Browsing by Issue Date, starting with "2018-11"
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- Caracterização e satisfação dos cuidadores informaisPublication . Capelas, Manuel Luís; Lacerda, Joana; Coelho, Patricia
- Indicadores de qualidade prioritários para os serviços de cuidados paliativos em PortugalPublication . Capelas, Manuel Luís; Silva, Alexandre; Coelho, Silvia Patricia; Afonso, Tânia; Simões, Catarina
- Rapid correction of anterior crossbite using a bonded compomer slopePublication . Alves, J.; Seabra, M.; Figueiredo, A.An anterior crossbite can hardly be corrected spontaneously. When diagnosed in a mixed dentition or in an early permanent dentition, an interceptive orthodontic treatment becomes imperative. The objective of this paper is to report a rapid, cheap and effective interceptive orthodontic treatment of an anterior crossbite in a pediatric patient in mixed dentition. A male patient aged 10 years old reported an important aesthetic embarrassment of his smile as well as, functional problems. An anterior crossbite of tooth 2.1 was diagnosed, hiding almost the entire clinical crown. Dental crossbite was corrected by bonding a compomer slope to the incisal edge of the mandibular incisor with an angle of about 45° to the longitudinal axis of the tooth. Correction was achieved within 3 weeks of treatment, with no damage to the tooth or periodontal tissue. As a conclusion, a simple bonded compomer slope, done in just one clinical appointment can solve both aesthetic and functional problems in a very simple way. It is cheap, cost-effective and very easy for patients to accept. The technique is so elementary, that not only pediatric dentistry experts but every general dentist is able to perform it. If we are able to treat an anterior crossbite at the exact moment of the diagnosis, then, the need for long term orthodontic treatment can reduced, thereby, giving the kids a chance for growing up in a more healthy way.
- Safety assessment of the process ‘RecyPET Hungária’, based on RecyPET Hungária technology, used to recycle post-consumer PET into food contact materialsPublication . EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Poças, Maria de Fátima TavaresThe EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process RecyPET Hungária (EU register number RECYC0146). The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes originating from collected post-consumer PET containers, containing no more than 5% of PET from non-food applications. The flakes are dried and extruded. The output of the extrusion step is cut into pellets in an underwater chamber and then recrystallised. The crystallised pellets may then be fed into a solid-state polycondensation (SSP) reactor. The recycled plastic is intended for manufacture of bottles for soft drinks or water. The applicant provided a challenge test, but the flakes contaminated with the surrogates and the pellets obtained after extrusion and crystallisation were extracted with n-hexane without showing sufficient recovery. The Panel considered the extraction as unreliable and could therefore not conclude on the efficiency of the decontamination process. Furthermore, the flow charts provided by the applicant did not enable a clear identification of the steps relevant for the decontamination efficiency, and no sufficiently clear overview of the operational parameters of the steps of the process and the challenge test was provided. Without this information, a proper safety evaluation could not be performed. The Panel concluded that the process RecyPET Hungária is not sufficiently characterised and the applicant has not demonstrated in an adequately performed challenge test or by other appropriate evidence that the recycling process RecyPET Hungária is able to reduce contamination of the PET input to a concentration that does not pose a risk to human health.
- Serpa PDO cheese: towards identification of chemical markers involved in organoleptic attributesPublication . Araújo-Rodrigues, Helena; Tavaria, Freni K.; Santos, Maria Teresa P. G. Dos; Alvarenga, Nuno; Pintado, Manuela M.Serpa is a PDO cheese manufactured using raw ovine milk and extracts of C. cardunculus L. as rennet, without addition of starter cultures and followed by a minimum (but safe) ripening period. Both the processing technology and ingredients used result in a high microbial biodiversity that allows the development of a unique flavor. Variations in the manufacture process and distinct milk composition among producers result in a considerably heterogeneous cheese. The present study aimed at screening some groups of sensorial related compounds during two consecutive months of production, towards the identification of chemical markers involved in the specificity of Serpa cheese. The results suggested a high diversity and heterogenous chemical composition according to the producer and month. The free amino acids (FAAs) profile suggested the presence of almost all amino acids in the analyzed cheeses, being glutamic acid, alanine, leucine, valine and phenylalanine the most prevalent ones. Regarding the organic acid profile, lactic and acetic acids were the dominant groups. The volatile analysis suggested a high diversity and variability of volatile composition between cheeses, including several chemical groups, namely, ethyl esters, aldehydes and alcohols. The identification of sensorial chemical markers will be crucial to guide the selection and development of an autochthonous starter culture to improve Serpa’s quality and safety.
- Estimação de doentes, cobertura e caracterização das equipas e profissionais das equipas de cuidadosPublication . Capelas, Manuel Luís; Silva, Alexandre; Coelho, Patricia; Afonso, Tânia; Durão, Sofia Amado Pinto; Teves, Carla Marinho
- Characterization of concentrated second cheese wheyPublication . Faustino, Margarida; Salsinha, Ana Sofia; Pimentel, Lígia; Alcalá, Luis; Freitas, Ana Cristina; Gomes, Ana Maria; Pereira, Carlos Dias; Pintado, ManuelaThe residual deproteinized whey known as second cheese whey or “Sorelho”, is a byproduct obtained from whey cheese manufacture. It is commonly obtained in small/medium scale cheese plants and, although it has little to no commercial value, it is produced in relatively high volumes, which results in a complex disposal process. Therefore, the objective of this work was to characterize the nutritional composition of two concentrated deproteinized wheys (sheep and goat), obtained through ultrafiltration/diafiltration with a 10 kDa membrane followed by freezedrying. From the nutritional standpoint, it was possible to observe that after ultrafiltration, samples were mostly comprised of protein 75-58% (w/w). Samples also exhibited a low mineral and lactose contents (1.7-3.9% (w/w) and 0.93 -69%(w/w), respectively). The fatty acid composition profile was predominantly composed of short- and medium chain fatty acids including butyric, caproic and caprylic acids, with long chain fatty acids, such as palmitoleic, rumenic, trans vaccenic, docosapentaenoic and docosahexaenoic acids being also detected in both goat and sheep Sorelho, but in the goat Sorelho the concentration was bigger of these fatty acids. When regarding the amino acids identified aspartic acid, glutamic acid, alanine and tyrosine were the most predominant amino acids found in the sheep Sorelho while in the goat Sorelho aspartic acid, glutamic acid, asparagine, threonine and valine were prevalent. Overall, these results provide some insights into Sorelhos’ potential usage as source of bioactive compounds for posterior incorporation into foods.
- Impact of sterilization on phytosterols in canned tuna-based productsPublication . Machado, Manuela; Pimentel, Lígia L.; Rodríguez-Alcalá, Luis M.; Pisco, Ana; Lopes, Margarida; Gomes, Ana M; Pintado, ManuelaPhytosterols (PS) are characterized by a tetracyclic ring and a side chain linked to carbon 17. They can be classified according to the presence or absence of a double bond at .5 position (sterols or stanols respectively)(1,2). These compounds occur naturally in all foods of plant origin, such as vegetable oils, nuts, seeds, grain products, fruits and vegetables. Normal daily intake from natural sources is 200–400 mg/day (3). PS enriched foods are considered a valuable option as part of a healthy diet (1). The beneficial effects of these compounds have been demonstrated by several studies and consequently the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) approved their use in functional foods. EFSA recommends a continuous daily intake of 3 g of PS during two to three weeks to obtain their claimed effects. In this context, the main objectives of this study were the characterization of the sterols profile of a commercial functional PS-rich ingredient as well as the evaluation of its stability after sterilization (119°C; 45min) of a canned tuna-based product enriched in this ingredient. Accordingly, the sterol profile was assayed by GC-FID (4). The results showed that the sterilization process did not affect the sterol profile, with ß-sitosterol being the predominant sterol in all the tested samples. PS content in the novel tuna-based product complies with EFSA recommendations regarding cardiovascular health.
- Testemunho de um projeto integrador da EPRALIMA "As três dimensões d’Os Lusíadas (cenas, cenários e animações)": aprender por projetosPublication . Martins, Elisabete; Orvalho, LuísaFalar em Novos Ambientes Educativos leva-nos a remeter o discurso para Metodologia de Trabalho de Projeto. Este capítulo apresenta essencialmente um testemunho de uma professora de português da EPRALIMA que vivenciou com os seus alunos a experiência de fazer aprender por projetos. Esta pedagogia foi implementada com maior relevância e de forma mais estruturada e planeada nesta escola no âmbito de um plano formativo (Re)Aprender a ensinar e avaliar nos cursos profissionais: o saber em ação”3. Com este testemunho visou-se demonstrar que os alunos são capazes de ter um papel ativo no processo de aprendizagem, no processo de construção do saber e do saber-fazer. Este projeto, em particular, surgiu de um desejo de juntar a disciplina de português, mais concretamente a educação literária, a uma disciplina fundamental da área técnica do curso Técnico de Desenho Digital 3D, de modo a conciliar conteúdos curriculares das duas disciplinas aos interesses e motivações dos alunos. O objetivo de tornar o estudo da obra mais apelativo concretizar-se-ia e, simultaneamente, permitir-se-ia aos alunos a mobilização de capacidades e de saberes para a realização de um produto que seria da autoria deles, desde o seu planeamento, passando pelo seu desenvolvimento e execução até ao momento da apresentação pública.
- Studies on body image, eating, and weight in models, dancers, and aesthetic athletesPublication . Francisco, RitaFashion models, dancers, and aesthetic athletes are considered high-risk groups for the development of body image concerns and eating disorders. In all these aesthetic activities, physical appearance is seen as fundamental and lean bodies are required. Therefore, these contexts are considered subcultures in which social pressures to be thin are reinforced. Even for the least investigated group among the aesthetic activities, fashion models, the few existing studies indicate that they present higher levels of disordered eating but also higher levels of body satisfaction and self-esteem than control groups. Professional ballet dancers are considered at greater risk than recreational dancers since the rule “thinness = success” seems to be implicitly and explicitly transmitted by many different means (especially critical comments by teachers and peers about eating, weight, and shape). Among aesthetic athletes (e.g., gymnasts, synchronized swimmers, figure skaters), the desire to be leaner to improve sports performance seems to mediate the relationship between social pressure from the sports environment and disordered eating. This desire is especially related to sports-related body dissatisfaction (higher than general body dissatisfaction), which is considered a strong predictor of disordered eating for these athletes. In this chapter, we review different studies of these specific groups to gain a better understanding of how fashion models, dancers, and aesthetic athletes address their eating and body image and to identify the specific factors associated with the development of body image concerns and eating disorders.