Restoration of a dental defect in a patient with ectodermal dysplasia: a case report and literature review / 口腔疾病防治

Objective@#To explore the treatment options for congenitally missing teeth in patients with ectodermal dysplasia and provide a clinical reference.@*Methods@#A patient with ectodermal dysplasia with a concave midface, anterior protrusion of the chin, and underdevelopment of the lower third of the face presented with congenital loss of multiple maxillary teeth, malocclusion of the remaining teeth, congenital loss of mandibular dentition, small dental arches, and upper and lower alveolar bone hypoplasia. The patient was treated by means of a removable partial maxillary prosthesis, implants in the anterior region of the lower mandible designed with the assistance of digital guides, and bar-clamped implant-overlay prostheses. A literature review of the protocol for the treatment of this condition was also conducted.@*Results@#In addition to good retention and stability after denture wear, an excellent occlusal relationship, improvement of the patient's facial appearance, including upper and lower lip fullness, more equal balancing of the lower and middle 1/3 of the face, and improved masticatory function were achieved. The results of the literature review showed that patients with ectodermal dysplasia who are congenitally edentulous usually have a complex intraoral situation that makes restoration difficult, and common restorative modalities for these patients include fixed bridges, removable partial dentures, complete dentures, overdentures, and implant prostheses, which need to be selected according to the actual intraoral situation of each patient. Currently, there is no consensus on the treatment of congenitally missing teeth in patients with ectodermal dysplasia, and some scholars have suggested that fixed restorations be recommended for patients with fewer missing teeth, while the option of removable or implant-covered denture restorations should be given to patients with more missing teeth, with removeable prostheses for underage patients that are replaced with permanent fixed prostheses when the jaws have stabilized.@*Conclusion@#In patients with ectodermal dysplasia with congenital tooth loss, all factors should be taken into account, and an individualized restorative plan should be developed.

Análise das preparações de um serviço de alimentação hospitalar segundo o Escore para Avaliação Qualitativa de Preparação / Analysis of the preparations of a hospital food service according to the Score for Qualitative Assessment of Preparation

Introdução: A oferta de ambientes alimentares saudáveis e sustentáveis deve contar com a avaliação de cardápios que estejam adequados para além da dimensão nutricional, devendo contemplar, entre outros fatores, o grau de processamento dos alimentos conforme recomendações do Guia Alimentar para a População Brasileira. Objetivo: Analisar as preparações de um serviço de alimentação hospitalar segundo o Escore para Avaliação Qualitativa de Preparação. Métodos: O estudo foi do tipo quantitativo, observacional, transversal e analítico, desenvolvido em um serviço de nutrição hospitalar no município de Fortaleza - CE no período de janeiro a junho de 2023. A amostra foi composta por todas as preparações do cardápio de almoço e jantar dos colaboradores, pacientes e acompanhantes. Para análise, foi utilizado o Escore de Avaliação Qualitativa das Preparações, que avalia o grau de processamento industrial do ingrediente, além de outras recomendações. Resultados: Os resultados mostraram que 80% das 315 preparações foram classificadas como de "alta qualidade". As sobremesas e saladas apresentaram maior percentual de preparações classificadas como de "alta qualidade", 97% e 95,7% respectivamente (p <0,001). Uma preparação (1,2%) foi classificada como de "muito baixa qualidade". A qualidade das refeições dos pacientes foi superior à dos colaboradores e acompanhantes (p < 0,05) confirmando a hipótese do trabalho. Conclusões: A qualidade das preparações analisadas apresentou resultados satisfatórios e em concordância com as recomendações do Guia Alimentar para a População Brasileira.

Introduction: The provision of healthy and sustainable food environments should include the assessment of adequate menus beyond the nutritional dimension, and, among other factors, the food processing levels recommended by the Food Guide for the Brazilian Population. Objective: To analyze the preparations of a hospital food service under the Qualitative Preparation Assessment Score. Methods: This quantitative, observational, cross-sectional, and analytical study was conducted in a hospital nutrition service in Fortaleza, Ceará, Brazil, from January to June 2023. The sample consisted of all the lunch and dinner menu preparations for employees, patients, and companions. Besides other recommendations, we adopted the Qualitative Preparation Assessment Score for analysis to evaluate the ingredient industrial processing level. Results: The results showed that 80% of the 315 preparations were classified as "high quality". Desserts and salads had the highest percentage of preparations classified as "high quality", 97% and 95.7%, respectively (p<0.001). One preparation (1.2%) was classified as "very low quality". The quality of patients' meals was higher than that of employees and companions (p<0.05), confirming the study's hypothesis. Conclusions: The quality of the preparations analyzed was satisfactory and aligned with the recommendations of the Food Guide for the Brazilian Population.

Ferramentas para promoção e avaliação da alimentação adequada e saudável desenvolvidas no Brasil: uma revisão de escopo / Tools developed in Brazil for the promotion and assessment of adequate and healthy eating habits: A scoping review

Resumo O objetivo deste estudo foi identificar e discutir as ferramentas de promoção e avaliação da alimentação adequada e saudável baseadas no Guia Alimentar para a População Brasileira. A revisão de escopo foi conduzida de acordo com o JBI Manual for Evidence Synthesis, utilizando para relatório de revisão de escopo o guia Preferred Reporting Items for Systematic reviews and Meta-Analyses extension for Scoping Reviews, com busca nas bases de dados PubMed/MEDLINE, EMBASE, SciELO e LILACS. Dezesseis estudos sobre ferramentas baseadas no guia alimentar para indivíduos de todas as faixas etárias, foram incluídos: dois descritivos, dois de protocolo de estudo clínico randomizado, onze metodológicos e um psicométrico, direcionados à população (n=12) ou à profissionais de saúde (n=4). Seis estudos abordaram ferramentas para promoção da alimentação adequada e saudável e dez desenvolveram ferramentas para avaliação de práticas alimentares ou de conhecimento e atividades de profissionais da saúde. Esta revisão auxiliará os profissionais de saúde na escolha dos instrumentos para o processo de implementação e, ou, divulgação das recomendações do guia alimentar, contribuindo para a promoção da alimentação adequada e saudável.

