Association between Body Mass Index with Sugar-Sweetened and Dairy Beverages Consumption in Children from the Mexico-USA Border.

The consumption of sugar-sweetened beverages has been associated with the onset of cardiometabolic diseases. The aim of this study was to describe consumption patterns of sugar-sweetened and dairy beverages and to evaluate their correlation with the body mass index in children residing at the Mexico−USA border. A total of 722 (370 girls, 352 boys) elementary school children aged 9 to 12 years from Tijuana, Mexico, participated in the study. Anthropometric measures were recorded, and a beverage intake questionnaire was completed by the children's parents. Significant age by sex interactions were found on body mass index Z-scores (p < 0.01). Boys showed higher sugar intake (p < 0.05) and total relative energy consumption from sugar (p < 0.05) than girls. The energy consumption from sugar-sweetened and dairy beverages was similar between sexes (p > 0.05). Sugar intake from beverages was higher than the limit recommended by the World Health Organization in boys (66%) and girls (44%). A high frequency of consumption of sugar-sweetened beverages and similar intake of dairy beverages were found in children from the Mexico−USA border. The high consumption of sugar exceeds international recommendations and should be carefully monitored.

The potential and challenges of Health 4.0 to face COVID-19 pandemic: a rapid review.

The COVID-19 pandemic has generated the need to evolve health services to reduce the risk of contagion and promote a collaborative environment even remotely. Advances in Industry 4.0, including the internet of things, mobile networks, cloud computing, and artificial intelligence make Health 4.0 possible to connect patients with healthcare professionals. Hence, the focus of this work is analyzing the potentiality, and challenges of state-of-the-art Health 4.0 applications to face the COVID-19 pandemic including augmented environments, diagnosis of the virus, forecasts, medical robotics, and remote clinical services. It is concluded that Health 4.0 can be applied in the prevention of contagion, improve diagnosis, promote virtual learning environments, and offer remote services. However, there are still ethical, technical, security, and legal challenges to be addressed. Additionally, more imaging datasets for COVID-19 detection need to be made available to the scientific community. Working in the areas of opportunity will help to address the new normal. Likewise, Health 4.0 can be applied not only in the COVID-19 pandemic, but also in future global viruses and natural disasters.

The Latin American laws of correct nutrition: Review, unified interpretation, model and tools.

BACKGROUND: The "Laws of Correct Nutrition": the Law of Quantity, the Law of Quality, the Law of Harmony and the Law of Adequacy, provide the basis of a proper diet, i.e. one that provides the body with the energy required and nutrients it needs for daily activities and maintenance of vital functions. For several decades, these Laws have been the basis of nourishing menus designed in Latin America; however, they are stated in a colloquial language, which leads to differences in interpretation and ambiguities for non-experts and even experts in the field. METHODS: We present a review of the different interpretations of the Laws and describe a consensus. We represent concepts related to nourishing menu design employing the Unified Modeling Language (UML). We formalize the Laws using the Object Constraint Language (OCL). We design a nourishing menu for a particular user through enforcement of the Laws. RESULTS: We designed a domain model with the essential elements to plan a nourishing menu and we expressed the necessary constraints to make the model׳s behavior conform to the four Laws. We made a formal verification and validation of the model via USE (UML-based Specification Environment) and we developed a software prototype for menu design under the Laws. CONCLUSION: Diet planning is considered as an art but consideration should be given to the need for a set of strict rules to design adequate menus. Thus, we model the "Laws of Nutrition" as a formal basis and standard framework for this task.