Resumo O objetivo do estudo foi avaliar as cantinas localizadas em diferentes tipos de escolas, de diferentes redes de ensino, tipos de administração e com a presença de profissional técnico em relação às boas práticas de higiene. O estudo observacional foi realizado em 111 cantinas, 35 de escolas particulares e 76 públicas de Curitiba/PR, Brasil. Uma lista de verificação, baseada na legislação nacional e internacional de boas práticas de higiene, foi elaborada e aplicada durante a rotina de trabalho. Juntamente com a lista, foram levantadas informações sobre o tipo de administração e a presença de um profissional técnico (nutricionista) nas cantinas. A maioria das cantinas escolares foi classificada como Regular, com 50% e 69% de adequação em relação às boas práticas de higiene. Os critérios mais insatisfatórios foram: controle da temperatura dos alimentos, treinamento de manipuladores de alimentos e Manual de Boas Práticas de Higiene e Procedimentos Operacionais Padrão. As cantinas de escolas particulares foram melhores que as de escolas públicas na maioria das categorias avaliadas (p <0,05). Além disso, as cantinas terceirizadas e com responsável técnico (nutricionista) (p <0,01) obtiveram os melhores resultados. Isso mostra a necessidade de as cantinas de escolas públicas com sistemas de autogestão e sem profissional técnico reavaliarem os critérios sanitários e implementar novas estratégias, para melhorar os procedimentos de controle da temperatura dos alimentos, treinamento para manipuladores de alimentos e elaboração do Manual de Boas Práticas de Higiene e dos Procedimentos Operacionais Padrão. A melhoria desses procedimentos ajudará no melhor controle da segurança dos alimentos e na prevenção de doenças na população estudantil, contribuindo para a promoção da saúde no ambiente escolar.

Abstract The aim of the study was to evaluate the school canteens located within different types of schools, together with their types of administration and the presence of a technical professional regarding Good Hygiene Practices (GHPs). The observational study was conducted in 111 school canteens, 35 from private and 76 public schools in Curitiba, Brazil. A checklist based on national and international legislation on good hygiene practices -GHP was elaborated and applied during the work routine. With the list, the information was gathered about the type of administration and the presence of a technical professional (nutritionist) in these canteens. Most school canteens were classified as Regular, comprising between 50% and 69% of adequate assessment in relation to GHPs. The most unsatisfactory criteria were related to food temperature control, training of food handlers and Manual of GHPs and Standard Operating Procedures (SOP). Private school canteens were better classified than public school canteens in most of the categories evaluated (p < 0.05). In addition, the school canteens that have been outsourced and have also had a person technically responsible (nutritionist) (p < 0.01) presented the best results. This shows the need for the public school canteens with self-management systems and no technical professional to re-evaluate the sanitary criteria and to implement new strategies, as well as improving procedures for food temperature control, training of food handlers and elaboration of Manual of GHPs and SOP. Improvement with respect to these procedures will assist in better control of food safety and prevent diseases in the student population, contributing to health promotion in the school environment.

RESUMO Objetivo Este estudo avaliou o uso da rotulagem nutricional e a percepção sobre a confiabilidade das informações por consumidores. Métodos Pesquisa transversal, exploratória e de abordagem quantitativa, realizada no município de Curitiba, Brasil. Participaram 536 estudantes, de uma instituição pública, respondendo um questionário estruturado. Foram realizadas análises descritivas, teste Qui-Quadrado e teste exato de Fisher, considerando nível de significância de 5%. Resultados A idade média dos participantes foi 21,11±2,83 anos, sendo 59,3% do sexo feminino. Quanto ao uso das informações nutricionais, 41,6% utilizavam às vezes e 14,7% sempre, principalmente porque gostavam de saber o que estavam comprando e consumindo (35,8%). A falta de paciência (29,5%) e de preocupação com a composição do alimento comprado (34,2%) foram os principais motivos pelos quais não utilizarem as informações. A alegação nutricional mais utilizada foi “sem gordura trans” (42,5%) e o tipo de alimento em que mais se utilizou a rotulagem nutricional foi leite e derivados (42,0%). O uso frequente das informações nutricionais foi maior entre as mulheres (p<0,01) e os praticantes de atividade física (p=0,04). Muitos indivíduos confiavam nas informações presentes nos rótulos dos alimentos (61,9%), porém, destes, 43,6% não as utilizavam no momento da compra. Não foram observadas diferenças entre a confiança das informações, os dados sociodemográficos ou de saúde dos entrevistados. Conclusão Muitas pessoas ainda não usam as informações nutricionais, sendo necessário esforços para mudar este panorama. Alterações na rotulagem nutricional podem mudar este processo, com o uso de informações mais claras, de fácil entendimento, que não gerem dúvida ao consumidor.

