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Para alcançar a melhoria da qualidade dos processos produtivos e/ou do produto final, e obter processos com cada vez menos perdas e desperdícios, a metodologia do Seis Sigma utiliza um procedimento de melhoria continua conhecido como ciclo DMAIC. Este ciclo consiste em uma metodologia orientada à melhoria, otimização e estabilização de processos e projetos de negócios. Neste contexto, o objetivo deste estudo é aplicar as etapas Define, Measure e Analyze da metodologia DMAIC e analisar como ela pode contribuir para a redução de perdas de produto por vencimento no processo logístico em uma revenda de bebidas. Com isso, foi possível identificar os principais problemas das perdas de produtos por vencimento, entre elas a solicitação de produtos inovação em quantidade superior à demanda, os erros na marcação de puxada e a falta de engajamento do time comercial nas vendas dos produtos com idade crítica. Em seguida, esses problemas foram analisados para reconhecimento de suas causas raízes e posteriormente foram desenvolvidos planos de ação com o intuito de mitigar as causas raízes identificadas, contribuindo assim para a redução das perdas. Dentre as ações propostas, as primordiais são as voltadas para o time comercial, objetivando maior engajamento do time. Além disso, foi proposta a verificação da data de validade dos produtos de baixo giro e produtos de inovação antes da realização dos pedidos, bem como a criação de uma equipe focada em perdas.

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Due to the diversification of dairy products developed in the state of Falcón, the introduction of a fermented dairy product derived from yogurt combined with Aloe vera gel, a traditional crop of the region, is novel due to its nutritional properties and health benefits. The objective of this research was to evaluate the quality of a dairy drink with fermented aloe according to current regulations. Important authors such as Tamime and Robinson (1), Morillo and Toyo(2), Méndez and Romero(3) were taken as references. Product elaboration runs were carried out on a laboratory scale, in order to establish the adequate proportions of the fruity Aloe gel by mixing fruit pulp, sugar and Aloe gel, the most accepted being the 1:1:1 ratio. The physicochemical and microbiological characterization of the raw material and the finished product was carried out using the COVENIN standards and organoleptic tests to untrained judges to ensure the acceptance of the product, from which a fermented milk drink was obtained with the addition of 50 % gel of Fruity Aloe with a pH of 4,51; a titratable acidity of 0,837 % lactic acid; 3,64 % fat and 12,92 % non-fat solids. Regarding the microbiological quality, few yeasts and the absence of coliform bacteria were found, which complies with the physicochemical and microbiological requirements demanded by the regulations, allowing the obtaining of a quality product suitable for human consumption based on natural raw materials. [ABSTRACT FROM AUTHOR]

Copyright of Neutrosophic Computing & Machine Learning is the property of Multimedia Larga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Retos: Nuevas Perspectivas de Educación Física, Deporte y Recreación is the property of Federacion Espanola de Asociaciones de Docentes de Educacion Fisica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

There is a growing demand for authentic products that provide sensory characteristics combined with health benefits that current studies have focused on. This review addressed the technological aspects involved in producing craft beers and the use of various fruits in developing new products with higher added value. The information was collected by researching scientific databases such as Scopus, websites, and the CAPES catalog of Theses and Dissertations. Thus, this study sought to obtain more information to promote discussion about the possibilities of adding various fruits in developing beers with a strong cultural appeal, high nutritional and marketing value, and that can also be categorized as a functional food. [ABSTRACT FROM AUTHOR]

