cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14320649.v1
title: Birth weight, physical growth and body composition in children: A longitudinal study

description: ABSTRACT Objective To describe children’s physical growth (body mass and height) velocity and body composition (fat percentage and Fat Free Mass); to investigate the magnitude of interindividual differences according to age, gender and birth weight categories, as well as to examine the differences in the average trajectories of children with Low Birth Weight and Normal Weight according to international references. Methods The sample consisted of 534 children (279 boys and 255 girls, 7 to 10 years old) evaluated in the first year of study and followed for 3 years with overlap between the ages of 7 and 9 years. Physical growth and body composition measurements included: height, body mass, fat percentage (�t) and Fat Free Mass. Multilevel Modelling was used. Results Birth weight was not associated with physical growth and body composition markers at 7 years old or with the velocity of their changes (p&gt;0.05). There were significant interindividual differences in the trajectories of physical growth (height and body mass; p&lt;0.001) and body composition (�t and Fat Free Mass; p&lt;0.001). In plotting on international percentile charts, the trajectories of growth and body composition were within expected values for age and gender, regardless of birth weight. Conclusion There are significant differences in the dynamics of stature growth, body mass and Fat Free Mass, and Low Birth Weight has no influence on this trajectory. In addition, values are within the expected range for age and sex.
DOI: 10.6084/m9.figshare.7562654
title: Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.)

description: ABSTRACT Objective To determine the centesimal composition of minerals, fatty acids and vitamin C of leaves and tubers of crem, and to discuss the nutritional potential of the T. pentaphyllum species. Methods The centesimal composition of protein, lipid, fiber, ash and carbohydrate was determined by gravimetric analysis. Mineral composition was determined by optical emission spectrometry. Vitamin C was determined by dinitrophenylhydrazine method. Fatty acids were determined by gas chromatography. The percentage of recommended dietary intake of leaves and tubers of crem was calculated for each nutrient. Results A high content of fibrous fraction (63.07g/100g), potassium (4.55g/100g), magnesium (553.64mg/100g) and sulfur (480.79mg/100g) was observed in the chemical composition of leaves. In tubers, a high carbohydrate content was observed, with 62.60g/100g of starch and 3.43g/100g of fiber, as well as high potassium (0.58g/100g), sulfur (447.14g/100), calcium (205.54g/100g) and phosphorus (530.07g/100g) levels. The vitamin C content of tubers was 78.43mg/100g and the linoleic acid content was 0.455g/100g. The intake of 100g of crem leaves may contribute with 65% of the recommended dietary intake of sulfur. The intake of 100g of crem tuber may contribute with 106% of the recommended dietary intake of sulfur and 21% of the recommended dietary intake of Vitamin C. Conclusion The chemical composition of crem (Tropaeolum pentaphyllum Lam.) tubers and leaves demonstrated an important contribution of nutrients, mainly sulfur, vitamin C and linoleic acid in its tubers, indicating a high nutritional potential of this species.
DOI: 10.6084/m9.figshare.7562654.v1
title: Nutritional potential of leaves and tubers of crem (Tropaeolum pentaphyllum Lam.)

description: ABSTRACT Objective To determine the centesimal composition of minerals, fatty acids and vitamin C of leaves and tubers of crem, and to discuss the nutritional potential of the T. pentaphyllum species. Methods The centesimal composition of protein, lipid, fiber, ash and carbohydrate was determined by gravimetric analysis. Mineral composition was determined by optical emission spectrometry. Vitamin C was determined by dinitrophenylhydrazine method. Fatty acids were determined by gas chromatography. The percentage of recommended dietary intake of leaves and tubers of crem was calculated for each nutrient. Results A high content of fibrous fraction (63.07g/100g), potassium (4.55g/100g), magnesium (553.64mg/100g) and sulfur (480.79mg/100g) was observed in the chemical composition of leaves. In tubers, a high carbohydrate content was observed, with 62.60g/100g of starch and 3.43g/100g of fiber, as well as high potassium (0.58g/100g), sulfur (447.14g/100), calcium (205.54g/100g) and phosphorus (530.07g/100g) levels. The vitamin C content of tubers was 78.43mg/100g and the linoleic acid content was 0.455g/100g. The intake of 100g of crem leaves may contribute with 65% of the recommended dietary intake of sulfur. The intake of 100g of crem tuber may contribute with 106% of the recommended dietary intake of sulfur and 21% of the recommended dietary intake of Vitamin C. Conclusion The chemical composition of crem (Tropaeolum pentaphyllum Lam.) tubers and leaves demonstrated an important contribution of nutrients, mainly sulfur, vitamin C and linoleic acid in its tubers, indicating a high nutritional potential of this species.
DOI: 10.6084/m9.figshare.7678109.v1
title: Measuring the quality of main meals: Validation of a meal quality index

