Stress, anxiety and depression among gastronomes: association with workplace mobbing and work-family interaction.

INTRODUCTION: The work in commercial restaurant kitchens is characterized by many labor´s demands and strict commands that can cause damage to the mental health of gastronomes. The aim of this study was to verify the presence of stress, anxiety, and depression among gastronomy workers and associate them with the presence of mobbing at work. Still, it sought to evaluate the work-family interference and test its mediating role in the relationship between mobbing and psychopathology indicators. MATERIALS AND METHODS: This is an observational-analytical, cross-sectional study with a quantitative approach, in which 160 gastronomes participated (59.4% women), with an average age of 30.81 years. All answered a Sociodemographic and Labor Data Questionnaire, Negative Acts at Work Questionnaire, Depression Anxiety and Stress Scale, and Work-Family Interaction Scale, whose data were analyzed using descriptive and inferential statistics. RESULTS: A positive association was found between bullying and indicators of stress, anxiety, and depression, as well as negative interference between work-family and family-work with the same indicators. It was also observed the mediating effect of negative interference from work in family, in the relationship between mobbing and indicators of stress, anxiety, and depression. CONCLUSION: It was concluded, therefore, that the experience of mobbing affects the family and intensifies the psychological illness in gastronomes.

Assédio moral na cozinha: prevalência em trabalhadores da gastronomia em restaurantes comerciais / Harassment in the kitchen: prevalence in gastronomy workers in commercial restaurants / Acoso moral en la cocina: prevalencia en trabajadores de la gastronomía en restaurantes comerciales

Há crescente interesse sobre o comportamento abusivo sofrido por trabalhadores nas cozinhas de restaurantes comerciais, uma vez que agressões físicas e verbais parecem ser comuns neste contexto laboral. Este estudo objetivou identificar a prevalência do assédio moral e descrever as características das situações em que ele ocorre entre trabalhadores da gastronomia. Participaram do estudo 160 indivíduos com graduação em gastronomia, sendo que 95 eram do sexo feminino (59,4%), com idade média de 30,81 anos (DP = 8,34). Os mesmos responderam ao Questionário Biossociodemográfico e Laboral e ao Questionário de Atos Negativos, cujos dados foram analisados descritivamente. Os resultados indicaram elevados índices de prevalência de assédio moral (63,1%) e de violência psicológica (33,8%), que alertam sobre a importância de divulgar informações sobre o assédio moral e seus prejuízos, visando a uma maneira mais saudável de gerenciar e trabalhar na cozinha.

Great interest in abusive behavior suffered by workers in commercial restaurant kitchens was observed. In this work context, verbal and physical aggression seems to be common. This study aimed to identify the prevalence of moral harassment and describe the characteristics of the situations in which it occurs among gastronomy workers. Participants were 160 individuals undergraduate in gastronomy and 95 were female (59.4%), that have an average age of 30.81 years (SD = 8.34). The participants answered the Biosociodemographic and Labor Questionnaire and the Negative Acts Questionnaire, whose data were analyzed descriptively. The results indicated high prevalence rates of moral harassment (63.1%) and psychological violence (33.8%), which warn the importance of disclosing information about bullying and its harms, aiming at a healthier way to manage and work in the kitchen.

Una creciente preocupación por el comportamiento abusivo que sufren los trabajadores en las cocinas de restaurantes comerciales ha sido observada. Esta agresión puede ser verbal o física y parece ser común en este contexto laboral. Este estudio tuvo como objetivo identificar la prevalencia del bullying y describir las características de las situaciones en las que ocurre entre los trabajadores de la gastronomía. Los participantes fueron 160 individuos con un título en gastronomía, de los cuales 95 eran mujeres (59.4%), con una edad promedio de 30.81 años (DE = 8.34). Los participantes respondieron el Cuestionario Biosociodemográfico y Laboral y el Cuestionario de Actos Negativos, cuyos datos fueron analizados descriptivamente. Los resultados indicaron altas tasas de prevalencia de acoso moral (63.1%) y violencia psicológica (33.8%), que advierten sobre la importancia de divulgar información sobre el acoso y sus daños, con el objetivo de una forma más saludable de manejar y trabajar en la cocina.

