Client with epilepsy in a work Brazilian rehabilitation center Cliente com epilepsia em um centro de reabilitação profissional brasileiro

INTRODUCTION: People with epilepsy (PWE) may have problems in obtaining or maintaining regular employment because of restrictions related to their handicap, social prejudices and also high rates of unemployment of the population. The main aim of this pilot study was to know the vocational rehabilitation problems involving PWE sent to a vocational rehabilitation center (VRC) in Rio de Janeiro. METHOD: Fifteen PWE were selected unbiased from those seen at the VCR. It was reviewed their records in the search of sociodemographic, health care, employment suitability and work rehabilitation data. RESULTS: Only one person was eligible for the training program, four were ineligible, six were temporarily ineligible, and the other four do not necessitate the rehabilitation, but as the majority, the better seizures control. CONCLUSIONS: The studied sample of selected PWE, but representative of the studied population, do not show any important successful in the vocational rehabilitation carried out at the VRC.<br>INTRODUÇÃO: A pessoa com epilepsia (PCE) pode ter problemas para obter ou manter emprego regular por conta de restrições relacionadas à sua deficiência, preconceitos sociais ou altas taxas de desemprego na população. O principal objetivo deste estudo piloto é o reconhecimento dos problemas de reabilitação profissional de PCE enviadas para um Centro de Reabilitação Profissional (CRP) no Rio de Janeiro. MÉTODO: Quinze PCE foram selecionadas sem viés de um CRP. Foram revistos seus prontuários na procura de dados sociodemográficos, de cuidados de saúde, além de capacidade de emprego segundo a análise de função e infortunística. RESULTADOS: Apenas uma pessoa foi elegível para o programa de treinamento, quatro inelegíveis, seis temporariamente inelegíveis, e os outros quatro não necessitam da reabilitação profissional, mas como a maioria, o melhor controle das crises epilépticas. CONCLUSÕES: A amostra estudada e selecionada de PCE mas representativa da população estudada, não revelou nenhum sucesso importante na reabilitação promovida pela CRP

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.AUIPUniv Nacl Colombia, Fac Agr Sci, Dept Agr & Food Engn, Sede Medellin, Antioquia, ColombiaUNESP Univ Estadual Paulista, Dept Food Engn & Technol, Sao Paulo, BrazilUniv Valle, Fac Engn, Dept Food Engn, Cali, Valle Del Cauca, ColombiaUNESP Univ Estadual Paulista, Dept Food Engn & Technol, Sao Paulo, Brazi