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Artigo Científico Acesso embargado Adaptação de uma receita de barra de cereal salgada para uma versão crocante e sem ingredientes de origem animal(2021-11-30) Figueiredo Rosado, GabrielaIntrodução: Ao longo dos anos, os hábitos alimentares vêm mudando devido a rotinas agitadas por conta do trabalho e com isso os indivíduos buscam por praticidade, substituindo alimentos in natura, por alimentos industrializados, de fácil acesso e que se encaixam facilmente na rotina de trabalho. Objetivo: Adaptar uma receita de barra de cereal salgada para uma versão crocante e sem ingredientes de origem animal. Método: O primeiro teste foi a elaboração da barra de cereal salgada original e após foram feitos os testes dois, três e quatro onde alterou-se os ingredientes para que a receita ficasse adequada ao público vegetariano e com a textura almejada. Os testes foram avaliados quanto a cor, textura, aroma e comparação centesimal por meio de ficha técnica e informação nutricional. Resultados: Após o processo de adaptação da receita, a barra de cereal obteve sabor, cor e aroma adequados. No teste da barra de cereal original o resultado foi uma barra de cereal com textura amolecida, cor e aroma dentro do adequado. No para adaptação um e dois, obtiveram sabor, cor e aroma agradável e textura amolecida. Já no quarto teste, o resultado foi uma barra de cereal com aroma, cor, sabor e textura agradáveis e nutricionalmente adequada. Conclusão: a barra de cereal aprovada pode ser inserida em uma dieta vegetariana visando aumentar o teor de fibras, valor energético e proteínas, além de estar adequada a dietas restritivas de glúten e lactose.Artigo Científico Acesso embargado Adequação dietética para pacientes imunossuprimidos em tratamento anitirretroviral(2020) Sinhorini, Zilá Mara JurakIntroduction: Nutrition is a major factor in the treatment of positive immunosuppressed patients, whether symptomatic or asymptomatic, with the treatment of Antiretroviral Therapy (ART), as it plays an essential role in the treatment of people living with HIV/AIDS, particularly in the case of metabolic alterations due to the use of ART. Objective: To analyze the diet of immunosuppressed patients under antiretroviral treatment of a reference center in Porto Alegre according to their specificities. Methodology: This was a study carried out through the observational, descriptive and cross-sectional method of the data collected on the menu of a reference center where the most important macro and micronutrient alteration was analyzed, evaluated and proposed for immunosuppressed patients after quantitative and qualitative analysis of meals. Results: The menu analysis was insufficient in micronutrients with special needs such as vitamin B³, B5, B6, B7, B9, zinc and fibers that should not be less than 100% of the DRIS. Nutritional assessment and dietary guidance are necessary in all immunosuppressed patients undergoing antiretroviral treatment, for this reason micronutrients should be adjusted in the diet so that the patient does not have unwanted side effects. Each micronutrient has its function in the body and with it helps to strengthen the immune system of these patients. Conclusion: In view of the results found, the analyzed menu presents deficiencies in the supply of macro and micronutrients for patients in ART, which can aggravate nutritional status and decrease the benefits of treatment.Artigo Científico Acesso embargado Adesão a dietas da moda por mulheres adultas(2022-11-21) Comelli, PollyannaAs dietas da moda vêm ganhando cada vez mais evidência entre mulheres que buscam resultados imediatos para fins estéticos. O objetivo desta pesquisa foi avaliar a adesão a dietas da moda por mulheres adultas brasileiras. Foi caracterizada como observacional, descritiva, transversal e quantitativa. A coleta de dados ocorreu de forma on-line, por meio de um questionário que abrangeu o conhecimento e realização de dietas da moda. Das 158avaliadas, 71% já realizaram dieta da moda; 49% realizaram por um período maior ou igual a um mês; 63% obtiveram o resultado esperado. Embora 93% tenham objetivado a perda de peso, 75% voltaram a ganhar peso com facilidade após a dieta. Os resultados demonstraram que as dietas da moda não se mostraram eficazes, já que o peso eliminado não se manteve em longo prazo. A alimentação orientada por nutricionistas, individualizada e com grupos alimentares variados é mais eficaz para um emagrecimento saudável.Artigo Científico Acesso aberto Adesão às dietas da moda e compulsão alimentar por universitárias praticantes de atividades físicas(2021-12-02) Amanda BesenObjetivo: Avaliar a adesão às dietas da moda e sua relação com o transtorno de compulsão alimentar por universitárias praticantes de atividades físicas, com idade