22The production of condensate compounds from the degradation of benzene by OH radical 23 chemistry was studied. Secondary organic aerosol (SOA) formation was investigated in the 24 EUPHORE (European Photoreactor) simulation chambers. Experiments were performed under 25 different OH-production conditions -addition of H 2 O 2 , NO or HONO -, in a high-volume 26 reactor, with natural light and in the absence of seed aerosols. The consumption of 27 precursor/reagents, the formation of gas-phase and particulate-phase products and the temporal 28 evolution of aerosol were monitored. Several aerosol physical properties -mass concentration, 29 overall aerosol yield, particle size distribution and density -were determined and found to be 30 clearly dependent on OH radical production and NO x concentrations. Furthermore, the use of 31 one and/or two products gas-particle partitioning absorption models allowed us to determine the 32 aerosol yield curves. The SOA yield ranged from 1.6 to 9.7 %, with higher SOA formation 33 under low-NO x conditions. Chemical characterization of the SOA was carried out, determining 34 multi-oxygenated condensed organic compounds by a method based on the gas 35 chromatography-mass spectrometry technique. Several ring-retaining and ring-cleavage 36 products were identified and quantified. The compounds with the highest percentage 37 contribution to the total aerosol mass were 4-nitrobenzene-1,2-diol, butenedioic acid, succinic 38 acid and trans-trans-muconic. In addition, a multigenerational study was performed comparing 39 with the photo-oxidations of phenol and catechol. The results showed that although the mass 40 concentration of SOA produced was different, the physical and chemical properties were quite 41 similar. Finally, we suggest a general mechanism to describe how changes in benzene 42 degradation pathways -rate of OH generation and concentration of NO x -could justify the 43 variation in SOA production and properties. 44 , and it plays a critical role in atmospheric chemistry. Atmospheric studies on benzene 50 acquired greater relevance when this volatile organic compound (VOC) became established as a 51 petrol additive, thus increasing its direct emission. Other benzene sources are the chemical 52 industry, biomass burning, cracking of aromatic hydrocarbons, solvent usage and industries 53 related to vegetable oil processing. The increasing levels of this pollutant -up to 5 g m -3 54 higher than European Directive 2000/69/EC stipulates -are of great concern not only because 55 benzene can promote carcinogenic effects and lung disease in humans but also because it is an 56 important precursor of ground-level ozone (Martin-Reviejo and Wirtz, 2005). 57The atmospheric transformations of VOCs, including aromatic hydrocarbons, have been 58 widely examined using simulation photoreactors which reproduce reactions isolated from 59 meteorological variations or dispersion (Volkamer et al., 2002 the atmospheric degradation is mainly initiated by adding the OH radical to the aromati...

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Presently used dietary-assessment methods often present difficulties for researchers and respondents, and misreporting errors are common. Methods using information and communication technologies (ICT) may improve quality and accuracy. The present paper presents a systematic literature review describing studies applying ICT to dietary assessment. Eligible papers published between January 1995 and February 2008 were classified into four assessment categories: computerised assessment; personal digital assistants (PDA); digital photography; smart cards. Computerised assessments comprise frequency questionnaires, 24 h recalls (24HR) and diet history assessments. Self-administered computerised assessments, which can include audio support, may reduce literacy problems, be translated and are useful for younger age groups, but less so for those unfamiliar with computers. Self-administered 24HR utilising computers yielded comparable results as standard methods, but needed supervision if used in children. Computer-assisted interviewer-administered recall results were similar to conventional recalls, and reduced inter-interviewer variability. PDA showed some advantages but did not reduce underreporting. Mobile phone meal photos did not improve PDA accuracy. Digital photography for assessing individual food intake in dining facilities was accurate for adults and children, although validity was slightly higher with direct visual observation. Smart cards in dining facilities were useful for measuring food choice but not total dietary intake. In conclusion, computerised assessments and PDA are promising, and could improve dietary assessment quality in some vulnerable groups and decrease researcher workload. Both still need comprehensive evaluation for micronutrient intake assessment. Further work is necessary for improving ICT tools in established and new methods and for their rigorous evaluation. Diet assessment: Methods: Information and communication technologies: ReviewOwing to the complexity of nutrition (and many present health) behaviours, it is essential to assess dietary intake adequately, thus providing reliable data to increase the effectiveness of interventions and policies both at the individual and population level. The classic methods to measure food and nutrient intake (food records, 24 h recalls (24HR), dietary history and FFQ) have instrument-specific advantages and disadvantages. Disadvantages include, among others, heavy respondent burden requiring subjects to perform difficult cognitive tasks and to be literate. In addition, researchers need appropriate data on food composition (1 -3) . A recent review in this supplement has showed that the major factors influencing misreporting (under and overreporting) in recall methods are due to the reliance on respondents' memory and ability to estimate portion sizes (4) . This may result in the unintentional omission or addition of foods. Information and communication technologyGiven these recognised limitations, research has focused on refining assessment methods to ...

