Abstract Introduction: the Roux-en-Y gastric bypass (RYGB) is considered to be an efficient treatment of obesity. There is an improvement in the dietary intake in the immediate postoperative period, but after the first year there is a tendency to return to the old pre-surgery habits. The objective of the present study was to compare the dietary intake of women in the late postoperative period after RYGB with the recommendations of the specific bariatric food pyramid. Methodology: the whole population of patients submitted to RYGB being accompanied by two out-patients departments of the Complexo Hospital de Clínicas of Universidade Federal do Paraná in the period from March to September 2017 were considered, selecting only those who conformed to the inclusion criteria. The analyses carried out were: the hospital records, anthropometric evaluation, basal metabolic rate by indirect calorimetry, food consumption and questionnaires concerning physical activity, food intolerance and the dumping syndrome. The food consumption was separated into food groups in order to compare with the specific pyramid. Descriptive analyses were used to characterize the sample. Results: it can be seen that the percent of macronutrients in relation to the total energy value (TEV) was within the values established by the recommended dietary allowances (RDA), although with respect to fiber, 68% of the participants showed a consumption below the adequate intake (AI). Inadequacy was observed for practically all the components when comparing the number of portions per food group of the bariatric pyramid, with the exception of the protein group. Conclusion: after RYGB, the dietary consumption was compromised in quantity and quality. In addition, in the late postoperative period, women tended to choose high calorie dense foods poor in fiber, a fact that is aggravated by the presence of food intolerances.

Resumen Introducción: el bypass gástrico en Y de Roux (BGYR) es considerado un tratamiento eficaz de la obesidad. Normalmente, se percibe una mejoría en la ingesta dietética en el postoperatorio inmediato, pero después del primer año hay una tendencia a volver a los viejos hábitos preoperatorios. El objetivo del presente estudio fue comparar la ingesta dietética de las mujeres en el postoperatorio tardío después del BGYR con las recomendaciones de la pirámide nutricional bariátrica. Material y métodos: se consideró a toda la población de pacientes sometidos a BGYR, además de dos ambulatorios del Complexo Hospital de Clínicas de la Universidade Federal de Paraná en el periodo de marzo a septiembre de 2017, seleccionando solo a aquellos que cumplían con los criterios de inclusión. Los análisis realizados fueron: registros hospitalarios, evaluación antropométrica, tasa metabólica basal por calorimetría indirecta, consumo de alimentos y cuestionarios sobre actividad física, intolerancia alimentaria y síndrome de dumping. El consumo de alimentos se dividió en grupos de alimentos para compararlos con la pirámide específica. Se utilizaron análisis descriptivos para caracterizar la muestra. Resultados: podemos observar que el porcentaje de macronutrientes en relación con el valor energético total (VET) estuvo dentro de los valores recomendados por las ingestas diarias recomendadas (IDR), aunque con respecto a la fibra, el 68% de los participantes mostró un consumo inferior a la ingesta adecuada (AI, por sus siglas en inglés). Se observó una insuficiencia en prácticamente todos los componentes al comparar el número de porciones por grupo de alimentos de la pirámide bariátrica, con la excepción del grupo de proteínas. Conclusión: después del BGYR, el consumo dietético se vio comprometido en cantidad y calidad. Además, en el postoperatorio tardío, las mujeres tendían a elegir alimentos ricos en calorías y pobres en fibra, un hecho que se agrava por la presencia de intolerancias alimentarias.

Abstract Introduction: Fanconi anemia is a rare genetic disease linked to bone marrow failure; a possible treatment is hematopoietic stem cell transplantation. Changes in the nutritional status of Fanconi anemia patients are not very well known. This study aimed to characterize body composition of adult, children and adolescent patients with Fanconi anemia who were submitted to hematopoietic stem cell transplantation or not. Methods: This cross-sectional study enrolled 63 patients (29 adults and 34 children and adolescents). Body composition was assessed based on diverse methods, including triceps skin fold, arm circumference, arm muscle area and bioelectrical impedance analysis, as there is no established consensus for this population. Body mass index was also considered as reference according to age. Results: Almost half (48.3%) of the transplanted adult patients were underweight considering body mass index whereas eutrophic status was observed in 66.7% of the children and adolescents submitted to hematopoietic stem cell transplantation and in 80% of those who were not. At least 50% of all groups displayed muscle mass depletion. Half of the transplanted children and adolescents presented short/very short stature for age. Conclusion: All patients presented low muscle stores, underweight was common in adults, and short stature was common in children and adolescents. More studies are needed to detect whether muscle mass loss measured at the early stages of treatment results in higher risk of mortality, considering the importance of muscle mass as an essential body component to prevent mortality related to infectious and non-infectious diseases and the malnutrition inherent to Fanconi anemia.

