Estudio piloto de la cobertura mediática del sistema para la autonomía y atención a la dependencia : propuesta y análisis de contenido = A pilot study about media coverage of the system for autonomy and care of dependent people : a proposal and content analysis

La promulgación de la Ley 39/2006, de 14 de diciembre, de promoción de la autonomía personal y atención a personas en situación de dependencia y el proceso de elaboración de la misma, ha hecho posible cierta visibilidad en los medios de comunicación de la atención social a los colectivos dependientes en España. Sin embargo cabe preguntarse cómo es la cobertura mediática sobre este tema. Para responder a dicha pregunta hemos elaborado un protocolo basado en técnicas cuantitativas que permite establecer una sistematización de dichas comunicaciones y conocer qué es lo que se está diciendo en prensa sobre el tema. El protocolo ha sido aplicado en dos periódicos, El País y el Información de Alicante, durante un período determinado con el objetivo de establecer la idoneidad del mismo para conocer frecuencia, notoriedad y aspectos concretos del tema en prensa. Los resultados muestran, en la aplicación del estudio piloto, una mayor notoriedad a partir de la puesta en marcha del nuevo sistema aunque la relevancia observada es relativa. Los temas tratados se centran, entre otros, en la dicotomía universalidad- copago, o las cuestiones de competencias entre administraciones, en detrimento de temas tales como la calidad del sistema o la capacidad de creación de empleo. La actitud que suelen mostrar de las personas dependientes y/o sus familiares es pasiva.______________________________________________Both the enactment of Law 39/2006, December 14, about Promotion of Personal Autonomy and Care of Dependent People, and its very processing have made possible that social care for dependent groups in Spain acquire certain visibility for the mass media. Nevertheless, the kind of press covering this topic should be analysed. Thus, a quantitative approach protocol has been built to answer this question. And a lead study has implemented (this protocol) to establish a classification of these articles and news, in order to know what the press is telling about it. The protocol has been applied to two newspapers —“El País” (nationwide) and “Información” (province of Alicante), for ten months: five months before and five after law enactment. This process has confirmed its suitability to know, a) covering frequency (topic treatment in mass media); b) depth of treatment; and c) specific areas or media approaches usually covered in mass media

La historia como vehículo político : la figura real en la "Crónica de Alfonso XI"

Empleando las características señaladas por Bernard Guenée en «States and Rulers in Later Medieval Europe», se analiza en este artículo la composición de la «Crónica de Alfonso Xl>> como un intento de presentar a Alfonso XI como típico rey administrador, producto del derecho justinianeo y bien diferente del rey caballero de la Alta Edad Media. Frente a éste, cuyo objetivo vital era la consecución de la felicidad, Alfonso, fiel representante de un nueva interpretación de los deberes y obligaciones del monarca, debe: preocuparse por establecer su legitimidad para que nadie cuestione su papel de «dominus naturalis»; rodearse de consejeros capaces y competentes (es decir, de profesionales del derecho); preocuparse no sólo por la paz, sino también por la prosperidad del reino; legislar, eliminando malas leyes y creando buenas leyes nuevas; ejercer el gobierno, primero, con sabiduría práctica, parte acumen político, parte prudencia y, después, con justicia; y, por último, asegurarse de tener éxito en el mundo, ya que deber ser éste su objetivo vital.This paper analyzes the composition of the «Crónica de Alfonso XI» by making use of the characteristics proposed by Bernard Guenée in his «States and Rulers in Later Medieval Europe». It is asserted that this chronicle constitutes an attempt to present Alfonso XI as a typlcal administrator-king, product of Justinian law and quite distinct from the knight-king of the Later Middie Ages. As opposed to the latter's Ufe objective of achieving happiness, Alfonso, faithful representative of a new interpretation of the duties and obligations of the monarch, should strive to: establish his legitimacy as king so that no one would question his role of «dominus naturalis»; surround himself with wise and capable counselors (i.e., legal professionals); concern himself not only with the peace of the realm but also witli its prosperíty; legislate, eliminating bad laws and creating better, new ones; govern first with practical wisdom, part political acumen, part prudence and last of all part sense ofjustice; and finally, to ensure his own wordly success, his ultímate objective in life

