Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population.

The elderly population holds significance among consumers because many of them experience alterations in taste and smell or suffer from physical disorders. These factors can lead to reduced food intake, malnutrition, and, consequently, serious health problems. Therefore, there is a need to develop tailored products for seniors, offering both nutrition and appealing foods with easily consumable textures. Among the various characteristics of food, appearance stands out as one of the most critical aspects influencing food preferences and choices. Surprisingly, there is limited knowledge about how food shape affects the holistic emotional responses of seniors. The objective of this study was to investigate the impact of food shape on the emotional responses of seniors. This exploration involved the use of explicit methods, such as self-reported questionnaires, and implicit methods, including the measurement of skin conductance responses and facial expressions, as well as their combination. To achieve this goal, we enlisted the participation of 50 individuals (54 % women) from the senior population aged between 55 and 75 years. These participants evaluated two food products with identical sensory characteristics in terms of taste, texture, and flavor. However, these products differed in terms of their shape. We measured their degree of liking and emotional responses using a 7-point hedonic scale, EsSense25, in conjunction with galvanic skin response, and facial expressions, which served as representatives of behavioural and physiological responses. The multivariate analysis allowed to examine sample configurations by gender and establish associations between variables. The combination of implicit and explicit methods led to better discrimination of samples of the same category than the use of each of the methods independently. Although both samples elicited equivalent liking perceptions, they evoked distinct emotional responses, measured at cognitive, physiological, and behavioural levels. In general, men and women experienced different emotions while observing, smelling, handling, or consuming both samples, both consciously and unconsciously. This newfound knowledge could be valuable when designing food products for this demographic. The ultimate goal is to engage consumers and enhance their enjoyment of the food experience by offering more visually appealing food options.

Factores relacionados a mortalidad por Covid 19, hospital la portada, La Paz - Bolivia, 2020 / Factors related to Covid 19 mortality, hospital la portada, La Paz - Bolivia, 2020

INTRODUCCIÓN: la reciente aparición del COVID-19 implica comprender de los patrones de transmisión, la gravedad, las características clínicas y los factores de riesgo de infección, ya sea entre la población general, entre el personal médico o en el entorno familiar. Los estudios para evaluar las características epidemiológicas y clínicas de los casos en diferentes contextos resultan esenciales para profundizar y comprender mejor este virus y la enfermedad asociada. MATERIAL Y MÉTODOS: el propósito del estudio fue determinar los factores de riesgo relacionados a mortalidad por COVID-19 en pacientes internados en el Hospital de la Portada durante el periodo de la gestión 2020 mediante un estudio transversal analítico. Se incluyó a todos los pacientes internados, desde abril a agosto del 2020, utilizando las fichas epidemiológicas RESULTADOS: las categorías asociadas, fueron el sexo masculino (p = 0,000) duplicando la posibilidad de muerte respecto a las mujeres (OR =2,46) y la eritrocitosis, (p = 0,002), triplicando la posibilidad de muerte respecto a no padecerla (OR = 3,11). La probabilidad de fallecer por COVID 19 con el antecedente de padecer eritrocitosis fue de 55,17%. Los casos de mortalidad más frecuentes fue en población adulta y tercera edad, del sexo masculino. Los antecedentes patológicos más frecuentes fue la hipertensión arterial. Se dejaron de vivir 2179,5 años. La tasa de mortalidad alcanzo a 8,3 muertes por cada 100.000 habitantes. CONCLUSIÓN: es importante considerar el sexo y la eritrocitosis acompañadas de otras patologías de base como factor fundamental, a la mortalidad por COVID 19.

INTRODUCTION: the recent emergence of COVID-19 implies an understanding of transmission patterns, severity, clinical features, and risk factors for infection, whether among the general population, among medical personnel, or in the family setting. Studies to assess the epidemiological and clinical characteristics of cases in different settings are essential to deepen and better understand this virus and the associated disease. MATERIAL AND METHODS: the purpose of the study was to determine the risk factors related to COVID-19 mortality in patients hospitalized at the Hospital de la Portada during the period of the 2020 administration by means of an analytical cross-sectional study. All hospitalized patients were included, from April to August 2020, using epidemiological records. RESULTS: the associated categories were male sex (p = 0.000), doubling the possibility of death with respect to women (OR = 2.46) and erythrocytosis (p = 0.002), tripling the possibility of death with respect to not having it (OR = 3.11). The probability of dying from COVID 19 with a history of erythrocytosis was 55.17%. The most frequent cases of mortality were in the adult and elderly male population. The most frequent pathological history was arterial hypertension. A total of 2179.5 years of life were lost. The mortality rate was 8.3 deaths per 100,000 inhabitants. CONCLUSION: it is important to consider sex and erythrocytosis accompanied by other underlying pathologies as a fundamental factor in mortality due to COVID 19.

Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products.

Circular use of resources implies developing mild processes to transform food by-products into value-added products, without using organic solvents or extensive washing and drying steps. Refined ingredients are commonly used in gluten-free bakery resulting in high levels of saturated fatty acids and sugars as well as a lack of essential nutrients like dietary fibres. The objective of this study was (i) to compare the nutritional composition and the water retention capacity (WRC) of an upcycled orange fibre dried by hot air combined with microwave (HAD+MW) and a commercial orange fibre obtained by different methods (COM), and (ii) to compare the nutritional, texture and sensory profile of gluten-free biscuits formulated with HAD+MW and with COM fibres. The total dietary fibre content (72.0 ± 3.0%) and WRC (21.1 ± 2.7 gwater/ g) of HAD+MW fibre did not differ from the nutritional composition of the control orange fibre (COM). However, for HAD+MW fibre, protein (+2.34 fold), fat (-4.75 fold), ash (-2.31 fold), sugars (-1.42 fold) and moisture content (+11.5 fold) was different from COM. Instrumental texture analysis showed that biscuits with HAD+MW fiber resulted in less hardness (26%) than those with COM fiber. However, this difference was not perceived by panellists (p > 0.05). Exterior colour, cereal, vanilla and citrus aroma-flavour, and granularity were slightly more intense in HAD+MW biscuits but still similar to the commercial control fiber. Thus, the HAD+MW drying method can be used for upcycling orange by-products, obtaining less refined and more nutritious and sustainable ingredients for fiber-enrichment of gluten-free biscuits.

Leveraging innovative technologies for designing a healthy and personalized breakfast: consumer perception of three smart cooking devices in the EU.

BACKGROUND: Rapid demographic growth and global population ageing will have profound impacts on food and nutrition. In the long run, the smart appliance industry will reflect the social, technological, and demographic forces around food consumption. This study aims to provide valuable consumer insights about smart home cooking devices for a healthy and personalised breakfast. METHODS: Three smart cooking technologies (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a food research centre shared resources to carry out common tasks such as market research and consumer validation tests. Consumers were segmented into four types of households (single, young or consolidated families and senior). An online community (40 participants), nine focus groups, two interviews (8 experts), and one quantitative study (2055 participants) were carried out in Spain, UK, and Germany. RESULTS: Consumer perception of three smart cooking devices in the EU has been explored in-depth. Insights have shown the potential of innovative technologies for designing a healthy and personalised breakfast. A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers by using the smart cooking devices. A tasting session with 80 senior Spanish consumers, aged 45 to 75 years, showed that around 56% of consumers increased their acceptance of the new breakfast bar after being informed about its technological, nutritional, and convenient benefits. CONCLUSIONS: The findings provided both theoretical and practical insights into the perception of the three smart cooking devices, per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. This study shows how to share resources for gathering information on product attributes, consumer experience, and for validating the new concept with the target group identified via consumer market research.

Understanding children's healthiness and hedonic perception of school meals via structured sorting.

Trends in the prevalence of childhood overweight and obesity in Europe and especially in Spain have continuously increased in the last three decades. The aim of this work was to study the healthiness understanding (healthy and unhealthy food) in children with different ages and to evaluate liking towards a set of school meals: first courses, second courses and fruit/dessert. Two hundred and seventy-seven children between the ages of six and twelve from three primary schools in northern Spain, Bizkaia, took part in this study. All the groups showed a good knowledge of the healthiness of the dishes offered in the school canteen. However, some dishes were difficult to assess for the 6-7- and 8-9-year old groups. Pasta and croquettes with chips were the most preferred dishes. Vegetables and fish dishes were the least preferred. Results suggest that children become increasingly aware of their preferences and critical in their choices with growing age. It was found in this study that there was a strongly inverse relationship between children's perceptions of the healthiness of foods and their preferences for them. The structured sorting task was a good tool for children to classify various dishes (complex food) considering healthiness and hedonic perception at the same time. In conclusion, these results contribute to a better understanding of children's nutritional perception (healthy/unhealthy food) and its relation to preferences of school meals, which is important for quality improvement and nutritional planning in school food services.

