Acompañamiento psicoterapéutico en el proceso de pérdida de peso de una paciente con obesidad

El presente trabajo expone el caso de una consultante que participó en un programa de pérdida de peso, el cual fue acompañado de un proceso de psicoterapia. El contexto actual del problema de la obesidad conlleva la presencia de Enfermedades Crónicas No Transmisibles (ECNT) como lo son diabetes, hipertensión, algunos tipos de cáncer, etc., que, si no son atendidas a tiempo, pueden causar incluso la muerte. Asimismo, se expone que las personas con obesidad también pueden padecer comorbilidades psiquiátricas, como ansiedad y depresión, que van acompañadas de baja autoestima. Se habla también de las implicaciones a nivel social, familiar e individual de esta enfermedad, de tal manera que para que una persona pueda tener un programa de pérdida de peso exitoso, sería necesario incluir la psicoterapia en dicho proceso. Se abordan conceptos como obesidad, psicoterapia, psicoterapia para la obesidad, alimentación y acondicionamiento físico. El objetivo del trabajo fue describir las características individuales y relacionales de una consultante con obesidad en su proceso de psicoterapia para controlar su peso. Se realizó un análisis cualitativo de los reportes escritos de los avances en el proceso de psicoterapia. Para realizar las categorías que pudieran describir las características de una persona con obesidad que participa en un programa de pérdida de peso acompañado de la psicoterapia, se tomaron en cuentan los cinco elementos de la imagen corporal (componente perceptivo, afectivo, cognitivo, evaluativo y conductual). Dentro de los resultados se observó que la obesidad es una enfermedad desarrollada desde un contexto multifactorial, es decir, que se ven implicadas cuestiones físicas, psicológicas y ambientales. Este padecimiento se da de forma paulatina, en el que la experiencia de cada persona también ha influido en su aspecto corporal.ITESO, A. C

Diseño de prácticas en la geometría para maestros

En este trabajo se describe un proyecto de innovación docente implementado durante el curso 2006-07 y subvencionado en la convocatoria de ayudas PIIDUZ/2006 de la Universidad de Zaragoza. El ámbito docente del proyecto fueron las asignaturas de Matemáticas y su Didáctica II de las distintas diplomaturas de Maestro. En la experiencia intervinieron profesores del área de Didáctica de las Matemáticas de las Facultades de Huesca, Teruel y Zaragoza en las que se imparten estas asignaturas. El objetivo del trabajo es diseñar, implementar y evaluar las prácticas de estas asignaturas con la finalidad de que los futuros maestros alcancen una mayor competencia en su tarea de enseñar geometría en la educación primaria. De este modo, continuamos la labor de diversificación y adecuación al EEES de nuestra práctica docente, tratando de hacerla más compatible con los procesos de aprendizaje del estudiante, futuro maestro

Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (cynara cardunculus L. var. altilis DC)

This study assessed the influence of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC). Blanching (98 °C, 30 s) increased the total native chlorogenic acids content (1.2-fold vs raw cardoon), with no significant changes in DPPH antioxidant capacity, but with a decrease in ABTS antioxidant capacity (0.6-fold). Specifically, total di-caffeoylquinic acids (CQAs) increase (1.6-fold) counterbalanced the losses of 5-CQA (0.8-fold). All frying conditions (t85°C = 5, 12 or 10 min, ttotal = 15, 15 or 30 min, respectively) decreased the antioxidant capacity (0.5–0.7-fold in DPPH, 0.5–0.9-fold in ABTS) of cardoon, but increased total flavonoid amount (3.6–3.7-fold) that remained at low levels. The Short (15 min) and Intense-heat Frying (t85°C = 5 min) favoured the release of chlorogenic acids, particularly 5-CQA, from the food matrix. However, a longer frying process (30 min) induced an almost complete degradation of di-CQAs. Thus, it is desirable to limit the frying duration. When blanching and frying were combined, a higher thermal degradation of (poly)phenols was observed, but the Short and Intense-heat Frying remained the most suitable. This study highlights the importance of selecting optimal culinary conditions for vegetables that favour a high content on bioactive compounds and, therefore, their potential healthy properties

