Jurubeba fruit, raw and thermally processed for different periods of time, were preserved in soybean oil or vinegar and evaluated for physical characteristics, phytochemicals, antioxidant capacity and polyamines. The loss of green color in many vegetables after cooking is a frequent problem that affects the quality of pickled foods, and chlorophyll content is a relevant parameter to assess the quality. Data showed that a 20 min cooking treatment maintained the best fruit quality and no change in the chlorophyll content occurred. The thermal processing caused no increase in the carotenoid and flavonoid content as compared to the raw fruits, but caused an increase in the phenol content. At a cooking time of about 10 min, the antioxidant capacity increased. Cooking time did not cause significant differences in the content of isoorientin, rutin and caffeic acid. Spermine and spermidine contents were lower after 20 min of boiling. Jurubeba that was preserved in vinegar showed a lower pH and putrescine level, regardless of the cooking time used, whereas the use of oil caused an increase in carotenoids and antioxidant capacity.
Resumo: Introdução: O curso de graduação em Medicina expõe os alunos a uma quantidade significativa de estresse, o que pode gerar consequências negativas para o aprendizado, a motivação e o contato com os pacientes. Algumas técnicas e práticas têm sido indicadas para auxiliar no manejo e na redução do estresse, como é o caso da meditação que já é utilizada em escolas médicas. Este estudo avaliou os efeitos de um programa de redução do estresse e desenvolvimento da empatia em medicina (Redemed©) sobre a percepção de estresse de seus participantes e possíveis grupos de acolhimento. Método: Este é um ensaio quase experimental cuja amostra foi composta por 40 estudantes que compuseram o grupo controle e 47 alunos de um grupo de intervenção que participaram de oito encontros semanais de duas horas divididas em: 30 minutos de teoria sobre como o estresse influencia o estado de saúde, 60 minutos de vivências interpessoais e 30 minutos de ioga e meditação. Ambos os grupos, antes e depois do curso, responderam ao questionário sobre estresse percebido (PSS - Escala de Cohen). Resultados: Após os oito encontros semanais, o grupo intervenção apresentou melhora significativa (p = 0,030), demonstrando que a participação no curso Redemed© mostrou-se eficaz no controle do estresse entre os estudantes do presente estudo. Os alunos também foram questionados quanto à autopercepção sobre se sentirem ou não apoiados por outros grupos. Os três grupos de acolhimentos mais citados entre os alunos, tanto do grupo ativo como do controle, foram: amigos/família, centro acadêmico e a equipe do esporte que praticavam. Após as oito semanas, enquanto o grupo controle permaneceu com as mesmas indicações, no grupo intervenção foram citados: amigos/família, Redemed© e centro acadêmico. Conclusão: Este estudo mostrou que o programa Redemed©, com encontros durante oito semanas utilizando a meditação como sua técnica central, foi eficaz na redução do estresse percebido pelos estudantes de Medicina que participaram dessa intervenção quando comparado ao grupo controle (p = 0,000). As práticas integrativas e complementares podem ser uma ferramenta importante dentro das escolas médicas, de modo a levar os estudantes a lidar melhor com o estresse a que estão expostos ao longo do curso.
Although nutrition is one of the most significant aspects of good health and well-being, preventing many diseases and reducing premature death and disability, most medical curricula still do not cover this topic in depth, devoting only a few hours to it. This leaves an important gap in the training of medical professionals, in a context of an increase in chronic diseases, where healthy eating is essential, not only for prevention but also to guarantee treatment success. The present study interviewed medical students from the first to the sixth years of graduation, in order to understand what they consider to be a healthy diet and whether they consider themselves capable of guiding their future patients in the adoption and practice healthy eating habits. This is a qualitative study in which semi-structured interviews were conducted with 28 undergraduate medical students of a public university in the state of São Paulo. The data were analyzed using the technique of Content Analysis, with a thematic representational approach. Two major themes emerged, showing possible gaps in the students’ knowledge about nutrition and the difficulty they have in helping their patients switch to healthier eating habits, given that they themselves have difficulty doing the same. There is a need for medical schools to promote students’ health, both physical and mental, in response to the high demands of the courses. This may include health promotion activities aimed at the students themselves, encouraging them to adopt healthier lifestyles, especially healthier eating habits, so that they can share their own experiences with future patients. This may benefit their professional practice, giving them greater confidence when giving nutrition guidance to their patients, as they will have already experienced and applied the principles in their own lives. Patient-centered care can be a way to address this system and help patients effectively switch to healthier habits, thereby reducing suffering and improving quality of life. Empowerment through activities that receive and support the student and the patient is an essential tool for behavioral change.
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