Abstract The extraction of baru oil from almonds, generates the partially defatted cake. The use of this coproduct in bakery products reduces wastage of materials and nutrients, thereby improving nutritional aspects, and contributing to a sustainable environment. The aim of this study was to characterize the physico-chemical properties of crackers made with oil and partially defatted baru cake as partial substitutes for olive oil and wheat flour, respectively. The formulations presented interesting nutritional benefits to consumers, as they can be considered as a source of dietary fiber (13.58 g/100 g), magnesium (61.76 mg/30 g) and zinc (1.72 mg/30 g) and high in manganese (1.55 mg/30 g) and iron (4.56 mg/30 g) according to values established by Brazilian legislation, in addition, they have an interesting content of proteins (19.55 g/100 g) and lipids (19.24 g/100 g). The use of baru almond coproducts in savory crackers might be a good alternative to add nutrients that provide nutritional benefits to consumers.

Resumo Objetivou-se avaliar a ingestão de fibra alimentar e fatores associados em adolescentes; identificar as fontes alimentares do nutriente; e verificar a relação de indicadores de práticas alimentares (energia/macro/micronutrientes) com o consumo de fibras. Trata-se de estudo transversal de base populacional com dados de Recordatório de 24 Horas. Utilizou-se a classificação NOVA e foi avaliada a contribuição dos alimentos para o teor de fibras da dieta. Valores de referência da Organização Mundial da Saúde (≥12,5 g) e do Institute of Medicine (14 g) por 1.000 kcal foram usados para avaliar o consumo. A ingestão média foi de 6,4 g de fibra alimentar/1.000 kcal/dia, 1,5 g de solúvel e 4,9 g de insolúvel, para os 891 adolescentes. O consumo de fibras foi baixo, principalmente entre os que ingeriam menos frutas, hortaliças, feijão, mais refrigerante, embutidos, e nos que não consumiam o café da manhã diariamente. Os alimentos in natura forneceram 68,0%, 53,7% e 72,1% da fibra total, solúvel e insolúvel, e os ultraprocessados 24,8%, 37,9% e 21,0%, respectivamente. O consumo de fibras foi inversamente associado ao teor de energia, gordura, açúcar livre e proteína animal da dieta. A ingestão insuficiente de fibras sinaliza a necessidade de promover a alimentação saudável e adequada em nível individual e familiar.

Abstract The aims of the present study were to evaluate dietary fiber intake and associated factors in adolescents, identify food sources of the nutrient, and determine associations between indicators of dietary patterns (energy/macronutrients/micronutrients) and dietary fiber intake. A population-based cross-sectional study was conducted involving 24-hour recall data. The NOVA classification was used to determine the contribution of foods to dietary fiber intake. Reference values from the World Health Organization (≥12.5 g) and the US Institute of Medicine (14 g) per 1,000 kcal were used to assess intake. The mean intake of dietary fiber/1,000 kcal/day was 6.4 g (1.5 g of soluble fiber and 4.9 g of insoluble fiber) among the 891 adolescents. Fiber intake was low, especially among those who ate fruits, vegetables, and beans less, those who consumed soft drinks and processed meats more, and those who did not eat breakfast every day. Unprocessed/minimally processed foods provided 68.8%, 53.7%, and 72.1% of total, soluble, and insoluble fiber, respectively, whereas ultra-processed products provided 24.8%, 37.9%, and 21.0% respectively. Fiber intake was inversely associated with energy intake, fat, free sugar, and animal protein in the diet. The insufficient fiber intake underscores the need for actions that promote healthy nutrition on the individual and family levels.

