IMPACT OF EMOTIONAL BRANDING AND CUSTOMER LOYALTY OF CONSUMERS TOWARDS NESTLE FOOD PRODUCTS IN INDIA: AN ANALYSIS

Nestle food products have been dominating the food industry and ruling the heart of Indians for long. This study is an attempt to understand the impact of emotional branding and customer loyalty of consumers towards such food products. In today's world, marketers have been extensively using emotional branding to create an impact and this study will help us to the situation better

Development of an analytical method for multi-residue quantification of 18 anthelmintics in various animal-based food products using liquid chromatography-tandem mass spectrometry / 药物分析学报

In this study,we developed a simple screening procedure for the determination of 18 anthelmintics(including benzimidazoles,macrocyclic lactones,salicylanilides,substituted phenols,tetrahydropyr-imidines,and imidazothiazoles)in five animal-derived food matrices(chicken muscle,pork,beef,milk,and egg)using liquid chromatography-tandem mass spectrometry.Analytes were extracted using acetonitrile/1％acetic acid(milk and egg)and acetonitrile/1％acetic acid with 0.5 mL of distilled water(chicken muscle,pork,and beef),and purified using saturated n-hexane/acetonitrile.A reversed-phase analytical column and a mobile phase consisting of(A)10 mM ammonium formate in distilled water and(B)methanol were used to achieve optimal chromatographic separation.Matrix-matched standard calibration curves(R2≥0.9752)were obtained for concentration equivalent to ×1/2,×1,×2,×3,×4,and ×5 fold the maximum residue limit(MRL)stipulated by the Korean Ministry of Food and Drug Safety.Recoveries of 61.2-118.4％,with relative standard deviations(RSDs)of ≤19.9％(intraday and interday),were obtained for each sample at three spiking concentrations(×1/2,×1,and ×2 the MRL values).Limits of detection,limits of quantification,and matrix effects were 0.02-5.5 μg/kg,0.06-10 μg/kg,and-98.8 to 13.9％(at 20 μg/kg),respectively.In five samples of each food matrix(chicken muscle,pork,beef,milk,and egg)purchased from large retailers in Seoul that were tested,none of the target analytes were detected.It has therefore been shown that this protocol is adaptable,accurate,and precise for the quantification of anthelmintic residues in foods of animal origin.

Fresh leaves of ora-pro-nóbis in cakes prepared from commercial pre-mixture / Folhas frescas de ora-pro-nóbis em bolos preparados a partir de pré-mistura comercial

Establishing good eating habits in childhood is quite important for proper growth and development. Vegetables such as the ora-pro-nóbis (an unconventional vegetable, known in English speaking countries as Barbados Goosenberry, scientific name Pereskia aculeata Miller) have leaves that are rich in proteins, fibers and minerals, such as iron. These nutrients can contribute to improving child food products. In order to improve the nutritional value of commercial chocolate cake premixes, in natura ora-pro-nóbis leaves were added at ratios of 0 (standard), 10, 20, 30 and 40% leaf weight per batter weight, which were covered with chocolate icing. Moisture, ashes, lipids, proteins, crude fiber, carbohydrates and total caloric content (TCC) were analyzed in the elaborated formulations. The cakes with green leaves of ora-pro-nóbis are technologically viable up to 40% of leaf inclusion. The results showed a significant increase in water retention, crude fiber content and decrease in total caloric content (TCC) in cakes to which ora-pro-nóbis leaves were added. Lipid content was not affected by treatments.

O estabelecimento de uma boa alimentação na infância é de suma importância para o crescimento e desenvolvimento adequados. Vegetais como a ora-pro-nóbis (hortaliça não convencional) que possuem em suas folhas proteínas, fibras e minerais como o ferro, podem contribuir para melhorar a alimentação infantil. Com objetivo de melhorar o valor nutricional de pré-misturas comerciais de bolo, foram adicionadas folhas de ora-pro-nóbis in natura na proporção de 0 (padrão), 10, 20, 30 e 40% de folhas em relação a massa de sólidos pré-formulada para elaboração do bolo de sabor chocolate, com cobertura de chocolate tipo brigadeiro. Foram realizadas análises de umidade, cinzas, lipídeos, proteínas, fibra bruta e determinados os teores de carboidratos e valor calórico total (VCT) nas formulações elaboradas. Os bolos elaborados com folhas de ora-pro-nóbis in natura são viáveis do ponto de vista tecnológico, até 40% de inclusão de folhas. Os resultados revelaram um aumento significativo na retenção de água, no teor de fibra bruta e diminuição do valor calórico total (VCT) nos bolos adicionados de folhas de ora-pro-nóbis. Não houve influência dos tratamentos sobre o conteúdo de lipídeos.

Classificação dos alimentos quanto ao processamento industrial: uma revisão bibliográfica / Food classification for industrial processing: a review

Introdução: O processamento artificial de alimentos tem sido considerado um fator de risco importante na saúde. O objetivo deste estudo é revisar a literatura científica quanto à definição da classificação dos alimentos referente ao seu grau de processamento industrial. Métodos: revisão narrativa de artigos publicados nas bases de dados indexadas MEDLINE (PubMed) e LILACS e guias alimentares disponíveis na página online da Food and Agriculture Organization of the United Nations (FAO). A estratégia de busca utilizada compreendeu os seguintes descritores: Processed food OR Unprocessed food OR Artisanal food OR Minimally processed food OR Highly processed OR Ultra-processed food OR Industrial food processing. Não houve restrição quanto ao idioma utilizado nas publicações. Resultados: foram identificados 1301 artigos nas bases de dados PubMed e LILACS e 35 na página da FAO. Definições de alimentos processados ou ultraprocessados foram encontradas em diretrizes de apenas 8 dos 34 países avaliados nessa revisão. Apenas três diretrizes eram baseadas na classificação NOVA, utilizada no Brasil. Os demais países que utilizam classificações baseadas no grau de processamento industrial se pautam em definições variadas, baseadas na quantidade de aditivos, açucares, gorduras e outras substâncias. Além disso, apenas quatro países utilizam a classificação de ultraprocessados para alimentos altamente industrializados. Conclusões: apesar dos riscos já evidenciados em relação ao consumo destes alimentos, as evidências demonstram que o conceito em relação ao grau de processamento industrial de alimentos não apresenta uma definição padronizada.

Introduction: artificial food processing has been considered a major health risk factor. The objective of this study is to review the scientific literature regarding the definition of food classification related to its degree of industrial processing. Methods: narrative review. Articles published in MEDLINE (PubMed) and LILACS indexed databases and food guides available on the Food and Agriculture Organization of the United Nations (FAO) website were evaluated. The search strategy used included the following descriptors: Processed food OR Unprocessed food OR Artisanal food OR Minimally processed food OR Highly processed OR Ultra-processed food OR Industrial food processing. There was no restriction on the language used in the publications. Results: 1301 articles in the PubMed and LILACS databases and 35 on the FAO website were identified. Food classifications based on the degree of industrial processing were found in only 8 of 34 countries included in this review. Of those, only three guidelines were based on the NOVA classification, currently used in Brazil. Other countries with food classifications based on industrial processing used definitions characterized by the addition of sugars, chemical additives, fats and other substances. Furthermore, only four countries used definitions for ultraprocessed foods specifically. Conclusion: the evidence demonstrates the concept in relation to industrial processing does not present a standard definition, despite the risks already evidenced in relation to the consumption of these.

Alternaria in Food: Ecophysiology, Mycotoxin Production and Toxicology

Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (a(w)), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (I(D)) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed.

Dietary Intake and Health Risk Assessment of Polybrominated Diphenyl Ethers in the Netherlands Based on Data Collected in 2004 and 2008.