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.

Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS-SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. PRACTICAL APPLICATION: As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.

Prevenção do assédio moral no trabalho na visão de servidores público do judiciário / Prevention of moral harassment at work in the view of public servants of the judiciary

O assédio moral (AM) no trabalho é um fenômeno em expansão, devido às práticas associadas aos modos de gestão atuais. Destacam-se também os prejuízos na saúde das vítimas de AM, justificando a importância de combatê-lo. Investigou-se, na visão dos servidores públicos do judiciário, o que pode auxiliar na prevenção do assédio moral no trabalho. Trata-se de um estudo qualitativo com delineamento exploratório. Foram participantes da pesquisa 15 servidores de uma Instituição do Poder Judiciário na Região Sul do Brasil. A coleta de dados foi realizada por meio de entrevistas. Os dados foram analisados a partir da análise de conteúdo, classificando as intervenções voltadas para a prevenção do AM em três níveis: nível 1 para indivíduos envolvidos diretamente; nível 2 para grupos de trabalho; nível 3 com foco na organização e gestão do trabalho. Os resultados indicaram a necessidade de intervenções abrangentes voltadas para o fortalecimento da comunicação, apoio e cooperação no trabalho, criação de canais de escuta e de apoio psicológico, treinamento/desenvolvimento de gestores e intervenções direcionadas para uma cultura mais democrática e não violenta na organização pública estudada. Estes achados foram discutidos à luz da abordagem da Psicodinâmica do Trabalho, a qual destaca que o espaço para diálogo, o reconhecimento e a cooperação são elementos essenciais para a construção de um coletivo de trabalho e para a saúde mental. Conclui-se que, diante da multidimensionalidade do AM no trabalho, são necessárias diversificadas intervenções em prol da sua prevenção e promoção de um contexto de trabalho mais saudável.(AU)

Moral Harassment (AM) at work is an expanding phenomenon, due to the practices associated with current modes of management. It is also worth noting the damage to the health of the victims of AM, that justifies the importance of combating it. It was investigated, in the view of the public servants of the judiciary, what may aid in the prevention of bullying at work. This is a qualitative study with an exploratory design. Fifteen employees of an Institution of the Judiciary Power in the Southern Region of Brazil were participants in the survey. The data were collected through interviews. The data were analyzed from the content analysis, classifying the interventions aimed at the prevention of the AM in three levels: level 1 for individuals directly involved; level 2 forwork groups; level 3 with focus on the organization and management of work. The results pointed to the need of comprehensive interventions aimed at strengthening communication, support and cooperation at work, creation of listening channels and psychological support, training /development of managers and interventions aimed at a more democratic and non-violent culturein the public organization studied. These findings were discussed under the approach of Psychodynamics of Work which emphasizes that the space for dialogue, the recognition and cooperation are essential elements for the construction of a collective of work and for mental health. It is concluded that, in view of the multidimensional nature of MA at work, diverse interventions are necessary in order to prevent and promote a healthier work environment.(AU)

The effect of Garcinia Cambogia as coadjuvant in the weight loss process / El efecto de la Garcinia Cambogia como coadyuvante en el proceso de pérdida de peso

