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Id: 231330
Autor: Permatasari, Happy Kurnia; Taslim, Nurpudji Astuti; AL Mahira, Msy Firyal Nadya; Amalia, Nurlinah; Farradisya, Salsabila; Putri, Ritma Ratri Ayunda; Arnamalia, Astri; Faradis, Muhammad Agil Wijaya; Yusuf, Muhammad; Gunawan, William Ben.
Título: A perspective on molecular docking approaches in the discovery and development of natural-based functional foods / Enfoques de acoplamiento molecular en el descubrimiento y desarrollo de alimentos funcionales de base natural: un estudio de opinión
Fuente: Nutr. clín. diet. hosp;44(1):84-91, Feb. 2024. ilus.
Idioma: en.
doi: 10.12873/441permatasari.
Resumen: Backgrounds and Aims: Functional foods or nutraceuticals are innovative foods that contain substances that may improve health or prevent disease, as long as the concentration is safe and high enough to provide the desired benefit. Nutrients, dietary fiber, phytochemicals, other compounds, and probiotics are a few examples of added functional ingredients. Food can be deemed "functional" if it positively impacts specific bodily processes that go beyond nutritional effects to promote health and well-being and/or prevent the development of chronic diseases. Therefore, this paper aims to elaborate opinions based on the latest evidence to introduce the molecular docking simulation approach in the discovery and development of functional foods.Results and Conclusions: In functional food research, the computer-based approach allows for the virtual screening of bioactive compounds in foods. Instead of performing extensive laboratory experiments, researchers can simulate the interactions between bioactive compounds and molecular targets using molecular docking simulations. This virtual screening process helps identify bioactive compounds in foods that have the potential to interact with specific targets, providing insights into their mechanisms of action and potential health benefits. Now the technology field continues to receive significant attention from several researchers so technological progress never goes out. This technological advancement can be integrated between functional food and digital platforms. This platform may contain personalized recommendations, track health parameters, and empower individuals to make informed choices and monitor progress.(AU)
Descriptores: ciencias de la nutrición
suplementos dietéticos
alimentos funcionales
investigación
fibras de la dieta
nutrientes
Límites: seres humanos
masculino
femenino
Responsable: ES15.1 - BNCS


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Id: 231329
Autor: Yaguachi Alarcón, Ruth Adriana; Espinoza Burgos, Álvaro; Altamirano Morán, Nicole; Hurtado Jiménez, Paola; Coello Castro, María.
Título: Estado nutricional y riesgo cardiovascular en el personal que labora dentro de un campus universitario / Nutritional status and cardiovascular risk in staff who work within a university campus
Fuente: Nutr. clín. diet. hosp;44(1):39-47, Feb. 2024. tab, graf.
Idioma: es.
doi: 10.12873/441yaguachialarcon.
Resumen: Introducción: El personal que labora en las universidadespodría constituir un grupo vulnerable de padecer enfermeda-des cardiovasculares, debido a los cambios constantes en elestilo de vida, como las rutinas de trabajo acelerado, largasjornadas sentados frente a un computador e inadecuados há-bitos alimentarios. Objetivo: Evaluar el estado nutricional y riesgo cardiovascu-lar del personal que labora dentro de un campus universitario. Materiales y Métodos: Estudio transversal, descriptivo yobservacional. Se recogió información sobre el estilo de vidacomo la ingesta de alcohol, consumo de cigarrillos y prácticade actividad física. Para identificar los hábitos alimentarios seaplicó una encuesta validada de frecuencia de consumo dealimentos. El riesgo cardiovascular se lo pudo establecer me-diante los puntos de corte de la circunferencia cintura, índicecintura/altura e índice cintura/cadera.Resultados: La muestra de investigación estuvo consti-tuida por 112 varones y 217 mujeres que representaron el34% y 66% respectivamente. El mayor porcentaje de investi-gados expresaron no ingerir alcohol (55,0%), no consumir ci-garrillos (90,0%) y, no realizar ningún tipo de actividad físicadiaria (52,6%). Se encontró una ingesta insuficiente en todoslos grupos de alimentos. El riesgo cardiovascular medido através de la circunferencia cintura arrojó un riesgo alto(25,8%) y muy alto (41,6%). Por otra, mediante el uso del ín-dice cintura/altura, se evidenció que el 99,1% de los investi-gados presenta riesgo cardiovascular. Finalmente, a través delíndice cintura/cadera se encontró un riesgo elevado (34,3) ymuy elevado (27,7%). Conclusiones: El riesgo cardiovascular determinado a tra-vés de perímetros e índices antropométricos en la poblaciónuniversitaria investigada fue alta.(AU)

