Refine your search
Collections
Co-Authors
Journals
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Kimothi, S.
- Immediate effects of Taping of Upper Back on Peak Expiratory Flow Rate (PEFR) in Stable Chronic Obstructive Pulmonary Disease (COPD) Subjects
Abstract Views :686 |
PDF Views:0
Authors
Affiliations
1 International School of Physiotherapy. GEF-CU Collaborative Programme, MSR Nagar, Bangalore, IN
2 Dept. of Physiotherapy, M.S.R.M.T.H, Bangalore, IN
3 International School of Physiotherapy, GEF-CU Collaborative Programme, MSR Nagar, Bangalore, IN
1 International School of Physiotherapy. GEF-CU Collaborative Programme, MSR Nagar, Bangalore, IN
2 Dept. of Physiotherapy, M.S.R.M.T.H, Bangalore, IN
3 International School of Physiotherapy, GEF-CU Collaborative Programme, MSR Nagar, Bangalore, IN
Source
Indian Journal of Physiotherapy & Occupational Therapy-An International Journal, Vol 7, No 3 (2013), Pagination: 265-269Abstract
Background: The activation of respiratory muscles is influenced by a change in gravitational force and length-tension variations. Many studies have shown the influence of posture on respiratory muscles in normal adults. The proprioceptive facilitation of musculoskeletal system has shown improvement in pulmonary functions of normal adults. The lack of evidence on the effect of posture in COPD subjects suggested a need to see the immediate effects of proprioceptive facilitation of upper back on peak expiratory flow rate (PEFR) through taping on stable COPD subjects.Objectives of the study: To determine the PEFR values pre and post-taping in experimental group, to determine the PEFR values pre and post-taping in control group, to compare the PEFR values pre and post-taping within the groups and to compare the PEFR values pre and post-taping between the groups.
Methodology: 34 stable COPD subjects were recruited through convenience sampling. All the subjects were randomly allocated to experimental group (17) and control group (17). The PEFR was measured by peak flow meter as baseline data for both the groups. The experimental group was given proprioceptive facilitation through taping of upper back by instructing the subjects to erect their spine and retract their shoulders whereas control group was given sham taping. The PEFR for both the groups was measured pre and post taping.
Results: Paired t test was done to compare the PEFR values within the groups and independent t test was used for comparison between the groups. Interpretation: On analyzing the test, significant results were seen in the experimental and control group. The experimental group showed significant improvement in PEFR value(p
Conclusion: The results suggest that proprioceptive facilitation of upper back through taping in COPD subjects improves pulmonary function.
Keywords
PEFR, Posture, Respiratory Muscle Activity in COPD
References
- Johnson P, Balakrishnan K, Ramaswamy P. Prevalence of chronic obstructive pulmonary disease in rural women of Tamil Nadu: implications for refining disease burden assessments attributable to household biomass combustion. Global Health Action [Internet]. 2011 [cited 2011 Dec 15]; 4, 7226 – DOI.
- Raherison C, Girodet PO. Epidemiology of COPD. Eur Respir Rev [Internet]. 2009 [cited 2011 Dec 20]; Vol. 18, 114, Pp. 213-221.
- Celli BR, MacNee W. (2004) Standards for the diagnosis and treatment of patients with COPD: a summary of the ATS/ERS position paper. Eur Resp J [Internet]. 2004 [cited 2011 Dec 20]; 23, Pp.932-46.
- Trevor TH, Peter JB. Recent Advances in the Pathophysiology of COPD. London: Birkhauser; 2004.
- Dias CS. (2006) Kinematics of the scapula: cervical and thoracic spine in subjects with COPD. [Internet] 2006 [cited 2011 Dec 25]
- De Troyer A, Estenne M. (1988) Functional anatomy of the respiratory muscles. Clin. Chest Med [Internet]. 1988 [cited 2011 Dec 25]; 9, Pp.175-193.
- Cassart M, Gevenois PA, Estenne M. Rib cage dimensions in hyperinflated patients with severe chronic obstructive pulmonary disease. Am. J. Respir. Crit. Care. Med [Internet]. 1996 [cited 2011 Dec 25]; 154, Pp.800-805.
- Schroeder JK.A caixa torácica do idoso, in: Kauffman TL. Manual de Reabilitacao Geriatrica. 2001; Pp. 94-99.
