Search results for "health professions"

IN THE EYE OF THE BEHOLDER: NEGATIVE AFFECT VALUATION IN LATER ADULTHOOD

2018

Affective values may shape how affect is linked to health and well-being. Much of the work to date, however, has focused mostly on younger, European American adult samples. Yet, emotional experiences are known to take on greater importance in later life. In the current study, 313 participants (65+ years old) from the Daily Experiences and Well-Being Study (DEWS) completed baseline interviews, questionnaires, and 4–5 days of ecological momentary assessments (EMA). The baseline EMA surveys assessed momentary affect whereas the questionnaires assessed negative affect valuation (NAV): the extent to which people recognize value in negative emotional experiences in terms of their pleasantness, ap…

The Effects of Cognitive Strategy Instruction on Knowledge of Math Problem-Solving Processes of Middle School Students With Learning Disabilities

2012

This study investigated the effectiveness of Solve It! instruction on students’ knowledge of math problem-solving strategies. Solve It! is a cognitive strategy intervention designed to improve the math problem solving of middle school students with learning disabilities (LD). Participants included seventh- and eighth-grade students with LD ( n = 77) and average-achieving students ( n = 77). We examined treatment effects of the intervention, as well as differential effects of treatment across ability levels, on students’ knowledge of problem-solving strategies using the Math Problem-Solving Assessment. Results showed that students across ability levels who received Solve It! instruction rep…

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

2018

Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwav…

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

2022

In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to …

Alimentary and Pharmaceutical Approach to Natural Antimicrobials against Clostridioides difficile Gastrointestinal Infection

2021

Incidence of Clostridioides difficile infection (CDI) has been increasing in recent decades due to different factors, namely (i) extended use of broad-spectrum antibiotics, (ii) transmission within asymptomatic and susceptible patients, and (iii) unbalanced gastrointestinal microbiome and collateral diseases that favor C. difficile gastrointestinal domination and toxin production. Although antibiotic therapies have resulted in successful control of CDI in the last 20 years, the development of novel strategies is urged in order to combat the capability of C. difficile to generate and acquire resistance to conventional treatments and its consequent proliferation. In this regard, vegetable and…

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

2019

Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds

Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread

2020

The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0&ndash

Sergei Mariev (ed.), Byzantine Perspectives on Neoplatonism. Byzantinisches Archiv, Series Philosophica 1, Boston/Berlin, de Gruyter 2017, 289 p., IS…

2019

Predictors of completion of upper secondary education of young adults with severe physical and multiple disabilities in Finland

2019

ABSTRACTPrior studies have shown that young adults with severe physical and multiple disabilities are less likely to complete upper secondary education. This study aimed to identify whether these s...

Comparative Study of Several Machine Learning Algorithms for Classification of Unifloral Honeys

2021

Unifloral honeys are highly demanded by honey consumers, especially in Europe. To ensure that a honey belongs to a very appreciated botanical class, the classical methodology is palynological analysis to identify and count pollen grains. Highly trained personnel are needed to perform this task, which complicates the characterization of honey botanical origins. Organoleptic assessment of honey by expert personnel helps to confirm such classification. In this study, the ability of different machine learning (ML) algorithms to correctly classify seven types of Spanish honeys of single botanical origins (rosemary, citrus, lavender, sunflower, eucalyptus, heather and forest honeydew) was investi…