Growth of seedlings Schizolobium amazonicum (Huber ex Ducke) on substrate fertilized with nitrogen, phosphorus and potassium

The nutritional management of seedlings in the nursery is one of the most important practices that influence seedling quality. The aim of this work was to evaluate the effect of nitrogen, phosphorus and potassium on the development of Schizolobium amazonicum seedlings grown in 250 cm(3) containers with a commercial substrate in the North of Mato Grosso State, Brazil. The experimental design was completely randomized design with five treatments and five replications, each replication being represented by 24 seedlings. The treatments were: control (only commercial substrate); nitrogen fertilization (150 g m(-3) N using ammonium sulfate + 1.0 kg of ammonium sulfate dissolved in 100 L of water and applied in coverage); phosphorus fertilization (300 g P2O5 m(-3) using simple superphosphate); potassium fertilization (100 g m(-3) K2O using potassium chloride + 0.3 kg of potassium chloride dissolved in 100 L of water and applied in coverage) and; complete (a mixture of the three nutrients, 150, 300 and 100 g m(-3) N, P2O5 and K2O, respectively + 1.0 kg of ammonium sulfate + 0.3 kg of potassium chloride). The commercial substrate was composted milled pine bark plus vermiculite. Evaluations of the seedlings were performed at 90 days after sowing. The complete treatment (NPK) gave the highest values for biometric and best plant indices, which express the quality. When analyzing nutrients in isolation; potassium had the lowest effect. Based on these results it can be recommended to fertilize Schizolobium amazonicum seedlings in nurseries with 150, 300 and 100 g m(-3) of N, P2O5 and K2O, respectively, plus 1.0 kg of sulfate ammonium and 0.3 kg of potassium chloride applied in coverage.

Qualifying instrument for evaluation of food and nutritional care in hospital

Establishing criteria for hospital nutrition care ensures that quality care is delivered to patients. The responsibility of the Hospital Food and Nutrition Service (HFNS) is not always well defined, despite efforts to establish guidelines for patient clinical nutrition practice. This study describes the elaboration of an Instrument for Evaluation of Food and Nutritional Care (IEFNC) aimed at directing the actions of the Hospital Food and Nutrition Service. This instrument was qualified by means of a comparative analysis of the categories related to hospital food and nutritional care, published in the literature. Elaboration of the IEFNC comprised the following stages: (a) a survey of databases and documents for selection of the categories to be used in nutrition care evaluation, (b) a study of the institutional procedures for nutrition practice at two Brazilian hospitals, in order to provide a description of the sequence of actions that should be taken by the HFNS as well as other services participating in nutrition care, (c) design of the IEFNC based on the categories published in the literature, adapted to the sequence of actions observed in the routines of the hospitals under study, (d) application of the questionnaire at two different hospitals that was mentioned in the item (b), in order to assess the time spent on its application, the difficulties in phrasing the questions, and the coverage of the instrument, and (e) finalization of the instrument. The IEFNC consists of 50 open and closed questions on two areas of food and nutritional care in hospital: inpatient nutritional care and food service quality. It deals with the characterization and structure of hospitals and their HFNS, the actions concerning the patients' nutritional evaluation and monitoring, the meal production system, and the hospital diets. "This questionnaire is a tool that can be seen as a portrait of the structure and characteristics of the HFNS and its performance in clinical and meal management dietitian activities." (Nutr Hosp. 2012;27:1170-1177) DOI:10.3305/nh.2012.27.4.5868

The need of a weight management control program in judo: a proposal based on the successful case of wrestling

Judo competitions are divided into weight classes. However, most athletes reduce their body weight in a few days before competition in order to obtain a competitive advantage over lighter opponents. To achieve fast weight reduction, athletes use a number of aggressive nutritional strategies so many of them place themselves at a high health-injury risk. In collegiate wrestling, a similar problem has been observed and three wrestlers died in 1997 due to rapid weight loss regimes. After these deaths, the National Collegiate Athletic Association had implemented a successful weight management program which was proven to improve weight management behavior. No similar program has ever been discussed by judo federations even though judo competitors present a comparable inappropriate pattern of weight control. In view of this, the basis for a weight control program is provided in this manuscript, as follows: competition should begin within 1 hour after weigh-in, at the latest; each athlete is allowed to be weighed-in only once; rapid weight loss as well as artificial rehydration (i.e., saline infusion) methods are prohibited during the entire competition day; athletes should pass the hydration test to get their weigh-in validated; an individual minimum competitive weight (male athletes competing at no less than 7% and females at no less than 12% of body fat) should be determined at the beginning of each season; athletes are not allowed to compete in any weight class that requires weight reductions greater than 1.5% of body weight per week. In parallel, educational programs should aim at increasing the athletes', coaches' and parents' awareness about the risks of aggressive nutritional strategies as well as healthier ways to properly manage body weight.