RESUMO Objetivo Validar uma versão confiável da Obesity-related Problems Scale em português para utilização no Brasil. Métodos A Obesity-related Problems Scale foi traduzida e adaptada transculturalmente. Posteriormente, foi autoaplicada simultaneamente à versão de 12 itens da World Health Organization Disability Assessment Schedule 2.0 (WHODAS 2.0) a 50 pacientes obesos e a 50 indivíduos não obesos, sendo reaplicada à metade deles após 14 dias. Resultados A Obesity-related Problems Scale foi capaz de diferenciar obesos de não obesos com maior acurácia que a WHODAS 2.0, estando correlacionada a esta e com o índice de massa corporal. A análise fatorial determinou estrutura bidimensional, que foi confirmada com χ2/df=1,81, SRMR=0,05, and CFI=0,97. O coeficiente a geral foi de 0,90 e a correlação intraclasse interitem, na reaplicação, variou de 0,75 a 0,87. Conclusão A escala provou ser válida e confiável para ser utilizada na população brasileira, sem necessidade de exclusão de itens.

ABSTRACT Objective To validate a reliable version of the Obesity-related Problems Scale in Portuguese to use it in Brazil. Methods The Obesity-related Problems Scale was translated and transculturally adapted. Later it was simultaneously self-applied with a 12-item version of the World Health Organization Disability Assessment Schedule 2.0 (WHODAS 2.0), to 50 obese patients and 50 non-obese individuals, and applied again to half of them after 14 days. Results The Obesity-related Problems scale was able to differentiate obese from non-obese individuals with higher accuracy than WHODAS 2.0, correlating with this scale and with body mass index. The factor analysis determined a two-dimensional structure, which was confirmed with χ2/df=1.81, SRMR=0.05, and CFI=0.97. The general a coefficient was 0.90 and the inter-item intra-class correlation, in the reapplication, ranged from 0.75 to 0.87. Conclusion The scale proved to be valid and reliable for use in the Brazilian population, without the need to exclude items.

Considering that sorghum is a gluten free flour, it could be proposed as an ingredient to produce alternative bakery products for the subjects with Celiac Disease, since they do not have many food options available in the market. For this reason, the main goal of this study is to develop chocolate cookies with sorghum flour (Sorghum vulgare). The experimental design used was the simplex-lattice factor to compare the following variables: sorghum flour (50-100%), rice flour (0-50%) and corn starch (0-50%), totaling up to ten experiments. The formulations IX and X were selected as the ones with the highest sensorial scores The sorghum flour, regular chocolate cookies and gluten free cookies were submitted to physicochemical analysis. Physical and sensorial analysis using Quantitative Descriptive Analysis (QDA) and hedonic analysis were performed for the two cookies preparation. Sorghum flour presented characteristics compared with the described by the food regulation laws. The preparations that presented satisfactory sensorial characteristics were the ones that had 58 and 67% of sorghum flour, 8 and 17% of rice flour, 33 and 17% of corn starch, respectively. The performance for both IX and X formulations was 0,92 and the specific volume was 1,54 and 1,46cm³/g, respectively. When compared with regular cookies, the differences on most of the sensorial attributes evaluated on sorghum cookies were not statistically significant (P < 0.05), except for the color and the odour. All the sensorial scores reached values equal or higher than 7 for both samples and most of them scored 8. The results showed the feasibility of including sorghum flour on the manufacture of gluten free cookies.

O sorgo, por ser desprovido de glúten, pode ser utilizado na fabricação de produtos de panificação para indivíduos com Doença Celíaca, que dispõem de poucas alternativas culinárias disponíveis no mercado. Em razão disso, o presente trabalho teve como objetivo desenvolver cookies de chocolate utilizando farinha de sorgo (Sorghum vulgare). Foi aplicado o delineamento experimental fator simplex-lattice com farinhas isentas de glúten: farinha de sorgo (50-100%), farinha de arroz (0-50%) e amido de milho (0-50%); totalizando dez experimentos. As formulações IX e X foram selecionadas por apresentarem melhores características sensoriais. Foram realizadas análises físicas e químicas da farinha de sorgo, dos cookies comerciais com glúten e dos isentos de glúten elaborados neste trabalho. Nas amostras comerciais foram também realizadas análises físicas e sensoriais pela Análise descritiva quantitativa e Escala hedônica. Os resultados das análises físicas e químicas da farinha de sorgo mostraram-se próximos aos preconizados pela legislação. As formulações que apresentaram características sensoriais satisfatórias foram as que continham 58 e 67% de farinha de sorgo, 8 e 17% de farinha de arroz, 33 e 17% de amido de milho, respectivamente. O rendimento das formulações IX e X foi de 0,92 e o volume específico de 1,54 e 1,46cm³/g, respectivamente. A maioria dos atributos sensoriais avaliados dos cookies com farinha de sorgo em relação ao comercial não apresentou diferença estatística significativa em nível de 5%, com exceção da cor e odor. Cem por cento dos provadores com Doença Celíaca atribuíram valores iguais ou superiores a 7 para ambas as amostras, sendo que a maioria atribuiu valor 8. Os resultados demonstraram a viabilidade do uso da farinha mista com sorgo na elaboração de cookies sem glúten.