The Impact of an Online Mindfulness-Based Practice Program on the Mental Health of Brazilian Nurses during the COVID-19 Pandemic.

This quantitative, before-after study was developed to evaluate the usefulness of an online mindfulness practices program to help nursing professionals deal with stress in the challenging context of the COVID-19 pandemic through the assessment of perceived stress, anxiety and depression, levels of mindfulness, and participants' satisfaction with the program. Eligible participants were assessed at baseline to receive the online mindfulness training program for eight weeks and were appraised again at the end of the program. Standardized measures of perceived stress, depression, anxiety, and one-dimensional and multidimensional mindfulness were performed. Participant satisfaction was also studied. Adherence to treatment was 70.12%. The perceived stress, depression, and anxiety scores were significantly lower after the intervention. The mindfulness measure increased significantly, as well as the sense of well-being and satisfaction with life, study, and/or work. The participants showed high satisfaction with the program and would recommend it to other professionals. Our results indicate that mindfulness-based interventions represent an effective strategy for nurses in the face of the need for self-care with mental health and mechanisms that guarantee the sustainability of their capacities to continue exercising health care.

Resistance training prevents dynamics and mitochondrial respiratory dysfunction in vastus lateralis muscle of ovariectomized rats.

To investigate whether ovariectomy affects mitochondrial respiratory function, gene expression of the biogenesis markers and mitochondrial dynamics of the vastus lateralis muscle, female Wistar rats divided into ovariectomized (OVX) and intact (INT) groups were kept sedentary (SED) or submitted to resistance training (RT) performed for thirteen weeks on a vertical ladder in which animals climbed with a workload apparatus. RT sessions were performed with four climbs with 65, 85, 95, and 100 % of the rat's previous maximum workload. Mitochondrial Respiratory Function data were obtained by High-resolution respirometry. Gene expression of FIS1, MFN1 and PGC1-α was evaluated by real-time PCR. There was a decrease on oxidative phosphorylation capacity in OVX-SED compared to other groups. Trained groups presented increase on oxidative phosphorylation capacity when compared to sedentary groups. For respiratory control ratio (RCR), OVX-SED presented lower values when compared to INT-SED and to trained groups. Trained groups presented RCR values higher compared to INT-SED. Exercise increased the values of FIS1, MFN1 and PGC1-α expression compared to OVX-SED. Our results demonstrated that in the absence of ovarian hormones, there is a great decrease in oxidative phosphorylation and electron transfer system capacities of sedentary animals. RT was able to increase the expression of genes related to mitochondrial dynamics markers, reversing the condition determined by ovariectomy.

O comer e as práticas alimentares de profissionais da educação superior na primeira onda da pandemia pela Covid-19: rearranjos e ressignificados / Eating and eating practices of higher education professionals during the first wave of the Covid-19 pandemic: rearrangements and new meanings

Introdução: O período pandêmico provocou inúmeras alterações, sendo a alimentação um dos contextos afetados. Objetivo: Compreender os novos arranjos e significados das práticas alimentares vivenciados durante a primeira onda da pandemia pela Covid-19 por profissionais da educação superior. Métodos: Trata-se de uma pesquisa qualitativa e de caráter exploratório. Foram entrevistados, individualmente e de forma remota, dez profissionais do setor da educação superior de duas universidades federais do interior de Minas Gerais. As entrevistas foram analisadas por meio da Análise Temática de Bardin em conjunto com a Análise de Similitude via IRAMUTEQ. Resultados: As entrevistas permitiram a identificação de três eixos temáticos: (1) "Manejos da comida e do corpo: prazer, culpa e medo do ganho de peso", explorando os embates que se intensificaram no que tange ao corpo e às escolhas alimentares; (2) "Re-arranjos sociais, comensalidade e práticas alimentares"; e (3) "O exercício do cozinhar no confinamento: polissemias, temporalidades e gênero", discorrendo sobre o dinamismo da alimentação ao vivenciar alterações na composição domiciliar, rotina e obrigações de trabalho. Discussão: Foi possível identificar relações entre o distanciamento social, o confinamento domiciliar e as práticas alimentares individuais e coletivas. Em razão dos diferentes rearranjos sociais, estruturados pelos participantes para lidar com as restrições impostas pela pandemia, comportamentos dicotômicos emergiram, refletindo conflitos frente aos ajustes nas práticas alimentares. A relação nutriente-alimento (nutricionismo) esteve muito presente nas narrativas, influenciando pensamentos e comportamentos sobre o corpo e o bem-estar. Conclusão: Conclui-se que o contexto pandêmico gerou alterações em relação aos arranjos, representações e significados do comer e da alimentação.

