Introducción: El consumo de bebidas azucaradas (SSB) se ha relacionado con un incremento en el Índice de Masa Corporal (IMC), lo cual sería especialmente preocupante en poblaciones con un potencial de exposición prolongada, tales como estudiantes. Objetivo: Evaluar la relación entre el consumo calórico proveniente de SSB medido mediante el cuestionario Bevq-15 e IMC en estudiantes de carreras de ciencias de la salud de una universidad peruana. Materiales y métodos: Estudio transversal analítico en base a la medición del consumo calórico de 15 bebidas mediante la administración del cuestionario BEVQ-15 y la toma de medidas antropométricas a universitarios durante 2018 - 2019. Se evaluó la asociación cruda y ajustada usando modelos de regresión lineal. Resultados: Se incluyó a 350 personas. La mediana fue de 21 años y el 58.29% fueron mujeres. La mediana del IMC fue de 24.00 (21.75 - 26.90). El consumo promedio de calorías provenientes de bebidas azucaradas fue de 25.35 kcal/día. Se asoció un IMC menor con el sexo femenino (p<0.001), la carrera de nutrición (p=0.002) y nunca haber consumido tabaco (p=0.027). Se asoció un IMC mayor a la dislipidemia (p=0.014) y a un mayor consumo de calorías diarias provenientes de SSB (p<0.001). En el análisis multivariado se encontró asociación significativa entre el consumo de calorías provenientes de SSB y el IMC, ajustado por edad, sexo y tabaquismo (coeficiente β: 0.68; IC95% 0.04-1.33; p=0.037). Conclusiones: Se encontró asociación entre el consumo de calorías derivadas de SSB y un mayor IMC. Se debe impulsar intervenciones destinadas a la disminución de su consumo en estudiantes. / Introduction: The consumption of sugar sweetened beverages (SSB) has been related to an increase in the Body Mass Index (BMI), which would be especially worrisome in populations with a prolonged exposure potential, such as students. Objective: To evaluate the relationship between the caloric intake from SSB measured by the Bevq-15 questionnaire and BMI in health sciences students at a Peruvian university. Materials and methods: Cross-sectional analytical study based on the measurement of the caloric consumption of 15 beverages based on the administration of the BEVQ-15 questionnaire and the measurement of college students’ anthropometric measurements during 2018-2019. The crude and adjusted association were evaluated using linear regression models. Results: We enrolled 350 participants. The median age was 21 years and 58.29% were women. The median BMI was 24.00 (21.75 - 26.90). The average consumption of calories from SSB was 25.35 kcal/day. A lower BMI was associated with the female sex (p <0.001), the nutrition career (p = 0.002) and never having used tobacco (p = 0.027). A higher BMI was associated with dyslipidemia (p = 0.014) and a greater consumption of daily calories from SSB (p <0.001). In the multivariate analysis, a significant association was found between the consumption of calories from SSB and BMI, adjusted for age, sex and smoking (β coefficient: 0.68, 95% CI 0.04-1.33, p = 0.037). Conclusions: An association was found between the consumption of calories derived from SSB and a higher BMI. Interventions aimed at reducing student consumption should be promoted. / Tesis

El presente trabajo de investigación trata de la producción mediante servicio de maquila y la comercialización de tés de 45 gr. con la marca Hibiscus que es una mezcla de hojas deshidratadas de planta aromáticas, medicinales que mantienen sus nutrientes y propiedades funcionales, tales como: digestivo, relajante y antioxidante como una solución para mejorar la salud y bienestar del consumidor. Además, para simplificar el proceso de preparación del filtrado del té, la presentación del producto trae un infusor de té para taza. En este sentido, para posicionar el producto en el consumidor, se buscará que la experiencia del consumidor relacione el producto con la salud en el segmento de varones y mujeres de 25 a 55 años de edad del nivel socioeconómico A y B que residen en Lima Moderna de Lima Metropolitana, con estilo de vida sofisticado y moderno, que