and objectives:** The livelihood of communities in arid and semi-arid lands of Kenya is mainly pastoralism. Climatic seasonality is one of the determinants of food security. Food consumption patterns have been shown to fluctuate depending on the food security situation in a household. Households in ASALs are more likely to be affected by the fluctuations of the seasons which in turn affect food availability. This study aimed to investigate the effect of seasonality on food security and food consumption patterns among children (6 - 59 months) from pastoralists' households.

**Methods:** The study adopted a longitudinal, observational study design, following on households for one year. The study was carried out on 150 randomly selected households in Kajiaado County. Data were collected on a monthly basis for one year. Data on the climatic profile was obtained from the meteorological department. Analysis of variance was used to assess for any differences in food security and food consumption patterns across the seasons. ANOVA was used to analyze for significant differences across different seasons.

**Results:** The dietary diversity score was significantly higher (p < 0.05) during the long rains season (5.13 ± 0.06) as compared to short rains (4.13 ± 0.04) and the dry season (3.45 ± 0.03). During the dry period, the households lacked the capacity to access adequate food due to low production, high food prices and low income from livestock and livestock products. Food scarcity was noted in the markets especially during the dry period due to low supplies. During dry seasons, there was a low frequency of food consumption, less number of meals consumed and reduced nutrient intake among children.

**Conclusions:** Seasonality had a significant effect on food security with the situation becoming worse during the dry season. The change in dietary diversity, the number of meals consumed per day, the frequency of food consumption across seasons was an in-

<footnote>(1)Cadavid Castro, Martha Alicia; (2)Alvarez Castaño, Luz Stella;</footnote>

<footnote>(3)Quintero-Vergara, Shirley Daniela; (3)Martínez-Bedoya, Ximena;</footnote>

<footnote>(3)Martínez-López, Angie Paola.</footnote>

<footnote>(1)Nutritionist. MSc Food and Human Nutrition. Nutrition and Diet School. University of Antioquia. Colombia.; (2)Nutritionist. HD Master in Public Health. Nutrition and Diet School. University of Antioquia. Colombia.; (3)Student. Nutrition and Diet School. University of Antioquia. Colombia.</footnote>

<footnote>(1)Chege, Peter; (2)Muthamia, Olive.</footnote>

<footnote>(1)Department of Food, Nutrition and Dietetics, Kenyatta University, Kenya; (2)Department of Nutrition and Dietetics, Mount Kenya University, Kenya.</footnote>
dicator of how different seasons affected household food security and food consumption patterns. This study recommends promo- tion of food preservation during the plenty seasons, production of drought-resistant crops, initiation of irrigation projects and use of social safety nets during extreme conditions.

**Keywords:** Food Security, Food Consumption Patterns, Seasonality, Arid Areas, Pastoralists

Centner, Terence.

Professor, Agricultural and Applied Economics. University of Georgia. USA.

**Background and objectives:** Cattle and hog producers are adding beta agonists to feedstuffs in the United States and Canada that leave residues in meat products consumed by humans. Both the U.S. Food and Drug Administration and a Joint FAO/WHO Expert Committee on Food Additives have decided that low amounts of beta agonist residues do not pose a health problem for humans. Conversely, evaluating nearly identical data, the European Food Safety Authority decided that beta agonists had not been shown to be safe for human ingestion. This research explains how the U.S. and EU have reached different conclusions on the safety of beta agonist residues.

**Methods:** Affect and availability heuristics of animal production practices in the United States and the European Union are analyzed to explain why regulators relying on the same data have adopted divergent provisions for beta agonists. Through the identification of different approaches to animal production, the divergent conclusions reached on the risks of beta agonist residues in food products can be explained.

**Results:** Animal production technologies previously regulated in the U.S. and EU were identified that may account for the discrepancies in the regulatory regimes on beta agonists. Six technologies authorized in the U.S. and limited in the EU offer an explanation for difference conclusions by regulators on risks posed by beta agonist residues in meat products.

**Conclusions:** Regulators in the U.S. had authorized concentrations of animals, tail docking of pigs, castration of male pigs without anesthesia, and the use of hormones, recombinant bovine somatotropin, and non-therapeutic antibiotics. EU regulators had placed limits on these six technologies or banned them. Given these foundations of regulatory controls over food animal production, regulators in the US and EU developed divergent regulatory approaches for beta agonist usage. They weighed risks differently, and cultural beliefs on animal welfare and human health led to different interpretations of data regarding beta agonist residues in food products.

**Keywords:** beta agonists, Codex, U.S. Food and Drug Administration, World Trade Organization

Banski, Jerzy.

Professor, Institute of Geography and Spatial Organization, Polish Academy of Sciences.

**Background and objectives:** The paper is an attempt at evaluation of the oncoming transformations in the food economy induced by climatic changes. The paper focuses on the regional diversity and arising from the consequences of food security. The basic hypothesis is, climate change, deepening of negative spatial polarization in food production.

**Methods:** The study is based on the analysis of statistical data (FAO, EUROSTAT, ESPON), IPCC reports and cartographic methods.

**Results:** It is assumed that climate warming in the next decades is a phenomenon the most probable to occur. Consequently, it may bring about spatial polarization in the food production - a growth in rich countries (located in the temperate zone) and decrease in poor nations (mainly in the tropical and equatorial areas). In temperate zones the expected changes may result in a growth in potential production of food in view of the increasingly extended vegetative period and widening the geographical ranges of crops. Meanwhile, today is observed in the EU countries the problem of overproduction of food, which seeks to mitigate the CAP. One of the activities is extensification of food production and reduction of agricultural land. In turn, warm areas, including primarily exposed to prolonged droughts increase in average temperatures will bring more negative effects. The most vulnerable continent to climate change seems to be Africa. Limitation of precipitation will strengthen the process of desertification, especially at the edge of the Sahara and south of the continent. This problem is aggravated by the fact that the greater part of its population depends on farming. Present and future interactions between the climate and food security can also be considered in the context of demographic processes. The greatest increases in population will be witnessed in countries that are currently affected by problems in access to food. The result of these processes will be great migrations of population and social conflicts.

**Conclusions:** Climate change probably will not stop. Therefore, it is important to introduce in poor regions a modern methods of food production and to ensure proper distribution of food. We must also be prepared for the major societal challenges.

**Keywords:** food, production polarization, climate change, agriculture
# COGNITIVE BIAS IN FOOD HANDLERS: MORE KNOWLEDGE MEANS FOOD SAFETY?

(¹)Gomes de Freitas, Rayane Stephanie; (²)Thimoteo da Cunha, Diogo; (³)Stedefeldt, Elke.

(¹)MS student. Nutritionist. Universidade Federal de São Paulo. Brazil.; (²)PhD. Nutritionist. Faculdade de Ciências Aplicadas. Universidade Estadual de Campinas. Brazil.; (³)PhD. Nutritionist. Centro de Desenvolvimento do Ensino Superior em Saúde. Universidade Federal de São Paulo. Brazil.

**Background and objectives:** As food handlers are liable to contaminate food by inappropriate behaviors. In this sense, training is the strategy indicated to instruct them in order to prevent foodborne diseases (FBD) outbreaks. Cognitive biases are hard to prevent and may puzzle correct decisions. The objective of this study is to discuss the relation between knowledge about sanitary norms and cognitive biases.

**Methods:** Ethnography and participant observation were the main strategies used. Participant observation was carried out in six commercial restaurants of two Brazilian cities during 42 days. Information related to foodservice infrastructure, service characteristics, location, details about the agents, their speeches, non-verbal communications, interpersonal relationship, work routine and relation with food safety were written in field diaries. Content analysis of the thematic type was used to elucidate data. It was observed 68 food handlers. Six of them, one of each local, voluntarily answered to questionnaires which provided data about optimistic bias and locus of control.

**Results:** These workers presented an optimistic bias tendency in those questions related to consumer, family and friend's risk of having a FBD when eating a meal which was prepared by them. Despite the disconnection between observed practices and adequate knowledge, those workers showed internal locus of control when they assumed their responsibility for food safety. Optimistic bias and illusion of control seem to manifest only in the presence of knowledge about sanitary norms, since workers felt overconfident. When workers perceive the sanitary risk they may act in a way to prevent it if they know the adequate practices and the negative implications to client's health, as well as if the infrastructural conditions and time are favorable to them. External locus of control corroborates with the belief the occurrence of FBD is not possible and that workers are protected by religious adornments and their beliefs. These situations may increase the risk of FBD.

**Conclusions:** Workers' risk perception becomes permeated by cognitive biases that arise with the help of knowledge about sanitary norms. It is suggested that the training approach does not reach the depth needed to transform the food handlers' thinking and their work environment towards food safety.

**Keywords:** risk perception, cognitive biases, food safety, food handlers, ethnography.

**Further collaborators:**

CAPES - CNPq (National Counsel of Technological and Scientific Development).

# BRAZILIAN FOOD LAW: AN INTEGRATIVE LITERATURE REVIEW

(¹)Oneti, Ciro Félix; (²)Ribeiro, Euler Esteves; (³)Ribeiro, Ednéa Aguiar Maia; (⁴)de Souza Praia, Raquel; (⁵)Costa, Michelle Silva; (⁶)Mortágua, Andréa Rebouças; (⁷)Furtado, Mônica Costeira Mendonça; (⁸)Nascimento, Lucy Christiane de Souza Hossaine do; (⁹)Araújo, Arthenize Riamé Praia G. C.; (¹⁰)Mesquita, Priscila Lyra.

