Chemical variability in clays and pottery from a traditional cooking pot production village: Testing assumptions in Pereruela

This paper explores analytically the contemporary pottery-making community of Pereruela (north-west Spain) that produces cooking pots from a mixture of red clay and kaolin. Analyses by different techniques (XRF, NAA, XRD, SEM and petrography) showed an extremely high variability for cooking ware pottery produced in a single production centre, by the same technology and using local clays. The main source of chemical variation is related to the use of different red clays and the presence of non-normally distributed inclusions of monazite. These two factors induce a high chemical variability, not only in the output of a single production centre, but even in the paste of a single pot, to an extent to which chemical compositions from one"workshop", or even one"pot", could be classified as having different provenances. The implications for the chemical characterization and for provenance studies of archaeological ceramics are addressed.

LRCW.NET: A web site with a virtual laboratory for the study of coarse and cooking wares in the Late Antique Mediterranean

This contribution presents the LRCW.net a website with a virtual laboratory intranet devoted to the study of coarse and cooking wares in the late Antique Mediterranean. It is designed as a public website with a virtual laboratory intranet. There, all institutions and researchers interested in the subject can work together towards a specific purpose such as the creation of an on-line ‘encyclopedia’ for these categories of ceramics. The LRCW.net website and the associated virtual laboratory are just a small part of a wider initiative that aims to create an on-line Encyclopedia for Ancient Ceramics in the Mediterranean.

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).

Cooking and Active Leisure TAS Program, Spain: A Program Impact Pathways (PIP) analysis

Background. The “Cooking and Active Leisure” Tu y Alícia por la Salud (CAL-TAS) Program is a schoolbased pilot that addresses healthy lifestyle needs of Spanish secondary school students with initiatives that research has proven to improve dietary and physical activity behaviors. Objective. The objectives were to perform a Program Impact Pathways (PIP) analysis to describe key activities and processes of the CAL-TAS Program, identify Critical Quality Control Points (CCPs), and identify a suite of common indicators of healthy lifestyles to be applied across participant schools. Methods. The CAL-TAS Program designers and implementation team developed this PIP analysis through an iterative process and presented the results for feedback at the seven-country Healthy Lifestyles Program Evaluation Workshop held in Granada, Spain, 13–14 September 2013, under the auspices of the Mondelēz International Foundation. Results. The team identified three PIP CCPs: teachers’ motivation and training, changes in students’ knowledge of healthy lifestyles, and changes in students’ healthy lifestyle behavior. The selected indicators of the program’s impact on healthy lifestyles are adequacy of food intake, level of knowledge of healthy lifestyles gained, and adequacy of physical activity level according to World Health Organization recommendations. A clear definition of impact indicators, as well as collection of accurate data on healthy lifestyle behaviors and knowledge, is essential to understanding the effectiveness of this program before it can be scaled up. Conclusions. CAL-TAS is an effective secondary school-based program encouraging healthy lifestyles. The PIP analysis was instrumental in identifying CCPs to sustain and improve the quality of the program. The team hopes to sustain and improve the program through these program evaluation recommendations.

Meat quality of ten cattle breeds of the Southwest of Europe

A sample of about 70 young bulls of each of ten beef cattle breeds reared in their typical production systems has been characterised with respect to meat quality traits. Breeds included were Asturiana de los Valles, Asturiana de la Montaña, Avileña-Negra Ibérica, Bruna dels Pirineus, Morucha, Pirenaica and Retinta from Spain, and Aubrac, Gasconne and Salers from France. As was previously showed regarding carcass traits, there exist large differences both between and within breed – systems. In general, rustic breeds tended to present darker and redder meats with higher haematin contents, whereas less precocious and more specialised breeds showed brighter meats with bigger water losses. Protein content was similar, whereas intramuscular fat presented the larger variations both between and within breeds. ICDH content was higher in the more rustic breeds, showing the predominantly oxidative character of their fibres. Texture measurements showed in general large within breed-system variations, the differences between breeds being less evident. Within breed-system, daily gain weight was positively associated with brighter and tender meats. In the range studied, increasing slaughter weight within breed did not have influence on meat quality. Conformation was related to lower water holding capacity and less dry matter and intramuscular fat, as well as to a lower haematin content giving brighter meats. The increase in fatness scores was related to an augment of toughness in meat specialised breeds, although in Avileña-Negra Ibérica breed fatness carcasses were related to more tender meats. Redness parameter a* was positively related to fatter animals and opposed to conformation, the opposite being true for the L* (lightness) parameter. There was a small trend of fatter carcasses to be related to oxidative fibres, whereas the muscular fibres of the more conformed carcasses were more glycolytic. Texture measurements maximum load, maximum stress and toughness were very closely related. Shear force was opposed to tenderness. Losses at cooking were opposed to juiciness, but only in the Spanish breeds. No consistent trends regarding relationships between carcass characteristics and tenderness could be observed. Overall acceptability was primarily related with tenderness and flavour, and later on juiciness.

