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Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89 µM Trolox Equivalent/g, respectively), and iron ion reduction (71.70 µM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

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This study examines user engagement and loyalty in mobile applications for restaurant home deliveries during the COVID-19 pandemic. It explores the concepts of loyalty, engagement, and interactivity, with convenience and safety as drivers for continued use. Using Partial Least Squares Structural Equations Modelling (PLS-SEM), data from 349 users of restaurant ordering apps in Colombia was analysed. Results indicate that engagement, convenience, and safety positively influence loyalty. Interactivity indirectly affects loyalty through engagement. This research sheds light on the factors impacting engagement and loyalty, specifically during the pandemic. It addresses underexplored marketing relationships and guides companies operating such apps to understand key drivers of user loyalty.

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PURPOSE: Patients with primary open-angle glaucoma (POAG) are required to take long-term treatments with topical medications to halt disease progression. This cross-sectional survey aimed to describe the level of acceptance of Brazilian patients toward the long-term treatment with eyedrops and to find possible correlates of high acceptance. METHODS: POAG patients were recruited from the Glaucoma Service-Santa Casa of Sao Paulo, Sao Paulo, Brazil. Clinical and demographic data were retrieved from participants' electronic records. All patients answered the ACCEPT© questionnaire. This is a generic patient-reported outcome questionnaire specifically developed to assess patients' acceptance of long-term medications and not adherence. Summed scores and those for each domain were calculated to range from 0 to 100 with a higher score indicating greater acceptance. RESULTS: The sample comprised 96 patients with POAG. The mean age was 63.2 ± 8.9 years; 48 were male and 48 female; 55 (57.3%) were white, 36 (37.5%) African-Brazilian, and 5 (5.2%) were of mixed color; most patients (97.9%) had less than high school degree and all had a family income

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BACKGROUND: Convenience stores in Guatemala provide essential consumer goods in communities, but many dispense antibiotics illegally. Federal legislation, passed in August of 2019, requires prescriptions for antibiotic purchase at pharmacies but it is unclear if this legislation is enforced or if it has any impact on unlawful sales of antibiotics. METHODS: To determine if antibiotic availability changed in convenience stores, we carried out a repeated measures study collecting antibiotic availability data before and after implementation of the dispensing regulation. RESULTS: There was no statistical difference in the proportion of convenience stores that sold antibiotics before and after antibiotic regulations [66.6% (295/443) and 66.7% (323/484), respectively, P>0.96], nor in the number of stores selling amoxicillin [55.5% (246/443) and 52.3% (253/484), respectively, P>0.96], but fewer stores (20%) sold tetracycline capsules after regulation was passed (P<0.05). For stores visited both before and after passage of legislation (n=157), 15% stopped selling antibiotics while 25% started selling antibiotics. Antibiotics from convenience stores were reportedly sold for use in people and animals. CONCLUSIONS: Antibiotics remain widely available in convenience stores consistent with no significant change in the informal sector after implementation of prescription requirements for pharmacies. Importantly, effects from regulatory change could have been masked by potential changes in antibiotic use during the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) pandemic.

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Background: During the last decades in Peru there have been greater demographic changes, like the remarkable increase in the number of cohabitating couples and the decrease of married ones. Therefore, this study aims to describe the perception of cohabitation and marriage between women in the city of Arequipa, Peru. Methods: 764 women between 18 and 66 years of age were randomly selected according to their socioeconomic level and they were surveyed with a questionnaire about cohabitation and marriage perception. The results indicated that the majority of evaluated women considered marriage important (82.5) because it is the most appropriate way to start living as a couple (35.2%) and it is a legally recognized institution (31.3%), among other reasons. Furthermore, the majority of women do not consider cohabitation as more convenient than getting married (65.8%) and mostly reported that cohabitation is a type of relationship in which members mutually support each other (97.5%), that is exclusive between two people (97%) and in which expenses and duties are shared (95.9%). Conclusion: For a great percentage of cohabiters and single women from the sample, marriage is important. The majority of women do not consider cohabitation more convenient than getting married. The women that considered cohabitation more convenient, pointed two main reasons: knowing if the couple is getting along and knowing the couple well. Less than the 10% of these women believe that cohabitation is a step prior to marriage. Regarding the perception of marriage compared to cohabitation, for the vast majority of women, the perception of cohabitation is similar to the characteristics of marriage.

