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This study aims to evaluate the relevance of telerehabilitation during the spread of the COVID-19 pandemic based on the prevalence of participation and activity International Classification of Functioning, Disability and Health (ICF) domains in a population with disabilities.

We perfomed an observational study of ICF files of people with disabilities pre- and post-three-months lockdown imposed by the government to stop the spread of the COVID-19 pandemic.

ICF qualifiers such as performing the daily routine (d230), using communication devices and techniques (d360) and doing housework (d640) showed a significant decrease of the disabilities (p < 0.05). Instead, a significant increase (p < 0.05) in disability was evident in relating with strangers (d730); informal social relationships (d750); acquiring, keeping and terminating a job (d845); complex economic transactions (d865); community life (d910); and recreation and leisure (d920).

Telerehabilitation should not be regarded as home-based rehabilitation delivered through technology. The results show how telerehabilitation should be a functional diagnostic tool and monitoring of patients’ rehabilitation needs.

Through a comprehensive classification scale of disability, it is possible to redefine the term telerehabilitation.

The purpose of this paper is to provide insights into the factors that affect consumer choices for both policymakers and food companies.

Four hundred questionnaires were administered in the city of Florence (Tuscany, Italy). Data analysis was carried out according to a two-step procedure in a multivariate statistical framework: in the first stage, a multiple correspondence analysis was performed; in the second step, the single-link (nearest neighbour) cluster analysis allowed three homogeneous groups of consumers to be identified on the basis of their specific socio-demographic characteristics.

Three consumer clusters were obtained: the first, “critical but non-philanthropic consumers”, who may have pathologies that require a particular diet; the second, “marginally critical consumers”, for whom freshness, the label and the assortment count for much; the third, “agnostic consumers”, who choose a product according to its origin and the price/quality relationship, while ethical aspects, health claims or information on the use are not considered as important.

From the results it may be deduced that although recent regulations will lead to greater transparency, in many respects consumers may not be able to grasp aspects of higher quality from the label among competing products.

The results seem to run contrary to the trends identified in other studies with regard to critical and socially responsible production attributes. Except in cases where consumers are sensitised by the presence of food-related diseases encountered within their own family, they may not be able to grasp higher-quality aspects from the label among competing products. From the results it is evident that both educational and generational issues come into play with regard to food choices, closely linked to the media from which information is obtained.

This chapter presents a brief description of the development of capitalism in Argentina, focusing on the situation of the working class and its practices. It analyzes the relationship between the main directions of capitalist development and the means of struggle used by the working class for more than a hundred years. It describes the predominant tendencies (in breadth and depth) of the development of capitalism in Argentina and the consequent main direction of the movement of the population (attraction or repulsion) in relation to capitalist relations. From the nineteenth century to the mid-seventies of the twentieth century, capitalism developed mainly in breadth, incorporating population, general strikes became a frequent practice and workers achieved a place in the institutional system. In the last quarter of the twentieth century, capitalist developed mainly in depth and, consequently, repulsion of population became dominant, increasing unemployment and poverty. Workers’ organizations lost some of their strength, but new organizations of the unemployed and the poor emerged, and roadblocks extended as an instrument of struggle.

The latest information from the magazine chemist is extremely valuable. He has dealt with milk‐adulteration and how it is done. His advice, if followed, might, however, speedily bring the manipulating dealer before a magistrate, since the learned writer's recipe is to take a milk having a specific gravity of 1030, and skim it until the gravity is raised to 1036; then add 20 per cent. of water, so that the gravity may be reduced to 1030, and the thing is done. The advice to serve as “fresh from the cow,” preferably in a well‐battered milk‐measure, might perhaps have been added to this analytical gem.

There are very few individuals who have studied the question of weights and measures who do not most strongly favour the decimal system. The disadvantages of the weights and measures at present in use in the United Kingdom are indeed manifold. At the very commencement of life the schoolboy is expected to commit to memory the conglomerate mass of facts and figures which he usually refers to as “Tables,” and in this way the greater part of twelve months is absorbed. And when he has so learned them, what is the result? Immediately he leaves school he forgets the whole of them, unless he happens to enter a business‐house in which some of them are still in use; and it ought to be plain that the case would be very different were all our weights and measures divided or multiplied decimally. Instead of wasting twelve months, the pupil would almost be taught to understand the decimal system in two or three lessons, and so simple is the explanation that he would never be likely to forget it. There is perhaps no more interesting, ingenious and useful example of the decimal system than that in use in France. There the standard of length is the metre, the standard of capacity the cubic decimetre or the litre, while one cubic centimetre of distilled water weighs exactly one gramme, the standard of weight. Thus the measures of length, capacity and weight are most closely and usefully related. In the present English system there is absolutely no relationship between these weights and measures. Frequently a weight or measure bearing the same name has a different value for different bodies. Take, for instance, the stone; for dead meat its value is 8 pounds, for live meat 14 pounds; and other instances will occur to anyone who happens to remember his “Tables.” How much simpler for the business man to reckon in multiples of ten for everything than in the present confusing jumble. Mental arithmetic in matters of buying and selling would become much easier, undoubtedly more accurate, and the possibility of petty fraud be far more remote, because even the most dense could rapidly calculate by using the decimal system.