Objective: To compare the impact of formal training in terms of knowledge retention regarding First Aid among medical students of selected medical colleges in Peshawar, Pakistan. Study Design: Cross-sectional study. Setting: Three Selected Public and Private Medical Colleges in Peshawar. Period: November 2018 to June 2019. Material & Methods: A total of 150 students out of whom 75 had received formal training of first aid program one year back and 75 were selected as a comparative group who had no training in this regards. Data were collected on an indigenous questionnaire which incorporates the knowledge about basic terminology and important step taken for dealing with the different medical emergencies as first aid providers. Data were analyzed in SPSS version 20. Chi-square test was used for comparing the frequency of correct answers and p-value <0.05 was significant. Results: Among 150 students 52(34.7%) were male and 98(65.3) female. A comparatively high proportion of 54 (72.0%) of trained medical students correctly marked the meaning of “First Aid” and “CPR” as compared to 38 (50.7%) of untrained students (p=0.042). however, there was no significant difference in terms of knowledge regarding important step taken for patients with cardiac arrest, bleeding, burn emergency, fracture, and frostbite (p>0.05). Conclusion: The regarding knowledge of first aid program were more or less similar among trained and untrained medical students. However, comparatively higher proportions of trained medical students were able to correctly define the term first aid and CPR.
Current study is based on the fortification of lentil in dough as a substitute of fat in soft dough cookies. Fat replacement in “Low Calorie Foods” is major challenge for food processors. The chemical composition of lentil-wheat composite flour was analyzed with NIR. The composite flour of lentil was used in accordance with the quantity of fat used in cookies’ formulation i.e. 10, 20, 30, 35, 40, 45 and 50%. The changes in rheological behavior of the dough, due to elevated level of lentil, were studied by the Farinograph and Alveograph. Present studies significantly correlate with the overall quality score with Alveograph characteristics (P, L and W). Cookies made with composite flour were acceptable up to 50% and were showing an appealing sensory score, without any significant adverse effect on taste, aroma or the texture. Functional properties of composite flour, such as foaming capacity, foaming stability and swelling power suggest the use of lentil as a fat substitute may be beneficial.
Baking market is deriving the new technique to produce low fat foods due to high demand from the health conscious individuals. Fat replacement is largely focused on the fat rich food such as biscuit, cookies and cake etc. Rice bran and broken rice are the two major by-products of rice milling industry that contain important chemical properties such as moisture, hardness score, protein, fiber and ash. The known percentages of rice bran and broken rice powder were mixed separately with wheat flour. The impact of substitution on the rheological behaviour, such as the dough development time, dough strength, dough stability, dough softening, force required to blow bubble in dough, elongation of bubble, swelling index and peak viscosity was studied by Farinograph and Alveograph. The results showed that mixing and baking behaviours are strongly linked to the enzyme treatment and the particle size of rice products. The results are promising and elaborate the competency of rice bran and broken rice as an excellent economical and health stimulating, future substitute for fat replacement in the softdough biscuits.
Objective. This study was designed to determine the antioxidant activity of the extracts of beetroot by using beetroot energy drink and flavored milk (products). Material & Methods. This experimental trial was conducted at Jinnah University for Women, Pakistan, under the approval of local institutional review board number JUW/DFST/RCB010/2020. All the materials such as beetroot, carrot, cucumber, and lemon were obtained commercially from which two products were formulated: beetroot energy drink (sample1) and flavored milk (sample 2). These formulated products were evaluated for quality analysis (pH and brix), phytochemical screening using the Keller-Kiliani test, Salkowski’s test, Alkaline reagent test, lead acetate test, ferric chloride test, protein test, quantitative test of phenol, antioxidant activity, sensory analysis, and shelf life study. The paired t -test was applied to detect significant differences between two samples. Results. The phytochemical analysis revealed that cardiac glycosides, phytosterol, flavonoids, and terpenoids were found in both energy booster drink (EBD) and flavored milk (FM) except phenolic compounds that were found only in EBD. The antioxidant capacity of beetroot juice was far greater than FM. The statistical sensorial analysis of FM and EBD reported a significant mean difference between most of the groups with p < 0.0001 . Conclusion. This study concludes that energy drinks having beetroot indicated higher antioxidant capacity than flavored milk. The nutraceutical products (energy booster drink and flavored milk) containing beetroot are enriched with optimum quantities of proteins and fats and low carbohydrates at a stable pH with an adequate total energy content.