Abstract The objective of this study was to identify and discuss the tools for the promotion and evaluation of adequate and healthy eating based on the Food Guide for the Brazilian Population. The scoping review was conducted according to the JBI Manual for Evidence Synthesis via the Preferred Reporting Items for Systematic reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) checklist and by searching PubMed/MEDLINE, EMBASE, SciELO and LILACS. Sixteen studies on relevant tools, based on the food guide for individuals of all age groups, were thus included: two descriptive studies, two randomized clinical trial protocols, eleven methodological analyses, and one psychometric paper, aimed at either a focal population (n=12) or health professionals (n=4). Six studies addressed tools for promoting adequate and healthy eating, and ten developed tools for evaluating dietary practices or the knowledge and activities of health professionals. This review can therefore assist health professionals in choosing instruments for the implementation and/or dissemination of food guide recommendations, contributing to the promotion of adequate and healthy eating habits.

Conhecimento, autoeficácia e práticas profissionais relacionadas ao Guia Alimentar para a população brasileira na atenção primária à saúde / Knowledge, self-efficacy and professional practices related to the Dietary Guidelines for the Brazilian population in primary health care

Resumo Introdução fatores individuais parecem estar relacionados à utilização de novas recomendações e mudanças de prática profissional para ações de promoção à saúde. Objetivo avaliar a relação entre conhecimento, autoeficácia (AE) e utilização das recomendações do Guia Alimentar Brasileiro (GAB) nas práticas de equipes de Núcleos de Apoio à Saúde da Família (NASF-AB). Método recorte transversal de pós-intervenção de um ensaio comunitário controlado envolvendo 26 profissionais de saúde. Conhecimento e AE em utilizar as recomendações do GAB foram coletados por escalas validadas autoaplicáveis. A utilização do GAB na prática profissional foi mensurada mediante observação da rotina de trabalho dos NASF-AB e preenchimento de escala validada sobre as recomendações do GAB. Todos os escores variaram de 0 a 100. Resultados as pontuações médias nos escores de conhecimento, AE e utilização do GAB foram de 83,07 (DP = 18,29), 63,36 (DP = 19,07) e 4,33 (DP = 8,03), respectivamente. Houve correlação positiva e moderada entre AE e escore de utilização do GAB (r = 0,45; p = 0,03). Conhecimento sobre o GAB obteve fraca correlação com o escore de utilização (r = 0,34; p = 0,11). Diferença significativa foi obtida entre as médias do escore de utilização do GAB no grupo de elevada AE (5,13; p = 0,004; DP =1,55), em relação ao de baixa AE (3,40; p = 0,059; DP = 1,69), independentemente da categoria profissional. Conclusão neste estudo, a AE demonstrou estar moderadamente correlacionada com a adoção de novas práticas profissionais.

Abstract Background Individual factors appear related to the adoption of new recommendations and changes to professional practice for health promotion initiatives. Objective to evaluate the relationship between knowledge, self-efficacy (SE) and adoption of the Brazilian Dietary Guideline (BDG) recommendations in the practices of Family Health Support Center (NASF-AB) teams. Method a post-intervention cross-sectional sample from a controlled community trial involving 26 health professionals. Knowledge and SE in adopting the BDG recommendations were determined using a validated self- applicable scale. BDG adoption in professional practice was measured by observing the NASF-AB work routine and the scoring on the validated scale investigating GAB recommendation uptake. Scores ranged from 0 to 100 points. Results Average scores for knowledge, SE and BDG use were 83.07 (SD = 18.29), 63.36 (SD = 19.07) and 4.33 (SD = 8.03), respectively. There was a positive moderate correlation between SE and BDG utilization scores (r = 0.45; p = 0.03). Knowledge about BDG presented a weak correlation with the utilization score (r = 0.34; p = 0.11). Significant difference was observed between the averages of the BDG utilization score in the high SE group (5.13; p = 0.004; SD = 1.55), in relation to the low SE group (3.40; p = 0.059; SD = 1.69), regardless of professional category. Conclusion in this study, SE was moderately correlated with the adoption of new professional practices.

La experimentación en la formación de especialistas en Bioquímica Clínica / Experimentation in the training of specialists in Clinical Biochemistry

Fundamento: la bioquímica es una ciencia experimental, por lo que la Bioquímica Clínica es muy apropiada para la creación de habilidades de trabajo experimental, en la carrera de Medicina. Objetivo: diseñar actividades prácticas para el módulo Proteínas, a fin de contribuir a la adquisición de las habilidades experimentales en la formación de los especialistas desde la Bioquímica Clínica. Métodos: se realizó una investigación cualitativa transversal observacional en la Facultad de Medicina, durante el año 2019. Los métodos teóricos utilizados fueron el analítico-sintético y el inductivo-deductivo; y empírico: el análisis documental; además, los métodos de diseño inverso para la planificación de las actividades prácticas, y el de aprendizaje por indagación en el desarrollo de los seminarios y de las actividades prácticas. Resultados: se diseñaron las actividades, teniendo en cuenta las unidades didácticas, habilidades experimentales a crear y las actividades prácticas de laboratorio. Se brindaron tareas específicas para desarrollar el pensamiento crítico, la resolución de problemas y la evaluación de situaciones complejas. Para su correcta aplicación se elaboraron guías y se orientó la bibliografía, lo cual facilitó el trabajo independiente. Conclusiones: las actividades prácticas diseñadas para el módulo Proteínas contribuyeron a que los residentes de Bioquímica Clínica adquirieran las habilidades del trabajo experimental, imprescindible para alcanzar la competencia profesional en la docencia, la investigación y la asistencia médica.

Background: biochemistry is an experimental science, so Clinical Biochemistry is very appropriate for the creation of experimental work skills in the Medicine career. Objective: design practical activities for the Proteins module, in order to contribute to the acquisition of experimental skills in the training of specialists from Clinical Biochemistry. Methods: a qualitative cross-sectional observational research was carried out at the Faculty of Medicine during 2019. The theoretical methods used were analytical-synthetic and inductive-deductive; and empirical ones: documentary analysis; In addition, reverse design methods for planning practical activities, and inquiry learning in the development of seminars and practical activities. Results: the activities were designed, taking into account the teaching units, experimental skills to be created and the practical laboratory activities. Specific tasks were provided to develop critical thinking, problem solving, and evaluating complex situations. For its correct application, guides were prepared and the bibliography was oriented, which facilitated independent work. Conclusions: the practical activities designed for the Proteins module contributed to the Clinical Biochemistry residents acquiring the skills of experimental work, essential to achieve professional competence in teaching, research and medical care.

