Results 51 to 60 of about 184,047 (264)

Pengaruh pelatihan penjamah makanan tentang sistem pengolahan dan penyajian makanan terhadap mutu makanan pasien di RSUD Prof. Dr. Margono Soekarjo Purwokerto

open access: yesJurnal Gizi Klinik Indonesia, 2007
Background: Special attempts should be done to improve patient’s food quality. One of them is by choosing skillful and professional staff in the food processing and service according to the standard.
Nurrekta Yuristrianti   +2 more
doaj   +1 more source

Piezo2 Mediates a Vicious Cycle of “Mechanical Homeostasis Imbalance—Inflammation” in Sensory Nerves and the Cartilage Endplate

open access: yesAdvanced Science, EarlyView.
In a lumbar spine instability model, dorsal root ganglion cells mediate the perception of relevant mechanical stresses through Piezo2 and subsequently release CGRP. CGRP activates the NF‐κB signaling pathway in cartilage endplate cells through the receptor RAMP1.
Hanpeng Xu   +16 more
wiley   +1 more source

Electroacupuncture Improves the Learning and Memory by Modulating Hippocampal Glucose Metabolism through IGF1/IGF1R Signaling in Alzheimer's Disease

open access: yesAdvanced Science, EarlyView.
Electroacupuncture (EA) ameliorates learning and memory function in 5×FAD mice by regulating the brain glucose metabolic network. This neuroprotective effect is closely related to enhancing neuronal energy utilization via the IGF1/IGF1R signaling pathway.
Shengxiang Liang   +12 more
wiley   +1 more source

A 3D In Vitro Model of the Human Hepatobiliary Junction

open access: yesAdvanced Science, EarlyView.
A 3D human organoid platform reconstructs the hepatobiliary junction between primary adult hepatocytes and intrahepatic cholangiocytes. These adult hepatobiliary organoids (aHBOs) support directional bile transport from canaliculi to ductule‐like structures, enable quantitative imaging of junction dynamics, and reveal cell‐type‐specific vulnerabilities
Ashley D. Westerfield   +13 more
wiley   +1 more source

From Documents to Digital: Co‐Designing Nutrition Information Videos With Consumers and Dietitians

open access: yesHealth Expectations
Introduction Hospital nutrition care is usually supported by offering written, paper‐based information to patients and carers. However, there is a need for evidence‐based online information, such as videos, to support education.
Hannah Olufson   +10 more
doaj   +1 more source

Evaluation of Patient Satisfaction with Nutrition Installation Services at PKU Muhammadiyah Gamping Hospital Yogyakarta, Indonesia

open access: yesAmerta Nutrition
Background: PKU Muhammadiyah Gamping Hospital, Yogyakarta, recorded an estimated food waste production of around 900 kg from January to June 2024. This data highlights the significant food-related problems in healthcare facilities and underscores the ...
Faturahman Fauzi Azwarjaya   +5 more
doaj   +1 more source

MUTU PELAYANAN GIZI DENGAN TINGKAT KEPUASAN PASIEN

open access: yesJurnal Ilmiah Kesehatan, 2018
The quality of nutritional service is one of the indicators of the quality hospital service. Therefore, the purpose of this research was to find out the relationship between the quality of hospital nutritional service and the level of patient’s ...
Iin Rachmawati, Wiwik Afridah
doaj   +1 more source

G3BP1 Succinylation at K413 is Critical for Cardiac Function by Modulating PI3K‐AKT‐mTOR Signal Axis

open access: yesAdvanced Science, EarlyView.
Schematic illustrating the impact of G3BP1 succinylation at K413 on cardiac function. In the healthy human heart, G3BP1 succinylation maintains homeostatic mTOR signaling. In patients with dilated cardiomyopathy (DCM) and heart failure (HF), G3BP1 de‐succinylation induces RagA expression and disrupts the binding of the TSC1/2 complex, leading to the ...
Yuan Zhang   +9 more
wiley   +1 more source

Comparative analysis of food service satisfaction and nutritional adequacy between private hospitals and academic hospitals in patients with non-communicable diseases

open access: yesAcTion: Aceh Nutrition Journal
Nutritional services in hospitals aim to provide meals with high nutritional value, safety, appropriate quantity, quality, and satisfactory service. This study aimed to analyze and compare food service satisfaction and nutritional adequacy among patients
Kartika Pibriyanti   +7 more
doaj   +1 more source

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