entre 20 e 59 anos. Métodos: Estudo descritivo, de corte transversal e abordagem quantitativa. Participaram do estudo 50 universitárias praticantes de atividades físicas. Os dados foram coletados através de um questionário on-line desenvolvido pela autora da pesquisa, composto por 29 questões sobre atividade físicas, dietas da moda, insatisfação corporal e compulsão alimentar. Os testes utilizados foram Qui-quadrado e Exato de Fisher e para a correlação entre as variáveis o teste de Kruskal-Wallis. O valor de confiança adotado é de 95% (p≤0,05). Resultados: Cerca de 60% da amostra alegou ter aderido às dietas da moda e 40% alegou não ter praticado, sendo as mais relatadas Jejum Intermitente (16%), low carb (16%) e sem glúten (8%). O tipo de orientação que prevaleceu foi a autoprescrição (38,71%). O objetivo desejado foi atingido por 70,59% da amostra porém 73,53% relatou não conseguiu manter a longo prazo. Com a análise da Escala de Silhuetas, obteve-se que 60% das universitárias estão insatisfeitas com a sua aparência pelo excesso de peso. E 17,77% da amostra possui algum grau de compulsão alimentar. Conclusão: Conclui-se que existe uma alta prevalência de universitárias que aderiram às dietas da moda sem acompanhamento nutricional, adesão essa relacionada com a insatisfação corporal. Parte das entrevistadas apresentou risco moderado ou grave para a compulsão alimentar. PALAVRAS-CHAVE: dietas de moda, dietas restritivas, transtorno de compulsão alimentar.Artigo Científico Acesso embargado Aleitamento materno e excesso de peso em pré-escolares de dois a cinco anos de idade(2018) Velozo, Larissa TachibanaObjective: To verify the possible protective effect of breastfeeding against overweight in pre-school children. Methods: A descriptive study, transversal temporality and quantitative approach, with a non-probabilistic sample involving preschoolers aged two to five years, enrolled in a Public Early Childhood Education Center (CEI) in the municipality of Palhoça, Santa Catarina. The nutritional status was assessed by the BMI-Z-score (WHO curves) according to sex and a questionnaire was applied on breastfeeding and complementary feeding to pre-school mothers. Results: Risk of overweight was found in 26.9% of the evaluated and overweight in 13.4%, but most were classified as eutrophic (59.7%). The practice of breastfeeding (regardless of duration) was reported by 88.1% of pre-school mothers, with no significant difference in weight status (no or overweight) (p = 0.883). Among the 59 mothers who breastfed, a little more than a quarter of them (25.4%) reported having breastfed for up to five months, and almost 75% breastfed for six months or more. The average months of introduction of all food groups were over five months. However, minimum values indicated that all other foods were introduced as early as the first month of life. Conclusion: Despite the high prevalence of breastfeeding reported by mothers / guardians, this practice was not associated with protection against overweight in pre-school children.Artigo Científico Acesso embargado Alimentação coletiva e seus desafios em tempos de pandemia(2021) Santa, VanessaIntrodução: A pandemia da COVID-19 e as altas taxas de disseminação do vírus levaram a necessidade de implementação de mudanças, nas Unidades de Alimentação e Nutrição, visando a redução da contaminação dos manipuladores de alimentos e dos clientes nestas Unidades. A pandemia interrompeu atividades cotidianas, tornando grande o desafio dos nutricionistas no fortalecimento das boas práticas que tiveram de ser intensificadas, tendo em vista que os serviços de alimentação são caracterizados como serviços essenciais. Objetivo: analisar os desafios enfrentados por nutricionistas de Unidades de Alimentação e Nutrição durante a pandemia da COVID-19, frente aos impactos das restrições impostas, as mudanças comportamentais dos consumidores, as novas regras sanitárias e as estratégias realizadas nas Unidades, para recuperação do setor no cenário atual e pós-pandemia. Método: pesquisa transversal, realizada com 17 nutricionistas de Unidades de Alimentação e Nutrição da região da Grande Florianópolis por meio de questionário eletrônico. Resultados: na maioria das Unidades, os nutricionistas continuaram trabalhando na pandemia de forma presencial e intensificaram as ações de higienização e desinfecção. Os resultados da pesquisa demonstram a necessidade de capacitações periódicas dos manipuladores de alimentos, de forma a minimizar os riscos de contaminação em serviços de alimentação. Conclusão: O nutricionista por ser o responsável técnico destas Unidades, necessitou buscar soluções para o enfrentamento dos problemas e situações decorrentes da pandemia. As boas práticas passaram a ser mais vistas e valorizadas pela população.Artigo Científico