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INTRODUCTION: Aims: to assess the prevalence of metabolic health in Mallorca obese patients. Methods: participants were classified in metabolically healthy obese (MHO) and metabolically non-healthy obese (MNHO). Food, toxic and lifestyle habits, time of obesity evolution, breastfeeding, obesity in childhood and family history of obesity and diabetes mellitus, as well as glycemia, total cholesterol, HDL-cholesterol and triglyceridemia were evaluated in 457 obese patients. Results: prevalence of MHO was 49.2% and that of MNHO was 50.8%. MHO phenotype decreased with age. All patients showed inadequate habits. Consumption of fruits, salads and vegetables, tobacco and physical activity were similar between both groups; 37.4% of patients consumed sugary sweet drinks, and 52.9% consumed alcohol, higher in MNHO (4.3%) than in MHO (0.4%). MNHO showed higher values of BMI, abdominal circumference, fat percentage and visceral fatty index, as well as all metabolically studied outcomes. Conclusions: more than half of assessed obese population showed metabolic complications, but all obese population showed similar inadequate food and lifestyle habits. Increase of age, low educational level, years of obesity evolution, and visceral localization of fat are associated with a metabolically non-healthy status. Criteria to define and typify the metabolic state of obese subjects should be unified.

INTRODUCCIÓN: Objetivos: analizar la prevalencia de salud metabólica en pacientes obesos de Mallorca. Métodos: los participantes se clasificaron en obesos sanos metabólicamente (OSM) y obesos no sanos metabólicamente (ONSM) en función de si presentaban o no síndrome metabólico (SMet), definido según los criterios del NCEP ATP III. Se evaluaron hábitos alimentarios, tóxicos y estilo de vida, tiempo de evolución de la obesidad, antecedentes de lactancia materna, obesidad en la infancia y familiares de obesidad y diabetes mellitus, así como glucosa, colesterol total, colesterol-HDL y triglicéridos plasmáticos en 457 pacientes obesos residentes en Mallorca. Resultados: la prevalencia de OSM fue del 49,2% y la de ONSM fue del 50,8%. El fenotipo de OSM disminuyó con la edad. Todos los pacientes presentaron hábitos inadecuados. Ambos grupos presentaron similar consumo de frutas, ensaladas y verduras, hábito tabáquico y práctica de actividad física. El 37,4% de los sujetos consumía bebidas azucaradas y el 52,9% consumía alcohol, más en ONSM (4,3%) que en OSM (0,4%). Los sujetos ONSM presentaron mayores valores de índice de masa corporal (IMC), circunferencia abdominal, porcentaje de grasa e índice de grasa visceral (IGV) y variables metabólicas estudiadas que los OSM. Conclusiones: más de la mitad de la población obesa analizada presentó complicaciones metabólicas, aunque toda la población obesa mostró similares hábitos alimentarios y de estilo de vida inadecuados. El incremento de edad, el bajo nivel educativo, los años de evolución de la obesidad y la localización visceral de la grasa se asocian a un estado metabólico no saludable. Deberían aunarse criterios para definir y tipificar el estado metabólico de los sujetos obesos.

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BACKGROUND: fluid intake before, during and after exercise is the most important way to replace water lost during exercise and avoid dehydration. AIM: to assess fluid intake habits before, during and after exercise in amateur basketball players on both training and competition days. METHODS: one hundred and eighty-three amateur basketball players (87 women and 96 men, 19-29 years old) were interviewed. Data was obtained from a drinking habits questionnaire. RESULTS: overall, 20.8%, 5.5% and 2.7% of subjects did not drink before, during and after exercise on training days, respectively; 17.5% of subjects did not drink before exercise on competition days. Water was the preferred beverage before, during and after exercise on both training and competition days, with fruit juice being the second most consumed beverage before exercise. All subjects also drank fizzy drinks and other beverages during exercise on competition days. According to the recommendations, good hydration habits were found in 54.6%, 74.2% and 76.5% of subjects before, during and after training days, respectively. CONCLUSIONS: most amateur basketball players drink before, during and after exercise on both training and competition days, but not all of them complied with the hydration recommendations.

