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Impacto da transfobia na (in)segurança alimentar de pessoas transgênero e travestis no Brasil

2026-03-02T23:13:15Z

Título: Impacto da transfobia na (in)segurança alimentar de pessoas transgênero e travestis no Brasil Autor(es): Melo Junior, Eudes de Oliveira Abstract: Food insecurity, characterized by the lack of regular access to healthy, nutritious food in sufficient quantity, is a social problem of high global prevalence, which disproportionately affects groups in vulnerable situations. In this context, transgender and travesti people are at even greater risk, since they live at extreme risk of food insecurity due to transphobia and its marginalization processes. Given this, relating epidemiology with food insecurity and gastronomy to understand the roots of hunger, its distribution in society, and the specific impacts on transgender people, this research aims to: evaluate food insecurity in Brazil among transgender and travesti people, as well as its association with sociodemographic characteristics and internalized transphobia. This is an epidemiological, analytical, cross-sectional study, conducted in Brazil, including the 26 States of the Federation and the Federal District. The sample was composed of 551 Brazilian people, residing in Brazil, self-declared as transgender man or woman, travesti, or non-binary person; and aged 18 years or older, with a nonprobabilistic sampling plan with weighting to correct for the disproportion of inhabitants per macro-region. Data were collected using a digital questionnaire via Google Forms®, disseminated via Instagram® and Facebook®, containing the Informed Consent Form, a sociodemographic characteristics questionnaire, the Self-Reported Prejudice against Transsexuality Scale, and the Brazilian Food Insecurity Scale. The analysis was performed using descriptive and complex, weighted analytical statistics, using the Wald F association test and Simple Linear Regressions with Standard Error correction and Generalized Poisson and Negative Binomial Regressions with log-exponentiated coefficients, adopting a 95% confidence interval, a 5% margin of error (α), and a power of 0.95. The results describe that the trans and travesti population comprising the sample is mostly composed of white people (56.7%), trans men (34.3%), aged between 18 and 25 years (67.5%), with completed high school education (73.6%) and family income <1 minimum wage. Regarding Food and Nutritional Security levels, 23.6% are in Food Security, 28.1% in mild FI, 16.4% in moderate FI, and 31.8% in severe FI. The general prevalence of food insecurity is 76.4%, and it has a statistically significant association (p<0.05) with skin color, education level, income, and internalized transphobia. The analytical associations showed that food insecurity is influenced by internalized transphobia in a positive and moderate manner (r 0.37; p<0.001), configuring it as a serious public health problem. The high prevalence of food insecurity in transgender people demands strategies and public policies to combat hunger and provide social protection, such as the creation of trans-inclusive solidarity kitchens and the promotion of professional training courses in gastronomy in order to generate jobs and income, structurally reducing food insecurity and integrating preventive nutritional health policies associated with gastronomy. In addition to contributing to the achievement of the Sustainable Development Goals, related to objective 2, Zero Hunger and Sustainable Agriculture. Tipo: Dissertação

Elaboração de ficha para análise do perfil sensorial e do efeito emocional das cores de refeições hospitalares

2025-12-16T20:33:47Z

Título: Elaboração de ficha para análise do perfil sensorial e do efeito emocional das cores de refeições hospitalares Autor(es): Silva, Jarbas Lima da Abstract: Color is an essential element of the dining experience, directly shaping sensory perception, emotions, and food acceptance. From the first glance, color cues create expectations about flavor, freshness, and quality, influencing the overall consumer experience. This study examines the role of color in two contexts—gastronomy and hospital nutrition—analyzing how it affects emotions and acceptance. Our aim was to develop and adapt an assessment form for the sensory and emotional analysis of colors present in dishes served in hospitals. The research was organized in two phases. First, we conducted a literature review to compile and analyze studies on the relationships among color, emotional perception, and food acceptance. This review provided the theoretical foundation for how color influences sensory and emotional responses and highlighted gaps that guided the subsequent work. In Phase 1, “The Influence of Food Color on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profile Approach in Gastronomy,” we ran an experimental study to evaluate how different hues affect emotional perception and acceptance, using analytical sensory and emotional tools to capture responses to varied color conditions in a gastronomic setting. In Phase 2, “Development of a Sheet for Sensory Profile and Emotional Effect Analysis of Hospital Meal Colors,” we created and validated a practical instrument to assess color effects in hospital meals. A pilot application with patients identified how visual perception influences meal acceptance and emotional well-being within the sensitive and restrictive hospital environment. Results indicate that color plays a critical role in food acceptance and elicits specific emotions that enrich the dining experience. In the hospital context, more visually appealing meals were associated with greater acceptance and enhanced patient comfort. These findings underscore the strategic importance of color both in designing gastronomic experiences and in developing hospital meals that prioritize well-being and acceptance. Tipo: Dissertação

