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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...