(¹)Enfermeiro. Universidade Aberta da Terceira Idade (Manaus/AM). Brasil.; (²)Médico. Doutorado em Medicina e Ciências da Saúde. Diretor da Universidade Aberta da Terceira Idade (UNATI/UEA). Manaus/AM/Brasil.; (³)Médica. Doutorado em Ciências da Atividade Física e Desporte. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (⁴)Doutoranda em Saúde Pública. Universidade de Ciências Empresariales y Sociales (UCES). Enfermeira. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (⁵)Assistente Social. Especialista em Política Pública de Atenção a Família. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (⁶)Fisioterapeuta. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (⁷)Diretora da 1ª Vara da Família do Tribunal de Justiça do Amazonas (TJAM). Bacharel em Direito. Especialista em Processo civil. Assistente Social. Brasil.; (⁸)Advogada. Assessora Jurídica. Tribunal de Justiça do Estado do Amazonas. Brasil.; (⁹)Acadêmica de Enfermagem. Universidade Paulista (UNIP/AM). Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (¹⁰)Educadora Física. Secretaria de Educação do Estado de São Paulo.

**Background and objectives:** One of the branches of law is in charge of legislating on food-related issues in Brazil. In a country with great territorial extension and still marked by much informality in several sectors of the production chain, it is necessary to act rigorously through a law on the production of foodstuffs to guarantee the protection of consumer health. Objective: To emphasize the elementary importance of the legal mechanisms acting in consonance with inspection agencies in the food production chain in the national territory.

**Methods:** This study is an integrative literature review. The research was carried out on the SciELO platform (Scientific Electronic Library Online), with the descriptors Legislation, Food and Brazil. The platform returned 65 results, the search was filtered searching for texts strictly related to the subject and incomplete texts were duplicated, before the year 2012 or published in a language other than Portuguese, English or Spanish. There remained only nine texts. The research was complemented with textbooks.

**Results:** Brazil has a broad legislative mechanism for the production, packaging, transport, conservation and commercialization of food products. One of the main obstacles to the fulfillment of all determinations is the difficulty of inspection in such a large territory. Added to this is the lack of knowledge of many operational procedures by the producers. It is noted that some themes also acquire bioethical connotations, as in the case of transgenics.

**Conclusions:** This legislative branch will ensure an increase in the quality of national food production, given that the country is
quite heterogeneous. Patent registration benefits greatly from such legislation, and any crimes of this scope end up being inhibited.

**Keywords:** food law; inspection; national food production

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SOCIAL WORK IN FOOD SECURITY FOR THE EL-
DERLY POPULATION

(1)Costa, Michelle Silva; (2)Ribeiro, Euler Esteves; (3)Ribeiro, Ednéa Aguiar Maia; (4)de Souza Praia, Raquel; (5)Neta, Inez Siqueira Santiago; (6)Oneti, Ciro Félix; (7)Mortágua, Andréa Rebouças; (8)Araújo, Arthenize Riamê Praia G. C.; (9)Nascimento, Priscilla Hossaine Santos do; (10)Mesquita, Priscila Lyra.

(1)Assistente Social. Especialista em Política Pública de Atenção a Família. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (2)Médico. Doutorado em Medicina e Ciências da Saúde. Diretor da Universidade Aberta da Terceira Idade (UNATI/UEA). Manaus/AM/Brasil.; (3)Médica. Doutorado em Ciências da Atividade Física e Desporte. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (4)Doutoranda em Saúde Pública. Universidade de Ciências Empresariales y Sociales (UCES). Enfermeira. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (5)Acadêmica de Enfermagem. Universidade Federal do Amazonas. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (6)Enfermeiro. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (7)Fisioterapeuta. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (8)Acadêmica de Enfermagem. Universidade Paulista (UNIP/AM). Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (9)Assistente Social. Especialista em Assistência e Família. Universidade Aberta da Terceira Idade (UNATI/UEA/AM). Brasil.; (10)Educadora Física. Secretaria de Educação do Estado de São Paulo. Brasil.

**Background and objectives:** The determinants of the health of the population, focused on food and nutritional security may be a reflection of the socioeconomic conditions of the population. Data from the 2002/2003 Family Budget Survey (POF) report that there is a prevalence of overweight in low income families in Brazil. Other studies bring an increase in cardiovascular diseases, type 2 diabetes and fixed types of cancer, accentuating morbimortality related to nutritional status. Objective: To identify a role of the social worker inserted in the multiprofessional team of health care, for an insertion of the low income elderly into social food programs of the Brazilian government.

**Methods:** This is a review of the literature in the SciELO database and Virtual Health Library (VHL), 6 studies were selected from the inclusion criteria. Other materials such as books and sites of governmental social programs focused on a theme were also used.

**Results:** The research evidenced that there is a shortage of studies on the performance of the professional social worker of the identifier by the health team of low income elderly people without access to basic foodstuffs and in sufficient quantity, who seek the health service or are assisted in their Home Programs such as fed-

eral government hunger zero, aims to combat hunger and ensure food and nutritional security in low-income populations. However, for the acquisition and consumption of food, development must be done through actions. In this way, as well the Federal Council of Social Service (CFESS), the product in care provided by the social worker, should give through A direct relationship with its users, in relation to the elderly, this with the caregiver / family.

**Conclusions:** The treatment of a multiprofessional and intersectoral work relationship, without social service qualities of the most varied dimensions in which the elderly person finds himself needs a dialogue, appropriate social programs aimed at food security when necessary, in view of the vulnerability For the promotion of health.

**Keywords:** social service; food safety; social programs

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MICROBIOLOGICAL ANALYSIS OF FOOD MANIP-
ULATION SURFACES IN CANTEENS OF A PUBLIC
UNIVERSITY

(1)Mont'alverne Jucá Seabra, Larissa; (2)Pereira Nogueira, Josimara;
(2)Santana Luz, Anna Beatriz; (1)Florentino da Silva Chaves
Damasceno, Karla Suzzane.

(1)PhD. Nutritionist. Department of Nutrition. Federal University of Rio Grande do Norte; (2)Nutritionist. Department of Nutrition. Federal University of Rio Grande do Norte.

**Background and objectives:** Foodborne Diseases (FD) are all clinical occurrences caused by the ingestion of food that may be contaminated with pathogenic microorganisms, chemicals, harmful objects or that contain toxic structures in amounts that affect the health of the consumer, individually or collectively. Food-producing establishments are conducive to microbial contamination. The objective of the study was to evaluate the sanitary quality of the surfaces used for food manipulation in scholar canteens of Brazil

**Methods:** The survey was conducted at 11 canteens located at Federal University of Rio Grande do Norte (UFRN) between February and March of 2016. The study was submitted and approved by the Research Ethics Committee of the University Hospital of UFRN under the number 737.109.

The samples were collected in the canteens using the swab technique and were transported to the Laboratory of Food Microbiology in thermal box with ice bags immediately after their collection to determine the Most Probable Number (MPN) of Coliforms at 45 ° C and Mesophilic Aerobic Bacteria.

**Results:** Coliforms at 45°C were detected in cutting boards used in 63% of the evaluated establishments. The counts were higher than the microbiological sanitary standard in 7 of the 11 canteens investigated. The sites in which they obtained an unsatisfactory classification showed results between 3.0 and 1100 MPN / 50 cm2.

For aerobic mesophilic bacteria, the cutting boards showed a high count in 73% of the canteens classified as unsatisfactory.
For sites that presented unsatisfactory environmental conditions, a minimum and maximum contamination value of 216 and 4600 CFU respectively was observed.

**Conclusions:** The results showed unsatisfactory microbiological quality of the cutting boards utilized in canteens. Considering that food handling surfaces are utensils directly related to the high number of foodborne diseases, this study demonstrates the need to take urgent and effective measures to reduce or eliminate the microbiological contamination found in cutting boards of these food-services.

**Keywords:** Hygienic-sanitary conditions; microbiological analysis; food safety

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## LEVERAGING PRIVATE SECTOR FOR GENDER AND NUTRITION RESPONSIVE AGRICULTURE

Ladd, Nofirstname.

Ladd, BS, MS, RDN. Senior Technical Director, Nutrition. ACDI/VOCA.

**Background and objectives:** Zambia PROFIT+ is a USAID Feed the Future project which operates a market led approach where private sector partnerships drive mutually beneficial development for them and the target communities. A major emphasis in the project is the promotion of job creation through entrepreneurship with the private commissioning Community Agro dealers (CA) to provide services in rural Zambia reaching the most rural areas or "last mile". In addition to input supplies, farm services such as mechanization, and spraying services, the CA provide a variety of training including nutrition, use of improved and nutrient-rich commodities, in addition to creating savings and credit groups. The project trained 334 CA's (28% women), reached over 182,000 smallholder farmers (55% women).

An assessment of the CA model was conducted to determine if the program design and outcomes were reached which included: increased household income, improved production, gender empowerment, and nutrition transformation, as well as improvement in climate smart agriculture practices in the communities.

**Methods:** The assessment included focus group discussions designed to assess the CA model's impact on women's empowerment, nutrition, introduction of nutrient-rich commodities, increased household incomes, and improved production patterns. The interviews involved 286 CAs in 33 groups across the program area.

**Results:** The CA are recognized as role models and change agents in their community. They report an 40% increase in household assets (proxy for income). Farmers working with CA's report a 24% increase in yield as well as increase in production of nutrient rich crops. The Ministry of Health, Ministry of Agriculture, NGOs and private sector leverage the CA's to deliver nutrition and health messages due to their reach into the rural communities or "last mile". In addition, 35% of the women report they are respected as leaders within their communities.

**Conclusions:** Leveraging the private sector to support a market based approach to improve nutrition, increase incomes and improve gender empowerment is sustainable and scalable model thus reducing the need for continued donor funding. By linking CA's with the private sector, this sustainable model reaches rural communities, improves their livelihoods and nutritional status, and increase women's empowerment.

**Keywords:** nutrition-sensitive agriculture, gender, private sector

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## MILKING FOR ALL IT'S WORTH: WOMEN, NUTRITION, AND LIVESTOCK

Ladd, Nofirstname.

Ladd, BS, MS, RDN. Senior Technical Director, Nutrition. ACDI/VOCA.

**Background and objectives:** Livestock raising in developing world offers the potential to significantly increase incomes and improve household nutrition. RWANU a USAID/Food for Peace Development Food Aid Program in southern Karamoja challenged the cultural norms of male dominated, lucrative, nutrient-rich livestock value chains by engaging women to own and sale livestock, and to also use the income and livestock products for household nutrition.

An assessment of the Women's Livestock Groups was conducted to determine if the program design and outcomes were reached which included: improved women's empowerment, improved nutrition, and improved women's participation in livestock activities.

**Methods:** The assessment used both primary and secondary data sources through a desk review of key programmatic and research documents and through in-depth interviews and focus groups with program beneficiaries, community leaders, key household members, and women not chosen for the program.

**Results:** The assessment showed the program was successful in changing gendered norms around goat ownership, making it socially acceptable for women to own goats and increasing women's sole and joint decision-making power in households. The increase in women's status and value in the household improved along with family relationships. A majority of women reported increased milk consumption especially among small children. On the negative side the men still controlled the selling of the goats, thus control over the money.

**Conclusions:** All three major pathways from livestock (agriculture) to nutrition were affected by this activity: production (home consumption of milk), increased incomes and women's empowerment. Working through women's groups for livestock production allowed the program to explore the social norms and complexities surrounding women's engagement in livestock value chains to improve income and nutrition. However, the assessment found that despite the improvements on improving consumption of milk and changing gender norms around goat ownership, men still maintain primary responsibility for goat care and management, as well as their sale and purchase. Therefore, it is important
tant when designing gender-sensitive livestock projects to include women's economic empowerment activities that will address the social norms that prevent women from engaging and benefiting from their labor.

**Keywords:** livestock, nutrition-sensitive agriculture, women

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ALUMINIUM-CONTAINING FOOD ADDITIVES
EXPOSURE ASSESSMENT

Degrossi, María Claudia; Fattori, Susana.

Department of Chemical Engineering. Buenos Aires Institute of Technology. Argentina.

**Background and objectives:** Available studies show adverse effects of aluminium on the nervous and reproductive systems in animals. The major source of exposure to aluminium for the general population is through the diet. Aluminium in foods originates from its natural occurrence, from the use of aluminium-containing food additives and from the presence of aluminium in food contact materials. The main purpose of this study was to evaluate the presence of food additives containing aluminium in foods, to analyze aluminium content in them and to estimate possible exposure for the general population. JECFA (Joint FAO/WHO Expert Committee on Food Additives) recommended a Provisional Tolerable Weekly Intake (PTWI) of 2mg/kg bw.

**Methods:** A survey was carried out in supermarkets of Ciudad Autónoma de Buenos Aires to determine through the reading of food labels the presence of aluminium-containing food additives authorized for use in food by national legislation. Samples were microwave digested and analyzed by direct graphite furnace atomic absorption spectrometry in order to determine the total aluminium content. Finally, a possible scenario of exposure was established and a weekly potential exposure was estimated.

**Results:** The results of the survey in the supermarkets indicated that flour-based food products as cakes, croissants, rolled cakes, cake powder mixes, among others, are the products that mainly contribute to the ingestion of aluminium. All analyzed products complied with the Food Code limits for food additives containing aluminium (content ranged from less or equal to 0,01 to 0,1g/100g).

On the basis of analytical results, it is possible to infer that the ingestion of one biscuit portion (40g), containing 0,028 g% of aluminium (maximum level detected), 3 times per week, for a 15 kg bw kid represents a potentially weekly intake of 2,2 mg/kg bw, higher than PTWI.

**Conclusions:** Considering that other sources of exposure are possible, and that food industry is using levels of these additives below the maximum allowed amount by national legislation, a deeper risk assessment is required.

**Keywords:** aluminium exposure, risk assessment, food additives, tolerable weekly intake, flour-based food products

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POPULAR RESTAURANT PROGRAM: GUARAN-
TEE OF SAFE MEALS?

(1)Mont'alverne Jucá Seabra, Larissa; (2)Valdejane Silva Souza, Camila; (3)Batista Lima, Luciana.

(1)PhD. Nutritionist. Nutrition Pos graduate program. Federal University of Rio Grande do Norte. Brazil.; (2)PhD. Nutritionist. Nutrition Pos graduate Program. Federal University of Rio Grande do Norte. Brazil; (3)Nutritionist. Federal University of Rio Grande do Norte. Brazil.

**Background and objectives:** The main objective of 'Popular Restaurant Program' is to provide adequate nutritional meals at low cost, to people in risk of food insecurity in Brazil. This work aimed evaluate hygienic-sanitary conditions in Popular Restaurants of Rio Grande do Norte (RN) state.

**Methods:** RN has 24 Popular Restaurants units, and 10 different cities were selected by random sample system. For data collection, a checklist was applied based on Brazilian federal law (RDC 216/2004), containing 183 verification items grouped in 12 evaluation blocks, which allowed the evaluation of the hygienic-sanitary conditions of the establishments. A single visit to the restaurants was carried out to fill out the checklist. To obtain the final diagnosis of each unit, the average of the items in the list was calculated. The restaurants were classified in: "Very bad": 0 to 19% of adequacy of the requirements; "Bad": 20 to 49%; "Regular": 50 to 69%; "Good": 70 to 90% and "Very good": 91 to 100%.

**Results:** The overall adequacy of the 10 Popular Restaurants was 69%, classifying the units as "Regular". The block "building, facilities, equipment, furniture and utensils" was the one that presented the highest percentage of inadequacies. The managers of the visited units reported that the buildings were adapted, and because they were planned for another purposes and not for food production, they did not allow an ordered flow of the food, as well as favored the shelter of vectors and urban pests.

**Conclusions:** The study showed that the establishments presented inadequate conditions for food production and there is no guarantee of safe food to consumers.

**Keywords:** Food Service; Food Safety.

144/710

INTERNATIONALLY COMPARABLE PRICES OF
HEALTHY AND UNHEALTHY FOODS IN 176
COUNTRIES: IMPLICATIONS FOR FOOD AND
NUTRITION POLICIES

Headey, Derek.

PhD Economist. Poverty Health & Nutrition Division.
International Food Policy Research Institute. USA.

**Background and objectives:** While diets typically diversify as incomes rise, decisions on which foods to consume may heavily
depend on relative food prices. Prices will not vary substantial-
ly across countries if a food is highly tradable. But while many
unhealthy foods are non-perishable and therefore highly tradable
(e.g. Coca Cola, oils, salt, sugar), many health foods are highly
perishable imperfectly tradable (e.g. eggs, fresh milk). Despite this
intuition, no previous research has systematically examined the
affordability of different foods across countries.

**Methods:** We use data on the prices of homogeneously de-
fined foods for 176 countries from the 2011 round of the In-
ternational Comparison Program (ICP). We construct a novel
measure of relative prices, the price of 1 kg of a given food ("large
brown eggs") relative to the price of 1 kg of the cheapest cereal
in each country. This measure captures how expensive it is for
households to diversify out of cereals into a specific food group.
We compare means and variance of relative food prices across
regions, and use least squares regressions to assess cross-country
relationships between relative food prices and the consumption
patterns of children aged 6-23 months, after controlling for GDP
per capita.

**Results:** As expected, relatively unhealthy foods vary little across countries and are often cheap sources of calories. Prices of healthy fruits and vegetables are relatively cheap in developed countries but somewhat more expensive in poorer regions. Animal sourced foods (ASFs) vary substantially across countries and are often very expensive sources of calories, generally 5-15 times more expensive in poor countries compared to OECD countries. Among major food groups it is only the consumption of ASFs that is strongly associated with their own relative prices and with GDP per capita.

**Conclusions:** The expensiveness of healthy foods, particularly ASFs, is a major obstacle to improving diets in poor countries. This suggests that conventional remedies for monotonous diets - income transfers and behavioral change interventions - may be less effective for poor populations facing extremely high ASF prices. This justifies an important role for food policies to drive down the relative prices of nutritious foods.

**Keywords:** Food prices; ASFs; dietary diversity

144/750

EFFECT OF ROSEMARY ON COLORIMETRIC STABILITY OF FLYING FISH HAMBURGER

**Background and objectives:** Obtaining Mechanically Sep-
arated Meat (MSM) is an alternative to recovery edible parts of
low commercial value fishes. Flying fish (Hirundichthys affinis)
constitutes an important fishing resource in the northeast region
of Brazil and can be used like raw material in food products. The
use of natural compounds as antioxidant has been used to retard
undesirable reactions that occur in fish products during storage.
Thus, the objective of this work was to evaluate the effect of rose-
mary (Rosmarinus officinalis) on color stability of 3 different for-
mulations of flying fish hamburger, during freezing storage.

**Methods:** Color determinations were performed on 0, 30, 60 and 90 days of freezing storage with Minolta CM-5 spectrophotometer (CIE L* a* b*). The formulations of hamburger differed in the quantity of rosemary: F1 (0), F2 (0.5%) and F3 (1.0%).

**Results:** The values of lightness (L*) increased throughout the time for all samples at the end of the storage period (p<0.05). Values of b* did not changed throughout the time in F1. However, the samples with rosemary (F2 and F3) had the values of b* increased in the day 90. The values of a* were higher in the samples with rosemary for the analysis carried out in the days 0, 30 and 60, which ensures the increase of the red color intensity in the hamburger, directly proportional to the amount of rosemary in these days of analysis.

**Conclusions:** Formulations with rosemary obtained better color indices during storage, indicating maintenance of the quality when compared to the formulation without rosemary.

**Keywords:** rosemary; fish hamburger; color stability

144/762

FOOD ALLERGEN LABELING AND DETECTION
OF TRACES OF MILK, SOY AND EGG IN FOOD
PRODUCTS USUALLY CONSUMED BY CHILDREN

**Background and objectives:** Food allergens labeling will soon be incorporated in the Argentine Food Code (article 235 seventh). The objectives of the present study were: to analyze allergen declaration and the presence of precautionary statements in the labels of food usually consumed by children, to quantify traces of milk, soy and egg using commercial ELISA kits in the same products and to evaluate the possible declaration of these allergens according to either Japanese legislation or VITAL 2.0, which establish thresholds in different foods.