- Orozco-Levi M, Gea J, Monells J, Aran X, Aguar MC, Broquetas JM. Activity of latissimus dorsi muscle during inspiratory threshold loads. Eur. Respir. J [Internet]. 1995 [cited 2011 Dec 26]; 8, Pp.441-445.
- Neumann DA. Shoulder Complex, in: Neumann DA. Kinesiology of the Musculoskeletal System. 2006; Pp. 91-132
- Yokoba M, Abe T, Katagiri M, Tomita T, Easton PA. (2003) Respiratory muscle electromyogram and mouth pressure during isometric contraction. Respir. Physiol Neurobiol [Internet]. 2003 [cited 2011 Dec 28]; 137, Pp. 51-60.
- Sharp JT, Drutz WS, Moisan T, Foster J, Machnach W. Postural relief of dyspnea in severe chronic obstructive pulmonary disease. Am. Rev. Respir. Dis [Internet].1982 [cited 2011 Dec 28]; 122, Pp. 201-211.
- Aliverti A. 2008. ‘Chest Wall Mechanics in COPD’, Current Respiratory Medicine Reviews [Internet] 2008 [cited 2011 Dec 28]; 4, Pp.240-249.
- Ninane V, Yernault JC, Troyer A. (1992) Intrinsic PEEP in patients with chronic obstructive pulmonary disease. Role of expiratory muscles. Am Rev Respair Dis [Internet] 1992 [cited 2011 Dec 31]; 148, Pp.1037-42.
- Kera T, Maruyama H. (2005) The Effect of Posture on Respiratory Activity of the Abdominal Muscles. J Physiol Anthropol Appl Human Sci [Internet] 2005 [cited 2011 Dec 15]; 24(4), Pp.259-265.
- Austin JH, Ausubel P. Enhanced respiratory muscular function in normal adults after lessons in proprioceptive musculoskeletal education without exercises. Chest:1992;102;186-490 [Internet] 1992 [cited 2012 Jan 3].
- Barrett J, Cerny F, Hirsch JA, Bishop B. Control of breathing patterns and abdominal muscles during graded loads and tilt. J Appl Physiol 76:2473-2480 [Internet].1994 [cited 2012 Jan 10].
- Functional Properties and Cooking Quality of Kidney Beans (Phaseolus vulgaris L.) Grown in Different Regions of Himachal Pradesh
Abstract Views :314 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
2 Department of Agronomy, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176062, IN
1 Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
2 Department of Agronomy, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176062, IN
Source
Himachal Journal of Agricultural Research, Vol 46, No 2 (2020), Pagination: 181-187Abstract
Legumes are an essential component of our diet especially in developing world; they are widely grown and consumed in various regions, and excellent sources of proteins and complex carbohydrates. Six kidney bean varieties were evaluated for their functional and cooking properties. Samples of kidney beans used in present study were procured from Mountain Agriculture Research and Extension Centre, Sangla (Kinnaur) of Himachal Pradesh, India. The bulk density of the kidney beans varied between 0.76 g/ml to 0.81 g/ml. Higher bulk density was found in variety Jwala (0.86 g/ml) whereas, lowest was found in Baspa, Him1 and Triloki varieties (0.76 g/ml). Hydration capacity and swelling capacity of the seeds of different varieties varied significantly and present in the range of 0.21–0.46 g/seed and 0.22–0.35 ml/seed, respectively. The swelling capacity of variety Triloki was higher as compared to other varieties of kidney beans. Cooking time of unsoaked seeds of different varieties significantly varied and ranged between 25 to 35 min. whereas, the soaking of grains of kidney beans reduced the cooking time and varied from 15 to 20 min.Keywords
Kidney Beans, Functional Properties, Cooking Quality, Cooking Time.Full Text
References
- Abbey BW and Ibeh GO. 1988. Functional properties of raw and heat processed cowpea (Vigna unguiculata, L. Walp) flour. Journal of Food Science 53: 1775-1791.
- Adebowale YA, Adeyemi A and Oshodi A. 2005. Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species. Food Chemistry 89: 37 48.
- Barampama S and Simard RE. 1995. Effect of soaking, cooking and fermentation on composition, in vitro starch digestibility and nutritive value of common beans. Plant Foods for Human Nutrition 40: 349-365.
