Purpose: Evaluate the impacts of the nutritional education intervention for patients with multiples chronic conditions during smoking cessation. Methods: The non-probabilistic sample consisted of adult and elderly 18 individuals of both sexes, participants in a group for smoking cessation treatment. At the beginning of treatment, smoking history, degree of dependence and stage of motivation were evaluated. Craving degree was evaluated weekly during the first month. Anthropometric and biochemical evaluations were conducted at baseline, after 1 month and 3 months. Dietary intake was assessed by the "How is your diet?" questionnaire. There were three moments of nutritional intervention. The themes covered were "Energy balance and physical activity", "Healthy eating" and the importance of fruits and vegetables in the diet, respectively. Statistical analysis with Shapiro Wilk normality test, paired T-Test or Wilcoxon and U-Mann Whitney (Significance ≤0.05). Results: In the intervention group, most people had a high degree of smoking dependence (55.6%), while in the control group the frequency were 22.2%. Craving degree decreased significantly after 1 month of treatment (p= 0.017). After 3 months, the groups presented mean body weight positive variation, however below 3%. In both groups the average percentage of weight gain was below 3%, reinforcing that the holding of the nutrition session and performance of the nutritionist within the protocol proposed by the INCA helped in the control of weight gain.. Blood glucose and HOMA-IR in the intervention group showed a significant increase (p= 0.15 and p= 0.50, respectively). Conclusion: Greater proximity and more frequent action taken by the nutritionist assists and encourages healthy eating practices during smoking cessation process, which can benefit individuals control of chronic diseases in the long term
Background: Chronic non-communicable diseases, including cardiovascular diseases (CVDs), have caused many deaths worldwide. Atherosclerotic plaque formation is common in individuals with CVDs. Thus, antioxidant and anti-inflammatory nutritional strategies can be used to prevent or inhibit this process. Due to its higher concentrations of cocoa, dark chocolate is considered a functional food due to the presence and action of phytochemical compounds, with anti-inflammatory and antioxidant actions. However, the recommended amounts of these compounds to prevent atherosclerosis have not yet been fully elucidated. Aim: The aim of the studywas to review the effects of cocoa and dark chocolate intake on the prevention of cardiovascular dysfunction and atherosclerosis. Methods: This narrative review was based on a search of PubMed and Lilacs. The search was conducted from September 2021 to February 2022 using the following keywords: flavonoids, cocoa, atherosclerosis, oxidative stress, and inflammation. The inclusion criteria were original articles, metaanalyses, and experimental and clinical studies published between 2002 and 2022 in English, focusing on the subject addressed. The exclusion criteria were the title and abstract reading and duplication of articles in the databases. Results:The antioxidant and anti-inflammatory functions of phytochemicals in cocoa and dark chocolate are related to the modulation of nitric oxide through activation/phosphorylation and acting as a vasodilator. Furthermore, these phytochemicals reduce the formation of reactive oxygen species and activate antioxidant enzymes. The anti-inflammatory activities are related to the modulation of nuclear factor kappa B in the reduction of inflammatory markers, such as tumor necrosis factor-alpha, C-reactive protein, and pro-inflammatory cytokines, as well as in the reduction of adhesion molecules in the wall of the vases. Conclusion:The main phytochemicals present in cocoa and dark chocolates are catechins and their epicatechin isomers, which are responsible for improving inflammatory, metabolic, and antioxidant profiles. Its consumption can be encouraged, but with caution, owing to the caloric supply and forms of chocolate production, as these factors can reduce the presence of flavonoids in its composition. Relevance for Patients: The antioxidant and anti-inflammatory functions of the phytochemicals in cocoa and dark chocolate are responsible for modulating nitric oxide via activation/phosphorylation and acting as a vasodilator. Reducing the formation of reactive oxygen species, as well as activating antioxidant enzymes. As for the anti-inflammatory activities, they modulate the nuclear factor kappa B, reducing inflammatory markers, thus improving the antioxidant and inflammatory profile of these patients.
Devido às complexidades do período de pandemia de covid-19, houve um aumento do acesso às redes sociais para a busca de informações científicas. Este trabalho visa apresentar as adaptações de uma atividade de ensino, através de relato de experiência, promovido pelo Grupo de Educação Tutorial (GET) do Curso de Nutrição da Universidade Federal de Juiz de Fora (UFJF). Foram ciclos de palestras com atualizações científicas e vivência prática, utilizando a rede social Instagram em formato de lives, sendo o conteúdo transmitido como entrevista, em dois blocos, totalizando seis lives com aproximadamente 55 minutos cada. O público interagiu com o palestrante, ao expressar opinião e encaminhar dúvidas através do recurso de comentários. Houve sucesso na participação dos alunos, fato confirmado pelo número de visualizações, uma vez que o total foi superior quando comparado às edições presenciais. A internet viabilizou encontros de pessoas, mesmo distantes, possibilitando o acesso a profissionais de outras cidades e transmitindo informações através da rede social.
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