Body Image in Eating Disorders: The Influence of Exposure to Virtual-Reality Environments.

The aim of this article was to study the effect of virtual-reality exposure to situations that are emotionally significant for patients with eating disorders (ED) on the stability of body-image distortion and body-image dissatisfaction. A total of 85 ED patients and 108 non-ED students were randomly exposed to four experimental virtual environments: a kitchen with low-calorie food, a kitchen with high-calorie food, a restaurant with low-calorie food, and a restaurant with high-calorie food. In the interval between the presentation of each situation, body-image distortion and body-image dissatisfaction were assessed. Several 2 x 2 x 2 repeated measures analyses of variance (high-calorie vs. low-calorie food x presence vs. absence of people x ED group vs. control group) showed that ED participants had significantly higher levels of body-image distortion and body dissatisfaction after eating high-calorie food than after eating low-calorie food, while control participants reported a similar body image in all situations. The results suggest that body-image distortion and body-image dissatisfaction show both trait and state features. On the one hand, ED patients show a general predisposition to overestimate their body size and to feel more dissatisfied with their body image than controls. On the other hand, these body-image disturbances fluctuate when participants are exposed to virtual situations that are emotionally relevant for them.

Effects of Enriched Physical and Social Environments on Motor Performance, Associative Learning, and Hippocampal Neurogenesis in Mice.

We have studied the motor abilities and associative learning capabilities of adult mice placed in different enriched environments. Three-month-old animals were maintained for a month alone (AL), alone in a physically enriched environment (PHY), and, finally, in groups in the absence (SO) or presence (SOPHY) of an enriched environment. The animals' capabilities were subsequently checked in the rotarod test, and for classical and instrumental learning. The PHY and SOPHY groups presented better performances in the rotarod test and in the acquisition of the instrumental learning task. In contrast, no significant differences between groups were observed for classical eyeblink conditioning. The four groups presented similar increases in the strength of field EPSPs (fEPSPs) evoked at the hippocampal CA3-CA1 synapse across classical conditioning sessions, with no significant differences between groups. These trained animals were pulse-injected with bromodeoxyuridine (BrdU) to determine hippocampal neurogenesis. No significant differences were found in the number of NeuN/BrdU double-labeled neurons. We repeated the same BrdU study in one-month-old mice raised for an additional month in the above-mentioned four different environments. These animals were not submitted to rotarod or conditioned tests. Non-trained PHY and SOPHY groups presented more neurogenesis than the other two groups. Thus, neurogenesis seems to be related to physical enrichment at early ages, but not to learning acquisition in adult mice.

Identifying Specific Cues and Contexts Related to Smoking Craving for the Development of Effective Virtual Environments

Craving is considered the main variable associated with relapse after smoking cessation. Cue Exposure Therapy (CET) consists of controlled and repeated exposure to drug-related cues with the aim of extinguishing craving responses. Some virtual reality (VR) environments, such as virtual bars or parties, have previously shown their efficacy as tools for eliciting smoking craving. However, in order to adapt this technology to smoking cessation interventions, there is a need for more diverse environments that enhance the probability of generalization of extinction in real life. The main objective of this study was to identify frequent situations that produce smoking craving, as well as detecting specific craving cues in those contexts. Participants were 154 smokers who responded to an ad hoc self-administered inventory for assessing craving level in 12 different situations. Results showed that having a drink in a bar/pub at night, after having lunch/dinner in a restaurant and having a coffee in a cafe or after lunch/dinner at home were reported as the most craving-inducing scenarios. Some differences were found with regard to participants' gender, age, and number of cigarettes smoked per day. Females, younger people, and heavier smokers reported higher levels of craving in most situations. In general, the most widely cited specific cues across the contexts were people smoking, having a coffee, being with friends, and having finished eating. These results are discussed with a view to their consideration in the design of valid and reliable VR environments that could be used in the treatment of nicotine addicts who wish to give up smoking.

