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Search Results: 1 - 10 of 568113 matches for " María; Valencia E "
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Puntaje de detección de riesgo nutricional para mortalidad en pacientes críticamente enfermos: NSRR: Nutritional Score Risk Research
Marín Ramírez,A. M.; Rendon,C.; Valencia,E.;
Nutrición Hospitalaria , 2008,
Abstract: aim: the aim of our study has been applying a nutritional score risk to mortality in a group of patients who are in the intensive care unit with or without previous disease. setting: patients and interventions: a prospective randomized study is designed. place: at the intensive care units. patients: 228 admitted patients since april 2004 to december 2006 were included. the surveys were filled by the near relative who lived with the patient and/or ignorance of its pattern of food ingestion during the newspaper the survey was discarded. critically ill patients were selected at random with pathologies (neurocritical, sepsis, trauma, patients, obstetrics critics, etc.) in 2 units of adult intensive cares. interventions: dialogue with the families. variables: the selected nutritional score (nsr) which is elaborated for greater patients of 65 years now is modifid to be used in intensive care unit, it is a questionnaire that can be very useful in the detection of initial nutritional risk of the critically ill patients. results: our study demonstrated that the alterations of the nsr can be observed in all ages, established by not having a direct correlation between the age and the found nsr (r = 0,15, p = 0,018). this supports the concept of use of the nsr in the adult ages that are admitted in the intensive care unit. in addition, was found that suffering chronic diseases that alter the conditions of ingestion if would feed suitable is an isolated parameter significant to increase the death probability if the patient is in the icu (p =0,002). conclusion: patients with a high nsr at admittion to the intensive care unit for acute pathology are under risk to mortality by nutritional risk.
CARACTERIZACIóN FISICOQUíMICA Y FUNCIONAL DE TRES CONCENTRADOS COMERCIALES DE FIBRA DIETARIA
VALENCIA G.,Francia E.; ROMáN M.,María O.;
Vitae , 2006,
Abstract: in colombia there have been few studies done on the functionality of commercial extracts of micropulverized dietary fiber, this motivated the development of an experimental study that evaluated the functional properties, for the purpose of establishing adequate manipulation methodologies by including them in the development of new alimentary products that promote beneficial physiological effects. the present study aims to characterize two commercial extracts of micro- pulverized dietary fiber from wheat (375) and oat (528) and one from apple (659). the proximal composition, the total content of dietary fiber (fd), soluble (fds), insoluble (fdi), in addition to viscosity (η), particle size, water retention capacity (crw), swelling capacity (cs), organic molecule adsorption capacity (camo), and catatonic interchange capacity (cic); indicated specific characteristics of the three concentrated fibers in the study. the fiber concentrates present significant differences among the physicalchemical and functional properties. those with a major content of soluble fiber (375 and 528), showed lower values of crw (3,8 and 3,9 from h2o/g from dry matter md) and mayor values from camo (11,7 and 10,9 from oil/g from md); the 375 fiber showed the most cs (7,1 g and h2o/g from md).
EVALUACIóN DE GALLETAS CON FIBRA DE CEREALES COMO ALIMENTO FUNCIONAL
ROMáN M.,María O.; VALENCIA G.,Francia E.;
Vitae , 2006,
Abstract: the consumption of dietary fiber has been associated with functional food properties which improves people_';s intestinal health. it also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. the following study intends to evaluate the functional effects of the consumption of crackers elaborated with an addition of a mixture of cereal fiber on a voluntary control group and an experimental group, which daily consumed 100 grams of crackers during 10 days and provides daily information on side effects and digestive product tolerance. there will also be microbiological recounts, volatile fatty acids quantification (agv′s:, acetic, propionic, butyric), and ph feces samples (mf), and a lipid profile on day 0 and 11. cracker consumption presents positive tendencies towards the volunteer_';s bowel movement.
CARACTERIZACIóN FISICOQUíMICA Y FUNCIONAL DE TRES CONCENTRADOS COMERCIALES DE FIBRA DIETARIA PHYSICALCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF THREE COMMERCIAL CONCENTRATES FROM DIETARY FIBER
Francia E. VALENCIA G.,María O. ROMáN M.