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Background: fluid intake before, during and after exercise is the most important way to replace water lost during exercise and avoid dehydration. Aim: to assess fluid intake habits before, during and after exercise in amateur basketball players on both training and competition days. Methods: one hundred and eighty-three amateur basketball players (87 women and 96 men, 19-29 years old) were interviewed. Data was obtained from a drinking habits questionnaire. Results: overall, 20.8%, 5.5% and 2.7% of subjects did not drink before, during and after exercise on training days, respectively; 17.5% of subjects did not drink before exercise on competition days. Water was the preferred beverage before, during and after exercise on both training and competition days, with fruit juice being the second most consumed beverage before exercise. All subjects also drank fizzy drinks and other beverages during exercise on competition days. According to the recommendations, good hydration habits were found in 54.6%, 74.2% and 76.5% of subjects before, during and after training days, respectively. Conclusions: most amateur basketball players drink before, during and after exercise on both training and competition days, but not all of them complied with the hydration recommendations

Introducción: la ingesta de líquidos antes, durante y tras el ejercicio es la forma más importante de recuperar el agua perdida durante el ejercicio y de evitar la deshidratación. Objetivo: analizar los hábitos de ingesta de líquidos, durante y tras el ejercicio en jugadores de baloncesto amateurs tanto durante el entrenamiento como durante la competición. Métodos: fueron entrevistados 183 jugadores de baloncesto amateurs (87 mujeres y 96 hombres, de 19-29 años de edad). Los datos se obtuvieron por aplicación de un cuestionario de hábitos de bebida. Resultados: globalmente, el 20,8%, 5,5% y 2,7% de los sujetos no bebieron antes, durante y tras el entrenamiento, respectivamente; el 17,5% de los sujetos no bebieron antes de la competición. El agua fue la bebida preferida antes, durante y tras el ejercicio, tanto durante el entrenamiento como durante la competición, en tanto que los zumos de frutas fueron la segunda bebida consumida antes del ejercicio. Todos los sujetos tomaron bebidas gaseosas y de otro tipo durante la competición. De acuerdo con las recomendaciones, se encontraron buenos hábitos de hidratación en el 54,6%, 74,2% y 76,5% de los sujetos antes, durante y tras el entrenamiento, respectivamente. Conclusiones: la mayoría de los jugadores de baloncesto amateurs beben antes, durante y tras el ejercicio, tanto durante el entrenamiento como durante la competición, pero no todos ellos cumplen con las recomendaciones de hidratación

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Background: There is limited, and inconsistent, data on the prospective association between physical activity and surrogate markers of adiposity in older adults. We aim to determine the prospective association of leisure time physical activity (LTPA) with body mass index (BMI), waist circumference (WC) and the incidence of obesity. Methods: This prospective analysis included 7144 individuals with a mean age of 67 ± 6.2 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study. BMI and WC were measured and LTPA was recorded using the Minnesota Leisure Time Physical Activity Questionnaire. Exposure and outcome variables were calculated as cumulative average of repeated measurements. Results: Total LTPA was inversely associated (P < 0.001) with BMI and WC. The difference in BMI and WC between extreme quintiles of LTPA (Q1-Q5) was 2.1 kg/m2 (95% confidence interval (CI) 1.68; 2.49, P < 0.001) and 4.8 cm (CI 2.28; 7.25, P < 0.001), respectively. Low-intensity LTPA was inversely associated with BMI but not with WC, while moderate/vigorous LTPA showed an inverse relationship with BMI and WC. The hazard of general and abdominal obesity incidence decreased across quintiles of total and moderate/vigorous LTPA (P < 0.001 for both), whereas low-intensity LTPA was inversely associated with the incidence of general obesity (P < 0.001). Conclusion: LTPA was inversely associated with BMI, WC and incidence of general and abdominal obesity. The finding that low-intensity LTPA was inversely related to BMI and the incidence of obesity is of particular importance because this level of physical activity could be a feasible option for many older adults.

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AIMS: To assess, using a posterioritechniques, prevailing food consumption patterns of university students in Zamora and their association with food groups, in order to know how far can be away from a healthy diet, such as the Mediterranean diet. METHODS: Cross-sectional, descriptive and observational study of a representative sample of university students in the province of Zamora (n = 213, 18-29 years). Food consumption was assessed using a validated semi-quantitative consumer frequency questionnaire, which included 64 foods, grouped into 13 food groups. Consumption patterns were determined by factor analysis. RESULTS: University students in Zamora show two consumption patterns: "Mediterranean", which accounts for 19.4% of the total variance and is characterized by consumption of dairy products, fish and seafood, meats and vegetables, sausages, cereals and tubers, fruit and vegetables and olive oil, and "Western", which accounts for 22.2% of the total variance and is characterized by consumption of dairy products, eggs, meats and vegetables, sausages, nuts, other fats other than olive oil, pastries and sweets, prepared foods and sugar sweetened beverages, with low consumption of fruit and vegetables. The factor analysis shows a sample adequacy measure (KMO) of 0.615. CONCLUSIONS: The university students of Zamora are in nutritional transition, with a diet that moves away from the recommendations of the Mediterranean Diet.