description: ABSTRACT Objective To evaluate the internal validity and reliability of an index developed to assess the nutritional quality of meals. Methods The Main Meal Quality Index is composed of ten components. The final scores range from 0-100 points. The index performance was measured using strategies for assessing content validity, construct validity, discriminant validity and reliability. The analyses were performed using the Stata statistical software at a 5% significance level. Results The index was positively associated with carbohydrates, vegetable proteins, fibers, vitamins, folate and potassium and negatively associated with energy, total fat, saturated fat, animal protein, cholesterol, phosphorus, sodium, added sugar, and cholesterol biomarker. Significant differences were found between the two groups with marked disparities in dietary quality, smokers (50.2 points) and non-smokers (53.5 points). Conclusion The index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups.
DOI: 10.6084/m9.figshare.7562528
title: Hand Grip Strength and nutritional status in hospitalized oncological patients

description: ABSTRACT Objective To evaluate the nutritional status and functional capacity of hospitalized adult patients. Methods Cross-sectional study of adult oncology patients at Hospital de Clínicas de Porto Alegre. Patients were evaluated according to Solid Tumors and Hematologic Tumors. The nutritional status was obtained using Patient Generated Subjective Global Assessment, and the functional capacity was evaluated by Handgrip Strength using a Jamar® dynamometer – and the Performance Index of the Eastern Cooperative Oncology Group. Results This study evaluated 76 patients (56±17 years old, 35.5% female), 63.2% with Solid Tumors and 36.8% with Hematologic Tumors. According to the Patient Generated Subjective Global Assessment, 53.9% of the patients were moderately and severely malnourished and demonstrated functional capacity, according to the Handgrip Strength and Performance Index of the Eastern Cooperative Oncology Group, of 47.9% and 32.2%, respectively. The functional capacity instruments showed a moderate agreement (Kappa=0.427, p&lt;0.001) and positive correlation (r=0.136, p=0.028). Severely malnourished patients had a lower Handgrip Strength when compared to well nourished (24.0±10.4 vs. 34.2±16.6kg, p=0.015). The results were confirmed among moderately and severely malnourished patients, who were rated at the 40 percentile, considered low functional capacity. Conclusion In this study, hospitalized oncological patients presented poor nutritional status and low functional capacity. The Patient Generated Subjective Global Assessment identifies the nutritional specification earlier. In addition, Handgrip Strength dynamometry can be a useful tool to evaluate the low functional capacity and nutritional status. It can be included in cancer patient’s evaluation, along with other nutritional assessment tools.
DOI: 10.6084/m9.figshare.7562528.v1
title: Hand Grip Strength and nutritional status in hospitalized oncological patients