Introduction: Staff working in universities could constitutea vulnerable group for suffering from cardiovascular diseases,due to constant changes in lifestyle, such as accelerated workroutines, long days sitting in front of a computer and inadequateeating habits.Objective: To evaluate the nutritional status and cardio -vascular risk of personnel who work within a university campus.Materials and methods:Cross-sectional, descriptive andobservational study. Information was collected on lifestylesuch as alcohol intake, cigarette consumption, and physical activity. To identify eating habits, a validated food consumptionfrequency survey was applied. Cardiovascular risk could beestablished using the cut-off points of waist circumference,waist/height ratio and waist/hip ratio.Results: The research sample consisted of 112 men and217 women, representing 34% and 66% respectively. Thehighest percentage of those investigated expressed notdrinking alcohol (55.0%), not consuming cigarettes(90.0%) and not doing any type of daily physical activity(52.6%). Insufficient intake was found in all food groups.Cardiovascular risk measured through waist circumferenceshowed a high risk (25.8%) and a very high risk (41.6%).On the other hand, through the use of the waist/heightratio, it was shown that 99.1% of those investigatedpresent cardiovascular risk. Finally, through the waist/hipratio, a high (34.3) and very high (27.7%) risk was found.Conclusions:The cardiovascular risk determined throughperimeters and anthropometric indices in the universitypopulation investigated was high. It is recommended toimplement health promotion strategies to prevent theappearance of these pathologies in the long term and, in turn,treat the disease in people who suffer from it, allowing themto improve their quality of life.(AU)
Descriptores: estado nutricional
FACTORES DE RIESGO DE ENFERMEDADES CARDIACAS
conducta alimentaria
CONDICIONES LABORALES
ejercicio físico
estilo de vida
-ciencias de la nutrición
Ecuador
estudios transversales
epidemiología descriptiva
Límites: seres humanos
masculino
femenino
Tipo de Publicación: ESTUDIO DE EVALUACION
estudio observacional
Responsable: ES15.1 - BNCS


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Id: 231328
Autor: Tomiya, Marília Tokiko Oliveira; Chagas, Camila Lima; Carvalho, Ana Clara Lacerda Cervantes de; Santos, Lilian Guerra Cabral dos; Melo, Halanna Celina Maglhães; Sousa, Anderson Liberato de; Chagas, Shaiane Caetano; Sousa, Bruno Soares de.
Título: Associação entre o consumo alimentar e o estado nutricional de pacientes com alterações hepáticas / Association between food consumption and the nutritional status of patients with hepatic disorders
Fuente: Nutr. clín. diet. hosp;44(1):31-38, Feb. 2024. tab.
Idioma: en.
doi: 10.12873/441lacerda.
Resumen: Introduction: Chronic liver diseases induce changes in the intermediary metabolism of macronutrients and micronutrients, related to the degree of liver impairment, influencing the nutritional status of patients. Thus, the reduction in dietary intake is one of the main etiological components of malnutrition, being a clinical-social pathology. These factors have impactful consequences on the evolution of the patient's clinical status, worsening the prognosis, with an increase in the length of hospital stay and the incidence of complications.Objective: To evaluate the dietary intake and nutritionalstatus of patients with liver disease.Materials and Methods: This is a cross-sectional studycarried out with patients with chronic liver disease, treated at the hepatology outpatient clinic of Instituto de MedicinaProfessor Fernando Figueira (IMIP) between December 2020and May 2021. The sample was selected for convenience. and with patients older than 18 years. Data were obtainedthrough interviews covering information about the socioeconomic and demographic profile, food consumption, lifestyle and medical history. The assessment of habitual food consumption was performed using the semiquantitative Food Frequency Questionnaire validated.Results: Fifty-six patients were evaluated, in which 44.6%were overweight when evaluating the body mass index (BMI), and eutrophy according to the corrected arm muscle area (AMBC), arm circumference (AC), arm muscle circumference (AMC) and calf circumference (CP). A correlation was observed between higher consumption of oilseeds (p=0.009), cereals, tubers and roots (p=0.008), sweets and sweets (p=0.005), with AMBc adequacy, in addition to higher consumption of sweets and sweets, associated with adequacy according to the parameters of AC (p=0.043) and CP (p=0.040). Thus, a positive correlation was observed only between these parameters...(AU)

