Resumo Hábitos de vida apresentados durante a infância, serão decisivos para a situação de saúde no futuro. Objetivou-se avaliar tempo de tela e antropometria de crianças matriculadas em escolas municipais do interior de São Paulo. Estudo transversal com escolares de 9 a 10 anos de idade de uma cidade do estado de São Paulo-Brasil. Utilizou-se um questionário sócio-econômico validado pela Associação Brasileira de Empresas de Pesquisa, contendo também a determinação do tempo de tela (TV, vídeo game, computador e celular), recomendado pela Sociedade de Pediatria. A antropometria foi coletada de acordo com o Anthropometric Standardization Reference Manual de Lohmam e comparada à nível de escore-z, com a WHO 2007. Para a análise estatística utilizou-se os testes de Kruskal-Wallis, Qui-quadrado ou Exato de Fisher. O nível de confiança foi de 95%. Dos 703 escolares avaliados, 97,44% apresentaram estatura adequada, 59,17% IMC de eutrofia e 30,44% de sobrepeso. Houve correlação entre o IMC e a classe social não estratificada (p=0,038) e o IMC e circunferência do pescoço (CP) (p<0,001). O escore-z do IMC mostrou que as crianças com magreza ficaram mais tempo na TV (p=0,0486). A comparação de gêneros mostrou que as meninas de classe social mais alta ficaram mais tempo no computador (p=0,0351) e no celular (p< 0,0001), e os meninos no videogame (p=0,0005). O sobrepeso e a magreza mostrados na correlação positiva entre IMC e CP, embora estejam em lados opostos, foram associados ao tempo de tela e principalmente à TV, nas crianças de maior classe social.

Abstract Life habits during childhood are decisive for future health conditions. The aim of this study was to evaluate screen time and anthropometry of children enrolled in municipal schools in the interior of the State of São Paulo. A cross-sectional study was carried out with students from 9 to 10 years of age from a city in the State of São Paulo, Brazil. A socioeconomic questionnaire validated by the Brazilian Association of Research Companies was used, containing also the determination of screen time (TV, video game, computer and cell phone), recommended by the Pediatrics Society. Anthropometry data was collected according to the Lohmam Anthropometric Standardization Reference Manual and compared to the z-score level with the WHO 2007. For the statistical analysis, Kruskal-Wallis, Chi-square or Fisher’s Exact tests were used.The confidence level was at 95%. Out of the 703 schoolchildren assessed, 97.44% had adequate height, 59.17% eutrophy BMI and 30.44% overweight. There was a correlation between BMI and non-stratified social class (p=0.038) and BMI and neck circumference (NC) (p<0.001).The z-score of the BMI showed that children with weight loss stayed longer watching TV (p=0.0486). The gender comparison showed that girls of higher social class stayed longer at the computer (p=0.0351) and using the cell phone (p<0.0001),and boys playing videogame (p=0.0005). Overweight and weight loss shown in the positive correlation between BMI and NC, although on opposite sides, were associated with screen time and especially with TV in children of higher social class.

Abstract Micronutrient deficiency is a worldwide health problem, especially in developing countries. A survey conducted over the last decade has shown that approximately half of all Brazilian preschoolers have iron-deficiency anemia, representing a severe public health problem. Therefore, the aim of this research was to evaluate the physicochemical and microbiological attributes and especially the iron level of a fortifying mixture (FM) containing pork liver prepared in powder form. Centesimal composition, fatty acids, minerals and microbiological evaluation were determined. The results obtained showed that this is a product of good microbiological quality with a high protein (47.34%) and lipid (28.29%) content. Monounsaturated fatty acids represented 8.13% of the total fatty acids, the main one being oleic acid (C 18:1 ω9) at 7.57%, corresponding to 93.22% of the total monounsaturated fatty acids. Regarding mineral content (5.18%), the FM proved to be an important source of iron (23.8 mg/100 g), also containing expressive amounts of other minerals, zinc in particular (9.97 mg/100 g). The results showed that FM has characteristics that make it an excellent fortifying food to be used in school meals mainly in soups, creams, cooked meats and especially in beans, a preparation that is already part of the Brazilian food habits since childhood.

Abstract The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axials and 3 repetitions at the central point were performed. The regression model presented for the hardness was significant indicating that the quantities of inulin, acacia gum and sorbitol affect the hardness of the cereal bars. Referring to color it was observed that the less inulin and more sorbitol, the more yellow the tone of the bars was. The results of water activity were not influenced by the ingredients. In a comprehensive assessment through the RSM, the bars coming from the treatments 5 and 11 provided the best results and when submitted to sensory evaluation they were not statistically different. Although these bars have presented reduction of 15 to 20% in calorific value, according to the DRC 54/2012 they cannot be considered products with a reduced caloric value. These bars also presented considerable level of soluble fiber (more than 3% inulin).

