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From health boundaries and global sustainability to the development of a healthy fermented beverage

Detalhes bibliográficos
Ano de defesa: 2023
Autor(a) principal: Eidt, Gustavo
Orientador(a): Arthur, Rodrigo Alex
Banca de defesa: Não Informado pela instituição
Tipo de documento: Tese
Tipo de acesso: Acesso aberto
Idioma: eng
Instituição de defesa: Não Informado pela instituição
Programa de Pós-Graduação: Não Informado pela instituição
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
Palavras-chave em Inglês:
Link de acesso: http://hdl.handle.net/10183/257577
Resumo: We present a theoretical health framework called Health Boundaries. Then we comment on health and sustainability using Brazilian data. Finally, we develop a healthy fermented beverage and test its consumer acceptance. Non-technical summary This work is organized in three chapters, each one ending with a scientific article. In the first one, we propose a framework called Health Boundaries. It comprises nine integrated processes that sustain health at the human body scale. We describe these processes and discuss this theoretical health model, emphasizing the importance of building resilience to persist healthy, recognizing that human health is dynamically influenced at different scales, and arguing that globally most of the presented processes are at a high-risk zone, where diseases are likely to develop. In the second chapter we use Brazilian data to comment on the health impacts of eliminating poverty, reducing inequalities, empowering women, and transforming the food and energy systems. Besides, we highlight that health is already recognized as part of the sustainability movement and that health might accelerate the societal changes needed for the well-being of all in the next decades. In the third chapter, we describe the development of a healthy beverage fermented by a group of selected microorganisms. Then we evaluate the consumers acceptance of this beverage and discuss its potential health benefits over the consumption of ultra-processed sugar-sweetened beverages. We end this work with some general considerations followed by an appendix relating extra scientific production, with a timeline and some attached documents and images.
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spelling Eidt, GustavoArthur, Rodrigo AlexFlôres, Simone Hickmann2023-04-27T03:33:33Z2023http://hdl.handle.net/10183/257577001166693We present a theoretical health framework called Health Boundaries. Then we comment on health and sustainability using Brazilian data. Finally, we develop a healthy fermented beverage and test its consumer acceptance. Non-technical summary This work is organized in three chapters, each one ending with a scientific article. In the first one, we propose a framework called Health Boundaries. It comprises nine integrated processes that sustain health at the human body scale. We describe these processes and discuss this theoretical health model, emphasizing the importance of building resilience to persist healthy, recognizing that human health is dynamically influenced at different scales, and arguing that globally most of the presented processes are at a high-risk zone, where diseases are likely to develop. In the second chapter we use Brazilian data to comment on the health impacts of eliminating poverty, reducing inequalities, empowering women, and transforming the food and energy systems. Besides, we highlight that health is already recognized as part of the sustainability movement and that health might accelerate the societal changes needed for the well-being of all in the next decades. In the third chapter, we describe the development of a healthy beverage fermented by a group of selected microorganisms. Then we evaluate the consumers acceptance of this beverage and discuss its potential health benefits over the consumption of ultra-processed sugar-sweetened beverages. We end this work with some general considerations followed by an appendix relating extra scientific production, with a timeline and some attached documents and images.application/pdfengBebida fermentadaSaúdeDiseaseFermented beverageFrom health boundaries and global sustainability to the development of a healthy fermented beverageDos limites da saúde e sustentabilidade global ao desenvolvimento de uma bebida fermentada saudável info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisUniversidade Federal do Rio Grande do SulFaculdade de OdontologiaPrograma de Pós-Graduação em OdontologiaPorto Alegre, BR-RS2023doutoradoinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001166693.pdf.txt001166693.pdf.txtExtracted Texttext/plain397625http://www.lume.ufrgs.br/bitstream/10183/257577/2/001166693.pdf.txtcede32b02c8482efd3abd5bd036680baMD52ORIGINAL001166693.pdfTexto completoapplication/pdf5448643http://www.lume.ufrgs.br/bitstream/10183/257577/1/001166693.pdff7efeda50e2e29659356ec16276a2834MD5110183/2575772026-01-30 09:03:01.295283oai:www.lume.ufrgs.br:10183/257577Repositório InstitucionalPUBhttps://lume.ufrgs.br/oai/requestlume@ufrgs.bropendoar:2026-01-30T11:03:01Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false
dc.title.pt_BR.fl_str_mv From health boundaries and global sustainability to the development of a healthy fermented beverage
dc.title.alternative.pt.fl_str_mv Dos limites da saúde e sustentabilidade global ao desenvolvimento de uma bebida fermentada saudável
title From health boundaries and global sustainability to the development of a healthy fermented beverage
spellingShingle From health boundaries and global sustainability to the development of a healthy fermented beverage
Eidt, Gustavo
Bebida fermentada
Saúde
Disease
Fermented beverage
title_short From health boundaries and global sustainability to the development of a healthy fermented beverage
title_full From health boundaries and global sustainability to the development of a healthy fermented beverage
title_fullStr From health boundaries and global sustainability to the development of a healthy fermented beverage
title_full_unstemmed From health boundaries and global sustainability to the development of a healthy fermented beverage
title_sort From health boundaries and global sustainability to the development of a healthy fermented beverage
author Eidt, Gustavo
author_facet Eidt, Gustavo
author_role author
dc.contributor.author.fl_str_mv Eidt, Gustavo
dc.contributor.advisor1.fl_str_mv Arthur, Rodrigo Alex
dc.contributor.advisor-co1.fl_str_mv Flôres, Simone Hickmann
contributor_str_mv Arthur, Rodrigo Alex
Flôres, Simone Hickmann
dc.subject.por.fl_str_mv Bebida fermentada
Saúde
topic Bebida fermentada
Saúde
Disease
Fermented beverage
dc.subject.eng.fl_str_mv Disease
Fermented beverage
description We present a theoretical health framework called Health Boundaries. Then we comment on health and sustainability using Brazilian data. Finally, we develop a healthy fermented beverage and test its consumer acceptance. Non-technical summary This work is organized in three chapters, each one ending with a scientific article. In the first one, we propose a framework called Health Boundaries. It comprises nine integrated processes that sustain health at the human body scale. We describe these processes and discuss this theoretical health model, emphasizing the importance of building resilience to persist healthy, recognizing that human health is dynamically influenced at different scales, and arguing that globally most of the presented processes are at a high-risk zone, where diseases are likely to develop. In the second chapter we use Brazilian data to comment on the health impacts of eliminating poverty, reducing inequalities, empowering women, and transforming the food and energy systems. Besides, we highlight that health is already recognized as part of the sustainability movement and that health might accelerate the societal changes needed for the well-being of all in the next decades. In the third chapter, we describe the development of a healthy beverage fermented by a group of selected microorganisms. Then we evaluate the consumers acceptance of this beverage and discuss its potential health benefits over the consumption of ultra-processed sugar-sweetened beverages. We end this work with some general considerations followed by an appendix relating extra scientific production, with a timeline and some attached documents and images.
publishDate 2023
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