Major Depression
The category of Major Depression represents a superordinate class. Hence, within major depression are a number of sub-classifications.
Cases can be described as:
a. In partial or complete
b. Mild, moderate or severe
c. With melancholia (the American equivalent to endogenous)
d. With psychotic features
Psychotic features may be subdivided into mood congruent psychotic (e.g., delusions of guilt, poverty, disease) and mood incongruent psychotic features (e.g., persecutory, thought insertion).
There is a list of nine possible symptoms of which the patient should have at least five.
1. Depressed mood (or can be irritable mood in children and adolescents) most of the day, nearly every day, as indicated by subjective account or observation by others
2. Markedly diminished interest or pleasure in all, or almost all, activities most of the day, nearly every day (as indicated by either account or observation by other of apathy most of the time.)
3. Significant weight loss or weight gain when not dieting (e.g., more than 5% of body weight in a month), or decrease or increase in appetite nearly every day (in children, consider failure to make expected weight gains)
4. Insomnia or hypersomnia nearly every day
5. Psychomotor agitation or retardation nearly very day (observable by other, not merely subjective feelings of restless or being slowed down)
6. Fatigue or loss of energy nearly every day
7. Feelings or worthlessness or excessive or inappropriate guilt (which may be delusional) nearly every day (not merely self-reproach or guilt about being sick)
8. Diminished ability to think or concentrate, or indecisiveness, nearly every day (either by subjective account or as observed by others)
9. Recurrent thoughts of death (not just fear of dying), recurrent suicidal ideation without a specific plan, or a suicide attempt or a specific plan for committing suicide
Major Depression
Monday, June 29, 2009
Monday, June 22, 2009
Foodborne Disease Caused by Micro-organisms
Foodborne Disease Caused by Micro-organisms
Foodborne disease is a public health problem which comprises a broad group of illnesses.
Among them, gastroenteritis is the most frequent clinical syndrome which can be attributed to a wide range of micro-organisms, including bacteria viruses and parasites.
Usually, the incubation period is short, from 1-2 days to 7 days.
Different degrees in severity are observed, for a mild disease which does not require medical treatment at the more serious illness requiring hospitalization, long term disability and /or death.
The outcome of exposure to foodborne diarrheal pathogens depends on a number of host factors including preexisting immunity, the ability to elicit an immune response, nutrition, age, and non specific host factors.
As a result, the incidence the severity and the lethality of foodborne diarrhea is much higher in some particularly vulnerable segments of the population, including children under five years of age, pregnant women, immuno-compromised people and elderly.
In addition to these well known predisposing conditions, new ones are regularly identified (liver disease for paraheamoliticus septicemia, thalassemia for Yersinia enterocolitica infections).
Serious complications may result from these illnesses including intestinal as well as systemic manifestations, like hemolytic uremic syndrome for 10% of Escherichia coli 0157:H7 infections with bloody diarrhea, Guillain-Barre syndrome (nerve degeneration, slow recovery and severe residual disability) after Campylobacter jejuni infection, reactive arthritis after salmonellosis and chronic toxoplasmic encephalitis.
While diarrhea is the most common syndrome following the consumption of a contaminated food some disease are more serious.
Clinical manifestations of listeriosis include bacteriemia and central nervous system infections, especially in patients with an impairment of T-cell mediated immunity and abortion in pregnant women, with an overall case fatality rate of 25%.
Food borne botulism is a result from the potent toxin by Clostridium botulinum that cause a paralysis of skeletal and respiratory muscles which, when severe may result in death in 8% of cases.
Toxoplasma gondii is also the most frequent cause of lesion in the central nervous system in patients with AIDS.
Hepatitis A is an infectious disease for which age is the most important determinant of morbidity and mortality, with severity of illness and its complications increasing with age.
The durations of illness vary but most cases are symptomatic for three weeks.
Complications during the acute illness phase are unusual, with fulminant hepatitis and death being uncommon.
Foodborne Disease Caused by Micro-organisms
Foodborne disease is a public health problem which comprises a broad group of illnesses.
Among them, gastroenteritis is the most frequent clinical syndrome which can be attributed to a wide range of micro-organisms, including bacteria viruses and parasites.
