Riesgo de hipertensión arterial por ruido laboral: revisión sistemática

Introducción: la pérdida auditiva inducida por ruido es el efecto nocivo del ruido más comúnmente estudiado, sin embargo, el ruido también produce trastornos digestivos y del sueño, cambios en los niveles de cortisol, efectos cardiovasculares e hipertensión arterial (HTA), entre otros. Objetivo: determinar si la exposición laboral a ruido induce hipertensión arterial. Materiales y métodos: se siguieron las recomendaciones del método PRISMA para revisiones sistemáticas. Se hizo una búsqueda de estudios en PUBMED utilizando los términos “occupational and noise and hypertension” y aplicando los filtros: 1) publicaciones incluidas entre 2005-2015; 2) estudios publicados en inglés; 3) revisión de títulos y resúmenes; 4) revisión completa de los textos para un total final de 32 estudios. Se hizo la revisión, análisis y resumen de todos los estudios. Resultados: los estudios concluyeron que aquellos portadores de los polimorfismos de la enzima convertidora de angiotensina expuestos a ruido, tuvieron una mayor susceptibilidad genética a tener HTA. Los estudios reportaron una asociación positiva entre ruido e HTA. Hay controversia acerca de la relación que existe entre HTA, ruido y coexposición a otros factores como calor, trabajo por turnos, presencia de solventes o plomo en el lugar de trabajo y carga física. Conclusiones: Se presume que solo los niveles de ruido ≥ 85 dBA tienen efectos negativos sobre la salud, pero se ha encontrado que los efectos no auditivos del ruido se producen por debajo de este parámetro. Recomendaciones: se sugiere el uso de la pérdida auditiva inducida por ruido entre población trabajadora como un método de tamizaje para detectar personas prehipertensas, con el fin prevenir la generación de HTA.

Elaboración de materiales didácticos en la enseñanza del inglés, como 2ª lengua, en los niveles de Educación Infantil y 1õ ciclo de Educación primaria.

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Caza, cultivo y aprovechamiento de aprendizajes.

Pretende ampliar los ámbitos educativos y de aprendizaje, basándose en los principios de la investigación-acción. Se trata de recoger material desperdigado por el asentamiento de gitanos de Cerro Mica. Los objetivos son conservar el medio ambiente, potenciar la participación activa en el proceso educativo, fomentar la integración y el respeto por otras culturas, así como favorecer la adquisición de aprendizajes básicos para el desarrollo individual y social, potenciando la autoestima. La metodología está basada en los 'work shops' o talleres de mecánica del pensamiento, donde se desarrollan trabajos multidisciplinares que tratan de la recogida de materiales, confección de calendarios de cultivos, conservación de productos elaborados y reciclado de materiales. La valoración es positiva por la implicación y participación. Se adjuntan algunas fotocopias de las experiencias desarrolladas y modelos de materiales elaborados. Este proyecto ha sido premiado en el concurso 'Investiga a través del entorno y expónlo' patrocinado por El Corte Inglés..

Importance of mycotoxins in food and feed in India

Various food and feed samples including groundnut seed, maize, sorghum, soyabean cake, groundnut cake, cotton cake, poultry feed, buffalo milk, cow milk and milk powders were collected from farmers' fields, farmer's stores, oil millers storage, traders' storage, retail shops and supermarkets. More than 2000 samples were analysed by ELISA and most of the commodities, with the exception of sorghum seed, contained high levels of aflatoxin. Groundnut cake was one of the major cattle feed ingredients in the peri-urban area of Hyderabad (Andhra Pradesh, India) and >75% of the samples contained >100 µg/kg aflatoxin, leading to a high level of aflatoxin M1, in milk samples. Strategies to reduce aflatoxin levels (especially in groundnut) by management interventions at preharvest, harvest and storage, are discussed.

Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil

Objective: To determine whether consumption of five portions of fruit and vegetables per day reduces the enhancement of oxidative stress induced by consumption of fish oil. Subjects: A total of 18 free-living healthy smoking volunteers, aged 18-63 y, were recruited by posters and e-mail in The University of Reading, and by leaflets in local shops. Design: A prospective study. Setting: Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights PO Box 226, Reading RG6 6AP, UK. Intervention: All subjects consumed a daily supplement of 4 x 1 g fish oil capsules for 9 weeks. After 3 weeks, they consumed an additional five portions of fruits and vegetables per day, and then they returned to their normal diet for the last 3 weeks of the study. Fasting blood samples were taken at the ends of weeks 0, 3, 6 and 9. Results: The plasma concentrations of ascorbic acid, lutein, beta-cryptoxanthin, alpha-carotene and beta-carotene all significantly increased when fruit and vegetable intake was enhanced (P<0.05). Plasma concentrations of α-tocopherol, retinol and uric acid did not change significantly during the period of increased fruit and vegetable consumption. Plasma oxidative stability, assessed by the oxygen radical absorbance capacity (ORAC) assay, also increased from weeks 3-6 (P<0.001) but not in association with increases in measured antioxidants. Lag phase before oxidation of low-density lipoprotein (LDL) significantly decreased in the first 3 weeks of the study, reflecting the incorporation of EPA and DHA into LDL (P<0.0001). Subsequent enhanced fruit and vegetable consumption significantly reduced the susceptibility of LDL to oxidation (P<0.005). Conclusion: Fish oil reduced the oxidative stability of plasma and LDL, but the effects were partially offset by the increased consumption of fruit and vegetables.