description: ABSTRACT Objective To evaluate the nutritional status and functional capacity of hospitalized adult patients. Methods Cross-sectional study of adult oncology patients at Hospital de Clínicas de Porto Alegre. Patients were evaluated according to Solid Tumors and Hematologic Tumors. The nutritional status was obtained using Patient Generated Subjective Global Assessment, and the functional capacity was evaluated by Handgrip Strength using a Jamar® dynamometer – and the Performance Index of the Eastern Cooperative Oncology Group. Results This study evaluated 76 patients (56±17 years old, 35.5% female), 63.2% with Solid Tumors and 36.8% with Hematologic Tumors. According to the Patient Generated Subjective Global Assessment, 53.9% of the patients were moderately and severely malnourished and demonstrated functional capacity, according to the Handgrip Strength and Performance Index of the Eastern Cooperative Oncology Group, of 47.9% and 32.2%, respectively. The functional capacity instruments showed a moderate agreement (Kappa=0.427, p&lt;0.001) and positive correlation (r=0.136, p=0.028). Severely malnourished patients had a lower Handgrip Strength when compared to well nourished (24.0±10.4 vs. 34.2±16.6kg, p=0.015). The results were confirmed among moderately and severely malnourished patients, who were rated at the 40 percentile, considered low functional capacity. Conclusion In this study, hospitalized oncological patients presented poor nutritional status and low functional capacity. The Patient Generated Subjective Global Assessment identifies the nutritional specification earlier. In addition, Handgrip Strength dynamometry can be a useful tool to evaluate the low functional capacity and nutritional status. It can be included in cancer patient’s evaluation, along with other nutritional assessment tools.
DOI: 10.6084/m9.figshare.7678109
title: Measuring the quality of main meals: Validation of a meal quality index

description: ABSTRACT Objective To evaluate the internal validity and reliability of an index developed to assess the nutritional quality of meals. Methods The Main Meal Quality Index is composed of ten components. The final scores range from 0-100 points. The index performance was measured using strategies for assessing content validity, construct validity, discriminant validity and reliability. The analyses were performed using the Stata statistical software at a 5% significance level. Results The index was positively associated with carbohydrates, vegetable proteins, fibers, vitamins, folate and potassium and negatively associated with energy, total fat, saturated fat, animal protein, cholesterol, phosphorus, sodium, added sugar, and cholesterol biomarker. Significant differences were found between the two groups with marked disparities in dietary quality, smokers (50.2 points) and non-smokers (53.5 points). Conclusion The index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups.
DOI: 10.6084/m9.figshare.7678244.v1
title: Healthy eating through the eyes of adolescents: A qualitative analysis of messages from the Dietary Guidelines for the Brazilian Population

description: ABSTRACT Objective To evaluate the interpretation by adolescents of messages contained in the Dietary Guidelines for the Brazilian Population. Methods Qualitative study of adolescents distributed across “conversation circles”. Each group received messages about healthy eating from the Dietary Guidelines and was instructed to develop materials containing their own interpretation thereof, using appealing wording and format. Content analysis was then used to evaluate these materials. Results Presentation of the produced materials revealed a focus on placing the participants at the center of the process and highlighting the dynamic and innovative nature of each strategy. Corpus analysis identified three clusters of meaning: (I) Food classification and selection model: The participants showed comprehension of the different formulations of foods and their impacts on health, but using other terms. A reductionist understanding of the composition of a healthy diet was observed; (II) Environment and eating practices: the environment was characterized as conducive or not to healthy eating, and open-air markets were recognized as spaces for healthy choices. Creating recipes was judged a wise choice to be shared; and (III) Diet-related individual and collective wellness: consequences of unhealthy food intake were linked to physical and emotional well-being. Concerns were raised about the use of natural resources and the impact of pesticides on individuals and the environment. Conclusion To facilitate understanding of the Dietary Guidelines, the wording of its messages must be adapted, and the discussion about healthy eating and proper diet must be broadened to ascribe greater value to the act of cooking in this population.
DOI: 10.6084/m9.figshare.7678244
title: Healthy eating through the eyes of adolescents: A qualitative analysis of messages from the Dietary Guidelines for the Brazilian Population

description: ABSTRACT Objective To evaluate the interpretation by adolescents of messages contained in the Dietary Guidelines for the Brazilian Population. Methods Qualitative study of adolescents distributed across “conversation circles”. Each group received messages about healthy eating from the Dietary Guidelines and was instructed to develop materials containing their own interpretation thereof, using appealing wording and format. Content analysis was then used to evaluate these materials. Results Presentation of the produced materials revealed a focus on placing the participants at the center of the process and highlighting the dynamic and innovative nature of each strategy. Corpus analysis identified three clusters of meaning: (I) Food classification and selection model: The participants showed comprehension of the different formulations of foods and their impacts on health, but using other terms. A reductionist understanding of the composition of a healthy diet was observed; (II) Environment and eating practices: the environment was characterized as conducive or not to healthy eating, and open-air markets were recognized as spaces for healthy choices. Creating recipes was judged a wise choice to be shared; and (III) Diet-related individual and collective wellness: consequences of unhealthy food intake were linked to physical and emotional well-being. Concerns were raised about the use of natural resources and the impact of pesticides on individuals and the environment. Conclusion To facilitate understanding of the Dietary Guidelines, the wording of its messages must be adapted, and the discussion about healthy eating and proper diet must be broadened to ascribe greater value to the act of cooking in this population.
DOI: 10.6084/m9.figshare.8194778
title: Potential drug-food interactions in patients hospitalized in the Cardiology Unit

description: ABSTRACT Objective To analyze potential Drug-Food Interactions identified in prescriptions of patients admitted to the Cardiology Unit of a university hospital. Methods This is a descriptive, cross-sectional quantitative study carried out in the Cardiology Unit of a university hospital in the city of Rio de Janeiro, Brazil. Data collection took place in archived medical records of hospitalized patients between August and September, 2016. Results In each prescription, there were on average 7.5 drugs mentioned (Standard Deviation of 2.1). Most were tablets (93%) and antihypertensive drugs (40%). Two hundred and fifty two potential Drug-Food Interactions were identified. Acetylsalicylic acid and omeprazole were the most potentially interactive drugs. Conclusion Drug-Food Interactions occur with commonly used drugs, for example omeprazole and acetylsalicylic acid. However, health teams do not know or identify a substantial part of interactions. This factor leads to an exposure to risks related to changes in drug response and patient safety.
DOI: 10.6084/m9.figshare.8194799
title: Factors associated with the consumption of fi ve daily servings of fruits and vegetables by students

description: ABSTRACT Objective To evaluate and associate the frequency of consumption of five daily servings of fruits and vegetables with socioeconomic and demographic factors of students in the city of Santa Cruz do Sul, Brazil. Methods A cross-sectional study with a sample stratified by clusters of 1,578 students aged 7 to 17 in the city of Santa Cruz do Sul (Rio Grande do Sul state), Brazil. Volunteers were asked whether they consumed five daily servings of fruits and vegetables. This consumption was classified as irregular or regular. Data regarding gender, age, socioeconomic status, domicile area, and information on the nutritional status of students were also collected. The prevalence ratio was calculated with a significance level of p&lt;0.05. Results The consumption of at least five servings of fruits and vegetables per day was reported by 40.6% of students. The irregular consumption of fruits and vegetables was higher among students aged 10-12 (69.7%, p&lt;0.001), boys (60.9%, p&lt;0.001), and urban area residents (61.8%, p&lt;0.001). There were no significant differences between the consumption of fruits and vegetables and the students’ socioeconomic status (p=0.094), nor with their nutritional status (p=0.999). Conclusion The students presented an irregular consumption of fruits and vegetables in relation to the recommendations of five servings per day. However, age and domicile area, which were significantly associated with the consumption of fruits and vegetables, were not associated with their socioeconomic and nutritional status.
DOI: 10.6084/m9.figshare.8194799.v1
title: Factors associated with the consumption of fi ve daily servings of fruits and vegetables by students

description: ABSTRACT Objective To evaluate and associate the frequency of consumption of five daily servings of fruits and vegetables with socioeconomic and demographic factors of students in the city of Santa Cruz do Sul, Brazil. Methods A cross-sectional study with a sample stratified by clusters of 1,578 students aged 7 to 17 in the city of Santa Cruz do Sul (Rio Grande do Sul state), Brazil. Volunteers were asked whether they consumed five daily servings of fruits and vegetables. This consumption was classified as irregular or regular. Data regarding gender, age, socioeconomic status, domicile area, and information on the nutritional status of students were also collected. The prevalence ratio was calculated with a significance level of p&lt;0.05. Results The consumption of at least five servings of fruits and vegetables per day was reported by 40.6% of students. The irregular consumption of fruits and vegetables was higher among students aged 10-12 (69.7%, p&lt;0.001), boys (60.9%, p&lt;0.001), and urban area residents (61.8%, p&lt;0.001). There were no significant differences between the consumption of fruits and vegetables and the students’ socioeconomic status (p=0.094), nor with their nutritional status (p=0.999). Conclusion The students presented an irregular consumption of fruits and vegetables in relation to the recommendations of five servings per day. However, age and domicile area, which were significantly associated with the consumption of fruits and vegetables, were not associated with their socioeconomic and nutritional status.
DOI: 10.6084/m9.figshare.8194802
title: Ultra-processed food consumption and obesity in adolescents

description: ABSTRACT Objective To evaluate the relationship between ultra-processed food consumption and obesity indicators in adolescents. Methods Cross-sectional study with a convenience sample of 200 10- to 18-year-old adolescents from Campinas, São Paulo (SP). Usual dietary intake was determined through a semiquantitative food frequency questionnaire. Daily intake of each food was obtained from the intake frequency. Subsequently, foods were classified as raw and minimally processed, cooking ingredients or ultra-processed foods, and their caloric contribution to the total energy value was calculated. Sociodemographic and anthropometric variables were also investigated. Overweight was defined as Z-score&gt;+1 and obesity was defined as Z-score&gt;+2 according to the Body Mass Index per age group. The associations were tested by chi-square test and linear trend. Results The frequency of obesity was 47.0%, and 21.5% presented increased waist circumference. The average energy intake was 4,176kcal/day, of which 50.6% was derived from ultra-processed foods. The categories with the highest caloric contributions among ultra-processed foods were industrial loaves/cakes (16.2%), sweets and candy (6.2%), pastas (6.0%) and sweetened drinks (5.1%). No association was found between ultra-processed food consumption and anthropometric indicators. Conclusion The significant contribution of ultra-processed foods to daily calories is evidence of a poor diet of this population of young people, although this has not been shown as a factor associated with excess weight. Therefore, there is an urgent need for public policies that discourage the consumption of these products and encourage the return to a traditional diet.
DOI: 10.6084/m9.figshare.8194802.v1
title: Ultra-processed food consumption and obesity in adolescents

description: ABSTRACT Objective To evaluate the relationship between ultra-processed food consumption and obesity indicators in adolescents. Methods Cross-sectional study with a convenience sample of 200 10- to 18-year-old adolescents from Campinas, São Paulo (SP). Usual dietary intake was determined through a semiquantitative food frequency questionnaire. Daily intake of each food was obtained from the intake frequency. Subsequently, foods were classified as raw and minimally processed, cooking ingredients or ultra-processed foods, and their caloric contribution to the total energy value was calculated. Sociodemographic and anthropometric variables were also investigated. Overweight was defined as Z-score&gt;+1 and obesity was defined as Z-score&gt;+2 according to the Body Mass Index per age group. The associations were tested by chi-square test and linear trend. Results The frequency of obesity was 47.0%, and 21.5% presented increased waist circumference. The average energy intake was 4,176kcal/day, of which 50.6% was derived from ultra-processed foods. The categories with the highest caloric contributions among ultra-processed foods were industrial loaves/cakes (16.2%), sweets and candy (6.2%), pastas (6.0%) and sweetened drinks (5.1%). No association was found between ultra-processed food consumption and anthropometric indicators. Conclusion The significant contribution of ultra-processed foods to daily calories is evidence of a poor diet of this population of young people, although this has not been shown as a factor associated with excess weight. Therefore, there is an urgent need for public policies that discourage the consumption of these products and encourage the return to a traditional diet.