Influencia de la densidad de energía de ondas de choque focalizadas en el tratamiento de la fascitis plantar / Influence of energy density on the effectiveness of the treatment of plantar fasciitis with focused extracorporeal shock waves

Resumen La fascitis plantar (FP) es una patología frecuente e invalidante que puede tratarse con ondas de choque focalizadas. El objetivo principal del estudio fue valorar la eficacia del tratamiento con ondas de choque focalizadas en la FP según la densidad de energía utilizada. Se incluyeron 82 pacientes con diagnóstico clínico de FP que fueron asignados mediante muestreo aleatorio simple a dos grupos de tratamiento: densidad de energía media- alta (0,59mJ/mm2) y densidad de energía media-baja (0,27mJ/mm2). Se evaluaron el dolor y la funcionalidad, mediante las escalas EVA (Escala Visual Analógica) y AOFAS (American Orthopedic Foot and Ankle Society Ankle-Hindfoot Scale) respectivamente, al inicio del estudio (consulta base), y al primer, tercer y sexto mes tras el tratamiento. Por último, se evaluó el grado de satisfacción de los pacientes mediante la escala de Roles y Maudsley. Se compararon los resultados de las escalas en las revisiones posteriores al tratamiento, obteniéndose significación estadística para las variables principales del estudio (dolor y funcionalidad) en cada grupo de intervención. Aunque los niveles de dolor y la funcionalidad mejoraron en ambos grupos de estudio, se obtuvo una respuesta analgésica y funcional mayor y más precoz en el grupo tratado con densidad de energía media-alta.

Abstract Plantar fasciitis (FP) is a frequent and disabling condition that can be treated with focused extracorporeal shock waves. The main objective of this study was to assess the effectiveness of focused extracorporeal shockwave treatment in FP according to the energy density used. Eighty-two patients with a clinical diagnosis of FP were included and assigned, by simple random sampling, to two treatment groups: medium-high energy density (0.59mJ/mm2) and low-medium energy density (0.27mJ/mm2). Pain and functionality were assessed using the VAS (Visual Analogical Scale) and AOFAS (American Orthopedic Foot and Ankle Society Ankle-Hindfoot Scale) scales, respectively, at the start of the study (baseline consultation), and at the first, third and sixth month post-treatment. Finally, the degree of patient satisfaction was evaluated using the Roles and Maudsley score. The results of the scales in the post-treatment reviews were compared, and statistical significance was obtained for the main study variables (pain and functionality) in each intervention group. Although pain levels and functionality improved in both study groups after treatment, a greater and earlier analgesic and functional response was obtained for the medium-high energy density group.

Effects of photobiomodulation combined umbilical cord mesenchymal stem cell transplantation on motor function recovery of spinal cord injury rats / 国际生物医学工程杂志

Objective:To explore the effect of photobiomodulation (PBM) combined with umbilical cord mesenchymal stem cell transplantation on motor function recovery in rats with spinal cord injury.Methods:The mesenchymal stem cells were irradiated with a laser energy density of 1.5, 3, 6 and 12 J/cm 2. The optimal energy density was screened by the MTT method on the 3rd day. Before cell transplantation, 32 male SD rats were randomly divided into the spinal cord injury group, which was injected with normal saline without cells; the stem cell transplantation group, which was injected with stem cells in the injury model; the laser irradiation group, which was injected with cell-free saline and laser irradiation; and the combined treatment group, which was treated with cell transplantation and laser irradiation. BBB score and inclined plate test were performed on the 1st, 3rd, 7th, 14th and 21st day, and hematoxylin-eosin staining and Nissl staining were performed on the 21st day. Results:The laser irradiation with an energy density of 12 J/cm 2 can accelerate cell proliferation ( P<0.05). After the modeling, the BBB score of the combined treatment group was higher than that of the other groups (all P<0.05), and the motor function recovered significantly. In the inclined plate experiment, the performance of the combined treatment group and the laser irradiation group was also better than that of other groups. The results of hematoxylin-eosin staining showed that the cavity area in the combined treatment group was significantly reduced, and the inflammatory reaction was the lightest. The staining of Nissl bodies became deeper, and the spinal cord injury was significantly reduced. Conclusions:PBM can promote the recovery of motor function in rats with spinal cord injury after the transplantation of umbilical cord mesenchymal stem cells, and has an obvious therapeutic effect on spinal cord injury in rats. This study provides a basis for the treatment of spinal cord injury.

Elaboração e avaliação da adequação nutricional de papas principais de misturas múltiplas preparadas com alimentos regionais / Elaboration and assessment of the nutritional suitability of multiple-mixture main porridge prepared with regional foods

Introdução: A introdução alimentar deve ser iniciada a partir do sexto mês de vida, como complemento ao leite materno, priorizando a escolha de alimentos regionais. Na abordagem tradicional, recomenda-se que os alimentos sejam ofertados em variedades e em consistência de purês e papas, as quais devem ser aumentadas gradualmente. Objetivo: O objetivo deste estudo foi elaborar papas principais de misturas múltiplas (PPMM) com alimentos regionais direcionadas a crianças na introdução alimentar e comparar sua adequação com as recomendações saudáveis de ingestão de grupos alimentares e nutrientes. Métodos: Trata-se de uma pesquisa de natureza experimental, quantitativa e descritiva, na qual foram elaboradas três diferentes formulações - à base de frango, à base de peixe, e à base de carne - com foco no público infantil na faixa etária de 6-8 meses de vida, que foram acondicionadas em recipientes, semelhantes aos produtos comerciais. Calculou-se o valor nutricional utilizando o Guia Alimentar para Crianças Menores de Dois Anos, e alternativamente, usando a Tabela Brasileira de Composição de Alimentos (TACO), com base nas recomendações de ingestão de nutrientes da National Academies of Sciences, Engineering, and Medicine. Resultados: Os resultados obtidos após análise pelo Guia, em kcal/porção, foram 129,94 (Carne), 148,85 (Frango) e 134,00 (Peixe); já os valores de densidade energética encontrados pela TACO, em kcal/g, foram 1,72 (carne); 4,01 (frango) e 2,06 (peixe). Cada recipiente (110 g) comportou menos de uma porção de PPMM, com exceção da preparação contendo frango. Conclusão: As preparações elaboradas encontraram-se nutricionalmente adequadas por ambos os métodos avaliados e contiveram todos os grupos alimentares recomendados.

Introduction: Food should be introduced starting from the 6th month of life as a complement to breast milk, prioritizing the choice of regional foods. In the traditional approach, it is recommended that foods be offered in varieties and consistency of purees and porridge, which should be gradually increased. Objective: The aim of this study was to develop multiple-mixture main porridges (MMMP) with regional foods being targeted at children for food introduction and to compare their suitability with healthy recommendations for the intake of food groups and nutrients. Methods: This is an experimental, quantitative and descriptive study in which three different formulations were developed: chicken-based, fish-based, and meat-based, with a focus on children aged 6-8 months of life. The MMMPs were packed in jars similar to commercial products. Nutritional value was calculated using the Food Guide for Children Under Two Years (Guia Alimentar para Crianças Menores de Dois Anos), and alternatively using the Brazilian Table of Food Composition (Tabela Brasileira de Composição de Alimentos - TACO), based on the nutrient intake recommendations of the National Academies of Sciences, Engineering, and Medicine. Results: The results obtained after analysis by the guide in kcal/portion were: 129.94 (beef), 148.85 (chicken), and 134.00 (fish). The energy density values found by TACO in kcal/g were: 1.72 (beef), 4.01 (chicken), and 2.06 (fish). Each jar (110 g) contained less than one portion of MMMP, with the exception of the preparation containing chicken. Conclusion: The preparations were found to be nutritionally adequate by both evaluated methods and contained all the recommended food groups.

Metabolizable energy levels in diets with a fixed nutrient: calorie ratio for free-range broilers / Níveis de energia metabolizável com manutenção da relação nutriente: caloria em dietas para frangos de corte tipo caipira

The present study proposes to examine the effect of dietary levels of metabolizable energy, under a fixed nutrient:calorie ratio, on the production performance; body fat and protein deposition; and carcass characteristics of free-range broilers from 1 to 84 days of age. Nine hundred unsexed chicks were allocated to six treatments in a completely randomized design with six replicates of 25 birds each. Treatments consisted of diets with varying levels of metabolizable energy (2700, 2800, 2900, 3000, 3100 and 3200 Kcal ME/kg of diet) and a fixed proportion of nutrients relative to the energy level according to the nutritional requirements for each rearing phase. Body weight, weight gain, feed intake, feed conversion, production viability, metabolizable energy intake, protein intake, lysine intake, body fat deposition, body protein deposition and carcass characteristics were evaluated. Data were subjected to analysis of variance and, later, to regression analysis. Increasing levels of metabolizable energy, coupled with a fixed nutrient:calorie ratio, reduced feed intake, increased body weight and weight gain, improved feed conversion and did not affect carcass characteristics. In conclusion, adjusting the nutrient supply according to the dietary energy level improves production performance by improving feed conversion, ensuring adequate nutrient intake and preserving fat and protein deposition in the carcass when the metabolizable energy level is raised up to 3200 Kcal/kg in all rearing stages.(AU)

O objetivo do presente estudo foi avaliar os níveis de energia metabolizável, sob uma relação nutriente:caloria fixa, no desempenho produtivo; deposição de gordura e proteína corporal e características de carcaça de frangos de corte tipo caipiras. Foram utilizados novecentos pintainhos não sexados, distribuidos em seis tratamentos em delineamento inteiramente casualizado com seis repetições de 25 aves cada. Os tratamentos consistiram em dietas com diferentes níveis de energia metabolizável (2700, 2800, 2900, 3000, 3100 e 3200 Kcal EM / kg de dieta) e uma proporção fixa de nutrientes em relação ao nível de energia de acordo com as necessidades nutricionais de cada fase de criação. Foram avaliados o peso corporal, ganho de peso, consumo de ração, conversão alimentar, viabilidade criatória, consumo de energia metabolizável, consumo de proteína, consumo de lisina, deposição de gordura corporal, deposição de proteína corporal e características de carcaça. Os dados foram submetidos à análise de variância e posteriormente à análise de regressão. O aumento dos níveis de energia metabolizável juntamente com a manutenção da relação nutriente:caloria reduziu o consumo de ração, aumentou o peso corporal e o ganho de peso, melhorou a conversão alimentar e não afetou as características da carcaça. Em conclusão, o ajuste da oferta de nutrientes de acordo com o nível de energia da dieta melhora o desempenho da produção, melhorando a conversão alimentar, garantindo a ingestão adequada de nutrientes e preservando a deposição de gordura e proteína na carcaça quando o nível de energia metabolizável é elevado até 3200 Kcal/kg em todas as fases de criação.(AU)

Energy density of ethnic cuisines in Singaporean hawker centres: a comparative study of Chinese, Malay and Indian foods

@# Introduction: A major focus in the prevention and management of obesity has been in the self-monitoring of foods consumed to reduce total energy intake. The present study used a novel instrument called the Calorie Answer™ to measure the energy content of various local foods in Singapore. The study aimed to build a database on energy density of commonly consumed Chinese, Malay and Indian foods to facilitate appropriate food choices by the consumer. Methods: The first part consisted of measuring the energy density of 15 popular local foods purchased from 8 different hawker centres. In the second part, 46 additional local foods were analysed, again using the Calorie Answer™ instrument. Results: Despite the different locations from which the foods were purchased, the energy content of the same foods was remarkably similar with a coefficient of variation (CV) of <15% for all foods. There was a higher average energy density of Indian foods compared to Chinese and Malay foods (Welch test, p=0.027). Conclusion: Our results suggest that the energy density of commonly consumed foods from different locations was remarkably similar. The average energy density of Indian foods was significantly higher than that of Chinese and Malay. Knowledge of the energy density of foods is essential information that is needed in the battle against being overweight and obesity. The application of the Calorie Answer™ may be used as a means to collate data on the energy density of foods consumed in other countries in the ASEAN region.