En la actualidad existe un creciente interés por el estudio del consumo de bebidas gaseosas y los efectos perjudiciales que estas generan a la salud. El mayor consumo de bebidas gaseosas se presenta en la población juvenil perteneciente a instituciones de educación, lo que ha generado que los estudiantes universitarios sean el principal foco de estudio, debido a la vulnerabilidad nutricional de esta población durante su formación académica. Por lo tanto, el objetivo de este estudio fue analizar el consumo de bebidas gaseosas en estudiantes de la Escuela de Nutrición y Dietética de la Universidad del Sinú. Para la recopilación de la información se implementó un cuestionario de caracterización sociodemográfica y se investigaron variables como género, edad, estrato socioeconómico, nivel de conocimiento sobre gaseosas, actitud hacia el consumo de gaseosas, marca de gaseosa preferida y características antropométricas (peso y talla), con base a esta última información se determinó el Índice de Masa Corporal (IMC), adicionalmente se investigó la frecuencia de consumo y se relacionó con cada uno de los factores anteriores. Los datos obtenidos fueron analizados utilizando un análisis ANOVA y un test HSD Tukey. Los resultados evidenciaron que a mayor frecuencia de consumo incrementa el peso y que el género, el estrato, el nivel de conocimientos, la actitud y la marca incidían en la frecuencia de ingesta de bebidas gaseosas, lo que permitió concluir que estos factores influyen en la frecuencia de consumo y por ende en la salud.

El presente artículo examina la presencia de anglicismos en el campo de la bebida en el español. A partir del análisis de 22 medios digitales a través de la herramienta “Observatorio Lázaro” se ha procedido a la compilación de una muestra de setenta y ocho unidades léxicas anglicadas no adaptadas. Los términos extraídos hacen referencia a numerosos tipos de bebida alcohólicas, de los cuales muchos ya cuentan con equivalentes en español, mientras que otros de los vocablos aluden a nuevos conceptos que no cuentan con una palabra en español dada su novedad. Otros aspectos como la variedad y frecuencia de uso, la inclusión en varios diccionarios de referencia así como las funciones pragmáticas de estos anglicismos son analizados.

This paper examines the presence of Anglicisms in the field of drinks in Spanish. After analyzing 22 digital media using the search tool "Observatorio Lázaro", a sample of seventy-eight anglicized non-adapted lexical units has been excerpted. The extracted terms refer to various types of alcoholic drinks, some of which already have a Spanish equivalent, whereas in other cases, those terms refer to new concepts that do not have Spanish equivalent due to its novelty. [ABSTRACT FROM AUTHOR]

Introduction: Validating health-education materials prevents the dissemination of erroneous messages and enhances the effectiveness of health-promotion initiatives. Objective: To describe the validation process for five educational materials pertaining to an online course on the promotion of water consumption among Mexican adolescents. Methodology: One group of 13-15 experts (technical validation) and another of 13-39 adolescents (population validation) reviewed three infographs and two videos using digital tools. Five criteria were established for the evaluation: appeal, clarity, identification, acceptance and inducement to action. A performance index was developed based on two categories: strong or weak compliance with each criterion. Successful compliance was determined when 70% or more of responses fell within the strong-compliance category. Results: Between 80% and 100% of the experts and adolescents rated all materials in the strong-compliance category for appeal, acceptance, clarity and inducement to action. For identification, however, the experts accorded the three infographs low scores, with similar results obtained from the adolescents for the three infographs and one video. Conclusions: Validation of the course materials allowed for identifying their strengths and weaknesses, as well as for ascertaining their usefulness in promoting water consumption among Mexican adolescents. [ABSTRACT FROM AUTHOR]

An ideal restorative material would be able to adhere to the remaining dental tissue and reproduce natural characteristics of the tooth such as translucency, color, and hardness. The dental market offers restorative materials such as Composite Resins, Bulk Fill, Glass Ionomer and Cention-N. These provide several advantages in the aesthetic field, however, it remains a challenge to avoid the bleaching effects that certain commonly used pigmenting drinks can cause. Therefore, the purpose of this review was to describe the effects produced by pigmenting beverages such as tea, coffee, and coca cola, on the color stability of some restorative materials for the posterior sector, in order to determine which of them is the best aesthetic option to rehabilitate this sector. For this, a bibliographic search was carried out, subject to the last 5 years (2017 -- 2021), in databases such as Pubmed, ResearchGate, Web of science, ScienceDirect, Scielo, EBSCO, Semantic Scholar and Medigraphyc, using as descriptors the words Cention-N, alkasite, composite resin, glass ionomer, bulk-fill resin, color stability, physical properties, beverages, coffee, tea, coca cola, combined with Boolean operators AND and OR. A total of 133 published articles were obtained, of which 17 were selected for providing information relevant to the purpose of this review. The results showed that changes in color stability, regardless of restorative material, appear after 7 days of immersion. According to the literature reviewed, tea is concluded to be the most pigmenting solution, followed by coffee and coca cola. On the other hand, Cention N is the material with the greatest potential for discoloration. [ABSTRACT FROM AUTHOR]

