ABSTRACT
OBJETIVO: Apresentar o delineamento e a experimentação de método educativo para promoção da alimentação saudável, tendo a culinária como seu eixo estruturante. MÉTODOS: Os referenciais teóricos adotados foram: preceitos da promoção da saúde, concepção crítica de educação em saúde, direito humano à alimentação adequada e segurança alimentar e nutricional e reflexões sobre cultura alimentar no contexto da contemporaneidade. As etapas de desenvolvimento do projeto contemplaram: identificação de representantes dos grupos de interesse (merendeiras, professores de ensino fundamental, adolescentes e profissionais de saúde da atenção básica, incluindo equipes de Saúde da Família); estruturação e experimentação, na cidade do Rio de Janeiro, do modelo de ação educativa; análise dos materiais coletados e confecção de materiais educativos. RESULTADOS: O modelo proposto e experimentado consistiu em oficina educativa estruturada em: vivência culinária; debate entre os participantes; encontro denominado Temperando Conceitos, no qual foram aprofundados os temas surgidos no debate; e encontro de avaliação de todo o projeto. Foram realizadas oito oficinas educativas envolvendo 116 participantes, que avaliaram o modelo proposto como capaz de os sensibilizar sobre o tema e incentivar para mudanças em relação à sua prática profissional e pessoal. CONCLUSÃO: O modelo experimentado configura-se em inovação metodológica no campo das práticas educativas para promoção da alimentação saudável e mostrou-se factível de ser aplicado. Como forma de continuidade do estudo, está em curso projeto de pesquisa para desenvolvimento de método educativo voltado à formação de multiplicadores para a promoção da alimentação saudável, utilizando o modelo aqui apresentado como uma de suas estratégias educativas.
OBJECTIVE: To present the designing and testing of an educational methodology for the promotion of a healthy diet that adopted cooking as its structural axis. METHODS: The theoretical references adopted were: health promotion precepts, critical approach of health education, human right to adequate food and food and nutrition security and reflections about food culture in the contemporary context. The steps of the project were: identification of people that represented the target groups (elementary school teachers, primary healthcare network professionals, school cooks and adolescents); designing and testing the education model in city of Rio de Janeiro; analysis of the collected material and production of education materials. RESULTS: The model proposed and tested consisted in an educative workshop structured in: experiencing cooking; a debate among the participants; a meeting called "Seasoning Concepts", in which the issues that appeared in the previous debate were discussed and an evaluation meeting. Eight educative workshops were carried out involving 116 participants, who indicated that if the education model was able to motivate them with respect to the subject for their personal life and professional activity. CONCLUSION: The model tested in this study represents a methodological innovation in the area of education practices for healthy diet promotion and proved to be feasible. The second stage of the study, which is ongoing, consists in the development of an education method for training multipliers for healthy diet promotion, using the model presented here as one of its education strategies.
Subject(s)
Humans , Male , Female , Adolescent , Adult , Cooking , Food and Nutrition EducationABSTRACT
Objective To study possible mechanisms of oxidative damages in rat lung type Ⅱ cells induced by cooking oil fume (COF). Methods The rat type Ⅱ lung cells were pretreated with anti_oxidant N_acetylcysteine (NAC) for 30 miuntes and were exposed to COF for 12 hours. The contents of MDA and GSH were detected with thiobarbituric acid colorimetric assay and 5,5_dithiobis 2_nitrobenzoic acid colorimetric assay. Results The significant increase of the contents of MDA and significant decrease of the contents of GSH were observed in the rat lung type Ⅱ cells with the increase of exposure doses of COF and the prolongation of exposure time of COF. The pretratment of NAC could reduce the production of MDA and increase the contents of GSH of the cells. Conclusion The possible mechanisms of oxidative damages in rat lung type Ⅱ cells induced by cooking oil rume might be formation of lipid peroxidation and interference of GSH anti_oxidative systems of the cells.
ABSTRACT
Objective To study the effects of siritch vapor condensate (SVC) on lipid peroxidation of mice and its mutagenicity to mice. Methods 60 healthy Kunming mice were selected and randomly divided into 6 dose groups, 10 mice per group: SVC high_dose group (10 ml/kg), SVC middle_dose group (5 ml/kg),SVC low_dose group (2.5 ml/kg), prepared siritch control group, negative control group (tap water) and positive control group (cyclophosphamide, 50 ml/kg). Except the positive control group treated by peritoneal injection with cyclophosphamide 50 ml/kg for 3 times, the other 5 groups were treated by oral perfusion with different doses of SVC, prepared siritch and tap water once a day for 15 days. After exposure, the contents of malonyldialdehyde (MDA) and the activities of superoxidide dismutase (SOD) in plasma were determined, the frequency of micronuclei in bone marrow cells and counts of abnormal morphologic sperm were observed and analyzed in mice. Results The significantly higher contents of MDA and lower activities of SOD were observed in SVC 10 ml/kg, 5 ml/kg, 2.5 ml/kg and prepared siritch control groups compared with those in negative control group respectively (P