Introduction: Fetal distress is a high risk obstetric situation associated with increased perinatal morbidity and mortality. It is also a major contributor to operative interventions in the majority hospitals of developing countries. The objective of this study was to observe clinically diagnosed fetal distress and early neonatal outcome after delivery. Materials and Methods: This hospital based cross-sectional study was carried out in Department of Obstetrics and Gynecology at Bashundhara Addin Medical College Hospital, Keraniganj during the period of January to December 2019. 212 women in active phase of labor at term pregnancy who met the inclusion and exclusion criteria were enrolled. Fetal distress was diagnosed by abnormal FHR and /or presence of meconium in amniotic fluid after rupture of membrane. Neonatal outcome was assesss by 1st & 5th mins Apgar Scores after delivery, babies requiring immediate resuscitation and admission to neonatal care unit & recorded. Result: Among fetal distress 11.32% babies had Apgar score <7 as compared to babies without fetal distress that had 5.66% apgar score <7 at 5th minutes(p<0.05). 28.3% fetal distressed born babies required NICU admission rather than only 9.44% of without fetal distress. Conclusion: This study shows relative adverse neonatal outcome for fetal distressed babies than without distress. Medicine Today 2021 Vol.33(2): 152-155

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Fish burger was produced from grass carp (Ctenophygodon idella) to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar) were used to enhance the consumer’s acceptance of the fishery product. Consumers' acceptance of the fish burger was determined by sensory evaluation based on its color, flavor, softness or firmness (S/F), chewy/rubbery (C/R) using 10 point scoring system by a group of 10 untrained judges (20-50 years old). The results were found as follows: color (7.25±1.15), flavor (6.67±1.17), S/F (8.47±1.20) and C/R (7.83±1.23). Evaluation of proximate composition showed that the moisture and protein contents in grass carp mince were 79.15±1.16 % and 18.01±0.44 % respectively which were higher than that of fish burger, 69.46±0.89 % and 16.42±0.57 %, respectively. Lipid (6.64±0.15 %) and ash (2.98±0.09 %) contents in fish burger were also higher than fish mince. The pH of fish mince and fish burger was 6.8±0.11 and 6.6±0.05 respectively. Therefore, from simple cost-profit analysis, it can be assumed that business of fish burger in Bangladesh has a very good prospect and it would be profitable.