Copyright of APUNTES - Journal of Cultural Heritage Studies is the property of Pontificia Universidad Javeriana and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Universidad Médica Pinareña is the property of Editorial Ciencias Medicas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Cuadernos de Estudios del Siglo XVIII is the property of Instituto Feijoo de Estudios del Siglo XVIII (Universidad de Oviedo) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Lactic fermentations are a catabolic process in which biochemical transformations of different organic products occur. Sugars are mainly converted into organic acids, increasing viscosity, acid taste, aroma, and flavor. Lactic acid bacteria provide probiotic characteristics if they reach counts of 106 CFU*g-1 (Colony Forming Units) in the final product, which can generate wellness for consumers. Objective: This research aimed to compare the lactic fermentation process in three substrates using two commercial cultures. Methods: Whole milk (control), aqueous extract of oats flakes, and an aqueous extract of a mixture of oats flakes with mashua pulp were used. The whole milk was heated, and the aqueous extracts were prepared. All samples were divided into two parts, keeping the temperature at 42°C, and then inoculated with Yomix y Choozit. Each the fermentation lasted 6 hours at 42°C. Fermentation samples were taken each hour, and pH, titratable acidity. and Brix degrees were determined. Results: Total lactic acid bacteria were counted at the end of each fermentation. The final product was evaluated with sensory analysis. As expected, there was an increase in titratable acidity, and a decreased pH and Brix degrees. It was observed that the dairy product showed the most significant changes. Fermentations performed with Yomix presented a higher count of lactic bacteria. Conclusion: It is possible to carry out lactic fermentation using substrates that do not contain milk, requiring higher initial soluble solids and a longer incubation time. [ABSTRACT FROM AUTHOR]

Copyright of Revista Derecho del Estado is the property of Universidad Externado de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nesta pesquisa objetiva-se analisar aspectos químicos in vitro do potencial erosivo para estrutura dentária de bebidas energéticas e sua influência na absorção de nutrientes. As bases metodológicas utilizadas seguiram os padrões aceitos internacionalmente para as análises de potencial hidrogeniônico, acidez total titulável, sólidos solúveis totais e de açúcares redutores. Os resultados obtidos evidenciaram uma linha de produtos com elevada acidez, com medias entre 2,89 a 3,55 em potencial hidrogeniônico. Os teores para acidez total titulável oscilaram entre 0,26 a 0,80 g de ácido cítrico, com algumas diferenças significativas entre as amostras. Os conteúdos de sólidos solúveis totais apresentaram diferenças significativas entre todas as amostras. Os teores de açúcares redutores apresentaram médias que oscilaram de 26,42 a 131,65 g/L, com diferenças significativas de acordo com o teste de Tukey para p≤0,05. Os dados apresentados são preocupantes, pois as consequentes alterações na estrutura dentária afetam a ingestão de alimentos importantes à manutenção da saúde o que acarreta inadequações das taxas de absorção de micronutrientes. A partir desses dados concluímos há necessidade de ação conjunta interprofissional, com nutricionistas, odontologistas e de órgãos de fiscalização atuantes na observância continua da composição de alimento, com destaque para as bebidas industrializadas em virtude de sua ação sobre o surgimento da desmineralização e erosão do esmalte dentário, e a consequente redução do aporte no consumo de nutrientes regulatorios essenciais a boa nutricão.

