Availability, Accessibility, Visibility of consumption, promotion and advertising of alcohol in the urban environment and its relation to the consumption of alcohol in adolescents
This presentation shows the project conducted in Barcelona by the Public Health Agency (Agència Salut Pública de Barcelona, ASPB) related to accessibility, visibility of consumption and promotion of alcohol among youths in the urban environment
Menciptakan jajanan anak yang sehat dan terjangkau sehingga orang tua tetap merasa aman dan nyaman, dan anak - anak senang. Jadi Es Piscok cemilan favorit seluruh keluarga. Dengan modal hanya Rp. 125.000,- per bulan, bisa menghasilkan keuntungan 100%. Berminat? Hubungi kami.
Keberhasilan bersaing tergantung pada peningkatan kinerja rantai pasokan di mana kemampuan untuk berinovasi terletak di dalam hubungan yang baik di antara mitra bisnis yang merupakan anggota rantai pasokan.
Anggota rantai menjadi entitas bisnis independen yang seringkali memiliki tujuan bisnis yang saling bertentangan.
Mitra dalam rantai pasokan harus menyetujui struktur tata kelola bersama yang akan mengarahkan hubungan mereka dan mengurangi ancaman oportunisme dalam suatu pertukaran.
Tata kelola adalah struktur yang memastikan bahwa keputusan dibuat yang mengarah pada nilai jangka panjang, berkelanjutan untuk entitas seperti perusahaan atau, dalam hal ini, kolaborasi formal antara banyak organisasi.
Mekanisme tata kelola harus dirancang untuk mengakomodasi potensi tujuan yang saling bertentangan dari anggota independen.
Tujuan dari paparan ini adalah untuk menyajikan model dari mekanisme tata kelola dalam memungkinkan koordinasi antara mitra dalam rantai pasokan.
Menciptakan jajanan anak yang sehat dan terjangkau sehingga orang tua tetap merasa aman dan nyaman, dan anak - anak senang. Jadi Es Piscok cemilan favorit seluruh keluarga. Dengan modal hanya Rp. 125.000,- per bulan, bisa menghasilkan keuntungan 100%. Berminat? Hubungi kami.
Keberhasilan bersaing tergantung pada peningkatan kinerja rantai pasokan di mana kemampuan untuk berinovasi terletak di dalam hubungan yang baik di antara mitra bisnis yang merupakan anggota rantai pasokan.
Anggota rantai menjadi entitas bisnis independen yang seringkali memiliki tujuan bisnis yang saling bertentangan.
Mitra dalam rantai pasokan harus menyetujui struktur tata kelola bersama yang akan mengarahkan hubungan mereka dan mengurangi ancaman oportunisme dalam suatu pertukaran.
Tata kelola adalah struktur yang memastikan bahwa keputusan dibuat yang mengarah pada nilai jangka panjang, berkelanjutan untuk entitas seperti perusahaan atau, dalam hal ini, kolaborasi formal antara banyak organisasi.
Mekanisme tata kelola harus dirancang untuk mengakomodasi potensi tujuan yang saling bertentangan dari anggota independen.
Tujuan dari paparan ini adalah untuk menyajikan model dari mekanisme tata kelola dalam memungkinkan koordinasi antara mitra dalam rantai pasokan.
Oxygen absorber penjelasan, pemanfaatan dan pelaku industrinya di indonesiaAbdul Ghofur
Telah diketahui bahwa Oxygen Absorber atau dalam bahasa Indonesia dikenal sebagai penyerap oksigen, merupakan sebuah produk inovasi dalam bidang Ilmu dan Teknologi Makanan (Food Science and Technology) yang memiliki fungsi utama sebagai penyerap oksigen untuk makanan dalam kemasan. Umumnya berbentuk atau dikemas dalam sebuah paket/ sachet kecil. Pemanfaatannya adalah dengan menaruhnya didalam bungkus makanan kemasan.
Hadirnya oksigen dalam makanan kemasan perlu untuk dihindari karena dapat menyebabkan beberapa hal:
- Pertumbuhan mikroorganisme/ bakteri aerob
- Oksidasi dan kerusakan terhadap makanan dalam kemasan
- Terjadi perubahan warna dan aroma
Oleh karenanya, dibutuhkan oxygen absorber guna mengusahakan makanan dalam kemasan tersebut bebas dari oksigen sehingga dapat:
- Mempertahankan rasa dan kesegaran makanan
- Memperpanjang masa kadaluarsa
- Mengurangi ketergantungan terhadap bahan pengawet
- Melindungi dari mikroorganisme/ jamur/ bakteri aerob, dan lainnya.
Penggunaannya mampu untuk menyerap sampai 99.9% oksigen yang ada. Selain itu, produk ini merupakan produk yang tidak beracun (non-toxic) – tentu harus jeli dalam memilih jenis dan mereknya dahulu.
Oxygen Absorber sendiri merupakan produk yang menggunakan serbuk besi dalam bentuk besi karbonat (FeCO3 – ferrous atau Fe2+) dan katalis dalam jumlah yang tepat (charcoal/ karbon aktif dan garam). Inti dari proses yang terjadi adalah terserapnya oksigen mengakibatkan terjadinya reaksi dengan besi karbonat sehingga terbentuk besi oksida (bentuk ferric atau Fe3+).
Oxygen absorber penjelasan, pemanfaatan dan pelaku industrinya di indonesiaAbdul Ghofur
Telah diketahui bahwa Oxygen Absorber atau dalam bahasa Indonesia dikenal sebagai penyerap oksigen, merupakan sebuah produk inovasi dalam bidang Ilmu dan Teknologi Makanan (Food Science and Technology) yang memiliki fungsi utama sebagai penyerap oksigen untuk makanan dalam kemasan. Umumnya berbentuk atau dikemas dalam sebuah paket/ sachet kecil. Pemanfaatannya adalah dengan menaruhnya didalam bungkus makanan kemasan.
Hadirnya oksigen dalam makanan kemasan perlu untuk dihindari karena dapat menyebabkan beberapa hal:
- Pertumbuhan mikroorganisme/ bakteri aerob
- Oksidasi dan kerusakan terhadap makanan dalam kemasan
- Terjadi perubahan warna dan aroma
Oleh karenanya, dibutuhkan oxygen absorber guna mengusahakan makanan dalam kemasan tersebut bebas dari oksigen sehingga dapat:
- Mempertahankan rasa dan kesegaran makanan
- Memperpanjang masa kadaluarsa
- Mengurangi ketergantungan terhadap bahan pengawet
- Melindungi dari mikroorganisme/ jamur/ bakteri aerob, dan lainnya.
Penggunaannya mampu untuk menyerap sampai 99.9% oksigen yang ada. Selain itu, produk ini merupakan produk yang tidak beracun (non-toxic) – tentu harus jeli dalam memilih jenis dan mereknya dahulu.
Oxygen Absorber sendiri merupakan produk yang menggunakan serbuk besi dalam bentuk besi karbonat (FeCO3 – ferrous atau Fe2+) dan katalis dalam jumlah yang tepat (charcoal/ karbon aktif dan garam). Inti dari proses yang terjadi adalah terserapnya oksigen mengakibatkan terjadinya reaksi dengan besi karbonat sehingga terbentuk besi oksida (bentuk ferric atau Fe3+).
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Our main goal with this collaborative strategy (including the National Agency on Drugs, Police forces, Regional Authorities, Schools, Media, Night Life Owners – Bars, Pubs and Discos -, Sponsors and Media), is to keep pushing forward and broaden up this unique and innovative activity in our country in the area of prevention of risk behaviors associated with alcohol abuse. The Municipality of Torres Vedras has become a benchmark example that other cities have shown interest in following and mobilizing an array of concerned stakeholders that are interested in this collaborative joint-action to promote healthy life styles and generate positive impact. In these past 7 years (2009-2015) we have reached directly 30.973 youngsters, young adults and adults.
