1,363 research outputs found
Ressenyes
Index de les obres ressenyades: Salustiano del CAMPO ; José Félix TEZANOS, La sociedad. Madrid: España Siglo XXI, 2008
The American Experience of Adolfo Posada in Paraguay (1910)
En 1910, durante la celebración de los centenarios de independencia
americana, el español Adolfo Posada inicia un viaje que le llevará a las Repúblicas de Argentina, Chile, Uruguay y Paraguay, con la intención de potenciar los vínculos culturales entre España y dichas Repúblicas americanas en el marco de la Junta para la Ampliación de Estudios e Investigaciones Científicas de España (JAE). En este artículo abordamos la visita de Posada a la República del Paraguay.In 1910, during the celebration of the centennial of American independence, the Spanish Adolfo Posada begins a journey that will take him to the Republics of Argentina, Chile, Uruguay and Paraguay, with the intention of strengthening cultural ties between Spain and such American Republics under the Board for Advanced Studies and Scientific Research of Spain (JAE). This article is about Posada's visit to the Republic of Paraguay
Living together. Aspects to reformulate the housing model. Learning from Spanish Case Studies.
Aprendiendo de experiencias recogidas en la plataforma masqueunacasa.org y de otras recientes que están emergiendo en el territorio español, se propone reflexionar sobre aspectos que estas experiencias reformulan en relación al modelo habitacional que proponen, aprovechando el ‘proceso colectivo’ propio.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech
Intrusión participante: un proyecto artístico/educativo sobre el patrimonio inmaterial
Resumen: El proyecto INTRUSIÓN PARTICIPANTE es una investigación situada entre el arte, la educación y la antropología, llevada a cabo por Núbol, colectivo artístico formado por Clara Megías y Eva Morales. Con este proyecto pretendemos investigar sobre el patrimonio cultural inmaterial y los procesos de socialización a través de una serie de acciones que toman como punto de partida la técnica de investigación “observación participante”. Estas acciones consisten en intentar formar parte de distintos rituales que se llevan a cabo en comunidades que nos son ajenas y, de este modo, reflexionar sobre cómo se genera el sentimiento de pertenencia a un grupo. Intentamos sumergirnos en cada ritual para experimentarlo en su totalidad, pero siendo conscientes de que la imposibilidad de una inmersión real dada nuestra calidad de intrusas. Palabras clave: arte y participación, arte etnográfico, arte como experiencia, patrimonio inmaterial ABSTRACT: The project PARTICIPANT INTRUSION is a research between art, education and anthropology, developed by Núbol, an art collective formed by Clara Megías and Eva Morales, who work together since 2010 on the creation of artistic/educational actions. With this project we intend to research about the immaterial cultural heritage and the processes of socialization thought a series of actions taking the anthropological research methodology "participant observation" as a starting point. We try to joindifferent rituals that take place in communities that are foreign to us, to investigate how they generate community cohesion. We try to merge into the environment and be part of the event to experiment it in its entirety, but we are aware that our presence precludes makes impossiblerealimmersion. Key words: art and participation, ethnographic art, art as a experience, immaterial heritage
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Selenium persistency and speciation in the tissues of lambs following the withdrawal of dietary high-dose selenium-enriched yeast
The objective was to determine the concentration of total selenium (Se) and the proportion of total Se comprised as selenomethionine (SeMet) and selenocysteine (SeCys) in post mortem tissues of lambs in the six weeks period following the withdrawal of a diet containing high dose selenized yeast (SY), derived from a specific strain of Saccharomyces cerevisae CNCM (Collection Nationale de Culture de Micro-organism) I-3060. Thirty Texel x Suffolk lambs used in this study had previously received diets (91 days) containing either high dose SY (HSY; 6.30 mg Se/kg DM) or an unsupplemented control (C; 0.13 mg Se/kg DM). Following the period of supplementation all lambs were then offered a complete pelleted diet, without additional Se (0.15 mg Se/kg DM), for 42 days. At enrollment and 21 and 42 days later, five lambs from each treatment were blood sampled, euthanased and samples of heart, liver, kidney and skeletal muscle (Longissimus Dorsi and Psoas Major) tissue were retained. Total Se concentration in whole blood and tissues was significantly (P < 0.001) higher in HSY lambs at all time points that had previously received long term exposure to high dietary concentrations of SY. The distribution of total Se and the proportions of total Se comprised as SeMet and SeCys differed between tissues, treatment and time points. Total Se was greatest in HSY liver and kidney (22.64 and 18.96 mg Se/kg DM, respectively) and SeCys comprised the greatest proportion of total Se. Conversely, cardiac and skeletal muscle (Longissimus Dorsi and Psoas Major) tissues had lower total Se concentration (10.80, 7.02 and 7.82 mg Se/kg DM, respectively) and SeMet was the predominant selenized amino acid. Rates of Se clearance in HSY liver (307 µg Se/day) and kidney (238 µg Se/day) were higher compared with HSY cardiac tissue (120 µg Se/day) and skeletal muscle (20 µg Se/day). In conclusion differences in Se clearance rates were different between tissue types, reflecting the relative metabolic activity of each tissue, and appear to be dependant upon the proportions of total Se comprised as either SeMet or SeCys
