Gastronomia Algarvia/Dieta Mediterrânica?

The Mediterranean Diet concept was formulated during the sixties, in association with the food consumption pattern of Mediterranean areas that produced olive oil and shared common health styles. These areas, besides their own cultural and religious differences, share common food habits, such as: - The use of olive oil (supplier of monounsaturated fatty acids and antioxidants); - The abundant use of cereals, mainly under the form of excellent quality bread, flour and pasta (providing fibre and energy); - Large and variegate consumption of fruit (fresh and dried), nuts and vegetables (colourful, rich in fibre, antioxidants and other protective materials); - Abundant use of herbs and spices (rich in antioxidants and other protective materials); - Simple culinary methods, using short cooking times and low temperatures (which enhance the preservation of food nutritional and sensorial characteristics). The Mediterranean Diet reflects a set of characteristics that make it internationally recognized as a health promoter eating pattern, where the relation between monounsaturated and saturated fatty acids is highly advantageous for the former, fibre, vitamins and natural antioxidants intake is high, together with a low consumption of animal protein and salt. The obtained results show contents in protein, lipid and carbohydrates very adequate to the “DRI”; The relation between mono and saturated fatty acids (40:9) should be emphasised, together with the high fibre content. Protective nutrients show remarkable results, with a wide variety of vitamins and minerals, in particular Vitamin A, complex B vitamins, biotin, vit. E, folic acid, iron, manganese and selenium, that are widely recognised as important antioxidants and responsible for the good function of the immune system. In conclusion, tomato soup, consumed traditionally as a poor meal, shows to be a health promoter nutritionally complete recipe

AB1258­HPR pilot study: does a mediterranean diet­based weight loss programme improve health outcomes in overweight older women with knee osteoarthritis?

Osteoarthritis (OA) is one of the leading causes of pain and disability among older adults, particularly women. Pain and mobility disability are major consequences of knee OA which and can interfere with the functional autonomy of elderly and thus, making it difficult to perform activities of daily living. Evidence suggests that obesity is strongly linked to knee OA and that non­pharmacological therapy should be based on physical activity and weight loss in case of overweight and obesity. A positive relationship between adherence to the Mediterranean diet and health outcomes has been widely discussed in scientific literature, including its potential benefits in weight loss

Lifelong learning on healthy cooking

In order to promote health and prevent frailty in ageing through the adoption of healthy lifestyles, the Department of Dietetics and NutriFon is engaged in different actions improve eating habits

Da Úlcera de Perna à sua Classificação e Tratamento: estudo de caso (Trabalho nº 78)

Cuidar da pessoa com úlcera de perna constitui uma preocupação no dia-a-dia dos enfermeiros devido a sua recorrência e cronicidade. A sua diferenciação e classificação torna-se importante na seleção do tratamento para reduzir as implicações na qualidade de vida da pessoa, nos custos dos cuidados de saúde, assim como na aplicação de boas praticas de cuidados. Pela avaliação e diagnostico etiológico, história clínica, avaliação da úlcera, exame clinico e avaliação vascular pode fazer-se a classificação da mesma em venosa ou arterial. A úlcera venosa surge de forma espontânea ou traumática a nível dos membros inferiores, apesar de em 70% dos casos ser uma complicação da insuficiência venosa. A terapia compressiva é considerada o tratamento de eleição deste tipo de úlcera. Estudos revelam que a compressão aumenta a cicatrização da mesma em comparação com a não compressão, pois cria retorno venoso promovendo assim a cicatrizaçãoN/