Vitae , 2006,
Abstract: En Colombia se han realizado pocos estudios sobre la funcionalidad de extractos comerciales de fibra dietaria micropulverizada, lo que motiva a desarrollar un estudio experimental para establecer metodologías adecuadas en su evaluación, para el desarrollo de nuevos productos alimenticios que promuevan efectos fisiológicos benéficos. El presente estudio busca caracterizar dos extractos comerciales de fibra dietaria micropulverizada de trigo (375) y avena (528) y uno de manzana (659). La composición proximal, el contenido de fibra dietaria total (FDT), soluble (FDS) e insoluble (FDI), además de la viscosidad (η), tamaρo de partνcula, capacidad de retenciσn de agua (CRA), capacidad de hinchamiento (CH), capacidad de adsorciσn de molιculas orgαnicas (CAMO), capacidad de intercambio catiσnico (CIC) y capacidad fermentativa in vitro (CF), presentaron diferencias significativas. Aquellos con mayor contenido de fibra insoluble (375 y 528), muestran valores más bajos de CRA (3,8 y 3,9 g de H20/g de materia seca MS) y mayores valores de CAMO (11,7 y 10,9 g de aceite/g de MS); la fibra 375 muestra la mayor CH (7,1 g de H20/g de MS). En general la CF es baja, lo que se evidencia por la baja cantidad y proporción molar de ácidos grasos acético, propiónico y butírico. In Colombia there have been few studies done on the functionality of commercial extracts of micropulverized dietary fiber, this motivated the development of an experimental study that evaluated the functional properties, for the purpose of establishing adequate manipulation methodologies by including them in the development of new alimentary products that promote beneficial physiological effects. The present study aims to characterize two commercial extracts of micro- pulverized dietary fiber from wheat (375) and oat (528) and one from apple (659). The proximal composition, the total content of dietary fiber (FD), soluble (FDS), insoluble (FDI), in addition to viscosity (η), particle size, water retention capacity (CRW), swelling capacity (CS), organic molecule adsorption capacity (CAMO), and catatonic interchange capacity (CIC); indicated specific characteristics of the three concentrated fibers in the study. The fiber concentrates present significant differences among the physicalchemical and functional properties. Those with a major content of soluble fiber (375 and 528), showed lower values of CRW (3,8 and 3,9 from H2O/g from dry matter MD) and mayor values from CAMO (11,7 and 10,9 from oil/g from MD); the 375 fiber showed the most CS (7,1 g and H2O/g from MD).
EVALUACIóN DE GALLETAS CON FIBRA DE CEREALES COMO ALIMENTO FUNCIONAL EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD
María O. ROMáN M.,Francia E. VALENCIA G.
Vitae , 2006,
Abstract: El consumo de fibra dietaria se ha asociado con propiedades de alimentos funcionales, es decir, que además de nutrir proveen condiciones que favorecen la salud intestinal, ayudan en la prevención de cáncer colonrectal, las enfermedades cardiovasculares y el mantenimiento del peso. En el presente estudio se evalúan las propiedades funcionales de galletas elaboradas con adición de una mezcla de fibra de cereales en un grupo control y un grupo experimental de voluntarios sanos, los cuales consumen 100 gramos diarios de galletas durante 10 días y suministran información diaria acerca de los efectos y la tolerancia digestiva del producto. Se realizan recuentos microbiológicos, cuantificación de ácidos grasos volátiles (AGV: acético, propiónico, butírico), determinación de pH en muestras de materia fecal (MF) y perfil lipídico el día 0 y el día 11. Con el consumo de las galletas se encontraron tendencias positivas en los efectos intestinales mecánicos de los voluntarios. The consumption of dietary fiber has been associated with functional food properties which improves people_';s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The following study intends to evaluate the functional effects of the consumption of crackers elaborated with an addition of a mixture of cereal fiber on a voluntary control group and an experimental group, which daily consumed 100 grams of crackers during 10 days and provides daily information on side effects and digestive product tolerance. There will also be microbiological recounts, volatile fatty acids quantification (AGV′s:, acetic, propionic, butyric), and pH feces samples (MF), and a lipid profile on day 0 and 11. Cracker consumption presents positive tendencies towards the volunteer_';s bowel movement.
Puntaje de detección de riesgo nutricional para mortalidad en pacientes críticamente enfermos: NSRR: Nutritional Score Risk Research Nutritional score risk for mortality in critically ill patients: NSRR: Nutritional Score Risk Research
A. M. Marín Ramírez,C. Rendon,E. Valencia
Nutrición Hospitalaria , 2008,
Abstract: Objetivo: El objetivo principal del estudio fue la validación de un puntaje en la valoración nutricional al momento de llegar a la Unidad de Cuidados Intensivos (UCI) con o sin enfermedad previa, con el fin de establecer riesgos nutricionales de muerte desde el ingreso. Dise o: Se realizó un estudio descriptivo, prospectivo, observacional de carácter transversal de abril del 2004 a diciembre del 2006. ámbito: El estudio fue realizado en UCI. Pacientes y participantes: Para el estudio se lograron encuestar 228 pacientes. Las encuestas eran realizadas al familiar cercano que vivía con el paciente, en aquel momento que el familiar mostrar no convivencia con el paciente y/o desconocimiento de su patrón de ingesta de alimentos durante el diario la encuesta era descartada. Se seleccionaron al azar con patologías críticas (sepsis, trauma, pacientes neurocríticos, pacientes médicos, obstétricas críticas, etc.) en dos unidades de cuidados intensivos. Intervenciones: Interrogatorio a familiares. Variables de interés: El puntaje escogido fue el Nutritional Score Risk (NSR) el cual es elaborado para pacientes mayores de 65 a os, puntaje que es ahora modificado para ser utilizado en las unidades de cuidados intensivos en forma práctica, viable, rápida, clara y útil en la obtención de resultados. Resultados: Nuestro estudio demostró que las alteraciones del NSR se pueden observar en todas las edades, establecido por no haber una correlación directa entre la edad y el NSR encontrado (r = 0,15, p = 0,018), además se encontró que el sufrir enfermedades crónicas que alteren las condiciones de ingesta alimentaria adecuada es un parámetro aislado significativo para incrementar la probabilidad de muerte al ingreso a la UCI (p = 0,002). Conclusiones: El NSR mostró que pacientes con un puntaje alto al ingresar por alguna patología aguda se encuentran en riesgo nutricional de morir. Aim: The aim of our study has been applying a nutritional score risk to mortality in a group of patients who are in the Intensive Care Unit with or without previous disease. Setting: Patients and interventions: a prospective randomized study is designed. Place: At the intensive care units. Patients: 228 admitted patients since april 2004 to december 2006 were included. The surveys were filled by the near relative who lived with the patient and/or ignorance of its pattern of food ingestion during the newspaper the survey was discarded. Critically ill patients were selected at random with pathologies (neurocritical, sepsis, trauma, patients, obstetrics critics, etc.) in 2 units of adult intensive care
EVALUACIóN DE LA INFLUENCIA DE DISTINTOS COMPONENTES DE LA DIETA SOBRE LA BIODISPONIBILIDAD POTENCIAL DE MINERALES EN ALIMENTOS COMPLEMENTARIOS
Binaghi J,María; López B,Laura; Ronayne de Ferrer A,Patricia; Valencia E,Mirta;
Revista chilena de nutrición , 2007, DOI: 10.4067/S0717-75182007000100006
Abstract: iron (fe), zinc (zn) and calcium (ca) potential bioavailability (ba) was evaluated in complementary foods fortified with vitamins and minerals: a commercial infant cereal (ic), the mixture of ic with a commercial infant dessert (ic+id) and a mixture of ic with orange (ic+o). each sample was combined with 5 different beverages (tea, mate, chocolate milk, a cola soft drink and artificial orange juice). mineral's dialysis ability (d%) as an indicator of potential ba was assessed using an in vitro method. fe d % showed no significant differences between ic (19.9) and ic+id (17.8) but was significantly increased in the ic+o sample (35.4). the ic+id mixture had the lowest zn d% (11.4) while the ic+o sample showed a very high value (24). there were no significant differences in ca d% among the three samples. regarding the beverages, both chocolate milk and mate had a depressing effect on mineral dialysis ability in all cases. there was no modification due to cola soft drink. artificial juice caused a considerable increase in d% for all of the minerals. mineral potential bioavailability in these complementary foods may be significantly modified by other habitual dietary components
EVALUACIóN DE LA INFLUENCIA DE DISTINTOS COMPONENTES DE LA DIETA SOBRE LA BIODISPONIBILIDAD POTENCIAL DE MINERALES EN ALIMENTOS COMPLEMENTARIOS EVALUATION OF THE INFLUENCE OF DIFFERENT DIETARY COMPONENTS ON POTENTIAL MINERAL BIOAVAILABILITY IN COMPLEMENTARY FOODS
María Binaghi J,Laura López B,Patricia Ronayne de Ferrer A,Mirta Valencia E
Revista Chilena de Nutricíon , 2007,
Abstract: Se evaluó la biodisponibilidad potencial (Bd) de hierro (Fe), zinc (Zn) y calcio (Ca) en alimentos complementarios fortificados con vitaminas y minerales: un cereal comercial infantil (CI), la mezcla de CI con un postre comercial infantil (CI+PI) y mezcla de CI con naranja (CI+N). Cada muestra se combinó con 5 bebidas diferentes (té, mate cocido, leche chocolatada, bebida cola y jugo artificial de naranja). La dializabilidad (D%) mineral como indicador de la Bd potencial, fue determinada con un método in vitro. La D % de Fe fue muy similar en CI (19,9) y CI+PI (17,8) pero mostró un aumento muy significativo en la mezcla CI+N (35,4). La muestra CI+PI presentó la menor D % Zn (11,4) mientras que en CI+N fue muy elevada (24). La D% de Ca no presentó diferencias significativas entre las tres muestras. En relación con las bebidas, la leche chocolatada y el mate cocido tuvieron un efecto depresor en todos los