Enfermedad renal diabética: puesta al día / Update on diabetic kidney disease

Introducción: La Diabetes Mellitus (DM) es una enfermedad inflamatoria sistémica de alta prevalencia e incidencia a nivel mundial. Dentro de las complicaciones crónicas, la enfermedad renal diabética es una de las más frecuentes y que marca el pronóstico. Objetivos: El objetivo de este artículo es hacer una revisión actualizada de la enfermedad renal diabética, a la luz de los cambios en los paradigmas que se han generado en los últimos años con respecto a sus nuevas definiciones, el papel de la inflamación en su desarrollo, la gestión del riesgo cardiovascular y los nuevos tratamientos. La enfermedad renal diabética puede presentarse en aproximadamente el 30-50% de la población con diabetes mellitus tipo 1 o 2 alrededor del mundo. En la patogénesis y progresión de esta condición se distinguen tres ejes fundamentales el hemodinámico, metabólico e inflamatorio. Es importante siempre hacer gestión del riesgo cardiovascular. El diagnóstico se debe hacer con el cálculo de la tasa de filtrado glomerular y la relación albuminuria / creatinuria en muestra ocasional. Los objetivos en el tratamiento deben ser: el control metabólico, reducir o enlentecer la progresión de la enfermedad renal y disminuir los desenlaces cardiovasculares. Conclusión: El tratamiento de la ERD debe ser holístico, desde intervenciones no farmacológicas, como la modificación de los estilos de vida, hasta los nuevos medicamentos como el uso de inhibidores SGLT-2, Agonistas del receptor GLP-1 y el uso antagonistas selectivos del receptor mineralocorticoide como finerenona. El futuro es promisorio.

Introduction: Diabetes mellitus (DM) is a systemic inflammatory disease of high prevalence and incidence worldwide. Among the chronic complications, diabetic kidney disease is one of the most frequent and determines the prognosis. Objectives: The objective of this article is to make an updated review of diabetic kidney disease, in light of the changes in the paradigms that have been generated in recent years concerning to the new definitions, the role of inflammation-causing disease, cardiovascular risk management, and the new treatments. Diabetic kidney disease can present in approximately 30-50% of the population with diabetes mellitus type 1 or 2 around the world. In the pathogenesis and progression of this condition, three fundamental axes are distinguished: the hemodynamic, the metabolic, and the inflammatory. It is important to manage cardiovascular risk. The diagnosis must be made by calculating the glomerular filtration rate and the albuminuria/creatinuria ratio in a random urine sample. The objectives of the treatment should be: metabolic control, reduce or slow the progression of kidney disease and improve cardiovascular outcomes. Conclusion: The treatment of diabetic kidney disease should be holistic, from non-pharmacological interventions, such as lifestyle changes, to new medications such as the use of SGLT-2 inhibitors, GLP-1 receptor agonists, and the use of selective mineralocorticoid receptor antagonists such as finerenone. The future is promising.

Diseño y validación técnica del ícono del Plato Nutricional para la alimentación diaria de los guatemaltecos / Design and validation of a Healthy Plate´s model for Guatemalans daily food

Por varias décadas en el país, se han utilizado las Guías Alimentarias para Guatemala, en diferentes programas de salud, educación o seguridad alimentaria nutricional con el fin de orientar una alimentación saludable a la población logrando incidir con cierto éxito y eficacia; sin embargo, existen algunas limitaciones de comprensión y aplicación. En el contexto y objetivos de este recurso educativo, se consideró elaborar un modelo del Plato Nutricional para la población guatemalteca como una herramienta que permita orientar el consumo de una alimentación balanceada en las diferentes comidas del día e impactar en cambios de comportamiento positivos en la alimentación de las poblaciones más vulnerables del país. Se revisó literatura sobre el diseño de materiales, normativas de educación y situación de los problemas alimentarionutricionales de la población guatemalteca, se diseñó el modelo y un panel de 12 expertos valoró los criterios de aceptación, comprensión e inducción a la acción. Sobre el ícono o gráfico del plato nutricional, se calificaron aspectos de percepción sobre la alimentación balanceada y la proporcionalidad de los grupos de alimentos a comer en forma diaria en los distintos tiempos de comida. Entre los principales resultados están que el modelo del Plato Nutricional promueve una alimentación saludable, los 12 expertos (100.0% de los participantes en la validación técnica) refirieron que la metodología es de utilidad, y 10 (83.3%) indicaron que todos los materiales cumplieron con los criterios de atracción, comprensión, congruencia, aceptación e inducción a la acción. El modelo del plato considerado como un gráfico simple pero óptimo para orientar la alimentación adecuada para los guatemaltecos, es una herramienta educativa complementaria a las Guías Alimentarias para Guatemala

For several decades, the Dietary Guidelines for Guatemala have been used in different health, education, or nutritional food security programs in order to guide the population to a healthy diet, managing to influence with certain success and effectiveness. However, there are some understanding and application limitations. In the context and objectives of this educational resource, the development of a model of the Nutritional Plate was considered for the Guatemalan population, as a tool that allows guiding the consumption of a balanced diet in the different meals of the day, and promoting positive changes in eating behavior in the most vulnerable populations of the country. Literature on the design of materials, educational regulations, and the situation of food-nutritional problems of the Guatemalan population were reviewed, the model was designed, and a panel of 12 experts assessed the criteria for acceptance, understanding, and induction to action. Regarding the Healthy Plate´s model, aspects such as perception of a balanced diet and the proportionality of the food groups of the different daily meals, were rated. Among the main results are that the Nutritional Plate model promotes healthy eating, the 12 experts (100.0% of the participants in the technical validation) reported that the methodology is useful, and 10 (83.3%) indicated that all the materials complied with the criteria of attraction, understanding, congruence, acceptance, and induction to action. The healthy plate model, considered a simple but optimal graphic to guide the adequate diet for Guatemalans, is an educational tool complementary to the Dietary Guidelines for Guatemala.

Diseño y validación técnica del ícono del Plato Nutricional para la alimentación diaria de los guatemaltecos / Design and validation of a Healthy Plate´s model for Guatemalans daily food

Por varias décadas en el país, se han utilizado las Guías Alimentarias para Guatemala, en diferentes programas de salud, educación o seguridad alimentaria nutricional con el fin de orientar una alimentación saludable a la población logrando incidir con cierto éxito y eficacia; sin embargo, existen algunas limitaciones de comprensión y aplicación. En el contexto y objetivos de este recurso educativo, se consideró elaborar un modelo del Plato Nutricional para la población guatemalteca como una herramienta que permita orientar el consumo de una alimentación balanceada en las diferentes comidas del día e impactar en cambios de comportamiento positivos en la alimentación de las poblaciones más vulnerables del país. Se revisó literatura sobre el diseño de materiales, normativas de educación y situación de los problemas alimentario-nutricionales de la población guatemalteca, se diseñó el modelo y un panel de 12 expertos valoró los criterios de aceptación, comprensión e inducción a la acción. Sobre el ícono o gráfico del plato nutricional, se calificaron aspectos de percepción sobre la alimentación balanceada y la proporcionalidad de los grupos de alimentos a comer en forma diaria en los distintos tiempos de comida. Entre los principales resultados están que el modelo del Plato Nutricional promueve una alimentación saludable, los 12 expertos (100.0% de los participantes en la validación técnica) refirieron que la metodología es de utilidad, y 10 (83.3%) indicaron que todos los materiales cumplieron con los criterios de atracción, comprensión, congruencia, aceptación e inducción a la acción. El modelo del plato considerado como un gráfico simple pero óptimo para orientar la alimentación adecuada para los guatemaltecos, es una herramienta educativa complementaria a las Guías Alimentarias para Guatemala.