**Methods:** Two different batches of 11 commercial products were analyzed, which were randomly acquired in supermarkets in Buenos Aires, Argentina. Correct statements of allergens ac-

<footnote>(1)Suzanne Florentino Silva Chaves Damasceno, Karla; (2)Vanessa Silva Moreira, Camila; (3)Antonio Ponce de Leon F Carvalho, Rodrigo;</footnote>

<footnote>(4)Oliveira Lima, Patrícia; (5)Francisca Marcelino de Paula, Hellen;</footnote>

<footnote>(6)Mont'alverne Jucá Seabra, Larissa.</footnote>

<footnote>(1)PhD. Nutritionist. Nutrition Pos graduate program. Federal University of Rio Grande do Norte. Brazil.; (2)MSc. Nutritionist. Nutrition Postgraduate Program. Federal University of Rio Grande do Norte. Brazil.; (3)PhD. Engineer. Jundiaí Agricultural School. Federal University of Rio Grande do Norte. Brazil.;</footnote>

<footnote>(4)PhD. Zootechnist. Semi-arid Federal Rural University. Brazil.;</footnote>

<footnote>(5)Nutritionist. Federal University of Rio Grande do Norte. Brazil.;</footnote>

<footnote>(6)PhD. Nutritionist. Nutrition Postgraduate Program. Federal University of Rio Grande do Norte. Brazil.</footnote>

<footnote>(1)Ronayne de Ferrer, Patricia Ana; (2)Binaghi, María Julieta;</footnote>

<footnote>(3)Giacomino, María Silvia; (2)López, Laura Beatriz.</footnote>

<footnote>(1)PhD. Biochemist.Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Cátedra de Bromatología. Argentina;</footnote>

<footnote>(2)PhD. Biochemist. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Cátedra de Bromatología. Argentina;</footnote>

<footnote>(3)BsC. Biochemist. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Cátedra de Bromatología. Argentina.</footnote>
cording to article 235 seventh were assessed. Milk, soy and egg allergens were determined using commercial ELISA kits from the brands R-Biopharm, Neogen and/or Romer (two for each allergen).

**Results:** In the case of milk and egg, the kits showed the same behavior in all the analyzed foods and in most of the samples coincided with what was stated on the labels. However, in one of the samples traces of milk were detected even though there was no statement about possible presence of milk in its labeling. The values were 3.9 and 4.2 ppm of milk protein with the R-Biopharm kit and 2.4 and 3.5 ppm of skim milk powder with the Neogen kit. In the analysis of the soy allergen, different results were obtained with the two kits used in some of the samples analyzed. In addition, positive results were obtained for soy in almost all the analyzed samples (9/11 samples), even in 4 samples that did not declare soy at all. In these samples, the values were between 3.6 and 8.7 ppm of soy proteins with R-Biopharm kit. Regarding the Japanese legislation or the VITAL 2.0 system, it is very difficult to conclude what declaration must be made since they are based on different criteria.

**Conclusions:** The final approval of article 235 seventh will be surely a tool of great value for the food industry and allergic patients since the label of any food should provide safe and reliable information for allergic patients and their families.

**Keywords:** Allergens, milk, soy, egg, ELISA

144/773

PHYSICOCHEMICAL QUALITY ASSESSMENT OF
COMMERCIALISED FISH (LUTJANUS JOCU) IN A
BRAZILIAN PUBLIC MARKET

(1)Suzanne Florentino Silva Chaves Damasceno, Karla; (2)Maria Lima Silva, Denise; (2)Patrícia Cabral Ribeiro, Penha; (3)Ucella Dantas Medeiros, Igor; (2)Vanessa Silva Moreira, Camila; (3)Silva Souza, Camila Valdejane; (2)Albert Baracho Rüegg, Rodrigo; (3)Silva Araújo, Samária; (4)Germana Leite, Ana; (5)Mont'alverne Jucá Seabra, Larissa.

(1)PhD. Nutritionist. Nutrition Postgraduate Program. Federal University of Rio Grande do Norte.; (2)MSc. Nutritionist. Nutrition Postgraduate Program. Federal University of Rio Grande do Norte. Brazil.; (3)Nutritionist. Nutrition Postgraduate Program. Federal University of Rio Grande do Norte. Brazil.; (4)Nutritionist. Federal University of Rio Grande do Norte. Brazil.; (5)PhD. Nutritionist. Nutrition Postgraduate Program. Federal University of Rio Grande do Norte. Brazil.

**Background and objectives:** There are several studies that identify health benefits associated with regular consumption of fish and it is important to emphasize that this consumption may be associated with reduced risk of various diseases. However, fishery products are very perishable compared to others of animal origin due fish's own susceptibility for microbial growth and chemical changes. This study aims to assess the physicochemical quality of Lutjanus jocu samples exposed in a Brazilian public market.

**Methods:** The study included 4 lots of fish species Lutjanus jocu, each batch consisting of 5 fish samples. These samples were obtained gutted, headless and without scales on a fish market in the city of Natal/Rio Grande do Norte/Brazil, and subjected to determination of Total Volatile Bases (TVB) and pH analyses.

**Results:** Among the samples analyzed, 75% had TVB values above the limit allowed by current legislation (30 mg N/100g). TVB values ranged from 25.69 to 50.12 mg N/100g and all samples from batch 2 and 4 showed TVB values above the maximum allowed value. Regarding the pH values, 55% of the samples weren't according to the Brazilian legislation. The pH values found were between 5.52 and 7.55.

**Conclusions:** Most fish batches were inadequate in terms of physicochemical quality parameters. Therefore, a risk to the health of the consumer was evidenced, and the forms of manipulation and commercialization should be reviewed in order to control this risk.

**Keywords:** Quality control; fish; physicochemical quality

144/782

UMAMI TASTE PREFERENCE (MONOSODIC GLUTAMATE) IN MEXICAN SCHOLAR CHILDREN

(1)Tinoco-Mar, Briscia Anaid; (2)Valdés Miramontes, Elia Herminia;

(3)Virgen-Carrillo, Carmen Alejandrina; (4)Sánchez-Murguía, Tania Paola.

(1)PhD Student Innovation and Biotechnology, Center for Research and Assistance in Technology and Design of the State of Jalisco, AC (CIATEJ); (2)Ph D. Chemist pharmacobiologist. Centro de Investigaciones en Comportamiento Alimentario y Nutrición. CUSur. University of Guadalajara. Mexico.; (3)BSc. Physician. Centro de Investigaciones en Comportamiento Alimentario y Nutrición. CUSur. University of Guadalajara. Mexico.; (4)MSc. Nutritionist. Centro de Investigaciones en Comportamiento Alimentario y Nutrición. CUSur. University of Guadalajara. Mexico.

**Background and objectives:** Taste is a predictor of food choice. Umami taste is found naturally in food, but monosodium glutamate (MSG) is the main stimulant of umami taste in food. The addition of MSG to food has been popularized being one of the most used and commercialized food additives increases palatability, sensorial qualities and product preference. MSG has specific brain receptors, which block satiety signaling of the consumer, which may contribute to an increase in obesity. In addition, the use of MSG has been associated with adverse side effects such as depression, cardiac arrhythmias and allergies. Research has shown that the taste of MSG is preferred by the entire population, regardless of age, worldwide. The aim of this work was to determine the preference for the umami taste (MSG) in Mexican children.

**Methods:** 120 children (8-11 years) participated, both sexes. The preference for the umami flavor was determined by two sensory evaluation tests: forced double-choice test (2AFC) and analogue visual scale (VAS) range of (0-10), for two types of cracking
one with 0.1% MSG added and another without adding. Statistical analysis was performed by an ANOVA and Chi2 test to determine the preference for a cracking with MSG added or not added.

**Results:** It was determined by VAS that the umami flavor cracker is not rated as preferred by children with a recovery range of 0-3.5 points on the scale; the mean was 2.75 ± .50. 88% of children prefer cracking without added MSG, statistically significant difference. There were no differences by gender or age. The results obtained by 2AFC and VAS are similar to each other.

**Conclusions:** The children who participated in this study prefer a cracking without the addition of MSG and it was determined that the preference for a food with added MSG is low. it should be avoided adding MSG in food because of the adverse effects that its consumption contracts. In Mexico, although some of the industrialized products are highly consumed and contain MSG, children have not generated a taste for the use of this ingredient, so habituation to MSG has not achieved a good percentage of acceptance.

**Keywords:** Preference, umami, children

144/800

POTASSIUM CONTENT IN TEA INFUSIONS

(1)Raimondo, Emilia; (2)Gálvez, Laura; (3)Mezzatesta, Pablo; (2)Flores, Daniel Gustavo; (2)LLaver, Maria Cecilia.

(1)Universidad Juan Agustín Maza. Universidad Nacional de Cuyo;

(2)Universidad Juan Agustín Maza; (3)Universidad Juan Agustín Maza.

**Background and objectives:** The concentration of intracellular potassium is 150 mEq/L and the extracellular concentration of 4-5 mEq/L. There is severe health complications when this balance is broken. In renal patients with glomerular filtration <10% or when potassium intake is multiplied by 20, the potassium balance is altered and it is necessary to control the contribution of the mineral. The aim of the study was to determine the potassium content per cup, for different contact times, types and forms of presentation.

**Methods:** It was worked with 20 types of tea of different brands, in their different presentations: black, green, strands and bags. The infusions were prepared with 2 g of each type of tea and two volumes of hot water: 100 ml and 150 ml, with different contact times: 1, 3, 5 and 7 minutes. It was obtained 280 infusions and it was determined potassium by flame photometry. It was a quantitative and experimental study, in which the variable potassium concentration (dependent) was related to contact time, water volume, type of tea and form of presentation (independent), applying descriptive statistics to the results.

**Results:** It was demonstrated that a cup of 150 ml of tea provided the following amounts of potassium: black (strands) from 63±3 mg to 87±4 mg; black (bags): 75±2 mg to 109±4 mg; green (strands): 80±2 mg to 118±4 mg; green (bags): 68± mg to 93±3 mg; the ranges correspond to different contact times.

