ABSTRACT- Fruits and vegetables are the important source in human life. It should be safe and consists of good shelf
life which can improve the level of consumption of fruits and vegetable among the society. The processing is such a great
parameter which analyses the quality of food. Today fruits and vegetables are susceptible to the growth of microorganism
which may be air borne, soil borne and water borne disease. Enzymes offer potential for many exciting applications for
the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors i.e.
achievement of the optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes.
Changing values in society with respect to recombinant DNA & protein engineering technologies and the growing need to
explore all alternative food sources may in time make enzyme applications more attractive to the food industry
Key-words- Enzyme, immobilization, Screening, Food spoilage, Enzymes, Bacterial contamination, Food poisoning,
Perishable foods
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
Food Packaging Technology Handbook (3rd Revised Edition)
(Biodegradable Films, Materials , Polymers, Aseptic Packaging, Labels and Labelling, Packaging of Cashew Nuts, Dairy Products, Milk, Fish, Meat, Shrimps, Canning of Vegetables, Fruits with details of Machinery and Equipments)
Food packaging technology is primarily concerned with packaging activities regarding protection of food products from biological, physical or chemical agents. With the growth of modern civilization, people are getting more concerned with hygiene and quality of the food.
Types of Food Packaging
Packaging materials come in different shapes with various functions relative to their properties. It is essential for the packaging material to have a balance between its shape and its function. Given the packaging’s main purpose of preservation, containment, and protection of food, the packaging material can be rigid, flexible, or semi-flexible.
Rigid packages include bottles, trays, cans, jars, and caps.
Flexible packages include bags, cling wraps, bubble wraps, shrink wraps, squeezable tubes, foam trays, stand-up packets, and vacuum bags.
Semi-flexible packages include caps and closures, boxes, and tetra packs.
Food packaging types differ in various ways, such as weight, size, durability, and barrier properties
For More Details, Click Here:- https://bit.ly/3hLtyyV
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
Food Packaging Technology Handbook (3rd Revised Edition)
(Biodegradable Films, Materials , Polymers, Aseptic Packaging, Labels and Labelling, Packaging of Cashew Nuts, Dairy Products, Milk, Fish, Meat, Shrimps, Canning of Vegetables, Fruits with details of Machinery and Equipments)
Food packaging technology is primarily concerned with packaging activities regarding protection of food products from biological, physical or chemical agents. With the growth of modern civilization, people are getting more concerned with hygiene and quality of the food.
Types of Food Packaging
Packaging materials come in different shapes with various functions relative to their properties. It is essential for the packaging material to have a balance between its shape and its function. Given the packaging’s main purpose of preservation, containment, and protection of food, the packaging material can be rigid, flexible, or semi-flexible.
Rigid packages include bottles, trays, cans, jars, and caps.
Flexible packages include bags, cling wraps, bubble wraps, shrink wraps, squeezable tubes, foam trays, stand-up packets, and vacuum bags.
Semi-flexible packages include caps and closures, boxes, and tetra packs.
Food packaging types differ in various ways, such as weight, size, durability, and barrier properties
For More Details, Click Here:- https://bit.ly/3hLtyyV
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Waste Management in Food Processing Industry (Recovery of Food Waste, Recovery of Fruit and Vegetable Wastes, Recovery of Protein, Fat Extraction, Silage Production, Uses of Enzymes, Treatment of Diary Wastes, Treatment of Wheat Starch Effluent, Production of Earthworm Proteins, Utilization of Waste in Animal Feeds)
The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.
Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients.
See more
https://goo.gl/fUuMSR
https://goo.gl/tTnsQY
https://goo.gl/l1Osna
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing Management, Food Processing, Management in Food Processing Industry, Managing Food Processing Industry Waste, Industrial Food Processing Waste, Managing Food Processing Industry in India, Managing Food Processing Unit, Food Production Management, Waste Management in Food Processing Industry, Treatment and Disposal of Food Processing Waste, Waste Management in Food Industry, Waste Treatment in Food Processing Industry, Waste Management and Utilization, Food Waste Disposal, Industrial Food Waste Management, Food Waste Disposal and Handling, Food Wastes Disposal Methods, Waste Management Opportunities in Food Processing Industry, Management and Utilization of Food Processing Wastes, Solid Waste Management in Food Processing Industry, Disposal of Food Processing Wastes, Waste Management and Methods of Waste Disposal, Reducing and Managing Food Waste, Treatment of Food Processing Wastes, Food Processing Waste Management, Industrial Wastes Food Processing, Food Industry Waste Management, Waste Treatment Plants, Processing of Food Wastes, Waste Management and Utilization in Food Production, Managing Food Industry Waste, Food Waste Management, Management of Food Processing Waste, Food Waste Recycling, Waste Management in Food Manufacturing, Food Waste Collection, Food Waste Collection, Disposal & Recycling, Waste Management Plan, Food Waste Recovery, Fruit Waste Utilization, Waste Utilization of Fruits and Vegetables, Fruit and Vegetable Waste Management, Waste Utilization in Food Industry, Method for Quantitative Recovery of Protein, Recovery of Protein, Fat Extraction, Treatment of Fatty Effluent, Recovery of Utilization of Protein
Ozone: In Fruits and Vegetables IndustryVikash Patel
Ozone has gain promising non-thermal preservation methods for fruits and vegetables. Well, there is a lot more research that has to be done to check its safety in food as many researches contradict the claims.