Resumo Objetivou-se avaliar a ingestão de fibra alimentar e fatores associados em adolescentes; identificar as fontes alimentares do nutriente; e verificar a relação de indicadores de práticas alimentares (energia/macro/micronutrientes) com o consumo de fibras. Trata-se de estudo transversal de base populacional com dados de Recordatório de 24 Horas. Utilizou-se a classificação NOVA e foi avaliada a contribuição dos alimentos para o teor de fibras da dieta. Valores de referência da Organização Mundial da Saúde (≥12,5 g) e do Institute of Medicine (14 g) por 1.000 kcal foram usados para avaliar o consumo. A ingestão média foi de 6,4 g de fibra alimentar/1.000 kcal/dia, 1,5 g de solúvel e 4,9 g de insolúvel, para os 891 adolescentes. O consumo de fibras foi baixo, principalmente entre os que ingeriam menos frutas, hortaliças, feijão, mais refrigerante, embutidos, e nos que não consumiam o café da manhã diariamente. Os alimentos in natura forneceram 68,0%, 53,7% e 72,1% da fibra total, solúvel e insolúvel, e os ultraprocessados 24,8%, 37,9% e 21,0%, respectivamente. O consumo de fibras foi inversamente associado ao teor de energia, gordura, açúcar livre e proteína animal da dieta. A ingestão insuficiente de fibras sinaliza a necessidade de promover a alimentação saudável e adequada em nível individual e familiar.

Abstract The aims of the present study were to evaluate dietary fiber intake and associated factors in adolescents, identify food sources of the nutrient, and determine associations between indicators of dietary patterns (energy/macronutrients/micronutrients) and dietary fiber intake. A population-based cross-sectional study was conducted involving 24-hour recall data. The NOVA classification was used to determine the contribution of foods to dietary fiber intake. Reference values from the World Health Organization (≥12.5 g) and the US Institute of Medicine (14 g) per 1,000 kcal were used to assess intake. The mean intake of dietary fiber/1,000 kcal/day was 6.4 g (1.5 g of soluble fiber and 4.9 g of insoluble fiber) among the 891 adolescents. Fiber intake was low, especially among those who ate fruits, vegetables, and beans less, those who consumed soft drinks and processed meats more, and those who did not eat breakfast every day. Unprocessed/minimally processed foods provided 68.8%, 53.7%, and 72.1% of total, soluble, and insoluble fiber, respectively, whereas ultra-processed products provided 24.8%, 37.9%, and 21.0% respectively. Fiber intake was inversely associated with energy intake, fat, free sugar, and animal protein in the diet. The insufficient fiber intake underscores the need for actions that promote healthy nutrition on the individual and family levels.

Resumo O entendimento da fadiga durante a competição de Tiro com Arco pode auxiliar na otimização da rotina de treinamento de atletas em diferentes níveis competitivos. Este estudo investigou o efeito do nível de experiência do atleta sobre as respostas fisiológicas, durante competição simulada de Tiro com Arco para um atleta de elite (EA) e um arqueiro iniciante (NA). Esforço percebido, concentração de lactato e glicose sanguínea, força de preensão manual e eletromiografia foram registrados no início, após cada série e, 30-min após a simulação. O EA apresentou maior força de preensão manual para ambos braços, valor de média RMS constantemente mais baixo (Baseline 0,279V e 12ª série 0,221V, -20,7%), e valor de MF estável no decorrer da competição (Baseline 146Hz a 12a série 140Hz). O NA demonstrou menor força de preensão manual, aumento na RMS após a 6a série até o final da competição (Baseline 0,387V, 6a 0,576V, and 12a série 0,720V, +46,2%) e pequena diminuição na MF da 6ª até o final da 12ª série (2a série 122Hz, 4a série 127Hz, 6a série 112Hz e 12a série 117Hz, - 4,1%). Assim, todos os marcadores relacionados a fadiga apresentaram resposta discreta na simulação de competição de Tiro com Arco, com maior magnitude no NA, em comparação com EA. Este estudo apresentou as demandas fisiológicas da competição simulada de Tiro com Arco, no formato oficial, permitindo que treinadores e cientistas do esporte possam tomar decisões com maior confiança sobre estratégias de competição e treinamento.

Abstract The understanding of fatigue development during Archery competition would guide sports scientists, coaches and athletes on how to optimize the training routines of athletes from different competitive levels. This study investigated the effect of expertise level on physiological responses, during simulated archery competition (double-round 70m, 12 series, 6 arrows for an elite Brazilian Archer (EA) and a Novice Archer (NA). Ratings of perceived exertion, blood lactate and glucose, handgrip strength and electromyography were registered at the beginning, after each set from the 2nd to the 12tharrow and, 30-min after the competition simulation. The EA showed a greater handgrip strength for both arms, a constant lower mean RMS value (Baseline 0.279V and 12th set 0.221V, -20.7%), and a stable MF value throughout the competition (Baseline 146Hz to 12th set 140Hz). The NA showed a smaller handgrip strength, an increase in RMS after the 6th set towards the end of the competition (Baseline 0.387V, 6th 0.576V, and 12th set 0.720V, +46.2%) and a minor decrease in MF from the 6th to the end of 12th set (2nd set 122Hz, 4th set 127Hz, 6th set 112Hz and 12th set 117Hz, - 4.1%). In summary, all the fatigue-related markers showed a mild response to the Archery competition simulation, although a greater magnitude was observed in the NA, compared to the EA. This study reported the physiologic demands of an Archery simulated competition, in an official format, allowing coaches and sport scientists to draw more confident decisions on competition strategy and training design.

RESUMO Objetivo: Estimar a prevalência da ingestão de alimentos com glúten segundo variáveis demográficas, socioeconômicas e de comportamentos relacionados à saúde em adolescentes. Métodos: Trata-se de estudo transversal de base populacional, com amostra por conglomerados e em dois estágios, realizado em Campinas, São Paulo, em 2008-2009. Os alimentos com glúten foram identificados por meio do Recordatório de 24 horas. Calcularam-se prevalências e razões de prevalência ajustadas por meio de regressão múltipla de Poisson. Resultados: Participaram do estudo 924 adolescentes de dez a 19 anos. Entre os alimentos referidos, 26,9% (intervalo de confiança de 95% - IC95% 25,3-28,6) continham glúten. Prevalências superiores de ingestão de glúten foram verificadas nos indivíduos mais jovens (dez a 14 anos), bem como nos subgrupos de adolescentes cujo chefe de família era mais escolarizado (≥12 anos de estudo), nos que possuíam maior número de equipamentos domésticos na residência, nos que frequentavam a escola e naqueles que consumiam menos feijão e hortaliças durante a semana (<4 vezes). As principais fontes alimentares de glúten na dieta foram: pães, bolos e cereais (30,2%), achocolatado (14%), nuggets (12,3%) e biscoitos (11%). Conclusões: Os resultados do estudo mostram o perfil epidemiológico associado ao consumo de glúten em adolescentes e podem subsidiar ações voltadas à promoção de hábitos alimentares saudáveis e de prevenção de doenças relacionadas ao glúten.

ABSTRACT Objective: To estimate the prevalence of gluten intake according to demographic, socioeconomic, and health-related behavioral variables in adolescents. Methods: This is a population-based cross-sectional study with a two-stage cluster sampling, conducted in Campinas, São Paulo, in 2008-2009. Foods containing gluten were identified using a 24-hour Recall. We calculated the prevalence and adjusted prevalence ratios with multiple Poisson regression. Results: The study had a sample of 924 adolescents aged 10 to 19 years. Among the foods assessed, 26.9% (confidence interval of 95% - 95%CI 25.3-28.6) contained gluten. We found a higher prevalence of gluten intake in younger individuals (10 to 14 years), as well as in subgroups of adolescents who had a higher number of household appliances, attended school, consumed fewer beans and vegetables during the week (<4 times), and whose head of the family had better education level (≥12 years of schooling). The main food sources of gluten in their diet were: bread, cakes, and cereals (30.2%), chocolate milk (14%), chicken nuggets (12.3%), and cookies (11%). Conclusions: The results of the study show the epidemiological profile associated with gluten intake in adolescents and could support actions aimed at promoting healthy eating habits and preventing gluten-related diseases.

Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g–1), compared to traditional oat cookies. Changing the formulation resulted in the enrichment of a number of microelements, including phosphorus (~ 197.90 mg.100 g–1) and iron (~ 21.56 mg.100 g–1). Baru oil increased the concentration of unsaturated fatty acids (~ 76.11%), consisting of approximately 50.37% monounsaturated (MUFA), and 25.74% polyunsaturated fatty acids (PUFA). The total phenolic compound content was approximately doubled in the baru cookie. As such, the baru cookie presents an interesting composition from a nutritional point of view, having a high protein and dietary fiber content, in addition to presenting substantial concentrations of iron and oleic acid, and may be used as part of a healthy diet.