Continuing Medical Education Program in Echocardiography

Article Title: Study of Left Ventricular Rotation and Torsion in the Acute Phase of ST-Elevation Myocardial Infarction by Speckle Tracking Echocardiography (Echocardiography 2010;27:44)     

注射用氟罗沙星的合成工艺改进

 目的:对氟罗沙星的合成工艺进行了改进以提高其收率?方法:主要对反应物配比、反应时间、催化剂用量等因素进行了优化?结果:氟乙基化单步收率提高了14%,总收率提高了6%?结论:本反应路线克服了国内外已有路线原料供应不足,价格昂贵,收率偏低的缺点,降低了生产成本?经测定符合注射用氟罗沙星的质量标准,产品收率提高明显?     

中国中医药健康信息国际标准化现状与建议

国际标准化组织(ISO)作为世界最大的国际标准制定机构,其制定的国际标准在世界范围内对经济、贸易、交流合作产生巨大影响。目前中医药国际标准的建设受到国家大力支持,已经取得初步成效,同时也存在很多问题,大量的工作需要实施。本文介绍了参加ISO/TC215工作会议的情况,提出我国在中医药健康信息国际标准下一步工作建议。     

Effects of Federal Legislation on Wellness Policy Formation in School Districts in the United States

The Reauthorization Act of 2004 required local education agencies sponsoring school meal programs to establish a wellness policy by the beginning of school year 2006-2007. The purpose of this study was to examine the process and outcome of wellness policy development in school districts. Phase 1 examined states' school nutrition legislation. Phase 2 consisted of qualitative interviews with foodservice directors. Phase 3 utilized an e-mail and mail survey. The sampling frame was a stratified random sample selected from medium-sized or larger schools (n=847). Factor analysis was conducted with Cronbach's α. Correlations tested relationships among variables using analysis of variance with Tukey's post hoc test. Before the federal mandate, few wellness components (37.4%) were in place for foodservice outside of the federally regulated meal program. Following the legislation, 72.4% of the wellness components were in place. Nutrition components were the variables that changed the most and were reported as the components most frequently implemented. Changes particularly noted in foodservice operations were the use of nutrition guidelines for a la carte foods, beverages, fundraisers, parties, and vending. Foodservice directors noted improvements in nutrition education and physical education. Foodservice directors reported less progress in the implementation and monitoring of the wellness policy than in the development of the policy. The top barriers to wellness policy development and implementation were the need to use food in fundraising and competition for time.     

Diet and Physical Activity Patterns of School-Aged Children

Childhood provides an opportunity for establishing healthful lifestyle habits, yet little is known about diet and physical activity patterns of elementary school-aged children. A cohort of 35 boys and girls in grades 3 through 5 (mean age=9.5 years) was studied during the course of the 2004-2005 school year, providing seasonal assessments of diet and physical activity. Objectively measured data included height, weight, and pedometer step counts. Subjective data included seasonal 3-day diet diaries, a food frequency questionnaire, and a physical activity questionnaire. Participants were white, well-nourished, and within the healthy range for body mass index for age. Only three students (9%) were overweight and another three were “at risk” for overweight. Food intake patterns fell far below MyPyramid guidelines for average daily servings of fruits and vegetables. High intakes of saturated fat (average of 12% of calories) and sodium were noted, along with inadequate fiber intakes. Snacks, desserts, and entrees that contributed most to calorie and saturated fat intake were identified. Self-reported physical activity appears in line with recommendations, but step counts fall short, particularly for girls and during winter months. These findings identify targets for behavioral and environmental interventions to reduce childhood obesity risks. Additional research involving more diverse populations is warranted.     

A Low-Fat Vegan Diet Elicits Greater Macronutrient Changes, but Is Comparable in Adherence and Acceptability, Compared with a More Conventional Diabetes Diet among Individuals with Type 2 Diabetes

Background

Although therapeutic diets are critical to diabetes management, their acceptability to patients is largely unstudied.

Objective

To quantify adherence and acceptability for two types of diets for diabetes.

Design

Controlled trial conducted between 2004 and 2006.

Subjects/setting

Individuals with type 2 diabetes (n=99) at a community-based research facility. Participants were randomly assigned to a diet following 2003 American Diabetes Association guidelines or a low-fat, vegan diet for 74 weeks.

Main outcome measures

Attrition, adherence, dietary behavior, diet acceptability, and cravings.

Statistical analyses

For nutrient intake and questionnaire scores, t tests determined between-group differences. For diet-acceptability measures, the related samples Wilcoxon sum rank test assessed within-group changes; the independent samples Mann-Whitney U test compared the diet groups. Changes in reported symptoms among the groups was compared using χ² for independent samples.

Results

All participants completed the initial 22 weeks; 90% (45/50) of American Diabetes Association guidelines diet group and 86% (42/49) of the vegan diet group participants completed 74 weeks. Fat and cholesterol intake fell more and carbohydrate and fiber intake increased more in the vegan group. At 22 weeks, group-specific diet adherence criteria were met by 44% (22/50) of members of the American Diabetes Association diet group and 67% (33/49) of vegan-group participants (P=0.019); the American Diabetes Association guidelines diet group reported a greater increase in dietary restraint; this difference was not significant at 74 weeks. Both groups reported reduced hunger and reduced disinhibition. Questionnaire responses rated both diets as satisfactory, with no significant differences between groups, except for ease of preparation, for which the 22-week ratings marginally favored the American Diabetes Association guideline group. Cravings for fatty foods diminished more in the vegan group at 22 weeks, with no significant difference at 74 weeks.

Conclusions

Despite its greater influence on macronutrient intake, a low-fat, vegan diet has an acceptability similar to that of a more conventional diabetes diet. Acceptability appears to be no barrier to its use in medical nutrition therapy.