Cómo hablar con los muertos: respuestas y retos del Hispanomedievalismo estadounidense en los últimos veinte años

Este artículo examina los cambios del hispanomedievalismo norteamericano entre 1994 y 2005 a través de la transformación experimentada por su órgano de difusión más importante, La corónica. En una segunda parte trata de conectar este desarrollo con los retos que presenta para la universidad americana la realidad del mercado global. Por último, propone la necesidad por parte del hispanomedievalismo mundial de recoger las lecciones enseñadas y aprendidas por el hispanomedievalismo estadounidense.This article examines the changes experienced by American hispano-medievalism between 1994-2005 through the transformation experienced by its most representative work: the journal La corónico. It also connects this development with the challenges that globalization brings to American Higher Education. Finally, it proposes, in order to survive, all hispano-medievalism must learn the lessons taught and already learned by their American counterpart

Cómo hablar con los muertos: respuestas y retos del Hispanomedievalismo estadounidense en los últimos veinte años

Este artículo examina los cambios del hispanomedievalismo norteamericano entre 1994 y 2005 a través de la transformación experimentada por su órgano de difusión más importante, La corónica. En una segunda parte trata de conectar este desarrollo con los retos que presenta para la universidad americana la realidad del mercado global. Por último, propone la necesidad por parte del hispanomedievalismo mundial de recoger las lecciones enseñadas y aprendidas por el hispanomedievalismo estadounidense.This article examines the changes experienced by American hispano-medievalism between 1994-2005 through the transformation experienced by its most representative work: the journal La corónico. It also connects this development with the challenges that globalization brings to American Higher Education. Finally, it proposes, in order to survive, all hispano-medievalism must learn the lessons taught and already learned by their American counterpart

Evaluation of Enzyme Additives on the Nutritional Use of Feeds with a High Content of Plant Ingredients for Mugil cephalus

The Mugilidae are a group of fish with a great interest for aquaculture due to their omnivorous profile, rapid growth, and resistance to environmental variations. The selection of feed ingredients for these species is currently focused on an extensive use of plant by-products, with this being limited by their content in anti-nutritive factors (mainly phytate and non-starch polysaccharides; NSPs). Nevertheless, specific enzymes can be used to counteract some of those negative effects. In the present study, the effect of pretreating two high-plant feeds with a mixture of enzymes (glucanases + phytase) on the digestive use of protein and phosphorus by juvenile mullets (Mugil cephalus) was assessed using both in vitro and in vivo assays. The enzymatic treatment significantly modified the potential bioavailability of some nutrients, such as a reduction of sugars, pentoses, and phytic phosphorus. Also, it increased the digestibility of protein in one of the feeds but reduced that of phosphorus in both of them. The potential usefulness of enzyme treatment and the information provided by the two types of assays are discusse

Riesgo de crédito y solidez financiera en el sector bancario: Un enfoque macroprudencial

[ES]La estabilidad del sector bancario ha recibido una creciente atención en los últimos años. Básicamente distinguimos dos enfoques en el análisis del riesgo bancario: microprudencial y macroprudencial. El primero se centra en entidades individuales, mientras el segundo analiza el sistema financiero en su conjunto. Las recientes dificultades financieras han mostrado las limitaciones de la regulación microprudencial, provocando un movimiento hacia el análisis macroprudencial. En esta línea, el Fondo Monetario Internacional ha desempeñado una labor decisiva, desarrollando y recopilando los Indicadores de Solidez Financiera (ISF). Nuestra investigación adopta el enfoque macroprudencial, haciendo uso de los ISF. Las conclusiones de los dos estudios realizados a nivel de los países de la Unión Europea son relevantes para establecer un diagnóstico de la solidez del sistema bancario, la influencia que en la misma ha ejercido el nivel de desarrollo financiero, y el impacto de cada aspecto de la solidez bancaria en el riesgo soberano.[EN]Banking sector stability has received increased attention in recent years. Basically, two main approaches exist in the research related to bank risk assessment: the microprudential and macroprudential approaches. The microprudential approach examines individual financial institutions whereas the macroprudential approach aims to monitor stability of the financial system as a whole. Global financial difficulties have shown the limitation of microprudential regulations. Consequently, there has been a shift towards the macroprudential approach. In this sense, the International Monetary Fund has made important efforts to develop and compile the Financial Soundness Indicators (FSIs). Our research focuses on the macroprudential approach by using the FSIs. The conclusions of the two studies that we develop in this thesis are relevant to assess the financial soundness of the EU banking system, the influence of the financial development on the banking soundness of countries, and the impact of each aspect of banking soundness on the sovereign risk.Tesis Univ. Jaén. Departamento de Economía Financiera y Contabilidad, Leída el 6 de febrero de 201