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Objetivos: analizar, mediante técnicas a posteriori, los principales patrones de consumo de alimentos de los estudiantes universitarios de Zamora y su asociación con los diferentes grupos de alimentos, para así conocer cuánto se alejan de las recomendaciones de una dieta saludable, como es la dieta mediterránea. Métodos: estudio transversal, descriptivo y observacional sobre una muestra representativa de los estudiantes universitarios de la provincia de Zamora (n = 213; 18-29 años). El consumo de alimentos se determinó mediante un cuestionario validado semicuantitativo de frecuencia de consumo, que incluía 64 alimentos, reunidos en 13 grupos. Los patrones de consumo se determinaron por análisis factorial. Resultados: los estudiantes universitarios de Zamora muestran dos patrones de consumo: mediterráneo, que explica un 19,4% de la varianza total y se caracteriza por un consumo de lácteos, pescado y mariscos, carnes y legumbres, embutidos, cereales y tubérculos, fruta y verduras y aceite de oliva; y occidental, que explica un 22,2% de la varianza total y se caracteriza por un consumo de lácteos, huevos, carnes y legumbres, embutidos, frutos secos, otras grasas distintas del aceite de oliva, bollería y dulces, alimentos preparados y bebidas azucaradas, con bajo consumo de fruta y verduras. El análisis factorial presenta una medida de adecuación de la muestra (KMO) de 0,615. Conclusiones: los estudiantes universitarios de Zamora se encuentran en transición nutricional, con una dieta que se aleja de las recomendaciones de la dieta mediterránea (AU)

Aims: To assess, using a posteriori techniques, prevailing food consumption patterns of university students in Zamora and their association with food groups, in order to know how far can be away from a healthy diet, such as the Mediterranean diet. Methods: Cross-sectional, descriptive and observational study of a representative sample of university students in the province of Zamora (n = 213, 18-29 years). Food consumption was assessed using a validated semi-quantitative consumer frequency questionnaire, which included 64 foods, grouped into 13 food groups. Consumption patterns were determined by factor analysis. Results: University students in Zamora show two consumption patterns: «Mediterranean», which accounts for 19.4% of the total variance and is characterized by consumption of dairy products, fish and seafood, meats and vegetables, sausages, cereals and tubers, fruit and vegetables and olive oil, and "Western", which accounts for 22.2% of the total variance and is characterized by consumption of dairy products, eggs, meats and vegetables, sausages, nuts, other fats other than olive oil, pastries and sweets, prepared foods and sugar sweetened beverages, with low consumption of fruit and vegetables. The factor analysis shows a sample adequacy measure (KMO) of 0.615. Conclusions: The university students of Zamora are in nutritional transition, with a diet that moves away from the recommendations of the Mediterranean Diet (AU)

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BACKGROUND: As there is no gold-standard methodology to classify older people in relation to physical activity (PA) and sedentary behavior (SB), this paper aimed to propose a classification combining PA and SB. METHODS: Within a broader study, 433 subjects, aged 55 years and older (57% females) from Madrid and Majorca, were evaluated for PA and SB by means of validated questionnaires. Physical fitness was analyzed objectively using the EXERNET test battery. Cluster analyses were used to establish behavioral patterns, combining PA and SB. RESULTS: Males spent more time doing regular PA but less time walking and working at home than females (P < .001). Comparing the groups (inactive and high sedentary, inactive and low sedentary, active and high sedentary, and active and low sedentary), the worst aerobic endurance (P < .001) and lower body strength (P < .05) were obtained in males from both inactive groups. Agility was highest in the active and low sedentary group (P < .05). No significant differences were observed in females. CONCLUSIONS: The proposed classification is valid, as it classifies subjects according to their PA and SB, and outcomes are related to objectively measured fitness. It could facilitate the work of public health authorities, researchers, and physicians.

