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ABSTRACT Objective To evaluate weight gain during pregnancy according to the pregestational state in women who underwent prenatal care in Primary Health Care. Methods A cross-sectional study with the participation of 255 pregnant women. Socioeconomic and demographic variables were collected using a structured questionnaire. Women were evaluated for nutritional status and dietary intake. Data related to the age of the pregnant woman, gestational week, current weight, pregestational weight, and height were obtained from the prenatal follow-up form. The Statistical Package for the Social Sciences (SPSS) was used for statistical analysis. Results Pregestational nutritional status assessment showed that 43.2% (n=110) of the women started gestation with overweight and 4.3% (n=11) started with low weight. 51% percent (n=130) gained gestational weight above the recommended level. The mean age of women with pregestational BMI ≥ 25 kg/m2 was significantly higher than that of those with BMI <25 kg/rrP (p<0.001). Total energy (p=0.037) and calcium (p=0.004) intake were higher in women with weight gain above the recommended. Discussion The results presented highlight the importance of strategies in public health to avoid excess weight gain during pregnancy. Conclusion Pregnant women presented a gestational weight gain above the recommended maximum value according to pregestational BMI, which may contribute to adverse maternal and infant outcomes.(AU)

RESUMEN Objetivo Evaluar la ganancia de peso durante el embarazo según el estado pregestacional en mujeres que se sometieron a atención prenatal en Atención Primaria de Salud. Métodos Se hizo un estudio transversal con la participación de las mujeres embarazadas. Las variables socioeconómicas y las variables demográficas se utilizaron a un cuestionario cuestionable. Las mujeres fueron evaluadas para el estado nutricional y la dieta. La relación con la edad de la mujer embarazada, la semana de gestación, obesidad, peso actual, peso previo a la gestación se obtuvieron de la forma prenatal. El Statistical Package para las Ciencias Sociales (SPSS) fue utilizado para el análisis estadístico. Resultados La evaluación del estado nutricional previo a la gestación reveló que el 43,2% (n=110) de las mujeres comenzaron su gestación con sobrepeso y el 4,3%, con un peso muy bajo. El 51% (n=130) obtuvo un peso gestacional por encima del recomendado. La edad media de las mujeres con un IMC previo a la gestación mayor o igual a 25 kg/m2 fue significativamente más alto que la de las mujeres con un BMI inferior a 25 km/ m2. La ingesta de energía total (p=0,037) y el calcio (p=0,004) fue mayor en las mujeres que subieron peso por encima del recomendado. Discusión Los resultados obtenidos resaltan la importancia de las estrategias de salud pública para evitar la ganancia de peso durante el embarazo. Conclusión Las mujeres embarazadas aumentan de peso por encima del valor máximo recomendados, acorde con el IMC previo a la gestación. Este hecho provoca consecuencias negativas en materia de maternidad e infancia.(AU)

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OBJECTIVE: To evaluate weight gain during pregnancy according to the pregestational state in women who underwent prenatal care in Primary Health Care. METHODS: A cross-sectional study with the participation of 255 pregnant women. Socioeconomic and demographic variables were collected using a structured questionnaire. Women were evaluated for nutritional status and dietary intake. Data related to the age of the pregnant woman, gestational week, current weight, pregestational weight, and height were obtained from the prenatal follow-up form. The Statistical Package for the Social Sciences (SPSS) was used for statistical analysis. RESULTS: Pregestational nutritional status assessment showed that 43.2% (n=110) of the women started gestation with overweight and 4.3% (n=11) started with low weight. 51% percent (n=130) gained gestational weight above the recommended level. The mean age of women with pregestational BMI ≥ 25 kg/m2 was significantly higher than that of those with BMI <25 kg/rrP (p<0.001). Total energy (p=0.037) and calcium (p=0.004) intake were higher in women with weight gain above the recommended. DISCUSSION: The results presented highlight the importance of strategies in public health to avoid excess weight gain during pregnancy. CONCLUSION: Pregnant women presented a gestational weight gain above the recommended maximum value according to pregestational BMI, which may contribute to adverse maternal and infant outcomes.

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INTRODUCTION: Systemic hypertension is one of the main risk factors for cardiovascular disease (CVD). Early diagnosis and treatment of hypertension in childhood can potentially have a significant impact on future adverse outcomes. OBJECTIVE: To investigate the relationship of diastolic (DBP) and systolic blood pressure (SBP) with anthropometric data and area of residence of children in municipalities of Rio Grande do Sul state, Brazil. METHODS: This is a cross-sectional study of 709 children between six and nine years of age. Blood pressure, weight, height and waist circumference (WC) were measured. Statistical tests had a maximum significance level of 5% (p≤0.05) and the software used was SPSS version 13.0. RESULTS: Obesity was significantly associated with pre-hypertension, and stage 1 and 2 hypertension as assessed by DBP and SBP (≤0.05); high WC was significantly associated with a classification of pre-hypertension and stage 1 hypertension based on DBP and a classification of stage 1 and 2 hypertension based on SBP (≤0.01). CONCLUSION: Children living in urban areas had significantly higher mean SBP than those living in rural areas. Those with high WC presented higher SBP and DBP compared to children with normal WC. Obese children showed higher mean SBP and DBP compared to those who were overweight or normal weight and mean SBP and DBP also increased with older age and higher mean body mass index and WC.

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This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial ß-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and Kluyveromyces lactis (at temperatures of 10 and 37°C) ß-galactosidases, both in 3, 6, and 9 U/mL concentrations. In the temperature of 10°C, the K. lactis ß-galactosidase enzyme is more efficient in the milk, cheese whey, and whey permeate lactose hydrolysis when compared to A. oryzae. However, in the enzyme reaction time and concentration conditions evaluated, 100% lactose hydrolysis was not reached using the K. lactis ß-galactosidase. The total lactose hydrolysis in whey and permeate was obtained with the A. oryzae enzyme, when using its optimum temperature (55°C), at the end of a 12 h reaction, regardless of the enzyme concentration used. For the lactose present in milk, this result occurred in the concentrations of 6 and 9 U/mL, with the same time and temperature conditions. The studied parameters in the lactose enzymatic hydrolysis are critical for enabling the application of ß-galactosidases in the food industry.