Energy density and satiety of meals based on the Healthy Food Plate model for Filipino adults

OBJECTIVE: This study aimed to determine the energy density and satiety of meals based on the healthy food plate model for Filipino adults.METHODS:  Thirteen healthy adult volunteers consumed breakfast test meals consisting of 1 cup go food, ½ cup grow food and 1 ½ cups glow food, following the recommended proportions in the plate model. Energy density (kcal/g) of the test meals was calculated. Feelings of hunger and fullness were assessed with 100-mm visual analogue scales (VAS) at pre-prandial (0 minute) and at 30, 60, 90, 120, 150, 180, and 240 minutes postprandial. Ghrelin levels at 0, 30, 60, 120, 180, and 240 minutes were determined by radioimmunoassay (RIA).RESULTS: The test meals had an average energy density of 0.83 kcal/g. Hunger and fullness scores gradually changed with time but hunger remained significantly lower and fullness significantly higher than the pre-prandial levels at 180 minutes postprandial. Ghrelin declined after intake of the test meals and stayed significantly lower than the pre-prandial level at 240 minutes postprandial (30.21 ± 4.58 pmol/L).CONCLUSION: Meals following the recommendations in the healthy food plate model for Filipino adults have low energy density and its consumption sustained short-term satiety. 

Energy density and satiety of meals based on the healthy food plate model for Filipino adults

Objective@#This study aimed to determine the energy density and satiety of meals based on the healthy food plate model for Filipino adults.@*Methods@#Thirteen healthy adult volunteers consumed breakfast test meals consisting of 1 cup go food, ½ cup grow food and 1 ½ cups glow food, following the recommended proportions in the plate model. Energy density (kcal/g) of the test meals was calculated. Feelings of hunger and fullness were assessed with 100-mm visual analogue scales (VAS) at pre-prandial (0 minute) and at 30, 60, 90, 120, 150, 180, and 240 minutes postprandial. Ghrelin levels at 0, 30, 60, 120, 180, and 240 minutes were determined by radioimmunoassay (RIA).@*Results@#The test meals had an average energy density of 0.83 kcal/g. Hunger and fullness scores gradually changed with time but hunger remained significantly lower and fullness significantly higher than the pre-prandial levels at 180 minutes postprandial. Ghrelin declined after intake of the test meals and stayed significantly lower than the pre-prandial level at 240 minutes postprandial (30.21 ± 4.58 pmol/L).@*Conclusion@#Meals following the recommendations in the healthy food plate model for Filipino adults have low energy density and its consumption sustained short-term satiety.

Curing efficiency of three light emitting diode units at different curing profiles.

Context: High‑intensity light emitting diode lamps with reduced exposure time to bond orthodontic attachments have been introduced to save the valuable clinical time. Aims: To evaluate the shear bond strength of brackets cured using three different light emitting diode curing units having different intensities and curing times, to compare the effect of different exposure methods on bond strength, and to compare the amount of remnant adhesive on tooth after debonding. Settings and Design: Study conducted on 120 brackets bonded to extracted premolar teeth cured by using three light‑emitting diode (LED) units. Methods: One hundred and twenty adhesive precoated metal brackets (Gemini series, 3M Unitek) were cured using three LED curing units (3M ESPE, ELIPAR, S10; Ortholux™ LED; Ortholux™ Luminous Curing Light). Universal testing machine was used to record shear bond strength. Residual adhesive remaining on the teeth was assessed by the modified adhesive remnant index. Statistical Analysis: After calculating mean and standard deviation for each group, post hoc Tukey and Kruskal–Wallis tests were employed to find the significant difference. Results: Comparison showed highest shear bond strength for Group 1A followed by 3A and lowest for Group 3B. Statistically significant difference was noticed in comparing shear bond strength recorded in Group 1A, Group 2A, and Group 3A with Group 1B, Group 2B, and Group 3B. Conclusions: Reduction of exposure time to 6 s with high‑intensity curing light seemed to be clinically acceptable and should be recommended. Curing of metal brackets with single exposure from buccal side showed lower shear bond strength values.

Patrón de alimentación e incorporación de alimentos complementarios en lactantes de una población de bajos recursos / Feeding pattern and incorporation of complementary foods in infants from a low- income population

In Argentina the information about the characteristics of complementary feeding is scarce. The objective of the present study was to determine the age of incorporation and type of complementary foods in the diet of infants from a population of low economic resources. The study was carried out at the Forres District Hospital, Santiago del Estero, Argentina, using a structured questionnaire. Breastfeeding mothers were interrogated during the children's periodic control visits. A total of 240 surveys at 5, 6 and 7 months post-partum were made. The average age of incorporation of foods was of 4.4 months. The first introduced foods were purée (potato and pumpkin, with broth or soup), soup (with wheat grits) and apple. The percentage of children consuming some type of gruel at 5 months was of 51%. At 7 months, 94% consumed gruels and 62.5% had milk bottles. About 40% ate the family stew (vegetables, noodles and meat) and 30%, a "mate" (Ilexparaguariensis) infusion with bread. An early incorporation of foods with inadequate energy and nutrients densities was observed. There was also an early ingestion of gluten and a high proportion of cow's milk consumption. This situation could affect the normal development of these children.

