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Setenta y dos profesores de las categorías tiempo completo y dedicación exclusiva de la Universidad Nacional, fueron evaluados con dos instrumentos: "la encuesta para detección de desórdenes de voz" y "el análisis acústico del habla" del perfil vocal Wilson; para determinar el número de docentes con alteración vocal en la etapa inicial avanzada, como también establecer origen (intraindividual y/o externo) de dichos desórdenes.

Rennet whey and skim milk were compared as media for fermentation by commercial cheese, yogurt, and probiotic starter cultures. Effect of culture, medium, and their interaction on flavor was assessed and compared by sensory descriptive analysis and headspace volatile analysis by proton transfer reaction-mass spectrometry. In general, the aroma of fermented whey was similar to that of whey separated from fermented milk, indicating a favorable possibility of substituting milk with whey in the manufacture of fermented milk-like beverages. Starter culture significantly affected most sensory characteristics of the products. Key volatile compounds for the characteristic flavor of yogurt, such as acetaldehyde and diacetyl, were not significantly affected by medium when fermented with the yogurt culture, and reached similar levels in both systems. Volatile analysis results were consistent with the results of the sensory evaluation, indicating the high reliability of proton transfer reaction-mass spectrometry in detecting important volatile compounds for aroma. Integration of this sensory and chemical information allows a better understanding of how flavor and related compounds are affected by ingredients or processing, which may be useful for the development of value-added whey products. [ABSTRACT FROM AUTHOR]

To characterize the flavor of liquid whey, 11 samples of whey representing a wide range of types were sourced from cheese and casein-making procedures, either industrial or from pilot-plant facilities. Whey samples were assessed for flavor by descriptive sensory evaluation and analyzed for headspace volatile composition by proton transfer reaction-mass spectrometry (PTR-MS). The sensory data clearly distinguished between the samples in relation to the processes of manufacture; that is, significant differences were apparent between cheese, rennet, and acid wheys. For Mozzarella and Quarg wheys, in which fermentation progressed to low pH values, the starter cultures used for cheese making had a significant influence on flavor. In comparison, Cheddar and Gouda wheys were described by milk-like flavors, and rennet casein wheys were described by "sweet" (oat-like and "sweet") and thermally induced flavors. The volatile compound data obtained by PTR-MS differentiated the samples as distinctive and reproducible "chemical fingerprints". On applying partial least squares regression to determine relationships between sensory and volatile composition data, sensory characteristics such as "rancid" and cheese-like odors and "caramelized milk," yogurt-like, "sweet," and oat-like flavors were found to be related to the presence and absence of specific volatile compounds. [ABSTRACT FROM AUTHOR]

Objetivos: - Conocer los aportes diarios de vitamina D y calcio (suplementos farmacológicos y dieta) en mujeres mayores de 65 años. - Conocer si existe relación entre el consumo diario de vitamina D y las variables clínicas y sociodemográficas.

The field of healthcare is increasingly adopting a humanistic perspective in the physician-patient relationship. One of the more salient aspects being studied is the communication between the two. This study serves a dual purpose. Our initial aim was to study how a cancer diagnosis is disclosed to patients by different physicians (GPs/other specialists/oncologists). Secondly, we set out to study how the way in which oncologists normally communicate with their patients impacts variables such as a patient's anxiety, depression, coping mechanisms, and perception of both their health and their quality of life. A total of 177 patients answered a battery of questionnaires on sociodemographic and disease data: the SPIKES protocol, the EORTCQLQ-COMU26, and the ADAF screening questionnaire. The analyses recorded medium or high scores for some of the steps in the SPIKES protocol when delivering the diagnosis, and significant differences were observed for some of them among different physicians. The level of a cancer patient's satisfaction with the communication by oncologists was related to their levels of anxiety, depression, vulnerability, and perception of their health and quality of life. Better communication strategies are called for among all healthcare professionals to facilitate the task of breaking bad news to their patients.