Functional Strategy
Mostrando 1-12 de 572 artigos, teses e dissertações.
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1. Long-term functional outcomes and quality of life after partial glossectomy for T2 squamous cell carcinomas
Abstract Introduction: Partial glossectomy and reconstruction strategy for malignant tongue tumors influences speech and swallowing. Objective: The aim of this retrospective study was to evaluate long-term functional outcomes after partial glossectomy for pT2 mobile tongue carcinomas with a maximum dimension between 2 and 3 cm. Different reconstruction str
Brazilian Journal of Otorhinolaryngology. Publicado em: 2022
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2. Enthesitis-related arthritis: monitoring and specific tools
Abstract Objective: In this article, the authors aimed to review the different tools used in the monitoring of enthesitis-related arthritis. Sources: The authors performed a literature review on PubMed, Google Scholar, and Scopus databases. The dataset included the original research and the reviews including patients with enthesitis-related arthritis or ju
Jornal de Pediatria. Publicado em: 2022
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3. Unplanned Hospital Readmission and Visit to the Emergency Room in the First Thirty Days after Head and Neck Surgery: A Prospective, Single-center Study
Abstract Introduction Head and neck surgery remains a complex field; the patients can suffer important functional or life-threating complications after treatment that need unplanned readmissions, increasing the cost related to the treatment. Objective To evaluate the incidence risk factors and causes associated with 30-day unplanned hospital readmission an
International Archives of Otorhinolaryngology. Publicado em: 2022
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4. Prostatic alterations associated to early weaning and its relation with cocoa powder supplementation. Experimental study in adult wistar rats
ABSTRACT Early weaning can predispose the offspring to greater risk of developing chronic diseases in adulthood. It is believed that the consumption of functional foods is able to prevent these effects. The aim of this study is to evaluate the effects of maternal and postnatal cocoa powder supplementation on body mass, metabolism, and morphology of the prost
Int. braz j urol.. Publicado em: 2021-10
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5. COVID-19: long-term respiratory consequences
BACKGROUND: Growth in aging of the population has led to increasing numbers of elderly people presenting cognitive impairment and evolution to dementia. There is still no consensus within primary care on the best strategy for screening for cognitive impairment among elderly people. Standardization of a simple but reasonably accurate instrument for a brief c
Sao Paulo Med. J.. Publicado em: 2021-05
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6. Screening for cognitive impairment among individuals aged 60 years or over: scoping review
BACKGROUND: Growth in aging of the population has led to increasing numbers of elderly people presenting cognitive impairment and evolution to dementia. There is still no consensus within primary care on the best strategy for screening for cognitive impairment among elderly people. Standardization of a simple but reasonably accurate instrument for a brief c
Sao Paulo Med. J.. Publicado em: 2021-05
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7. Clinical Profile of Patients with Head and Neck Amyloidosis: A Single-Institution Retrospective Chart Review
Abstract Introduction Isolated amyloidosis involving the head and neck is a rare entity. The pathophysiology of the localized disease appears to be distinct from that of the systemic counterpart. Systemic progression of the localized disease is unusual, and the prognosis of the localized form is excellent. Objective To describe the demographic and clinicop
Int. Arch. Otorhinolaryngol.. Publicado em: 2020-12
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8. Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties
Abstract This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrenc
Food Sci. Technol. Publicado em: 2020-06
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9. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 2020-03
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10. Diretrizes Brasileiras de Mobilização Precoce em Unidade de Terapia Intensiva
RESUMO A imobilidade pode causar várias complicações que influenciam na recuperação de doentes críticos, incluindo atrofia e fraqueza muscular esquelética. Esse efeito pode ser amenizado com a realização de mobilização precoce. Seis questões primordiais nortearam essa pesquisa: É segura? Quem é o candidato à mobilização precoce? Quais são a
Rev. bras. ter. intensiva. Publicado em: 20/01/2020
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11. Educação em Saúde em Grupo no Tratamento de Obesos Grau III: um Desafio para os Profissionais de Saúde
RESUMO A obesidade tem se apresentado como sério problema de saúde pública mundial devido à magnitude que seus números alcançaram nos últimos anos. Diante do quadro de aumento do sobrepeso e obesidade no município do Rio de Janeiro, a Secretaria Municipal de Saúde do Rio de Janeiro (SMSRJ), com o apoio técnico do Instituto de Nutrição Annes Dias
Rev. bras. educ. med.. Publicado em: 13/01/2020
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12. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 28/11/2019