Acesso fechado Alimentação escolar: espaço para promoção de hábitos alimentares saudáveis(2017) Souza, Bianca KretzerObjective: Developed food and nutritional education activities in the school environment and consequently promoted healthier eating habits in the same environment. Methodology: This is an experience report in an intervention study developed with students from a primary school in the city of Palhoça-SC, in the period of March and April of 2017. The intervention consisted of 3 meetings of Food Education and Nutritional at school. The first activity was related to the knowledge of the students about some foods, the second activity was developed activity of knowledge about fruits and development of ludic activities with the same, and the third activity was a workshop for the development of a recipe made by the students themselves. Data were collected qualitatively through participatory observation, student speeches, events, children's behavior during activities and through writing in ludic activities. Results and discussion: In the first intervention, there was a greater difference in the children's lack of knowledge about eggplant, eight pupils of the twenty were unaware of the eggplant, followed by broccoli, tomato and carrot, with four students unaware of this food. The corn, beans and lettuce obtained three students' mistakes, the banana, grape, apple, watermelon, pineapple and strawberry, had only one student who did not know these foods. The foods known to all were: Cake, cheese, pasta, breakfast cereal, chocolate, popcorn, bread and orange. After the second nutritional intervention the students experimented with the fruits the students received a hedonic facial scale12 to evaluate the degree of satisfaction of the preparation. I loved the most indicated option (43.5%), I liked it (21.7%) and 17.4% indicated that it was indifferent, 13% of the students did not respond differently from the first activity and I detest the preparation 4.3%. The acceptance evaluation of the preparation of the third intervention was also carried out using a hedonic facial scale12, with 45.8% being the most indicated option, 16.7% indicating they liked it, 12.5% were indifferent, and 12.5% did not. Responded. Conclusion: The methodology used in this study was effective, there was satisfaction of the students with the activities. Food and nutritional education can positively influence changes in children's eating habits, and educational activities have also contributed to this.Artigo Científico Acesso fechado Alterações no comportamento alimentar de estudantes universitários em período de avaliações(2023-06-15) Ramos da Silva, CássioObjetivo O objetivo da pesquisa foi avaliar a influência do período de avaliações no comportamento alimento de estudantes universitários em período de avaliações. Métodos Estudo longitudinal realizado com 36 graduandos em nutrição. Foram utilizados questionários. Foram utilizados questionários de autopreenchimento para avaliação dos níveis de estresse (Escala de Estresse Percebido), do padrão de comportamento alimentar (Three Factor Eating Questionaire-21) e do consumo alimentar (Questionário de Frequência Alimentar). Para o diagnóstico do estado nutricional foram coletados peso e altura por meio de um questionário sociodemográfico. Resultados Dentre os 36 participantes, 26 completaram todas as etapas. Não foi observado, comparando as duas amostras, diferenças quanto às classificações do Índice de Massa Corporal dos participantes, nem dos fatores do comportamento alimentar, ao mesmo tempo em que houve uma redução dos níveis de estresse e apenas dois, dos trinta grupos alimentares pesquisados, tiveram diferença significativa sobre seu consumo. Conclusão O presente estudo não evidenciou alterações significativas quanto aos níveis de estresse e no comportamento alimentar dos estudantes universitários durante o período de avaliações.Artigo Científico Acesso fechado Ambiente alimentar de uma universidade privada de Santa Catarina(2019) Nascimento, Jéssica da SilvaFood environment consists of a dynamic space, with physical, economic, political, cultural and social factors that can interfere in the food choices. College students spend a long time at university, and can be influenced by this environment. This study aims to characterize the food environment of the three snack bar and restaurants located in a private university in Santa Catarina (SC). A cross - sectional, descriptive and analytical study was carried out with two instruments: the Nutrition Environment Measures Survey - Restaurants (NEMS - R) and the Analysis Form of products marketed in snack bars. The data were entered in Microsoft Excel® version 2010, and analyzed in Stata software version 11.0, with descriptive and analytical statistics, considering a confidence