cuidan su imagen personal y prefieren productos saludables que les facilite ahorro de tiempo en la preparación. Cabe indicar, el negocio Hibiscus tiene potencial crecimiento por la tendencia de la alimentación saludable, el crecimiento promedio de la venta anual es 4%. Hibiscus Té será distribuido por el canal directo a través de módulo de venta en Jockey Plaza y Marketplace de Facebook y por el canal indirecto en tiendas saludables como son: Sanahoria, Flora y Fauna, Ecotienda, y plataformas webs: ecotienda.pe, limaorganica.pe y mercadillo.pe. también, se contará con delivery para la entrega del pedido en 24 horas. / He following business research paper deals with the production process, marketing and sales of 45 gr. packed teas under the brand ‘Hibiscus’. The teas contain a mixture of dehydrated, aromatic, medicinal plant leafs that maintain their nutrients and functional properties, such as: digestive, relaxing and antioxidant. They serve as a solution to improve consumer health and well-being. In addition, to simplify the process of preparing the tea (filtering), the product presentation comes with a tea infuser. In this sense, to adequately position the product in the market, we must provide a great consumer experience, making our customers relate the product with good health. Our range of consumers belong to the segment of 25 to 55 year old men & women, of the socioeconomic levels A and B, who reside in the metropolitan, modern area of Lima. They have a sophisticated and modern lifestyle, take care of their personal image and prefer healthy products that facilitate saving time in preparation. It should be noted that the Hibiscus business has good potential growth due to the trend of healthy eating. The average growth of annual sales is projected at 4%. Hibiscus Tea will be distributed through a direct channel by the sales module in Jockey Plaza, via Facebook Marketplace, and through the indirect channel in a variety of healthy stores. These include: Sanahoria, Flora and Fauna, Ecotienda, and web platforms such as ecotienda.pe, limaorganica.pe and mercadillo.pe. Finally, there will be a delivery service for orders made during a 24 hours scale. / Trabajo de investigación

Tourism is one of the largest sectors in the world, contributing to one in ten jobs globally and 10% of the global GDP. However, the climate is facing many challenges and the tourism sector must become more sustainable. Food and drink consumption is playing a more important role in tourism, and particularly food is recognised as one of the biggest polluters due to the way it is produced, the miles it is transported and the waste it generates. Consumers are therefore increasingly requesting food and drink produced locally and in season. For the same reason, restaurants are serving locally produced food, beverages are produced around the corner and destinations are using local food and drink in their marketing as part of their offers. Everybody must eat during their holiday and research shows that tourists are increasingly interested in culinary experiences and prepared to pay more for local food. Through eight qualitative interviews with respondents from five tourist destinations in the UK, with specific food and/or drink offerings, as well as research done on their specific websites, an understanding of what role local food plays in the marketing of tourist destinations in the UK was obtained. The case studies were conducted across the following UK destinations: Bristol, Cornwall, Cumbria, Kent, and Scotland. The present research suggests that local food and drink is an important part of the overall package offer as well as a crucial element in the collaboration between different stakeholders. However, there is no official definition of what local food and drink is, and the reputation of British food is still challenging, and although one could argue it is no longer deserved, it is proving an issue when promoting the UK as a food destination. Though not explicitly stated, storytelling appears to be an important factor for all respondents in marketing their tourism offers.

