Does Unilateral Temporomandibular Total Joint Reconstruction Result in Contralateral Joint Pain and Dysfunction?

Purpose: The purpose of this study was to evaluate patients requiring unilateral total temporomandibular joint (TMJ) reconstruction and the risk for development of postsurgical contralateral TMJ pain and dysfunction over time requiring subsequent contralateral total joint reconstruction. Long-term subjective and objective outcomes of unilateral TMJ reconstruction also were evaluated.

Materials And Methods: Seventy patients underwent unilateral total joint reconstruction using a patient-fitted total joint prosthesis from a single private practice from 1990 through 2012.

The role of nutritional research in the success of human space flight.

The United States has had human space flight programs for >50 y and has had a continued presence in space since 2000. Providing nutritious and safe food is imperative for astronauts because space travelers are totally dependent on launched food. Space flight research topics have included energy, protein, nutritional aspects of bone and muscle health, and vision issues related to 1-carbon metabolism.

NASA food systems: past, present, and future.

The development of space food has been evolving since the Soviet cosmonaut, German Titov, became the first human to eat in space in August 1961. John Glenn was the first American to consume food, applesauce, on the third manned Mercury mission in August 1962. Before these events, there was no knowledge that humans would be able to swallow and, hence, eat in weightlessness.

Critical path plan for food and nutrition research required for planetary exploration missions.

In preparation for future planetary exploration, NASA-Johnson Space Center has developed a critical path plan for food and nutrition research needs. The plan highlights the risk factors pertaining to food and nutrition associated with exposure to the space flight environment as well as the possible consequences if no corrective measures are implemented. Included in the plan are the initiating events such as microgravity, remote environment and mission duration, which obviously impact the risk factors.

Food systems for space travel.

Space food systems have evolved from tubes and cubes to Earth-like food being planned for the International Space Station. The weight, volume, and oxygen-enriched atmosphere constraints of earlier spacecraft severely limited the type of food that could be used. Food systems improved as spacecraft conditions became more habitable.

Advances in food systems for space flight.

Food for space has evolved from cubes and tubes to normal Earth-like food consumed with common utensils. U.S.

Quantification and characterization of volatiles evolved during extrusion of rice and soy flours.

NASA-Johnson Space Center is designing and building a habitat (Bioregenerative Planetary Life Support Systems Test Complex, BIO-Plex) intended for evaluating advanced life support systems developed for long-duration missions to the Moon or Mars where all consumables will be recycled and reused. A food system based on raw products obtained from higher plants (such as soybeans, rice, and wheat) may be a central feature of a biologically based Advanced Life Support System. To convert raw crops to edible ingredients or food items, multipurpose processing equipment such as an extruder is ideal.

Characterization of rco-1 of Neurospora crassa, a pleiotropic gene affecting growth and development that encodes a homolog of Tup1 of Saccharomyces cerevisiae.

The filamentous fungus Neurospora crassa undergoes a well-defined developmental program, conidiation, that culminates in the production of numerous asexual spores, conidia. Several cloned genes, including con-10, are expressed during conidiation but not during mycelial growth. Using a previously described selection strategy, we isolated mutants that express con-10 during mycelial growth.

Nutrition in space: lessons from the past applied to the future.

From the basic impact of nutrient intake on health maintenance to the psychosocial benefits of mealtime, the role of nutrition in space is evident. In this discussion, dietary intake data from three space programs, Apollo, Space Shuttle, and Skylab, are presented. Data examination reveals that energy and fluid intakes are almost always lower than predicted.

Selection of human consumables for future space missions.

Consumables for human spaceflight include oxygen, water, food and food packaging, personal hygiene items, and clothing. This paper deals with the requirements for food and water, and their impact on waste product generation. Just as urbanization of society has been made possible by improved food processing and packaging, manned spaceflight has benefitted from this technology.

Food system for Space Shuttle Columbia.

The Space Shuttle's food system consists of food products preserved by dehydration, thermostabilization, irradiation, and moisture control. A preassembled standard menu is provided for each crew member. This is supplemented with a pantry food supply.

Space Shuttle Food Processing and Packaging.

A new space food system will be introduced on the fifth Shuttle mission. The change includes redesign of the package for rehydratable foods and a new galley. The package will be an injection molded base with a thermoformed flexible lid and a needle-septum concept for rehydration.

Microbiological testing of Skylab foods.

The Skylab manned space flight program presented unique food microbiology problems. This challenge was successfully met by careful evaluation of the total Skylab food system by considering the nature of Skylab foods, their processing and handling, and Skylab food safety requirements. Some of the unique problems encountered with the Skylab foods involved: extended storage times, variations in storage temperatures, no opportunity to resupply or charge foods after launch of the Skylab Workshop, first use of frozen foods in space, first use of a food-warming device in weightlessness, relatively small size of production lots requiring statistically valid sampling plans, and use of the food as an accurately controlled segment of sophisticated life science experiments.