Instructional Considerations For Virtual Reality In Engineering Training And Education: Preliminary Research Results

Digital reality has been gradually introduced into all parts of human society, and the field of education is no exception due to the potential of technology and related tools to enhance the teaching and learning process. However, there is still a paucity of research in this area within an Irish higher education context. The research explores how to best employ virtual reality (VR), using the Oculus Quest 2 system, to improve and develop the level of contemporary training, as well as to enhance the educational experience. Both the technical and educational perspectives will be considered. The researched sample consists of 25 undergraduate students representing different profiles from within engineering education. The data collection included two stages, namely written questionnaires, and short semi-structured interviews relating to training sessions with Oculus Quest 2, in which participants were exposed to life on board the International Space Station (ISS), including the experiments and missions performed on the station. The results of the short interviews and questionnaires extracted in this work reflected that all the participants were very excited to work and interact with the experiences of virtual reality in engineering education. In addition, they rated the usability of virtual reality glasses overall as being very satisfactory, despite some students expressing the presence of minor challenges or problems. Most of the participants\u27 reactions were positive regarding the possibility of including virtual reality devices and associated technologies in future training and support, as they indicated that these training sessions increased their motivation and passion for learning, whilst at the same time, supported the development of their digital reality skills.. In general, the outputs of the research show that the inclusion and empowerment of digital reality within higher education programmes can have significant value and benefit, leading to the recommendation that it would be used more extensively in the future

First documented cure of a suggestive exogenous reinfection in polymyositis with same but multidrug resistant M. tuberculosis

BACKGROUND: MDR Mycobacterium tuberculosis is the major cause of treatment failure in tuberculosis patients, especially in immunosuppressed. We described a young polymyositis patient on immunosuppressive therapy who was started with antituberculosis therapy as a susceptible strain of M. tuberculosis was isolated from a single cutaneous abscess in his neck and from regional lymph nodes. CASE PRESENTATION: He had non-reactive miliary tuberculosis and multiple cutaneous abscesses 6 months later with the same strain, which was resistant this time to 9 antituberculosis drugs. We described clinical presentation, radiological and laboratory work-up, treatment and follow-up as the patient was cured after 1.5 years with 6 antituberculosis drugs. CONCLUSION: To our knowledge, this is the first reported case where an immunosuppressed patient with suggestive exogenous reinfection within 6 months with the same but MDR strain of M. tuberculosis was cured. Intense management and regular follow up were important since the patient was a potent source of MDR M. tuberculosis infection and there was limited choice for therapy