Assessing taste and smell alterations in cancer patients undergoing chemotherapy according to treatment.

PURPOSE: Taste and smell changes are common side effects in cancer patients undergoing chemotherapy treatments (CT). This can lead to a reduced food enjoyment and an inadequate nutrient intake with a high impact on nutritional status and quality of life. The aim of this study was to evaluate the self-reported chemosensory alterations of patients undergoing chemotherapy according to CT type. METHODS: An observational study was conducted with 151 patients undergoing CT at Oncology Outpatient Unit from Onkologikoa Foundation. An interviewer-assisted questionnaire was designed to investigate chemosensory changes in patients undergoing CT. RESULTS: Seventy-six percent patients reported taste disorders and 45% smell changes. Xerostomia is the most frequent symptom reported by patients receiving chemotherapy in our study (63.6%), and it is strongly associated to bad taste in mouth (OR = 5.96; CI = 2.37-14.94; p value = 0.000) and taste loss (OR = 5.96; CI = 2.37-14.94; p value = 0.000). Anthracyclines, paclitaxel, carboplatin, and docetaxel were the CT agents producing the highest taste disturbance rates. Cisplatin and 5-Fluorouracil are the CT resulting in the lowest complaints. Logistic regression revealed statistically significant associations between taste loss and carboplatin and docetaxel (OR = 3.50; CI = 1.12-10.90; p value = 0.031) and cold hypersensitivity and oxaliplatin (OR = 12.14; CI = 4.18-35.25; p value = 0.000). Not only platin-based CT such as carboplatin produced dysgeusia, but also anthracyclines and paclitaxel treatments. CONCLUSIONS: The better knowledge of taste and smell alterations according to CT type may provide valuable information for the design of new strategies to tackle CT side effects. It is important to take into account taste and smell dysfunctions and other alterations such as xerostomia together.

Prevalencia de giardiasis en preescolares de 4-6 años, Unidades Educativas, EL Alto-La Paz, segundo semestre 2003: julio-octubre 2003 / Giardiasis Prevalencia in 4-6 year-old preescolares, Units Educational, El Alto-La Paz, second semester 2003: July-October 2003

Objetivo.- Determinar la prevalencia de giardiasis en prescolares de 4-6 años en las Unidades Educativas de la ciudad del Alto de La Paz, en el 2° semestre del 2003. Diseño.- Estudio descriptivo de corte transversal.Lugar.- Unidades Educativas del ciclo inicial del El Alto de La Paz. Participantes.- 284 niños rgistrados en las Unidades Educativas de la ciudad del Alto de La Paz, quienes cumplían criterios de inclusión. Intervenciones.- Ninguna. Resultados.- De un total de 284 niños, fueron positivos a la enfermedad 109, encontrándose una prevalencia de 38,38 por ciento, y una tasa de 15 por 1000 habitantes, producida por la Giadia lamblia, el presente porcentaje representa cinco diferentes especies de parásitos. Las variables más representativas como fator de riesgo fueron: saneamiento ambiental, remarcado por la eliminación de excretas (22,39 porciento) sobre la procedencia del agua potable y el alcantarillado, hábitos higiénicos: lavado de las manos antes de comer, despues de salir del baño, lavado de los vegetales antes de prepararlos y si hierve le agua antes de beber, el 63 por ciento no cumplían con las reglas higiénicas, nivel de instrucción de los responsables del niño, el ciclo primario y el secundario (80 por ciento), la convivencia con mascotas (24,29 por ciento) positivos a la giardiasisi con relación a (14,08 por cinto), que no convivia con mascotas y que eran negativos al parásito, el hacinamiento presentó porcentajes similares. Conclusiones.- La pregunta de investigación y los objetivos de estudio fueron debidamente respondidas. Estos resultados coinciden con la tendencia general que se aprecia en la actualidad en los diferentes estudios de investigación, donde se indican que mientras hay una franca regresión de algunos parásitos, la giardiasis mantiene su primer lugar en los paóse subdesarrollados.

Glucosidase inhibition assay as prescreen for natural products

A glucosidase inhibition assay has been used to evaluate extracts from higher plants. An enzyme inhibition of fifty percent or more correlated with the observed cytotoxicity of the extracts

Reverse transcriptase inhibition as prescreen for potential antiviral bioactives

Extracts from higher plants were evaluated for inhibitory activity against avian myeloblastosis virus reverse transcriptase. The assay may serve as a useful prescreen for potential anti-HIV bioactives