Technological progress in operation of multiservice sport centers viewed as management issue

Objective of the study was to consider benefits of social technologies in application to the modern multiservice sport center (MSC) management systems. To analyze the factors and conditions of effect on the MSC service progress, we performed a questionnaire survey of the MSC clientele and service personnel in July-October 2015 in the Belgorod regio

Women’s experience of divorce. Acta biomedica scientifica

The article is devoted to the problem of studying the experience of women going through the situation of divorce at different stages of the divorce and post-divorce period.Methods. The study was carried out at the intersection of idiographic and nomothetic approaches. At the first stage, the specifics of the experience of experiencing divorce in the online space are described, revealed through an interpretive-phenomenological analysis of the content of a closed Internet forum (n = 297). On the second – the specifics of emotional perception, cognitive assessment and coping with the situation of divorce, depending on the post-divorce experience (n = 50).Results. The experience of divorce by women is accompanied by ambivalent emotions, activates the understanding of the situation and coping with it. Online communication is an effective strategy focused on getting support, self-change, designing the future, allowing you to experience a sense of community in a life situation while maintaining psychological safety. The assessment of the divorce situation and coping strategies are specific: women who have gone through a divorce less than 3 years ago are more likely to seek social support; from 3 to 10 years – prefer the strategy of “flight-avoidance”; more than 10 years ago – “positive revaluation”. Conclusion. The experience of women experiencing the situation of divorce, including emotional, cognitive and conative components, is specific depending on the stage of the divorce and post-divorce period. An effective mechanism for shaping the experience of experiencing a divorce is network communication in a closed group of people who have similar problems

Spatial analysis of Samara region land degradation and differentiation of antierosion territory organization

In the research, a spatial analysis of the degradation of Samara region agricultural land with the assessment of economic losses due to water erosion is carried out. A map chart of the distribution of districts with different degrees of erosion has also been developed. The values of the degradation factor coefficient and economic losses due to the influence of erosion processes are calculated. The key points of antierosion territory organization and land regulation depending on landscape nature and kind of damage are represented. The plan of action for the antierosion territory organization of a farm in Kinelsky district is proposed and its effectiveness to stop and prevent erosion processes, as well as for rational use of land and increase soil fertility is shown

Use of bar processing to increase the shelf life of vitaminized sausages and their use for the correction of students' health

One of the priority directions of state policy in the field of healthy food is the development and integration of enriched foodstuffs with an increased expiration date into production. The purpose of researches is the study of effect of bar processing on the periods of storage of boiled sausages enriched with vitamin premix. The test samples of boiled sausages were processed under the pressure of 800 MPa within 3 minutes at a temperature of 0 ... +4 degrees C by means of a hydrostat after the end of the technological process. The control samples of boiled sausages were not processed under pressure. The safety of boiled sausages was estimated by organoleptic and microbiological indicators and pH, the content of vitamins in the product was researched in 8 and 16 days of storage. It has been established that in 16 days of storage the control samples of sausages did not conform to the requirements of regulating documentation; the shift of.. to the alkaline side, the increase in the quantity of mesophilic aerobic and facultative and anaerobic microorganisms has been noted. After 16 days of storage the content of PP and C vitamins in the control samples of sausages authentically decreased by 17.6% and 93.4% while the decrease in the test samples was 4.1% and 12.0%. The antioxidant activity of test samples of sausages is authentically 71.3% higher than that of the control samples (0.12 +/- 0.04 mol equiv/dm(3)). Against a background of use of vitaminized sausages an authentic increase in the antioxidant activity of catalase and ceruloplasmin is noted in the blood of students of the test group. Thus, it is established that the processing of boiled sausages enriched with vitamins, under high pressure has a bactericidal effect on microbic cells, prevents proteolysis, saves vitamins and, respectively, increases the expiration date of a foodstuff. The calculations for design of a high pressure hydrostat for foodstuff processing have been performed

Use of bar processing to increase the shelf life of vitaminized sausages and their use for the correction of students' health

One of the priority directions of state policy in the field of healthy food is the development and integration of enriched foodstuffs with an increased expiration date into production. The purpose of researches is the study of effect of bar processing on the periods of storage of boiled sausages enriched with vitamin premix. The test samples of boiled sausages were processed under the pressure of 800 MPa within 3 minutes at a temperature of 0 ... +4 degrees C by means of a hydrostat after the end of the technological process. The control samples of boiled sausages were not processed under pressure. The safety of boiled sausages was estimated by organoleptic and microbiological indicators and pH, the content of vitamins in the product was researched in 8 and 16 days of storage. It has been established that in 16 days of storage the control samples of sausages did not conform to the requirements of regulating documentation; the shift of.. to the alkaline side, the increase in the quantity of mesophilic aerobic and facultative and anaerobic microorganisms has been noted. After 16 days of storage the content of PP and C vitamins in the control samples of sausages authentically decreased by 17.6% and 93.4% while the decrease in the test samples was 4.1% and 12.0%. The antioxidant activity of test samples of sausages is authentically 71.3% higher than that of the control samples (0.12 +/- 0.04 mol equiv/dm(3)). Against a background of use of vitaminized sausages an authentic increase in the antioxidant activity of catalase and ceruloplasmin is noted in the blood of students of the test group. Thus, it is established that the processing of boiled sausages enriched with vitamins, under high pressure has a bactericidal effect on microbic cells, prevents proteolysis, saves vitamins and, respectively, increases the expiration date of a foodstuff. The calculations for design of a high pressure hydrostat for foodstuff processing have been performed

Principal factors affecting sudden death risk in myocardial infarction patients

Aim. To assess prognostic value of clinical and functional factors in regard to sudden cardiac death (SCD) risk in patients after myocardial infarction (MI). Material and methods. In total, 420 patients were examined at Day 10-14 after MI; follow-up period lasted for 14 years. General clinical examination, echocardiography, 24-hour electrocardiography (ECG) monitoring, late ventricular potentials (LVP) detection, active orthostatic test (AOT), heart rate variability (HRV) assessment at baseline and during functional tests, as well as psychological testing, were performed. SCD risk was assessed by Cox multi-factor analysis and Kaplan-Meier survival curve method. Results. According to Cox multivariate regression analysis, the most important predictors included the following: LVP, HRV reduction, left ventricular ejection fraction <40%, ventricular arrhythmias, previous MI, and hypotension in AOT. Prognostic accuracy and positive predictive value of this model were high enough to assess SCD risk. Conclusion. To assess SCD risk in MI patients, complex clinical and functional factors - SCD predictors – should be measured

Clinical and psychological factors affecting sudden death risk in myocardial infarction patients

Aim. To assess prognostic value of clinical and psychological factors in regard to sudden cardiac death (SCD) risk in patients after myocardial infarction (MI). Material and methods. In total, 420 patients were examined at Day 10-14 after MI; follow-up period lasted for 1-4 years. General clinical examination, echocardiography, 24-hour electrocardiography (ECG) monitoring, late ventricular potentials (LVP) detection, active orthostatic test (AOT), heart rate variability (HRV) assessment, psychological testing, if necessary – coronary angiography and endocardial electrophysiological examination were performed. Results. In the first post-MI year, SCD incidence was 6,7%. SCD risk was predicted by anterior MI localization, left ventricular (LV) aneurysm, heart failure, pre-syncope in anamnesis, hypotension during AOT, sinus tachycardia, left bundle block, anxiety and depression symptoms, leukocytosis and monocytosis in acute AMI period, alcohol abuse in anamnesis, treatment features (no beta-adrenoblockers; diuretic therapy). In multivariate analysis, the most important clinical factors included previous MI, hypotension in AOT, LV ejection fraction, ventricular arrhythmias by 24-hour ECG monitoring, HRV and LVP assessment data. Conclusion. Due to high SCD rates in MI patients, SCD risk should be assessed as early as during hospitalization, using relevant clinical and psychological parameters. If needed, detailed examination and secondary SCD prevention measures should be performed