Construcció d'un equip per a la producció de cervesa artesana

Catalunya és un dels territoris on hi ha hagut més auge del sector de la cervesa artesana, i són molt nombroses les microcerveseries i les botigues especialitzades on es poden trobar els recursos materials necessaris, a més de ser centres difusió de coneixements relacionats. Així, doncs, aquest projecte està emmarcat en un context que permet el desenvolupament de tècniques d’elaboració de cervesa artesana. Aquest projecte es basa en la construcció d’un equip amb materials reutilitzats i amb un pressupost limitat que permet reproduir a petita escala els processos d’elaboració que es duen a terme en les microcerveseries artesanes actuals. El projecte s’ha assentat sobre la comprensió dels fonaments teòrics i pràctics del procés d’elaboració de cervesa, i amb l’experiència inicial d’elaboració de cervesa amb un equip bàsic de tipus homebrewer. Per minimintzar costos els tancs s’han construït a partir de barrils de cervesa i les parts sobrants s’han aprofitat per a altres elements. S’han emprat elements quotidians com una olla a pressió i s’ha construït un sistema regulador de pressió (per al tanc de fermentació cilindrocònic isobàric construït) en lloc d’adquirir-lo. S’ha posat l’èmfasi en minimitzar la necessitat de manipulació manual durant l’elaboració. Per tant, s’han instal·lat els components de l’equip formant un circuit tancat amb sistema de bombeig, i s’ha incorporat un sistema que permet el control i la lectura de les temperatures de cada procés. Altres elements són el sistema de filtres amb mecanisme de tub en forma d’ela (que permet l’extracció del most dels tanc de maceració i de cocció d’una manera efectiva i sense necessitat de manipulació) i el sistema de dutxa (que permet automatitzar el procés de rentat i filtrat). Un element que distingeix aquest equip d’altres equips emprats en algunes microcerveseries artesanes és el tanc de fermentació cilindrocònic isobàric amb vàlvula controladora de pressió, que permet prescindir de la doble fermentació en ampolla, ja que permet aprofitar el gas carbònic produït durant la fermentació per la carbonatació de la cervesa. Es pot concloure que gràcies a les seves característiques, l’equip permet realitzar successives elaboracions obtenint el mateix producte amb les mateixes característiques organolèptiques, principalement gràcies a la cambra de fermentació, que permet realitzar les etapes de fermentació, maduració i clarificació controlant la temperatura desitjada; al tanc de maceració amb aïllament, que permet realitzar el procés a temperatura constant sense pèrdues tèrmiques i al sistema de control de temperatura de totes les etapes. L’únic inconvenient és que, degut a la manca pressupostària, ha estat impossible l’adquisició d’un sistema d’embotellament isobàric que permeti realitzar l’embotellament sense pèrdues del gas carbònic. Per tant, el producte final pot embotellar-se amb una lleugera pèrdua de gas o es pot emmagatzemar en el mateix fermentador cilindrocònic per al seu consum directe, a l’estil d’alguns brewpubs.

Autoevaluación del aprendizaje en enfermería con ejercicios interactivos del programa Hot Potatoes

Los ejercicios interactivos de autoevaluación son una herramienta muy útil para fomentar el aprendizaje autónomo del estudiante. El programa Hot Potatoes permite el diseño de actividades interactivas para la evaluación formativa, con la incorporación de un sistema de retroacción que refuerza los contenidos no asimilados cuando la respuesta no es correcta. El objetivo de estudio es averiguar la opinión de los estudiantes sobre la utilización del programa Hot Potatoes. Materiales y métodos: Estudio descriptivo transversal en la promoción 2006-2007 de la asignatura Enfermería Maternal II. Los datos se recogieron a través de un cuestionario diseñado ad hoc. Resultados: Los ejercicios mejor valorados y considerados de menor dificultad fueron los de opción múltiple; los más difíciles fueron los textos desordenados y los ejercicios de rellenar huecos. Todos los estudiantes consideraron que el método motivó su interés por la asignatura y facilitó su aprendizaje. El 71% considera que el método le ha servido para adquirir conocimientos y ha sido muy útil como herramienta de estudio. Los aspectos que consideran más interesantes incluyen que: son un método de repaso y estudio, facilitan el aprendizaje de una forma amena y permiten conocer el nivel de conocimientos y corregir los errores durante el aprendizaje. Entre los aspectos que mejorarían destacan que incluirían más ejercicios y un número de preguntas más elevado. Conclusiones: El método ha tenido una buena aceptación y ha fomentado el aprendizaje autónomo. Consideramos que se trata de una estrategia de autoevaluación adecuada para la adaptación a los nuevos créditos europeos (ECTS).