Introdução: As doenças hepáticas crônicas induzem altera-ções no metabolismo intermediário dos macronutrientes e mi-cronutrientes, relacionados ao grau de comprometimento do fí-gado, influenciando negativamente no estado nutricional dospacientes. Assim, a redução da ingestão dietética é um dos prin-cipais componentes etiológicos da desnutrição, sendo uma pa-tologia de caráter clínico-social. Esses fatores provocam conse-quências impactantes no estado clínico e evolução do paciente,piorando o prognóstico, com aumento no tempo de internaçãohospitalar e na incidência de infecções e complicações. Objetivo: Avaliar o consumo alimentar e o estado nutricional de pacientes com doenças hepáticas. Materiais e Métodos: Tratase de um estudo transversalrealizado com os pacientes com doença hepática crônica,atendidos no ambulatório de hepatologia do Instituto de Medicina Professor Fernando Figueira (IMIP) entre dezembrode 2020 a maio de 2021. A amostra foi selecionada por con-veniência e com pacientes maiores de 18 anos. Os dados foram obtidos por meio de entrevista abrangendo informaçõessobre o perfil socioeconômico, demográfico, o consumo ali-mentar, estilo de vida e história clínica. A avaliação do con-sumo alimentar habitual foi realizada pelo Questionário deFrequência Alimentar Semiquantitativo validado. Resultados: Foram avaliados 56 pacientes, em que 44,6%apresentaram excesso de peso ao avaliar o índice de massacorporal e eutrofia de acordo com a área muscular do braçocorrigido, circunferência de braço, circunferência muscular dobraço e circunferência da panturrilha. Foi observada uma correlação entre o maior consumo de oleaginosas, cereais, tu-bérculos e raízes, doces e guloseimas, além do maior consumo de doces e guloseimas. Assim, sendo observada umacorrelação positiva apenas entre esses parâmetros...(AU)
Descriptores: estado nutricional
ingestión de alimentos
nutrientes
micronutrientes
enfermedades hepáticas
evaluación nutricional
-estudios transversales
Brasil
antropometría
Límites: seres humanos
masculino
femenino
Tipo de Publicación: estudio comparativo
Responsable: ES15.1 - BNCS


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Id: 231327
Autor: Sanchez-Betancourt, Javier; Guzmán Cortés, Jorge Alberto; Avila-Costa, Maria Rosa.
Título: Relación entre cognición y ciertos biomarcadores sanguíneosen función de factores de riesgo vascular / Relationship between cognition and certain blood biomarkers as a functionof vascular risk factors
Fuente: Nutr. clín. diet. hosp;44(1):310-317, Feb. 2024. ilus, tab, graf.
Idioma: es.
doi: 10.12873/441sanchez.
Resumen: Introducción: En años reciente se señalado que trastor-nos como la obesidad, la diabetes mellitus tipo 2 (DMT-II) es-tán asociados a deterioro cognitivo. Una posibilidad para com-prender la relación entre la cognición y estos trastornos sonlos biomarcadores en sangre. Objetivo: El objetivo de esta investigación fue determinarla relación de la hemoglobina glucosilada (HbA1c) y lípidoscon el desempeño cognitivo de pacientes que están expues-tos varios factores de riesgo vascular en comparación con pa-cientes que tienen menos factores de riesgo. Metodología: Se llevó a cabo un muestreo no probabilís-tico por conveniencia. Se consideraron a adultos de ambossexos que tuvieran una edad mayor a 18 años y que conta-ran con algún factor de riesgo como un estilo de vida seden-tario y/o diagnóstico de DMT-II, hipertensión u obesidad. Losparticipantes (n=28) fueron evaluados mediante EvaluaciónCognitiva Montreal (MoCA) y tareas para evaluar memoria detrabajo verbal y visoespacial (Dspan y Mspan). Asimismo, sedeterminaron los niveles de hemoglobina glicosilada (HbA1c),colesterol (HDL y LDL) y triglicéridos (TG). Resultados: Se encontró que los niveles elevados deHbA1c y TG se asociaron con una menor puntuación en laprueba MoCA, mientras que los niveles elevados de HDL seasociaron con mejor desempeño cognitivo en dicha prueba.Al dividir a la muestra en función de la cantidad de factoresde riesgo vascular a los que han sido expuestos se encon-tró que a mayor presencia de factores de riesgo la relaciónde la HbA1c y TG con un menor desempeño cognitivo esmás fuerte. Conclusión: Se concluye que la relación entre biomarca-dores y funciones cerebrales es fuerte y dependiente de lacantidad de factores de riesgo vascular a los que están ex-puestos los pacientes.(AU)

