Consumo de alcohol y antropometría en universitarios vascos

[ES] El objetivo de este trabajo es la descripción de los hábitos de ingesta de alcohol de una muestra de población universitaria de ambos sexos y su relación con el IMC. Aunque el elevado porcentaje de personas consumidoras de alcohol no presenta un IMC actual diferente al de los no consumidores, este patrón de comportamiento puede tener repercusiones en estadios vitales posteriores en el caso de que no haya un cambio de hábitos.

Subcutaneous fat composition of youthful and mature Canadian beef: emphasis on individual conjugated linoleic acid and trans-18:1 isomers

[EN]A comprehensive evaluation of the fatty acid composition of subcutaneous adipose tissue from beef cattle produced in western Canada was undertaken to determine if the current Canadian grading system is able to distinguish classes of animals with value added potential due to their fatty acid composition. Grades included youthful Canadian Yield Grade 1 A/AA beef, under (YUTM) and over (YOTM) 30 mo of age and the four mature grades (D1, D2, D2 and D4). Subcutaneous fat between the 12th and 13th ribs over the longissimus muscle was obtained from 18_21 animals per grade. Fatty acids were analyzed using a combination of silver-ion HPLC and GC with a highly polar 100 m column. There were no differences in total trans-18:1 content amongst grades, but adipose tissue from grade D1, D2 and D4 had more 11t-18:1 than YUTM (PB0.05), whereas adipose tissue from YUTM carcasses had more 10t-18:1 than all other grades (PB0.05). Adipose tissue from YUTM carcasses also had less total CLA (PB0.05) than the D grades, mainly due to a lower level of 9c,11t-CLA, but they had slightly more 7t,9c-CLA and 10t,12c-CLA (PB0.05). Adipose tissue from YOTM and D grades contained more n-3 fatty acids relative to YUTM (0.56% vs. 0.29%; PB0.05) and lower n-6:n-3 ratios (PB0.05). Overall, older animals (YOTM and D grades) had adipose tissue compositions with higher levels of fatty acids with reported health benefits. Taken together, these higher levels may provide opportunities for value added marketing if regulatory authorities allow claims for their enrichment based on demonstrated health benefits. Higher concentrations of beneficial fatty acids, however, need to be considered within the context of the complete fatty acid profile and it would be important to demonstrate their advantages in the presence of relatively high levels of saturated fatty acids.

Museos, memoria y turismo

Cap. 1. Museos y patrimonio: de la distancia retórica a la interlocución democrática. Iñaki Díaz Balerdi. Cap. 2. Au coeur des conflits entre memoire, histoire et developpement economique, les nouveaux enjeux des musees de société aujourd’hui. François Hubert. Cap. 3. Elites, Instituciones Públicas, identidad cultural y turismo en los orígenes del Museo Municipal de Donostia-San Sebastián. Iñaki Arrieta Urtizberea. Cap. 4. Los orígenes de la museografía etnográfica en Cataluña: el Arxiu-Museu Folklòric de Ripoll. Oriol Beltran Costa. Cap. 5. Museo de la Pesca en Palamós: espacio para la memoria de los pescadores. Miquel Martí i Llambrich. Cap. 6. Arqueología y museos en Gipuzkoa; las experiencias del Centro de Estudios ARKEOLAN (1986-2005). Mª Mercedes Urteaga Artigas. Cap. 7. Penser un Musée des Confluences: un autre discours sur soi et les autres que soi. Thierry Valentin. Cap. 8. Turismo cultural y museos: oportunidades de desarrollo comunes. El caso de Cesis, Letonia. María Fernández Sabau. Cap. 9. La gestión y el uso turístico de los museos: la experiencia de Barcelona. Jordi Juan Tresserras y Juan Carlos Matamala. Cap. 10. Museos, turismo y desarrollo local en el norte de Portugal: el Ecomuseo del Barroso. Xerardo Pereiro. Cap. 11. Turismo y patrimonio cultural en las pequeñas y medianas ciudades: el Barri Vell de Girona y el Museu d’Art de Girona. Josep Manuel Rueda Torres.