Healthy Eating Promotion for the Workplace: the European FOOD (Fighting Obesity through Offer and Demand) Programme Promozione di un'alimentazione sana sul posto di lavoro: il programma europeo FOOD (Combattere l'obesità attraverso l'offerta e la domanda)

Diet related chronic diseases are a key public health challenge. As employees spend a significant amount of their waking hours at work, it is an important place to convey health promotion messages and improve the workers’ eating behaviour. The Fighting Obesity through Offer and Demand (FOOD) programme contributes to this objective by promoting healthy eating habits during the working day. There are two complementary target groups: workers and restaurant owners. The FOOD programme is a public private consortium in nine European countries involving representatives of public health authorities, nutritionists and universities around the lead partner and coordinator the private company Edenred. Here we present the results from a 2018 survey with 25,428 employees and 1,411 restaurants supported by 910 semi-structured interviews (260 face to face and 650 telephone interviews). Key findings include an increase in demand for healthy foods since 2012. There is a tension with the demands for healthy food being accompanied by expectations of a ‘cheap’ and convenient service. The proportion of people taking a mid-day break is approximately 50% across the sample. Lunchtime at work remains an important point for promoting healthy eating among employees. While nutrition is important the promotion of social eating is also important as it introduces other benefits including increased productivity and promotes mental health. For the future restaurant owners and their employees need more support to deliver healthy eating options and to provide more nudges toward healthy eating

Cosmic Censorship, Area Theorem, and Self-Energy of Particles

The (zeroth-order) energy of a particle in the background of a black hole is given by Carter's integrals. However, exact calculations of a particle's {\it self-energy} (first-order corrections) are still beyond our present reach in many situations. In this paper we use Hawking's area theorem in order to derive bounds on the self-energy of a particle in the vicinity of a black hole. Furthermore, we show that self-energy corrections {\it must} be taken into account in order to guarantee the validity of Penrose cosmic censorship conjecture.Comment: 11 page

Black holes in which the electrostatic or scalar equation is solvable in closed form

We show that the method used in the Schwarzschild black hole for finding the elementary solution of the electrostatic equation in closed form cannot extend in higher dimensions. By contrast, we prove the existence of static, spherically symmetric geometries with a non-degenerated horizon in which the static scalar equation can be solved in closed form. We give the explicit results in 6 dimensions. We determine moreover the expressions of the electrostatic potential and of the static scalar field for a point source in the extremal Reissner-Nordstrom black holes in higher dimensions.Comment: 20 pages, no figur

Cutaneous lesions of the nose

Skin diseases on the nose are seen in a variety of medical disciplines. Dermatologists, otorhinolaryngologists, general practitioners and general plastic and dermatologic surgeons are regularly consulted regarding cutaneous lesions on the nose. This article is the second part of a review series dealing with cutaneous lesions on the head and face, which are frequently seen in daily practice by a dermatologic surgeon. In this review, we focus on those skin diseases on the nose where surgery or laser therapy is considered a possible treatment option or that can be surgically evaluated

Perioperative events influence cancer recurrence risk after surgery.

Surgery is a mainstay treatment for patients with solid tumours. However, despite surgical resection with a curative intent and numerous advances in the effectiveness of (neo)adjuvant therapies, metastatic disease remains common and carries a high risk of mortality. The biological perturbations that accompany the surgical stress response and the pharmacological effects of anaesthetic drugs, paradoxically, might also promote disease recurrence or the progression of metastatic disease. When cancer cells persist after surgery, either locally or at undiagnosed distant sites, neuroendocrine, immune, and metabolic pathways activated in response to surgery and/or anaesthesia might promote their survival and proliferation. A consequence of this effect is that minimal residual disease might then escape equilibrium and progress to metastatic disease. Herein, we discuss the most promising proposals for the refinement of perioperative care that might address these challenges. We outline the rationale and early evidence for the adaptation of anaesthetic techniques and the strategic use of anti-adrenergic, anti-inflammatory, and/or antithrombotic therapies. Many of these strategies are currently under evaluation in large-cohort trials and hold promise as affordable, readily available interventions that will improve the postoperative recurrence-free survival of patients with cancer

Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still Cinética de volatilização de componentes secundários da aguardente de cana-de-açúcar durante dupla destilação em alambique retificador

The qualitative variation of secondary components plays a key role in the aroma and taste of the sugarcane spirit. The objective of this work was to study the volatilization kinetics of secondary components of sugarcane spirits during double distillation process in a rectifying still to verify the cutoff point in ethanol between "head" and "tail" fractions. Fermented sugarcane juice was distilled in rectifying still according to the methodology used for whisky production. Both distillates from first and second distillations were collected in fractions of 500 mL and analyzed for the concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. In the first distillation, aldehydes and esters were distilled at the beginning of the distillation, while acetic acid was distilled at the end of the distillation. Methanol was found in the fractions up to almost half of the first distillation. Higher alcohols were distilled during the whole first distillation, but with greater intensity up to the alcoholic degree of 40% v v-1 of the distillate. During the second distillation, aldehydes, esters and methanol were distilled in the first distillate fractions, being collected mainly at alcohol concentrations above 80% v v-1. Acetic acid was distilled in the final distillate fractions, with concentrations in alcohol content below 20% v v-1. Higher alcohols followed a distillation kinetics pattern similar to ethanol, being collected mainly at alcoholic concentrations above 60% v v-1 of the distillate. The presence of copper, furfural and hydroxymethylfurfural was not detected in any fraction of the distillates of the first and second distillation.<br>A variação qualitativa dos componentes secundários é função chave no aroma e sabor da aguardente de cana-de-açúcar. Avaliou-se a cinética de volatilização de componentes secundários da aguardente de cana-de-açúcar ao longo do processo de dupla destilação em alambique retificador para verificar tempo de corte em etanol entre a fração cabeça e calda. Mosto fermentado de caldo de cana-de-açúcar foi destilado em alambique retificador seguindo a metodologia utilizada para a produção de whisky. Os destilados, tanto da primeira como da segunda destilação, foram recolhidos em frações de 500 mL e analisados quimicamente quanto às concentrações de etanol, cobre, acidez volátil, furfural e hidroximetilfurfural, aldeídos, ésteres, metanol e álcoois superiores. Na primeira destilação, os aldeídos e os ésteres foram arrastados no início da destilação, enquanto que o ácido acético se destilou no final da destilação. O destilado apresentou concentração de metanol até praticamente metade da primeira destilação. Os álcoois superiores se destilaram durante toda a primeira destilação, porém com maior concentração até a graduação alcoólica de 40% v v-1 no destilado. Durante a segunda destilação os aldeídos, os ésteres e o metanol se destilaram nas primeiras frações do destilado, sendo recolhidos principalmente em concentrações alcoólicas acima de 80% v v-1. O ácido acético se destilou nas frações finais do destilado, tendo se concentrado em teores alcoólicos abaixo de 20% v v-1. Os álcoois superiores apresentaram a cinética de destilação semelhante à do etanol, sendo recolhidos principalmente em concentrações alcoólicas superiores a 60% v v-1 do destilado. Não foi detectada presença de cobre, de furfural e hidroximetilfurfural nos destilados da primeira e da segunda destilação