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Objective: To examine the effect of mouth breathing on chewing efficiency by evaluating masticatory variables. Materials and Methods: Ten adult nasal breathers with normal occlusion and no temporomandibular dysfunction were selected. Subjects were instructed to bite the chewing gum on the habitual side. While breathing through the mouth and nose, the glucide elution from the chewing gum, number of chewing strokes, duration of chewing, and electromyography (EMG) activity of the masseter muscle were evaluated as variables of masticatory efficiency. Results: The durations required for the chewing of 30, 60, 90, 120, 180, and 250 strokes were significantly (P < .05) longer while breathing through the mouth. There was no significant difference in the glucide elution rate (%) for each chewing stroke between nose and mouth breathings. The glucide elution rates for 1- and 3-minute chewing were significantly (P < .05) lower while breathing through the mouth. However, there was no significant difference in the glucide elution rate for 5-minute chewing between nose and mouth breathings. While chewing for 1, 3, and 5 minutes, the chewing stroke and EMG activity of the masseter muscle were significantly (P < .05) lower during mouth breathing. Conclusions: It takes a longer amount of time to complete chewing to obtain higher masticatory efficiency when breathing through the mouth. Therefore, mouth breathing will decrease the masticatory efficiency if the duration of chewing is restricted in everyday life. [ABSTRACT FROM AUTHOR]

De bonnes habitudes alimentaires, la consommation de fruits et de légumes, de poissons, de féculents, de produits céréaliers et laitiers peuvent aider à prévenir un syndrome métabolique, mais aussi à en limiter et freiner les conséquences. [Copyright &y& Elsevier]

Food security ensurance is determined both by food availability, which depends on agrifood sector and on agricultural trade and by the access to food, which results mainly from the incomes and population purchase power, but also on other factors for example the local market supply, the physical access of persons to food, etc. Starting from these considerents, the paper's aim is to identify the way in which the internal supply is able to assure the population access to balanced food diet, based on valuable components, respecting the nutritional specialists. Using the methabolical coeficients for macronutrients, it was realised their conversion or equivalence into calories, fact which permitted the assessment of the evolution in time of level and structure of the caloric input. Results obtained show a qualitative modification of the caloric input, by diminution of the level of calories coming from glucides and slight increase of the protein caloric level, mainly the animal origin ones. In the strucuture we can see as a positive aspect, a modification in the caloric share of the glucides, by increase of the input from fruits and vegetables. Structurally at the level of year 2011 the caloric share of nutrient factors is inscribing in the values recommended by nutritionists but there are identified also certain negative tendences which in the future could generate a degradation of diet's calorie balance. [ABSTRACT FROM AUTHOR]

Copyright of Diabetes & Metabolism is the property of Masson Editeur and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Diabetes & Metabolism is the property of Masson Editeur and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of EMC-Medecine is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of EMC-Ophtalmologie is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Il est connu que la prise d’un repas oriente l’utilisation des substrats énergétiques à l’effort vers les glucides, de sorte que l’oxydation des lipides à l’exercice est diminuée dans les 3 h qui suivent un repas. Il est cependant délicat de conseiller de s’entraîner préférentiellement à jeun, et nous avons donc voulu préciser l’importance réelle de cet effet. Patients et méthodes: 16 témoins sains (7 hommes/9 femmes, âge 21–57 ans, IMC 20–27 kg/m2) ont réalisé une calorimétrie d’effort à 4 paliers sous maximaux de 6 minutes à jeûn et immédiatement après leur petit déjeûner habituel dont la composition était soigneusement notée. Résultats: L’oxydation maximale des lipides est diminuée passant de 130,40 ± 12,30 à 79,04 ± 15,28 mg/min (p < 0,01) ce qui décale fortement le point de croisement (70% glucides/30% lipides) qui passe de 27,06 ± 1,90 à 7,76 ± 4,63% de VO2max p < 0,01. Cependant la puissance correspondant au LIPOXmax n’est que modérément déplacée passant de 55,77 ± 3,68 à 45,45 ± 3,96% de VO2max p < 0,01, ce qui ne correspond qu’à un décalage de 11,9 ± 4,8 watts. De plus ce décalage qui est le même dans les deux sexes est corrélé à l’âge (r = 0,566 p = 0,05) et ne s’observe qu’au dessous de 40 ans. Conclusion: Ce travail montre donc qu’un petit déjeuner préalable diminue de 40% le débit maximal d’oxydation des lipides à l’exercice mais qu’en dépit de l’augmentation de l’utilisation des glucides il persiste 60% de l’oxydation lipidique et que celle-ci se produit dans la même zone de puissances qu’à jeun. On ne commet pas d’erreur notable en ciblant l’exercice au niveau déterminé à jeun, ce que corrobore l’efficacité d’un entrainement réalisé à ces niveaux en début d’après-midi. [Copyright &y& Elsevier]

Copyright of Néphrologie & Thérapeutique is the property of John Libbey Eurotext Ltd. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Coaching & Sport Science Review is the property of International Tennis Federation and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The glucides results of the photosyntesis process and therefore, the basis for the syntesis of the most organic substances in the plants. The data reported so far (1) showed that the most of the total glucides produced by photosynthesis is used by the vegetative growths (about 45%). Following the studies carried out by Paul-Bădescu in 1993 regarding the glucides dynamics over the year before the leaves fall, the sugar percentage is increased in the tissues because of the running of the carbohydrates from leaves to the stocking points (branch, trunck or root tissues). It is a trifactorial experiment: A factor-represents the age of branches studied, with graduations: a1-annual shoots, a2-biarmual shoots; B factor-represents the treatment applied with graduations: b1-control, b2-Nutrinaft (A+B+C), gradually applied, one per physiological stage, b3-Nutrinaft (A+B+C)+soil fertilizers (the soil fertilizers are applied each time with the foliar applications), b4-soil fertilizers (22,5 kg active substance/ha from each macronutrient N,P,K); C factor-apple cultivar with graduations: c1-Idared, c2-Golden Delicious, c3-Jonathan, c4-Starkrimson. Nutrinaft is a concentrated emulsion which contains macronutrients (NPK), mesonutrients (Ca and Mg), common micronutrients growth stimulators (mainly naftenis, acids and K and ammonium salts) as well as ecological fungicides (K dichromate, K oleate and Cu, Zn naftenate). Related to the application time, Nutrinaft had 3 basic formulations: Nutrinaft A applied in the pink button stage (where N:P:K=4:0:0). Nutrinaft B applied in the growing sesson (when the N:P:K=3:1:1) and Nutrinaft C (with N:P:K=2:1:1), applied in the ripening season. The biological material studied contained annual and biannual branches collected in March, 2008 used to determine the total sugar by Fehling method. The data were statistically processed by Duncan-Anova test. The statistical data showed that in the treatments where soil fertilizers were biannual branches is significantly higher (3,87%) versus the foliar Nutrinaft treatments (A+B+C) (2,84%). Among all the nutrients applications, the foliar fertilizer, Nutrinaft applied gradually in 3 growing stages, has influenced differently the sugar content in the woody tissue related to the cultivar. For example, the total sugars in the annual and biannual branches of ]dared (3,33%) and Starkrimson (3,65%) cvs is significantly higher than in those of Golden Delicious (2,84%) and Jonathan (1,77%) cvs. Nevertheless, the nutritional applications influenced more or less the soluble glucides content in the woody tissues related to the apple cv under study. So, significant differences were only noticed between the treatments with Jonathan and Golden Delicious cvs. [ABSTRACT FROM AUTHOR]