Moreover, the use of Ozone has been finding in area of agriculture, meat, and packaging industry too.
Risk of Food spoilage Some foods are high-risk, as they provide the ideal conditions needed for micro- organisms to grow. These include: Meat & Poultry products. Milk and dairy products; Fruit.
10. Risk of Food spoilage in Meat & Poultry Risk increases when: Sliced or Minced. Kept uncovered. Kept Moist. Kept at Danger Zone Temperature
11. Risk of Food spoilage
12. Risk of Food spoilage Food Can be Classified into: Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetables Semi-perishable food: potatoes, apples, nuts Nonperishable food: sugar, flour, rice, dry beans, or Processed prepackaged food
13. Non-perishable prepackaged Food Canned soda Boxed juice Bottled water Chips Pretzels Granola bars Crackers Candy
14. Cooked Food Risk of Spoilage General rule after Cooking: “Keep Hot Food Hot, Keep Cold Food Cold” High Risk of Food spoilage High Risk of Food Borne diseases. Leftovers should be stored carefully, Doubtful food shouldn’t be consumed.
15. Canned Food Generally, Canning has excellent keeping quality of Food, Why? Compined 2 or more techniques for food preservation Sealing (Oxygen Deprivation) ±Heating ±Salting + Acidification
16. Spoilage in Canned Food Spoilage occurs due to some faulty technique: Eg: Not properly Sealed Not properly Heated Acid from food reacts with iron of container Canned food which is doubtful should be discarded without tasting the contents.
17. Signs of Spoilage in Canned Food Can has swollen irregular appearance Can is leaky or corroded. Can is rusty Contents smell putrid or alcoholic Contents are discoloured Syrup looks turbid, cloudy, slimy or mouldy. Contents spurt out when the can is opened.
18. Signs of Spoilage in Canned Food
19. Signs of Spoilage in Canned Food
20. Signs of Spoilage in Canned Food
21. Signs of Spoilage in Canned Food
22. Signs of Spoilage in Canned Food
23. Signs of Spoilage in Canned Food
24. Frozen Food Its is hard to detect spoilage in frozen food, unless there are obvious changes in colour and smell, mainly when it is thawed. Freezing only slows bacterial growth, but doesn’t completely kill bacteria if present in food. Bacteria can multiply again when food is thawed and temperature reaches the “Danger Zone”. Rule: Frozen Food, once thawed is highly perishable.
25. Temperature Danger Zone 5°C and 60°C
26. Rules for handling Frozen Food Don’t use frozen food if it has a bad smell, taste or colour. Thaw only what you need. Don’t re-freeze thawed food. Don’t buy or use damaged outer package Don’t keep frozen food out of the freezer long before cooking or serving Don’t accept frozen food which has a large quantity of ice crystal formed inside the package.
As technology advances, packaging machines are becoming more and more advanced to not only meet the current demands but to try and "future proof" the packaging equipment
The choice of packaging machinery for primary & secondary packaging can depend on various situations: budget, payback period, integration, associated running costs, machine technology, and available floor space.
this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
This semester, the course Food Process Engineering will be taking a new breath and fresher approach that incorporates the importance of food and national security, societal implication, the role of multinational companies and how they made money from the two world wars, Maillard reactions and obesity pandermic - remember the fast food nation by Micheal Moore? all of these will be encrypted in the syllabus of gastronomy science and food engineering in a creative and new way of teaching
Cryogenic Processing refers to the use of expandable gaseous refrigerants, such as argon, oxygen, hydrogen, nitrogen, carbon dioxide and others, during freezing that at atmospheric pressure evaporate or sublime at very low temperatures.
In the food industry, the most popular cryogenic substances are nitrogen (N2) and carbon dioxide (CO2).
Cryoprocessing is the method that ensures proper hygiene and complete safety of the food product.
Waste Management in Food Processing Industry (Recovery of Food Waste, Recovery of Fruit and Vegetable Wastes, Recovery of Protein, Fat Extraction, Silage Production, Uses of Enzymes, Treatment of Diary Wastes, Treatment of Wheat Starch Effluent, Production of Earthworm Proteins, Utilization of Waste in Animal Feeds)
The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.
Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients.
