Objetivo: Analisar a possível presença de comportamentos de seletividade alimentar em crianças com Transtorno do Espectro Autista (TEA). Métodos: Tratou-se de uma pesquisa descritiva, do tipo exploratória, com abordagem quantitativa. O cenário desta investigação foi o Município de Caxias, situado na região leste do estado do Maranhão, utilizou-se como campo de pesquisa a Associação de Pais e Amigos dos Excepcionais (APAE). Foi utilizado como material de coleta de dados um questionário com perguntas fechadas a respeito de aspectos alimentares. Resultados: Os resultados deste estudo apontam que os participantes possuem comportamentos tendenciosos à seletividade alimentar. O principal comportamento identificado na alimentação foi a repetição dos mesmos alimentos consumidos e dificuldades com a textura que eles apresentam. Conclusão: Comportamentos de seletividade alimentar foram identificados na amostra estudada. Sugere-se que estudos posteriores investiguem a presença de seletividade alimentar e consumo de micronutrientes em pessoas com TEA.

This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L. acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract.

Perfil epidemiológico notificados dos casos de dengue no Estado da Paraíba no período de 2017 a 2019 Epidemiological profile of reported cases of dengue in the State of Paraíba in the period 2017 to 2019

Objective: identifying nursing care for cancer patients. Methodology: integrative review, the following descriptors were used: oncology nursing, oncology, nursing care to search for articles, the selected databases were: Scientific Electronic Library Online (SciELO), Virtual Health Library (VHL) , Regional Online Information System for Scientific Journals from Latin America, the Caribbean, Spain and Portugal (LANTIDEX). Results: after analyzing the data, we affirm that the main types of nursing care are: daily dressing, tracheal aspiration, vital signs verification, drainage care, bedside positioning and observation of bleeding, respiratory pattern, self-care in addition to caring for the patient's family. Conclusion: based on these data, it can be observed that the main nursing care is related to direct care to the patient, but goes much further, involving the emotional care that involves these clients.

The banana (Musa ssp.) Is one of the most consumed fruits in the world, source of vitamins and minerals, acts in the fight against depression, anxiety, improves mood, and has good acceptance due to its sensory aspects and nutritional value. Given this, the present work aimed to elaborate and evaluate the sensorial aspects of the banana cake (Musa ssp.) With functional potential. This is an experimental, transversal and quantitative study, in which the product was prepared in the laboratories of Dietetic Technique and Sensory Analysis of Food belonging to the University Center of Science and Technology of Maranhão - UNIFACEMA, located in Caxias - MA. Three formulations were prepared and added to the oven at 250 ° C for 30 minutes. After preparation, microbiological analyzes were carried out at the Center for Studies on Food Research and Procedures - NUEPA at the Federal University of Piauí - UFPI. The sample consisted of 64 evaluators, for the sensory analysis, the nine-point Hedonic Scale was used and for the purchase intention, the five-point Hedonic Scale was used. The banana-based cake was well accepted by the evaluators, considering that all samples obtained a score higher than 7, considering the appearance, aroma, texture, flavor and global acceptance, in addition, no statistically significant difference was observed between the samples. As for the purchase intention, 74.48% of the evaluators stated that they would buy, and the microbiological analysis showed that the product was safe. In view of this, the prepared product was accepted by the evaluators and safe in relation to microbiological standards, therefore, it is a food option in the consumer market with healthy potential.