Objective: To evaluate the frequency of risk behaviors for eating disorder (ED) in patients with type 1 diabetes (T1D) and their association with gender, nutritional status, variables related to T1D, and body satisfaction. Method: 189 individuals with T1D (12-56 years old) answered the Bulimic Investigation Test (BITE), the Eating Attitude Test (EAT), the Binge Eating Scale (BES), Stunkard's Figure Rating Scale, and questions regarding control of T1D. Association between ED risk behaviors and the selected variables was assessed with the chi-square test and Student's t-test; factors that influenced the risk of ED were identified by means of logistic regression. Results: Of the patients with T1D, 58.7% were at risk of ED (45, 40, and 16% according to the EAT, BITE and BES, respectively). There were significant differences between groups with and without risk for ED related to BMI (p = 0.009), gender (p = 0.001), insulin omission (p = 0.003), use of the carbohydrate counting method (p = 0.019), and body dissatisfaction (p = 0.001). The risk of ED was nine times higher in patients who reduced or omitted insulin (p = 0.036). Conclusions:Patients with T1D demonstrated a high frequency of body dissatisfaction and ED risk behaviors; the omission or reduction of insulin was an important risk factor.

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Objective To perform the psychometric evaluation of the Disordered Eating Attitude Scale (DEAS) for adolescents. Methods Sample consisted of 1,119 Brazilian adolescents (12-18 years old; 59.6% female) studying at technical schools in São Paulo state-Brazil, who answered an online survey with the DEAS, the Eating Attitude Test (EAT-26), and the Restraint Scale (RS). The internal consistency of the DEAS was assessed using Cronbach’s alpha. The convergent validity of DEAS was evaluated by means of Pearson’s coefficient correlation with EAT-26 and RS. The test-retest reliability was evaluated using a sub-sample of 61 adolescents. Known-groups validity was determined by comparing female student mean scores with scores of 33 female adolescents with eating disorders. Results The reliability of the DEAS was 0.79. EAT-26 and RS scores were positively correlated with DEAS scores (EAT: 0.78 for females and 0.59 for males, p < 0.001; RS: 0.63 for females and 0.48 for males, p < 0.001). The DEAS total and subscale scores differentiated students and patients with eating disorders (p < 0.001). The intra-class correlation coefficient for test-retest reliability was 0.87. Conclusion Results indicate that the DEAS adolescent version showed good internal consistency, convergent validity, known-groups validity, and test-retest reliability, suggesting its potential in identifying disordered eating attitudes among adolescents. It could also be helpful in identifying adolescents at risk from eating disorders, assisting in prevention programs.

com boa consistência interna e confiabilidade (alpha de Crombach 0,86; Coeficiente de Correlação Intraclasse 0,84). O comportamento de risco para TA foi identificado em 25% das universitárias, que não foram comparadas com pacientes. Universitárias sem risco de TA tiveram uma pontuação maior na Escala de Sabor da EARSS quando comparadas às pacientes (p=0,009). Universitárias com risco de TA tiveram pontuação maior na Escala de Saúde (p=0,022) comparadas aquelas sem risco. Pacientes apresentaram maiores níveis de insatisfação corporal (p<0,001) e pior percepção corporal (p=0,015) que a população não clínica. Em ambos os grupos, não houve correlação entre insatisfação e percepção corporal com atitudes mais voltadas à saúde ou ao prazer. Conclusão-Mulheres de população não clínica apresentaram atitudes mais voltadas ao sabor enquanto que aquelas com TA apresentaram atitudes mais voltadas à saúde, independente do grau de insatisfação e percepção corporal.