For several decades, the Dietary Guidelines for Guatemala have been used in different health, education, or nutritional food security programs in order to guide the population to a healthy diet, managing to influence with certain success and effectiveness. However, there are some understanding and application limitations. In the context and objectives of this educational resource, the development of a model of the Nutritional Plate was considered for the Guatemalan population, as a tool that allows guiding the consumption of a balanced diet in the different meals of the day, and promoting positive changes in eating behavior in the most vulnerable populations of the country. Literature on the design of materials, educational regulations, and the situation of food-nutritional problems of the Guatemalan population were reviewed, the model was designed, and a panel of 12 experts assessed the criteria for acceptance, understanding, and induction to action. Regarding the Healthy Plate´s model, aspects such as perception of a balanced diet and the proportionality of the food groups of the different daily meals, were rated. Among the main results are that the Nutritional Plate model promotes healthy eating, the 12 experts (100.0% of the participants in the technical validation) reported that the methodology is useful, and 10 (83.3%) indicated that all the materials complied with the criteria of attraction, understanding, congruence, acceptance, and induction to action. The healthy plate model, considered a simple but optimal graphic to guide the adequate diet for Guatemalans, is an educational tool complementary to the Dietary Guidelines for Guatemala.

Marco ético y jurídico en la investigación científica en chile: acreditación de comités ético científicos / Ethical and legal framework in scientific research from Chile: functioning of accredited scientific ethics committees

RESUMEN: La investigación científica en seres humanos es fundamental para el desarrollo y avance en la ciencia de la salud y para el bienestar de la sociedad. La necesidad de contar con principios éticos explícitos y un marco regulatorio, permitió en el año 2001 la aprobación de la Norma sobre Regulación de Ensayos Clínicos en Seres Humanos. La ley 20.120 (2006), norma la investigación científica en el ser humano, describe aspectos centrales para el desarrollo de la investigación, dando sustento legal a la creación de los Comités Éticos Científicos (CEC), entidades colegiadas que tienen por objeto velar por la protección de la vulneración de derechos y libertades de los participantes, pudiendo aprobar o rechazar los protocolos de los proyectos. En Chile al año 2021 se registran 62 CEC acreditados. La región Metropolitana concentra el 58,2 %, la zona Norte un 11,2 % y en el sur del país un 30,6 %, de ellos solo el 12,9 % están acreditados para evaluar ensayos clínicos aleatorizados (ECA). Los criterios éticos internacionales más utilizados son la Declaración de Helsinki, pautas éticas sobre la salud, bienestar y los derechos de los pacientes; El Consejo Internacional de Ciencias Médicas (CIOMS) que protege en entornos vulnerables de escasos recursos; y el Informe Belmont en la protección de los sujetos de investigación. Se concluye que las guías éticas nacionales e internacionales son pautas que guardan relación con la adecuada protección jurídica de los participantes, velando por el respeto a la autonomía, la justicia y la selección justa de los participantes, a través del consentimiento informado voluntario. El desarrollo de una cultura de conducta ética en la investigación se debe basar en tres dimensiones generales; el ambiente humano, ambiente político y mecanismos de la sociedad civil.

SUMMARY: Scientific research in human beings is essential for the development and advancement of health science and for the well-being of society. The need to have explicit ethical principles and a regulatory framework allowed in 2001 the approval of the Standard on the Regulation of Clinical Trials in Human Beings. Law 20,120 (2006), regulates scientific research in human beings and describes central aspects for the development of research, giving legal support to the creation of Scientific Ethics Committees (SEC), collegiate entities whose purpose is to ensure the protection of the vulnerability of rights and freedoms of the participants, being able to approve or reject the protocols of the projects. In Chile by 2021, 62 accredited CECs are registered. The Metropolitan region concentrates 58.2 %, the North zone 11.2 % and in the south of the country 30.6 %, of which only 12.9 % are accredited to evaluate randomized clinical trials (RCTs). The most widely used international ethical criteria are the Helsinki Declaration, ethical guidelines on health, well-being and the rights of patients; The International Council of Medical Sciences (CIOMS) that protects in vulnerability low-resource settings; and the Belmont Report on the protection of research subjects. It is concluded that the national and international ethical guidelines are appropriate legal ethical guidelines and risk-benefit ratio that protect the participants, ensuring respect for the autonomy, justice and fair selection of the participants, through voluntary informed consent. The development of a culture of ethical conduct in research must be based on three general dimensions; the human environment, political environment and mechanisms of civil society.

Práticas de comensalidade em estudantes universitários / Commensality practices among university students

O Guia Alimentar para a População Brasileira aborda orientações para uma alimentação adequada e saudável, incluindo recomendações sobre o ato de comer e a comensalidade. Ao ingressar na vida universitária, os estudantes tendem a modificar sua rotina, o que contribui para a realização de refeições rápidas, sem horários regulares e inadequadas do ponto de vista nutricional. O objetivo do presente estudo foi investigar práticas de comensalidade e fatores associados em ingressantes de uma universidade pública do Rio Grande do Sul. Trata-se de um estudo transversal realizado em 2019. O desfecho constituiu-se da orientação do Guia sobre comer em companhia e participação nas atividades que envolvem a alimentação. As variáveis de exposição investigadas foram sexo, idade, composição de moradia, trabalho remunerado, classe econômica e turno na universidade. Dos 207 participantes, 83,9% e 62,4% informaram que costumam realizar almoço e jantar em companhia, respectivamente. A maior parte dos estudantes participa "às vezes" do planejamento (49,8%) e da preparação de refeições (50,5%), e "sempre" participam da compra de alimentos (51,2%) e limpeza de utensílios e ambiente (62,8%). Além disso, a maioria dos estudantes de 30 anos ou mais informou que costuma realizar o café da manhã em companhia (p=0,010), enquanto estudantes que moram com familiares são os que mais realizam as três refeições acompanhados (p<0,05). Houve maior frequência de mulheres que participam do planejamento (p=0,012) e da preparação de refeições (p=0,002). Conclui-se que, de maneira geral, os estudantes praticam a comensalidade, com maior ocorrência entre aqueles que residem com familiares.