Introduction: In recent years it has been reported thatdisorders such as obesity and type 2 diabetes mellitus (T2DM)are associated with cognitive impairment. One possibility tounderstand the relationship between cognition and these dis-orders is blood biomarkers. Objective: The aim of this research was to determine therelationship of glycosylated hemoglobin (HbA1c) and lipidswith cognitive performance in patients who are exposed tovarious vascular risk factors compared with patients who havefewer risk factors. Methodology: Non-probability convenience sampling wasperformed. Adults of both sexes who were older than 18 years of age and who had some risk factor such as a sedentarylifestyle and/or diagnosis of T2DM, hypertension, or obesitywere considered. Participants (n=28) were assessed byMontreal Cognitive Assessment (MoCA) and tasks to evaluateverbal and visuospatial working memory (Dspan and Mspan).Glycosylated hemoglobin (HbA1c), cholesterol (HDL and LDL)and triglycerides (TG) levels were also determined. Results: It was found that elevated HbA1c and TG levelswere associated with a lower score on the MoCA test, whileelevated HDL levels were associated with better cognitive per-formance on the MoCA test. When the sample was divided ac-cording to the number of vascular risk factors to which theyhad been exposed, it was found that the greater the presenceof risk factors the stronger the relationship of HbA1c and TGwith poorer cognitive performance. Conclusion: We conclude that the relationship betweenbiomarkers and brain function is strong and dependent on thenumber of vascular risk factors to which patients are exposed.(AU)
Descriptores: cognición
biomarcadores
lípidos
obesidad
diabetes mellitus tipo II
HEMOGLOBINA GLUCOSILADA
-ciencias de la nutrición
estilo de vida
glucosa
FACTORES DE RIESGO DE ENFERMEDADES CARDIACAS
dieta, alimentación y nutrición
Límites: seres humanos
masculino
femenino
Responsable: ES15.1 - BNCS


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Id: 231326
Autor: Fernández Yóplac, Aili; Calizaya-Milla, Sergio E; Carranza-Cubas, Sandra P; Saintila, Jacksaint; Calizaya-Milla, Yaquelin E.
Título: Análisis del estado nutricional en pacientes adultos mayoreshospitalizados por COVID-19 en unidades de cuidadosintensivos, Perú, 2020 / Analysis of nutritional status in older adult patients hospitalized for COVID-19 in intensive care units, Perú, 2020
Fuente: Nutr. clín. diet. hosp;44(1):66-73, Feb. 2024. tab.
Idioma: es.
doi: 10.12873/441fernandez.
Resumen: Introducción: El estado nutricional es un indicador del estado de salud y es un elemento de resistencia del organismo frente a enfermedades intercurrentes, incluyendo la COVID-19. Objetivo: Analizar el estado nutricional en pacientes adultos mayores hospitalizados en UCI diagnosticados de COVID-19. Métodos: Se llevó a cabo un estudio transversal entre los meses abril y mayo de 2020. Se determinó y comparó el estado nutricional de un grupo de 83 pacientes adultos mayores con COVID-19. Los datos fueron analizados mediante pruebas de Chi-cuadrado y t-student, considerando un nivel de significancia del 5%. Resultados: Aproximadamente el 42,2% de los pacientes presentaban exceso de peso corporal. La anemia (46,9% vs. 9,8%, p < 0,001) y el riesgo de sarcopenia (45,7% vs. 33,3%, p = 0,011) fueron mayores en las mujeres en comparación a los hombres que presentaban COVID-19. También, los niveles de urea fueron significativamente más bajos en los pacientes con desnutrición en comparación con aquellos que no presentaban desnutrición (37,9 mg/dL vs. 44,1 mg/dL, p = 0,020). Del mismo modo, se encontró que la concentración de leucocitos estuvo más baja en los pacientes con COVID-19 que presentaban desnutrición 9,6 WBC (x10g