Resumo O objetivo do estudo foi apresentar a adaptação transcultural e validação da Escala de Atitudes em Relação ao Sabor da

Objectives: To investigate the sociodemographic and clinical profile of patients receiving treatment at a specialized service for children and adolescents with eating disorders (ED) in São Paulo, Brazil, and to compare data with the relevant literature. Methods: This cross-sectional study assessed male and female patients with ED up to 18 years of age. All data were collected upon admission. Results: A total of 100 subjects were assessed. Mean age was 15.41±0.18 years, and mean age at ED onset was 13.5±0.19 years. Mean disease duration was 21.06 ±1.67 months. Of the total sample, 82% of the patients were female, 84% were Caucasian, 64% came from A and B economic tiers. Moreover, in 60% ED started at 14 years of age or less, and 74% had psychiatric comorbidities. Anorexia nervosa was the most prevalent diagnosis (43%). Hospitalized patients had lower body mass index, longer ED duration, and more severe scores on the Children's Global Assessment Scale than outpatients (p < 0.05). Conclusions: Our young Brazilian patients with ED present epidemiological and symptomatic characteristics very similar to those found in the scientific literature, including a high prevalence of psychiatric comorbidities. The higher frequency of full syndrome ED, the predominance of cases with an early onset, the delay in beginning specialized treatment, and the more severe state of inpatients provide grounds for concern because these factors differ from what has been reported in reference studies and indicate greater ED severity.

Relevant factors to healthy eating and to be healthy from the perspective of Nutrition students ResumoIntrodução: A alimentação saudável é um dos fatores determinantes da saúde; e o entendimento de estudantes de Nutrição sobre alimentação saudável norteará sua prática profissional. Objetivos: Avaliar fatores considerados relevantes para uma alimentação saudável e para estar saudável, atitudes com relação à alimentação, ao corpo e ao nutricionista entre estudantes de Nutrição. Metodologia: 472 estudantes (média 23,4 anos) de 39 instituições em 23 cidades do estado de São Paulo participantes do Estudo de Saúde dos Nutricionistas (NutriHS) responderam, por ordem de importância, sobre fatores para uma alimentação saudável e para estar saudável, atitudes com relação à alimentação, ao corpo e ao nutricionista. Os fatores foram ordenados por meio de frequência ponderada; atitudes e fatores foram avaliados por média e desvio padrão e diferenças entre os grupos foram avaliadas pelo teste Kruskal-Wallis. Resultados e Discussão: Os principais fatores para uma alimentação saudável -comer alimentos in natura e pouco processados, comer com prazer e respeitar os sinais de fome e saciedade -e os principais para estar saudável -comer de forma saudável e praticar atividade física -estão alinhados com guias e consensos; mas 48,8% concordaram que nutricionistas devem ser exemplo de boa forma; e 41,9%, que estudar Nutrição aumentou sua culpa ao comer. Conclusões: Embora as principais respostas para uma alimentação saudável e estar saudável estejam alinhadas às recomendações, atitudes com relação à alimentação, ao corpo e ao nutricionista que emergiram devem ser discutidas na formação acadêmica pelo possível impacto na prática profissional futura. Palavras AbstractIntroduction: Healthy eating is one of health determinants and the understanding of Nutrition students about healthy eating will guide their professional practice. Objectives: To evaluate factors considered relevant to healthy eating and to be healthy, attitudes towards eating, body and the nutritionist among Nutrition students. Methodology: 472 students (mean 23.4 years) from 39 institutions in 23 cities in the state of São Paulo participating in the Nutritionist Health Study (NutriHS) answered questions, in order of importance, about factors for healthy eating and to be healthy, attitudes towards eating, body and nutritionists. Factors were ranked by weighted frequency; attitudes and factors were evaluated by mean and standard deviation and differences between the groups were assessed by the Kruskal-Wallis test. Results and Discussion: The main factors for healthy eatingeating unprocessed and in natura foods, eating with pleasure, and respecting signs of hunger and satiety; and the main ones for being healthy -eating healthy and practicing physical activity -were aligned with guidelines and consensus; but 48.8% agreed that nutritionists should be examples of good shape; and 41.9% that studying Nutrition increased their guilt when eating. Conclusions: Although the main an...