Descriptive Profile Research Articles

A Descriptive Profile of Online Faculty Training Practices in the Illinois Community College System

This study investigated the existing training practices for online instructors in the Illinois community college system. As online learning continues to alter the educational landscape, online faculty need to be better prepared to support student success. A survey with questions based on best practices in online instructor training was distributed to the 48 community colleges and campuses in Illinois. The results of the study reveal that orientation and professional development programs are widely offered, yet only a limited number of programs and resources pertain to online pedagogy, teaching strategies, and assessment. There is also a lack of common standards for the format and content of professional training for online instructors. I discussed practical implications to improve professional training for online instructors and thus contribute to online student success.

Evaluating Residents’ Perceptions of Nature-Based Tourism with a Factor-Cluster Approach

The purpose of the research presented here was to empirically assess resident perceptions of tourism development around the Changbai Mountain Biosphere Reserve (CMBR), a protected area straddling the China and North Korea border. Several theoretical approaches to the assessment of local resident attitudes towards tourism were reviewed and integrated into a novel factor-cluster assessment of residents in Erdaobaihe, the community most adjacent to CMBR. This analysis quantitatively grouped residents based on their perceptions of tourism’s economic, social, cultural, and environmental consequences for the town. An exploratory factor analysis of resident perceptual items first revealed six perception domains, and a subsequent cluster analysis then identified four distinct groups of residents based on these perceptions. A descriptive profile of each cluster and the significant differences among clusters are provided. Advancing our theoretical understanding of resident perspectives of tourism development, this cluster-based segmentation approach, demonstrated here, holds much promise for elaborating on the many ways that residents respond to new and long-standing forms of tourism in their communities. These theoretical and methodological contributions will be applicable to scholars as well as tourism practitioners and policy makers.

Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes.

The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta. The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties. The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.

Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples

In recent years, non-alcoholic beers have presented a growth considered satisfactory and exciting for the brewing industry. Such growth is allied to a change in the consumer profile, in addition to changes in traffic laws. However, the consumer seeks a product considered healthier, but as tasty as the original. Thus, this study aimed to identify the influence of the alcoholic factor in sensory profile, through quantitative descriptive analysis and time intensity analysis of Pilsen beer samples. An acceptance test with 120 consumers of beer was performed. A quantitative descriptive analysis was carried out by 11 trained assessors to determine the sensory profile of beers. For identification of influences of alcohol factor in the dynamic profile of alcoholic flavor and bitter taste the time-intensity analysis were realized. The results demonstrate that alcohol factor influences both the quantitative descriptive profile and dynamic profile, in addition the correlations between the quantitative descriptive analysis (QDA®) and hedonic data show that the alcoholic flavor and the alcoholic aroma are attributes that contribute positively to acceptance of samples. In view of the results, studies such as the present are of great importance for the improvement of product quality, directly reflecting a greater acceptance of beer consumers.

Cumulative Lifetime Violence Severity and Chronic Pain in a Community Sample of Canadian Men.

To create a descriptive profile of chronic pain severity in men with lifetime cumulative violence histories, as a target and/or a perpetrator, and investigate how chronic pain severity is associated with and predicted by lifetime cumulative violence severity and known determinants of chronic pain. Analysis of variance and binary logistic regression were performed on data collected in an online survey with a community convenience sample of 653 men who reported experiences of lifetime violence. The prevalence of high-intensity/ high-disability pain in men with lifetime violence was 35.8%. Total Cumulative Lifetime Violence Severity-44 (CLVS-44) scores were significantly associated with high-intensity/ high-disability chronic pain measured by the Chronic Pain Grade Scale (odds ratio= 8.40). In a model with 10 CLVS-44 subscale scores, only psychological workplace violence as a target (adjusted odds ratio [aOR]= 1.44) and lifetime family physical violence as a target (aOR= 1.42) significantly predicted chronic pain severity. In a multivariate model, chronic pain severity was predicted by CLVS-44 total score (aOR= 2.69), age (aOR= 1.02), injury with temporary impairment (aOR= 1.99), number of chronic conditions (aOR= 1.37), and depressive symptoms (aOR= 1.03). The association between lifetime cumulative violence severity and chronic pain severity in men is important new information suggesting the need for trauma- and violence-informed approaches to assessment and intervention with men. This is the first analysis using CLVS-44 subscales to understand which configurations of lifetime cumulative violence may be most predictive of chronic pain severity; further investigation is needed to confirm these findings.