The objective of this research is double: <p>1) to study the factors associated with the problems of quality with drinking water on the physicochemical and biological level in the municipality of Abomey-Calavi in Benin ;<p>2)to study its relationships with public health. <p>The goal is to bring on one hand, the tools of improvement to the quality of water and public health in this commune. In addition, to contribute to the reduction of the rate of morbidity and mortality generated by the diseases related to drinking water contamination in this locality<p><p>Methods:<p>For the purpase of this study, we made a preliminary investigation in the municipality (households 55898 and almost all the households have the traditional wells). In the same way the information provided by the National Society of Water in Benin gave the indications on the level koverage of drinkable water conveyance of the commune. This study carried out within a general logical framework of the durable development based on an DPSIR analysis in the municipality of Abomey-Calavi of the Atlantic district in Benin made it possible to provide information on the main sources of contamination of the drinking water. We also carried out a random sampling of 110 wells and 110 households by taking account into the geographical distribution of the households in the commune. We selected 60 taps and 60 households by random sampling for those using water drink distributed by the national Society of Water in Benin. In each zone or district, three households consuming either well water or tap water were drawn randomly. A retrospective study on the number of cases of the hydrous diseases and other symptoms of hydrous diseases was carried out by consultation of medical registers of the commune from 2007 to 2009. Cases of diarrhoeas used as basic variable of health were compared with the other cases of hydrous diseases available in the files. <p><p>Results:<p>The results show that: the most al the well water taken in the households has temperatures beyond the recommendation of the World Health Organization (25 °C) and 98.2 % have a pH below the normal which is 6.5 to 8.5. We note a strong mercury and cadmium, complete iron, aluminum, nitrate nitrite pollution of the sampled wells (n=110) which is respectively 32.73%, 11.82%,10%, 43.64%, 6.36% and 14.55%. The results of the bacteriological analysis of water revealed that the totality of the wells is contaminated. The germs identified during the analysis of the well water are: Escherichia coli, fecal streptococcus species, bacterial salmonella ,Shigella ,Clostridium perfringens, staphylococcus species,<p> Klebsiella pneumoniae and Pseudomonas aeruginosa Most frequent among these germs are: Escherichia coli (100%), Klebsiella pneumoniae (97.27%), bacterial salmonella and Shigella (96,36%) with regard to the coliformes and enterobacteries. As for the cocci with Gram (+) they are staphylococcus species (97.27%) and the fecal streptococcus (88.18%). It is useful to stress that all the wells are strongly contaminated by Clostridium perfringens (95.45%).<p> The differences between the respective prevalence of parasitic coprology, uroculture, diarrhoeas, pains abdominal and saddles bloody for exposed (45.4%, 71.8%, 76.4% and 59.1%) :those who consume the water of wells not exposed (8.3%, 1.7%,13.3%, 16.7): those who consume tap water, are statistically significant (p<0.001). For diarrhoeas according to the characteristics of the people reached of hydrous diseases and other symptoms of hydrous diseases we have: <p>•\ / Doctorat en Sciences de la santé publique / info:eu-repo/semantics/nonPublished

Adolescents are especially vulnerable to image-based messages, which place them directly in line with the lifestyle messages presented in numerous alcohol advertisements. Research has shown that teenagers encounter alcohol advertisements from a variety of sources, prompting concern over the consequences of exposure and the risks associated with teen drinking. Warning messages contained within these alcohol advertisements are often vague in their wording and targeted to promote responsible drinking among adults, making them wholly inadequate for teen deterrence. This thesis explores the problems with current alcohol responsibility messages when dealing with teens, and proposes the development of new, modified messages, that are more direct and consequence-based. The Elaboration Likelihood Model of persuasion was used to describe teen processing of alcohol warning messages, and eye-tracking technology was used to determine how this processing can be examined visually. The purpose of this research was to aid in the development of new messages that have been modified by type size, type contrast, and message content (a 2x2x2 factorial design). Results indicated that modifying message content to include direct language and a consequence enhances visibility and attention to alcohol responsibility messages. Larger type and higher contrast can be applied to the message to further enhance visibility, but the change in attention for these factors was shown to be minimal and nonsignificant. Overall, the greatest power lies in changing the message itself, irrespective of all other variables.

Tesis por compendio / [ES] El mercado de bebidas vegetales está experimentando un crecimiento constante debido a la creciente demanda de productos de origen vegetal. Dentro de este mercado, la bebida de almendra, perteneciente al grupo de las oleaginosas, destaca por su alto contenido en nutrientes, compuestos fenólicos y sus propiedades antioxidantes. Por otra parte, la generación masiva de residuos y subproductos por parte de la industria alimentaria representa uno de los mayores desafíos a nivel global. De acuerdo con la Comisión Europea, aproximadamente se desperdicia un 13% de la producción alimentaria mundial, equivalente a 366 millones de toneladas dentro de la Unión Europea. La industria alimentaria ha estado trabajando en la implementación de los Objetivos de Desarrollo Sostenible (ODS) adoptados por las Naciones Unidas en 2015, con especial atención en el ODS 12, que promueve la producción responsable y sostenible. Este objetivo busca prevenir el desperdicio de alimentos, revalorizar residuos y promover la economía circular como parte de la Agenda 2030. En este contexto, el objetivo general de la presente tesis fue estudiar las posibilidades de revalorización del subproducto resultante del proceso de obtención de la bebida vegetal de almendra. Determinar las propiedades fisicoquímicas, tecnológicas y funcionales de la materia prima. Evaluar el efecto de la deshidratación (secado con aire caliente y liofilización) sobre las propiedades fisicoquímicas, el contenido de componentes bioactivos, su bioaccesibilidad y su influencia sobre la microbiota. Finalmente, se consideró la posibilidad de obtener un producto deshidratado con probióticos. La consecución de este objetivo se abordó desde tres enfoques que se presentan en tres capítulos en los que se ha estructurado el apartado de resultados. En el primer capítulo se evaluó el impacto del secado por aire caliente a 60 °C y 70 °C y de la liofilización, sobre las propiedades tecno-funcionales del bagazo de almendra. Se analizaron las curvas de secado y las isotermas de sorción. Luego, se evaluó el efecto del almacenamiento a temperatura ambiente y en condiciones aceleradas de los polvos obtenidos por ambos métodos de secado; durante 6 meses, se monitoreó el crecimiento microbiológico, la acidez, el índice de peróxidos, la capacidad antioxidante y el contenido de polifenoles. Finalmente, se evaluó la idoneidad del polvo de bagazo de almendra como sustituto en la elaboración de productos de panadería, concretamente galletas. Tanto el secado por aire caliente como la liofilización resultaron ser operaciones adecuadas para estabilizar el bagazo de almendra. Ambos métodos de secado, combinados con un triturado adecuado, proporcionaron polvos con propiedades favorables para su uso en la industria alimentaria. En relación con la actividad antirradical, no se presentaron diferencias significativas entre las muestras deshidratadas, si bien el contenido en fenoles totales fue mayor en las muestras liofilizadas. En cuanto al almacenamiento durante 6 meses, al finalizar dicho periodo se observó un aumento en la capacidad antirradical, así como en el contenido de fenoles totales, especialmente notable en las muestras secadas por aire caliente y sometidas a almacenamiento acelerado. Los valores de acidez e índice de peróxido aumentaron considerablemente durante el almacenamiento acelerado, posiblemente debido a la descomposición de los ácidos grasos. Finalmente, se evaluó la idoneidad del polvo de bagazo de almendra como ingrediente sustitutivo en la elaboración de productos de panadería. Los resultados mostraron la idoneidad del subproducto para ser utilizado como sustituto de la harina de trigo en la elaboración de galletas ya que proporcionó un producto de textura adecuada con mayor contenido en fibra y componentes con capacidad antirradical. / [CA] El mercat de begudes vegetals està experimentant un creixement constant a causa de la demanda creixent de productes d'origen vegetal. Dins aquest mercat, la beguda d'ametlla, pertanyent al grup de les oleaginoses, destaca pel seu alt contingut en nutrients, compostos fenòlics i propietats antioxidants. D'altra banda, la generació massiva de residus i subproductes per part de la indústria alimentària representa un dels desafiaments més grans a nivell global. D'acord amb la Comissió Europea, aproximadament es desaprofita un 13% de la producció alimentària mundial, equivalent a 366 milions de tones dins de la Unió Europea. La indústria alimentària ha estat treballant en la implementació dels Objectius de Desenvolupament Sostenible (ODS) adoptats per les Nacions Unides el 2015, amb especial atenció a l'ODS 12, que promou la producció responsable i sostenible. Aquest objectiu cerca