Supplementation with beta-hydroxy-beta-methylbutyrate impacts glucose homeostasis and increases liver size in trained mice.

ß-hydroxy-ß-methyl butyrate (HMB) is a bioactive metabolite derived from the amino acid leucine, usually applied for muscle mass increase during physical training, as well as for muscle mass maintenance in debilitating chronic diseases. The hypothesis of the present study is that HMB is a safe supplement for muscle mass gain by strength training. Based on this, the objective was to measure changes in body composition, glucose homeostasis and hepatic metabolism of HMB supplemented mice during strength training. Two of four groups of male mice (n = 6/group) underwent an 8-week training period session (climbing stairs) with or without HMB supplementation (190 mg/kgBW per day). We observed lower body mass gain (4.9 ± 0.43% versus 1.2 ± 0.43, p < 0.001) and increased liver mass (40.9 ± 0.9 mg/gBW versus 44.8 ± 1.3, p < 0.001) in the supplemented trained group compared with the non-supplemented groups. The supplemented trained group had an increase in relative adipose tissue mass (12.4 ± 0.63 mg/gBW versus 16.1 ± 0.88, P < 0.01) compared to the non-supplemented untrained group, and an increase in fasting blood glucose (111 ± 4.58 mg/dL versus 122 ± 3.70, P < 0.05) and insulin resistance (3.79 ± 0.19 % glucose decay/min versus 2.45 ± 0.28, P < 0.05) comparing with non-supplemented trained group. Adaptive heart hypertrophy was observed only in the non-supplemented trained group (4.82 ± 0.05 mg/gBW versus 5.12 ± 0.13, P < 0.05). There was a higher hepatic insulin-like growth factor-1 expression (P = 0.002) in supplemented untrained comparing with non-supplemented untrained group. Gene expression of gluconeogenesis regulatory factors was increased by training and reduced by HMB supplementation. These results confirm that HMB supplementation associated with intensive training protocol drives changes in glucose homeostasis and liver metabolism in mice.

ASSESSMENT OF GOOD PRACTICES IN HOSPITAL FOOD SERVICE BY COMPARING EVALUATION TOOLS.

INTRODUCTION: since food service in hospitals complements medical treatment, it should be produced in proper hygienic and sanitary conditions. It is a well-known fact that food-transmitted illnesses affect with greater severity hospitalized and immunosuppressed patients. AIMS: good practices in hospital food service are evaluated by comparing assessment instruments. METHODS: good practices were evaluated by a verification list following Resolution of Collegiate Directory n. 216 of the Brazilian Agency for Sanitary Vigilance. Interpretation of listed items followed parameters of RCD 216 and the Brazilian Association of Collective Meals Enterprises (BACME). Fisher's exact test was applied to detect whether there were statistically significant differences. Analysis of data grouping was undertaken with Unweighted Pair-group using Arithmetic Averages, coupled to a correlation study between dissimilarity matrixes to verify disagreement between the two methods. RESULTS AND DISCUSSION: Good Practice was classified with mean total rates above 75% by the two methods. There were statistically significant differences between services and food evaluated by BACME instrument. Hospital Food Services have proved to show conditions of acceptable good practices. CONCLUSION: the comparison of interpretation tools based on RCD n. 216 and BACME provided similar results for the two classifications.

Introducción: por ser un adyuvante al tratamiento médico, la alimentación hospitalaria debe ser producida en adecuadas condiciones higiénicas y sanitarias, considerando qué enfermedades transmitidas por los alimentos afectan con mayor severidad a pacientes hospitalizados e inmunodeprimidos. Objetivos: evaluar la adopción de buenas prácticas en los servicios de alimentación hospitalarios, comparando instrumentos de evaluación. Métodos: la evaluación de las buenas prácticas fue realizada utilizando una lista de verificación conforme la Resolución de Directora Colegiada ­ RDC n.º 216 de la Agencia Nacional de Vigilancia Sanitaria. Para la interpretación de los ítems listados fueron utilizados los parámetros de la RDC n.º 216 y de la Asociación Brasileña de Empresas de Comidas Colectivas (ABERC). Se aplicó el test exacto de Ficher para analizar si existían diferencias estadísticamente significativas y también fue realizado un análisis de agrupamiento de los datos per el método Unweighted Pair-group using Arithmetic Averages y un estudio de la correlación entre las matrices de disimilitud, objetivando verificar la concordancia entre los dos métodos de diagnóstico. Resultados y discusión: las buenas prácticas fueron clasificadas con valores medios totales superiores al 75% de adecuación, en los dos instrumentos utilizados. Se observaron diferencias estadísticamente significativas entre los servicios y la alimentación evaluados por el instrumento de la ABERC. Los servicios de alimentación hospitalarios, de modo general, presentaron condiciones de buenas prácticas aceptables. Conclusión: la comparación de los instrumentos de interpretación basados en la RDC n.º 216 y ABERC mostró resultados semejantes en ambas clasificaciones.