Background: Nutritional status is an indicator of healthstatus and an element of the body's resistance to intercurrentdiseases, including COVID-19.Objective: To analyze the nutritional status in hospitalizedolder adult ICU patients diagnosed with COVID-19.Methods: A cross-sectional study was conducted in aNational Hospital in Metropolitan Lima during the months of April and May 2020. The nutritional status of a group of 83older adult patients with COVID-19 was determined and com-pared. The data were analyzed using Chi-square and t-stu-dent tests, considering a significance level of 5%. Results: Approximately 42.2% of the patients had ex-cess body weight. Anemia (46.9% vs. 9.8%, p < 0.001)and risk of sarcopenia (45.7% vs. 33.3%, p = 0.011) werehigher in women compared to men presenting COVID-19.Furthermore, urea levels were significantly lower in patientswith malnutrition compared to those without malnutrition(37.9 mg/dL vs. 44.1 mg/dL, p = 0.020). Similarly, leuko-cyte concentration was found to be lower in COVID-19 pa-tients with malnutrition 9.6 WBC (x10g
Descriptores: estado nutricional
/epidemiología
COVID-19/epidemiología
unidades de cuidados intensivos
sarcopenia
peso corporal
desnutrición
-estudios transversales
Perú
anemia
proteína C reactiva
Límites: seres humanos
masculino
femenino
persona de mediana edad
anciano
Responsable: ES15.1 - BNCS


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Id: 231325
Autor: Beltrán Campos, Vicente; Campos Zamora, María José; Flores Martínez, Cecilia; Medina Terán, Rosa Dejanira; López Lemus, Hilda Lissette; Ramírez Emiliano, Joel.
Título: Effect of caloric restriction and low fructose consumption on oxidative damage in adults with obesity / Efecto de la restricción calórica y el bajo consumo de fructosa sobre el daño oxidativo en adultos con obesidad
Fuente: Nutr. clín. diet. hosp;44(1):290-294, Feb. 2024. tab.
Idioma: en.
doi: 10.12873/441beltran.
Resumen: Background: The consumption of macronutrients rich insugars, mainly fructose, promote metabolic changes and in-duce insulin resistance, hepatic and extrahepatic fatty aciddeposits, as well as an increase in the generation of free rad-icals and oxidative stress.Methods: Randomized clinical study, 74 subjects partici-pated, divided into 2 group: a calorie-restricted diet (n=37)and a low-fructose diet (n=37). They were evaluated at thebeginning and 6 weeks after the implementation of the diet,using anthropometric and biochemical parameters. Descriptivestatistics were used to analyze the data, Student's t test fortwo independent samples considering unequal variances andfor means of two paired samples. Level p<0.05 was consid-ered in each analysis test.Results: The body mass index (BMI) shows statisticallysignificant differences p< 0.05 in the group with calorie re-striction after applying the diet. The waist and hip circumfer-ence were modified by the implementation of the diet in eachindependent group (p<0.001 for each statistical difference,respectively), only the waist-hip index (WHR) was modifiedwhen the results were compared between both groups,p<0.05. In the biochemical parameters after the implementa-tion of the diets, in the low-fructose diet group an increase inblood glucose was observed from 175.97 to 187.40 mg/dl,cholesterol from 34.05 to 36.89 mg/dl and HDL from 104.77to 115.47 mg/dl. However, no statistically significant differ-ences were found when comparing both groups. No statisti-cally significant differences were observed in lipid peroxida-tion parameters or oxidized carbonyls.Conclusion: The modifications in hepatic metabolismcould be related to the energy quantity and the source ofmacronutrients.(AU)
Descriptores: restricción calórica
fructosa
resistencia a la insulina
conducta alimentaria
ingestión de alimentos
obesidad
-ciencias de la nutrición
dieta, alimentación y nutrición
Límites: seres humanos
masculino
femenino
Tipo de Publicación: ensayo clínico
Responsable: ES15.1 - BNCS