value of 95%. The difference in price between products of higher and lower nutritional quality were evaluated with the t test, considering p <0.05 as significance. There was a widespread sale of products of low nutritional quality, such as refined baked salads stuffed with cheese and greasy sauces, and refined cakes and refined dough biscuits. However, there was greater availability of self-produced beverages without added sugar. In restaurants, there was little evidence of fruit and vegetable supply. The average value of the buffet by weight was R $ 38.40 and of the ready meals was R $ 11.12. Improvements in the availability of fruits and vegetables in restaurants, as well as complete physical menus and nutritional information are suggested at all locations. These findings may encourage other studies on the subject of university food environment.Artigo Científico Acesso embargado Ambiente alimentar percebido, práticas alimentares e estado nutricional dos funcionários de uma empresa privada de Santa Catarina(2019) Peters, Bruna SantosThis research aimed to characterize the perceived food environment, food practices and nutritional status of employees of a private company in Santa Catarina (SC). Transversal and descriptive research conducted with 27 workers from a healthy food company in Palhoça, SC. Waist circumference, weight and height were measured, and a questionnaire containing the Nutrition Environment Measures Survey Perceived (NEMS-P), translated and adapted, and the University Student Feeding Practices Assessment Instrument (IPRAE) were also adapted. Participants were on average 30.3 years old and worked 8 hours / day. For reasons of practicality, cost and food quality, 63% brought food from home to work. About 44% of them had meals watching television or using electronic devices. Despite the regular practice of physical activity, 37% were overweight and of these, 30% were classified as having an increased risk for cardiovascular diseases. While expressing the prevalence of overweight, most thought it important to make healthy choices when eating at restaurants, even if it costs more. This study contributed data on a perceived yet untested food environment, and can foster health actions with employees of the analyzed company from the healthy eating business.Artigo Científico Acesso fechado Análise de ingestão alimentar de universitários vegetarianos da Grande Florianópolis – SC(2017) Sell, NatashaThe aim of this research was to investigate the analysis of food intake of vegetarian university students from the Universidade do Sul de Santa Catarina. It was selected 18 vegetarian students and a questionnaire was applied with open and closed questions about personal information, socioeconomic, socio-demographic, health, life-style and food habits. It was also collected height and weight and a three-day food data sheet was given to be completed at home. The collected data (macronutrients, fiber, vitamin C, vitamin D, cobalamin, calcium, zinc and iron) was analyzed with the Dietbox® Software. The results of the 18 students were: 4 vegan vegetarians, 10 ovo-lacto-vegetarians, 1 lacto-vegetarians and 3 ovo-vegetarians. Most of the students presented vitamin D, cobalamin, calcium, zinc, iron and fiber results below the daily recommendation. Most of them are vegetarians for more than a year and have never looked for a professional to know about how to eat properly after changing to vegetarianism. It was concluded that vegetarian university students have a poor diet of several nutrients; nevertheless, it is necessary to do more studies that can prove that due to the amount of data collected.Artigo Científico Acesso fechado Análise qualitativa dos cardápios das escolas estaduais de Santa Catarina(2019) Souza, Luiza FernandesChildhood is an important stage of life in which the formation of feeding behavior begins, and it’s relevant the offer of healthy menus in schools. This research aimed to analyze the quality of the menus of the state school meals of Santa Catarina, Brazil, comparing those offered by self-management and outsourced management. The menus of May and June 2019 were analyzed by the Quality Index of the Coordination of Food and Nutrition Security (IQ COSAN). The group's offer of cereals, legumes, meat and eggs, milk and dairy products and the absence of prohibited foods were satisfactory. However, there was a high supply of restricted and sweet foods and low in fresh fruits and vegetables. It’s concluded that the menus of both managements need improvement, and changes in preparations are necessary to meet the needs of students and contribute to promote their health, providing the formation of healthy eating habits.Artigo Científico Acesso embargado Associação entre Disbiose Intestinal e o nível de ansiedade em estudantes da saúde