Search

ilustraciones, gráficas, tablas El presente estudio tuvo el objetivo describir como los aspectos socioculturales influyen en la conducta alimentaria de las personas con riesgo cardiovascular hospitalizados en una institución de salud de la ciudad de Ibagué. Diseño: Estudio cualitativo, descriptivo; en el cual se incluyeron 12 personas adultas con riesgo cardiovascular hospitalizadas en la Institución de Salud de Ibagué Hospital Federico Lleras Acosta. A los participantes se les aplicó la entrevista semiestructurada y la recolección de los datos se obtuvo cuando se llegó a un estado de saturación informativa. Para la construcción del análisis de la información obtenida se utilizó la técnica de análisis de contenido acorde con los postulados de Krippendorff. Resultados: De los pacientes entrevistados la hipertensión arterial asociado con la diabetes son los factores de riesgo más comunes en esta población. Con respecto al análisis de los resultados surgieron las siguientes categorías: la influencia sociocultural en la conducta alimentaria, los estilos de vida saludables, riesgos para la salud, riesgo cardiovascular, dinámica familiar, consecuencias de la conducta alimentaria inadecuada. Conclusiones: La influencia sociocultural de las personas con riesgo cardiovascular está dada por las costumbres y tradiciones culturales que modifican su conducta alimentaria con un alto valor social; en el tiempo han adoptado hábitos alimentarios similares a los de otros grupos sociales de la región. De los alimentos con mayor consumo entre los participantes se encuentran la lechona y el tamal tolimense, alimentos con un alto contenido de grasas y harinas, por esta razón se puede decir que son poco saludables. (Texto tomado de la fuente). Abstract The present study had the objective to describe how the sociocultural aspects influence the alimentary behavior of people with cardiovascular risk hospitalized in a health institution of the city of Ibagué. Design: descriptive, qualitative Study, which included 12 adults with cardiovascular risk hospitalized in the Health Institution of Ibagué Hospital Federico Lleras Acosta. To the Participants applied them the semistructured interview and the collection of data was obtained when it arrived to a state of informative saturation. For the construction of the analysis of the information obtained is used the technique of content analysis in accordance with the postulates of krippendorff. Results: Of the patients interviewed the hypertension associated with diabetes are the most common risk factors in this population. With regard to the analysis of the results emerged the following categories: sociocultural influence on alimentary behavior, healthy lifestyles, health risks, cardiovascular risk, family dynamics, consequences of inadequate alimentary behavior. Conclusions: The sociocultural influence of people with cardiovascular risk is given by the customs and cultural traditions that modify their behavior with a high social value; in the time have adopted alimentary habits similar to those of other social groups in the region. Foods with higher consumption among the participants are suckling pig and the tamal tolimense, foods with a high content of fat and flour, for this reason it can be said that are unhealthy. Incluye anexos Maestría Magíster en Enfermería Estudio cualitativo descriptivo, se utilizó metodología de análisis de contenido, se realizó muestreo teórico por saturación de datos, el cual se determinó cuando los participantes tuvieron similitudes en sus apreciaciones y la información resultó repetitiva el cual permitió describir como los aspectos socioculturales impactan en la conducta alimentaria de los pacientes con riesgo cardiovascular de pacientes hospitalizados en una institución de salud en la ciudad de Ibagué. Cuidado y práctica de enfermería

The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests). A hedonic scale and combinations of five colors (red, yellow, green, blue and purple) and three flavors (strawberry, pineapple, and limes) were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R), one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05), and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05); However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.As características sensoriais cor e sabor dos alimentos desempenham papel importante não somente na seleção, como também na determinação do consumo, ingestão e saciedade. Objetivando determinar e avaliar a influência da cor na aceitação e identificação do sabor dos alimentos por adultos, foram realizados testes de análise sensorial com gelatinas por provadores não treinados, de ambos os gêneros, com idade entre 18 e 60 anos (1750 provas). No teste de aceitação (escala hedônica), utilizaram-se combinações de cinco cores (vermelho, amarelo, verde, azul e roxo) e três sabores (morango, abacaxi e limão) perfazendo 15 amostras. No teste de diferença (Duo-Trio), foram oferecidas juntamente com a amostra-referência (R), uma idêntica e outra de mesma cor e sabor diferente, sendo solicitada a identificação da amostra diferente de R. As cores utilizadas não influenciaram a aceitação das amostras (p > 0,05), não houve interação significativa entre cor e sabor, porém o sabor limão influenciou negativamente na aceitação. Quanto à diferenciação do sabor, a cor não influenciou a identificação (p > 0,05), entretanto identificou-se comportamento diferenciado entre os gêneros, sendo o gênero masculino mais susceptível ao erro. Nas condições experimentais, a cor não influenciou a aceitação e identificação do sabor por indivíduos adultos.