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Id: 231324
Autor: Zavaleta Melgar, Juana; Muñoz, Ana María; Ramor Escudero, Fernando.
Título: Productos alimenticios etiquetados como ôorgánicosö a basede cultivos andinos: un estudio de sus bio-componentes y actividad antioxidante in vitro / Food products labeled as ôorganicö based on Andean crops: a study of their biocomponents and antioxidant activity in vitro
Fuente: Nutr. clín. diet. hosp;44(1):279-289, Feb. 2024. tab, graf.
Idioma: es.
doi: 10.12873/441zavaleta.
Resumen: Objetivo: En este estudio se plantea la evaluación de sus propiedades antioxidantes de varios productos con etiquetado ôorgánicoö elaborados con matrices alimentarias de cultivos andinos.Materiales y métodos: Las diferentes muestras con etiquetado ôorgánicoö fueron evaluadas en función a sus propiedades antioxidantes y evaluadas mediante métodos espectrofotométricos. Resultados: Los resultados de este estudio muestran que las semillas seguido de las mezclas de harinas (PM1 y PM3) presentan altos contenidos de proteínas, mientras que la semilla de chía (S2) fueron ricos en lípidos y cenizas. Mejores contenidos de polifenoles, flavonoides, flavanoles, flavonoles y antocianinas fueron observados en las mezclas de harinas (PM1 a PM5), estas mezclas fueron obtenidas a partir de maca, quinua, maíz morado, cacao, y lúcuma, mientras que las semillas como quinua perlada roja, amaranto, quinua roja, quinua negra, y quinua tricolor contribuyeron con betaxantinas y betacianinas. El orden de clasificación de los productos alimenticios en función del valor antioxidante y composición nutricional ubicó en primer lugar a PM2 (quinua, cacao criollo, maíz morado, algarrobo, canela), segundo lugar para maíz morado y en tercer lugar para flakes.Conclusiones: Los hallazgos de este estudio permitieron establecer que las mezclas de harinas con etiquetado ôorgánicoö mostraron un alto potencial antioxidante.(AU)

Objective: In this study, the evaluation of the antioxidantproperties of several products labeled ôorganicö made withfood matrices of Andean crops is proposed.Material and methods: A total of 23 samples with ôor-ganicö labelling based on Andean crops were evaluated withrespect to their nutritional composition, antioxidant properties(total polyphenols, total flavonoids, anthocyanins, betalains,and DPPH radical scavenging activity).Result: The results of this study show that the seeds (S1to S7) followed by the flour mixtures (PM1 and PM3) presenthigh protein contents, while the chia seed (S2) was rich inlipids and ashes. Regarding polyphenols, flavonoids, fla-vanols, flavonols and anthocyanins, it was observed that theflour mixtures (PM1 to PM5) presented better contents, these mixtures were obtained from maca, quinoa, purple corn, co-coa, and lucuma, while the seeds as red pearl quinoa, ama-ranth, red quinoa, black quinoa, and tri-color quinoa con-tributed betaxanthins and betacyanins. The order ofclassification of the food products with the ôorganicö labelbased on the antioxidant value and nutritional compositionplaced the PM2 sample in first place (quinoa, Criollo cocoa,purple corn, carob powder, cinnamon), followed by purplecorn flour (P1) and in third place for flakes (FL). Conclusion: The findings of this study allowed us to es-tablish that the flour mixtures labeled ôorganicö showedgreater DPPH radical scavenging activity.(AU)
Descriptores: alimentos orgánicos
cultivos agrícolas
antioxidantes
etiquetado de alimentos
betalaínas
polifenoles
antocianinas
Límites: seres humanos
masculino
femenino
Responsable: ES15.1 - BNCS