Gender differences in the evolution of haute cuisine chef's career

This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Culinary Science & Technology on 2020, available online: http://www.tandfonline.com/10.1080/15428052.2019.1640156[EN] This article reviews gender differences in the career paths of successful chefs, including barriers, success factors, and the entrepreneurial path. The research was developed in 2016-17, using an international survey carried out in Spain, France, and the United States among culinary students, cooks, and chefs who responded to a structured questionnaire based on pre-selected topics. The results show that a chef's career requires various sets of skills. They should be leaders, mentors, and entrepreneurs. They work in a hard and competitive environment where building their brand and achieving public recognition is a must. Their professional satisfaction depends on learning, evolving, and launching their restaurant. There were two main differences between the sample of women chefs and the general sample of chefs: they required more mentoring, and they achieved greater job satisfaction when they were self-employed.Albors Garrigós, J.; Haddaji, M.; García-Segovia, P.; Peiró Signes, A. (2020). Gender differences in the evolution of haute cuisine chef's career. Journal of Culinary Science & Technology (Online). 18(6):439-468. https://doi.org/10.1080/15428052.2019.1640156S439468186Emiroğlu, B. D., Akova, O., & Tanrıverdi, H. (2015). The Relationship Between Turnover Intention and Demographic Factors in Hotel Businesses: A Study at Five Star Hotels in Istanbul. Procedia - Social and Behavioral Sciences, 207, 385-397. doi:10.1016/j.sbspro.2015.10.108Ainuddin, R. A., Beamish, P. W., Hulland, J. S., & Rouse, M. J. (2007). Resource attributes and firm performance in international joint ventures. Journal of World Business, 42(1), 47-60. doi:10.1016/j.jwb.2006.11.001Allen, H., & Mac Con Iomaire, M. (2016). «Against all odds»: Head chefs profiled. Journal of Culinary Science & Technology, 14(2), 107-135. doi:10.1080/15428052.2015.1080645Allen, H., & Mac Con Iomaire, M. (2016). Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens. Journal of Culinary Science & Technology, 15(3), 187-222. doi:10.1080/15428052.2016.1225538Anderson, E. R. (2008). ‘Whose name’s on the awning?’ Gender, entrepreneurship and the American diner. Gender, Place & Culture, 15(4), 395-410. doi:10.1080/09663690802155611Balazs, K. (2001). Some like it haute: Organizational Dynamics, 30(2), 134-148. doi:10.1016/s0090-2616(01)00048-1Balazs, K. (2002). Take One Entrepreneur: European Management Journal, 20(3), 247-259. doi:10.1016/s0263-2373(02)00040-3Blanck, J. F. (2007). Research Chefs Association . Journal of Agricultural & Food Information, 8(1), 3-8. doi:10.1300/j108v08n01_02Boone, J., Veller, T., Nikolaeva, K., Keith, M., Kefgen, K., & Houran, J. (2013). Rethinking a Glass Ceiling in the Hospitality Industry. Cornell Hospitality Quarterly, 54(3), 230-239. doi:10.1177/1938965513492624Burgess, C. (2003). Gender and salaries in hotel financial management: it’s still a man’s world. Women in Management Review, 18(1/2), 50-59. doi:10.1108/09649420310462325Cairns, K., Johnston, J., & Baumann, S. (2010). Caring About Food. Gender & Society, 24(5), 591-615. doi:10.1177/0891243210383419Food and Femininity. (2015). doi:10.5040/9781474255158Carvalho, I., Costa, C., Lykke, N. & Torres, A. (2018). Agency, structures and women managers' views of their careers in tourism. In Women's Studies International Forum (Vol. 71, pp. 1-11). Pergamon. London.Casado-Díaz, J. M., & Simón, H. (2016). Wage differences in the hospitality sector. Tourism Management, 52, 96-109. doi:10.1016/j.tourman.2015.06.015Childers, L. & Kryza, A. (2015). The 17 best female chefs in America. Thrillist. Retrieved from https://www.thrillist.com/eat/nation/america-s-best-female-chefsChin, W. W. (2009). How to Write Up and Report PLS Analyses. Handbook of Partial Least Squares, 655-690. doi:10.1007/978-3-540-32827-8_29Cooper, J., Giousmpasoglou, C., & Marinakou, E. (2017). Occupational identity and culture: the case of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 29(5), 1362-1379. doi:10.1108/ijchm-02-2016-0071Costa, C., Bakas, F. E., Breda, Z., & Durão, M. (2017). ‘Emotional’ female managers: How gendered roles influence tourism management discourse. Journal of Hospitality and Tourism Management, 33, 149-156. doi:10.1016/j.jhtm.2017.09.011Day, E. (2015, June 7). Hélène Darroze: Life according to the world’s best female chef. The Guardian. Retrieved from http://www.theguardian.com/lifeandstyle/2015/jun/07/helene-darroze-female-chefsdruckman, charlotte. (2010). Why