See more
https://goo.gl/fUuMSR
https://goo.gl/tTnsQY
https://goo.gl/l1Osna
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing Management, Food Processing, Management in Food Processing Industry, Managing Food Processing Industry Waste, Industrial Food Processing Waste, Managing Food Processing Industry in India, Managing Food Processing Unit, Food Production Management, Waste Management in Food Processing Industry, Treatment and Disposal of Food Processing Waste, Waste Management in Food Industry, Waste Treatment in Food Processing Industry, Waste Management and Utilization, Food Waste Disposal, Industrial Food Waste Management, Food Waste Disposal and Handling, Food Wastes Disposal Methods, Waste Management Opportunities in Food Processing Industry, Management and Utilization of Food Processing Wastes, Solid Waste Management in Food Processing Industry, Disposal of Food Processing Wastes, Waste Management and Methods of Waste Disposal, Reducing and Managing Food Waste, Treatment of Food Processing Wastes, Food Processing Waste Management, Industrial Wastes Food Processing, Food Industry Waste Management, Waste Treatment Plants, Processing of Food Wastes, Waste Management and Utilization in Food Production, Managing Food Industry Waste, Food Waste Management, Management of Food Processing Waste, Food Waste Recycling, Waste Management in Food Manufacturing, Food Waste Collection, Food Waste Collection, Disposal & Recycling, Waste Management Plan, Food Waste Recovery, Fruit Waste Utilization, Waste Utilization of Fruits and Vegetables, Fruit and Vegetable Waste Management, Waste Utilization in Food Industry, Method for Quantitative Recovery of Protein, Recovery of Protein, Fat Extraction, Treatment of Fatty Effluent, Recovery of Utilization of Protein
Ozone: In Fruits and Vegetables IndustryVikash Patel
Ozone has gain promising non-thermal preservation methods for fruits and vegetables. Well, there is a lot more research that has to be done to check its safety in food as many researches contradict the claims.
Moreover, the use of Ozone has been finding in area of agriculture, meat, and packaging industry too.
Risk of Food spoilage Some foods are high-risk, as they provide the ideal conditions needed for micro- organisms to grow. These include: Meat & Poultry products. Milk and dairy products; Fruit.
10. Risk of Food spoilage in Meat & Poultry Risk increases when: Sliced or Minced. Kept uncovered. Kept Moist. Kept at Danger Zone Temperature
11. Risk of Food spoilage
12. Risk of Food spoilage Food Can be Classified into: Perishable food: meats, fish, poultry, eggs, milk, most fruit and vegetables Semi-perishable food: potatoes, apples, nuts Nonperishable food: sugar, flour, rice, dry beans, or Processed prepackaged food
13. Non-perishable prepackaged Food Canned soda Boxed juice Bottled water Chips Pretzels Granola bars Crackers Candy
14. Cooked Food Risk of Spoilage General rule after Cooking: “Keep Hot Food Hot, Keep Cold Food Cold” High Risk of Food spoilage High Risk of Food Borne diseases. Leftovers should be stored carefully, Doubtful food shouldn’t be consumed.
15. Canned Food Generally, Canning has excellent keeping quality of Food, Why? Compined 2 or more techniques for food preservation Sealing (Oxygen Deprivation) ±Heating ±Salting + Acidification
16. Spoilage in Canned Food Spoilage occurs due to some faulty technique: Eg: Not properly Sealed Not properly Heated Acid from food reacts with iron of container Canned food which is doubtful should be discarded without tasting the contents.
17. Signs of Spoilage in Canned Food Can has swollen irregular appearance Can is leaky or corroded. Can is rusty Contents smell putrid or alcoholic Contents are discoloured Syrup looks turbid, cloudy, slimy or mouldy. Contents spurt out when the can is opened.
18. Signs of Spoilage in Canned Food
19. Signs of Spoilage in Canned Food
20. Signs of Spoilage in Canned Food
21. Signs of Spoilage in Canned Food
22. Signs of Spoilage in Canned Food
23. Signs of Spoilage in Canned Food
24. Frozen Food Its is hard to detect spoilage in frozen food, unless there are obvious changes in colour and smell, mainly when it is thawed. Freezing only slows bacterial growth, but doesn’t completely kill bacteria if present in food. Bacteria can multiply again when food is thawed and temperature reaches the “Danger Zone”. Rule: Frozen Food, once thawed is highly perishable.
25. Temperature Danger Zone 5°C and 60°C
26. Rules for handling Frozen Food Don’t use frozen food if it has a bad smell, taste or colour. Thaw only what you need. Don’t re-freeze thawed food. Don’t buy or use damaged outer package Don’t keep frozen food out of the freezer long before cooking or serving Don’t accept frozen food which has a large quantity of ice crystal formed inside the package.
As technology advances, packaging machines are becoming more and more advanced to not only meet the current demands but to try and "future proof" the packaging equipment
The choice of packaging machinery for primary & secondary packaging can depend on various situations: budget, payback period, integration, associated running costs, machine technology, and available floor space.
this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
This semester, the course Food Process Engineering will be taking a new breath and fresher approach that incorporates the importance of food and national security, societal implication, the role of multinational companies and how they made money from the two world wars, Maillard reactions and obesity pandermic - remember the fast food nation by Micheal Moore? all of these will be encrypted in the syllabus of gastronomy science and food engineering in a creative and new way of teaching
Cryogenic Processing refers to the use of expandable gaseous refrigerants, such as argon, oxygen, hydrogen, nitrogen, carbon dioxide and others, during freezing that at atmospheric pressure evaporate or sublime at very low temperatures.