de uma universidade da Grande Florianópolis(2020) Carioni, Maria LuisaIntroduction: The intestinal microbiota refers to the community of living microorganisms that inhabit the intestinal mucosa. It has the main function to protect against pathogens, improving the host's immune response. When there is an imbalance in this ecosystem, the bacteria become harmful to the host, causing intestinal dysbiosis. Anxiety is a state in which an individual experiences unpleasant emotional reactions, caused by tension, apprehension, nervousness, causing symptoms such as tremors, restlessness, shortness of breath, nausea, diarrhea and abdominal pain, which in the academic environment can impair the performance of students. Objective: To analyze whether there is an association between intestinal dysbiosis and anxiety level in healthcare students at a university in Florianópolis. Methods: The datas were collected using a questionnaire composed of the Trait-State Anxiety Inventory, the Bristol scale and part of the Metabolic Screening Questionnaire applied to 195 students. Results: 86.67% (n = 169) of the students had a medium level of anxiety. 91.49% (n = 86) of students had a medium level of anxiety, also had intestinal dysbiosis. According to the QRM, 48.21% (n = 94) of the students presented an indication for the presence of intestinal dysbiosis. The Bristol scale showed that 21.03% (n = 41) of the participants were at risk for dysbiosis, the majority of whom were female. Conclusion: The results suggest that there is an association between intestinal dysbiosis and anxiety level in healthcare students. The balance of the intestinal microbiota is essential to maintain the proper functioning of the brain-intestine axis, as this connection has shown a relevant influence on health.Artigo Científico Acesso fechado Associação entre habilidades culinárias e excesso de peso em adultos residentes no sul do Brasil(2018) Maritan, Rafaela BertolaziEsta pesquisa transversal, descritiva e analítica investigou a associação entre as habilidades culinárias e o excesso de peso em adultos residentes em quatro municípios da região da Grande Florianópolis, Santa Catarina (SC), região Sul do Brasil. A amostra probabilística resultou em 384 indivíduos de 20-59 anos de ambos os sexos. Os dados foram obtidos por meio do preenchimento voluntário de um questionário online validado e aplicado previamente. Foram levantadas informações sociodemográficas, antropométricas, além de práticas alimentares, comportamento e conhecimento culinário. O estado nutricional indicando a presença de excesso de peso foi determinado com os valores do Índice de Massa Corporal (IMC) ≥ 25,0 kg/m2. A associação entre variáveis de habilidades culinárias e a presença ou ausência de excesso de peso foi analisada com o Teste Chi2 de Pearson considerando valor de p<0,05 como significância estatística. Achados de associação entre habilidades culinárias e a presença de excesso de peso foram inconsistentes, uma vez que a maioria dos adultos apresentou atitude (73,2%) e comportamento culinário positivo (69,3%), confiança no uso de técnicas culinárias (64,7%), FLV e temperos (70,6%), ausência de excesso de peso (62,3%) e conhecimento das técnicas culinárias. Os achados do estudo evidenciaram que as habilidades culinárias estavam relacionadas com hábitos alimentares mais saudáveis e com adequado estado nutricional. Os resultados evidenciados poderão contribuir para o maior conhecimento acerca do tema, até então pouco explorado no Brasil.Artigo Científico Acesso embargado Associação entre o consumo alimentar e a síndrome de dumping e a presença de comorbidades após a realização de Bypass Gástrico em Y de Roux(2019) Scotti, CamilaObjective: To evaluate food intake, dumping syndrome and the presence of comorbidities after performing a Roux-en-Y standard deviation. Methodology: Analytical, cross-sectional, quantitative study conducted from August to September 2019, with 164 participants who underwent bariatric surgery, being a surgical technique or Roux-en-Y Gastric Bypass, the same items precisely completed or performed in the first month. and a maximum of 2 years after data collection, a survey was made through the online questionnaire published on social networks. Analyze the consumption and food tolerance by means of an adapted instrument, the occurrence of dumping syndrome through the Sigstad Score and the presence of pre and postoperative comorbidities with questions elaborated by the author. Results: one survey consisted primarily of women (94.5%), with a mean score on consumption and food tolerance of 21.8 points (± 4.9), a dumping syndrome had 72.0%, not associated with food intake. All comorbidities analyzed decreased after surgery, with the highest hypertension, cholesterol and LDL being elevated. Conclusion: the