https://rd.uffs.edu.br/handle/prefix/75 2026-05-31T05:02:07Z https://rd.uffs.edu.br/handle/prefix/9293 Título: Fatores associados à adesão a dietas plant based em universitários Autor(es): Candido, Hyrana Gabriela Lucas Guadagnini Primeiro Orientador: Triches, Rozane Marcia Abstract/Resumen: Objective: To evaluate the association of plant-based dietary patterns with motivations, difficulties, and sociodemographic data in university students. Methods: Quantitative cross-sectional study with 815 university students. Data collection was carried out using a structured questionnaire. For data analysis, Chi-square, T-test, and ANOVA tests were used based on the Kolmogorov-Smirnov normality test, at a significance level of p<0.05, in addition to descriptive statistics using the free software PSPP. Results: 9.6% of academics follow plant-based diets, and their adherence is associated (p<0.05) with a left-leaning political spectrum, pro-environmental behaviors, concern for animal rights, boycotts of the meat industry, and dislike of the taste of meat. Omnivores had more difficulties adhering to and maintaining these diets (p<0.00), as well as in food preparation, self-control in meat consumption, and eating out. Conclusion: Enabling behavioral changes in the population to promote healthy and sustainable eating should be a priority for public policies and private initiatives, considering the impact of the food system on climate change. Instituição: Universidade Federal da Fronteira Sul Tipo: Artigo Cientifico 2025-12-10T00:00:00Z https://rd.uffs.edu.br/handle/prefix/8018 Título: Dietas sustentáveis: aspectos nutricionais, pegada hídrica, e de carbono em cardápios oferecidos na alimentação escolar Autor(es): Dal Cortivo, Jaciara Maiara Primeiro Orientador: Triches, Rozane Marcia Abstract/Resumen: We sought to identify the environmental impact, analyzing the water footprint (WH) and carbon footprint (PC), as well as the nutritional aspects of the meals offered in school feeding at integral schools in a municipality in Paraná. Nutritional and PH and PC calculations were made for the monthly menus based on the technical sheets of the preparations. The results indicate that menus with smaller environmental footprints can be compatible with nutritionally adequate menus. It was verified that only iron appears with significantly lower means in the menus where the CP is reduced (percentile <50). And regarding the nutritional aspect, there are inadequacies in the menus comparing the values recommended by the PNAE in the age groups analyzed. Instituição: Universidade Federal da Fronteira Sul Tipo: Artigo Cientifico 2023-02-18T00:00:00Z https://rd.uffs.edu.br/handle/prefix/8015 Título: Diferentes chás derivados da planta Camellia sinensis na formulação de kombuchas e a saúde do intestino: uma revisão sistemática Autor(es): Muxfeldt, Luana Cruz Primeiro Orientador: Weber, Jucieli Abstract/Resumen: The greatest concern with health in recent years has increased the demand for healthier food products, which, in addition to being of good origin, have ingredients with beneficial properties for health. Kombucha is a fermented drink that is becoming more popular every day and comes from Camellia sinensis tea together with a culture of bacteria and yeast, forming a drink with numerous benefits, including possible probiotic characteristics. Thus, the objective of this study was to carry out a systematic literature review analyzing how the different types of teas used in the preparation of kombucha can influence the health of the intestine. The search was carried out in Pubmed, Scielo, Science Direct, Scopus and Google academic databases using the terms “kombucha” and “intestine”, in Portuguese, Spanish and English published in the last five years, totaling 10 articles included in the review. The results found show us that there were no differences in the use of teas, the most important being to consider the time and concentration of kombucha used during the experiment, however, it was possible to verify the positive effects not only on intestinal health, as well as on other chronic diseases. non-communicable diseases, mental health and body composition. Instituição: Universidade Federal da Fronteira Sul Tipo: Artigo Cientifico 2023-02-16T00:00:00Z https://rd.uffs.edu.br/handle/prefix/8011 Título: Consumo alimentar, pedidos de compra/entrega de alimentos em casa e ambiente alimentar no entorno escolar em estudantes de um município de pequeno porte Autor(es): Frare, Tainara Groli Primeiro Orientador: Rossi, Camila Elizandra Abstract/Resumen: Objective: To evaluate food consumption, requests for purchase/delivery of food at home and the availability of food environment equipment in the school environment, of students in the urban area of ​​the municipality of Realeza-PR. Methods: This study is descriptive-analytical in nature, with a cross-sectional design. The sample was made up of students from the public elementary school system. Information about the food environment was obtained from on-site observation, in a 600-meter buffer around the schools. Data on food consumption and requests for purchase/delivery of food at home were collected using a questionnaire. Results: 21 commercial establishments were found around the schools, 47.6% of which were markets/grocery stores/butchers. Healthy foods were consumed daily by females, especially fruits and vegetables (p=0.025 and p=0.001). For the unhealthy, daily consumption was observed among students aged 9 and 10 years old (p=0.042, p=0.035 and p=0.006 for packaged snacks, soft drinks and ready-made/powdered juices, in that order). Food purchase/delivery orders were present in 68.1% of the sample. Food consumption was not associated with the presence of commercial establishments around schools nor with the habit of ordering food for delivery. Conclusion: In the general sample, there was no significant association between the food environment and the consumption and food ordering profile. However, among girls, the daily consumption of healthy foods was more prevalent and, among older schoolchildren, the daily consumption of unhealthy foods was more prevalent. Instituição: Universidade Federal da Fronteira Sul Tipo: Artigo Cientifico 2023-02-23T00:00:00Z