Biodisponibilidad mineral de menús escolares

La biodisponibilidad mineral se define como el porcentaje de mineral inicialmente presente en un alimento, comida ó dieta que es absorbido y utilizado para una función fisiológica correcta y está condicionada por diversos factores de tipo fisiológico y dietético. Teniendo en cuenta la enorme importancia del calcio, hierro, zinc y cobre en la nutrición infantil, así como el creciente consumo por parte de la población escolar española de comidas fuera del hogar, y en concreto en el comedor escolar, se han seleccionado diferentes platos habitualmente incluidos en el menú mensual de un comedor para la determinación de su biodisponibilidad mineral mediante diferentes técnicas in vitro. Los métodos in vitro utilizados consisten en someter la muestra a un proceso de digestión gastrointestinal en dos etapas en el que se reproducen las condiciones que tienen lugar en el aparato digestivo humano y posterior medida de la fracción de elemento soluble (solubilidad) ó que dializa a través de una membrana semipermeable con un determinado tamaño de poro (diálisis). La evaluación de la biodisponibilidad mineral en los platos analizados se completa con la incorporación de la línea celular Caco-2. Estas células procedentes de adenocarcinoma de colon humano tienen unas características morfológicas y funcionales similares a las de los enterocitos, siendo un módelo válido para estudios de permeabilidad intestinal. Junto a lo anterior se realiza también un estudio de especiación de las diferentes formas de hierro (hierro hemo, ferroso y férrico) en el sitio de absorción intestinal a fin de relacionar los resultados obtenidos con los de biodisponibilidad. Las tres técnicas in vitro (solubilidad, diálisis y Caco-2) son ampliamente utilizadas por su buena correlación con estudios in vivo y nos sirven para evaluar la calidad nutricional de los menús estudiado

Spanish avocado (Persea americana Mill.) honey: Authentication based on its composition criteria, mineral content and sensory attributes

Samples of Spanish unifloral avocado (Persea americana Mill.) honey (n = 30) have been characterized by composition criteria, sensory attributes and mineral content in order to fully describe this type of honey. Due to the significant gaps concerning the characterization of unifloral avocado honeys, this work aimed to contribute to its characterization based on different routine laboratory analysis which included: pollen content (qualitative), water content, sugar content, water activity; electrical conductivity, diastase activity; glucose oxidase activity; specific optical rotation; hydroxymethylfurfural; pH; colour of honey and acidity (free, lactonic and total). To define its sensory profile thirty-one sensorial attributes were evaluated: three descriptors for appearance, eight for olfactory characteristics, three of texture in the mouth, four basic tastes, eight of aroma, three trigeminal sensations (piquancy, freshness and astringency), persistence and after taste. A mineral content analysis was also carried out and the elements studied were Fe, Zn, Cu, Ca, Mg and Na. The obtaining results revealed that, it was possible to define and authenticate Spanish unifloral avocado honey based on a combination of common routine laboratory analysis

Glucosinolates, Ca, Se Contents, and Bioaccessibility in Brassica rapa Vegetables Obtained by Organic and Conventional Cropping Systems

In northwest Spain and Portugal, there is a long tradition of cultivating B. rapa subsp. rapa to obtain turnip greens and turnip tops. Brassica rapa L. subsp. rapa (turnip greens and turnip tops) were grown under conventional and organic conditions in two Farms in southern Spain. Glucosinolatescontents were higher in Brassicas grown under conventional conditions than those grown under organic ones. Average Ca total and bioaccessible contents ranged between 14.6–23.4 mg/g; 8.9–12.0 mg/g for turnip greens and 6.4–8.9 mg/g; 4.3–4.8 mg/g for turnip tops. According to these concentrations, an intake of 100–200 g (fresh weight) of the studied Brassica rapa fulfills Ca dietary reference intakes (DRI) (considering the total content data) and complies with 72–100% Ca DRI percentage (considering the bioaccessible data). Se concentrations ranged between 0.061–0.073 µg/g and 0.039–0.053 µg/g for turnip greens and turnip tops respectively. Se bioaccessibility values were high, with percentages of around 90%. Finally, the total glucosinolate content ranged between 13.23–21.28 µmol/g for turnip greens and 13.36–20.20 µmol/g for turnip tops. In general, the bioaccessibility of the total glucosinolates analyzed in this study was high, with mean values of around 73% and 66% for turnip greens and turnip tops, respectively. Brassica rapa vegetables grown under both organic and conventional conditions in southern Spain are an excellent dietary source of Ca, Se, and glucosinolates with a high bioaccessibility

