Conventionally

Systemic atherosclerosis – chronic disease, which is based on systemic degenerative changes of the vascular wall with the formation of atheromas in subintimalnom layer with their subsequent evolution. Risk factors for atherosclerosis – Poor nutrition, physical inactivity, diabetes, smoking, lipid metabolism, hypertension. David G. DeWalt is full of insight into the issues. Conventionally, the sequence of pathogenetic disorders can be described by the following stages. Dyslipidemia with the development of mikrotromboza, fatty and gelatinous appearance of spots. Further developing multiple sclerosis (proliferation of connective tissue cells. From the grease and accumulations of fibrin and globulin, albumin and cholesterol formed atheroma (atherosclerotic plaque usually arise in the medium and large arteries, most often in the field of bifurcation). Two sigma shines more light on the discussion. And finally, there is ulceration of atheroma or hemorrhage in her blood clot formed on the spot, which becomes a reason for the closure of the artery. Thrombotic occlusion of the common causes of acute arterial obstruction. Atherosclerosis – a disease of systemic, affecting the arteries of various vascular regions. For clinical practice the most significant that the pathological process that occurs in the carotid arteries (the main cause of ischemic stroke, brain), abdominal aorta and arteries of the lower extremities (causing chronic ischemia of the legs and the potential – of gangrene), the coronary arteries (signs of CHD). Physician for each specialty should be aware that all these diseases – the links of one chain, one disease, which has different manifestations occurring in parallel with either the dominance of one of them.

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Food Safety Outdoor Education

Hiking, camping and boating are good activities for active people and families. However, if food is not handled correctly, foodborne illness can be an unpleasant memory. 1. Choose foods that are light enough to carry in a backpack and can be transported safely. Keep foods hot or cold. Since it is difficult to keep foods hot without a heat source, it is best to transport chilled foods. Refrigerate or freeze food at night. What foods to bring? For a day trip, most of what they will always fit in your backpack and keep it cold – sandwiches, fried chicken, bread and cheese, and even salads – or choose non-perishable food.

2. Keep it clean. Remember to bring disposable wipes if you are taking a day trip. (Water is too heavy to bring enough for cleaning dishes!) 3. Not a good idea to rely on fresh water from a lake or river to drink, no matter how clean it looks. Some pathogens thrive in remote mountain lakes or streams and there is no way of knowing what might have fallen into the water upstream. Bring bottled water or tap water to drink. Always start with a bottle filled with water and replenish the supply of public systems to the test when possible.

On long trips you can find water in streams, lakes and springs, but be sure to purify the water in nature, no matter how clean it looks. 4. If you are backpacking for more than a day, the food situation is a bit more complicated.

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