Assessment of good practices in hospital food service by comparing evaluation tools / Análisis de las buenas prácticas en servicios de alimentación hospitalarios, comparando instrumentos de evaluación

Introduction: since food service in hospitals complements medical treatment, it should be produced in proper hygienic and sanitary conditions. It is a well-known fact that food-transmitted illnesses affect with greater severity hospitalized and immunosuppressed patients. Aims: good practices in hospital food service are evaluated by comparing assessment instruments. Methods: good practices were evaluated by a verification list following Resolution of Collegiate Directory n. 216 of the Brazilian Agency for Sanitary Vigilance. Interpretation of listed items followed parameters of RCD 216 and the Brazilian Association of Collective Meals Enterprises (BACME). Fisher´s exact test was applied to detect whether there were statistically significant differences. Analysis of data grouping was undertaken with Unweighted Pair-group using Arithmetic Averages, coupled to a correlation study between dissimilarity matrixes to verify disagreement between the two methods. Results and discussion: Good Practice was classified with mean total rates above 75% by the two methods. There were statistically significant differences between services and food evaluated by BACME instrument. Hospital Food Services have proved to show conditions of acceptable good practices. Conclusion: the comparison of interpretation tools based on RCD n. 216 and BACME provided similar results for the two classifications (AU)

Introducción: por ser un adyuvante al tratamiento médico, la alimentación hospitalaria debe ser producida en adecuadas condiciones higiénicas y sanitarias, considerando qué enfermedades transmitidas por los alimentos afectan con mayor severidad a pacientes hospitalizados e inmunodeprimidos. Objetivos: evaluar la adopción de buenas prácticas en los servicios de alimentación hospitalarios, comparando instrumentos de evaluación. Métodos: la evaluación de las buenas prácticas fue realizada utilizando una lista de verificación conforme la Resolución de Directora Colegiada - RDC n.º 216 de la Agencia Nacional de Vigilancia Sanitaria. Para la interpretación de los ítems listados fueron utilizados los pará- metros de la RDC n.º 216 y de la Asociación Brasileña de Empresas de Comidas Colectivas (ABERC). Se aplicó el test exacto de Ficher para analizar si existían diferencias estadísticamente significativas y también fue realizado un análisis de agrupamiento de los datos per el método Unweighted Pair-group using Arithmetic Averages y un estudio de la correlación entre las matrices de disimilitud, objetivando verificar la concordancia entre los dos métodos de diagnóstico. Resultados y discusión: las buenas prácticas fueron clasificadas con valores medios totales superiores al 75% de adecuación, en los dos instrumentos utilizados. Se observaron diferencias estadísticamente significativas entre los servicios y la alimentación evaluados por el instrumento de la ABERC. Los servicios de alimentación hospitalarios, de modo general, presentaron condiciones de buenas prácticas aceptables. Conclusión: la comparación de los instrumentos de interpretación basados en la RDC n.º 216 y ABERC mostró resultados semejantes en ambas clasificaciones (AU)

Simple Method to Genotype the ACTN3 r577x Polymorphism.

The alpha-actinin-3 r577x polymorphism (rs1815739) is one of the most important polymorphisms associated with athletic performance. This single-nucleotide mutation leads to a premature stop codon, resulting in a nonfunctional protein product. The presence of the dominant R allele is associated with full power skeletal muscle contraction. Homozygosity for the X allele is correlated with more efficient energy disposure. Restriction fragment length polymorphism and real-time polymerase chain reaction (PCR) are the standard methods used to genotype this polymorphism, but they are expensive and require special equipments. Here, we present a simple and cost-efficient method to genotype the ACTN3 r577x polymorphism by a single PCR. External primers yield a 690-bp product that indicates the template quality. Internal primers produce a 413-bp product if the R allele is present and a 318-bp product if the X allele is present. Our four-primer genotyping PCR was validated by the standard real-time PCR, generally used to genotype this single-nucleotide polymorphism, demonstrating the accuracy of this method. This protocol is perfect for small- or large-scale cohort genotyping of the ACTN3 r577x polymorphism.

