جستجوی مقالات مرتبط با کلیدواژه "damavand" در نشریات گروه "پزشکی"

Fluoride is one the vital anions and the drinking water is the main source of preparing it for the human body. Nonetheless, the aim of this paper is to investigate the Fluoride rate in water supplying wells by using GIS environment according to decay, missing or filled (DMF) index.
This research is an analytic and cross-sectional descriptive study with sampling approach of 12 water supplying wells of Damavand villages in summer and autumn the year 2013. The Fluoride concentration was measured by standard method SPADNS using MN-Nano color 400 Photometer in laboratory of Rural Water and Wastewater Company of Tehran. Then DMF was investigated for local students and finally the obtained data were modeled in GIS.
The average of Fluoride concentration was 0.094 to 0.212 mg/L in summer and 0.137 to 3.48 mg/L in autumn. The DMF index was estimated around 5.46 for all evaluated students that the mentioned index was 7.635 and 3.29 for male and female pupils respectively which are statistically significant difference.
The amounts of fluorine in drinking water supplies in rural Damavand villages are lower than the international water standards. According to the results of experiments and lack of fluorine ion in the villages of this town, required fluorine should be done by drinkable water fluoridation and continuities of implementation plan for fluoride ion among the schools until reaching the fluoride concentration to the standard threshold, Supplying required fluorine of body by mouth-wash materials for people of this region.

Food borne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water. Unsafe food causes more than 200 diseases - ranging from diarrhea to cancers. Food safety is a public health priority. The aim of present study was determine level of health communicator's knowledge about food safety in Damavand city that was performed according to the World Health Organization guide.
This study is a descriptive analysis of the target a group of health Volunteers in Damavand depended to Shahid Beheshti University of Medical Sciences. 109 persons were enrolled with s awareness, scarification and consent of the census. Tools for data collection was a questionnaire consisting of 13 questions on demographic characteristics and 24 questions about food safety according to WHO’s guide. Data was analyzed with SPSS-18 software and statistical analysis includes one-way ANOVA, t-test and spearman correlation.
The mean age of participant was 44.75 ± 9.98 years. Average score of awareness of food safety was 35.87 ±6.22 and for awareness was 77 (71%). No significant relationships was observed between of awareness and marital status, age, education, occupation and education of wife was not significant relationships (p>0/05).
In some safety food items the level of knowledge in some safety food items was good, in other one, such as food storage, transmission of microbes, cooking temperature for meat there was low awareness. In this respect, information, education programs to raise awareness of the health status for health volunteers is recommended