Antecedentes: Durante las últimas décadas en el Perú se han producido grandes cambios demográficos, como el notable aumento del número de parejas que cohabitan y la disminución de las parejas casadas. Por lo tanto, este estudio tiene como objetivo describir la percepción sobre la convivencia y el matrimonio entre las mujeres de la ciudad de Arequipa, Perú. Metodología: Se seleccionaron aleatoriamente 764 mujeres entre 18 y 66 años de acuerdo a su nivel socioeconómico y se les encuestó con un cuestionario sobre percepción de convivencia y matrimonio. Los resultados indicaron que la mayoría de las mujeres evaluadas consideraron importante el matrimonio (82,5) por ser la forma más adecuada de empezar a vivir en pareja (35,2%), por ser una institución legalmente reconocida (31,3%), entre otras razones. Además, la mayoría de las mujeres no considera la convivencia como más conveniente que casarse (65,8%) y mayoritariamente reportaron que la convivencia es un tipo de relación en la que los miembros se apoyan mutuamente (97,5%), que es exclusiva entre dos personas (97 %) y en los que se comparten gastos y deberes (95,9%). Conclusión: Para un gran porcentaje de las mujeres convivientes y solteras de la muestra, el matrimonio es importante. La mayoría de las mujeres no consideran más conveniente la convivencia que casarse. Las mujeres que consideraron más conveniente la convivencia, señalaron dos razones principales: saber si la pareja se lleva bien y conocer bien a la pareja. Menos del 10% de estas mujeres cree que la convivencia es un paso previo al matrimonio. En cuanto a la percepción del matrimonio frente a la convivencia, para la gran mayoría de las mujeres, la percepción de la convivencia es similar a las características del matrimonio.

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Background: During the last decades in Peru there have been greater demographic changes, like the remarkable increase in the number of cohabitating couples and the decrease of married ones. Therefore, this study aims to describe the perception of cohabitation and marriage between women in the city of Arequipa, Peru. Methods: 764 women between 18 and 66 years of age were randomly selected according to their socioeconomic level and they were surveyed with a questionnaire about cohabitation and marriage perception. The results indicated that the majority of evaluated women considered marriage important (82.5) because it is the most appropriate way to start living as a couple (35.2%) and it is a legally recognized institution (31.3%), among other reasons. Furthermore, the majority of women do not consider cohabitation as more convenient than getting married (65.8%) and mostly reported that cohabitation is a type of relationship in which members mutually support each other (97.5%), that is exclusive between two people (97%) and in which expenses and duties are shared (95.9%). Conclusion: For a great percentage of cohabiters and single women from the sample, marriage is important. The majority of women do not consider cohabitation more convenient than getting married. The women that considered cohabitation more convenient, pointed two main reasons: knowing if the couple is getting along and knowing the couple well. Less than the 10% of these women believe that cohabitation is a step prior to marriage. Regarding the perception of marriage compared to cohabitation, for the vast majority of women, the perception of cohabitation is similar to the characteristics of marriage.

Antecedentes: Durante las últimas décadas en el Perú se han producido grandes cambios demográficos, como el notable aumento del número de parejas que cohabitan y la disminución de las parejas casadas. Por lo tanto, este estudio tiene como objetivo describir la percepción sobre la convivencia y el matrimonio entre las mujeres de la ciudad de Arequipa, Perú. Metodología: Se seleccionaron aleatoriamente 764 mujeres entre 18 y 66 años de acuerdo a su nivel socioeconómico y se les encuestó con un cuestionario sobre percepción de convivencia y matrimonio. Los resultados indicaron que la mayoría de las mujeres evaluadas consideraron importante el matrimonio (82,5) por ser la forma más adecuada de empezar a vivir en pareja (35,2%), por ser una institución legalmente reconocida (31,3%), entre otras razones. Además, la mayoría de las mujeres no considera la convivencia como más conveniente que casarse (65,8%) y mayoritariamente reportaron que la convivencia es un tipo de relación en la que los miembros se apoyan mutuamente (97,5%), que es exclusiva entre dos personas (97 %) y en los que se comparten gastos y deberes (95,9%). Conclusión: Para un gran porcentaje de las mujeres convivientes y solteras de la muestra, el matrimonio es importante. La mayoría de las mujeres no consideran más conveniente la convivencia que casarse. Las mujeres que consideraron más conveniente la convivencia, señalaron dos razones principales: saber si la pareja se lleva bien y conocer bien a la pareja. Menos del 10% de estas mujeres cree que la convivencia es un paso previo al matrimonio. En cuanto a la percepción del matrimonio frente a la convivencia, para la gran mayoría de las mujeres, la percepción de la convivencia es similar a las características del matrimonio.