Análise dos teores de ácidos cianídrico e fítico em suplemento alimentar: multimistura / Analysis of hydrogen cyanide and phytic acid contents in feeding supplements: multimixture

OBJETIVO: Este estudo objetivou quantificar o teor de ácido cianídrico em folhas de mandioca, que receberam tratamento prévio antes da secagem, e a concentração de ácido fítico na multimistura submetida à cocção úmida. MÉTODOS: Utilizou-se a multimistura produzida pela Pastoral da Criança da cidade de Pelotas (RS), constituída por: farelos de trigo (30 por cento) e arroz (30 por cento): farinhas de milho (15 por cento) e trigo (10 por cento); pós de casca de ovo (5 por cento), de folha de mandioca (5 por cento) e de sementes (5 por cento, abóbora ou girassol). Foi realizada orientação ao fornecedor da folha de mandioca sobre a forma recomendada de preparo antes da secagem. RESULTADOS: O conteúdo de ácidos cianídrico e fitatos no suplemento alimentar foram respectivamente de 85mg.kg-1 e 35.90mg.100-1. CONCLUSÃO: Verificou-se que a mudança na forma de secagem das folhas de mandioca foi eficiente para a redução de glicosídeos cianogênicos, e que o processo de torrefação dos ingredientes foi suficiente para produzir a redução de ácido fítico da multimistura aos níveis preconizados pela legislação, não sendo observadas diferenças estatisticamente significantes quando comparadas as amostras que também foram tratadas com calor úmido.

OBJECTIVE: The objective of this study was to quantify the amount of hydrogen cyanide in cassava leaves that were treated before drying and the concentration of phytic acid in a multimixture submitted to wet cooking. METHODS: The multimixture produced by the Pastoral da Criança of the city of Pelotas (RS) consisting of wheat flour (30 percent), rice flour (30 percent), corn flour (15 percent), wheat (10 percent), egg shell powder (5 percent), cassava leaves (5 percent) and pumpkin or sunflower seeds (5 percent) was used. The supplier was advised on how to process the cassava leaves before drying them. RESULTS: The hydrogen cyanide and phytic acid contents of the feeding supplement are 85mg.kg-1 and 35.90mg.100-1 respectively. CONCLUSION: Changing the way the cassava leaves were dried was efficient to reduce the amount of cyanogenic glucosides. The cooking process of the ingredients was enough to reduce the phytic acid content in the multimixture to the levels recommended by the legislation. Significant statistical differences were not observed between these samples and those treated with moist heat.

Ensaio randomizado sobre o impacto da multimistura no estado nutricional de crianças atendidas em escolas de educação infantil / Randomized clinical trial of the impact of a nutritional supplement \"multimixture\" on the nutritional status of children enrolled at preschools

OBJETIVO: Avaliar o efeito da multimistura adicionada à merenda escolar sobre o estado nutricional de crianças atendidas em escolas municipais de educação infantil. MÉTODOS: Estudo de intervenção, longitudinal e controlado, incluindo 24 escolas de educação infantil que foram comparadas antes e depois da intervenção. Os grupos controle e intervenção foram definidos por sorteio das escolas que haviam sido emparelhadas por situação nutricional. A intervenção consistiu em adicionar 10 g de multimistura à alimentação fornecida às crianças que freqüentavam as 12 escolas do grupo intervenção. As medidas de desfecho incluíram as diferenças de escore z dos três índices nutricionais e dos valores de hemoglobina no período de 6 meses em que a suplementação foi fornecida. Modelo multinível foi utilizado nas análises. RESULTADOS: As médias de escore z de peso por idade ao final do acompanhamento foram de 0,40 (±1,34) e 0,31 (±1,32), respectivamente, nos grupos intervenção e controle. A análise em multiníveis mostra diferenças não significativas a favor da intervenção nas médias de escore z de peso para idade (β 0,05; IC95 por cento -0,03 a 0,12) e de estatura para idade (β 0,02; IC95 por cento -0,06 a 0,09). A diferenηa média de hemoglobina foi contrária à intervenção, mas também não foi significativa (β -0,01; IC95 por cento -0,36 a 0,34). CONCLUSÃO: A suplementação com 10 g de multimistura não mostrou efeito significativo sobre nenhuma das medidas ou índices nutricionais estudados em crianças atendidas em escolas municipais de educação infantil.

OBJECTIVE: To evaluate the effect of adding a nutritional supplement "multimixture" to school meals on the nutritional status of children enrolled at municipal preschools. METHODS: Longitudinal, controlled intervention study of 24 preschools which were compared before and after an intervention. The control and intervention groups were defined by drawing lots to choose schools that had previously been paired for nutritional status. The intervention consisted of the addition of 10 g of multimixture to the meals provided to children attending the 12 schools in the intervention group. Outcome measures include changes in z scores for the three nutritional indices and hemoglobin values over the 6-month period during which the supplement was added. A multilevel model was used for analyses. RESULTS: Mean z scores for weight for age at the end of follow-up were 0.40 (±1.34) and 0.31 (±1.32) for the intervention and control groups, respectively. The multilevel analysis demonstrated non-significant differences in favor of the intervention in mean z scores for weight for age (β 0.05; 95 percentCI -0.03 to 0.12) and height for age (β 0.02; 95 percentCI -0.06 to 0.09). Mean change in hemoglobin was against the intervention, but this was also without significance (β -0.01; 95 percentCI -0.36 to 0.34). CONCLUSIONS: Supplementation with 10 g of multimixture did not have a significant effect on any of the nutritional indices or measurements of the municipal preschool pupils studied here.