participants' consumption and food tolerance were relatively good, being predominantly excellent, a dumping syndrome was a problem of great occurrence in the population, but was not associated with the aspects found. The surgery was beneficial in the control and decreased the comorbidities associated with obesity.Artigo Científico Acesso aberto Associação entre o perfil alimentar e sintomas da síndrome do intestino irritável em mulheres adultas(2021-12-02) Rauen, GabrielaA síndrome do intestino irritável é uma desordem gastrointestinal funcional caracterizada por sintomas como dor abdominal, distensão abdominal, disbiose intestinal, inchaço, alterações no trânsito intestinal como diarreia e/ ou constipação, sendo que, o diagnóstico é feito pela exclusão de patologias orgânicas como doença celíaca, doença de Crohn e colite ulcerativa. Os fatores ambientais como estilo de vida, dieta, atividade física, uso constante de antibióticos e, também, os fatores relacionados ao próprio hospedeiro como alteração na motilidade intestinal, estresse, barreira intestinal permeável, ansiedade e a própria microbiota estão relacionados com o surgimento dos sintomas Objetivos: Avaliar a associação entre o perfil alimentar e sintomas da síndrome do intestino irritável em mulheres adultas. Métodos: Trata-se de um estudo observacional e descritivo, envolvendo 50 mulheres, com idade média de 25 anos (Média de 20-54 anos). A pesquisa foi realizada de forma online, com participantes presentes em redes sociais como Instagram®, Facebook® e WhatsApp®. O instrumento utilizado para a coleta de dados consistiu em um questionário, o qual foram solicitadas informações para caracterizar a amostra, como idade e sexo, estado nutricional, hábitos e frequência alimentar e, também nível de estresse. As associações realizadas foram pesquisadas pelo teste Qui-quadrado e Teste exato de Fisher. Resultados: De acordo com os relatos das participantes da pesquisa, o grupo alimentar de Leite e derivados com uma frequência de 48,98% (n=24), seguido do grupo alimentar Leguminosas “Feijão” com frequência de 44,90% (n=22) foram os principais alimentos desencadeantes dos sintomas gastrointestinais da síndrome do intestino irritável. Já a associação entre os dois grupos alimentares relacionado com o principal sintoma relatado pelas participantes, sendo flatulência, teve uma frequência de 85% (n=34). Já a associação do perfil alimentar com os sintomas da SII, em mulheres com sintomas os resultados mostraram que a associação entre essas duas variáveis não foi significativa (p=0,263). Em relação a frequência dos sintomas com o perfil alimentar das mulheres, os resultados obtidos mostraram que, a associação entre as duas variáveis foi estaticamente significativa (p=0,003) mostrando que os alimentos relatados interferem na frequência de sintomas nos indivíduos com a SII. Conclusão: O grupo Leite e derivados e o grupo Leguminosas, especificamente, o feijão são os principais influenciadores nos sintomas gastrointestinais da síndrome do intestino irritável. No entanto, não houve associação entre o perfil alimentar e os sintomas de SII, apenas houve associação entre a frequência dos sintomas com o perfil alimentar das mulheres. Gatilhos emocionais como ansiedade, estresse e depressão, podem vir a desencadear os sintomas, o que podem ter sido relevantes para a resposta para o resultado da amostra.Artigo Científico Acesso embargado Associação entre práticas alimentares e estado nutricional de estudantes do ensino médio da região sul do Brasil(2018) Sell, JoaneObjective: To know the eating pratices of high school students enrolled in public and private schools in Palhoça / SC. Method: A cross-sectional and descriptive study carried out in public and private schools in Palhoça, SC, Brazil. A total of 120 students from 17 to 21 years old were analyzed with a self - administered structured questionnaire with mixed questions. Socio-demographic issues, eating habits, consumption of unhealthy and healthy foods, and anthropometric variables were collected. The nutritional status was evaluated using the Body Mass Index (BMI), using the growth curve (students <20 years of age) and BMI calculation (students ≥ 20 years of age) according to cut-off points of the World Health Organization (WHO). Results: Consumption of unhealthy foods and beverages: fried and roasted salads (75%), stuffed biscuits and fast food foods (66%), sweets and treats (97%), conventional sugary drinks (90%) , processed salted foods (89%). Regarding the consumption of healthy foods: beans and legumes (87%), vegetables (78%), fruits (83%) and whole foods (78%). Regarding nutritional status, the majority of participants were not overweight (79%). Conclusions: The consumption of fruits and vegetables, as well as the accomplishment of lunch and / or