Validation of the educational material for the “Niñ@s en Movimiento” (children in motion) program to Treat child Obesity

ABSTRACT: To validate the content of the first booklet “Niñ@s en Movimiento” (designed in Spain), in the Colombian setting, targeting parents or caretakers, and overweight or obese children, which is available free online. Methodology: Qualitative research. After a selection process, 14 overweight children and their parents or caretakers were selected to participate. The children were students at the Colegio Básico “Camino de Paz" School in Medellin. To classify anthropometric data, the study used the World Health Organization program. To validate the booklet, a question guideline was drawn up and focus groups were held. The criteria used included attraction, comprehension, identification, acceptance and induction to action. Data were analyzed using the SPSS® software Version 21.0, and a data analysis protocol. Results: In the section “the importance of breakfast”, in the educational material, some parents or caretakers stated that it is necessary to indicate an adequate way to prepare food, how to serve it and the amounts that they should their children, which is not clear in the booklet. Regarding the children, in the sections “my breakfasts” and “food classification”, there were technical words that complicated comprehension. Furthermore, when talking about food classification, there are foods they have not seen nor eaten. In the parent or caretaker criteria evaluation, comprehension was poorly scored, as some of the terms were not clear. The children also ranked negatively this criterion. Vocabulary was difficult to understand because it had a foreign context. Conclusions: Breakfast, although an established habit, can improve; nevertheless, the guidelines of the booklet would have to be adapted to local language and food culture so that these recommendations may improve the applicability of this educational resource.RESUMEN: Validar, en un contexto colombiano, el contenido de la primera cartilla del programa “Niñ@s en Movimiento” (diseñada en España), dirigida a padres o cuidadores, y a los niños que padecen sobrepeso u obesidad, disponible en internet con acceso libre. Metodología: Investigación cualitativa. Tras el proceso de selección, participaron 14 niños con sobrepeso y sus padres o cuidadores, del Colegio Básico “Camino de Paz” de Medellín. Para la clasificación de los datos antropométricos se utilizó el programa de la Organización Mundial de la Salud. Para la validación de la cartilla se elaboró una guía de preguntas y se realizaron grupos focales; se usaron los criterios de atractividad, entendimiento, identificación, aceptación e inducción a la acción. Los datos se analizaron mediante el software spss® versión 21.0, y un protocolo de análisis de datos. Resultados: En la sección “La importancia del desayuno”, del material educativo, algunos padres o cuidadores manifestaron que es necesario indicar la forma adecuada para preparar los alimentos, en qué condiciones y qué cantidad deben servirles a sus hijos, lo cual no es claro en la cartilla. Respecto a los niños, en las secciones “Mis desayunos” y “Clasificación de los alimentos” se encontró que las palabras técnicas dificultan la comprensión; además, al hablar de la clasificación de alimentos, algunos no los han visto ni consumido. En la evaluación de los criterios por parte del padre o cuidador, el entendimiento fue mal calificado, porque no son claros algunos términos; los niños también calificaron negativamente este criterio, por la dificultad para entender vocabulario desconocido debido a su contexto extranjero. Conclusiones: El desayuno, aunque es un hábito establecido, puede mejorar; sin embargo, las orientaciones de la cartilla tendrían que adaptarse al lenguaje y a la cultura alimentaria local, para que las recomendaciones mejoren la aplicabilidad de este recurso educativo

Las mujeres indígenas podemos salir adelante: retratos y relatos de mujeres indígenas universitarias

En los últimos años, en el Ecuador se habla de igualdad de condiciones entre mujeres y hombres de todas las culturas y nacionalidades. Sin embargo, la situación de desigualdad persiste: las mujeres siguen siendo marginadas, vulneradas en sus derechos y con pocas oportunidades para estudiar. Este es el caso de muchas mujeres indígenas de contextos rurales de la Sierra centro y norte del Ecuador. Las graduadas de la Carrera de Educación Intercultural Bilingüe de la Universidad Politécnica Salesiana, nos cuentan cómo lucharon para poder estudiar y obtener su título de tercer nivel. Así, según relatan, para ellas ha sido bastante difícil educarse por su condición de mujeres e indígenas, de madres y por la pobreza y exclusión en que vivían. Además de que, por estas mismas condiciones, han estado expuestas a discriminación, no solo racial sino también de género. Para ellas, la Carrera de Educación Intercultural Bilingüe fue una oportunidad en su camino, que abrió la posibilidad de realizar estudios de educación superior y obtener un título como educadoras para así contribuir en sus familias y comunidades. A pesar de las dificultades lograron cumplir con su sueño de ser profesionales. Actualmente son mujeres que lideran en sus comunidades , son docentes que lideran en sus comunidades, son docentes que están involucradas en la educación intercultural bilingües y en la formación de niñas, niños y jóvenes indígenas. Se han convertido en un ejemplo para la comunidad y la familia