Are There No Great Women Chefs? Gastronomica, 10(1), 24-31. doi:10.1525/gfc.2010.10.1.24Maiti, C. K., Sen, S., Paul, A. K., & Acharya, K. (2007). First Report of Alternaria dianthicola Causing Leaf Blight on Withania somnifera from India. Plant Disease, 91(4), 467-467. doi:10.1094/pdis-91-4-0467bFerreira Freire Guimarães, C. R., & Silva, J. R. (2016). Pay gap by gender in the tourism industry of Brazil. Tourism Management, 52, 440-450. doi:10.1016/j.tourman.2015.07.003Fornell, C., & Larcker, D. F. (1981). Structural Equation Models with Unobservable Variables and Measurement Error: Algebra and Statistics. Journal of Marketing Research, 18(3), 382-388. doi:10.1177/002224378101800313George, R. T., & Hancer, M. (2005). Leader-Member Exchange Quality. Journal of Human Resources in Hospitality & Tourism, 3(2), 85-99. doi:10.1300/j171v03n02_04Gergaud, O., Smeets, V. & Warzynski, F. (2011). Learning by cooking and reputation building: A French recipe to become a top chef. American Association of Wine Economists. Working paper no.81. Retrieved from http://www.wine-economics.orgGlauber, R. (2011). Limited Access: Gender, Occupational Composition, and Flexible Work Scheduling. The Sociological Quarterly, 52(3), 472-494. doi:10.1111/j.1533-8525.2011.01215.xGuerrina, R. (2002). Mothering in Europe. European Journal of Women’s Studies, 9(1), 49-68. doi:10.1177/1350506802009001381Guyette, W. C. (1981). The Executive Chef: Manager or Culinarian? Cornell Hotel and Restaurant Administration Quarterly, 22(3), 71-78. doi:10.1177/001088048102200320Haddaji, M., Albors-Garrigós, J., & García-Segovia, P. (2017). Women chefs’ experience: Kitchen barriers and success factors. International Journal of Gastronomy and Food Science, 9, 49-54. doi:10.1016/j.ijgfs.2017.06.004Haddaji, M., Albors-Garrigós, J., & García-Segovia, P. (2017). Women Chefs’ Access Barriers to Michelin Stars: A Case-Study Based Approach. Journal of Culinary Science & Technology, 15(4), 320-338. doi:10.1080/15428052.2017.1289133Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a Silver Bullet. Journal of Marketing Theory and Practice, 19(2), 139-152. doi:10.2753/mtp1069-6679190202Harringon, R., & Herzog, C. (2007). Chef John Folse: A Case Study of Vision, Leadership & Sustainability. Journal of Hospitality & Tourism Education, 19(3), 5-10. doi:10.1080/10963758.2007.10696892Harris, D. A., & Giuffre, P. (2010). «The Price You Pay»: How Female Professional Chefs Negotiate Work and Family. Gender Issues, 27(1-2), 27-52. doi:10.1007/s12147-010-9086-8Harris, D. A., & Giuffre, P. (2015). Taking the Heat. doi:10.36019/9780813571270Heilman, M. E., & Haynes, M. C. (2005). No Credit Where Credit Is Due: Attributional Rationalization of Women’s Success in Male-Female Teams. Journal of Applied Psychology, 90(5), 905-916. doi:10.1037/0021-9010.90.5.905Hoyt, C. L. & Simon, S. (2011). Female leaders: Injurious or inspiring role models for women? Jepson School of Leadership Studies articles, book chapters, and other publications. 114. Retrieved from http://scholarship.richmond.edu/jepson-faculty-publications/114Hurley, A. E. (1999). Incorporating feminist theories into sociological theories of entrepreneurship. Women in Management Review, 14(2), 54-62. doi:10.1108/09649429910261396Kiser, A. I. T. (2015). Workplace and leadership perceptions between men and women. Gender in Management: An International Journal, 30(8), 598-612. doi:10.1108/gm-11-2014-0097Knutson, B. J., & Schmidgall, R. S. (1999). Dimensions of the Glass Ceiling in the Hospitality Industry. Cornell Hotel and Restaurant Administration Quarterly, 40(6), 64-75. doi:10.1177/001088049904000618Ko, W.-H. (2012). The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan. International Journal of Hospitality Management, 31(3), 1004-1011. doi:10.1016/j.ijhm.2011.12.004Lane, C. (2013). Taste makers in the «fine-dining» restaurant industry: The attribution of aesthetic and economic value by gastronomic guides. Poetics, 41(4), 342-365. doi:10.1016/j.poetic.2013.05.003Lee, K.-E. (2011). Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice. Nutrition Research and Practice, 5(1), 80. doi:10.4162/nrp.2011.5.1.80Lee, K., Yang, G., & Graham, J. L. (2006). Tension and trust in international business negotiations: American executives negotiating with Chinese executives. Journal of International Business Studies, 37(5), 623-641. doi:10.1057/palgrave.jibs.8400215Lloyd-Fore, N. (1988). Where Next for Women? Cornell Hotel and Restaurant Administration Quarterly, 29(3), 9-10. doi:10.1177/001088048802900306Mac Con Iomaire, M. (2008). Understanding the Heat—Mentoring: A Model for Nurturing Culinary Talent. Journal of Culinary Science & Technology, 6(1), 43-62. doi:10.1080/15428050701884196Martin, P., & Barnard, A. (2013). The experience of women in male-dominated occupations: A constructivist grounded theory inquiry. SA Journal of Industrial Psychology, 39(2). doi:10.4102/sajip.v39i2.1099Meah, A., & Jackson, P. (2013). Crowded kitchens: the ‘democratisation’ of domesticity? Gender, Place & Culture, 20(5), 578-596. doi:10.1080/0966369x.2012.701202Michelin. (2018). Retrieved from https://guide.michelin.comMintz, S. W. (1989). Cuisine and haute cuisine: How are they linked? Food and Foodways, 3(3), 185-190. doi:10.1080/07409710.1989.9961947Müller, K. F., VanLeeuwen, D., Mandabach, K., & Harrington, R. J. (2009). The effectiveness of culinary curricula: a case study. International Journal of Contemporary Hospitality Management, 21(2), 167-178. doi:10.1108/09596110910935660Nebel, E. C., Braunlich, C. G., & Zhang, Y. (1994). Career Paths in American Luxury Hotels: Hotel Food and Beverage Directors. International Journal of Contemporary Hospitality Management, 6(6), 3-9. doi:10.1108/09596119410070495Orser, B., & Leck, J. (2010). Gender influences on career success outcomes. Gender in Management: An International Journal, 25(5), 386-407. doi:10.1108/17542411011056877Pratten, J. D. (2003). What makes a great chef? British Food Journal, 105(7), 454-459. doi:10.1108/00070700310497255Pratten, J. D. (2003). The training and retention of chefs. International Journal of Contemporary Hospitality Management, 15(4), 237-242. doi:10.1108/09596110310475702Purcell, K. (1996). The relationship between career and job opportunities: women’s employment in the hospitality industry as a microcosm of women’s employment. Women in Management Review, 11(5), 17-24. doi:10.1108/09649429610122618Remington, J., & Kitterlin-Lynch, M. (2017). Still pounding on the glass ceiling: A study of female leaders in hospitality, travel, and tourism management. Journal of Human Resources in Hospitality & Tourism, 17(1), 22-37. doi:10.1080/15332845.2017.1328259Sanders, M. D. (2015). The world´s most elite female chefs reveal what it’s really like to have their Michelin stars. Retrieved from https://www.marieclaire.com/food-cocktails/g3262/women-chefs-three-michelin-stars/Santero-Sanchez, R., Segovia-Pérez, M., Castro-Nuñez, B., Figueroa-Domecq, C., & Talón-Ballestero, P. (2015). Gender differences in the hospitality industry: A Job quality index. Tourism Management, 51, 234-246. doi:10.1016/j.tourman.2015.05.025Sarstedt, M., Henseler, J., & Ringle, C. M. (2011). Multigroup Analysis in Partial Least Squares (PLS) Path Modeling: Alternative Methods and Empirical Results. Measurement and Research Methods in International Marketing, 195-218. doi:10.1108/s1474-7979(2011)0000022012Supski, S. (2006). ‘It Was Another Skin’: The kitchen as home for Australian post-war immigrant women. Gender, Place & Culture, 13(2), 133-141. doi:10.1080/09663690600573635Telerama. (2018). Gastronomie, Où sont les femmes? La carte des 500 cheffes à découvrir dans toute la France. Retrieved from https://www.telerama.fr/monde/gastronomie-la-carte-des-370-cheffes-a-decouvrir-dans-toute-la-france,n5514484.phpTims, M., Bakker, A. B., & Xanthopoulou, D. (2011). Do transformational leaders enhance their followers’ daily work engagement? The Leadership Quarterly, 22(1), 121-131. doi:10.1016/j.leaqua.2010.12.011USA Today. (2018, July 5). 50 states: 50 female chefs. Retrieved from https://www.usatoday.com/story/travel/experience/food-and-wine/2018/03/05/americas-female-chefs/385015002/onWilliams, C. L., & Dellinger, K. (Eds.). (2010). Gender and Sexuality in the Workplace. Research in the Sociology of Work. doi:10.1108/s0277-2833(2010)20WTO, World Tourism Association (2018), UNWTO Tourism Highlights: 2018 Edition, Madrid, Spain.Yen, C.-L. (Alan), Cooper, C. A., & Murrmann, S. K. (2013). Exploring Culinary Graduates’ Career Decisions and Expectations. Journal of Human Resources in Hospitality & Tourism, 12(2), 109-125. doi:10.1080/15332845.2013.752707Zhong, Y., & Couch, S. (2007). Hospitality Students’ Perceptions of Facilitators and Constraints Affecting Women’s Career Advancement in the Hospitality Industry. Family and Consumer Sciences Research Journal, 35(4), 357-373. doi:10.1177/1077727x07299993Zopiatis, A. (2010). Is it art or science? Chef’s competencies for success. International Journal of Hospitality Management, 29(3), 459-467. doi:10.1016/j.ijhm.2009.12.003Zopiatis, A., Theocharous, A. L., & Constanti, P. (2017). Career satisfaction and future intentions in the hospitality industry: An intrinsic or an extrinsic proposition? Journal of Human Resources in Hospitality & Tourism, 17(1), 98-120. doi:10.1080/15332845.2017.134074

