Pub Date : 2017-05-11DOI: 10.4172/2324-9323.1000218
S. Tiemersma, Floor P. Oversteegen, A. Kindermann, T. Hummel
Trimethoprim Associated with Pathological Food Refusal: A Case Report Trimethoprim is an anti-bacterial agent, generally accepted as safe in children. We describe three children with pathological food refusal. All three used trimethoprim as antibiotic prophylaxis. After cessation of trimethoprim the feeding problems resolved and nasogastric feeding was no longer necessary, thereby indicating a probable association.
{"title":"Trimethoprim Associated with Pathological Food Refusal: A Case Report","authors":"S. Tiemersma, Floor P. Oversteegen, A. Kindermann, T. Hummel","doi":"10.4172/2324-9323.1000218","DOIUrl":"https://doi.org/10.4172/2324-9323.1000218","url":null,"abstract":"Trimethoprim Associated with Pathological Food Refusal: A Case Report \u0000Trimethoprim is an anti-bacterial agent, generally accepted as safe in children. We describe three children with pathological food refusal. All three used trimethoprim as antibiotic prophylaxis. After cessation of trimethoprim the feeding problems resolved and nasogastric feeding was no longer necessary, thereby indicating a probable association.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"306 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123093670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-05-11DOI: 10.4172/2324-9323.1000217
W. Oueslati, M. R. Rjeibi, A. Ettriqui, Samia Zrelli
Serotypes, Virulence and Antibiotic Susceptibility of Salmonella Spp. Strains, Isolated from Poultry Meat Cutting Parts in Greater Tunis (Tunisia) This study was conducted to estimate the infection rate, antibiotic susceptibility and serotype distribution and virulence genes of Salmonella in poultry meat cutting parts in Greater Tunis, Tunisia. In four years (2012-2015), 433 samples were sent to Food Microbiology Laboratory of the National School of Veterinary Medicine of Sidi thabet. The poultry meat cutting parts contamination prevalence by Salmonella spp. was 6.7% (29/433). The 29 isolates were positive to PCR using Salmonella specific primers (Figure 1). This rate varies from 3.1% (7/226) for skinless poultry meat cutting parts to 10.6% (22/207) for skin poultry meat cutting parts (p<0.001). A total number of 7 serotypes were identified, namely S. Kentucky (9/29), S. Anatum (7/29), S. Zanzibar (6/29), S. Newport (3/29), S. Minnesota (2/29), S. Amsterdam (1/29) and S. Corvallis (1/29) (p<0.05) (Table 1). Salmonella strains (29) were positive for invasion gene invA and negative for the virulence genes spvC and h-li (Table 1, Figure 1). All of the strains were resistant to at least one of the antibiotics. Multiresistance concerned 17/29 of the strains, including Amoxicillin (10/29), Tetracycline (8/29), Gentamicin (6/29), and Kanamycin (4/29). All S. Kentucky strains were resistant to Ciprofloxacin. Furthermore, all strains were sensitive to the association (Amoxicillin + Clavulanic acid), Cefoxitin and Ceftazidime (Table 1).
