Interdisciplinary Educational Interventions Improve Knowledge of Eating, Nutrition, and Physical Activity of Elementary Students.

This research aimed to evaluate the interdisciplinary educational intervention effects on knowledge of eating, nutrition, and physical activity in elementary-school students. Participants were 368 school children enrolled in public schools. The research was organized in three stages: pre-intervention, intervention and post-intervention. In pre-intervention, children were evaluated regarding their nutritional status. They also answered questionnaires related to eating and nutrition and physical activity. In the intervention stage, educational interventions were carried out on the same topics for a period of five months; in post-intervention, children answered the same questionnaires applied in pre-intervention. Despite most children having normal nutritional status (58.2%), a high number of students were overweight (38%). In the initial phase, it was found that most children had excellent knowledge of eating, nutrition, and good physical activity knowledge (p-value < 0.05). Educational health intervention significantly increased children's knowledge of eating, nutrition, and physical activity, when evaluated in the post-intervention period. Both boys and girls increased their knowledge of eating, nutrition, and physical activity after the application of interdisciplinary interventions (p-value < 0.05). A similar effect was observed for children with different nutritional status. It is concluded that interdisciplinary educational interventions carried out for children in an elementary-school environment are effective for improving knowledge of eating, nutrition, and in physical activity, promoting healthier habits among children.

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children.

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics.

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product's physicochemical and nutritional characteristics.

Práticas alimentares de pacientes em pós operatório de cirurgia bariátrica: revisão integrativa / Food practices of patients in postoperative surgery of bariatric surgery: integration review

Objetivo: Verificar na literatura quais são os hábitos alimentares comuns no pós-operatório de pacientes que foram submetidos à cirurgia bariátrica. Método: Por meio da questão norteadora "Qual a abordagem da literatura quanto às práticas alimentares adotadas por pacientes após cirurgia bariátrica?", realizou-se uma síntese dos artigos relacionados ao tema, disponibilizados nas bases de dados PubMed, Science Direct, LILACS, Portal de Periódicos Capes e SciELO, considerando autores, ano de publicação, objetivos, instrumentos utilizados para a coleta de dados e principais achados. Resultados: Foram encontrados 86 artigos, dos quais apenas 13 eram de interesse para esta revisão. A adesão no tratamento nutricional no período pós-operatório é reduzida em função do elevado percentual de desistência, associado ao abandono do estilo de vida saudável devido aos transtornos psicológicos e compulsão alimentar. Observou-se um consumo elevado de açúcares simples e alimentos gordurosos, que costumam levar ao reganho de peso após a realização da cirurgia. Conclusões: Faz-se necessário aconselhamento psicológico e nutricional para que a perda de peso e o pós-operatório ocorram de forma saudável e eficaz. Evidenciou-se a importância de novos estudos sobre as práticas alimentares adotadas por pacientes após a cirurgia, a fim de preservar a saúde dos mesmos.

Objective: The aim was to verify on the literature the common postoperative eating habits of patients who were underwent to bariatric surgery. Methods: A guiding question was made for this study: "What is the approach of the literature regarding dietary practices for patients after bariatric surgery?". A synthesis of articles related to the topic was made, searching in available databases as PubMed, Science Direct, LILACS, Portal de Periódicos Capes and SciELO, considering authors, year of publication, objectives, instruments used for data collection and main findings. Results: Eighty-six articles were found but only 13 were considered of interest to this review. The accession to the nutritional treatment in the postoperative period is reduced due to the high percentage of waiver, associated with the abandonment of healthy lifestyle by psychological disorders and binge eating. There was a high intake of simple sugars and fatty foods, which often lead to weight regained some years after the surgery. Conclusions: Nutritional and psychological counseling are both necessary for a healthy and effectively weight loss in postoperative period. It was evidenced the importance of further studies on feeding practices adopted by patients after surgery, to preserve the human health.(AU)