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- 저자 : Nahom (검색결과 2 건)
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Robert E. Kelly Jr.,Robert J. Obermeyer,M. Ann Kuhn,Frazier W. Frantz,Mohammad F. Obeid,Nahom Kidane,Frederic D. McKenzie 대한흉부외과학회 2018 Journal of Chest Surgery (J Chest Surg) Vol.51 No.6
Background: The nonsurgical treatment of chest wall deformity by a vacuum bell or external brace is gradual, with correction taking place over months. Monitoring the progress of nonsurgical treatment of chest wall deformity has relied on the ancient methods of measuring the depth of the excavatum and the protrusion of the carinatum. Patients, who are often adolescent, may become discouraged and abandon treatment. Methods: Optical scanning was utilized before and after the intervention to assess the effectiveness of treatment. The device measured the change in chest shape at each visit. In this pilot study, patients were included if they were willing to undergo scanning before and after treatment. Both surgical and nonsurgical treatment results were assessed. Results: Scanning was successful in 7 patients. Optical scanning allowed a visually clear, precise assessment of treatment, whether by operation, vacuum bell (for pectus excavatum), or external compression brace (for pectus carinatum). Millimeter-scale differences were identified and presented graphically to patients and families. Conclusion: Optical scanning with the digital subtraction of images obtained months apart allows a comparison of chest shape before and after treatment. For nonsurgical, gradual methods, this allows the patient to more easily appreciate progress. We speculate that this will increase adherence to these methods in adolescent patients.
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Spicy Shiro flour and Berbere powder (an ethnic, indigenous food of Ethiopia)
Zeru Tesfaye,Awoke Temesgen,Assefa Teshome,Tesfaye Biniyam,G/Giorgies Taddesse,Bitew Abebe,Taddesse Chere,Tesfaye Kelemua,Demelash Yoseph,Yehualashet Asrat,Tefera Nahom,Ashenafi Nigat,W/Yohannes Messe 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.28
Ethiopia is a multiethnic nation with a wide range of cultural traditions, as well as ancient indigenous culinary skills that have made a significant contribution to national and religious holidays, family get-togethers, community celebrations, funeral rites, and economical progress. The most extensively produced and consumed traditional meals in various regions of Ethiopia are Shiro flour and Berbere powder. The significance and reputation of Shiro flour and Berbere powder in Ethiopian culture cannot be overstated. Shiro flour and Berbere powder are consistently the most well-liked and essential components in Ethiopian cuisine. However, research on Shiro flour and Berbere powder was limited, and there was no scientifically compiled data on these food products. As a result, this study was undertaken to collect indigenous knowledge, practices, mode of preparations, and skills, as well as to generate baseline data on Shiro flour and Berbere powder at the national level by examining the physicochemical qualities, this study was conducted. A cross-sectional study design was used, and 220 respondents with prior experience preparing Spicy Shiro flour and Berbere powder took part. The findings of this study will use for interventions such as food supplementation, importing to international markets for revenue generation, setting national and international standards, formulating products, providing students and researchers with reference material, and creating jobs, particularly for young people and women. The bioavailability and recommended amount/dosage of herbs and spices to be added during Shiro flour and Berbere powder preparation, however, has not been studied in Ethiopia. Furthermore, the current study did not address the analysis of antioxidants, aflatoxins content from Berbere powder, amino acid profiles, value addition, and shelf life of both products.
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