Quantitative Analysis of differential phosphorylation in a PKC1 overexpression

Comunicaciones a congreso

Assessment of total (free and bound) phenolic compounds in spent coffee extracts

Spent coffee is the main byproduct of the brewing process and a potential source of bioactive compounds, mainly phenolic acids easily extracted with water. Free and bound caffeoylquinic (3-CQA, 4-CQA, 5-CQA), dicaffeoylquinic (3,4-diCQA, 3,5-diCQA, 4,5-diCQA), caffeic, ferulic, p-coumaric, sinapic, and 4-hydroxybenzoic acids were measured by HPLC, after the application of three treatments (alkaline, acid, saline) to spent coffee extracts. Around 2-fold higher content of total phenolics has been estimated in comparison to free compounds. Phenolic compounds with one or more caffeic acid molecules were approximately 54% linked to macromolecules such as melanoidins, mainly by noncovalent interactions (up to 81% of bound phenolic compounds). The rest of the quantitated phenolic acids were mainly attached to other structures by covalent bonds (62-97% of total bound compounds). Alkaline hydrolysis and saline treatment were suitable to estimate total bound and ionically bound phenolic acids, respectively, whereas acid hydrolysis is an inadequate method to quantitate coffee phenolic acids

Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation.

A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion. Flavonoids, particularly quercetin rhamnoside, were the main compounds. The bioaccessibility of (poly)phenolic compounds after gastrointestinal digestion was higher in cooked (>82%) than in raw (48%) samples, showing a positive effect of heat treatment on the release of (poly)phenols from the vegetal matrix. Additionally, a faecal fermentation was carried out for 24h. A time-dependent microbial metabolic activity was observed, which resulted firstly (<5h) in the hydrolysis of flavonoid glycosides and then in the formation of 3 catabolites, namely 3,4-dihydroxybenzoic acid, dihydrocaffeic acid and 3-(3′-hydroxyphenyl)propionic acid, this being by far the most abundant. Catabolic pathways for colonic microbial degradation of flavonoids and hydroxycinnamic acids have been proposed. Griddled pepper showed the highest amount of (poly)phenols both after gastrointestinal digestion and colonic fermentation

Study of protein kinase c signalling in saccharomyces cerevisiae by silac-based phosphoproteomics

Comunicaciones a congreso

Design of a UMTS/GPRS Assisted Mesh Network (UAMN)

Wireless Mesh or multi-hop networks (WMNs) are well known thanks to its simplicity on deployment and the lack of infrastructure. These two advantages come with some drawbacks. WMNs have limitations with the support of Quality of Service (QoS), they do not assure coverage or even connectivity, and security, management and monitoring are not considered key requirements. In order to benefit of mesh networks and use them as an operator graded network, it is necessary to either improve mesh networks to fulfill all these requirements or use an alternative network that offers full availability, connectivity and security to assist the mesh network. Considering the two options, the second is the one selected making use of GPRS/UMTS as an assistant network. The document describes a set of requirements and the design of the functionalities needed to build an operator graded network using the cellular GPRS/UMTS. The aspects covered in the design are: security, quality of service, mobility, self configuration and optimization. The last point, optimization, is not directly involved with mesh networking, but it is an improvement easy to achieve when using a gateway node to access the Internet through a GPRS/UMTS connection. The design of the solution not only considers functionality, but also feasibility employing of the shelve elements. The mesh nodes and gateways are built on top of Linux operating system with the aim to reuse previous results and open source software. The final objective of the project is to build a usable system to be used as a proof of concept.Peer Reviewe

Influence of coffee/water ratio on the final quality of espresso coffee

Espresso coffee is a polyphasic beverage in which the physico-chemical and sensory characteristics obviously depend on both the selection of ground roasted coffee and the technical conditions of the percolation process. The aim of this work was to evaluate the influence of the coffee/water ratio on the physico-chemical and sensory quality of espresso coffee. Furthermore, the influence of botanical varieties (Arabica and Robusta) and the type of roast (conventional and torrefacto) on the selection of coffee/water ratio was studied. The relationship between pH and the perception of acidity intensity is discussed in relation to the influence of the coffee/water ratio, type of coffee and roast. The optimisation of other technical parameters in previous studies seemed to minimise the influence of an increase in the coffee/water ratio on the extraction of soluble and solid compounds. In fact, only some sensory attributes, such as bitterness, astringency and burnt, acrid and earthy/musty flavours were proposed as relevant to the selection of 6.5 g 40 mL(-1) or 7.5 g 40 mL(-1) in conventional roasted coffees (Arabica 100% and Robusta blend), and 6.5 g 40 mL(-1) in torrefacto roasted coffees. On the other hand, the addition of sugar during the roasting process in torrefacto roast coffees seemed to contribute to a higher generation of acids, melanoidins and other compounds by the Maillard reaction or caramelisation, which led us to select the lowest coffee/water ratio

Raw and sous-vide-cooked red cardoon stalks (Cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity

The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-α, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation. Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the commercial prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate