No abstract

RESUMO Objetivo investigar se existe associação entre os sintomas vocais, a queixa vocal e as condições de trabalho e da voz autorreferidas por teleoperadores. Método participaram 72 teleoperadores, de ambos os gêneros, atuantes em uma central de atendimento em emergência. Eles responderam ao questionário que levantou dados pessoais, queixa vocal, sintomas vocais e condições de trabalho. A análise dos dados foi realizada por meio do Teste Quiquadrado, Teste exato de Fisher e do Teste Mann-Whitney. Resultados houve associação entre o grupo de teleoperadores com queixa de distúrbio da voz para os aspectos de condição de trabalho como empresa ruidosa, e para os aspectos de condição de voz: mudança na voz e faltas ao trabalho. Observaram-se diferenças entre a média de sintomas vocais auditivos para: eco na sala, mudança na voz e faltas ao trabalho, assim como se observou entre a média de sintomas vocais sensoriais dos participantes em relação às variáveis: ritmo de trabalho estressante, empresa ruidosa, barulho vindo de outras salas, eco na sala, uso do rádio, mudança na voz e faltas ao trabalho. Conclusão existe associação entre a presença de queixa vocal, o número de sintomas vocais auditivos e sensoriais e as condições de trabalho autorreferidas pelos teleoperadores pesquisados.

Background: Researchers in Speech Therapy usually state that the food texture consumed influences considerably the chewing time and that therefore it is important to understand the duration of this oral function for different food textures, in order to have a greater objectivity in the evaluations. Thus, normative and comparative patterns can be developed between different cases, with the intention of enriching the clinical practice and having scientific support that guides the speech-language pathology. So, the objective os this study was to obtain reference values of chewing time of several food textures in young adults. Methods and Findings:descriptive study with a quantitative approach that was developed in a clinical reference, being the population composed of 40 young adults between 18-30 years of age, of both genres. As exclusion criteria: those with neuromuscular and/or degenerative diseases or consequences thereof, as well as subjects who were making use of any orthodontic/orthopedic resource. We conducted a dental evaluation, followed by a clinical assessment. One at a time, the following foods were offered: French bread, wafer biscuit, roasted cashews, for voluntary chewing. To measure the food chewing time, we used a stopwatch, and this collection procedure was filmed. Data analysis was performed by means of the SPSS statistics 20.0 (IBM ® ) program. There was a statistically significant difference (p < 0.05) between the medians of chewing time of French bread, wafer biscuit and cashew nuts, which were 33.0s (interquartile amplitude 29.0-40.0), 10.0s (interquartile amplitude 8.25-12.0) and 18.5s (interquartile amplitude 15.0-23.75), respectively. Conclusions:The texture of foods influences the length of mastication. The more rigid is the food, the more cycles and mandibular movements, and therefore the longer chewing duration.