Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon
Djeuachi Tchuitheu Huguette Lesly,
Dongho Dongmo Fabrice,
Mouokeu Raymond Simplice,
Deutchoua Djitieu Arlette Danelle,
Tchoumbougnang François
Issue:
Volume 9, Issue 5, September 2020
Pages:
125-131
Received:
13 August 2020
Accepted:
31 August 2020
Published:
21 September 2020
Abstract: The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-of-home vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were ‘Mbongo’ (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and ‘Mabomba’ (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.
Abstract: The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and...
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Assessment of Muscle Function in Severe and Malnourished COVID-19 Patients
Marine Gerard,
Phi-Linh Nguyen-Thi,
Aurelie Malgras,
Thomas Bermand,
Roland Jaussaud,
Didier Quilliot
Issue:
Volume 9, Issue 5, September 2020
Pages:
132-137
Received:
3 November 2020
Accepted:
13 November 2020
Published:
23 November 2020
Abstract: COVID-19 is a disease at high risk of muscle failure and undernutrition. In this setting, systematic screenings are necessary to assess muscle deficit during hospitalization and after discharge. Objective: To analyze the interest of a self-assessment of muscle strength (SES) to evaluate the evolution of muscle strength during COVID-19 and to assess the agreement between SES and the handgrip test. Methods: Prospective cohort study including all inpatients diagnosed with COVID-19 admitted in a non-ICU unit, until the required number of subjects is reached. Handgrip test and SES were recorded at admission and every two days during hospitalization and at Day30 post-discharge. Sarcopenic screening test (SARC-F) and International Physical Activity Questionnaire (IPAQ-SF) were administered before admission and on Day30. Nutritional status was recorded at admission, at discharge and at Day30 post-discharge. Evolution effects were analyzed using ANOVA for repeated measures and Pearson's chi-square test (p< 0.05). Results: Handgrip and SES progression were significantly correlated (p=0.004), SES <7 enabled detecting 95% of patients with progression in muscle strength. Muscle failure incidence was lower at discharge (73% to 42% for handgrip and 69% to 42% for SES (p=0.0035)). At admission, 61% had ≥30% reduction in food intake which was higher in the presence of anosmia and inflammation; 73% presented malnutrition and 19% necessitated tube feeding due to severe malnutrition as well as insufficient nutrition intake. Weight loss kinetics decreased significantly during hospitalization (-0.4±1.6% vs. -5.4±6.3% pre-admission, p=0.0016). At Day 30, 17% had a severe muscle failure (SES<7 and/or SARC-F>6) and 32% had persistent severe malnutrition. Conclusion: The present study showed that three quarters of COVID-19 patients admitted in a non-ICU setting presented malnutrition as well as sarcopenia as assessed by hand strength. Screening for malnutrition and muscle failure should be initiated immediately at the onset of care, with the aim of improving nutritional status as well as maintaining muscle mass and physical performance. During hospitalization, grip strength measured by a handheld dynamometer is inexpensive and easy to administer, even in a COVID unit. On the other hand, the 10-point verbal or visual analogue scales (SES) could prove useful in assessing the long-term progression of muscle strength.
Abstract: COVID-19 is a disease at high risk of muscle failure and undernutrition. In this setting, systematic screenings are necessary to assess muscle deficit during hospitalization and after discharge. Objective: To analyze the interest of a self-assessment of muscle strength (SES) to evaluate the evolution of muscle strength during COVID-19 and to assess...
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