En Argentina existe escasa información sobre las características de la alimentación complementaria. El objetivo del presente trabajo fue determinar la edad de inicio y tipo de alimentos complementarios incorporados en la dieta de lactantes, en una población de escasos recursos socio-económicos. El estudio se realizó en el Hospital Distrital de Forres, Santiago del Estero, utilizando una encuesta estructurada. Las madres en etapa de lactancia fueron interrogadas durante las visitas periódicas de control de sus hijos. Se realizaron 240 encuestas, a los 5, 6 y 7 meses post-parto. La edad promedio de incorporación de alimentos fue 4,4 meses. Los primeros alimentos incorporados fueron: puré (papa y zapallo, con caldo o sopa), sopa (con sémola) y manzana. El 51% de los niños consumía algún tipo de papilla a los 5 meses. A los 7 meses, el 94% consumían papillas y el 62,5% tomaban mamadera. El 40% comía el guiso familiar (verduras, fideos y carne) y el 30%, mate cocido con pan. Se observó incorporación temprana de alimentos con densidad energética y de nutrientes inadecuadas, ingesta precoz de gluten y elevada proporción de consumo de leche de vaca. Esta situación podría afectar el normal desarrollo de los niños de la población estudiada.

Densidade energetica da dieta de trabalhadores de Sao Paulo e fatores sociodemograficos associados* / Energy density in the diet of workers from Sao Paulo, Brazil, and associated socio-demographic factors*

Objetivo: Analisar a densidade energética (DE) da dieta de trabalhadores da cidade de São Paulo e sua associação com características sociodemográficas, bem como avaliar a relação entre DE e ingestão de nutrientes. Métodos: Estudo transversal que avaliou a dieta de 852 trabalhadores, por meio de recordatório de 24 horas, sendo um recordatório aplicado a todos os indivíduos e um segundo para subamostra, a fim de corrigir a variabilidade intrapessoal. A DE da dieta foi calculada por três métodos: inclusão de todos os alimentos sólidos e das bebidas, excluindo apenas água (DE 1); inclusão de todos os alimentos sólidos e bebidas calóricas que contêm, no mínimo, 5 kcal/100g (DE 2); inclusão de todos os alimentos sólidos e exclusão de todas as bebidas (DE 3). Para analisar a relação entre a DE e as variáveis sociodemográficas utilizou-se regressão linear, e a relação entre DE e nutrientes foi avaliada por meio do coeficiente de correlação de Pearson. Resultados: Para a dieta dos trabalhadores, os valores de DE observados foram 1,18 kcal/g, 1,22 kcal/g e 1,73 kcal/g, considerando-se os métodos DE 1, DE 2 e DE 3, respectivamente. Nos modelos múltiplos de regressão, apenas a variável idade apresentou associação negativa com todos os métodos de DE. Para a DE 3, houve incremento da DE para indivíduos não brancos. Dentre os nutrientes estudados, o único que não apresentou correlação significativa foi a proteína, para DE 3 (p = 0,899). Conclusão: Os adultos jovens tinham uma alimentação com maior DE, sendo um grupo prioriatário para intervenções nutricionais. Além disso, independente do método de cálculo, ...

Objective: This paper aims at analyzing the energy density (ED) of the diet of workers from the city of São Paulo, Southeastern Brazil, and the way this is associated with socio-demographic characteristics, as well as evaluating the relationship between ED and nutrient intake. Methods: A cross-sectional study evaluated the diet of 852 workers using the 24-hour dietary recall; one recall was applied to all individuals and a second one was applied to a sub-sample in order to adjust intrapersonal variability. The ED of the diet was calculated using three methods: inclusion of all solid foods and beverages, excluding water (ED 1); inclusion of all solid foods and beverages containing at least 5 kcal/100g (ED 2); and inclusion of all solid foods, excluding all beverages (ED 3). Linear regression was used to analyze the relationship between ED and socio-demographic variables and the relationship between ED and nutrients was evaluated using Pearson coefficient correlation. Results: Considering the workers' diet, the ED values observed were 1.18 kcal/g, 1.22 kcal/g and 1.73 kcal/g for the ED 1, ED 2, ED 3 methods, respectively. In the multiple regression models, only the age variable was maintained in the final model and showed an inverse association with all ED methods. ED 3 showed an increase in energy density for non-white individuals. Of all studied nutrients, protein was the only one that was not significantly correlated with ED 3 (p = 0.899). Conclusion: The young adults studied had a higher energy-density diet, representing a priority group for nutrition interventions. Regardless of the calculation method used, there is a correlation between ED and nutrients. .

Seasonal analysis of condition, biochemical and bioenergetic indices of females of Brazilian flathead, Percophis brasiliensis

Percophis brasiliensis is a demersal species that constitutes an important resource of Argentine coastal fisheries. Nevertheless, information about bioenergetic dynamic of reproduction has not been reported. Therefore, seasonal variations of condition factors, biochemical composition and energy density of different tissues were analyzed in order to determine the strategy of energy allocation during the reproductive cycle of this species. Condition indices (hepatosomatic and K) showed a seasonal pattern opposite to that observed for gonadosomatic index, which was characterized by higher values during the reproductive period (spring-summer), decreasing at the end of spawning. Biochemical composition of different tissues also showed a clearly seasonality associated to reproductive cycle. Analysis of energy density variation of liver indicates that P. brasiliensis accumulate reserves in winter before reproduction, which later decrease during the spawning season. In contrast, the energy density in muscle did not show significant differences among seasons, indicating that individuals could be also using an external source of energy during spawning. Therefore, it is possible that P. brasiliensis respond to an intermediate strategy of energy allocation, combining characteristics of both capital breeders (stores energy previous to the onset of reproductive activity) and income breeders (acquire energy by active feeding during spawning period).

Percophis brasiliensis é uma espécie demersal que constitui um recurso importante para a pesca costeira na Argentina. Não obstante, a informação sobre a dinâmica bioenergética da reprodução não tem sido reportada. Assim, as variações sazonais dos fatores de condição, composição bioquímica e densidade de energia de diferentes tecidos foram analisados para determinar a estratégia de alocação de energia durante o ciclo reprodutivo da espécie. Os índices de condição (hepatossomático e K) mostraram um padrão sazonal oposto ao observado para o índice gonadossomático, o qual foi caracterizado por valores mais elevados durante o período reprodutivo (primavera-verão), diminuindo no final da desova. A composição bioquímica de diferentes tecidos também mostrou uma sazonalidade claramente associada ao ciclo reprodutivo. Análise da densidade de energia do fígado indica que P. brasiliensis acumula energia no inverno, antes da reprodução, que mais tarde decresce durante a época de desova. Em contraste, a densidade de energia no músculo não mostrou diferenças significativas entre as estações do ano, indicando que os indivíduos poderiam ter também uma fonte externa de energia durante a reprodução. Portanto, é possível que P. brasiliensis responda a uma combinação das estratégias "capital breeder" (armazenam a energia antes do início da atividade reprodutiva) e "income breeder" (adquirem energia através da alimentação ativa durante o período de desova).

Densidade energética da dieta e ingestão energética total segundo consumo de adoçantes e/ou alimentos processados com adoçantes / Dietary energy density and total energy intake according to the consumption of sweeteners and/or processed foods with sweeteners

Introdução. O consumo de açúcares aumentou consideravelmente nas últimas décadas, bem como a incidência e a prevalência da obesidade, gerando a elaboração de recomendações para moderá-lo. Os açúcares contribuem para a palatabilidade dos alimentos, podendo também aumentar sua densidade energética (DE), outro fator de risco para obesidade. Uma alternativa seria a substituição por adoçantes não calóricos, que também aumentam a palatabilidade dos alimentos, porém são isentos calorias. No entanto, ainda não existe consenso a respeito das implicações desta substituição principalmente na redução da ingestão energética e do peso corporal. Objetivo. Identificar a DE da dieta, a ingestão energética total e de macronutrientes, segundo consumo de adoçantes e/ou alimentos processados com adoçantes por adultos e idosos. Métodos. Estudo transversal, no qual foram coletados dados de sexo; idade; peso e estatura, para cálculo do IMC; consumo de adoçantes, por questionário adaptado e pelo recordatório de 24 horas, foram calculadas as médias de DE, de ingestão energética total e de macronutrientes. Para verificar associação entre variáveis independentes (idade, sexo, IMC, uso de adoçantes não calóricos) com a dependente "classificação da DE foi realizada regressão logística, considerando dietas com alta DE aquelas com 1,5 Kcal/g ou mais. Para comparação das médias de ingestão energética e de macronutrientes, entre usuários de adoçantes e não usuários, foi utilizado o Teste t de Student (p 0,05) pelo Stata 10.0. Resultados. Participaram do estudo 168 indivíduos, com idade média de 54,8 anos (DP = 14,9 anos), sendo 84,5 por cento do sexo feminino, 67,9 por cento com sobrepeso ou obesidade e 44,1 por cento usuários de adoçantes. A média da DE das dietas de usuários de adoçantes foi 1,15 Kcal/g (IC 95 por cento [1,11; 1,19]), e de não usuários 1,28 Kcal/g (IC 95 por cento [1,23; 1,33])...

The consumption of sugar has increased considerably in recent decades, as well as the incidence and prevalence of obesity, leading the development of recommendations to moderate this consumption. Sugars contribute to the palatability of food, but may also increase their energy density (ED), which is an important obesitys risk factor. An alternative would be replacing sugar by non-caloric sweeteners, which increase the palatability of foods, but with free calories. However, the implications of this substitution in reducing energy intake and body weight are controversial. Objective. Identify the ED of diets, the total energy intake and macronutrient consumption according to the consumption of sweeteners and/or processed foods with sweeteners by adults and elderly. Methods. A cross sectional study, that collected data on gender, age, weight and height, to calculate BMI, consumption of non-caloric sweeteners, by questionnaire and with data from 24-hour recall, were calculated the average of ED, total energy intake and total macronutrient intake. Logistic regression was performed to assess the association between independent variables (age, gender, BMI, use of non-caloric sweeteners) and the dependent classification of ED, considering diets with high ED those with 1.5 kcal/g or more. To compare the means of total energy intake and total macronutrient intake, among noncaloric sweeteners users and nonusers, was used the Students t test (p 0.05) by Stata 10.0. Results. Were collected data form 168 individuals, with an average age of 54.8 years (SD = 14.9 years), 84.5 per cent female, 67.9 per cent overweight or obese and 44.1 per cent users of sweeteners. The mean of ED diets of non-caloric sweeteners users was 1.15 kcal/g (CI 95 per cent [1.11; 1.19]), and 1.28 Kcal/g (CI 95 per cent [1.23; 1.33]) for non-users. For logistic regression the continuous variables, BMI and age, were categorized, but the former did not remained in the final model...

