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PubMed1978

Effectiveness of community preventive programs on improving oral health.

Although sizable community efforts in the United States have been made to educate children and adults about periodontal disease and its control, valid inferences regarding their effectiveness cannot be made because, for the most part, invalid methods of evaluation have been used. Confusion about these methods may exist because there has been little conviction that the available methods of control will stop the progress of periodontal pathology. Many recommended oral hygiene practices are probably applicable only to certain motivated individuals. An effective, comprehensive community-program for the prevention of periodontal disease remains to be developed. It is unlikely that sufficient sums of money and personnel could be diverted from the budgets of lesser-developed countries to initiate mass oral hygiene programs. Therefore, it appears that, organized community efforts appear to be promising only for the control of dental caries. However, it must be remembered that community fluoridation may not be applicable in many countries. Therefore, new strategies and vehicles to bring fluorides to all segments of the world's population are needed.

Audiovisual Aids↗
PubMed1979

Respiratory function in coffee workers.

Respiratory function was studied in three groups of workers employed in processing coffee. The prevalence of almost all chronic respiratory symptoms was significantly higher in coffee processors than in control workers. In each group during the Monday work shift there was a significant mean acute decrease in the maximum expiratory flow rate at 50% vital capacity (VC), ranging from 4.0% to 8.7%, and at 25% VC, ranging from 6.0% to 18.5%. Acute reductions in FEV1.0 were considerably lower, ranging from 1.3% to 2.8%. On Thursdays the acute ventilatory function changes were somewhat lower than on Mondays. Acute decreases in flow rates at low lung volumes suggest that the bronchoconstrictor effect of the dust acts mostly on smaller airways. Administration of Intal (disodium cromoglycate) before the shift considerably diminished acute reductions in flow rates. A comparison of Monday pre-shift values of ventilatory capacity in coffee workers with those in controls indicates that exposure to dust in green or roasted coffee processing may lead to persistent loss of pulmonary function.

Adult↗
PubMed1976

Nitrite, nitrosamines, and cancer.

Carcinogenic N-nitroso compounds are formed from the reaction of naturally-occurring amines and nitrites that may be added to foods or produced by bacterial reduction of nitrate. N-Nitroso compounds can be produced during processing, storage and preparation of foods and in the mammalian stomach. Factors that influence the rates of nitrosation reactions include pH, temperature, catalysts, and inhibitors. Predictions of the extent of nitrosation are complicated by these factors and ultimately the amounts and types of N-nitroso compounds present must be determined by direct analysis. Methods for detection and estimation of volatile nitrosamines are available and low levels (parts per billion) have been found in some cured meat and fish products. General methods for detection of all N-nitroso compounds are not available yet, but are under development. Evaluation of the risk to human populations from these compounds is difficult in the absence of more comprehensive data on their environmental distribution.

Animals↗
PubMed1976

[The consumer in the face of change].

The study on consumer behaviour done by the nutrition department of INSERM shows that there are opposing attitudes towards Change. Among the factors unfavorable to change are: reluctance to changing old habits, nostalgia for the past, suspicion towards industrially prepared foods, fear of food pollution, love for the art of good cooking. Among the factors favoring change are: the higher standard of living, the desire to save time, the change in the way of thinking about foods, the evolution of cooking practices, as well as a need for variety and quality. Man looks for change more for his own pleasure than by necessity. They can be positive pleasure such as: -- Sensory values (taste, zest, variety). -- Coenesthesic values (feeling of well-being, euphory). -- Emotional values (means of communication a gift). -- Symbolic values (prestige, personnalization, creativity, distraction). However there are also negative pleasures. That is all factors which decrease the effort or the work load such as: -- Health values (harmlessness, safety, maintaining attention). Practical values related to convenience (time saving, ease of storage). The favorizing these positive or negative pleasures will lead to change. The consumer will accept things which give a maximum of pleasure for the least effort. He will also accept something which by its taste, prestige, convenience and safety contributes to a better life.

Adult↗
PubMed1977

[Descriptive study of Fortesan: a new food product for preschool children].

Pre-school Children acceptability of a high nutritive value and low cost new food product (Fortesán) was studied. This mixture is formed by W.S.B. powdered milk and cacao. The purpose was to establish its a acceptability by the children and their mothers, in the Santiago population. A similar study had been already performed in 1972 in another marginal urban area and in rural areas. Inicial and final heights and weights were measured, and a socio-economical and acceptability survey was performed in all cases. The same experimental group was used as a control of it self. The study lasted 4 months, from April-May 1973 until August-September 1973. The sample was formed by children from 1 to 6 years old, coming from different socioeconomical levels. Results showed a good acceptability of the product both by the mothers and their children. It also showed a good influence in the height and weight that the children reached.

Animals↗
PubMed1978

[Microbiological examination of fresh and stored procusts of cold cuisine].

In four out of five investigated kinds of products it was proved that most fresh samples met the microbiological requirements of Czechoslovak State Standard CSN 58 3601 and it is even feasible to consider a stricter approach to the evaluation of the total number of microbes [CPM] to 10(5) per g and in the number of coliform microbes to 10(3) per g. On contrary the amount of yeast in most fresh samples [62%-100%] exceeded the permitted limit and reached the value of about 10(4) per g. The comparison of the results of the investigation of fresh and stored samples indicates that from the eight groups or kinds of microorganisms under study the highest rate of reproduction was in yeast. In the other microorganisms the increase was not so great nor did it occur. No pathogenous microorganisms of salmonella were determined by the orientation method, and staphylococci was proved by direct cultivation in just one kind of product.

Bacteria↗