Relación entre características sociodemográficas y estadios de la enfermedad de Alzheimer desde una perspectiva enfermera / Relationship between Sociodemographic Characteristics and Stages of Alzheimer's disease from Nursing Perspective

Introducción: Los cambios demográficos de las últimas décadas favorecen el incremento de personas mayores, este panorama muestra aumento de enfermedades no transmisibles, entre las más frecuentes está la enfermedad de Alzheimer. Los pacientes que la padecen requieren cuidados de enfermería en la atención primaria de salud. Objetivo: Establecer la relación entre características sociodemográficas y estadios de la enfermedad de Alzheimer desde una perspectiva enfermera. Métodos: Estudio descriptivo correlacional en 81 pacientes con enfermedad de Alzheimer, del Policlínico Docente "Julio Antonio Mella" del municipio Guanabacoa, La Habana, Cuba, durante abril-mayo del 2018. Las variables estudiadas fueron: edad, sexo, estadio de la enfermedad, estado civil y nivel educacional. La información se obtuvo del cuestionario sociodemográfico y clínico. Se utilizó frecuencia absoluta, porcentaje, media y desviación estándar para la edad; se comprobó la relación del estadio de la enfermedad con variables sociodemográficas con la prueba coeficiente de correlación de Pearson. Resultados: Pacientes con edad media de 79,22 años; 63,00 por ciento, mujeres; 45,70 por ciento, viudos(as); 64,20 por ciento con escolaridad de secundaria terminada; 63,00 por ciento en estadio moderado de la enfermedad. Se evidenció correlación negativa y positiva entre el estadio de la enfermedad y las características sociodemográficas; con niveles de significancia del 0,01 y 0,05. Conclusiones: Predominaron los pacientes con enfermedad de Alzheimer en el estadio moderado de la enfermedad, femeninas, viudas, con nivel educacional de secundaria terminada y una edad media de 79,22 años. Se identificó correlación entre el estadio de la enfermedad y las características sociodemográficas de los pacientes(AU)

Introduction: The demographic changes of the last decades favor the increase of the elderly; this panorama shows an increase in non-communicable diseases, among the most frequent is Alzheimer's disease. Patients who suffer from it require nursing care in primary health care. Objective: To establish the relationship between sociodemographic characteristics and stages of Alzheimer's disease from a nursing perspective. Methods: Descriptive correlational study in 81 patients with Alzheimer's disease were carried out at Julio Antonio Mella Teaching Polyclinic in Guanabacoa municipality, Havana, Cuba, from April to May 2018. The variables studied were age, sex, stage of the disease, marital status and schooling level. We took information from the sociodemographic and clinical questionnaire. Absolute frequency, percentage, mean and standard deviation for age were used; the relationship of the stage of the disease with sociodemographic variables was verified with the Pearson correlation coefficient test. Results: We found a predominance of patients with mean age of 79.22 years; 63.00 percent, women; 45.70 percent, widowers; 64.20 percent with secondary schooling completed; 63.00 percent in moderate stage of the disease. A negative and positive correlation was evidenced between the stage of the disease and the sociodemographic characteristics; and significance levels of 0.01 and 0.05. Conclusions: Patients with Alzheimer's disease prevailed in the moderate stage of the disease, female, widowed, with high school education level and mean age of 79.22 years. A correlation was identified between the stage of the disease and the sociodemographic characteristics of the patients(AU)

El glaseado incorporando hidrocoloides como alternativa en el empaque de lomo de atún (Thunnus thynnus) congelado y almacenado a -10ºC / Tuna (Thunnus thynnus) glazed with hydrocolloids as alternative of edible coatings and storaged at -10ºC

