Tipo de bebidas consumidas por los estudiantes universitarios

Fundamentos: Existe una gran diferencia entre el consumo de agua y las bebidas que contiene agua (bebidas carbonatadas, azucaradas, zumos o bebidas alcohólicas). El consumo de estas bebidas está relacionado con el desarrollo de enfermedades crónicas (obesidad, diabetes tipo 2, hipertensión arterial o dislipemias). El objetivo es determinar la frecuencia de consumo de bebidas de los estudiantes de la Universidad de Alicante. Métodos: Estudio transversal descriptivo. Población 26.273 estudiantes. Se seleccionaron 396 mediante muestreo aleatorio simple. Se utilizó un cuestionario frecuencia consumo para estimar la ingesta individual. Variables: bebidas (n=12) y frecuencia de consumo (n=4). Resultados: El 29,6% de hombres y el 13,0% de mujeres consumen bebidas carbonatadas con azúcar a diario (p-valor<0,001). El consumo diario de vino es nulo. El 41,4% de la población consume cerveza y destilados semanalmente. El 76,1% de hombres y el 58,7% de mujeres, consumen alcohol como mínimo una vez a la semana, p-valor=0,001. Conclusiones: Los resultados plantean la necesidad de estudios epidemiológicos que orienten el desarrollo de políticas nutricionales dirigidas a reducir el consumo de bebidas azucaradas y alcohólicas entre la población joven. Mediante un trabajo conjunto entre las autoridades gubernamentales, medios de comunicación, industria alimentaria y la sociedad en general.

Predictive Models of Alcohol Use Based on Attitudes and Individual Values

Two predictive models are developed in this article: the first is designed to predict people's attitudes to alcoholic drinks, while the second sets out to predict the use of alcohol in relation to selected individual values. University students (N = 1,500) were recruited through stratified sampling based on sex and academic discipline. The questionnaire used obtained information on participants' alcohol use, attitudes and personal values. The results show that the attitudes model correctly classifies 76.3% of cases. Likewise, the model for level of alcohol use correctly classifies 82% of cases. According to our results, we can conclude that there are a series of individual values that influence drinking and attitudes to alcohol use, which therefore provides us with a potentially powerful instrument for developing preventive intervention programs.

Removal of BrO3 − from drinking water samples using newly developed agricultural waste-based activated carbon and its determination by ultra-performance liquid chromatography-mass spectrometry

Activated carbon was prepared from date pits via chemical activation with H3PO4. The effects of activating agent concentration and activation temperature on the yield and surface area were studied. The optimal activated carbon was prepared at 450 °C using 55 % H3PO4. The prepared activated carbon was characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric-differential thermal analysis, and Brunauer, Emmett, and Teller (BET) surface area. The prepared date pit-based activated carbon (DAC) was used for the removal of bromate (BrO3 −). The concentration of BrO3 − was determined by ultra-performance liquid chromatography-mass tandem spectrometry (UPLC-MS/MS). The experimental equilibrium data for BrO3 − adsorption onto DAC was well fitted to the Langmuir isotherm model and showed maximum monolayer adsorption capacity of 25.64 mg g−1. The adsorption kinetics of BrO3 − adsorption was very well represented by the pseudo-first-order equation. The analytical application of DAC for the analysis of real water samples was studied with very promising results.