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In a subgroup of premature babies born before 32 weeks of pregnancy, 44.9% (449/1001) with immediate cord clamping experienced hypothermia after birth, compared to 51.2% (509/994) of those with ...
Several studies have shown benefits of delayed cord clamping: A meta-analysis [24] showed that delaying clamping of the umbilical cord in full-term neonates for a minimum of two minutes following birth is beneficial to the newborn in giving improved hematocrit, iron status as measured by ferritin concentration and stored iron, as well as a ...
Intact umbilicus one hour postpartum, an extended-delayed cord severance. Lotus birth (or umbilical cord nonseverance - UCNS) is the practice of leaving the umbilical cord uncut after childbirth so that the baby is left attached to the placenta until the cord naturally separates at the umbilicus. [1] This usually occurs within 3–10 days after ...
A summary [7] of the Cochrane study came to the results that active management of the third stage of labour, consisting of controlled cord traction, early cord clamping plus drainage, and a prophylactic oxytocic agent, reduced postpartum haemorrhage by 500 or 1000 mL or greater. It also reduced later morbidities including profuse blood loss ...
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Digital cervical exams, in which gloved fingers are inserted into the vagina to measure the cervix, are avoided until the women is in active labor to reduce the risk of infection. [ 14 ] Pooling test: Pooling is when a collection of amniotic fluid can be seen in the back of the vagina ( vaginal fornix ).
The acidity of dry white wine is reduced by slightly salty or sweet dishes while the wine accentuates the salty side of food and tempers heavy fatty foods. Sweet wine goes well with sweet and savoury dishes to mitigate the heavy sugar and stimulate the fruitiness. [94] For an aperitif, flavoured dry wine or sparkling wine goes with all meals.
Nage is the term (French word) for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.