Mental health linked to the quality of life of health professionals, from the perspective of SARS-Cov2

Purpose of the study: To analyze the state of the art on the mental health and quality of life of health professionals who worked on the SARS-CoV-2 frontline. Method: This is an integrative literature review study. Results: Regarding the content of the works selected to compose the corpus of this study, it was possible to extract that the main reasons that affect well-being are correlated with levels of stress and anxiety. In addition, the articles linked depression and anguish as one of the determining factors tangent to the quality of life axis, despite the fact that, as explored, aspects such as physical activity were a determining factor for improving the quality of life. Conclusion: The work environment directly influences the worker\u27s mental health, and thus reveals the high overload in which to carry out their work activities without resources and without support, consequently affecting the quality of life

How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?

Gluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.info:eu-repo/semantics/publishedVersio

ESTUDO DO NÚMERO DE CASOS DE DIFILOBOTRIASE NO BRASIL

A procura por comidas exóticas, principalmente o hábito de comer peixes crus ou mal cozidos, acompanhado pelo crescimento de inúmeros restaurantes que oferecem em seus cardápios pratos como sush, sashimi e salmão consumidos vêm crescendo nos últimos anos, aumentando, portanto o número de casos de difilobotríase. A difilobotríase é uma parasitose intestinal adquirida por ingestão de peixes crus ou mal cozido infectado por larvas plerocercóides de um cestódio de gênero Diphyllobothrium. Diversas espécies de Diphyllobothrium podem parasitar os seres humanos, mas na América do Sul estes casos estão restritos a duas espécies: Diphyllobothrium pacificum e o Diphyllobothrium latum, sendo esta última a mais prevalente. Objetivou-se realizar uma revisão na literatura do número de casos notificados de difilobotríase ocorridos nos estados do Brasil, na última década, pelo consumo de salmão cru. Este trabalho trata-se de uma revisão bibliográfica junto aos bancos de dados da LILACS, MEDLINE e da vigilância sanitária com análise reflexiva do tema Difilobotríase