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Objective: The Spanish Society of Community Nutrition (SENC) designed in 1994 a food guide for the Spanish population, updated in 2001. This report presents a new updated edition based on the best scientific evidence available. Methods: From a health in all policies approach, a group of experts in nutrition and public health associated with SENC was convened to review the evidence on diet-health, nutrition intake and food consumption in the Spanish population, as well as food preparation and consumption habits, determinants and impact of diet on environmental sustainability. Existing systematic reviews, updates, reports, meta-analysis and the latest quality studies have been considered. The collaborative group contributed to draft the document and design the graphic icon, then subject of a consultation process, discussion and qualitative evaluation, particularly relevant through the Advisory Group for the SENC-December 2016 Dietary Guidelines. Results: The new recommendations and its graphical representation highlights as basic considerations the practice of physical activity, emotional balance, energy balance to maintain body weight at adequate levels, healthy cooking procedures and adequate water intake. The recommendations promote a balanced, varied and moderate diet that includes whole grains, fruits, vegetables, legumes, varying amounts of dairy and alternating consumption of fi sh, eggs and lean meats, along with the preferential use of extra virgin olive oil for cooking and seasoning. Reinforce the interest in a healthy, sympathetic, supportive, sustainable diet, based on seasonal and local products, axis for conviviality, devoting adequate time and encourage the use of nutrition labelling information. Conclusions: The analysis of the evidence available and updated information on food consumption in Spain highlights the need to strengthen and implement the recommendations contained in this document to progressively achieve a greater adherence.

Objetivo: La Sociedad Española de Nutrición Comunitaria (SENC) planteó en 1994 una guía alimentaria para la población española, renovada en 2001. Se presenta una nueva edición actualizada basada en la mejor evidencia científica disponible. Métodos: Desde un enfoque de salud en todas las políticas se convocó un grupo de expertos en nutrición y salud pública vinculados con la SENC para revisar la evidencia sobre dieta-salud, ingesta nutricional y consumo alimentario en la población española, hábitos de preparación y consumo de alimentos, factores determinantes e impacto de la dieta en la sostenibilidad medioambiental. Se han considerado revisiones sistemáticas existentes, actualizaciones, informes, metaanálisis y estudios recientes de calidad. El grupo colaborativo contribuyó a la elaboración del documento de trabajo y diseño del icono gráfico posteriormente sometidos a consulta, discusión y evaluación cualitativa con especial relevancia a través del Grupo Consultor de las Guías SENC-diciembre 2016. Resultados: Las nuevas recomendaciones y su representación gráfica subrayan como consideraciones básicas practicar actividad física, equilibrio emocional, balance energético para mantener el peso corporal adecuado, procedimientos culinarios saludables e ingesta adecuada de agua. Las recomendaciones promueven una alimentación equilibrada, variada y moderada que incluye cereales de grano entero, frutas, verduras, legumbres, cantidades variables de lácteos y alterna el consumo de pescados, huevos y carnes magras, junto con el uso preferente de aceite de oliva virgen extra como grasa culinaria. Refuerzan el interés por una dieta saludable, solidaria, sostenible, con productos de temporada, de cercanía, eje de convivialidad, dedicando el tiempo suficiente y animan a valorar la información del etiquetado nutricional. Conclusiones: El análisis de la evidencia disponible y de la información actualizada sobre el consumo alimentario en España pone de manifiesto la necesidad de reforzar e implementar las recomendaciones recogidas en este documento para conseguir progresivamente un mayor grado de adherencia.

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Objective: The Spanish Society of Community Nutrition (SENC) designed in 1994 a food guide for the Spanish population, updated in 2001. This report presents a new updated edition based on the best scientifi c evidence available. Methods: From a health in all policies approach, a group of experts in nutrition and public health associated with SENC was convened to review the evidence on diet-health, nutrition intake and food consumption in the Spanish population, as well as food preparation and consumption habits, determinants and impact of diet on environmental sustainability. Existing systematic reviews, updates, reports, meta-analysis and the latest quality studies have been considered. The collaborative group contributed to draft the document and design the graphic icon, then subject of a consultation process, discussion and qualitative evaluation, particularly relevant through the Advisory Group for the SENC-December 2016 Dietary Guidelines. Results: The new recommendations and its graphical representation highlights as basic considerations the practice of physical activity, emotional balance, energy balance to maintain body weight at adequate levels, healthy cooking procedures and adequate water intake. The recommendations promote a balanced, varied and moderate diet that includes whole grains, fruits, vegetables, legumes, varying amounts of dairy and alternating consumption of fi sh, eggs and lean meats, along with the preferential use of extra virgin olive oil for cooking and seasoning. Reinforce the interest in a healthy, sympathetic, supportive, sustainable diet, based on seasonal and local products, axis for conviviality, devoting adequate time and encourage the use of nutrition labelling information. Conclusions: The analysis of the evidence available and updated information on food consumption in Spain highlights the need to strengthen and implement the recommendations contained in this document to progressively achieve a greater adherence.