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties.

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

Technique for order of preference by similarity to ideal solution (TOPSIS) method for the generation of external preference mapping using rapid sensometric techniques.

External preference mapping is a powerful tool to explain consumer preference or rejection. Combining the technique for order of preference by similarity to ideal solution (TOPSIS) multicriteria analysis with rapid descriptive techniques can improve preference map (PREFMAP) results. This study was conducted to compare the PREFMAPs generated with rapid descriptive flash profile (FP), check-all-that-apply (CATA), and Napping® versus PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS. Only 38.46%, 63.66%, and 42% of sensory attributes initially generated by FP, CATA, and Napping techniques respectively were considered for the determination of their weight W and allocation as positive or negative in the TOPSIS technique. The PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS presented a better explanation of the preference and rejection than the PREFMAPs directly generated with rapid sensory techniques. The results of the multiple factor analysis and coefficient Rv indicated similarities in the sensory vocabularies used after the TOPSIS technique. The combination of the TOPSIS technique with rapid sensory techniques is a reliable alternative for the construction of PREFMAPs in order to identify the sensory attributes responsible for preference and rejection of food products. © 2020 Society of Chemical Industry.

Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

AbstractThe High Identity Traits (HITS) method allows trained panelists to develop simpler descriptive product profiles that focus on key traits. However, the use of trained panelists requires dedicated resources, so new methods are developed for the use of semitrained or untrained consumer panels. The objective of this study was to determine if an untrained consumer panel could provide similar sensory profiles to a highly trained panel using a modified HITS method. One panel was conducted with six, highly trained panelists and a separate panel was held with six consumers. Each panel evaluated five potato varieties, cooked by mashing, baking, and air‐frying, to develop profiles of up to five HITS per sample. The consumer and trained panels identified some of the same traits but did not develop similar profiles overall. While the highly trained assessors identified complex aroma and flavor traits, the consumers focused mainly on texture, preventing them from finding more subtle product differences.Practical ApplicationsThe results of this study can be used to inform sensory scientists about the best practices for conducting a panel using the High Identity Traits method and questions the use of a consumer panel as a replacement for a trained sensory panel. Understanding what type of panel is recommended for use with each sensory method, especially newly developed methods, is key to producing accurate and repeatable results.

Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk

Cyperus esculentus tubers are the raw material to prepare tigernut milk (horchata), which can be marketed under Protected Designation of Origin (PDO) “C hufa de Valencia”. The aim of this study was to characterize commercial tigernut milks and compare PDO and non-PDO products. The following aspects were studied: (i) volatile profile, (ii) descriptive sensory profile, (iii) consumer satisfaction degree. The key volatile compounds were limonene, benzaldehyde, linalool and m-methoxyanisole. Principal component analysis indicated a mix of PDO and non-PDO samples in the groups formed. The highest consumer satisfactions were observed for 2 PDO samples. Penalty analysis showed that 80% of non-PDO samples needed improvements, while this percentage drastically decreased to 40% for PDO samples. The online study proved that a lot of people drink horchata, less people know the PDO Chufa de Valencia and even less people consume the protected product consciously. In conclusion, there was not a clear difference among protected and non-protected tigernut milks respect to volatile compounds but there were differences in the degree of consumer preference. So, it is clear that a lack of knowledge regarding the product and its PDO exists and needs attention.

Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC–MS profiling, descriptive sensory analysis, and consumer acceptance

The effects of single and twofold continuous pressure change technology (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were additionally characterised. 128 volatiles were tentatively assigned in the four juices. Thermal pasteurisation and a single PCT treatment caused substantial losses in total volatiles of 6 and 20%, respectively. A second PCT passage further reduced the volatiles (36%) and is thus not recommended. PCT-treated samples were clearly distinguished from the remaining juices by principal component analysis. The descriptive sensory profiles, assessed by trained panellists, were not substantially affected by thermal pasteurisation and non-thermal PCT. The fresh juice exhibited a significant fishy off-flavour. In the consumer acceptance test, the thermally pasteurised juice was highly rated compared to both PCT-treated and the fresh juice. This study highlights the potential of PCT to avoid the genesis of off-flavours in fresh-like pineapple juice.

Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods

This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this.

DESCRIPTIVE PROFILE OF SHOULDER RANGE OF MOTION AND STRENGTH IN YOUTH ATHLETES PARTICIPATING IN OVERHEAD SPORTS.

The unilateral and repetitive nature of overhead sports, often result in a biomechanical overload of the upper extremity. Understanding the musculoskeletal shoulder range of motion (ROM) and strength patterns in the youth sports of baseball, softball, and tennis could assist injury prevention screening and further the development of conditioning and rehabilitation programs. To generate a descriptive profile of shoulder musculoskeletal characteristics and determine whether bilateral differences in shoulder ROM exist in youth baseball, softball, and tennis athletes. A secondary aim was to determine whether shoulder rotational adaptations are correlated with playing position, sport, or years of experience. Descriptive Laboratory. A total of 136 competitive youth overhead athletes (baseball: n = 51,12.8 ± 0.9yrs; softball: n = 63,12.3 ± 1.1yrs; and tennis: n = 22,12.5 ± 0.9yrs) participated. Bilateral shoulder internal (IR) and external (ER) passive ROM and external rotation strength were measured using an inclinometer and handheld dynamometer. Significant differences (p<.001) in bilateral shoulder ROM and ER strength were found between the athletes in the three sports. Post-hoc test revealed tennis athletes had greater bilateral shoulder ROM than both baseball and softball athletes, but baseball and softball athletes had greater bilateral ER strength than tennis athletes. There were no differences between baseball and softball athletes. Additionally, tennis athletes had greater bilateral internal rotation and total ROM but less ER strength than baseball pitchers, baseball positional athletes, softball pitchers, and softball positional athletes. There were no significant differences between positions and baseball and softball athletes. There were no significant correlations between playing position, sport, or years of experience. The results of this study showed differences in shoulder passive ROM and strength adaptations between youth tennis, baseball, and softball athletes. The descriptive nature of this study is impactful as it presents specific ROM adaptions seen in this population. Future research is needed to further evaluate if the "at risk" ROM identified in older populations holds true in the youth population. Diagnosis, Level 3b.

Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics.

Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.

Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage

This study aimed to evaluate the effects of rice flour (RF) replacement with chickpea flour (CF) and their combinations with psyllium (PSY) on dough thermomechanical parameters by analyzing their relationship with the quality features of instrumental and sensory texture of gluten-free bread (GFB) during storage. Bread samples were evaluated for crumb moisture and firmness, texture profile analysis, texture acceptability, overall liking, and descriptive profile during 7 days of storage. The data were evaluated using regression vector (RV) coefficients and multiple factor analysis (MFA). The RV coefficients showed a high correlation among the data, and the sum between the two dimensions of MFA explained 96.58% of the total variation. Replacing RF by CF decreased the tendency for starch gelatinization, gel stability, and retrogradation, as well as the hardening rate, favoring acceptance of GFB, which was described as soft and fresh during the 7 days of storage. Adding PSY increased dough initial consistency, which explains the increased cohesiveness and springiness – aspects that inhibited bread crumbling during storage. The results indicate a promising use of Mixolab analysis to predict GFB quality and acceptability during 7 days of storage.

Quality of different rice cultivars and factors influencing consumer willingness‐to‐purchase rice

SummaryPhysicochemical properties and descriptive profiles of four rice samples including white rice (RD31 and KDML105), brown rice (BKDML) and a brown/red rice mix (BR + HMD) were investigated. Consumer acceptance and factors influencing rice consumption and purchase intent were also determined (n = 112). The unpolished rice samples were more flavourful, harder and lower in retrogradation rate than the polished ones. The RD31 with 36.81% apparent amylose content exhibited the lowest peak viscosity (133.5 RVU) with the highest retrogradation rate (59.7%) resulting in the lowest consumer acceptance. The KDML105 obtained the highest acceptance score (6.9) with the softest texture (23.8 N) and the lowest cooking time (18 min). The preference mapping revealed that consumer acceptance was highly associated with the peak viscosity and vice versa for the amylose content. The factor analysis indicated that the accessibility, eating behaviour, rice variety, preference as well as rice quality and health benefits, respectively, were the factor‐driven consumers’ attitudes towards rice consumption and purchase intention.

Burial practices in the early mid-Holocene of the Wallacean Islands: A sub-adult burial from Gua Makpan, Alor Island, Indonesia

Mortuary contexts in geographical and chronological settings such as islands are key to investigating human migration pathways, population replacements, diet, health, occupational activities, belief systems as well as other aspects of social behaviour. Located between Mainland Southeast Asia and the Pacific, Island Southeast Asia is of particular interest in this respect. As yet, however, few complete burials predating the Neolithic have been recovered and described from within this vast region.This paper presents a sub-adult burial from Gua Makpan, Alor Island, Indonesia, which is dated to the early mid-Holocene. The anatomical description and bioskeletal profile of the remains is complemented by the analysis of mortuary practices. Our results suggest a delayed primary burial or a secondary treatment, where long bone diaphyses were removed prior to interment. The stratigraphical position of the remains indicates that the skeleton was not interred in anatomical position, which supports the hypothesis of secondary treatment of the remains.The mortuary practices documented in the sub-adult burial from Gua Makpan are compared to burial practices documented for sites from elsewhere in Island Southeast Asia. We assess differences and similarities in mortuary treatments, that could inform on shared mortuary rituals across this maritime region and changing social practices with human migrations, or the introduction of new burial practices.

Influência dos currículos (formal e oculto) na formação da identidade profissional dos estudantes de medicina

INTRODUÇÃO: A identidade profissional do estudante de medicina é formada durante a graduação e está sujeita à interferência de fatores inclusos no currículo formal e currículo informal do estudante. OBJETIVOS: Descrever as influências que o currículo formal e o currículo oculto exercem na formação da identidade profissional dos estudantes do curso de medicina da Escola Bahiana de Medicina e Saúde Pública. MÉTODOS: Trata-se de um estudo transversal, descritivo, com metodologia qualitativa-quantitativa. Foi aplicado um questionário para avaliação dos estudantes sobre atividades práticas e teóricas ocorridas durante a graduação, inserção do humanismo na prática acadêmica além da descrição sócio demográfica e do perfil do grupo, sendo essas perguntas enviadas a 200 participantes. Os dados quantitativos foram analisados com o programa estatístico SPSS 20.0, considerando como estatisticamente significante p&lt;0,05 e os dados qualitativos pela análise e categorização de conteúdo. RESULTADOS: 111/200 estudantes responderam o questionário, sendo a maioria proveniente do 8° semestre da instituição. Houve percepção da influência de mentores, da contribuição do currículo formal e informal e da socialização na formação da identidade profissional do estudante. A análise das falas dos participantes mostrou a internalização da humanização se dá principalmente através a importância do exemplo, o contato com o paciente e a importância da formação prévia de caráter e personalidade do estudante. CONCLUSÃO: Conclui-se que há influência da matriz curricular e do corpo docente na construção da identidade profissional do estudante de medicina, além da evidência da necessidade de novas pesquisas que descrevam o impacto do currículo oculto.

Facteurs prédictifs de l’inconfort lié à la sonde vésicale

Establish a descriptive epidemiological profile of patients with Catheter Related Bladder Discomfort (CRBD) and identify its predictive factors. Between June 2019 and December 2019, 300 patients have been evaluated. Different parameters were taken into account including: sex, age, body mass index (BMI), historical health data, duration and indications of the urinary catheterization, type of the transurethral catheter used, lubrication of the catheter and the existence of CRBD. We grouped our patients according to the intensity of CRBD syndrome. The various factors likely to be correlated with the occurrence of CRBD were subject of a univariate then multivariate analysis. 300 patients were included. The average age was 49 years (133 men and 167 women). 68 patients (22.6%) had history of urinary catheterization. 19% of patients were catheterized for acute urinary retention, while 81% were catheterized before surgery. The average duration of the urinary catheterization was 2.5 days. 54% showed CRBD symptoms, including more than 92% on the first day of the urinary catheterization. The significant risk factors in multivariate analysis were: the caliber of the catheter ≥18 Fr, the absence of lubrication, laparotomy, age <50 years, Cesarean and urinary catheterization medical history. This study identified various factors incriminated in the occurrence of CRBD. The role of the hospital practitioner is to prevent this syndrome by reducing predictive factors, particularly the technical ones. 3.

