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This study evaluates treatment outcomes from a clinical cohort with task-sharing between a clinical nurse practitioner and a medical officer. The researchers examined opportunities to increase treatment rates for multidrug-resistant tuberculosis in South Africa.     Read more   Climate Change   Health Impact of Climate Change in Older People: An Integrative Review and Implications for Nursing by Erwin William A. Leyva*, Adam Beaman, and Patricia Davidson in the Journal of Nursing Scholarship Older people account for the highest proportion of mortality from extreme weather events associated with climate change. This article describes the health impacts of climate change on that population.     Read more   ...
Source: Johns Hopkins University and Health Systems Archive - Category: Nursing Source Type: news

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Authors: Aparisi Á, Uribarri A Abstract Takotsubo syndrome is an acute cardiomyopathy that mimics acute coronary syndrome and is characterized by acute heart failure with reversible ventricular motion abnormalities, in the absence of justifying coronary artery disease. This document offers an exhaustive review of various proposed hypotheses that attempt to explain the pathophysiology of this disease and provides an updated review of the different classifications that have emerged in recent years. In addition, we describe the main clinical characteristics of these patients, the diagnostic tests that must be p...
Source: Medicina Clinica - Category: General Medicine Tags: Med Clin (Barc) Source Type: research
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
It is an assumption that different kinds of nutrition, diet, and functional foods might have different positive or negative effects on multiple sclerosis (MS), a neuroinflammatory disease of the central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and de...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial activity, adhesion to intestinal epithel...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: The detailed research on the patent information presented herein focused on the activity of the compositions containing jackfruit extract and isolated phytochemicals would assist researchers to understand the mechanisms by which the bio-chemicals exert their effect and the overall nutritional benefits. An increase in the number of publications and patents in recent years related to the use of jackfruit for different health conditions clearly emphasizes its therapeutic potential and importance as medicinal food products and cosmetics.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for ...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Constipation is a common public health concern experienced by all individuals during their life affecting the quality of life. In this paper, we aimed to provide an overview of the existing evidence regarding the role of food ingredients, including bran, prune, fig, kiwifruit, and flax-seed in constipation treatment. We searched Scopus, Pub Med, and Science Direct by using the keywords, “laxative foods” and “constipation”, for searching studies assessing laxative food ingredients and their beneficial effects on constipation treatment and/or control. Lifestyle modifications such as increasing dietary...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: This paper fulfills an identified need to study the environmental and political determinants underlying the Portuguese food choices.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
The objective of this study was to develop functional dark chocolate with improved organoleptic, textural and functional attributes by optimizing the ingredients levels such as flaxseed oil and honey and its further validation for quality improvement. Methods: The chocolate composition was optimized by selecting two variables including flaxseed oil (1-2.5g) and honey (10-15g) at 3 levels in central composite rotatable design (CCRD) by using Design- Expert version 11 software tool. Results: After optimization, the best-predicted formulation comprising flaxseed oil 2.37% (w/w) and honey 15% (w/w) showed best sensorial score (p
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: The findings show a high prevalence of disordered eating attitude among high school female students in Al-Madinah city. Younger girls and those of the first scholastic level showed higher disordered eating attitude.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
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