Background: Acupuncture has been reported as a weight loss treatment for obese patients. The use of pharmacopuncture focusing on behavioral analyses has not yet been studied with the objective of treating obesity. Thus, this study aimed to assess the biochemical and behavioral effects of using pharmacopuncture techniques in obese Wistar rats. Methods: The treatments consisted in applying pharmacopuncture at the Zusanli (ST 36) and Tianshu (ST 25) points. Results: When treated with pharmacopuncture, groups HDP36 and HDP25 experienced a reduction in body weight compared to the controls, who were also fed a hypercaloric diet. In the alimentary behavior test, latency to feed did not differ between the groups. However, groups HDP36 and HDP25 consumed a smaller number of cereals bits, which suggests that inappetence was an effect of the treatment. No difference was found among the groups in the elevated plus maze test, which indicates no anxiety action of the points studied. Regarding post mortem perirenal and abdominal fat among the groups fed a hypercaloric diet, groups HDP36 and HDP25 had lower perirenal fat weight and HDP36 had lower abdominal fat weight compared to the other groups. Likewise, a reduction in cholesterol 10.1186/s12906-015-0829-7 and glucose levels was found in groups HDP36 and HDP25 compared to the other groups that were fed a hypercaloric diet, while triglycerides decreased in subgroup HDP25 Conclusions: In conclusion, the present study showed the efficacy of pharmacopuncture in weight loss of obese rats, as well as changes in biochemical and behavioral parameters.

The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests). A hedonic scale and combinations of five colors (red, yellow, green, blue and purple) and three flavors (strawberry, pineapple, and limes) were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R), one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05), and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05); However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults. As características sensoriais cor e sabor dos alimentos desempenham papel importante não somente na seleção, como também na determinação do consumo, ingestão e saciedade. Objetivando determinar e avaliar a influência da cor na aceitação e identificação do sabor dos alimentos por adultos, foram realizados testes de análise sensorial com gelatinas por provadores não treinados, de ambos os gêneros, com idade entre 18 e 60 anos (1750 provas). No teste de aceitação (escala hedônica), utilizaram-se combinações de cinco cores (vermelho, amarelo, verde, azul e roxo) e três sabores (morango, abacaxi e limão) perfazendo 15 amostras. No teste de diferença (Duo-Trio), foram oferecidas juntamente com a amostra-referência (R), uma idêntica e outra de mesma cor e sabor diferente, sendo solicitada a identificação da amostra diferente de R. As cores utilizadas não influenciaram a aceitação das amostras (p > 0,05), não houve interação significativa entre cor e sabor, porém o sabor limão influenciou negativamente na aceitação. Quanto à diferenciação do sabor, a cor não influenciou a identificação (p > 0,05), entretanto identificou-se comportamento diferenciado entre os gêneros, sendo o gênero masculino mais susceptível ao erro. Nas condições experimentais, a cor não influenciou a aceitação e identificação do sabor por indivíduos adultos.

Made available in DSpace on 2016-04-04T18:27:41Z (GMT). No. of bitstreams: 1 LUCILENE DE ALENCAR SILVA.pdf: 625676 bytes, checksum: c640b60e0986517d1fb79ad08edb7f41 (MD5) Previous issue date: 2002-12-10 The objective of this work was to evaluate the effectiveness of a Program of Modification of the Alimentary Behavior, besides of identifying and understanding the alimentary behavior of obese seniors. At the first phase of the current researches, sixty seven subjects, and eight subjects were selected for the sample who were sixty years old or older, literate and with Index of Body Mass (BM) more or equals to 30,0 and less or equals to 39,9, therefore according to the standards of obesity I and obesity II. The program was made up by seven intervention sessions and three evaluation stages, the pre-test, post-test and follow-up. Several instruments were used, such as automonitoring records, interviews, Historical of the Obesity and instrument for the subjects evaluate the proposed program. The results showed that to lose weight requires several professionals participation, such as a nutritionist and a physical education teacher, besides a psychologist. The subject in a general way maintained the same alimentary behaviors before and after the intervention, no changes were noticed. We got to the hypothesis that it is essential that the senior and obese subject presents immediate needs and that is something that bothers him/her nowadays for his/her adhesion to the program. We've got to the conclusion that the proposed program showed itself ineffective for significant weight losses to at statistical level. However, the study seemed valid in the understanding of the obese senior's alimentary behavior. O objetivo deste trabalho foi avaliar a efic?cia de um Programa de Modifica??o do Comportamento Alimentar, al?m de identificar e compreender o comportamento alimentar de idosos obesos. Participaram da presente pesquisa, na fase A sessenta e sete sujeitos, sendo que foram selecionados oito sujeitos para a amostra que apresentavam sessenta anos ou mais, alfabetizados e com ?ndice de Massa Corporal (IMC) maior ou igual a 30,0 e menor ou igual a 39,9, portanto dentro das faixa de obesidade I e obesidade II. O programa constituiu-se de sete sess?es de interven??o e tr?s etapas de avalia??o, o pr?-teste, p?s-teste e seguimento. Foram utilizados v?rios instrumentos, tais como fichas de automonitoramento, entrevistas. Hist?rico da Obesidade e um instrumento para os sujeitos avaliarem o programa proposto. Os resultados mostraram que para perder peso toma-se necess?rio a participa??o de v?rios profissionais, como nutricionista e professor de educa??o f?sica. al?m do psic?logo. Os sujeitos de maneira geral mantiveram os mesmos comportamentos alimentares antes e ap?s a interven??o, n?o ocorrendo mudan?as. Levantou-se a hip?tese de que seja essencial que o sujeito idoso e obeso apresente necessidades imediatas e que seja um problema que o incomode atualmente para sua ades?o ao programa. Conclui-se que o programa proposto mostrou-se ineficaz para perdas de peso significativas ? n?vel estat?stico. No entanto, o estudo mostrou-se v?lido na compreens?o do comportamento alimentar do idoso obeso.

