Advanced Mediterranean Diet

Are you tired of this pic yet?

From The Journal of Nutrition:

Coronavirus disease 2019 (COVID-19) poses an occupational health risk to food system workers including farmers/producers, grocery store workers, emergency food system staff and volunteers (e.g., food pantry workers), and others. These food system workers have been pushed to the front-line of this pandemic, providing essential services that support food consumption for all Americans. Food system workers are some of the most economically vulnerable populations and are at risk of further financial disparities and contraction of COVID-19 during this pandemic. As we continue to grapple with the best strategies to support the food system and mitigate concerns around the spread of COVID-19, appropriate measures must be considered to better protect and support front-line food system workers that safeguard food access for all Americans.

Source: Food System Workers are the Unexpected but Under Protected COVID Heroes | The Journal of Nutrition | Oxford Academic

Click pic to purchase at Amazon.com. E-book versions also available at Smashwords.com.

Young Hank near the keyboard of my MacBook Pro

From Emerging Infectious Diseases:

To determine distribution of severe acute respiratory syndrome coronavirus 2 [SARS-CoV-2, the virus that causes COVID-19] in hospital wards in Wuhan, China, we tested air and surface samples. Contamination was greater in intensive care units than general wards. Virus was widely distributed on floors, computer mice, trash cans, and sickbed handrails and was detected in air ≈4 [meters] from patients.

Source: Aerosol and Surface Distribution of Severe Acute Respiratory Syndrome Coronavirus 2 in Hospital Wards, Wuhan, China, 2020 – PubMed

Click the pic to purchase at Amazon.com. E-book versions also available at Smashwords. com.

Intubated to prevent death

DETROIT – Treatment with hydroxychloroquine cut the death rate significantly in sick patients hospitalized with COVID-19 – and without heart-related side-effects, according to a new study published by Henry Ford Health System.

In a large-scale retrospective analysis of 2,541 patients hospitalized between March 10 and May 2, 2020 across the system’s six hospitals, the study found 13% of those treated with hydroxychloroquine alone died compared to 26.4% not treated with hydroxychloroquine. None of the patients had documented serious heart abnormalities; however, patients were monitored for a heart condition routinely pointed to as a reason to avoid the drug as a treatment for COVID-19.

The study was published today in the International Journal of Infectious Diseases, the peer-reviewed, open-access online publication of the International Society of Infectious Diseases (ISID.org).

Patients treated with hydroxychloroquine at Henry Ford met specific protocol criteria as outlined by the hospital system’s Division of Infectious Diseases. The vast majority received the drug soon after admission; 82% within 24 hours and 91% within 48 hours of admission. All patients in the study were 18 or over with a median age of 64 years; 51% were men and 56% African American.

Source: Treatment with Hydroxychloroquine Cut Death Rate Significantly in COVID-19 Patients, Henry Ford Health System Study Shows | Henry Ford Health System – Detroit, MI

I had trouble finding  a link to the primary research article.

Click pic to purchase at Amazon.com. E-book versions also available at Smashwords. com.

var divElement = document.getElementById(‘viz1594123202102’); var vizElement = divElement.getElementsByTagName(‘object’)[0]; vizElement.style.width=’1000px’;vizElement.style.height=’627px’; var scriptElement = document.createElement(‘script’); scriptElement.src = ‘https://public.tableau.com/javascripts/api/viz_v1.js’; vizElement.parentNode.insertBefore(scriptElement, vizElement);