Objetivo: La Sociedad Española de Nutrición Comunitaria (SENC) planteó en 1994 una guía alimentaria para la población española, renovada en 2001. Se presenta una nueva edición actualizada basada en la mejor evidencia científica disponible. Métodos: Desde un enfoque de salud en todas las políticas se convocó un grupo de expertos en nutrición y salud pública vinculados con la SENC para revisar la evidencia sobre dieta-salud, ingesta nutricional y consumo alimentario en la población española, hábitos de preparación y consumo de alimentos, factores determinantes e impacto de la dieta en la sostenibilidad medioambiental. Se han considerado revisiones sistemáticas existentes, actualizaciones, informes, metaanálisis y estudios recientes de calidad. El grupo colaborativo contribuyó a la elaboración del documento de trabajo y diseño del icono gráfico posteriormente sometidos a consulta, discusión y evaluación cualitativa con especial relevancia a través del Grupo Consultor de las Guías SENC-diciembre 2016. Resultados: Las nuevas recomendaciones y su representación gráfica subrayan como consideraciones básicas practicar actividad física, equilibrio emocional, balance energético para mantener el peso corporal adecuado, procedimientos culinarios saludables e ingesta adecuada de agua. Las recomendaciones promueven una alimentación equilibrada, variada y moderada que incluye cereales de grano entero, frutas, verduras, legumbres, cantidades variables de lácteos y alterna el consumo de pescados, huevos y carnes magras, junto con el uso preferente de aceite de oliva virgen extra como grasa culinaria. Refuerzan el interés por una dieta saludable, solidaria, sostenible, con productos de temporada, de cercanía, eje de convivialidad, dedicando el tiempo suficiente y animan a valorar la información del etiquetado nutricional. Conclusiones: El análisis de la evidencia disponible y de la información actualizada sobre el consumo alimentario en España pone de manifiesto la necesidad de reforzar e implementar las recomendaciones recogidas en este documento para conseguir progresivamente un mayor grado de adherencia.

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Objetivo: La Sociedad Española de Nutrición Comunitaria (SENC) planteó en 1994 una guía alimentaria para la población española, renovada en 2001. Se presenta una nueva edición actualizada basada en la mejor evidencia científica disponible. Métodos: Desde un enfoque de salud en todas las políticas se convocó un grupo de expertos en nutrición y salud pública vinculados con la SENC para revisar la evidencia sobre dieta-salud, ingesta nutricional y consumo alimentario en la población española, hábitos de preparación y consumo de alimentos, factores determinantes e impacto de la dieta en la sostenibilidad medioambiental. Se han considerado revisiones sistemáticas existentes, actualizaciones, informes, metaanálisis y estudios recientes de calidad. El grupo colaborativo contribuyó a la elaboración del documento de trabajo y diseño del icono gráfico posteriormente sometidos a consulta, discusión y evaluación cualitativa con especial relevancia a través del Grupo Consultor de las Guías SENC-diciembre 2016. Resultados: Las nuevas recomendaciones y su representación gráfica subrayan como consideraciones básicas practicar actividad física, equilibrio emocional, balance energético para mantener el peso corporal adecuado, procedimientos culinarios saludables e ingesta adecuada de agua. Las recomendaciones promueven una alimentación equilibrada, variada y moderada que incluye cereales de grano entero, frutas, verduras, legumbres, cantidades variables de lácteos y alterna el consumo de pescados, huevos y carnes magras, junto con el uso preferente de aceite de oliva virgen extra como grasa culinaria. Refuerzan el interés por una dieta saludable, solidaria, sostenible, con productos de temporada, de cercanía, eje de convivialidad, dedicando el tiempo suficiente y animan a valorar la información del etiquetado nutricional. Conclusiones: El análisis de la evidencia disponible y de la información actualizada sobre el consumo alimentario en España pone de manifiesto la necesidad de reforzar e implementar las recomendaciones recogidas en este documento para conseguir progresivamente un mayor grado de adherencia (AU)