**Conclusions:** The results obtained from the potassium content in tea are useful to consider in acute kidney injury, both in

the oliguric phase, where it should not exceed 30-50 mEq/day of the mineral, as in the polyuric phase, where is essential to restore the losses of water and electrolytes. It should be noted that in hemodialysis or dialysis with acidosis and without diuresis, potassium should be restricted to 1 mEq/kg/day to avoid complications. The data obtained provide information that must be taken into account for the calculation of potassium intake.

**Keywords:** Tea, potassium, infusions, kidney disease

**Further collaborators:**

Alejandro Gascón

Gladys Dip

144/995

EVALUATION OF THE MECHANISMS OF MAYONNAISE PHOSPHOLIPID PEROXIDATION

(1)Nakagawa, Kiyotaka; (2)Kato, Shunji; (2)Otoki, Yurika; (2)Ito, Junya;

(3)Miyazawa, Teruo.

(1)PhD. Agriculture. Graduate School of Agricultural Science. Tohoku University. Japan.; (2)PhD. Agriculture. Graduate School of Agricultural Science. Tohoku University. Japan; (3)PhD. Agriculture. New Industry Creation Hatchery Center (NICHe). Tohoku University. Japan.

**Background and objectives:** Mayonnaise, which is widely used in foods, is rich in lipids and therefore susceptible to oxidation during the manufacturing process, which can result in loss of quality. Hence, an improved understanding of the cause of mayonnaise lipid peroxidation could lead to a means of ensuring maintenance of the quality of the product.

Several classes of lipid hydroperoxides may be present in mayonnaise, such as triacylglycerol hydroperoxide, cholesterol hydroperoxide and phospholipid hydroperoxide. Of these lipid hydroperoxides, we have recently developed a sensitive and selective liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for detecting phosphatidylcholine hydroperoxide (PCOOH), a primary oxidation product of phosphatidylcholine (PC). Determination of the hydroperoxide group position in PCOOH isomers may be helpful for elucidating the cause of mayonnaise lipid peroxidation, as demonstrated in our previous study (Anal. Biochem., 471, 51-60, 2015) in which we analyzed PCOOH isomers in human plasma and found that radical (and/or enzymatic) oxidation, rather than singlet oxygen-oxidation, is likely the cause of plasma PC peroxidation.

**Methods:** Based on above findings, we analyzed PCOOH isomers in 3 commercial mayonnaise using LC-MS/MS in the present study.

**Results:** PCOOH analysis was carried out with 3 commercial mayonnaise products immediately after unsealing. From the analysis, it was estimated that about 0.01-0.03% of PC had already been oxidized to hydroperoxide prior to opening. To the best of our knowledge, this is the first report demonstrating that oxidized phospholipid was detected in mayonnaise, despite of the freshness. The PCOOH isomer composition suggests that mayonnaise phos-
pholipid peroxidation is predominantly initiated by radical-oxidation (i.e. upon autoxidation), rather than singlet oxygen-oxidation (e.g. upon light exposure), during manufacturing, packaging and/or storage. Hence, antioxidants such as tocopherol (radical trapping reagent), rather than carotenoids (singlet oxygen trapping reagent), can be more useful to prevent mayonnaise phospholipid oxidation.

**Conclusions:** The present LC-MS/MS method will be useful for elucidating the cause of lipid peroxidation in mayonnaise and related foods. Such information will be valuable to ensure maintenance of product quality.

**Keywords:** Mayonnaise, Oxidation, Phospholipid, Hydroperoxide isomer, LC-MS/MS

**Results:** Our results showed that parboiling decreased the arsenic contents in the edible portion of Akamoku by about 85% by processing for food (Murakami et al., 2013, ISUN 20th International Congress of Nutrition. PO3182). Further, we report changes in arsenic contents in the different organs of Akamoku after parboiling.

**Conclusions:** The biochemical mechanism of the arsenic accumulation in high level in the intact plants are yet obscure, a proper treatment to the plants will lead to a good foodstuff to supply dietary fiber and minerals.

**Keywords:** Sargassum horneri, Akamoku, arsenic, seaweed, brown alga

**Further collaborators:**

This work was supported by grant of Fukutake Foundation.

144/1017

## CHANGES IN ARSENIC CONTENT IN THE DIFFERENT ORGANS OF SEAWEED: AKAMOKU, SARGASSUM HORNERI, AFTER PARBOILING

(1)Murakami, Kaori; (2)Sugawa-Katayama, Yohko; (2)Katayama, Masayuki.

(1)Associate Professor. Department of Food Sciences and Biotechnology. Faculty of Life Sciences. Hiroshima Institute of Technology. Japan.; (2)Professor. Department of Health and Nutrition, Osaka Aoyama University.

**Background and objectives:** Akamoku, Sargassum horneri Turner C. Agardh, is an annual seaweed that grows along ocean coasts, and is considered a good foodstuff consisting as it contains high amounts of dietary fiber and minerals (Murakami et al., 2016, Natural Resources). This seaweed is native to Asia with a wide distribution range from the Japanese coast to the East and the South China Seas. However, this seaweed was observed in California, USA and Baja California, Mexico in recent years. Similar to the other members of Phaeophyta, Akamoku contains a rather high level of arsenic (Katayama et al., 2008, Trace Nutrient Research). Akamoku has been used as food only in a few areas of Niigata and Akita Prefectures, Japan, but recently, Toyama, Iwate, and Fukuoka Prefectures have begun using it as a food material. We measured the arsenic accumulation in Akamoku in order to gain a better perspective on the species' safety and usability as a seafood product. Further, we attempted to understand the arsenic accumulation behavior in different part of the seaweed for its better utilization as a foodstuff.

**Methods:** Akamoku plants were harvested in March 2017 at Suo-oshima, Inland Sea, Seto, Japan. Mature male and female plants were harvested separately, washed thoroughly, and separated into inedible and edible portions; receptacles, branch (with leaves and air-vesicle), and stalks. Half of edible portion was parboiled with 2.2%NaCl for 1 min. The boiled sample was then refrigerated with ultrapure water for 1 min. The total arsenic and inorganic arsenic contents were determined by atomic absorption spectrophotometry and high performance liquid chromatography with inductively coupled plasma mass spectrometry.

144/1032

## EDIBLE PROTEIN ENERGY RETURN OF INVESTMENT (EP-EROI) AS A TOOL TO ECO-NUTRIENT COMPARISON OF CANNED SEAFOOD PRODUCTS

(1)Aldaco García, Rubén; (2)Laso, Jara; (3)Margallo, María; (4)Vazquez-Rowe, Ian.

(1)Associate Professor. Department of Chemical and Biomolecular Engineering. Cantabria University. Spain.; (2)PhD student. Department of Chemical and Biomolecular Engineering. Cantabria University. Spain.; (3)Assistant Professor. Department of Chemical and Biomolecular Engineering. Cantabria University. Spain.; (4)Associate Professor. Pontificia Universidad Católica del Perú. Departamento de Ingeniería. Red Peruana Ciclo de Vida. Peru.

**Background and objectives:** Each year approximately 1.3 billion tons of edible food are wasted throughout global food supply chain generating emissions of 3.3 Gt CO2 eq. This value will be increased due to the global population is expected to increase from the current 7 billion to nearly 10 billion by 2050. These facts make that current patterns of food production and consumption are increasingly considered to be unsustainable, i.e. the amount of energy used to produce, process, package, store, and transport food is seven and half times the amount of energy the food actually provides in return. In addition to cause environmental impact, wasting food involves the loss of nutrients along the food supply. The cooking way and eating habits can vary the nutrient content of food, because up to 42% of food waste is produced by households. In this context, the European Commission is conducting several improvement measures to reduce food loss and waste by 50% by 2020. The Bioeconomy Strategy aims to pave the way to a more innovative, resource efficient and competitive society that reconciles food security with the sustainable use of renewable resources while ensuring environmental protection. On the other hand, Food 2030 initiative have four priorities: (i) nutrition for sustainable and healthy diets, (ii) climate smart and environmentally sustainable food systems, (iii) circularity and resource effi-
ciency of food systems, and (iv) innovation and empowerment of communities.

**Methods:** In this framework, this work develops a methodological approach, which assess and compares both the environmental impact of a food product and its energy content returned to consumer. The environmental impact is evaluated with the standardized methodology, life cycle assessment (LCA). On the other hand, the nutrient properties of the product are analyzed by means of the protein content along the life cycle chain.

**Results:** Both metrics can be expressed in terms of energy consumption (Cumulative Energy Demand) and energy content (protein content) by means of the Edible Protein Energy Return of Investment (Ep-EROI).

**Conclusions:** This methodology can be applied to all food chain products; however, this paper is focused on canned anchovy products.

**Keywords:** European anchovy; protein content; environmental impact; food supply chain.

the plant tissues were determined by atomic absorption spectroscopy.

**Results:** The concentration of calcium (Ca) per tissue weight increased gradually coming to a rather constant value before the appearance of genital organs on the plants, although the concentration of arsenic (As) continued to increase. Until that time, the concentrations of zinc (Zn) and manganese (Mn) continued to increase further. The concentration of iron (Fe) and magnesium (Mg) increased gradually, expressing a strong correlation between them, but the concentration of magnesium (Mg) was not uniform in the chlorotic plants.

**Conclusions:** From the viewpoint of nutritional value, matured plants of Hijiki had better be harvested, but to keep good quality of the products, fine days under the sunshine should be selected, even before complete maturation.

**Keywords:** Hijiki, Sargassum fusiforme, mineral accumulation, growing process.

144/1033

## ACCUMULATION PROCESSES OF NUTRITIONAL-LY BENEFICIAL MINERALS IN A BROWN ALGAE, HIJIKI (SARGASSUM FUSIFORME), DURING GROWTHFUSIFORME), DURING GROWTH

(1)Katayama, Masayuki; (2)Sugawa-Katayama, Yohko; (3)Murakami, Kaori.

