La comunicación familiar y la incorporación al proceso de formación académica de los estudiantes de primer año de la carrera de Licenciatura en Psicología de la Universidad de El Salvador, Facultad Multidisciplinaria de Occidente

En la realidad actual, la sociedad tiene diferentes perspectivas de enfoque para el desarrollo de los individuos, pero la exigencia más evidente es que todas las sociedades, concuerdan en que la formación profesional es una necesidad y los medios para lograrlo son la educación superior universitaria o técnica, siendo en este tema la vía universitaria, que usualmente se inicia cuando las personas comienzan la etapa de adultos/as emergente

Influencia de las gomas naturales carragenina y xanthan como estabilizantes en el jugo de tamarindo (Tamarindus indica)

The objective of this study was to evaluate the effects of the addition of stabilizers in tamarind (Tamarindus indica) fruit juice, demonstrating that the addition of natural gums influenced the properties of the beverage. Four treatments were studied: (T) administering xanthan gum (GX) and carrageenan (CG) with percentages of 0.3% and 0.4%, respectively, with 3 replicates for each analysis, applying a statistical model of 2k factorial design with block effect, being the days of evaluation the block effect. The physicochemical parameters pH, density, soluble solids, density and microbiological parameters such as mesophilic aerobes, molds and yeasts were evaluated 0, 5 and 10 days after the juice was prepared, based on the Ecuadorian Technical Standard for juices, pulps, concentrates, nectars, fruit and vegetable drinks NTE INEN 2337:2008. Significant differences (p<0.05) were observed in the variables studied, except for soluble solids such as molds and yeasts. The incorporation of GX at 0.3% had a greater influence on the dependent variables except for viscosity and aerobes, being the best treatment. The 0.4% GC showed better microbiological stability over time. Keywords: Juice, tamarind, hydrocolloids, xanthan, carrageenan.El objetivo del presente trabajo consistió en evaluar los efectos de la adición de estabilizantes en jugo del fruto de tamarindo (Tamarindus indica), demostrando que, al añadir las gomas naturales, estas influyeron en las propiedades de la bebida. Se estudiaron cuatro tratamientos: (T) administrando goma xantana (GX) y carragenina (CG) con porcentajes de 0.3% y 0.4%, respectivamente, con 3 repeticiones por cada análisis, aplicando un modelo estadístico de diseño factorial 2k con efecto de bloque, siendo los días de evaluación el efecto de bloqueo. Se evaluaron los parámetros físico-químicos pH, densidad, sólidos solubles, densidad y microbiológicos como aerobios mesófilos, mohos y levaduras a los 0, 5 y 10 días de elaborado el jugo, tomando como base la Norma Técnica Ecuatoriana para jugos, pulpas, concentrados, néctares, bebidas de frutas y vegetales NTE INEN 2337:2008. Se observaron diferencias significativas (p<0.05) en las variables estudiadas, excepto en los sólidos solubles como en mohos y levaduras. La incorporación de GX a 0.3%, influyó en mayor medida en las variables dependientes a excepción de viscosidad y aerobios, siendo el mejor tratamiento. La CG 0.4% presentó mejor estabilidad microbiológica en el tiempo. Palabras clave: Jugo, tamarindo, hidrocoloides, xantana, carragenina. Abstract The objective of this study was to evaluate the effects of the addition of stabilizers in tamarind (Tamarindus indica) fruit juice, demonstrating that the addition of natural gums influenced the properties of the beverage. Four treatments were studied: (T) administering xanthan gum (GX) and carrageenan (CG) with percentages of 0.3% and 0.4%, respectively, with 3 replicates for each analysis, applying a statistical model of 2k factorial design with block effect, being the days of evaluation the block effect. The physicochemical parameters pH, density, soluble solids, density and microbiological parameters such as mesophilic aerobes, molds and yeasts were evaluated 0, 5 and 10 days after the juice was prepared, based on the Ecuadorian Technical Standard for juices, pulps, concentrates, nectars, fruit and vegetable drinks NTE INEN 2337:2008. Significant differences (p<0.05) were observed in the variables studied, except for soluble solids such as molds and yeasts. The incorporation of GX at 0.3% had a greater influence on the dependent variables except for viscosity and aerobes, being the best treatment. The 0.4% GC showed better microbiological stability over time. Keywords: Juice, tamarind, hydrocolloids, xanthan, carrageenan. Información del manuscrito:Fecha de recepción: 29 de julio de 2022. Fecha de aceptación: 20 de septiembre de 2022.Fecha de publicación: 10 de julio de 2023

Volteando la tortilla. Género y maíz en la alimentación actual de México.

Ante escenarios complejos, patriarcales y desoladores que dejan ver el neoliberalismo, la globalización agroalimentaria, el calentamiento global y las contaminaciones de granos nativos por la imposición de transgénicos, nos cuestionamos si existen algunas alternativas para preservar el maíz nativo como un recurso multiestratégico (alimentario, económico, cultural, ecológico y tecnológico) tomando en cuenta las condiciones actuales de desigualdades sociales de género, etnia, clases y edad que predominan en el campo mexicano. Para responder a algunos cuestionamientos, este libro presenta algunas alternativas a través de diversas experiencias femeninas y de relaciones de género en torno al maíz y la alimentación. Todas ellas muestran que es posible construir una masa crítica para salvaguardar el maíz nativo bajo esas condiciones desoladoras, pero siempre y cuando se “voltee la tortilla”, metáfora que da pie al inicio de otra realidad humanizada y en sincronía con la naturaleza.Proyecto realizado con financiamiento Conacy