The Food Guide for the Brazilian Population addresses guidelines for an adequate and healthy diet, including recommendations on the act of eating and commensality. When entering university life, students tend to change their routine, which contributes to having quick, irregularly scheduled, and nutritionally inadequate meals. The aim of the present study was to investigate commensality practices and associated factors in newcomers to a public university in Rio Grande do Sul. This is a cross-sectional study carried out in 2019. The outcome consisted of the Guide's direction on eating in with others and participation in activities involving food. The exposure variables investigated were sex, age, housing composition, paid work, economic class, and university study period. Of the 207 participants, 83.9% and 62.4% reported that they usually have lunch and dinner together, respectively. Most students participate "sometimes" in planning (49.8%) and preparing meals (50.5%), and "always" participate in buying food (51.2%) and cleaning utensils and environment (62.8%). In addition, most students aged 30 years or older reported that they usually have breakfast together (p=0.010), while students who live with family members are the ones who most eat the three meals together (p<0.05). There was a higher frequency of women participating in planning (p=0.012) and meal preparation (p=0.002). It is concluded that, in general, students practice commensality, with a higher occurrence among those who live with family members.

Falta de habilidades culinárias é obstáculo para adolescentes terem uma alimentação saudável? / Is the lack of culinary skills an obstacle for teenagers to eat healthy?

O desenvolvimento de habilidades culinárias tem sido apontado como importante fator associado à melhor qualidade da alimentação e a diminuição da transmissão dessas habilidades entre gerações tem favorecido o maior consumo de produtos ultraprocessados. No entanto, ainda há escassez de estudos que avaliem as habilidades culinárias da população brasileira, e se ressalta que, até o momento, não foram encontrados estudos no Brasil que tenham avaliado tais habilidades em adolescentes. O objetivo deste estudo foi avaliar a associação entre habilidades culinárias autopercebidas e qualidade do consumo alimentar de adolescentes. Trata-se de um estudo transversal com adolescentes da rede pública de ensino de Itaqui/RS. Foram investigadas variáveis demográficas e socioeconômicas, habilidades culinárias autopercebidas e frequência semanal de 22 itens alimentares, a qual deu origem ao índice de qualidade do consumo alimentar. As médias (DP) do índice de qualidade do consumo alimentar, de acordo com as habilidades culinárias autopercebidas, foram calculadas para toda a amostra e estratificadas por sexo, utilizando-se teste ANOVA ou Mann-Whitney. Calcularam-se IC95% e o nível de significância considerado foi de 5%. Observaram-se maiores médias (DP) do índice de qualidade do consumo alimentar entre adolescentes do sexo feminino que relataram saber "escolher os alimentos" [59,99 (9,43)] (p=0,027), "temperar" [60,53 (9,58)] (p=0,0109), e "combinar ingredientes ou preparações" [61,14 (9,64)] (p=0,0051). Já no sexo masculino, maior média (DP) do índice de qualidade do consumo alimentar foi observada entre adolescentes que referiram saber "lavar, descascar, cortar ou medir ingredientes" [(62,16 (10,69)] (p=0,0012). Ainda, observou-se associação positiva do índice de qualidade do consumo alimentar com número de habilidades culinárias autopercebidas no sexo feminino (p de tendência=0,003). Este estudo evidenciou que maior número de habilidades culinárias autopercebidas pode estar associado a melhor qualidade no consumo alimentar de adolescentes.

The development of culinary skills has been identified as an important factor associated with better food quality, and the reduction in the transmission of these skills between generations has favored a greater consumption of ultra-processed products. However, there is still a lack of studies that assess the culinary skills of the Brazilian population, and it is noteworthy that, so far, no studies have been found in Brazil that have evaluated such skills in adolescents. The aim of this study was to evaluate the association between self-perceived culinary skills and the quality of food consumption in adolescents. This is a cross-sectional study with adolescents from public schools in Itaqui, RS. Demographic and socioeconomic variables, self-perceived cooking skills, and weekly frequency of 22 food items were investigated, which gave rise to the food consumption quality index. Means (SD) of the food consumption quality index, according to self-perceived cooking skills, were calculated for the entire sample and stratified by sex, using ANOVA or Mann- Whitney test. The 95%CI was calculated, and the significance level considered was 5%. Higher means (SD) of the food consumption quality index were observed among female adolescents who reported knowing how to "choose foods" [59.99 (9.43)] (p=0.027), "seasoning" [60, 53 (9.58)] (p=0.0109), and "combining ingredients or preparations" [61.14 (9.64)] (p=0.0051). Among males, the highest mean (SD) of the food consumption quality index was observed among adolescents who reported knowing how to "wash, peel, cut or measure ingredients" [(62.16 (10.69)] (p=0.0012). Furthermore, there was a positive association between the index of food consumption quality and the number of self-perceived culinary skills in females (p trend =0.003). This study showed that a greater number of self-perceived culiunary skills may be associated with better quality in adolescent food consumption.

Resultados y repercusión clínico-anestésica de los exámenes complementarios preoperatorios en pacientes ASA I para cirugía ambulatoria / Results and clinical-anesthetic repercussion of preoperative complementary tests in Asa-I patients scheduled for ambulatory surgery

Introducción: La selección de exámenes laboratorios preoperatorios (test específicos o exámenes por imágenes) debe hacerse como medida complementaria en el caso de sospecha clínica. La solicitud indiscriminada y de rutina es innecesaria e implica costos adicionales para la institución, además de la posibilidad de resultados falsos positivos, con repercusiones más o menos graves para los pacientes. Objetivo: Destacar los resultados y la repercusión clínico-anestésica de los exámenes complementarios preoperatorios en pacientes ASA I para cirugía ambulatoria que llegan a cirugía ambulatoria en el Hospital General Docente Comandante Pinares del municipio de San Cristóbal, Artemisa durante el año 2017. Método: Se realizó un estudio observacional de tipo descriptivo, de corte transversal en el Hospital General Docente Comandante Pinares del municipio de San Cristóbal, Artemisa, durante el año 2017. El universo se representa por 823 pacientes que se sometieron a cirugía ambulatoria, la muestra fue de 394 pacientes, según criterio de selección no probabilístico, intencional. Resultados: El sexo con mayor predominio en las cirugías fue el femenino 65,98 por ciento, las edades más frecuentes fue de 18-30 años. La cirugía electiva que más se realizó fue la colecistectomía 43,18 por ciento. En cuanto a los exámenes paraclínicos realizados, se detectó una baja incidencia de alteraciones, la complicación perioperatoria detectada fue la crisis hipertensiva 0,50 por ciento. Conclusión: Los resultados de los exámenes complementarios fueron normal en la mayoría de los pacientes, sin repercusiones o cambios en la conducta clínico anestésica. Además, generaron un elevado gasto a la institución de salud(AU)

