In the first 7 months of 2002, the malaria status in Bac Can province were rather stable: the malaria incidence reduced 16%, there was no malaria outbreak, the morbidity due to malaria reduced. These activities to practice the malaria prevention plan in Bac Can: supervising malaria epidemiology, preventing vecto, propagating healthy education, educating training, systemizing report information, using materials expenses. The result of survey quality malaria prevention activities in Cho Moi and Mach Thong districts were low: Bach Thong district examined newly supplement smear pills, in which smear pill had more mistakes; Cho Moi district treated correctly 50% of checked case history
Malaria ; epidemiology ; disease

From this study, the authors have concluded: - The elderly Mong have high longevity and better health in comparison with the elderly San Diu. - The conditions of laubour, the vital enviroment and the socio- familial medium have great significant on health and sensible influence on longevity.
Aged ; health

Introduction: Many people are currently interested in improving and maintaining their health status by changing their dietary habits, like eating more natural foods; thus sprout products are becoming increasingly popular. In this context, sprouted brown rice grains are an excellent example of functional food, because besides their nutritive value, they also lower the risk of various diseases and/or exert healthpromoting effects. In this paper, we focused on the bioactive compound γ-aminobutyric acid (GABA) in germinated brown rice. GABA is known as an important amino acid that can help reduce hypertension and inhibit cancer cells development. Methods: We investigated the hydration characteristics of brown rice by drying them in a moisture analyser at 130°C until reaching a constant weight. The effects of soaking (duration and pH of soaking solution), as well as incubation conditions (temperature and time) on GABA biosynthesis in MangBuk brown rice of Vietnam were measured. Quantification of GABA was measured using a spectrophotometer. Results: GABA content in MangBuk type 1 brown rice was higher than in type 2. GABA content reached its highest value at 691.88 µg/g for type 1 rice and 596.48 µg/g for type 2 rice when MangBuk brown rice was soaked in a pH 7 water at 30°C for 12 hours, and then incubated at 35°C for 30 hours in aerobic condition. Conclusion: Germination conditions modified the content of biologically active compounds in MangBuk soft and hard rice varieties. GABA was synthesised during germination based on three factors, namely time of incubation, temperature of incubation, and pH of solution.