Content and construct validity of the Diagnostic Criteria for Temporomandibular Disorders Axis I for children.

OBJECTIVE: To perform the content and construct validation of the Diagnostic Criteria for Temporomandibular Disorders (DC/TMD) Axis I, for children 7-11 years old. MATERIALS AND METHODS: A Delphi process was used to perform the content validity of the DC/TMD Axis I. One hundred eighty-nine 7- to 11-year-old children were assessed with the adapted instrument. Confirmatory factor analysis (CFA) was used to investigate construct validity of the DC/TMD for children. A baseline one-factor model was compared against a two-factor (Model 2) and a seven-factor (Model 3) models based on the original DC/TMD. Root mean squared error of approximation (RMSEA), comparative fit index (CFI), chi-square, change in chi-square and Cronbach's α were used to analyse the data. All analyses were performed in STATA© version 13.0. RESULTS: Items of the DC/TMD were reduced, "history time" was changed to 2 weeks, pain intensity was assessed through a face scale, and language was adapted to be better understood by children. The amount of muscle pressure was maintained as in the original DC/TMD Axis I. The CFA led to a two- and a seven-factor model, with good fit. The internal consistency of Model 2 was .91 and of Model 3, .94. CONCLUSION: The results of this study provide evidence to support a seven-factor representation of the DC/TMD Axis I for 7- to 11-year-old children, as well as a two-factor structure. Such findings will begin to provide researchers with confidence in the properties of this instrument when considering its inclusion in clinical research.

Effect of occlusal splints on the temporomandibular disorders, dental wear and anxiety of bruxist children.

OBJECTIVES: To evaluate the effectiveness of occlusal splints to reduce the signs and symptoms of temporomandibular disorders (TMD), dental wear and anxiety in a group of bruxist children. METHODS: All of the subjects were 3 to 6 years old, had complete primary dentition, class I occlusion and were classified as bruxist according to the minimal criteria of the ICSD for bruxism. For each child, anxiety was evaluated with the Conners' Parent Rating Scales (CPRS). The TMD were evaluated using the RDC/TMD. The dental wear was processed in digital format with Mat Lab® and Lab view® software to determine its size and form. The children were randomized into an experimental (n=19) and a control (n=17) group. The children in the experimental group used rigid bite plates for a two-year period, until mixed dentition. Afterwards, the CPRS and the RDC/TMD were applied again and dental casts were taken. Comparisons of the variables regarding dental wear, signs and symptoms of TMD and anxiety before and after treatment among the groups were analyzed using the t-test, the Wilcoxon rank sum test and the Mann-Whitney test. RESULTS: The subjects in the experimental group showed no statistically significant difference regarding anxiety levels and dental wear when compared with the control group. The signs and symptoms of TMD were not reduced except for the deviation in mouth opening. CONCLUSIONS: The use of rigid occlusal bite plates was not efficient in reducing the signs of bruxism as a whole but did reduce the deviation in mouth opening.

Evaluación de txxtura a cinco cortes de carne d res conservados por esterilizaación en envase de hojalata / Assessng texturee to five beef meat cuts preserved by terilization inn tinplate packaging

Las variables que influyen en la calidad de los cortes de carne bovina para enlatar, definen la aceptación del consumidor por análisis de la textura usando método instrumental y sensorial. Se seleccionan, caracterizan y evalúan cinco cortes de carne de bovino, de uso frecuente por el consumidor, para someterlos a cocción, desmecharlos, enlatarlos, llevarlos a esterilización comercial a dos niveles de tratamiento térmico (F0= 8 y F0= 20), a 121°C, 20 libras de presión, y 5 repeticiones, para determinar cuál de los 5 cortes presenta mejor respuesta en textura, costos y rendimientos. Los cortes utilizados son: músculo romboides o huevo de solomo; cutáneo del tronco o sobrebarriga; supraespinoso o sabaleta; bíceps femoral o posta; dorsal ancho, o gran dorsal o espaldilla,. Los cortes son analizados por jueces entrenados y no entrenados, en el Laboratorio de Análisis Sensorial de Alimentos de la Universidad de Antioquia, La calidad textural es medida con texturómetro por fuerza de corte, a las muestras seleccionadas. Se valora además: el costo, el rendimiento del corte, la calidad microbiológica y prueba de esterilidad comercial de las latas incubadas a 37 y 55°C, para los valores F0, definidos. La correlación estadística entre el análisis sensorial e instrumental demuestra que el mejor corte para desmechar y esterilizar corresponde a la espaldilla gruesa con un tratamiento térmico de 16 minutos a 121°C y 20 libras de presión, con un menor costo, una mejor textura y un buen rendimiento.

In order to define consumer acceptance by texture analysis, the variables that affect quality of beef cuts for canning are analyzed by instrumental and sensory methods. Five beef cuts, commonly used by consumers, are selected, characterized and evaluated, so as to subject them to cooking, mincing and canning in tin containers, then, commercial sterilization in two levels of thermal treatment (F0=8 and F0=20), to 121°C; and 20 pounds of pressure, with 5 repetitions, is carried out. This procedure is aimed to determinate which of the five cuts offer a better response regarding to texture, costs and yield. The cuts used are: Muscle Romboides or "Huevo de Solomo', Cutaneous of Trunk or Sobrebarriga, Supraespinoso or Sabaleta, Biceps Femoral or Posta, Dorsal Broad or Great Dorsal, its commercial name is "Punta de Espaldilla'. All beef cuts are analyzed by expert and non-trained judges in the Sensorial Analysis of Food Laboratory at the University of Antioquia. A Texturometer is used to measure the applied force upon beef cuts. Additionally, costs, yield of cuts, microbiological quality and the test of commercial sterility are also evaluated in tins incubated at 37°C and 55 °C, for the defined F0 values. The statistical correlation among the Sensorial and Instrumental Analysis shows that the best cut for mincing and sterilizing corresponds to 'Espaldilla' following a thermal treatment of 16 minutes to 121°C, and 20 pounds of pressure, since it offers a lower cost and a better texture and yield.

Evaluación de la posición craneocervicofacial en niños bruxomanos con dentición desidua / Evaluation of the craneocervicofacial in bruxist children in the deciduos dentition

El propósito del estudio fue comparar la posición craneocervicofacial, el tipo de maloclusión y el desgaste dental en niños de 3 a 6 años de edad con y sin bruxismo. Se realizo un estudio sección cruzada, en niños de 3 a 6 años de edad. Distribuidos en dos grupos: 33 niños bruxómanos y 20 no bruxómanos. Se realizó un análisis cefalométrico y una fisioterapéutica en cada niño para comprar la posición de la columna cervical entre los sujetos bruxómanos, análisis digital de desgaste dental en modelos y examen fisioterapéutico para descartar cualquier anormalidad en columna que pudiera interferir en la evaluación. Resultados: se encontraron diferencias estadísticamente entre los pacientes respecto a la posición de la columna cervical. En los sujetos bruxómanos, la inclinación de la cabeza fue más anterior o hacia adelante, mientras que en los bruxómanos, esta inclinación era hacia atrás o posterior (valor =p 0.001)...