Késia Diego Quintaes

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Collagen hydrolysates (CHs) are mixtures of peptides obtained by partial hydrolysis of gelatins that are receiving scientific attention as potential oral supplements for the recovery of osteoarticular tissues. The effect of supplementing the diets with a CH was assessed in 48 ovariectomized rats by analyzing the compositional and biomechanical(More)
Culinary utensils may release some inorganic elements during food preparation. Mineral migration can be beneficial for as long as it occurs in amounts adequate to the needs of the consumer or no toxicological implications are involved. In this study, the migrations of Fe, Mg, Mn, Cr, Ni and Ca, along seven cooking cycles were evaluated for two food(More)
Steatite or soapstone, is a soft metamorphic rock composed mainly of talc, dolomite and actinolite, which is abundantly found and used for the manufacture of cookware in south-east Brazil. The study estimates its usage for cookware among dwellers of Ouro Preto, and assesses the possible toxicological or nutritional impact on food preparation. Pans made of(More)
BACKGROUND & AIMS Deficiencies in the consumption of foods and nutrients favor malnutrition in patients. Considering the recommendations for the ingestion of minerals, the content, consumption and percent adequacy of the minerals (Ca, Cu, Fe, Mg, Mn, K, P, Na, Zn and Se) were evaluated amongst oncology patients who received oral diets isolated or associated(More)
Infant Diarrhea is a major cause of morbidity and mortality in children and oral rehydration therapy (ORT) is required. This study evaluates the composition of ORT prepared by Community Health Agents (CHAs) working in Basic Health Units, assessing their profile and knowledge about ORT. After the CHAs answer specific questions, they are invited to prepare(More)
Food fortification is an interesting strategy to treat and prevent iron anemia. This study aims to quantify the iron in yoghurt, with gelatin and sugar and without, prepared in iron and glass containers. Sensorial test was use to evaluate the acceptance and preference of the both products. The yoghurt was prepared in containers of iron and glass with UHT(More)
INTRODUCTION The contribution of diet and treatment planning in the treatment of Chronic Kidney Disease (CKD) has been recognized as having a significant clinical impact if introduced early. OBJECTIVE determine the levels of carbohydrates, proteins, lipids, energy and energy density (ED) in an oral hospital diet prescribed to CKD patients, and to evaluate(More)
INTRODUCTION The levels of cadmium (Cd) and lead (Pb) in foods should be monitored as a function of health risks. OBJECTIVE To evaluate Cd and Pb levels in oral hospital diets and in an oral food complement (OFC) according to their respective consumption by patients, and to estimate the patient's exposition risk. METHODS The levels of Cd and Pb were(More)
The impact of soapstone (steatite) upon inorganic element contaminant concentrations in alcoholic beverages was investigated. Concentrations of As, Cd, Cu, Ni and Pb levels in 8 Brazilian spirits plus an alcoholic simulant were initially measured, and then measured following each 24h cycle of exposure to raw soapstone cups, for a total of 4 cycles/sample.(More)
INTRODUCTION While enteral diets for hospitalized patients normally follow nutrient composition guidelines, more than 90% of hospitalized patients receive oral diets with unknown mineral composition. OBJECTIVE To evaluate the mineral contents and adequacy of three types of oral diets (regular, blend and soft) and complementary snacks offered to patients(More)