(1)PhD. Professor. Department of Health and Nutrition. Osaka Aoyama University. Japan.; (2)PhD. Professor. Department of Health and Nutrition. Osaka Aoyama University. Japan;

(3)PhD. Associate Professor. Department of Food Sciences and Biotechnology. Hiroshima Institute of Technology. Japan.

**Background and objectives:** The brown algae Hijiki, Sargassum fusiforme, is an important foodstuff for Japanese, and serves as a rich supply of minerals and dietary fiber. Growing of the earth elevates the ocean-water temperature year by year, and exerts ecological influences. Hijiki also seems to change their regular growing processes, becoming chlorotic earlier than before. To know the physiological changes during their growth, we studied the accumulating processes of several nutritionally beneficial minerals in Hijiki plants during their growth from the primary leaf stage to their chlorotic state. Although the accumulation of arsenic (As) occurred in plants during their growth, arsenic (As) could be mostly removed during the pre-cooking process of the commercial dried Hijiki products.

**Methods:** Hijiki plants were harvested at the seashore of Kusahimoto, Wakayama Prefecture, Japan. The fresh samples of Hijiki plants were lyophilized and decomposed with conc perchloric acid - conc nitric acid, or with conc sulfuric acid - conc nitric acid. The ashed samples were dissolved in 1N hydrochloric acid, and the concentrations of arsenic (As), calcium (Ca), iron (Fe), magnesium (Mg), manganese (Mn), potassium (K), and zinc (Zn) in

144/1038

## FOOD LOSSES AND FOOD SECURITY AND NUTRITION: ESTIMATING THE POTENTIAL OF A RESPONSIBLE FOOD PRODUCTION AND CONSUMPTION

(1)Aldaco García, Rubén; (2)García-Herrero, Isabel; (3)Fullana, Pere;

(4)Bala, Alba; (5)Laso, Jara; (6)Vazquez-Rowe, Ian; (7)Durá, María José;

(8)Abajo, Rebeca; (9)Sarabia, Carmen; (10)Gazulla, Cristina.

(1)Associate Professor. Department of Chemical and Biomolecular Engineering. Cantabria University. Spain.; (2)Researcher. Department of Chemical and Biomolecular Engineering. Cantabria University. Spain; (3)Professor. UNESCO Chair in Life Cycle and Climate Change. Escola Superior de Comerç International (ESCI), Universitat Pompeu Fabra (UPF). Spain;

(4)Researcher. UNESCO Chair in Life Cycle and Climate Change. Escola Superior de Comerç International (ESCI), Universitat Pompeu Fabra (UPF). Spain; (5)PhD student. Department of Chemical and Biomolecular Engineering. Cantabria University. Spain; (6)Researcher. Pontificia Universidad Católica del Perú. Departamento de Ingeniería. Red Peruana Ciclo de Vida. Perú;

(7)Associate Professor. Nursing Department. Cantabria University. Spain; (8)Assistant Professor. Nursing Department. Cantabria University. Spain; (9)Researcher. Lavola Cosostenibility. Barcelona. Spain.

**Background and objectives:** Food and nutrition security is a complex concern, related to health through malnutrition, but also to sustainable economic development, environment, and trade. Europe and Central Asia as a region has achieved the Millennium Development Goal hunger target of reducing by half the proportion of people affected by hunger. At the same time, large amounts of food are being wasted, food that still may contain important nutrients and micronutrients. An estimation of macronutrient and micronutrient loss resulting from food waste may be helpful for people trying to prevent food waste by engaging the public and
companies and increasing awareness on this subject. Estimation of the impact of food waste on health and nutritional issues can be performed by calculation of nutrient losses resulting from food waste.

**Methods:** A comparison of loss of nutrients by losing and wasting food, with the recommended daily intake (RDI) of that specific nutrient or micronutrient has been calculated in this work. Two parameters are needed to perform such a calculation: i. amounts of wasted products, and ii. nutritional data describing the macronutrient and micronutrient composition.

**Results:** Taking as a case study the food losses in Spain, preliminary results shows that the estimated amount of vitamin C that is lost in Spain in a year as a result of food waste may contain the equivalent of 1.9 billion "recommended daily intake portions" which is equivalent to the amount of vitamin C that is needed by 5.3 million people a day.

**Conclusions:** Reducing food waste has enormous potential for reducing the resources we use to produce the food we eat. Being more efficient will save money and lower the environmental impact of food production and consumption, contributing to a global nutrition security.

**Keywords:** Food loses; food security; environmental friendly nutrition

**Further collaborators:**

María Margallo. Assistant Professor. Department of Chemical and Biomolecular Engineering. Cantabria University. Spain.

Angel Irabien. Professor. Department of Chemical and Biomolecular Engineering. Cantabria University. Spain.

of semiarid zones. It is known that some variations in raw material characteristics determined the quality in the final product. Our aim was to non-destructively select raw material with the optimal ripening conditions to freeze-dry prickly pear slices in order to obtain the best-rehydrated products. By accumulated growths curves, the ripening index was determined during pre-harvest of 300 fruits that were obtained from the central Mexican zones.

**Methods:** Each week, the change of color, texture, acidity, pH, chlorophyll content, reducing and total sugars content were evaluated. The fruits were selected by their peel color using a* parameter, for freeze-drying experiments under laboratory conditions. ANOVA (a=0.05) was used to determine the effect of two slice thickness (1 and 1.5 cm) and two plate temperatures (15 and 30°C), in relation with; pulp drying time, rehydration coefficients of freeze-dried products, color and texture of rehydrated products.

**Results:** The fruit ripening process began on day 90 after full bloom, where the soluble solids/tritiable acidity ratio (r=0.75) as well as fruit texture (r=0.78) correlated in a positive way with a*, making it possible to differentiate fruits in the different ripening stages. The fruits with a* value of -7.6± 0.43 (111 days after flowering) were selected as an optimal raw material for freeze-drying. Drying time was significantly reduced in a 1 cm slice thickness and 30°C of plate temperature. These results compared with fresh slices, showed that dried slices had higher L* and a* intensity. However, the rehydration coefficient was low with a loss on texture, as well as reduction on L* and a* after rehydration.

**Conclusions:** Fruit peel color makes it possible to non-destructively differentiate fruits during ripening. Freeze-dried slices of prickly pears are a healthy snack and are a marketing option, due to do not show signs of retraction and their flavor is preserved.

**Keywords:** Freeze-dry, prickly pear, ripening index, rehydration, color

144/1039

NON-DESTRUCTIVE RIPENING INDEXES OF
PRICKLY PEAR (OPUNTIA FICUS-INDICA) FOR
AN OPTIMAL FREEZE-DRYING

(1)Ramírez Anaya, Jessica del Pilar; (2)Castañeda-Saucedo, María Claudia; (3)Martín del Campo Barba, Sandra Teresita; (4)Gómez Hernández, Hector Eduardo; (5)Mendez Morán, Lucila.

(1)PhD. Food Technologist. Universidad de Guadalaja, Centro Universitario del Sur, Departamento de Desarrollo Regional;

(2)PhD. Agricultural studyes. Depto. Sociedad y Economía. Universidad de Guadalajara. Centro Universitario del Sur. Ciudad Guzmán. México.; (3)PhD. Food Technologists. Departamento de Industrias Alimentarias. Instituto Tecnológico y de Estudios Superiores de Monterrey. Querétaro. México.; (4)PhD. Food Technologist. Depto. de Ingeniería. Química. Universidad de Guadalajara. Centro Universitario de Ciencias Exactas e Ingenierías.; (5)PhD. Genetics. Departamento de Ecología. Universidad de Guadalajara. Centro Universitario de Ciencias Biológicas.

**Background and objectives:** Prickly pears (Opuntia ficus-indica va. Burrona) are climacteric fruits and usually are marketed in fresh. Freeze-dry can be used to obtain innovative foods with higher added value that can help to improve the Mexican economy

144/1069

DETERMINATION OF MAGNESIUM IN SPINACH
UNDER DIFFERENT COOKING METHODS

(1)Raimondo, Emilia; (2)Farah, Silvia; (3)Dip, Gladys; (3)Gascón, Alejandro.

(1)Universidad Juan Agustín Maza- Universidad Nacional de Cuyo;

(2)Universidad Juan Agustín Maza; (3)Universidad Nacional de Cuyo.

**Background and objectives:** Magnesium is necessary for about 300 biochemical reactions of the body, with a requirement of 260 mg/d for a healthy adult. Therefore the aim of the study was to determine how the content of magnesium in spinach varies under different cooking processes.

**Methods:** To carry out this experience it was used 10 kg of spinach, acquired and processed on the same day. For the sampling, each plant was divided into 5 equal parts, obtaining 5 lots submitted to different cooking techniques: Lot 1: raw spinach, which was reserved for analysis; Lot 2: spinach cooked by boiling; Lot 3: sauteed spinach; Lot 4: steamed spinach; Lot 5: spinach
cooked using microwave. It was determined the centesimal com-
position of raw and cooked product applying official laboratory
techniques. The magnesium content was determined by atomic
absorption spectrometry on ash dilution. In order to establish if
there is statistically significant differences. It was applied analysis
of variance (ANOVA) for a level of significance alpha ≤0.05.

**Results:** The loss of humidity was statistically significant for sauteed spinach (73 g%) and cooked with microwave (60 g%). The fat content is increased from 0.3 g to 12.58 g in sauteed spinach, which represented a 5.4 times more caloric intake. The magnesium content was 64±3 mg% in raw spinach; by boiling 52±2 mg%; sauteed 86±3 mg%; steamed 63±3 mg% and microwave 99±4 mg%.

**Conclusions:** Spinach processed with microwaves presented the greatest loss of weight and volume (-70%), but concentrated in a 50% the magnesium content, in relation with the loss of humidity. The one cooked by boiling had the greatest loss of magnesium (leaching of minerals). Steamed spinach maintained the content of magnesium. The sauteed one had a loss of weight and volume of 18%, and also it concentrated 35% magnesium respect to raw spinach, but increased its caloric value.