ABSTRACT Objective This investigation evaluated the use of food labels and consumers’ perception of the reliability of food labels nutritional information. Methods This is a transversal exploratory quantitative investigation, carried out in Curitiba, Brazil. A total of 536 students from a public institution participated in the survey answering a structured questionnaire. Descriptive analyses, Chi-Square test and Fisher’s exact test were performed considering a significance level of 5%. Results The participants’ mean age was 21.11±2.83 years, and 59.3% were female. It was noticed that 41.6% of consumers used the nutritional information sometimes and 14.7% always, mainly because they liked to know what they were buying and consuming (35.8%). Lack of patience (29.5%) and concern about the composition of the food purchased (34.2%) were the main reasons for not using the information provided. The most commonly used nutrition claim was “trans fat-free” (42.5%) and the type of food in which nutrition labeling was used most was milk and dairy products (42.0%). Frequent use of nutritional information was higher among women (p<0.01) and among those who practice physical activity (p=0.04). Many individuals relied on food labels nutritional information (61.9%), but out of these, 43.6% did not use that information at the time of purchase. There was no difference between respondents’ confidence in the information, sociodemographic and health data. Conclusion Many people still do not use the label nutrition information. Efforts should be made to change this scenario. Changes in nutrition labeling can help modify this situation, with the use of clearer label information, more easily understood, that does not raise any doubts in the consumers’ mind.

Resumo O estudo avaliou a qualidade da água potável de 45 escolas públicas na cidade de Curitiba, Brasil. Amostras de água foram coletadas de dois pontos diferentes de cada escola: o bebedouro utilizado pelos alunos (n = 45) e a torneira da cozinha (n = 45), totalizando 90 amostras. As amostras foram submetidas à análise de parâmetros legais: dosagem de cloro livre, contagem de bactérias heterotróficas, presença de coliformes totais e Escherichia coli. Além disso, a análise de enterococos também foi incluída como um indicador microbiológico complementar de contaminação fecal. As cepas de enterococos isolados foram identificadas e submetidas ao teste de sensibilidade a antibióticos. Em relação aos parâmetros legais, 35,5% (n = 16) das 45 escolas avaliadas não atenderam aos padrões de qualidade da água da legislação brasileira. Embora nenhuma das 90 amostras exibisse a presença de Escherichia coli, observou-se que 6,6% (n = 6) das amostras analisadas apresentaram contaminação por enterococos. No teste de sensibilidade aos antibióticos, as cepas isoladas demonstraram um comportamento semelhante, apresentando resistência a seis antibióticos e sensibilidade intermediária a um (estreptomicina). A água potável destinada ao consumo humano nas escolas públicas pode representar um risco à saúde dos estudantes, uma vez que a contaminação fecal por enterococos foi confirmada e considerada uma fonte de genes com resistência a antimicrobianos que podem ser facilmente disseminados para outras pessoas. Este estudo reforça a importância do monitoramento de indicadores microbiológicos complementares para garantir a qualidade da água, uma vez que a contaminação fecal foi detectada apenas quando parâmetros alternativos foram inseridos, enfatizando sua relevância para avaliar a água de maneira mais eficaz e salvaguardar a saúde pública.

Abstract The study evaluated the drinking water quality from 45 public schools in the city of Curitiba, Brazil. Water samples were harvested from two different points at each school: the first one, drinking fountain used by students (n=45) and the second, kitchen faucet (n=45), comprising 90 samples. The samples were submitted to analysis according to current legislation, such as: dosage of free chlorine; colony counts of heterotrophic bacteria; presence of total coliform bacteria and Escherichia coli. In addition, an enterococci analysis was also included as a complementary microbiological indicator of fecal contamination. The isolated strains of enterococci were identified and submitted to an antibiotic susceptibility test. In relation to the legal parameters, 35.5% (n=16) of the 45 schools evaluated did not meet the quality water standards set by the Brazilian legislation. Although none of the 90 samples exhibited the presence Escherichia coli, 6.6% (n=6) of the analyzed samples presented enterococci contamination. Regarding the antibiotic susceptibility test, the isolated strains demonstrated a similar behavior, became resistant to six antibiotics and had intermediate sensitivity to one (Streptomycin) of the nine antibiotics tested. The drinking water destined for human consumption in the public schools may pose health risks for students since the fecal contamination by enterococci was confirmed, and it could be observed that the water may be a source of genes from bacteria resistant to antimicrobials. This study reinforces the importance of monitoring complementary microbiological indicators to assure water quality, seeing that fecal contamination was detected only when alternative parameters were inserted, emphasizing the relevance of including microbiological indicators beyond what the legislation requires to evaluate the drinking water more effectively and to safeguard public health.