- Berrios JDJ, Swanson BG and Cheong WA. 1999. Physicochemical characterization of stored black beans (Phaseolus vulgaris L.). Food Research International 32: 669-676.
- Bewley JD, Black M and Halme P. 2006. The Encyclopedia of Seeds: Science, Technology and Uses. CABI, Wallingford, UK, pp 81.
- Bishnoi S and Khetarpaul N. 1993. Variability in physicochemical properties and nutrient composition of different pea cultivars. Food Chemistry 47: 371-373.
- DES, Ministry of Agriculture & FW (DAC&FW), GoI, Success report. 2018-2019. Pulses revolution from food to nutritional security, pp 1.
- Fernandes AC, Nishida W and Da Costa Proenca RP. 2010. Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. International Journal of Food Science Technology 45: 2209-2218.
- Gubbels GH and Ali-Khan ST. 1991. Effect of seed quality on cooking quality and yield of a subsequent crop of field pea. Canadian Journal of Plant Science 71: 857-859.
- Gujral HS, Sharma P and Sharma R. 2013. Antioxidant properties of sand roasted and steam cooked bengal gram (Cicer arietinum). Food Science Biotechnology 22: 183 188.
- Hamid S, Muzaffar S, Wani IA, Masoodi FA and Bhat MM. 2014. Physical and cooking characteristics of two cowpea cultivars grown in temperate Indian climate. Journal of the Saudi Society of Agricultural Sciences 4(2) DOI: 10.1016/j.jssas.2014.08.002.
- Hudson BJF. 1994. New and Developing source of food proteins. Chapman & Hall. London.
- Klamczynska B, Czuchajowska Z and Baik B. 2001. Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas. International Journal of Food Science and Technology 36: 563-572.
- Narain M, Siripurapu SCB, Jha H and Dwivedi VK. 1978. Physico-thermal properties of rice bran. Journal of Food Science and Technology 15:18-19.
- Mkanda AV, Minnaar A and Kock H. 2007. Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris). Journal of the Science of Food and Agriculture 87: 2868-2879.
- Mohsenin NN. 1970. Physical Properties of Plant and Animal Materials. Gordon and Breach Science Publishers, New York, USA.
- Mohsenin NN. 1980. Physical Properties of Plant and Animal Materials, second ed. Gordon and Breach Science Publishers, New York, USA.
- Nimkar PM and Chattopadhyay PK. 2001. Some physical properties of green gram. Journal of Agricultural Engineering Research 80: 183-189.
- Saha S, Singh G, Mahajan V and Gupta HS. 2009. Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L.) as a function of genotype. Plant Foods & Human Nutrition 64: 174-180.
- Satya S, Kaushik G and Naik SN. 2010. Processing of food legumes: a boon to human nutrition. Mediterranean Journal of Nutrition & Metabolism 3: 183–195.
- Sefa-Dedeh S and Stanley DW. 1978. The relationship of microstructure of cowpeas to water absorption and dehulling properties cowpeas (Vigna unguiculata). Journal Food Science 44: 790-796.
- Siddiq M, Ravi R, Harte JB and Dolan KD. 2010. Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. LWT – Food Science and Technology 43(2): 232-237.
- Vindiola OL, Seib PA and Hoseney RC. 1986. Accelerated development of the hard-to-cook state in beans. Cereal Foods World 31: 538-552.
- Wani IA, Sogi DS and Gill BS. 2013. Physical and cooking characteristics of black gram (Phaseolus mungoo L.) cultivars grown in India. International Journal of Food Science & Technology 48: 2557-2563.
- Wani IA, Sogi DS, Wani AA and Gill BS. 2015. Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of Saudi Society of Agricultural Sciences. doi: http://dx.doi.org /10.1016/j.jssas.2014.12.002.
- Williams PC, Nakoul H and Singh KB. 1987. Relationship between cooking time and physical characteristics in chickpea. Journal of the Science of Food and Agriculture 34: 492-497.
- Yasumatsu K, Sawada K, Maritaka S, Mikasi M, Toda J, Wada T and Ishi K. 1972. Whipping and emulsifying properties of soybean products. Agricultural and Biological Chemistry 36: 719-727.
- Yeung H, Ehlers JD, Waniska RD, Alviola JN and Rooney LW. 2009. Rapid screening methods to evaluate cowpea cooking characteristics. Field Crops Research 112: 245 252.