Introdução: Entre as alterações fisiológicas que ocorrem com o processo de envelhecimento, perdas de fluidos e diminuição do consumo de líquidos e da sensação de sede, são fatores que tornam o idoso mais suscetível a desidratação. Objetivo: Este estudo tem como objetivo avaliar a ingestão hídrica e de outras bebidas entre idosos, diabéticos e não diabéticos, atendidos em uma Clínica Escola de Saúde em São Paulo. Materiais e Métodos: Estudo transversal constituído por 78 idosos de ambos os sexos, diabéticos e não diabéticos. A verificação do consumo diário de água e outros líquidos ocorreu pela aplicação do Questionário de Frequência Alimentar (QFA). Utilizou-se média, desvio-padrão e mediana do consumo de bebidas e água. A comparação do consumo mediano de água e outras bebidas entre idosos, diabéticos e não diabéticos foi feita pela aplicação do teste Mann-Whitney (p

Introduction: The wide range of non-alcoholic drinks are currently grouped as soft (carbonated), sports, and energy drinks, and all of them have a high sugar content, along with their known risk of obesity. Their consumption is increasing and in inadvisable circumstances also an elevated health risk. The real consumption of sports and energy drinks is not well known. Objective: To determine the habits and consumption of soft, sports, and energy drinks in adolescents. Material and methods: A descriptive, cross-sectional study was performed in which questionnaires were obtained from 4769 schoolchildren from 13–18 years-old from Sabadell, Barcelona, Spain. Results: The prevalence of consuming soft drinks was observed in 92.9% of the adolescents, and was predominantly done during leisure time, during meals, or any time during the day. In sports it was 61.7%, mainly on practising the sport and in leisure time. In energy drinks, it was 49.2%, mainly in leisure time (they were mixed with alcohol in 49%) and on practising sport. The simultaneous consumption of the three types was 38%, and soft drinks were the most common. Discussion: A description is presented on the consumption of sports drinks, normally included as soft drinks, as well as the simultaneous consumption of the three types of drinks, and the time in which they are consumed. We have a diagnostic tool of consumption of these drinks by adolescents in our setting that will enable us to design and evaluate educational interventions in order to make the adolescent population and their families aware. Resumen: Introducción: Actualmente, la gran oferta de bebidas no alcohólicas se agrupa en refrescantes, deportivas y energéticas, todas ellas con un alto contenido en azúcares y su conocido riesgo de obesidad. Cada vez es más frecuente su consumo y en circunstancias no recomendables, con un elevado riesgo sobre la salud. El consumo real de bebidas deportivas y de energéticas no es bien conocido. Objetivo: Conocer los hábitos y el consumo de bebidas refrescantes, deportivas y energéticas en adolescentes Material y métodos: Estudio transversal descriptivo. Se obtuvieron las encuestas de 4769 alumnos de 13 a 18 años de Sabadell, Barcelona. Resultados: La prevalencia de consumo de bebidas refrescantes se observó en el 92.9% de los alumnos y se realizaba preferentemente en momentos de ocio, durante las comidas y en cualquier momento del día. En deportivas fue del 61,7%, preferentemente al realizar deporte y en momentos de ocio. En energéticas fue del 49,2%, principalmente en momentos de ocio (un 49% las mezclaba con alcohol) y al realizar deporte.El consumo simultáneo de los tres tipos fue del 38% y las bebidas refrescantes siempre eran las más habituales. Discusión: Se describe el consumo de bebidas deportivas, normalmente incluidas en las bebidas refrescantes, así como el consumo simultáneo de los 3 tipos de bebidas y de los momentos en que son consumidas. Disponemos de un diagnóstico del consumo de estas bebidas en los adolescentes de nuestro ámbito que nos permitirá diseñar y evaluar intervenciones educativas para concienciar a la población adolescente y sus familias.