{"title":"Serotypes, Virulence andAntibiotic Susceptibility ofSalmonella Spp. Strains, Isolatedfrom Poultry Meat Cutting Partsin Greater Tunis (Tunisia)","authors":"W. Oueslati, M. R. Rjeibi, A. Ettriqui, Samia Zrelli","doi":"10.4172/2324-9323.1000217","DOIUrl":"https://doi.org/10.4172/2324-9323.1000217","url":null,"abstract":"Serotypes, Virulence and Antibiotic Susceptibility of Salmonella Spp. Strains, Isolated from Poultry Meat Cutting Parts in Greater Tunis (Tunisia) \u0000This study was conducted to estimate the infection rate, antibiotic susceptibility and serotype distribution and virulence genes of Salmonella in poultry meat cutting parts in Greater Tunis, Tunisia. In four years (2012-2015), 433 samples were sent to Food Microbiology Laboratory of the National School of Veterinary Medicine of Sidi thabet. The poultry meat cutting parts contamination prevalence by Salmonella spp. was 6.7% (29/433). The 29 isolates were positive to PCR using Salmonella specific primers (Figure 1). This rate varies from 3.1% (7/226) for skinless poultry meat cutting parts to 10.6% (22/207) for skin poultry meat cutting parts (p<0.001). A total number of 7 serotypes were identified, namely S. Kentucky (9/29), S. Anatum (7/29), S. Zanzibar (6/29), S. Newport (3/29), S. Minnesota (2/29), S. Amsterdam (1/29) and S. Corvallis (1/29) (p<0.05) (Table 1). Salmonella strains (29) were positive for invasion gene invA and negative for the virulence genes spvC and h-li (Table 1, Figure 1). All of the strains were resistant to at least one of the antibiotics. Multiresistance concerned 17/29 of the strains, including Amoxicillin (10/29), Tetracycline (8/29), Gentamicin (6/29), and Kanamycin (4/29). All S. Kentucky strains were resistant to Ciprofloxacin. Furthermore, all strains were sensitive to the association (Amoxicillin + Clavulanic acid), Cefoxitin and Ceftazidime (Table 1).","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129319164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-05-11DOI: 10.4172/2324-9323.1000215
A. Inoue, Y. Nakata, H. Izumi
Enumeration and Identification of Ethanol-Injured Coliform Bacteria Found on Harvest Equipment and its Cross-Contamination with Cabbage Although disinfection by sanitizers used to produce packing sheds which helps in preventing cross-contamination between farm equipment and produces, sanitizing agents like ethanol are capable of causing sanitizer-injured bacteria. Using the thin agar layer (TAL) method, the proportion of ethanol-injured coliform bacteria resulting from the use of an alcohol agent containing 1.6% and 47% ethanol was evaluated in pure cultures and in a harvest environment of cabbage, respectively. In pure cultures of Enterobacter cloacae, Escherichia coli, and E. coli O157:H7, ethanol-injured cells were observed at a range of 68-95% by treatment with an alcohol agent. When an alcohol agent was sprayed on harvest equipment including knife, container and gloves, 60% of the total coliforms detected on the knife were injured, but no injured coliforms were detected on the container and gloves. The isolation and identification of coliforms on selective and TAL media from the knife suggested that the ethanol stress caused injury to Enterobacter amnigenus, E. asburiae, and E. kobei. Injured bacteria were not detected on cabbage after harvest using the alcohol spray-treated knife because the species of bacteria found in cabbage (14 species belonging to 11 genera) were different from those on the knife. These results indicate that the sanitizer-injured coliforms would not be present on cabbage when transfer of the bacteria from harvest equipment to the cabbage is prevented or when a suitable sanitizer is used that causes death of the bacteria rather than sanitizer-induced cell injury.
{"title":"Enumeration and Identification ofEthanol-Injured Coliform BacteriaFound on Harvest Equipment andits Cross-Contamination withCabbage","authors":"A. Inoue, Y. Nakata, H. Izumi","doi":"10.4172/2324-9323.1000215","DOIUrl":"https://doi.org/10.4172/2324-9323.1000215","url":null,"abstract":"Enumeration and Identification of Ethanol-Injured Coliform Bacteria Found on Harvest Equipment and its Cross-Contamination with Cabbage \u0000Although disinfection by sanitizers used to produce packing sheds which helps in preventing cross-contamination between farm equipment and produces, sanitizing agents like ethanol are capable of causing sanitizer-injured bacteria. Using the thin agar layer (TAL) method, the proportion of ethanol-injured coliform