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There is evidence of the association between different retail stores and food consumption, yet research is still limited in low- and medium-income countries, where the context of the food retail environment is different from that observed in high-income countries. Specifically, less is known about how convenience and small grocery stores, which offer products with immediate access, are associated with the diet as a whole. The present study assessed the association between density of convenience and small grocery stores and diet quality in adults from the Mexico City Representative Diabetes Survey 2015. A final sample size of 1,023 adults aged 20-69 years was analyzed. The density of stores was measured using Euclidean buffers within 500 meters of each participant's home. The Mexican Alternate Healthy Eating Index (MxAHEI) was used to assess diet quality. Multivariable Poisson models were used to test the association of convenience and small grocery stores densities with the MxAHEI. Although our results were not statistically significant, we observed a lower diet quality score among adults from Mexico City living in areas with a higher density of small grocery and convenience stores. More research is needed on the influence of environmental food retail on food consumption.

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ABSTRACT A paste is a food of English origin adopted in Hidalgo, Mexico, over a hundred years ago. It is consumed as a convenience food and is very popular among students. The aim of this research was to determine the physicochemical, nutritional, and microbial quality of pastes as well as to obtain data on their consumption in a population of Mexican university students. The proximal composition, calories, sodium content, pH, water activity, and microbiological quality of 15 types of pastes were analyzed. Five hundred students from the largest public university in the State of Hidalgo in Mexico were surveyed to determine paste consumption. Pastes varied in their content of fat (12-25.7 g/100 g), protein (2.29-12.6 g/100 g) and carbohydrates (23.5-52.7 g/100 g). The caloric content varied from 356 to 545 kcal/paste. The salty samples contained more sodium (216-693 mg Na/100 g) compared to the sweet ones (54.9-74.1 mg Na/100 g). Samples presented large variability in microbial quality and only one sample had coliform growth. Almost all respondents (96.2%) reported consuming pastes, 49.7% consumed 1 to 2 pieces per week, while 32% consumed 3 to 4. Participants considered that pastes were fast, convenient, and cheap and mentioned consuming them for their taste and practicality. Pastes represent an important source of calories and sodium in the diet. Labeling these types of foods will provide nutritional information and could prevent excessive consumption.

RESUMEN El paste es un alimento de origen inglés adoptado en Hidalgo, México, desde hace más de cien años. Se consume como comida de conveniencia y es muy popular entre estudiantes. El objetivo fue determinar la calidad fisicoquímica, nutricional y microbiana de pastes, así como conocer datos sobre su consumo en una población de estudiantes universitarios mexicanos. Se analizó la composición proximal, las calorías, el contenido de sodio, el pH, la actividad acuosa y la calidad microbiológica de 15 tipos de pastes mediante técnicas oficiales. Se encuestaron 500 estudiantes de la universidad pública más grande del estado de Hidalgo (México) para determinar su consumo de pastes. Los pastes variaron en su contenido de grasas (12-25,7 g/100 g), proteínas (2,29-12,6 g/100 g) y carbohidratos (23,5-52,7 g/100 g). El contenido calórico fue de 356 a 545 kcal/paste. Las muestras saladas contenían más sodio (216-693 mg Na/100 g) en comparación con las dulces (54,9-74,1 mg Na/100 g). Las muestras presentaron alta variabilidad en la calidad microbiológica y solo una muestra presentó crecimiento de coliformes. El 96,2% de los encuestados consume pastes, el 49,7% consume de 1 a 2 piezas por semana mientras que el 32% consume de 3 a 4. Los participantes consideraron que los pastes son rápidos, convenientes y baratos y mencionaron consumirlos por su sabor y practicidad. Los pastes representan una fuente importante de calorías y sodio en la dieta. Etiquetar este tipo de alimentos aportará información nutricional y podría evitar su consumo excesivo.

