Percorrer por autor "Reis, J."
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- Integrating Mediterranean diet education and sustainability in primary schools: a two-season community-based intervention in PortugalPublication . Vitor, Rute; Andrade, Vanda; Reis, J.; Macário, M.; Dias, Igor; Figueiredo, M.; Rodrigues, M.; Mendes, L.; Ferrão, I.; Barros, R.; Ruivo, P.Background/Objectives: School-based programmes may play an important role in promoting healthier and more sustainable dietary habits from early childhood. This study described and evaluated a community-based intervention aimed at promoting Mediterraneandiet (MD) principles, improving food literacy, and raising awareness of sustainable food practices among primary school children in the Tagus Lezíria region, Portugal. Methods:The intervention was implemented in 23 schools across 11 municipalities and included two seasonal rounds of participatory educational activities focused on healthy eating, local and seasonal foods, sensory exploration, balanced meals, composting, food storage, sustainable food production, and food waste prevention. A total of 872 children participated in the intervention activities, and 370 provided paired baseline and follow-up KIDMED assessments. Results: The mean KIDMED score decreased significantly from 8.0 ± 2.2 at baseline to 7.5 ± 2.4 after the intervention. Overall, 31.6% of participants improved their score, 18.9% showed no change, and 49.5% showed a decrease. The proportion of children who did not skip breakfast increased from 79.8% to 88.6%, and avoidance of fast-food restaurants more than once weekly increased from 85.4% to 89.6%. Smaller favourable changes were observed for pastry, sweet, and fish consumption, and olive oil use, whereas fruit, vegetable, pulse, and nut consumption did not improve. Conclusions: The intervention produced heterogeneous outcomes. Although overall MD adherence decreased, almost one-third of participants improved individually, with favourable changes in breakfast and selection of less healthy behaviours. Longer programmes with stronger family involvement may be required to reinforce core MD foods and achieve broader, sustained improvements
- Nutritional and microbial quality of edible insect powder from plant-based industrial by-product and fish biowaste dietsPublication . Andrade, R.; Martins, L.L.; Mourato, M.P.; Lourenço, H.; Ramos, A.C.; Roseiro, C.; Pereira, N.; Costa, G.J.; Lucas, R.; Alvarenga, N.; Reis, J.; Neves, Ana; Oliveira, Margarida; Dias, Igor; Abreu, M.Edible insect powder, particularly from the cricket Acheta domesticus L., is a promising sustainable alternative to traditional livestock-derived protein. Insects provide high protein content, fibre, and essential minerals, making them suitable for food applications. This study investigates the viability of alternative diets for rearing A. domesticus. Two experimental diets were tested: RI [50% horticultural by-products (HP) + 50% commercial diet (CD)] and RII (33% HP + 33% CD + 33% fish by-products). The results demonstrated that both diets were suitable for cricket rearing. Crickets reared on diets RI and RII produced, respectively, insect powders FI and FII, which were evaluated for their nutritional, bioactive, and microbiological attributes. Both powders exhibited high protein content (≈60%), all essential amino acids, higher mineral content than traditional protein sources, and met European Union food safety standards. Diet composition influenced powder characteristics: FI showed higher antioxidant activity and saturated fat content, while FII contained more protein, ash, minerals, and monounsaturated fatty acids. These findings underscore the potential of using industrial by-products to promote a circulareconomy in insect farming and suggest pathways for further research. However, since insects can bioaccumulate toxic elements, such as Hg, from diets, caution should be taken when considering fish by-products
- Nutritional composition of commercially sourced meat from two anatomical locations under regenerative and intensive production systemsPublication . Antunes, I.C.; Roseiro, L.C.; Gonçalves, H.; Gonçalves, E.; Soares, A.; Alegria, C.; Alvarenga, N.; Reis, J.; Oliveira, Margarida; Dias, IgorRegenerative agriculture approaches in livestock production may help produce animal protein that aligns with increasingly demanding sustainability criteria. This study compared commercially sourced beef from regenerative farming systems (RFS; n = 10; Longissimus lumborum, n = 5; Splenius capitis, n = 5) and intensive systems (IS; n = 6; Longissimus lumborum, n = 3; Splenius capitis, n = 3), evaluating the effects of production system (PS), muscle type (MT), and their interaction (MT × PS) on nutritional traits. IS chuck had higher polyunsaturated fatty acids (PUFA) and n-6 PUFA family (n-6 PUFA) contents (p < 0.05; 10.24 and 9.15 g fatty acids (FA)/100 g total FA, respectively), driven by C18:2 cis-9, trans-11, C20:4 n-6, and C18:2 n-6 contents. Consequently, IS chuck had a higher polyunsaturated FA and saturated FA ratio (P/S), peroxidability index (PI), n-6 PUFA family and n-3 PUFA family ratio (n-6/n-3), and hypocholesterolemic/hypercholesterolemic ratio (h/H) values (p < 0.05; 0.13, 23.87, 9.33 and 0.32, respectively). By comparison, RFS chuck had the highest n-3 PUFA content (p < 0.05; 1.28 g FA/100 g total FA), primarily due to its higher C18:3 n-3 content, resulting in a lower n-6/n-3 ratio (3.95). RFS meat showed higher vitamin E and α-tocopherol (0.58 and 0.56 mg/100 g of meat, respectively), exceeding the ≥0.30 mg/100 g threshold proposed to limit lipid oxidation, unlike IS meat.