Exploring the market potential of 'local' in food systems

Local food initiatives create a niche market in many developed countries where consumer choice is being met with an expanding offering in both conventional as well as complementary retail outlets. Supermarkets in conjunction with the food service sector currently dominate food sales and consumption, and are likely to do so for the foreseeable future. However, the local food sector offers an opportunity for implementing niche marketing strategies for many businesses. Local food activities tend to be relatively independent activities and a clearer definition for “local” food would assist in consolidating this important component of the food system. Related to this, consumers would benefit from the establishment of some form of assurance system for the ‘localness’ of food. In the UK, with its well established local food market, farmers’ markets, farm shops and box schemes are currently having the largest impact in terms of total sales. Hence further research is required to confirm that support for similar business ventures in Australia would be a viable strategy for strengthening its local food systems.

Production of milk foams by steam injection: the effects of steam pressure and nozzle design

Foam properties depend on the physico-chemical characteristics of the continuous phase, the method of production and process conditions employed; however the preparation of barista-style milk foams in coffee shops by injection of steam uses milk as its main ingredient which limits the control of foam properties by changing the biochemical characteristics of the continuous phase. Therefore, the control of process conditions and nozzle design are the only ways available to produce foams with diverse properties. Milk foams were produced employing different steam pressures (100-280 kPa gauge) and nozzle designs (ejector, plunging-jet and confined-jet nozzles). The foamability of milk, and the stability, bubble size and texture of the foams were investigated. Variations in steam pressure and nozzle design changed the hydrodynamic conditions during foam production, resulting in foams having a range of properties. Steam pressure influenced foam characteristics, although the net effect depended on the nozzle design used. These results suggest that, in addition to the physicochemical determinants of milk, the foam properties can also be controlled by changing the steam pressure and nozzle design.

Listeria monocytogenes in ready-to-eat, sliced, cooked ham and salami products, marketed in the city of Sao Paulo, Brazil Occurrence, quantification, and serotyping

The preference for ready-to-eat sliced foods may pose an increased risk for food-borne diseases and a major concern is the presence of Listeria monocytogenes L monocytogenes was assessed in two types of products cooked ham and salami One hundred and thirty samples of each product were acquired in retail shops in the city of Sao Paulo and submitted to laboratory analysis The rate of positives was significantly higher in salami samples than in ham samples (62% and 0 8% respectively) L. monocytogenes counts in salami samples varied between <10 and 1900 colony-forming units per gram (CFU/g) The serotypes found in both products were as follows according to incidence 4b (37 5%) 1/2b (25%) 3b (25%) and 1/2c (12 5%) Based on the results of the present study the authors suggest that the risk of listeriosis resulting from the consumption of salami is higher than that associated with the consumption of cooked ham (C) 2010 Elsevier Ltd All rights reserved

Grafisk profilering och identitetsskapande

This degree project has been done in parallel to the advertising agency Hera in Uppsala, and containsthe creating of a logotype and graphic profile for Aircall, a new big chain of shops dealing with telecommunication.Aircall was found 1 February 2004, when three smaller companies became one. Thisnew company were in need of a common brand and a uniform profile. The created graphic profile hasbeen applied to visiting cards, letterhead, envelopes, letter cards, bags, cars and advertisement. Thegraphic profile has also been used when designing the shop interior end exterior. Research has beendone on competitors graphic profiles and advertisement. The project also contains a deepening in corporateidentity.