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The retail food environment is a potential population-level determinant of diet and nutrition-related chronic diseases, yet little is known about its composition and association with diabetes in low- and middle-income countries. Our objectives were: (1) to describe changes in the composition of the retail food environment in Mexican neighborhoods from 2010 to 2016 and (2) to examine the association between these changes and diabetes cases diagnosed over the same period. Individual level data came from the 2016 Mexican Health and Nutrition Survey (N = 2808 adults). Neighborhood level retail food environment data for 2010 and 2016 came from the National Directory of Economic Units of Mexico. Multilevel logistic regression was used to examine the adjusted association between changes in the neighborhood density per km2 of fruit and vegetable stores, chain convenience stores and supermarkets with diabetes. Small store formats still predominate in Mexico's food environment, however there is evidence of fast increase in chain convenience stores and supermarkets. Adults living in neighborhoods that saw a decline in fruit and vegetable store density and a simultaneous increase in chain convenience store density experienced higher odds of diabetes, compared to adults who lived in neighborhoods where fruit and vegetable and convenience stores did not change (OR 3.90, 95% CI 1.61, 9.48). Considering the complex interplay between store types, understanding the mechanisms and confirming the causal implications of these findings could inform policies that improve the quality of food environments in cities.

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BACKGROUND: As in most eliminating countries, malaria transmission is highly focal in Haiti. More granular information, including identifying asymptomatic infections, is needed to inform programmatic efforts, monitor intervention effectiveness, and identify remaining foci. Easy access group (EAG) surveys can supplement routine surveillance with more granular information on malaria in a programmatically tractable way. This study assessed how and which type of venue for EAG surveys can improve understanding malaria epidemiology in two regions with different transmission profiles. METHODS: EAG surveys were conducted within the departments of Artibonite and Grand'Anse (Haiti), in regions with different levels of transmission intensity. Surveys were conducted in three venue types: primary schools, health facilities, and churches. The sampling approach varied accordingly. Individuals present at the venues at the time of the survey were eligible whether they presented malaria symptoms or not. The participants completed a questionnaire and were tested for Plasmodium falciparum by a highly sensitive rapid diagnostic test (hsRDT). Factors associated with hsRDT positivity were assessed by negative binomial random-effects regression models. RESULTS: Overall, 11,029 individuals were sampled across 39 venues in Artibonite and 41 in Grand'Anse. The targeted sample size per venue type (2100 in Artibonite and 2500 in Grand'Anse) was reached except for the churches in Artibonite, where some attendees left the venue before they could be approached or enrolled. Refusal rate and drop-out rate were < 1%. In total, 50/6003 (0.8%) and 355/5026 (7.1%) sampled individuals were hsRDT positive in Artibonite and Grand'Anse, respectively. Over half of all infections in both regions were identified at health facilities. Being male and having a current or reported fever in the previous 2 weeks were consistently identified with increased odds of being hsRDT positive. CONCLUSIONS: Surveys in churches were problematic because of logistical and recruitment issues. However, EAG surveys in health facilities and primary schools provided granular information about malaria burden within two departments in Haiti. The EAG surveys were able to identify residual foci of transmission that were missed by recent national surveys. Non-care seeking and/or asymptomatic malaria infections can be identified in this alternative surveillance tool, facilitating data-driven decision-making for improved targeting of interventions.

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Many developing countries are transitioning to integrated solid waste management systems that will likely have a recycling component for making them sustainable. There are several approaches to recycling, one being waste separation at the household level. Such an approach relies critically on the willingness of households to engage in source-separation. Many studies on recycling have been based on self-reported information on the willingness of households to participate in recycling programmes, should they be established; only few studies have been able to test what these intentions are by actual measurements of participation. The type of measurement for gauging success should be able to compare achievements against alternative approaches. This study is of particular interest to transitioning countries because it reports on a recycling programme in a small community that, even though voluntary in nature, has so far been sustained for almost three years. Available data on the amount of recycled beverage containers retrieved over a six-month period was analysed to assess the performance of the programme. A survey of households was performed among the community to understand the factors that may be contributing to such longevity. It was found that a major driver is the internal motivation of most of the community households for caring and preserving the environment. This is a necessary but not sufficient requirement, for it is doubtful whether the programme could have been sustained without an effective education programme and a system to make the process of retrieval easy. The education programme importantly linked recycling as a solution to an environmental problem plaguing the community. Moreover, the improvement in the environmental quality once the programme started was positive feedback to their recycling efforts. However, the ease at which recycled items could have been deposited was found to be the most essential factor. Inasmuch as the quantity of retrievals was a measure of the continued interest in recycling, a reliable estimate of the achieved fraction of beverage waste retrieval rates could not have been obtained with the most recent national waste characterization information. The reasons for this are explained.

