High magnetization FeCo nanoparticles for magnetorheological fluids with enhanced response.

We present results concerning the fabrication of a new magnetorheological fluid with FeCo magnetic nanoparticles (NPs) as magnetic fillers. These NPs have been fabricated by using the chemical reduction technique and show a pure crystalline phase with size ranging among 30-50 nm and high magnetization, 212 ± 2 A m2 kg-1. They agglomerate due to the strong magnetic dipolar interaction among them. These FeCo nanoparticles were used to synthesize a magnetorheological fluid by using oleic acid as surfactant, mineral oil as carrier liquid and Aerosil 300 as additive to control the viscosity of the fluid. The synthesized fluid showed a strong magnetorheological response with increasing shear stress values as the magnetic field intensity increases. Thus, we have measured a superior performance up to 616.7 kA m-1, with a yield stress value of 2729 Pa, and good reversibility after demagnetization process. This value competes with the best ones reported in the most recent literature. We have compared the obtained results with our previous reported ones by using high magnetization Fe NPs fabricated by the electrical explosion of wire method (Fe-EEW).

Nut consumption in Spain and other countries.

In countries of the Mediterranean region, nuts have been consumed in moderate quantities since ancient times. Epidemiological studies show lower risk of cardiovascular diseases in populations with frequent nut consumption, independent from other dietary components. This article assesses nut consumption in Spain and other countries using different sources of data collected at the country, household or individual levels. The per capita consumption of nuts in Spain in 2001 was 7.9 g/person/d. The varieties most widely consumed are walnuts, almonds, hazelnuts and peanuts. Results of the eVe study estimate an average nut consumption in the Spanish population aged 25-60 years of 3.3 g/person/d. No significant statistical differences were observed between men and women. Consumption is higher in men aged between 35 and 44 years (4.5 g/d) and in women aged between 45 and 54 years (3.5 g/d). In the population of 2-24 years, according to the enKid study, nut consumption is estimated at 4.9 +/- 18.5 g/person per d. The age group with the highest consumption is teenagers between 14 and 17 years. The northeastern, northern and eastern regions of Spain show the highest consumption. According to FAO balance sheets, in 2001, Lebanon (16.5 kg/person per year) and Greece (11.9 kg/person per year) were the countries in the Mediterranean region with the highest consumption of nuts, followed by Spain (7.3 kg/person per year), Israel and Italy.

[Wheat, bread and pasta in Mediterranean diets]. / El trigo, el pan y la pasta en la Dieta Mediterránea.

Cereals in diets have varied along evolution trends in food patterns. Cereals are starchy foods and are the main source of polysacharides in the diet. In Mediterranean countries, cereals have been used in different ways, though they are mainly used as refined cereals. Wheat bread is one of the most commonly used. In the average Spanish diet, considerable changes have taken place since 1961 leading to a significant decrease in percent energy from carbohydrate. At the same time, percent energy from fat has increased as web as protein intake. These changes in the nutritional pattern reflect a continuous decrease in consumption of grains and cereals, pulses and potatoes. In the last decades, consumption of pasta however has increased as web as consumption of processed bakery products and biscuits. Scientific and epidemiological evidence show that cereals should be the main source of energy in the diet, in line with the so-called Mediterranean Diet. Polysacharides should provide 50-55% energy. In order to reach that goal, cereal, legumes and potatoes should be included in the daily diet as 4-6 portions. Whole grain cereales should be preferred or food preparations combining pasta, potatoes or rice with vegetables in order to reduce the glycemic index. Processed bakery products and biscuits should be consumed in moderation.

El trigo, el pan y la pasta en la dieta mediterránea / Wheat, bread and pasta in the mediterranean diets

La presencia de los cereales en la dieta ha variado en la evolución de los diferentes patrones de consumo alimentario. Los cereales son ricos en almidones y constituyen la principal fuente de hidratos de carbono complejos en la dieta. En los países mediterráneos, los cereales se han venido utilizando de diferentes maneras, aunque fundamentalmente se consumen como granos o harinas refinadas. El pan es una de las formas más tradicionales de consumo. Desde 1961 se ha reducido considerablemente la energía suministrada en la dieta media española a partir de los hidratos de carbono. Simultáneamente se ha incrementado el porcentaje de energía suministrado a partir de la ingesta grasa y también la ingesta de proteínas. Estos cambios en el perfil nutricional de la dieta traducen un acusado y progresivo descenso en el consumo de cereales, legumbres y patatas. En estas décadas, el consumo de pasta en España ha aumentado de manera notable, lo mismo que los productos de bollería y galletas. A la luz de la evidencia científica y epidemiológica disponible, podemos afirmar que el grupo de los cereales debe constituir la principal fuente de energía en la dieta. de acuerdo al patrón de Dieta Mediterránea. Los polisacáridos deben suministrar el 50-55 por ciento de la energía. Para conseguir este objetivo nutricional, es recomendable consumir 4-6 raciones/diarias de alimentos de este grupo, preferentemente a partir de cereales integrales, o bien en preparaciones culinarias que combinen arroz, pasta o patatas con verduras con el fin de reducir el índice glucémico. Es recomendable moderar el consumo de productos de bollería

Preferencias alimentarias en personas mayores de 60 años / Food preferences in a Spanish group of people aged 60 years and over

Fundamento: Los hábitos de consumo alimentario son de estructura compleja y en cada grupo de edad presentan características y determinantes peculiares. En este trabajo se describe el perfil de preferencias y aversiones alimentarias por grupos de alimentos, en un colectivo de personas mayores de 60 años no institucionalizadas. Métodos: Se ha realizado un estudio transversal sobre hábitos alimentarios en una muestra convencional de personas mayores de 60 años no institucionalizadas. El protocolo contemplaba un apartado sobre preferencias y aversiones alimentarias. La información se recogió mediante entrevista personal entre noviembre de 2001 y febrero de 2002. Resultados: En el estudio participaron 1255 individuos (508 hombres y 747 mujeres). El alimento preferido fue el pescado y el menos aceptado los embutidos. La bebida favorita era el agua. En el grupo de las verduras seleccionaron en primer lugar la lechuga y entre las frutas destacó una mayor apetencia por las manzanas. Dentro de las legumbres señalaron las lentejas como alimento favorito. Conclusión: El conocimiento de las preferencias y aversiones alimentarias de las personas de edad avanzada es útil con el fin de planificar intervenciones basadas en el consejo dietético y en la educación nutricional, así como para el diseño de menús adecuados para comedores de instituciones para mayores (AU)