bacteria resulting from the use of an alcohol agent containing 1.6% and 47% ethanol was evaluated in pure cultures and in a harvest environment of cabbage, respectively. In pure cultures of Enterobacter cloacae, Escherichia coli, and E. coli O157:H7, ethanol-injured cells were observed at a range of 68-95% by treatment with an alcohol agent. When an alcohol agent was sprayed on harvest equipment including knife, container and gloves, 60% of the total coliforms detected on the knife were injured, but no injured coliforms were detected on the container and gloves. The isolation and identification of coliforms on selective and TAL media from the knife suggested that the ethanol stress caused injury to Enterobacter amnigenus, E. asburiae, and E. kobei. Injured bacteria were not detected on cabbage after harvest using the alcohol spray-treated knife because the species of bacteria found in cabbage (14 species belonging to 11 genera) were different from those on the knife. These results indicate that the sanitizer-injured coliforms would not be present on cabbage when transfer of the bacteria from harvest equipment to the cabbage is prevented or when a suitable sanitizer is used that causes death of the bacteria rather than sanitizer-induced cell injury.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125338804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-05-09DOI: 10.4172/2324-9323.1000216
V. Clark, Reginald Hopkins, Bernice L. Carson, Kimberly Boyd, P. Rogers, S. Miles, Montel Williams
The Ability of Eating Behaviors to Predict Obesity and Cardiovascular Hyperactivity The present study examined the ability of eating behaviors to predict obesity and cardiovascular reactivity to stress. Obesity was operationally defined by Body Mass Index (BMI) which was calculated from the participant’s height and weight. According to Scherwitz and Kesten, unhealthy eating behaviors were defined as food fretting, emotional eating, preference for fast food, task snacking, lack of food appreciation, and the tendency to eat in an active and stressful eating environment. Ninety eight African American college students (21 men, 77 women) between the ages of 18-43 participated in this study. A Hypertension Diagnostic Pulsewave CR 2000 cardiovascular profiling instrument was used to measure heart rate, systolic blood pressure, diastolic blood pressure, mean arterial pressure, stroke volume, and cardiac output. The Your Eating Style Profile questionnaire was used to measure eating behaviors. A Multiple Regression and Correlation analyses revealed that Food Fretting, Emotional Eating, and Sensory, Spiritual Nourishment were negatively associated with cardiovascular reactivity to stress. In addition, Eating Atmosphere and Task Snacking were positively associated with blood pressure responses to stress. A Multiple regression also revealed that Food Fretting significantly predicted BMI, indicating that those participants who worried about the food they ate had greater levels of obesity than their counterparts. The first major finding showed that as hypothesized participants with healthier eating behaviors (low levels of; food fretting, emotional eating, and sensory, spiritual nourishment) were less emotionally aroused by the emotional arousing stimulus. The second major finding revealed that participants who eat in a tense and hectic eating environment and those who snack while performing daily tasks had lower blood pressure responses to the emotional arousing stimulus. The third major finding revealed that although Fast food/Fresh food did not predict any of the cardiovascular measures, it was significantly correlated with all three measures of blood pressure. The correlations revealed that unexpectedly, individuals with a preference for fresh food had higher blood pressures than those with a preference for fast food.
{"title":"The Ability of Eating Behaviorsto Predict Obesity andCardiovascular Hyperactivity","authors":"V. Clark, Reginald Hopkins, Bernice L. Carson, Kimberly Boyd, P. Rogers, S. Miles, Montel Williams","doi":"10.4172/2324-9323.1000216","DOIUrl":"https://doi.org/10.4172/2324-9323.1000216","url":null,"abstract":"The Ability of Eating Behaviors to Predict Obesity and Cardiovascular Hyperactivity \u0000The present study examined the ability of eating behaviors to predict obesity and cardiovascular reactivity to stress. Obesity was operationally defined by Body Mass Index (BMI) which was calculated from the participant’s height and weight. According to Scherwitz and Kesten, unhealthy