Effect of Temperature on 3D Printing of Commercial Potato Puree

[EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on the characteristics of final products. The aim of this paper was to study the printability of potato puree when affected by printing variables, such as printing temperature and the composition of the potato puree. The printing temperature was studied at 10 degrees C, 20 degrees C and 30 degrees C, and the effect of the product composition on the printability was studied by analysing the rheological and textural properties. Viscosity-temperature profiles, flow curves and dynamic oscillation frequency analysis of potato puree were some of the techniques used in rheology analysis. Forward extrusion assays of formulated potato puree were used to study the compression force in the 3D printer. Results showed the formulation with higher content of dehydrated potato puree (38g of dehydrated potato puree in 250mL of whole milk) at a temperature of 30 degrees C were the most stable. The printability increase with the amount of the consistency index and the reduction of behaviour index. The mean force from extrusion test was correlated with printability but the effect of temperature did not help define this parameter.Martínez Monzó, J.; Cárdenas, J.; García-Segovia, P. (2019). Effect of Temperature on 3D Printing of Commercial Potato Puree. Food Biophysics. 14(3):225-234. https://doi.org/10.1007/s11483-019-09576-0S225234143G. Ares, A. Giménez, A. Gámbaro, Instrumental methods to characterize nonoral texture of dulce de leche. J. Texture Stud. 37(5), 553–567 (2006). https://doi.org/10.1111/j.1745-4603.2006.00068.xS. Bhattacharya, N. Vasudha, K.S. Krishna Murthy, Rheology of mustard paste: A controlled stress measurement. J. Food Eng. 41(3), 187–191 (1999). https://doi.org/10.1016/S0260-8774(99)00102-8F. Chuanxing, W. Qi, L. Hui, Z. Quancheng, M. Wang, Effects of pea protein on the properties of potato starch-based 3D printing materials. Int. J. Food Eng. 14(3), 1–10 (2018). https://doi.org/10.1515/ijfe-2017-0297I. Dankar, M. Pujolà, F. El Omar, F. Sepulcre, A. Haddarah, Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing. Food Bioprocess Technol. 11(11), 2021–2031 (2018). https://doi.org/10.1007/s11947-018-2159-5A. Derossi, R. Caporizzi, D. Azzollini, C. Severini, Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. J. Food Eng. 220, 65–75 (2018). https://doi.org/10.1016/j.jfoodeng.2017.05.015F.C. Godoi, S. Prakash, B.R. Bhandari, 3d printing technologies applied for food design: Status and prospects. J. Food Eng. 179, 44–54 (2016). https://doi.org/10.1016/j.jfoodeng.2016.01.025C.A. Hamilton, G. Alici, M. in het Panhuis, 3D printing vegemite and marmite: Redefining “breadboards”. J. Food Eng. 220, 83–88 (2018). https://doi.org/10.1016/j.jfoodeng.2017.01.008S. Holland, T. Foster, W. MacNaughtan, C. Tuck, Design and characterisation of food grade powders and inks for microstructure control using 3D printing. J. Food Eng. 220, 12–19 (2018). https://doi.org/10.1016/j.jfoodeng.2017.06.008H.W. Kim, H. Bae, H.J. Park, Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. J. Food Eng. 215, 23–32 (2017). https://doi.org/10.1016/j.jfoodeng.2017.07.017C. Le Tohic, J.J. O’Sullivan, K.P. Drapala, V. Chartrin, T. Chan, A.P. Morrison, et al., Effect of 3D printing on the structure and textural properties of processed cheese. J. Food Eng. 220, 56–64 (2018). https://doi.org/10.1016/j.jfoodeng.2017.02.003M. Lille, A. Nurmela, E. Nordlund, S. Metsä-Kortelainen, N. Sozer, Applicability of protein and fiber-rich food materials in extrusion-based 3D printing. J. Food Eng. 220, 20–27 (2018). https://doi.org/10.1016/j.jfoodeng.2017.04.034H. Lipson, M. Kurman, Fabricated: The New World of 3D Printing (John Wiley and Sons, Inc, New York, 2013)J.I. Lipton, Printable food: The technology and its application in human health. Curr. Opin. Biotechnol. 44, 198–201 (2017). https://doi.org/10.1016/j.copbio.2016.11.015Z. Liu, M. Zhang, B. Bhandari, Y. Wang, 3D printing: Printing precision and application in food sector. Trends Food Sci. Technol. 69, 83–94 (2017a, September). https://doi.org/10.1016/j.tifs.2017.08.018Liu, Z., Zhang, M., Bhandari, B., & Yang, C. (2017b). Impact of Rheological Properties of Mashed Potatoes on 3D Printing. https://doi.org/10.1016/j.jfoodeng.2017.04.017Z. Liu, M. Zhang, B. Bhandari, C. Yang, Impact of rheological properties of mashed potatoes on 3D printing. J. Food Eng. 220, 76–82 (2018a). https://doi.org/10.1016/j.jfoodeng.2017.04.017Z. Liu, M. Zhang, C.h. Yang, Dual extrusion 3D printing of mashed potatoes/strawberry juice gel. Lwt 96(February), 589–596 (2018b). https://doi.org/10.1016/j.lwt.2018.06.014S. Mantihal, S. Prakash, F.C. Godoi, B. Bhandari, Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Sci. Emerg. Technol. 44(September), 21–29 (2017). https://doi.org/10.1016/j.ifset.2017.09.012F. Ronda, S. Pérez-Quirce, A. Angioloni, C. Collar, Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach. Food Hydrocoll. 32(2), 252–262 (2013). https://doi.org/10.1016/j.foodhyd.2013.01.014C. Severini, A. Derossi, D. Azzollini, Variables affecting the printability of foods: Preliminary tests on cereal-based products. Innov. Food Sci. Emerg. Technol. 38, 281–291 (2016). https://doi.org/10.1016/j.ifset.2016.10.001C. Severini, A. Derossi, I. Ricci, R. Caporizzi, A. Fiore, Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects. J. Food Eng. 220, 89–100 (2018). https://doi.org/10.1016/j.jfoodeng.2017.08.025J.R. Stokes, J.H. Telford, Measuring the yield behaviour of structured fluids. J. Non-Newtonian Fluid Mech. 124(1–3 SPEC. ISS), 137–146 (2004). https://doi.org/10.1016/j.jnnfm.2004.09.001J. Sun, Z. Peng, W. Zhou, J.Y.H. Fuh, G.S. Hong, A. Chiu, A review on 3D printing for customized food fabrication. Procedia Manufacturing 1, 308–319 (2015). https://doi.org/10.1016/j.promfg.2015.09.057J. Sun, W. Zhou, L. Yan, D. Huang, L.y. Lin, Extrusion-based food printing for digitalized food design and nutrition control. J. Food Eng. 220, 1–11 (2018). https://doi.org/10.1016/j.jfoodeng.2017.02.028F. Yang, M. Zhang, B. Bhandari, Recent development in 3D food printing. Crit. Rev. Food Sci. Nutr. 57(14), 3145–3153 (2017). https://doi.org/10.1080/10408398.2015.1094732F. Yang, M. Zhang, B. Bhandari, Y. Liu, Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT Food Sci. Technol. 87, 67–76 (2018). https://doi.org/10.1016/j.lwt.2017.08.054M. Zhang, A. Vora, W. Han, R.J. Wojtecki, H. Maune, A.B.A. Le, et al., Dual-responsive hydrogels for direct-write 3D printing. Macromolecules 48(18), 6482–6488 (2015). https://doi.org/10.1021/acs.macromol.5b01550L. Zhang, Y. Lou, M.A.I. Schutyser, 3D printing of cereal-based food structures containing probiotics. Food Struct. 18(August), 14–22 (2018). https://doi.org/10.1016/j.foostr.2018.10.00