AbstractIron deficiency is a highly prevalent nutritional problem worldwide and it impacts on the cognitive development of children. Therefore, the aim of this research was to develop meatloaf with high iron content by using in their formulations pork liver. Meatloaves were prepared with additions of 9.98% and 13.31% (formulations A and B) of pork liver in order to meet 15% and 20% of the daily requirement of iron (10 mg/day) for children. Samples were evaluated regarding their physicochemical, microbiological and sensory characteristics. The results were subjected to Analysis of Variance (ANOVA) followed by Tukey test. Results of physicochemical analyses showed an increase in protein and mineral contents and a decrease in fat content. The iron and zinc contents were respectively 100.0% and 70.83% (formulation A) and 152.73% and 97.92% (formulation B) higher than that of the standard formulation. Regarding fat content, the reduction of 31.5% in formulation B makes it a light product. As for the microbiological aspect, all meatloaves were adequate for consumption. Regarding sensory analysis, all the attributes considered were not statistically different, but for purchase intention test formulation B was better accepted. Therefore, formulations A and B are good sources of iron and zinc.

RACIONAL: A perda de peso e a desnutrição podem ser desencadeadas por vários fatores, além de estar relacionada com o tipo de doença e com a terapia empregada. OBJETIVO: Investigar a ocorrência de perda de peso e fatores relacionados, durante a internação. MÉTODO: Estudo transversal com 456 pacientes hospitalizados, sendo estudadas as seguintes variáveis: sexo, idade, doença, evolução de peso, tipo e aceitação da dieta prescrita. Para comparar o peso entre os três primeiros dias de internação e para o estudo dos fatores que interferiram na alteração do peso, foi utilizada a Análise de Variância (ANOVA) para medidas repetidas. Para comparar a proporção de respostas na aceitação da dieta, foi utilizado o método das Equações de Estimação Generalizadas (EEG), com nível de significância de 5%. RESULTADOS: A dieta mais prescrita foi a geral (28.8%) e 45.5% dos pacientes perderam peso durante a internação. A aceitação da dieta hospitalar melhorou do 1º para o 3º dia de internação (p=0.0022), mas mesmo assim, a perda foi significativa (p<0.0001). Verificou-se que a idade e o tipo de dieta prescrita não influenciaram na perda de peso no período; mas, o tipo de doença e o sexo, apresentaram influência nos pacientes portadores de neoplasias (p=0.0052) e o sexo masculino (p=0.0002) apresentou mais perda de peso. CONCLUSÃO: A perda de peso no decorrer da internação foi relacionada apenas ao sexo e ao tipo de doença.

BACKGROUND: Weight loss and malnutrition may be caused by many factors, including type of disease and treatment. AIM: The present study investigated the occurrence of in-hospital weight loss and related factors. METHOD: This cross-sectional study investigated the following variables of 456 hospitalized patients: gender, age, disease, weight variation during hospital stay, and type and acceptance of the prescribed diet. Repeated measures analysis of variance (ANOVA) was used for comparing patients' weight in the first three days in hospital stay and determining which factors affect weight. The generalized estimating equation was used for comparing the food acceptance rates. The significance level was set at 5%. RESULTS: The most prescribed diet was the regular (28.8%) and 45.5% of the patients lost weight during their stay. Acceptance of hospital food increased from the first to the third days of stay (p=0.0022) but weight loss was still significant (p<0.0001). Age and type of prescribed diet did not affect weight loss during the study period but type of disease and gender did. Patients with neoplasms (p=0.0052) and males (p=0.0002) lost more weight. CONCLUSION: Weight loss during hospital stay was associated only with gender and type of disease.

Curcuma longa é uma erva aromática, pertencente à família Zingiberaceae e seus rizomas contêm pigmentos curcuminoides, dentre eles a curcumina, conhecida por seu efeito anti-inflamatório. O objetivo deste trabalho foi obter extratos ricos nestes pigmentos, desenvolver e avaliar a estabilidade de formulações tópicas e realizar o estudo da penetração cutânea. Extratos de Curcuma longa foram obtidos e utilizados no desenvolvimento de formulações. A penetração e retenção cutâneas de pigmentos curcuminoides foi avaliada em pele de orelha de porco, utilizando célula de difusão de Franz modificada. As formulações de gel creme preparadas que continham ureia foram instáveis e as demais apresentaram estabilidade satisfatória e comportamento reológico pseudoplástico. A quantidade de pigmentos curcuminoides encontrada na solução receptora foi insignificante, enquanto que a quantidade retida na pele foi superior a 20 µg/g de pele. Concluiu-se como possível o desenvolvimento de formulações tópicas contendo curcumina ou extrato de Curcuma longa, conciliando a adição de adjuvantes para a preservação e maior durabilidade da mesma. As formulações promoveram a penetração da curcumina limitada às camadas superiores da pele, possivelmente sem o risco de ocorrência de ação sistêmica sendo possível a sua utilização para ação local com atividade anti-inflamatória.

Curcuma longais a ginger family aromatic herb (Zingiberaceae) whose rhizomes contain curcuminoid pigments, including curcumin, a compound known for its anti-inflammatory effects. The objective of this study was to obtain curcuminoid-rich extracts, develop topical formulations thereof, and assess the stability and skin permeation of these formulations. Curcuma longa extracts were obtained and used to develop formulations. Skin permeation studies were conducted in a modified Franz diffusion cell system, and skin retention of curcuminoid pigments was quantified in pig ear membrane. Prepared urea-containing gel-cream formulations were unstable, whereas all others had satisfactory stability and pseudoplastic rheological behavior. The amount of curcuminoid pigments recovered from the receptor solution was negligible. The skin concentration of curcuminoid pigments retained was positive (>20 µg/g of skin, mostly in the stratum corneum), considering the low skin permeability of curcumin. We conclude that development of topical formulations containing curcumin or Curcuma longaextract is feasible, as long as adjuvants are added to improve preservation and durability. The formulations developed in this study enabled penetration of curcumin limited to the superficial layers of the skin and then possibly without a risk of systemic action, thus permitting local use as a topical anti-inflammatory.

The aim of the present study was to evaluate the sensory assessments of identical cosmetic formulations with and without fragrance to investigate not only the acceptance but also how different fragrances affected their attributes, such as skin feel, tackiness and spreadability. Three gel and three cream formulations with and without two types of fragrance, fennel and sweet flowers, were assessed for various attributes. The presence and type of fragrance used affected the testers' perception of some attributes, showing that the influence of this component should not be disregarded. Apparently, a consumer's reaction to a cosmetic product is not only based on its efficacy but also on how its attributes are perceived, such as appearance, skin feel and smell.

A prevenção do envelhecimento cutâneo tem sido um dos principais focos dos produtos dermocosméticos. A própolis contém substâncias com atividade antioxidante, bem como o acetato de tocoferila é conhecido por apresentar esta atividade. Porém, a própolis apresenta odor muito característico e intenso, que pode interferir no sensorial do produto. Assim, no presente trabalho, obteve-se o extrato de própolis, que foi associado ao acetato de tocoferila em uma formulação de uso tópico, que foi avaliada quanto à estabilidade e às características sensoriais. Conduziu-se um estudo de estabilidade, no qual as formulações contendo ambos os compostos apresentaram escurecimento gradual e ligeira queda no pH após 28 dias sob 60 °C, tendo sido estável no estudo reológico. Na análise sensorial, realizada com 28 provadores, a formulação contendo extrato de própolis em associação com acetato de tocoferila foi a preferida, quando comparada com o creme base e o creme contendo somente extrato de própolis ou acetato de tocoferila. Em conclusão, devido à preferência dos provadores e ao estudo de estabilidade, a associação de extrato de própolis e de acetato de tocoferila mostrou ser promissora para uso em produtos dermocosméticos.

The prevention of skin aging has been one of the main aims of cosmetic products. Propolis and tocopheryl acetate can be promising substances because of their antioxidant properties. In this study, propolis extract was obtained and associated with tocopheryl acetate in a cream formulation, which then underwent stability and sensory assessment. The formulation containing propolis extract and tocopheryl acetate proved to be stable in the preliminary stability study, demonstrating gradual darkening and slight pH decrease when subjected to 60ºC for 28 days, but showing stability on rheological study. In the sensory analysis, the formulation containing these two components was preferred by the product testers over the base cream and creams containing propolis extract or tocopheryl acetate alone. In conclusion, given the stability of the formulation and the preference of the product testers for this formulation, this association proved promising for use in cosmetic formulations.

