Standardization of the Maristán Scale of Informal Care in people with schizophrenia and other psychoses.

OBJECTIVE: No instrument has been developed and validated across cultures to measure the degree of support provided by informal carers to people with schizophrenia. We aimed to develop such a measure. METHOD: The Maristán Scale of Informal Care was developed directly from the views of patients with schizophrenia in six countries. Face-to-face interviews were carried out with participants and 103 were repeated after 30 days. Principal Axis Factoring followed by Promax rotation evaluated the structure of the scale. Horn's parallel combined with bootstrapping determined the number of factors. Cronbach's alpha estimated the scale's internal consistency and intra-class correlation its test-retest reliability. RESULTS: A total of 164 interviews were undertaken, 103 with re-test. The Horn's Parallel Analysis and the analysis of the Promax rotation revealed one factor. Cronbach's alpha was 0.89. Intra-class correlation coefficient was 0.56 (95% CI 0.42-0.68) and this increased to 0.64 (95% CI 0.51-0.75) after removing two outlying values. Patients from Argentina recorded the lowest scores (poor informal support/care). CONCLUSION: The Maristán Scale of Informal Care is a reliable instrument to assess the degree of support provided by informal carers to people with schizophrenia across cultures. A confirmatory factor analysis is needed to evaluate the stability of its factor structure.

Ultrafast quantum gates in circuit QED.

We present a method to implement ultrafast two-qubit gates valid for the ultrastrong coupling and deep strong coupling regimes of light-matter interaction, considering state-of-the-art circuit quantum electrodynamics technology. Our proposal includes a suitable qubit architecture and is based on a four-step sequential displacement of the intracavity field, operating at a time proportional to the inverse of the resonator frequency. Through ab initio calculations, we show that these quantum gates can be performed at subnanosecond time scales while keeping a fidelity above 99%.

Path entanglement of continuous-variable quantum microwaves.

Path entanglement constitutes an essential resource in quantum information and communication protocols. Here, we demonstrate frequency-degenerate entanglement between continuous-variable quantum microwaves propagating along two spatially separated paths. We combine a squeezed and a vacuum state using a microwave beam splitter. Via correlation measurements, we detect and quantify the path entanglement contained in the beam splitter output state. Our experiments open the avenue to quantum teleportation, quantum communication, or quantum radar with continuous variables at microwave frequencies.

[Profile and professional expectations for nursing students]. / Perfil y expectativas profesionales del estudiante de enfermeriá.

The authors describe the profile corresponding to students enrolled in first, second and third year courses to become registered nurses in Catalonia, along with their professional and job expectations; the authors examine students' perceptions of the university environment. This information will be a great aid to, on the one hand, update the performances and initiatives taken by those responsible for nursing schools, and on the other hand, to obtain a preliminary view on future nursing professionals. At the same time, this information will provide useful elements for students themselves to reflect on their studies and their future as professionals.

Collective and static properties of model two-component plasmas.

Classical MD data on the charge-charge dynamic structure factor of two-component plasmas (TCP) modeled in Phys. Rev. A 23, 2041 (1981) are analyzed using the sum rules and other exact relations. The convergent power moments of the imaginary part of the model system dielectric function are expressed in terms of its partial static structure factors, which are computed by the method of hypernetted chains using the Deutsch effective potential. High-frequency asymptotic behavior of the dielectric function is specified to include the effects of inverse bremsstrahlung. The agreement with the MD data is improved, and important statistical characteristics of the model TCP, such as the probability to find both electron and ion at one point, are determined.

Discrimination in the workplace, reported by people with major depressive disorder: a cross-sectional study in 35 countries.