Desenvolvimento e perfil sensorial de hamburguer vegetal adicionado de resíduos de coco babaçu

2025-04-04T12:13:07Z

Título: Desenvolvimento e perfil sensorial de hamburguer vegetal adicionado de resíduos de coco babaçu Autor(es): Amaral, Vitor Soares do Abstract: Combining technology with the traditional knowledge of agroextractivist communities and babassu coconut “breakers woman”, a plant-based analog burger technology was developed using residues from the fruit and other ingredients such as rice, bean flour, and lentils, in addition to typical seasonings and spices used in animal-based burgers. The work carried out encourages and values the ancestral knowledge about babassu coconut breaking, focusing on the Sustainable Development Goals (SDGs): 2 (Zero Hunger and Sustainable Agriculture), 10 (Reduced Inequalities), 11 (Sustainable Cities and Communities), 12 (Responsible Consumption) and 17 (Partnerships for the Goals). Four formulations were developed with varying levels of babassu coconut residue and coconut oil: 15% babassu coconut residue and 25% coconut oil (15F25G), 20% babassu coconut residue and 20% coconut oil (20F20G), 30% babassu coconut residue and 10% coconut oil (30F10G), and 35% babassu coconut residue and 5% coconut oil (35F5G). The sensory profile of the samples was outlined through focus groups using the methods Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), and hedonic analysis. The samples were classified as having a uniform and pleasant color. Other highlighted attributes included aroma and texture. The aroma indicated that babassu coconut residue did not compromise the perception of the product's smell, receiving an average score of 3.1 on a scale of 1 to 5. The texture of the samples was well-received, with averages ranging from "liked a little" to "liked a lot." No notable differences were observed between the samples, demonstrating that the added babassu coconut residue maintained the sensory characteristics of the texture. All four samples received positive evaluations, with the overall average described by the hedonic term "liked a lot." The flavor ranged from "liked a little" to "liked a lot" (7.2 ± 0.8), with the 35F5G formulation being the most accepted, reflecting the preference for higher or more balanced concentrations of babassu coconut residue. Finally, the purchase intent was highest for the 15F25G and 35F5G formulations, with 70% and 80% percentages, respectively. Therefore, the study indicated that higher concentrations of babassu coconut residues or more excellent balance may attract more consumers. These results suggest that babassu coconut residue has enormous potential as a sustainable and functional ingredient for the plant-based food sector. The technological innovation presented goes hand in hand with respect for cultural tradition, promoting environmental sustainability and social inclusion of the communities involved. Furthermore, the results highlight that the developed burgers align with more responsible economic and dietary practices, strengthening the market for safe and healthy foods and contributing to achieving the Sustainable Development Goals. Tipo: Dissertação

Desenvolvimento de gelados comestíveis do tipo dindin com kombucha e saborizado com manga (Mangifera indica L.)

2025-03-14T20:30:56Z

Título: Desenvolvimento de gelados comestíveis do tipo dindin com kombucha e saborizado com manga (Mangifera indica L.) Autor(es): Garcez, Tereza Carlas da Nóbrega Araújo Abstract: The health food market is growing steadily, driven by consumer awareness of the importance of balanced food choices. In this context, this research developed and evaluated dindin-type edible ice creams based on kombucha and mango (Mangifera indica L.). The aim was to explore the sensory, functional and nutritional potential of this combination, offering innovative and healthy options for the market. Four dindin formulations were developed using the combination of kombucha and mango in the following proportions: D1 with 70% kombucha and 30% mango, D2 with 60% kombucha and 40% mango, D3 with 50% kombucha and 50% mango, and D4 with 100% mango. All the formulations were analyzed using sensory (CATA and RATA), microbiological, physicochemical and nutritional composition tests. The results showed that the formulations containing kombucha preserved beneficial microorganisms, such aslactic acid bacteria, acetic acid bacteria and yeasts, even after freezing, enriching the products nutritionally in comparison to the mango-only formulation. Parameters such as pH, soluble solids and acidity remained within the expected standards, while color analysis revealed that mango influenced the luminosity (L*) and yellow color (b*) values, and kombucha the red axis (a*). Nutritionally, the formulations stood out for their low calorie content and high concentration of vitamin C. When analyzing the CATA and RATA data for the dindin formulations developed, it was possible to see that they have different characteristics, which is justified by the specific amounts of kombucha and mango in each formulation. In the sensory evaluation, formulation D4 (with more mango) obtained the highest averages in appearance and purchase intention, while D1 (with more kombucha) was more acceptable in terms of taste and overall impression. The research also identified the need to improve the texture of the ice creams, suggesting methods to reduce the formation of ice crystals during freezing. The study concludes that the ice cream developed represent practical, healthy and innovative options capable of meeting the growing demand for functional foods. Future directions include texture optimizations and studies on functional properties, expanding the market potential of these products. Tipo: Dissertação