RESUMEN El comercio electrónico se ha convertido en una actividad global practicada por un número cada vez más creciente de personas que interactúan en el mercado de bienes y servicios. El objetivo de este estudio fue identificar y analizar las costumbres y hábitos de compras de los consumidores de Asunción y del Departamento Central de Paraguay en relación a las compras en línea. Se utilizó un enfoque cuali-cuantitativo y se aplicó una encuesta en formato electrónico a un total de 400 participantes residentes en las zonas de influencia del estudio. Se observo que gran parte de la población analizada utiliza este método de compras y qué lo hacen de manera frecuente, aunque con una clara preferencia por ciertos tipos de productos como es el caso de los alimentos, que mayormente son adquiridos vía servicios de delivery desde tiendas locales; y también los pedidos de ropas, que generalmente son adquiridos desde tiendas internacionales, aunque también provienen en un número importante de tiendas locales que ofrecen sus productos principalmente a través de redes sociales. Los resultados más relevantes señalan que la mayoría de los participantes ya realizan compras en línea y que estarían dispuestos a repetir las compras en esa modalidad, debido a que las experiencias en general han sido positivas. Como recomendación, se expresa que las empresas locales deberían invertir mayores recursos para dotar a sus negocios de un sistema de comercio electrónico que les permita concretar transacciones en línea incluyendo el proceso de cobros con distintos medios de pago.

ABSTRACT E-commerce has become a global activity practiced by an increasing number of people who interact in the market for goods and services. The objective of this study was to identify and analyze the customs and shopping habits of consumers in Asunción and the Central Department of Paraguay in relation to online shopping. A quantitative approach was used and a survey in electronic format was applied to a total of 400 participants residing in the areas of influence of the study. It was observed that a large part of the population analyzed uses this shopping method and that they do so frequently, although with a clear preference for certain types of products such as food, which are mostly purchased via delivery services from local stores; and also clothing orders, which are generally purchased from international stores, although they also come in a significant number from local stores that offer their products mainly through social networks. The most relevant results indicate that most of the participants already make purchases online and that they would be willing to repeat purchases in this modality, since the experiences have generally been positive. As a recommendation, it is expressed that local companies should invest more resources to provide their businesses with an e-commerce system that allows them to carry out online transactions, including the collection process with different means of payment.

RESUMEN Introducción: la yerba mate (Ilex paraguariensis) constituye un recurso alimentario autóctono, formando parte de la tradición y cultura alimentaria del Paraguay. Sin embargo, existen pocos estudios locales sobre los hábitos de consumo y preferencias por los paraguayos. Objetivo: describir los hábitos de consumo de la yerba mate (Ilex paraguariensis) en el Departamento Central en el 2022. Metodología: estudio descriptivo, transversal, con datos primarios, realizado en el Departamento Central de Paraguay. Muestreo no probabilístico en racimos. Instrumento de elaboración propia, diseñado como encuesta digital en la plataforma Google Form® (EE.UU.). Las variables fueron agrupadas en datos demográficos, relacionados al consumo de mate, tereré y cocido, procesados en Microsoft Excel® (EE.UU.) y EPI INFO® 7.0 (EE.UU.). Resultados: participaron 207 personas, la mayoría contaban entre 18 a 40 años, sexo femenino (83,22 %, 119), solteros, universitarios. El consumo más frecuente fue mate+ tereré+ cocido (43,96 %, 91) y tereré + cocido (14,01 %, 29). Todos los encuestados percibían más de dos salarios mínimos, y eran trabajadores de tiempo completo. El 81,64 % (169) consumían tereré, 69,08 % (143) mate, 80,23 % (138) cocido. El tipo de yerba más consumido fue la “compuesta con hierbas medicinales”, con un promedio de 1,5 Litros diarios. Conclusión: las formas más consumidas son tereré, cocido y mate, el tipo de yerba es la compuesta con el agregado de hierbas medicinales. Se sugieren realizar estudios poblacionales más amplios sobre el consumo de bebidas a base de yerba mate en Paraguay, así como ampliar estudios sobre las posibles interacciones e inocuidad entre la yerba mate con hierbas medicinales.

