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Objective: This study aimed at assessing the relationship between self-perceived tooth loss and wearing dentures, on the one hand, and the consumption of protein, on the other hand, among the elderly population of Botucatu, SP. Food consumption tends to decrease with ageing, especially protein intake, and one of the causes could be the precariousness of oral health. Several risk factors associated with deficient dietary protein intake have been identified, namely greater physical dependence, reduced caloric intake and food insecurity, but no studies have analysed whether tooth loss and prostheses interfere with protein intake.Methods: An interview was conducted among 365 elderly individuals, in which we examined oral health-related quality of life (OHRQoL) as the only latent variable, in a 24-hour nutritional assessment dietary recall repeated 3 times, conducted in person by a trained nutritionist and also performed an analysis of nutritional needs using the Nutrition Data System Research (NDSR) Program. Results:The structural equation model, performed using Stata v.14, showed that lack of teeth (standardised coefficient [SC] = 0.21, P < .001), and prosthesis use (SC = −0.21, P < .001) was associated with OHRQoL. Lack of teeth had a direct effect on the consumption of animal protein (SC = 0.08, P = .02), a strong total effect on animal protein intake (SC = 0.51, P = .04) and a medium effect on total protein intake (SC = 0.20, P = .03), adjusted for confounders (depression and medical problems). Conclusion:Tooth loss had a strong and significant total effect on animal protein intake and a medium effect on total protein intake among elderly Brazilians. K E Y W O R D Sageing, elderly, nutrient intake, quality of life

Objective The aim of the present study was to assess the anthropometric measures, food intake and food cravings during the menstrual cycle of undergraduate students of the faculty of nutrition. Methods A cross-sectional study was performed with 27 students from a public university in the state of Mato Grosso do Sul, Brazil, who had their food intake evaluated through a 24-hour food recall, their nutritional status evaluated based on anthropometric measures, and food cravings evaluated using the Food Desire Questionnaire. Data were collected during an evaluation in the follicular phase (between the 5th and the 9th day of the menstrual cycle) and another in the luteal phase (LP) (between the 20th and the 25th day of the menstrual cycle). For food intake variables, the analysis of variance (ANOVA) test was used, followed by the Tukey test. The Mann-Whitney test was used for the analysis of food cravings, considering a significance level of 5% (p < 0.05). Results The desire for foods rich in sugar, salt, and fat, such as chocolate, pastries, snacks and desserts were higher (p < 0.05) during the premenstrual period, although it did not reflect neither a higher energy intake nor an alteration in the distribution of macronutrients. A higher intake of carbohydrates, proteins, fibers, and calcium was observed during the LP; however, without statistical difference between the groups. There were no differences either in the intake of any food group or in the anthropometric measurements (p > 0.05). Conclusion Food cravings of nutrition students differed between the phases of the menstrual cycle; however, with no difference in food intake and in anthropometric measures.

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O interesse nutricional em fibra dietética coincide com o desenvolvimento e melhora da recuperação da fibra industrializada. Produtos que eram descartados ou usados para alimentação animal, por exemplo, os subprodutos industriais, são hoje em dia largamente aplicados em alimentos (MENDONÇA; GROSSMAN;VERBÉ, 2000).A fibra alimentar tem cada qual efeito fisiológico diferente. Em geral, as fibras solúveis em água (pectinas, gomas, mucilagens e certas hemiceluloses) retardam a passagem intestinal, o esvaziamento gástrico e a absorção da glicose, ajudando a reduzir o colesterol no soro sanguíneo. As fibras insolúveis em água (lignina, celulose e algumas hemiceluloses) aceleram o trânsito intestinal, aumentam o peso das fezes, desaceleram a hidrólise do amido e retardam a absorção da glicose, contribuindo para a redução do risco de alguns males do cólon (LEONEL; CEREDA; ROAU, 1999).Apesar de a laranja ser uma fruta muito consumida ao natural pelos brasileiros, é necessário ressaltar que seu destino principal é o esmagamento para produção de suco concentrado e congelado, o qual o país exporta desde a década de 1960de (INSTITUTO..., 2006. O suco é o principal produto da laranja, entretanto, vários subprodutos com valor comercial são obtidos durante o seu processo de fabricação. Entre esses subprodutos estão óleos essenciais, d´Limonene, terpenos, líquidos aromáticos, polpa cítrica e o farelo. Eles possuem diferentes aplicações no mercado interno e externo, as quais incluem fabricação de produtos químicos e solventes, aromas e fragrâncias, substâncias para aplicação em indústrias de tintas, cosméticos, complemento para ração animal, entre outros (ARÊAS, 1994).O rendimento médio dos subprodutos da laranja é de 44,81% de suco concentrado, 2,67% de células congeladas, 1,79% óleos AbstractDue the various demands for processed foods with functional ingredients, a mixture of cassava starch and dried orange pulp was extruded under different conditions (0 to 20% of fibers in the mixture); (14.6 to 21.4% moisture); and (60.8 to 129 °C temperature of extrusion) aiming at the use in high fiber instant products. The screw speed was kept constant (272 rpm), the diameter of die was 3 mm, the compression ratio was 3:1, and the feed rate was 150 g/minute. The following pasting properties of the extruded products were analyzed: initial viscosity, peak of viscosity, breakdown, final viscosity, and retrogradation tendency using a Rapid Visco Analyser (RVA) in view of the importance of these parameters for such use. The results showed that the percentage of fibers was the greatest variable of influence on the pasting characteristics. The conditions of low-fibre, high temperature, and low humidity may have promoted sharp degradation of starch and fiber solubilization leading to the reduction in the viscosity parameters values. Keywords: extrusion; orange; cassava; viscosity. ResumoPara preencher as várias demandas para funcionalidades em produtos alimentícios, a fécula de mandioca misturada à polpa de laranja desidratada foi extrusada sob dif...

