Background
Dysphagia (swallowing problems), which is common after stroke, is associated with increased risk of death or dependency, occurrence of pneumonia, poor quality of life, and longer hospital stay. Treatments provided to improve dysphagia are aimed at accelerating recovery of swallowing function and reducing these risks. This is an update of the review first published in 1999 and updated in 2012.

Swallowing therapy for dysphagia in acute and subacute stroke.

An ideal tool for all radiology residents and students, it covers all subspecialty areas and current imaging modalities as utilized in neuroradiology, chest, breast, abdominal, musculoskeletal imaging, ultrasound, pediatric imaging, interventional techniques and nuclear radiology. New and expanded topics in this edition include use of diffustion-weighted MR, new contrast agents, breast MR, and current guidelines for biopsy and intervention. Many new images, expanded content, and full-color throughout make the fourth edition of this classic text a comprehensive review that is ideal as a first reader for beginning residents, a reference during rotations, and a vital resource when preparing for the American Board of Radiology examinations.

Fundamentals of Diagnostic Radiology

Athletes who want up to date advice on sports nutrition are the targeted readers for this book. It would also be a useful addition to the bookshelf of a sports coach or scientist.

The second edition enhances the chapters on weight control and eating disorders and covers the full spectrum of …

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Nancy Clark's sports nutrition guidebook.

Dysphagia is one of the most common and important complications of stroke. It is an independent marker of poor outcome following acute stroke and it continues to be effective for many years. This consensus-based guideline is not only a good address to clinical questions in practice for the clinical management of dysphagia including management, diagnosis, follow-up, and rehabilitation methods, but also includes detailed algorithms for these topics. The recommendation paper has been written by a multidisciplinary team and offers 117 recommendations for stroke patients with dysphagia. While focusing on management principles, diagnosis, and follow-up in the 1st part (45 items), rehabilitation details were evaluated in the 2nd part (72 items).

Best Practice Recommendations for Stroke Patients with Dysphagia: A Delphi-Based Consensus Study of Experts in Turkey-Part II: Rehabilitation.

There has been a significant increase in the consumption of instant noodles among the youth, especially students. According to literature, instant  noodles are preferred because of their taste, extended shelf life, cheap price as well as convenience, which suit the busy lifestyle of the student  population. However, it has been highlighted that instant noodles are not always a healthy food choice. The nutrient quality compromise poses a  negative impact on the functioning of the body, which could affect the student’s nutrition negatively. The objective of the study was, therefore, to determine the potential of Amaranthus leaf powder in fortifying instant noodles. Articles looking at instant noodle utilization and consumption by students as well as Amaranthus use, perceptions and utilization were used in this narrative review. These were selected and grouped by the authors according to the sub-topics mentioned above. Literature reports that instant noodles can be fortified by substituting wheat flour with Amaranthus grain flour. Studies on Amaranthus snacks and other starch-based foods using the leaf part have been reported but the fortification of noodles with Amaranthus leaf powder is not documented. The findings on the consumer acceptability of Amaranthus leaf powder-fortified foods have reported lower acceptability. This is due to unfamiliar sensory attributes such as a green color and a ‘leafy’ taste. Amaranthus is still perceived as food for  poor and backward people, which contributes to lower acceptability of the plant to the youth. Nevertheless, Amaranthus leaves are considerably nutritious and the incorporation in staple foods could maximise crop utilization. Therefore, incorporation of Amaranthus with the noodles could lead to instant noodle indigenization in South Africa and give a sense of identity to the future generations. Furthermore, Amaranth-fortified noodlescould sustain the utilization of traditional foods, promoting local-based food systems and help reduce unemployment among the youth.
Key words: instant noodles; consumer acceptability; morogo; fortification; imbuya, underutilized vegetables

http://ajfand.net/Volume20/No4/Ngobese18690.pdf

Potential of using Amaranthus leaves to fortify instant noodles in the south african context: A review

Instant noodles are generally used up in Asian nations. Instant noodles seem to have started in Japan in the 1950s and today, are created in more than 80 nations around the world. Accommodation and practicality are critical components adding to its expanding fame. Besides this all ultra-processed foods including instant noodles containing artificial food colors, flavorings and certain preservatives have adverse effects upon children. Children with ADHD are advised to avoid all food that may contain preservatives such as BHA, BHT, TBHQ and sodium benzoate. Safety concerns identified with instant noodle utilization are regularly ascribed to the higher measure of fat and sodium content in the item. Despite the fact that expanding utilization of noodles has prompted deliberate actions to investigate the attainability of utilizing instant noodles as a vehicle for micronutrient fortification. Another step towards bioremediation is to treat noodle waste as a tool. Noodle waste contains significant amounts of starch, lignocellulosic material and oil. Then, using esterification and transesterification reactions, the pretreated oil is converted to biodiesel. The residual starch and lignocellulosic mixtures are hydrolyzed enzymatically to form small sugar units, such as glucose and fructose. The obtained hydrolysate is then fermented to produce bioethanol (conversion rate 96.8%). The hydrolysate can also be used as a nutrient for growing microorganisms for the production of lipids, enzymes and pigments. Additionally, noodle waste can be converted to animal feed. By intervening new health friendly compounds in noodle manufacturing may start a new era of fear free instant noodle consumption. Furthermore, fortification of instant noodles with essential micronutrients like vitamins and minerals, fiber and other flours, which enhance their nutritional attributes, can be targeted to ensure better nutrition to the people.