Randomized clinical trial of the impact of a nutritional supplement "multimixture" on the nutritional status of children enrolled at preschools.

OBJECTIVE: To evaluate the effect of adding a nutritional supplement "multimixture" to school meals on the nutritional status of children enrolled at municipal preschools. METHODS: Longitudinal, controlled intervention study of 24 preschools which were compared before and after an intervention. The control and intervention groups were defined by drawing lots to choose schools that had previously been paired for nutritional status. The intervention consisted of the addition of 10 g of multimixture to the meals provided to children attending the 12 schools in the intervention group. Outcome measures include changes in z scores for the three nutritional indices and hemoglobin values over the 6-month period during which the supplement was added. A multilevel model was used for analyses. RESULTS: Mean z scores for weight for age at the end of follow-up were 0.40 (+/-1.34) and 0.31 (+/-1.32), for the intervention and control groups respectively. The multilevel analysis demonstrated non-significant differences in favor of the intervention in mean z scores for weight for age (beta 0.05; 95%CI -0.03 to 0.12) and height for age (beta 0.02; 95%CI -0.06 to 0.09). Mean change in hemoglobin was against the intervention, but this was also without significance (beta -0.01; 95%CI -0.36 to 0.34). CONCLUSIONS: Supplementation with 10 g of multimixture did not have a significant effect on any of the nutritional indices or measurements of the municipal preschool pupils studied here.

Super-heróis em educação nutricional:o lúdico na promoção da saúde e prevenção daanemia em pré-escolares / Superheroes in nutrition education: the ludic in health promotion andprevention of anemia in preschool children

O estudo avaliou o impacto de uma intervenção em educação nutricional sobre o conhecimento e atitudes de pré‑esco‑lares visando o estímulo de hábitos alimentares saudáveis e prevenção da anemia. Houve avaliação comparativa pré epós‑atividade educativa, com crianças entre 2 e 6 anos de idade, durante 12 meses. A metodologia de ensino foi baseadana aprendizagem por modelação, com personagens representando a anemia e os super-heróis ferro, vitamina C e a saúde.Foram utilizados reforçadores positivos visando sedimentação do aprendizado. Para mensurar a incorporação dos conhe‑cimentos e aceitação das preparações com alimentos fontes de ferro e vitamina C, utilizou-se cartilha educativa e análiseda satisfação quanto aos cardápios propostos. A maioria (62,74%) respondeu adequadamente sobre como combater aanemia, citando abordagens educativas utilizadas durante a intervenção. A baixa aceitação inicial das refeições caiusignificativamente (p < 0,05). O desenho em estilo livre sobre os alimentos incentivados quintuplicou após a intervenção(14,7% para 76%). Concluiu-se que a utilização de uma metodologia lúdica associando super-heróis e reforçadores posi‑tivos apresenta impacto considerável na assimilação do conhecimento sobre alimentação saudável e seu efeito na saúdeem crianças pré-escolares. Concluiu-se que a utilização de uma metodologia lúdica associando super-heróis e reforçadorespositivos apresenta impacto considerável na assimilação do conhecimento sobre alimentação saudável e seu efeito nasaúde em crianças pré-escolares.

This study measured the impact of the nutritional education’s intervention on the preschool children’s knowledge and ac‑tions, aiming both for a promotion of a healthy eating habits and for a prevention of iron deficiency anemia. There was acomparative evaluation before and after educational activities during 12 months in a kindergarten in the city of Fortaleza,CE. The education’s methodology was grounded on learning through modeling, with characters representing anemia andsuperheroes representing iron, vitamin C and health. Positive reinforcements aiming learning sedimentation were used. Tomeasure the rate of the knowledge absorption and the acceptance of the recipes it was used tools such as an educationalbooklet along with sensory analysis of the new menu’s acceptance. The majority (62,74%) answered clearly about how toprevent anemia, referring about the approaches used during the intervention. The meals’ rejection significantly dropped(p < 0,05). The freestyle drawing about the encouraged food quintupled after the intervention (14,7% to 76%).It wasconcluded that the use of characters from children’s imagination and the positive reinforcements improved their learning,encouraging healthier eating habits.