In the food industry, the most popular cryogenic substances are nitrogen (N2) and carbon dioxide (CO2).
Cryoprocessing is the method that ensures proper hygiene and complete safety of the food product.
ABSTRACT- Germination one of the most important stages of development, the basic requirement for having the proper
density is farm. In order to choose wheat lines tolerant to drought during seed germination factorial experiment in a
randomized complete block design with three replications were run Agricultural Research Center in Tehran. The
treatments included 40 genotypes of wheat and different levels of PEG (zero, 3-, 6- and 9-charge time). Traits such as root
length, coleoptile length, stem length, the root / shoot ratio, root dry weight and the percentage of germination rate were
measured. The results showed that all traits of drought stress significantly reduced the decline in all the traits of a potential
change of 3 bar to 6 bar, and the results showed that the root length of shoot length other traits for drought levels was
significant, but the interaction was not significant cultivar × drought. With increasing stress, most traits are reduced, the
minimum impact of drought on root to shoot ratio and root dry weight was the most affected.
Key-words- Polyethylene glycol, Osmotic stress, Germination, Wheat, Genotype
Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese, butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA). Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be good agent for biopreservation. This review will focus on application of biopreservatives to reduce the spoilage and increase the safety of milk products.
The chapter written contributes towards the book published by OMICS USA for the book Progress in Biotechnology for Food Applications edited by Wing-Fu-Lai.
Biotechnological applications in Food ProcessingAbdul Rehman
Deals with various applications of biotechnology in Food processing includes genetically modified food and the concept of metabolic engineering as a novel technique.
Genetically Modified Organisms and BiotechnologyMorrisCenteno2
A genetically modified organism contains DNA that has been altered using genetic engineering. Genetically modified animals are mainly used for research purposes, while genetically modified plants are common in today’s food supply.
Biotechnology is a field that merges concepts from biology with ideas of technology. It is broken down into four disciplines often represented by specific colors: red, white, blue, and green. These colors represent medical, industrial, marine, and agricultural processes, respectively.
Biotechnology is particularly important in the field of medicine, where it facilitates the production of therapeutic proteins and other drugs. Synthetic insulin and synthetic growth hormone and diagnostic tests to detect various diseases are just some examples of how biotechnology is impacting medicine.
In the Philippines, the lack of storage facilities, farm-to-market roads, and equipment needed to prevent losses from exposure, pests, and natural deterioration have been perennial issues for Filipino farmers.
PRESENTATION ON CHEMICAL POISONS IN FOOD HYGIENE, SAFETY & SANITATION BY STEP...StephenMusoma
Chemical poisons include chemical hazards or chemical food contaminants and cause adverse health effects in humans on ingestion and inhalation.
Chemical food contaminants substances are present naturally in the usual raw material used for food production or added during the regular production process. Failure to handle, store and label cleaning chemicals properly are the most common causes of chemical contamination. If added to food intentionally, quantities should be that are not beyond the acceptable limits established by the Food and Drugs Act and its regulations. To minimize the health risk from natural toxins in food, people are advised to:
-Not assume that if something is 'natural' it is automatically safe.
-Throw away bruised, damaged or discolored food, and in particular moldy foods.
-Throw away any food that does not smell or taste fresh, or has an unusual taste.
-Eat mushrooms or other wild plants that have definitively been identified as nonpoisonous.
Effects of Chemical Hazards on
#Health implications include:
-Harmful chemicals may disrupt body metabolism e.g., mercury can affect developing brains in fetuses, infants and children.
-Can cause cancer.
-Can lead to damage of genes.
-Can alter organ functions.
-Can cause malnutrition in the body that can lead to declination of immunological defenses, impair psycho-social facilities, and cause intrauterine growth retardation.
-Can cause increased rate of gastrointestinal diseases.
-Excessive intake of chemicals in food can cause neural and kidney damage, congenital disabilities and reproductive problems.
#Hospitality establishment implications:
-Leads to poor image and reputation.
-Can cause legislative actions after sues by customers.
-Workers can be exposed to many dangerous levels for many years with no obvious illness.
-Can cause shutdown of the hospitality establishment.
-Leads to loss of jobs of various personnel as affirmative actions are taken by the establishment.
#Hygiene and Food Legislation
These are laws designed to protect consumers from contaminated and dangerous foods, which can lead to ill-health conditions, and also from false information about certain foods.
#Importance of Food Legislation
-To protect the health of the consumer.
-To protect the consumer from fraud.
-To ensure the essential quality and wholesomeness of foods.
For this reason, it is necessary to ensure that the sources of food production are inspected and, quality control and standardization are observed.