Gestión del conocimiento. Perspectiva multidisciplinaria. Volumen 7

El libro “Gestión del Conocimiento. Perspectiva Multidisciplinaria”, volumen 7, de la Colección Unión Global, es resultado de investigaciones. Los capítulos del libro, son resultados de investigaciones desarrolladas por sus autores. El libro es una publicación internacional, seriada, continua, arbitrada de acceso abierto a todas las áreas del conocimiento, que cuenta con el esfuerzo de investigadores de varios países del mundo, orientada a contribuir con procesos de gestión del conocimiento científico, tecnológico y humanístico que consoliden la transformación del conocimiento en diferentes escenarios, tanto organizacionales como universitarios, para el desarrollo de habilidades cognitivas del quehacer diario. La gestión del conocimiento es un camino para consolidar una plataforma en las empresas públicas o privadas, entidades educativas, organizaciones no gubernamentales, ya sea generando políticas para todas las jerarquías o un modelo de gestión para la administración, donde es fundamental articular el conocimiento, los trabajadores, directivos, el espacio de trabajo, hacia la creación de ambientes propicios para el desarrollo integral de las instituciones

Prevalence, associated factors and outcomes of pressure injuries in adult intensive care unit patients: the DecubICUs study

Funder: European Society of Intensive Care Medicine; doi: http://dx.doi.org/10.13039/501100013347Funder: Flemish Society for Critical Care NursesAbstract: Purpose: Intensive care unit (ICU) patients are particularly susceptible to developing pressure injuries. Epidemiologic data is however unavailable. We aimed to provide an international picture of the extent of pressure injuries and factors associated with ICU-acquired pressure injuries in adult ICU patients. Methods: International 1-day point-prevalence study; follow-up for outcome assessment until hospital discharge (maximum 12 weeks). Factors associated with ICU-acquired pressure injury and hospital mortality were assessed by generalised linear mixed-effects regression analysis. Results: Data from 13,254 patients in 1117 ICUs (90 countries) revealed 6747 pressure injuries; 3997 (59.2%) were ICU-acquired. Overall prevalence was 26.6% (95% confidence interval [CI] 25.9–27.3). ICU-acquired prevalence was 16.2% (95% CI 15.6–16.8). Sacrum (37%) and heels (19.5%) were most affected. Factors independently associated with ICU-acquired pressure injuries were older age, male sex, being underweight, emergency surgery, higher Simplified Acute Physiology Score II, Braden score 3 days, comorbidities (chronic obstructive pulmonary disease, immunodeficiency), organ support (renal replacement, mechanical ventilation on ICU admission), and being in a low or lower-middle income-economy. Gradually increasing associations with mortality were identified for increasing severity of pressure injury: stage I (odds ratio [OR] 1.5; 95% CI 1.2–1.8), stage II (OR 1.6; 95% CI 1.4–1.9), and stage III or worse (OR 2.8; 95% CI 2.3–3.3). Conclusion: Pressure injuries are common in adult ICU patients. ICU-acquired pressure injuries are associated with mainly intrinsic factors and mortality. Optimal care standards, increased awareness, appropriate resource allocation, and further research into optimal prevention are pivotal to tackle this important patient safety threat

Correction to: Prevalence, associated factors and outcomes of pressure injuries in adult intensive care unit patients: the DecubICUs study

The original version of this article unfortunately contained a mistake

Prevalence, associated factors and outcomes of pressure injuries in adult intensive care unit patients: the DecubICUs study

Funder: European Society of Intensive Care Medicine; doi: http://dx.doi.org/10.13039/501100013347Funder: Flemish Society for Critical Care NursesAbstract: Purpose: Intensive care unit (ICU) patients are particularly susceptible to developing pressure injuries. Epidemiologic data is however unavailable. We aimed to provide an international picture of the extent of pressure injuries and factors associated with ICU-acquired pressure injuries in adult ICU patients. Methods: International 1-day point-prevalence study; follow-up for outcome assessment until hospital discharge (maximum 12 weeks). Factors associated with ICU-acquired pressure injury and hospital mortality were assessed by generalised linear mixed-effects regression analysis. Results: Data from 13,254 patients in 1117 ICUs (90 countries) revealed 6747 pressure injuries; 3997 (59.2%) were ICU-acquired. Overall prevalence was 26.6% (95% confidence interval [CI] 25.9–27.3). ICU-acquired prevalence was 16.2% (95% CI 15.6–16.8). Sacrum (37%) and heels (19.5%) were most affected. Factors independently associated with ICU-acquired pressure injuries were older age, male sex, being underweight, emergency surgery, higher Simplified Acute Physiology Score II, Braden score 3 days, comorbidities (chronic obstructive pulmonary disease, immunodeficiency), organ support (renal replacement, mechanical ventilation on ICU admission), and being in a low or lower-middle income-economy. Gradually increasing associations with mortality were identified for increasing severity of pressure injury: stage I (odds ratio [OR] 1.5; 95% CI 1.2–1.8), stage II (OR 1.6; 95% CI 1.4–1.9), and stage III or worse (OR 2.8; 95% CI 2.3–3.3). Conclusion: Pressure injuries are common in adult ICU patients. ICU-acquired pressure injuries are associated with mainly intrinsic factors and mortality. Optimal care standards, increased awareness, appropriate resource allocation, and further research into optimal prevention are pivotal to tackle this important patient safety threat