Brominated flame retardants, like polybrominated diphenyl ethers (PBDEs), are environmental contaminants which have entered the human food chain. In this context the concentrations of several PBDEs were measured in food items commonly available in the Netherlands in 2004 and 2008. In food BDE-47, -99 and -100 were analysed and detected in 2004 and 2008, whereas BDE-209 was only analysed and detected in 2008. The highest BDE concentrations were found in seafood (fatty fish and crustaceans). The lifelong dietary intake of these compounds in humans was calculated using the concentration data. For BDE-47, -99 and -100 the intake in 2008 was higher than in 2004. A risk assessment based on the most sensitive toxic effects of PBDEs in experimental animals was possible for BDE-47, -99 and 209 (but not for BDE-100, [3]). These effects consist of neurodevelopmental toxicity resulting from the disturbance of growth of the central nervous system (BDE-47, -99 and -209) and reproductive toxicity resulting from the disturbance of spermatogenesis after intrauterine exposure (BDE-99). A risk assessment based on the dietary exposure of individual PBDE congeners revealed that in The Netherlands the dietary exposure to PBDE-47 and -209 does not pose a health concern with respect to neurodevelopmental toxicity. However, with regard to reproductive toxicity and neurodevelopmental toxicity the dietary exposure in The Netherlands to BDE- 99 is of potential health concern.

Enfermedad diarreica aguda por Escherichia coli enteropatógenas en Colombia / Acute diarrheal disease caused by enteropathogenic Escherichia coli in Colombia

Intestinal Escherichia coli pathogens are leading causes of acute diarrheal disease in children less than 5 years in Latin America, Africa and Asia and a leading cause of death in children living in poorest communities in Africa and South East Asia. Studies on the role of E. coli pathogens in childhood diarrhea in Colombia and other countries in Latin America are limited due to the lack of detection assays in clinical laboratories at the main urban medical centers. Recent studies report that enterotoxigenic E. coli is the most common E. coli pathogens associated with diarrhea in children less than 5 years of age. Other E. coli pathotypes have been detected in children with diarrhea including enteropathogenic, enteroaggregative, shiga-toxin producing and diffusely adherent E. coli. It was also found that meat and vegetables at retail stores are contaminated with Shiga-toxin producing E. coli and enteroaggregative E. coli, suggesting that food products are involved in transmission and infection of the susceptible host. More studies are necessary to evaluate the mechanisms of transmission, the impact on the epidemiology of diarrheal disease, and management strategies and prevention of these pathogens affecting the pediatric population in Colombia.

Las cepas de E. coli enteropatógenas son causas importantes de la enfermedad diarreica aguda (EDA) en niños bajo 5 años de edad en América Latina, África y Asia y están asociadas a alta mortalidad en niños en las comunidades más pobres de África y el Sudeste Asiático. Estudios sobre el papel de las variedades de E. coli entero-patógenas en la EDA infantil en Colombia y otros países de América Latina son limitados debido a la carencia de ensayos para detección de estos patógenos en los laboratorios clínicos de centros de salud. Estudios recientes han reportado la detección de E. coli enteropatógenas en Colombia, siendo E. coli enterotoxigénica la cepa más frecuentemente asociada a diarrea en niños bajo 5 años. Otros patógenos detectados en estos pacientes incluyen E. coli enteroagregativa, enteropatógena "clásica", productora de toxina Shiga, y de adherencia difusa. Con base en estudios que reportan la presencia de E. coli productora de toxina Shiga y E. coli enteroagregativa en carnes y vegetales en supermercados, se cree que productos alimentarios contaminados contribuyen a la transmisión de estos patógenos y a la infección del hospedero susceptible. Más estudios son necesarios para evaluar los mecanismos de transmisión, el impacto en la epidemiologia de la EDA, y las pautas de manejo y prevención de estos patógenos que afectan la población pediátrica en Colombia.

Análise da composição nutricional da Cesta Básica brasileira / Analysis of the nutritional composition of the Brazilian Staple Foods Basket

O presente estudo teve como objetivo analisar o valor nutricional (energia, carboidratos, proteínas, lipídeos, cálcio, ferro, zinco, fósforo, vitamina A e vitamina C) dos treze itens alimentares que compõem a Cesta Básica Brasileira e verificar se estão adequados para a subsistência mensal de um indivíduo adulto. Foi realizada a comparação dos valores encontrados com os estabelecidos pela Estimated Average Requirement. Trata-se de um estudo descritivo que utilizou informações de uma tabela de composição centesimal de alimentos para a análise dos dados relativos da Cesta Básica Brasileira proveniente do Departamento Intersindical de Estatística e Estudos Socioeconômicos. Foram encontrados valores adequados para carboidratos, proteínas, ferro, zinco, fósforo. Valor energético total e lipídeos estavam acima do recomendado, enquanto Cálcio e Vitamina A estavam abaixo. A Vitamina C teve valores adequados apenas para o sexo feminino. Foi possível observar que a Cesta Básica reflete em grande parte o consumo alimentar dos indivíduos, porém, diante da prevalência de obesidade da população brasileira, seriam necessárias algumas modificações nesta base alimentar para que esta fique adequada em macronutrientes e micronutrientes.