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Id: 231323
Autor: Nascimiento, Gabriela Ferreira Araújo do; Carvalho Ana Clara, Lacerda Cervantes de; Souza Anderson, Liberato de; Chagas, Shaiane Caetano; Silva, Tatiane Pontes; Wanderley, Renata Dias; Magalhães, Halanna Celina; Oliveira, Marília Tokiko.
Título: Aplicabilidade da ferramenta de triagem nutricional royal freehospital-nutritional prioritizing tool em pacientes cirróticos e sua associação com estado nutricional / Applicability of the nutritional screening tool royal free hospital-nutritionalprioritizing tool in cirrhotic patients and its association with nutritional status
Fuente: Nutr. clín. diet. hosp;44(1):318-326, Feb. 2024. tab.
Idioma: en.
doi: 10.12873/441cervantes.
Resumen: Introdução: A doença hepática crônica é definida como a deterioração progressiva das funções hepáticas por mais de seis meses. Além disso, é considerada como um contínuo processo de inflamação, destruição e regeneração do parênquima hepático, podendo evoluir para fibrose e cirrose. A desnutrição no paciente cirrótico é considerada uma complicação grave, e é frequentemente associada à progressão da insuficiência hepática e outras complicações. Pacientes com doença hepática avançada, devem se submeter a uma rápida triagem nutricional, visto que esses indivíduos apresentam piores prognósticos associados à desnutrição. Objetivo: Avaliar a aplicabilidade da RFH-NPT como ferramenta de triagem nutricional em pacientes diagnosticados com cirrose hepática. Método: Trata-se de um estudo transversal, realizado com pacientes maiores de 18 anos, de ambos os sexos com diagnóstico de doença hepática crônica. A coleta de dados foi realizada por meio de um questionário pré-estruturado formulado a partir de informações socioeconômicas e de estilo de vida. A avaliação nutricional foi realizada através de parâmetros antropométricos, para avaliar o risco nutricional foi utilizada a ferramenta RFH-NPT. A avaliação do padrão de consumo alimentar foi realizada por meio do questionário de frequência alimentar semiquantitativo. Resultados: Foram avaliados 53 pacientes, 64,2% do sexo masculino, predominantemente idosos (56,6%), com ensino fundamental (56,9%). Quanto aos parâmetros antropométricos, verificou-se que o IMC se mostra insensível para identificar baixo peso em pacientes cirróticos (13,2%). Com relação a RFH-NPT, verificou-se que o risco nutricional esteve presente em 54,7% dos avaliados. Conclusão: A aplicabilidade da ferramenta de triagem demonstrou ser apropriada para detectar o risco de desnutrição, tendo em vista que esta triagem detectou maior prevalência de pacientes em risco nutricional...(AU)

ntroduction: Chronic liver disease is defined as the pro-gressive deterioration of liver functions for more than six months. Furthermore, it is considered a continuous process ofinflammation, destruction and regeneration of the liverparenchyma, which can progress to fibrosis and cirrhosis.Malnutrition in cirrhotic patients is considered a serious compli-cation, and is often associated with the progression of liver fail-ure and other complications. Patients with advanced liver dis-ease should undergo rapid nutritional screening, as theseindividuals have worse prognoses associated with malnutrition. Objective: To evaluate the applicability of RFH-NPT as a nu-tritional screening tool in patients diagnosed with liver cirrhosis. Method: This is a cross-sectional study, carried out withpatients over 18 years of age, of both sexes, diagnosed withchronic liver disease. Data collection was carried out using apre-structured questionnaire formulated based on socioeco-nomic and lifestyle information. Nutritional assessment wascarried out using anthropometric parameters; the RFH-NPTtool was used to assess nutritional risk. The assessment offood consumption patterns was carried out using a semi-quantitative food frequency questionnaire. Results: 53 patients were evaluated, 64.2% male, pre-dominantly elderly (56.6%), with primary education (56.9%).Regarding anthropometric parameters, it was found that BMIis insensitive to identify low weight in cirrhotic patients(13.2%). Regarding RFH-NPT, it was found that nutritionalrisk was present in 54.7% of those evaluated. Conclusion: The applicability of the screening tool provedto be appropriate for detecting the risk of malnutrition, con-sidering that this screening detected a higher prevalence ofpatients at nutritional risk, enabling early nutritional intervention and preventing future complications.(AU)
Descriptores: estado nutricional
desnutrición
enfermedades hepáticas
ingestión de alimentos
evaluación nutricional
cirrosis hepática
-estudios transversales
encuestas y cuestionarios
ciencias de la nutrición
Límites: seres humanos
masculino
femenino
Tipo de Publicación: ESTUDIO DE EVALUACION
Responsable: ES15.1 - BNCS


