ABSTRACT
The corona virus disease 2019 (COVID-19) pandemic has increased the interest in self-care strategies, including self-medication. Medical students, as future health practitioners, learn more about medications than other students. This study aimed to describe self-medication practices for preventing COVID-19 among medical students at Universitas Islam Indonesia. This observational study used a cross-sectional design and was undertaken in November- December 2020. The study sample included 336 undergraduate medical students determined using a consecutive sampling technique based on inclusion and exclusion criteria. Data were collected using an online questionnaire about self-medication practices in the preceding 3 months. Among a total of 336 students, 137 (41%) reported using self-medication intending to prevent COVID-19, and 126 (92%) of these 137 took preventive supplements, mainly vitamins C, D, and E, and omega-3. Seven students reported the use of zinc, mainly in combination with other vitamins. Students who practiced self-medication lived closer to people confirmed with COVID-19, washed their hands more often, and desinfected their belongings more frequently than their counterparts (p<0.05). The mean duration for consuming vitamins was 11-16 days. Forty students (29%) used herbal medicine to prevent COVID-19;ginger, turmeric, honey, black seed, cutcherry, and Curcuma were the most often consumed herbal remedies. Fourteen students (10%) reported taking over-the-counter medications to relieve symptoms related to COVID-19, including antipyretic, analgesic, antiseptic, antihistamine, decongestant, antitussive, and expectorant medications. Most respondents (82%) purchased their medications at pharmacies, and 11 (9%) obtained them from online shops. These findings show the high rate of self-medication using vitamins and herbal remedies for COVID-19 prevention among university medical students. Further studies are needed to explore students' knowledge about the risks of self-medication including the use of herbal medicines.Copyright © 2022 Marmara University Press.
ABSTRACT
Ultrasound technology is a green and environment-friendly technology that rarely causes thermal damage to food products. In this review, we present an overview of the application of ultrasound technology for the dehydration of food products, including pre-treatments such as ultrasound, osmotic dehydration, and ultrasound-assisted osmotic dehydration. Dehydration promotes the preservation of food products and increases the shelf life of the food products by reducing water activity. In addition, the ultrasound-assisted drying of food products is highlighted. The influence of ultrasound and ultrasound-assisted osmotic dehydration parameters on drying kinetics and food quality is also discussed. The application of pre-treatments enhances the mass transfer rate, increases the drying rate and drying efficiency, reduces drying time, and helps to retain food properties such as texture and nutrition value. Generally, ultrasound and osmotic dehydration application decreases water activity, increases rehydration ability, improves product color, and reduces nutrient losses. To conclude, we have discussed the use of ultrasound applications for improving the quality and safety of produce before and after the drying process.
ABSTRACT
Keywords: complementary feeding, vegetables first, COVID-19, infant feeding : Vegetables are reportedly disliked and eaten infrequently by children. A 'vegetables first' approach to complementary feeding (CF) has been recommended to establish liking in early life. However, the UK Infant Feeding Survey (2010) reported that baby cereal was most often the first solid food offered. The present study explored the experience of CF, specifically when CF began, and which foods, why and in what form. The potential impact of COVID-19 on CF was also recorded. A mixed-methods approach was used: online survey, embedded questionnaires (AEBQ, CEBQ), and CF-specific questions. Parents were asked about milk feeding, and CF: when, why, which foods and how. Ninety-one parents completed the survey (89% mothers), and data from parents of infants aged 5-36m were analysed. Overall, 60% of mothers breastfed their babies for the first 3m (mainly or exclusively), solids were introduced at 5.7m, 66% offered mainly or exclusively homemade foods, 53% introduced vegetables as first foods, 34% combined finger foods and spoon-feeding. Carrot and broccoli were most frequent first vegetables offered, in pureed form. Exploratory thematic analysis revealed varied, complex reasons for when, which, why and how foods were offered, ranging from convenience to health considerations, and prior experience with other children. Most parents reported little impact of the pandemic on CF decisions but many reported changes to the family diet. In conclusion, within this small sample of parents, offering vegetables first was a common CF practice, and awareness of this approach was relatively high. However, this sample were well educated, with above average household income, thus the survey should be repeated with underserved households. Copyright © 2022
ABSTRACT
Probiotics are living organisms that have beneficial effects on host by regulating the microbial balance of the intestinal system. While probiotics are naturally found in yogurt and other fermented foods, they can also be added to many products. Although mostly in dairy products, it is possible to see examples of food products supplemented by probiotics in bakeries, chocolates and confectioneries. Nowadays, the COVID-19 pandemic that the world suffers increased the demand for such functional food products including probiotics. Due to probiotics having potential effects on strengthening the immune system, confectioneries supplemented by probiotics were comprehensively discussed in this review together with the suggestion of a novel gelly composition. The suggested formulation of the product is a gel-like snack contains natural ingredients such as carrot, lemon juice and sugar provided from apples. This research review article provided a guide together with the recommendations for potential probiotic research in candy and confectionery industry.