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Instant Noodles: Are they Really Good for Health? A Review.

Objective: To explore the better treatment option among thermal stimulation, swallow maneuvers and the combination of both options for treatment of patients with dysphagia.
Material and Method: An experimental study was conducted to find the better treatment option among thermal stimulation and swallow maneuvers for treatment of the patients with dysphagia. Three groups A, B and C were made, patients were taken through purposive sample technique and groups were allocated using dice roll method. Group A received thermal stimulation, B group had swallowing maneuvers and group C is given the combination of both. Outcomes were measured through the Function Outcome Swallowing Scale (FOSS). Data was collected from tertiary care units in Lahore and analysed by SPSS 16.
Results: Groups A, B and C are given thermal stimulation, swallow maneuvers and combination of both treatment options as a treatment option respectively. More beneficial results are seen in the C group, which was given the combination of swallow maneuvers and thermal stimulation.
Conclusion: On the basis of results is concluded that combination of thermal stimulation and swallow maneuvers are significantly more fruitful for the treatment of dysphagia.

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Effectiveness of swallow maneuvers, thermal stimulation and combination both in treatment of patients with dysphagia using functional outcome swallowing scale

Dry fruits are some of the essential foods a human body requires staying healthy. They are made after extracting water from them. These fruits are full of essential nutrients including minerals, vitamins, enzymes, fibers and protect the body from a number of different adversities. These fruits are also a source of healthy nutrition among diabetic people who are very concerned about what to eat and what not to eat. But besides their countless benefits, these dry fruits can cause a number of harms to the body and therefore, must be used in a balanced way. This article is based on healthy and unhealthy effects of dry fruits and their use in diabetes mellitus.

Dry Fruits and Diabetes Mellitus

Objective: To investigate: The level of understanding regarding the problem of stuttering Awareness of Self Therapy among adult stutters. Study design: Cross Sectional study design was used for this study.
Setting: Research was conducted in tertiary care units of public and private sectors Hospitals in Lahore Pakistan (Combined Military Hospital, Mayo Hospital and Fatima Memorial Hospital).
Duration of study: Study is completed within the time frame of six months from September 2014 to February 2015.
Methodology: Between the eras of October 2014 to March 2015, Adult clients of stuttering were taken, who were above the age of 15 years. Inclusion criteria included all the males and females above the age of 15 who were stuttering. It includes students, males and females, having blockage, repetition, prolongation or any other primary or secondary symptom of stuttering. All the stutters with congenital or chronic diseases were excluded. All patients were interviewed briefly prior considering them to be a part of study, to ensure they meet the inclusion criteria. After literature review and expert opinion, a Performa was developed and validated by 10 experts (having minimum 5 years field experience). Performa included the information of bio data, age of the individual and information about their education or employment status, onset of the problem, when they started taking therapy, duration of taking therapy and type of therapy, and whether they are taking therapy once, twice or thrice in a week.
Results: There is significant correlation between Understanding regarding the problem of Stuttering and Awareness of Self therapy for Stuttering. There is significant effectiveness found, of Understanding regarding the problem of Stuttering on Awareness of Self therapy for Stuttering.
Conclusion: It was concluded that adult stutters who understand their problems in speaking, are also aware of certain self-therapy techniques that are helpful for them in coping with their stuttering behaviour. These self-therapy techniques vary individual to individual because of the individual differences. It was also concluded that the greater stutter has awareness regarding his speech problem the greater he use and employ self-help therapeutic techniques. Limitations: The study was conducted only on adult stutters. It was a short term research. Population was taken from only one city of Pakistan.
Recommendations: Study should be conducted on large scale with large sample size. Study should include population of more than 1 city of Pakistan. Study can include children who stutter too, in future research

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Awareness about stuttering and self-therapy of stutter in the adult stutters

Spina bifida makes infant physically disable and sometimes mentally retarded too. Foremost cause of this defect is lack of folic acid supplementation during first trimester of pregnancy. Two types of spina bifida are there in which, occulta is the mildest form and generally asymptomatic while cystica causes a cystic enlargement under the skin. Spina bifida is a treatable defect if diagnosed earlier. Prenatal assessment and surgery reduce the degree of severity of the problem afterwards postnatal therapies and care enable the people to lead a normal life. People with spina bifida can play vital role in society when treated well.

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er Ghayas Khan

Papers

Instant Noodles: Are they Really Good for Health? A Review.

Effectiveness of swallow maneuvers, thermal stimulation and combination both in treatment of patients with dysphagia using functional outcome swallowing scale

Dry Fruits and Diabetes Mellitus

Awareness about stuttering and self-therapy of stutter in the adult stutters

Spina bifida and blessing of prenatal testing: A review