The use of body circumferences for the prediction of intra-abdominal fat in obese women with polycystic ovary syndrome.

INTRODUCTION: Computerizd tomography (CT) is the gold standard for the evaluation of intra- (IAF) and total (TAF) abdominal fat; however, the high cost of the procedure and exposure to radiation limit its routine use. OBJECTIVE: To develop equations that utilize anthropometric measures for the estimate of IAF and TAF in obese women with polycystic ovary syndrome (PCOS). METHODS: The weight, height, BMI, and abdominal (AC), waist (WC), chest (CC), and neck (NC) circumferences of thirty obese women with PCOS were measured, and their IAF and TAF were analyzed by CT. RESULTS: The anthropometric variables AC, CC, and NC were chosen for the TAF linear regression model because they were better correlated with the fat deposited in this region. The model proposed for TAF (predicted) was: 4.63725 + 0.01483 x AC - 0.00117 x NC - 0.00177 x CC (R² = 0.78); and the model proposed for IAF was: IAF (predicted) = 1.88541 + 0.01878 x WC + 0.05687 x NC -0.01529 x CC (R²=0.51). AC was the only independent predictor of TAF (p < 0.01). CONCLUSION: The equations proposed showed good correlation with the real value measured by CT, and can be used in clinical practice.

Determination of temperature variation during the individual steps of the production of hospital diets of modified consistency.

BACKGROUND & AIM: Many disease outbreaks of food origin are caused by foods prepared in Food Service and Nutrition Units of hospitals, affecting hospitalized patients who, in most cases, are immunocompromised and therefore at a higher risk of severe worsening of their clinical status. The aim of this study was to determine the variations in temperature and the time-temperature factor of hospital diets. METHODS: The time and temperature for the preparation of 4 diets of modified consistency were determined on 5 nonconsecutive days in a hospital Diet and Nutrition Unit at the end of preparation and during the maintenance period, portioning and distribution at 3 sites, i.e., the first, the middle and the last to receive the diets. RESULTS AND DISCUSSION: All foods reached an adequate temperature at the end of cooking, but temperature varied significantly from the maintenance period to the final distribution, characterizing critical periods for microorganism proliferation. During holding, temperatures that presented a risk were reached by 16.7% of the meats and 59% of the salads of the general diet, by 16.7% of the garnishes in the bland diet and by 20% of the meats and garnishes in the viscous diet. The same occurred at the end of distribution for 100% of the hot samples and of the salads and for 61% of the desserts. None of the preparations remained at risk temperature for a time exceeding that established by law. CONCLUSION: The exposure to inadequate temperature did not last long enough to pose risks to the patient.

Determination of temperature variation during the individual steps of the production of hospital diets of modified consistency / Determinación de las variaciones de temperatura durante los distintos pasos de la producción de las dietas del hospital con modificación en la consistencia

Background & aim: Many disease outbreaks of food origin are caused by foods prepared in Food Service and Nutrition Units of hospitals, affecting hospitalized patients who, in most cases, are immunocompromised and therefore at a higher risk of severe worsening of their clinical status. The aim of this study was to determine the variations in temperature and the time-temperature factor of hospital diets. Methods: The time and temperature for the preparation of 4 diets of modified consistency were determined on 5 non consecutive days in a hospital Diet and Nutrition Unit at the end of preparation and during the maintenance period, portioning and distribution at 3 sites, i.e., the first, the middle and the last to receive the diets. Results and discussion: All foods reached an adequate temperature at the end of cooking, but temperature varied significantly from the maintenance period to the final distribution, characterizing critical periods for microorganism proliferation. During holding, temperatures that presented a risk were reached by 16.7% of the meats and 59% of the salads of the general diet, by 16.7% of the garnishes in the bland diet and by 20% of the meats and garnishes in the viscous diet. The same occurred at the end of distribution for 100% of the hot samples and of the salads and for 61% of the desserts. None of the preparations remained at risk temperature for a time exceeding that established by law. Conclusion: The exposure to inadequate temperature did not last long enough to pose risks to the patient (AU)

Antecedentes y objetivos: muchas epidemias de origen alimentario están causadas por alimentos preparados en las unidades de alimentación y nutrición de los hospitales y afectan a pacientes hospitalizados que, en su mayoría, están inmunodeprimidos y presentan, por lo tanto, un mayor riesgo de empeoramiento grave de su estado clínico. El objetivo de este estudio fue determinar las variaciones en la temperatura y el factor tiempo-temperatura en las dietas de los hospitales. Métodos: se determinó el tiempo y la temperatura de preparación de 4 dietas de consistencia modificada durante 5 días consecutivos en una Unidad de alimentación y nutrición, al final de la preparación y durante el periodo de mantenimiento, racionamiento y distribución en 3 sitios, es decir, el primer sitio en recibir la dieta, el intermedio y el último. Resultados y discusión: todos los alimentos alcanzaron una temperatura adecuada al final de su preparación, pero la temperatura varió significativamente desde su periodo de mantenimiento hasta su distribución final, caracterizando periodos críticos para la proliferación de microorganismos. Durante su almacenamiento, las temperaturas que representaron un riesgo se dieron en el16,7% de las carnes y el 59% de las ensaladas de la dieta general, en el 16,7% de las guarniciones de la dieta blanda y en el 20% de las carnes y las guarniciones de la dieta viscosa. Lo mismo ocurrió al final de la distribución en el100% de las muestras calientes y de las ensaladas y en el61% de los postres. Ninguna de las preparaciones permaneció a una temperatura de riesgo durante un tiempo que excediese el tiempo establecido por ley. Conclusión: La exposición a una temperatura inadecuada no fue lo suficientemente prolongada para presentar un riesgo para el paciente (AU)