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Search Results: 1 - 10 of 151372 matches for " Késia Diego;Fonseca "
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Utensílios para alimentos e implica??es nutricionais
QUINTAES, Késia Diego;
Revista de Nutri??o , 2000, DOI: 10.1590/S1415-52732000000300001
Abstract: many materials are used to make food utensils: clay, iron, glass, pottery stainless steel, stone, aluminum, etc. stainless steel utensils account for 43% of cookware sold in the usa. another part of the population uses aluminum utensils. this article aims at speculating on the nutritional contribution of utensils used for food preparation and made from three different materials (aluminum, iron and stainless steel), through a review of scientific literature.
Utensílios para alimentos e implica es nutricionais
QUINTAES Késia Diego
Revista de Nutri??o , 2000,
Abstract: Há grande variedade de materiais empregados na confec o de utensílios para os alimentos: barro, ferro, vidro, ceramica, inox, pedra, alumínio e outros. Cerca de 43% de panelas vendidas atualmente nos Estados Unidos s o de a o inoxidável. Outra parcela da popula o utiliza utensílios de alumínio. Este artigo visa especular a contribui o nutricional de utensílios usados na prepara o de alimentos e feitos de três diferentes materiais (alumínio, ferro e a o inoxidável), através de revis o de literatura científica.
Rela??o entre consumo de bebidas alcoólicas por universitárias e adiposidade corporal
Silva, Amanda Bertolini de Jesus;Oliveira, Aihancreson Vaz Kirchoff de;Silva, Janiara David;Quintaes, Késia Diego;Fonseca, Vilma Aparecida da Silva;Nemer, Aline Silva de Aguiar;
Jornal Brasileiro de Psiquiatria , 2011, DOI: 10.1590/S0047-20852011000300010
Abstract: objective: to identify the influence of alcohol intake on body adiposity of female college students. methods: female students attending the nutrition college course of universidade federal de ouro preto (mg, brazil) were the subjects of a transversal study. the pattern of alcohol consumption was evaluated by using the audit questionnaire and the adiposity was evaluated by body mass index, percentage body fat, waist circumference, arm circumference, triceps skin-fold thickness and waist-to-hip ratio. results: alcohol consumption was reported by 141 students. among them, harmful alcohol use (audit > 8) was reported by 56% (n = 79). mean values of percentage body fat, waist circumference and triceps skin-fold thickness were higher among students who reported any alcohol consumption (p < 0.05). values of arm circumference and triceps skin-fold thickness were increased among those with a drinking problem. there was a positive association between audit scores and parameters of body adiposity (percentage body fat, r = 0.20; p = 0.03); abdominal adiposity (waist circumference, r = 0.29; p = 0.01) and peripheral adiposity (arm circum-ference, r = 0.28; p = 0.02, and triceps skin-fold thickness, r = 0.23; p = 0.07). conclusion: alcohol consumption may have increased the body adiposity among students reporting alcohol intake. peripheral adiposity was higher among those in which this intake was harmful.
Potencial perigo microbiológico resultante do uso de caixas plásticas tipo monobloco, no armazenamento e transporte de pescados em S?o Paulo
Vargas, Daniela Strauss Thuler;Quintaes, Késia Diego;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000300036
Abstract: the estimated world production of marine fish is around 100 million ton/year, 70 that are used for human nutrition. the composition, water activity, electrolytic potential and the hygiene conditions in transport and storage, make fish susceptible to microorganism's proliferation, getting the top in the ranking of food associated with foodborne diseases. this study analyzed both microscopic and microbiologically a 100cm2 of the internal surface of plastic boxes used in the transport and commerce of fish in open markets (n=14) and at the municipal markets (n=2) in s?o paulo city. the average temperature of the fishes was 19.1oc (± 2.6) in open markets and 10oc at municipal market. 100% of the boxes showed one or more microorganisms, and 50% containing coliforms. microscopy observation showed many fissures. it could be concluded that the material used in the manufacture of the boxes favors the adhesion of microorganism colonies and is therefore not adequate for that purpose. due to the variety of the detected microorganisms, the contribution of the manipulator to the contamination became clear. finally, it would be desirable to create a set of specifications for the material used to store fresh fishes, and also to provide training for the manipulators.
Ades?o de pacientes HIV positivos à dietoterapia ambulatorial
Quintaes, Késia Diego;Garcia, Rosa Wanda Diez;
Revista de Nutri??o , 1999, DOI: 10.1590/S1415-52731999000200007
Abstract: it's well known the importance of nutritional status to the clinical evolution of positive hiv patients. however, the patient expectation in relation to diet therapy is unknown. during 30 weeks, 50.0% of the patients hiv positive (groups ii and iv) attended by the ambulatory of sexually transmitted diseases of hospital and maternity celso pierro, were interviewed. in this period two interviews with an interval of ten weeks were carried out. at the first one socioeconomic and anthropometric data were collected voluntary feeding modifications and also the patient expectation about such treatment were verified. at the second one, direct and indirect indicators of the adherence to treatment were colleded. the adherence was greater in pacients of group iv (64.7%) than in group ii (35.3%). however, 81.3% of the patients from group ii, after being aware about the positive hiv serology, have changed by themselves their alimentation, which means an important way for the patients to be sensitive about the treatment.
Potencial perigo microbiológico resultante do uso de caixas plásticas tipo monobloco, no armazenamento e transporte de pescados em S o Paulo
Vargas Daniela Strauss Thuler,Quintaes Késia Diego
Ciência e Tecnologia de Alimentos , 2003,
Abstract:
Environmental factors affecting sporulation of Fuligo septica (Myxomycetes) on sugar cane bagasse
Chiappeta, Alda de Andrade;Sena, Kêsia Xisto Fonseca R. de;Cavalcanti, Laise de Holanda;
Brazilian Archives of Biology and Technology , 2003, DOI: 10.1590/S1516-89132003000100002
Abstract: the influence of environmental factors on sporulation of fuligo septica (l.) wigg. and the abundance of this species on sugar cane bagasse (saccharum officinarum l.), stored outdoors was studied.in northeastern brazil, between january/1997 and january/1998, a total of 29 specimens were collected through monthly collections of aethalia. the relationships between the abundance of aethalia and rainfall, temperature, relative humidity of the air and insolation were studied. results indicated that on the substrate analyzed, f. septica was an abundant species. sporulation occurred in all seasons of the year, with a well-defined peak at the end of winter and beginning of spring (august/september),which was strongly influenced by rainfall.
Environmental factors affecting sporulation of Fuligo septica (Myxomycetes) on sugar cane bagasse
Chiappeta Alda de Andrade,Sena Kêsia Xisto Fonseca R. de,Cavalcanti Laise de Holanda
Brazilian Archives of Biology and Technology , 2003,
Abstract: The influence of environmental factors on sporulation of Fuligo septica (L.) Wigg. and the abundance of this species on sugar cane bagasse (Saccharum officinarum L.), stored outdoors was studied.In Northeastern Brazil, between January/1997 and January/1998, a total of 29 specimens were collected through monthly collections of aethalia. The relationships between the abundance of aethalia and rainfall, temperature, relative humidity of the air and insolation were studied. Results indicated that on the substrate analyzed, F. septica was an abundant species. Sporulation occurred in all seasons of the year, with a well-defined peak at the end of winter and beginning of spring (August/September),which was strongly influenced by rainfall.
Concentra??o de ferro e aceita??o de iogurte preparado em iogurteiras de ferro fundido (Migra??o de ferro e aceita??o de iogurte)
Quintaes,Késia Diego; Almeyda Haj-Isa,Niurka M; Morgano,Marcelo Ant?nio;
Archivos Latinoamericanos de Nutrición , 2005,
Abstract: food fortification is an interesting strategy to treat and prevent iron anemia. this study aims to quantify the iron in yoghurt, with gelatin and sugar and without, prepared in iron and glass containers. sensorial test was use to evaluate the acceptance and preference of the both products. the yoghurt was prepared in containers of iron and glass with uht milk, powder milk and natural industrialized yoghurt. after fermentation, half of the product received addition of sugar and strawberry flavor gelatin. the collected samples get the total iron quantified by icp oes. sensorial analysis involving 105 consumers was use to determine the acceptance and preference of the products. 0,018 and 0,882mg of iron per 100g added in the natural yoghurt prepared in the glass and in the iron pots, respectively. the yoghurt with gelatin presented 0,037 and 1,302mg of iron per 100g when prepared in the glass and in the iron pots, respectively. the preference was low for the yoghurt prepared in the iron pot (29,5%), but when added strawberry gelatin it was about 51,5%. the yoghurt prepared in iron pots, is easily home made and adds important amount of iron. add gelatin and sugar can favored its consumption.
Migra??o de minerais de panelas brasileiras de a?o inoxidável, ferro fundido e pedra-sab?o (esteatito) para prepara??es culinárias
Quintaes,Késia Diego; Farfan,Jaime Amaya; Tomazini,Fernanda Mariana; Morgano,Marcelo Ant?nio;
Archivos Latinoamericanos de Nutrición , 2006,
Abstract: culinary utensils may release some inorganic elements during food preparation. mineral migration can be beneficial for as long as it occurs in amounts adequate to the needs of the consumer or no toxicological implications are involved. in this study, the migrations of fe, mg, mn, cr, ni and ca, along seven cooking cycles were evaluated for two food preparations (polished rice and commercial tomato sauce, the latter as an acid food), performed in unused stainless steel, cast iron and soapstone pans, taking refractory glass as a blank. minerals were determined by inductively coupled plasma optical emission spectrometry (icp oes). the utensils studied exhibited different rates, patterns and variability of migration depending on the type of food. regression analysis of the data revealed that, as a function of the number of cycles, the iron pans released increasing amounts of iron when tomato sauce was cooked (y = 70.76x + 276.75; r2 = 0.77). the soapstone pans released calcium (35 and 26mg/kg), magnesium (25 and 15mg/kg) into the tomato sauce and rice preparations, respectively. additionally, the commercial tomato sauce drew manganese (3.9 and 0.6mg/kg) and some undesirable nickel (1.0mg/kg) from the soapstone material, whereas the stainless steel pans released nickel at a lower rate than steatite and in a diminishing fashion with the number o cooking cycles, while still transferring some iron and chromium to the food. we conclude that while cast iron and glass could be best for the consumer?s nutritional health, stainless steel and steatite can be used with relatively low risk, provided acid foods are not routinely prepared in those materials.
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