Food is a very basic requirement for human survival. Food preservation is treating foods to delay its deterioration. It employs any technique to keep food from spoilage after harvest or slaughter. The main idea behind all methods of food preservation is to slow down the activity of disease causing bacteria or kill the bacteria altogether. Understanding the effects of each preservation method on foods is critical in food processing.. In this paper, concepts related to food preservation are discussed. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Preservation: An Introduction" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd25319.pdfPaper URL: https://www.ijtsrd.com/engineering/food-engineering/25319/food-preservation-an-introduction/matthew-n-o-sadiku
Background: Cancer is a disease caused when cells divide uncontrollably and spread into the surrounding tissue. Changes to DNA cause cancer. It is one of the most common and largest killer diseases in the world. It usually affects physically, and the disease can alter one’s perspective on life and personality. Many treatment options are there to treat cancer. Among them, chemotherapy treatment may have more side effects like lethargy, esophagitis, nausea, vomiting, Fatigue, and insomnia, the most common problems among chemotherapy patients in India. Methods: A quasi-experimental study with a sample size of 60, out of which 30 subjects were in the experimental group and 30 were in the control group. A convenient sampling method was used to select the subjects. A structured questionnaire tool was used to collect the data. Result: The result of the study showed that, during pre-test in the study group, among 30 subjects 3(10%) had moderate Fatigue, 22(73.33%) had severe Fatigue, 5(16.67%) had worst Fatigue and 12(40%) had moderate insomnia, 18(60%) had severe insomnia and in control group among 30 subjects, 6(20%) had moderate Fatigue, 13(43.33%) had severe Fatigue, 11(36.67%) had a worst fatigue, and 14(46.67%) had moderate insomnia, 16(53.33%) had severe insomnia. With post-test, in experimental group, 14(46.67%) had no fatigue, 16(53.33%) had mild fatigue, 14(46.67%) had no insomnia, 16(53.33%) had mild insomnia, and in control group, 6(20%) had moderate fatigue, 13(43.33%) had extreme fatigue, 11(36.67%) had worst fatigue, and 14(46.67%) had moderate insomnia, 16(53.33%) had severe insomnia. Conclusion: The study concluded that clients who were receiving chemotherapy had fatigue and insomnia problems. The Warm water foot bath therapy is very effective in clients undergoing chemotherapy in reducing Fatigue and insomnia. A positive correlation between pre-test and post-test was found by using the Mann-Whitney test.
Key-words: Cancer, Chemotherapy, Foot bath, Health, Warm water
Background: Alcohol has long been a global social and medical issue. According to W.H.O report. Total 3.3 million people die from
alcohol abuse annually. Alcoholic liver disease (A.L.D.) ranges from steatosis to liver cirrhosis. Chronic heavy drinkers get hepatitis
or cirrhosis 15 20% of the time
Methods: This study was c onducted in the general medicine inpatient department at PGIMER & C . in Bhubaneswar, Odisha,
Indi a. All hospitali z ed patients with liver illness who had previously t aken alcohol were screened. Each patient's alcohol
consumption, including native alcoholic beverages, was recorded. To support the diagnosis, all standard and extra examination s
were carri ed out. The modified Kuppuswamy scale was used to determine s s ocioeconomic class.
Results: The study comprised 186 participants with a median age of 46. The gender ratio was 3:1, with 139 (74.7%) men. Urban
populations have a greater prevalence of alcohol ic liver disease (60.75%) than rural populations (39.24%). The l ower
s ocioeconomic c lass (50.53%) has the highest rate of alcoholic liver disease. Men drink more (>700 gm/wk) and married people
drink more. A woman who drinks 140 280 grams per week for 10 1 5 years is more likely to develop alcoholic liver disease than a
man who drinks >700 grams per week for 15 years.
Conclusions: In this study, we conclude d that the prevalence of A .L. about S .E. is of utmost importance in developing
population based st r ategies that effectively educate individuals on the need to modify their drinking habits. This is crucial to
mitigate the occurrence of alcohol consumption and its associated repercussions.
Key-words: Socioeconomic status, Hospitalized Patients, Alcoholic Liver Disease
Background: One of the most common disorders in this age group, abnormal uterine bleeding (AUB), is the primary cause of most gynaecological problems in adolescents. Unfortunately, epidemiological data on AUB in teenagers is scarce, especially in the Indian subcontinent. The PALM-COEIN classification, where PALM stands for structural reasons and COEIN for functional causes, was employed in this single-center prospective observational study to evaluate the relative contributions of several etiological factors in AUB. To comprehend the etiological, dermographic, and therapeutic factors affecting menorrhagia in patients going through adolescence. Methods: Enrollment for females with AUB between 10 and 19 occurred between January and December 2022. A thorough history, physical examination, and laboratory evaluation, which in every case comprised standard testing, hormone analysis, and abdominal and pelvic ultrasonography were used to determine the cause of AUB. MRIs and CT scans were performed when needed. Results: There were 190 patients enrolled in total. Functional factors comprised the predominant aetiology of AUB among adolescent females: Adenomyosis=01 (0.52%), Polyp=1 (0.52%). Coagulopathy=2 (1.05%), Leomyoma=01 (0.52%), Malignancy=1 (0.52%), and PALM=4 (2.11%). COEIN=186 (97.89%), ovulation disorder=175 (92.15%), endometrial=01 (0.52%), iatrogenic=6 (3.15%), non-specified=2 (1.05%), and iatrogenic=6 (3.15%). Conclusion: The most frequent cause of AUB in the adolescent population is ovulatory abnormalities. Even though they are extremely rare, structural factors must be ruled out. A helpful technique for evaluating patients with AUB systematically is the PALM-COEIN classification.
