Corrigendum: Quality of life and quality of education among physiotherapy students in Europe (Frontiers in Medicine, (2024), 11, (1344028), 10.3389/fmed.2024.1344028)

In the published article, an author name was incorrectly written as [Sara Laura Cortés-Amaro]. The correct spelling is [Sara Cortés-Amaro]. The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated

Quality of life and quality of education among physiotherapy students in Europe

Background: The study of physiotherapy is challenging and can affect the students’ well-being and quality of life. The aim of this study was to describe and compare factors that could affect well-being among students across Europe. Methods: In this descriptive cross-sectional study using an online questionnaire survey, students of bachelor’s physiotherapy programs from 23 European faculties, from 8 countries, were interviewed on mental health and stress burden, sleep quality, dietary habits, and physical activity. Results: Although 75% of students rated their quality of life positively and 47% were satisfied with their mental health, 65% showed higher levels of stress and 51% described impaired sleep quality. The minimum physical activity of 150 min weekly was described by 79% of students, within which 67% engaged in strengthening twice a week. Students with a higher stress load/worse psychological health also showed worse sleep quality and lower amount of physical activity, women were significantly worse off. In terms of physical activity and sleep quality, students from Finland and Kosovo achieved the best results, while students from Italy, Greece, and Portugal achieved the worst. Students from Italy indicated the greatest dissatisfaction with the organisation of the study system and communication with teachers, while in Kosovo students rated the communication and study organisation the highest. All students had a problem with adhering to nutritional habits. Students from Italy and Spain, with the lowest body mass indexes and weight averages, were closest to the nutrition recommendations. Conclusion: We demonstrated that physiotherapy students are burdened with stress, suffer from sleep disorders, and do not follow the recommendations regarding nutrition nor physical activity. There are significant differences between universities and countries in some aspects

Geometric parameters of wheat grain determined by image analysis and FEM approach

Digital image analysis was used to test the quality parameters of six varieties of Triticum aestivum L. and one variety of Triticum duro-compactum L. — projected area, equivalent diameter, MaxFeret and MinFeret (minimum or maximum perpendicular distance between parallel tangents touching opposite sides of the profile of the chosen object), perimeter, thickness and crease depth (both measured using a digital calliper) of a kernel ranging from 16.52–20.22 mm 2 , 4.58–5.07 mm, 16.70–20.82 mm, 6.21–7.29 mm, 3.32–3.78 mm, 2.69–3.12 mm, 0.23–0.42 mm. The size data were used for calculation of volumes and surface areas of wheat kernels modelled as a general ellipsoid. The calculation of surface area using finite element method (FEM) was based on computer software MAPLE 9.0 and the results were compared with a simplified method. The volumes of kernels from the ellipsoid model were corrected with consideration of measured average crease depth; the difference was then max. 3.6%.We tested the correlation of volume and surface areas obtained from the ellipsoidal model with the measured projected areas; the resulting high correlation coefficient for the varieties of Triticum aestivum enables the use of only 2D image analysis measurement, for quick estimation of surface and volume parameters, without time consuming thickness measuring. However, the shape of Triticum duro-compactum kernels was a little different and the designed geometrical model was thus not suitable.We recommend image analysis as a simple and rapid method for obtaining the parameters of wheat grain for engineering purposes