T-Bar clasp-retained removable partial denture as an alternative to implant-based prosthetic treatment

This article reports the case of a 55-year-old female patient who presented with unsatisfactory temporary crowns in the right mandibular premolars and molars, and a premolar-to-molar fixed partial denture in the left side. The clinical and radiographic examinations revealed a fracture of the left first premolar that was a retainer of the fixed partial denture and required extraction. Initially, the acrylic resin crowns were replaced by new ones, and a provisional RPD was made using acrylic resin and orthodontic wire clasps to resolve the problem arising from the loss of the fixed partial denture. Considering the patient's high esthetic demands, the treatment options for the definitive prosthetic treatment were discussed with her and rehabilitation with implant-supported dentures was proposed because the clinical conditions of the residual alveolar ridge were suitable for implant installation, and the patient's general health was excellent. However, the patient did not agree because she knew of a failed case of implant-retained denture in a diabetic individual and was concerned. The patient was fully informed that implant installation was the best indication for her case, but the arguments were not sufficient to change her decision. The treatment possibilities were presented and the patient opted for a clasp-retained removable partial denture (RPD) associated with the placement of crowns in the pillar teeth. The temporary RPD was replaced by the definitive RPD constructed subsequently. Although RPD was not the first choice, satisfactory esthetic and functional outcomes were achieved, overcaming the patient's expectations. This case report illustrates that the dentist must be prepared to deal with situations where, for reasons that cannot be managed, the patient does not accept the treatment considered as the most indicated for his/her case. Alternatives must be proposed and the functional and esthetic requirements must be fulfilled in the best possible manner.

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB-N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%.

Consumo alimentar e ecologia de populações ribeirinhas em dois ecossistemas amazônicos: um estudo comparativo

OBJETIVO: Este artigo analisa e compara os dados de consumo alimentar de duas populações ribeirinhas da Amazônia vivendo em ecossistemas contrastantes de floresta tropical: a várzea estacional e a floresta de terra firme. MÉTODOS: Foi estudado o consumo alimentar de 11 unidades domésticas na várzea (Ilha de Ituqui, Município de Santarém) e 17 na terra firme (Floresta Nacional de Caxiuanã, Municípios de Melgaço e Portel). O método utilizado foi o recordatório de 24 horas. As análises estatísticas foram executadas com o auxílio do programa Statistical Package for Social Sciences 12.0. RESULTADOS: Em ambos os ecossistemas, os resultados confirmam a centralidade do pescado e da mandioca na dieta local. Porém, a contribuição de outros itens alimentares secundários, tais como o açaí (em Caxiuanã) e o leite in natura (em Ituqui), também foi significante. Além disso, o açúcar revelou ser uma fonte de energia confiável para enfrentar as flutuações sazonais dos recursos naturais. Parece haver ainda uma maior contribuição energética dos peixes para a dieta de Ituqui, provavelmente em função da maior produtividade dos rios e lagos da várzea em relação à terra firme. Por fim, Ituqui revelou uma maior dependência de itens alimentares comprados, enquanto Caxiuanã mostrou estar ainda bastante vinculada à agricultura e às redes locais de troca. CONCLUSÃO: Além dos resultados confirmarem a importância do pescado e da mandioca, também mostraram que produtos industrializados, como o açúcar, têm um papel importante nas dietas, podendo apontar para tendências no consumo alimentar relacionadas com a atual transição nutricional e com a erosão, em diferentes níveis, dos sistemas de subsistência locais.

Efeito do beneficiamento sobre o valor nutricional do peixe mandim (Arius spixii)

Com o objetivo de avaliar o efeito do beneficiamento sobre o valor nutricional do peixe mandim (Arius spixii) comercializado em Maceió-AL, determinaram-se nas suas formas in natura e beneficiada (salgado-seco) a composição centesimal, valor calórico, cloretos, perfil de ácidos graxos e colesterol, sendo também analisada a ocorrência de óxidos de colesterol. Os resultados obtidos para o mandim in natura e beneficiado, respectivamente, de umidade (70,13% e 40,31%), proteínas (51,73% e 38,07%, base seca), carboidratos (4,67% e 2,24%, base seca), calorias (486 kcal/100g e 367 kcal/100g, base seca), ácidos graxos (poliinsaturados 14,54% e 15,49%, ômega-3 8,51% e 6,51%), colesterol (82,66 mg/100g e 61,30 mg/100g) e óxidos (7-cetocolesterol 8,31 µg/g e 17,90 µg/g), permitiram concluir que o beneficiamento favoreceu alterações significativas no valor nutricional do mandim.