Key-words: PALM-COEIN, Leiomyoma, AUB, Polycystic ovarian syndrome, Hormonal therapy
Derived from the bacterium Proteus vulgaris , chondroitin ABC lyase is an enzyme that can be used in treating proteoglycans that
affect neural activity (communication, plasticity). Chondroitinase can be used for vision abnormalities and spinal injuries. The
biological activity of chondroitinase is due to its ability to act on chondroitin sulfate proteoglycans (CSPGs) which are required for
normal functioning. Th is study aim s to examine various types and routes of administration of Chondr oitina se e n zymes. There is an
increasing application of chondro itin sulfate proteoglycans in spinal cord injury, vit reous attachment, and the management of
various carcinogenic conditions. Research must be done to create an effective chondroitinase delivery mech anism so that the
pharmacological activity seen in vitro and in preclinical research may be applied in the clinic. More studies are required to widen
the application of chondroitinase in therapeutics. In this review, chondroitinase ABC, B, and C are all di scuss ed. T he routes of
administration like caudal or ros tral, intracerebroventricular, hydrogels, and intrath ecal have been detailed. The current review
article highlights the different medical uses for chondroitinase, drug delivery methods for the enzym e, and chondroitinase
dispersion across bacteria. In conclusion, this study can reduce the chance of edema by the intracerebroventric ular route.
However, it is not effective for people due to the gyrencephalic anatomy of brain
Key-words: Chondroitinase, Chondroitin, Chondroitin Sulfate Proteoglycans, Spinal Injuries, Ocular Abnormalities, Proteoglycans
Background: Maturing is a widespread peculiarity. Advanced age is not in itself a sickness however is an ordinary piece of human existence length. A guardian, like wise called a career, home wellbeing assistant or individual consideration assistant, is the individual answerable for furnishing their clients with day-to-day private consideration and help with exercises. Methods: Exploration approach: unmistakable methodology research plan: graphic study research plan. The setting of the review: provincial areas of Bagalkot region. Information assortment strategy: organized polls test. The example was chosen by an arbitrary inspecting procedure. The analyst arbitrarily chose Shirur town as a provincial setting and was chosen for enrolment of subjects. Results: The information score of guardians was 41.06%, with mean and SD of 12.32±3.925. These discoveries uncover those guardians had normal information for advanced-age medical conditions. The mentality score of guardians was 73.73%, with a mean and SD of 110.6±11.008. These discoveries uncovers that parental figures have concur capable demeanour in regards to the advanced age medical conditions. Conclusion: At last, a critical co-connection between the information and demeanour at 0.001 the discoveries uncovers that there is a moderate positive relationship between the information and disposition of the advanced age medical issues.
Key-words: Assess, Care Giver, Health Problems, Knowledge, Old Age
Background: Adolescent is one of the most rapid phases of human development. Anemia is a deficiency in the number of RBC in your body. RBC carry oxygen around your body using a particular protein called hemoglobin. Normal hemoglobin level in adolescent girls 13-15 g/dl. According to WHO, the hemoglobin level 10- 11.9 g/dl is considered mild anemia, 7-9 g/dl is considered moderate, and less than 7 g/dl is called severe anemia. Methods: The present study is pre-experimental among 60 adolescent girls, using a disproportional stratified random technique. One experimental group of clients was selected without randomization and no control group was used. The data was collected by using the structured close-ended knowledge questionnaire. The data was analyzed using descriptive and inferential statistics regarding mean, frequency distribution, percentage, paired table t-test and chi-square test. Results: The overall findings reveal that the post-test knowledge mean score 26.24% with SD±5.94, which was 72% of the total score was more when compared to the pre-test knowledge mean score 12.98 with SD 5.94, which was 36.83% of total score. The calculated t-value of 24.91 was much higher than the table t-value 1.96 for the hypothesis. Conclusion: The study provides that VATP on knowledge regarding the preparation and use of moringa juice in managing anemia among adolescent girls was the scientific, logical and cost-effective strategy.
Key-words: Adolescent girls, Knowledge, VATP, Effectiveness, Socio-demographic variables.