Age at first birth in women is genetically associated with increased risk of schizophrenia

Prof. Paunio on PGC:n jäsenPrevious studies have shown an increased risk for mental health problems in children born to both younger and older parents compared to children of average-aged parents. We previously used a novel design to reveal a latent mechanism of genetic association between schizophrenia and age at first birth in women (AFB). Here, we use independent data from the UK Biobank (N = 38,892) to replicate the finding of an association between predicted genetic risk of schizophrenia and AFB in women, and to estimate the genetic correlation between schizophrenia and AFB in women stratified into younger and older groups. We find evidence for an association between predicted genetic risk of schizophrenia and AFB in women (P-value = 1.12E-05), and we show genetic heterogeneity between younger and older AFB groups (P-value = 3.45E-03). The genetic correlation between schizophrenia and AFB in the younger AFB group is -0.16 (SE = 0.04) while that between schizophrenia and AFB in the older AFB group is 0.14 (SE = 0.08). Our results suggest that early, and perhaps also late, age at first birth in women is associated with increased genetic risk for schizophrenia in the UK Biobank sample. These findings contribute new insights into factors contributing to the complex bio-social risk architecture underpinning the association between parental age and offspring mental health.Peer reviewe

Genomic Relationships, Novel Loci, and Pleiotropic Mechanisms across Eight Psychiatric Disorders

Genetic influences on psychiatric disorders transcend diagnostic boundaries, suggesting substantial pleiotropy of contributing loci. However, the nature and mechanisms of these pleiotropic effects remain unclear. We performed analyses of 232,964 cases and 494,162 controls from genome-wide studies of anorexia nervosa, attention-deficit/hyper-activity disorder, autism spectrum disorder, bipolar disorder, major depression, obsessive-compulsive disorder, schizophrenia, and Tourette syndrome. Genetic correlation analyses revealed a meaningful structure within the eight disorders, identifying three groups of inter-related disorders. Meta-analysis across these eight disorders detected 109 loci associated with at least two psychiatric disorders, including 23 loci with pleiotropic effects on four or more disorders and 11 loci with antagonistic effects on multiple disorders. The pleiotropic loci are located within genes that show heightened expression in the brain throughout the lifespan, beginning prenatally in the second trimester, and play prominent roles in neurodevelopmental processes. These findings have important implications for psychiatric nosology, drug development, and risk prediction.Peer reviewe