Perspectives on utilization of edible coatings and nano-laminate coatings for extension of postharvest storage of fruits and vegetables

It is known that in developing countries, a large quantity of fruit and vegetable losses results at postharvest and processing stages due to poor or scarce storage technology and mishandling during harvest. The use of new and innovative technologies for reducing postharvest losses is a requirement that has not been fully covered. The use of edible coatings (mainly based on biopolymers) as a postharvest technique for agricultural commodities has offered biodegradable alternatives in order to solve problems (e.g., microbiological growth) during produce storage. However, biopolymer-based coatings can present some disadvantages such as: poor mechanical properties (e.g., lipids) or poor water vapor barrier properties (e.g., polysaccharides), thus requiring the development of new alternatives to solve these drawbacks. Recently, nanotechnology has emerged as a promising tool in the food processing industry, providing new insights about postharvest technologies on produce storage. Nanotechnological approaches can contribute through the design of functional packing materials with lower amounts of bioactive ingredients, better gas and mechanical properties and with reduced impact on the sensorial qualities of the fruits and vegetables. This work reviews some of the main factors involved in postharvest losses and new technologies for extension of postharvest storage of fruits and vegetables, focused on perspective uses of edible coatings and nano-laminate coatings.María L. Flores-López thanks Mexican Science and Technology Council (CONACYT, Mexico) for PhD fellowship support (CONACYT Grant Number: 215499/310847). Miguel A. Cerqueira (SFRH/BPD/72753/2010) is recipient of a fellowship from the Fundação para a Ciência e Tecnologia (FCT, POPH-QREN and FSE Portugal). The authors also thank the FCT Strategic Project of UID/ BIO/04469/2013 unit, the project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and the project ‘‘BioInd Biotechnology and Bioengineering for improved Industrial and AgroFood processes,’’ REF. NORTE-07-0124-FEDER-000028 Co-funded by the Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER. Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico – FUNCAP, CE Brazil (CI10080-00055.01.00/13)

A collaboratively derived environmental research agenda for Galapagos

Galápagos is one of the most pristine archipelagos in the world and its conservation relies upon research and sensible management. In recent decades both the interest in, and the needs of, the islands have increased, yet the funds and capacity for necessary research have remained limited. It has become, therefore, increasingly important to identify areas of priority research to assist decision-making in Galápagos conservation. This study identified 50 questions considered priorities for future research and management. The exercise involved the collaboration of policy makers, practitioners and researchers from more than 30 different organisations. Initially, 360 people were consulted to generate 781 questions. An established process of preworkshop voting and three rounds to reduce and reword the questions, followed by a two-day workshop, was used to produce the final 50 questions. The most common issues raised by this list of questions were human population growth, climate change and the impact of invasive alien species. These results have already been used by a range of organisations and politicians and are expected to provide the basis for future research on the islands so that its sustainability may be enhanced. </jats:p

Outcomes from elective colorectal cancer surgery during the SARS-CoV-2 pandemic

This study aimed to describe the change in surgical practice and the impact of SARS-CoV-2 on mortality after surgical resection of colorectal cancer during the initial phases of the SARS-CoV-2 pandemic

Ultralight vector dark matter search using data from the KAGRA O3GK run

Among the various candidates for dark matter (DM), ultralight vector DM can be probed by laser interferometric gravitational wave detectors through the measurement of oscillating length changes in the arm cavities. In this context, KAGRA has a unique feature due to differing compositions of its mirrors, enhancing the signal of vector DM in the length change in the auxiliary channels. Here we present the result of a search for U(1)B−L gauge boson DM using the KAGRA data from auxiliary length channels during the first joint observation run together with GEO600. By applying our search pipeline, which takes into account the stochastic nature of ultralight DM, upper bounds on the coupling strength between the U(1)B−L gauge boson and ordinary matter are obtained for a range of DM masses. While our constraints are less stringent than those derived from previous experiments, this study demonstrates the applicability of our method to the lower-mass vector DM search, which is made difficult in this measurement by the short observation time compared to the auto-correlation time scale of DM

