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BackgroundLittle is known about e-cigarette use in French students. Our aims were to estimate the prevalence of e-cigarette experimentation and current e-cigarette use; describe the reasons for using e-cigarettes; explore the vaping experience and identify the profiles of e-cigarette users.MethodsWe used a sequential, explanatory mixed methods design in a sample of French college students. Quantitative data was collected online for a cross-sectional analysis among 1698 students. Two separate analysis based on the thematic analysis and the Grounded Theory were also performed in 20 semi-structured interviews, focusing former and current smokers also current vapers.ResultsThe prevalence of e-cigarette experimentation was 39.3% (95% CI: 35.2-44.0) and 5.1% (95% CI: 3.2-8.0) of students were current e-cigarette users. Experimentation was opportunistic while current usage was rational, requiring to acquire a personal electronic device, getting used to its technicality, appreciating its availability, discretion, and learning the practice. In this context, three distinct groups of e-cigarette users were identified, based on assumed identity, tobacco and e-cigarette use, the functions assigned to e-cigarettes, and intentions with regards to vaping in the future.ConclusionDespite some limitations mainly related to the participants self-selection, this research showed that while many smokers and former smokers have tried e-cigarettes in this student population, few have continued to use them continuously. Moreover, these current e-cigarette users were a heterogeneous group. Longitudinal studies are needed in young adult smokers for a better understanding of how their tobacco and e-cigarette use affect each other and change over time.

AimWe aimed to describe the characteristics of individuals infected by BA.4 or BA.5 in France in comparison to BA.1, and analyze the factors associated with hospitalization among BA.4 and BA.5 cases.MethodsA standardized questionnaire was used to collect information on confirmed and probable Omicron cases. Hospitalization risk factors among BA.4/BA.5 cases were analyzed using Poisson regression. Variables with a p-value below 0.2 in the univariate analysis and a priori confounders were included in the multivariable regression model.ResultsThe median age of the 301 cases investigated was 47 years and 97% of cases were symptomatic. The most common clinical signs were asthenia/fatigue (75.7%), cough (58.3%), fever (58.3%), headache (52.1%) and rhinorrhea (50.7%). Twelve cases were hospitalized, and 27.1% reported risk factors. No admissions to intensive care and no deaths were reported. Vaccination status was available for 292 cases, 20.9% were unvaccinated, 1.4% had received one dose, 38.3% two doses and 39.4% three doses. Cases presenting at least one risk factor were almost seventeen times more likely to be hospitalized than those with no risk factors (aRR = 16.72 [95% CI2.59–326.86]).ConclusionDespite the longer duration of and the differences in symptoms and their possible immune escape, BA.4/BA.5 Omicron sub-lineages globally showed no severe clinical presentation. The presence of at least one risk factor for severe disease significantly increased the risk of hospitalization for those infected with BA.4 or BA.5.

Restaurantes ao prepararem e servirem seu buffet diário geram grande quantidade de resíduos, que podem ser administrados de diversas maneiras. Com o aproveitamento integral dos alimentos é possível reverter a situação que o país enfrenta, com pessoas passando fome e toneladas de alimentos sendo jogados no lixo. Este trabalho teve como objetivo mostrar que há maneiras de utilizar o alimento em sua totalidade, diminuindo os impactos causados no meio ambiente e transformando os mesmos em comida nutritiva. Para isso foi realizada pesquisa em um restaurante comercial no sudoeste do Paraná a fim de acompanhar a quantidade de cascas, entrecascas, talos e sementes que são descartadas por falta de informação ou treinamento dos que as manipulam. Para demonstrativo de aproveitamento integral, foram desenvolvidas duas preparações utilizando cascas de alimentos que seriam descartados, sendo elas bolo de casca de banana e bolo de casca de abacaxi. A fim de verificar a aceitabilidade das mesmas, foi realizada degustação e avaliação com acadêmicos dos cursos de Nutrição e Gastronomia de uma Faculdade privada no sudoeste do Paraná, na ficha avaliativa deviam apontar o gosto ou desgosto pelos bolos e o possível desenvolvimento da receita em seu cotidiano. Ambos os bolos obtiveram boa aceitação, porém com alguns pontos a melhorar. ABSTRACT Waste levels of non conventional parts of products used daily in a restaurant in the southwest of Paraná Restaurants to prepare and serve their daily buffet produce large amounts of waste food, that can be used in many ways. With the full utilization of food there are ways to reverse the situation that the country is facing, people starving and tonnes of food being thrown in the garbage. This work aims to show that there are ways to use the food in its totality, by decreasing the impacts that it causes in the environment and and turning it into nutritious food. For that, a research was carried out in a commercial restaurant in the southwestern state of Paraná, in order to monitor the quantity of barks, weeds, stalks and seeds that are discarded for lack of information or training who will manipulate them. For demonstration of complete use, two preparations were developed using food peels that would be discarded, banana peel cake and pineapple peel cake. In order to verify their acceptability, some tasting and evaluation were conducted from the Nutrition and Gastronomy academics of a private College in the southwest of Paraná, where in the evaluative paper, they should indicate if they liked or disliked the cakes and the possible development of the recipe in their daily routine. Both cakes had good acceptance, but with some points of improvement.