A cutlery set for stroke

<p>Stroke is a common problem that affects approximately 700,000 patients annually in the United States alone and can cause long-term disabilities (Mallory, 2006, p.33). The long-term effects of a stroke can impact on the patient’s ability to use one side of their body. Upper limb, lower limb, postural and communication difficulties are common factors that patients experience after a stroke (Perry, 2004), which can affect the patient’s ability to eat (McLaren, 1997). After a stroke, the impairment of an upper limb can lead to problems that make it difficult for people to use cutlery, and include poor grip, decreased muscle control, tremors and upper limb weakness (Brackenrige, 2016). Currently, there are some assistive technology (AT) cutlery sets aimed to help patients who have difficulty in eating and muscle control. Several reasons why stroke patients abandon AT cutlery are cost, appearance, and function (Vaes, 2014). However, an experiment (Torrens, 2013) in to adaptive cutlery products and previous research suggest that there is a large space to improve this, such as appearance and function. AT cutlery sets have been criticized because of their appearance and inferior functions (Torrens, 2013). This then leads to a disconnection between the user and the AT cutlery products, in which the user experiences visible stigma and links the cutlery to an undesirable characteristic (Vaes, 2012). There are some limitations of the current AT cutlery sets that have been identified in the evaluation (Torren & Smith, 2013), such as poor friction material, stereotypical shapes, and skin-tone handle colour. The limitations create an opportunity for the designers to improve the AT cutlery set to be a selected object and a pleasurable product to use in everyday life. The purpose of this research is to explore how human-centred design can reduce the stigma of using AT cutlery for stroke patients through addressing the appearance and interactions of spoons, forks and knives. The research involves the following steps: observing videos of stroke patients eating, interviewing clinicians, interviewing stroke patients, and iterative design with the supervision of clinicians. Some of the main issues identified surrounding stroke patient eating and using cutlery include grip weakness, muscle contracture, and difficulty of flexion. Based on the product intervention model for stigma (PIMS) (Vaes, 2014), this study utilized existing research surrounding the evaluation of assistive technology. To help understand each stage of the user needs, previous feedback from health-care clinicians and patients will ensure the validity of ergonomic interventions and stigma strategy as a substitute for traditional cutlery design. The output of this research includes a set of cutlery as well as assistive components. The design addresses a patient’s difficulty in using cutlery through an adaptive ring to help the patients’ grip. The utensils allow the user to either carry out eating activities at home or in a restaurant. The feedback from occupational therapists and physiotherapists indicates that the cutlery should accommodate different levels of stroke severity. Based on the findings of literature reviews and feedback, I have focused my design on addressing the stroke patients’ grip weakness, muscle contracture, and difficulty of hand flexion, whilst minimizing stigma, based on the PIMS strategies (Vaes, 2014). The design principle suggests that current cutlery designs with an integrated shape cannot meet all requirements of a stroke patient. Therefore, a combination of additional wearing components needs to be used to help dietary intake.</p>

A cutlery set for stroke

<p>Stroke is a common problem that affects approximately 700,000 patients annually in the United States alone and can cause long-term disabilities (Mallory, 2006, p.33). The long-term effects of a stroke can impact on the patient’s ability to use one side of their body. Upper limb, lower limb, postural and communication difficulties are common factors that patients experience after a stroke (Perry, 2004), which can affect the patient’s ability to eat (McLaren, 1997). After a stroke, the impairment of an upper limb can lead to problems that make it difficult for people to use cutlery, and include poor grip, decreased muscle control, tremors and upper limb weakness (Brackenrige, 2016). Currently, there are some assistive technology (AT) cutlery sets aimed to help patients who have difficulty in eating and muscle control. Several reasons why stroke patients abandon AT cutlery are cost, appearance, and function (Vaes, 2014). However, an experiment (Torrens, 2013) in to adaptive cutlery products and previous research suggest that there is a large space to improve this, such as appearance and function. AT cutlery sets have been criticized because of their appearance and inferior functions (Torrens, 2013). This then leads to a disconnection between the user and the AT cutlery products, in which the user experiences visible stigma and links the cutlery to an undesirable characteristic (Vaes, 2012). There are some limitations of the current AT cutlery sets that have been identified in the evaluation (Torren & Smith, 2013), such as poor friction material, stereotypical shapes, and skin-tone handle colour. The limitations create an opportunity for the designers to improve the AT cutlery set to be a selected object and a pleasurable product to use in everyday life. The purpose of this research is to explore how human-centred design can reduce the stigma of using AT cutlery for stroke patients through addressing the appearance and interactions of spoons, forks and knives. The research involves the following steps: observing videos of stroke patients eating, interviewing clinicians, interviewing stroke patients, and iterative design with the supervision of clinicians. Some of the main issues identified surrounding stroke patient eating and using cutlery include grip weakness, muscle contracture, and difficulty of flexion. Based on the product intervention model for stigma (PIMS) (Vaes, 2014), this study utilized existing research surrounding the evaluation of assistive technology. To help understand each stage of the user needs, previous feedback from health-care clinicians and patients will ensure the validity of ergonomic interventions and stigma strategy as a substitute for traditional cutlery design. The output of this research includes a set of cutlery as well as assistive components. The design addresses a patient’s difficulty in using cutlery through an adaptive ring to help the patients’ grip. The utensils allow the user to either carry out eating activities at home or in a restaurant. The feedback from occupational therapists and physiotherapists indicates that the cutlery should accommodate different levels of stroke severity. Based on the findings of literature reviews and feedback, I have focused my design on addressing the stroke patients’ grip weakness, muscle contracture, and difficulty of hand flexion, whilst minimizing stigma, based on the PIMS strategies (Vaes, 2014). The design principle suggests that current cutlery designs with an integrated shape cannot meet all requirements of a stroke patient. Therefore, a combination of additional wearing components needs to be used to help dietary intake.</p>

Chemical Changes The Spent Hen Meat After A Tenderization Process Solution of Sodium Chloride

In this study, the old chicken meat found in the market after slaughtering and cleaning was carried out by the saline application, which was as follows T: the control treatment. T2, T3 and T4 were tenerized spent hen meat with sodium chloride by 10, 20 and 30 g/L water for 12 hours respectively. Results show that the collagen was a significant increase (P≤0.05) in T2, T3, T4 compared with the control of white muscle control and the total concentration of collagen was a significant decrease (P≤0.05) in saline annulus coefficients compared to control of dark muscle. The total concentration of soluble nitrogen was a significant decrease (P≤0.05) in saline-induced salinity coefficients compared with white muscle control. It is also noted that the concentration of protein nitrogen in the white muscle has decreased significantly (P≤0.05) in the coefficients of the antigen compared to the control treatment.

Using Bayesian Inference to Estimate Plausible Muscle Forces in Musculoskeletal Models

Background: Musculoskeletal modeling is currently a preferred method for estimating the muscle forces that underlie observed movements. However, these estimates are sensitive to a variety of assumptions and uncertainties, which creates difficulty when trying to interpret the muscle forces from musculoskeletal simulations. Here, we describe an approach that uses Bayesian inference to identify plausible ranges of muscle forces for a simple motion while representing uncertainty in the measurement of the motion and the objective function used to solve the muscle redundancy problem. Methods: We generated a reference elbow flexion-extension motion by simulating a set of muscle excitation signals derived from the computed muscle control tool built into OpenSim. We then used a Markov Chain Monte Carlo (MCMC) algorithm to sample from a posterior probability distribution of muscle excitations that would result in the reference elbow motion trajectory. We constructed a prior over the excitation parameters which down-weighted regions of the parameter space with greater muscle excitations. We used muscle excitations to find the corresponding kinematics using OpenSim, where the error in position and velocity trajectories (likelihood function) was combined with the sum of the cubed muscle excitations integrated over time (prior function) to compute the posterior probability density. Results: We evaluated the muscle forces that resulted from the set of excitations that were visited in the MCMC chain (five parallel chains, 450,000 iterations per chain, runtime = 71 hours). The estimated muscle forces compared favorably with the reference motion from computed muscle control, while the elbow angle and velocity from MCMC matched closely with the reference with an average RMSE for angle and velocity equal to 0.008° and 0.18°/s, respectively. However, our rank plot analysis and potential scale reduction statistics, which we used to evaluate convergence of the algorithm, indicated that the parallel chains did not fully mix. Conclusions: While the results from this process are a promising step towards characterizing uncertainty in muscle force estimation, the computational time required to search the solution space with, and the lack of MCMC convergence indicates that further developments in MCMC algorithms are necessary for this process to become feasible for larger-scale models.

Biphasic (Subtherapeutic) Levodopa-induced Respiratory Dysfunction in Parkinson Disease

ABSTRACTObjectiveTo evaluated three cases illustrating a rarely recognized phenotype of Parkinson disease (PD), namely biphasic levodopa-induced respiratory dysfunction manifesting as dyspnea.MethodsTo appreciate the nature of the fluctuations of respiratory function in response to levodopa, we measured changes in respiratory muscle control before and after the best therapeutic response to levodopa in three PD patients with fluctuating dyspnea.ResultsEpisodes of breathlessness were accompanied by shallow tachypnea and reduced respiratory muscle control, as measured by maximal expiratory pressure (MEP), peak cough flow (PCF), and Forced Expiratory Volume in 1 second (FEV1).ConclusionsThe spectrum of respiratory dysfunction in PD includes a biphasic reduced respiratory muscle control accompanying periods when the effect of levodopa is subtherapeutic. This biphasic levodopa-related complication represents a rarely recognized non-motor phenomenon in PD. Management requires increasing the levodopa dose, shortening the interdose interval, or implementing a program of continuous dopaminergic stimulation.

Multifunctional bilateral muscle control of vocal output in the songbird syrinx

A new experimental approach was used to analyze the involvement of individual muscles in birdsong vocal control. Ablation of tracheobronchial muscles showed how these muscles contribute in manner specific to the acoustic structure of sound segments and how disruption of airflow regulation affects bilateral coordination. The results of this study illustrate that the gating muscles serve multiple functions in control of acoustic features and give further insight into the complex motor control of birdsong.

Defective corticomuscular connectivity during walking in patients with Parkinson’s disease

Mechanisms behind how Parkinson’s disease (PD) affects cortical control of muscles during walking remain unclear. As PD typically develops in the elderly, investigation of aging effects is important to examine deficits regarding PD. Here, we demonstrated that PD causes weak corticomuscular synchronization during walking, but aging does not. This lower-than-normal corticomuscular communication may cause impaired muscle control during walking.

Hydrotherapy aquatic physiotherapy and the application of bad ragaz ring method

This paper reviews the use of water-based therapy to rehabilitate patients with deficits of functional movement or muscle control. The properties of water are described and their relevance to the application of treatment techniques to patients in a therapy pool. The physiological effects of being immersed in water are described with reference to treatment application. It is important to ensure that the contraindications and precautions are considered before a patient can enter a therapy pool. A specific approach to rehabilitation of patients in a therapy pool utilising the Bad Ragaz Ring Method is outlined, with examples being given of how this approach may be used in the rehabilitation of patients.