**Keywords:** Magnesium, cooking techniques, nutritional com-
position, caloric intake.

**Further collaborators:**

Luisina Capone, Gisel Maimone, Romina Sosa

Retinol was analysed through HPLC and Ascorbic Acid by capillary electrophoresis.

**Results:** Retinol and Ascorbic Acid were detected in cooked and enriched samples, and consequently pre and post-cooking samples were analysed.

Retinol increased its concentration in post-cooking samples
due to water loss secondary to evaporation (11% between non-en-
riched, 14% among enriched). Between cooked samples, enriched
sample presented an 18% increase versus non-enriched one,
whereas among raw samples it was 15%.

Ascorbic acid content increased due to enriched cereal addition.
Cooking generated a partial loss (less than 15%). In all samples, var-
iations were related to initial concentrations and cooking methods
that included different heat transfer and O2 partial pressure.

Vitamin loss is partial and predictable, obeying to a natural
chemical behaviour rather than the procedure itself: solutes with
higher concentrations are the most affected by changes in environ-
ment conditions.

**Conclusions:** Complementary feeding is one of the critical moments for micronutrients intake. Partial and predictable vita- min losses in homemade preparations turn micronutrients en- riched cereal into a useful tool to fortify children's meals, ensuring an adequate micronutrients supply.

**Keywords:** Retinol, Ascorbic Acid, complementary feeding, homemade meals

**Conflict of Interest Disclosure:** The study was funded by Danone Nutricia ELN.

**Further collaborators:**

Yazmín Iaquinta. Universidad Maimónides. Buenos Aires. Ar-
gentina.

**Background and objectives:** Nutrition during childhood is key for diseases prevention in adult life. Complementary feeding carries the risk of micronutrients inadequate intake.

Homemade meals elaboration implies vitamins losses in differ-
ent cooking procedures. Using enriched weaning food would cov-
er nutrient recommendations. The study aims to evaluate Retinol
and Ascorbic Acid's concentrations variation secondary to cook-
ing procedures, on meals intended for children, using micronutri-
ents enriched infant cereal as an ingredient.

**Methods:** Exploratory experimental study analysed Ascorbic Acid and Retinol in two recipes with different cooking procedures. These vitamins were selected as indicators of lability between hy- drosoluble and liposoluble vitamins. The recipes were elaborated as homemade meals under replicable conditions.

**Background and objectives:** The causal pathway between food production, consumption, knowledge and improved nutrition outcomes is neither direct nor simple and depends on a complex interaction of a range of factors. The Harnessing Agriculture for Nutrition Outcomes (HANO) project was designed to explore the linkages between household agricultural production with dietary patterns and nutrition. The project was implemented from

<footnote>(1)Kabbache, Diana Miriam; (1)Batista, Mariana; (2)Ketelhohn, Belen;</footnote>

<footnote>(3)Olagnero, Gabriela.</footnote>

<footnote>(1)Nutritionist (BSc). Técnica Dietoterápica. Universidad de Buenos Aires. Universidad del Salvador. Buenos Aires. Argentina;</footnote>

<footnote>(2)Nutritionist (BSc). Scientific Coordination. Research and Development. Danone Nutricia. Buenos Aires. Argentina;</footnote>

<footnote>(3)Nutritionist (BSc). Scientific Coordination. Research and Development. Danone Nutricia. Buenos Aires. Argentina.Buenos Aires.</footnote>

<footnote>(1)Roschnik, Natalie; (2)Kivuyo, Nengilang'et G.; (3)Muruve, Joanita Aigi; (4)Ngombalu, Assumpta Ndumi Ngombalu Ngombalu;</footnote>

<footnote>(5)Copestake, James; (6)Remnant, Fiona.</footnote>

<footnote>(1)MSc. Senior Research and Impact Advisor. Save the Children. UK; (2)MSc. Regional Programme Manager. Save the Children. Tanzania; (3)MPH. Deputy Director Program Quality and Development. Save the Children. Tanzania; (4)MPH. Nutrition Adviser. Save the Children. Kenya; (5)PhD. Professor of International Development. Centre for Development Studies. University of Bath. UK; (6)MSc. Director. Bath Social and Development Research Ltd. UK.</footnote>
December 2012-present in Lindi and Ruangwa districts in Lindi region Tanzania, with an aim to prevent chronic malnutrition among children under two years by combining nutrition interventions with a range of agricultural activities.

**Methods:** To assess the project's impact, an end line evaluation will be undertaken at the end of the project in May 2017 using the Qualitative Impact Protocol (QuIP). Data will be collected from a sample of the intervention villages using semi-structured interviews with 30 households and 4 focus groups - using blindfolded, independent researchers. The questionnaire makes no reference to the project, but is designed to capture information on wellbeing domains expected to have been impacted according to the project's theory of change. The narrative data collected is then analysed against the project's theory of change to identify unexpected as well as anticipated drivers of change, and the interaction of the intervention with these drivers.

**Results:** QuIP sets out to generate differentiated evidence of impact based on narrative causal statements elicited directly from project beneficiaries. Evidence of attribution is sought through respondents' own accounts of causal mechanisms rather than by relying on statistical inference based on variable exposure. Data is presented according to whether it a) explicitly attributes impact to project activities, (b) makes statements that are implicitly consistent with the project's theory of change, (c) refers to drivers of change that are incidental to project activities. This data can then be triangulated with routine monitoring data in 'unblindfolding' workshops, assessing what the findings mean for future project design.

**Conclusions:** We hope that conducting a 'deep-dive' using the QuIP methodology will help to provide much richer information on the causal impacts of different activities and drivers of change in Lindi and Ruangwa districts. The results of the evaluation will be presented.

**Keywords:** agriculture, nutrition, QuIP, evaluation

**Further collaborators:**

Acknowledgements: This project was funded by Irish Aid

lations such as young children and women of reproductive age in low- and middle-income countries. Biofortified beans with substantial concentrations of iron and zinc were introduced in Colombia in 2016. These beans have the potential to reach vulnerable populations and to improve their nutritional statuses, considering beans are staple crops and frequently consumed in Colombia. Successful implementation however, depends on the acceptability of these newly bred varieties. Therefore we studied the sensory acceptability of two biofortified bean varieties high in iron and zinc and a commonly eaten local bean variety.

**Methods:** Two biofortified bush-beans varieties known as BIO-101 and BIO-107 were included, with iron and zinc concentrations between 8.2-8.3 mg/100g and 4.3-4.4 mg/100g, respectively. Schoolchildren (n=174), aged between 10-15 years old, from (semi-) rural areas in the departments of Cauca and Valle del Cauca were asked to evaluate these varieties and a local bean variety. The three bean varieties were presented as blind-labeled samples of 20 grams and assessed on color, size, smell, taste and texture using a five-point facial likert scale.

**Results:** The overall mean scores were 3.88 ± 0.64, 3.79 ± 0.74 and 3.81 ± 0.76, for BIO-101, BIO-107 and the control sample respectively and these scores did not significantly differ from each other (p>0.05). The children in Cauca (n=61) slightly preferred BIO-107 over the control sample (p <0.05), but not over BIO-101, based on color, smell and taste. The children in Valle del Cauca (n=113) slightly favored the control sample over BIO-107 (p<0.05), but not over BIO-101, regarding size, smell and taste.

**Conclusions:** Overall, all varieties are well and equally accepted, which seem to have promising implications for the implementation and impact of biofortified iron/zinc beans.

**Keywords:** Biofortification; Beans; Micronutrients; Sensory acceptability; Hedonic

144/1213

THE SENSORY ACCEPTABILITY OF TWO BIO-FORTIFIED IRON/ZINC BEAN VARIETIES BY PRE-TEENS FROM RURAL- AND SEMI-RURAL AREAS IN THE ANDEAN REGION OF COLOMBIA

(1)Beintema, Joni Jade Serena; (2)Gallego-Castillo, Sonia; (3)Restrepo-Manjarres, José; (4)Talsma, Elise Francina.

(1)MSc. Nutritionist. Harvestplus, International Centre for Tropical Agriculture (CIAT). Colombia; (2)BSc. Chemical engineer. Harvestplus. International Centre for Tropical Agriculture (CIAT). Colombia; (3)MSc. Agronomist. Foundation for Agricultural Research and Development (FIDAR). Colombia; (4)PhD. Nutritionist. Harvestplus. International Centre for Tropical Agriculture (CIAT). Colombia.

**Background and objectives:** Iron and zinc deficiency are mayor public health problems, mostly affecting vulnerable popu-

144/1249

LABELING AND REPORTING OF SALT/SODIUM IN PACKAGED FOODS

(1)Singh, Meenu; (2)Chandorkar, Suneeta.

(1)Post Doctoral Fellow. Division of Nutrition. St. John's Research Institute. St. John's National Academy of Health Sciences. Bangalore 560034. Karnataka. India.; (2)Assistant Professor. Department of Foods and Nutrition. Faculty of Family and Community Sciences. The Maharaja Sayajirao University of Baroda. Vadodara 390002. Gujarat. India.

**Background and objectives:** Packaged foods report salt in the ingredients list and sodium content in nutrition facts panel. Information on salt and/or sodium content can be used to select low sodium foods to reduce the risk of hypertension and resultant coronary heart diseases. Therefore, the aim of the present investigation was to evaluate the accuracy and reliability in reporting of salt/sodium content on labels of packaged foods.

**Methods:** A total of 1,020 packaged foods (29=food categories, 10=food groups) were surveyed from supermarkets (n=4)
and grocery-stores (n=4) in Vadodara, Gujarat, India and the labels were studied for compliance with the legislations laid down by Food Safety and Standards Authority of India (FSSAI). One hundred and fifty four packaged foods were analyzed for sodium content by AOAC 969.23 method using Flame Photometer (Mod el: Elico CL 361).

