ABSTRACT
Different rehabilitation models for persons diagnosed with disorders of consciousness have been proposed in Europe during the last decade. In Italy, the Ministry of Health has defined a national healthcare model, although, to date, there is a lack of information on how this has been implemented at regional level. The INCARICO project collected information on different regional regulations, analysing ethical aspects and mapping care facilities (numbers of beds and medical units) in eleven regional territories. The researchers found a total of 106 laws; differences emerged both between regions and versus the national model, showing that patients with the same diagnosis may follow different pathways of care. An ongoing cultural shift from a treatment-oriented medical approach towards a care-oriented integrated biopsychosocial approach was found in all the welfare and healthcare systems analysed. Future studies are needed to explore the relationship between healthcare systems and the quality of services provided.
Subject(s)
Health Services Needs and Demand , Persistent Vegetative State/rehabilitation , Health Policy , Hospital Bed Capacity , Humans , Italy , National Health Programs , Regional Health PlanningABSTRACT
In several European countries ostrich breeding has now become quite common. In Italy this has also given rise to the need for regulations for the slaughtering of Ratites. The present work studies and compares the physico-chemical characteristics of the meat from the thigh of the ostrich with the same anatomical cuts of turkey and bovine. The ostrich meat muscle of the thigh was imported vacuum packed from Israel and France, the muscles considered were m. flexor cruris and m. iliofibularis. The turkey thighs were from the domestic market (supermarket) and the bovine muscle m. pectineus was from spent milking animals from an EEC slaughterhouse. Needless to say that the breeding, the feeding and the system of slaughtering could influence some parameters of the different kinds of meat; however these factors could not be assessed. Due to its tenderness, low fat content and cholesterol levels ostrich meat is, in accordance with modern-day nutritional principles, a valid alternative to other kinds of meat.