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Dive into the research topics where Camila C. Japur is active.

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Featured researches published by Camila C. Japur.


Journal of Critical Care | 2010

Mechanical ventilation mode (volume × pressure) does not change the variables obtained by indirect calorimetry in critically ill patients ☆

Franciele C. Meireles Clapis; Maria Auxiliadora-Martins; Camila C. Japur; Olindo Assis Martins-Filho; Paulo Roberto Barbosa Evora; Anibal Basile-Filho

PURPOSE The aim of the study was to analyze the difference between the results obtained by indirect calorimetry (IC) using volume-controlled and pressure-controlled mechanical ventilation in 2 different ventilators and to characterize the variables achieved by IC after well-defined changes in minute volume (Vm). MATERIALS AND METHODS Prospective study of 20 critically ill patients under volume-controlled (n = 15) or pressure-controlled (n = 5) mechanical ventilation. Three IC measurements of 45 minutes each were taken; values of oxygen consumption (Vo(2)), carbon dioxide production (Vco(2)), Vm, resting energy expenditure (REE), and respiratory quotient (RQ) were obtained. For the last measurement, Vm was set at 20% above the baseline. RESULTS There were no differences between the results obtained by IC during volume-controlled and pressure-controlled mechanical ventilation. The most relevant changes in the variables obtained by IC before and after intervention in Vm were a significant increase in Vco(2) (from 165 to 177 mL·min(-1); P < .01), a decrease in Paco(2) (from 38.49 to 28.46 mm Hg; P < .01), and a rise in pH (from 7.41 to 7.49; P < .01). There were no alterations in Vo(2), REE, or RQ. CONCLUSIONS Ventilators and ventilation modes do not influence the IC measurements. The observed changes have no clinical effects and are reversible, provided that increased Vm is maintained for no longer than 45 minutes.


Journal of Critical Care | 2010

Can an adequate energy intake be able to reverse the negative nitrogen balance in mechanically ventilated critically ill patients

Camila C. Japur; Jacqueline Pontes Monteiro; Júlio Sérgio Marchini; Rosa Wanda Diez Garcia; Anibal Basile-Filho

PURPOSE Adequate energy provision and nitrogen losses prevention of critically ill patients are essentials for treatment and recovery. The aims of this study were to evaluate energy expenditure (EE) and nitrogen balance (NB) of critically ill patients, to classify adequacy of energy intake (EI), and to verify adequacy of EI capacity to reverse the negative NB. METHODS Seventeen patients from an intensive care unit were evaluated within a 24-hour period. Indirect calorimetry was performed to calculate patients EE and Kjeldhal for urinary nitrogen analysis. The total EI and protein intake were calculated from the standard parenteral and enteral nutrition infused. Underfeeding was characterized as EI 90% or less and overfeeding as 110% or greater of EE. The adequacy of the EI (EI EE(-1) × 100) and the NB were estimated and associated with each other by Spearman coefficient. RESULTS The mean EE was 1515 ± 268 kcal d(-1), and most of the patients (11/14) presented a negative NB (-8.2 ± 4.7 g.d(-1)). A high rate (53%) of inadequate energy intake was found, and a positive correlation between EI EE(-1) and NB was observed (r = 0.670; P = .007). CONCLUSION The results show a high rate of inadequate EI and negative NB, and equilibrium between EI and EE may improve NB. Indirect calorimetry can be used to adjust the energy requirements in the critically ill patients.


Journal of Critical Care | 2009

Harris-Benedict equation for critically ill patients: Are there differences with indirect calorimetry?

Camila C. Japur; Fernanda R. de O. Penaforte; Paula Garcia Chiarello; Jacqueline Pontes Monteiro; Marta N.C.M. Vieira; Anibal Basile-Filho

PURPOSE The aim of this study was to compare the measured energy expenditure (EE) and the estimated basal EE (BEE) in critically ill patients. MATERIALS AND METHODS Seventeen patients from an intensive care unit were randomly evaluated. Indirect calorimetry was performed to calculate patients EE, and BEE was estimated by the Harris-Benedict formula. The metabolic state (EE/BEE x 100) was determined according to the following criteria: hypermetabolism, more than 130%; normal metabolism, between 90% and 130%; and hypometabolism, less than 90%. To determine the limits of agreement between EE and BEE, we performed a Bland-Altman analysis. RESULTS The average EE of patients was 6339 +/- 1119 kJ/d. Two patients were hypermetabolic (11.8%), 4 were hypometabolic (23.5%), and 11 normometabolic (64.7%). Bland-Altman analysis showed a mean of -126 +/- 2135 kJ/d for EE and BEE. Only one patient was outside the limits of agreement between the 2 methods (indirect calorimetry and Harris-Benedict). CONCLUSIONS The calculation of energy needs can be done with the equation of Harris-Benedict associated with lower values of correction factors (approximately 10%) to avoid overfeeding, with constant monitoring of anthropometric and biochemical parameters to assess the nutritional changing and adjust the infusion of energy.


Journal of Human Nutrition and Dietetics | 2011

Upper trunk fat assessment and its relationship with metabolic and biochemical variables and body fat in polycystic ovary syndrome

Fernanda Rodrigues de Oliveira Penaforte; Camila C. Japur; Rosa Wanda Diez-Garcia; Paula Garcia Chiarello

BACKGROUND Fat accumulation in the upper region of the body is common in polycystic ovary syndrome (PCOS) and is associated with metabolic complications. The present study aimed to assess the relationship between trunk circumference, metabolic indicators, and abdominal and visceral fat in obese PCOS women. METHODS The weight, fat mass, and subcutaneous arm fat (SAF) of 30 obese PCOS women and 15 healthy controls matched for age and body mass index were evaluated by bioelectrical impedance analysis. Trunk (TrC), neck (NC) and hip circumferences were measured, and the trunk/hip (Tr/H) ratio was determined. Total abdominal fat (TAF), visceral fat (VF) and trunk fat (TrF) were determined by computed tomography. Biochemical evaluation included glycaemia, insulinaemia, testosterone and lipid profile, insulin resistance (IR) was assessed by the QUICKI index. RESULTS In the PCOS group, there were positive correlations between NC and TAF (r = 0.49, P < 0.0006), TrC and VF (r = 0.62, P = 0.01), and NC and VF (r = 0.70, P < 0.0002). There was good correlation between TrC and TrF (r = 0.69, P = 0.003). TrF correlated with triglycerides levels positively (r = 0.44, P = 0.02). Women with PCOS and IR had a larger quantity of VF and TrF, but a smaller amount of SAF. Within the PCOS group, women with Tr/H ratio above the median had higher basal insulin levels and lower QUICKI indices compared to women presenting a Tr/H ratio below the median. CONCLUSIONS TrC is associated with important metabolic variables in PCOS, proving to be a valuable and innovative tool for assessment of body adiposity distribution in obese PCOS women.


Journal of Human Nutrition and Dietetics | 2010

Food energy content influences food portion size estimation by nutrition students.

Camila C. Japur; Rosa Wanda Diez-Garcia

BACKGROUND Food portion size estimation involves a complex mental process that may influence food consumption evaluation. Knowing the variables that influence this process can improve the accuracy of dietary assessment. The present study aimed to evaluate the ability of nutrition students to estimate food portions in usual meals and relate food energy content with errors in food portion size estimation. METHODS Seventy-eight nutrition students, who had already studied food energy content, participated in this cross-sectional study on the estimation of food portions, organised into four meals. The participants estimated the quantity of each food, in grams or millilitres, with the food in view. Estimation errors were quantified, and their magnitude were evaluated. Estimated quantities (EQ) lower than 90% and higher than 110% of the weighed quantity (WQ) were considered to represent underestimation and overestimation, respectively. Correlation between food energy content and error on estimation was analysed by the Spearman correlation, and comparison between the mean EQ and WQ was accomplished by means of the Wilcoxon signed rank test (P < 0.05). RESULTS A low percentage of estimates (18.5%) were considered accurate (+/-10% of the actual weight). The most frequently underestimated food items were cauliflower, lettuce, apple and papaya; the most often overestimated items were milk, margarine and sugar. A significant positive correlation between food energy density and estimation was found (r = 0.8166; P = 0.0002). CONCLUSIONS The results obtained in the present study revealed a low percentage of acceptable estimations of food portion size by nutrition students, with trends toward overestimation of high-energy food items and underestimation of low-energy items.


Nutricion Hospitalaria | 2014

Weight and body composition variations in overweight women along outpatient nutritional treatment

Flávia Gonçalves Micali; Camila C. Japur; Fernanda Rodrigues de Oliveira Penaforte; Rosa Wanda Diez-Garcia

INTRODUCTION To evaluate the treatment of obesity it is necessary to understand the weight changes, to improve intervention strategies. OBJECTIVE To assess the progression of weight and body parameters in overweight women along a diet therapy. METHODS 163 women participated in this study. They were evaluated for weight, circumferences (waist and hip), and body composition (lean mass and body fat) along the three treatment phases. RESULTS AND DISCUSSION The weight loss percentage was higher in the first treatment phase than in the second one (-6.8 ± 4.8% vs. -4.0 ± 2.7%, p < 0.0001). In the two first phases the circumferences and the lean mass decreased among women with weight loss. Body fat reduction occurred (-2.6%) during the first phase only. CONCLUSION Weight loss and reduction in body parameters occurred mainly in the first treatment phase, showing that it is necessary to rethink intervention strategies.


Reproductive Sciences | 2014

Imbalance Between Postprandial Ghrelin and Insulin Responses to an Ad Libitum Meal in Obese Women With Polycystic Ovary Syndrome

Camila C. Japur; Rosa Wanda Diez-Garcia; Fernanda Rodrigues de Oliveira Penaforte; Marcos Felipe Silva de Sá

Obese women with polycystic ovary syndrome (PCOS) may have impairment in the regulation of food intake associated with ghrelin and insulin. In order to compare postprandial ghrelin and insulin responses to an ad libitum meal, we assessed 30 obese women with PCOS and 23 obese women without PCOS (control group). Blood samples were taken under fasting conditions, preprandially, and 15, 45, 75, and 135 minutes after the beginning of an ad libitum meal and ghrelin and insulin concentrations were analyzed. Insulin resistance (IR) was classified using basal insulin, quantitative insulin sensitivity check index, and homeostasis model assessment index. Mean ad libitum food intake was similar between the groups (468 ± 150 vs 444 ± 165 g, P = .60). The IR was found in 56.6% in PCOS group compared with 30.4% in the control group (P < .01). The postprandial ghrelin response was similar in both the groups but the insulin area under the curve (AUC) tend to be greater in the PCOS group (12807 ± 8149.4 vs 8654.4 ± 7232.3 μIU/mL/min; P = .057). The ghrelin AUC was negatively correlated with the insulin AUC (r = −.5138; P = .01) only in the control group. The imbalance in the feedback mechanisms between insulin and ghrelin, present in obese women, especially those with IR, may affect food intake throughout the day and that could be a mechanism for the development of obesity in PCOS.


Nutricion Hospitalaria | 2015

Hospital nutritional care: propositions endorsed by the scientific community

Rosa Wanda Diez-Garcia; Edson Zangiacomi Martinez; Fernanda Rodrigues de Oliveira Penaforte; Camila C. Japur

BACKGROUND/OBJECTIVES the incidence of hospital undernutrition and its consequences for both the patient and the hospital has demanded procedures that ensure the delivery of good-quality hospital nutritional care. On the basis of literature reports, this study aimed to build a hospital nutritional care propositions that the scientific community later evaluated and endorsed. METHODS forty-one propositions concerning patient clinical nutritional care and hospital food service management by the Hospital Nutrition and Food Service were designed. One hundred professionals, researchers, and professors evaluated the propositions. Agreement with the propositions was analyzed by means of a five-point Likert scale (I strongly disagree; I partially disagree; I have no opinion; I partially agree; I totally agree) associated with each proposition. Agreement was considered to occur when 70% or more of the interviewees agreed (partially or totally) with the proposition. The procedure Proc Corresp of the software SAS 10, version 8, aided descriptive statistics and correspondence analysis. RESULTS more than 90% of the interviewees completely or partially agreed with 85% (35) of the 41 propositions; between 80 and 90% of the interviewees totally or partially agreed with 15% (6) of the 41 propositions. All the proposed criteria had over 70% agreement (total and partial). The lowest value of total agreement was 70%, attributed to the proposition that suggested patients participation in nutritional intervention. CONCLUSIONS the scientific community presented high level of agreement with the hospital nutritional care propositions, which suggested an important consensus about it.


Nutrition Research and Practice | 2013

Short-term impact of sugar consumption on hunger and ad libitum food intake in young women

Fernanda R. de O. Penaforte; Camila C. Japur; Letícia P Pigatto; Paula Garcia Chiarello; Rosa Wanda Diez-Garcia

The hypothesis of this study was that greater sugar consumption at breakfast promotes a stronger sensation of hunger and a later increase in energy consumption. The objective was to assess the relation between sugar consumption in a meal and the subsequent sensations of hunger and ad libitum food consumption. Sixteen women consumed a breakfast accompanied by 2 drinks sweetened ad libitum with sugar. After 3 h, a lunch was offered to evaluate ad libitum food consumption. During the period from breakfast to lunch, hunger sensations were evaluated at 30 min intervals. Women were divided according to the median amount of sugar used to sweeten the breakfast drinks (20 g). The group who consumed sugar above the median showed a greater hunger sensation in the preprandial period, and a greater ad libitum intake at lunch (390 ± 130 g × 256 ± 67 g, P = 0.002), compared to the group who had a lower sugar consumption. The amount of sugar consumed at breakfast was correlated positively with the sensation of preprandial hunger and food intake at lunch. We concluded that foods with a high glycemic index can modulate the appetite within a short period of time.


Revista De Nutricao-brazilian Journal of Nutrition | 2010

Hortaliças in natura ou minimamente processadas em unidades de alimentação e nutrição: quais aspectos devem ser considerados na sua aquisição?

Gabriel Carvalho Degiovanni; Camila C. Japur; Ana Paula Lara Michelin Sanches; Cecília Helena Peinado de Sampaio Mattos; Luzania dos Santos Martins; Cecilia V. dos Reis; Marta N.C.M. Vieira

Objective The objective of the present study was to assess the losses that occur when fresh vegetables are processed, to compare the cost of purchasing fresh and minimally processed vegetables, and to discuss the advantages and disadvantages of using minimally processed food items. Methods Correction factors for seven food items were calculated by determining their gross and net weights in triplicate with a digital scale. Mean, standard deviation and variation coefficient were calculated. The costs of gross weight considering the correction for net yield were compared with the costs of minimally processed vegetables supplied by the manufacturer during two different periods. Results The costs of minimally processed zucchini, carrot, chayote and arracacha were 8.6%, 14.1%, 4.6% and 13.5% lower than their respective fresh counterparts at time 1, a fact that did not repeat itself at time 2, when these vegetables were less expensive when bought fresh. Conclusion In conclusion, numerous factors associated or not with the food directly influence the magnitude of the losses that occur during processing. The working methods and final objectives of each foodservice should define which product is more advantageous since costs vary and production can be affected by seasonality and the supply and demand of the food item, with repercussions on the quality management of the foodservice.

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