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Dando continuidade aos artigos da série "Perguntas que você sempre quis fazer, mas nunca teve coragem", que tem como objetivo responder e sugerir referências para o melhor entendimento das principais dúvidas estatísticas levantadas por pesquisadores da área da saúde, este terceiro artigo aborda o contexto epidemiológico. Neste contexto, foram diferenciadas as principais medidas como prevalência, incidência, Odds Ratio (OR), Risco Relativo (RR), Razão de Prevalência (RP) e Hazard Ratio (HR), foi esclarecido o uso de análises por intenção de tratar e análise por protocolo, e também discutidos alguns dos termos comumente utilizados e pouco compreendidos como tipo de amostra, nível de evidência, relevância clínica e estatística, entre outros. (AU)

Continuing the series of articles "Questions you always wanted to ask but never had the courage to," which aims to answer key statistical questions raised by health researchers and suggest references for a better understanding, this third article addresses the epidemiological context. In this context, important measures such as prevalence, incidence, odds ratio (OR), relative risk (RR), prevalence ratio (PR) and hazard ratio (HR) were differentiated; the use of intention-to-treat analysis and per-protocol analysis was clarified; and some terms commonly used and poorly understood were discussed, such as type of sample, level of evidence, clinical and statistical relevance, among others. (AU)

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ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

RESUMO O objetivo do artigo foi realizar uma revisão de literatura sobre o conceito de habilidades culinárias, a fim de contribuir para o debate científico sobre o tema. Foi realizada busca sistemática de artigos nas bases de dados Scopus, PubMed/MedLine, Web of Science e portal de periódicos da Coordenação de Aperfeiçoamento de Pessoal do Ensino Superior, utilizando os seguintes descritores em português e inglês: habilidades culinárias, culinária, preparo dos alimentos/das refeições. Consultaram-se ainda referências citadas por esses artigos, dicionários eletrônicos (nos idiomas português, inglês e francês), documentos técnicos capturados em sites institucionais públicos ou privados, bem como livros. Identificaram-se definições para culinária denominadas como básicas, etimológicas/vernáculas e sistemáticas, incluindo um resgate histórico da culinária no contexto mundial e no Brasil. Para conceituar habilidades culinárias, foram estabelecidas categorias relacionadas aos alimentos e aos indivíduos, propondo-se um modelo conceitual. A categoria relacionada aos alimentos refere-se ao uso de alimentos in natura/minimamente processados (que requerem procedimentos prévios ao seu preparo), e/ou processados/ultraprocessados (que requerem pouco ou nenhum preparo, como reaquecimento). A categoria relacionada aos indivíduos envolveu dimensões como confiança, atitude, comportamento e conhecimentos individuais empregados para preparar os alimentos. As definições históricas de culinária permitiram elucidar o conceito de habilidades culinárias. Considerando o contexto mundial de valorização e resgate da culinária na promoção da alimentação saudável, essa revisão pode contribuir para o debate científico em torno do conceito de habilidades culinárias. O modelo conceitual proposto possibilita estabelecer parâmetros para avaliação em futuras investigações, permitindo direcionar intervenções culinárias para promoção da alimentação saudável.

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Abstract Fish consumption is low in Brazil and several factors justify this fact, among them the lack of practicality in preparation. Thus, this study aimed to investigate the relation between the price and the nutritional characteristics of the processed fish products. Correlations between price and nutritional value of 18 different processed fish products were established, comparing nutritional parameters between in natura and processed fish. The results showed that protein features moderate positive correlation to price. The processed fish products analyzed showed lower protein content and higher contents of energy, lipids and sodium compared to in natura fish.

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This study evaluated the impact of a phenolic-rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low-oxygen modified atmosphere; 5% vs. normal-oxygen; 21%) on lipid and protein oxidation and consumers acceptance of the ready-to-eat chicken patties. Samples were subjected to cooking (electric oven, 170 °C/16 min), cold storage (14 d at 4 °C), and reheating (microwave, 600 mW/1 min). Samples treated with acorn extract kept thiobarbituric acid-reactive substances numbers and lipid-derived volatiles at basal levels throughout the whole processing irrespective of the oxygen concentration in the packaging atmosphere. Consistently, treated patties had lower protein carbonyls than control ones. The acorn extract also controlled color and texture deterioration during chilled storage and reheating and improved the color and odor acceptance of the products. Formulating with acorn extract is a feasible strategy to inhibit the oxidation-driven changes and preserve the quality of reheated samples as if there were freshly cooked. Compared to the effect of the antioxidant extract, the concentration of oxygen in the packaging system was negligible in terms of quality preservation.

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