**Results:** Results revealed that 11% of the products had multi-ple and alternative sources of salt/sodium (common salt, rock salt, sodium-carbonate/caseinate/molybdate, monosodium glutamate) in ingredients list, making them high in sodium content. Ready-to-cook/eat products had the highest percentage (4.4%) of products listing multiple sources of salt followed by snacks (2.9%), wheat and oats based products (1%), bakery products (0.9%), confectionery (0.5%), food adjuncts (0.3%), milk based products (0.1%). When MSG (a source of sodium) and salt were considered together, ready to cook/eat products were found to have highest percentage (4.5%) of Salt+MSG. Four percent of the products had multiple sources of MSG (namely, hydrolyzed-vegetable protein/corn solids, yeast extract, etc). Multiple MSG sources were highest in ready-to-cook/eat products (2.1%) followed by wheat and oats based products (1%), snacks (0.6%) and food adjuncts (0.2%). Ingredient claims like “no added salt” and “No MSG” were not substantiated by any of the product’s ingredients list. Products with higher analyzed values for sodium than those reported on the label were found to have multi-ple/alternate sources of sodium in the ingredients list.

**Conclusions:** There is lack of accuracy and reliability in reporting of salt/sodium and MSG information on packaged food labels. There is a need to improve compliance with legislation for labeling of packaged foods laid down by FSSAI for improved Public Health and Nutrition outcomes.

**Keywords:** Salt, Sodium, Mono-sodium glutamate (MSG), Food Labeling, Packaged Foods.

**Further collaborators:**

Meenu Singh and Suneeta Chandorkar

ation diet exceeds the recommendation for TFA, by high consume of processed food. According to Resolution RDC 360/2003 of the National Health Surveillance Agency/Ministry of Health, it is required the grade of TFA on labeling of packaged foods, this is a strategy for chronic diseases prevention. The World Health Organization warned of the need of less TFA consume, which culminated in the recommendation for its elimination in 2004. The result of this control will be the improvement of the health of the population. Considering the legal requirements and the consumer's right to obtain reliable information, the objective is to address aspects about TFA, emphasizing food labeling and Brazilian legislation.

**Methods:** SciELO and Lilacs databases were used, with the terms "trans fatty acids" and "hydrogenated fatty" alone or in conjugated with "labeling", "regulation" or "legislation". The search was from 2003 to 2017, were included original articles and excluded researchers outside Brazil or reviews, were selected 10 originals articles.

**Results:** Several categories of industrialized products were evaluated for the TFA content and their labeling. Among them are snacks, fast foods, pasta, cereals, dairy products, infant formulations, vegetable oils, among others. All the articles analyzed have concluded that industrialized product labels require greater scrutiny and the need to revise national legislation on the amount of TFA to be declared. The TFA content is higher in 56% of the analyzed articles compared to the declared on the label and exceeds the limit allowed by the legislation.

**Conclusions:** After 14 years of implementation of the legislation in Brazil, the indication of TFA on labels and their use by the industry are still inadequate. Need for revision of the legislation in the indication of the content of TFA in the label and change of the nutritional information for a percentage of the food instead of the portion in grams. Increased vigor in the regulation and monitoring of nutrition labeling will be beneficial to consumer health, thus reducing the risk of developing chronic diseases and public health expenditures.

**Keywords:** Trans fatty acids. Industrialized foods. Legislation. Nutritional labeling. Public healthy

144/1273

TRANS FATTY ACIDS: AFTER 14 YEARS OF BRAZILIAN LEGISLATION ARE THE LABELING ADEQUATED?

**Background and objectives:** The excessive intake of trans fatty acids (TFA) has been related to the development of cardiovascular diseases. Recent researches show the Brazilian popula-

144/1286

DEVELOPMENT OF NUTRITIONAL AND HEALTHY BAKERY PRODUCTS BY INCORPORATION OF QUINOA

**Background and objectives:** Today, nutrition is located as part of the prevention or reduction of certain diseases. The ob-

<footnote>(1)Mafioletti, Marina; (2)Yoshime, Luciana; (3)Sattler, José Augusto;</footnote>

<footnote>(4)Corsi, Giovanna; (2)Melo, Illana Louise; (5)Mancini-Filho, Jorge.</footnote>

<footnote>(1)Sl. Graduate student of Nutrition. Faculty of Pharmaceutical Sciences. University of Sao Paulo. Brazil; (2)PhD. Nutritionist. Faculty of Pharmaceutical Sciences. University of Sao Paulo. Brazil.; (3)PhD Candidate. Nutritionist. Faculty of Pharmaceutical Sciences. University of Sao Paulo. Brazil.; (4)Sl. Graduate Student of Nutrition. Faculty of Pharmaceutical Sciences. University of Sao Paulo. Brazil.; (5)PhD. Senior Professor. Faculty of Pharmaceutical Sciences. University of Sao Paulo. Brazil.</footnote>

<footnote>(1)Haros, Claudia Monika; (2)Fernández-Espinar, María Teresa; (3)Gil, José Vicente.</footnote>

<footnote>(1)PhD. Chemist. Cereal Group. Institute of Agrochemistry and Food Technology (IATA CSIC). Valencia. Spain.; (2)PhD. Biologist. Biological Activity of Food Compounds. Institute of Agrochemistry and Food Technology (IATA CSIC). Valencia. Spain.; (3)PhD. Biologist. Departamento de Medicina Preventiva y Salud Pública, Ciencia de Alimentos - Toxicología y Medicina Forense. University of Valencia. Spain.</footnote>
taining and characterizing new ingredients with high technological potential, high nutritional value and bioactive compounds, opens up a promising field of competitiveness to the food industry with which to be able to establish itself in the food market. Consumption of whole grain or wholemeal can play an important physiological role in maintaining general well-being and health, not only because of its fibre content but also because it contains numerous bioactive components. Quinoa grains (Chenopodium quinoa) are characterized by a high concentration of proteins with excellent amino acid profile in addition to a high content of minerals, vitamins, unsaturated fatty acids and antioxidants. The objective of this research has been to develop new bakery products by replacing flour with whole quinoa flour from Bolivia (white, red and black varieties), to evaluate its functionality as a bakery ingredient.

**Methods:** The nutritional, technological and sensorial quality of the developed products was determined in terms of moisture, starch, proteins, dietary fibre, ash, polyphenols, colour parameters and sensorial analysis.

**Results:** The incorporation of quinoa increased significantly the content of dietary fibre (soluble and insoluble), proteins, lipids and minerals. The colour of the crust and crumb was significantly modified with quinoa variety in comparison to control sample. Polyphenolic profile by HPLC showed the presence of more polyphenol classes in quinoa flours than in wheat flour. Their inclusion produced breads with increased polyphenol content and DPPH radical scavenging activity always in levels significantly higher compared to the control. The sensory analysis indicated that the substitution of 25% of flour for quinoa did not significantly affect the overall acceptability of bread, with slightly better scored products with quinoa than control sample.

**Conclusions:** Whole quinoa flour could be a good replacement for wheat flour in bread formulations, increasing the product's nutritional value and bioactive compounds with only a small depreciation in bread quality at 25g/100 g of flour substitution. The inclusion of quinoa flours had a positive effect on the technological and sensorial value of the bread products, and therefore its inclusion is recommended.

**Keywords:** quinoa, bakery products, dietary fibre, polyphenols, minerals

**Further collaborators:**

This work was financially supported by grants AGL2016-75687-C2-1-R from the Ministry of Economy, Industry and Competitiveness.

## REDUCTION OF SODIUM CONTENT, INCREASE OF DIETARY FIBER AND YEAST, AND NUTRITIONAL INFORMATION: DO THEY AFFECT THE ACCEPTABILITY OF OPTIMIZED BREAD REGARDING CONSUMERS IN BUENOS AIRES, ARGENTINA?

(1)Watson, Dana Zoe; (1)Hernández, María; (2)Lema, Silvia; (2)Vázquez, Marisa Beatriz.

(1)BSc. Nutritionist. Escuela de Nutrición. Universidad de Buenos Aires. Argentina.; (2)PhD. Nutritionist. Escuela de Nutrición. Universidad de Buenos Aires. Argentina.

**Background and objectives:** A reduction in salt (NaCl) intake and an increase in fiber promote the prevention of cardiovascular diseases. In Argentina, the daily salt intake is higher and dietary fiber is lower than the recommendations. Bread is one of the main sources of sodium in the diet and can carry dietary fiber. Variations in the addition of salt and fiber in the formulation of bread may require changes in amount of yeast. The nutritional information or label may influence its acceptability.

The objectives of this study have been: develop healthful optimized bread and evaluate its sensory acceptability blind and with label.

**Methods:** The optimized bread was successfully made: 35% less of NaCl added, 50% more of yeast and 75% more of fiber than white bread (in a previous study 15 prototypes had been evaluated using response surface methodology).

112 students and educational and non-educational staff of Facultad de Medicina, Odontología, Farmacia y Bioquímica, and Veterinaria of Universidad Buenos Aires tested it in two stages: blind and with label. Consumers evaluated appearance, smell, texture (crumb's elasticity), taste; and overall acceptance according to a 10-point scale (1=dislike extremely and 10=like extremely). An interval of 7 days was allowed between stages. Participants also answered: willingness to consume and day time in which they would consume it.

**Results:** The optimized bread was successfully developed. Participants were mainly students (92.8%), 82% female and median age 22 years (RI: 6).

The acceptability average values for attributes and overall acceptance were very good (all above 7). No differences were observed among the age groups. The average scores of willingness to consume were also very good (7 for blind stage, 7.3 with label), no differences between stages. Breakfast (29.7%), lunch (23.3%) and in-between meals (19%) were the most preferable moment to consume it. Cheese was most chosen for being consumed with the bread in-between meals.

**Conclusions:** It was possible to develop an optimized bakery that obtained good values of acceptability in the evaluation stages. This bread would appear to be an adequate strategy to increase the amount of dietary choices to prevent cardiovascular diseases.

**Keywords:** acceptability test – sodium reduction – dietary fiber – bread – optimization