dinner with the parents were associated with the absence of overweight in this population, acting as protective effect for a healthy body weight.Artigo Científico Acesso embargado Avaliação antropométrica de escolares da rede municipal de ensino em Palhoça, Santa Catarina(2019) Vedoia, GabrielaIntroduction: The present study aimed to perform the anthropometric evaluation of schoolchildren aged 6 to 10 years attending the municipal teaching network in Palhoça, Santa Catarina. Methodology: A cross-sectional, quantitative and descriptive epidemiological study involving students from the 1st to the 4th year of the morning and afternoon periods of both sexes, the non-probabilistic sample being defined by convenience. The weight, height and waist circumference of the students were measured, and the nutritional status was assessed by weight-for-age, height-for-age, and waist circumference rankings. Results: 120 students participated in the study, where 59.17% were female and 40.83% male. According to the classification of body mass index by age, 80.83% were eutrophic, 12.50% were overweight, 5% were obese and 1.67% were obese. According to height by age, 98.33% of the students had adequate height and only 1.67% had short stature. Regarding the classification of CC, 57.50% of schoolchildren presented adequate measure, 20.83% measured high and 21.67% measured very high. Discussion: The results follow the trend of nutritional transition, and presented results very similar to other studies performed with students of the same age group. Regarding the waist circumference, the number of schoolchildren with the high measure was double when compared to the prevalence of overweight, being therefore an important indicator of risk for the development of overweight. Conclusion: There was a high prevalence of overweight in schoolchildren and a high waist circumference. Prevention and control strategies should be taken by promoting a healthier lifestyle.Artigo Científico Acesso aberto Avaliação antropométrica dos usuários com diabetes mellitus tipo 2 atendidos na Unidade Básica de Saúde do município de Palhoça/SC(2018) Silva, Bárbara GruberType 2 diabetes mellitus (DM2) is characterized by a metabolic disorder due to the absence of insulin and / or the inability of the insulin to act properly. DM2 is associated with several metabolic and cardiovascular complications. Thus, the anthropometric profile of DM2 users, through anthropometry, has become an effective alternative for the evaluation of the nutritional status of these patients. These parameters are used to prevent or reduce the worsening of complications arising from the disease. The sample consisted of 50 patients with T2DM; the data were collected using a structured form, with sociodemographic questions, time of diagnosis of the disease, family history of DM2, presence or absence of hypertension, weight, height, waist circumference (CC), and the appropriate classifications. Data were presented as mean and standard deviation, percentage and absolute numbers. Excess weight was found in 74% of the patients, waist circumference for men had an average of 108.7 cm (± 17.02) and women of 102.32 cm (± 13.29). Hypertension was prevalent in 62% of the patients and 60% had a DM2 family history. The time of diagnosis of the disease was varied, from four months to 30 years. Thus, it was observed a prevalence of overweight in the analyzed patients, and this frequency is usually found in patients with T2DM, even with a longer diagnosis of the disease, which shows the increased risk for the development of complications associated with diabetes .Artigo Científico Acesso embargado Avaliação da utilização de rede social por nutricionistas a partir do código de ética e de conduta do nutricionista(2020) Garcia, MarianaInformation disseminated in the media doesn’t always add positive knowledge, as there are content creators who use their communication channels to influence biased and unhealthy behaviors in real life, including the nutritionist. This study aimed to assess the adequacy of nutritionists using the InstagramTM social network to the Nutritionist's Code of Ethics and Conduct. This is an observational, descriptive, cross-sectional, retrospective study with a quantitative approach. The profiles of 500 nutritionists on the InstagramTM social network, who worked in Brazil and had at least two thousand followers, were searched. It was found that 73% of those surveyed did not comply with at least one of the articles prohibited to their professional practice, with Article 60 being the most infringed (46%), for disclosing product brands in their profiles. In this sense, the role of nutritionists as digital influencers becomes worrying, as their power of persuasion becomes even greater because they are health professionals.