The prevalence of anxiety and depression among pregnant women were both high and only trait anxiety was explained by treatment for chronic diseases and the usage of continuous prescription drugs.

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeito da utilização de gomas na viscosidade e nas características sensoriais deshake à base de farinha de banana verde Effect of the use of gums on the viscosity and sensory characteristics of a shake based on green banana flour ResumoEste trabalho teve como objetivo testar diferentes proporções de gomas na elaboração de um shake desenvolvido com farinha de banana verde, além de avaliar as suas propriedades organolépticas. Analisaram-se seis formulações com os seguintes ingredientes: farinha de banana verde (FBV), leite em pó integral, sucralose, cacau e diferentes proporções de goma xantana (GX) e goma guar (GG), nas proporções (GX:GG): F1 (1:0); F2 (0:1); F3 (1:1); F4 (1:3); F5 (3:1); F6 sem estabilizante. As formulações de shake foram submetidas ao teste de viscosidade, realizado a cada três dias, durante um período de 15 dias. Foi realizada análise sensorial com voluntários, em cabines individuais. A aceitabilidade dos atributos aparência, aroma, sabor, textura e impressão global foi avaliada utilizando-se a escala hedônica de 9 pontos. Foram realizadas análises estatísticas utilizando-se o Teste de Variância (ANOVA) e o Teste de Tukey a 5% de probabilidade. O estudo foi importante para demonstrar que a viscosidade dos produtos influencia nas características sensoriais e, dessa forma, interfere na escolha dos consumidores. Palavras-chave: Emulsificantes; Goma xantana; Goma guar; Análise sensorial. AbstractThis study aimed to test different proportions of gums and evaluate the organoleptic properties of a shake developed with green banana flour. Six formulations were analysed with the following ingredients: green banana flour (FBV), whole milk powder, sucralose, cocoa and different ratios of xanthan gum (GX) and guar gum (GG), in the proportions (GX:GG) of: F1 (1:0); F2 (0:1); F3 (1:1); F4 (1:3); F5 (3:1); F6 with no stabilizer. The viscosity of the samples was determined every three days for a period of 15 days. A sensory analysis was carried out with volunteers in individual booths. The acceptability of the attributes of appearance, aroma, flavour, texture and overall impression was evaluated using a 9-point hedonic scale. Statistical analyses were carried out using the variance test (ANOVA) and Tukey's test at 5% probability. The study was important to demonstrate that the product viscosity influenced the sensory characteristics and hence interfered in the consumer choices. Keywords

Objectives: The objective of this study was to investigate the influence of ora‐pro‐nobis (Pereskia aculeata Mill.) flour on the adhesion of probiotics to intestinal epithelial cells and to evaluate the effect of a product based on this flour on gastrointestinal symptoms, weight, body fat, glycemia, and lipid profile in overweight men. Methods: Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco‐2 cell adhesion) were analyzed. A randomized, cross‐over intervention was performed. Intestinal microbiota was indirectly assessed on the basis of consistency, color of feces, and gastrointestinal symptoms. Results: P. aculeata did not affect Lactobacillus casei adhesion to Caco‐2 cells. Ora‐pro‐nobis flour improved gastrointestinal symptoms and increased satiety. Conclusion: The consumption of ora‐pro‐nobis flour improved intestinal health. In addition, it maintained the high adherence of L. casei to intestinal cells as well as patient anthropometric and biochemical parameters. Practical applications Pereskia aculeata Mill. is well known in folk medicine and has several nutrients; however, there are few studies on this plant. This is the first study to analyze the influence of P. aculeata on bacterial adherence and the first cross‐over clinical trial to evaluate the beneficial potential of ora‐pro‐nobis flour in overweight men. Thus, this study will contribute to the promotion of ora‐pro‐nobis as a functional ingredient and will arouse the interest of industries to develop related healthy foods. In addition, it is an effective dietary strategy to improve the gastrointestinal health of men.

Identifying factors that can be related to the occurrence of gestational arterial hypertension. The sample was composed by 105 pregnant women in their third trimester of gestation, during the period between September 2013 and August 2014. General assessment questionnaires together with a questionnaire to evaluate anxiety (STAI-A-STATE) were applied; arterial blood pressure values were collected. To classify anxiety, a mean of the final result of all the questionnaires gotten was calculated. Pregnant women who showed scores higher than the mean were considered anxious. All data were analyzed by a logistic regression. The significance level adopted was 0.05. A data analysis allowed us to verify that 92.38% of the pregnant women had an anxious personality STAI-A-STATE and 12.38% of them had a momentary hypertension. The momentary hypertension showed a correlation between the hypertension and the state anxiety score (p = 0.049). The hypertension showed an association with the presence of depression (OR 8.69), obesity (OR 6.45), anxiety (OR 7.77), nausea (OR 12.79) and non-white race (OR 8.18). According to the study realized, the factors non-white race, depression, nausea, obesity and anxiety can be considered risk factors for the occurrence of gestational arterial hypertension. Based on these findings, a high quality prenatal assistance is considered of prime importance.

