Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

The Dialectical Materialist philosophical support identifies man as an active social force, which transforms and changes the environment by improving it through the application of its knowledge. In Cuba, the improvement of human resources occupies an important place in the National Health System, due to its strategic importance. Musculoskeletal ultrasonography is of great diagnostic and therapeutic utility in pathologies of the osteomyoarticular system. Muscular-skeletal conditions are a frequent cause of physiatric consultation, in search of an accurate diagnosis and immediate medical-rehabilitative treatment. To guarantee patient safety, in ecological practice it is important to systematize or standardize joint examinations so as not to forget any anatomical structure and thus avoid the operator-dependent effect. The objective of this work is to identify philosophical aspects of the performance of professionals for the ultrasonographic evaluation of musculoskeletal disorders. Today's society is characterized by an emphasis on technology, and this imperceptibly leads to dehumanization. The medical care must be based, in a special way, on humanistic training. Professionals who perform imaging diagnoses, especially those who perform ultrasonographic evaluation of muscular-skeletal conditions, must know, know how to do and be, when executing technological procedures, from an integrative vision, in order to respond to health situations. The transition from the abstract to the concrete is evidenced by allowing to express the dialectical contradictions that condition the improvement of professional performance as a general aspect and the professional physical preparation for the execution of imaging procedures as a particular aspect.

The training of early childhood educators in their permanent training is the problem that this research addresses from the foundations of the pedagogy of Sport and Physical Culture, through a basic training program. This program allows us to delve into the motor dimension, which It includes Morning Gymnastics, independent motor activity, motor games, scheduled activity, among others, the latter being the reason for said inquiry, based on the analysis carried out based on a system of exercises and games, the work of motor skills was favored, they influence the motivation and participation of the educators, the children in the realization with quality of each one the activities for the appropriation of new knowledge. Methods of the theoretical, empirical and mathematical-statistical level were used in the research, which allowed the diagnosis of the current state of the educators in the development and direction of the scheduled activity of Physical Education and the assessment of the relevance of the training program.

In the curriculum for the Physical Culture degree course, the aspect related to environmental education plays an important role in the training of these professionals as health promoters, in order to promote a food culture through the subjects of their curriculum. This paper presents teaching tasks designed to introduce the topic of nutrition, through the subject Biochemistry of Physical Exercise, taught in the Physical Culture course, taking into account the potentialities that its contents offer in this sense. It contains a sample of the tasks that with this objective are being used with greater regularity in the Physical Culture and Sport Faculties of the University of Holguin, as part of the work developed by the group of the Biological Fundamentals discipline. Based on a diagnosis of the initial situation and the analysis of each topic of the program, the knowledge system was selected, which due to its content, can contribute to raise the food culture of the students in order to achieve healthy lifestyles in the subjects with whom they interact, without neglecting its multidisciplinary and multidimensional character.

The purpose of this research was to develop therapeutic exercises to promote the cardiovascular system in pregnant women with HIV/AIDS in the Juan Bruno Zayas Hospital from the province of Santiago de Cuba. HIV/AIDS is recognized as a global health problem at this time, which causes harmful effects on the immune system of the people who suffer from it, especially pregnant women, who need beneficial changes in their life, in which it plays a fundamental role is the performance of physical exercises, where Physical Culture professionals intervene as drivers of this process. To develop the research were used methods from the theorical level analysis – synthesis, from the empirical level the review of documents, also were used as techniques the survey and interview, and the descriptive and inferential statistics. The therapeutic exercises are a tool to provide the work done with pregnant women with HIV/AIDS, as for the cardiovascular system, as an essential condition to improve the quality of life of these patients. Keywords: HIV, AIDS, pregnant, therapeutic exercises, pregnant women with HIV/AIDS  

Objective: To study the use of Moringa oleifera seed cake meal in the enrichment of mini-breads. Methodology: Moringa oleifera seed cake flour was obtained from pressed seeds, washed with an equal volume of 96% ethanol and dried to less than 1% moisture. It was then milled with a 1.0 mm sieve. Three formulations were prepared, enriched with Moringa seed cake flour (MH1: 1.6%, MH2: 5% and MH3: 8.1%) and a control without moringa seed cake flour (MC). The physicochemical characteristics: protein, fat, fiber, ash and starch were determined by near infrared spectroscopy. Sensory characterization was evaluated by 42 untrained consumers, applying a seven-point hedonic test survey. Results: Moringa seed cake flour moisture was 0.30%, protein 37.23%, vegetable fiber 15.75% and ash 11.76%. In the quality control of the mini-breads, moisture ≤ 17% was taken into account. The pH in all formulations was below 8.0. The weight and height of the mini-breads all reached an average weight of 37 g and a height of 4 cm after baking. The proximal chemical characterization of the mini-breads showed a protein percentage between 7.30 and 7.88%; fat, 2.95 to 3.18%; ash 0.86 to 0.95%; fiber from 5.64 to 11.02% and starch between 40.61 and 50.46%. The highest percentage of liking was presented in the "I like" category in the three groups of minipanqués studied. Conclusion: Mini pancakes enriched with moringa seed cake flour constitute a product of nutritional quality and with acceptance criteria in terms of taste when tasted. Keywords: cake flour, mini-pancake, proximate analysis, sensory analysis.