Determination of laser energy density threshold leading to glare-induced blindness by pattern visual evoked potential in guinea pigs / 解放军医学杂志

Objective To explore the application of pattern visual evoked potential (PVEP) in examination of energy density threshold of laser beam that may lead to glare-induced blindness in guinea pigs. Methods Stainless steel bolts (5mm in length, 1.2mm in diameter), as reference electrode and recording electrode for the PVEP measurement, were implanted into skulls of 27 guinea pigs, located in 6mm proximal to bregma and 10mm distal to bregma. These guinea pigs were randomly divided into three groups with 9 (18 eyes) for each group, and they were exposed to laser beam at wave length of 635nm, 660nm and 690nm, respectively. The PVEP was recorded in each group before and immediately after laser irradiation, and also on day 2 and day 4 after laser irradiation in guinea pigs blinded immediately after laser exposure. The latency and amplitude of P wave in PVEP before irradiation was considered as control value for each group. When PVEP could not be recorded instantly after laser irradiation, the intensity of electric current applied at that time was considered as threshold value of each laser beam. The power of electricity(P) values was then calculated, and energy density threshold that led to glare-induced blindness was figured out according to currentpower curve (P-I curve). On day 2 and day 4 after irradiation, PVEP was additionally recorded, and latency and amplitude of P wave were compared with that of control values to examine the recovery of visual function of the blind guinea pigs. Results The energy density thresholds of the three laser beams at wave length of 635nm, 660nm, 690nm respectively were 356.36 10-9J/cm2, 349.58 10-9J/cm2 and 343.93 10-9J/cm2. In guinea pigs became blind after exposure to laser beams at wave length of 635nm, 660nm, 690nm, the latencies of P wave recorded 2 days after blindness were not significantly different with control value of each group(t=-0.356, P=0.729; t=0.492, P=0.633; t=-0.445, P=0.666), while the difference in amplitudes was statistically significant (t=11.01, P=0.000; t=5.223, P=0.000; t=5.702, P=0.000). Four days after blindness, the latencies and amplitudes of P wave recorded on the guinea pigs were also compared with the control values, but no statistically significant difference was found (latency: t=1.329, P=0.213; t=2.040, P=0.069; t=-0.894, P=0.392; amplitude: t=-3.030, P=0.768; t=0.194, P=0.850; t=-0.948, P=0.365). Conclusions The energy density threshold of laser beams, at length wave of 635nm, 660nm, 690nm, may lead to glare-induced blindness in guinea pigs is around 350 10-9J/cm2. PVEP examination is a useful and harmless way to determine the energy density threshold of laser beam which will cause blindness.

Utilização de lipídeos na dieta de pequenos ruminantes / Utilización de lípidos en la dieta de pequeños rumiantes / Lipid utilization on small ruminants? diet

A utilização de óleos na dieta de ruminantes tem sido uma prática bastante comum no cenário da pecuária nacional. Muitos estudos evidenciam os efeitos benéficos da adição deste ingrediente na ração como a diminuição do incremento calórico, o aumento da densidade energética da dieta, possibilitando a redução de altas quantidades de concentrados nas mesmas e redução da produção de metano. Outro aspecto relevante é a utilização de óleos com características específicas, como fontes ricas em ácidos graxos insaturados, buscando-se alterações na composição dos produtos, em particular do leite. A literatura indica diferentes respostas à suplementação lipídica entre as espécies. Normalmente em cabras, não há alteração no teor de proteína do leite e em muitos estudos, o teor de gordura tem aumentado com a inclusão de lipídeos na dieta, diferentemente do que acontece com o leite de vacas. No entanto, estudos com suplementação lipídica para cabras em lactação ainda são incipientes. Com isso, esta revisão pretende reunir informações existentes sobre a suplementação lipídica de pequenos ruminantes, abordando seus principais aspectos.

Lipid utilization has been a common practice among farmers nationwide. Many studies highlight benefits of the addition of this ingredient to feed such as reduction of energy increment and increase of energy density, allowing the decrease of high level of concentrates and methane production. Another relevant aspect is the modification of product composition through the utilization of oil in the diet. The literature shows different responses to lipid supplementation among the species. Normally, in goats, there is no change in the milk protein content, and in many studies the fat content has increased due to lipid addition to the diet, differently from what occurs in cows? milk. However, studies on lipid supplementation to lactating goats? diet are still incipient. Therefore, this review aims to gather existing information on lipid supplementation of small ruminants, approaching the main aspects.

La utilización de aceites en la dieta de rumiantes ha sido una práctica bastante común en el escenario de la pecuaria nacional. Muchos estudios evidencian los efectos benéficos de la adición de este ingrediente en el pienso como la disminución del incremento calórico, el aumento de la densidad energética de la dieta, posibilitando la reducción de altas cantidades de concentrados en las mismas y reducción de la producción de metano. Otro aspecto relevante es la utilización de aceites con características específicas, como fuentes ricas en ácidos grasos insaturados, buscándose alteraciones en la composición de los productos, en particular de la leche. La literatura indica diferentes respuestas al suplemento lípido entre las especies. Normalmente en cabras, no hay alteración en el tenor de proteína de la leche y en muchos estudios, el tenor de grasa ha aumentado con la inclusión de lípidos en la dieta, diferentemente de lo que sucede con la leche de vacas. Sin embargo, estudios con suplemento lípido para cabras en lactación aún son incipientes. Así, esta revisión pretende reunir informaciones existentes sobre el suplemento lípido de pequeños rumiantes, abordando sus principales aspectos.

Análise da densidade energética de preparações servidas em uma Unidade de Nutrição e Dietética / Analysis of the energy density of preparations served in a Nutrition and Dietetics Unit

Given the special energy and nutrient needs and the malnourishment commonly seen in hospitalized patients, the energy density of a soft diet, low potassium diet, low sodium diet and bedtime fruit shakes and porridges offered to patients of a Nutrition and Dietetics Unit of Brasília, DF, was assessed. Data were collected by direct observation and technical cards regarding the preparation of foods and dishes were done to calculate the energy density (ED) of the preparations according to the "Food and energy-containing beverages method." The ED values were classified according to the CDC, 2005. Roughly 16.7% of the soft diets had an ED of 0.7 to 1.5kcal/g (low ED), 58.3% had an ED below 0.6kcal/g (very low ED) and 25% had an ED between 1.5 and 4.0kcal/g (average ED). The analysis of low-sodium and low-potassium diets showed that 20% had a low ED, 30% had a very low ED and 50% had an average ED. All fruit shakes and porridges had a low ED. The results show that the patients who receive the analyzed preparations are at risk of ingesting an amount of energy that is below their needs. The need for standardization, menu planning and attention to individual dietary requirements is evident within the studied nutrition and Dietetic Unit.

