DUAQUAL: calidad percibida por docentes y alumnos en la gestión universitaria

[ES] El proceso de Bolonia ha remarcado una perspectiva institucional en la preocupación por la gestión de la calidad del servicio prestado en las universidades y otras instituciones de enseñanza superior. La calidad del servicio en la educación superior no se centra exclusivamente en el proceso de enseñanza- aprendizaje y en la relación entre docente y discente, sino que debe estar también garantizada en el servicio prestado por las bibliotecas universitarias, los servicios de acción social, los servicios académicos y las secretarías departamentales.

Calidad de la dieta, sobrepeso y obesidad en estudiantes universitarios

Este trabajo se encuentra bajo la licencia Creative Commons Attribution 3.0.

Del miedo a la obesidad a la obsesión por la delgadez; actitudes y dieta

Este trabajo se encuentra bajo la licencia Creative Commons Attribution 3.0.

Efecto de la calidad de la dieta sobre las eficiencias de selección y absorción del alimento en semillas de mejillón de crecimiento rápido y lento

INGLÉS:Juvenile mussels (Mytilus galloprovincialis) were collected and maintained under restrictive and optimal feeding conditions. After 7 months maintenance fast and slow growth individuals were selected for study of the effect of diet quality on selection efficiencies and absorption of food in fast and slow growth mussels. The objective of this experiment was to confirm that the physiological components responsible for the differentiation were able to vary according to the environmental conditions. The analysis of physiological traits indicates that under conditions of abundant food efficiency and absorption efficiences are the main factors that explain the differences in growth. Under conditions of restricted food are physiological differences that give rise to differences in growth.

Relación entre el índice de consumo de pescado y carne y la adecuación y calidad de la dieta en mujeres jóvenes universitarias

9 p.

Breed effect on quality veal production in mountain areas: Emphasis on meat

This study was designed to compare the quality of veal produced from ‘Tudanca x Charolais’ cross (n=6) and Limousin (n=6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7 months of age. After 80 days of age calves also had access to concentrate (maximum of 3 Kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P<0.01) and provided better carcass yield (P<0.05) and conformation (P<0.001) than Tudanca calves. Tudanca beef provided higher fat content (P<0.05) was less tough (P<0.05), and was scored as more tender and juicy (P<0.1) with higher acceptability than Limousin beef (P<0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P<0.05), long-chain polyunsaturated fatty acids (P<0.05) and their n-6/n-3 ratios (P<0.1), as well as vaccenic acid (P<0.1) and the overall trans-18:1 isomer profile.