5 results match your criteria: "Ontario Tech University: University of Ontario Institute of Technology[Affiliation]"

In this work, we present a methodology to create an effective novel double-sided symmetric architecture of solid-state electrochromic devices. This principally new nonconventional configuration provides access to novel electrochromic systems that could be applicable for the creation of smart double-side signage, smart boards, nonemissive displays, and other smart interactive devices that change their color upon application of a voltage. The proposed configuration is based on the assembly of two identical electrochromic materials facing each other through an opaque optical separator.

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Dietary modifications are key health behaviour recommendations for the prevention and management of hypertension, a leading contributor of global disease burden. Despite this, few primary care physicians discuss nutrition with their patients. This study describes the barriers and facilitators to the provision of dietary advice for hypertension prevention and management among Canadian physicians.

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Background And Aims: Potassium-wasting (loop diuretics [LD]) and potassium-sparing (spironolactone) medications used for heart failure (HF) may alter renal potassium handling and confound the use of twenty-four-hour (24-h) urine collections as a surrogate marker for potassium intake, an effect that has been observed with dietary sodium assessment. The objective was to determine the strength of association between 24-h urine collections and weighed food records in assessing potassium intake in HF patients stratified by LD usage and spironolactone usage.

Methods And Results: Stable outpatients with HF simultaneously completed two 24-h urine collections and two weighed food records on consecutive days.

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High blood pressure is a leading cause of death in Costa Rica, with an estimated mortality rate of 30%. The average household sodium intake is two times higher than the World Health Organization recommendation. The consumption of processed foods is an important and growing contributor to sodium intake.

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