Introduction: The selection of preoperative laboratory tests (specific tests or imaging tests) should be done, as a complementary measure, in the case of clinical suspicion. Indiscriminate and routine request is unnecessary and implies additional costs for the institution, in addition to the possibility of false positive results, with more or less serious repercussions for patients. Objective: To highlight the results and the clinical-anesthetic repercussion of complementary preoperative examinations in ASA-I patients who arrive for ambulatory surgery at Commandant Pinares General Teaching Hospital in San Cristóbal Municipality, Artemisa Province, during the year 2017. Method: An observational, descriptive, cross-sectional study was carried out at Commandant Pinares General Teaching Hospital in San Cristóbal Municipality, Artemisa Province, during the year 2017. The universe was represented by 823 patients who underwent ambulatory surgery. The sample consisted of 394 patients, following nonprobabilistic, intentional selection criteria. Results: The sex with the highest prevalence of surgeries was the female sex (65.98 percent). The most frequent ages were between 18 and 30 years. The most performed elective surgery was cholecystectomy (43.18 percent). Regarding the paraclinical examinations performed, a low incidence of alterations was detected; the perioperative complication detected was hypertensive crisis (0.50 percent). Conclusion: The results of the complementary examinations were normal in most of the patients, without repercussions or changes in the clinical anesthetic behavior. In addition, they generated high expenses for the health institution(AU)

Estimación del consumo de alimentos en menores de dos años de la provincia Las Tunas / Estimate of food consumption in children under two years old in Las Tunas province

Introducción: La introducción de la alimentación complementaria es un importante momento en el crecimiento de un niño. Las guías alimentarias constituyen la traducción de los objetivos nutricionales en consejos prácticos y cobran un valor fundamental en las primeras etapas de la vida. Objetivos: Estimar el consumo de alimentos en menores de dos años de edad de la provincia Las Tunas. Métodos: Se realizó un estudio transversal, con muestreo aleatorio bietápico, en niños con edades entre 6 y 23 meses. El tamaño muestral fue de 495 niños. Se aplicó una encuesta de consumo de alimentos por recordatorio de 24 horas y se estimó la adecuación de las porciones de alimentos ingeridas según las recomendaciones de las guías alimentarias del menor de 2 años. Se calculó el índice de diversidad alimentaria. Resultados: La lactancia materna continuada al año de edad fue de un 34,5 por ciento en el grupo menor de un año y de un 10,6 por ciento en el grupo de 1 a 2 años. Se observó un bajo cumplimiento de consumo de las porciones de vegetales, frutas, grasas y huevo recomendadas en las guías alimentarias. El 84,5 por ciento de los menores de un año y el 42,1 por ciento de los de 1 a 2 años excedían el consumo diario recomendado de energía. Conclusiones: No se cumplen las porciones de alimentos recomendadas en las guías alimentarias para el logro de una alimentación saludable en menores de dos años. El alto porcentaje de niños con ingestas excesivas de energía constituye un factor predisponente a la obesidad desde las etapas tempranas de la vida(AU)

Introduction: The introduction of complementary feeding is an important moment in a child's growth. Food guides are the translation of nutritional goals into practical advice and take on fundamental value in the early stages of life. Objectives: Estimate food consumption in children under two years old in Las Tunas province. Methods: A cross-sectional study, with two-stage random sampling, was conducted in children aged from 6 to 23 months. The sample size was of 495 children. A food consumption by 24-hours reminder´s survey was applied and the adequacy of food portions ingested was estimated according to the recommendations of the children under 2 years´ food guides. The food diversity index was calculated. Results: Continued breastfeeding at 1 year of age was 34.5 percent in the group under one year and 10.6 percent in the 1 to 2 years group. Low consumption compliance with the portions of vegetables, fruits, fats and eggs recommended in food guides was observed. 84.5 percent of children under one-year-old and 42.1 percent of those in 1 to 2 years old exceeded the recommended daily energy consumption. Conclusions: The food portions recommended in the food guides for healthy eating in children under two years old are not met. The high percentage of children with excessive energy intakes is a factor that predispose to obesity in early stages of life(AU)

Fabrication of guide and removal of fiber post by tetrahedron positioning technology at the chair side: a case report and literature review / 口腔疾病防治

Objective @#To explore the technology and efficacy of fabrication of a guide and removal of a fiber post by tetrahedron positioning technology at the chair side.@*Methods@# For one patient with acute chronic periapical periodontitis of the left maxillary lateral incisor who needed to have the fiber post removed, the chair side tetrahedral positioning technique was used to make a guide plate to remove the fiber post. Cone beam CT (CBCT) data were imported into the software to design the guide plate for fiber post removal. The guide plate design on CBCT was transferred to a solid model by using tetrahedral positioning technology. The guide plate was made to guide the removal of the fiber post, and then left maxillary lateral incisor root canal was performed. We evaluated the effect of fiber post removal with tetrahedral positioning technology by reviewing the literature.@*Results @#The guide plate made by tetrahedral positioning technology can accurately locate the position and direction of fiber posts at a low cost and with high speed. After the fiber post was removed, the root canal could be dredged by using root canal preparation instruments. After root canal preparation, the root canal was filled with warm gutta-percha to complete the root canal treatment. After 3 months, the apical radiograph showed that the transmission shadow of the apical area was reduced. The results of the literature review showed that the fiber post removal with guide plates provides a predictable result and a lower risk of iatrogenic damage. Minimally invasive treatment can be carried out, and chair time can be reduced.@*Conclusion@#On the basis of CBCT data, using tetrahedral positioning technology to make fiber post removal guides can help reduce the risk of fiber post removal and has the characteristics of speed, low cost and short chair side processing. However, the accuracy comparison between tetrahedral positioning technology and 3D printing guides needs further study.

