RESUMO Objetivos: descrever a estratégia de aplicação do processo de enfermagem guiado pelo Modelo de Promoção de Saúde de Pender a idosas suscetíveis a queda com vistas ao comportamento auto eficaz de prevenção de quedas. Métodos: aplicação do processo de enfermagem a onze idosas que já haviam sofrido quedas, moradoras em bairro de periferia de Belém, PA, o qual envolveu entrevista para obter o histórico de enfermagem e reuniões grupais, seguindo a técnica do grupo focal para desenvolver as demais fases do processo de enfermagem: diagnóstico de enfermagem, intervenções de enfermagem, avaliação de enfermagem. Resultados: apesar dos fatores de risco presentes para quedas, o Modelo adotado de intervenção propiciou a idosas potencializarem seu poder de autoeficácia. Considerações Finais: o Modelo mostrou-se adequado ao protagonismo das idosas em ações na construção de comportamentos de prevenção de quedas, com vistas a estilos de vida mais saudáveis.

ABSTRACT Objectives: to describe the strategy of applying the nursing process guided by Pender’s Health Promotion Model to elderly women susceptible to falls with a view to promoting a self-efficacy behavior for fall prevention. Methods: application of the nursing process to eleven elderly women who had already experienced falls, living in a neighborhood in the outskirts of Belem, state of Pará, which involved interviews to obtain their nursing history and group meetings using the focus group technique to develop the other phases of the nursing process: nursing diagnosis, nursing interventions, and nursing assessment. Results: despite the risk factors for falls, the intervention model adopted in this study allowed elderly women to enhance their self-efficacy. Final Considerations: the model proved to be suitable for the participation of elderly women in actions to build fall prevention behaviors, with a view to healthier lifestyles.

RESUMEN Objetivos: describir la estrategia de aplicar el proceso de enfermería orientado por el Modelo de Promoción de Salud de Pender a ancianas susceptibles a caídas, apuntando a un comportamiento auto eficaz en la prevención de caídas. Métodos: aplicación del proceso de enfermería en once ancianas que ya habían sufrido caídas, residentes en un barrio periférico de Belém, PA. Incluyó: entrevista para obtener el historial de enfermería; reuniones grupales, siguiendo la técnica del grupo focal para desarrollar las restantes fases del proceso de enfermería: diagnóstico de enfermería, intervenciones de enfermería, evaluación de enfermería. Resultados: a pesar de los factores de riesgo de caídas presentes, el Modelo de intervención adoptado permitió que las ancianas incrementaran su potencial de autoeficacia. Consideraciones Finales: el Modelo se mostró adecuado al protagonismo de las ancianas en acciones de construcción de comportamientos preventivos de caídas, con miras a estilos de vida más saludables.

Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality.

Resumo Fundamento Os efeitos da redução na ingestão do sal sobre a pressão arterial (PA) casual de hipertensos já foram amplamente estudados, entretanto essa análise ainda é escassa no contexto da redução exclusiva do sal de adição na rigidez arterial e em indivíduos normotensos e pré-hipertensos. Objetivo Avaliar os efeitos da redução progressiva na ingestão do sal de adição (de 6 para 4 g/dia) sobre os valores da pressão periférica e central, a rigidez arterial em normotensos, pré-hipertensos e hipertensos. Métodos Ensaio clínico, simples cego com 13 semanas de seguimento. Foram avaliados normotensos (≤130/85 mmHg), pré-hipertensos (≥130 e <139/≥85 e <90 mmHg) e hipertensos estágio 1 (≥140 e <160/≥90 e <100 mmHg). Utilizou-se medida casual e monitorização residencial da PA com aparelho automático OMRON 705CP, medida central da PA com Sphygmocor®, dosagem do sódio urinário de 24h (colhido no intervalo entre cada visita) e mensuração de sal de adição. Foi adotado nível de significância p<0,05 para todas as análises. Resultados Foram avaliados 55 participantes (18 normotensos; 15 pré-hipertensos; 22 hipertensos) com mediana 48 anos (IQ:39-54). Os grupos foram semelhantes em relação a idade e sexo. Não houve diferença entre medidas de PA e excreção de sódio antes e depois da intervenção. Os parâmetros de rigidez arterial também não sofreram alterações significativas. Conclusão A redução gradativa da ingestão de sal de adição num seguimento de 13 semanas não foi capaz de reduzir de maneira significativa os valores periféricos e centrais da PA. (Arq Bras Cardiol. 2020; 114(3):554-561)

Abstract Background Although the effects of salt intake reduction on casual blood pressure have been extensively studied in hypertensive individuals, data on reductions of added salt on arterial stiffness in both normotensive and prehypertensive subjects are scarce. Objective To evaluate the effects of progressive reduction in added salt intake (from 6 grams to 4 grams per day) on peripheral and central blood pressure and arterial stiffness in normotensive, prehypertensive and hypertensive individuals. Methods This was a single-blinded clinical trial with 13 weeks of follow-up. Normotensive (≤ 130/85 mmHg), prehypertensive (≥ 130 e < 139/≥ 85 e < 90 mmHg) and stage 1 hypertensive individuals (< 139/≥ 85 and < 90 mmHg) were assessed. Casual blood pressure measurements and ambulatory blood pressure monitoring were performed using the automated OMRON 705CP device, and central blood pressure was measured using the Sphygmocor®. Twenty-four-hour urinary sodium excretion and the amounts of added salt consumed were measured. Statistically significance level was set at p < 0.05 for all analysis. Results A total of 55 participants (18 normotensive, 15 prehypertensive and 22 hypertensive), median age 48 years (IQR:39-54) were studied. The groups were not different in age or sex. No difference was observed in blood pressure or sodium excretion levels before and after the intervention. No significant changes in arterial stiffness parameters were observed. Conclusion The progressive reduction in added salt intake during a period of 13 weeks did not cause significant reductions in peripheral and central blood pressure. (Arq Bras Cardiol. 2020; 114(3):554-561)

Abstract The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different between the inclusion levels; crude protein and ash increased linearly, carbohydrates reduced linearly, according to increasing levels of inclusion. There was an increase in n-3 and n-6 fatty acids with the inclusion of mix in lasagna. Between lasagna prepared with different sauces (tuna, chicken and bolognese), and pasta with 15% mix, it was observed that tuna lasagna had lower moisture content and higher protein, lipids, ash, carbohydrates and calories. All lasagna showed optimal sensory acceptance, indicating that the inclusion of 15% dried mix of tilapia and tuna in the pasta is feasible to improve the nutritional composition of lasagna.

Fundamento: Alguns estudos demostraram um efeito benéfico da restrição de sódio na pressão arterial (PA) de hipertensos. Objetivo: Avaliar o impacto da substituição do sal comum por sal light na PA de hipertensos. Métodos: Hipertensos não controlados, de ambos os sexos, com idades entre 20 e 65 anos, e usando doses estáveis de anti-hipertensivos foram randomizados para um Grupo Intervenção (GI - recebendo sal light) e um Grupo Controle (GC - recebendo sal comum). A PA sistólica (PAS) e a PA diastólica (PAD) foram analisadas usando-se medidas casuais da PA e Monitoração Residencial da Pressão Arterial (MRPA), e a excreção de sódio e potássio foi avaliada em amostras de urina de 24 horas. Os pacientes receberam 3 g de sal para consumo diário por 4 semanas. Resultados: Este estudo avaliou 35 pacientes (65,7% mulheres), 19 alocados no GI e 16 no GC. A idade média foi de 55,5 ± 7,4 anos. A maioria dos participantes havia completado o ensino fundamental (até a 8a série; n = 28; 80,0%), tinha renda familiar de até dois salários mínimos (n = 17; 48,6%) e praticava atividade física regularmente (n = 19; 54,3%). Dois pacientes (5,7%) eram fumantes e 40,0% consumiam álcool com regularidade (n = 14). O GI mostrou uma significativa redução tanto da PAS quanto da PAD nas medidas casuais e de MRPA (p < 0,05) e, ainda, diminuição da excreção de sódio (p = 0,016). O GC apresentou redução significativa apenas na medida casual da PAS (p = 0,032). Conclusões: A substituição do sal comum por sal light diminuiu significativamente a PA de hipertensos.

Background: Studies have shown sodium restriction to have a beneficial effect on blood pressure (BP) of hypertensive patients. Objective: To evaluate the impact of light salt substitution for regular salt on BP of hypertensive patients. Methods: Uncontrolled hypertensive patients of both sexes, 20 to 65 years-old, on stable doses of antihypertensive drugs were randomized into Intervention Group (IG - receiving light salt) and Control Group (CG - receiving regular salt). Systolic BP (SBP) and diastolic BP (DBP) were analyzed by using casual BP measurements and Home Blood Pressure Monitoring (HBPM), and sodium and potassium excretion was assessed on 24-hour urine samples. The patients received 3 g of salt for daily consumption for 4 weeks. Results: The study evaluated 35 patients (65.7% women), 19 allocated to the IG and 16 to the CG. The mean age was 55.5 ± 7.4 years. Most participants had completed the Brazilian middle school (up to the 8th grade; n = 28; 80.0%), had a family income of up to US$ 600 (n = 17; 48.6%) and practiced regular physical activity (n = 19; 54.3%). Two patients (5.7%) were smokers and 40.0% consumed alcohol regularly (n = 14). The IG showed a significant reduction in both SBP and DBP on the casual measurements and HBPM (p < 0.05) and in sodium excretion (p = 0.016). The CG showed a significant reduction only in casual SBP (p = 0.032). Conclusions: The light salt substitution for regular salt significantly reduced BP of hypertensive patients.