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Analityka
Forum studentów analityki medycznej Collegium Medicum UJ
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[arch] Diet and colon cancer ... / Duke Ellington's Artistry
wososh
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administrator

Dołączył: 24 Cze 2005
Posty: 1552
Przeczytał: 0 tematów


Płeć: Mężczyzna

Szanowni Państwo,

Mam wielką prośbę od Pana Dziekana Laidlera o rozpropagowanie informacji na temat wykładów Panów: Prof. Rafter oraz Prof. Lynessa (w załączeniu postery reklamowe) Bardzo proszę o przesłanie tej informacji do jak największej ilości studentów, ewentualnie o propozycję jak możemy jeszcze rozpropagować tę informację.
W tej chwili wysyłam tę wiadomośc do Państwa, do Samorządu oraz do IFMSA - nie ma niestety kontaktu do Kół Naukowych np. internistycznego, Psychiatrycznego itp. Będziemy mieli również w poniedziałek plakaty. W przypadku jakichkolwiek pytań prosze o kontakt z Biurem Szkoły Medycznej dla Obcokrajowców UJ CM.
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Edyta Stańczykiewicz
School Office
E-mail: [link widoczny dla zalogowanych]

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Jagiellonian University Medical College
Faculty of Medicine
School of Medicine in English
Tel. (48 12) 422-80-42
Fax: (48 12) 421-28-69
Home page: [link widoczny dla zalogowanych]
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Address:
12 Sw. Anny Street, room no 4
31-008 Kraków
Poland


Diet and colon cancer: role of microflora, mechanisms & novel biomarkers

a presentation by

Josef Rafter, M.D.
Professor of Medical Nutrition;
Novum Research Park of Karolinska University

[link widoczny dla zalogowanych]

Thursday, April 26, 2007
6:00 - 8:00 pm
at the
Medical Conference Center,
St Łazarza 16 Street, Kraków, lecture hall B


This event is free and open to the public.

Many people in the Western world are eating unhealthily. Can scientifically developed foodstuffs help us to eat more healthily instead? Professor Joseph Rafter at the Department of Medical Nutrition, Novum, sees major future development potential for the partnership between the research and provisions industries. It is a case of using scientific knowledge to develop more and better products within the field of “functional food”. “This is a field which in Sweden has been labelled as being wishy-washy, largely because many products are marketed as health-giving without there being a proper scientific basis for these claims. But the field undoubtedly has great potential,” says Joseph Rafter. “Most of the major endemic diseases and many other common diseases have a partial link to diet. This is the case for such diseases as cancer, inflammatory bowel diseases, cardiovascular diseases, overweight and metabolic diseases.”

Rafter and his co-workers have long been conducting research into the significance of diet in the risk of suffering cancer of the large bowel (colon cancer). They have identified protective and risk factors in the diet and mapped how these can contribute to the development of cancer. One of the group’s major areas of interest is intestinal bacterial flora and its significance to health and disease. The microorganisms in our intestines interact in various ways with the body and its cells and bacterial flora are important not only for digestion and metabolism but for a wide range of organs and functions. The intestines hold at least 400 different species of bacteria which altogether weigh about a kilogram. In fact, the human body contains more bacteria than cells.
A valuable resource in research into intestinal flora is the unit with entirely bacteria-free mice and rats at the Microbiology and Tumour Biology Centre (MTC), Karolinska Institute, Solna. Rafter is in close partnership with Professor Sven Pettersson and his research group at MTC using these bacteria-free animals in their studies. There has long been a close partnership with several other research groups within KI at Novum and in Solna. Now, Rafter’s group is further developing its research work and wants to use its knowledge of the intestinal bacterial flora in the development of healthy foods. Partnerships have been opened with a number of major food manufacturers.“We want to help put this field on a stable scientific footing,” says Rafter.
The term “functional food” was introduced internationally at the start of the 1990s. According to the Swedish Centre for Terminology, the correct expression in Swedish is “added-value food”. These are foods which in addition to adding nutrition also have a specific health-promoting effect. Added-value food is normal food, but with an extra beneficial effect on health. Thus, dietary supplements and the like are not included. Products on the Swedish added-value food market include yoghurt drinks, table margarines, pastas, bread and cornflakes.It is logical for Rafter’s group to have got into this area in its research since many foodstuffs marketed as added-value foods have their effect by acting upon intestinal flora.“For one thing, there are many products whose health effects are based on lactobacilli, and these bacteria work entirely by communicating with the intestinal microflora.




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Creative Resilience & Aging:
Duke Ellington’s Artistry in his Final Decades



a presentation by

Jeffrey M. Lyness, M.D.
Professor of Psychiatry; Associate Chair for Education
Director, Geriatric Psychiatry Program
University of Rochester Medical Center

Friday, April 27, 2007
6:00 - 7:30 pm
Place:
Polish Academy of Arts and Sciences, Sławkowska 17 street, Duża Aula, 1st floor


Edward Kennedy “Duke” Ellington (1899-1974) had an unparalleled 50-year career as a pianist, composer/arranger, and bandleader. After several potentially career-ending setbacks, he reinvigorated his artistic and commercial success in his mid-50s, and the last two decades of his life were among his most creative. This presentation will use audio and video clips to illustrate Duke’s career biography, and will consider the implications of generalizable points about creative resiliency and aging for our clinical work with older adults.

This event is free and open to the public.


Over his 50-year career, Edward Kennedy “Duke” Ellington (1899-1974) remained a true ‘triple threat’: an underrated yet brilliant pianist; a composer/arranger of a large body of works remarkable for their diversity, influence, and uniquely personal language and vision; and a peerless bandleader.

Yet by his mid-50s, after several setbacks, Duke was becoming ignored by both jazz fans and the general public. Rather than retire and live off his royalties, he managed to reinvigorate his artistic and commercial success, achieving new career highs in live concerts, studio recordings, and collaborations with other musicians both within and outside of his usual musical circle. His work from 1956-1967 was among the strongest of his career, and he continued to produce inspiring compositions and performances up until his death.

How did Duke face potential stagnation in mid- to later-life, and continue to find – indeed, to make – meaning in his final years? These questions are crucial to our work with older patients facing mental illnesses, physical challenges, and a variety of developmental tasks both pleasant and stressful. This presentation will begin with an overview of Duke’s professional and personal life, illustrated with audio and video clips. It will then consider the psychological, social, and other factors contributing to Duke’s continued creativity in the context of aging, while not turning a blind eye to those aspects that were not ideally adaptive. Attendees at this session will achieve a deeper understanding of Duke’s life and work, equipping them to more fully explore Duke’s recorded legacy (itself a lifelong task!) and to consider the implications of generalizable points about creative resiliency and aging for our clinical work with older adults. The presentation aspires to be, in the words that Duke himself considered the highest form of praise, “beyond category.”
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[arch] Diet and colon cancer ... / Duke Ellington's Artistry
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