Current and future shopping conditions in Sälen

Going from having bought the most essential at the small shops close to home, better communications and an increasingly consumption oriented lifestyle has created a change in shopping behavior and has led to phenomenon such as shopping centres and more. These are constantly being built in Sweden: in the cities, outside the cities and more recently even in small cities -small cities as for one reason or another have access to a larger customer base which can have businesses to flourish economically. During the first decade of the 21st century, shopping centres have been established along the Swedish/Norwegian border. Since the Norwegian Krone is much stronger than the Swedish Krona Norwegians save a great deal of money on going to Sweden to shop. During the shopping trips to Sweden, it is mostly alcohol, meat, tobacco and candy that are being bought. However, other products such as clothing, technology, household appliances and more are also being purchased, all to save money on the trip. Together these cross border shoppers spent 11, 6 billion in Sweden during the year of 2010. This gives an average spending of approximately 10 900 SEK per cross border shopper on annual basis. Nordby, Töcksfors and Charlottenberg (small cities located in southwestern Sweden) are places characterized by Norwegian cross border shopping. Together, they generate billions every year and this only seems to increase. These places are relatively small in size but have prominent attributes such as proximity to the Norwegian border. Apart from these resorts and shopping centres, there are few or none similar places near the Norwegian border in the rest of Sweden. However, a place which is geographically well located and has a relatively large Norwegian and Swedish customer base is the ski resort of Sälen in west central of Sweden. Sälen is a village located near the Norwegian border, although fairly sparsely populated. The destination has annually about one million official guest nights, based on the 414 000 visitors who stay an average of about 4, 5 days.  Per visit, these tourists individually spend an average of 862 SEK on shopping at the destination. The expenditure of the mountain tourists together with the Norwegian border shoppers makes it very interesting to explore the opportunities for shopping development in terms of a shopping centre in the region of Sälen.

När lanthandeln stänger : En studie av lanthandelns betydelse för flyttning in och ut och för människorna i byn

In Sweden the number of rural food shops has decreased for more than 50 years. Often the closing of a village shop is supposed to affect the migration patterns in the area it has been serving. However, according to this study, neither in- nor out-migration in the area affected by the closing is affected. The deficits of migration usual in those areas are established at least 10-12 years before the closing year. Thus, the typical closing takes place subsequent to a long term population decline. On the other hand, localities hosting a shop that survived during the study period 1990-2004 have a bigger total population and show tendencies towards decreasing deficit of migration at any potential closing year. These statistical results are supported by interviews carried out in three villages where the last shop has closed. They indicate that the shop has already lost its importance as supplier when it closes. By then the village shop is primarily used as complement to nearby towns or shopping centres. Each of the two studies accounted for here point at a relative un-importance of the village shop as a service point at the closing time. However, as it often offer the last public space in the village the village shop serves a key function as a meeting point for some households. When the shop has closed, the village holds private homes only. That is a situation increasing loneliness to some inhabitants.

Organizações orientadas para os clientes: fatores indicativos de sua atuação no comércio varejista de produtos de beleza

This work is about the organizations guided to attend the clients/customers in all aspects focusing their characteristics, needs and expectations and that do their best to produce goods or do services which can permanently increase their clients' satisfactions. To reach this aim has been the challenge of their managers and administrators who work to make them be considered as state-of-the-art by other organizations and their clients or customers. Many different strategies have been taken to achieve it; since having the focus on the process , then on the products, and more recently on the clients/customers, meaning that their satisfaction has turned to be their new target; as their are the ones who will rate or evaluate their quality. This work is more especifically about the organizations in the make-up and beauty products retail market which carry out researches with the customers of stores, managers and members of their demonstration and sales teams. This research identifies the attributes the customers/clients appreciate most in the stores and how hard their managers and business owners work to satisfy their needs and expectations, showing how far they follow the principles of the organizations guided to clients/customers. Key words: Attributes, attributes evaluation, beauty products, beauty products retail shops; clietns/customs oriented organizations; process oriented organizations; product oriented organizations.

Os impactos da internet no varejo automobilístico brasileiro

Ainda considerada uma tecnologia emergente, a Internet tem provocado importantes transformações na comercialização, logística de suprimentos e distribuição, modelagem organizacional, produção e nos recursos humanos no setor do varejo automobilístico nacional. Outrossim, a Internet tem mudado a forma de atuação no mercado por parte das empresas de veículos automotores brasileiros, as quais devem passar a dispor de novos métodos de gestão, práticas comerciais e recursos da tecnologia on-line, visto que a tendência do tipo tradicional de vendas face a face é tomar-se obsoleto em relação à venda" virtual". o presente estudo foi desenvolvido com a finalidade de analisar quais os impactos e as mudanças causadas pela Internet nas empresas de varejo de veículos automotores nacionais, bem como apontar possíveis soluções para adaptação das concessionárias de automóveis brasileiras frente a esse novo panorama - a era da tecnologia. Para tanto, além da revisão de literatura, foram realizadas duas pesquisas - uma de abrangência nacional e outra regional, que teve como base a cidade do Rio de Janeiro. Através da coleta de dados, foram obtidas informações sobre o que influi no uso e não-uso da Internet no segmento de varejo de automotores.

