Trust in Leadership and Perceptions of Justice in Fostering Employee Commitment

In a period of uncertainty, trust in leadership and perceptions of fairness have emerged as pivotal factors for fostering employee identification and affective commitment. Drawing from authentic leadership theory, this leadership style is identified as a crucial antecedent of affective commitment, examining the mediating role of distributive justice and the moderating role of interactional justice. A quantitative approach was employed, utilizing data from 302 questionnaires completed by Spanish retail workers. For data analysis, SPSS v.25 was used to generate descriptive statistics, while partial least squares structural equation modeling was applied to test the proposed hypotheses. Our findings revealed that authentic leadership is positively associated with the development of affective commitment, with distributive justice acting as a mediating factor between the two. Furthermore, interactional justice negatively moderates the relationship between distributive justice and affective commitment. Contrary to initial expectations, the second moderation, between authentic leadership and affective commitment, was not found to be significant

Guía práctica para la elaboración del perfil profesional y la evaluación de competencias. Versión 4. La base de la gestión de competencias en la empresa eficiente

Se trata de una guía para elaborar perfiles profesionales y evaluaciones de desempeño basados en las competencias

Entrepreneurial self-efficacy measurement in university students and higher degrees students in Melilla

Con el desarrollo de la presente investigación se pretende determinar la percepción de autoeficacia emprendedora de los estudiantes de grado universitario (G.U.) y de grado superior (G.S.) de formación profesional de la Ciudad Autónoma de Melilla, con objeto de poder comparar los datos obtenidos con el resto de las comunidades autónomas de España, comprobar si existen diferencias en dichas percepciones entre los estudiantes de G.U. y G.S., así como entre las puntuaciones obtenidas entre los estudiantes de primer curso académico de G.S. y los de segundo curso (que han cursado la asignatura de Formación y Orientación Profesional Laboral –FOL–). Para ello, se contó con la participación de 177 alumnos pertenecientes a grados universitarios del campus de Melilla de la Universidad de Granada, (Facultad de Ciencias Sociales y Jurídicas, Facultad de Educación y Humanidades y Facultad de Enfermería), y de grados superior de institutos de educación secundaria de la ciudad, de ambos sexos y en edades comprendidas entre 18 y 50 años, a quienes se les facilitó la versión adaptada por Moriano et al. (2012) del Enterpreneurial Self-Efficacy (ESE; De Noble, Jung y Ehrlich, 1999). Los resultados exponen que existe una diferencia estadísticamente significativa en la autoeficacia emprendedora percibida entre la muestra estudiada y los alumnos de las demás comunidades autónomas. Por otro lado, no se encontraron diferencias significativas en este constructo entre los estudiantes de G.U. y G.S.; tampoco entre los alumnos pertenecientes al primer y segundo curso del G.S. Palabras clave: autoeficacia emprendedora, emprendimiento, estudiantes de formación profesional, estudiantes universitarios, factores de emprendimientoThe crises and the quick technological progress are changing the job market at high speeds. The mobility (search of employment in other countries), the reductions of staff to be competitive or the adaptation at new technologies are always making businesses improve. One of these changes is the necessary increase of small business owners. Morales, Giménez and Morales (2018) say that they are who create their own business; for Alda-Varas, Villardón-Gallego and Elexpuru-Albizuri (2012) entrepreneurship is vital to create new ideas and improve the economy of the society. This explains the importance of introducing actions to develop the entrepreneur. However, nobody starts a job if they don’t feel prepared to do it; and in the case of the entrepreneur this is called “entrepreneurial self-efficacy”. Morales et al. (2018) define entrepreneurial self-efficacy as the abilities and the aptitude, both cognitive and behavioral, and the beliefs, influenced by many factors (the experience and the emotions), which will determinate the success or not in the creation of a new business. Reynolds, Hay and Camp (1999) explain the meaning of entrepreneurship as the efforts to create businesses or new societies, like self-employment, the foundation of business organisms, or the extension of business already created, directed by one person, a team or an establishment. Enterprising is not a static quality, but a process (Alda-Varas et al., 2012) in constant change. The small business owner passes through a series of periods in which he or she develops his qualities. Summarized, this process has four periods (Alda-Varas et al., 2012) start, institutionalization, decentralization and conglomerate or social cohesion, each involving different functions and tasks. There is a series of characteristics (competences) associated with the self-employment which can forge success in the future: being a persistent person, having passion, determination, farsightedness, flexibility and good communication skills. Besides the abilities and the attitudes quoted that can be denominated “interior factors”, there is another set of factors that influence in the success of the small business owner: these are the economic, cultural and social circumstances. It is worth asking at this stage if the current education system helps mould and create this entrepreneurial attitude, this perception of self-employment that motivates the students to consider creating their own business when they finish their studies. Since the education system presents two ways for the students to eventually join the work force (university and professional training), this begs the question if both of these ways are equally effective in developing entrepreneurial skills in the students. This article pretends to describe the perception of the entrepreneurial self-efficacy for the students of the university degree (U.D.) and the superior grade (S.G.) of professional training of the Autonomous City of Melilla, with the purpose to compare all the data with the rest of the autonomous communities of Spain and test two hypotheses: First hypothesis: students who have finalized S.G. will have a better perception of the entrepreneurial self-efficacy than students who have finished U.D. mainly due to the characteristics of the curriculum design. Second hypothesis: students in the 2nd course of S.G. (who have already taken the subject of Training and Vocational Guidance) will present a greater perception of entrepreneurial self-efficacy than those in the 1st course. A total of 177 subjects participated, belonging to both S.G. and .U.D., both sexes, and ages between 18 and 50 years old, who answered the scale Entrepreneurial Self-Efficacy (ESE; De Noble, Jung y Ehrlich, 1999), in the adapted version by Moriano et al. (2012). Results show that there is a statistically significant difference between the entrepreneurial self-efficacy perceived in the sample studied and other peninsular students. On the other hand, no difference was found between U.D. and S.G. students

Development of a Competence Profile and Performance Assessment for Care Assistants from a Labor Pool at a Nursing Home

This article presents the development of a competence-based professional profile and thesubsequent performance assessment, which were built on behaviors that represent thecompetences in a sample of care assistants working in a nursing home. Nine employeeswho knew the tasks performed by care assistants were asked to select and rank thecompetences in order of significance, considering their importance for performing the jobefficiently. Based on the weights obtained, the selected competences are transformed intobehaviors and, finally, into a five-point Likert scale used to assess the sample of careassistants (a total de 16 employees) and classify them using overall and specific scores oneach of the competences

Pro-vegetarian food patterns and cardiometabolic risk in the PREDIMED-Plus study: a cross-sectional baseline analysis

Purpose We explored the cross-sectional association between the adherence to three different provegetarian (PVG) food patterns defined as general (gPVG), healthful (hPVG) and unhealthful (uPVG), and the cardiometabolic risk in adults with metabolic syndrome (MetS) of the PREDIMED-Plus randomized intervention study. Methods We performed a cross-sectional analysis of baseline data from 6439 participants of the PREDIMED-Plus randomized intervention study. The gPVG food pattern was built by positively scoring plant foods (vegetables/fruits/legumes/grains/potatoes/nuts/olive oil) and negatively scoring, animal foods (meat and meat products/animal fats/eggs/fish and seafood/dairy products). The hPVG and uPVG were generated from the gPVG by adding four new food groups (tea and coffee/fruit juices/sugar-sweetened beverages/sweets and desserts), splitting grains and potatoes and scoring them differently. Multivariable-adjusted robust linear regression using MM-type estimator was used to assess the association between PVG food patterns and the standardized Metabolic Syndrome score (MetS z-score), a composed index that has been previously used to ascertain the cardiometabolic risk, adjusting for potential confounders. Results A higher adherence to the gPVG and hPVG was associated with lower cardiometabolic risk in multivariable models. The regression coefficients for 5th vs. 1st quintile were − 0.16 (95% CI: − 0.33 to 0.01) for gPVG (p trend: 0.015), and − 0.23 (95% CI: − 0.41 to − 0.05) for hPVG (p trend: 0.016). In contrast, a higher adherence to the uPVG was associated with higher cardiometabolic risk, 0.21 (95% CI: 0.04 to 0.38) (p trend: 0.019). Conclusion Higher adherence to gPVG and hPVG food patterns was generally associated with lower cardiovascular risk, whereas higher adherence to uPVG was associated to higher cardiovascular risk