O objetivo deste trabalho foi avaliar a eficácia de um Programa de Modificação do Comportamento Alimentar, além de identificar e compreender o comportamento alimentar de idosos obesos. Participaram da presente pesquisa, na fase A sessenta e sete sujeitos, sendo que foram selecionados oito sujeitos para a amostra que apresentavam sessenta anos ou mais, alfabetizados e com Índice de Massa Corporal (IMC) maior ou igual a 30,0 e menor ou igual a 39,9, portanto dentro das faixa de obesidade I e obesidade II. O programa constituiu-se de sete sessões de intervenção e três etapas de avaliação, o pré-teste, pós-teste e seguimento. Foram utilizados vários instrumentos, tais como fichas de automonitoramento, entrevistas. Histórico da Obesidade e um instrumento para os sujeitos avaliarem o programa proposto. Os resultados mostraram que para perder peso toma-se necessário a participação de vários profissionais, como nutricionista e professor de educação física. além do psicólogo. Os sujeitos de maneira geral mantiveram os mesmos comportamentos alimentares antes e após a intervenção, não ocorrendo mudanças. Levantou-se a hipótese de que seja essencial que o sujeito idoso e obeso apresente necessidades imediatas e que seja um problema que o incomode atualmente para sua adesão ao programa. Conclui-se que o programa proposto mostrou-se ineficaz para perdas de peso significativas à nível estatístico. No entanto, o estudo mostrou-se válido na compreensão do comportamento alimentar do idoso obeso. The objective of this work was to evaluate the effectiveness of a Program of Modification of the Alimentary Behavior, besides of identifying and understanding the alimentary behavior of obese seniors. At the first phase of the current researches, sixty seven subjects, and eight subjects were selected for the sample who were sixty years old or older, literate and with Index of Body Mass (BM) more or equals to 30,0 and less or equals to 39,9, therefore according to the standards of obesity I and obesity II. The program was made up by seven intervention sessions and three evaluation stages, the pre-test, post-test and follow-up. Several instruments were used, such as automonitoring records, interviews, Historical of the Obesity and instrument for the subjects evaluate the proposed program. The results showed that to lose weight requires several professionals participation, such as a nutritionist and a physical education teacher, besides a psychologist. The subject in a general way maintained the same alimentary behaviors before and after the intervention, no changes were noticed. We got to the hypothesis that it is essential that the senior and obese subject presents immediate needs and that is something that bothers him/her nowadays for his/her adhesion to the program. We've got to the conclusion that the proposed program showed itself ineffective for significant weight losses to at statistical level. However, the study seemed valid in the understanding of the obese senior's alimentary behavior.

Con el propósito de conocer cualitativamente la alimentación y la conducta alimentaria de la almeja de agua dulce Diplodon chilensis, se analizó mediante estudios de laboratorio y de campo el comportamiento alimentario y el contenido digestivo de especímenes procedentes de sustratos areno-pedregosos y arenosos del Lago Panguipulli y se relacionó con la oferta ambiental existente en el sustrato (fitobentos) y en el agua (fito-plancton). El análisis del contenido digestivo de los especímenes y los resultados experimentales, indican que Diplodon chilensis tiene una alimentación mixta en base a fitoplancton, fitobentos y materia orgánica existente en el plancton y en el bentos To determine qualitatively, feeding and alimentary behavior of the freshwater mussel, Diplodon chilensis, it was studied by means of field and laboratory studies the alimentary behavior and the digestive content of specimens inhabiting sand-gravel and sandy substrates of Lake Panguipulli; the digestive content of D. chilensis specimens was correlated to the environmental food offer existing in the substrate (phytobenthos) and in the water (phytoplankton). The digestive content analysis of the specimens and the experimental results show that D. chilensis has a mixed feeding based on phytoplankton, phytobenthos and organic matter existent in the plankton and benthos

Despite the well-publicized connections among diet, weight and health, statistics show that the prevalence of overweight and obesity is increasing at an alarming rate, particularly between children and teens. This is due to the fact that the new generation of consumers is generally accustomed to eating products created by the modern food industry, characterized by the special sensorial properties, but not always with a nutritional balanced profile. Young people are generally seduced by the sensorial properties in evaluating the foodstuffs’ quality and they neglect or even disregard the nutritional properties. The paper calls for the conversion of the new generation of consumers in responsible consumers of foodstuff, through specialized disciplines of higher education, like Food Science, by improving the nutrition education and by acquiring the practical skills for the objective assessment of food quality.