Usually, the incubation period is short, from 1-2 days to 7 days.
Different degrees in severity are observed, for a mild disease which does not require medical treatment at the more serious illness requiring hospitalization, long term disability and /or death.
The outcome of exposure to foodborne diarrheal pathogens depends on a number of host factors including preexisting immunity, the ability to elicit an immune response, nutrition, age, and non specific host factors.
As a result, the incidence the severity and the lethality of foodborne diarrhea is much higher in some particularly vulnerable segments of the population, including children under five years of age, pregnant women, immuno-compromised people and elderly.
In addition to these well known predisposing conditions, new ones are regularly identified (liver disease for paraheamoliticus septicemia, thalassemia for Yersinia enterocolitica infections).
Serious complications may result from these illnesses including intestinal as well as systemic manifestations, like hemolytic uremic syndrome for 10% of Escherichia coli 0157:H7 infections with bloody diarrhea, Guillain-Barre syndrome (nerve degeneration, slow recovery and severe residual disability) after Campylobacter jejuni infection, reactive arthritis after salmonellosis and chronic toxoplasmic encephalitis.
While diarrhea is the most common syndrome following the consumption of a contaminated food some disease are more serious.
Clinical manifestations of listeriosis include bacteriemia and central nervous system infections, especially in patients with an impairment of T-cell mediated immunity and abortion in pregnant women, with an overall case fatality rate of 25%.
Food borne botulism is a result from the potent toxin by Clostridium botulinum that cause a paralysis of skeletal and respiratory muscles which, when severe may result in death in 8% of cases.
Toxoplasma gondii is also the most frequent cause of lesion in the central nervous system in patients with AIDS.
Hepatitis A is an infectious disease for which age is the most important determinant of morbidity and mortality, with severity of illness and its complications increasing with age.
The durations of illness vary but most cases are symptomatic for three weeks.
Complications during the acute illness phase are unusual, with fulminant hepatitis and death being uncommon.
Foodborne Disease Caused by Micro-organisms
Monday, June 15, 2009
The Objectives of Modern Food Processing
The Objectives of Modern Food Processing
Formulation
A logical basic sequence of steps to produce an acceptable and quality food product from raw materials.
Easy production procedure
Develop methods that can facilitate the various steps of production.
Time economy
A cohesive plan that combines the science of production and manual labor to reduce the time needed to produce the product.
Consistency
Application of modern science and technology to assure the consistency of each batch of products.
Product and worker safety
The government and the manufacturers work closely to make sure that the product is wholesome for public consumption and the workers work in a safe environment.
Buyer friendliness
Assuming the buyer dislikes the product, the manufacturer must do everything humanly possible to ensure that the product is user friendly (size, cooking instructions, keeping quality, convenience, etc).
Obviously, to achieve all these goals is not a simple matter. The first question is why do we want to process food?
At present, there are many modern reasons why foods are processed, for example, adding value to a food, improving visual appeal and convenience.
However, traditionally the single most important reason we wish to process food is to make last longer without spoiling.
Probably the oldest methods of achieving this goal are the salting of meat and fish, the fermenting of milk and the pickling of vegetable.
The Objectives of Modern Food Processing
Formulation
A logical basic sequence of steps to produce an acceptable and quality food product from raw materials.
Easy production procedure
Develop methods that can facilitate the various steps of production.
Time economy
A cohesive plan that combines the science of production and manual labor to reduce the time needed to produce the product.
Consistency
Application of modern science and technology to assure the consistency of each batch of products.
Product and worker safety
The government and the manufacturers work closely to make sure that the product is wholesome for public consumption and the workers work in a safe environment.
Buyer friendliness
Assuming the buyer dislikes the product, the manufacturer must do everything humanly possible to ensure that the product is user friendly (size, cooking instructions, keeping quality, convenience, etc).
Obviously, to achieve all these goals is not a simple matter. The first question is why do we want to process food?
At present, there are many modern reasons why foods are processed, for example, adding value to a food, improving visual appeal and convenience.
However, traditionally the single most important reason we wish to process food is to make last longer without spoiling.
Probably the oldest methods of achieving this goal are the salting of meat and fish, the fermenting of milk and the pickling of vegetable.
The Objectives of Modern Food Processing
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