Le rôle de l’éducateur* auprès des enfants mourants

Dans cet article, les auteurs décrivent certains aspects de leur rôle d'éducateur auprès des enfants mourants. Ils commencent par exposer brièvement leur travail auprès des enfants hospitalisés en général. Ils montrent ensuite comment leur rôle auprès des enfants mourants prolonge un travail entrepris longtemps avant la dernière étape de la mort. L'élément primordial du travail d'éducateur consiste à créer une atmosphère de confiance, de respect et d'acceptation dans ses relations avec l'enfant et sa famille. Le jeu thérapeutique et diverses activités sont utilisés afin d'amener l'enfant à exprimer son vécu et les adultes à mieux comprendre son point de vue. Les expressions non verbales sont considérées comme un aspect important de la communication. Par ses activités, l'enfant est encouragé à reprendre une partie du contrôle qui lui a échappé en raison de sa situation à l'hôpital. Un élément clé de l'aide apportée par l'éducateur consiste en un soutien actif de la relation parents-enfant. Tout ceci s'applique autant à l'enfant mourant qu'à tout autre enfant hospitalisé. À la fin, les auteurs soulignent que le droit de l'enfant de choisir la personne «aidante» doit être considéré comme naturel et respecté par l'équipe concernée.In this article the authors, both of whom are practising Child Life Workers, describe some aspects of their role with dying children. They summarize their work with any hospitalized child in general and go on to show how their role with the dying child can be seen as a continuation of work begun long before the child could be termed "dying". The basis of Child Life is to create an atmosphere of trust, respect and acceptance of relationship with the child and family. Therapeutic play and activities are used as an important mean of enabling both the child to express himself and adults to better comprehend the child's point of view and understanding. Non-verbal clues are seen as an important aspect of communication. The child is encouraged in his activities to regain some control, much of which has been removed from him by his situation in hospital. An active support of the parent/child relationship is seen as a key to aiding the process. All of this applies as equally to the dying, as to any other child.There is a final note that the child's right to choose his "helper" must be seen as natural, and respected by all involved

Cross-flow filtration for the recovery of lipids from microalgae aqueous extracts: membrane selection and performances

International audienceThe biorefinery of microalgae necessitates innovative choices of soft and energy-efficient processes to guarantee the integrity of fragile molecules and develop eco-friendly production. A wet processing of biomass is proposed, which avoids expensive drying steps. It includes harvesting, cell disruption, and fractionation of the target compounds. Membrane filtration is a promising clean fractionation step. In this paper, the recovery of lipids from starving Parachlorella kessleri aqueous extracts by cross-flow filtration was studied. A model solution was formulated to test four membranes of different materials (PVDF, PES, PAN) and cut-offs (200 kDa - 1.5 µm). The hydrophilic PAN 500kDa membrane presented the best performance (flux stability, permeate flux, lipid retention, and cleanability) and was therfore selected for filtrating real aqueous extracts. Similar permeation fluxes were obtained with model and real products: 34 -41Lh-1m-2 respectively. The coalescence of lipid droplets was observed with model solutions but not with real products, less concentrated. The lipids from the real products were wholly retained by the PAN membrane, whereas some of the polysaccharides and proteins were able to permeate. An optimization of the coupling between culture, cell disruption, clarification, and filtration would allow a good concentration and purification of the lipids from microalgae

Comparative study of pork lipids according to carcass locations

International audienc

Comment protéger les acides gras polyinsaturés à longues chaînes oméga 3 (AGPI -- LC ω3) vis-à-vis de l’oxydation ?

Increase the consumption of long-chain omega 3 polyunsaturated fatty acids (LC ω3 PUFA) is highly recommended for their health benefits. However, these fatty acids are very prone to oxidation, which can impair sensory, nutritional and functional properties of foods. In this paper the various ways that increase LC ω3 PUFA stability during processing and storage of food products are reviewed. To efficiently protect LC ω3 PUFA during processing and storage of foods, a combined strategy, taking into account both the matrix and the process should be undertaken. First the quality of the raw materials should be rigorously controlled by, for example, increasing contents of in situ antioxidants and decreasing length of storage. Then, during processing and storage of LC ω3 PUFA concentrates and LC ω3 PUFA enriched foods all pro-oxidant factors, such as oxygen and temperature, has to be carefully managed. An other way is to encapsulate the oils and add antioxidant substances, but the influence of the structure of the matrix and its organisation on antioxidants partition and their activity and on the oxidability of the fatty material as function of its chemical structure should be also taken into account

Comment protéger les acides gras polyinsaturés à longues chaînes oméga 3 (AGPI -- LC ω3) vis-à-vis de l’oxydation ?

Increase the consumption of long-chain omega 3 polyunsaturated fatty acids (LC ω3 PUFA) is highly recommended for their health benefits. However, these fatty acids are very prone to oxidation, which can impair sensory, nutritional and functional properties of foods. In this paper the various ways that increase LC ω3 PUFA stability during processing and storage of food products are reviewed. To efficiently protect LC ω3 PUFA during processing and storage of foods, a combined strategy, taking into account both the matrix and the process should be undertaken. First the quality of the raw materials should be rigorously controlled by, for example, increasing contents of in situ antioxidants and decreasing length of storage. Then, during processing and storage of LC ω3 PUFA concentrates and LC ω3 PUFA enriched foods all pro-oxidant factors, such as oxygen and temperature, has to be carefully managed. An other way is to encapsulate the oils and add antioxidant substances, but the influence of the structure of the matrix and its organisation on antioxidants partition and their activity and on the oxidability of the fatty material as function of its chemical structure should be also taken into account

Oxidative Stability of Bovine Serum Albumin- and Sodium Caseinate-Stabilized Emulsions Depends on Metal Availability

International audienc