Objective To assess the effect of a cocoa and unripe banana flour beverage (UBF) on fecal short‐chain fatty acids (SCFA), gastrointestinal symptoms, fecal characteristics and inflammation, in overweight women with abdominal adiposity. METHODS This prospective, double‐blinded, randomized clinical trial involved 60 female volunteers aged between 20 and 50 years. One group received a cocoa beverage (n = 30) and one group received a cocoa and UBF beverage (n = 30), for 6 weeks. Intestinal microbiota was indirectly assessed by consistency, shape, and color of feces, determination of fecal SCFA, and gastrointestinal symptoms. RESULTS Both beverages increased the production of propionic acid (p < .05) and decreased gastrointestinal symptoms (p < .05). The cocoa beverage decreased indigestion (p < .05) and the pro‐inflammatory cytokine, IL‐17. CONCLUSION Cocoa and cocoa with UBF beverages decreased the symptoms of dyspepsia, improved gastrointestinal symptoms, and increased production of propionic acid, favoring healthy intestinal microbiota. Only the cocoa beverage showed an anti‐inflammatory effect. Practical applications Unripe banana flour and cocoa have been widely used to decrease cardiovascular risk, by improving inflammatory parameters and gastrointestinal symptoms. However, the interaction between these two food ingredients and the implication of their interaction on human health remains unknown. Important health benefits may be achieved by assessing the synergism or antagonism of functional foods, particularly when they coexist in the same product. This study aims to attract the interest of the scientific community to conduct more studies on functional bioavailability. Both unripe banana flour and cocoa can have therapeutic potential but it may not be a good idea to associate them. This article provides relevant information to the scientific and broader community regarding the preparation of these foods, to maximize their health benefits on a daily basis, and, additionally, offers the food industry valuable knowledge that can be used to develop healthier food products.

Abstract. Objectives: The objective of this study was to evaluate the effect of a functional cocoa and unripe banana flour (UBF) beverage intake on the anthropometric and biochemical markers of overweight women. Methods: This prospective, double-blinded, randomized clinical trial involved 60 female volunteers aged between 20 and 50 years. One group received a cocoa beverage (n = 30) and one group received a cocoa and UBF beverage (n = 30), for 6 weeks. The cocoa beverage showed 3.07 total g dietary fiber/serving and 29.55 mg gallic acid equivalentes/portion (GAE/portion). Cocoa and UBF beverage contained 8.48% resistant starch by weight, 4.37 g dietary fiber/full portion and 69.24 mg GAE/portion. Weight, waist circumference, hip circumference, glucose, triglycerides, total cholesterol and fractions were evaluated. Results: The UBF and cocoa beverage reduced waist circumference (−2.03 cm, P < 0.001) and the cocoa beverage reduced total cholesterol (−19.3 mg/dL, P < 0.001) and the LDL/HDL ratio (−0.32, P < 0.001); in addition, both beverages promoted the reduction of body fat percentage (−1.98%, P = 0.001 and −1.15%, P < 0.001 Cocoa/UPF group and Cocoa group respectively). Conclusion: The additional dietary fiber did not further improve health status.

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RESUMO: Esta atividade objetiva multiplicar informações sobre higiene e boas práticas em serviços de alimentação, em ambientes doméstico e escolar e para a população em geral. Os temas abordados são: higiene pessoal e saúde do manipulador, manipulação higiênica dos alimentos (métodos corretos de preparo, conservação, cozimento, reaquecimento, sanificação e armazenamento de alimentos), higiene de superfícies e do ambiente (limpeza adequada do ambiente de trabalho, dos equipamentos e utensílios) e doenças de origem alimentar. Ainda, realiza ensaios microbiológicos para água e alimentos. Em 2012, desenvolveram-se atividades de ensino, pesquisa e extensão, trabalhando diretamente com um público de 2286 pessoas. Foram realizadas atividades educativas para manipuladores de alimentos, merendeiras, cantineiras, Agentes Comunitários de Saúde, crianças e jovens da rede pública municipal de ensino, usuários de Unidades de PSF e população em geral, de Alfenas-MG. Ainda, foram realizados 84 ensaios microbiológicos no Laboratório de Microbiologia de Alimentos da Unifal-MG, sendo 65 para avaliar a qualidade microbiológica de águas, 17 para alimentos e 8 para ambiente (superfícies e equipamentos). Após as análises, confeccionaram-se os laudos e estes foram entregues aos interessados, com a adequada orientação. Palavras-chave: Boas Práticas de Higiene. Alimentação saudável. Educação.