The Impact of COVID-19 on the HIV Cascade of Care in Botswana – An Interrupted Time Series by Alice Sehurutshi (21842696)

“…In multivariable Poisson interrupted time series regression, the COVID-19 lockdown was associated with a 27% decrease in the monthly numbers of HIV tests (IRR 0.73, 95%CI 0.72–0.73), a 25% decrease in HIV positive tests (IRR 0.75, 95%CI 0.71–0.79), and a 43% reduction in ART initiations (IRR 0.57, 95%CI 0.55–0.60). …”

Effect of Hypoxia on Maximal Fat Oxidation Rate During Incremental Cycling : Relationship to the Gas Exchange Threshold by Youmna Elsayed Hassanein (21547490)

“…</p><h3>Results</h3><p dir="ltr">Fat oxidation rate was decreased in HYPO across all stages (main effect of condition: <i>P</i> < 0.001; η_p² = 0.64). A 25% decrease in MFO in HYPO (0.25 ± 0.08g.min^-1) compared to NORM (0.35 ± 0.08g.min-1; <i>P</i> < 0.001; <i>d</i> =1.24) was observed. …”

Global, regional, and national burden of upper respiratory infections and otitis media, 1990–2021: a systematic analysis from the Global Burden of Disease Study 2021 by Sirota, Sarah Brooke

“…The mortality rate of URIs in 2021 was 0·2 per 100 000 (0·1 to 0·5), a decrease of 64·2% (–84·6 to –43·4) from 1990, when the mortality rate was 0·7 per 100 000 (0·2 to 1·1). …”
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Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults by Tarek Ben Hassen (15742605)

“…Indeed, the survey results suggested (i) a change in the modality of acquiring food, consumers reduced the number of shopping trips and buying more on each trip to minimize store visits; (ii) a surge of stockpiling of non-perishable food items; (iii) a shift toward healthier diets; (iv) an increase in culinary capabilities; (v) a decrease of food waste. The results are expected to inform current emergency plans as well as long-term food-related strategies in Russia.…”