Estado nutricional asociado al funcionamiento cognitivo en adultos mayores no institucionalizados del distrito de San Martín de Porres, 2023

Introducción: La población de adultos mayores va en constante crecimiento y en su mayoría están catalogados como personas vulnerables, en esta etapa de vida es donde hay cambios biológicos, algunos de estos derivan a padecer estadios nutricionales inadecuados y también deterioro de las funciones intelectuales, siendo contraproducentes para la salud. Objetivo: Determinar la asociación entre el estado nutricional y el funcionamiento cognitivo en los adultos mayores no institucionalizados del distrito de San Martín de Porres, 2023. Metodología: Estudio analítico de tipo correlacional y corte transversal, de enfoque cuantitativo no experimental, una muestra de 70 adultos mayores del distrito de San Martín de Porres. Se utilizó el Mini Nutritional Assessment (MNA) para la valoración nutricional y el Cuestionario PFEIFFER (SPMSQ) para evaluar el estado funcional. Los datos se analizaron en el programa SPSS versión 29.0 y se realizó la prueba de correlación estadística no paramétrica de Rho de Spearman. Resultados: Se evaluaron, en mayor proporción, a adultos mayores de 60 a 74 años, 72.9% (n=51). Según el estado nutricional, el 15.7% presentó riesgo de malnutrición y el 4.3% malnutrición. El l5.8% presentó deterioro cognitivo leve. Conclusiones: No se encontró asociación entre el estado nutricional y el funcionamiento cognitivo en los adultos mayores no institucionalizados del distrito de San Martín de Porres, 2023

Endoscopic decompression as management of uncomplicated sigmoid volvulus: case report and literature review

Sigmoid volvulus is a cause of intestinal obstruction explained by the twist of the sigmoid over its mesentery. The colon is at risk of ischaemia due to alterations in the irrigation due to rotation of the mesentery and risk of perforation. Surgical management is suggested in complicated cases, but endoscopic management with decompression and detorsion may be suggested in the case of uncomplicated sigmoid volvulus, with risk of recurrence. We present the case of a 49-year-old male with a diagnosis of uncomplicated sigmoid volvulus resolved by decompression with rigid proctosigmoidoscopy and medical management with remission of intestinal occlusion, without surgical intervention. A case and review of the current literature are presented

Cecal volvulus, an uncommon cause of lower intestinal obstruction: case report and literature review

A volvulus is defined as a loop of bowel that undergoes torsion and rotation about its axis and the supporting mesentery, resulting in manifestations of intestinal occlusion. Depending on the degree of intestinal distension, blood flow may be compromised with risk of ischemia and perforation. Cecal volvulus is caused by axial rotation of the cecum, involving the terminal ileum and ascending colon due to alterations in fixation of the cecum. We present a case report of a 32-year-old male patient with no important surgical history who presented with lower intestinal occlusion secondary to cecum volvulus associated with flanges

Experimental study on heat transfer enhancement during condensation using microstructured surfaces

Microstructured surfaces have been found to be energy efficient and cost effective through enhancement of heat transfer, drag reduction and anti-fouling in areas such as thermal engineering, fluid mechanics, microelectronics and transportation. However, their use with the condensation phenomenon has yet to receive considerable attention. Therefore, based on a new approach to recover energy in humid environments, the influence of different geometries manufactured on stainless steel inserts via micro-wire electro discharge machining (µ-WEDM) on condensation was analysed. The experimental work was carried out in a chamber with a high percentage of relative humidity (% RH) comparing the geometries against an unstructured surface. The experimental results showed a differential temperature (ΔT), 26% higher than the unstructured surface. Thus, it is reasonable to believe that this experimental study could be used in the design of energy recovery systems to enhance condensation heat transfer

Effects of laser microtextured surfaces in condensation heat transfer

Some major application areas of microtextured surfaces are found in the energy, biomedical, transportation and aerospace sectors. In relation to the energy sector, microtextured surfaces provide an energy efficient and cost-effective passive mechanism for increased heat transfer during matter’s phase change in energy recovery systems. This study explores the viability of laser microprocessing as an attractive manufacturing route for generating textured surfaces and compares with the results from a previous study involving microgeometries created by micro-wire electro discharge machining (µWEDM). Two types of stainless steel SS316L insert, produced via casting followed by machining, as well as by selective laser melting (SLM), were used as the workpieces. A number of microtextured geometries were produced on the workpieces’ planar top faces using a nanosecond fibre laser (1064 nm wavelength) operating with 0.066 and 0.25 mJ laser energy, 10 and 80 kHz frequencies, 400, 600 and 700 mm/s beam scanning speeds, and 25 and 60 µm set distances between the unidirectional textured grooves/laser tracks. The textured surfaces were subsequently scanned using a 3D optical scanner for evaluating the depth and width of the geometries. The scanning electron micrographs showed comparable groove geometries produced via both laser and µWEDM. During condensation experiments, the laser textured surfaces typically exhibited higher differential temperature, ΔT (~11.9-28.9%) with respect to the unstructured specimens. Additionally, the textured SLM samples generally showed greater heat transfer quality (~3.7-5.7% higher ΔT) than their cast and machined counterparts

On the performance evaluation of microtextured surfaces using computational fluid dynamics: a comparative study

Microtextured surfaces are gaining rapid uptake in industrial sectors for bespoke functional applications that require specific tribological, mechanical and biological properties, such as friction and wear, corrosion resistance, wettability, bio-reactivity and so on. Although comprehensive study has been undertaken to create optimal texture designs that adapt to each respective application, the design process still requires elements of trial-and-error approaches. In order to minimise the uncertainty of the trial-and-error design process, this study centres on employing computational fluid dynamics (CFD) software tools to assess isothermal fluid flow velocity profiles on the microtextured surfaces, in relation to the energy-sector applications. A comparative analysis has been undertaken on the effectiveness of three different CFD tools to predict the velocity profiles generated on the textured surfaces under atmospheric fluid flow conditions (1000 L/min) with a fixed input air velocity (3.78 m/s) at room temperature. The results from the CFD analysis were then compared with that obtained from an experimental set-up involving a scallop-shaped textured surface produced via micro-wire electro discharge machining. The data suggest that the predicted velocity profile on using the scan of a real manufactured surface is significantly closer rather than when using a CAD idealised textured surface. However, there remains some limitations with the meshing that require further research

Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream’s structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms. To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements. In this review, promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, anoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends in this functional food sector