Este artículo estudia las representaciones de la catalanidad en la publicidad experiencial contemporánea con el fin de comprobar si los universos simbólicos y los marcos de significación utilizados ejemplifican la idea de nacionalismo banal en el sentido de Billig (1995) y el nacionalismo cotidiano descrito por Edensor (2002) a la hora de mantener y reforzar los marcos mentales de la nación. A partir de una muestra conformada por 33 anuncios difundidos a través de la televisión pública catalana (TV3) entre 2009 y 2017 se estudia como los productos comerciales se vinculan a una forma de representación de la identidad catalana a través de las imágenes, las tradiciones, la gente, el territorio, o la lengua que evocan. El artículo muestra cómo se producen y reproducen un tipo de imaginarios sociales y simbólicos en que el producto se asocia a un contexto y discurso que nos resulta familiar, normalizando patrones de conducta y consumo vinculados a unos determinados estilos de vida, cultura o referentes nacionales. Así mismo, buena parte de la muestra utilizada ejemplifica de qué manera los agentes privados pueden ejercer un papel activo en la producción y reproducción de la nación.

La publicidad de productos alimenticios ultraprocesados, generalmente altos en grasas saturadas, sal y azúcares libres, dirigida a niños y niñas es una práctica común en Colombia y en muchos lugares del mundo. Este artículo analiza la necesidad y legitimidad de las medidas que limitan la publicidad de estos productos en el marco constitucional colombiano. El artículo argumenta que, de acuerdo a la jurisprudencia vigente en materia de tabaco y otros casos relevantes, estas medidas no limitan el principio de libertad de empresa, no son desproporcionadas, ni paternalistas, y no violan la libertad de expresión de las industrias. Al contrario, los principios de prevención y precaución establecen que estas medidas son necesarias para prevenir y precaver los efectos nocivos que la publicidad puede tener sobre la salud de niños y niñas.

Copyright of Revista Veterinaria is the property of Universidad Nacional del Nordeste and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective. To estimate the association between sweet­ened beverages (SB) consumption with adiposity indica­tors and metabolic status among young Chilean adults. Materials and methods. We analyzed food frequency consumption, body mass index (BMC), waist circumference (WC), body fat percentage (BFP), glucose and triglycerides in 931 young adults randomly selected from Valparaiso Region using multivariate regression models controlling confusion and interactions factors. Results. The median age was 24.9 years; (95%CI: 92.3-95.3) reported SB consumption, 33.1% received more than two portions (≥500 ml) daily what was associated with an increase in glycemia (β=2.40; p=0.024) (both sexes), with BMI (β=1.48, p=0.04), WC (β= 4.50; p=0.009) and BFP (β=3.02, p< 0.001) only in women. Conclusion. High consumption of SB increases glycemia in young adults and only in women, indicators of adiposity, relevant antecedents to formulate policies that decrease SB consumption and its consequences.

Copyright of Revista ADM is the property of Asociacion Dental Mexicana and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This is a spanish translation of FSHN18-12/FS315: Supplemental Nutrition Drinks: Do I Need Them? Supplemental nutrition drinks are often used in hospitals and adult care homes to help nourish those who may be eating poorly and have lost weight due to illness or lack of appetite. More recently, nutrition drinks have become available for purchase by consumers. Examples of common supplemental nutrition drinks or shakes are Ensure® and Boost®. This publication explores the question that many older adults ask: “Do I need supplemental nutrition drinks?”

N/A.

This research aims to analyze chemical aspects in vitro of the erosive potential for dental structure of energy drinks and its influence on nutrient absorption. The methodological bases used followed the internationally accepted standards for the analysis of hydrogen potential, total titratable acidity, total soluble solids and reducing sugars. The results obtained showed a line of products with high acidity, with averages between 2.89 to 3.55 in hydrogen potential. The levels for total titratable acidity ranged from 0.26 to 0.80 g of citric acid, with some significant differences between the samples. The contents of total soluble solids showed significant differences between all samples. The levels of reducing sugars showed averages that ranged from 26.42 to 131.65 g/L, with significant differences according to the Tukey test for p≤0.05. The data presented are worrisome, as the consequent changes in the dental structure affect the intake of important foods for the maintenance of health, which leads to inadequate micronutrient absorption rates. From these data, we conclude that there is a need for joint interprofessional action, with nutritionists, dentists and inspection bodies active in the continuous observance of food composition, with emphasis on industrialized beverages due to their action on the emergence of demineralization and enamel erosion, and the consequent reduction in the contribution of the consumption of essential regulatory nutrients to good nutrition. [ABSTRACT FROM AUTHOR]

