Sustainability indicators

Imagine a situation where, after debating for years on what makes you happy, you finally decide that it is about time you start put these ideas into practice and effectively make yourself happy(ier). If you are really determined, you will be keen to stop convincing yourself that you are happy if you are not: you will want to check whether you are really making progress towards achieving your goals. You will have identified different components of your happiness and will assess some of them, progressing cautiously, step by step. You will also be aware of the links between these components, links that determine your overall state of happiness. In the situation described above, now replace the term 'happiness' by that of 'sustainability' - like concepts such as justice, truth, or happiness indeed, it is a desirable objective, albeit difficult to capture in a concise, shared, definition

The ethical dimension in the national strategy for sustainable development

Many countries have drawn up a strategy for sustainable development in the aftermath of the 1992 United National Conference on Economic and Development the governments of almost all nations committed themselves to adopt such a strategy so as to “build upon and harmonise the various sectoral, economic, social and environmental policies and plans that are operating in the country”. The basic goals of this strategy were “to ensure socially responsible economic development while protecting the resource base and the environment for the benefit of future generations. It should be developed through the widest possible participation. It should be based on a thorough assessment of the current situation and initiatives.”.peer-reviewe

Physical Activity and Obesity Indicators: National Cross Sectional Study on Lebanese Adults

Association between higher levels of physical activity and lower rates of obesity has been shown. The aim is to assess the relation between the prevalence of physical activity and the Physical Activity Index (PAI) of 300 Lebanese healthy adults, with age, gender, occupation, body mass indices and waist circumferences (WC). The cutoff points of WC for both genders were determined using the values of Body Mass Index (BMI). A cross-sectional study using self-reported valid questionnaire was conducted randomly on 150 men and 150 women, between 18 and 74 years, from Beirut region. Association between variables was performed using chi2, T-Test and ANOVA. Linear regression determined the WC cutoffs based on BMI. 22% of the population was obese with WC mean level of 92.47±14.4cm (87.71±14.4 cm for women and 97.24±12.96 cm for men). The prevalence of physical activity was 34% in overall population (27% in women and 40% in men).There was no significant association between BMI values and PAI (p< 0.085 for men and p< 0.300 for women). However there was an inverse association between WC values and PAI in both genders (p<0.043 in men and p< 0.036 in women). Linear regression showed WC cut-off point in Lebanese women with BMI ≥25 kg/m2 and ≥30 kg/m2 of 86 cm and 100 cm respectively, whereas for men it was 92.12 cm and 105 cm respectively. The prevalence of physical activity in Beirut is low with differences among genders. The highest physical activity index is associated with the decreased values of waist circumference

Determination of Safety Indicators in the Developed Muffins with Non-traditional Raw Materials

The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated