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Culture is a well-known driver of food choices, and therefore, it could also impact food pairing preferences. Food pairing has been studied from different approaches; however, little cross-cultural research has been done. This work explored food and beverage pairing using projective mapping (PM) to create maps of food-beverage combinations. Four countries (Mexico, Argentina, France, and Norway), thirty foods, and six beverages were selected. PM was carried out through an online study in each country. Participants were asked to map foods together with beverages following the instruction that foods and beverages closer together represented a good combination. The coordinates of each product were analyzed through Multiple Factorial Analyses (MFA) by countries. The first four factors of each MFA were used to perform RV coefficients to test similarities in food-beverage pairings between the countries. Finally, a k-means clustering was performed on the beverage coordinates of each MFA. PM provided maps representing food and beverage pairings for each country in which the proximity between food-beverages represented a good combination according to consumers. RV coefficients between countries were low, showing that food-beverage pairings were not similar across countries, evidencing the cultural effect in food-drink combinations. Results from the k-means clustering showed some similarities and differences between countries. In general, the food-beverage pairing was effectively explored with PM, from which several differences and similarities were found within cultures.

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Food literacy has emerged as a key individual trait to promote the transformation of food systems toward healthy and sustainable diets. Childhood and adolescence are key periods for establishing the foundations of eating habits. Different food literacy competencies are acquired as children develop different cognitive abilities, skills, and experiences, contributing to the development of critical tools that allow them to navigate a complex food system. Thus, the design and implementation of programs to support the development of food literacy from early childhood can contribute to healthier and more sustainable eating habits. In this context, the aim of the present narrative review is to provide an in-depth description of how different food literacy competencies are developed in childhood and adolescence, integrating the extensive body of evidence on cognitive, social, and food-related development. Implications for the development of multisectoral strategies to target the multidimensional nature of food literacy and promote the development of the 3 types of competencies (relational, functional, and critical) are discussed.

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OBJECTIVE: The purpose of this study was to develop a method for the isolation, culture, and PEG-mediated protoplast transfection from leaves of in vitro-grown plants of Ricinus communis. RESULTS: Factors such as the enzymatic composition and the incubation time were evaluated. The enzymatic solution, containing 1.6% Cellulase-R10 and 0.8% Macerozyme-R10, with 16 h of incubation, was the best condition to achieve a high protoplast yield (481.16 × 104 protoplasts/g FW) with a high percentage of viability (95%). The combination and concentration of enzymes have been shown to affect the protoplast isolation efficiency significantly. Furthermore, we found that a higher number of protoplasts (8.5 × 105 protoplast/g FW) was obtained at a longer incubation time, but their viability decreased. We obtained a simple and efficient protocol to isolate protoplast from Ricinus communis leaves and culture. A PEG-mediated protoplast transfection protocol was also established to introduce plasmid DNA into Ricinus communis genotypes cultivated in Colombia. Thus, strengthening advances in the genetic improvement processes for this crop are presented.

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The aim of the present work was to explore children's reaction to sugar reduction in the context of the implementation of nutritional warnings in Uruguay. The study was composed of two sessions involving three evaluation conditions: tasting without package information, package evaluation without tasting, and tasting with package information. A total of 122 children, ages ranging between 6 and 13 years old (47% girls) were involved in the study. In the first session, children's hedonic and emotional response to a regular and a sugar-reduced chocolate dairy dessert (without other sweeteners) was evaluated. In the second session, children first evaluated their expected liking, emotional associations and choice of packages differing in the presence of warning labels for excessive sugar content and cartoon character (2x2 design). Finally, they tasted the selected sample in the presence of the package and evaluated their liking, emotional associations, and intention to re-taste it. Although sugar reduction led to a significant reduction in overall liking, the dessert with 40% sugar reduction showed a mean overall score of 6.5 in a 9-point hedonic scale and was described using positive emoji (, , ). When the desserts were tasted with package information, no significant differences in the expected overall liking of the regular and sugar-reduced dessert were found. Regarding the effect of packaging elements, the presence of a warning label highlighting excessive content of sugar did not have a significant effect on children's choice. Instead, children's choices were defined by the presence of a cartoon character. Results from the present work provide additional evidence about the feasibility of reducing the sugar content and sweetness of dairy products targeted at children and stress the need to regulate the use of cartoon characters on products with an unfavorable nutritional profile. Methodological recommendations for sensory and consumer research with children are also discussed.