Introduction: Among the physiological changes that occur with the aging process, fluid losses and decreased fluid intake and thirst sensation are factors that make older adults more susceptible to dehydration. Objective: This study aims to evaluate the intake of water and other beverages among older adults, diabetics and non-diabetics, attended at a "Clínica Escola de Saúde" in São Paulo. Materials and Methods: Cross-sectional study consisting of 78 older adults men and women, diabetics and non-diabetics. The verification of daily consumption of water and other liquids occurred through the application of the Food Frequency Questionnaire (FFQ). Mean, standard deviation and median consumption of beverages and water were used. The comparison of the median consumption of water and other beverages among older adults, diabetics and non-diabetics was made by applying the Mann-Whitney test (p<0.05). Results: The study population consisted of 73% female older adults and 27% male older adults, being 34.6% diabetics and 65.4% nondiabetics. Most of the elderly (60.3%) had a consumption ≤ 1000 ml of water/day. The median daily consumption of water by older adults diabetics was 1000 ml and nondiabetics 800 ml (p= 0.124). Conclusion: It is concluded that the majority of the elderly population, attended at the Clínica Escola de Saúde, presented a low daily consumption of water and higher consumption of coffee and milk. The average consumption of water and beverages did not differ statistically between diabetics and non-diabetics. It is important to encourage the consumption of liquids in the elderly, especially water and fruit juices in natura. [ABSTRACT FROM AUTHOR]

This article explores representations of Catalan identity in contemporary experiential advertising in order to assess whether the symbolic universes and frames of meaning used exemplify the ideas of banal nationalism in Billig's sense (1995) and/or everyday nationalism as described by Edensor (2002), in terms of retaining and reinforcing the mental frames of the nation. Drawing on a sample of 33 advertisements broadcast on TV3, the Catalan public television network, between 2009 and 2017, the ways in which commercial products are linked to a form of representation of Catalan identity through the images, traditions, people, landscapes and/or language they evoke are explored. The article also discusses how collective social and symbolic imaginations are produced and reproduced, in which products are associated with familiar contexts and discourses, normalizing patterns of behavior and consumption linked to certain lifestyles, culture or national models. Likewise, a significant proportion of the sample exemplifies how private agents may play an active role in the production and reproduction of the nation. [ABSTRACT FROM AUTHOR]

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objetivo. Analizar la proporción del gasto y de su frecuencia en alimentos y bebidas consumidos dentro y fuera del hogar, en los ámbitos nacional y regional en México entre 1984 y 2014. Material y métodos. Se analizaron datos de la Encuesta Nacional de Ingresos y Gastos de los Hogares (ENIGH) 1984, 1994, 2005 y 2014 sobre el gasto monetario de los hogares en alimentos y bebidas. Se utilizaron estadísticas descriptivas tales como porcentajes, tasas de crecimiento y tablas de contingencia. Resultados. Se encontraron cambios en patrones del gasto alimentario a nivel nacional y regional. Aumentó la proporción del gasto y de su frecuencia en bebidas no alcohólicas, alimentos preparados, comidas fue­ra de casa y cereales. Disminuyó la proporción del gasto y de su frecuencia en aceites y grasas, frutas, vegetales y azúcares y mieles. Conclusiones. Los cambios detectados pueden estar relacionados con transformaciones políticas, económi­cas, sociales y culturales manifestadas en las últimas décadas.

Objetivo. Analizar cambios en precios asociados con la implementación de los impuestos a bebidas azucaradas y alimentos no básicos con alta densidad energética imple­mentados en 2014. Material y métodos. Se recolectaron precios en áreas rurales y semiurbanas en diciembre de 2013, y abril y diciembre de 2014. Se analizaron cambios en precios por tipo de bebidas y alimento con impuesto usando modelos de efectos fijos y estratificando por región, tipo de establecimiento y tamaño de presentación. Resultados. El impuesto a bebidas azucaradas no pasó por completo a los precios; en promedio, los precios aumentaron 0.73 pesos por litro. Para alimentos con alta densidad energética, el impuesto pasó igual o mayor al monto del impuesto para galletas, barras de cereal y cereales de caja. Conclusión. El potencial efecto de los impuestos en consumo podría ser menor al esperado en áreas rurales dado que los impuestos no pasaron por completo a los precios.