Genetic correlation between amyotrophic lateral sclerosis and schizophrenia

A. Palotie on työryhmän Schizophrenia Working Grp Psychiat jäsen.We have previously shown higher-than-expected rates of schizophrenia in relatives of patients with amyotrophic lateral sclerosis (ALS), suggesting an aetiological relationship between the diseases. Here, we investigate the genetic relationship between ALS and schizophrenia using genome-wide association study data from over 100,000 unique individuals. Using linkage disequilibrium score regression, we estimate the genetic correlation between ALS and schizophrenia to be 14.3% (7.05-21.6; P = 1 x 10(-4)) with schizophrenia polygenic risk scores explaining up to 0.12% of the variance in ALS (P = 8.4 x 10(-7)). A modest increase in comorbidity of ALS and schizophrenia is expected given these findings (odds ratio 1.08-1.26) but this would require very large studies to observe epidemiologically. We identify five potential novel ALS-associated loci using conditional false discovery rate analysis. It is likely that shared neurobiological mechanisms between these two disorders will engender novel hypotheses in future preclinical and clinical studies.Peer reviewe

Effect of angiotensin-converting enzyme inhibitor and angiotensin receptor blocker initiation on organ support-free days in patients hospitalized with COVID-19

IMPORTANCE Overactivation of the renin-angiotensin system (RAS) may contribute to poor clinical outcomes in patients with COVID-19. Objective To determine whether angiotensin-converting enzyme (ACE) inhibitor or angiotensin receptor blocker (ARB) initiation improves outcomes in patients hospitalized for COVID-19. DESIGN, SETTING, AND PARTICIPANTS In an ongoing, adaptive platform randomized clinical trial, 721 critically ill and 58 non–critically ill hospitalized adults were randomized to receive an RAS inhibitor or control between March 16, 2021, and February 25, 2022, at 69 sites in 7 countries (final follow-up on June 1, 2022). INTERVENTIONS Patients were randomized to receive open-label initiation of an ACE inhibitor (n = 257), ARB (n = 248), ARB in combination with DMX-200 (a chemokine receptor-2 inhibitor; n = 10), or no RAS inhibitor (control; n = 264) for up to 10 days. MAIN OUTCOMES AND MEASURES The primary outcome was organ support–free days, a composite of hospital survival and days alive without cardiovascular or respiratory organ support through 21 days. The primary analysis was a bayesian cumulative logistic model. Odds ratios (ORs) greater than 1 represent improved outcomes. RESULTS On February 25, 2022, enrollment was discontinued due to safety concerns. Among 679 critically ill patients with available primary outcome data, the median age was 56 years and 239 participants (35.2%) were women. Median (IQR) organ support–free days among critically ill patients was 10 (–1 to 16) in the ACE inhibitor group (n = 231), 8 (–1 to 17) in the ARB group (n = 217), and 12 (0 to 17) in the control group (n = 231) (median adjusted odds ratios of 0.77 [95% bayesian credible interval, 0.58-1.06] for improvement for ACE inhibitor and 0.76 [95% credible interval, 0.56-1.05] for ARB compared with control). The posterior probabilities that ACE inhibitors and ARBs worsened organ support–free days compared with control were 94.9% and 95.4%, respectively. Hospital survival occurred in 166 of 231 critically ill participants (71.9%) in the ACE inhibitor group, 152 of 217 (70.0%) in the ARB group, and 182 of 231 (78.8%) in the control group (posterior probabilities that ACE inhibitor and ARB worsened hospital survival compared with control were 95.3% and 98.1%, respectively). CONCLUSIONS AND RELEVANCE In this trial, among critically ill adults with COVID-19, initiation of an ACE inhibitor or ARB did not improve, and likely worsened, clinical outcomes. TRIAL REGISTRATION ClinicalTrials.gov Identifier: NCT0273570

Genomic Dissection of Bipolar Disorder and Schizophrenia, Including 28 Subphenotypes

publisher: Elsevier articletitle: Genomic Dissection of Bipolar Disorder and Schizophrenia, Including 28 Subphenotypes journaltitle: Cell articlelink: https://doi.org/10.1016/j.cell.2018.05.046 content_type: article copyright: © 2018 Elsevier Inc