Adherence to Pro-Vegetarian Food Patterns and Risk of Oesophagus, Stomach, and Pancreas Cancers: A Multi Case–Control Study (The PANESOES Study)

We aimed to evaluate the association between three previously defined pro-vegetarian (PVG) food patterns and the cancers of the oesophagus, stomach, and pancreas in a multi case-control study. We analyzed data from a multi-case hospital-based study carried out in two Mediterranean provinces in Spain. A total of 1233 participants were included in the analyses: 778 incident cancer cases, histologically confirmed (199 oesophagus, 414 stomach, and 165 pancreas) and 455 controls. A dietary assessment was performed using a validated food frequency questionnaire (FFQ). Three PVG food patterns (general, healthful, and unhealthful) were estimated using 12 food groups for the general PVG (gPVG), scoring positive plant-based foods and negative animal-based foods, and 18 food groups, for the healthful (hPVG) and unhealthful (uPVG) food patterns. Multinomial logistic regression was used to estimate relative risk ratios (RRR) and confidence intervals (95% CI) for quintiles of adherence to PVG patterns and as a continuous variable. The RRR (95% CI) for the highest vs. the lowest quintile of gPVG were, RRR = 0.37 (0.32, 0.42) for the oesophagus, RRR = 0.34 (0.27, 0.43) for the stomach, and RRR = 0.43 (0.35, 0.52) for pancreas cancer. For the hPVG, the RRR were RRR = 0.72 (0.58, 0.90) for the oesophagus, RRR = 0.42 (0.34, 0.52) for the stomach, and RRR = 0.74 (0.59, 0.92) for pancreas cancer. The uPVG was associated with a higher risk of stomach cancer RRR = 1.76 (1.42, 2.18). Higher adherence to gPVG and hPVG food patterns is associated with a lower risk of oesophageal, stomach, and pancreas cancers, while a higher adherence to a uPVG food pattern is associated with a higher risk of stomach cancer.Funding: This work was supported by the Spanish Ministry of Health (FIS 91/0435, RCESP C03/09), the Generalitat Valenciana (EVES 030/2005, CTGCA/2002/06, G03/136), CIBERESP

A Straightforward Access to New Families of Lipophilic Polyphenols by Using Lipolytic Bacteria

The chemical synthesis of new lipophilic polyphenols with improved properties presents technical difficulties. Here we describe the selection, isolation and identification of lipolytic bacteria from food-processing industrial wastes, and their use for tailoring a new set of com- pounds with great interest in the food industry. These bacteria were employed to produce lipolytic supernatants, which were applied without further purification as biocatalysts in the chemoselective and regioselective synthesis of lipophilic partially acetylated phenolic com- pounds derived from olive polyphenols. The chemoselectivity of polyphenols acylation/dea- cylation was analyzed, revealing the preference of the lipases for phenolic hydroxyl groups and phenolic esters. In addition, the alcoholysis of peracetylated 3,4-dihydroxyphenylglycol resulted in a series of lipophilic 2-alkoxy-2-(3,4-dihydroxyphenyl)ethyl acetate through an unexpected lipase-mediated etherification at the benzylic position. These new compounds are more lipophilic and retained their antioxidant properties. This approach can provide access to unprecedented derivatives of 3,4-dihydroxyphenylglycol with improved propertiesJunta de Andalucía P08-NMR-3515, P11-CVI-7427 MO, FQM134 y BIO-213European Regional Development Fund (FEDER

Prevalencia de obesidad de acuerdo a tres índices antropométricos en una muestra representativa de la Comunidad Valenciana

