The use of educational technology focused on child health promotion requires theoretical-methodological foundations to support aspects related to the growth and psychomotor development stage, articulating knowledge an...The use of educational technology focused on child health promotion requires theoretical-methodological foundations to support aspects related to the growth and psychomotor development stage, articulating knowledge and healthy habits as early as possible. This article is an integrative review to investigate the educational technologies used in health education actions to promote child health. The databases LILACS, MEDLINE, BDENF, PUBMED, CINAHL, and in the Virtual library Cochrane Library and SciELO were consulted. Thirteen articles were analyzed. The educational technologies have been employed to promote child health promotion actions and have contributed to the achievement of long-lasting results. The actions happen predominantly in the school context and light, light-hard and hard technologies are used. The association between light and hard technology obtained better results.展开更多
<b><span>Aim:</span></b><span> Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sod...<b><span>Aim:</span></b><span> Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing dietary sodium intake include the implementation of comprehensive nutrition standards that restrict the amount of sodium contain<span>ed in foods available for purchase. <span>The aim of this work was</span> to identify sought-after foods that did not meet the Philadelphia Nutrition Standards’ sodium limits and reformulate those foods to be standards-compliant</span> and consumer-acceptable. <b>Subject and Methods:</b> Two foods were reformulated for <span>compliancy</span> with the Philadelphia Nutrition Standards’ sodium limits and consumer acceptability: the hoagie roll and soft pretzel. Reformulation included sensory testing and engaging potential manufacturing partners to investigate products’ commercial potential. <b>Results: </b>While hoagie roll reformulation led to a local company manufacturing and selling the reformulated product, soft pr<span>etzel reformulation stalled due to lack of consumer acceptability of the reformulated product. Salt contributes desirable characteristics in the texture, taste, and appearance of the soft pretzel, the absence of which consumers found unacceptable. <b>Conclusion:</b> Product reformulation holds great potential to create lower-sodium foods that otherwise have all of the characteristics of the higher-sodium </span></span><span>“</span><span>original</span><span>”</span><span> products but requires an understanding of the role of salt in produ</span><span>ct recipes. Reducing salt without considering its multiple functions in food may result in a product that is unacceptable or even unsafe. A simple four-step tool can help public health practitioners evaluate the extent to which products are suitable for reformulation.</span>展开更多
文摘The use of educational technology focused on child health promotion requires theoretical-methodological foundations to support aspects related to the growth and psychomotor development stage, articulating knowledge and healthy habits as early as possible. This article is an integrative review to investigate the educational technologies used in health education actions to promote child health. The databases LILACS, MEDLINE, BDENF, PUBMED, CINAHL, and in the Virtual library Cochrane Library and SciELO were consulted. Thirteen articles were analyzed. The educational technologies have been employed to promote child health promotion actions and have contributed to the achievement of long-lasting results. The actions happen predominantly in the school context and light, light-hard and hard technologies are used. The association between light and hard technology obtained better results.
文摘<b><span>Aim:</span></b><span> Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing dietary sodium intake include the implementation of comprehensive nutrition standards that restrict the amount of sodium contain<span>ed in foods available for purchase. <span>The aim of this work was</span> to identify sought-after foods that did not meet the Philadelphia Nutrition Standards’ sodium limits and reformulate those foods to be standards-compliant</span> and consumer-acceptable. <b>Subject and Methods:</b> Two foods were reformulated for <span>compliancy</span> with the Philadelphia Nutrition Standards’ sodium limits and consumer acceptability: the hoagie roll and soft pretzel. Reformulation included sensory testing and engaging potential manufacturing partners to investigate products’ commercial potential. <b>Results: </b>While hoagie roll reformulation led to a local company manufacturing and selling the reformulated product, soft pr<span>etzel reformulation stalled due to lack of consumer acceptability of the reformulated product. Salt contributes desirable characteristics in the texture, taste, and appearance of the soft pretzel, the absence of which consumers found unacceptable. <b>Conclusion:</b> Product reformulation holds great potential to create lower-sodium foods that otherwise have all of the characteristics of the higher-sodium </span></span><span>“</span><span>original</span><span>”</span><span> products but requires an understanding of the role of salt in produ</span><span>ct recipes. Reducing salt without considering its multiple functions in food may result in a product that is unacceptable or even unsafe. A simple four-step tool can help public health practitioners evaluate the extent to which products are suitable for reformulation.</span>
