Estudio preliminar de la ingesta de nutrientes de niños deportistas de Sierra Nevada

A study was conducted of the diet of a child Alpine ski competition team (Monachil Club, Sierra Nevada). The children,aged between 7-12 years old, were divided into two groups. One of which were residents at a ski resort and the other,residents from different cities, who practised skiing at the same resort at weekends only.A 24-hour recall questionnaire was carried out, from which the following data was collected: The mean energy valuefrom diet intake was determined at 3,218 ± 819 Kcal/day (ski resort group) and 2,485 ± 600 Kcal/day (city group). Nosignificant differences between the groups was observed (p≥0.3). The distribution of energy from energetic nutrients wascorrect for the ski resort group, both at the weekend and during the week; the city group had an excessive intake oflipids (43%) and proteins (17%), and the energy from carbohydrates did not reach 55%. A modification in the diet andintake of energy and nutrients was observed when the children moved from their family home to the ski resortSe ha realizado un estudio de la dieta del equipo de competición infantil en esquí alpino (Club Monachil, SierraNevada). Son niños con edades entre 7-12 años. Se consideran dos grupos, los residentes en la estación de esquí ylos de ciudad que esquían en fin de semana.Se han realizado encuestas de recuerdo 24 horas. El valor medio de energía, es 3218 Kcal/dia ± 819 (grupo de lasierra) y 2485 Kcal/dia ± 600 (grupo de ciudad), no existen diferencias significativas entre grupos (p≥0,3). Ladistribución de energía a partir de los nutrientes energéticos es correcta para los niños deportistas de la sierra, tantoen el fin de semana como entre semana; los niños deportistas de ciudad tienen un consumo excesivo de lípidos (43%)y prótidos (17%), el aporte de energía de carbohidratos no llega al 55%. Se observa una modificación de la dietay del consumo de energía y nutrientes cuando los niños pasan del hogar familiar a la practica del deporte

Yeasts associated with the production of distilled alcoholic beverages

Distilled alcoholic beverages are produced firstly by fermenting sugars emanating from cereal starches (in the case of whiskies), sucrose-rich plants (in the case of rums), fructooligosaccharide-rich plants (in the case of tequila) or from fruits (in the case of brandies). Traditionally, such fermentations were conducted in a spontaneous fashion, relying on indigenous microbiota, including wild yeasts. In modern practices, selected strains of Saccharomyces cerevisiae are employed to produce high levels of ethanol together with numerous secondary metabolites (eg. higher alcohols, esters, carbonyls etc.) which greatly influence the final flavour and aroma characteristics of spirits following distillation of the fermented wash. Therefore, distillers, like winemakers, must carefully choose their yeast strain which will be very important in providing the alcohol content and the sensory profiles of spirit beverages. This Chapter discusses yeast and fermentation aspects associated with the production of selected distilled spirits and highlights similarities and differences with the production of wine

Community Pharmacy: tool to measure Mediterranean diet adherence

Objetivos: Evaluar el grado de adherencia a la dieta mediterránea y el IMC de individuos mayores de 40 años a través de las Oficinas de Farmacia y ver la influencia que tienen la edad, status socioeconómico y estado civil sobre el mismo.Métodos: 291 personas (130 hombres y 161 mujeres) distribuidos por intervalo de edad, en tres etapas de transición madura: 40-50 años (inicial), 50-60 años (media) y 60- 70 años (avanzada). Los datos fueron recolectados en unas oficinas de farmacia por medio de tres encuestas: aspectos sociodemograficos, variables antropométricas y valoración de la adherencia.Resultados: De acuerdo al IMC, el 62,4% de las personas encuestadas se clasificaron en situación de sobrepeso y el 37,6% en situación de normopeso. Las personas entre 40-50 años presentaban un valor medio de adherencia al patrón de dieta mediterránea de 7,8 (IC95%:7,7-7,9); los de 50-60 años de 8,3 (IC95%: 8,1-8,5) y los de 60-70 años de 11,4 (IC95%: 11,7-11,1).Conclusiones: No existen diferencias estadísticas significativas entre las condiciones socioeconómicas y estado civil en cuanto al IMC y grado de adherencia al patrón de dieta mediterránea. No sucede lo mismo en cuanto a la edad, entre 40-60 años no alcanzan las recomendaciones de consumo de la mayoría de los alimentos que constituyen la base de la alimentación mediterránea. El mayor grado de adherencia está en la población entre 60-70 años. El farmacéutico mediante unas sencillas encuestas puede detectar estas desviaciones y dar los consejos nutricionales adecuados para restablecer el patrón mediterráneo.Aim: To assess Mediterranean diet adherence and BMI in people over 40 years of age using a community pharmacy, and the influences of age, socioeconomic status and marital status.Methods: 291 people (130 men and 161 women) distributed in three age group: 40-50 years, 50-60 years and 60-70 years. The data were collected in several community pharmacies through three questionnaires about sociodemographic factors, anthropometric measurements and adherence to Mediterranean diet.Results: According to BMI, 62.4% of people were overweight and 37.6% normal weight. The mean Mediterranean diet adherence levels were 7.8 (95% CI :7,7-7,9) in the 40-50 year range, 8.3 (95% CI : 8,1-8,5) in the 50-60 year range and 11,4 (95% CI : 11,7-11,1) in the 60-70 year range.Conclusions: There are no statistically significant differences between socioeconomic status and marital status regarding BMI or Mediterranean diet adherence. However, this is not the case when the age variable is taken into account, as people in the 40-60 year range do not follow the recommendations of food consumption for the Mediterranean diet. The highest level of adherence is in people aged 60-70 years. Using simple questionnaires community pharmacists could reveal this low adherence and give adequate nutritional advice to reinforce Mediterranean diet adherence

An extra-virgin olive oil rich in polyphenolic compounds has antioxidant effects in meat-type broiler chickens

The aim of this study was to extend the knowledge on the antioxidant effect of extra-virgin olive oil (EVOO) in the liver of broiler chickens not subjected to any form of insult. A total of 120 male broiler chickens (Hubbard strain) were divided into three groups and fed ad libitum with three isoenergetic diets from hatching until slaughter age (49 days) on a completely randomized design. The dietary treatments consisted of 2.5 % added oil or fat from three sources as follows: diet containing sunflower oil (SFO); diet containing lard (LRD), and diet containing extra-virgin olive oil (EVOO). The activity of the main antioxidative enzymes, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GS-Px) and glutathione S-transferase (GST), and lipid peroxidation as thiobarbituric acid-reactive substances (TBARS) content, was measured in the liver of chickens. The susceptibility to undergo lipid peroxidation was assessed by exposing liver homogenate to 30 °C or to an ascorbate/iron mixture as pro-oxidant system. Dietary oil or fat type improved significantly (P < 0.05) the body weight and gain as well as feed efficiency in birds fed EVOO compared to those fed with the other treatments. Supplementing EVOO in the diet significantly (P < 0.05) reduced lipid peroxidation by increasing antioxidant defense system. These findings, besides adding more results on the antioxidant effect of extra-virgin olive oil on liver of other experimental model other than rats and humans, could be significant for animal welfare, with consequent benefits for both producers and consumers