ABSTRACT Introduction: yerba mate (Ilex paraguariensis) constitutes a native food resource, forming part of the food tradition and culture of Paraguay. However, there are few local studies on the consumption habits and preferences of Paraguayans. Objective: to describe the consumption habits of yerba mate (Ilex paraguariensis) in the Departamento Central in 2022. Methodology: descriptive, cross-sectional study, with primary data, carried out in the Departamento Central of Paraguay. Non-probability cluster sampling. Self-developed instrument, designed as a digital survey on the Google Form® platform (USA). The variables were grouped into demographic data, related to the consumption of mate, tereré and cocido, processed in Microsoft Excel® (USA) and EPI INFO® 7.0 (USA). Results: people participated was 207, the majority were between 18 and 40 years old, female (83.22 %, 119), single, university students. The most frequent consumption was mate + tereré + cooked (43.96 %, 91) and tereré + cooked (14.01 %, 29). All respondents received more than two minimum wages, and were full-time workers. 81.64 % (169) consumed tereré, 69.08 % (143) consumed mate, 80.23 % (138) cooked. The most consumed type of herb was “composed with medicinal herbs”, with an average of 1.5 Liters per day. Conclusion: the most consumed forms are tereré, cooked and mate, the type of yerba is the one composed with the addition of medicinal herbs. It is suggested to carry out larger population studies on the consumption of yerba mate-based drinks in Paraguay, as well as expand studies on the possible interactions and safety between yerba mate and medicinal herbs.

ABSTRACT Lemon verbena, Aloysia citriodora (Palau) has been widely used in traditional medicine, cosmetics, and the food industry. In Colombia the foliage is marketed fresh but there is no information regarding the plant phenology, nor on the insects associated, therefore the management practices are still empirical, and sometimes does not comply with the national regulations for the commercialization of medicinal plants. In this study it was determined that it takes 32 weeks from planting to flower senescence completing its phenological cycle; likewise, an associated arthropofauna of 50 families with different feeding habits were found, suggesting that the species offers different ecosystem services. The information obtained could contribute to establish more effective management plans for arthropods, and to improve quality of materials with medicinal purposes.

RESUMEN El cidrón, Aloysia citriodora (Palau) ha sido ampliamente utilizada en la medicina tradicional, la cosmética y la industria alimentaria. En Colombia el follaje se comercializa fresco, pero no se cuenta con información sobre la fenología de la planta, ni sobre los insectos asociados, por lo que las prácticas de manejo son aún empíricas, y en ocasiones no cumplen con las normas nacionales para la comercialización de plantas medicinales. En este estudio se determinó que la planta tarda 32 semanas desde la siembra hasta la senescencia de la flor completando su ciclo fenológico; así mismo, se encontró una artrofauna asociada de 50 familias con diferentes hábitos alimentarios, lo que sugiere que la especie ofrece diferentes servicios ecosistémicos. La información obtenida podría contribuir a establecer planes de manejo más efectivos para los artrópodos y a mejorar la calidad de los materiales con fines medicinales.

Effective clinical interventions to engage in new habits remain a challenge despite intense research. One such strategy is to include the environmental issue of plastic packaging from ultra-processed food in nutrition recommendations. It expands the notion of health, contributing to engaging in healthy eating behaviors, in addition to being an ethical practice for health professionals. It brings co-benefits for both the environment and individual health through motivational incentives of less individual pollution, contributing to healthier food systems. Primary health professionals should be prepared to deal with risks of plastics and waste reduction strategies in their practice.

ABSTRACT The use of the cytome assay in monitoring studies on children has increased in recent years. For this reason, it is necessary to know the role of possible confounding factors that could affect its outcomes. The objective was to evaluate the influence of some demographic variables and diet on the baseline values of the cytome assay biomarkers in lymphocytes and buccal mucosa cells from a group of Argentine adolescents. Following the calculation of the biomarkers, a multivariate regression analysis including confounders was performed. In lymphocytes it was observed that micronuclei (MNi) had a negative association with a moderate consumption of roots and tubers, while the number of nuclear buds (NBUDs) was higher in minors not exposed to second-hand smoke (SHS). Regarding epithelial cells, MNi had a negative relationship with the intake of tropical fruits and red meat; on the contrary, this parameter increased with the moderate ingestion of legumes. In addition, oral NBUDs had a positive association with citrus and red meat consumption, whereas cereals and oil decreased its frequency. Furthermore, an increased number of binucleated cells was observed for adolescents who ate white meat and an increase in pyknotic cells for those exposed to SHS. These results revealed that in adolescents the baseline level of the cytome assay biomarkers, especially of those related to genotoxicity, can be influenced by exogenous variables, for instance, dietary habits. Thus, such factors need to be considered when carrying out biomonitoring studies on child populations.

