Search results for "health professions"
showing 10 items of 307 documents
The Conference on World Mission and Evangelism “Moving in the Spirit: Called to Transforming Discipleship”
2018
Bioactive compounds and quality of extra virgin olive oil
2020
Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major c…
Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits
2020
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they…
Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal …
2020
International audience; Orally Disintegrating Tablets (ODTs) are used to restore the nutritional status of people suffering from swallowing pathologies such as dysphagia. ODTs are consumed without water intake and are easily swallowed. The main active compounds of ODTs are vitamins and minerals. These nutrients can have a bad taste or aftertaste, which can be masked by sweetening or flavoring. To ensure the effectiveness of masking strategies and to prescribe a product to patients with acceptable sensory qualities, it is essential to perform a precise and complete sensory characterization of these ODTs. Temporal dominance of sensations (TDS) and temporal check-allthat- apply (TCATA) methods…
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…
A comparative study of Norwegian and Swedish special educators’ beliefs and practices
2019
The purpose of this study was to examine and compare Norwegian (n = 320) and Swedish (n = 425) special educators’ reported practices and beliefs about key aspects of their profession. Data was coll...
Documenting pedagogical support measures in Finnish IEPs for students with intellectual disability
2018
The individual education plan (IEP) is an essential part of special education and is used widely in Western countries for documenting both the learning goals and support measures for children with ...
The SCIA Questionnaire: standards for communities for children and adolescents – a tool for the evaluation of good practices
2019
Purpose The purpose of this paper is to present the Italian validation of the standards for communities for children and adolescents (SCIA) Questionnaire, an evaluation tool of communities quality standards, based on the “Service Standards for Therapeutic Communities for Children and Young People – 2nd edition” of the Community of Communities (2009), that enables an empirical, multidimensional and complex evaluation of the therapeutic community (TC) “system”. It is a self-report that sets out and measures variables that allow to get an overview of organisational models and the possible development areas to improve the effectiveness of the protection of child and adolescents in community tr…
Immigrant prisoners in Italy. Cultural mediation to reduce social isolation and increase migrant prisoner well-being?
2022
Purpose This study aims to highlight how easy it is for immigrants to break Italian law because of the country’s inadequate cultural and linguistic mediation service. Insufficiencies in this service also have a negative impact on both the psychological and physical health of migrant prisoners. Furthermore, Italian is used in legal disputes and prison, and reference is made to Italian culture, preventing migrants from understanding their position regarding the law. Design/methodology/approach This report concerns the psychological discomfort of migrant incarcerated individuals within Italian prisons due to national laws in force. Consideration is also given to the negative impact on the phy…
Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
2023
The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38–6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94–3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both…