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The main purpose of this paper was to investigate Lattice Boltzmann (LB) models for the bulk incompressible flow past immersed bodies and to find the set of boundary conditions (BCs) that can be considered suitable for modeling the borders of the numerical simulation domain in such a way as to avoid any effect of these BC on the flow trail that is formed behind the body.

Three different models of the Lattice Boltzmann equation (LBE) and six different sets of BCs are tested. In addition to the classical LBE based on the Bhatnagar–Gross–Krook (BGK) single relaxation time collision model, a moments-based model and a model with two relaxation times were investigated.

The flow pattern and its macroscopic effects on the aerodynamic coefficients appear to be very dependent on the set of BC models used for the borders of the numerical domain. The imposition of pressure at the exit results in pressure perturbations, giving rise to sound waves that propagate back into the simulation domain, producing perturbations on the upwind flow. In the same way, the free-slip BC for the lateral bords appears to affect the trail of vortices behind the body in this range of Reynolds number (Re = 1,000).

The paper investigates incompressible flow past immersed bodies and presents the set of BCs that can be considered suitable for modeling the borders of the numerical simulation domain in such a way as to avoid any effect of these BCs on the flow trail that is formed behind the body.

In Brazil, studies on dietary fiber consumption are scarce. The greatest difficulty is to obtain reliable data on the fiber content of foods that are part of Brazilians’ eating habits, which involves adjusting laboratory methodology. It is extremely important to evaluate the average daily fiber intake on a regional basis, considering the heterogeneous eating habits of the Brazilians. The study aims to estimate the average dietary fiber content of meals eaten in “by‐the‐kilo” restaurants.

The foods used in the preparation of 1,907 meals consumed during one month in four restaurants in the city of São Paulo were studied. Intake, nutritional composition, and fiber analyses focusing on average lunch intakes were performed based on the RDA and SBAN (Brazilian Food and Nutrition Society) recommendations. Intake and nutritional composition results were compared with the values of a control meal theoretically prepared. A total of 40 samples of preparations using fiber‐rich foods were analyzed and their dietary fibers and soluble and insoluble fiber fractions were determined by enzymatic‐gravimetric method.

The results showed that a lunch meal alone accounts for 69.2 per cent of the SBAN recommendation and 39.5 per cent of the maximum RDA for dietary fiber.

Foods served in “by‐the‐kilo” restaurants proved to be good sources of fiber, and their insoluble‐to‐soluble fiber ratios were similar to the recommendations.

En introduisant le théme, il faut rappeler les considérations et les projections présentées par docteur Lipman, président de WTTC, au récent congrès international réalisé en Jérusalem, Israël, dont le théme général a été les investissements dans le Secteur du Tourisme. À l'occasion, il a fixé trois points:

The purpose of this paper is to present a first proposal of a healthy dietary diversity index to evaluate meals in self-service restaurants.

This was a cross-sectional, descriptive pilot study in a Brazilian buffet-style restaurant. The study group was selected by systematic sampling and consisted of 678 individuals aged 16-81 years, who were regular diners at a selected restaurant during lunchtime. Photographs were used to assess food choices and a sociodemographic questionnaire was administered to the subjects. A healthy dietary diversity model was created following WHO recommendations and the Brazilian Food Guide. A consensus workshop was conducted with experts to discuss and classify certain dishes as more or less healthy (high/low energy density). The model attributed negative (−3.0-0.0) and positive (0.0-12.0) scores to different food groups. Higher scores meant greater diversity on the plate, and therefore a greater chance of a healthy meal (=9.0), while a lower score reflected a higher variety of energy-dense foods, such as fried dishes (=6.0).

Most diner’s plates (65.3 per cent) obtained low diversity score indexes (=6) and were considered inadequate, represented the dishes where intake should be controlled from a nutritional viewpoint (over caloric meal). There was a significant association between healthy diversity scores (=9.0) and low variety of high energy density dishes on the plates.

This method of assessing the healthy dietary diversity of a main meal could be tested as an innovative model for investigating the food choices of individuals who eat away from home.

The purpose of this paper is to identify the profiles of those frequenting full-service restaurants and eating raw vegetable salads, as well as to analyze the influence of socio-demographic variables and of the tendency for social desirability in consumption frequencies.

A non-probabilistic consumer sample (n=630) was interviewed in the city of Campinas, Brazil. Besides the frequency of eating in full-service restaurants and the frequency of eating salads (as a function of the meal type and week day) in this type of restaurant, the survey instrument was also composed by socio-demographic variables and a social desirability scale. To compare data, non-parametric tests were used.

Of the interviewees, 52.3 percent were shown to eat in full-service restaurants at least once a week. The frequency of eating salads in full-service restaurant stood out as being significantly higher (p<0.05) for weekday lunches. Individuals who graduated in the areas of health or food showed a significantly higher frequency for the consumption of salads at weekends. Apparently the social desirability did not influence the responses of the consumers with respect to the frequencies studied.

The sample was of a non-probabilistic type, bringing reservations with respect to generalizations.

Socio-demographic variables should be considered in elaborating strategies for promoting vegetable salads consumption in restaurants. Health and nutrition education programs can be effective in aiding consumers to choose healthier food in this context.

Studies about frequency of salad consumption in restaurants are scarce. The influence of social desirability bias on reported frequency was analyzed in this paper.

The purpose of this paper is to evaluate anthropometric data, body composition and food intake of teenagers.

This paper involves a cross-sectional study with 132 teenagers aged 15 to 19 years old from a public school of Minas Gerais, Brazil. Anthropometric measurements, body composition, food intake and sport practice were obtained. The authors performed Student’s t-test, X2 or Fisher’s exact tests and Pearson’s correlation to evaluate anthropometric variables, nutritional status and sport practice.

Regarding the nutritional status, 81.8 per cent of the teenagers were of normal weight, 10.6 per cent were overweight and 7.6 per cent were obese. Female teenagers had higher values of body fat analyzed by skinfold thickness, fat mass, fat mass index and body fat percentage, while male had higher lean mass evaluated by fat-free mass and fat-free mass index. For both genders, it was observed that there was low intake of fruits and vegetables and daily intake of sweets, soda, salt snacks and fast food like sandwiches and pizza. Only 54.5 per cent of teenagers reported performing physical exercise and there was association between sedentary lifestyle with higher intake of sweets and soft drink.

This paper summarized several methods to assess nutritional status and body composition of teenagers.