scholarly journals Alterações do Ritmo Circadiano no Atleta

2021 ◽  
Vol 12 (6) ◽  
pp. 18-22
Author(s):  
Fernando Silva ◽  
◽  
Manuel Vaz ◽  
José Carlos Carneiro ◽  
◽  
...  

Sleep is very important for the proper functioning of the human body and consists of several stages. This text will address the concepts of biological rhythms, the circadian rhythm and body temperature, which is considered the main biological marker of the circadian rhythm. Their disorders have an influence on the athlete’s performance, with jet lag being approached. The diagnosis of these disorders can be made through various subjective and objective methods. Finally, adaptation strategies will be mentioned, addressing physical exercise, diet, and medication, among others.

1981 ◽  
Vol 55 (2) ◽  
pp. 95-100 ◽  
Author(s):  
F. Hawking ◽  
Tinousi Jennings ◽  
F. J. Louis ◽  
E. Tuira

ABSTRACT1. Investigations were made of the effect of various procedures in raising or lowering the microfilaria count of Pacific type Wuchereria bancrofti in the peripheral blood.2. Raising the body temperature in the early morning was followed by a moderate fall in the counts. Breathing increased oxygen, or reduced oxygen (hypoxia) or increased carbon dioxide, or the ingestion of sodium bicarbonate produced no consistent and significant changes in the count. Ingestion of glucose (in one volunteer) was followed by a small rise in the count. Muscular exercise was followed by a fall in the count, which is interpreted as probably being a response to a lower concentration of oxygen in the venous blood returning to the lung.3. It has not been possible to identify the physiological components of the circadian rhythm of the human body which entrain the cycle of these microfilariae. Attempts to obtain evidence incriminating the stimuli described above have been unsuccessful.


1978 ◽  
Vol 9 (3) ◽  
pp. 211-216 ◽  
Author(s):  
Kazuo Abe ◽  
Hideki Sasaki ◽  
Kyoko Takebayashi ◽  
Seki Fukui ◽  
Haruo Nambu

1982 ◽  
Vol 13 (2) ◽  
pp. 121-127 ◽  
Author(s):  
Kazuo Abe ◽  
Nobuo Matsuura ◽  
Machiko Endo ◽  
Hiroko Fujita ◽  
Naoki Fukushima ◽  
...  

2019 ◽  
Vol 11 (1) ◽  
pp. 33-40
Author(s):  
Muhammad Khabib Burhanuddin Iqomh ◽  
Nani Nurhaeni ◽  
Dessie Wanda

Peningkatan suhu tubuh  menyebabkan rasa tidak nyaman, gelisah pada anak, sehingga waktu untuk istirahat menjadi terganggu.Tatalaksana pada anak dengan demam dapat dilakukan dengan metode farmakologi dan non farmakologi. Tepid water spongingmerupakan tatalaksana non farmakologi. Konservasi adalah serangkaian sistem agar tubuh manusia mampu menjalankan fungsi, beradaptasi untuk melangsungkan kehidupan. Perawat mempunyai peran untuk membantu anak dalam mengatasi gangguan termoregulasi. Karya ilmiah ini bertujuan untuk mengetahui efektifitas penurunan suhu tubuh menggunakan tepid water sponging dengan pendekatanl konservasi Levine di ruang rawat infeksi. Efektifitas diukur dalam pemberian asuhan keperawatan berdasarkan proses keperawatan yang terdapat dalam model konservasi Levine yaitu: pengkajian, menentukan trophicognosis, menentukan hipotesis, intervensi dan evaluasi. Terdapat lima kasus yang dibahas. Hasil penerapan model konservasi Levine mampu meningkatkan kemampuan anak dalam mempertahankan fungsi tubuh dan beradaptasi terhadap perubahan. Kombinasi tepid water sponging dan terapi farmakologi mampu mengatasi demam dengan cepat dibanding terapi farmakologi.   Kata kunci: termoregulasi, tepid water sponging, teori model konservasi Levine   REDUCTION OF BODY TEMPERATURE USING TEPID WATER SPONGINGWITH THE LEVINE CONSERVATION APPROACH   ABSTRACT Increased body temperature causes discomfort, anxiety in children, so that the time to rest becomes disturbed. Management of children with fever can be done by pharmacological and non-pharmacological methods. Tepid water sponging is a non-pharmacological treatment. Conservation is a series of systems so that the human body is able to function, adapt to life. Nurses have a role to help children overcome thermoregulation disorders. This scientific work aims to determine the effectiveness of decreasing body temperature using tepid water sponging with the approach of Levine conservation in the infectious care room. Effectiveness is measured in the provision of nursing care based on the nursing process contained in the Levine conservation model, namely: assessment, determining trophicognosis, determining hypotheses, intervention and evaluation. There are five cases discussed. The results of the application of the Levine conservation model are able to improve the ability of children to maintain body functions and adapt to changes. The combination of tepid water sponging and pharmacological therapy is able to overcome fever quickly compared to pharmacological therapy.   Keywords: thermoregulation, tepid water sponging, Levine conservation model theory  


RSC Advances ◽  
2021 ◽  
Vol 11 (41) ◽  
pp. 25731-25737
Author(s):  
Maria Cristina Righetti ◽  
Maria Laura Di Lorenzo ◽  
Patrizia Cinelli ◽  
Massimo Gazzano

At room temperature and at the human body temperature, all the amorphous fraction is mobile in poly(butylene succinate).


Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 63
Author(s):  
Mrinal Samtiya ◽  
Rotimi E. Aluko ◽  
Anil Kumar Puniya ◽  
Tejpal Dhewa

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.


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