RESUMEN El uso del ensayo de citoma en estudios de seguimiento en niños se ha incrementado en los últimos años y resulta necesario conocer el papel de posibles factores de confusión que podrían afectar sus resultados. El objetivo fue evaluar la influencia de algunas variables demográficas y de la dieta en los valores basales de los biomarcadores de este ensayo en linfocitos y células de mucosa bucal de un grupo de adolescentes argentinos. Luego del cálculo de los biomarcadores, se realizó un análisis de regresión multivariada incluyendo factores de confusión. En linfocitos se observó que los micronúcleos (MN) se asociaron negativamente con un consumo moderado de raíces y tubérculos, mientras que los brotes nucleares (BrN) aumentaron en los menores no expuestos al humo de segunda mano (HSM). En células epiteliales, los MN tuvieron una relación negativa con el consumo de frutas tropicales y carnes rojas, aunque aumentaron con el consumo moderado de legumbres. Los BrN orales tuvieron una asociación positiva con el consumo de cítricos y carnes rojas, mientras que los cereales y el aceite disminuyeron su frecuencia. Además, se encontró un mayor número de células binucleadas para quienes comieron carne blanca y un aumento de células picnóticas para los expuestos a HSM. Estos resultados revelaron que en los adolescentes el nivel basal de los biomarcadores del ensayo de citoma, especialmente de aquellos relacionados con la genotoxicidad, puede verse influenciado por variables exógenas como los hábitos alimentarios. Por lo tanto, dichos factores deben considerarse al realizar estudios de biomonitoreo en poblaciones infantiles.

Abstract Digital marketing is one of the dimensions of the food environment that increasingly influences eating habits. It is one of the factors contributing to increased consumption of out-of-home foods, which has been associated with negative health outcomes. In this context, the objective of the study was to analyze the content of Instagram posts featuring retail food outlets that sell prepared foods in Montevideo, the capital city of Uruguay. A multi-step approach to analyze Instagram posts of food outlets selling prepared foods available on a meal delivery app. A total of 293 Instagram accounts were identified, which generated 5,454 posts between August 15th, 2020, and February 15th, 2021. The visual and textual content of the posts were analyzed using deductive-inductive coding. Results showed that the great majority (80%) of the outlets available in the meal ordering app had an Instagram account, most of which (68%) posted content in their feed in the 6-months period considered in the present work. The Instagram accounts promoted a diversity of dishes, foods, and beverages; most of which typically contain excessive amounts of sugars, fat, saturated fats, and/or sodium (burger, pizza, ice-cream, sandwiches and wraps, pastries, cakes and desserts). Instagram posts included several marketing techniques to increase persuasiveness, including price promotions, and cues to establish interactions with users. The visual and textual content of the posts promoted the food outlets by referring to a wide range of topics, which can be regarded as an attempt to maximize the persuasiveness of the post by triggering both systematic and heuristic information processing. These results show that marketing of food outlets selling prepared foods on Instagram is a relevant characteristic of the digital food environment that needs to be addressed as part of comprehensive marketing regulations.

Resumen El marketing digital es una de las dimensiones de los entornos alimentarios que influye de forma creciente en los hábitos alimentarios. Es uno de los factores que contribuyen al aumento del consumo de alimentos fuera del hogar, el cual se ha asociado a resultados negativos para la salud. En este contexto, el objetivo del estudio fue analizar el contenido de las publicaciones en Instagram de establecimientos minoristas que venden alimentos preparados en Montevideo, la capital de Uruguay. Se utilizó un enfoque de múltiples pasos para analizar las publicaciones de Instagram de los establecimientos de comida que venden comidas preparadas disponibles en una aplicación de pedidos de comidas. Se identificaron 293 cuentas de Instagram, que generaron 5.454 publicaciones entre el 15 de agosto de 2020 y el 15 de febrero de 2021. El contenido visual y textual de las publicaciones se analizó mediante codificación deductiva-inductiva. Los resultados mostraron que la gran mayoría (80%) de los establecimientos disponibles en la aplicación de pedidos de comida tenían una cuenta de Instagram, la mayoría de los cuales (68%) publicaron contenido en el periodo de 6 meses considerado en el presente trabajo. Las cuentas de Instagram promocionaron una gran variedad de platos, alimentos y bebidas, la mayoría de los cuales suelen contener una cantidad excesiva de azúcares, grasas, grasas saturadas y/o sodio (hamburguesas, pizzas, helados, sándwiches y wraps, bollería, pasteles y postres). Las publicaciones incluyeron varias técnicas de marketing para aumentar la capacidad de persuasión, tales como promociones de precios y pistas para establecer interacciones con los usuarios. El contenido visual y textual de las publicaciones promocionaba los establecimientos de comida haciendo referencia a una amplia gama de temas, lo que puede considerarse como un intento de maximizar la persuasión de las publicaciones mediante la activación de un procesamiento de la información tanto sistemático como heurístico. Estos resultados muestran que el marketing digital de establecimientos de comida que venden alimentos preparados es una característica relevante de los entornos alimentarios digitales que debe abordarse como parte de una normativa integral de regulación de publicidad.