Objective: The Spanish Society of Community Nutrition (SENC) designed in 1994 a food guide for the Spanish population, updated in 2001. This report presents a new updated edition based on the best scientific evidence available. Methods: From a health in all policies approach, a group of experts in nutrition and public health associated with SENC was convened to review the evidence on diet-health, nutrition intake and food consumption in the Spanish population, as well as food preparation and consumption habits, determinants and impact of diet on environmental sustainability. Existing systematic reviews, updates, reports, meta-analysis and the latest quality studies have been considered. The collaborative group contributed to draft the document and design the graphic icon, then subject of a consultation process, discussion and qualitative evaluation, particularly relevant through the Advisory Group for the SENC-December 2016 Dietary Guidelines. Results: The new recommendations and its graphical representation highlights as basic considerations the practice of physical activity, emotional balance, energy balance to maintain body weight at adequate levels, healthy cooking procedures and adequate water intake. The recommendations promote a balanced, varied and moderate diet that includes whole grains, fruits, vegetables, legumes, varying amounts of dairy and alternating consumption of fish, eggs and lean meats, along with the preferential use of extra virgin olive oil for cooking and seasoning. Reinforce the interest in a healthy, sympathetic, supportive, sustainable diet, based on seasonal and local products, axis for conviviality, devoting adequate time and encourage the use of nutrition labelling information. Conclusions: The analysis of the evidence available and updated information on food consumption in Spain highlights the need to strengthen and implement the recommendations contained in this document to progressively achieve a greater adherence (AU)

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Introducción: La calidad de vida en la población universitaria adquiere una especial importancia ya que permite obtener información sobre las condiciones de vida de los universitarios y, sobre todo, de cómo éstos las perciben. Objetivo: Evaluar la calidad de vida de los universitarios que cursan estudios en ciencias de la salud y su relación con diferentes factores tales como: hábitos de vida, parámetros antropométricos y la influencia de las distintas variables sobre su percepción. Material y Método: Estudio transversal de una muestrade 1.753 estudiantes de ciencias de la salud de nueve universidades españolas con diseño muestral aleatorio y estatrificado según curso y facultad al que se le aplicóun cuestionaro ad hoc que recogía todas las variables aestudio. Resultados: La calidad de vida percibida por los participantes fue Me = 75. Los factores explorados de la calidad de vida se co-relacionaron significativamente con la percepción global de calidad de vida de los estudiantes (p<0,001). Se establecieron 3 dimensiones y el impacto de cada una de ellas sobre la percepción de calidad de vida global fue p<0,001. Los varones percibieron mejor calidad de vida que las mujeres y también los estudiantes con menor Índice de Masa Corporal (IMC). Conclusión: Los universitarios son una población clave para realizar actividades de promoción y prevención de la salud por lo que resulta necesario crear mejores infraestucturas y recursos educativos para mejorar la CV y fomentar hábitos y estilos de vida saludable con especialatención en la alimentación y la realización de una adecuada actividad física (AU)

Introduction: The quality of life of university students acquires special importance because it provides information about their life conditions and especially how they perceive it. Objetive: Evaluate the quality of life of students who are enrolled in health science studies and its relation with the following diverse factors: life and dietetic habits, anthropometric parameters and the influence of distinct variables on their perception. Methods: Transversal study of a sample of 1753 health science degree students of nine Spanish universities with a randomized design and stratified by course and faculty for which we applied an ad hoc questionnaire that considered all study variables. Results: The quality of life (QoL) perceived by the participants had a Median of 75. The factors that were explored about the quality of life correlated significantly with their global perception of it (p<0.001). Three dimensions were established and the impact of each one of themon their global perception of QoL was p<0.001. Men perceived better QoL then women and the students with lower Body Mass Index (BMI). Conclusions: University students are a key population for realizing health promotion and prevention activities therefore it is necessary to develop and provide better infrastructures and educative resources in order to enhance their QoL and to promote healthier habits and life styles with special attention on dietetics habits and the performance of an adequate physical activity (AU)

