Publications by authors named "L N Miura"

Objective: To examine family planning and fertility experiences and views, as well as desired parenthood timing and career plans, of diverse undergraduate pre-health students.

Participants: 266 pre-health undergraduate students attending a Hispanic-Serving Institution in South Texas.

Methods: We conducted a cross-sectional, online survey with a purposive sample of undergraduate students and analyzed data descriptively.

View Article and Find Full Text PDF

The cranial nerves, which represent extensions of the functional structures of the brain, traverse the head and neck. They are connected to various cranial structures and are associated with several diseases. An in-depth understanding of their complex anatomy and normal imaging appearance allows the examiner to identify and characterize abnormalities with greater precision.

View Article and Find Full Text PDF

The cranial nerves, which represent extensions of the functional structures of the brain, traverse the head and neck. They are connected to various cranial structures and are associated with several diseases. An in-depth understanding of their complex anatomy and normal imaging appearance allows the examiner to identify and characterize abnormalities with greater precision.

View Article and Find Full Text PDF

Inpatient falls are common, but little is known about hospitalist perceptions regarding their exact role in fall prevention. The authors conducted a cross-sectional analysis of hospitalists' attitudes and perceived barriers to fall prevention practices in 2 different hospital systems in Portland, Oregon. A total of 42 responses were collected.

View Article and Find Full Text PDF
Article Synopsis
  • The hard peel of Citrus natsudaidai is often discarded in Japan, but this study explores its nutritional value and aromatic properties.
  • Analysis shows the peels have a good amount of carbohydrates and potassium, and their color varies among different cultivars.
  • Although the peels contain free amino acids and fatty acids, they aren't flavorful enough to impact taste, but they do have citrusy aroma compounds that could be useful as flavoring additives.
View Article and Find Full Text PDF