Autopercepção e condições de saúde bucal em gestantes

This study ev aluated oral health indic ators by determining the pr evalence of dental c aries, periodontal diseases, prosthetic conditions and need in pr egnant women; identifi ed self-perceived oral health status and evaluated association bet ween variables. A clinical examination was performed in fi fty pregnant women assisted in the Preventive Dentistry Clinic-FOAr-UNESP using traditional oral health indicators: DMFT, C ommunity Periodontal Index ( CPI) and pr osthetic c onditions. A semi-struc tured questionnair e was applied to identify oral health perception and to collect sociodemographic variables. For data analysis, pregnant women were allocated in three groups according to their oral health perception (good, fair, poor) and compared according to clinical variables by the Kruskal-Wallis and Dunn tests. DMFT was high, all of them showed periodontal changes, most do not use and do not r equire any type of prosthesis; 36% considered their oral appearance as good. There was signifi cant diff erence between groups for the DMFT index and prosthetic need. It may be concluded that despite dental caries experience of pregnant women was found to be high, the prosthetic need have been detected in most of them and the presence of calculus was observed in all the volunteers, the majority considered their oral health status satisfactory.

Fractal dimension of the mandibular trabecular bone measured on digital and digitized images.

Aims: This study compared fractal dimension (FD) values on mandibular trabecular bone in digital and digitized images at different spatial and contrast resolutions. Materials and Methods: 12 radiographs of dried human mandibles were obtained using custom-fabricated hybrid image receptors composed of a periapical radiographic film and a photostimulable phosphor plate (PSP). The film/ PSP sets were disassembled, and the PSPs produced images with 600 dots per inch (dpi) and 16 bits. These images were exported as tagged image file format (TIFF), 16 and 8 bits, and 600, 300 and 150 dpi. The films were processed and digitized 3 times on a flatbed scanner, producing TIFF images with 600, 300 and 150 dpi, and 8 bits. On each image, a circular region of interest was selected on the trabecular alveolar bone, away from root apices and FD was calculated by tile counting method. Two-way ANOVA and Tukey’s test were conducted to compare the mean values of FD, according to image type and spatial resolution (α = 5%). Results: Spatial resolution was directly and inversely proportional to FD mean values and standard deviation, respectively. Spatial resolution of 150 dpi yielded significant lower mean values of FD than the resolutions of 600 and 300 dpi ( P < 0.05). A nonsignificant variability was observed for the image types ( P > 0.05). The interaction between type of image and level of spatial resolution was not signi fi cant (P > 0.05). Conclusion: Under the tested, conditions, FD values of the mandibular trabecular bone assessed either by digital or digitized images did not change. Furthermore, these values were in fluenced by lower spatial resolution but not by contrast resolution.

Indicadores antropométricos do estado nutricional de pré-escolares em Araraquara, SP

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Caracterização clínica, demográfica e nutricional de pacientes oncológicos atendidos em um hospital público - 2008

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Associação da cárie dentária com indicadores antropométricos do estado nutricional em pré-escolares

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Métodos de estimativa de peso e altura na avaliação de desnutrição de pacientes com câncer

To calculate the estimated and actual height and weight measures in cancer patients, evaluate the correlation and concordance of these measures and to identify the malnutrition patients. 62 cancer patients, treated at the Amaral Carvalho Hospital (Jaú- SP). For classifi cation of nutritional status, the Patient-Generated Subjective Global Assessment, the Body Mass Index and the relationship with usual weight were used. For the estimated weight was used the algorithm Chumlea et al.7 and estimated height, the equation proposed by Chumlea et al.8 and Kwok & Whitelaw24. The Pearson Correlation Coeffi cient and the Intraclass Correlation Coeffi cient was calculated and simple linear regression was conducted. To compare the malnutrition detected by different methods, the Cochran’s Q test were performed. There was a strong and signifi cant correlation between the estimated and actual weight (r=0,95; CI95%=0,92-0,97; p<0,001) and excellent concordance (ρ=0,95). For height measurements, a signifi cant correlation was observed between the actual and estimated measurement the method Chumlea et al.8 (r=0,78; CI95%=0,66-0,86; p<0,001) and Kwok & Whitelaw24 (r=0,85; CI95%: 0,75-0,90; p<0,001). Concordance was “Good” (ρ=0,72) and “Moderate” (ρ=0,67) between the actual height and estimated by Chumlea et al.8 and Kwok & Whitelaw,24 respectively. There was a strong correlation between the actual and estimated weight and height measures. The reproducibility of the equation proposed by Chumlea et al.8 to calculate height was better. The nutritional status, the patients classifi ed as malnutrition was greater when using the Patient-Generated Subjective Global Assessment and the relationship with usual weight.

