Navegando por Palavras-chave "Acceptance"

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    Adherence to influenza vaccination among medical students during and after influenza a (h1n1) pandemic
    (Soc Brasil Cirurgia Cardiovasc, 2016) de Paula, Stefano Ivani [UNIFESP]; de Paula, Gustavo Ivani [UNIFESP]; Cunegundes, Kelly Simone Almeida [UNIFESP]; de Moraes-Pinto, Maria Isabel [UNIFESP]
    This study evaluated the adherence to influenza vaccination among medical students in 2010 and 2011. From August to December 2011, a questionnaire was used to record the influenza vaccination in 2010 and 2011, reasons for acceptance of the influenza vaccine and knowledge of healthcare workers about the influenza vaccine recommendation. One hundred and forty-four students from the 2nd to the 6th years of the medical school were interviewed. A great adherence to pandemic influenza vaccine was noted in 2010, (91% of the students), with "self-protection" being the most common reason cited for vaccination. Other determinants for the vaccination during pandemic were "convenient access to vaccine" and "encouragement by peers and teachers in workplaces and at the university". However, there was a great decay in the acceptance to vaccine in the next influenza season (2011). Only 42% of the students received the vaccine. They claimed "lack of time" and "have forgotten to take the vaccine" as the main reasons. The "knowledge on the recommendation of influenza vaccine to healthcare workers" increased when the students come to attend the last year of the medical school, but that was an insufficient motivator for vaccination. Strategies to increase vaccination should be based on the above-mentioned aspects for the adoption of effective measures in both, pandemic and seasonal periods.
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    Avaliação da qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto ou de farinha de amaranto desengordurada e suas misturas com fubá de milho
    (Instituto de Tecnologia de Alimentos - ITAL, 2012-03-01) Capriles, Vanessa Dias [UNIFESP]; Arêas, José Alfredo Gomes; Universidade Federal de São Paulo (UNIFESP); Universidade de São Paulo (USP)
    Despite its nutritional benefits and potential as a functional food, amaranth is still little known in Brazil. In order to increase its consumption, the inclusion of amaranth in the formulation of conventional products has been recommended, such as in extruded snacks, which are being prepared with defatted amaranth flour. There has been little research on the direct extrusion of whole amaranth grains, which would eliminate the grinding and defatting processes. Thus, this study evaluated and compared the quality of snacks obtained by the extrusion of whole amaranth grains and defatted amaranth flour and their mixtures with 25 and 50% corn grits. The lipid content present in the amaranth grain (8%) impaired the expansion and texture of the extrudates. Even with the addition of corn, the snacks based on whole amaranth grains were not well accepted (overall acceptability between 3 and 4 on a nine point hedonic scale), due to their low expansion, hard texture, dark color and strong aftertaste. On the other hand, snacks made with defatted amaranth flour and its mixtures with corn grits showed good expansion and had a crunchy texture and lighter color, and were therefore better accepted (overall acceptability > 5). It was concluded that under the present experimental conditions, it was not possible to develop an acceptable snack based on whole amaranth grains, but the production of snacks based on defatted amaranth flour provided products better accepted by the consumers.