[Development of products for the elderly population: vitamin enriched pudding]. / Desarrollo de productos para el adulto mayor: budin enriquecido con vitaminas.

An instant dessert powder, pudding type was developed to be consumed at lunch or dinner time. The dessert was designed to be prepared in skim milk and meets the nutritional needs of elderly people. The dessert contains modified starch, carragenine, vegetal fat, sacharose. Each serving has been enriched with 30% of the daily vitamin requirement advised for adults over 51 years old. The optimized process was carried out according to the Karlsruhe test. Each serving consists of 22g powder prepared in proportion of 18% in skim milk. The optimized dessert powder was controlled by means of physical, chemical and microbiological analyses. The sensory quality was determined in the ready to eat product and the acceptability level was measured in a group of people selected according to the characteristics of the target population. The dessert powder contains 1.1% protein, 5.2% fats, 89.76% carbohidrates, and provides 409 Kcal/100g. Both the sensory and microbiological quality were good and the level of acceptance reached 98%.

Desarrollo de productos para el adulto mayor: budin enriquecido con vitaminas / Development of nutritious products for elderly people: vitamin enriched pudding

Se desarrolló un postre instantáneo en polvo, que al ser reconstituído en la leche descremada, permitió obtener un postre tipo budín, el cual está destinado al módulo almuerzo-cena de los adultos mayores. El producto en polvo está elaborado a partir de sacarosa, almidón modificado, grasa vegetal y carragenina; además, cada porción está enriquecida con un 30 por ciento del requerimiento diario de vitaminas recomendado para adultos mayores de 51 años. El postre fue optimizado a través del análisis sensorial con el Test de valoración de calidad por parámetros de Karlshe. La porción indivisual de budín quedó constituída por 22 gramos de polvo reconstituídos al 18 por ciento en leche descremada. El producto en polvo optimizado fue evaluado a través de análisis físicos, químicos y microbiológicos; además, se estudió la calidad sensorial del postre y su aceptabilidad en personas que pertenecen a este grupo etáreo. Se encontró un aporte de 1.1 por ciento de proteínas, 5.2 por ciento de lípidos y 89 por ciento de carbohidratos en el producto en polvo, con un valor calórico correspondiente a 409 Kcal/100g. Tanto la calidad microbiológica como sensorial fue excelente y obtuvo una aceptación del 98 por ciento

A comparison between students in problem-based and traditional curricula at the same medical school: preparing for the NBME Part I.

Eighteen of 22 students in a problem-based curriculum and 62 of 79 students in a traditional curriculum at the same medical school completed a survey 10 weeks after completing Part I of the National Boards. The survey asked students to report the average time they had spent each week during the first 2 years of medical school preparing for the Part I examination. Students were also asked to rate the usefulness of a variety of learning resources. The purpose of the survey was to compare the preparation activities of students in the two curricula. The results of the survey revealed that students in the problem-based curriculum tended to study many more hours for Part I than did students in the traditional curriculum, especially during their second year. The results also found problem-based curriculum students tended to rate textbooks and the PreTest Series as more valuable than did their peers in the traditional curriculum. The effects of the format and goals of the two curricula on the students' preparation activities are explored.

[Epidemiologic and nutritional characteristics of the elderly]. / Características epidemiológicas y nutricionales del adulto mayor.

A sample of 1365 elders of both sexes from rural and urban populations was studied. Thirty four percent of the subjects were older that 80 years. 21.6% lived alone, 25% were illiterate and 50% did not finish elementary school. Mental impairment was found in 5.6% and body mass index was normal in 41.4% of subjects. Eighty seven percent did not smoke and 80% were teetotalers. Medical services were requested at least every one year by 15.4% and twice a year by 11.9% of subjects. These numbers will help to design preventive and interventional policies directed to this segment of the population.