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Id: 231322
Autor: Torres-Loja, Roder Williams; Garay-Montes, Richer; Medina Vivanco, Mari Luz; Mego-Mego, Virne; Vidaurre Rojas, Pierre; Gamonal, Ysmael.
Título: Optimización del proceso de liofilización de pulpa de maracuyá: efecto de diferentes aglomerantes en la cinéticade secado y características del producto final / Optimization of the passion pulp freeze-drying process: effect of differentbinders on drying kinetics and characteristics of the final product
Fuente: Nutr. clín. diet. hosp;44(1):201-209, Feb. 2024. tab, graf.
Idioma: es.
doi: 10.12873/441torres-loja.
Resumen: Introducción: El estudio se centró en obtener pulpa liofi-lizada de maracuyá manteniendo su calidad sensorial y nu-tracéutica. Objetivo: Se evaluaron diferentes concentraciones deaglomerantes en propiedades físico-químicas, solubilidad, co-lor, vitamina C y polifenoles. Material y métodos: Se examinó la cinética de secado porliofilización en un diseño factorial 3x3, los aglomerantes (gomaarábiga, almidón de arroz, pectina) y sus concentraciones im-pactaron fenoles totales, vitamina C, color y solubilidad. Resultados: Destacaron la goma arábiga al 1.5% y la pec-tina al 1.0% para preservar sabor y color, y la pectina al0.75% mostró alta velocidad de secado. Conclusión: La goma arábiga sobresalió en fenoles tota-les, color y solubilidad, mientras que la pectina conservó me-jor la vitamina C.(AU)

Introduction: The study focused on obtaining freeze-dried passion fruit pulp while maintaining its sensorial and nu-tritional quality. Objective: Different concentrations of binders were eval-uated for physical-chemical properties, solubility, color, vita-min C and polyphenols. Methodology: The freeze-drying kinetics were examinedin a 3x3 factorial design, the binders (gum arabic, rice starch,pectin) and their concentrations impacted total phenols, vita-min C, color and solubility. Results: They highlighted gum arabic at 1.5% and pectinat 1.0% to preserve flavor and color, and pectin at 0.75%showed high drying speed. Conclusion: Gum Arabic excels in total phenols, color andsolubility, while pectin preserves vitamin C better.(AU)
Descriptores: liofilización/métodos
Passiflora
manipulación de alimentos
ácido ascórbico
fenoles
goma arábiga
-ciencias de la nutrición
diseño de la investigación
solubilidad
Tipo de Publicación: ESTUDIO DE EVALUACION
Responsable: ES15.1 - BNCS


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Id: 231321
Autor: Dwi Syakirah, Anggun; Melva Diana, Fivi.
Título: Street food snacking habits, physical activity, and electronicmedia exposure in relation to obesity in elementary schoolstudents / Hábitos de merienda callejera, actividad física y exposición a medios electrónicos en relación con la obesidad en estudiantes de primaria
Fuente: Nutr. clín. diet. hosp;44(1):188-193, Feb. 2024. tab.
Idioma: en.
doi: 10.12873/441diana.
Resumen: Introduction: Obesity is caused by an imbalance betweenincoming energy due to the consumption of more caloriesthan energy expended. Excessive fat accumulation has seri-ous and long-term health effects. This can be supported bylifestyles such as consumption of roadside snacks that arehigh in sugar, salt, and fat, but low in micronutrients and fiber.This study aims to determine the characteristics of respon-dents and analyze the relationship of street food snackinghabits, physical activity, and exposure to electronic mediawith the incidence of obesity in elementary school students atSD Adabiah Kota Padang in 2023.Methods: Research with cross sectional design. The pop-ulation in this study were students of SD Adabiah Padanggrades 1-5 with a total sample of 141 students, selected byproportional random sampling technique. Data on street foodsnacking habits and exposure to electronic media were ob-tained using a questionnaire, physical activity measured byPAQ-C (Physical Activity Questionnaire for Children), and obe-sity measured by IMT/U. Data were analyzed using the Chi-Square test.Results: The number of respondents with obese nutritionalstatus (19.9%), frequent street food snacking habits (62.4%),less physical activity (65.2%), and high exposure to electronicmedia (53.9%). Statistical test results showed that there wasno significant relationship between street food snacking habits(p-value=0.281), physical activity (p-value=0.443), and expo-sure to electronic media (p-value=0.701) with the incidence ofobesity in elementary school students.Conclusion: The results showed no association betweenstreet food snacking habits, physical activity, and exposure toelectronic media with the incidence of obesity in elementaryschool students.(AU)
Descriptores: obesidad pediátrica
calidad de vida
conducta alimentaria
conducta sedentaria
ejercicio físico
dieta, alimentación y nutrición
-ciencias de la nutrición infantil
Indonesia
encuestas y cuestionarios
estudios transversales
Límites: seres humanos
masculino
femenino
niño
Responsable: ES15.1 - BNCS



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