Patient satisfaction with primary health care services in two districts in Lower and Upper Egypt

This study compares patient satisfaction with primary health care services and identifies factors associated with patient satisfaction in two health districts in Egypt where a project for upgrading primary health care services had been running for three years. An exit interview was conducted for 1108 patients using a structured questionnaire. The results revealed that most clients using primary health care services were females. Patient satisfaction was high for accessibility, waiting area conditions and performance of doctors and nurses. The main complaints centred on the availability of prescribed drugs and laboratory investigations. Additionally, level of privacy in the consultation room was described as unsatisfactory by 33% of patients. There was no association between overall patient satisfaction and age, gender, education level or type of service received

Effect of packaging and storage on bread containing additives to retard stalling

Stalling of packed bread was followed during storage by determining the hydration capacity of bread crumb. The results showed that, the water hydration capacity was decreased gradually during storage in all samples packed either under vacuum or under atmospheric pressure. However, kaiser bread packed under vacuum in polyethylene/polypropylene film was more susceptible to stalling than bread packed in ethylene/polyamide. Addition of 800 ppm of fungal a- amylase or 10% non-germinated sorghum flour to the kaiser recipe enhanced the freshness of the bread packed under vacuum during storage. Vacuum packaging extended the shelf-life of the bread up to three weeks. Meanwhile, shelf-life of packed bread under atmospheric pressure was only seven days. The hydration capacity was also, decreased gradually as the storage time was increased in the three investigated packaging materials. There are differences from one packaging material to another depending upon the kind recipe and, therefore, the effect of such ingredient added during kaiser making

use of internal mammary artery as a coronary bypass graft "experience of Ain Shams University"

From 1981 to 1991, 367 patients were subjected to cardiac revascularization at the Cardiothoracic Surgery Department of Ain Shams University Hospitals and at Heliopolis Cardiac Centre. From these patients, 79 were operated upon in the last year [1991]. There were 277 males and 90 females. Their ages ranged from 34 to 88 years. From these patients, 25 patients were subjected to combined procedures [12 patients had CABG and aortic valve replacement, 13 patients had CABG and left ventricular aneurysmectomy]. Internal mammary artery [IMA] was used either alone or in addition to vein grafts in 95 patients, from which 33 patients were performed in the last year. Post operative recurrent chest pain was recorded in 54 patients [15%], none of them had IMA graft. The mortality rate was [16%] before 1985. CABG improved survival and quality of life for most of coronary artery disease patients specially when IMA graft was used either alone or in addition to vein grafts

Evaluation and utilization of turtle meat II- canning of turtle meat

Meat from three green turtles of Suez waters [Chelonia mydas] was soked in 1% NaCI plus 0.025% NaNo[2] solution for 2 days at 2-4°C, then canned 1] dry packed meat, 2] with beef bone soup, and 3] meat with turtle meat soup. Chemical composition of the canned turtle meat varied according to the added ingredient. Canned meat processed at 116°C for 75min. gave the best results while processing at 113C for 80 min. or at 120°C for 55 min. enhanced hydrolysis, denaturation and degradion of protein and increased nitrogen compounds. Canned turtle products contained appreciable amounts of minerale. Canned turtle meat was found to be stable during storage at room temperature