ABSTRACT The poor diet quality in line with the rising prevalence of noncommunicable chronic diseases, coupled with the substantial deficit in nutritional education within medical training programs, has precipitated the emergence of Culinary Medicine as an evolving discipline. Culinary Medicine fuses the art of home cooking with the sciences of human nutrition, psychology, gastronomy, and medicine to promote health and well-being. This comprehensive narrative review explores the diverse facets of Culinary Medicine, elucidating its historical evolution, theoretical foundations, educational initiatives in Brazil and worldwide, and its practical implementation in clinical contexts. By integrating evidence-based nutrition knowledge with culinary skills, behavior change tools, and well-established principles of healthy dietary practices, Culinary Medicine arrives to empower individuals – physicians and patients – to make informed dietary choices and enhance their overall health outcomes. Moreover, this review contemplates the roles of physicians in providing dietary guidance within the Culinary Medicine paradigm and the challenges associated with incorporating Culinary Medicine as a complementary facet of conventional medical care and medical education. diseases programs discipline psychology gastronomy wellbeing. wellbeing well being. being well-being evolution foundations worldwide contexts evidencebased evidence based skills tools wellestablished established practices outcomes Moreover

Resumo O objetivo do presente estudo foi analisar as interações dos jogadores em situações de saque e retorno de saque e examinar como os pontos foram decididos em função do posicionamento em quadra e dos tipos de superfície. Quatorze partidas do torneio ATP 1000 foram analisadas (7 em superfície dura; 7 em superfície de saibro). O tipo de piso não influenciou a forma como os pontos são definidos (χ²=9,26; p > 0,05), mas apresentou efeito sobre o posicionamento vertical na devolução de saque (χ²=270,86; p < 0.001). O posicionamento na devolução de saque, tanto vertical como lateral (no lado de iguais χ² = 92,68; p < 0,001 e no lado da vantagem χ²=78,98; p < 0,001), e o tipo de saque (χ²=45,13; p < 0.001) afetaram a forma como os pontos foram definidos. Os resultados do presente estudo sugerem que os tenistas devem usar, ou pelo menos buscar, estratégias de jogo baseadas na agressividade e consistência do 1º saque. Os resultados também indicam que na devolução do 2º saque os jogadores são mais ofensivos, e que nas superfícies duras os jogadores ficam alguns passos dentro da quadra para devolver o saque, diferentemente das superfícies de saibro. Recomenda-se que devoluções de saque combinem agressividade, por posicionamento dentro da quadra, e acurácia.

Abstract The aim of the current study was to analyze players’ interactions in serve and serve return situations and examine the way points were decided due to players’ positions and surfaces. Fourteen ATP 1000 tournament matches were analyzed (7 on hard surface; 7 on clay surface). The type of surface did not affect the way points ended (χ²=9.26; p > 0.05) but did influence serve return vertical positioning (χ²=270.86; p < 0.001). The return positioning, both lateral (χ²=92.68; p < 0.001 on deuce side - χ² = 78.98; p < 0.001 on advantage side) and vertical (χ²=33.59; p < 0.001), and the type of serve (χ²=45.13; p < 0.001) affected the way points were decided. The results from the present study suggest that tennis players should use, or at least seek, strategies based on aggressiveness and consistency of the 1st serve and also indicate that in the 2nd serve return, players are more offensive, and that on hard surfaces, players stand a few steps inside the court to return the serve, differently from clay surfaces. It recommended that serve returns should combine aggression, by inside the court positioning, and accuracy.

Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.

O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica de coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC). O soro de leite foi obtido da fabricação industrial do queijo tipo frescal. Foram estudados concentrações do polímero (0,1% a 0,9% CMC p/v) e valores de pH, a fim de se obter uma precipitação seletiva das proteínas do soro de leite, sendo as condições otimizadas para produção em piloto. Mediante ajuste gradual, foi possível obter, no pH 3, uma precipitação das proteínas totais (PT/CMC); no pH 4, da beta-lactoglobulina (beta-Lg/CMC) e, no pH 3,2, a maior proporção de alfa-lactoalbumina (alfa-La/CMC). Os coacervados foram separados, por aplicação de força centrífuga, e caracterizados em relação à composição centesimal e perfil eletroforético. O maior rendimento foi verificado no fracionamento da beta-lactoglobulina, com 86% de recuperação dessa classe de proteínas do soro desnatado. O coacervado beta-lactoglobulina-CMC (beta-Lg/CMC) apresenta maior conteúdo protéico, provavelmente em conseqüência da proporção estabelecida entre os hidrocolóides coacervados. O coacervado composto pela alfa-La/CMC apresentou menor conteúdo protéico e porcentagem de recuperação dessas proteínas presentes no soro.

This work aimed to recover and fractionate milk whey proteins through the coacervation technique, using sodium carboxymethyl cellulose (CMC) polysaccharide. Milk whey was obtained from the manufactured cheese type "frescal". Polymer concentration (0.1-0.9% CMC w/v) and pH values were studied in order to obtain a selective precipitation of whey proteins; conditions were optimized to pilot scale production. After pH gradual adjustment the precipitation of total proteins (PT/CMC) was achieved for pH 3; for pH 4 beta-lactoglobulin (beta-Lg/CMC) precipitation and for pH 3.2 the greatest proportion of alpha-lactoalbumin (alpha-La/CMC) precipitation. Coacervates were separated by centrifuge force, and characterized in relation to their composition and electrophoretic profile. The highest yield was obtained from fractionation of beta-Lg/CMC with precipitation of 86% of this whey protein type. Highest protein content was showed by beta-Lg/CMC, probably due to the proportion among hydrocolloids. The alpha-La/CMC showed minor protein content and yield recuperation of this whey protein fraction.