A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets

Understanding potential cross-cultural sensory differences in the perception of Irish dairy products is important for key markets such as the USA and China. As most Irish dairy products are produced from pasture derived milk, this study investigated the impact of pasture and non-pasture diets on the cross cultural sensory perception of skim milk powder (SMP) in Ireland, USA and China. SMP was produced from cows fed outdoors on ryegrass (GRS), ryegrass/white clover (CLV), and indoors on trial mixed rations (TMR). SMP samples were evaluated by Irish (n = 78), USA (n = 100) and Chinese (n = 106) consumers using an identical hedonic sensory acceptance test in Ireland, USA and China. Optimized Descriptive Profiling (ODP) was performed using trained assessors familiar with dairy products in Ireland (n = 25) and China (n = 22), and traditional descriptive analysis was undertaken by a trained panel (n = 7) in the USA. Volatile analysis was undertaken on each SMP sample. Hedonic assessment found that USA consumers preferred SMP derived from TMR, and Irish consumers preferred SMP from either GRS or CLV. Chinese consumers perceived SMP samples differently to the USA and Irish consumers, but preference was not influenced by diet. Both Irish and Chinese trained assessors found it more difficult to discern differences between GRS or CLV SMP, but could differentiate TMR SMP. Irish assessors preferred GRS and CLV SMP. Chinese and Irish assessors had different preferences for many attributes. Trained USA panelists found significant differences, exclusively associating pasture based diets with “cowy/barny” and “cardboard/wet paper” attributes and more intense “grassy/hay” attributes than in TMR SMP. The abundance of ten volatile compounds differed significantly based on diet with acetoin derived from carbohydrate metabolism at much greater abundance in TMR SMP. This study found that sensory perception and volatile profiles of SMP were influenced by diet and differences in sensory perception existed between the three cultural groups. Irish and USA sensory responses aligned with familiarity of dairy products derived from pasture and non-pasture diets, respectively, and Chinese sensory responses differed to Irish and USA responses likely reflecting their lack of familiarity with dairy products.

Descriptive profile of the occurrence of arboviruses in Governador Valadares, Minas Gerais, Brazil

Objective: The objectives of this study were to analyse the clinical-demographic profile of arbovirus cases in Governador Valadares, Minas Gerais, Brazil, between 2015 and 2016, and the incompleteness of notifications. Methods: A descriptive and cross-sectional study of arboviruses was performed using secondary data. All reported autochthonous probable cases (confirmed and suspected) of Dengue, Chikungunya and Zika were included. Results: In total, 4,207 cases (dengue), 3,310 (zika) and 130 (chikungunya) were reported; the annual incidence rates (per 100,000 inhabitants) were 752.1 cases (dengue), 24.3 (chikungunya) and 591.8 (zika). February was the month with the highest notification for 3 arboviruses and female individuals were the most frequently affected. The most frequent age range for dengue was between 21 and 30 years old (20.3%), for chikungunya was over 50 years old (23.5%) and for zika was under 10 years old (28.6%). The most incident symptoms in dengue were fever (3.2%), headache (2.9%) and myalgia (2.6%), in chikungunya were arthralgia (46.6%), exanthema (37.5%) and myalgia (29.4%); for zika, the symptoms weren’t reported in the notification form. Very poor or poor completeness were verified in 77.4% (dengue), 34.6% (chikungunya), 22.2% (zika). Conclusions: The clinical-demographic profile of arboviruses in Governador Valadares is represented by women, aged between 21 and 40 years old, with complaints of fever, headache, myalgia and, particularly in chikungunya, arthralgia. The high percentage of unfilled fields in notification forms for 3 arboviruses is a serious limitation for public health actions against them.