Introduction: The pandemic period brought about numerous changes, with food being one of the affected elements. Objective: To understand the new arrangements and meanings of eating practices experienced during the first wave of the Covid-19 pandemic by higher education professionals. Methods: This research is qualitative and exploratory. Ten professionals from the higher education sector of two federal universities in the interior of Minas Gerais were interviewed individually and remotely. The interviews were analyzed using Bardin's Thematic Analysis in conjunction with Similitude Analysis via IRAMUTEQ. Results: The interviews allowed for the identification of three thematic axes: (1) "Management of food and the body: pleasure, guilt and fear of weight gain", exploring the conflicts that intensified in regards to the body and food choices; (2) "Social rearrangements, commensality and eating practices"; and (3) "The practice of cooking in confinement: polysemy, temporality and gender", discussing the dynamism of food when experiencing changes in household composition, routine and work obligations. Discussion: It was possible to identify relationships between social distancing, home confinement and individual and collective eating practices. Due to the different social rearrangements, structured by the participants to deal with the pandemic-imposed restrictions, dichotomous behaviors emerged, reflecting conflicts in the face of adjusted eating practices. The nutrient-food relationship (nutritionism) was very present in the narratives, influencing thoughts and behaviors about the body and well-being. Conclusion: It is concluded that the pandemic context generated changes regarding the arrangements, representations and meanings of eating and food.

Mindfulness, mindful eating e comer intuitivo na abordagem da obesidade e transtornos alimentares / Mindfulness, mindful eating and intuitive eating in the approach to obesity and eating disorders / Atención plena, alimentación consciente y alimentación intuitiva en el abordaje del obesidad y de los trastornos alimentarios

OBJETIVO: realizar uma revisão integrativa da literatura acerca do papel das intervenções baseadas em mindfulness, mindful eating e comer intuitivo na abordagem do sobrepeso e obesidade e dos transtornos alimentares. MÉTODO: para esta revisão foram consultadas as bases PubMed, PePSIC, PsycINFO, LILACS, IBECS, SciELO e BVS-Psi, e incluídos artigos publicados nos últimos 10 anos. Após o processo de análise dos estudos recuperados, 38 artigos compuseram o corpus final da revisão. RESULTADOS: os estudos demonstraram os benefícios das abordagens centradas no mindfulness, mindful eating e comer intuitivo no comportamento alimentar e nos aspectos emocionais e psicológicos dos indivíduos com excesso de peso e transtorno alimentar, reduzindo o comer emocional, comer guiado por fatores externos, e episódios de binge eating; bem como reduzindo os níveis de estresse, ansiedade e depressão. Para a perda de peso, os resultados são menos consistentes, haja visto que diversos estudos não observaram diferença para este parâmetro. CONCLUSÕES: as intervenções centradas no mindfulness, mindful eating e comer intuitivo são promissoras para a abordagem do sobrepeso/obesidade e dos transtornos alimentares, especialmente no que tange ao comportamento alimentar e aos aspectos psicoemocionais.

OBJECTIVE: to examine and summarize studies of mindfulness, mindful eating and intuitive eating in the approach of overweight / obesity and eating disorders. METHOD: for this integrative review, PubMed, PePSIC, PsycINFO, LILACS, IBECS, SciELO and BVS-Psi databases were consulted, and published articles published in the last 10 years. After analyzing the recovered studies, 38 articles made up the final review corpus. RESULTS: the studies demonstrated the benefits of approaches centered on mindfulness, mindful eating and intuitive eating on eating behavior and on the emotional and psychological aspects of overweight and eating disorders individuals, harmful or emotional, followed by external factors and compulsive eating; as well as levels of stress, anxiety and depression. For weight loss, the results are less consistent, since several studies have found no difference for this parameter. CONCLUSIONS: as selected focused on mindfulness, mindful eating and intuitive eating are promising for addressing obesity and obesity and eating disorders, especially with regard to eating behavior and psycho-emotional aspects.

