From health boundaries and global sustainability to the development of a healthy fermented beverage
| Ano de defesa: | 2023 |
|---|---|
| Autor(a) principal: | |
| Orientador(a): | |
| Banca de defesa: | |
| 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. |
| id |
UFRGS-2_cda9dea42e5e7df8e4a653a563be66ec |
|---|---|
| oai_identifier_str |
oai:www.lume.ufrgs.br:10183/257577 |
| network_acronym_str |
UFRGS-2 |
| network_name_str |
Repositório Institucional da UFRGS |
| repository_id_str |
|
| 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 |
| dc.date.accessioned.fl_str_mv |
2023-04-27T03:33:33Z |
| dc.date.issued.fl_str_mv |
2023 |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
| format |
doctoralThesis |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/257577 |
| dc.identifier.nrb.pt_BR.fl_str_mv |
001166693 |
| url |
http://hdl.handle.net/10183/257577 |
| identifier_str_mv |
001166693 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFRGS instname:Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS |
| instname_str |
Universidade Federal do Rio Grande do Sul (UFRGS) |
| instacron_str |
UFRGS |
| institution |
UFRGS |
| reponame_str |
Repositório Institucional da UFRGS |
| collection |
Repositório Institucional da UFRGS |
| bitstream.url.fl_str_mv |
http://www.lume.ufrgs.br/bitstream/10183/257577/2/001166693.pdf.txt http://www.lume.ufrgs.br/bitstream/10183/257577/1/001166693.pdf |
| bitstream.checksum.fl_str_mv |
cede32b02c8482efd3abd5bd036680ba f7efeda50e2e29659356ec16276a2834 |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
| repository.name.fl_str_mv |
Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS) |
| repository.mail.fl_str_mv |
lume@ufrgs.br |
| _version_ |
1864542822865043456 |