OBJECTIVE: Whereas employment has been shown to be beneficial for people with Major Depressive Disorder (MDD) across different cultures, employers' attitudes have been shown to be negative towards workers with MDD. This may form an important barrier to work participation. Today, little is known about how stigma and discrimination affect work participation of workers with MDD, especially from their own perspective. We aimed to assess, in a working age population including respondents with MDD from 35 countries: (1) if people with MDD anticipate and experience discrimination when trying to find or keep paid employment; (2) if participants in high, middle and lower developed countries differ in these respects; and (3) if discrimination experiences are related to actual employment status (ie, having a paid job or not). METHOD: Participants in this cross-sectional study (N=834) had a diagnosis of MDD in the previous 12 months. They were interviewed using the Discrimination and Stigma Scale (DISC-12). Analysis of variance and generalised linear mixed models were used to analyse the data. RESULTS: Overall, 62.5% had anticipated and/or experienced discrimination in the work setting. In very high developed countries, almost 60% of respondents had stopped themselves from applying for work, education or training because of anticipated discrimination. Having experienced workplace discrimination was independently related to unemployment. CONCLUSIONS: Across different countries and cultures, people with MDD very frequently reported discrimination in the work setting. Effective interventions are needed to enhance work participation in people with MDD, focusing simultaneously on decreasing stigma in the work environment and on decreasing self-discrimination by empowering workers with MDD.

Safety evaluation of sweet lupine (Lupinus albus cv. Multolupa). II. Nine-month feeding and multigeneration study in rats.

Sweet lupine Lupinus albus cv. Multolupa) flour containing 41.7% protein and 0.025% lupanine was fed for 9 months to two generations of rats (F1 and F2) at a level that provided 20% dietary protein. The diets were supplemented with 0.2% DL-methionine. The control diet provided the same dietary protein level from defatted soya-bean flour, fish meal and dried skimmed milk. The lupine diet had no effect on the general condition, mortality or behaviour of the animals. The growth rate of males fed sweet lupine was significantly higher than that of the controls. Haematological parameters and tests of liver function were normal in all treatment groups. At autopsy there were no significant changes in the weight of the heart, kidney, spleen, brain and gonads. However, the relative weight of the liver of lupine-fed rats was significantly lower than that in the controls. The histology of the liver, like that of the other organs examined, was normal. The reproduction study did not reveal any adverse effect on fertility or lactation that could be attributed to ingestion of sweet lupine. This investigation did not disclose any deleterious effects through two generations of rats that were fed sweet lupine at a level that provided 20% dietary protein for 9 months.

[Diagnostic reliability in mental disorders of the International Classification of Diseases in primary care]. / Confiabilidade diagnóstica dos transtornos mentais da versão para cuidados primários da Classificação Internacional das Doenças.

INTRODUCTION: The objective is to evaluate the test version of Chapter V - "Mental and Behavioral Disorders reliability", of the 10th revision of the International Classification of Diseases, Version for Primary Care (ICD -10 PC), prepared by the Division of Mental Health of the World Health Organization (WHO). METHODS: During September and October of 1994, Community General Physicians (CGP) from the Health and Environment Department of the State of Rio Grande do Sul were trained in the use of this version, prepared for the field trial, according to the design proposed by WHO. RESULTS: The results refer to a study about reliability of diagnosis attributed by 9 pairs of CGP to 460 patients in their first appointments. Cohen's Kappa for Mental Health Disorder, present or absent, was 0,79 (CI 95%: 0,69 - 0,88). CONCLUSION: The use of ICD-10 CP will give more specificity to the information and will allow a better communication between health workers at the level of primary care

[Distribution of capsular types and antimicrobial susceptibility of Streptococcus agalactiae causing infections in Argentina]. / Distribución de tipo capsular y sensibilidad antimicrobiana de Streptococcus agalactiae productores de infecciones en Argentina.

Streptococcus agalactiae is an endogenous bacterium that has emerged in the last 20 years as an etiological agent in both neonatal and perinatal infections, and in immunocompromised patients. The differentiation of the capsular polysaccharide, the presence of surface proteins c, X, R, and molecular methods allow classification in serotypes and genotypes. This identification is a useful tool for epidemiological purposes and virulence studies in this bacterium. The objective of this work was to study the serotypes and the antimicrobial susceptibility of isolates recovered from invasive diseases in different areas of Argentina. In the analyzed sample a fair predominance of Ia and III serotypes was recovered, followed by II and IV serotypes. All the isolates were found to be sensitive to penicillin. A 6% of resistance to erythromycin and a 4.5% to clindamycin were detected. In three of the isolates, constitutive MLS phenotype (resistance to macrolides, lincosamins and streptogramins) was founded, while in the remaining one, inducible MLS phenotype was detected. These results stress the importance of conducting a surveillance of the prevalent serotypes in our country with the goal of future prevention of this disease with an effective vaccine. The knowledge of the antimicrobial susceptibility profile will be also important to obtain therapeutic success in the treatment.

