Background: Liver cirrhosis is a complex and chronic pathology with the potential to impact a number of factors, including the patient’s health, nutritional status and diet. Proper nutritional intake plays an essential role alongside the necessary medical and recovery treatments. Methods: This study was conducted on a group that included patients of varying age demographics. They were required to undertake a 24 h food recall as well as two other questionnaires (CNAQ and CLDQ-NASH) that reported the level of appetite and nutrition and other aspects that focused on the patient’s general health and quality of life, respectively. Results: The results of the study indicated the presence of reduced appetite and a decrease in quality of life, as reported by questionnaire scores of less than 28 points for appetite and less than 4 points for quality of life. The 24 h dietary recalls revealed that the majority of patients exhibited a preference for meals comprising red and processed meats and traditional foods such as soups and animal foods and a low consumption of white meat, fish, legumes and fiber. Conclusions: The study’s findings reveal an imbalance in the patients’ nutritional intake and underscore the critical importance of nutritional support for patients with liver cirrhosis. However, further research is needed in this regard to determine the factors leading to nutritional deficiencies and the causes leading to refusal of nutritional intervention within the management of this disease.

Background: guarana and green tea are known as compounds that may improve cognitive performance due to their high content of caffeine and other neurostimulants, such as theobromine in the case of guarana and ECGC (apigalocatechin-3-galate) in that of green tea. Methods: this study investigates the effects of Paullinia cupana (guarana) and Camellia sinensis consumption on students’ intellectual performance. The study group consisted of 33 students, mostly women, from various faculties. During the studied period, they consumed 2 g guarana per day for ten days and 1.5 g green tea per day for ten days. The students completed three cognitive tests before and after administration of the products, measuring reaction speed, memory, and attention. They also completed questionnaires regarding health status, product information, product quality, purchase intention, consumer confidence in the product, and perception of effects and preferences. Results and discussion: the results showed that both guarana and green tea fostered significant improvements in cognitive performance. However, more people felt the effect of guarana than the effect of green tea. The study found a strong correlation between cognitive effects and guarana administration, including improvements in energy and retention of information. For green tea, a calming effect and state of well-being were the most relevant responses. Conclusions: the findings suggest that guarana and green tea may constitute a useful strategy for improving academic performance. However, further research is needed to determine optimal doses, frequency of consumption, and potential long-term effects on cognitive function.