Objective:To review the literature in order to evaluate how health professionals promote and support breastfeeding.Data sources:Studies from the following databases were retrieved: Scopus, PubMed, MEDLINE, Lilacs, SciELO, Web of Science and Cumulative Index to Nursing and Allied Health Literature (Cinahl). The descriptors “breastfeeding”, “professional role” and “patient care team” were used in the research. The review was limited to articles in Portuguese, Spanish, and English published between 1997 and 2013.Data synthesis:The search retrieved 1396 studies, 18 of which were selected for being directly relevant to the main question. The review showed that breastfeeding is a challenge for health professionals, regardless of their specialization, as they have to face a demand that requires skill and sensibility, for which they are not prepared. Health professionals have considered breastfeeding a purely instinctive and biological act. Moreover, it is noticeable that many of them possess theoretical expertise on the subject, but lack the practical skills.Conclusions:Health professionals need to be better trained to work on promoting breastfeeding, whether by health and medical schools or by healthcare administrators, in order to consolidate multiprofessional teams committed to maternal-infant health.

Objective: To review the literature in order to evaluate how health professionals promote and support breastfeeding. Data sources: Studies from the following databases were retrieved: Scopus, PubMed, Medline, Lilacs, SciELO, Web of Science and Cumulative Index to Nursing and Allied Health Literature (Cinahl). The descriptors ''breastfeeding'', ''professional role'' and ''patient care team'' were used in the research. The review was limited to articles in Portuguese, Spanish, and English published between 1997 and 2013. Data synthesis: The search retrieved 1396 studies, 18 of which were selected for being directly relevant to the main question. The review showed that breastfeeding is a challenge for health professionals, regardless of their specialization, as they have to face a demand that requires skill and sensibility, for which they are not prepared. Health professionals have considered breastfeeding a purely instinctive and biological act. Moreover, it is noticeable that many of them possess theoretical expertise on the subject, but lack the practical skills. Conclusions: Health professionals need to be better trained to work on promoting breastfeeding, whether by health and medical schools or by healthcare administrators, in order to consolidate multiprofessional teams committed to maternal-infant health.Aleitamento materno; Papel profissional; Equipe de assistência ao paciente Apoio ao aleitamento materno pelos profissionais de saúde: revisão integrativa da literatura Resumo Objetivo: Fazer uma revisão da literatura para avaliar a prática de profissionais de saúde na promoção e no apoio à amamentação.

OBJETIVO: Este estudo teve como objetivo identificar as principais características clínicas e nutricionais apresentadas pelas crianças com alergia à proteína do leite de vaca. MÉTODO: Tratou-se de um estudo observacional, transversal, quantitativo e correlacional, com amostra de conveniência, constituída por 22 crianças diagnosticados com alergia em diferentes estágios, na faixa etária de 6 meses a 6 anos, atendidas no ambulatório de Gastroenterologia Pediátrica do Hospital de Clínicas da Universidade Federal do Triângulo Mineiro. RESULTADOS: Evidenciou-se eutrofia em 81,8% das crianças, risco de sobrepeso em 4,5%, sobrepeso em 9,1% e obesidade em 4,5%. Nenhum dos pacientes apresentou diagnóstico nutricional de magreza. Os sintomas gastrointestinais (diarreia, vômito e sangue vivo nas fezes) foram os que mais acometeram os pacientes avaliados. Todos os pacientes (100%) com alergia em remissão e alergia resolvida mostraram nível de ferritina sérica normal, porém, 14,3% das crianças em alergia ativa estavam com esse valor abaixo do recomendado para idade. As crianças apresentam desmame precoce do leite materno, alimentação complementar dentro do que é indicado e o uso de fórmulas infantis corretas para atingir as recomendações nutricionais para a idade. CONCLUSÃO: Os achados indicam que o perfil clínico e nutricional de crianças com alergia está em conformidade com o esperado no que tange à escolha das fórmulas e desenvolvimento das crianças.

Objective: To investigate and compare the eating behavior and food neophobia of children and adolescents from different age groups, body mass index per age, and sex. Methods: This was a cross-sectional study, with a convenience sample, involving 150 children and adolescents aged 3 to 13 years, of both sexes, treated at a pediatric outpatient clinic of a teaching hospital in the municipality of Uberaba-MG, Brazil. Subscales of the Child Eating Behavior Questionnaire (CEBQ) were used to evaluate eating behavior, and the Child Food Neophobia Scale (CFNS) was used to evaluate food neophobia. Results: Higher scores were found in the subscales “food responsiveness” (p=0.015), “enjoyment of food” (p=0.002), and “emotional overeating” (p=0.009) among older children and adolescents. Younger children had higher scores in the subscales “satiety responsiveness” (p=0.004) and “slowness in eating” (p=0.001). There was a tendency toward higher scores for “food responsiveness” (p=0.005) and “emotional overeating” (p=0.013) in participants with severe obesity. There were no differences in the scale of food neophobia. Overall, food neophobia positively correlated with lack of interest in food and negatively correlated with interest in food. Conclusions: The study showed significant differences in some domains of eating behavior among children and adolescents of the sample; however, no differences were found regarding food neophobia. These results may contribute to the improvement of future interventions related to infant eating behavior and food neophobia.

Modelo: Estudo caracteriza-se como transversal, qualitativo. Objetivo: Avaliar qualitativamente as preparações de cardápios oferecidos em hospitais no município de Uberaba - MG. Metodologia: A análise foi realizada pelo método “Avaliação Qualitativa de Preparações do Cardápio” dos almoços oferecidos em cinco Unidades de Alimentação e Nutrição hospitalares públicas ou particulares durante três semanas alternadas entre os meses de fevereiro a junho de 2018. Avaliou-se as ofertas de frutas, folhosos, repetições de cores, presença de alimentos sulfurados, doces, frituras, carnes gordurosas e frituras + doces na mesma refeição. Resultados: Os itens foram classificados como “ótimo” a baixa oferta de frituras (6,7%), carnes gordurosas (8,0%) e nenhuma oferta de doce + frituras no mesmo dia (0%), “bom” para oferta de folhosos (75%) e doces (22,7%), “regular” para repetição de cores (42.7%), "ruim" quanto aos alimentos sulfurados (56%) e “péssimos” quanto a oferta de frutas (9,3%). Conclusão: Os cardápios possuíam aspectos positivos como ausência de doce + fritura, baixa utilização de frituras e carnes gordurosas, boa oferta de folhosos e doces; os aspectos preocupantes relacionaram-se com a repetição de cores e negativos com a presença de alimentos sulfurados e ausência de frutas.