El agua es el componente más abundante del cuerpo humano, que por sí mismo es incapaz de producirla en cantidades suficientes para satisfacer sus necesidades; por eso es vital consumir una cantidad adecuada para mantener la homeostasis. A pesar de que el agua es indispensable para la vida hay gran desconocimiento de los profesionales de la salud sobre el metabolismo de agua y las recomendaciones sobre la ingesta adecuada para una alimentación saludable. Se ha comprobado que los niños consumen menos líquidos de lo recomendado, persistiendo en ellos un estado de subhidratación que puede llegar a afectar su nivel de atención, su desempeño escolar, su estado de ánimo y su capacidad cognitiva. Por otra parte, los niños consumen gran cantidad de bebidas azucaradas al día, que exceden las recomendaciones diarias de calorías en líquidos; por lo tanto se deben instituir normas y medidas para garantizar un buen estado de hidratación en la población infantil, así como intervenciones para reducir el consumo de bebidas azucaradas en su dieta.

Introdução: O consumo excessivo de bebidas açucaradas na infância é uma preocupação no acompanhamento das dificuldades alimentares, visto que pode gerar inadequações do estado nutricional. Objetivo: Estimar o perfil do consumo de alimentos de consistência líquida em crianças com dificuldades alimentares atendidas em um centro especializado e, verificar a associação entre a quantidade ingerida e a contribuição energética de bebidas açucaradas e idade e índice de massa corporal por idade. Métodos: Estudo transversal com 119 crianças de 0 a 18 anos, realizado em ambulatório especializado no atendimento de dificuldades alimentares. Os dados foram coletados de prontuários e diário alimentar. Resultados: A maioria da amostra era do gênero masculino (66,1%), considerada eutrófica quanto ao IMC/idade (77,3%), com média de idade de 4,1 anos (± 3,25). Houve diferença estatisticamente significativa para ingestão total de sucos, sendo que os meninos tiveram maior média de ingestão. A média de contribuição energética tanto para o sexo masculino quanto para o feminino é maior em relação ao consumo de leite. No entanto, não houve diferenças estatisticamente significativas entre os resultados (p > 0,05). Foram encontradas correlações muito fracas ou fracas entre volume ingerido e contribuição energética de bebidas açucaradas e idade e índice de massa corporal por idade. Conclusão: Crianças com dificuldades alimentares apresentam consumo elevado de bebidas açucaradas, havendo maior ingestão de sucos por crianças do sexo masculino e o leite foi o líquido que apresentou maior contribuição energética na dieta total deles. As associações encontradas entre volume consumido e contribuição energética de bebidas, idade e índice de massa corporal são fracas ou muito fracas não correspondendo à correlação entre as mesmas.

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Objective. To estimate the association between sweetened beverages (SB) consumption with adiposity indicators and metabolic status among young Chilean adults. Materials and methods. We analyzed food frequency consumption, body mass index (BMC), waist circumference (WC), body fat percentage (BFP), glucose and triglycerides in 931 young adults randomly selected from Valparaiso Region using multivariate regression models controlling confusion and interactions factors. Results. The median age was 24.9 years; (95%CI: 92.3-95.3) reported SB consumption, 33.1% received more than two portions (≥500 ml) daily what was associated with an increase in glycemia (β=2.40; p=0.024) (both sexes), with BMI (β=1.48, p=0.04), WC (β= 4.50; p=0.009) and BFP (β=3.02, p< 0.001) only in women. Conclusion. High consumption of SB increases glycemia in young adults and only in women, indicators of adiposity, relevant antecedents to formulate policies that decrease SB consumption and its consequences. [ABSTRACT FROM AUTHOR]