Psychodynamic approaches to teaching medical students about the doctor-patient relationship: Randomised controlled trial

Aims and method: To evaluate the effectiveness of two psychodynamic psychotherapy teaching methods, a student psychotherapy scheme (SPS) and participation in a Balint group, in teaching first-year clinical medical students about doctor-patient communication and the doctor-patient relationship. The 28 students, who were randomly allocated to three groups (SPS group, Balint group starting at baseline and Balint group starting at 3 months and acting as partial controls), were rated on a questionnaire testing their knowledge of emotional and psychodynamic aspects of the doctor-patient relationship administered at baseline, at 3 months and at 1 year. Results: At 3 months, students in the SPS and Balint groups scored higher than the partial control group, the difference approaching significance at the 5% level. At 1 year, participation in either teaching method led to significantly higher scores compared with baseline. Clinical implications: Psychodynamic psychotherapy teaching methods are effective in increasing students’ knowledge of the doctor-patient relationship and potentially also improving their communication skills

The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat

The impact of antioxidant supplementation and short-term heat stress on lamb body weight gain, meat nutritional profile and functionality (storage stability of lipids and colour) of lamb meat was investigated. A total of 48 crossbred ((Merino × Border Leicester) × Dorset) lambs (42 ± 2 kg body weight, 7 mo age) were randomly allocated to three dietary treatments (n = 16) by liveweight (LW) that differed in dosage of vitamin E and selenium (Se) in the diet. Vitamin E and Se levels in the control (CON), moderate (MOD) and supranutritional (SUP) dietary treatments were 28, 130 and 228 mg/kg DM as α-tocopherol acetate and 0.16, 0.66 and 1.16 mg Se as SelPlex™/kg DM, respectively. After four weeks of feeding in individual pens, including one week of adaptation, lambs were exposed to two heat treatments. Animals were moved to metabolism cages for one week and subjected to heat treatments: thermoneutral (TN; 18–21 °C and 40–50% relative humidity) and heat stress (HS; 28–40 °C and 30–40% relative humidity) conditions, respectively. Final LW and hot carcass weight were influenced by dietary treatments with higher final live weight (FLW) (p = 0.05; 46.8 vs. 44.4 and 43.8 kg, respectively) and hot carcass weight (HCW) (p = 0.01; 22.5 vs. 21.3 and 21.0 kg, respectively) recorded in lambs fed the SUP as opposed to the CON and MOD diets. Vitamin E concentration in the longissimus lumborum (LL) muscle tended to be higher in lambs fed MOD or SUP diets than the CON group. Lipid oxidation of aged meat at 72 h of simulated retail display was reduced by antioxidant supplementation. Short-term (one week) heat stress treatment significantly increased muscle linoleic acid and total omega-6 concentrations compared with the CON group. The results demonstrate that four-week antioxidant supplementation at the SUP level improved animal productivity by increasing LW and carcass weight and the functionality of meat exhibited by reduced lipid oxidation. An increase in muscle omega-6 fatty acid concentration from short-term heat stress may induce oxidative stress via proinflammatory action

What are the attributes of good pharmacy faculty (lecturers)? An international comparison of the views of pharmacy undergraduate students from universities in Australia and Wales, UK

This study aimed to investigate what La Trobe pharmacy students (Australia) considered to be the attributes of a good lecturer (faculty member) and to compare the findings to pharmacy undergraduates at Cardiff University, Wales, UK. A 22 item questionnaire, developed at Cardiff, was administered to students at La Trobe University. Data were analysed using descriptive statistics, and Mann-Whitney U Test or Kruskal-Wallis Test were used to compare groups. Ethics approval was obtained. Pharmacy students believed good lecturers (faculty) provided clear instruction and assessment criteria, were enthusiastic, inspired students to do their best, motivated students to learn, were accessible for support and started the teaching sessions on time. They also provided timely feedback and illustrated the relevance of material to pharmacy. Australian and UK pharmacy undergraduates in this study shared the same opinions on most aspects of the positive attributes of faculty (lecturers)