RESUMO Objetivo Avaliar a satisfação no trabalho dos nutricionistas que atuam na área de alimentação coletiva no estado do Paraná. Métodos Pesquisa realizada com 249 nutricionistas, por meio de um questionário semiestruturado online, que avaliou o perfil, o exercício profissional e a satisfação do nutricionista. O teste Mann-Whitney, Kruskal-Wallis e a regressão logística ordinal com nível de significância de 5% foram utilizados para avaliar a diferença e relação entre a satisfação e as variáveis. Resultados A idade média dos respondentes foi de 31,9±6,4 anos, sendo a maioria do sexo feminino (95,58%) e graduado entre 2000 e 2016 (90,36%). Constatou-se que 55,41% dos nutricionistas estavam satisfeitos no trabalho, 33,68% indiferentes, 6,86% altamente satisfeitos e 4,04% insatisfeitos. As variáveis que mais influenciaram a satisfação foram a idade, os anos de formação, o salário e os dias da semana de trabalho, sendo que a renda explicou positivamente a satisfação. Houve diferença estatística com relação à satisfação dos participantes com a avaliação do conhecimento sobre alimentação coletiva (p=0,0350), a realização de pós-graduação (p=0,0082) e o interesse em atuar em outra área da nutrição que não a alimentação coletiva (p<0,0001). Conclusão Apesar de a maioria dos profissionais estarem satisfeitos, muitos foram indiferentes à satisfação no trabalho, podendo refletir ausência de perspectiva sobre seu trabalho atual ou indicar a falta de familiaridade com a alimentação coletiva. Os dados indicam a necessidade de mais ações de valorização junto a esses profissionais.

ABSTRACT Objective To evaluate the job satisfaction of nutritionists who work in food service in the state of Paraná (Brazil). Methods A survey was carried out with 249 nutritionists through a semi-structured online questionnaire, which assessed their profile, professional activities, and job satisfaction. The Mann-Whitney and Kruskal-Wallis tests and the ordinal logistic regression at a 5% significance level were applied to evaluate the differences and relationship between job satisfaction and the independent variables. Results The average age of the survey participants was 31.9±6.4 years, the majority was female (95.58%), and graduated between 2000 and 2016 (90.36%). The survey revealed that 55.41% of the nutritionists were satisfied at work, 33.68% were indifferent, 6.86% were highly satisfied, and 4.04% were dissatisfied. The variables that influenced job satisfaction the most were age, years of training, income, and workdays in the week. Income explained satisfaction positively. There was statistical difference in relation to the satisfaction of participants regarding their knowledge on food service (p=0.0350), completion of postgraduate courses (p=0.0082), and interest in working in an area of nutrition other than food service (p<0.0001). Conclusion Although most professionals are satisfied, many were indifferent to job satisfaction, which may reflect a low perspective on their current job or poor experience in the food service. These results suggest the need for further actions aiming at raising nutritionists’ perceived professional importance.

Resumo O estudo teve por objetivo avaliar a comercialização de alimentos em cantinas comerciais localizadas no âmbito escolar de diferentes redes de ensino, tipos de administração e presença ou não de profissional técnico (nutricionista). O estudo do tipo observacional foi realizado em 111 cantinas, sendo 35 estabelecimentos de ensino privado e 76 de ensino público de Curitiba, Paraná, Brasil. Para realizar estas avaliações, foi elaborada uma lista de verificação contendo um conjunto de condutas baseada nas legislações estaduais do Paraná. De acordo com as legislações vigentes, constatou-se que 97,37% das cantinas das instituições públicas e 94,29% das privadas comercializavam alimentos considerados proibidos por apresentarem baixo valor nutricional. Os principais alimentos proibidos comercializados nas cantinas foram os salgadinhos industrializados, os chocolates, as balas e os sucos artificiais. Esses também foram os alimentos e bebidas mais vendidos, segundo os responsáveis. Além disso, 73,87% das cantinas não possuíam supervisão técnica, 89,19% não disponibilizavam dois tipos de frutas e apenas 1,80% tinha mural educativo, conforme exigido pelas legislações vigentes. Conclui-se que as cantinas, independentemente da rede ensino e do tipo de administração, estão em desacordo com as legislações vigentes, tanto na comercialização de alimentos proibidos como na ausência de dois tipos de frutas e na ausência de mural educativo. Os resultados mostraram que a supervisão frequente do responsável técnico se faz necessária para contribuir nas escolhas dos alimentos comercializados e, consequentemente, melhorar a qualidade nutricional dos produtos expostos para venda.

Abstract The purpose of this study was to evaluate the commercialization of food in commercial canteens located in the school environment of different educational networks, types of administration and presence of technical professional (nutritionist). The observational study was carried out in 111 canteens, of which 35 were private schools and 76 were public schools in Curitiba, Paraná, Brazil. To carry out these evaluations, a checklist containing a set of pipelines based on the state legislations of Paraná was prepared. According to current legislation, it was found that 97.37% of the canteens in public institutions and 94.29% of the private ones marketed foods considered banned because of their low nutritional value. The main prohibited foods marketed in the canteens were the industrialized snacks, the chocolates, the bullets and the artificial juices. These were also the best-selling foods and beverages, according to those responsible. In addition, 73.87% of the canteens did not have technical supervision, 89.19% did not provide two types of fruit and only 1.80% had an educational wall, as required by current legislation. It is concluded that canteens, regardless of the teaching network and type of administration, are in disagreement with the current legislation, both in the marketing of prohibited foods and in the absence of two types of fruit and in the absence of education mural. The results showed that frequent supervision of the technician is necessary to contribute to the choices of commercialized food and, consequently, to improve the nutritional quality of products offered for sale.

Abstract The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial.

Abstract The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors.