The aim of this study was to evaluate the hepatoprotective effect of silymarin in diets contaminated or not with aflatoxin B1 (AFB1) on the productive performance and serum biochemical profile of Japanese quail (Coturnix coturnix japonica) in the laying phase. A total of 240 12-week-old Japanese quail was used in a completely randomized design in a 3 × 2 factorial scheme (additives x contaminated or not with AFB1 - 1,500 μg/kg), totaling 6 treatments and 5 replicates of 8 birds each. The additives used were silymarin (500 g/ton), adsorbent (1 kg/ton), and a control diet (without additive). Of the total aflatoxin content, 84.64% was AFB1; 4.28% was AFB2; 11.07% was AFG1; and AFG2 was not detected. The data were submitted to ANOVA, and means were compared by Tukey's test. There was no interaction (P > 0.05) between the additive and AFB1 on performance parameters. However, the inclusion of AF in diets reduced (P < 0.05) egg weight and feed intake, impairing feed conversion compared to the unchallenged groups. There was an increase (P < 0.05) in blood concentrations of aspartate aminotransferase (AST), gamma-glutamyltransferase (GGT), and creatine kinase (CK) in birds challenged with AFB1, regardless of the additive used, characterizing a possible alteration in hepatic metabolism. Serum total protein and globulin levels were reduced (P < 0.05) in birds challenged with toxins. The consumption of diets contaminated with 1,500 μg AFB1/kg altered hepatic function in quail, impairing productive performance and egg weight. The concentrations of silymarin and adsorbent evaluated in this study were not able to mitigate the negative effect of toxins on the metabolism and performance of laying quail.

A cross-sectional study involving 235 subjects was conducted in 2011 to compare the opinions of nursing students regarding mental illness and related care practices at two institutions in the state of Paraná, Brazil. Following approval by the ethics committee, data collection was initiated using an instrument containing questions regarding the importance of personal characteristics, knowledge of mental health, and the Opinions about Mental Illness (OMI) scale. Statistical analyses, including the Mann-Whitney test, Chi-squared test, and Spearman correlation at , were performed using SPSSv.15. The students exhibited significantly different characteristics only for Benevolence. Regarding the importance of knowledge about mental health, in comparison with students from the State University of Londrina (Universidade Estadual de Londrina – UEL), students at the State University of Maringa (Universidade Estadual de Maringá – UEM) considered psychological aspects more comprehensively than technical knowledge. We conclude that there are differences between students at these institutions in terms of knowledge and the factor Benevolence. Further studies are necessary to identify the underlying causes of such differences.

Objective: To describe the consumption of psychoactive substances among undergraduate nursing students and nursing residents, and verify a correlation between psychoactive substances and the perception of optimism. Methods: This is a quantitative, descriptive, correlational study involving 229 subjects, including 184 undergraduate students and 45 nursing residents, from a public University of Parana, in 2010. The Life Orientation Test and the Screening Test for Alcohol, Tobacco and other Substances were used for the study. Descriptive statistics, Spearman correlation and Kruskal Wallis statistics were used for analysis. Results: We found significant differences for the consumption of tobacco and sedatives within different series. There was weak negative correlation between sedatives and optimism. Misuse was found for alcohol, tobacco, marijuana and sedatives. Conclusions: Further studies should be conducted to understand the reasons for the gradual increase in tobacco use in the series, the dramatic decline in tobacco use and sedatives in the Residency Program in Nursing and the correlation between use of sedatives and optimism, in order to prevent injuries and promote mental health in students. Keywords: Students, nursing; Internship, Nonmedical Higher Education Institutions ; Substance abuse detection RESUMO Objetivo: Descrever o consumo de substâncias psicoativas entre alunos de graduação em Enfermagem e residentes em Enfermagem e verificar a correlação deste com a percepção de otimismo. Métodos: Trata-se de uma pesquisa quantitativa, descritiva e correlacional abrangendo 229 sujeitos, sendo184 alunos de graduação e 45 da modalidade residência em Enfermagem de uma universidade pública do Paraná, no ano de 2010. Os Testes de Orientação de Vida e o de Triagem do Envolvimento com Álcool, Tabaco e outras Substâncias foram aplicados e utilizada a análise estatística descritiva, assim como os testes de correlação de Spearman e o de Kruskal Wallis. Resultados: Foram encontradas diferenças estatísticas significantes para o consumo de tabaco e sedativos entre as diferentes séries. Houve correlação negativa fraca no uso de sedativos, e otimismo. O consumo indevido foi encontrado para álcool, tabaco, maconha e sedativos. Conclusões: Novos estudos devem ser realizados para se compreender os motivos do aumento gradativo do uso de tabaco nas séries, a queda drástica do uso de tabaco e os sedativos no Curso de Residência em Enfermagem e a correlação entre uso de sedativos e otimismo, como forma de prevenir os agravos e promover a saúde mental nos estudantes. Descritores: Estudantes de enfermagem; Internato não médico; Instituições de ensino superior; Detecção do abuso de substâncias RESUMEN Objetivo: Describir el consumo de sustancias psicoactivas entre alumnos de pregrado en Enfermería y residentes en Enfermería y verificar la correlación de éste con la percepción de optimismo. Métodos: Se trata de una investigación cuantitativa, descriptiva y correlacional que abarcó a 229 sujetos, siendo184 alumnos de pregrado y ...

<p>Neste trabalho, buscou-se o enriquecimento nutricional de salgadinhos produzidos a partir da extrusão do gritz de milho, para tanto, duas diferentes formulações foram testadas. A primeira formulação consistiu em utilizar o gritz de milho aplicando-se o processo de nixtamalização; processo este conhecido pelo tratamento do gritz alcalinamente, utilizando o hidróxido de cálcio como agente de tratamento, enquanto que a segunda formulação, foi desenvolvida com gritz sem tratamento. Para a caracterização dos salgadinhos foram realizadas análises da composição centesimal e mineral, cor, textura e índice de expansão. Em relação à composição centesimal e concentração de cálcio, a amostra nixtamalizada apresentou diferença significativa para os parâmetros de cinzas, fibras e cálcio. Os valores obtidos para cinzas, foram de 0,44%±0,02 para os salgadinhos tratados e de 0,24%±0,08 para os não tratados. Para o teor de fibra os valores alcançados foram de 0,83%±0,16 e 0,40%±0,03, para os salgadinhos produzidos com tratamento e sem tratamento, respectivamente. Para o teor de cálcio, constatou-se um aumento superior a 6 vezes entre as formulações, em que 3,02±0,01 (g_Ca/Kg<em>_snack</em>) foram obtidos para o salgadinho nixtamalizado e 0,49±0,003 (g_Ca/Kg<em>_snack</em>) para os salgadinhos produzidos pelo gritz sem aplicação do tratamento. Os teores de umidade, proteínas e lipídeos, não apresentaram diferença significativa entre as formulações. A análise de cor mostrou que o salgadinho não sofreu influência do tratamento alcalino<strong>, </strong>porém a amostra tratada apresentou croma mais intensa. Já para a textura, a nixtamalização exerceu influência significativa para este parâmetro, em que os valores obtidos variaram de 1,95±0,49 N a 0,74±0,16 N para a amostra tratada e para a amostra sem tratamento, respectivamente. O índice de expansão (IE) está diretamente relacionado com a crocância dos salgadinhos, dessa maneira, o (IE) calculado neste trabalho, foi de 4,33 para os salgadinhos tratados e 4,43 para os não tratados alcalinamente, assim, a nixtamalização não interferiu significativamente na determinação deste parâmetro. Este estudo demonstrou que o tratamento alcalino do gritz de milho, seguido do processo de extrusão a alta temperatura, melhorou as características do salgadinho, uma vez que, houve um aumento do teor de cálcio e fibra presente na amostra avaliada.</p><p align="center"><strong><em>Development and characterization of snacks made from nixtamalized corn grits</em></strong></p><p><strong>Abstract</strong><strong>: </strong>In this work, we sought to nutritional enrichment of chips produced from extruded corn grits, therefore, two different formulations were tested. The first formulation consisted of using corn grits applying the nixtamalization process; this known process by treating the alkali-grits using calcium hydroxide as the treatment agent, while the second formulation was developed with untreated grits. To characterize the <em>snacks</em> were performed analyzes of proximate and mineral composition, color, texture and expansion ratio. Regarding the chemical composition and concentration of calcium, nixtamalizada sample showed significant differences for the parameters of ash, fiber and calcium. The values obtained for ashes were 0.44 ± 0.02% for the treated chips and 0.24 ± 0.08% for the untreated. For the fiber obtained values were 0.83 ± 0.16% and 0.40 ± 0.03% for the snack foods produced with treatment and without treatment, respectively. To the calcium content, there was an increase of 6 times in the formulations, wherein 3.02 ± 0.01 (g_Ca/Kg<em>_snack</em>) were obtained for nixtamalizado snack and 0.49 ± 0.003 (g_Ca/Kg<em>_snack</em>) to the chips produced by the grits without the application of treatment. The moisture, protein and lipids, no significant differences between formulations. The color analysis showed that the snack not influenced by alkali treatment, but the treated sample had stronger chroma. As for the texture, nixtamalization in significant difference for this parameter, wherein the values obtained ranged from 1.95 ± 0.49 N 0.74 ± 0.16 N for the treated sample and the untreated sample, respectively. The expansion index (EI) is directly related to the crispness of <em>snacks</em>, this way, the (IE) calculated in this study, was 4.33 to 4.43 for <em>snacks </em>treated and untreated alkali-thus the nixtamalization did not interfere significantly in the determination of this parameter. This study demonstrated that the alkaline treatment of corn grits, followed by the process of high temperature extrusion, snack improved characteristics, since there was a increase in the calcium content and fiber present in the sample evaluated.<strong></strong></p>