Introduction: Obesity is a public health problem that affects and has increased rapidly in the last decade in a large number of countries in the world. Moreover, it is an important cardiovascular risk factor and has been shown to be a possible risk factor in mortality, specially due to chronic disease. Objective: To determine the prevalence of obesity according to three anthropometric indexes: Body Mass Index (BMI), waist circumference (WC) and body fat percentage (% BF) measured by bioelectrical impedance and to estimate the validity and accuracy of BMI and WC indexes to define obesity using % BF as reference method.Material and methods: We carried out a cross-sectional study that included 141 participants from the Nutrition Survey of Comunidad de Valencia conducted in 1994, who were evaluated again 10 years later. Anthropometric measurements were made with standardized protocols for weight and height obtaining BMI, CC and % GC. We classified the participants as obese (yes/no) using the following cut-off points of BMI ≥ 30 kg/m2, WC > 102 cm in men and > 88 cm in women, and % BF > 27 for men and 40 in women. Correlation coefficients between anthropometric indexes adjusting by age were obtained. Sensitivity, specificity and predictive values were estimated for BMI and WC using % BF as reference.Results: The prevalence of obesity was 19.9%, 37.6 and 38.3% using BMI, WC and % BF respectively. The correlation coefficients ranged from 0.232 for WC-% BF and 0.829 for BMI-WC. Using the % BF as reference, the BMI showed greater specificity (92,6% in women and 93,9% in men) and WC greater sensitivity (83,3% in women and 53,7% in men) to detect obesity.Conclusions: The prevalence of obesity differs according to the anthropometric index used. WC, given its easy measurement may be the most appropriate indicator to be used in population-based studies and preventive programs to detect obesity in adults.Introducción: La obesidad es un problema de salud pública que afecta y que ha aumentado rápidamente en la última década en un gran número de países en el mundo. Además, es un factor de riesgo importante en la enfermedad cardiovascular y se ha mostrado como un posible factor de riesgo en la mortalidad especialmente por enfermedades crónicas. Objetivo: Determinar la prevalencia de obesidad de acuerdo a tres índices antropométricos como el Índice de Masa Corporal (IMC), la Circunferencia de Cintura (CC) y el porcentaje de Grasa Corporal (% GC) medido por impedancia bioeléctrica y estimar los índices de validez y exactitud para definir obesidad según IMC y CC, usando como referencia el % GC.Material y métodos: Estudio transversal que incluye a 141 participantes de la Encuesta de Nutrición de Comunidad Valenciana realizada en 1994 que fueron evaluados de nuevo 10 años después. Se realizaron mediciones antropométricas usando protocolos estandarizados para peso y talla, obteniendo IMC, CC y % GC. Los puntos de corte utilizados para definir obesidad fueron: IMC ≥ 30 kg/m2, CC > 102 cm en hombres y > 88 cm en mujeres, y un % GC > 27 para hombres y > 40 en mujeres. Se estimaron coeficientes de correlación ajustados por edad entre los distintos indicadores antropométricos. Se estimó la sensibilidad, especificidad y valores predictivos para IMC y CC utilizando % GC como referencia. Resultados: La prevalencia de obesidad fue 19,9% (IMC), 37,6% (CC) y 38,3% (%GC). La correlación osciló entre 0,232 para CC-% GC y 0,829 para IMC-CC. Utilizando el % GC como método de referencia, el IMC mostró mayor especificidad (en mujeres 92,6% y en hombres 93,9%) y la CC mayor sensibilidad (en mujeres 83,3% y en hombres 53,7%) para detectar obesidad. Conclusiones: La prevalencia de obesidad difiere según el indicador antropométrico utilizado. La CC, dada su fácil medición, puede ser el indicador más apropiado a utilizar en estudios de base poblacional y programas preventivos para detectar obesidad en adultos.

Cepas bacterianas y sus usos en reacciones de acilación y/o desacilación

Cepas bacterianas y sus usos en reacciones de acilación y/o desacilación. La presente invención describe cepas microbianas con capacidad de llevar a cabo reacciones de alcoholisis y esterificación regioselectivas y el uso de las mismas en la producción de carbohidratos y polifenoles lipófilos de interés en la industria farmacéutica y alimentaria. Asimismo, la invención divulga el método de obtención de las cepas microbianas y el método de obtención de los carbohidratos y polifenoles lipofílicos.Españ

Cepas bacterianas y sus usos en reacciones de acilación y/o desacilación

Cepas bacterianas y sus usos en reacciones de acilación y/o desacilación. La presente invención describe cepas microbianas con capacidad de llevar a cabo reacciones de alcoholisis y esterificación regioselectivas y el uso de las mismas en la producción de carbohidratos y polifenolas lipófilos de interés en la industria farmacéutica y alimentaria. Asimismo, la invención divulga el método de obtención de las cepas microbianas y el método de obtención de los carbohidratos y polifenoles lipofílicos.Españ