The accidents vascular cerebral and it's severe sequelae in movements have changed a patient's gait by certain pattern. To evaluate and correct the gait disorders, the study was conducted aim to objectives: 1) Analyze the gait of normal and of stroke subjects, 2) Find out the correlation between moving balance abilities and joint angles. Method: joint angles at lower extremity in.ambulance of 33 stroke patients and 79 normal subjects of the same age and body height have been analyzed by Skelet software designed by Hanoi Polytechnics Institute authors. Results: the patient's ankle almost in dorsiflexion in walking. The knee has been limited in flexion at swinging and reduced in extension in push of. The hip has been less flexed at swinging and less extended at standing. These joint angle's changes were closely correlated to patient's balancing and moving abilities, (r = 0.67). Conclusion: In case group, the ankle is more in plantar flexion; as well as the knee's and the hip flexion is more notable in patients comparing with control group. The alterations of joint angle are correlative with patient's mobility and balance.
Cerebral Revascularization, Accidents

Background: This study was conducted on 93 volunteers with type 2 diabetes to investigate the ability of acetylated wheat starch cake containing 32.1% resistant starch to control postprandial blood glucose levels. Material and methods: The study was designed using a crossover, double-blind trial method. During each testing day, after a minimum of 12 hours of overnight fasting, each participant consumed two identical cakes containing either 80 g of acetylated wheat starch or 80 g natural wheat starch with 330ml of water within 15 minutes. Blood glucose levels were measured at baseline, 60 mins (G1), and 120 mins (G2) after ingestion. The predictive value of factors that contribute to the ability of resistant starch to control postprandial blood glucose was determined by the area under the receiver operating characteristic (ROC) curve based on the combined effect of the cake weight-to-BMI ratio (g/m²BMI) and HbA1c. Results: 60 mins and 120 mins postprandial capillary glucose levels after consuming acetylated wheat starch cake (10.4 ± 1.2 và 9.2 ± 1.2 mmol/L, respectively) were significantly lower compared with natural wheat starch cake (13.3 ± 1.8 và 11.2 ± 1.8 mmol/L, respectively) (p < 0.05). For good control of postprandial blood glucose levels, a maximum of 80 g of acetylated wheat starch can be used per serving for patients with type 2 diabetes with HbA1c ≤ 7.25 without blood glucose-lowering medication is required. Conclusion: acetylated wheat starch has better ontroled of postprandial blood glucose compared with natural wheat starch in patients with type 2 diabetes. This is very suitable in the processing of diets including resistant starch for patients with type 2 diabetes for the purpose of both supporting treatment and improving quality of life.