En función de las necesidades especiales de energía, nutrientes y de la mal nutrición que a menudo constatamos en pacientes internados, fue analizada la densidad energética de las preparaciones de la dieta pastosa, de las preparaciones de la dieta hipocalémica e hiposódica, de la leche batida con frutas y papillas servidas a los pacientes de una Unidad de Nutrición y Dietética de Brasilia (DF). Los datos se recolectaron por medio de observación directa y se elaboraron fichas técnicas de 12 preparaciones de dieta pastosa, nueve de la hipocalémica e hiposódica, cinco de leche con frutas y cuatro papillas en 3 días de la semana, para el cálculo de la densidad energética (DE) de acuerdo con el "Food and energy-containing beverages method". Las DE se clasificaron de acuerdo con el CDC de 2005. Se observó que un 16,7% de las preparaciones de la dieta pastosa presentaron DE entre 0,7 y 1,5kcal/g (DE baja), un 58,3% DE menor que 0,6kcal/g (DE muybaja) y un 25% DE entre 1,5 y 4,0 /g (DE media). El análisis de la dieta hiposódica y hipocalémica mostró que 20% presentaban DE baja, 30% DE muy baja y 50% DE media. Todas las leches con frutas y papillas presentaron DE baja. Los resultados indican que los pacientes que reciben las preparaciones analizadas corren el riesgo de ingerir una cantidad de energía inferior a sus necesidades energéticas, evidenciando la necesidad de una estandarización, planificación de menús y atención a los métodos dietéticos individualizados en la Unidad de Nutrición y Dietética estudiada.

Diante das necessidades especiais de energia, nutrientes e à má nutrição frequentemente observada em pacientes hospitalizados, foi analisada a densidade energética de preparações da dieta pastosa, das preparações da dieta hipocálica e hipossódica, e das vitaminas e mingaus servidos para todas as dietas aos pacientes de uma unidade de Nutrição e Dietética de Brasília - DF. Foram coletados dados por meio de observação direta e elaboradas fichas técnicas de 12 preparações da dieta pastosa, nove da hipocálica e hipossódica e cinco vitaminas e quatro mingaus em 3 dias da semana, para o cálculo da densidade energética (DE) de acordo com o "Food and energy-containing beverages method". As DE foram classificadas de acordo com o CDC, 2005. Observou-se que 16,7% das preparações da dieta pastosa apresentaram DE entre 0,7 e 1,5kcal/g (DE baixa), 58,3% DE menor que 0,6kcal/g (DE muito baixa) e 25% DE entre 1,5 e 4,0/g (DE média). A análise da dieta hipossódica e hipocálica mostrou que 20% apresentaram DE baixa, 30% DE muito baixa e 50% DE média. Todas as vitaminas e mingaus apresentaram DE baixa. Os resultados indicam que os pacientes que recebem as preparações analisadas correm o risco de ingerir uma quantidade de energia inferior às suas necessidades energéticas, ficando evidente a necessidade de padronização, planejamento de cardápios e atenção aos esquemas dietéticos individualizados dentro da Unidade de Nutrição e Dietética estudada.

Effects of caloric restriction with varying energy density and aerobic exercise on weight change and satiety in young female adults

This study examines the combined effects of caloric restriction on body composition, blood lipid, and satiety in slightly overweight women by varying food density and aerobic exercise. Twenty-three women were randomly assigned to one of two groups for a four-week weight management program: the high-energy density diet plus exercise (HDE: n = 12, 22 +/- 2 yrs, 65 +/- 7 kg, 164 +/- 5 cm, 35 +/- 4 % fat) and low-energy density diet plus exercise (LDE: n = 11, 22 +/- 1 yrs, 67 +/- 7 kg, 161 +/- 2 cm, 35 +/- 4 % fat) groups. Subjects maintained a low-calorie diet (1,500 kcal/day) during the program. Isocaloric (483 +/- 26 for HDE, 487 +/- 27 kcal for LDE) but different weight (365 +/- 68 for HDE, 814 +/- 202 g for LDE) of lunch was provided. After lunch, they biked at 60% of maximum capacity for 40 minutes, five times per week. The hunger level was scaled (1: extremely hungry; 9: extremely full) at 17:30 each day. Before and after the program, the subjects' physical characteristics were measured, and fasting blood samples were drawn. The daily energy intake was 1,551 +/- 259 for HDE and 1,404 +/- 150 kcal for LDE (P > 0.05). After four weeks, the subjects' weights and % fat decreased for both LDE (-1.9 kg and -1.5%, P < 0.05) and HDE (-1.6 kg and -1.4%, respectively, P < 0.05). The hunger level was significantly higher for HDE (2.46 +/- 0.28) than for LDE (3.10 +/- 0.26) (P < 0.05). The results suggest that a low-energy density diet is more likely to be tolerated than a high-energy density diet for a weight management program combining a low-calorie diet and exercise, mainly because of a reduced hunger sensation.

