Elimination of chronic hepatitis C (HCV) will require scaling up treatment, including possible HCV treatment by primary care providers. The District of Columbia (DC) has a substantial population living with untreated hepatitis C, and treatment expansion would benefit the resident population. The aim of this study was to assess the knowledge, attitudes, and behaviors of primary care providers and specialists related to hepatitis C screening and treatment. We conducted a prospective, online survey of physicians and nurse practitioners (n = 153) in DC on their knowledge, attitudes, and behaviors related to hepatitis C screening and treatment, as well as referral patterns, interest in learning, and preferred learning modalities. We compared responses by provider type. Key findings indicated that HCV screening and treatment knowledge was higher among specialty physicians as compared to primary care providers. The most common reported facilitators of HCV screening included a prompt in the electronic medical record (63%), patient education (57%), and support staff (41%). While 71% reported that HCV treatment was important in the community they serve, only 26% indicated that access to HCV specialist expertise and consultation was a major area of need. Additionally, 59% reported that they refer all HCV patients to specialists for treatment. Primary care providers in DC had moderate interest in learning how to treat chronic hepatitis C, but they need additional training. Patients are typically referred to gastroenterology, infectious diseases, and hepatology specialists who may have limited capacity to expand treatment.
Attitude of Health Personnel , Health Personnel , Hepatitis C/diagnosis , District of Columbia , Electronic Health Records , Female , Hepacivirus , Hepatitis C, Chronic , Humans , Male , Mass Screening , Middle Aged , Nurse Practitioners , Physicians , Prospective Studies , Referral and Consultation , Surveys and Questionnaires
El chincho (Tagetes elliptica Sm) es una hierba aromática de la sierra del Perú, normalmente utilizada como aditivo culinario, aparte de esta resaltante propiedad, en algunos casos es utilizada para fines terapéuticos, lo que aparentemente evidencia que posee otras propiedades. Con el fin ampliar la información sobre las propiedades funcionales de esta hortaliza, se planteó investigar los componentes antioxidantes: vitamina C y flavonoides, para ello se plantearon los siguientes objetivos: determinar el contenido de vitamina C (por espectrofotometría),flavonoides 3-hidroxilo en extractos acuoso y etenólico (por espectrofotometría), y el contenido de catequinas en las hojas del chincho (por HPLC). Los resultados fueron: vitamina C igual a 14,49 mg de ácido ascórbico/100 g de muestra húmeda; flavonoides 3-hidroxilo igual 39,72 mg de ácido gálico/g de muestra y flavonoides en términos de catequinas igual a 396,665 microgramo/ml de extracto. En base al estudio, se llegó a la conclusión de que el chincho, a parte de su buena cualidad culinaria, presenta muy bajas condiciones para ser considerada como una hortaliza con propiedades nutricionales o de capacidad antioxidante.
The chincho (Tagetes elliptica Sm) is anaromatic grass of the mountain range of Peru, normally is used as culinary additive, apart from this curious property, in some cases it is used for therapeutic aims , which apparently demonstrates it possesses other properties. With the aim to extend the information on the functional properties of this vegetable, it was proposed to investigate the antioxidant components: vitamin C and flavonoids, therefore it was proposed the following aims: determine the content of vitamin C (forespectrofotometría), flavonoids 3-hidroxilo in aqueous extracts and etenólico (for espectrofotometría), and the content of catequinas in the leaves of chincho (for HPLC). The results were: Vitamin C is equal to 14,49 mg of ascorbic acid /100 g of humid sample; Flavonoids 3-hidroxilo is equal 39,72 mg of galic acid/g of sample and Flavonoids in terms of catequinas is equal to 396,665 microgram/ml of extract. In basis to the study, it was reached the conclusion that the Chincho, apart of its good culinary quality, it presents very low conditions to be considered like an antioxidant capacity or a vegetable with nutritional properties.
Antioxidants , Plant Structures , Flavonoids , Tagetes , Vegetables , Ascorbic Acid , Peru
El estudio se realizó en los laboratorios de Bromatología, Química y en el Centro de Investigación y Transferencia Tecnológica Agroindustrial - CITTA de la Universidad Nacional Hermilio Valdizán en durante el periodo comprendido entre mayo del 2006 a marzo del 2007, con el objetivo de adaptar la tecnología existente de manera que esta permita industrializar en forma de conservas de fondos y con características de calidad la alcachofa cultivada en Huánuco. El procedimiento consistió en caracterización de la materia prima, estudio del proceso de obtención de conservas de fondos de alcachofa y evaluación del producto final. La composición química de las alcachofas de estas categorías, indicaron altas propiedades nutritivas. Las operaciones y parámetros más importantes en el proceso de obtención de la conserva de fondos fueron: recepción de materias primas, selección y clasificación (diámetro = 9 - 11 cm), pelado, lavado, perfilado y boleado, escaldado (90ºC/12min), enfriado (Tº < 35 ºC), envasado (frascos de vidrio de 460 mL), pesado (0.24 Kg. de fondos, solución de cubierta con 2.8% de sal y pH 3.0), evacuado, cerrado (80-85ºC), tratamiento térmico (95ºC/20min), almacenado (Tº ambiente). Las características organolépticas del producto obtenido presentaron una calificación promedio entre bueno y muy bueno en torno a la calidad, asimismo no hubo diferencias estadísticas frente a otra marca de similar calidad.
The study was conducted in laboratories Bromatology, Chemistry and the Center for Research and Technology Transfer - Agroindustrial CITTA of the National University "Hermilio Valdizán" May 2006 to March 2007, to adapt existing technology so This allows industrialize preserved in the form of funds and quality characteristics artichokes grown in Huanuco. The procedure consisted of: characterization of raw materials, study the process of obtaining funds from canned artichoke and evaluation of the final product. The chemical composition of these categories of artichokes, indicated high nutrition. Operations and most important parameters in the process of obtaining the funds were retained: the receipt of raw materials, selection and classification (diameter = 9-11 cm), peeled, washed, profiling and Bowled, blanching (90° C/12min) cooled (Tº <35 º C), packaging (glass bottles of 460 mL), heavy (0.24 kg of funds, settlement of 2.8% covered with salt and pH 3.0), evacuated, closed (80-85º C) heat treatment (95º C/20min), storage (Tº environment). Organoleptic characteristics of the product showed an average rating between good and very good about the quality, there was also no statistical differences compared to other brand of similar quality.
Food, Preserved , Vegetable Preserve , Cynara scolymus , Cynara scolymus/chemistry