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Ribal Sanchis, FJ.; Fenollosa Ribera, ML.; García Segovia, P.; Clemente Polo, G.; Escobar Lanzuela, N.; Sanjuán Pellicer, MN. (2016) Methods: An optimizing technique, specifically integer goal programming, is used as a means of designing diets which take into account the aforementioned aspects. Goal programming (GP) is used to design those menus that meet, or nearly meet, all the requirements with respect to caloric content, caloric share among macronutrients, nutrients to encourage and nutrients to limit, while reducing the carbon footprint (CFP) and the lunch budget. In order to have real, acceptable dishes, a school catering company provided information about the typical dishes they serve. The CFP of each dish was assessed, based on literature about life cycle assessment and CFP studies on food products. The nutritional value of each dish was obtained from databases, whereas prices were gathered from a wholesaler. Results and discussion:After solving the goal programming model for several CFP and budget goals, the results show reductions with respect to the average CFP of between -13% and -24%, and reductions with respect to the average budget between -10% and -15% while maintaining the nutritional aspects similar to the average of the proposed menus. The results show that a wide range of budget is available, maintaining an almost constant CFP and meeting nutritional requirements to a similar degree; therefore, it is possible to avoid trade-offs between the CFP and the budget. The analysis of the dishes selected shows how the optimization model, in general, avoids the dishes which have a high CFP and high price and which are low in iron content, but high in protein and cholesterol. Conclusions:Goal programming constitutes a suitable tool for designing diets which are economically, environmentally and nutritionally sustainable. Its flexibility enables specific issues to be studied, such as the existence of possible trade-offs between budget and CFP, attained by changing the budget and the CFP goals. By means of an iterative process, new dishes could be introduced or the existing ones could be improved, thus providing catering companies with useful information.

Resumen: El objetivo de este estudio fue examinar la imagen corporal y las actitudes alimentarias, y su relación con el sexo, el índice de masa corporal, la práctica de deporte, y otras variables relevantes. Ochenta y nueve estudiantes universitarios de Ciencia y Tecnología de Alimentos cumplimentaron un protocolo vía online que incluía los siguientes instrumentos de autoinforme: cuestionario de datos generales, Test de Siluetas, Cuestionario de Actitudes Alimentarias (EAT-26) y Cuestionario de la Forma Corporal (BSQ). Para el total de la muestra, las puntuaciones de los cuestionarios EAT y BSQ fueron 6,43 (DT = 4,96) y 72,20 (DT = 24,11), respectivamente. Las mujeres obtuvieron puntuaciones superiores a los hombres en EAT y BSQ. Un mayor grado de insatisfacción con el peso corporal, así como mayor índice de masa corporal, se relacionaron con mayores puntuaciones en ambos cuestionarios.Palabras clave: Trastornos de la conducta alimentaria; insatisfacción corporal; índice de masa corporal; actitudes alimentarias; forma corporal. Assessment of body image and eating attitudes in university studentsAbstract: The purpose of this study was to assess body image and eating attitudes and their relationship with variables such as gender, body mass index or physical activity, amongst others. A total of 89 Food Science and Technology university students completed an online self-report questionnaire including the following assessment instruments: a general information questionnaire; the Silhouettes Test (ST), the Eating Attitudes Test (EAT) and the Body Shape Questionnaire (BSQ). For the total sample, the scores of the EAT and BSQ tests were 6,43 (DT = 4,96) and 72,20 (DT = 24,11), respectively. Women obtained higher scores than men with both questionnaires, these differences were statistically significant. A greater degree of body weight dissatisfaction and a high IMC were related to higher scores with both questionnaires.

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