eating behaviors were defined as food fretting, emotional eating, preference for fast food, task snacking, lack of food appreciation, and the tendency to eat in an active and stressful eating environment. Ninety eight African American college students (21 men, 77 women) between the ages of 18-43 participated in this study. A Hypertension Diagnostic Pulsewave CR 2000 cardiovascular profiling instrument was used to measure heart rate, systolic blood pressure, diastolic blood pressure, mean arterial pressure, stroke volume, and cardiac output. The Your Eating Style Profile questionnaire was used to measure eating behaviors. A Multiple Regression and Correlation analyses revealed that Food Fretting, Emotional Eating, and Sensory, Spiritual Nourishment were negatively associated with cardiovascular reactivity to stress. In addition, Eating Atmosphere and Task Snacking were positively associated with blood pressure responses to stress. A Multiple regression also revealed that Food Fretting significantly predicted BMI, indicating that those participants who worried about the food they ate had greater levels of obesity than their counterparts. The first major finding showed that as hypothesized participants with healthier eating behaviors (low levels of; food fretting, emotional eating, and sensory, spiritual nourishment) were less emotionally aroused by the emotional arousing stimulus. The second major finding revealed that participants who eat in a tense and hectic eating environment and those who snack while performing daily tasks had lower blood pressure responses to the emotional arousing stimulus. The third major finding revealed that although Fast food/Fresh food did not predict any of the cardiovascular measures, it was significantly correlated with all three measures of blood pressure. The correlations revealed that unexpectedly, individuals with a preference for fresh food had higher blood pressures than those with a preference for fast food.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"136 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124258810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-05-09DOI: 10.4172/2324-9323.1000219
Despoina Anagnostopoulou, K. Skenderi, C. Papanastasopoulou, N. Sitaras
Total Antioxidant Capacity of Commonly Consumed Fresh Squeezed Fruit Juices, Name Brand Fruit Juices and Private Label Juices Available in the Greek Market The beneficial health effects of fruits and fruit juices have been extensively studied; scientific interest in this area is avid and growing. In order to obtain updated information on the antioxidant function of consumed juices, we measured the total antioxidant capacity of 41 ready to drink (RTD) juices and 8 fresh squeezed fruits, using ascorbic acid and 6-hydroxy-2,5,7,8-tetramethylchroman- 2-carboxylic acid (Trolox) as standards for the DPPH• and ABTS•+ assay, respectively. Along with this total phenolics and flavonoids were measured and their colour was recorded using the CIELAB uniform colour space. Each sample of fruit (orange, red apple, pineapple, red and yellow grapefruit, pomegranate, peach and lemon), purchased from Greek supermarkets were analysed. Moreover, the fruit juices were distinguished in name brand (NB) juices and private label (PL) juices. Our results indicate a strong antioxidant capacity, using the DPPH method, the fresh squeezed juices showing a higher DPPH value (7.87 ± 2.77) mM/l VCEAC in comparison with the RTD juices (3.74 ± 0.54) mM/l VCEAC, p=0.019. PL juices had less content of phenols (527.3 ± 48.0) than NB juices (824.7 ± 120.8). Fruits with a strong red colour, such as pomegranate have a higher phenolic content, positively correlated with coordinate a*(p=0,018, r=0,336). Also, fresh juices have higher phenolic concentration (777.0 ± 177.4) mg/l GAEs, than fruitdrinks (FD) (81.9 ± 10.5) mg/l GAEs, (p=0.007). The RTD juices maintained in room temperature exhibited a 2-fold lower antioxidant capacity (6.14 ± 0.68) mM/l TEAC, than that of juices with a shortshelf life (13.32 ± 1.43) mM/l TEAC, maintained under refrigeration. Fresh squeezed pomegranate juice and RTD pomegranate juice contain more antioxidants than any other fruit. It appears that the consumption of RTD juices in an everyday diet can provide beneficial effects on health, especially red fruits, as pomegranates contain more antioxidants than any other fruit. Furthermore, different manufacturing production processes and commercial type of products results in different antioxidant capacities.
{"title":"Total Antioxidant Capacity ofCommonly Consumed FreshSqueezed Fruit Juices, NameBrand Fruit Juices and PrivateLabel Juices Available in theGreek Market","authors":"Despoina Anagnostopoulou, K. Skenderi, C. Papanastasopoulou, N. Sitaras","doi":"10.4172/2324-9323.1000219","DOIUrl":"https://doi.org/10.4172/2324-9323.1000219","url":null,"abstract":"Total Antioxidant Capacity of Commonly Consumed Fresh Squeezed Fruit Juices, Name Brand Fruit Juices and Private Label Juices Available in the Greek Market \u0000The beneficial health effects of fruits and fruit juices have been extensively studied; scientific interest in this area is avid and growing. In order to obtain updated information on the antioxidant function of consumed juices, we measured the total antioxidant capacity of 41 ready to drink (RTD) juices and 8 fresh squeezed fruits, using ascorbic acid and 6-hydroxy-2,5,7,8-tetramethylchroman- 2-carboxylic acid (Trolox) as standards for the DPPH• and ABTS•+ assay, respectively. Along with this total phenolics and flavonoids were measured and their colour was recorded using the CIELAB uniform colour space. Each sample of fruit (orange, red apple, pineapple, red and yellow grapefruit, pomegranate, peach and lemon), purchased from Greek supermarkets were analysed. Moreover, the fruit juices were distinguished in name brand (NB) juices and private label (PL) juices. Our results indicate a strong antioxidant capacity, using the DPPH method, the fresh squeezed juices showing a higher DPPH value (7.87 ± 2.77) mM/l VCEAC in comparison with the RTD juices (3.74 ± 0.54) mM/l VCEAC, p=0.019. PL juices had less content of phenols (527.3 ± 48.0) than NB juices (824.7 ± 120.8). Fruits with a strong red colour, such as pomegranate have a higher phenolic content, positively correlated with coordinate a*(p=0,018, r=0,336). Also, fresh juices have higher phenolic concentration (777.0 ± 177.4) mg/l GAEs, than fruitdrinks (FD) (81.9 ± 10.5) mg/l GAEs, (p=0.007). The RTD juices maintained in room temperature exhibited a 2-fold lower antioxidant capacity (6.14 ± 0.68) mM/l TEAC, than that of juices with a shortshelf life (13.32 ± 1.43) mM/l TEAC, maintained under refrigeration. Fresh squeezed pomegranate juice and RTD pomegranate juice contain more antioxidants than any other fruit. It appears that the consumption of RTD juices in an everyday diet can provide beneficial effects on health, especially red fruits, as pomegranates contain more antioxidants than any other fruit. Furthermore, different manufacturing production processes and commercial type of products results in different antioxidant capacities.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123057225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-03-02DOI: 10.4172/2324-9323.1000179
H. Eissa, G. Bareh, M. M. Hassanane, Nermeen M. Shaffie, Thanaa M. T. Shoman
Effect of Thermal Pretreatments and Frying on Quality of Crayfish and Evaluation Cytogenetic, Biochemical, Histopathological and Histochemical Parameters of Male Mice Fed on The objective of this study is to evaluate the effect of thermal (water and steam blanching) and frying process on the quality of Crayfish and evaluation cytogenetic, biochemical, histopathological and histochemical parameters of different tissues if it is used as a human food. The results revealed that steam blanched - fried crayfish at 180oC for 3 minutes gave higher mean panel scores (8.87–9) than other fried samples and was the most preferred in all the sensory characteristics. The CIE L*, b*, a* and non-enzymatic browning (A420 nm) of fried crayfish samples had the lowest values in steam-treated samples compared with the water blanched sample in fried crayfish. The macronutrient and micronutrient contents were the highest in steam-pretreated fried crayfish samples compared with untreated fried or fresh samples. The results in the present study indicated that long time exposure of fried crayfish increased genotoxicity in male mice.
{"title":"Effect of Thermal Pretreatments and Frying on Quality of Crayfish and Evaluation Cytogenetic, Biochemical, Histopathological and Histochemical Parameters of Male Mice Fed on","authors":"H. Eissa, G. Bareh, M. M. Hassanane, Nermeen M. Shaffie, Thanaa M. T. Shoman","doi":"10.4172/2324-9323.1000179","DOIUrl":"https://doi.org/10.4172/2324-9323.1000179","url":null,"abstract":"Effect of Thermal Pretreatments and Frying on Quality of Crayfish and Evaluation Cytogenetic, Biochemical, Histopathological and Histochemical Parameters of Male Mice Fed on \u0000The objective of this study is to evaluate the effect of thermal (water and steam blanching) and frying process on the quality of Crayfish and evaluation cytogenetic, biochemical, histopathological and histochemical parameters of different tissues if it is used as a human food. The results revealed that steam blanched - fried crayfish at 180oC for 3 minutes gave higher mean panel scores (8.87–9) than other fried samples and was the most preferred in all the sensory characteristics. The CIE L*, b*, a* and non-enzymatic browning (A420 nm) of fried crayfish samples had the lowest values in steam-treated samples compared with the water blanched sample in fried crayfish. The macronutrient and micronutrient contents were the highest in steam-pretreated fried crayfish samples compared with untreated fried or fresh samples. The results in the present study indicated that long time exposure of fried crayfish increased genotoxicity in male mice.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131302044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-03-02DOI: 10.4172/2324-9323.1000186
Juliana Xavier de Mir, C. Real, E. Moreira
Metabolic Disorders/ Comorbidities Profile of Adults Undergoing Roux-En-Y Gastric- Bypass in a Brazilian Public Hospital and Risk Mortality Assessment using Edmonton Obesity Staging System: A 13- Year Study Obesity is a major contributor to higher mortality and global burden of metabolic disorders (MD)/comorbidities. This study aimed to assess the frequency of obesity related MD/comorbidities of severely obese adults undergoing Roux-en-Y gastric bypass (RYGB) in a public Brazilian hospital center for a period of 13 years (1999-2012) and the ability of the Edmonton Obesity Staging System (EOSS) in predicting mortality risk in the studied population. Cross-sectional study carried out from April/1999 to August/2012 in a Brazilian public hospital.
{"title":"Metabolic Disorders/ Comorbidities Profile of Adults Undergoing Roux-En-Y Gastric- Bypass in a Brazilian Public Hospital and Risk Mortality Assessment using Edmonton Obesity Staging System: A 13-Year Study","authors":"Juliana Xavier de Mir, C. Real, E. Moreira","doi":"10.4172/2324-9323.1000186","DOIUrl":"https://doi.org/10.4172/2324-9323.1000186","url":null,"abstract":"Metabolic Disorders/ Comorbidities Profile of Adults Undergoing Roux-En-Y Gastric- Bypass in a Brazilian Public Hospital and Risk Mortality Assessment using Edmonton Obesity Staging System: A 13- Year Study \u0000Obesity is a major contributor to higher mortality and global burden of metabolic disorders (MD)/comorbidities. This study aimed to assess the frequency of obesity related MD/comorbidities of severely obese adults undergoing Roux-en-Y gastric bypass (RYGB) in a public Brazilian hospital center for a period of 13 years (1999-2012) and the ability of the Edmonton Obesity Staging System (EOSS) in predicting mortality risk in the studied population. Cross-sectional study carried out from April/1999 to August/2012 in a Brazilian public hospital.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122438553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-03-02DOI: 10.4172/2324-9323.1000184
G. Bernardi, W. M. Abrahão, Benetti Tm, Devaraj Vr, Denisova Tg, R. Pontarolo
Evaluation of the Detection Methods used for Investigation of Listeria and Listeria monocytogenes This study investigated the occurrence of Listeria spp. in samples of fresh cheese and ricotta comparing the results obtained using the conventional methodology (ISO 11290-1) and automated enzyme immunoassay systems (mini- VIDAS®LIS, mini-VIDAS®LMO2, mini-VIDAS®LDUO-LIS and mini-VIDAS®LDUO-LMO). The conventional method was used as gold standard for the methods comparisons. The sensitivities for the identification of Listeria by mini-VIDAS®LIS and mini-VIDAS®LDUO-LIS were 73.3% and 64.7%, respectively. For L. monocytogenes identification the sensitivities were 83.3% (mini-VIDAS®LMO2) and 62.5% (mini- VIDAS®LDUO-LMO). The specificity parameter obtained by the mini-VIDAS® systems ensured the detection of the target microorganism.
