ABSTRACT
OBJECTIVES: The study investigated the longitudinal association between physical activity and the risk of long COVID in patients who recovered from COVID-19 infection. STUDY DESIGN: We analyzed longitudinal data of the Prospective Study About Mental and Physical Health cohort, a prospective cohort study with adults living in Southern Brazil. METHODS: Participants responded to an online, self-administered questionnaire in June 2020 (wave 1) and June 2022 (wave 4). Only participants who self-reported a positive test for COVID-19 were included. Physical activity was assessed before (wave 1, retrospectively) and during the pandemic (wave 1). Long COVID was assessed in wave 4 and defined as any post-COVID-19 symptoms that persisted for at least 3 months after infection. RESULTS: A total of 237 participants (75.1% women; mean age [standard deviation]: 37.1 [12.3]) were included in this study. The prevalence of physical inactivity in baseline was 71.7%, whereas 76.4% were classified with long COVID in wave 4. In the multivariate analysis, physical activity during the pandemic was associated with a reduced likelihood of long COVID (prevalence ratio [PR]: 0.83; 95% confidence interval [CI]: 0.69-0.99) and a reduced duration of long COVID symptoms (odds ratio: 0.44; 95% CI: 0.26-0.75). Participants who remained physically active from before to during the pandemic were less likely to report long COVID (PR: 0.74; 95% CI: 0.58-0.95), fatigue (PR: 0.49; 95% CI: 0.32-0.76), neurological complications (PR: 0.47; 95% CI: 0.27-0.80), cough (PR: 0.40; 95% CI: 0.22-0.71), and loss of sense of smell or taste (PR: 0.43; 95% CI: 0.21-0.87) as symptom-specific long COVID. CONCLUSION: Physical activity practice was associated with reduced risk of long COVID in adults.
ABSTRACT
The Food Safety Management System (FSMS) seeks to ensure the quality of food products in the whole food supply chain. In Portugal, like in all European Union countries, enterprises working in the food sector have to fulfil several regulations of food safety and quality to assure those food products won’t compromise consumers’ health. The COVID-19 pandemic brought additional challenges for companies and their food safety systems. Governments also have decreed new (additional) hygiene measures to be implemented by companies and applied to workers when handling products, such as: use of masks, more frequent hand sanitization, the distance between workers, more frequent cleaning of surfaces, etc. The aim of this study is to assess the most important aspects/challenges caused by the COVID-19 pandemic in Portuguese food production companies. The instrument used in this study was a survey voluntarily answered by 58 Portuguese companies acting in the food sector, by those responsible for the quality sector, or by those in management positions, using an online platform (Slido®). The data was collected in the period from May to August 2020, and the data analysis was made using an Excel database and spreadsheet functionalities. The results showed that the HACCP (part or included in ISO 22000) is the most implemented food safety system in Portuguese companies (in above 50% of the companies included in the study). Also, 20% have International Featured Standards (IFS) certification, and 16% declare to have implemented the ISO 22000 standard. Among the different attributes available, the attribute selected by Portuguese companies as most influential (most scored) to affect the integrity of the companies’ FSMS was the “temperature checking of workers”, and the least influential was the “staff awareness”. Furthermore, a great majority of the companies revealed that the FSMS include documents associated with response/incidents affecting food safety;that COVID-19 pandemic was identified as originating potential emergencies in the FSMS;and that the food safety teams were trained on how to react in case of a pandemic. Globally, companies’ respondents also admit that their FSMS allowed reacting to the pandemic of Covid-19, providing additional training to their staff to implement supplementary personal hygiene procedures (as: handwashing, physical distance, …), reinforce the use of personal protective equipment (such as masks), or adjust the sanitation/ cleaning practices associated with hygiene of the objects. According to the results, the market/retail was the sector of the food supply chain most affected due to pandemic Covid-19, and the Primary sector the least affected. In conclusion, the companies are, in general, committed to implement and reinforce the measures related to the FSMS, even under difficult circumstances like those resulting from the COVID-19 pandemic. © 2022, Consulting and Training Center - KEY. All rights reserved.
ABSTRACT
This article aims to reflect on the relationship between the Arts of the Body and Dialogism in the visual-verb scenic project Sonnet 116 (W. Shakespeare) - Direction Jose Roberto Jardim - with Fernanda Nobre, in 2021, in order to investigate possibilities for an aesthetic education of the gaze in contemporaneity. Immersed in the virtual sphere of production, circulation and reception of the Arts of the Body (a polysemic term that allows us to consider the adaptation of the scene to different formats and platforms radically triggered by the global pandemic of covid-19), the work presents possible discussions on foundational themes that constitute language studies today. Based on the thinking of the group of Russian intellectuals currently called Bakhtin and the Circle, the work mobilizes concepts related to the macro notion of Dialogism, on the grounds of which it focuses on its object of analysis. The results present contributions to the field of language and education studies, which are interested in the functioning of discourse in different fields, including theater and performance, as well as to the universe of the Arts of Body (wider than before), which we have been facing, for some time now, through Bakhtinian lens.
ABSTRACT
This article presents a study on customer knowledge and habits regarding the use of refrigerated display cabinets (RDC). The study was carried out on a sample of Portuguese retail stores' customers, using a questionnaire survey available through an Internet platform. The sample consisted of 136 individuals, who voluntarily participated in the study. Questions included the characterization of the sociodemographic population involved. The questionnaire included different questions to related with RDC, namely customer knowledge about the appearance of each RDC equipment, questions to evaluate the respondents' perception about the advantages and disadvantages related to open or glass-door closed RDC, questions to assess the participants' habits and behavior when purchasing food products from glass-door closed RDC (frequency and duration of door open), questions to characterize the consumers' habits on purchasing food products from RDC, and also questions to characterize the consumers' shopping attitudes in the context of the COVID-19 pandemic, caused by SARS-CoV-2. The results seem to indicate that customers prefer closed RDC;for example, 61.8% of participants prefer products preserved in glass-door closed RDC, against 6.6% that admit to preferring products preserved in open RDC. Therefore, we can deduce that the existence of doors does not appear to be an obstacle to purchasing food products. Regarding the use of glass-door closed RDC, 80.1% of the participants say they just open the door once, and 53.7% of the costumers believe they keep the door open in the interval [4-6 s]. This indicates that Portuguese customers are quite well informed about food safety issues and seem to follow assertive attitudes when purchasing food products from RDC. This study reinforces the benefits of replacing open RDC by closed glass-doors allowing significant energy savings.