Representação do corpo na relação consigo mesma após mastectomia

Esta pesquisa objetivou compreender como a mulher mastectomizada representa o seu corpo nas relações consigo mesma. O referencial teórico-metodológico foram as representações sociais. Foram entrevistadas, no domicílio, dez mulheres mastectomizadas, no sétimo dia pós-alta e uma vez por mês, durante quatro meses de pós-operatório. Os conteúdos da representação do corpo consigo mesma convergiram para quatro unidades de significação: a) corpos mutilados, cuja percepção foi demonstrada de diferentes formas; b) sensação de impotência em diversos momentos do período pós-operatório; c) dor e limitação, principalmente no início de sua recuperação; d) cuidado com o corpo. Foi possível entender que o princípio do cuidado de si para as mulheres tomou a forma de uma atitude, desenvolvida em práticas que foram refletidas e ensinadas como um processo contínuo após a cirurgia. A percepção da relação de corpo/físico/mente/espírito permearam, todos os momentos, sua vivência. Os resultados oferecem importantes elementos para reflexão quanto à assistência às mulheres mastectomizadas.

Aspectos tecnológicos dos substitutos de gordura e suas aplicações em produtos lácteos

The consumption of fat related to the incidence of diseases has motivated the development of food with less or even no fat. However, fat is important for the full functioning of the human body and sensory characteristics of food. Therefore, making food with little or no fat and at the same time maintaining the desired quality is a challenge for the industry. Fat substitutes were created to achieve this objective. Fat substitutes can be more effective in their applications when mixtures of different types of them are used. The number and variety of these ingredients are still growing, expanding options of choice when a fat substitute is required in a certain type of food. Considering the importance of fat substitutes nowadays, this paper presents an overview of functions and implications of fats in the human body and food, the terminology used to refer to fat substitutes, the categories of different types of fat substitutes available in the market and their applications in dairy products.

Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.