Ergonomic Risk Analysis and Muscle Complaints of Office Workers in the Government Office, Surabaya City.

The work environment of office workers has hazards. One of the hazards is nonergonomic conditions. Nonergonomic conditions increase musculoskeletal disorders (MSDs) risk and interfere with work productivity. This research describes ergonomic risk levels and muscle complaints in office workers while working with computers. The population of this research was 32 office workers in one of Surabaya city government offices. Rapid Office Strain Assessment (ROSA) method to measure ergonomic risk and Cornell Musculoskeletal Discomfort Questionnaires (CMDQ) method to measure muscle complaints. Most workers have a high risk of experiencing MSDs. Workers experience muscle complaints in the neck, right shoulder, left shoulder, upper back, and lower back. Intervention is needed in work facilities and office ergonomics socialization to workers.

The effectiveness of nutrition and health intervention in workplace setting: a systematic review.

Health status of workers are crucial to maintain their productivity and it will impact on output per capita. This systematic review aims to evaluate the effectiveness of nutrition and health intervention in workplace setting and implication for further research. Articles were searched from PubMed, PMC, Cochrane Library (Trial), Science-direct, and Google scholar published from 2005-2020. Inclusion criteria was the intervention subject aged 19-64 years old with experimental randomized control trial (RCT) or non-RCT study design. Several keywords used for literature searching including "nutrition education in workplace", "nutrition intervention in workplace", and "workplace intervention". Data were narratively described. Eleven studies were meet inclusion and exclusion criteria and further be reviewed. Five studies focused on intervene food environment in the workplace, four studies focused on nutrition education using different channels i.e., workplace visiting and emails, the other two interventions were objected to decrease health risk regarding occupational health. Positive outcomes were recorded for all workplace intervention, including increase in nutrition knowledge, self-efficacy, reduce risky behavior, and also improved body mass index and blood biomarkers. Workplace nutrition and health intervention proved to be an effective way to enhanced balanced nutrition behavior and improve health status. This study implies an urgency of nutrition and health intervention in a workplace.

Comparative Evaluation of N-Butyl Cyanoacrylate and Silk Sutures on Healing of Periodontal Flaps: A Clinico Histological Evaluation.

Background The periodontal flap is one of the most frequently employed procedures. Closure of reflected flap is important step in flap surgery. Black silk sutures are most often used material in routine surgical procedures. These suture materials demand more time and effort and expertise from the surgeon. Tissue adhesives have been developed as alternatives to overcome these problems such as cyanoacrylates. Objective The present study is an attempt to compare effectiveness of the black silk suture with cyanoacrylate adhesives in closing reflected periodontal flap. Method Thirty systemically healthy patients who underwent bilateral flap surgery were given 3-0 black silk sutures on one side and N-butyl cyanoacrylate adhesive on the other side to close a surgical incision. All the participants in the study were recalled on the seventh, 21st, 42nd day. Participants were evaluated for healing and plaque accumulation by assessing the gingival index, plaque index, wound healing index. Biopsy specimens were obtained on seventh and 42nd postoperative day. Result The amount of inflammation was less during the first week of healing when cyanoacrylate was compared with silk. However, over a period of 21 days to 42 days, the sites treated with both the materials showed similar healing patterns without any significant difference in the evaluated parameter. Conclusion The result of the study showed that the use of cyanoacrylate for the closure of periodontal flaps results in better initial post-operative healing as compared to closure with silk suture and that this method of closure can be advocated in a routine surgical periodontal practice.

Public-private mix in tuberculosis control: an assessment of level of implementation in Jos, Plateau State.

AIMS AND OBJECTIVES: After the initial gains in Tuberculosis case detection and cure rates, progress became stunted by persisting constraints and challenges in the implementation of the Directly Observed Treatment Short course strategy. This prompted the Stop Tuberculosis partners in 2006 to adopt innovative approaches including the Public-Private Mix, to improve access to and quality of care. This paper assesses the level of Public-Private Mix in Tuberculosis control in Jos, Plateau State. MATERIALS AND METHODS: This was a facility-based, cross sectional study where data from all consenting private health care facilities owned by medically trained personnel and private medical practitioners in Jos North and Jos South Local Government Areas was collected using structured questionnaires. RESULTS: Eight (47.1%) of all 17 facilities assessed gave anti Tuberculosis drugs on clinical suspicion of Tuberculosis, 5(29.4%) required Acid Fast Bacillus result and 3(17.6%) referred elsewhere for the Tuberculosis management. Only 6 facilities (35.3%) were microscopy, treatment centres, or both. Ten (58.8%) of the facilities had the Directly Observed Treatment Short course guidelines, but these could be sighted in only 5 (29.4%), while six (35.3%) had Tuberculosis record and referral forms. In 13 (76.5%) of the facilities, no local government Tuberculosis and Leprosy supervisors had ever visited them. Only 30 (57.7%) medical practitioners had access to the Directly Observed Treatment Short course. Thirty two (61.5%) respondents treated Tuberculosis according to the Directly Observed Treatment Short course strategy, but 19 (36.5%) still used the conventional method. Only 22(42.3%) practitioners had ever received any training on the Directly Observed Treatment Short course strategy. CONCLUSION: The level of Public-Private Mix in Tuberculosis control in Jos is low.

Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles.

The semimembranosus (SM) and semitendinosus (ST) muscles were removed from 18 four to five year old Bannur breed ewes which were slaughtered and carcasses (six each) suspended by the (a) Achilles tendon at 26 ± 2°C for 1 h before cutting (b) Achilles tendon at 2-3°C for 42 h and (c) Pelvis at 26 ± 2°C for 7 h followed by chilling at 2-3°C for 17 h. The muscles were cooked by boiling in a water bath for 30 min or by heating in a pressure cooker for 20 min and the tenderness measured with a Warner-Bratzler tenderometer. Hardness, cohensiveness, elasticity and chewiness were also measured with a General Foods Texturometer. With conventional hanging at 2-3°C the SM muscle was the toughest and the ST muscle the most tender. By holding carcasses at 26 ± °C for 1 h before cooking there was an increased tenderness. The most tender meat was found from carcasses which were suspended by the pelvis at 26 ± °C before chilling. The increase or decrease in shear values were respectively associated with contraction or stretching of muscles effected by carcass conditioning treatments. In contrast, thermal shrinkage due to cooking had opposite effects so that greater thermal shrinkage resulted in lower shear values. The shear values from the Warner-Bratzler tenderometer did not correlate well with the parameters measured by the General Foods Texturometer.

Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes.

Twenty-six mature ewes of an indigenous mutton breed, slaughtered and dressed conventionally, were used for the experiment described in this paper. The effect of three different conditioning temperatures and two methods of hanging posture on texture and palatability were assessed on leg muscles. Corresponding muscles from freshly slaughtered ewes were used as a control. A significant reduction was brought about in shear force in SM and BF muscles by different treatment combinations as compared with the control. There was, however, little variation in cohesiveness between treated and untreated BF and ST muscles. Holding carcasses at 14-15°C for 24 h, followed by chilling at 4-5°C for 24 h with pelvic hanging reduced shear values to the optimal level, as validated by sensory tenderness/toughness. The sensory parameters showed a significant difference between pelvic and Achilles tendon hanging. In all treatments pelvic hanging tenderised meat to a significantly greater extent than did Achilles tendon hanging.