The use of the Borg Rating of perceived exertion scale in cardiopulmonary resuscitation

Cardiorespiratory arrest is a critical event whose survival rate is related to the quality of resuscitation manoeuvres, combined with technology. It is important to understand the perception of tiredness during this procedure, aiming at the effectiveness of compressions and increasing the chances of survival. Goal Apply the Borg Scale to analyze the effort perceived by nurses during cardiopulmonary resuscitation manoeuvres with a feedback device. Method Experimental study with randomized distribution of nurses in a teaching hospital, simulating cardiac arrest, to assess perceived exertion using the Borg scale during cardiopulmonary resuscitation with/without a feedback device. A statistical significance level of 5% was adopted. Results Sixty-nine nurses working in critical and non-critical adult care units were included. Perceived exertion and heart rate were lower in the intervention group (p<0.001), influenced by the feedback device, with no significant difference regarding the actuation units. Conclusion The Borg scale proved to be adequate for the proposed objectives. The feedback device contributed to less effort and reduced heart rate during resuscitation manoeuvres. The low cost and ease of application favour its use in training and real-time consultations to assess performance during resuscitation, using a feedback device to reduce efforts and the perception of tiredness. It also allows reflection on the intervening factors and resources that can influence the quality of care and the chances of survival

How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?

Gluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.info:eu-repo/semantics/publishedVersio