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The 8th edition of Mocktails took place between 16th and 21st of May in Torres Vedras. During the week in School envirenoment, a Prevention Team of Dianova Portugal went to schools in the municipality to raise awareness among students, an especially vulnerable group, for the responsible consumption of alcohol. The initiative ended on Saturday in Community environment in the city restaurants, bars and night clubs with Health Ambassadors approaching the locals prompting a civically responsible attitude towards alcohol consumption, aiming to diminish risky behaviours such as driving under the influence.
Mocktails 2016 reached 3.686 youngsters and young adults in a yet again successful edition of this Health Promotion action engaging 40 partners: 8 schools, 16 restaurants, bars and night clubs, 10 sponsors, 4 institutional partners, and 2 media partners. This edition also had the collaboration of 2 representatives of Protecção Civil of Torres Vedras, 4 PSP officers and 16 GNR officers. Mocktails is since 2012 recognised as Best Practice in the United Nations in the area of Health Prevention and Promotion.
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Describe the primary categories of smells and the concept of odor blindness.
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Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
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Olfactory Genes:
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400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
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Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
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Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
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Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
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Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
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Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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Availability, Accessibility, Visibility of consumption, promotion and advertising of alcohol in the urban environment and its relation to the consumption of alcohol in adolescents
1. AVAILABILITY, ACCESSIBILITY, VISIBILITY OF
CONSUMPTION, PROMOTION AND ADVERTISING
OF ALCOHOL IN THE URBAN ENVIRONMENT AND
ITS RELATION TO THE CONSUMPTION OF
ALCOHOL IN ADOLESCENTS
Funding: Plan Nacional sobre Drogas (2016I029)
2. Our team
Albert Espelt Ester Teixidó-Compañó Marina Bosque-Prous Susanna PuigcorbéJoan R Villalbí
PND Barcelona’s project team
Prevention and Treatment department of ASPB
M. Teresa Brugal (head of department)
3. OBJECTIVES
Main objective:
To study the association between the characteristics of the
urban environment (physical and social) and the alcohol
consumption in adolescents in Barcelona.
4. METHODS
Specific objective 1: Characterize the availability of alcohol, its visibility and the promotion of
consumption of alcohol in Barcelona.
Alcohol outlets
In-premises / off-premises
Advertising and and sponsorship elements
Peddling
Signs of alcohol consumption
5. METHODS
Specific objective 1: Characterize the availability of alcohol, its visibility and the promotion of
consumption of alcohol in Barcelona.
Socioeconomic variables
5.7 - 8.8
4.7 - 5.7
3.8 - 4.7
1.6 - 3.8
Desempleo de larga duración
39.01 - 65.28
18.99 - 39.01
-1.99 - 18.99
-151.74 - -1.99
Renta familiar disponible
85.7 - 95.8
75.6 - 85.7
62.6 - 75.6
47.2 - 62.6
Nivel de estudios
Viviendas sin calefacción Hogares con 6 o más personas Espacios verdes
6. METHODS
Specific objective 1: Characterize the availability of alcohol, its visibility and the promotion of
consumption of alcohol in Barcelona.
Urban alcohol related variables = Socioeconomic variables
7. METHODS
Specific objective 2: To analyze the association between availability, accessibility, visibility of
consumption, alcohol promotion and advertizing in the urban environment and alcohol
consumption in adolescents in Barcelona.
.
Binge drinking
Drunkenness
Age of drinking onset
8. METHODS
Specific objective 2: To analyze the association between availability, accessibility, visibility of
consumption, alcohol promotion and advertising in the urban environment and alcohol
consumption in adolescents in Barcelona.
.
Sociodemographic variables
Academic variables
Health variables
9. METHODS
Specific objective 2: To analyze the association between availability, accessibility, visibility of
consumption, alcohol promotion and advertizing in the urban environment and alcohol
consumption in adolescents in Barcelona.
.
Individual alcohol consumption variables
Urban Alcohol related variables
10. METHODS
Specific objective 3: To explore the adolescents perceptions about the influence of the availability,
accessibility and promotion in the urban environment of alcohol in the normalization and
alcohol consumption in adolescents using the concept-mapping methodology.