Um estudo sobre a relação entre Caio Prado Júnior e Fernando A. Novais

In this paper we propose to analyze the relationship established by Fernando Novais with Caio Prado regarding the studies about the colonization. Putting himself as his disciple, Novais exposes his conception of colonization as a deepening means and a way to overcome the way by which the author of Formação do Brasil contemporâneo understood the colonial phenomenon. This way of putting this relationship has been accepted by both the critics and supporters of Novais, thus acquiring certainty of truth. We show in this paper that by rooting his conception of colonization in Prado’s conception, Novais conceived him in a particular way: as an historian of the ‘sense of colonization’. The analysis of Prado’s concept of colonization shows, however, that this is part of his interpretation of the history of Brazil, as a whole. It follows that we can’t isolate one from the other without disturbing the comprehension of Prado’s conception. The result of our text is thus retaking the Prado’s conception in its historicity.

Análise das proporções faciais e sua relação com o formato dentário e com a dimensão vertical de repouso e de oclusão entre discentes institucionalizados

Considering the importance of the esthetic and the adequate register of vertical dimension (VD) to the oral rehabilitation, this study had as aims the analysis and comparison of two methods to get VD (Pleasure and Willis), functional space (FE), acquisition and correlation of facial and dental measurements. To do this, rest (RVD) and occlusal vertical dimension (OVD) and FE were achieved from the 30 students of the Federal University of Goias College of Dentistry. Following that, dental measurements of height and of the superior central incisors (SCI) and canine distance were registered. A facial analysis was performed to get the intercomissura, interalar, interpupilar, intercantal distance, besides register parameters as coincidence of dental and facial line, type of smile, face and SCI forms, and mastication type. The collected data were tabulated, compared by medias and standard deviations, and submitted to non-parametrical statistical analysis of Kruskal-Wallis and .Mann-Whitney with 5% of probability. The results doesn’t indicated statistical significant difference between FE of the two techniques. The measures of facial analysis are comparable with literature published data’s, but can’t be used as a parameter to the selection of intercanine distance. In 56.7% of the cases, there were coincidences of face and SCI forms, which could be a viable parameter in the selection of acrylic resin artificial tooth.

Nível de atividade física, sono e qualidade de vida em pacientes com doença de Alzheimer

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.

Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile

The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we also investigated the ability of the mixed starter cultures (Enterococcus faecium CRL 183 and Lactobacillus helveticus 416) to modify the isofl avones profi le of soy product during the fermentation process. Three products were analysed: soy product fermented with E. faecium CRL 183 and L. helveticus 416, isofl avonessupplemented soy product (fermented with E. faecium CRL 183 and L. helveticus 416; 50mg/100g, Isofl avin®, Galena, Brazil) and unfermented soy product. A panel of judges evaluated the acceptability of the samples on a nine point structured hedonic scale. The chemical composition namely fat, protein, ash and total carbohydrate contents, pH, enumeration of viable Lactobacillus spp. and Enterococcus spp. and quantifi cation of isofl avones using HPLC were investigated. All determinations were conducted after 7 days storage at 10°C. The sensorial acceptance was reduced in the isofl avones-supplemented soy product, but this effect was not signifi cant compared to the sample without isofl avones addition. Chemical composition did not differ (p<0.05) among the samples. Cell viable counts were reduced and total fermentation time was longer in the isofl avonessupplemented soy product, suggesting that the isofl avone addition could inhibit the starter cultures. However, all the products may be considered probiotic since they exhibited lactic acid bacterial populations varying from 2.3 x 109 up to 1.22 x 1010 CFU/mL. Fermentation of soymilk did not change the isofl avones profi le. In conclusion, it was possible to obtain a fermented soy product containing a high isofl avones concentration, adequate sensory and chemical characteristics and lactic acid bacterial viability suffi ciently high to characterize the product as a probiotic. The mixed starter culture was not able to convert the glycoside isofl avones into aglycone or produce equol during the fermented soy product processing.

Teste de aceitação em amostras de cachaça: avaliação de métodos estatísticos e de número mínimo de julgadores

Based on data of global impression acceptance tests of 4 cachaças samples, sensory evaluated by 120 judges, statistical parametric and non-parametric proceedings were compared. In this way, based on the sensory acceptance obtained data, 5400 systematic samples were created with different judges numbers and submitted to the established statistical proceedings. The obtained results showed that ANOVA, with two factors and Friedman tests, were equivalent to determine signifi cant differences among the cachaça samples, and in relation to the number of judges, the results pointed out 45 as the minimum necessary to detect signifi cative differences.

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Origami: o uso como instrumento alternativo no ensino da geometria

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O monitoramento climático e o alerta de desastres naturais na era da comunicação digital

This article presents considerations concerning the interaction between communication and digital platforms and applications developed to perform computerized climate monitoring and issue alerts about natural disasters. From work in the Center for Integrated Natural Disaster Alert (CIADEN), which processes meteorological data provided by Platform Monitoring, Analysis and Warning TerraMA2 designed by the National Institute for Space Research (INPE) to conduct monitoring and fi ring warning about climate risk environment, we propose the expansion of interactivity with the various possibilities of digital communication available today for signifi cant portion of society. On another front, the CIADEN has articulated teaching and research on climate monitoring and warning of natural disasters, weather, and geoprocessing environment, involving teachers and students both in school and in higher and technical.