This study sought to assess the nutritional status (energy, carbohydrates, proteins, lipids, calcium, iron, zinc, phosphorus, vitamin A and vitamin C) of the 13 items in the Brazilian staple foods basket and to verify whether they are suitable for the monthly subsistence of an adult. The values established by the Estimated Average Requirement were compared to those found in the study. It is a descriptive study that used information from a food composition table in order to analyze data regarding the Brazilian staple foods basket from the Inter-Union Department of Statistics and Socio-Economic Studies. Appropriate values were found for carbohydrates, proteins, iron, zinc, phosphorus. Total energy and lipids were above the recommended values, while calcium and vitamin A were below. Vitamin C had adequate values only for females. The Brazilian staple foods basket largely reflects the individual food intake. However, given the prevalence of obesity in the Brazilian population, some adjustments in this nutritional basis are required, so that it is rendered adequate in terms of macronutrient and micronutrient values.

Aflatoxin Contamination in Agricultural Commodities.

Aflatoxin is a naturally occurring Mycotoxin produced by Aspergillus flavus and Aspergillus parasiticus. Aspergillus flavus is common and widespread in nature and is most often found when certain grains are grown under stressful conditions such as draught. The mold occurs in soil, decaying vegetation, hay and grains undergoing microbiological deterioration and invades all types of organic substrates whenever and wherever the conditions are favourable for its growth. Favourable conditions include high moisture content and high temperature.The aflatoxin group is comprised of aflatoxin B1,B2,G1 and G2. In addition , aflatoxin M1 (AFM1), a hydroxylated metabolite of AFB1, is excreted in the milk of dairy cows consuming an AFB1-contaminated ration. Aflatoxin B1 a prototype of the aflatoxins, is widely recognized as the most potent hepato carcinogenic compound and along with other certain members of the group, possess additional toxic properties including mutagenicity, tetrogenicity, acute cellular toxicity and it suppresses the immune system. Aflatoxin contamination of food and feed has gained global significance as a result of its deleterious effects on human as well as animal health. The marketability of food products is adversely affected by aflatoxin contamination.

Characterization of cereal bars enriched with dietary fiber and omega 3 / Caracterizacao de barras de cereal enriquecidas com fibra dietética e omega 3

The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed containing 0%, 5%, 10% and20% of linseed. Proximate chemical, w-linolenic and linoleic acids and acceptability analyses were carried out. The carbohydrate concentrations of the cereal bars with linseed were lower than those of the control (p<0.004); while the protein content did not differ among the formulations (p>0.05). The bar containing 20% of linseed presented higher lipid content (p<0.001). The formulations with 5% and 10% of linseed were considered sources of dietary fiber, while the formulation with 20% was considered a good source. Regarding -3, the formulations containing linseed were classified as excellent sources. The calorie value of the cereal bars was around 100 kcal/portion. The formulations containing linseed presented higher acceptability, and that with 20% of linseed was found to be the formulation with the best chemical and sensory characteristics. Therefore, the addition of linseed in cereal bars is a good option to develop a functional product, which may contribute to a healthy diet and to the reduction of several non-communicable diseases.