Generación
de ideas
SESIÓN 1 TRABAJO EN GRUPO: 8-20 personas/grupo
(lluvia de ideas)
1) Grabación en audio
2) Listado de ideas de cada grupo
3) Síntesis ideas y eliminación duplicados
LISTADO FINAL
Información participantes
(encuesta)
11. METHODS
Specific objective 3: To explore the adolescents perceptions about the influence of the availability,
accessibility and promotion in the urban environment of alcohol in the normalization and
alcohol consumption in adolescents using the concept-mapping methodology.
“Which environmental factors do you think promote
alcohol consumption?”
12. METHODS
Specific objective 3: To explore the adolescents perceptions about the influence of the availability,
accessibility and promotion in the urban environment of alcohol in the normalization and
alcohol consumption in adolescents using the concept-mapping methodology.
Estructuración
de enunciados
SESIÓN 2
TRABAJO INDIVIDUAL
AGRUPACIÓN IDEAS VALORACIÓN IDEAS
Escala de likert 1-5
1) Frecuencia del ítem
2) Importancia en el craving
1) Agrupar según criterio propio
2) Nombrar los grupos
13. METHODS
Specific objective 3: To explore the adolescents perceptions about the influence of the availability,
accessibility and promotion in the urban environment of alcohol in the normalization and
alcohol consumption in adolescents using the concept-mapping methodology.
Análisis de los
enunciados
Interpretación
de los mapas
• Análisis de escalamiento multidimensional (mapas de puntos)
• Análisis de clusters jerárquico (mapas de clusters)
• Obtención de mapas con valoraciones
• Obtención de gráficos de correlaciones (pattern matching)
• Obtención de gráficos de priorización
EQUIPO INVESTIGADOR + PARTICIPANTES EN EL ESTUDIO
14. FIRST RESULTS PILOT STUDY
In the 20 zones analysed, we found:
306 outlets that sell alcoholic drinks (mean 15.3 per section)
o 66.7% in-premises (bars, restaurants…)
o 26.4% off-premises (supermarkets…)
Unequal distribution: almost 50% of outlets are found in the
city centre
Availability and accessibility of alcohol
15. FIRST RESULTS PILOT STUDY
Number of outlets that sell alcoholic beverages in the analysed
census sections, by neighbourhood. Barcelona, 2015
0
20
40
60
Numberofoutlets
In-premise Off-premise Other
16. FIRST RESULTS PILOT STUDY
72 elements of promotional and advertisement of alcohol in public spaces
(specially sponsorship)
Advertisements and alcohol promotion are focused on Ciutat Vella and
Eixample
We found 5 people peddling or promotion alcohol outlets. All in Ciutat
Vella.
Many promotional items related to in-premises outlets (61% of outlets)
91% of off-premises outlets have elements to promote alcohol selling and
consumption
Advertising and promotion of alcohol
17. FIRST RESULTS PILOT STUDY
Advertising and alcohol promotion elements found in public
spaces, by district. Barcelona, 2015
0
20
40
60
80
Ciutat Vella Eixample Sants-
Montjuïc
Les Corts Sarrià- Sant
Gervasi
Gràcia Horta-
Guinardó
Nou Barris Sant Andreu Sant Martí
Numberofelements
Advertisement/Sponsorship in public spaces Terrasses with logos
Other elements in in-premise outlets Elements in off-premise outlets
19. FIRST RESULTS PILOT STUDY
In each time period, 39-52 signs of consumption in public
spaces were found (most of them were cans of beer)
We found more signs of consumption at night time and in
Ciutat Vella
Consumption in public spaces
20. PILOT STUDY: CONCLUSIONS
The urban environment in Barcelona contains many elements
that promote alcohol use, which are concentrated in the city
centre
Data of the whole city are needed, and our project will allow
us to collect them
Once these data are available, we will be able to study the
association between the urban environment and alcohol
consumption in adolescents.
21. AVAILABILITY, ACCESSIBILITY, VISIBILITY OF
CONSUMPTION, PROMOTION AND ADVERTISING
OF ALCOHOL IN THE URBAN ENVIRONMENT AND
ITS RELATION TO THE CONSUMPTION OF
ALCOHOL IN ADOLESCENTS