Avaliação físico-química de uma bebida à base de kefir saborizada com pequi Physical and chemical evaluation of a pequi taste kefir drink

This paper aims to survey intervention studies aimed at children with low weight / malnutrition and overweight / obesity. This is an integrative review, performed in December 2018. It was performed in six steps: definition of the guiding question; selection of scientific articles to be reviewed, categorization and evaluation of these studies. The results show the importance of a food distribution program for malnourished children, and physical exercise and nutritional guidance for obese children. As well as multidisciplinary intervention programs involving children and families. It is concluded that nutritional interventions are of fundamental importance for the prevention and / or treatment of food deficiencies or excesses.

A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively. The WABF biscuit hardness was 26.25 N, close to WF (28.14 N), and higher than RF (7.6 N). The WABF increased the colour difference (ΔE) values for biscuits by up to 22.19 and the RF by 1.87. Peak viscosity, breakdown and setback of mixture flours showed positive correlations with the dough hardness and L*, a*, b* and Aw of biscuits and negatively with the radial expansion index and ΔE. The highest global desirability was for biscuits without WF, regardless of crust colour.

The present study aims to describe the nutritional profile of the elderly hospitalized in a public hospital in the city of Caxias, Maranhão. This is an experience report of the practical experience of the curricular internship in Clinical Nutrition of students of the UniFACEMA Nutrition course, developed in a public hospital located in the city of Caxias, Maranhão, in the first half of 2018. The variables gender , age, clinical and nutritional diagnosis through body mass index and food habits and lifestyle variables. As results, 30 patients, of both sexes, aged 60-84 years (68.1 ± 5.82) were evaluated. Of these, 60.0% are married or are in a stable union, 86.7% have a low level of schooling and 76.6% of the elderly have a family retirement income. The nutritional profile revealed prevalence of eating disorder (40.0% - malnourished and 26.7% - obese). The study points to the high frequency of eating disorder, such as malnutrition and obesity. We suggest further studies in the area, considering the importance of early stopping of eating disorder in hospitalized elderly patients.

O objetivo do presente estudo foi identificar as orientações nutricionais concedidas as nutrizes durante o período gestacional.  Corresponde a um estudo descritivo de abordagem transversal e caráter quantitativo realizado entre os meses de julho e agosto de 2018, com mulheres no pós-parto de uma maternidade pública do estado do Maranhão. A amostra foi composta por 133 nutrizes com idade maior ou igual 18 anos e que aceitaram participar da pesquisa, os dados foram analisados por meio de variáveis fundamentadas no programa IBM SPSS onde, a partir daí foi possível a obtenção de gráficos e tabelas. O estudo mostrou que das 133 participantes, 88,0% realizaram mais de cinco consultas de pré-natal, 84,2% receberam informações sobre alimentação e aleitamento materno e 81,2% receberam informações sobre a diminuição do consumo de industrializados, e quando questionadas sobre a importância da alimentação saudável na gestação, todas relataram ser muito importante. Dentre os nutrientes investigados, conclui-se que o ferro e ácido fólico na forma de medicamento foram os que mais orientados, devido sua importância para o fechamento do tubo neural e combate a anemia. O profissional que mais repassou informações durante o pré-natal foi o enfermeiro, seguido pelo médico e nutricionista, isso devido ao maior contato que esse profissional possui dentro da assistência pré-natal no local estudado.