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The purpose of this study was to determine the changes in the basal and post-exercise plasma markers of muscular damage, lipid peroxidation and cytokines in eight male well-trained semiprofessional cyclists, in response to a three consecutive-day cycling competition. Serum markers of oxidative and muscular damage - creatine kinase activity, lactate dehydrogenase activity, myoglobin and malondialdehyde (MDA), creatinine and nitrite levels - followed a sawtooth-type representation throughout the competition. MDA showed an accumulative pattern, evidenced in the post-race values of the third stage which were significantly higher with respect to the values of the first stage. Cortisol levels were significantly influenced by an interaction between the exercise and the stage factors, with higher values on the 4th day. Plasma cytokine levels were only determined before the first stage and post-race, after the third stage. The exercise increased TNFα, IL6, IL2 and IFNγ levels, whereas IL1ß was unchanged. In conclusion, cyclist stages induced oxidative and cellular muscle damage which is partially recovered to basal values by the next morning. Repetitive stages during the cycling competition accumulated plasma muscular damage and lipid peroxidation markers and pro-inflammatory cytokines, probably as a result of local inflammatory responses.

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INTRODUCTION: The quality of life of university students acquires special importance because it provides information about their life conditions and especially how they perceive it. OBJECTIVE: Evaluate the quality of life of students who are enrolled in health science studies and its relation with the following diverse factors: life and dietetic habits, anthropometric parameters and the influence of distinct variables on their perception. METHODS: Transversal study of a sample of 1753 health science degree students of nine Spanish universities with a randomized design and stratified by course and faculty for which we applied an ad hoc questionnaire that considered all study variables. RESULTS: The quality of life (QoL) perceived by the participants had a Median of 75. The factors that were explored about the quality of life correlated significantly with their global perception of it (p.

Introducción: La calidad de vida en la población universitaria adquiere una especial importancia ya que permite obtener información sobre las condiciones de vida de los universitarios y, sobre todo, de cómo éstos las perciben. Objetivo: Evaluar la calidad de vida de los universitarios que cursan estudios en ciencias de la salud y su relación con diferentes factores tales como: hábitos de vida, parámetros antropométricos y la influencia de las distintas variables sobre su percepción. Material y Método: Estudio transversal de una muestra de 1.753 estudiantes de ciencias de la salud de nueve universidades españolas con diseño muestral aleatorio y estatrificado según curso y facultad al que se le aplicó un cuestionaro ad hoc que recogía todas las variables a estudio. Resultados: La calidad de vida percibida por los participantes fue Me = 75. Los factores explorados de la calidad de vida se co-relacionaron significativamente con la percepción global de calidad de vida de los estudiantes (p.

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Fundamento: Los pesticidas pueden estar presentes en los alimentos como residuos secundarios al tratamiento de las cosechas o en niveles más altos como consecuencia de la contaminación. Si bien producen un beneficio público aumentando la productividad agrícola, los residuos determinan riesgos en la salud de las personas Objetivo: Identificar la presencia de residuos de pesticidas en una muestra de alimentos procesados en base a ingredientes de origen vegetal: frutas, verduras, hortalizas y/o cereales y revisar su cumplimiento en relación a los límites permitidos en las regulaciones de alimentos chilena y de la Comunidad Económica Europea (CEE). Método: En una muestra por conveniencia de alimentos procesados elaborados con ingredientes en base a frutas, verduras, hortalizas y/o cereales: dos muestras de jugos de naranja, dos muestras de alimentos infantiles en base a cereales y cinco en base a verduras y frutas y un producto en base a cereales y verduras, se determinó la presencia de residuos de pesticidas utilizando métodos de evaluación de multiresiduos Resultados: De los diez alimentos analizados se encontró residuo de Carbaril en una de las muestras de jugo de naranja (0,01 mg/kg); Iprodiona en las muestras de papillas de ciruela-pasa, multi-frutas y durazno (0,04; 0,01 y 0,08 mg/kg respectivamente) y pirimifos-metil (0,02 mg/kg) en la sopa instantánea de espárrago. Conclusiones: Aún cuando la muestra no es representativa del universo de alimentos procesados chilenos, los resultados sugieren la necesidad de establecer un sistema de vigilancia que asegure la inocuidad de alimentos procesados, especialmente los destinados a niños y la definición de límites máximo de residuos permitidos en este tipo de alimentos (AU)