The First International Congress of Women, The Hague, 1915. A landmark in Culture of Peace one hundred years later

El activismo de las mujeres a favor de la paz tiene en la historia un largo y nutrido recorrido. Feminismo y pacifismo son dos movimientos sociales que han caminado juntos en numerosas ocasiones, “hallando nuevas palabras y creando nuevos métodos”

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

[EN] Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 degrees C with 3.5% and 7% pea protein used in the mixtures with the beetroot juice. The water content, bulk density, porosity, hygroscopicity, water solubility, water absorption index, color, and microstructure of the obtained powder were determined. In addition, betacyanin, total phenols, antioxidant capacity, and powder encapsulate efficiency were analyzed. Using pea protein in the spray drying of beetroot juice had shown high yields of spray drying and good characteristics of the powdered product. Beetroot powder with 7% of pea protein was more porous and luminous, and less hygroscopic than beetroot powder with 3.5% of pea protein. However, the use of 7% of pea protein increased the amount of water immobilized by the samples and reduced the soluble solids present in the product compared to beetroot powder with 3.5% of pea protein. The use of 7% of pea protein protected beetroot bioactive compound higher than the use of 3.5%. Higher spray-drying temperature (150 degrees C) significantly decreased phenols content and antioxidant capacity of the beetroot powders (p < 0.05). Results showed using 7% pea protein mixed with beetroot juice and a 125 degrees C spray-drying temperature gave the most content of the studied bioactive compounds and antioxidant capacity. Moreover, the proposal gives more stable powders from a functionality viewpoint because it showed the higher encapsulate efficiency.García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2021). Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties. Applied Sciences. 11(14):1-14. https://doi.org/10.3390/app11146658S114111

CUESTIONARIO DE FRECUENCIA DE CONSUMO DE ALIMENTOS AUTOADMINISTRADO EN FORMATO PAPEL VSONLINE APLICADO A LA POBLACIÓN UNIVERSITARIA: UN ESTUDIO PILOTO