Hortaliças minimamente processadas são produtos prontos para o consumo e devem estar livres de patógenos. A lavagem desses vegetais deve ser feita com água de boa qualidade e complementada com adição de solução sanitizante, visando reduzir a carga microbiológica acompanhante e minimizando a sua deterioração, ou seja, aumentando a conservação do produto e tornando-o microbiologicamente mais seguro. O hipoclorito de sódio é o único sanitizante permitido pela legislação brasileira para esse fim. Embora eficiente, seu uso tem sido questionado por ser precursor na formação de cloraminas orgânicas, compostos de alto potencial carcinogênico. Diversos sanitizantes têm sido propostos como substitutos do hipoclorito de sódio na desinfecção de hortaliças, destacando entre eles o dióxido de cloro e o ácido peracético. Assim, o presente trabalho teve por objetivo verificar, através de análises microbiológicas, a eficiência do dióxido de cloro (10, 25 e 50 ppm/2, 5 e 10 minutos) e do ácido peracético (60, 80 e 100 ppm/5, 10 e 15 minutos) em comparação ao hipoclorito de sódio (120 ppm/15 minutos) no controle da microbiota acompanhante do cheiro-verde minimamente processado. As matérias-primas, salsa e cebolinha, in natura, foram submetidas à ação das soluções sanitizantes conforme tempos e concentrações pré-estabelecidos, e em seguida processadas obtendo-se as amostras de cheiro-verde. No caso da amostra-controle (testemunha), as operações de lavagem foram feitas apenas com água da rede. Os tratamentos foram repetidos em 3 épocas com intervalos de 4 meses. De cada tratamento foram coletadas 3 amostras (embalagens de 150 g) para posterior análise microbiológica de Salmonella sp., coliformes totais, Escherichia coli e contagem total de fungos. Os resultados das análises microbiológicas junto com a avaliação estatística mostraram que maiores concentrações e maiores tempos de ação dos sanitizantes propiciaram melhores resultados no controle microbiano. Entretanto, de acordo com os padrões existentes na legislação em vigor para Salmonella (ausência em 25 g de amostra) e para E. coli (< 2 logUFC.g -1), todas as amostras analisadas neste trabalho estariam adequadas para consumo, exceto a lavada só com água. Os resultados também mostraram que o ácido peracético foi mais eficiente, e que, por outro lado, o dióxido de cloro não apresentou nenhuma vantagem sobre o hipoclorito de sódio. Mesmo assim, ambos os sanitizantes (dióxido de cloro 50 ppm/10 minutos e ácido peracético 80 ppm/5 minutos) estariam aptos a substituir o hipoclorito de sódio (120 ppm/15 minutos).

Minimally processed vegetables are ready to eat products that should be free of pathogenic microorganisms. These vegetables must be washed in good quality water, followed by the addition of a sanitizer to reduce the microbial count and minimize the product's deterioration, increasing its preservation and making it microbiologically safer. Sodium hypochlorite is the only sanitizer for this purpose allowed by Brazilian legislation. Although efficient, its use has been questioned because it is a precursor of organic chloramines, compounds of high carcinogenic potential. Many sanitizers have been proposed as substitutes of sodium hypochlorite in the disinfection of vegetables, including chlorine dioxide and peracetic acid. Therefore, based on microbial analyses, this research aimed to test the efficiency of chlorine dioxide (10, 25 and 50 ppm /2, 5 and 10 minutes) and peracetic acid (60, 80 and 100 ppm/5, 10 and 15 minutes) in comparison with sodium hypochlorite (120 ppm/15 minutes) in the control of natural microbiota of minimally processed green seasoning. The green seasoning, which consists of fresh parsley and welsh onions, was washed in various concentrations of sanitizing solutions for given times and then processed to obtain sample of green seasoning. The control sample was washed only in tap water. The treatments were repeated on 3 distinct occasions at 4-month intervals, and 3 samples (packages of 150 g) were collected from each treatment for microbial analysis of pathogenic Salmonella sp., total coliforms, Escherichia coli and total fungal count. The results of these analyses after statistical evaluation indicated that higher concentrations and longer sanitizing treatments led to better microbial control. However, according to the standards in the current legislation on Salmonella sp. (absent from 25 g of sample) and E. coli (< 2 logUFC.g -1), all the samples analyzed here were suitable for consumption except for the control, washed only in water. In addition, peracetic acid proved more efficient than sodium hypochlorite, while chlorine dioxide did not show any advantage over sodium hypochlorite. Nevertheless, both sanitizers (chlorine dioxide 50 ppm/10 minutes and peracetic acid 80 ppm/5 minutes) proved suitable substitutes of sodium hypochlorite (120 ppm/15 minutes).