Objective: Sensory evaluation of the compotes of mango-banana-guava with the addition of powder and extract of dry leaves of moringa indistinctly. Methodology: Compotes made with 1.5 g/L of powder and 30.0 % extract of dry leaves of moringa underwent three sensory evaluation tests: a descriptive classification using a standard scale, an affective one with verbal hedonic scales and one of preference compared to the standard sample (without moringa), each with thirty random people (untrained judges) with samples of 30 mL of product. Results: The color of the compote fortified with moringa powder, according to 46.67 % of the panelists, was characteristic of "fruit mix", 66.67 % perceived that it had a "fruit mix" smell, 53.33 % felt the compote had the same flavor and, in terms of texture, 40.0 % described this compote as a "soft" product, presenting particles in its general appearance, according to the opinions of 53.33%. For the compote with extract, the predominant color, according to 40.00%, was "fruit mix", 53.33 % perceived the smell of "fruit mix" and 53.33 % felt the same taste. 46.67 % characterized it as a "thick" product, with a homogeneous appearance, according to 66.67% of the participants. The affective test showed that 80.00 % liked the compote with the addition of powder, while 100.00 % liked the extract, the rest had different criteria. The preference test showed that both have less preference than the unfortified sample. Conclusions: More than 50.00 % of the participants agreed that they like both fortified compotes, in addition to including it in the children's diet due to the characteristics they present and their high nutritional value.

Objectives: To evaluate the implementation of a feeding program in piglets. Methodology: The study was carried out in the Saracoto Swine Park, Lurigancho, Chosica. Twenty producers were interviewed to diagnose the problem and obtain information related to the productive parameters achieved after the supply of feed in the form of meal. After sensitizing and training the producers, an alternative feeding program was implemented with pellets for piglets, from weaning to 70 days of age. Live weights at 30, 50 and 70 days of age and feeding cost were evaluated. Student's t-test was used to determine differences in weights between treatments. Results: The provision of pelleted feed, compared to meal feed, increased (P<0.05) live weights of piglets at 30 days, 7.17 ± 0.24 vs 6.00 ± 0.21 kg; 50 days 12.62 ± 0.30 vs 11.40 ± 0.26 kg and 70 days 23.76 ± 0.26 vs 21.51 ± 0.34 kg and; reduced the feeding cost from S/139.96 to S/130.38. Conclusions: The implementation of the pellet feeding program to piglets, increased live weight by 10.4% and reduced feed cost by 6.84%.

Objectives: To evaluate the effect of the addition of orange peel essential oil (OEC) on the sensory responses of fermented mandarin juice beverages (MFJB) using the visual multivariate analysis technique. Methodology: Statistical plots of multivariate data were generated using freely available software based on principal component analysis (PCA), parallel factor analysis (PARAFAC) and ANOVA. Sensory data were obtained from the hedonic evaluation of nine fermented beverages made with mandarin juice from three varieties to which AEC was added, the dosage used was 0.00, 0.25 and 0.42 ml per liter of beverage. Results: the multivariate analysis graphs showed the discrimination between the evaluated beverages, visually compared and identified the similarities and differences between the BFJM for their evaluated attributes and it was known which of the samples had the greatest preference. The addition of AEC increased the perception of sensory attributes using the highest dose but only in the beverages coming from two varieties of mandarin juice, the panelists disagreed when evaluating the attributes (P<0.05) and only reached a consensus when evaluating the acceptability and color of the beverages. Conclusions: Visualization of the multivariate analysis of the sensory data established that the addition of AEC improved the perception of flavor, aroma and acceptability of BFJM; moreover, it facilitated the evaluation of sensory panel performance, characterize the product and present preference maps. Keywords: mandarin wine, visual statistics, citrus beverage, preference mapping

Objectives: To characterize and extract oleoresin from paprika bell pepper (Capsicum annuum) Papriking variety, using 95% ethyl alcohol as solvent. Methodology: The study was carried out at the Food Technology Laboratory of the Universidad Nacional de Barranca. A total of 60 kg of fresh Papriking chili bell pepper was used, then by a dehydration process it was transformed into a 10.6 kg powdered sample. For oleoresin extraction, the samples were mixed with 95% ethyl alcohol in a 1:25 ratio and boiled at 78.5 °C for 4, 6 and 8 hours; physicochemical analysis was then performed. Three treatments (4, 6 and 8 hours) and three replicates per treatment were used. The balance of matter made it possible to calculate the oleoresin extraction yield. The ANOVA and Tukey test was used to determine the best oleoresin extraction time. Results: physicochemical analysis of oleoresin at 8 hours: peroxide value 0 meq-kg, refractive index 1.451±0.0005, viscosity 82.527±0.015 cp, density 0.950±0.001 g/ml, iodine value 159.034±0.05 mg. KI/kg, anisidine index 0.917±0.015%, and acidity index 6.637±0.02 mgKOH/g. The optimum processing time was 8 hours, at a boiling temperature of 78.5°C, where a yield of 16 27% and a color intensity of 996.332 degrees ASTA were obtained. Conclusion: The use of 95% ethyl alcohol as a solvent constitutes a good alternative for the extraction of oleoresin from paprika chili.