OBJETIVO: desarrollar una revisión integrativa de la literatura sobre el papel de las intervenciones basadas en el mindfulness, mindful eating y alimentación intuitiva en el abordaje del sobrepeso / obesidad y de los trastornos alimentarios. MÉTODO: para esta revisión, se consultaron las bases de datos PubMed, PePSIC, PsycINFO, LILACS, IBECS, SciELO y BVS-Psi, y se incluyeron artículos publicados en los últimos 10 años. Después de analizar los estudios recuperados, 38 artículos constituyeron el corpus final de la revisión. RESULTADOS: los estudios han demostrado los beneficios las intervenciones basadas en el mindfulness, ME y alimentación intuitiva para el comportamiento alimentario y los aspectos emocionales y psicológicos de las personas con sobrepeso/obesidad y trastornos alimentarios, reduciendo la alimentación emocional, el comer basado en factores externos y en los episodios de binge eating; además de reducir los niveles de estrés, ansiedad y depresión. Para la pérdida de peso, los resultados son menos consistentes, dado que varios estudios no han encontrado diferencias para este parámetro con las intervenciones. CONCLUSIONES: las intervenciones basadas en el mindfulness, mindful eating y alimentación intuitiva son prometedoras para el abordaje del sobrepeso/obesidad y de los trastornos alimentarios, especialmente con respecto al comportamiento alimentario y los aspectos psicoemocionales.

Effects of resistance training and estrogen replacement on adipose tissue inflammation in ovariectomized rats.

Estrogen deficiency is directly related to central obesity and low-grade inflammation. Hormonal replacement and exercise training are both able to decrease fat accumulation and inflammation in postmenopausal women. However, the efficiency of resistance training (RT) and estrogen replacement (ER) in minimizing adiposity and inflammation in the visceral adipose tissue (VAT) of ovariectomized (OVX) rats has not yet been elucidated. In this study, Sprague-Dawley rats were divided into the following 6 groups: sham-operated sedentary (Sham-Sed), OVX-Sed, Sham-RT, OVX-RT, OVX-Sed-ER, and OVX-RT-ER groups. ER was performed by implanting silastic capsules containing 17ß-estradiol. For RT, the animals were required to climb a 1.1-m vertical ladder with conical flasks containing weights attached to their tails for 12 weeks. Histological analyses were used to evaluate morphological changes. Gene expression levels were determined by quantitative real-time reverse transcriptase polymerase chain reaction, and protein concentrations were determined using Multiplex/Luminex assays. Ovariectomy increased the body mass (BM), adipocyte area, and inflammation in the VAT, the latter of which was indicated by reduced interleukin-10 (48%) and increased tumor necrosis factor (TNF)-α concentration (∼3%). RT efficiently decreased BM, adipocyte area, and inflammation in the OVX groups. The combination of RT and ER decreased BM (19%) and the TNF-α concentration (18%) and increased the gene and protein expression levels of adiponectin (173% and 18%). These results indicate that RT and the combination of RT and ER are efficient strategies for reducing the BM and improving the inflammatory status of OVX rats.

Ingestão alimentar e excesso de adiposidade de mulheres sedentárias / Food intake and excess of adiposity in healthy women