Resumo Objetivo Analisar a associação entre a cobertura de equipes de saúde bucal na Estratégia Saúde da Família (ESF-SB) e a utilização de serviços odontológicos entre adolescentes de 12 anos, em Mato Grosso do Sul, Brasil, 2019. Métodos Trata-se de um estudo transversal, cujo desfecho foi a utilização de serviços odontológicos. Modelos de equações estruturais foram construídos para testar a associação das covariáveis com o desfecho. Resultados Dos 615 participantes, 74,0% utilizaram os serviços odontológicos nos últimos três anos. A cobertura de ESF-SB ≥50% associou-se a maior uso de serviços públicos [coeficiente padronizado (CP) = 0,10 - IC95% 0,01;0,18], menor uso para prevenção (CP = -0,07 - IC95% -0,17;0,01) e maior consumo de alimentos não saudáveis (CP = 0,19 - IC95% 0,11;0,26). Conclusão Maiores coberturas de ESF-SB associaram-se a menor utilização de serviços para prevenção e maior consumo alimentar não saudável. As equipes devem organizar o acesso e qualificar o processo de trabalho.

Instant mixtures are easy to prepare and frequently present functional appeals. A quality parameter for instant mixtures is their rheological behavior. This study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (Manihot esculenta L.) starch and dehydrated orange (Citrus sinensis (L.) Osbeck) pulp mixtures. The variable parameters were moisture of mixtures (12.5 to 19%), barrel temperature (40 to 90ºC) and screw rotation (170 to 266 rpm). The extruded mixtures did not show gelatinization enthalpy. Moisture had the greatest effect on paste properties. The initial pasting viscosity (before heating) of RVA (Rapid visco

Functional capacity is the condition of an individual living independently and the lack of it for preparing and eating food, which is a factor that can result in malnutrition and deserves the attention of professionals and his family members. Then, the aim of this work was to evaluate the relationship between nutritional status and functional capacity for older adults using anthropometric measures and questionnaires for activities of daily and instrumental living. It was an epidemiological cross-sectional study using a representative sample of older adults selected from a previous study about quality of life in a Botucatu city, São Paulo. Brazil. The sample size was calculated considering 95% of reliability and 5% of error margin, resulting from a total of 365 individuals of both sexes but only 361 of them completed the protocol. Data included sociodemographic and morbidities questionnaires, activities of daily and instrumental living (ADL and IADL) and anthropometric variables. 62.6% of the older were women, 44.68% were hypertensive, 28.81% were diabetic and 15.51% had hypercholesterolemia. 94.24% and 92.42% of the older were fully independent for ADL and IADL, respectively. Associations between ADL with marital status and schooling were found as well as with IADL. Also, it was found association with IADL and heart disease. Regarding anthropometry most of measures when compared men and women were significant. No significant association was found between nutritional status and ADL. A logistic regression model was fitted considering ADL as a response variable showed BMI as a protection factor and WC as a risk factor for dependence. For IADL, heart disease was a risk factor for dependence. In conclusion, low weight and increased waist circumference have influence in a functional capacity of older adults according to the activities daily living (ADL) and heart disease for IADL.