Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composi...Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children</span><span style="font-family:Verdana;">’s</span><span style="font-family:Verdana;"> mothers accepted the appearance, flavor</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.</span>展开更多
目的:比较常规康复和超声引导下手法干预,对撤机失败儿童的疗效。方法:初次撤机困难儿童20例(总共89例儿童进行撤机,成功69例),按照随机数字表法分为试验组和观察组各10例,接受30—45min/次,2次/d的康复项目,直至撤机。试验组的项目为...目的:比较常规康复和超声引导下手法干预,对撤机失败儿童的疗效。方法:初次撤机困难儿童20例(总共89例儿童进行撤机,成功69例),按照随机数字表法分为试验组和观察组各10例,接受30—45min/次,2次/d的康复项目,直至撤机。试验组的项目为超声引导下挑选出的最优项目,观察组的项目为常规套餐。21天为试验终点。疗效评价以再次带机至末次撤机流程前天数∆T作为主要指标,以撤机流程前膈肌超声参数作为次要指标。结果:撤机困难组和成功组,撤机流程前膈肌超声参数移动度、厚度、膈肌增厚分数(DTF)均有显著性差异,其中DTFMIN差异最显著[(13.50±4.98)%vs(18.78±5.74)%,P<0.01]。撤机困难组经过康复干预,试验组与观察组∆T有显著性差异[6(5.389—6.611)天vs 10(8.842—11.518)天,P<0.01];各组干预前后膈肌超声参数DTFMIN都有显著性差异(15.52±4.30 vs 17.88±3.12;12.45±4.90 vs 17.68±6.11。均P<0.05)。最终撤机成功组末次撤机流程前与初次撤机成功组初次撤机流程前相比,膈肌超声DTF及其他参数,无显著性差异(P>0.05)。结论:在超声引导下对撤机失败儿童进行针对性的个体化的膈肌手法干预,可以增强膈肌功能,帮助更早撤机。展开更多
文摘Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children</span><span style="font-family:Verdana;">’s</span><span style="font-family:Verdana;"> mothers accepted the appearance, flavor</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.</span>
文摘目的:比较常规康复和超声引导下手法干预,对撤机失败儿童的疗效。方法:初次撤机困难儿童20例(总共89例儿童进行撤机,成功69例),按照随机数字表法分为试验组和观察组各10例,接受30—45min/次,2次/d的康复项目,直至撤机。试验组的项目为超声引导下挑选出的最优项目,观察组的项目为常规套餐。21天为试验终点。疗效评价以再次带机至末次撤机流程前天数∆T作为主要指标,以撤机流程前膈肌超声参数作为次要指标。结果:撤机困难组和成功组,撤机流程前膈肌超声参数移动度、厚度、膈肌增厚分数(DTF)均有显著性差异,其中DTFMIN差异最显著[(13.50±4.98)%vs(18.78±5.74)%,P<0.01]。撤机困难组经过康复干预,试验组与观察组∆T有显著性差异[6(5.389—6.611)天vs 10(8.842—11.518)天,P<0.01];各组干预前后膈肌超声参数DTFMIN都有显著性差异(15.52±4.30 vs 17.88±3.12;12.45±4.90 vs 17.68±6.11。均P<0.05)。最终撤机成功组末次撤机流程前与初次撤机成功组初次撤机流程前相比,膈肌超声DTF及其他参数,无显著性差异(P>0.05)。结论:在超声引导下对撤机失败儿童进行针对性的个体化的膈肌手法干预,可以增强膈肌功能,帮助更早撤机。