[Nutritive value of lupine and its potential as human food]. / Valor nutritivo del lupino y su potencial como alimento humano.

The chemical composition and some indices of protein quality were measured in two species of sweet lupine Lupinus albus and Lupinus luteus grown at the Experimental Station in Gorbea, Chile: both samples showed a high protein content (39.5 and 44.6%). The protein efficiency ratio (PER) was measured in the rat and found to be 0.48 and 0.71, respectively, as compared to 2.57 for casein. Supplementation with 0.3% DL-methionine increased significantly those values, thus indicating that lupine protein is deficient in said amino acid. In another experiment the effect of cooking-extrusion on lupine flour (L. albus) was investigated and the chemical composition, protein efficiency ratio, methionine supplementation and digestibility of the protein were measured. The chemical composition was not changed but PER increased from 0.50 for raw lupine to 0.76 for processed lupine (P less than 0.05). Both values increased significantly with the addition of 0.3% DL-methionine. The protein digestibility of the supplemented lupine was not affected by the cooking extrusion process (76.5 and 77.8%, respectively). Supplementation of wheat flour with 5, 10, 15 and 20% lupine flour increased the PER of wheat flour from 0.92, to 1.39 for wheat flour supplemented with 10% lupine flour, and to 1.60 for the 15% level of the supplement. These studies seem to support the conclusion that sweet lupine is an interesting protein resource for human nutrition.

[Formulation and nutritive value of 2 milk substitutes based on sweet lupine (Lupinus albus, var. multolupa)]. / Formulación y valor nutritivo de dos sustitutos lácteos en base a lupino dulce.

Two protein mixtures, A and B, based on sweet lupine, wheat flour and dried skim milk powder were formulated, bearing in mind the chemical and nutritional standards set by the National System of Health Services for protein mixtures used through the National Program of Complementary Feeding (PNAC) for preschool children. Both formulas contained 12% of sweet lupine flour, but they differed in their skim milk content, which was 15% in mixture A, and 10% in mixture B. Taking as reference value a content of 2% moisture, formula A contains 17.6% protein and mixture B, 16.4%, with a caloric content of 420 kcal/100 g for both of them. The amino acid score was 0.80 for both mixtures. The biological quality of the proteins of A and B, measured as protein efficiency ratio (PER), was 2.2 and 2.1, respectively. These values are not statistically different, although they are lower than the value of 2.5 obtained for casein (p less than 0.01).

[Protein complementation of defatted hazelnut flour with pea flour]. / Complementación proteínica de harina desgrasada de avellanas con harina de arveja.

A great deal of research has been carried out to increase the availability of naturally-occurring proteins, or obtained from secondary products derived through industrial processes. As a result of the industrial exploitation of the native hazelnut (Gevuina avellana) in Chile, a defatted residue is obtained which eventually could be utilized as a human food. To determine the complementary potential capacity of the defatted hazelnut flour and pea flour, a study was carried out in weaning rats of the Wistar strain, as follows. The biological evaluation considered diet formulation with defatted hazelnut flour and pea flour in the 30:70, 50:50, 60:40 and 70:30 proportions, respectively. The NPR values obtained in this evaluation of the assay diets were: 3.4, 3.5, 3.9, 4.1 and 4.1, in comparison with 3.7 for casein. In percentage terms, the 4.1 NPR value was 11% higher than that obtained for casein. The maximum protein quality was observed when the two protein sources were mixed in the 60:40 and 70:30 (w/w) ratios. In regard to true digestibility, there were no significant differences among the experimental diets, but were lower than casein. The results of this study demonstrate that the defatted hazelnut flour constitutes an attractive nutritional alternative for the amino acid supplementation of cereal and legumes, the latter being of habitual consumption by the Chilean population.

[Enrichment of bread with soy flour]. / Enriquecimiento de pan con harina de soya.