Resumo A comida, na forma como é preparada, servida e socializada, carrega consigo uma série de gestos, de histórias, de particularidades e de significados que a fazem representar parte da cultura de determinada sociedade, a qual vai se modificando e sendo transmitida ao longo das gerações como forma de legado, como patrimônio. Todos estes aspectos culturais, lugares onde foram vivenciados, pessoas que participaram e, também, os sensoriais, como aromas, texturas e sons, formam as memórias alimentares e/ou gustativas. Desde a infância até a velhice, os hábitos alimentares vão mudar consideravelmente, mas a memória de algumas das primeiras experiências alimentares e do contexto social em que foram vivenciadas pode permanecer para sempre em nossa consciência. O presente trabalho trata da análise das memórias gustativas de idosos residentes em instituições de longa permanência. Para tanto, foi realizada uma pesquisa com abordagem qualitativa e etnográfica em duas instituições localizadas em Santa Catarina. Os resultados mostram que a memória gustativa dos idosos está ligada a uma alimentação predominantemente caseira e natural, baseada no consumo de itens provenientes, na sua maioria, de hortas familiares e da criação de animais. O preparo e a conservação dos alimentos eram influenciados pela tecnologia disponível. Observou-se que as memórias gustativas estão fortemente associadas à origem cultural dos idosos. comida preparada socializada gestos histórias sociedade legado patrimônio culturais vivenciados também sensoriais aromas sons eou ou velhice consideravelmente consciência permanência tanto Catarina natural provenientes maioria animais disponível Observouse Observou

Abstract Food, in the way it is prepared, served and socialized, carries with it a series of gestures, stories, particularities and meanings that make it represent part of the culture of a given society, which changes and is transmited throughout the ages generations as a form of legacy, as heritage. All these cultural aspects, places where they were experienced, people who participated and also sensory aspects such as aromas, textures and sounds, form food and/or gustatory memories. From childhood to old age, eating habits will change considerably, but the memory of some of the first eating experiences and the social context in which they were lived can remain forever in our consciousness. The present work deals with the analysis of the gustatory memories of elderly people living in long-stay institutions. Therefore, a qualitative and ethnographic research was carried out in two institutions located in Santa Catarina. The results show that the gustatory memory of the elderly is linked to a predominantly homemade and natural diet, based on the consumption of items mostly from family gardens and animal husbandry. Food preparation and preservation were influenced by available technology. It was observed that gustatory memories are strongly associated with the cultural origin of the elderly. prepared socialized gestures stories society legacy heritage experienced aromas sounds andor or age considerably consciousness longstay long stay Therefore Catarina diet husbandry technology

Resumen La comida, en la forma en que es preparada, servida y socializada, lleva consigo una serie de gestos, historias, particularidades y significados que la hacen representar parte de la cultura de una determinada sociedad, la cual cambia y se transmite a lo largo de las generaciones como una forma de legado, como patrimonio. Todos estos aspectos culturales, lugares donde se experimentaron, personas que participaron y también aspectos sensoriales como aromas, texturas y sonidos, forman recuerdos alimentarios y/o gustativos. Desde la infancia hasta la vejez, los hábitos alimentarios cambiarán considerablemente, pero el recuerdo de algunas de las primeras experiencias alimentarias y el contexto social en el que se vivieron pueden permanecer para siempre en nuestra conciencia. El presente trabajo trata del análisis de las memorias gustativas de ancianos residentes en instituciones de larga estancia. Por lo tanto, se realizó una investigación cualitativa y etnográfica en dos instituciones ubicadas en Santa Catarina. Los resultados muestran que la memoria gustativa de los ancianos está ligada a una alimentación predominantemente casera y natural, basada en el consumo de elementos provenientes en su mayoría de la huerta familiar y de la ganadería. La preparación y conservación de los alimentos estaban influenciadas por la tecnología disponible. Se observó que los recuerdos gustativos están fuertemente asociados con el origen cultural de los ancianos. comida preparada socializada gestos historias sociedad legado patrimonio culturales experimentaron aromas sonidos yo o vejez considerablemente conciencia estancia tanto Catarina natural ganadería disponible

Objective: To describe the early outcomes of resective colorectal surgery for Deep Infiltrating Endometriosis (DIE) in women treated at private center over the past 6 years. Materials and Methods: This cross-sectional study presents the clinical evolution of surgically treated patients with colorectal resections for DIE diagnosis between 2016 and 2022 at Clínica INDISA. They were grouped into discoid resections (Group I) and segmental resections (Group II). Results: Of patients operated for DIE between 2016 and 2022, 160 underwent colorectal resections, with 56 in Group I and 104 in Group II. The demographic characteristics of both groups were similar, except for smoking habits, which showed a predominance in Group II. The analysis of surgical variables (approach type, conversion rate, anastomotic height, and protective ostomy) showed a similar distribution in both groups. Regarding postoperative outcomes, Group I showed a significant decrease in solid food resumption time, 2 vs 3 days (p = 0.001). The initiation of intestinal transit, hospitalization days, and presence of Clavien-Dindo complications >= 3 did not present significant differences between both groups. Discussion: Endometriosis significantly affects women worldwide, with limited evidence reporting colorectal surgery outcomes comparing both techniques, demonstrating that management in specialized centers yields better results. Conclusion: When comparing these two techniques of colorectal resection in DIE, we conclude that patients undergoing discoid resection have an earlier resumption of solid food intake without significant differences in the remaining studied variables.

Resumen Objetivo: Describir los resultados tempranos de la cirugía resectiva colorrectal por Endometriosis Infiltrante Profunda (EIP) en mujeres intervenidas en centro clínico privado, durante los últimos 6 años. Material y Método Estudio transversal que muestra la evolución clínica de pacientes intervenidas quirúrgicamente con resecciones colorrectales por diagnóstico de (EIP), entre los años 2016-2022 en Clínica Indisa. Se agruparon en resecciones discoidales (Grupo I) y segmentarias (Grupo II) Resultados: De los pacientes operados por (EIP) entre los años 2016 al 2022, 160 pacientes fueron sometidas a resecciones colorrectales, 56 en el Grupo I y 104 en el grupo II. Las características demográficas de ambos grupos fueron similares, con excepción del hábito tabáquico que mostró un predominio en el Grupo II. El análisis de las variables quirúrgicas (tipo de abordaje, tasa de conversión, altura de la anastomosis y ostomía de protección) mostró una distribución similar en ambos grupos. En relación a la evolución postoperatoria, el Grupo I presentó una disminución significativa en el tiempo de realimentación con sólidos de 2 vs 3 días (p = 0,001). El inicio del tránsito intestinal, días de hospitalización y presencia de complicaciones Clavien-Dindo > = 3, no presentó diferencias significativas entre ambos grupos. Discusión: La endometriosis afecta, significativamente, a mujeres en todo el mundo, existiendo escasa evidencia que reporte los resultados de las cirugías colorrectales que comparen ambas técnicas, demostrando que el manejo en centros especializados tiene mejores resultados. Conclusión: Al comparar estas dos técnicas de resección colorrectal en DIE, concluimos que los pacientes operados por resección discoidal tienen una realimentación más temprana sin diferencias significativas en el resto de las variables estudiadas.

RESUMEN Los estilos de vida de los estudiantes están influenciados por desafíos académicos, carga horaria y preferencias alimentarias no siempre saludables,situación que puede derivar en agotamiento físico, mental y enfermedades. El presente estudio tuvo como objetivo analizar la relación entre Hábitos Alimenticios (HA), Índice de Masa Corporal (IMC) e Índice de Satisfacción con la Vida y la Comida (ISVC) en 280 estudiantes seleccionados a través de muestreo probabilístico aleatorio. Se aplicó el enfoque hipotético-deductivo. Los resultados han permitido determinar que el Índice de Satisfacción con la Vida (ISV) y el ISVC no están relacionados con el Índice de Alimentación Saludable (IAS). Existe una correlación significativa negativa entre IMC e IAS, indicando que, a mayor índice de alimentación saludable, menor IMC. Sin embargo, el IMC no determina el ISVC, que es subjetivo y personal, relacionándose más con valoraciones personales, familiares, sociales y estilos de vida.

ABSTRACT Students' lifestyles are influenced by academic challenges, workload and not always healthy food preferences, which can result in physical and mental exhaustion and illness. The objective of this study was to analyze the relationship between Eating Habits (HA), Body Mass Index (BMI) and Index of Satisfaction with Life and Food (ISVC) in 280 students selected through random probabilistic sampling. The hypothetico-deductive approach was applied. The results have allowed us to determine that the Life Satisfaction Index (ISV) and the ISVC are not related to the Healthy Eating Index (HEI). There is a significant negative correlation between BMI and HEI, indicating that the higher the Healthy Eating Index, the lower the BMI. However, BMI does not determine ISVC, which is subjective and personal, relating more to personal, family, social and lifestyle assessments.

Resumo O estudo parte da observação de um aumento nos últimos anos, em decorrência de eventos pandêmicos e mudanças climáticas, de distúrbios sensoriais e perceptivos ligados à perda, à diminuição temporária ou à alteração do olfato. Essas patologias têm diversas repercussões tanto na alimentação quanto na saúde dos indivíduos. O objetivo é oferecer, por meio da definição de uma ferramenta terapêutica, um kit de treinamento para reabilitação do olfato em sujeitos que, devido a algumas patologias neurodegenerativas, sofreram alteração ou perda gradual dos receptores olfativos. A primeira parte do artigo analisa a evolução das abordagens de design orientadas para a definição de produtos, ferramentas e serviços que incorporam experiências multisensoriais e novas formas de degustação de alimentos, potencializando a interação entre alimento e consumidor. A segunda parte descreve, por meio da seleção de casos de estudo relevantes, as experimentações de designers, artistas e pesquisadores sobre o tema da percepção olfativa, segundo três níveis: cognitivo e narrativo, funcional e estético, e comunicativo. Na última parte, o artigo relata a experiência de design do "80/20 Olfactory Training Kit", um conjunto de ferramentas para a recuperação e reabilitação do olfato, voltado para transmitir ao usuário uma consciência na percepção dos aromas. A ferramenta, composta por seis compostos aromáticos, visa treinar a memória e restaurar uma percepção correta do olfato e do paladar, por meio de uma experiência de treinamento e um sistema de verificação e visualização dos progressos obtidos com o uso da ferramenta. O objetivo é destacar como o design de experiências multisensoriais e sinestéticas não apenas potencializa as formas de degustação, mas também tem impacto na saúde das pessoas e no meio ambiente.

Abstract The study begins with the observation of an increase in sensory and perceptual disorders related to the loss, temporary reduction, or alteration of the sense of smell in recent years, following pandemic events and climate changes. These conditions have significant implications both for individuals' dietary habits and their overall health. The contribute aims to provide, through the development of a therapeutic tool, a training kit for olfactory rehabilitation in individuals who have experienced the alteration or gradual loss of olfactory receptors due to certain neurodegenerative pathologies. The first part of the paper analyzes the evolution of design approaches aimed at defining products, tools, and services that incorporate multisensory experiences into the design, enhancing the interaction between food and consumers in the context of changing sensory perceptions. The second part, through the selection of relevant case studies, describes the experiments conducted by designers, artists, and researchers on the theme of olfactory perception, addressing three levels: cognitive and narrative, functional and aesthetic, and communicative. In the final part, the paper describes the design experience of the "80/20 Olfactory Training Kit," a set of tools for olfactory recovery and rehabilitation. The kit aims to raise users' awareness of aroma perception. The tool, composed of six aroma compounds, aims to train memory and restore a correct perception of smell and taste through a training experience and a system of verification and visualisation of the progress achieved. The goal is to highlight how the design of multisensory and synesthetic experiences not only enhances tasting modalities but also has a positive impact on individuals' health and the environment.

Resumo A alimentação e ritmos circadianos são influenciados por comportamentos que terão impacto na saúde do adolescente. A dependência alimentar (DA) está relacionada com a fraca regulação emocional e impulsividade. No entanto, a evidência ainda é escassa em relação à forma como esta tem impacto no sono. Assim, o objetivo deste estudo é explorar se a DA prediz a insónia nos adolescentes e se o autocontrolo (funcional e disfuncional) medeia esta relação. A amostra foi constituída por 1566 jovens a frequentar escolas da ilha da Madeira, com idades entre os 12 e os 19 anos (M =14,79; DP = 1,89) que preencheram um questionário online que incluía uma recolha de dados sociodemográficos, seguida da versão portuguesa da Yale Food Addiction Scale (P-YFAS), Athens Insomnia Scale (AIS) e Escala Breve de Autocontrolo (EBAC). Realizou-se um modelo de mediação paralela tendo como covariáveis o sexo e a idade. Existe um efeito direto positivo significativo da DA na insónia (β = 0,068; p = < 0,001) e um efeito indireto positivo da DA na insónia, mediado pela dimensão Autocontrolo Disfuncional (β = 0,224). Destaca-se a pertinência do desenvolvimento de intervenções focadas na impulsividade juvenil, fornecendo estratégias focadas na promoção do controlo de impulsos, higiene do sono (acautelando também comportamento alimentar compulsivo) e de tomada de decisões pró-saúde.