prevenir el malbaratament d'aliments, revalorar residus i promoure l'economia circular com a part de l'Agenda 2030. En aquest context, l'objectiu general de la present tesi va ser estudiar les possibilitats de revaloració del subproducte resultant del procés d'obtenció de la beguda vegetal d'ametlla. Determinar les propietats fisicoquímiques, tecnològiques i funcionals de la matèria primera. Avaluar l'efecte de la deshidratació (assecat amb aire calent i liofilització) sobre les propietats fisicoquímiques, el contingut de components bioactius, la bioaccessibilitat i la influència sobre la microbiota. Finalment, es va considerar la possibilitat d'obtenir un producte deshidratat amb probiòtics. La consecució d'aquest objectiu es va abordar des de tres enfocaments que es presenten en tres capítols en el que s'ha estructurat l'apartat de resultats. En el primer capítol es va avaluar l'impacte de l'assecat per aire calent a 60 °C i 70 °C, i de la liofilització, sobre les propietats tecno-funcionals del bagàs d'ametlla. Es van analitzar les corbes d'assecat i les isotermes de sorció. Després, es va avaluar l'efecte de l'emmagatzematge a temperatura ambient i en condicions accelerades de les pols obtingudes pels dos mètodes d'assecat; durant 6 mesos, es va monitoritzar el creixement microbiològic, l'acidesa, l'índex de peròxids, la capacitat antioxidant i el contingut de polifenols. Finalment, es va avaluar la idoneïtat de la pols de bagàs d'ametlla com a substitut en l'elaboració de productes enfornats, concretament galetes. Tant l'assecat per aire calent com la liofilització van resultar ser operacions adequades per estabilitzar el bagàs d'ametlla. Ambdós mètodes d'assecat, combinats amb un triturat adequat, van proporcionar pols amb propietats favorables per al seu ús a la indústria alimentària. En relació amb l'activitat antirradical, no es van presentar diferències significatives entre les mostres deshidratades, si bé el contingut en fenols totals va ser més gran en les mostres liofilitzades. En relació amb l'emmagatzematge durant 6 mesos, en finalitzar aquest període es va observar un augment en la capacitat antirradical, així com en el contingut de fenols totals, especialment notable a les mostres assecades per aire calent i sotmeses a emmagatzematge accelerat. Els valors d'acidesa i índex de peròxid van augmentar considerablement durant l'emmagatzematge accelerat, possiblement degut a la descomposició dels àcids grassos. Finalment, es va avaluar la idoneïtat de la pols de bagàs d'ametlla com a ingredient substitutiu en l'elaboració de productes enfornats. Els resultats van mostrar la idoneïtat del subproducte per ser utilitzat com a substitut de la farina de blat en l'elaboració de galetes ja que va proporcionar un producte de textura adequada amb més contingut en fibra i components amb capacitat antirradical. / [EN] The vegetable beverage market is experiencing steady growth due to the increasing demand for products of vegetable origin. Within this market, the almond beverage, which belongs to the oilseed group, stands out for its high content of nutrients, phenolic compounds and antioxidant properties. On the other hand, the massive generation of waste and by-products by the food industry represents one of the major global challenges. According to the European Commission, approximately 13% of the world's food production is wasted, equivalent to 366 million tonnes within the European Union. The food industry has been working on the implementation of the Sustainable Development Goals (SDGs) adopted by the United Nations in 2015, with a particular focus on SDG 12, which promotes responsible and sustainable production. This goal aims to prevent food waste, revalue waste and promote the circular economy as part of the 2030 Agenda. In this context, the general objective of this thesis was to study the possibilities of revaluing the by-product resulting from the process of obtaining almond plant-based beverage. To determine the physicochemical, technological and functional properties of the raw material. Evaluate the effect of dehydration (hot air drying and freeze-drying) on the physicochemical properties, the content of bioactive components, their bioaccessibility and their influence on the microbiota. Finally, the possibility of obtaining a dehydrated product with probiotics was considered. The achievement of this objective was approached through three perspectives presented in three chapters, structuring the results section accordingly. In the first chapter, the impact of hot air drying at 60 °C and 70 °C and freeze-drying on the techno-functional properties of almond bagasse was evaluated. Drying curves and sorption isotherms were analysed. Then, the effect of