Introduction: Pesticides can be present in food as a secondary waste treatment of the crops or contain high levels as a result of pollution. They produce public benefit by increasing agricultural productivity but also determine risks to human health. Objective: To identify in a processed food sample based on fruits, vegetables and / or cereals ingredient the presence of pesticide residues and review these results in relation with the limits allowed in the chilean and the European Economic Community food regulations. Methods: In a convenience sample of processed foods made with fruits, vegetables and / or cereal ingredients: two samples of orange juices, two samples of infant foods based on cereals, five based on vegetables or fruits and one product based on cereals and vegetables, we tested the presence of pesticide residues using for assessing a multiresidue methods. Results: Five samples showed pesticides residue. Carbaryl was found in one sample of orange juice (0.01 mg/ kg), Iprodione in three food samples: plum and raisins, multi-fruit and peach mush (0.04; 0,01 and 0.08 mg/kg respectively) and pirimiphos-methyl (0.02 mg/kg) was found in the of asparagus soup. Conclusion: Although the sample is not representative of the uiverse of the Chilean processed food, these results suggest the need to establish a surveillance system to ensure the safety of processed foods, especially in children, and define the maximum residue levels allowed in this kind of food (AU)

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We analyze the outcome on testosterone (T) and cortisol (C) responses in 12 professional basketball players during a season of competition. Serum adrenocorticotropic hormone (ACTH), C, total testosterone (TT), and free testosterone (FT) levels were analyzed in October, December, March, and April. A day after the games, blood samples were taken. Serum ACTH levels were maintained at the initial levels during the season. However, basal C significantly changed during the season, with lower levels in December and in April. Basal serum TT levels increased during the season until a maximum in March. No differences were presented in the TT values in December, March, and April. Basal FT presented high levels in October and December, followed by a low level in March, remaining low in April. The T/C increased during the season, attaining a maximum level in December, followed by a significant decrease in March. Free T/C ratio decreased during the season (lower level in March). In conclusion, the players maintained a good anabolic-catabolic balance. In our opinion, to prevent the stress provoked during the season, and control the recovery periods, it is useful to monitor C, T, and the level of training.

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La sobrasada es el embutido por excelencia de la isla de Mallorca. Su tradición y origen se remonta a lo largo de historia. En el siglo XVI, se desarró en Mallorca una importante tradición charcutera con los primeros signos distintivos propios y en el siglo XVll la sobrasada pasó de ser una reserva de carne a un signo característico de la gastronomía tradicional. A principios del 1996, la Unión Europea protegió la denominación Sobrasada de Mallorca con la denominación de calidad: Indicación Geográfica Protegida. La sobrasada es un embutido crudo curado, elaborado con carnes de cerdo, magro y tocino, picadas, adicionadas con pimentón, sal y especias, posteriormente amasadas, embutidas y curadas, Dicha composición se encuentra regulada por ley. Este trabajo da a conocer el origen y la historia de la sobrasada de Mallorca, estudia los sistemas de producción de la misma, desde la elaboración tradicional que se viene llevando a cabo en la isla de Mallorca, hasta la producción industrial. También se aportan datos relativos a su contribución nutricional(AU)

The sobrasada is the most typical Majorcan sausage, traditionally made along history in this island. On the XVth century, an important sausage tradition was developed in Majorca, and on the XVIIth century, sobrasada passed from a traditional meat reserve to be a characteristic sign of traditional Majorcan gastronomy. At the beginning of 1996 the European Union protected the product Sobrasada de Mallorca with a quality sign: Protected Geographical Direction. The sobrasada is a raw and ured sausage, made with pork meat, lean and lard, picked, and flavoured with paprika, pepper, alt and spices, mixed, stuffed and cured. This composition is controlled by law. The aim of this work is to explain the origin and history of Majorcan sobrasada, and the production method of this sausage, from traditional to industrial production in Majorca, as well as to give data related to its nutritional contribution(AU)

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Scientific evidence has placed community nutrition among the front-line strategies in health promotion. Community nutrition in different regions of Spain has developed at an unequal pace. Early initiatives in the mid 1980s provided good-quality population data and established a basis for nutrition surveillance including individual body measurements, dietary intake data, information on physical activity, and biomarkers. The Nutrition and Physical Activity for Obesity Prevention Strategy (NAOS) reinforces community nutrition action in Spain. Presented here is an overview of developments in community nutrition in Spain in recent years as well as potential trends under the scope of the NAOS.

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