Objective: To test the reliability of dietary intake data measured with an online food frequency questionnaires (FFQ) applied to a university population by comparing the results with those from a paper and pencil version. Materials and methods: A total of 50 students were recruited from the second-year Food Technology course at the Universitat Politècnica de València (Comunidad Valenciana, Spain) in the academic year 2008-2009. The students were between the ages of 20- 32. The participants completed both presentation modes of the FFQ (paper and pencil and online) in a cross-over study with a time interval of 3-week. To study the effect of ordering of the questionnaires, participants were randomly assigned to group A (paper and pencil FFQ first) and group B (online FFQ first). Both self-administered semi-quantitative presentations of the FFQ included 84 food items divided into six groups (dairy products; eggs, meat and fish; vegetables, legumes and fruits; bread, cereals and similar; oils, fats and sweets; beverages and pre-cooked). Participants were asked how frequently and how much each food item they had consumed in the previous year. Results: The response rate was 78% (39 students, 23% men and 77% women). For the total sample, the median dietary intakes were higher for the paper and pencil FFQ than the online version for energy (2,077 vs. 1,635 kcal/day), proteins (96 vs. 88 g/day), carbohydrates (272 vs. 211 g/day), and fat (70 vs. 58 g/day), respectively. These differences were statistically significant. However, there were not significant differences between the two presentations when the consumption by groups of food was calculated, except for "beverages and pre-cooked" group. Conclusions: The pilot testing showed that this online FFQ is a useful tool for estimating the intake of food groups in this university population. On the other hand, the differences found in the results of the absolute quantities of energy and nutrients intakes were not clear. These differences could be due to the problems that the participants had for reporting portion size in the paper and pencil FFQ as photographs of portion sizes were not presented.[ES] Objetivo: Estudiar la fiabilidad de los datos de ingesta dietética medidos con un cuestionario de frecuencia de consumo de alimentos online aplicado a la población universitaria comparando los resultados con los obtenidos mediante el cuestionario en formato papel. Materiales y métodos: Un total de 50 estudiantes del segundo curso de Ciencia y Tecnología de los Alimentos en la Universitat Politècnica de València (Comunidad Valenciana, España) en el año académico 2008-2009 participaron en el estudio. El rango de edad de los participantes oscilaba entre 20 y 32 años. En un estudio cruzado, los participantes completaron ambas presentaciones del cuestionario (formato papel y versión online) en un intervalo de 3 semanas. Para estudiar el efecto del orden de autoadministración de los cuestionarios, los participantes fueron asignados al azar en el grupo A (realizaron primero el cuestionario en formato papel) y en el grupo B (realizaron primero la versión online). Ambas presentaciones del cuestionario eran autoadministradas y semicuantitativas e incluían una lista de 84 alimentos divididos en seis grupos (productos lácteos; huevos, carne y pescado; vegetales, legumbres y frutas; pan, cereales y similares; aceites, grasas y dulces; bebidas y precocinados). Para cada alimento que los participantes habían consumido el año anterior debían indicar la frecuencia y la cantidad consumida. Resultados:La tasa de respuesta fue del 78% (39 estudiantes, 23% hombre y 77% mujeres). Para el total de la muestra, la mediana de la ingesta dietética fue mayor en el cuestionario en papel que en la versión online para la energía (2.077 vs 1.635 kcal/día), las proteínas (96 vs 88 g/día), los hidratos de carbono (272 vs 211 g/día) y las grasas (70 vs. 58 g/día), respectivamente. Estas diferencias fueron estadísticamente significativas. Sin embargo, no hubieron diferencias significativas entre ambas presentaciones cuando el consumo por grupos de alimentos fue calculado, excepto para el grupo de ¿bebidas y precocinados¿. Conclusiones:El estudio piloto mostró que este cuestionario online es una herramienta útil para estimar la ingesta de los grupos de alimentos en esta población universitaria. En cambio, las diferencias encontradas en los resultados de energía y nutrientes no fueron concluyentes. Éstas pudieron deberse a los problemas que tuvieron los participantes para indicar el tamaño de porción ingerida en el cuestionario en papel porque las fotografías de los tamaños de ración no se mostraban.Gonzalez-Carrascosa, R. has a predoctoral scholarship of the Generalitat Valenciana (Spain).González Carrascosa, R.; García Segovia, P.; Martínez Monzó, J. (2011). Paper and pencil vs online self-administered food frequency questionnaire(FFQ) applied to university population: a pilot study. Nutricion Hospitalaria. 26(6):1378-1384. doi:10.3305/nh.2011.26.6.5261S1378138426