Online ISSN: 2515-8260

Keywords : location

Anatomical study of nutrient foramina present in dried specimens of human fibulae of Eastern Odisha

Santosh Kumar Sahu, Sujita Pradhan, Lopamudra Nayak

European Journal of Molecular & Clinical Medicine, 2022, Volume 9, Issue 1, Pages 482-487

Introduction & Aim:The fibula is a long bone present lateral to tibia in leg. It is used in grafting and reconstructing surgeries in case of large bony tumour resection, grossly fractured mandible, spine surgeries and even stabilizing the tibia. Aim of the study is to describe the relative location, number & course of fibular nutrient foramina and observe any variations by comparing with earlier studies by various authors.
Materials and Methods:Study was done by examining 51 adult dried fibulae consisting of 31 right sided bones and 20 left side bones. Each bone was carefully observed for various parameters as regards the surface anatomy of nutrient foramina present in the shaft. Foramen index was computed and compared with others.
Results:Nutrient foramina were found singly in 82.35% fibulae, 7.84% fibulae showed two foramina and 9.8% fibulae were devoid of any nutrient foramen. 16% foramina proceeded towards the growing end while 84% nutrient foramina were directed opposite to the growing end. 6% foramina were detected in upper zone and 94% were detected in the middle zone. Grossly the total nutrient foramina were placed on the posterior aspect of the fibulae, out of which, 72% surfaced on the medial crest, 20% were present between the posterior border and the elevated medial crest and 8% were sited between the interosseous border and the medial crest. Worked out Mean foramen index of the study was 50.02.
Conclusions: The anatomical knowledge of nutrient foramina aids the orthopaedic and plastic surgeons in planning bone grafting and bone reconstruction surgeries.


Dr. Rakesh Kumar; Dr. Purva Kulkarni; Dr. Jayendra Purohit; Dr. Abin Ann Abraham; Dr. Vipindas A P; Dr. Sameera Qureshi Mohd Rehman

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 11, Pages 7144-7149

 Aim: The purpose of our research was to study various patterns as well as incidence of mandibular population amongst Indian population. Methodology: The medical records of 1842 patients with mandibular fractures treated
over a 3 years period were identified and analyzed supported age, sex, mechanism of trauma, seasonal variation, drug/alcohol abuse, number and anatomic location Results: 464 Patients who were in age range of 7 to 89 years participated in the study. The highest incidence (37.5%) of mandibular fractures was in the age group of 21–30 years. Most prominent cause for mandibular fracture was due to road traffic accidents which accounted for 68.8 % of all cases followed by free falls as well as assault cases. It was observed that parasymphyseal fracture was the most common site affected in mandible and the least affected was the angle of mandible. Mandibular angle
fractures were found mostly to be related to assault victims. Conclusion: The mechanism of injury correlates significantly with the anatomic location of fracture and knowledge of those associations should guide the surgeons for appropriate and timely management.

Intake Of Nutritive Food From Prospective Of French And Indian Community

Dr. Amrik Singh; Dr. Sanjeev Kumar

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 7, Pages 2955-2964

This paper deals with the comparison of two cuisines with different nutritive value aspects of two countries. The analyses of this paper comprise the both countries have different culture, tradition and food culture along with their nutrient content. The French cuisine is one of the most ancient and well known cuisines of world wide. On the other side Indian cuisine is one of the world‘s most diversified cuisine. In the French cuisine people focus on the strict diet with full of nutritive value while Indian food full of spices and herbs based. The food intake by the various infants either adults or elders in the both countries studied in this paper and their eating habits. Both the countries have different geographical locations in terms of their living standards, cost of living, geographical location and celebration of various fairs and festivals. In Indian cuisine focused on basic ingredients lentil, vegetables, milk, paneer, ghee, curd and various gravies. French cuisine is most versatile which includes the basic ingredients saffron, mushroom, lamb, wheat, chicory, beef and pate’s. This paper would present a new dimension to the cuisines in both the places with different cultures, values and backgrounds along with geographical locations.