Abstract Eating habits and circadian rhythms are influenced by behaviours that impact adolescent health. Food addiction (FA) is linked to weak emotional regulation and impulsivity. However, evidence on its impact on sleep remains limited. Thus, this study aims to explore whether FA predicts insomnia in adolescents and whether self-control (both functional and dysfunctional) mediates this relationship. The sample consisted of 1566 young individuals attending schools in Madeira, aged between 12 and 19 years (M =14.79, SD = 1.89), who completed an online questionnaire including sociodemographic data, the Portuguese version of the Yale Food Addiction Scale (P-YFAS), Athens Insomnia Scale (AIS), and Brief Self-Control Scale (EBAC). A parallel mediation model was conducted, with gender and age as covariates. There is a significant positive direct effect of FA on insomnia (β =.068, p = <.001) and a positive indirect effect of FA on insomnia, mediated by the Dysfunctional Self-Control dimension (β = .224). The results highlight the relevance of developing interventions focused on youth impulsivity, providing strategies aimed at promoting impulse control, sleep hygiene (also addressing compulsive eating behaviour), and making pro-health decisions.

Abstract Foodborne diseases cause a high burden of morbidity, with a greater occurrence in home environments. The objective of the study is to associate habits related to good hygiene practices with sociodemographic variables in a representative sample of the Chilean population. Secondary analysis study, conducted from the National Health Survey (NHS) 2016-2017, where the questions of good hygiene practices were analyzed. The sample contemplates 6,233 participants, of which 62.8% corresponds to female sex. It was identified that women have better hygiene habits in food handling compared to men. On the other hand, adults aged 45-64 years and over 65 years had better habits related to food safety than other age groups. In conclusion, sociodemographic variables such as sex, age and educational level are determining factors in good hygiene practices. The population should be educated in food handling to ensure food safety.

Resumen Las enfermedades transmitidas por los alimentos causan una alta carga de morbilidad, con una mayor ocurrencia en ambientes domiciliarios. El objetivo del estudio es asociar hábitos relacionados con buenas prácticas de higiene con variables sociodemográficas en una muestra representativa de la población chilena. Estudio de análisis secundario, realizado a partir de la Encuesta nacional de Salud (ENS) 2016-2017, donde se analizaron las preguntas de buenas prácticas de higiene. La muestra contempla 6.233 participantes, de los cuales el 62,8% corresponde a sexo femenino. Se identificó que las mujeres tienen mejores hábitos de higiene en la manipulación de alimentos respecto a los hombres. Por otro lado, los adultos entre 45-64 años y mayores a 65 años, presentan mejores hábitos relacionados con inocuidad alimentaria, en relación con otros grupos etarios. En conclusión, las variables sociodemográficas como sexo, edad, nivel educativo son determinantes en las buenas prácticas de higiene. Se debe educar a la población en la manipulación de alimentos, para garantizar la inocuidad alimentaria.

Abstract Objective To investigate the relationship between the biopsychosocial environment and eating habits and behaviors that lead to the selection and consumption of certain food from the earliest stages of life. To clarify whether there is an interaction between genetic and epigenetic factors, and how they shape eating habits. Data source A narrative review based on research in PubMed and Web of Science electronic databases was carried out over the last 10 years, searching the title and summary fields using the keywords Children OR adolescents Feeding Behavior eating OR Dietary Habits OR Eating Behavior OR Eating Habits OR Children obesity. Data synthesis The generational transmission of eating habits is related to the home, community, and school environments, mainly during the first years of life, and can exert the modulation of habits during all stages of life. During childhood, the family's role in consolidating eating habits is very broad and ranges from choosing foods to prioritizing family meals, including the lifestyle. Conclusions Eating habits are transmitted from parents to children in different ways: environmental, emotional, social, and educational. In cases of obesity, a greater association of genetic influence can be observed. life factors 1 obesity home community environments childhood familys s meals lifestyle ways environmental emotional social educational observed