Introduction: In 2014, Rehman Medical Institute (RMI), Peshawar introduced Executive Health screening in a designated setting, offering detailed health check-up, diagnostic screening and reporting with counselling regarding risks. Initially packages were named as Gold, Silver and Know Your Heart. In 2016 it was observed that the packages were not addressing the age and gender wise issues and were being utilized as per affordability of clients. Hence as per international guidelines new packages were introduced which were age and gender specific. This study was conducted to evaluate the utilization, outcome and clients’ satisfaction. Materials & Methods: The data were collected from June 2018 to July 2019 from clinical record of Executive Health checkup RMI. It is a descriptive study, based on secondary data. Study has various variables including socio-demographic, health alarms / concerns of patients, screening investigations done, and illnesses identified. Through SPSS version 20 Data were analyzed for descriptive statistics. Results: During the 12 months study period, 169 patients attended, 140(82.8%) male and 29(17.2%) female; the majority 103(61%) were in age group 31-50 years. Most 138(81.7%) were married, and from Pakistan, 138(81.7%). Most clients, 44(26%) were above 40 & males, followed by men below 40 years of age, 36(21.3%), while 15(8.9%) were women above 40 years and 11(6.5%) women below 40 years; all were given their age and gender specific packages. The spectrum of presenting complaints indicated that most patients, 09(12.7%) had multisystem issues. Among screened participants, 161(95.3%) had abnormal test results, of which 12(12.8%) were only abnormal laboratory findings, 161(95.3%) only radiological abnormalities, 131(77.5%) multiple abnormal investigations, and 123(72.8%) only cardiologic abnormalities. Based on client feedback, none expressed dissatisfaction. Conclusion: Executive health services at Rehman Medical Institute were efficiently consumed by patients and facilitated to diagnose unknown health issues at an initial stage. Patient satisfaction level was high.
Ponceaue 4R interaction with protein, Nisin and BSA was concentration dependent and may be used for protein assay. As the dye binds with almost all the proteins and current methodology may be used for the estimation of proteins in various food systems. During the course of present work staining with ponceau 4R of resolved proteins on PAGE (poly acryl amide gel electrophorosis) was comparable with Coommassie Brilliant Blue R250. The Ponceaue 4R was highly sensitive, rapid and produced sharp red bands on the gel on 0.2% concentration. The effects of pH, concentration of proteins and dye were also investigated in various conditions which would help food processors to use a calculated amount of dye. The impact of tryptic digestibility on Ponceaue 4R -Protein Complexes (PPC) has illustrated that dye may safely be used without any adverse effect on the digestion of PPC.
In the current study a series of 4-(2-keto-1-benzimidazolinyl) piperidine have been newly synthesized and activities of 5-chloro-1-(4-piperidyl)-2-benzimidazolinone derivatives that is already reported have been tested and compared. Furthermore synthesized derivatives have been characterized by physical and spectral methods (HR-EIMS, HR-FABMS, 1H-NMR, 13C-NMR, UV, and FT-IR). All the derivatives were tested for leishmanicidal and anticancer activities. Results demonstrated that among all the derivatives compounds 4, 9, and 10 exhibited significant cytotoxic effects on HeLa cells and therefore tested at 10, 50 and 100 µM concentrations. Among all the eleven derivatives eight derivatives were found having leishmanicidal activity. Compounds 3, 4 and 10 exhibited significant activity with IC50 values in range of 7.06 ± 0.17 µg/mL − 84.6 ± 0.6 µg/mL. Furthermore, an attempt was made to develop a preliminary structure-activity relationship. Compound 4 found to be most active with IC50 = 7.06 ± 0.17 µg/mL against leishmaniasis. Compounds 4 and 10 possess both leishmanicidal and anticancer activities. From this study we identified a new class of compounds having potent leishmanicidal activity and anticancer activity.
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