Autoevaluación del aprendizaje en enfermería con ejercicios interactivos del programa Hot Potatoes

Los ejercicios interactivos de autoevaluación son una herramienta muy útil para fomentar el aprendizaje autónomo del estudiante. El programa Hot Potatoes permite el diseño de actividades interactivas para la evaluación formativa, con la incorporación de un sistema de retroacción que refuerza los contenidos no asimilados cuando la respuesta no es correcta. El objetivo de estudio es averiguar la opinión de los estudiantes sobre la utilización del programa Hot Potatoes. Materiales y métodos: Estudio descriptivo transversal en la promoción 2006-2007 de la asignatura Enfermería Maternal II. Los datos se recogieron a través de un cuestionario diseñado ad hoc. Resultados: Los ejercicios mejor valorados y considerados de menor dificultad fueron los de opción múltiple; los más difíciles fueron los textos desordenados y los ejercicios de rellenar huecos. Todos los estudiantes consideraron que el método motivó su interés por la asignatura y facilitó su aprendizaje. El 71% considera que el método le ha servido para adquirir conocimientos y ha sido muy útil como herramienta de estudio. Los aspectos que consideran más interesantes incluyen que: son un método de repaso y estudio, facilitan el aprendizaje de una forma amena y permiten conocer el nivel de conocimientos y corregir los errores durante el aprendizaje. Entre los aspectos que mejorarían destacan que incluirían más ejercicios y un número de preguntas más elevado. Conclusiones: El método ha tenido una buena aceptación y ha fomentado el aprendizaje autónomo. Consideramos que se trata de una estrategia de autoevaluación adecuada para la adaptación a los nuevos créditos europeos (ECTS).

Identification of metabolites and thermal transformation products of quinolones in raw cow milk by liquid chromatography coupled to high resolution mass spectrometry

The presence of residues of antibiotics, metabolites, and thermal transformation products (TPs), produced during thermal treatment to eliminate pathogenic microorganisms in milk, could represent a risk for people. Cow"s milk samples spiked with enrofloxacin (ENR), ciprofloxacin (CIP), difloxacin (DIF), and sarafloxacin (SAR) and milk samples from cows medicated with ENR were submitted to several thermal treatments. The milk samples were analyzed by liquid chromatography-mass spectrometry (LC-MS) to find and identify TPs and metabolites. In this work, 27 TPs of 4 quinolones and 24 metabolites of ENR were found. Some of these compounds had been reported previously, but others were characterized for the first time, including lactose-conjugated CIP, the formamidation reaction for CIP and SAR, and hydroxylation or ketone formation to produce three different isomers for all quinolones studied.

CRM and higher education : developing a monitoring system to improve relationships in e-learning environments

Peer-reviewed

Broadening the CRM domain of application to higher educational (e-learning) environments

In this paper, we reflect about the broadening of the field of application of CRM from the business domain to a wider context of relationships in which the inclusion of non-profit making organizations seems natural. In particular, we focus on analyzing the suitability of adopting CRM processes by universities and higher educational institutions dedicated to e-learning. This is an issue that, in our opinion, has much potential but has received little attention in research so far.

Lifelong learning teachers' needs in virtual learning environments

Peer-reviewed

Identifying pedagogical, technological and organizational barriers in virtual learning environments

Virtual learning environments are online spaces where learners interact with other learners, teachers, resources and the environment in itself. Although technology is meant to enhance the learning process, there are important issues regarding pedagogical and organizational aspects that must be addressed. In this paper we review the barriers detected in a virtual university which exclusively uses Internet as the main channel of communication, with no face-to-face requirements exceptthose related to final evaluation.

User Centered Desing in E-Learning Environments : from Usability to Learner Experience

The advent of the Internet had a great impact on distance education and rapidly e-learning has become a killer application. Education institutions worldwide are taking advantage of the available technology in order to facilitate education to a growing audience. Everyday, more and more people use e-learning systems, environments and contents for both training and learning. E-learning promotes educationamong people that due to different reasons could not have access to education: people who could nottravel, people with very little free time, or withdisabilities, etc. As e-learning systems grow and more people are accessing them, it is necessary to consider when designing virtual environments the diverse needs and characteristics that different users have. This allows building systems that people can use easily, efficiently and effectively, where the learning process leads to a good user experience and becomes a good learning experience.

Capturing user behavior in e-learning environments

Peer-reviewed

Model-based objects recognition in industrial environments for autonomous vehicles control

Behavior-based navigation of autonomous vehicles requires the recognition of the navigable areas and the potential obstacles. In this paper we describe a model-based objects recognition system which is part of an image interpretation system intended to assist the navigation of autonomous vehicles that operate in industrial environments. The recognition system integrates color, shape and texture information together with the location of the vanishing point. The recognition process starts from some prior scene knowledge, that is, a generic model of the expected scene and the potential objects. The recognition system constitutes an approach where different low-level vision techniques extract a multitude of image descriptors which are then analyzed using a rule-based reasoning system to interpret the image content. This system has been implemented using a rule-based cooperative expert system