Influence of light energy density on heat generation during photoactivation of dental composites with different dentin and composite thickness

OBJECTIVE: The aim of this study was to determine the influence of different energy densities on the heat generated during photoactivation of Filtek Z250 (3M/ESPE) and Z100 (3M/ESPE) composite resins with different dentin and composite thickness. MATERIAL AND METHODS: The temperature increase was registered with a type-K thermocouple connected to a digital thermometer (Iopetherm 46). A chemically polymerized acrylic resin base was prepared to serve as a guide for the thermocouple and as a support for 0.5-, 1.0-, and 1.5-mm-thick bovine dentin discs. Circular elastomer molds (1.0 mm-height x 3.0-mm diameter or 2.0-mm height x 3.0-mm diameter) were adapted on the acrylic resin base to standardize the composite resin thickness. A conventional halogen light-curing unit (XL 2500, 3M/ESPE) was used with light intensity of 700 mW/cm². Energy density was calculated by the light intensity applied during a certain time with values of 28 J/cm² for Z100 and 14 J/cm² for Filtek Z250. The temperature change data were subjected to three-way ANOVA and Tukey's test at 5 percent level. RESULTS: The higher energy density (Z100) promoted greater temperature increase (p<0.05) than the lower energy density (Filtek Z250). For both composites and all composite thicknesses, the lowest dentin thickness (0.5 mm) yielded significantly higher (p<0.05) temperature increase than the other two dentin thicknesses. The 1-mm-thick composite resin layer yielded significantly higher (p<0.05) temperature changes for both composites and all dentin thicknesses. CONCLUSIONS: Temperature increase was influenced by higher energy density and dentin/composite thickness.

Comparison of Calorie Intake and Satiety Rate by Different Energy Density Level of Kimbab

We attempted to determine whether energy density would influence calorie intake via cognitive cues, as reflected by satiety. This experiment was designed using two different energy density levels of Kimbab: normal Kimbab (1.6 kcal/g) vs low-density Kimbab (1.0 kcal/g). 26 female college students participated in this study. The subjects ate Kimbab in the lab once a week for 2 weeks. Each week at noon, they were served 24 units of either normal or low-density Kimbab, and we determined the units, grams, and calories of the real & cognitive intake of Kimbab, and also analyzed the satiety rate after eating Kimbab. Our results demonstrated that the real calorie intake from the low-density Kimbab was significantly lower than that of the normal Kimbab (290.3 kcal vs 474.4 kcal, p<0.001), but we noted no significant differences in the units and grams of real and cognitive intake between the normal and low-density Kimbab. However, despite consuming 39% lower caloric intake, the subjects reported similar levels of satiety rates with the two different density levels of Kimbab, as they did not perceive themselves to have eaten more normal Kimbab than low-density Kimbab. Thus, this study provides evidence that the energy density of food is a crucial determinant of caloric intake, and supports the notion that the consumption of low energy-dense foods may result in a reduction of caloric intake without altering satiety.

Shear bond strength of dentin bonding agents cured with a Plasma Arc curing light / 대한치과보존학회지

The objective of this study was to compare dentin shear bond strength (DSBS) of dentin bonding agents (DBAs) cured with a plasma arc (PAC) light curing unit (LCU) and those cured with a light emitting diode (LED) LCU. Optical properties were also analyzed for Elipar freelight 2 (3M ESPE); LED LCU, Apollo 95E (DMT Systems); PAC LCU and VIP Junior (Bisco); Halogen LCU. The DBAs used for DSBS test were Scotchbond Multipurpose (3M ESPE), Singlebond 2 (3M ESPE) and Clearfil SE Bond (Kuraray). After DSBS testing, fractured specimens were analyzed for failure modes with SEM. The total irradiance and irradiance between 450 nm and 490 nm of the LCUs were different. LED LCU showed narrow spectral distribution around its peak at 462 nm whereas PAC and Halogen LCU showed a broad spectrum. There were no significant differences in mean shear bond strength among different LCUs (P > 0.05) but were significant differences among different DBAs (P < 0.001).

Densidad energética y diversidad de dietas en hogares rurales y urbanos de México e ingreso familiar (1992-2002) / Energetic density, diversity of diets and familial income in rural and urban households of Mexico

Objetivos: Describir los cambios de 1992-2002 en la disponibilidad de energía en las dietas de los hogares rurales y urbanos de México, según la densidad energética (DE) y el ingreso per cápita. Material y métodos: Se analizaron encuestas de ingreso/gasto del Instituto Nacional de Geografía Estadística e Informática en muestras representativas (> 10,000 hogares) de poblaciones urbana y rural (< 2500 hab.). Se cálculo la media de energía (kcal) per cápita por día de porción comestible de alimentos comprados, producidos o intercambiados durante 7 días (Tablas US. Dep. Agric., US) según la DE (calorías/100 g). Resultados: La media de energía (kcal) de los hogares rurales es más alta que la de los hogares urbanos. En ambos hogares fue aumentando con el ingreso. El aporte energético del aceite vegetal fue más elevado en los hogares rurales y aumentó durante el periodo. La dieta rural fue menos variada que la urbana y el mayor aporte energético provino de la tortilla. La dieta urbana incluyó más alimentos de DE baja -verduras, frutas, leche. La energía aportada por refrescos fue más alta en hogares urbanos vs. hogares rurales. La diversidad de la dieta fue en función del ingreso familiar en ambos hogares. Conclusiones: Los cambios dietarios descritos están asociados a la urbanización y al nivel del ingreso familiar y podrían estar relacionados con la epidemia de obesidad.

OBJECTIVE: To describe changes in sources of energy of diets available in urban and rural households of Mexico from 1992 to 2002, according to levels of energy density (ED) and family income. Methods. Analysis of data from Income and Expenditure Surveys (National Institute of Informatics and Statistics) in representative samples (>10000 households) of urban and rural populations (< 2500 people). Calculation of mean per capita-per day kcal of foods purchased, produced or exchanged during 7 days. Food groups were divided in three levels of DE (raw or cooked foods) (US Agriculture Dept. Tables). RESULTS: Mean percapita kcal of rural households was higher than urban households, and it increased as a function of family income in both cases. Energy available from vegetable oil increased during theperiod in both strata. Rural diet was less diverse, and tortilla was the main energy source. Urban diet included more energy from low-density foods, such as vegetables, soft-drinks and milk. Dietary diversity was directly associated to family income in both rural and urban households. CONCLUSIONS: The dietary changes described are related to urbanization and to the family economic level, and could play apart in the etiology of the epidemic of obesity.