{"title":"Evaluation of the Detection Methods used for Investigation ofListeria and Listeria monocytogenes","authors":"G. Bernardi, W. M. Abrahão, Benetti Tm, Devaraj Vr, Denisova Tg, R. Pontarolo","doi":"10.4172/2324-9323.1000184","DOIUrl":"https://doi.org/10.4172/2324-9323.1000184","url":null,"abstract":"Evaluation of the Detection Methods used for Investigation of Listeria and Listeria monocytogenes \u0000This study investigated the occurrence of Listeria spp. in samples of fresh cheese and ricotta comparing the results obtained using the conventional methodology (ISO 11290-1) and automated enzyme immunoassay systems (mini- VIDAS®LIS, mini-VIDAS®LMO2, mini-VIDAS®LDUO-LIS and mini-VIDAS®LDUO-LMO). The conventional method was used as gold standard for the methods comparisons. The sensitivities for the identification of Listeria by mini-VIDAS®LIS and mini-VIDAS®LDUO-LIS were 73.3% and 64.7%, respectively. For L. monocytogenes identification the sensitivities were 83.3% (mini-VIDAS®LMO2) and 62.5% (mini- VIDAS®LDUO-LMO). The specificity parameter obtained by the mini-VIDAS® systems ensured the detection of the target microorganism.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131518492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-03-02DOI: 10.4172/2324-9323.1000160
Shobha S Rao
Poor Skeletal Growth Predicts Risk of High Blood Pressure among Adolescent Boys in India Background: It is believed that poor height may be associated with blood pressure through socially patterned factors such as early nutrition, infection and stress. We therefore examined association of skeletal measures with high blood pressure among adolescents. Subjects/Methods: Adolescent boys (age 9-16 yr) from low socio economic (n=932) and high socio economic (n =1146) classes (LSE & HSE respectively) were studied for anthropometry and blood pressure.
{"title":"Poor Skeletal Growth PredictsRisk of High Blood Pressureamong Adolescent Boys in India","authors":"Shobha S Rao","doi":"10.4172/2324-9323.1000160","DOIUrl":"https://doi.org/10.4172/2324-9323.1000160","url":null,"abstract":"Poor Skeletal Growth Predicts Risk of High Blood Pressure among Adolescent Boys in India \u0000Background: It is believed that poor height may be associated with blood pressure through socially patterned factors such as early nutrition, infection and stress. We therefore examined association of skeletal measures with high blood pressure among adolescents. Subjects/Methods: Adolescent boys (age 9-16 yr) from low socio economic (n=932) and high socio economic (n =1146) classes (LSE & HSE respectively) were studied for anthropometry and blood pressure.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132118696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-03-02DOI: 10.4172/2324-9323.1000177
S. Hekmat, Melodie Tomas
The Need for Comprehensive Protocols for the Preparation and Quality Control of Thickened Fluids for Individuals with Dysphagia Manufacturer instructions for beverage thickeners have been shown to sometimes produce fluids that do not meet National Dysphagia Diet (NDD) recommendations for nectar- and honey-like viscosities.To demonstrate variances in viscosity between brands of thickener and even variances using the same thickener among different beverages, at different time intervals and temperature.Nectar- and honey-like beverages were prepared using manufacturer directions from three brands with five beverage types. Viscosities were measured at multiple time and temperature intervals and compared to the nectar- and honey-like recommended ranges. Recipes were modified for fluid/time/temperature combinations with various viscosities. Costs using modified recipes were compared to original costs.
{"title":"The Need for Comprehensive Protocols for the Preparation and Quality Control of Thickened Fluids for Individuals with Dysphagia","authors":"S. Hekmat, Melodie Tomas","doi":"10.4172/2324-9323.1000177","DOIUrl":"https://doi.org/10.4172/2324-9323.1000177","url":null,"abstract":"The Need for Comprehensive Protocols for the Preparation and Quality Control of Thickened Fluids for Individuals with Dysphagia \u0000Manufacturer instructions for beverage thickeners have been shown to sometimes produce fluids that do not meet National Dysphagia Diet (NDD) recommendations for nectar- and honey-like viscosities.To demonstrate variances in viscosity between brands of thickener and even variances using the same thickener among different beverages, at different time intervals and temperature.Nectar- and honey-like beverages were prepared using manufacturer directions from three brands with five beverage types. Viscosities were measured at multiple time and temperature intervals and compared to the nectar- and honey-like recommended ranges. Recipes were modified for fluid/time/temperature combinations with various viscosities. Costs using modified recipes were compared to original costs.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115254193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：