ENVASES ACTIVOS ANTIOXIDANTES Y SU EFECTO SOBRE LA CALIDAD SENSORIAL Y LOS COMPUESTOS VOLÁTILES EN LECHE ENTERA DESHIDRATADA ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS

El sabor de la leche está estrechamente relacionado con su composición, especialmente con su contenido graso. Factores como la luz, los materiales de envase y las condiciones de almacenamiento pueden favorecer la oxidación de la grasa y alterar las características sensoriales del producto. El presente estudio buscó evaluar el efecto de los envases activos multicapa con diferentes antioxidantes en su capa más interna: butil hidroxitolueno, butil hidroxianisol, &#945;-tocoferol y una mezcla de butil hidroxianisol-&#945;-tocoferol, sobre la calidad sensorial de la leche entera deshidratada. El entrenamiento de un panel sensorial permitió la evaluación del atributo de sabor oxidado en la leche y la correlación de estos resultados con la producción de pentanal, hexanal y heptanal, cuantificados mediante cromatografía gaseosa usando microextracción en fase sólida. Los análisis sensoriales revelaron cambios en las características de sabor oxidado en las muestras de leche. La correlación general de estos datos y las concentraciones de volátiles cuantificadas permitieron encontrar una correlación moderada pero significativa entre el sabor oxidado y los volátiles pentanal, hexanal y heptanal. En general, los envases activos con butil hidroxianisol-&#945;-tocoferol y &#945;-tocoferol obtuvieron una menor calificaci&#963;n en cuanto a su sabor oxidado y, en consecuencia, representan una alternativa viable para la conservación de las propiedades sensoriales de la leche.Milk flavor is highly related with ITS components, especially with fat content. Factors such as light, packaging material and storage conditions can produce lipid oxidation and favor changes in the sensorial characteristics of product. The aim of this study was to evaluate the effect of active packaging with different antioxidants: butylated hydroxyanisole, butylated hydroxytoluene and &#945;-tocopherol, on sensorial quality of whole milk powder. The panel members were trained to recognize the taste and smell of oxidized fat in milk and these results to be correlated with volatile compounds pentanal, heptanal and hexane quantified in milk samples using gas chromatography with solid phase microextraction. Sensorial tests showed changes in oxidized fat flavor in milk. The general correlation of these data and volatiles concentration allowed finding a moderate but significant correlation between oxidized fat flavor and the pentanal, hexanal and heptanal volatiles. In general, the active packaging with &#945;-tocopherol-butylated hidroxyanisole and &#945;-tocopherol presented low score in oxidized fat flavor, representing a viable alternative for the conservation of sensorial properties in milk during storage time

Tracing sinking organic matter sources in the NW Iberian upwelling system (NE Atlantic Ocean): comparison between elemental, isotopic and molecular indicators

30 pages, 8 figures, 2 tablesWe studied the seasonal fluctuations in the composition of sinking particulate organic matter (POM) in the only upwelling-affected continental margin of Europe, to improve our understanding of the carbon (C) cycle of such systems. The methods employed targeted the elemental, stable isotope (δ13Coc and δ15N) and molecular (Py-GC-MS) composition. The results showed that the sinking POM in this margin is predominantly of marine origin, with δ15N (5.2 ± 0.3 ‰) and C/N (9.7 ± 1.0) values similar to those of marine plankton, and high abundances of pyrolysis products with isoprenoid structures, N-containing products from proteins (indoles, cyanobenzenes, etc.), and N-acetylated polysaccharides (acetamide, acetamidofurans) from chitin and peptidoglycan. Furthermore, the dataset demonstrates seasonal differences in POM composition under different oceanographic scenarios: i) dominance of most N-compounds, fatty acids and isoprenoid products during highly productive upwelling seasons, and ii) an increase in the relative abundance of linear alkanes/alkenes, phenols, lignin and PAH reflecting terrestrial influence during downwelling periods. In addition, the detection of isoprenoid alkylthiophenes traces (compounds formed under reducing conditions in the sediment) point to resuspended sediment in the trap material due to hydrodynamic effects of currents and waves on the seafloor. The results show that analytical pyrolysis is a useful tool for identifying different types of autochthonous and terrestrial POM, and therefore identification of the sources of sinking POM.Peer reviewe

CALIBERIA_Site_CTD _V1.0

This item is made of 2 files, of which 1 is the dataset in TXT format and the other (Readme .txt) include a small description of the computed variables. Dataset contributed to the Projects RAIA, RAIAco, EXCAPA and CALIBERIAThis dataset contains information about the hydrographic cruises carried out off Cape Silleiro (NW Iberia, Atlantic Ocean) between July 2010 and June 2012. These cruises sampled CALIBERIA station, located at 42º05´ N, 9º23´ W (~350 m depth). A CTD (Seabird 911) equipped with fluorescence and oxygen sensors was used for these hydrographic cruisesThis work has been funded by RAIA: ‘Observatorio oceánico del margen Ibérico’ (INTERREG 2009/2011; 0313/RAIA/E) and RAIA.co: ’Observatorio marino del margén ibérico y del litoral’ (INTERREG 2011/2013; 052/RAIA.co/1E) funded by European Union; EXCAPA: Vertical export of biogenic matter in the coastal upwelling system of NW Iberian Peninsula (Xunta de Galicia 10MDS402013PR) and CALIBERIA: Calibration of several proxies along the NW Iberian margin: Improvement of the paleoceanographic proxies (PTDC/MAR/102045/2008, FCT Portugal)Peer reviewe

BACTERIAS ÁCIDO LÁCTICAS (BAL) SILVESTRES COLOMBIANAS PRESENTAN PROPIEDADES ADECUADAS PARA LA FABRICACIÓN DE MASA ÁCIDA COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE

Los panes de masa ácida son productos elaborados mediante fermentación microbiana ácido láctica y alcohólica, con propiedades sensoriales, fisicoquímicas y reológicas diferentes a las de los panes no acidificados, y su desarrollo y comercialización constituyen una alternativa para el consumidor colombiano. El objetivo de este estudio es determinar si existe efecto estadísticamente significativo al emplear aislados de bacterias ácido lácticas (BAL) silvestres colombianas Lactobacillus sp.LBM9 y Lactobacillus brevis LBM13 combinadas con levadura comercial Saccharomyces cerevisae con respecto al pan control (sin BAL), en las propiedades de la masa y del producto terminado. A partir de una colección, se seleccionan los aislados más adecuados para panificación y se construye su curva de crecimiento. Se determinan las propiedades fisicoquímicas (aumento de volumen, pH, acidificación de la masa, porcentaje de proteína) y reológicas (textura) del pan, evaluando si existen diferencias estadísticamente significativas entre los tratamientos y el control, mediante el programa Statgraphics 5,0, a un &#945;=0.05. Los resultados demuestran que las BAL más adecuadas para panificación son los aislados Lactobacillus sp. LBM9 y Lactobacilus brevis LBM13, los cuales descienden el pH y aumentan la acidez de las masas, disminuyen el porcentaje proteico, aumentan el volumen final y retrasan el endurecimiento (firmeza).Sourdough breads are food products produced by lactic acid fermentation, with different sensorial, physicochemical and rheological properties from not acidified bread, that offer a nutritional option for colombian consumers. The aim of this study is to evaluate the effect of two wild Colombian lactic acid bacteria strains, Lactobacillus sp. LBM9 and Lactobacillus brevis LBM13, combined with a commercial strain of Saccharomyces cerevisae on the final properties of the dough and bread. Two isolates are selected from a collection and their growth curve is built. Physicochemical (final volume, pH, titrable acidity, protein percentage) and rheological (texture) properties are determined. Significant differencees between control and treatments are determined at &#945;= 0,05 using Statgraphics 5,0 software. Results show that the most fitted wild colombian LAB isolates for sourdough bread making are Lactobacillus sp. LBM9 and Lactobacillus brevis LBM13 which reduce pH and increase dough acidity, reduce protein content, improve the final loaf volume, and retard staling