Introduction: Burn injuries are a major problem in low-income and middle-income countries. High population density, illiteracy, and poverty are the main demographic factors associated with a high risk of burn injury. Social, economic, and cultural factors interact to complicate the management, reporting, and prevention of burns. Aim: The aim of this study was to discover attributes associated with the survival of burn cases. Objectives: The objective of this study was to assess the survival of burn cases. To identify the factors associated with the survival of burn cases. Materials and Methods: This observational, cross-sectional study was conducted for a period of 1 year started from January 2013 to December 2013, in the burn ward of Government Medical College, attached to the tertiary care hospital. Results: Overall, the mean survival time was 13 days (95% confidence interval = 10–16 days). Its time was significantly different (P = 0.000). The mean survival time was significantly associated (P = 0.007) with the nature of burn. It was a maximum (18 days) in patients having burn injury at workplace. It was 13 days in males as compared to 12 days in females. The mean survival time was maximum (20 days) in burn cases occurring between 6 pm and 12 midnight and minimum (10 days) in cases between 12 pm and 6 pm. Conclusions: The mean survival time was significantly associated with nature and mode of burn but was independent of age groups, time, place of occurrence, and sex of the patient.

Introduction: According to the available statistics, 53% of deaths are related to lifestyle. The aim of this study was to evaluate health-promoting lifestyles in medical students of a medical college of Western Maharashtra, India. Objectives: To determine the health-promoting lifestyle behaviours among undergraduate medical students and to find out sociodemographic determinants of HPLP. Material and Methods: This cross-sectional study was performed on 307 undergraduate medical students. Health Promotion Lifestyle Profile Proforma (HPLP)was prepared which consists of two parts, Part I deals with the sociodemographic characteristics of the participants and Part II of the proforma deals with Health-promoting lifestyle information which was a modified version of HPLP II. It consists of 46 items divided into 7 subscales. Permission of Institute Ethical Committee was taken. Data was analyzed by using analysis of variance (ANOVA) and Mann Whitney test and predictors were determined by multiple linear regression analysis. Results: Medical students of this Institute showed good level of health-promoting lifestyle in total HPLP II score. The overall HPLP-II mean score and all subscales of HPLP except interpersonal relations were significantly more among the first and third year students than 2nd year students. Female students practiced significantly better food practices while Male students showed a significantly higher level of physical activity and self-concept. Income was the significant predictor of overall HPLP; age was the significant predictor of Health responsibility, sex and income were the significant predictor of physical activity, sex, living with family and income were significant predictor for food practices; sex, living with family were predictors of spiritual growth; BMI and income as a predictors for Interpersonal relations; and age was a predictor for stress management. Conclusion: The study results showed that Medical college students in Pune had reasonably good orientation towards health promoting practices.

Background: Food handler is any person who handles food, regardless whether he/she actually prepares or serves it. The chances of food getting contaminated depend on their knowledge of food hygiene and its application. Any incidence of food-borne diseases that affect medical students and doctors can result not only in sickness absenteeism but also in case of transmission of pathogen to patients and their relatives which ultimately affect the health care services to a great extent. Therefore, the present study was conducted to assess knowledge, attitude, and practice (KAP) of food hygiene and safety among food handlers of eating establishments of medical college and attached hospital. Materials and Methods: A present, cross-sectional study conducted among all the food handlers of food establishments in the premises of Medical College and attached General Hospital in Pune in June–July 2017 selected by the universal sampling method. They were interviewed with prestructured questionnaire. The data were entered in MS excel and analyzed using Epi Info version 7.2. Results: A total 105 food handlers, mean age of 29.4 ± 11.02 years were enrolled. Maximum study participants 71 (67.6%) had good knowledge, 74 (70.5%) had favorable attitude, and 82 (78.1%) had good practice. There was positive relationship between both knowledge and attitude, knowledge and practice, also attitude and practice. It can be anticipated that as knowledge will increase, attitude, and practice will improve accordingly. Conclusion: Education, training, and the development of food safety certification examinations are the key components in the process of ensuring that food handlers are proficient in and knowledgeable about food safety and sanitation principles.