The relation between adolescents' body mass index and bone age.

INTRODUCTION: Introduction: adolescents' health and nutritional status is demonstrated in the quality of their growth and development. Bone age (BA) is the skeletal development index, which reflects an individual's maturation and is considered as the best expression of human development. Poor nutritional conditions, which extend for long periods, may influence bone development, causing a delay in BA, in relation to chronological age (CA). The aim of this study is evaluating the relation between adolescents' body mass index and bone age. Methods: cross-sectional study carried out with 172 adolescents. The variables evaluated were body mass index (BMI), CA, BA and maturational stage. The BA was determined by taking digital carpal radiographs. Results: the majority of the adolescents presented an adequate nutritional state (73.9%), 42.5% were classified as initial pubertal, followed by 40.6% as in peak height velocity (PHV), with a difference between the sexes (p < 0.001). PHV adolescents presented higher BA averages in both sexes (p = 0.005). There was a correlation between BMI and BA, with a strong correlation for girls in the pre-pubertal stage (r = 0.998; p < 0.05) and moderate correlation for those in PHV (r = 0.421; p < 0.001). By analyzing the relation of the variables to predict adolescents' BA, it was observed that the CA model, maturational stage and BMI explained the variability noted in BA in up to 50.3%. Conclusion: BMI has a relation with BA. It should be noted that BA is influenced by CA, the maturational stage and BMI.

INTRODUCCIÓN: Introducción: la salud y el estado nutricional de los adolescentes se manifiestan directamente en la calidad de su crecimiento y desarrollo. La edad ósea (EO) es el índice de desarrollo del esqueleto, que refleja la maduración del individuo y es considerada como la mejor expresión del estado del desarrollo humano. Las condiciones nutricionales deficientes que perduran durante largos periodos pueden influir en el desarrollo óseo, provocando retraso en la EO en relación a la edad cronológica (EC). El objetivo del estudio es evaluar la relación entre el índice de masa corpórea y la edad ósea de adolescentes. Métodos: estudio transversal realizado con 172 adolescentes. Las variables evaluadas fueron índice de masa corpórea (IMC), EC, EO y etapa de maduración sexual. La EO se determinó a partir de la realización de radiografías carpales de archivo digital. Resultados: la mayoría de los adolescentes presentaban un adecuado estado nutricional (73,9%), el 42,5% estaban clasificados como púber inicial, seguidos del 40,6% que fueron considerados en el pico de la velocidad de crecimiento (PVC), con diferencias entre sexos (p < 0,001). Los adolescentes en PVC presentaron mayores medias de EO, en ambos sexos (p = 0,005). Se observó una correlación entre IMC y EO, con fuerte correlación para las niñas en la etapa prepúber (r = 0,998; p < 0,05) y correlación moderada para aquellas en el PVC (r = 0,421; p < 0,001). Al analizar la relación de las variables para predecir la EO de los adolescentes, se observó que el modelo con IC, etapa maduracional e IMC fue capaz de explicar hasta en un 50,3% la variabilidad observada en la EO. Conclusión: el IMC presenta relación con la EO. Se resalta que en la EO influyen la EC, la etapa maduracional y el IMC.

Estudo das características sensoriais e da composição química de queijo de coalho industrializado / Sensorial characteristics and chemical composition of manufactured coalho cheese

O trabalho teve como objetivo avaliar as características de queijo de coalho industrializado utilizando a Análise Descritiva Quantitativa (ADQ), teste de aceitabilidade, intenção de compra e análises físico-químicas. O teste de aceitabilidade foi realizado por 50 consumidores. A amostra A foi analisada nos aspectos como: aroma típico de queijo de coalho e sabor típico de queijo de coalho; a amostra B foi caracterizada pela coloração amarela e qualidade de mastigação. Os atributos, como olhaduras, sabor de gordura e sabor ácido não foram relevantes na caracterização das amostras analisadas. A amostra C recebeu maior pontuação nos atributos como aroma de manteiga (5,4) e sabor salgado (4,6). A amostra A obteve a maior média de aceitabilidade para aparência (7,14) e sabor (7,02) e, consequentemente, a maior intenção de compra nos conceitos “certamente compraria” (40,0%) e “provavelmente compraria” (32,0%). As amostras apresentaram alto teor de umidade, variando de 51,98% (amostra A) – 53,25% (amostra C). A amostra A apresentou teor de cloreto de 1,37%, acidez de 0,91 (g% de ácido láctico) e pH 6,0. O teor de sal e a porcentagem de acidez encontrados na amostra A estão próximos aos valores desejáveis para queijo de coalho.

This study evaluated the defining features of manufactured coalho cheese by Quantitative Descriptive Analysis (QDA), as acceptability test, purchasing intention and physical-chemical analyses. The acceptability test was carried out by 50 consumers. The sample A was assessed on the features as typical curd cheese aroma, typical curd cheese taste, while sample B was evaluated on its yellow color and chewiness. Characteristics as holes, fatty taste, and acid taste were not relevant for qualifying any of the samples. Sample C was highly scored on buttery aroma (5.4) and salty taste (4.6). Sample A received the highest acceptance score on appearance (7.14) and taste (7.02) features, and therefore it got the highest purchasing intention score, being “I would certainly buy” (40.0%) and “I would probably buy” (32.0%). The samples showed a highhumidity varying from 51.98% (sample A) to 53.25% (sample C). Chloride contents in sample A was 1.37%, and acidity of 0.91 (g% of lactic acid) and pH 6.0. Presumably, the salt contents and the percentage of acid found in sample A are close to the desirable rates for coalho cheese.