Considerando la importancia del gasto en carne dentro del presupuesto familiar de los hogares chilenos, se determinaron los hábitos, preferencias de consumo y conocimiento del uso de la carne bovina de compradores de supermercados en la ciudad de Temuco, IX Región de Chile, y la existencia de diferencias entre distintos segmentos de población. Se realizó una encuesta en once supermercados a una muestra de 260 personas, estratificada por género, grupo socioeconómico y edad. La carne bovina fue preferida por sobre el pollo y cerdo. La persona que decide y compra la carne bovina correspondió mayoritariamente a mujeres. Predominó la compra de carne bovina en cortes, una frecuencia de consumo tres veces por semana y adquisiciones entre 1 y 2 kg en cada evento de compra. Aproximadamente 50% presentó un bajo conocimiento de los usos de los cortes de la carne. Se detectaron diferencias en hábitos, preferencias y grado de conocimiento de los usos culinarios de la carne bovina según el género y estrato socioeconómico del consumidor.

Framed in a context with an emerging economy and with a high percentage of school failure, this study aimed to identify the factors that turn students with socioeconomic disadvantages into resilient students. Two questions guided the research: Can resilience be supported in students in adverse socioeconomic situations? What factors influence building resilient students? A cross-sectional study was carried out from 2011 to 2015 in Chile, using a multilevel logistic regression model with three levels, considering the hierarchical data structure. The behavior of 63100 to 76400 sampled students was analyzed. Results show five relevant factors in building resilience: self-efficacy in language, minor aggressions and violence perceived by students, norms and values of the establishment, interest in study, and self-efficacy. Some risk factors identified were an atmosphere of less respect and trust, engagement in physical education activities and good performance in carrying them out. These results could orient educational leaders interested in supporting the educational community in order to improve the academic success of disadvantaged students.

Con el objetivo de explorar la relación entre la alimentación, como dominio de la vida, y el bienestar subjetivo en estudiantes universitarios, se aplicó una encuesta a una muestra no probabilística de 112 estudiantes universitarios. El cuestionario incluyó las escalas SWLS (Satisfaction with Life Scale), SWFL (Satisfaction with Food-related Life) y la frecuencia de consumo de distintos alimentos. Ambas escalas presentaron adecuados niveles de consistencia interna y la existencia de un solo factor para el total de los ítems. Se detectaron diferencias asociadas a los hábitos de consumo de carne, bebidas gaseosas, aceite, mantequilla y margarina. Al considerar sólo las categorías satisfecho y no satisfecho, se obtuvo asociación con la etnia, lugar de residencia y trabajo del principal ingreso del hogar. Es posible sugerir que los hábitos de alimentación de estudiantes universitarios se relacionan con la satisfacción con la vida y con la satisfacción en relación a su alimentación.

Interactions between genes and the proteins they synthesize shape genetic regulatory networks (GRN). Several models have been proposed to describe these interactions, been the most commonly used those based on ordinary differential equations (ODEs). Some approximations using piecewise linear differential equations (PLDEs), have been proposed to simplify the model non linearities. However they not allways give good results. In this context, it has been developed a model capable of representing small GRN, combining characteristics from the ODE's models and fuzzy inference systems (FIS). The FIS is trained through an artificial neural network, which forms an Adaptive Nertwork-based Fuzzy Inference System (ANFIS). This network allows to adapt the membership and output functions from the FIS according to the training data, thus, reducing the previous knowledge needed to model the specific phenomenon.In addition, Fuzzy Logic allows to express their rules through linguistic labels, which also allows to incorporate expert knowledge in a friendly way. The proposed model has been used to describe the Lac Operon in E. Coli and it has been compared with the models already mentioned. The outcome errors due to the training process of the ANFIS network are comparable with those of the models based on ODEs. Additionally, the fuzzy logic approach provides modeling flexibility and knowledge acquisition advantages.

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