Introdução: O índice de massa corporal (IMC) é um parâmetro antropométrico bastante utilizado para definição do estado nutricional de populações. No entanto, este parâmetro não avalia a adiposidade. O aumento da adiposidade em mulheres sedentárias é bastante prevalente e associado às doenças crônico-degenerativas. A qualidade da alimentação e o valor calórico total consumido inadequado pode favorecer o maior acúmulo de tecido adiposo. O objetivo do presente trabalho foi investigar o perfil antropométrico e ingestão alimentar de mulheres sedentárias eutróficas. Método: Foi realizada avaliação de peso, altura e dobras cutâneas e aplicado nove R24h de 16 mulheres. Resultados: A idade média das voluntárias foi de 39,5±3,6. A massa corporal total foi 61,88 kg (±6,90). Segundo o IMC, as voluntárias foram classificadas como normais (22,8 kg/ m2±1,89), porém foi observado um elevado conteúdo de massa gorda (31,74%±4,04). O consumo calórico médio foi de 1679,33 kcal±225,48, houve consumo de 27,13 kcal/kg peso corporal. Os valores de consumo de macronutrientes por kg/peso corporal foram 3,5 g de carboidrato/ kg, 1,19 g de proteína/kg e 0,96 g de lipídios/kg. Conforme já descrito em outros trabalhos, os resultados obtidos referentes ao perfil alimentar associado ao excesso de adiposidade são fatores associados ao risco aumentado a doenças crônicas não-transmissíveis. Conclusões: A dieta consumida, baseada nos nove registros alimentares coletados de cada voluntária, é hipocalórica, hiperproteíca, hiperlipídica e normoglícidica. As mulheres apresentam excesso de adiposidade, porém possuem IMC dentro da normalidade. Isso corrobora com o fato de que um parâmetro antropométrico isolado é insuficiente para avaliação do estado nutricional.(AU)

Introduction: Body mass index (BMI) is an anthropometric parameter commonly used to define the nutritional status of populations. However, this parameter does not evaluate adiposity. Increased adiposity in sedentary women is highly prevalent and is associated with chronic diseases. The quality of food and the total calories consumed inappropriate value may favor greater accumulation of adipose tissue. To investigate the anthropometric profile and food intake of sedentary women eutrophic. Methods: Anthropometric and applicated nine R24h were performed to estimate the nutritional intake of 16 women. Results: The mean age of the volunteers was 39.5±3.6. Total body mass was 61 kg average (±6.90). According to BMI subjects were classified as normal (22.8 kg/m2±1,89), but it was observed a high body fat content (31.74%±4.04). The average water content measured was 47.06% (±4.29). The average calorie consumption was 1679 kcal±225 there was consumption 27,13 kcal/kg body weight. Carbohydrate consumption, protein and lipids was 54.48% (±4.35), 17.67% (±2.75) and 31.05% (±4.58) of the total caloric value. The consumption values of nutrients per kg/body weight was 3.5 g carbohydrate/kg 1.19 g protein/kg lipid and 0.96 g/kg. The results for the food profile associated with the risk of obesity are factors associated with increased risk to non-communicable diseases. Conclusion: The diet of women proved to be inadequate in macro and micronutrients. The profile of the diet consumed, was low-calorie, high protein, high fat and normoglícidica. Women have excess body fat, but have BMI within the normal range. This fact contributes to the previously presented an isolated anthropometric parameter is insufficient to assess nutritional status.(AU)

Development and test-retest reliability of the Food Photograph Scale for Brazilian adults

The study of food practices in Brazil faces important problems because of the nonexistence of properly tested methods and lack of a gold-standard instrument. Furthermore, only one instrument is capable of measuring food choice or knowledge in this specific population. In the present study we sought to develop a rapid assessment tool for food choice, consumption, and knowledge about healthy foods and test the reliability of the assessment tool in young adults as an initial step in the validation process. The scale was composed of 22 photographs of foods that were ready to consume, divided into "healthy" and "unhealthy" groups typically eaten as an afternoon snack in our region. To test the reliability of the instrument, 101 college students (51 males) were asked to select three items in response to three questions: "What would you like to eat as an afternoon snack?" "What do you consider healthy?" "What do you usually eat?" The procedure was repeated in the same subjects 1 month after the first application of the instrument. Results indicated a perfect reliability (κ = 1.0) among men when asked to select what they would like to eat, and perfect reliability was found among men and women when asked to select foods that they considered healthy. Excellent reliability (κ > .75) was found among women and the total sample for foods they would like to eat and among men and women for what they usually eat. As an initial step in validating the instrument, the results suggested that it was properly developed and had reliability in the present context for studies that involve eating behavior.

A high-fat diet as a model of fatty liver disease in rats.