minerales. No se observaron modificaciones con la bebida cola. El jugo artificial provocó un incremento considerable en la D% de todos los minerales. La biodisponibilidad potencial de los minerales estudiados en estos alimentos complementarios puede verse significativamente modificada por otros componentes habituales de la dieta Iron (Fe), zinc (Zn) and calcium (Ca) potential bioavailability (Ba) was evaluated in complementary foods fortified with vitamins and minerals: a commercial infant cereal (IC), the mixture of IC with a commercial infant dessert (IC+ID) and a mixture of IC with orange (IC+O). Each sample was combined with 5 different beverages (tea, mate, chocolate milk, a cola soft drink and artificial orange juice). Mineral's dialysis ability (D%) as an indicator of potential Ba was assessed using an in vitro method. Fe D % showed no significant differences between IC (19.9) and IC+ID (17.8) but was significantly increased in the IC+O sample (35.4). The IC+ID mixture had the lowest Zn D% (11.4) while the IC+O sample showed a very high value (24). There were no significant differences in Ca D% among the three samples. Regarding the beverages, both chocolate milk and mate had a depressing effect on mineral dialysis ability in all cases. There was no modification due to cola soft drink. Artificial juice caused a considerable increase in D% for all of the minerals. Mineral potential bioavailability in these complementary foods may be significantly modified by other habitual dietary components
A Review of the Studies and Interactions of Pseudomonas syringae Pathovars on Wheat
Alberto J. Valencia-Botín,María E. Cisneros-López
International Journal of Agronomy , 2012, DOI: 10.1155/2012/692350
Abstract: Wheat is affected by some pathovars of Pseudomonas syringae and by other Pseudomonas species. Of these, P. syringae pv. syringae is the major one responsible for reduction. Recent studies have been made to characterize and identify the pathogen and to determine its aggressiveness and the pattern of colonization in seed and its effects on seed yield, yield components, and source-sink relationships during postanthesis. It was found that the reduction in the aerial biomass production is the best way to evaluate the aggressiveness of this bacterium, and the spray inoculation is good tool to make evaluations at seedling stage. The characterization of bacteria fingerprintings with molecular markers such as RAPD-PCR, ERIC, and REP-PCR is available. Genomic evolution has been elucidated with next-generation genome sequencing. Also, the colonization pattern shows that, early on, microcolonies are frequently detected in the aleurone layer, later in the endosperm and finally close to the crease and even in some cells of the embryo itself. In the wheat cultivars Seri M82 and Rebeca F2000 seed yield and its components are negatively affected. In general, P. syringae pv. syringae reduces the plant height, seed yield, and yield components, as well as the growth of most organs. When this bacterium attacks, the stems are the predominant sink organs and the leaf laminae and panicles are the predominant source organs. 1. Introduction 1.1. Global Importance of Wheat Wheat (Triticum spp.) is one of the four major staple foods for human consumption [1, 2], ranking the first above the others for cultivated land area and yield and also providing the highest percentage of protein and carbohydrate [3–5]. While considered primarily a human food and much valued for its baking characteristics, wheat is also grown for animal feed and for industrial processing [4]. International demand for wheat is estimated to be growing at about 2% per year [4, 6]. World production exceeds 689 million tons from 25 high-producer countries [4, 7]. 1.2. Importance of Wheat in Mexico Mexico produces about 3.7 million tonnes of wheat on 0.71 million ha situated mainly in the north, southwest, central, and southeast regions. The major part (85%) of Mexico production is in the states of Sonora (35%), Guanajuato (17.5%), Baja California (11.5%), Sinaloa (9.2%), Michoacán (6.4%), and Jalisco (4.4%) where it is the fourth most important crop in terms of land area, being exceeded only by maize (Zea mays L.), beans (Phaseolus vulgaris L.), and sorghum (Sorghum bicolor [Linn.] Moench) [5]. National wheat
Edad de la Menarquia en Adolescentes del Noroeste de México
Méndez Estrada,Rosa Olivia; Valencia,Mauro E.; Meléndez Torres,Juana María;
Archivos Latinoamericanos de Nutrición , 2006,
Abstract: summary the beginning of sexual maturity in individuals is a measure commonly used as an indicator of a population?s quality of life. among women, one of the most frequently used indicators is the age of menarche. the objectives of this research were to obtain the age of menarche in school age girls from the northwest of mexico, and to establish the relationship between the latter with their socioeconomic level, body weight, and height. the sample was taken from 857 girls between 7 and 17 years old from different socioeconomic level sectors. the age of menarche of these girls was determined by the statu quo method. the value found for menarche was 12,06 ± 0,44 years old. we also found an association of menarche to height (p < 0,01) and to socioeconomic level (p < 0,01). the value for age of menarche in this study was similar to the one reported for other latin-american populations. taking into consideration that approximately 70% of the mexican population has been considered of low income level and that the environmental conditions are not entirely favorable, it is possible that this could be the result of genetic and environmental interactions.
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