storage at room temperature and under accelerated conditions of the obtained powders by both drying methods was evaluated; over a period of 6 months, microbiological growth, acidity, peroxide index, antioxidant capacity, and polyphenol content were monitored. Finally, the suitability of almond bagasse powder as a substitute in the production of bakery products, specifically biscuits, was assessed. Both hot air drying and freeze drying proved to be suitable operations to stabilise almond bagasse. Both drying methods, combined with appropriate grinding, provided powders with favourable properties for use in the food industry. Regarding the antiradical activity, there were no significant differences between the dehydrated samples, although the total phenol content was higher in the freeze-dried samples. After a 6-month storage period, an increase in antiradical capacity and total phenolic content was observed, particularly noticeable in the samples dried by hot air and subjected to accelerated storage. Acidity and peroxide index values increased considerably during accelerated storage, possibly due to the decomposition of fatty acids. Finally, the suitability of almond bagasse powder as a substitute ingredient in the production of bakery products was evaluated. The results indicated its suitability as a substitute for wheat flour in the production of biscuits, providing a product with appropriate texture, increased fibre content, and components with antiradical capacity. / Duarte Serna, S. (2024). Caracterización fisicoquímica, tecnológica y funcional del residuo procedente de la obtención de la bebida vegetal de almendra. Estrategias de valorización [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/204146 / Compendio

Text in English / The goals of this research were to explore, describe and explain the crime of associated robbery, which at the time of this study, was a scientifically unknown phenomenon. Associated robbery is defined as “a bank-related robbery (by association) of cash or attempt thereto, committed against a bank client or his/her delegate, at any stage while en-route to or from a bank branch, ATM or cash centre or inside the branch to effect a deposit, or, withdrawal” (SABRIC 2013:4) This robbery is divided into two main categories, namely robbery before cash deposit and robbery after cash withdrawal. As found in literature and also evident in the findings of this study, more incidents and related cash losses are reported from robbery after withdrawal, which is sub-divided into muti scam, money bomb and spiked drink. This study followed an exploratory, sequential, mixed-method research approach where the qualitative phase took place first – followed by the quantitative phase. The topic was firstly explored by collecting qualitative data via in-depth, one-on-one interviews (from a phenomenological point of view) where mutual meaning was sought, as understood by victims of associated robbery. To gather quantitative data, 500 bank clients (i.e. individuals, small business owners and stokvel/saving club members) completed a survey questionnaire. Their perspective on the phenomenon of associated robbery was thus explained and described through the use of descriptive statistics, particularly univariate and bivariate statistical analysis. The most significant contribution made by this study, is embedment of the preventative measures used by the banking industry and other stakeholders such as the SAPS into the Situational Crime Prevention (SCP) and Crime Prevention Through Environmental Design (CPTED) principles approaches. This model is heavily grounded on 12 SCP strategies, namely: access control; deflecting offenders; controlling facilitation; entry/exist screening; formal surveillance; surveillance by employees; natural surveillance; target removal; reducing temptation; rule setting; stimulating conscience; and facilitating compliance. Furthermore, the model emphasises that the combating of associated robberies is a collaborative effort and thus the individual (bank client), the banking industry, the criminal justice system (CJS) and the general public all have to work together in fighting this endemic. The lack of knowledge mainly from a victim’s perspective was identified as one of the challenges faced. However, this presented an opportunity for this study to make a significant contribution to the development of scientific literature. Moreover, the use of opportunity theories to explain the reasons why individuals are victimised placed the phenomenon in the criminological research milieu – thus pioneering a way for researchers who may wish to conduct future research on the same topic. / Criminology and Security Science / D. Litt. et Phil. (Criminology)