Objetivou-se caracterizar barras de cereais enriquecidas com fibra alimentar e ômega-3, utilizando ingredientes funcionais. Foram desenvolvidas formulações, contendo 0%, 5%, 10% e 20% de linhaça, realizadas análises químicas centesimal, de ácidos α-linolênico e linoléico e aceitabilidade. As concentrações de carboidratos das barras de cereais com linhaça foram menores que o controle (p<0,004) e o teor de proteína não diferiu entre as formulações (p>0,05). A barra de cereais contendo 20% de linhaça apresentou maior teor de lipídio (p<0,001). As formulações com 5% e 10% de linhaça são consideradas fontes de fibra alimentar e a formulação com 20%, boa fonte. Com relação ao ω-3, as formulações contendo linhaça foram classificadas como excelentes fontes. O valor calórico das barras de cereais foi em torno de 100 kcal/ porção. As formulações adicionadas de linhaça apresentaram maior aceitabilidade, e a de 20% de linhaça apresentou melhor formulação em relação às características químicas e sensoriais. Portanto, a adição de linhaça às barras de cereais é uma boa opção para desenvolver um produto funcional, que pode contribuir para uma dieta saudável e reduzir várias doenças crônicas não-transmissíveis.

Sensory attributes of Indian fried foods incorporated with different levels of fructooligosaccharides.

Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.

Results of chemical analysis of food products and meals provided by school lunch program in secondary schools / Монголын Анагаах Ухаан

Introduction In recent years it has been observed epidemiological transition in the world population’s morbidity and mortality causes, indicating a shift from communicable diseases to non-communicable diseases. In 2012, cardiovascular diseases alone accounts for 30 per cent of all deaths in the world. In Mongolia, non-communicable diseases are growing steadily and becoming the leading causes of morbidity and mortality of population. According to the Global School-based Student Health Survey-Mongolia 2010, overall, 19.3 per cent of school children had 4 or more nutritional risk factors of NCD and 8,3 per cent of students were overweight and 0,8 per cent were obese. Above mentioned study shows that, the prevention of NCD should be started from childhood, improving the consumption of fruits and vegetables for school snack and lunch is important in the prevention of NCD among school children. The study is aimed at determination of types, consumption and chemical composition of food products and meals provided in school snack program. Scope and methods of investigation The investigation was performed in Ulaanbaatar and Tuv aimag. Under the our investigation included a totally 14 school canteens of Ulaanbaatar and Tuv aimag. Consumption of Food products was investigated using the Food Consumption Questionnaire method. All managers of school canteens interviewed by well-trained researchers using the time from 20 to 30 min for each of them. Food samples were obtained, keeping in cool boxes, transported to the Public Health Central Laboratory of National Center of Public Health, Mongolia. Chemical composition of food and snack samples were investigated according to the related standard methods for determination of protein, fat, carbohydrates, Vitamin C, Calcium. Results Consumption of vegetables and local fruits for school snack and meal was not enough for prevention of NCD among school children. Use of milk and milk products for school snacks and lunch were obtained only 1-3 times during the 10 days, which is too poor consumption. According to the results of chemical analysis, 83.4 per cent of all food samples had calories less than 340 kcal, which is the required value of calories of school snack per one student. With regard to protein level 50 per cent of samples had 2.57-7.7grams of protein, which is lower than the recommended level of 10-12 gr. Fat level of samples were ranged between 7.2-1.97 grams and 95.5 per cent of samples had lower fat content compared to the recommended value of 9.0 grams. When 68.7 per cent of samples had 4.5-38.03 grams of carbohydrates, which is lower than the recommended amount, some 4.5 per cent of samples had higher carbohydrates compared to the recommendation. Amount of vitamin C in school snack was extremely lower than the recommended amount that vitamin C was found between 0.02-2.31mg, satisfying only 10 per cent of the national recommendation of vitamin C amount for school snack. Amount of Calcium in milk products of school snack and meals was also low than recommended level.

Results of microbiological analysis of meals and food products being given to pupils of general education schools in the frame of the “School Lunch” program / Эрүүл мэндийн лаборатори

Background:In the scope of the “School Lunch” program initiated by the Government of Mongolia, pupils of primary schools are served with meals prepared in school canteens and food products provided by food manufacturers. The safety of the provided food products must be monitored and evaluated. The purpose of our study was to evaluate the safety of the meals and food products being given to pupils in the frame of the above program.Materials and methods:Nutritious values and safety of 31 samples of school canteen meals and food products of 5 general education schools were determined using microbiological analysis methods based on Mongolian national standards. Results:The analysis results revealed that the total number of microbes in canteen meals fluctuated between 1х102 and 4х102, and no pathogens were detected in the analyzed samples. The quality of all pastry products met the Mongolian standard hygiene requirements. The variation of the total number of microbes in dairy products was 2х105 -4х105, and no pathogens were found in dairy products.Conclusion:Microbiological analyses show that the food products supplied by the contractual companies in the frame of “Lunch” program and meals from the school canteens meet Mongolian hygiene requirements.