La información como bien económico: reflexiones sobre la crisis financiera de 2008
Information is a key economic resource. Its proper conceptualization, as well as its practical integration in socioeconomic environment, poses several questions and follows general premises. These are reviewed, and once this framework is established it is illustrated with an informational analysis of the 2008 financial crisis, including remarks on changes in the financial system information environment that affected stakeholders’ information behaviour and decision making
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Selenium supplementation of lactating dairy cows: effects on milk production and total selenium content and speciation in blood, milk and cheese
Forty-multiparous Holstein cows were used in a 16-wk continuous design study to determine the effects of either selenium (Se) source, selenized yeast (SY) (derived from a specific strain of Saccharomyces cerevisiae CNCM I-3060 Sel-Plex®) or sodium selenite (SS), or inclusion rate of SY on Se concentration and speciation in blood, milk and cheese. Cows received ad libitum a TMR with 1:1 forage:concentrate ratio on a dry matter (DM) basis. There were four diets (T1-T4) which differed only in either source or dose of Se additive. Estimated total dietary Se for T1 (no supplement), T2 (SS), T3 (SY) and T4 (SY) was 0.16, 0.30, 0.30 and 0.45 mg/kg DM, respectively. Blood and milk samples were taken at 28 day intervals and at each time point there were positive linear effects of SY on Se concentration in blood and milk. At day 112 blood and milk Se values for T1-T4 were 177, 208, 248, 279 ± 6.6 and 24, 38, 57, 72 ± 3.7 ng/g fresh material, respectively and indicate improved uptake and incorporation of Se from SY. While selenocysteine (SeCys) was the main selenised amino acid in blood its concentration was not markedly affected by treatment, but the proportion of total Se as selenomethionine (SeMet) increased with increasing inclusion rate of SY. In milk, there were no marked treatment effects on SeCys content, but Se source had a marked effect on the proportion of total Se as SeMet. At day 112 replacing SS (T2) with SY (T3) increased the SeMet concentration of milk from 36 to 111 ng Se/g and its concentration increased further to 157 ng Se/g as the inclusion rate of SY increased further (T4) to provide 0.45 mg Se/kg TMR. Neither Se source nor inclusion rate effected the keeping quality of milk. At day 112, milk from T1, T2, and T3 was made into a hard cheese and Se source had a marked effect on total Se and the proportion of total Se comprised as either SeMet or SeCys. Replacing SS (T2) with SY (T3) increased total Se, SeMet and SeCys content from 180 to 340 ng Se/g, 57 to 153 ng Se/g and 52 to 92 ng Se/g, respectively.
Key words: dairy cow, milk and cheese, selenomethionine, selenocysteine, milk keeping qualit
Causas y Consecuencias del Consumo Excesivo de la Comida Chatarra
La alimentación es el derecho humano fundamental más importante y esencial para el desarrollo social y económico de una persona. Una buena alimentación y nutrición contribuye en la mejora, la eficiencia y los resultados de acciones del desarrollo personal, mayor capacidad de aprendizaje, menores gastos para el cuidado de la salud, mayor productividad, entre otros.
La alimentación, como base para el desarrollo humano, está relacionado con la educación, la salud, la demografía, la agricultura, la pobreza y el género.
La comida rápida es, hoy en día, una comida muy consumida gracias a sus intensos sabores, su palatabilidad, y su facilidad para adquirirla, si bien este tipo de alimento conlleva una serie de características nutricionales, que hacen que no sea aconsejable su consumo habitual. Entre estas características destaca su abundancia en grasas saturadas y colesterol
Nutricionalmente, las comidas chatarra coinciden en un aporte de alta densidad energética y calórica y un alto contenido en grasas (saturadas) e hidratos de carbono. Además, contienen bastante colesterol y, aunque su contenido mineral es deficiente, en el caso del sodio sucede todo lo contrario, siendo ricos en este mineral. Son también deficientes en fibra y vitaminas, aunque podemos resaltar como positivo que aportan proteínas de alto valor biológicos si se consumen moderadamente.
La comida chatarra, también conocida como comida basura, contiene por lo general altos niveles de grasas, sal, azúcares y otros componentes que estimulan el apetito y la sed, lo que tiene un gran interés comercial para los establecimientos que proporcionan ese tipo de comida.
La comida chatarra se relaciona con la obesidad, con las enfermedades cardíacas, la diabetes, las caries, la celulitis y otros males.
La comida chatarra por lo general tiene buen sabor, pero no es nutritiva, es barata y muy accesible, es fácil de preparar, es cómoda de ingerir en la calle o lugares públicos, y su publicidad es muy agresiva.
Esta comida es la que se vende más en los centros educativos, restaurantes o tiendas que ofrecen una rápida preparación y servicio. Son alimentos procesados de tal manera que son rápidamente servidos.
El presente documento, tiene la finalidad de llamar la atención, informar y sensibilizar al público sobre los peligros de la comida chatarra en contraposición con los beneficios de la alimentación –nutrición saludable. Esperamos que la información que brindamos sirva para incidir, principalmente, en la población y así tomar en cuenta los alimentos sanos y nutritivos.
También se busca que los consumidores reflexionen que el consumo responsable de alimentos tiene múltiples beneficios frente al consumo de comida chatarra. Una buena nutrición contribuye al desarrollo humano más saludable para vivir bien
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