Da Amazônia ao guia: os dilemas entre a alimentação quilombola e as recomendações do guia alimentar para a população brasileira / From the Amazon to the guidelines: the dilemmas between quilombola foods and the recommendations of the dietary guidelines for the Brazilian population

Resumo O objetivo deste trabalho é analisar se o hábito alimentar das famílias quilombolas paraenses segue as orientações do Guia Alimentar para a População Brasileira, publicado pelo Ministério da Saúde, em 2014. Foram realizadas entrevistas semiestruturadas nas comunidades de Santo Antônio (Concórdia do Pará, nordeste paraense) e São João (Salvaterra, ilha do Marajó) sob o protocolo CEP 060/07. Foram feitas análises do consumo e das preferências alimentares de acordo com o guia. Os resultados evidenciam: alto consumo de café adoçado, feijão, arroz e farinha; baixa participação de verduras, legumes e frutas na dieta dos entrevistados. Alimentos como pão, leite de vaca, macarrão, margarina e bolacha salgada são as formas comuns de diversificar os alimentos consumidos pelo grupo. Como fontes proteicas, destacam-se a carne vermelha - silvestre ou não -, o pescado, o charque, o frango e o ovo de galinha. São apresentadas algumas contradições do guia quando aplicado às comunidades. Apesar dos avanços do guia, conclui-se que o cumprimento das orientações para uma alimentação adequada e saudável nos grupos quilombolas da região amazônica enfrenta desafios. Guias alimentares são importantes para a saúde e a nutrição da população, porém precisam ser combinados com outros tipos de intervenções que respeitem a diversidade cultural do país.

Abstract The objective of this study is to analyze the food habit of quilombola families in Pará, following the guidelines of the Food Guide for the Brazilian Population published by the Brazilian Health Ministry in 2014. Semi-structured interviews were conducted in the communities of Santo Antônio (Concórdia do Pará, in the Northeast) and São João (Salvaterra, on Marajó Island) under protocol CEP 060/07. Analysis of consumption and preferences were made according to the guide. The results show a high consumption of sweetened coffee, beans, rice and flour, and a low participation of vegetables and fruits in the interviewees' diet. Foods such as bread, cow's milk, pasta, margarine, and salt crackers are common means to diversify the foods consumed by the group. As protein sources, the most notable were red meat - wild or not -, fish, beef jerky, chicken and chicken eggs. Some contradictions of the Guide are discussed in relation to such communities. Despite the advancements promoted by the guide, we conclude that following the guidelines for an adequate and healthy food habit in quilombola groups in the Amazon region presents many challenges. Food guides are important for the health and nutrition of the population; however, they need to be combined with other types of interventions that respect the country's cultural diversity.

Guía de orientación profesoral para la dirección del aprendizaje en la educación en el trabajo: un complemento al programa de la asignatura Propedéutica Clínica / Teacher guidance guide for the managment of learning in education at work: a complement to the program of the Clinical Propedeutics subject

RESUMEN En la conducción del aprendizaje del estudiante en las actividades enmarcadas en la educación en el trabajo, como forma organizativa docente, el profesor juega un papel de capital importancia. Como resultado del trabajo metodológico de la Cátedra de Clínica Médica de la Universidad de Ciencias Médicas de Cienfuegos, ha sido elaborada una "Guía de orientación profesoral" que tiene como objetivo contribuir a la orientación de los profesores de menos experiencia docente, en la organización de su actividad práctica dirigida a la formación de las habilidades durante la asignatura Propedéutica Clínica. Para lograr esta orientación, las acciones propias de la actividad profesoral han sido organizadas según su función orientadora, demostrativa, de ejercitación o de control, y delimitadas secuencialmente según cada semana lectiva del programa de la asignatura. En sentido general, la concepción de la guía privilegia el trabajo profesoral dirigido a la enseñanza de habilidades, por encima de la actividad dirigida a la enseñanza de conocimientos como prioridad. Se propone utilizarla como complemento del programa de la asignatura Propedéutica Clínica, al enriquecer específicamente sus orientaciones metodológicas.

ABSTRACT In the student learning leading in activities related to education at work, as a teaching organization, the teacher plays a great role of importance. As a result of the methodological work of the Chair of Medical Clinic of the Cienfuegos Medical Sciences University, a "Teacher Orientation Guide" has been prepared to contribute to the orientation of teachers with less teaching experience, in the organization of its practical activity set off for the formation of skills during the Clinical Propedeutic course. To achieve this guidance, the actions inherent to the teaching activity have been organized according to their guiding, demonstrative, exercise or control function, and delimited sequentially according to each week of subject program study. In a general sense, the conception of the guide favors teacher work aimed at teaching skills, over activity aimed at teaching knowledge as a priority. It is proposed to use it as a complement to the program of the Clinical Propedeutics subject, specifically enriching its methodological guidelines.

Classificação de alimentos NOVA: comparação do conhecimento de estudantes ingressantes e concluintes de um curso de Nutrição / NOVA food classification: comparison of the knowledge among incoming and outgoing Nutrition students

Introdução: A segunda edição do Guia Alimentar para a População Brasileira utiliza a classificação NOVA de alimentos nas recomendações para uma alimentação saudável. Essa classificação, portanto, desempenha importante papel na formação de nutricionistas. Objetivo: Comparar o conhecimento da classificação NOVA de alimentos entre estudantes ingressantes e concluintes de Nutrição. Métodos: Estudo transversal realizado em 2016 com estudantes ingressantes e concluintes de um curso de Nutrição do Mato Grosso do Sul. Questionário contendo 30 alimentos foi aplicado com estudantes que os classificaram em: in natura ou minimamente processado, ingrediente culinário processado, processado ou ultraprocessado. O conhecimento foi avaliado por meio de escore de classificações corretas, global e por grupo alimentar. Para análise comparativa, foi utilizado teste U de Mann-Whitney (significância p≤0,05). Resultados: Participaram 69 estudantes (64% ingressantes). O escore global de classificações corretas foi significativamente maior (p=0,000) nos concluintes (mediana=17) comparado aos ingressantes (mediana=14). O escore de classificações corretas entre ingressantes e concluintes apresentou diferenças significativas para todos os grupos alimentares, excetuando ingredientes culinários (p=0,117). Entre todos estudantes, o grupo ingrediente culinário obteve o menor percentual de acertos (24,1%), e ultraprocessado, obteve o maior percentual (77,8%). Conclusão: Apesar do maior conhecimento dos concluintes em relação aos ingressantes, identificou-se um conhecimento insatisfatório sobre a classificação NOVA em ambos. É importante garantir o aprendizado de estudantes de Nutrição quanto à NOVA, uma vez que esta classificação é central na orientação nutricional da população brasileira e, portanto, passa a ser ferramenta fundamental na atuação do profissional nutricionista. (AU)

