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Total Worker Health^® (TWH) programs, which represent a holistic approach for advancing worker safety, health and well-being, require an employer to adapt programmatic coordination and employee involvement in program design and delivery. Organizational readiness for such measures requires competencies in leadership, communication, subject expertise and worker participation. In the absence of documented methods for TWH readiness assessment, the authors developed a process to prospectively identify implementation facilitators and barriers that may be used to strengthen organizational competencies and optimize the organizational “fit” in advance.

The mixed-method baseline assessment instruments comprised an online organizational readiness survey and a key leader interview; these were administered with key organizational and labor leaders in five US healthcare facilities. Findings about organizational resources, skills available and potential implementation barriers were summarized in a stakeholder feedback report and used to strengthen readiness and tailor implementation to the organizational context.

The research team was able to leverage organizational strengths such as leaders' commitment and willingness to address nontraditional safety topics to establish new worker-led design teams. Information about program barriers (staff time and communication) enabled the research team to respond with proactive tailoring strategies such as training on participant roles, extending team recruitment time and providing program communication tools and coaching.

A new method has been developed for prospective organizational readiness assessment to implement a participatory TWH program. The authors illustrate its ability to identify relevant organizational features to guide institutional preparation and tailor program implementation.

The purpose of this paper is to evaluate the chemical and functional composition of acerola, guava and cashew freeze-dried pomaces.

Fruit pomaces were obtained from the pulp juice industrial sector and submitted to freeze-drying. Samples were analysed for composition (macronutrients, micronutrients, moisture and ash), technological attributes (morphological, hygroscopicity, retention of oil and water and solubility), bioactive compounds (total phenolics, flavonoids, proanthocyanins, anthocyanins, carotenoids and ascorbic acid), antioxidant and antimicrobial properties. Total phenolics, brown pigments and antioxidant activity of thermally treated samples were evaluated. Results were presented as mean and standard deviation, and submitted to Shapiro–Wilk normality test, and ANOVA statistical significance follows by Tukey’s post hoc test (p<0.05). Also, Pearson correlation coefficients were used to test the relationship between selected parameters.

Guava pomace had the highest insoluble fibre (40.6 per cent), protein (13.8 per cent) and lipid (9.3 per cent) contents and acerola higher soluble fibre (14.2 per cent) and water and oil holding capacity (12 and 5.4 g/g, respectively). Cashew pomace had higher solubility (45.3 per cent) and hygroscopicity (11.2 per cent). Acerola pomace had the highest phenolic content (5,331.7 mg AGE/100 g), DPPH and oxygen radical absorbance capacity antioxidant activity (63.3 and 756.6 µmol TE/g). Despite of that none of extracts showed antibacterial activity. All pomaces presented good antioxidant activity retention after thermal treatments (> 70 per cent), which might be correlated to thermally induced brown pigments.

This investigation was motivated by the large amounts of pomaces produced by the fruit pulp and juice processing industries, which represents a waste of residual phytochemicals and cause potential environmental problems. Overall, it was demonstrated that freeze-dried acerola, guava and cashew pomaces are promising ingredients for multiple food applications.