Background: The research demonstrates that water birth comports and loosens mothers actually and intellectually. The buoyance lessens body weight and permits free development and situating to the mother. Buoyance and warm water upgrade uterine withdrawal and better blood flow, which builds uterine muscles' oxygenation, diminishes the mother's torment and increases maternal oxygenation of the child. Submersion of water assists with decreasing circulatory strain and additionally gives security, which hinders uneasiness or dread. Methods: The current review pre-trial study with 50, 4th-year B.Sc. Nursing is chosen through basic arbitrary methods. One gathering pre-test without control bunch configuration was utilized. Information was gathered through a self-directed, organized, shut, finished information survey. Data was examined by involving distinct and inferential measurements concerning mean rate by conveyance, matched "t" test, and Chi-square test for affiliation. Results: The pre-test reveals that out of 50 BSc 4th-year nursing students, the highest pre-test (62%) of BSc 4th-year nursing students had poor knowledge. Overall, the post-test knowledge score (22.6±4.19), 70.62% of the total score, was more than the pre-test knowledge score (8.76±3.95), 23.3%. The effectiveness of the assisted teaching programme, in this area, the mean knowledge score was 13.84 with SD±0.24, which was 43.25% of the total score. Hence, it indicates that the video-assisted teaching program effectively enhanced the knowledge of BSc 4th-year nursing students. Conclusion: This study concluded that video-assisted teaching programmes on knowledge regarding waterbirth among B.Sc 4th year Nursing students was the scientific, logical and cost-effective strategy.
Key-words: Effectiveness, Fourth year B.Sc. Nursing students, Knowledge, VATP, Water birth
Background: Post-menopausal women experience many physical, emotional, and mental symptoms during the post-menopausal period, and reflexology has grown into a complex therapeutic modality and has a range of effects. Reflexology will help put hormones back into a normal state and act like a process of emotional cleansing, relieving stress and restoring harmony to the body and soul. Hence, foot reflexology seems to be effective in treating post-menopausal symptoms. Methods: In the present study, pre-experimental i.e. one group pretest-posttest design, was adopted. The study was conducted on 30 post-menopausal women to assess their knowledge regarding foot reflexology. Samples were selected by using a convenient sampling technique. Data was collected using a structured knowledge questionnaire and analyzed using descriptive and inferential statistics. Results: The mean percentage of the pre-test score was 28%, and the post-test score was 76.65%. The mean and the standard deviation of the pre-test score were 5.60±1.71, and the mean and the standard deviation of the post-test score were 15.33±1.15. The total mean and standard deviation are 9.73±2.07 by comparing the pre-test and post-test scores. Hence, it was found that there is a significant difference between pre-test and post-test knowledge scores of post-menopausal women regarding foot reflexology. No significant association was found between post-test knowledge scores and socio-demographic variables on foot reflexology. Conclusion: The study concluded that a planned teaching program on knowledge regarding foot reflexology for post-menopausal women was a scientific, logical, and cost-effective strategy to reduce post-menopausal symptoms.
Key-words: Effectiveness, Foot reflexology, Post-menopausal women, Planned teaching program, Socio-demographic variables
Background: A 51-year-old woman had left lower abdomen pain for 18 hours with nausea and vomiting. Prior CT scans suggested pelvic neoplasms. Our hospital's emergency CT showed an enlarged uterus with cystic shadows, right adnexal cysts, and stomach fluid. Physical examination revealed left lower abdomen discomfort. A gynaecological examination revealed a painful, firm pelvic mass of 151210 cm. Further diagnosis is underway. Method: The patient underwent emergency exploratory laparotomy, discovering a twisted, swollen left ovary with a 540° rotation, classified as a benign cyst. It was found that the patient had congenital upper vaginal atresia and bilateral initial uteri. Pain was reduced after surgery, thanks to symptomatic treatment. An abnormal karyotype of 46, XX,1qh+ was found during genetic testing. Result: Fallopian tubes, uterus, and vagina develop from the embryonic accessory mesonephric duct. MRKH syndrome is caused by bilateral accessory mesonephric duct dysplasia and disappearance of the uterus or vagina. MRKH has three types, with Type 1 lacking uterus or vagina. Due to ovarian cyst torsion, this Type 1 MRKH with double initial uterus and upper vaginal atresia needed left adnexa resection. Genetic testing showed a typical female karyotype. MRKH's complex aetiology incorporates chromosomal abnormalities, emphasizing early cytogenetic evaluation for personalized treatment and fertility assistance. Conclusion: Early cytogenetic testing for MRKH syndrome patients is crucial for determining the underlying cause and guiding personalized treatment plans to restore reproductive function and improve quality of life.
