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.

Abstract
Background and aims: For several decades, psychological characteristics associated to obesity have been discussed, and it is important to know them as they could influence the development of the disease. Aim of this study was to describe psychological characteristics of an obese sample using psychometric self-evaluation, to compare psychological characteristics between sexes, between those who had and those who had not already tried to lose weight, and to evaluate the association between psychological parameters and age, education level, current BMI, desired weight BMI and BMI they wished to lose. Methods: An evaluation was carried on 261 females and 48 males (40.9 +/- 13.4; 52.0 +/- 11.3 years), overweight (BMI >= 25.0 kg/m(2)). Psychological characteristics were studied using Hopkins Symptom Distress Checklist 90 revised (SCL-90-R) (direct administration). Results: More than half of females obtained results indicating psychological distress (>1.5) in scales somatization (SOM), obsessive/compulsive (OBS), depression (DEP) and paranoid ideation (PAR). More than 40% of males had >1.5 points in SOM, OBS and PAR. Females showed significantly higher points in 9 subscales, and in positive symptom distress index (PSDI). Females who have tried to lose weight only showed a significantly higher SOM. Both male groups, who have tried to lose weight or not, were similar in the different subscales and in the PSDI. Older and less educated females had higher points in SOM/OBS/DEP/Phobic Anxiety/PSDI. Females with a higher BMI had significantly higher results in SOM/OBS/Interpersonal Sensitivity (IPS)/DEP/PSDI. There were no correlations in males between age or BMI and psychopathological evaluation. However, the lower the level of education the higher the points in SOM/OBS/IPS/Anxiety (ANX)/PAR/Psychoticism (PSY). Conclusions: Psychometric evaluation does not allow clinical diagnostics to be made, but our data suggest potential psychological symptoms in this obese sample. These symptoms seem to be more prevalent and intense in females and seem to be higher in older females, with higher BMI and less educated patients. Obesity and Metabolism 2009; 5: 78-85.

Abstract
Those who work in obesity treatment know that long term success is hard to achieve. The reasons for non compliance in diet therapies are not well understood. In this study, we tried to recognize difficulties and barriers linked to unsuccessful weight reduction. This study was conducted in an outpatient clinic of a central university hospital. 442 overweight patients (371 women and 71 men), with BMI >= 25 kg/m(2), were enquired about diet compliance: a) existence of difficulties; b) difficulty degree (five point scale); 0 barriers of diet therapy (close-ended options). Mean age was 41 years, with SD 13 years. More than half patients mentioned difficulties in the diet maintenance. When asked about the difficulty degree, almost all patients mentioned at least some difficulty with degree 3 "quite difficult" being the most common answer The top five barriers were similar for both genders, but they were differently ranked. Women seem to give more importance to psychological issues. Most overweight patients feel barriers in the compliance of their diet therapy. Although a similar proportion of males and females referred difficulties and similar difficulty degrees regarding their diet therapy, the main difficulty, came from different origins. This enhances the importance of establishing an individual food plan respecting sensorial properties and social environment, together with the patient's habits, psychological condition and motivation, as a way to encourage diet compliance and to achieve success in obesity treatment. Obesity and Metabolism 2009; 5: 107-113.

Abstract
Aims: To assess the cooking habits and skills of adolescents and its relation to Mediterranean diet adherence. Methods: Adolescents (N = 390) from the seventh, eighth and ninth grades in a school from a semi-urban region in northern Portugal were asked to fill in a questionnaire. The questionnaire assessed self-reported cooking habits and skills, for example enjoying and knowing how to cook and wanting to cook and learn more. Answers were taken on a scale from 0 to 5, 0 being 'no' and 5 being 'very much'. Learning sources, cooking frequency, and confidence in cooking ten particular foods were also assessed using the following answers: 'no, never', 'yes, with help from family/friends', 'yes, all by myself'. Adherence to Mediterranean diet was evaluated using the KIDMED index. Results: Adolescents who said that they cooked, did so usually between one and four times a month (56.2%). A high proportion of respondents had never cooked vegetables (57%), fish (51%) and soup (49%). Girls were more likely to have cooked foods listed in the questionnaire (p <= .002). Adolescents who did not know how to cook (8.7%) stated that the main reasons were that they had someone to cook for them (47%) and had no interest (35%). Those who knew how to cook mainly stated that they had learnt from their family (87.9%) and by themselves (7.9%). Most of our sample wanted 'to learn how to cook better' (M = 3.8, SD = 1.5), preferably with family/friends (82%) or by taking culinary courses (10%). The KIDMED index was poor for 7.2% of the sample, average for 50.8% and good for 42.1%. Adolescents with higher KIDMED scores were younger (p = .025), knew how to cook better (p < .001), cooked more often (p < .001), enjoyed cooking (p < .001), would like to cook more frequently (p < .001), and would like to learn how to cook better (p < .001). Conclusion: Almost one in every ten adolescents did not know how to cook. Vegetables, fish and soup were found to be foods that nearly half of the adolescents had never cooked. Female adolescents were more involved in cooking than males. Better cooking habits and skills were positively related with adolescents' adherence to the Mediterranean diet, which reinforces the idea that teaching cooking skills may have a positive impact in future food choice.

Abstract
Bread is one of the most consumed staple food by man. However, its high salt level has been while of concern, especially because of the relationship between salt intake and Hipertension development, with high prevalence in Portugal. The purpose of this study was to analyse the sodium content in white bread, the most consumed bread by Portuguese. This study was developed in two different phases, March and May. To quantify the sodium level, flame photometry technique has been used, previously validated for the study. The bread samples were acquired in 80 different bakeries located in 12 different areas of Oporto city. The sodium concentration in bread samples ranged between 344 mg/100g and 718 mg/100g (mean 534 mg/100g, standard deviation 30 mg/100g). There was no significant association between the weight of the bread and its sodium concentration. The principal component decomposition of the studied variables allows the observation of the different characteristics of the evaluated areas of Oporto.