Analysis of the Level of Immersion of 360º Video Features Produced by Spanish Media

This paper offers the results of a content analysis on the level of immersion in 360º video features produced by Spanish media. Unlike other conventional ways of storytelling, this new modality provides the viewer with a sensation of being really immerse in a reality that is only being represented, which favors a deeper and more meaningful understanding of it. Our study is divided in three sections. Firstly, we develop a brief theoretical framework that includes the definition and foundations on which immersive feature is based. From this theoretical foundation, we draw a scale to measure the immersion level of these pieces and we confront our proposal to the qualified assessment of 10 experts. Finally we apply this scale on a sample of 148 360º video features produced by Spanish media between January 2015 and December 2017. The aim is to analyze its use and also to infer some good practices that can be useful not only for scholars researching on this new format but also for practitioners producing it.El presente trabajo ofrece los resultados de un análisis de contenido sobre el nivel de inmersión en los vídeos en 360º producidos por medios periodísticos españoles. A diferencia de otras maneras convencionales de contar, esta nueva modalidad genera en el espectador la sensación de encontrarse realmente presente en una realidad que está siendo solo representada. Esto favorece una comprensión más profunda y significativa de ella. Nuestro estudio está dividido en tres secciones. En primer lugar, desarrollamos un breve marco teórico en el que recogemos la definición y fundamentos sobre los que se sostiene el periodismo inmersivo en general y el reportaje en vídeo en 360º en particular. A partir de esta fundamentación, proponemos una escala para medir el nivel de inmersión que hace posible este tipo de piezas y la validamos mediante la evaluación cualificada de un grupo de 10 expertos. Finalmente, aplicamos esta escala sobre una muestra de 148 reportajes en vídeo en 360º publicados por medios periodísticos españoles durante el período comprendido entre enero de 2015 y diciembre de 2017. El objetivo es analizar su uso e inferir una serie de buenas prácticas que puedan resultar de utilidad tanto a académicos que investigan este nuevo formato como a los profesionales que lo producen

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Abstract Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Analysis of the Level of Immersion of 360º Video Features Produced by Spanish Media

This paper offers the results of a content analysis on the level of immersion in 360º video features produced by Spanish media. Unlike other conventional ways of storytelling, this new modality provides the viewer with a sensation of being really immerse in a reality that is only being represented, which favors a deeper and more meaningful understanding of it. Our study is divided in three sections. Firstly, we develop a brief theoretical framework that includes the definition and foundations on which immersive feature is based. From this theoretical foundation, we draw a scale to measure the immersion level of these pieces and we confront our proposal to the qualified assessment of 10 experts. Finally we apply this scale on a sample of 148 360º video features produced by Spanish media between January 2015 and December 2017. The aim is to analyze its use and also to infer some good practices that can be useful not only for scholars researching on this new format but also for practitioners producing it.El presente trabajo ofrece los resultados de un análisis de contenido sobre el nivel de inmersión en los vídeos en 360º producidos por medios periodísticos españoles. A diferencia de otras maneras convencionales de contar, esta nueva modalidad genera en el espectador la sensación de encontrarse realmente presente en una realidad que está siendo solo representada. Esto favorece una comprensión más profunda y significativa de ella. Nuestro estudio está dividido en tres secciones. En primer lugar, desarrollamos un breve marco teórico en el que recogemos la definición y fundamentos sobre los que se sostiene el periodismo inmersivo en general y el reportaje en vídeo en 360º en particular. A partir de esta fundamentación, proponemos una escala para medir el nivel de inmersión que hace posible este tipo de piezas y la validamos mediante la evaluación cualificada de un grupo de 10 expertos. Finalmente, aplicamos esta escala sobre una muestra de 148 reportajes en vídeo en 360º publicados por medios periodísticos españoles durante el período comprendido entre enero de 2015 y diciembre de 2017. El objetivo es analizar su uso e inferir una serie de buenas prácticas que puedan resultar de utilidad tanto a académicos que investigan este nuevo formato como a los profesionales que lo producen

Dietary α-linolenic acid, marine ω-3 fatty acids, and mortality in a population with high fish consumption: Findings from the PREvención con DIeta MEDiterránea (PREDIMED) Study

12 Páginas.-- 6 Tablas.-- 1 FiguraBackground-Epidemiological evidence suggests a cardioprotective role of α-linolenic acid (ALA), a plant-derived ω-3 fatty acid. It is unclear whether ALA is beneficial in a background of high marine ω-3 fatty acids (long-chain n-3 polyunsaturated fatty acids) intake. In persons at high cardiovascular risk from Spain, a country in which fish consumption is customarily high, we investigated whether meeting the International Society for the Study of Fatty Acids and Lipids recommendation for dietary ALA (0.7% of total energy) at baseline was related to all-cause and cardiovascular disease mortality. We also examined the effect of meeting the society's recommendation for long-chain n-3 polyunsaturated fatty acids (≥500 mg/day). Methods and Results-We longitudinally evaluated 7202 participants in the PREvención con DIeta MEDiterránea (PREDIMED) trial. Multivariable-adjusted Cox regressionmodels were fitted to estimate hazard ratios. ALA intake correlated towalnut consumption (r=0.94). During a 5.9-y follow-up, 431 deaths occurred (104 cardiovascular disease, 55 coronary heart disease, 32 sudden cardiac death, 25 stroke). The hazard ratios formeeting ALArecommendation (n=1615, 22.4%) were 0.72 (95% CI 0.56-0.92) for all-causemortality and 0.95 (95% CI 0.58-1.57) for fatal cardiovascular disease. The hazard ratios formeeting the recommendation for long-chain n-3 polyunsaturated fatty acids (n=5452, 75.7%) were 0.84 (95% CI 0.67-1.05) for all-causemortality, 0.61 (95% CI 0.39-0.96) for fatal cardiovascular disease, 0.54 (95% CI 0.29-0.99) for fatal coronary heart disease, and 0.49 (95% CI 0.22-1.01) for sudden cardiac death. The highest reduction in all-cause mortality occurred in participants meeting both recommendations (hazard ratio 0.63 [95% CI 0.45-0.87]). Conclusions-In participants without prior cardiovascular disease and high fish consumption, dietary ALA, supplied mainly by walnuts and olive oil, relates inversely to all-cause mortality, whereas protection from cardiac mortality is limited to fish-derived long-chain n-3 polyunsaturated fatty acids.This study was funded in part by Instituto de Salud Carlos III (ISCIII) (Spanish Ministry of Economy) through grants RTIC G03/140, RTIC RD 06/0045, Centro Nacional de Investigaciones Cardiovasculares CNIC 06/2007, ISCIII FIS PS09/01292, the Spanish Ministry of Science and Innovation (MICINN) AGL2010‐22319‐C03‐02 and AGL2009‐13906‐C02‐02, and an unrestricted grant from the California Walnut Commission. Sala‐Vila holds a Miguel Servet I fellowship from the Ministry of Economy and Competitiveness through the ISCIII