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El proceso investigativo tuvo el objetivo de determinar la percepción que tienen los pacientes diagnosticados con ansiedad y depresión acerca de la efectividad de los tratamientos breves y focalizados recibidos en el departamento de psicología del Sanatorio San Gabriel, de la sede de la Ciudad Autónoma de Buenos Aires (Argentina), durante 2017 y 2018. El diseño empleado fue no experimental, descriptivo y con enfoque cuantitativo. La población estuvo constituida las historias clínicas de 19 pacientes de ese contexto de estudio. El 52,63% de los participantes consideró que existió una reinstauración de los síntomas originales, lo que prevaleció en el estudio, además de los que valoraron su rehabilitación como bien o muy bien y aquellos que consideraban requerir renovar las sesiones de terapia.

This research aimed to determine the perception that patients diagnosed with anxiety and depression have about the effectiveness of the brief and focused treatments received in the psychology department of the San Gabriel Sanatorium, of the headquarters of the Autonomous City of Buenos Aires (Argentina), during 2017 and 2018. The design used was non-experimen-tal, descriptive and with a quantitative approach. The population consisted of the medical records of 19 patients from this study context. 52.63% of the participants considered that there was a reinstatement of the original symptoms, which prevailed in the study, in addition to those who valued their rehabilitation as good or very good and those who considered it necessary to renew the therapy sessions

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The high availability of products with high sugar content, particularly among those targeted as children, has been identified as one of the factors that contribute to the childhood obesity epidemic. For this reason, product reformulation has been recommended as one of the strategies that can be implemented to achieve short-term reductions in children's sugar intake. In this context, the objective of this study was to evaluate the feasibility of using cross-modal (taste-odor-texture) interactions as a strategy for reducing the sugar content of products targeted at children, using milk desserts as case study. A series of 5 vanilla milk desserts were formulated: a control sample with 12% added sugar and 4 sugar-reduced samples (7% added sugar) prepared following a 2 × 2 experimental design by varying vanilla (0.4% and 0.6% w/w) and starch (4.3% and 4.7% w/w) concentrations. A total of 112 children (8-12 years old) tasted the desserts and performed a dynamic sensory characterization task using either temporal check-all-that-apply or temporal dominance of sensations. In addition, they assessed the overall liking of all samples. Results showed that sugar-reduced samples did not significantly differ from the control sample in terms of their average overall liking scores. However, individual differences in children's hedonic reaction were found; three clusters of children with distinctive liking patterns were identified. The increase in vanilla and starch concentration led to an increase in overall liking for over 80% of the children. Sensory dynamic profiles revealed significant but subtle differences among samples. Results from the present work suggest that cross-modal interactions could contribute to minimizing the sensory changes caused by sugar reduction, which could enable to achieve larger reductions if implemented in the context of gradual sugar reduction programs.

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Culture is an important driver of food preferences and largely determines exposure to ingredients combinations. The cultural variety in culinary practices across countries raises the question of how flavor combinations are built and how they transcend individual differences in consumers' preferences. For example, in Latin America, despite having similar cultures and language, the diversity in culinary practices leads to different flavor combinations across nations. Therefore, we hypothesize that each country will show different preferences in flavor combinations that could be understood by social media exploration as an innovative approach. One study was conducted exploring social media in four countries (Argentina, Colombia, Peru, and Mexico) on a one-year basis, using a list of fifty-seven keywords associated with beer flavors. In a first analysis, the list of mentions from consumers was categorized in frequencies of flavors per country and analyzed using correspondence analysis (CA) and agglomerative hierarchical clustering (AHC). Results showed that the countries could be clustered in three groups. Cluster 1 with Mexico and Peru, and the rest of the countries in different clusters. The co-occurrence of paired flavors in social media was used to build a similarity matrix that was analyzed using multidimensional scaling (MDS) in order to find a pattern of pairing per country. The obtained map was useful to understand the cultural differences in flavor paring per country. Overall, the analysis of flavor pairing through social media was an effective technique to access the structure of flavor pairing for beer in different countries.

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Previous research has shown that consumers' sensory and hedonic perceptions could be greatly influenced by the messages highlighted on the front of the packaging, particularly nutrition and health claims for reduced-calorie or functional foods. In food products designed for hunger control, mentioning satiating effects or meal replacement could potentially influence the expected satiety or other perceptions, including those associated with a filling effect. This study investigated the effect of packaging information on consumer perceptions of eleven commercial chocolate-flavoured satiating and meal replacement bars. Projective mapping (Napping®) with a descriptive step was used to profile the expectations elicited by the eleven bars, based on their extrinsic characteristics (without tasting them), with two different groups of consumers in two different scenarios: mapping the samples' packaging and mapping cards with an identical design showing the most important information displayed on the packaging (product name, nutrition information panel and nutrition and health messages or claims). The terms and comments obtained in the two scenarios were analysed and perceptual spaces were generated from the sample location and attributes obtained in the Napping® exercises, using multi factor analysis (MFA). The results showed that when evaluating the real packaging, the consumers mainly focused on the meal replacement- or satiation-related messages and on the images to build up their perception, attaching less or no importance to the nutritional information that was also displayed on the box. When examining the packaging, sensory expectations - which probably emerged from the images of the bars - were also a very important factor in placing the samples in the perceptual space. When looking only at the cards, the consumers' grouping and attribute generation focused in great detail on the nutritional information. The calorie content also became a much more important factor in their perceptions of the bars. Interestingly for the product category analysed, messages about "satiating" and "meal replacement" effects were clearly distinct and negatively correlated in the consumers' minds.

