PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Restaurants”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 37 records · Page 2Linked to original sources
PubMed1977

Ventricular tachycardia in a patient with the "Chinese restaurant syndrome".

A 36-year-old man developed severe weakness, palpitation, and diaphoresis 30 minutes after eating wonton soup. On admission to the hospital he was found to have ventricular tachycardia. He was given lidocaine intravenously and the rhythm converted to normal with the three minutes. It was concluded that monosodium L-glutamate might produce potentially serious arrhythmias in susceptible persons.

Adult↗
PubMed1978

[Principles and indications for prosthetic restorations].

Once it has been explained and defined what a prosthesis and what the masticatory apparatus and its function are, the author defines the three principles of a prosthetic restauration: --Any prosthetic restauration should be conceived and realized only after a complete study of the odontostomatognathic system. --Any prosthetic restauration must reestablish the health of the masticatory apparatus. --Any prosthetic restauration must assist in the conservation of the remaining teeth. Six corollaries are deduced from those principles and are equally defined and analysed. The indication of a prosthetic restauration comes from those principles and their corollaries. A possible fixed restauration is to be studied first, then comes the possibility of a semifixed construction. When both those solutions are impossible, the planning of a removable prosthesis, even simple, must be studied with method. This prosthesis must be composed of a cast metallic framework. If the planned prosthetic restauration can not be beneficial to the whole masticatory apparatus, it is better to renounce to do it.

Biomechanical Phenomena↗
PubMed1975

Hepatitis A: report of a common-source outbreak with recovery of a possible etiologic agent. I. Epidemiologic studies.

From the end of October to the end of December 1973, an epidemic of hepatitis A affected 40 students at a state university, 11 employees of two restaurants, and 11 other residents in a southwestern metropolitan community. Two distinct epidemic waves of illness occurred, and investigation implicated two local restaurants as sources of infection, one for each epidemic wave. An index patient who prepared food was identified at each restaurant, and the two restaurants were linked by the fact that the index patient who worked at the second restaurant had patronized the first restaurant. Foods implicated as vehicles of transmission included 'guacamole,' green salad, spaghetti, and hamburger. The findings represent a rare example of a 'double' common-source outbreak with two distinct epidemic waves related to two separate eating establishments.

Arizona↗
PubMed1992

Creating partnership with the food industry in the Stockholm cancer prevention program.

To facilitate the supply of healthful foods in institutional kitchens and restaurants, the Stockholm Cancer Prevention Program (SCPP) produced a cookbook in collaboration with the food industry and the SCPP. Fifty different organizations participated in this work. The development of the cookbook was made in several steps and started with a recipe contest to engage chefs and employees in restaurants and institutional kitchens. Criteria for the recipes were that they should present low-fat/high-fiber meals. Complementary recipes were received from the food industry. All recipes were tested in 20 restaurants and institutional kitchens and 11,000 lunch guests assessed the palatability of the dishes. The cookbook was presented in conjunction with a food fair in 1989 and has until now been sold in about 4,000 copies. Production of a cookbook can thus be a focal point for involving food industry, restaurants and institutional kitchens in a community intervention program aiming at a change of dietary habits.

Books↗