RESUMO
OBJECTIVES: The objective of the study was to evaluate the factors associated with symptoms of posttraumatic stress in mothers during the COVID-19 pandemic. METHODS: Cross-sectional study conducted with mothers of children and adolescents living in Brazil, who answered an online questionnaire containing sociodemographic variables and the Impact of Events Scale-Revised. The Poisson regression model with robust variance was used to identify the factors associated with posttraumatic stress. RESULTS: A percentage of 83.82% of mothers reported an overload in caring for their children during the pandemic. The prevalence of posttraumatic stress symptoms was 39.05%, and this condition was associated with younger age, living in the northern region of the country, using medications, presenting neuropsychiatric comorbidities and being little/more or less satisfied with life. CONCLUSIONS FOR PRACTICE: The mental health situation of mothers during and after the pandemic must be monitored, in order to guarantee public policies capable of optimizing the coping with the situation.
Assuntos
COVID-19 , Transtornos de Estresse Pós-Traumáticos , Adolescente , Criança , Feminino , Humanos , COVID-19/epidemiologia , Mães , Estudos Transversais , Pandemias , Transtornos de Estresse Pós-Traumáticos/epidemiologia , DepressãoRESUMO
The study aimed to identify the factors associated with symptoms of depression, anxiety and stress in Brazilian mothers of children and adolescents during the COVID-19 pandemic. This is a cross-sectional study carried in 2020 with the participation of 822 mothers who answered an online questionnaire containing sociodemographic variables and the Depression, Anxiety and Stress Scale (DASS-21). The adjusted model showed a higher depression score in women who became unemployed during the pandemic, who felt a greater burden in taking care of children, who took medication on a regular basis, and who self-assessed their health as regular or poor/very poor. Having a lower family income increased their anxiety scale score. In contrast, the variables associated with a reduced anxiety scale score included greater age, not feeling overwhelmed with demands to care for children, not using medications, not having gastrointestinal diseases, and good/very good self-assessed health. These variables, together with the benefits of living in the Northeast and Midwest regions of Brazil as well as sleeping more hours per night, were also associated with reduced stress. The present study is significant as it points out elements present in the daily lives of mothers that have an impact on their mental health. The study points to the need to (re)think mental health policies taking into account the needs of the public studied.
Assuntos
COVID-19 , Criança , Adolescente , Feminino , Humanos , COVID-19/psicologia , Brasil , Pandemias , Depressão/psicologia , Estudos Transversais , Estresse Psicológico , Ansiedade/psicologiaRESUMO
Hanging beef carcasses in different configurations in the cooler affect some carcass muscle tenderness. Forty Nellore steer carcasses (ten per day) were chosen at random in a federally inspected slaughter plant and hanged alternate left and right sides either in the traditional way by the hindquarter (HQ) or by the forequarter (FQ) also called "tenderbife". Carcasses were selected from steers up to 30 months old and had an average hot carcass weight of 244.1 kg. These carcasses were chilled for 48 hours, when samples from the Longissimus dorsi (LD) at the 12th rib and the Biceps femoris (BF) at the P8 site were removed, kept under refrigeration (0-2ºC) for five days and frozen for future analysis. The temperature of the LD after 24 hours taken at the 12th rib was not different for HQ (1.0ºC) and FQ (0.9ºC). Fat thickness measured at the 12th rib was lower (P 0.05) for HQ (3.8 mm) than FQ (4.3 mm). All samples were thawed during 48 hours under refrigeration for tenderness evaluation. Warner Bratzler Shear force from the LD was lower (P 0.001) for FQ (3.53 kg) than HQ (4.78 kg) and was not different for BF. Total cooking losses were not different between HQ (19.7%) and FQ (18.9%). Hanging beef carcass by the forequarter caused an improvement in tenderness of the LD without any detrimental effect on the BF (cap of rump).