Numerosos estudios han sido enfocados a los ingredientes naturales para mantener la calidad y la vida útil de los alimentos. Los ingredientes biodegradables, tales como hidrocoloides y proteínas pueden ser utilizados para cubrir filetes de pescado con el objetivo de suprimir los cambios de calidad durante el almacenamiento en congelación. En la actualidad se han venido desarrollando empaques comestibles, como el glaseado con hidrocoloides, (gelatina, carragenina), que además de cumplir sus funciones como película protectora del alimento, son económicos, pueden ser ingeridos por el consumidor sin riesgo de toxicidad, ayudan a preservar las características organolépticas del producto, proporcionar características nutricionales y, por ser biodegradables contribuyen a la conservación del ambiente. El objetivo del presente estudio fue evaluar la incorporación de hidrocoloides al glaseado de lomos de atún como una alternativa de empaque. Cortes de atún fueron glaseados incorporándole soluciones de carragenina 0,05, y 0,15%, y gelatina al 0,5, 1%. Los cortes fueron de 15 cm3, congelados a -30ºC y glaseados con los tratamientos mencionados sumergiéndose la muestra de atún en las soluciones a 0 ºC por 30 segundos y luego almacenados a -10ºC por 0, 15 y 30 días. Los resultados del análisis proximal, las proteínas solubles, rancidez oxidativa, y color mostraron que todas las muestras glaseadas con hidrocoloides mantienen sus características y protege al lomo de atún ante la pérdida de humedad y retrasa la degradación de las proteínas. De igual manera la carragenina mostró un mejor desempeño como empaque a concentraciones de 0,05% en comparación con la gelatina.

Numerous studies have been focused to natural ingredients to maintain the quality and shell life of foods. Edibles coating, biodegradable ingredients, such as hydrocolloids and proteins can be used for coating fish with the purpose to suppress changes of quality during frozen storage. At the present time several developing of edibles packing, like glaze using hydrocolloids, (gelatin, carrageen, starch), that besides acts as protective film for food, they are economic, can be ingested by the consumer without toxicity risk, help to preserve organoleptics and nutritional characteristics of the product and, being biodegradable they contribute to the conservation of the atmosphere. The objective of the present study was to evaluate the incorporation of hydrocolloids in the glazing tuna process as alternative of packing, to enhance its physical and chemical characteristics. Samples of tuna was glazed incorporating to its solutions of carrageen at 0.05, 0,1 and 0.15%, and gelatin at 0.5, 1%. The samples were shaped as square (15 cm3), frozen al -30ºC and glazed incorporating hydrocolloids submerging the sample its solutions at 0 ºC by 30 seconds and storage at -10ºC by 0, 15 and 30 days. Proximal analysis results, soluble proteins, TBA, and color showed that all the samples glazed with hydrocolloids decrease deterioration of the tuna products respect to samples glazed without hydrocolloids; concluding that glazing adding hydrocolloids protects tuna for loss humidity and delays degradation of proteins. Moreover, carrageen shows to a better performance at the concentrations of 0.05% compared with the gelatin and the starch.

[Tuna (Thunnus thynnus) glazed with hydrocolloids as alternative of edible coatings and storaged at -10 degrees C]. / El glaseado incorporando hidrocoloides como alternativa en el empaque de lomo de atún (Thunnus thynnus) congelado y almacenado a -10 degrees C.

Numerous studies have been focused to natural ingredients to maintain the quality and shell life of foods. Edibles coating, biodegradable ingredients, such as hydrocolloids and proteins can be used for coating fish with the purpose to suppress changes of quality during frozen storage. At the present time several developing of edibles packing, like glaze using hydrocolloids, (gelatin, carrageen, starch), that besides acts as protective film for food, they are economic, can be ingested by the consumer without toxicity risk, help to preserve organoleptics and nutritional characteristics of the product and, being biodegradable they contribute to the conservation of the atmosphere. The objective of the present study was to evaluate the incorporation ofhydrocolloids in the glazing tuna process as alternative of packing, to enhance its physical and chemical characteristics. Samples of tuna was glazed incorporating to its solutions of carrageen at 0.05, 0,1 and 0.15%, and gelatin at 0.5, 1%. The samples were shaped as square (15 cm3), frozen al -30 degrees C and glazed incorporating hydrocolloids submerging the sample its solutions at 0 degrees C by 30 seconds and storage at -10 degrees C by 0, 15 and 30 days. Proximal analysis results, soluble proteins, TBA, and color showed that all the samples glazed with hydrocolloids decrease deterioration of the tuna products respect to samples glazed without hydrocolloids; concluding that glazing adding hydrocolloids protects tuna for loss humidity and delays degradation of proteins. Moreover, carrageen shows to a better performance at the concentrations of 0.05% compared with the gelatin and the starch.