Waist Circumference as a Preventive Tool of Atherogenic Dyslipidemia and Obesity-Associated Cardiovascular Risk in Young Adults Males: A Cross-Sectional Pilot Study

Although the correlation coefficient between body mass index (BMI) and poor lipid profile has been reported, representing a cardiovascular risk, the need to find new early detection markers is real. Waist circumference and markers of atherogenic dyslipidemia are not usually measured in medical review appointments. The present study aimed to investigate the relationship between central adiposity and cardiovascular risk. This was a cross-sectional pilot study of 57 young males (age: 35.9 ± 10.85, BMI: 32.4 ± 6.08) recruited from community settings and allocated to non-obese or obese attending to their waist circumference. Total cholesterol (TC), high-density lipoproteins (HDL-C), and low-density lipoproteins (LDL-C) cholesterol and triglycerides (TG) were measured from plasma samples. Patients with at least 100 cm of waist circumference had significantly increased TC, LDL-C, non-HDL-C, and triglycerides and lower levels of HDL-C. The three atherogenic ratios TC/HDL-C, LDL-C/HDL-C, and TG/HDL-C were all optimal in non-obese patients. LDL-C/HDL-C and TG/HDL-C were significantly higher and over the limit when assessing for atherogenic dyslipidemia. The number of patients at risk for cardiovascular events increases 2.5 folds in obese compared to non-obese. Measurement of waist circumference could be adopted as a simpler valid alternative to BMI for health promotion, to alert those at risk of atherogenic dyslipidemia

Comparative Effects of Organic and Conventional Cropping Systems on Trace Elements Contents in Vegetable Brassicaceae: Risk Assessment

Genotypes selected from 3 plant species (Brassica rapa, Eruca vesicaria and Sinapis alba) belonging to the Brassicaceae family were chosen to compare the concentrations of 9 inorganic elements (Cd, Co, Cr, Cu, Fe, Ni, Mn, Pb and Zn) in these varieties, that were grown under both conventional and organic conditions during two agricultural seasons (2018/2019 and 2019/2020) on two different experimental farms (Farm I and Farm II). We found that, together with agriculture practices, the inorganic element concentrations in Brassicas depended on many other factors, including soil characteristics. However, there were no conclusive results indicating a lower heavy metal content or a higher nutritionally beneficial trace elements content in vegetables grown under organic agriculture. Finally, a probabilistic assessment (@Risk) derived from the consumption of 150–200 g of these vegetables showed that organic Brassicas fulfill in comparison with the conventional ones, similar Dietary Reference Intakes (DRI) percentages for Co, Cr, Cu, Fe, Mn and Zn. Regarding heavy metals (Cd, Ni and Pb), we only found slight differences (mainly in the case of Pb) in the Tolerable Intakes (TI) between both cropping systems

Advances in Breeding in Vegetable <em>Brassica rapa</em> Crops

Brassica rapa includes oil and vegetable crops having a variety of forms, such as oilseeds, leafy vegetables and turnips. Leafy types, which are called turnip greens and turnip tops, are popular crops in NW Spain, and they represent an important part of the diet. However, their cultivation is limited in southern areas or in the Mediterranean basin, probably due to a lack of adaptation. Still, they could occupy a prominent place in the Mediterranean diet, which is based on a high consumption of fruits and vegetables. In this review, we summarize the studies on the agronomical and nutritional value of these crops when grown under Mediterranean climate conditions. Data reported here might be useful for a deeper understanding of these crops for both nutritional quality and bioaccessibility, and for selecting varieties adapted to the two abovementioned Mediterranean conditions, as well as for organic farming systems, thus contributing to the diversification of traditional Brassica vegetable production systems