Alimentos orgânicos na produção de refeições escolares: limites e possibilidades em uma escola pública em Florianópolis / Organic foods in school meals: limitations and possibilities in a public school from Florianópolis, Brazil

OBJETIVO: O estudo objetivou analisar a introdução de alimentos orgânicos na produção de refeições em uma unidade escolar da Secretaria de Educação de Santa Catarina. MÉTODOS: O modelo de análise apresentou caráter exploratório, com base em um estudo de caso. Na coleta de dados, utilizaram-se a entrevista semiestruturada, a análise documental e a observação direta. RESULTADOS: Identificaram-se as possibilidades de aperfeiçoar a utilização de alimentos orgânicos, relacionadas com o planejamento de cardápios, com o sistema de compras, com o recebimento e o armazenamento dos alimentos. Constataram-se limites relacionados à inexistência de planejamento referente à compra e ao uso do alimento orgânico nos cardápios, ao fornecimento de alimentos orgânicos - tal como o despreparo de alguns fornecedores para atender as necessidades da escola -, e, principalmente, aos preços. CONCLUSÃO: Conclui-se que há necessidade de revisão na gestão adotada pela escola, incluindo-se estudo comparativo de preços, de estabelecimento de parcerias com fornecedores e da atuação dos agentes envolvidos com a alimentação escolar para o fortalecimento do programa. Destaca-se, ainda, a necessidade de novos estudos sobre a gestão de produção de refeições em escolas e sobre a utilização de alimentos orgânicos.

OBJECTIVE: This study analyzed the possibility of introducing organic foods to the meals served in a public school from the state of Santa Catarina , Brazil. METHODS: This exploratory analysis was based on a case study. A semi-structured interview, document analysis and direct observation were used for data collection. RESULTS: The possibility of introducing organic foods to the school menu, purchase system and food receipt and storage was investigated. The limitations included the inexistence of a plan to buy and use organic foods in school meals, unreliable supply of organic foods, such as the inability of suppliers to meet the school's demands and, especially, prices. CONCLUSION: The management system used by the school needs to be reviewed, including making a comparative study of the prices, establishing partnerships with suppliers and having the employees involved with the school meals promote the program. New studies on the management of meal production in schools and the use of organic foods are also needed.

Predicting Interactions between Medicinal Drugs and New Supplements / 日本補完代替医療学会誌

Information regarding drug interactions is useful for avoiding adverse effects from medicinal drug administration, and similar information is obviously desirable for health food products and supplements. When examining findings related to drug-supplement interactions, it is vital to understand pharmacokinetics such as drug absorption, distribution, metabolism, and excretion. The interaction disposition of one particular drug is primarily related to inhibition and induction of the drug-metabolizing enzyme cytochrome P450 (CYP). Thus, experiments evaluating the expression level of CYP isoforms in human hepatic microsomes and their relative ratio in drugs metabolized by them would be useful. However, investigations of drug-supplement interactions such as inhibition tests using the cDNA-expressed human CYP and specific substrates in combination are scarce. It is essential to consider studies for averting such interactions and to disseminate information for improving safety.<br>

Ocorrência de aflatoxina B1 em produtos alimentícios e rações animais, consumidos no Estado de Säo Paulo e em várias outras regiões do Brasil no período de 1980 a 1987 / Incidence of aflatoxin B1 in foodstuffs and animal feed, consumed in Säo Paulo and in various areas of Brazil

Aflatoxina B1 foi identificada e quantificada por cromatografia em camada delgada em 666 amostras de produtos alimentícios e 308 amostras de rações animais expostas ao consumo no Estado de São Paulo e em várias outras regiões do Brasil. Foi detectada aflatoxina B1 em 3,39% do total das amostras analisadas, com concentração superior a 30 mg/kg(ppb), que é o limite tolerado pela legislação brasileira. Os resultados foram expressos em tabelas (AU).