A series of laboratory studies was conducted to test the effect of the inclusion of soy flour in bread at the levels of 2, 4, 6, 8, 10 and 12%. The farinographic tests showed that several changes occurred with the incorporation of soy flour to the wheat flour, such as an increase in water absorption and weakening of the dough, and a decrease in the dough developing time. The mixing time remained unchanged up to the level of 8% substitution. Higher levels produced an increasing stickiness of the dough that made its handling more difficult. Soy-containing breads were slightly darker than wheat bread with a score of 71 points (scale 100) for the 12% level of substitution. The texture became coarser with increasing substitution of soy flour. Starting with the level of 4% of soy flour a volume decrease was observed, but this was corrected by the addition of 0.5% sodium stearoyl-2-lactylate (SSL). At the levels of 10 and 12% of soy flour, SSL was not effective in preventing the reduction of volume. The chemical composition of bread showed a regular increase in its protein content from 13.4, to 18% in the bread containing 12% soy flour. The protein efficiency ratio of bread improved from 1.17 for the wheat bread, to 2.13 for the bread containing 6% soy flour (casein, 2.54). Our results confirm the observation made by other workers in that the inclusion of soy flour in bread improves both the protein concentration and quality of this basic food.

[Sensory evaluation of bread with potato flour]. / Evaluación sensorial de pan con harina de papa.

A sensory evaluation test was conducted in breads containing 2, 4, 6, 8 and 10% potato flour. The samples were sliced into equally sized pieces and served as coded randomized duplicates. All-wheat bread was used as a standard. The comparative preferences were rated on a 7-point hedonic scale (7 = very good, 1 = very bad) for appearance, flavor, texture and overall quality. The scores were statistically analyzed by the analysis of variance and the Chi square test. No significant differences were found in regard to flavor between the standard bread and bread containing from 2-10% potato flour. In the test of organoleptic quality, the bread containing 8% potato flour was rated as "good", as compared to "very good" for the all-wheat bread. However, this difference was not statistically significant. The values obtained in this study show that the incorporation of 6-8% potato flour in bread is perfectly feasible. This was obtained from a local food industry that in manufacturing the flour, used the Spartan variety potato produced in the southern region of Chile.

[Sensory evaluation and acceptability study, at the consumer level, of bread supplemented with sweet lupine flour]. / Evaluación sensorial y estudio de aceptabilidad, a nivel de consumidor, de pan suplementado con harina de lupino dulce.

The purpose of this study was to determine the effect of incorporating sweet lupine flour (SLF) to bread, upon the organoleptic characteristics and acceptability of the product. The substitution levels were 3, 6, 9 and 12%. The sensory evaluation test was done by 25 trained judges using the hedonic scaling method (9 to 1 scoring). Internal and external characteristics of appearance, color, aroma, texture, bitterness and flavor, as well as general acceptability, were measured. Sensory evaluation results of the external characteristics were significant at the 9 and 12% SLF levels for color (p less than 0.05) while the other parameters did not show significant differences. In regard to the internal characteristics, a significant difference for color was found at the 3% level of SLF (p less than 0.05); and at 6, 9 and 12% SLF levels, for appearance (p less than 0.05). The general acceptability was good at all the levels tested, with no significant differences among them. An acceptability study at the consumer level for 9% lupine flour bread was carried out in a group of 90 girls, aged 10-12 years, during a 10-day period. The results showed a very good acceptability of the product (p less than 0.01). The results of this study indicate that the incorporation of 6% SLF to the bread, did not affect adversely its sensory properties. Moreover, the acceptability of bread containing up to 12% SLF was excellent.

[Food habits of high school graduates in the metropolitan area of Santiago, Chile]. / Estudio de hábitos alimentarios de estudiantes que egresan de educación media en el área metropolitana de Santiago, Chile.

The purpose of this study was to determine the food habits of Chilean high-school graduates, and measure the effect that socioeconomic level (SEL), type of school (public and private school), sex and age exerts on those habits. A random and stratified sample of 283 schoolers, according to type of school, sex and SEL, measured through the Graffar Modified Scale was selected for the study. Food habits were defined by the frequency of consumption of food, expressed as days per week and were compared with the Model Allowance established by the Ministry of Health of Chile. A food habits questionnaire was administered to students by duly trained interviewers, and were defined by the frequency of consumption of food groups. Data were analyzed by the chi-square procedure, analysis of variance and Student's "t" test. In accordance with the results, the most consumed foods (over 90% of students) were meat, poultry, eggs, potatoes, apples, bread, rice, oil and butter or margarine. On the other hand, the most disliked foods (40% and more of students) were fresh cheese, viscera, radish and chickpeas. The high SEL students showed a significantly greater frequency of consumption of dairy products, and of meat products and eggs (p less than 0.001). No differences were found according to type of school, sex and age of students. We conclude, therefore, that SEL exerts a significant effect on food habits, in spite of which they were adequate according to the Model Allowance.

[Preparation and chemical and nutritional evaluation of an infant food based on sweet lupine, wheat and milk]. / Desarrollo y evaluación química y nutricional de un alimento infantil a base de lupino dulce, trigo y leche.

This paper deals with the development of a food for infants and young children based upon a mixture of 27.5% wheat flour, 20% sweet lupin flour and 20% powdered milk (GL) (18% fat content) with added vitamins and minerals. The blend of wheat and lupin flour was processed in an extrusion-cooker (Wenger X 25) before mixing with the other ingredients. The proximate chemical analysis performed on the wheat-lupin-milk blend (LTL) showed 18.7% protein and 12.5% fat with a calculated caloric value of 427 kcal/100 g. Amino acid analysis indicated a deficiency of methionine + cystine and of threonine in the blend. Nevertheless, studies with rats on the biological quality of the protein, such us protein efficiency ratio and apparent digestibility, revealed that this blend was as good as the reference diet (powdered egg). It is therefore felt that the LTL blend may be a useful substitute in food programs directed to infants and school children.

[Chemical composition and biological quality of defatted hazelnut flour]. / Composición química y calidad biológica de harina desgrasada de avellana.

The results of the chemical composition and biological quality of deffated hazel nut flour are shown. The samples analyzed contained significant amounts of proteins (19%) comparable to legume flour, higher than cereals and lower than deffated oleaginous flours. The oil extracted from the seed was analyzed and the average results obtained were the following: Refraction index, 1.47; saponification No. 184.8; iodine No. 85.0. The average composition of the fatty acids obtained by gas liquid chromatography was: Palmitic acid 2.3% Palmitoleic acid 37.0% Stearic acid 0.5% Oleic acid 39.5% Linoleic acid 6.9% Linolenic acid 1.1% Eicosanoic acid 2.3% Eicosaenoic acid 4.6% Docosenoic acid 3.4% Tetraeicosanoic acid 0.3% These results indicate a good-quality oil due to the low content of linolenic acid. The nutritive value of the deffated meal measured in the rats gave a net protein ratio (NPR) of 3.58, lower than the corresponding casein value (4.10). The true protein digestibility measured in the rat gave a value of 7.3%, compared to 95% for casein. The amounts of iron and phosphorous are comparatively lower than those reported for rape-seed meal and sunflower meal.

Nutrition and education. II. Educational achievement and nutrient intake of Chilean elementary and high school graduates.

The interrelationships between educational achievement (EA) and nutrient intake were investigated in 550 Chilean adolescent schoolers graduating from elementary and high school. The random sample included schoolers from both educational levels (1:1), from public and private schools (1:1), and from high, medium, and low socioeconomic status (SES) (1:1:1). Standard procedures for 24-hour dietary recall interviews were used to collect data, and adequacy of intake was assessed by the FAO/WHO Pattern. EA was measured by means of the Achievement Evaluation Program (AEP) and Academic Aptitude Test (AAT) in elementary and high school, respectively. In elementary school graduates, results showed a significant and positive correlation between EA (AEP) and energy, protein, riboflavin, ascorbic acid, calcium and vitamin A intake (Multiple r = 0.456 p less than 0.01; r2 = 0.208). The School Feeding Program beneficiaries who belonged to the low SES presented the lowest EA (AEP) together with a deficient nutrient intake, especially for energy, riboflavin, niacin, vitamin A and calcium, at the same time that they registered the lowest values for those anthropometric parameters, indicators of past nutrition, that is to say height-for-age, weight-for-age, head circumference-for-age and a higher upper-to-lower segment ratio, as compared with non-beneficiaries from the same SES and with those from the higher strata. In high-school graduates, EA (AAT) was found to be significantly and positively correlated with protein, calcium, riboflavin and iron intake (Multiple r = 0.438 p less than 0.001; r2 = 0.192). Nevertheless, these interrelationship are strongly related to SES and sex. Results showed that educational achievement (EA) is significantly and positively associated with nutrient intake, this fact being important for educational planning related to the School Feeding Program.