Abstract
Eating behavior adopted during adolescence may persist into adulthood. The aims of this study were to identify eating behavior patterns among Portuguese adolescents and to explore whether groups differ in terms of early life and family characteristics, severity of depressive symptoms, and body mass index (BMI) z-score. Participants were 3601 13-year-olds enrolled in the birth cohort Generation XXI. Eating behavior was assessed using the self-reported Adult Eating Behavior Questionnaire (AEBQ), validated in this sample. The severity of depressive symptoms was measured through the Beck Depression Inventory (BDI-II), and data on sociodemographic and anthropometrics were collected at birth and 13-years-old. Latent class analysis was conducted, and associations were estimated using multinomial logistic regression models. Five patterns of individuals were identified: Picky eating, Disinterest towards food, Food neophilia, Emotional eating, and Food attractiveness. The adolescents' sex, maternal education, BMI z-score, and severity of depressive symptoms were significantly associated with the identified patterns. In particular, adolescents with a higher BMI z-score were more likely in Food neophilia while individuals with more severe depressive symptoms were in the Picky eating, Emotional eating, and Food attractiveness patterns. These findings suggest a starting point for the development and planning of targeted public health interventions.

Abstract
In order to assess the influence of social desirability in a food frequency questionnaire (FFQ), 483 Portuguese university students (133 women and 350 men) were recruited to a two-part self-administered questionnaire: the first part included the Marlowe–Crowne Social Desirability Scale (M-CSDS), physical activity data and self-reported height and weight; the second part, a validated semiquantitative FFQ. All subjects completed the first part of the questionnaire but only 40.2% returned the FFQ fairly completed (no statistically significant differences were found between the two groups, for any of the variables studied). Statistical analysis included reliability and test–retest of M-CSDS, correlation and general linear model (GLM). The Cronbach's alpha of M-CSDS was 0.64 and a test–retest correlation of 0.80 was obtained in a subsample of 35 subjects who completed the scale twice. We found a significantly positive correlation between social desirability and vitamin E for women; when adjusted for physical activity, body mass index and energy, social desirability was positively correlated with vitamin E, magnesium and fibre for women; and vitamin C, magnesium and fibre, for men. In GLM, social desirability produced a significant upward bias in dietary fibre, sugars, ß-carotene, vitamins C, E, magnesium, potassium and iodine, for women; and in dietary fibre, pufa n-3, folate, vitamins C, E, magnesium, manganese and potassium, for men. In GLM, and for both genders, social desirability produced a significant upward bias in vegetable consumption. Moreover, social desirability produced for women a significant downward bias in white bread, onion and beer, and for men in biscuits. © 2017 Wiley.

Abstract
Our study aimed to assess the impact of a six-months nutrition program, taught by trained teachers, on fruit and vegetable consumption among children in grades 1 to 4. Four hundred and sixty-four children (239 female), 6 to 12 years old, from seven elementary schools were assigned to this randomized trial. Teachers were trained by researchers over six months, according to the following topics: nutrition, healthy eating, and strategies to increase physical activity. After each session, teachers were encouraged to develop activities in the classroom on the topics learned. Children's sociodemographic, anthropometric, dietary, and physical activity data were assessed at baseline and at the end of the intervention. The effect sizes ranged between small (Cohen's d=0.12 on "other vegetables") to medium (0.56 on "fruit and vegetable"), and intervened children reported a significantly higher consumption of vegetables and fruit. Interventions involving trained teachers offer promise to increase consumption of fruit and vegetable in children. © 2012 Rafaela Rosário et al.

Abstract
Twelve adolescent athletes underwent, in a crossover-design study, 3 separate 90-min training sessions in the following conditions: no fluid ingestion allowed (NF), ad libitum ingestion of water (W), and ad libitum ingestion of a commercial 8% carbohydrate-electrolyte sports beverage (CSB). After each session athletes performed a set of basketball drills (2-point, 3-point, and free-throw shootout, suicide sprints, and defensive zigzags). Body weight (before and after sessions), rating of perceived exertion (RPE), urine color, and beverage acceptability were determined in each session. Athletes also completed a survey about their knowledge and behaviors regarding hydration and fluid replacement. The percentage of weight loss was significantly higher in NF (2.46% +/- 0.87%) than in the other 2 conditions (W, 1.08% +/- 0.67%, p = .006; CSB, 0.65% +/- 0.62%, p = .001) but also higher in W than CSB (p = .012). RPE was higher in NF (16.8 +/- 1.96) than in the W (14.2 +/- 1.99, p = .004) and CSB (13.3 +/- 2.06, p = .002) trials. Athletes' fluid intake was positively correlated with proper self-reported behaviors (r = .75, p = .005) and knowledge (r = .76, p = .004) about fluid and hydration. In conclusion, fluid restriction during exercise was associated with a greater level of dehydration and increased perceived exertion but had no impact on basketball performance compared with ad libitum drinking of water or a CSB. Athletes with more knowledge about hydration and better self-reported hydration behaviors ingested more fluids during training sessions.

Abstract
Objective: To estimate the prevalence of overweight and obesity in schoolchildren from Aveiro, Portugal, according to two criteria: the International Obesity Task Force (IOTF) and the US Centers for Disease Control and Prevention (CDC) cut-offs. Design: Weight, height and waist circumference were measured. Using the BMI, gender- and age-specific prevalences of overweight and obesity were determined according to the IOTF cut-offs extrapolated from an adult BMI of 25 and 30 kg/m(2) and the CDC cut-off values of 85th and 95th BMI percentile. Setting: Aveiro, Portugal. Subjects: A random representative sample of 905 children (457 boys; 448 girls) aged 7-9 years. Results: The prevalence of excess weight (overweight and obesity) was lowest according to IOTF cut-offs compared to CDC (28.1% v. 31.2%), especially obesity (8.1% v. 14.0%). However, the CDC and IOTF criteria have a strong agreement (Cohen's k=0.755; P<0.001). There were significant differences in excess weight between boys and girls according to the CDC (26.9% v. 35.7%; P=0.003). Obese children are younger and the majority present abdominal obesity. Conclusions: The present study shows a high prevalence of excess weight in Aveiro children, similar to other Portuguese regions and among the highest in Europe, especially in the female gender. The IOTF cut-off values give a lower prevalence of excess weight, namely obesity.

Abstract
A study on the evolution of free amino acids and biogenic amines in Azeitao cheese during 4 weeks at different temperatures of storage (4 and 25 degreesC) was performed. Free amino acids and biogenic amines were determined by RP-HPLC with visible detection, following extraction from the cheese and derivatization with dabsyl chloride. The method presented a linear relation between peak area and concentration from 2-200 mg/l. The detection limit value was less than 1.5 mg/l. The average repeatability was less than 4%. The major free amino acids were proline, valine, isoleucine and leucine and the major amines were tyramine, cadaverine and histamine. Room temperature (25 degreesC) promoted a significant increase of the contents of valine, leucine, tyramine and putrescine, expressed as g/kg of dry matter. These two free amino acids and two biogenic amines may serve as indicators of temperatures changes in ripened cheese.