Drone Applications for Emergency and Urgent Care: A Systematic Review

Introduction: In recent years, the use of drones in health emergencies has increased. Among their main benefits are avoiding endangering rescuers, travelling long distances in a short time, or contacting victims in risky situations; but despite their multiple advantages, their use has not been fully demonstrated. Study Objective: This study aims to identify the available evidence on the use of drones in emergency health care compared to traditional health care. Methods: Systematic review of the literature was conducted. Search protocols were developed to locate studies that met the established selection criteria. Six experimental or quasiexperimental studies with high methodological quality published from the beginning of indexing until 2020 were included. Results: Drones covered a significantly larger area than other traditional tracking methods and were very useful for performing preliminary triage, determining needs, and knowing the scene prior to the arrival of rescuers. In addition, drones reduced the time required to locate the victim. Conclusions: Drones are an element to be taken into account when attending health emergencies as they significantly improve the distance travelled to locate accident victims, have the possibility of performing triage prior to the arrival of the health care units, and improve the time and quality of the care provided

Development of the Aerial Remote Triage System: Result of a survey of international expert

The use of drones for triage in mass-casualty incidents has recently emerged as a promising technology. However, there is no triage system specifically adapted to a remote usage. Our study aimed to develop a remote triage procedure using drones. The research was performed in three stages: literature review, the development of a remote triage algorithm using drones and evaluation of the algorithm by experts. Qualitative synthesis and the calculation of content validity ratios were done to achieve the Aerial Remote Triage System. This algorithm assesses (in this order): major bleeding, walking, consciousness and signs of life; and then classify the injured people into several priority categories: priority 1 (red), priority 2 (yellow), priority 3 (green) and priority * (violet). It includes the possibility to indicate save-living interventions to injured people and bystanders, like the compression of bleeding injuries or the adoption of the recovery position. The Aerial Remote Triage System may be a useful way to perform triage by drone in complex emergencies when it is difficult to access to the scene due to physical, chemical or biological risks

On-line surveys application to develop open choice and correlated food internships

Se han desarrollado encuestas on-line en diferentes asignaturas que tenían el uso de este tipo de herramientas como elementos de apoyo para el desarrollo de alguna de sus competencias. En función de los conocimientos previos de los alumnos y el nivel de formación, la implementación de las encuestas ha requerido una implicación más o menos profunda de los alumnos. En este sentido el grado máximo de implicación se ha realizado en la asignatura Nutrición Aplicada del Grado en Ciencia y Tecnología de los Alimentos, en el que los alumnos han decido e implementado absolutamente todos los aspectos inherentes a la encuesta (supervisado por los profesores). El resultado docente ha sido muy satisfactorio, cubriendo en cada asignatura una o varias competencias transversales y obviamente las específicas relativas al tema de la encuesta. El grado de satisfacción de los alumnos también ha sido elevado. Además la información recopilada tiene un elevado interés en cuanto a conocer aspectos relacionados con la forma de alimentarse de diferentes colectivos.On line-surveys were developed in several subjects which employ this kind of tools in order to achieve some of its competences. The implementations of surveys were made in different degrees according with the previous level of knowledge of the students. In this way, students of the subject “Nutrición Aplicada” which belong from the Degree of “Ciencia y Tecnología de Alimentos”, achieved the highest level of implication, developing all the items of the surveys (with supervision of their professors). The educational results were very satisfactory, covering all the transversal and specific competences of multiple subjects. The satisfaction level of the students was also very high. Furthermore, relevant information about dietetic habits of different population groups was obtained

Tools for cooperative learning in food and health sciences in university education and vocational training

El presente proyecto ha pretendido la realización de prácticas docentes por parte de alumnos de 4º curso del Grado de Ciencia y Tecnología de los Alimentos, basadas en conocimientos sobre alimentación y nutrición, en colaboración con los estudiantes de un Ciclo Formativo de Grado Superior de la Familia Profesional Sanitaria en el Instituto de Educación Secundaria Fuensanta de la ciudad de Córdoba. La toma de decisiones y realización de las mismas se ha llevado a cabo en todo momento por parte del alumnado de ambos centros educativos, actuando el profesorado como meros orientadores del proceso. Con dicho proyecto se ha pretendido, además de la puesta en práctica de los conocimientos teóricos, adquiridos durante su formación, la puesta en común de una misma actividad que permita el conocimiento entre ambos niveles educativos así como el enriquecimiento profesional y personal.The object of the present project has been the realization of teaching practices by students of 4th year of Degree in Food Science and Technology of the University of Cordoba in collaboration with vocational training students. They have made decision-making at all times and professors has been mere counselors. With this project it has been tried, in addition to the putting into practice of the theoretical knowledge, acquired during its formation. Moreover it has been keep in touch, students belonging to different educational stages