Estudi energètic de les llars del barri de Haër (Senegal)

En el present estudi s’han analitzat quines són les fonts energètiques utilitzades a les llars de Haër, així com les repercussions que aquestes tenen sobre el medi natural i socioeconòmic de les famílies. Per tal de poder identificar quines són aquestes fonts i els seus efectes, s’ha realitzat un inventari i una diagnosi energètica. S’ha estudiat l’ús de l’energia en dos àmbits domèstics principals: la il·luminació i el cuinat, analitzant la freqüència d’ús i quantificant el consum energètic familiar. Les fonts energètiques detectades són: llenya, carbó, gas, querosè, piles i espelmes, de les quals, la llenya, el querosè i el carbó són les majoritàriament utilitzades. El consum energètic per càpita és de 2.100 kWh/any. Per altra banda, l’obtenció d’algunes d’aquestes fonts energètiques, suposen un cost econòmic molt elevat per les economies familiars, arribant a suposar un 60% dels ingressos. A partir de les dades obtingudes a la diagnosi, s’ha aplicat un indicador per tal de quantificar la magnitud de l’impacte sobre el medi produït pel model energètic seguit dins de les llars. L’indicador estudiat ha estat la petjada energètica, amb la qual s’ha traduït aquest consum en unitats de superfície biològicament productiva, requerida per absorbir el CO2 emès. El resultat ha estat que una persona produeix anualment 2,09·10-2 tCO2, que requereix de 7,53·10-3 gha/persona de superfície forestal per ser absorbides. S’ha comparat aquest resultat amb la petjada energètica domèstica calculada pel poble d’Araós, el qual, amb un model energètic totalment diferent, té una petjada energètica de 1,53 gha/persona. Un cop detectats els problemes o impactes causats pel model energètic actual, es proposa una alternativa energètica per tal de reemplaçar algunes fonts convencionals, principalment el querosè dels quinqués. Així doncs, mitjançant l’aprofitament de l’energia solar, es plantegen dos models fotovoltaics adaptats a dues tipologies de llars diferents, amb l’objectiu de minimitzar el cost i optimitzar els recursos energètics. Finalment es planteja una solució financera per abordar el cost inicial de la instal·lació solar.

Els cócs : Una senya d'identitat a la Terra Alta

He organitzat aquest escrit de la manera següent: començo amb una visió general de l'entorn social i econòmic de la comarca, faig esment de breus aspectes lingüístics dels mots, continuo amb un breu repàs de la literatura culinària, principalment a Catalunya, i amb una breu visió històrica, continuo amb el món del pa i de la pastisseria i acabo amb la visió més lúdica dels cócs: el moment de consumir-los. Finalment entro en l'exposició de les receptes més genuïnes dels cócs terraltins, mirant que quedi tot ben clar, gràcies a la informació desinteressada de les persones a qui he consultat, i les comparo amb altres de semblants que trobem en antics manuscrits medievals. Per acabar, mostro quines conclusions podem extreure sobre els cócs i els dolços de la Terra Alta, vinculades bàsicament amb el seu origen i la seva continuïtat fins als nostres dies.

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol + tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The α-tocopherol (αT) content of tissues was reduced in response to the lower αT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species differences in the digestion and metabolism of tocols. Tissue oxidation and susceptibility to oxidation were in general low and were not greatly affected by the degree of oxidation of the oil added to the feeds. The relative content of polyunsaturated fatty acids/αT in these types of samples would explain the differences observed between species in the susceptibility of each tissue to oxidation. According to our results, oils recovered from the frying industry could be useful for feed uses.

Gurt Esparraguera, J. M., Buxeda i Garrigòs M. i Cau Ontiveros, M. A (eds.), LRCW 1 Late Roman Coarte Wares, Cocking Wares and Amphorae in the Mediterranean, Archaeology and Archaeometry BAR 1340

No es exagerado afirmar que, en las últimas décadas, los estudios dedicados a la cultura material de la antigüedad tardía y, en particular, a sus producciones cerámicas, han experimentado un desarrollo acelerado. Este fenómeno se ha traducido en una auténtica explosión de títulos que, con diversa extensión y profundidad, abarcan todas las posibilidades de análisis: desde las monografías de excavación, en las que se describen los repertorios asociados a las formas de vida y trabajo de un asentamiento, hasta las síntesis regionales que abordan cuestiones relacionadas con los mecanismos económicos, culturales y políticos que impulsaron la creación de unos circuitos de intercambio de alcance mediterráneo.

Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk

Brain oxidative processes play a major role in age-related cognitive decline, thus consumption of antioxidant-rich foods might help preserve cognition. Our aim was to assess whether consumption of antioxidant-rich foods in the Mediterranean diet relates to cognitive function in the elderly. In asymptomatic subjects at high cardiovascular risk (n = 447; 52% women; age 5580 y) enrolled in the PREDIMED study, a primary prevention dietary-intervention trial, we assessed food intake and cardiovascular risk profile, determined apolipoprotein E genotype, and used neuropsychological tests to evaluate cognitive function.We also measured urinary polyphenols as an objective biomarker of intake. Associations between energy-adjusted food consumption, urinary polyphenols, and cognitive scores were assessed by multiple linear regression models adjusted for potential confounders. Consumption of some foods was independently related to better cognitive function. The specific associations [regression coefficients (95% confidence intervals)] were: total olive oil with immediate verbal memory [0.755 (0.1511.358)]; virgin olive oil and coffee with delayed verbal memory [0.163 (0.0100.316) and 0.294 (0.0550.534), respectively];walnuts with working memory [1.191 (0.0612.322)]; and wine with Mini-Mental State Examination scores [0.252 (0.0060.496)]. Urinary polyphenols were associated with better scores in immediate verbal memory [1.208 (0.2362.180)]. Increased consumption of antioxidant-rich foods in general and of polyphenols in particular is associated with better cognitive performance in elderly subjects at high cardiovascular risk. The results reinforce the notion that Mediterranean diet components might counteract age-related cognitive decline.

Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial

Hypertension is a major public health problem and a leading cause of death and disability in both developed and developing countries, affecting onequarter of the world"s adult population. Our aim was to evaluate whether the consumption of gazpacho, a Mediterranean vegetable-based cold soup rich in phytochemicals, is associated with lower blood pressure (BP) and/or reduced prevalence of hypertension in individuals at high cardiovascular risk. Methods and results: We selected 3995 individuals (58% women, mean age 67 y) at high cardiovascular risk (81% hypertensive) recruited into the PREDIMED study. BP, weight, and dietary and physical activity data were collected. In multivariate linear regression analyses, after adjustment, moderate and high gazpacho consumption categories were associated with reduced mean systolic BP of 1.9 mm Hg [95% confidence interval (CI): 3.4; 0.6] and 2.6 mm Hg (CI: 4.2; 1.0), respectively, and reduced diastolic BP of 1.5 mm Hg (CI: 2.3; 0.6) and 1.9 mm Hg (CI: 2.8; 1.1). By multiple-adjusted logistic regression analysis, gazpacho consumption was associated with a lower prevalence of hypertension, with OR Z 0.85 (CI: 0.73; 0.99) for each 250 g/week increase and OR Z 0.73 (CI: 0.55; 0.98) for high gazpacho consumption groups compared to the no-consumption group. Conclusions: Gazpacho consumption was inversely associated with systolic and diastolic BP and prevalence of hypertension in a cross-sectional Mediterranean population at high cardiovascular risk. The association between gazpacho intake and reduction of BP is probably due to synergy among several bioactive compounds present in the vegetable ingredients used to make the recipe.

Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial

Hypertension is a major public health problem and a leading cause of death and disability in both developed and developing countries, affecting onequarter of the world"s adult population. Our aim was to evaluate whether the consumption of gazpacho, a Mediterranean vegetable-based cold soup rich in phytochemicals, is associated with lower blood pressure (BP) and/or reduced prevalence of hypertension in individuals at high cardiovascular risk. Methods and results: We selected 3995 individuals (58% women, mean age 67 y) at high cardiovascular risk (81% hypertensive) recruited into the PREDIMED study. BP, weight, and dietary and physical activity data were collected. In multivariate linear regression analyses, after adjustment, moderate and high gazpacho consumption categories were associated with reduced mean systolic BP of 1.9 mm Hg [95% confidence interval (CI): 3.4; 0.6] and 2.6 mm Hg (CI: 4.2; 1.0), respectively, and reduced diastolic BP of 1.5 mm Hg (CI: 2.3; 0.6) and 1.9 mm Hg (CI: 2.8; 1.1). By multiple-adjusted logistic regression analysis, gazpacho consumption was associated with a lower prevalence of hypertension, with OR Z 0.85 (CI: 0.73; 0.99) for each 250 g/week increase and OR Z 0.73 (CI: 0.55; 0.98) for high gazpacho consumption groups compared to the no-consumption group. Conclusions: Gazpacho consumption was inversely associated with systolic and diastolic BP and prevalence of hypertension in a cross-sectional Mediterranean population at high cardiovascular risk. The association between gazpacho intake and reduction of BP is probably due to synergy among several bioactive compounds present in the vegetable ingredients used to make the recipe.

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol + tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The α-tocopherol (αT) content of tissues was reduced in response to the lower αT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species differences in the digestion and metabolism of tocols. Tissue oxidation and susceptibility to oxidation were in general low and were not greatly affected by the degree of oxidation of the oil added to the feeds. The relative content of polyunsaturated fatty acids/αT in these types of samples would explain the differences observed between species in the susceptibility of each tissue to oxidation. According to our results, oils recovered from the frying industry could be useful for feed uses.

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol1tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The a-tocopherol (aT) content of tissues was reduced in response to the lower aT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species differences in the digestion and metabolism of tocols. Tissue oxidation and susceptibility to oxidation were in general low and were not greatly affected by the degree of oxidation of the oil added to the feeds. The relative content of polyunsaturated fatty acids/aT in these types of samples would explain the differences observed between species in the susceptibility of each tissue to oxidation. According to our results, oils recovered from the frying industry could be useful for feed uses.