ABSTRACT
In the Post-COVID-19 pandemic, tourists are more health-conscious and look for healthy food during their travel. Food prepared with medicinal plants can be promoted as a tourist product with the competitive advantage of having medicinal properties in the food. From ancient times, Manipuri people have used medicinal plants in their daily food as a food culture of the place. Medicinal plant-based food tourism (MPBFT) can be promoted as a tourism product that can meet the need of post-COVID-19 tourists by offering healthy food with medicinal values and a unique travel experience in Manipur, Northeast India. The main objective of this study is to explore the prospects of promoting MPBFT and focus on identifying the strategies to develop MPBFT in Manipur as a tourism product. This review paper identifies medicinal plants utilized in Manipuri traditional cuisines imparting their medicinal properties. Cultivating medicinal plants, training local communities, organizing educational tours, food festivals, conducting cooking classes, and establishing restaurants focused on Manipuri traditional food with medicinal plants are the strategies to promote Manipur as an MPBFT destination.
ABSTRACT
In this examinations inspect, an endeavor has been made to take a gander at the effect of raw petroleum rate at the Indian full scale not expensive variable by utilizing GDP, Index of Industrial Production (IIP) and Wholesale Price Index (WPI) as the applicable factors. Literature Review: 1.A STUDY OF THE IMPACT OF CRUDE OIL PRICE ON INDIAN ECONOMY With the guide of PANKAJ BHATTACHARJEE (2015). The 2nd literature is The effect of covid-19 on charge volatility of crude oil and natural gasoline indexed on multiple commodity exchange of India Bharat Kumar Meher, Iqbal Thonse Hawaldar, Latasha Mohapatra, Adel M. Sarea (July 2020). The flare-up of COVID19, which was started in the Wuhan town of China all through November 2019, has been proclaimed as a worldwide pandemic by utilizing the World Health Organization (WHO) on March 11, 2020.
ABSTRACT
Hand hygiene is crucial as it gets contaminated easily from direct contact with airborne microorganism droplets and droplet nuclei from coughs and sneezes. In situations like a pandemic outbreak of COVID-19, it is imperative to interrupt the transmission chain of the pathogens by the practice of proper hand sanitization. It can be achieved with contact isolation and strict infection control tools like maintaining good hand hygiene in the house, in hospital settings, and in public. The success of hand sanitization solely depends on practical hand disinfecting agents formulated in various types and forms, such as antimicrobial soaps and water-based or alcohol-based hand sanitiser, with the latter being widely used in hospital settings and by common people. Most effective hand sanitiser products are alcohol-based formulations containing 62%–95% of alcohol as they can denature the proteins of microbes and the ability to inactivate pathogens. Considering the need, we prepared five herbal hand sanitizers in Arka form using drugs of krimighna gana dravyas that have an antimicrobial property and are volatile. Among all the five preparations, it was noticed from the statistical analysis, that there was a significant reduction in the bacterial count in the ‘immediate application’ of Batch I (Tulsi Arka), and Batch II (Tulsi, Nimba Arka) showed a significant decrease in the bacterial count in ‘after 30 minutes of application’. However, Batch III (Tulsi, Nimba, Haridra arka) gave an intermediate result in ‘immediate application’ and ‘after 30 minutes of application’. None of the preparations showed any sort of irritation, dryness or discomfort to the subjects even after 30 minutes while conducting the study.
ABSTRACT
Background: The COVID-19 pandemic is still rampant in few countries like India where obesity is also prevalent. Obesity has previously been recognized as an independent predisposing factor for severe H1N1, SARS &MERS pulmonary infection and now is also considered an independent factor determining the severity of COVID-19 Infection.This study is aimed at establishing the relationship between severity and outcome of covid 19 patients among obese and non obese individuals among patients admitted in a tertiary referral centre in Tamil Nadu. Aims and Objectives: (1) To compare the severity of COVID-19 infection between obese and non-obese patients. (2) To assess the difference in treatment outcome between obese and non-obese patients. (3) To assess whether the co-existence of other chronic comorbidities influence the severity and outcome of obese COVID-19 patients. Materials and Methods: This was a prospective study among 200 covid 19 positive patients admitted in Rajiv Gandhi Government General Hospital, Chennai between the time period of 15th July to 15th August 2020. Subjects were selected by simple random sampling and classified according to the BMI into various categories as underweight, normal, overweight, obese class I, obese class II and obese class III and followed up for a period of one month. The severity and outcome was assessed based on the clinical parameters, blood parameters such as NLR, CRP, Ferritin, requirement of ventilator support and duration of stay. The data was analysed statistically. Results: 59.5 % of our study population were obese or overweight.There was no significant difference in the clinical severity and outcome among the obese and non obese patients. However among the obese cohort with Diabetes as a co-morbidity there was a significant increase in the severity of illness in terms of duration of stay (p value 0.009) and duration on need for oxygen requirement (p value 0.008) but no significant difference in outcome as compared with diabetic non-obese individuals.