Objective: to make across-cultural adaptation of the "Nursing Students' Attitudes Toward Mental Health Nursing and Consumers" scale in Brazil. Method: the scale was tested regarding conceptual, item, semantic, and operational equivalence. Results: content validation was conducted by an expert committee with a minimum consensus level of 80%. This process resulted in a 35-item scale divided into 6 factors. The experts reached 100% consensus on the scale's clarity of language, practical pertinence and theoretical relevance, as well as on the need for excluding one factor. Data were collected in 2013 in the city of Londrina, Paraná, Brazil. Conclusion: the instrument was cross-culturally adapted to Brazilian Portuguese and presented satisfactory content validity. We propose further studies on the scale's psychometric properties, such as construct validity, internal consistency and reliability. Key words: Psychiatric Nursing; Validation Studies; Education, Higher; Scales. RESUMO Objetivo: realizar a adaptação transcultural a escala Nursing Students' Attitudes Toward Mental Health Nursing and Consumers no Brasil. Métodos: os dados foram coletados em 2013, na cidade de Londrina-PR. As etapas metodológicas foram as de equivalência conceitual e de itens, equivalência semântica e equivalência operacional. Resultados: a validade de conteúdo realizada por um grupo de juízes, com o consenso mínimo de 80% resultou numa escala composta por 35 itens divididos em 6 fatores. Houve concordância de 100% dos juízes quanto aos parâmetros de clareza de linguagem, pertinência prática, e relevância teórica, assim como para exclusão de um fator. Conclusão: o instrumento está adaptado culturalmente para o Brasil, assim como apresenta validade de conteúdo satisfatória. São sugeridos estudos das propriedades psicométricas como a validade de construto, consistência interna e a confi abilidade do instrumento. Descritores: Enfermagem Psiquiátrica; Estudos de Validação; Educação Superior; Escalas. RESUMEN Objetivo: hacer la adaptación transcultural de la escala "Nursing Students Attitudes Toward Mental Health Nursing and Consumers" en Brasil. Métodos: los datos fueron recogidos en 2013, en Londrina, Brasil. Los pasos metodológicos fueron la equivalencia conceptual y equivalencia semántica y operativa. Resultados: la validez de contenido hecho por uno grupo de

Two experiments were conducted to evaluate diet digestibility, performance, digestive parameters, and blood parameters when an enzyme complex (EC) was used in barley- and rye-based diets with different energy levels. In the digestibility assay (exp. I), 108 seventeen-day-old Cobb male broilers were distributed in a completely randomized design in 2 × 2 × 2 + 1 factorial arrangement with two feeds (barley or rye), two EC levels (0% and 0.02%), and two energy levels [3025 and 3125 kcal apparent metabolizable energy (AME)·kg−1], plus a control treatment. In exp. II, 1080 one-day-old Cobb male broilers were distributed in a completely randomized design in 2 × 2 × 2 + 1 factorial arrangement with two feeds (barley or rye), two EC levels (0% and 0.02%), and two energy levels (2875 and 2975 kcal AME·kg−1). No interactions were observed for any variables (exp. I and II). Enzyme complex improved the apparent metabolizable coefficient of gross energy (P = 0.0432) of diets. The EC provided greater weight gain (P = 0.0003) and better feed conversion (P = 0.0025). Intestinal viscosity at 21 d was reduced (P < 0.0001) with the addition of the EC. The EC improved nutrient digestibility and performance, but the effects of energy reduction on performance could not be overcome.