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Introducción: diferentes sociedades científicas han estudiado las indicaciones para la transfusión sanguínea y han diseñado guías de práctica clínica con el fin de evitar transfusiones innecesarias y optimizar el uso de las unidades de sangre donadas. Algunas investigaciones han encontrado que el seguimiento de estas guías no es el esperado. Objetivo: comparar las prácticas transfusionales en un hospital de II nivel de Colombia con las sugerencias de las guías internacionales. Materiales y métodos: usando los registros del Centro de Medicina Transfusional del hospital, se analizaron las transfusiones realizadas entre el 14 de julio y el 30 de noviembre de 2010, obteniendo datos acerca de la causa de la transfusión, el tipo de hemoderivado ordenado, la especialidad del médico solicitante y la concordancia con las guías de práctica clínica de la American Asociation of Blood Banks, la American Red Cross, y la American Society of Anesthesiologist. Se obtuvo el dato del porcentaje de transfusiones adecuadamente ordenadas con respecto al total. Resultados: la mayoría de las transfusiones fueron ordenadas por médicos generales y ellos mostraron la mejor adherencia a las guías de práctica clínica. La primera causa de transfusión correspondió a anemia y el hemoderivado más ordenado fue unidades de glóbulos rojos. El porcentaje de transfusiones inadecuadamente ordenadas fue de 25,5%. Conclusiones: la práctica transfusional debe ser mejorada adecuándose a las guías publicadas. Para ello los hospitales deben crear un Comité de Medicina Transfusional y escribir protocolos. Al revisar la literatura se encuentra que algunos aspectos de las guías podrían cambiar en el futuro, como el uso de plasma en casos de sangrado masivo.

Introduction: scientific societies have studied indications for blood transfusion and have designed clinical practice guidelines to avoid unnecessary transfusions and optimize the use of donated blood units. Some researches have found that these guidelines aren’t followed as expected. Objective: compare transfusion practices of a Hospital level II in Colombia with the suggestions of international guidelines. Materials and methods: using the records of Transfusion Medicine Center of the Hospital, the transfusions made between July 14th and November 30th of 2010 were analyzed, we obtained information about the causes of transfusion, type of blood component ordered, the specialty of the ordering physician and the concordance with clinical practice guidelines of the American Association of Blood Banks, the American Red Cross, and the American Society of Anesthesiologists. We got facts about the percentage of properly ordered transfusions compared with the total of transfusions. Results: most of transfusions were ordered by general doctors who showed the best adherence to clinical practice guidelines. The first cause of transfusion was anemia and the blood component more requested was red cell units. The percentage of inadequate transfusions was 25.5%. Conclusions: transfusion practice must be improved adapting to published guidelines. Consequently, a transfusion medical committee must be created in every hospital as well as protocols must be written. Reviewing the literature, we found that some aspects of the guidelines could change in the future, like the use of plasma in cases of massive bleeding.

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Introdução - O objetivo deste trabalho é demonstrar a importância dos controles periódicos de manutenção do tratamento periodontal , aumentando desta forma as possibilidades de sucesso a longo prazo. Nos trabalhos estudados foi observado que pacientes não colaboradores após o tratamento periodontal apresentaram periodontite recorrente com uma taxa de perda de inserção de 3 a 5 vezes maior. Nyman17(1977) e Wilson25 (1987) relataram que a incidência de perda dental é inversamente proporcional à freqüência das consultas de terapia periodontal de suporte, ou seja, quanto mais espaçado o intervalo da manutenção, maior será a mortalidade dentária. Resultados -Com o controle e a manutenção, é possível prevenir ou reduzir a recorrência da doença periodontal, a incidência da perda de dentes e/ ou implantes. Tem sido observado que o aumento na porcentagem de cooperação dos pacientes é responsabilidade do clínico, que percebe desde o início os pacientes não colaboradores, para assim adotar métodos individuais de motivação. Conclusão - A contínua realização da manutenção é fundamental para melhores resultados de um paciente tratado, demonstrando também que a contínua comunicação beneficiará o paciente a longo prazo.

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