Obesity and low stature: nutritional status of individuals belonging to the same family

Chronic undernourishment in infancy and obesity associated with short stature in the adult phase may have common determining biological and socio-environmental factors. This study with a view to contributing to the understanding of this relationship has as objective the verification of how children and parents distribution of nutritional conditions in pauperized families takes place and what the factors of a social, environmental and biological nature involvedare. It was studied 214 children aged 6 months to 5 years and 293 children and adolescents aged 6 to 18 years, belonging to pauper families earning monthly incomes less than US 70,living in two rural municipalities of the State of São Paulo, Brazil. Maternal schooling, number of rooms in the dwelling, age bellow 24 months, problems at birth and low stature of the mother especially when associated with obesity and, were all associated with the height deficitin children up to five years of age. The association of fathers height was weak. Conversely to the children of less then five years of age, the children of six year or over and adolescents were more clearly subject to the adverse socio-environmental and family conditions. Type of dwelling,number of individuals by dwelling, fathers absence and alcohol abuser in the family, lowstature of the mother associated with obesity were strongly related to the height deficit. Lowstature of the father was associated with the stature deficit, in this group..

ENSINANDO E APRENDENDO: UMA EXPERIÊNCIA COM GRUPOS DE PAIS DE CRIANÇAS HOSPITALIZADAS1

RESUMO: Trata-se do relato de uma experiência no ensino prático da disciplina de Enfermagem Materno-Infanto-Juvenil, envolvendo a assistência de enfermagem aos acompanhantes de crianças hospitalizadas através de atividades em grupo coordenadas pelos acadêmicos de enfermagem. O objetivo foi descrever a experiência de utilização da tecnologia de grupo como estratégia para o atendimento de enfermagem aos acompanhantes de crianças internadas e para a sensibilização dos acadêmicos de enfermagem quanto à necessidade de assistência desse grupo de clientes. O trabalho em grupo com esses acompanhantes tem-se mostrado bastante eficiente para revelar as suas reais necessidades de assistência, além de permitir a socialização das vivências subjetivas relacionadas com a hospitalização da criança e a busca de comportamentos mais saudáveis para o enfrentamento da situação. Essa tecnologia mostrou-se útil também para proporcionar aos alunos a oportunidade de vivenciar os aspectos teóricos da relação enfermeiro-paciente-familiares, despertando neles o interesse pela assistência aos acompanhantes de pacientes internados. Concluiu-se que a utilização de técnicas grupais para a assistência aos acompanhantes de crianças hospitalizadas possibilita o desenvolvimento da sensibilidade e crescimento pessoal dos alunos e dos pais, além de melhorar a qualidade da assistência de enfermagem oferecida. Palavras chaves: Enfermagem pediátrica; pais; ensino

Consumers’ associations with wellbeing in a food-related context : a cross-cultural study

Consumers’ perception of wellbeing in a food context can affect food choices and might provide a more holistic evaluation of products than overall liking or healthfulness scores. However, considering that wellbeing is a broad concept which lacks of a unique definition, it is necessary to explore how consumers perceive wellbeing in a food-related context. The present work aims at exploring consumers’ associations with wellbeing in a food-related context, taking into account the views of consumers from five countries: Brazil, France, Portugal, Spain and Uruguay. A total of 755 consumers were asked to complete a questionnaire comprising five open-ended questions about foods and wellbeing. The elicited terms were translated into English, coded and grouped into categories. The frequency of mention of the categories was determined and differences among countries were evaluated. In the five countries wellbeing was mainly associated with calmness, health, happiness, food products, positive emotions and satisfaction with specific aspects of life. The effects of foods on wellbeing were strongly related to physical health, pleasure and emotional aspects. Meanwhile, consumers regarded sensory characteristics, manufacturing processes, nutritional composition and context of food consumption as the main factors underlying food-related wellbeing. Vegetables, fruits, fish and seafood, meat products, grains and cereals, and dairy products were the main foods recognized as positive for wellbeing, whereas foods high in fat, salt and sugar, meat products, junk food and fried food were perceived as harmful. Significant differences among countries were identified in the frequency of mention of the categories elicited in the five questions, suggesting that culture affected consumers’ associations with wellbeing

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

<div><p>Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (<i>P</i> < 0.05) the lipid, protein and ash contents, and decreased (<i>P</i> < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (<i>P</i> < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (<i>P</i> < 0.05) without triggering consumer rejection. TF changed (<i>P</i> < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.</p></div

Importance of the β5−β6 Loop for the structure, catalytic efficiency and stability of carbapenem-hydrolyzing class D β-Lactamase subfamily OXA-143

The class D beta-lactamase OXA-143 has been described as an efficient penicillinase, oxacillinase, and carbapenemase. The D224A variant, known as OXA-231, was described in 2012 as exhibiting less activity toward imipenem and increased oxacillinase activity. Additionally, the P227S mutation was reported as a case of convergent evolution for homologous enzymes. To investigate the impact of both mutations (D224A and P227S), we describe in this paper a deep investigation of the enzymatic activities of these three homologues. OXA-143(P227S) presented enhanced catalytic activity against ampicillin, oxacillins, aztreonam, and carbapenems. In addition, OXA-143(P227S) was the only member capable of hydrolyzing ceftazidime. These enhanced activities were due to a combination of a higher affinity (lower K-m) and a higher turnover number (higher k(cat)). We also determined the crystal structure of apo OXA-231. As expected, the structure of this variant is very similar to the published OXA-143 structure, except for the two M223 conformations and the absence of electron density for three solvent-exposed loop segments. Molecular dynamics calculations showed that both mutants experience higher flexibility compared to that of the wild-type form. Therefore, our results illustrate that D224A and P227S act as deleterious and positive mutations, respectively, within the evolutionary path of the OXA-143 subfamily toward a more efficient carbapenemase583436043616CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE MINAS GERAIS - FAPEMIGFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP438316/2018-5não temAPQ:90941142011/0777-5; 2017/17303-7; 2017/22822-3The authors thank the facilities NMR Laboratory, Chemistry Institute IQ-UNICAMP, Núcleo de Computação Científica da Universidade do Estado de São Paulo (NCC/GridUNESP), and Centro Nacional de Processamento de Alto Desempenho em São Paulo (CENAPAD-SP) for computational resources, The authors also thank the Chemistry Institute of the University of Campinas and the Chemistry Institute of the University of São Paulo. Ronaldo Nagem and Tiago Brandão are acknowledged for their financial support during time spent at UFMG. The authors finally thank Stefanya Velázques Gómez for helpful discussions, Cláudio F. Tormena and Carlos Ramos for kindly helping with reagents and equipment, and Annelize Z. B. Aragão for support with mutations and protein purificatio

Color counter plot of the average overall liking scores by consumers (n = 100) evaluating BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%.

<p>BTF: bread with tilapia-waste flour at 0%, 2.5%, 5%, 10%, 15%, and 20% (w/w), respectively. Red areas indicate samples with higher overall liking.</p