Key-words: Double primordial uterus; MRKH syndrome; Upper vaginal atresia; Torsion of left ovarian cyst pedicle
Background: Cell phones have advanced to the degree of becoming a necessary piece of individuals' lives. Cell phones are utilised for correspondence, diversion, efficiency, interpersonal interaction, and gaming. In addition to supplanting the conventional cells, cell phones have likewise supplanted personal computers and numerous other comparative gadgets. Individuals these days feel indistinguishable from their cell phones. In lined with the rising improvement of innovation and excessive utilisation of cell phones, one of the significant issues that scientists have noticed and are chipping away at is cell phone addiction. Methods: It was a graphic study directed among 100 nursing students aged 19-22 in B.V.V.S. Institute of Nursing Sciences Bagalkot. Information was gathered utilising a structured knowledge questionnaire to survey socio-demographic information. The Stanford Sleepiness Scale (Alertness Test) was utilised to evaluate the classroom alertness of the nursing students and the Cell phone Addiction Scale-Short Version (SAS-SV) was utilised to assess the cell addiction of the nursing students. Results: An association was found between the year of studying and the classroom alertness of students (χ2 =3.9102) p<0.05. There was a significant negative correlation between cell phone addiction and classroom alertness of the nursing students, p<0.05. The r-value obtained was 0.80. Thus, the correlation between the two factors is seen as statistically significant. Conclusion In the wake of acquiring the consequences of the current work the scientist s saw a negati ve relationship between cell
pho ne addiction and the class room alertness of the students.
Key-words: Addiction, Alertness, Cell phone, Classroom, Phone addiction
Background: Chemical changes occur in the epididymis when the testicular sperm grows. When sperm and seminal fluids mix during ejaculation, a substance called semen is formed. The cervical mucus of a fertilized egg screens out the best possible sperm. For infertility, Intra Cytoplasmic Sperm Injection (ICSI) can be necessary. Test sperm that are DNA efficient, normal, and motile using Swim Up. Sperm could be damaged by reactive oxygen species that are produced during centrifugation. All infertility treatments should take these factors into account. Methods: The in vitro fertilization (ICSI) procedure was administered to fifty male patients who were 35 years old or younger and tested positive for normozoospermia, asthenozoospermia, and oligozoospermia. After obtaining informed consent, a Swim-Up was performed using both the full semen and a washed pellet. With sperm obtained from both methods, six Metaphase-2 stages of oocytes (MII oocytes) were implanted in each patient. A Tri-gas Bench-top incubator was used to put each injected oocyte in its 37°C setting. Results: The study showed that the age differences were insignificant (p=0.722), but significant variations emerged in sperm concentration before processing (p=1.030) and after (p=1.064). Sperm morphology differences were evident before processing (p=0.004) and after (p=0.002). No significant differences were noted in the number of Day 3 cleavage stage embryos. Conclusion: The study concluded that there is no significant difference between the two techniques regarding sperm washing efficiency.
Key-words: Sperm preparation methods, Swim-up, Centrifugation, ICSI, Fertilization, Day 3 Embryo
Background: The third most common musculoskeletal symptom in orthopaedic clinical practice is a sore shoulder, which can cause significant morbidity. It has been reported that 7–27% of the general population has it, and 36–66% of overhead arm athletes have it. Pathophysiology includes functional, degenerative, and mechanical factors. Most shoulder pain is subacromial pain syndrome (SAPS), often known as ‘shoulder impingement syndrome’. Impingement hypothesis: shoulder joint structures mechanically clash. SAPS accounts for 36–48% of shoulder discomfort. Methods: This observational study was conducted in the Department of Orthopaedics, MKCG Medical College and Hospital, Berhampur, among Eastern Indian outpatients. The study included adult patients (ages 18–75) of both sexes who presented to MKCG Medical College and Hospital's OPD with shoulder pain from December 2020 to November 2022 and were diagnosed with Shoulder Impingement Syndrome (SIS). Thorough histories and clinical exams were done. The Department of Radiology, MKCG Medical College and Hospital, Berhampur, performed conventional shoulder MRIs on the selected participants. Results: Most cases and controls were Type-II (43.3%), followed by Type-I (28.3% and 30%, 29.2% of the total group). The study's least common acromial shape was type-IV, seen in 5% of cases and 10% of controls (7.5% of the sample). Fisher's exact test showed no significant connection between subacromial impingement and acromial shape (p=0.65). With a p-value of 0.045, cases had a significantly greater acromial width (8.12±2.16 mm) than controls (7.51±0.81 mm). Conclusion: Sub-acromial impingement was unrelated to acromion morphology. There was no correlation between acromial morphology and rotator cuff injuries.
Key-words: Shoulder Impingement Syndrome, Acromion Morphology, MRI
Impact of Acceptance and Mindfulness-Based Intervention as an Add-on Treatment for Skin Diseases-Acne, Eczema and Psoriasis
http://dx.doi.org/10.21276/SSR-IIJLS.2020.6.5.2
Seasonal Incidence and Varietal Response of Gram against Helicoverpa armigera (Hubner) at Talwandi Sabo, Punjab
http://dx.doi.org/10.21276/SSR-IIJLS.2020.6.4.3
More from SSR Institute of International Journal of Life Sciences (20)
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
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Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Anti ulcer drugs and their Advance pharmacology ||
Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
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:
Inability to taste certain substances, particularly thiourea compounds
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:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae