Current Issue : January - March Volume : 2014 Issue Number : 1 Articles : 9 Articles
In this brief article, the author draws attention to the fact that much of the current scientific research on yoga has tended to exclude spirituality as a focus of study. In response, he presents arguments and information regarding the value of incorporating spiritual constructs in yoga investigations and makes suggestions for future studies....
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Background and purpose: Cerebral Palsy (CP) is a non-progressive disorder of the central nervous system\r\nthat results from a brain injury during the early stages of development. Common deficits related to CP include\r\ndecreased balance, muscle strength, and flexibility which in turn can lead to functional impairments. The practice and\r\nart of yoga has been shown to improve flexibility and standing balance, as well as, increased body awareness and\r\nquality of movement in normally developing children and those with special needs. The purpose of this case report\r\nwas to describe the effects of a yoga program in addition to a comprehensive physical therapy program for nine-yearold\r\nfemale with diplegic CP on the subject�s strength, balance, flexibility, and functional mobility.\r\nCase description: The patient was a nine-year-old female with diplegic CP who presented to physical therapy\r\nwith deficits in balance, flexibility, and strength as well as functional limitations such as difficulty dressing herself,\r\ndifficulty ascending and descending stairs, and difficulty riding a bike.\r\nInterventions: In addition to a comprehensive physical therapy program, the patient participated in a six week\r\nchildren�s yoga program to address these deficits.\r\nOutcomes: The patient demonstrated improvement in balance, flexibility, strength, and functional mobility\r\nfollowing the six week yoga program.\r\nDiscussion: A six week yoga program for children may result in improved strength, balance, flexibility, and\r\nfunctional mobility in children with diplegic CP....
Background: Yoga is a popular exercise, but the heart rate (HR) response to specific styles of yoga is unknown.\r\nPrimary Study Objective: To determine if vinyasa yoga is an aerobic physical activity based on the HR response\r\nof participants.\r\nMethods/Design: Observational study using a convenience sample\r\nSetting: Exercise room on a university campus\r\nParticipants: Forty-two adults aged 21-54 years with prior yoga experience completed the yoga session with no\r\nadverse events. Equipment malfunction precluded data analysis for 4 participants.\r\nIntervention: A 50-minute vinyasa yoga class that included 10 minutes of pre-activity rest, 35 minutes of asanas,\r\nand 5 minutes of meditation. Participant HR was recorded continuously during the class.\r\nPrimary Outcome Measures: Mean HR response and time spent at each intensity level during asanas.\r\nResults: The data of 38 participants were analyzed. Mean (SD) HR for all participants during asanas was 107\r\n(23) beats per minute (bpm), and 44% of the asana time was considered light-intensity aerobic physical activity. The\r\nmean response (expressed as a percent of maximal HR or %HRmax) was considered very light intensity (<50% of\r\nHRmax) for 6 participants, light intensity (50-63% of HRmax) for 21 participants, moderate intensity (64-76% of HRmax)\r\nfor 10 participants, and vigorous intensity (77-93% of HRmax) for 1 participant.\r\nConclusions: In the current study, vinyasa yoga was primarily a light-intensity aerobic physical activity, but\r\nindividual responses varied. This information adds to the body of literature regarding the physiological response to\r\nyoga and specifically addresses the aerobic response to vinyasa yoga....
Soybean is protein rich and can enhance the nutritional quality of food products. In the present study the biochemical estimation of raw and processed soybean is carried out. The content of moisture, protein, fat, fiber and minerals is estimated and a comparison of these in the raw and processed samples has been done. Most of the processing techniques increased the protein content in the range of 43 to 47 g/100 g, while soaking reduced the protein content from 43 to 42 g/100 g. Soaking and germination also decreased the fat, fiber content in the range from 18 to 13 g/100 g and 4.8 to 6.00 g/100 g respectively. Roasting alone increased the fiber, ash, carbohydrate contents in the range 5.06 to 6.00 g/100 g, 5.5 to 6.0 g/100 g and 20 to 33 g/100 g respectively. All processing techniques showed an increase in calcium and iron in the range of 245 to 270 mg/100 g, 9.6 to 12.4 mg/100 g, except soaking which showed decrease in calcium and iron content in a range of 245 to 239 mg/100 g respectively. Roasting significantly increases the nutritive value of soybean, so roasted soy flour (RSF) was blended with wheat flour for making noodles. RSF flour at 10, 20, 30, 40, and 50% was used to partially replace wheat flour in noodle formulation, and products thus made were evaluated for sensory quality by a trained panel of five experts....
The molluscs have been given more importance, because they have both ecological and economically importance to mankind. The present study deals with biochemical composition of common clam, Donax cuneatus and the results confirmed that protein content was found to be higher in the tissue (23.93%), followed by carbohydrate (8.3%) and lipid (1.24%). A total of 20 essential and nonessential amino acids were present at the rate of 42.19 and 38.37 % respectively. The fatty acid profile revealed that SFA (palmitic acid 20.13%) found as higher than MUFA (Oleic acid 14.16%) and PUFA (Alpha Linolenic acid 16.27%). In the present study, vitamin A (105.6 mg/g) and D (38.2 mg/g) were found in higher levels followed by vitamin K (0.68) and B6 (0.15). Among the minerals, calcium (138.2mg) was reported in higher concentration and zinc (0.28 mg) in minimum concentration. The results of the present study indicated that the tissue of the clam, D. cuneatus was found be a valuable food recipe for human consumption, due to high quality protein and well-balanced amino acids....
Many children experience stress-related physical symptoms, such as fatigue, headache or abdominal complaints.\r\nThis paper deals with the physical consequences of psychological stress and the possibility of reducing stress by\r\nyoga in childhood. The literature on this topic is presented. It is concluded that the usefulness of yoga is theoretically\r\nsupported. Some empirical support is also listed, but available research on this topic is still limited. The need for\r\nstudies that take social and cultural factors into consideration is stressed....
Background: A substantial number of individuals with Parkinson�s disease exhibit debilitating non-motor\r\nsymptoms that decrease quality of life. To date, few treatment options exist for the non-motor symptomatology\r\nrelated to Parkinson�s disease. The goal of this pilot investigation was to determine the effects of Tai Chi exercise on\r\nthe non-motor symptomology in Parkinson�s disease.\r\nMethods: Twenty-one individuals with Parkinson�s disease were enrolled in a Tai Chi intervention (n=15) or a\r\nnoncontact control group (n=6). Participants assigned to Tai Chi participated in 60-minute Tai Chi sessions three\r\ntimes per week, for 16 weeks.\r\nPre and post measures included indices of cognitive-executive function including visuomotor tracking and\r\nattention, selective attention, working memory, inhibition, processing speed and task switching. Additionally, all\r\nparticipants were evaluated on the Parkinson�s disease Questionnaire-39 and Tinetti�s Falls Efficacy Scale.\r\nResults: Results indicated that the Tai Chi training group had significantly better scores following the intervention\r\nthan the control group on the Parkinson�s disease Questionnaire-39 total score as well as the emotional well-being\r\nsub score. Trends for improvement were noted for the Tai Chi group on Digits Backwards, Tinetti�s Falls Efficacy\r\nScale, and the activities of daily living and communication sub scores of the Parkinson�s disease Questionnaire-39.\r\nConclusions: This research provides initial data that supports future studies to definitively establish efficacy of\r\nTai Chi to improve non-motor features of Parkinson�s disease....
A nutri-sickle is a mouth-watering snack item rarely rich in micronutrients and antioxidants. Proximate, mineral composition, antinutrients and antioxidants of raw and processed white kidney beans (WKB; botanical name: Phaseolus nanus l.) were investigated on dry weight basis with a view to find alternative and cheaper sources of protein, calcium and iron to solve the problem of deficiencies due to inadequate protein, iron and calcium in nutrition which is a prevalent problem in developing world. Processing methods-hot water blanching (HWB) was adopted using the standard analytical techniques. WKB were processed by HWB (at 95°C) and milled into flour by using grinder. Proximate principles showed that WKB was good source of protein and also rich in fiber, iron, calcium and phosphorus content. Evaluation of the antioxidant and anti-nutritional properties of the kidney bean flour showed that blanching reduced phenol content from (whole 4.7±0.75mg/100g and blanched 3.4±1.11 mg/100g); tannins (whole 2000±200mg/100g and blanched 833.3±208mg/100g); phytic acid (whole 483.0±7.5mg/100g and blanched 356.0±9.4 mg/100g); total cyanogens (whole-0.03±0.001 mg/100g and blanched 0.02±0.001 mg/100g) and trypsin inhibitors (whole 25.0±1.04U/g and blanched 22.2±0.96U/g) respectively. Results of organoleptic analysis revealed that developed recipe-Nutri Sickles had good sensory scores close to that of control. This recipe is highly energy (519.2kcal/100g) dense and provides higher protein (13.13g/100g), fiber (2.91g/100g) and minerals (i.e. calcium- 153mg/100g, iron-3.32 mg/100g and phosphorous-238 mg/100g). Thus, developed recipe would become a good source as a snack food item for schoolers and teenagers. This finding suggests that processing methods-HWB when applied to kidney beans could become more beneficial for reducing the anti-nutrients and helpful in curing the malnutrition related diseases due to its augmented nutritive value....
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