RESUMEN Objetivo: Describir los cambios percibidos en hábitos de alimentación, composición corporal, condición física y psicológica de deportistas universitarios durante la cuarentena por Covid-19 en 2020. Materiales y métodos: Estudio transversal, de fuente de información secundaria; 403 deportistas universitarios diligenciaron una encuesta en línea en el segundo semestre de 2020. Se utilizó la estadística descriptiva para analizar los datos, para determinar asociación entre las variables de interés: tipo de deporte, sexo y Covid-19 se utilizó la prueba de significancia estadística Chi X2 de Pearson <0,05. Resultados: Del total de deportistas, el 53,3 eran hombres. La mayoría practicaba deportes individuales (55,3 %). Alrededor del 89 % de atletas no presentó Covid-19. El 59,8 % sintió que el peso empeoró, siendo mayor en los deportes individuales (p= 0,005). Una proporción mayor de mujeres recibió asesoría por parte de un entrenador y de redes sociales (62,7 %) y 7 de cada 10 hombres complementaba su entrenamiento con información proveniente de redes sociales (p=0,001). Las características psicológicas fueron las que mostraron mayores diferencias significativas según sexo y el tipo de deporte. Conclusión: La cuarentena por Covid-19 está asociada con cambios desfavorables en los deportistas universitarios; específicamente, se percibieron cambios en los hábitos de alimentación con un aumento en la cantidad de alimentos de baja calidad nutricional y alta densidad calórica, cambios negativos en el peso y peor condición física. Los deportes individuales se vieron más afectados frente a los deportes de conjunto; en lo psicológico se resalta la mala adaptación a la cuarentena con sentimientos de soledad, ansiedad y mal estado de ánimo, donde las mujeres fueron las más afectadas.

ABSTRACT Objetive: Describe the perceived changes in eating habits, body composition, physical and psychological condition of university athletes during the quarantine by Covid-19, in the year 2020. Materials and methods: Cross-sectional study, from a secondary data source, 403 universitary athletes answered an online survey on 2020's second semester. Descriptive statistics was used to analyze data, Pearson's Chi X2 <0,05 test was used to determine association between variables of interest: Sport type, sex and Covid-19. Results: The majority practiced individual sports (55.3 %). About 89 % of athletes did not present Covid-19 59.8 % felt that body weight worsened, being higher in individual sports (p= 0.005). Most of the athletes trained for at least one hour a day (81.1 %), a higher proportion of women received advice from a coach and from social networks (62.7 %), while 7 out of 10 men only complemented their training with information from social networks (p=0.001), the type of sport also presented an association in this variable (p=0.024) The psychological characteristics were those that showed the greatest significant differences according to gender and type of sport. Conclusion: The Covid-19 quarantine is associated with unfavorable changes in university athletes, specifically changes in eating habits were perceived with an increase in the amount of foods of low nutritional quality, negative changes in weight, worse physical condition, where the individual sports were more affected compared to group sports, feelings of loneliness, anxiety and bad mood, where women were the most affected.

Abstract Objective: In this research, the relationship between food security level and socioeconomic status, food environment perception, and shopping habits was determined. Materials and Methods: A descriptive analysis to determine the relationship between food security status and socioeconomic characteristics, and food environment perception was conducted. Data was collected by surveys in vulnerable neighborhoods of Ecatepec de Morelos, México. Results: Food insecurity was predominantly a consequence of the socioeconomic conditions, although the places to buy foods seem to be adequate since there is no preference for where to buy, by distance or price, finding fresh fruits and vegetables, representing a healthy, cheap, and affordable diet. Nonetheless, the barriers to buying foods were price and income, limiting the quality and amount of food to buy, denoting the necessity to expand open-air markets operation, to bring affordable and healthy food in poor neighborhoods within conurbation capital cities areas. Conclusion: Enhancing affordable foods is necessary to improve food insecurity status for families living in poor neighborhoods.

Resumen Objetivo: El objetivo de esta investigación fue determinar la relación entre el nivel de seguridad alimentaria con el estado socioeconómico, la precepción del ambiente alimentario, y los hábitos de compra. Materiales y Métodos: Se realizó un análisis descriptivo para determinar la relación entre el estado de seguridad alimentaria con las características socioeconómicas y la percepción del entorno alimentario. Los datos fueron recolectados mediante encuestas en colonias vulnerables de Ecatepec de Morelos, México. Resultados: La inseguridad alimentaria fue predominante una consecuencia de las condiciones socioeconómicas, aunque los lugares para comprar alimentos parecían ser adecuados ya que no hubo preferencia de donde comprar, la distancia o el precio, encontrando frutas y vegetales frescos, representando una dieta saludable, barata y asequible. Sin embargo, las barreras para comprar alimentos fueron el precio y el ingreso, limitando la calidad y cantidad de alimentos para comprar, denotando la necesidad de expandir la operación de mercados al aire libre, para traer alimentos saludables y asequibles a los barrios pobres dentro de las áreas conurbadas de las ciudades capital. Conclusión: Mejorando la oferta de alimentos asequibles es necesaria con el propósito de mejorar el estado de inseguridad alimentaria de las familias que viven en barrios pobres.Una oferta de alimentos asequibles es necesaria para mejorar el estado de inseguridad alimentarias de familias en barrios pobres.