Mudança estratégica: o caso da expansão do Boticário

The aim of this research was to detect how strategy changes took place in a successful organization. This was an unique case study focused on O BOTICÁRIO, a cosmetic and perfumery company in the state of Paraná, Brazil. Some information (from primary data) was obtained through interviewing members of the retail development department. Extra information was taken from articles about the company and interviews with members of the board of directors published in newspapers and magazines. The analysis was carried out in an explanatory-descriptive way, with a qualitative approach. The data, other than serving to characterize the company, was used for a number of purposes. They were: to introduce information about strategy changes in the company; to identify factors that gave rise to these changes; to identify the effects of these changes on the organization; to classify the strategy changes. The data revealed that the company is highly receptive to changes. Amongst the factors that caused strategy changes the following two factors stand out: the flexibility that the company presents in adapting to environmental variations and, overall, the interdependency that exists between changes. Confirming the systemic character of organizations, it was found that the changes lead to new changes. When qualifying the strategy changes, it was discovered that the incremental changes were more related to process evolution, i.e., comprehending transformations directly related to the activities to which the changes are associated with. The discontinuous changes, on the contrary, involved transformations throughout the whole company. Of all the changes that were analyzed only two were considered to be truly strategy revolutions. This confirms the idea that organizations usually choose to search for established strategic paths. The strategy changes analyzed produced a resistance level. This resistance was directly proportional to the level of discontinuance that the change had. It was verified, however, that all changes were considered beneficial to the company. The study concludes that other factors are also responsible for the fast expansion of the company. The most important of these are: the constant lauching of new products; the identification of the company with environmental issues; the policy towards employees; the strong marketing strategy; the quality of its products; the excellence on its services; the treatment of consumers; the use of franchise shops; the training provided to all the franchise network and as well as to the employees; and the seek to hire the best professionals to supervise its services. However, it can¿t be omitted that particular cause of O BOTICÁRIO¿s success is the intuition and the feeling of its President.

The rite of passage from regular to connoisseur consumer: the role of the taste transformation ritual in the specialty coffee context

Apesar de o campo da cultura de consumo ter abordado o papel do ritual no consumo, definindo e descrevendo este constructo e explicando suas dimensões, significados culturais, elementos, componentes e práticas, assim como revelando a diferenciação nas práticas dos consumidores, nenhuma pesquisa ainda identificou como os consumidores, por meio de práticas de ritual, estabelecem e manipulam suas próprias diferenciações em relação a outros consumidores durante o rito de passagem deles de uma categoria cultural de pessoa para outra. Tendo como base conceitos-chaves da teoria sobre ritual, minha pesquisa aborda o papel do ritual no consume de apreciação. Conduzindo um estudo etnográfico sobre consumo de apreciação de cafés especiais, eu realizei uma imersão no campo, visitando e observando consumidores em cafeterias independentes de destaque na América do Norte – Toronto, Montreal, Seattle e Nova York – de agosto de 2013 a julho de 2014. Eu também realizei uma imersão no contexto de cafés especiais no Brasil em Belo Horizonte e São Paulo, de agosto de 2014 a janeiro de 2015, para comparar e contrastar as culturas de consume de cafés especiais de Brasil, Estados Unidos e Canadá. Eu usei entrevistas longas, observação participante, netnografia, introspecção e análise histórica de artigos de jornais para coletar os dados, que foram interpretados utilizando a abordagem hermenêutica, comparando os consumidores em diferentes estágios durante o rito de passagem de apreciação. Para estender meu entendimento sobre o consumo de apreciação, eu também coletei dados sobre o contexto de consumo de vinho. Nesta tese, eu introduzo a ideia de ritual de transformação do gosto, teorizando sobre o processo do rito de passagem de apreciação, que converte consumidores regulares em consumidores apreciadores. Minha pesquisa revela que consumidores apreciadores são amadores em diferentes estágios do rito de passagem de apreciação. Eles se transformam pelo estabelecimento e reforço de oposições entre o consume de massa e de apreciação. O ritual de transformação do gosto envolve os seguintes elementos: (1) variação nas escolhas de produtos de alta qualidade, (2) o lugar para realizar a degustação, (3) o momento da degustação, (4) o ato de degustar, (5) investimento de tempo e dinheiro, (6) aumento do capital subcultural e social, (7) perseverança no rito de passagem. Os consumidores apreciadores participam da comunidade de consumo de apreciação. Essa comunidade heterogênea é composta por profissionais excelentes, apreciadores e consumidores regulares. As forças que direcionam a comunidade, de acordo com o que foi identificado no estudo, são a produção de capital social e subcultural, emulação do profissional e das práticas de ritual de consumo, tensões de performance entre os membros da comunidade, amizade comercial e jogo de status. Eu desenvolvo uma ampla consideração teórica que desenvolve e estende um número de conceitos em relação a ritual e consumo, gosto, comunidade heterogênea e consumidores apreciadores.