Introduction: The second edition of the Dietary Guidelines for the Brazilian population uses the NOVA food classification for healthy diet recommendations. Therefore, this classification plays an important role in the training of nutritionists. Objective: To compare the knowledge of the NOVA food classification among incoming and outgoing Nutrition students. Methods: A cross-sectional study was conducted in 2016 involving the incoming and outgoing students of an undergraduate Nutrition course in Mato Grosso do Sul. A questionnaire containing 30 food items was administered to the students, who classified them into: unprocessed or minimally processed, processed culinary ingredients, processed, and ultra-processed food. The students' knowledge was then evaluated using a score of correct classifications, overall and by food group. The Mann­Whitney U test was used for comparative analysis (significant when p≤0,05). Results: A total of 69 students participated (64% were incoming). The overall score of correct classifications was significantly higher (p=0.000) in outgoing students (median=17) than in incoming students (median=14). The score difference of correct classifications between the incoming and outgoing student groups showed significant differences for all food groups, except culinary ingredients (p=0.117). The culinary ingredient group obtained the lowest percentage of correct answers (24.1%), and the ultra-processed food group obtained the highest percentage (77.8%) among all students. Conclusion: Although outgoing students had greater knowledge than incoming students, unsatisfactory knowledge was identified on the NOVA classification in both groups. It is important to assure that the Nutrition students learn about the NOVA classification, since this classification is central to the nutritional guidance of the Brazilian population and, therefore, becomes a fundamental tool in the work of the professional nutritionist. (AU)

Attitudinal, conceptual, and procedural dimensions of the knowledge of trail guides in national parks

Abstract Aim: This study aimed to present the conceptual, procedural, and attitudinal knowledge of the trail guides (TG) in the Serra da Capivara National Park (SCNP) and Caparaó National Park (CNP). Results: Seventy-nine TGs participated in this descriptive-exploratory research, with a qualitative approach, representing 84% (n = 40) of CNP guides and 80% (n = 39) of SCNP guides. Conclusions: The evidence describes the conceptual, attitudinal, and procedural dimensions displayed before and during trail-walking, with differences in conceptual knowledge, discrepancies in procedural knowledge, and equality in attitudinal aspects. The importance of the participation of the area of physical education was highlighted in the training of TGs, alongside the need to include didactic-pedagogical content, environmental education, exercise physiology, movement biomechanics, flora, fauna, notions of minimal or desirable impact, and first aid.

Análise comparativa dos guias alimentares para a população brasileira e argentina / Comparative analysis of diet guidelines for brazilians and argentines

Vários países já desenvolveram seus guias com objetivos semelhantes, porém, abrangendo suas particularidades. Objetivou-se analisar o Guia Alimentar para a População Brasileira e o Guia Alimentar para a População Argentina, identificando possíveis semelhanças e diferenças entre estes, relacionando-os quanto à estrutura e à promoção de práticas alimentares saudáveis. Trata-se do estudo descritivo que utilizou o Guia Alimentar Brasileiro e Argentino, com levantamento bibliográfico e análise documental quanto às principais diferenças e semelhanças estruturais e de desenvolvimento. Ao comparar os guias alimentares, observou-se maior conteúdo técnico no guia argentino. Enquanto o brasileiro apresenta as informações de forma mais resumida e dinâmica. Ambos chamam a atenção para a importância da promoção de práticas alimentares saudáveis em todas as fases da vida. A melhoria da qualidade e o aprimoramento dos guias alimentares são fundamentais para a qualidade de vida da população. Logo, maiores estudos que abordem o entendimento e o ponto de vista da população sobre o guia alimentar fazem-se necessários.

Several countries have prepared guidelines with similar aims, albeit featuring their peculiarities. Current study analyzes the Food Guidelines for Brazilians and Argentines, identifying possible similarities and differences and relating them to structures and promotion of health food practices. Current descriptive study uses the Brazilian and Argentine Food Guide, bibliographic survey and documental analysis with regard to the main differences and similarities, structures and their development. A comparison of the food guides reveals high technical contents in the Argentine book, whilst the Brazilian guide provides dynamic and short information. The two guides focus on the promotion of healthy food practices in all life stages. Quality improvement in food guides is basic for population´s life quality. Further studies on the understanding and point of view of the population on food guides are required.

Ingesta de alimentos proteicos en adolescentes de la ciudad de Chillán, Chile / High-protein foods intake by adolescents in Chillan, Chile

RESUMEN El objetivo del estudio fue analizar la ingesta de alimentos proteicos distintos de los lácteos y sus derivados, en adolescentes que asisten a un establecimiento educacional subvencionado en la comuna de Chillán. Se realizó un estudio analítico de corte transversal, con una muestra de 154 adolescentes de edades entre 14 y 17 años. Se evaluó estado nutricional según IMC e ingesta alimentaria mediante encuesta de frecuencia de consumo cuantificado, con énfasis en la ingesta de alimentos de origen proteico distinto de los lácteos. El 90% de los encuestados, independiente del sexo, consumió semanalmente legumbres, carnes, pescados y mariscos. Las medianas de consumo de carnes, alcanzó los 275 g en hombres y 191 g en mujeres (p<0,01). Los hombres consumieron 1,5 veces más embutidos que las mujeres (148 g v/s 89 g; p=0,02). Al comparar la ingesta de los alimentos proteicos estudiados, con la Guía Alimentaria para los adolescentes, el 60% presentó un bajo cumplimiento de ingesta semanal en carnes, huevos, pescados y mariscos, por lo que es imperativo implementar estrategias tendientes a mejorar el consumo de alimentos con proteínas de alto valor biológico que les permitan un adecuado desarrollo.

ABSTRACT The objective of the present study was to analyze the intake of high-protein foods, other than dairy products and their derivatives, by adolescents attending a subsidized school in the city of Chillán, Chile. A cross-sectional analytic study was conducted with a sample of 154 adolescents between the ages of 14 and 17. Nutritional status was evaluated using body mass index (BMI) and food intake was measured using a quantified food consumption trend survey emphasizing the consumption of high-protein foods other than dairy products. Ninety percent of surveyed subjects, independently of sex, consumed legumes, meat, fish, and seafood on a weekly basis. Median weekly consumption of meat was 275 g for boys and 191 g for girls (p<0.01). Boys consumed 1.5 times more sausages than girls (148 g vs. 89 g; p=0.02). When comparing food intake of the high-protein foods under study with the Chilean Food Guide for adolescents, 60% complied poorly with weekly intake of meat, eggs, fish, and seafood. It is therefore imperative to implement strategies to improve the consumption of foods with high levels of biological protein to ensure the adequate development of adolescents.