Introduction: due to the significant increase in the obesity rate in recent years, public health has been facing in many countries of the world, one of the major problems caused by this disease. Because of this, natural products arise, herbal, to assist in the treatment of obesity due to their safer effects. Among these, stands out the extract obtained from dried fruits of Garcinia Cambogia (GC), which has been studied and used as a natural supplement for weight loss. Objective: to investigate the GC administration as a coadjuvant factor in the treatment of obesity regarding to its effectiveness, way of action, recommended daily amount, side effects and contraindications, as a way of food and nutritional security for the population. Methodology: literature review. There were consulted the database of LILACS-BIREME data, SciELO and MEDLINE and there were selected scientific articles published in English, Portuguese and Spanish, between the period of 2007 and 2014 that conducted studies involving the administration of the GC as a way of treatment for obesity. The descriptors used for research articles in the databases were the following: Garcinia Cambogia in Portuguese, and in English the terms used were 'Garcinia Cambogia', 'weight loss and obesity', and 'Hydroxycitric Acid (HCA)'; this last one is not a descriptor indexed in Decs, but given the importance of this term for the search, it was adopted as a keyword. Thirty-four articles were identified, but only 21 were related to the objectives of this study. The first analysis of the articles was conducted by the title and then by the summary. In addition, 17 references were included because of their relevance to the study. Results: in some analyzed works, there was observed that the GC showed positive effects on weight loss process, appetite reduction, body fat percentage, triglycerides, cholesterol and glucose levels, lipogenesis process, while others had no effect. Conclusion: studies suggest positive results about the effectiveness of the GC on the weight loss process. However, the ideal dosage has not been well established yet. There is little evidence of adverse effects and signs of protective effect against hepatotoxicity induced by ethanol. Therefore, it becomes necessary to carry out further studies to confirm the efficacy of this phytotherapy in the weight loss process (AU)

Introducción: debido al aumento significativo de la tasa de obesidad en los últimos años, la salud pública se ha enfrentado en muchos países del mundo a los principales problemas causados por esta enfermedad. Debido a ello, surgen productos naturales, a base de hierbas, para ayudar en el tratamiento de la obesidad debido a sus efectos más seguros. Entre estos productos destaca el extracto obtenido a partir de frutas secas de Garcinia Cambogia (GC), que se ha estudiado y utilizado como un suplemento natural para la pérdida de peso. Objetivo: investigar la administración de GC como un factor coadyuvante en el tratamiento de la obesidad en cuanto a su eficacia, la forma de acción, la cantidad diaria recomendada, los efectos secundarios y las contraindicaciones, para su uso como un suplemento alimentario natural en la pérdida de peso. Metodología: revisión de la literatura. Se consultaron las bases de datos LILACS-BIREME, SciELO y MEDLINE, y se seleccionaron los artículos científicos publicados en inglés, portugués y español, entre el período de 2007 y 2014, llevando a cabo estudios sobre la administración de la GC como una forma de tratamiento de la obesidad. Los descriptores utilizados para los artículos de investigación fueron: en portugúes Cambogia Garcinia, y en inglés 'Garcinia Cambogia', 'pérdida de peso y obesidad', y 'ácido hidroxicítrico (HCA)'; este último no es un descriptor indexado en Decs, pero dada la importancia de este término para la búsqueda, se adoptó como una palabra clave. Se identificaron treinta y cuatro artículos, pero solo 21 estaban relacionados con los objetivos de este estudio. El primer análisis de los artículos fue realizada por el título y luego por el resumen. Además, se incluyeron 17 referencias por su relevancia para el estudio. Resultados: en algunos trabajos analizados se observó que GC mostró efectos positivos en el proceso de pérdida de peso, reducción de apetito, porcentaje de grasa corporal, triglicéridos, niveles de colesterol y glucosa y proceso de lipogénesis; mientras que en otros no produjo ningún efecto. Conclusión: los estudios sugieren resultados positivos con respecto a la eficacia de la GC en el proceso de pérdida de peso. Sin embargo, la dosis ideal no ha sido aún bien establecido. Hay poca evidencia de efectos adversos y signos de efecto protector contra la hepatotoxicidad inducida por el etanol. Por lo tanto, se hace necesario llevar a cabo más estudios para confirmar la eficacia de esta fitoterapia en el proceso de pérdida de peso (AU)