Ophthalmic conference organised to mark birth centenary of N. Rajan
The Rajan Eye Conference - Cataract, Cornea and Secondary IOL Conclave, 'RECON 100/30', was inaugurated on Saturday. The event marked the birth centenary of N. Rajan, who established Rajan Eye Care Hospital, and the hospital's 30th anniversary celebrations.
Mohan Rajan, chairman and medical director, Rajan Eye Care Hospital, said there were deliberations on cataract, cornea and secondary Intraocular Lens as part of the conference. He also narrated the journey of the hospital that was established in June 1995 and has since grown into a super speciality eye hospital and a postgraduate institute.
Partha Biswas, president, All India Ophthalmological Society, said every conference was a means to learn from each other. He said that the vision of Dr. Rajan — that of not just charity, but also of reaching the pinnacle of excellence with a balance of humanity and compassion — should be propagated.
Eleven veterans of ophthalmology, who worked at the Government Ophthalmic Hospital during Dr. Rajan's time, were presented with Distinguished Service Awards. A journal of Rajan Eye Care was also released.
International faculty — Ronald Yeoh from Singapore and Rasik B. Vajpayee from Australia — took part. Arulmozhi Varman, president, Tamil Nadu Ophthalmic Association; Sujatha Mohan, executive medical director, Rajan Eye Care Hospital; and M. Ravishankar, organising secretary of the conference, were present.
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The Hindu
21-06-2025
- The Hindu
Ophthalmic conference organised to mark birth centenary of N. Rajan
The Rajan Eye Conference - Cataract, Cornea and Secondary IOL Conclave, 'RECON 100/30', was inaugurated on Saturday. The event marked the birth centenary of N. Rajan, who established Rajan Eye Care Hospital, and the hospital's 30th anniversary celebrations. Mohan Rajan, chairman and medical director, Rajan Eye Care Hospital, said there were deliberations on cataract, cornea and secondary Intraocular Lens as part of the conference. He also narrated the journey of the hospital that was established in June 1995 and has since grown into a super speciality eye hospital and a postgraduate institute. Partha Biswas, president, All India Ophthalmological Society, said every conference was a means to learn from each other. He said that the vision of Dr. Rajan — that of not just charity, but also of reaching the pinnacle of excellence with a balance of humanity and compassion — should be propagated. Eleven veterans of ophthalmology, who worked at the Government Ophthalmic Hospital during Dr. Rajan's time, were presented with Distinguished Service Awards. A journal of Rajan Eye Care was also released. International faculty — Ronald Yeoh from Singapore and Rasik B. Vajpayee from Australia — took part. Arulmozhi Varman, president, Tamil Nadu Ophthalmic Association; Sujatha Mohan, executive medical director, Rajan Eye Care Hospital; and M. Ravishankar, organising secretary of the conference, were present.


The Hindu
16-06-2025
- The Hindu
Surgical Gastro dept. at Thiruvananthapuram MCH celebrates golden jubilee
The Department of Surgical Gastroenterology, Government Medical College Hospital (MCH), Thiruvananthapuram, the very first department to be established in a medical college to deal exclusively with complex gastrointestinal (GI) conditions needing surgical treatment in the country, has turned 50 years. A two-day event, including a continuing medical education programme and an alumni get together was organised here over the weekend to celebrate the golden jubilee of the department. Established in 1975 under the leadership of N. Rajan, the Surgical Gastroenterology department here has trained many of the renowned and leading GI surgeons of the day, some of whom are currently heading major training centres in India and abroad. Working closely with the Department of Medical Gastroenterology, established in 1973, the Surgical Gastroenterology department worked its way up and soon, patients were being offered surgical treatment for Chronic pancreatitis and Portal hypertension, besides surgeries for GI cancers. The 22nd national conference of the Indian Society of Gastroenterology in 1981 was jointly hosted by the Medical and Surgical Gastroenterology departments, which was also an occasion to showcase the excellent academic and clinical work done in the field in this part of the country. The work done by the department grew in leaps and bounds as more faculty joined the department in the 80s. The Surgical Gastroenterology superspeciality (MCh) course was started in 1996 and it was at the time one of the few training centres in the country to offer the MCh programme. With the starting of the MCh course, patient care and training activities further improved, establishing the Department as a referral point for major GI surgical problems. The opening of the super specialty block in 2011, as part of the PMSSY project was another major milestone in improving patient care. The opening of the multi specialty block and the expansion of the critical care unit with state-of-the-art facilities in 2018-19, further expanded the field for Surgical Gastroenterology, which began managing several patients with critical GI issues. Major open and laparoscopic surgeries for GI cancers, pre-cancerous conditions and chronic diseases are carried out on a daily basis at the department now. It has also begun to carry out liver transplants in a public-private partnership mode, with the support of the transplant team from KIMSHEALTH and other sister specialities. The department has also brought out 25 publications in indexed journals and is currently conducting a randomised controlled trial in pancreatic surgery, apart from basic research in genetics and colon cancer.

The Hindu
23-05-2025
- The Hindu
Low sodium salt substitutes yet to take off in city
The Indian Council of Medical Research has cited a recent survey by the National Institute of Epidemiology in the city that found that low sodium salt substitutes were available only in large shops. It is an alternative to the regular table salt which is high in sodium content. The study said a survey in Chennai found that 52% of supermarkets and hypermarkets had stocked low sodium salt whereas only 4% of the local grocery shops had them. ICMR's #PinchForAChange movement aims to improve access to healthier choices, one of its post read. The World Health Organisation's Department of Nutrition and Food Safety had, in January, launched new guidelines on the use of salt with lower sodium content. Normal salt is a combination of sodium and chloride. Low sodium salt substitutes (LSSS) was advocated to reduce blood pressure and risk of cardiovascular diseases.The alternative generally used is potassium chloride. WHO has recommended reducing sodium intake to less than 2 grams/day. It also suggested replacing sodium with potassium but with cautions that potassium cannot be used by pregnant women, children, and those with kidney impairment. Rajan Ravichandran, nephrologist who is attached to MIOT Hospitals, and has been advocating salt reduction for several years says: 'About 50% of supermarkets sell low sodium salts. Black salt, Himalayan salt, senda namak, rock salt and indupu are not true low sodium salt substitutes. They contain 90% to 95% sodium with additional magnesium calcium.' True low sodium salt substitutes contain 20% to 40 % potassium chloride. The taste is affected if potassium in high, he adds. 'Monitor regularly' Dr. Rajan cautions that persons with kidney failure and people on certain tablets for hypertension must be wary of the potassium content. 'Patients must have a clear understanding of the amount of potassium content in the LSSS they consume. They should monitor their blood potassium level regularly,' explains Meenakshi Bajaj, faculty, Clinical Nutrition, Madras Medical College. She calls for better literacy among the people and pointed out that the Amma low sodium salt that was sold at ₹10 per kg was discontinued for want of awareness among the public. She suggests using naturally available taste enhancers such as powders of herbs and spices; citrus juices and vinegar; umami-flavoured ingredients such as nutritional yeast which is low in sodium, tomato paste and dried or powdered mushrooms; celery seeds that have a naturally salty flavour and dried seaweed (in moderation).