AI ethics should be mandatory for schoolchildren

As society increasingly integrates artificial intelligence (AI) into its fabric, AI ethics education in primary schools becomes necessary. Drawing parallels between the integration of foundational subjects such as languages and mathematics and the pressing need for AI literacy, we argue for mandatory, age-appropriate AI education focusing on technical proficiency and ethical implications. Analogous to how sex and drug education prepare youth for real-world challenges and decisions, AI education is crucial for equipping students to navigate an AI-driven future responsibly. Our study delineates the ethical pillars, such as data privacy and unbiased algorithms, essential for students to grasp, and presents a framework for AI literacy integration in elementary schools. What is needed is a comprehensive, dynamic, and evidence-based approach to AI education, to prepare students for an AI-driven future

What are the attributes of good pharmacy faculty (lecturers)? An international comparison of the views of pharmacy undergraduate students from universities in Australia and Wales, UK

This study aimed to investigate what La Trobe pharmacy students (Australia) considered to be the attributes of a good lecturer (faculty member) and to compare the findings to pharmacy undergraduates at Cardiff University, Wales, UK. A 22 item questionnaire, developed at Cardiff, was administered to students at La Trobe University. Data were analysed using descriptive statistics, and Mann-Whitney U Test or Kruskal-Wallis Test were used to compare groups. Ethics approval was obtained. Pharmacy students believed good lecturers (faculty) provided clear instruction and assessment criteria, were enthusiastic, inspired students to do their best, motivated students to learn, were accessible for support and started the teaching sessions on time. They also provided timely feedback and illustrated the relevance of material to pharmacy. Australian and UK pharmacy undergraduates in this study shared the same opinions on most aspects of the positive attributes of faculty (lecturers)

Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols

Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise. This study compared the variance across nine commercial and research laboratories following quantitative analysis of the same set of smoke-tainted wines. In parallel, correlations between the interlaboratory consensus values for smoke-taint markers and sensory analyses of the same smoke-tainted wines were evaluated. For free guaiacol, the mean accuracy was 94 ± 11% in model wine, while the free cresols and 4-methylguaiacol showed a negative bias and/or decreased precision relative to guaiacol. Similar trends were observed in smoke-tainted wines, with the cresols and glycosidically bound markers demonstrating high variance. Collectively, the interlaboratory results show that data from a single laboratory can be used quantitatively to understand smoke-taint. Results from different laboratories, however, should not be directly compared due to the high variance between study participants. Correlations between consensus compositional data and sensory evaluations suggest the risk of perceivable smoke-taint can be predicted from free cresol concentrations, overcoming limitations associated with the occurrence of some volatile phenols, guaiacol in particular, as natural constituents of some grape cultivars and of the oak used for barrel maturation.James W. Favell, Kerry L. Wilkinson, Ieva Zigg, Sarah M. Lyons, Renata Ristic, Carolyn J. Puglisi, Eric Wilkes, Randell Taylor, Duane Kelly, Greg Howell, Marianne McKay, Lucky Mokwena, Tim Plozza, Pei Zhang, AnhDuyen Bui, Ian Porter, Orrin Frederick, Jasha Karasek, Colleen Szeto, Bruce S. Pan, Steve Tallman, Beth Anne McClure, Hui Feng, Eric Hervé, Anita Oberholster, Wesley F. Zandberg, and Matthew Noesthede

Determination of antioxidant compounds in foodstuff

© 2017 Scrivener Publishing LLC. Phenolic compounds, vitamins and carotenoids are naturally found in different foodstuff. These antioxidant compounds play an important role in human health and are of interest for the food, pharmaceutical and cosmeceutical industries. Modern chromatographic and spectrometric techniques have made analysis easier than ever before, but their success depends on the extraction method used. In fact, the different antioxidants are identifified using chromatographic techniques coupled to diff erent specififi c detectors according to the characteristics of each molecule. Beyond their well-known health-promoting effects, antioxidant molecules can also be used to functionalize or preserve the freshness, nutritive value, flflavor and color of foodstuff s, which justify their incorporation into several matrices. In this chapter, the most common antioxidant compounds in foodstuff will be described, as well as the methodologies involved in their extraction, separation, identifification and quantifification. The bioactive properties and industrial applications of these compounds through innovative techniques will also be taken into account.info:eu-repo/semantics/publishedVersio