A suspensão da carcaça em diferentes formas na câmara fria influencia a maciez de alguns músculos da carcaça. As carcaças de 40 novilhos Nelore (dez por dia) com no máximo 30 meses de idade foram selecionadas ao acaso em frigorífico (SIF 2543) e lados alternados de suas carcaças foram resfriados e pendurados pelo Tendão de Aquiles do traseiro especial (TA) ou pelo músculo carpo radial dianteiro (DA), também chamado "tenderbife". Todas as carcaças eram de classificação B no Sistema Brasileiro de Tipificação de Carcaças, com média de peso de carcaça quente de 244,1 kg. O pH 24 horas não diferiu para os tratamentos, (TA = 5,69 e DA = 5,70). As carcaças foram resfriadas por 48 horas e a seguir, amostras do Longissimus dorsi (LD) na altura da 12ª costela e Biceps femoris (BF) na altura do sítio P8 foram removidas, mantidas sob refrigeração (0-2ºC) por mais 5 dias e a seguir congeladas para posterior análises. A espessura de gordura medida na altura da 12ª costela foi menor (P 0,05) para TA (3,8 mm) do que DA (4,3 mm). A força de cisalhamento do músculo LD foi menor (P 0,01) para o DA (3,53 kg) do que para o TA (4,78 kg) e não foi estatisticamente diferente para o músculo BF. As perdas totais ao cozimento também não foram estatisticamente diferentes (TA = 19,7% e DA = 18,9%). O resfriamento da carcaça pendurada pelo dianteiro ocasionou uma melhoria significativa na maciez do músculo LD (contra-filé) sem causar um efeito indesejável no músculo BF (picanha).
RESUMO
Hanging beef carcasses in different configurations in the cooler affect some carcass muscle tenderness. Forty Nellore steer carcasses (ten per day) were chosen at random in a federally inspected slaughter plant and hanged alternate left and right sides either in the traditional way by the hindquarter (HQ) or by the forequarter (FQ) also called "tenderbife". Carcasses were selected from steers up to 30 months old and had an average hot carcass weight of 244.1 kg. These carcasses were chilled for 48 hours, when samples from the Longissimus dorsi (LD) at the 12th rib and the Biceps femoris (BF) at the P8 site were removed, kept under refrigeration (0-2ºC) for five days and frozen for future analysis. The temperature of the LD after 24 hours taken at the 12th rib was not different for HQ (1.0ºC) and FQ (0.9ºC). Fat thickness measured at the 12th rib was lower (P 0.05) for HQ (3.8 mm) than FQ (4.3 mm). All samples were thawed during 48 hours under refrigeration for tenderness evaluation. Warner Bratzler Shear force from the LD was lower (P 0.001) for FQ (3.53 kg) than HQ (4.78 kg) and was not different for BF. Total cooking losses were not different between HQ (19.7%) and FQ (18.9%). Hanging beef carcass by the forequarter caused an improvement in tenderness of the LD without any detrimental effect on the BF (cap of rump).
A suspensão da carcaça em diferentes formas na câmara fria influencia a maciez de alguns músculos da carcaça. As carcaças de 40 novilhos Nelore (dez por dia) com no máximo 30 meses de idade foram selecionadas ao acaso em frigorífico (SIF 2543) e lados alternados de suas carcaças foram resfriados e pendurados pelo Tendão de Aquiles do traseiro especial (TA) ou pelo músculo carpo radial dianteiro (DA), também chamado "tenderbife". Todas as carcaças eram de classificação B no Sistema Brasileiro de Tipificação de Carcaças, com média de peso de carcaça quente de 244,1 kg. O pH 24 horas não diferiu para os tratamentos, (TA = 5,69 e DA = 5,70). As carcaças foram resfriadas por 48 horas e a seguir, amostras do Longissimus dorsi (LD) na altura da 12ª costela e Biceps femoris (BF) na altura do sítio P8 foram removidas, mantidas sob refrigeração (0-2ºC) por mais 5 dias e a seguir congeladas para posterior análises. A espessura de gordura medida na altura da 12ª costela foi menor (P 0,05) para TA (3,8 mm) do que DA (4,3 mm). A força de cisalhamento do músculo LD foi menor (P 0,01) para o DA (3,53 kg) do que para o TA (4,78 kg) e não foi estatisticamente diferente para o músculo BF. As perdas totais ao cozimento também não foram estatisticamente diferentes (TA = 19,7% e DA = 18,9%). O resfriamento da carcaça pendurada pelo dianteiro ocasionou uma melhoria significativa na maciez do músculo LD (contra-filé) sem causar um efeito indesejável no músculo BF (picanha).