Video feedback in education and training: putting learning in the picture

This meta-analysis demonstrates that the video feedback method has a statistically significant effect on the interaction skills of professionals in a range of contact professions. The aggregate effect, calculated on the basis of 217 experimental comparisons from 33 experimental studies involving a total of 1,058 people, was 0.40 standard deviation (SE = 0.07). The effects of training were greater for programs working with a standard observation form of target skills that were central to the program. Results were more positive for outcome measures that measured positive skills rather than negative ones. In addition, molar outcome measures, which were obtained by means of an assessment scale, showed larger effects than micromeasures, which were scored using event sampling. Finally, recommendations are made for video feedback design and for future research

Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products

Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of preservatives is of great importance for perishable foods such as meat and milk, which, along with their products, are commonly consumed food items globally. However, the bioavailability of plant compounds could be diminished by their interaction with food components, processing, and storage. Nanoencapsulation of plant extracts, especially essential oils, is an effective method for their application in food model systems. This technique increases the bioactivity of plant compounds by increasing their physical stability and reducing their size, without negative effects on organoleptic properties. Furthermore, a recent study showed that plant extracts act as good bioreductants for biosynthesis of nanoparticles. This so-called green synthesis method using plant extracts is a rapid, relatively inexpensive, safe, and efficient method for synthesis of nanoparticles including silver, gold, iron, lead, copper, cobalt, palladium, platinum, zinc, zinc oxide, titanium oxide, magnetite, and nickel. Some of these nanoparticles have antimicrobial potential which is why they are of great interest to the food industry. In this chapter, the nanoencapsulation of plant extracts and plant extract-mediated synthesis of nanoparticles and their potential application in order to improve the safety and quality and prolong the shelf life of meat and milk products are reviewed and discussed