PURPOSE: The objective of the present study was to analyze the physiological and metabolic changes occurring in rats subjected to high-fat diet for one month. METHODS: The animals received a modified AIN-93 diet with increased lipid content and decreased carbohydrate content, while the control group received the normal AIN-93 diet. RESULTS: It was observed that the high-fat diet did not induce weight gain but led to greater gain of hepatic fat compared to control. Biochemical parameters, glycemia, total cholesterol and serum protein did not differ between groups. In parallel, rats receiving the high-fat diet consumed less feed. CONCLUSION: The development of obesity through high-fat diet is associated with increased energy intake and time of exposure to the diet, while the metabolic syndrome is more associated with the combination of a diet rich in fat and carbohydrates.

A high-fat diet as a model of fatty liver disease in rats / Dieta hiperlipídica como modelo de esteatose hepática em ratos

PURPOSE: The objective of the present study was to analyze the physiological and metabolic changes occurring in rats subjected to high-fat diet for one month. METHODS: The animals received a modified AIN-93 diet with increased lipid content and decreased carbohydrate content, while the control group received the normal AIN-93 diet. RESULTS: It was observed that the high-fat diet did not induce weight gain but led to greater gain of hepatic fat compared to control. Biochemcal parameters, glycemia, total cholesterol and serum protein did not differ between groups. In parallel, rats receiving the high-fat diet consumed less feed. CONCLUSION: The development of obesity through high-fat diet is associated with increased energy intake and time of exposure to the diet, while the metabolic syndrome is more associated with the combination of a diet rich in fat and carbohydrates.

OBJETIVO: Analisar modificações fisiológicas e metabólicas em ratos submetidos à dieta hiperlipídica por um mês. MÉTODOS: Os animais receberam a dieta AIN-93 modificada, com aumento do teor de lipídeos e diminuição do teor de carboidratos, enquanto o grupo controle recebeu a dieta AIN-93. RESULTADOS: Foi observado que a dieta hiperlipídica não induziu o ganho de peso, porém levou a um maior ganho de gordura hepática, em comparação ao grupo controle. Os parâmetros bioquímicos, glicemia, colesterol total e proteína sérica não diferiram entre os grupos. Ao mesmo tempo os ratos alimentados com dieta hiperlipídica, apresentaram uma menor ingestão de alimentos. CONCLUSÃO: O desenvolvimento da obesidade com a dieta hiperlipídica está associado com aumento da ingestão de energia e tempo de exposição à dieta, enquanto a síndrome metabólica está mais associada a dietas com alto teor de gordura e carboidratos, concomitantemente.

Nutrição e os distúrbios hepáticos (PAP)

O aproveitamento dos nutrientes é dependente, essencialmente, da integralidade funcional do fígado. É nesse órgão onde os nutrientes absorvidos no trato digestivo são processados e armazenados para utilização por outros órgãos. É, portanto, uma interface entre o sistema digestivo e a corrente sanguínea. Distúrbios desse órgão apresentam efeitos de longa distância sobre o estado nutricional, que podem cursar com anormalidades metabólicas e nutricionais, as quais repercutem negativamente sobre a morbimortalidade dos pacientes. A avaliação nutricional clássica desses pacientes pode ficar comprometida se houver repercussões do dano hepático sobre o metabolismo hídrico e distribuição de líquidos nos compartimentos corpóreos intra e extracelulares. O dano hepático em geral promove grande impacto nutricional, independente da etiologia, devido à participação do fígado nos processos digestivos e absortivos, na metabolização e no armazenamento dos nutrientes. Observa-se perda de peso em 20% dos pacientes com hepatopatia compensada e em 40 a 65% dos pacientes clinicamente descompensados. Nesses casos, anorexia e náuseas podem estar presentes em 87% a 55%, respectivamente, prejudicando ainda mais o estado nutricional. A terapia nutricional consiste em instrumento importante no tratamento das doenças hepáticas crônicas porque melhora a qualidade de vida, reduz o tempo de permanência hospitalar e eleva a sobrevida dos pacientes com lesão hepática. No tratamento de tais disfunções, é essencial a atuação da equipe multidisciplinar em saúde, que devem visar os aspectos mais relevantes para o planejamento da terapia nutricional. Devido ao fígado ocupar um lugar central e, portanto, fundamental, ao metabolismo dos nutrientes é de suma importância o estudo das inter-relações nutrientes, doenças nutricionais e gênese das doenças hepáticas por distúrbios da nutrição. A presente revisão da literatura, retoma a descrição ...