Bariatric surgery is currently regarded as a safe and effective long-term procedure for the treatment of obesity and related comorbidities. We analyzed the association between physical activity (PA), weight regain, metabolic risk factors and quality of life in patients submitted to bariatric surgery. This study also aimed to preliminarily assess how physical activity and weight regain may be associated with sleep quality and sedentary behavior. This was an observational study, with retrospective data collection and a cross-sectional survey. Retrospective clinical data were collected from a sample of 84 individuals who had undergone bariatric gastric bypass surgery at least five years prior to the study period in an Integrated Responsibility Center for Obesity and Metabolic Diseases Surgery. The survey, developed from validated questionnaires and applied in telephone interviews, focused on health data, associated comorbidities, quality of life, physical activity, sedentary behavior and sleep. Descriptive and comparative statistics were performed with a 95% confidence level. Bariatric surgery induced a significant weight loss in the first year after surgery. Our analysis also revealed that lower levels of PA were associated with weight regain. Quality of life as well as sleep quality were inversely related to weight regain, as well as sedentary behavior in general. Primary and secondary outcomes of bariatric surgery can be better achieved if the practice of PA could be maintained for consecutive years.

Background Head injury is a frequent reason for admission to the emergency department. In parallel, there is a growing use of anticoagulants in an increasingly aging population, which renders this particular group of trauma patients more frequent. In several countries, including Portugal, a 24-h surveillance period followed by repetition of head computed tomography (CT) is the standard procedure for these patients. However, these recommendations have not been based on studies of prevalence of intracranial hemorrhages in control head CTs, namely in this group of anticoagulated patients. This study intends to evaluate the prevalence of de novo intracranial hemorrhages in control head CTs in anticoagulated patients. Method An observational study was carried out, which included patients admitted to Hospital de Braga between June 2017 and January 2018, victims of head injury and on anticoagulation therapy, whose admission head CT excluded intracranial hemorrhage. Results We collected a total of 201 patients, with a mean age of 81.6 years, and 57.5% of them were prescribed warfarin; 181 of these patients repeated the head CT 24 h later. Of these 181 patients, 3 (1.66%) exhibited intracranial hemorrhage in control CT, without surgical indication. All patients were followed up 1 month after the trauma, and there was no readmission requiring hospitalization, surgery or death. Conclusions In conclusion, de novo intracranial hemorrhage in control head CT of anticoagulated patients is rare. We propose that these patients may be discharged if the admission CT does not reveal intracranial hemorrhage, providing that they are accompanied by a caregiver and informed about red flags.

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Entrepreneurship brings several benefits, such as fostering innovation and productivity, competitiveness, and socioeconomic development. The search for professionals with different skills to overcome the current and foreseen challenges is relevant in the agri-food sector. Problem-based learning (PBL) is described as an instructional approach, which promotes interdisciplinarity and critical thinking, with the potential to meet current challenges. This article describes how PBL, aligned with an innovation program and contest, has been integrated into a master's degree in food engineering to promote academic entrepreneurship. The alignment of the PBL with the program and contest allowed the development of innovative products with a view to solving problems faced by the agri-food sector. The PBL strategy allowed students to mobilize knowledge from several curricular units of food studies for the development of different deliverables to participate in the innovation program and contest. This participation allowed students, supported by business mentors, to demonstrate their products to stakeholders. This way, it was possible to promote innovation in the agri-food sector, stimulating the entrepreneurial spirit among higher education students, and understand its potential for replication and mobilization of skills acquired in different food study courses.

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