Peningkatan Aktivitas Belajar dan Kemampuan Siswa dalam Menulis Kalimat Bahasa Inggris

The purpose of the research are to analyze: (1). The design of the lesson plan, (2). Implementation of lesson plan which are scoring of teacher’s and student’s activity; (3) Evaluation system.This research was done at SMP Negeri 3 Pringsewu. Methodology of research used classroom action research which consist of three cycles.The result of research are: (1) Syntax lesson plan designed through game consisting three steps; i.e: beginning, main activity and closing; (2). Students activity in word and phrase arrangement learning through chain card game has increased, writing and discussing the sentense of the game result, making conclution and resume. (3). Evaluation system used essay test by random word / phrase arrangement become a good sentence.Tujuan penelitian ini untuk menganalisis (1) Desain Rencana Pelaksanaan Pembelajaran. (2) Pelaksanaan Pembelajaran, yang di dalamnya terdapat penilaian kinerja guru dan aktivitas belajar siswa. (3) Sistem evaluasi.Penelitian ini dilaksanakan di SMP Negeri 3 Pringsewu, Penelitian ini dilaksanakan selama tiga siklus. Hasil Penelitian: (1) sintak Rencana Pelaksanaan Pembelajaran (RPP) didesain dengan metode permainan yang meliputi 3 tahap kegiatan, yaitu kegiatan awal, inti dan penutup; (2) Aktivitas siswa dalam pembelajaran menyusun kata/phrase dengan media permainan chain card game meningkat, kalimat hasil permainan meningkat, mendiskusikan kalimat hasil permainan bersama kelompok lain, dan membuat kesimpulan dan resume; (3) Sistem evaluasi menggunakan tes dalam bentuk uraian menyusun kata acak menjadi kalimat sederhana

Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy adults

Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15, 30 and 45 min (5.5 ± 0.11, 6.1 ± 0.11 and 5.6 ± 0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 and 5.9 ± 0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ± 9.49 mmol/L/min), p = 0.021. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response

Effect of Training on the Reliability of Satiety Evaluation and Use of Trained Panellists to Determine the Satiety Effect of Dietary Fibre: A Randomised Controlled Trial

Background: The assessment of satiety effects on foods is commonly performed by untrained volunteers marking their perceived hunger or fullness on line scales, marked with pre-set descriptors. The lack of reproducibility of satiety measurement using this approach however results in the tool being unable to distinguish between foods that have small, but possibly important, differences in their satiety effects. An alternate approach is used in sensory evaluation; panellists can be trained in the correct use of the assessment line-scale and brought to consensus on the meanings of descriptors used for food quality attributes to improve the panel reliability. The effect of training on the reliability of a satiety panel has not previously been reported. Method: In a randomised controlled parallel intervention, the effect of training in the correct use of a satiety labelled magnitude scale (LMS) was assessed versus no-training. The test-retest precision and reliability of two hour postprandial satiety evaluation after consumption of a standard breakfast was compared. The trained panel then compared the satiety effect of two breakfast meals containing either a viscous or a non-viscous dietary fibre in a crossover trial.Results: A subgroup of the 23 panellists (n = 5) improved their test re-test precision after training. Panel satiety area under the curve, “after the training” intervention was significantly different to “before training” (p < 0.001). Reliability of the panel determined by intraclass correlation (ICC) of test and retest showed improved strength of the correlation from 0.70 pre-intervention to 0.95 post intervention. The trained “satiety expert panel” determined that a standard breakfast with 5g of viscous fibre gave significantly higher satiety than with 5g non-viscous fibre (area under curve (AUC) of 478.2, 334.4 respectively) (p ≤ 0.002). Conclusion: Training reduced between panellist variability. The improved strength of test-retest ICC as a result of the training intervention suggests that training satiety panellists can improve the discriminating power of satiety evaluation

Formation and Degradation of Beta-casomorphins in Dairy Processing

Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from b-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B b-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of human diseases, including increased risk of type 1 diabetes and cardiovascular diseases but this has not been thoroughly substantiated by research studies. High performance liquid chromatography coupled to UV-Vis and mass spectrometry detection as well as enzyme–linked immunosorbent assay (ELISA) has been used to analyze BCMs in dairy products. BCMs have been detected in raw cow’s milk and human milk and a variety of commercial cheeses, but their presence has yet to be confirmed in commercial yoghurts. The finding that BCMs are present in cheese suggests they could also form in yoghurt, but be degraded during yoghurt processing. Whether BCMs do form in yoghurt and the amount of BCM forming or degrading at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process used, but it remains an intriguing unknown

Digital Remote Monitoring Using an mHealth Solution for Survivors of Cancer: Protocol for a Pilot Observational Study

Background: Healthy lifestyle interventions have a positive impact on multiple disease trajectories, including cancer-related outcomes. Specifically, appropriate habitual physical activity, adequate sleep, and a regular wholesome diet are of paramount importance for the wellness and supportive care of survivors of cancer. Mobile health (mHealth) apps have the potential to support novel tailored lifestyle interventions. Objective: This observational pilot study aims to assess the feasibility of mHealth multidimensional longitudinal monitoring in survivors of cancer. The primary objective is to test the compliance (user engagement) with the monitoring solution. Secondary objectives include recording clinically relevant subjective and objective measures collected through the digital solution. Methods: This is a monocentric pilot study taking place in Bangor, Wales, United Kingdom. We plan to enroll up to 100 adult survivors of cancer not receiving toxic anticancer treatment, who will provide self-reported behavioral data recorded via a dedicated app and validated questionnaires and objective data automatically collected by a paired smartwatch over 16 weeks. The participants will continue with their normal routine surveillance care for their cancer. The primary end point is feasibility (eg, mHealth monitoring acceptability). Composite secondary end points include clinically relevant patient-reported outcome measures (eg, the Edmonton Symptom Assessment System score) and objective physiological measures (eg, step counts). This trial received a favorable ethical review in May 2023 (Integrated Research Application System 301068). Results: This study is part of an array of pilots within a European Union funded project, entitled “GATEKEEPER,” conducted at different sites across Europe and covering various chronic diseases. Study accrual is anticipated to commence in January 2024 and continue until June 2024. It is hypothesized that mHealth monitoring will be feasible in survivors of cancer; specifically, at least 50% (50/100) of the participants will engage with the app at least once a week in 8 of the 16 study weeks. Conclusions: In a population with potentially complex clinical needs, this pilot study will test the feasibility of multidimensional remote monitoring of patient-reported outcomes and physiological parameters. Satisfactory compliance with the use of the app and smartwatch, whether confirmed or infirmed through this study, will be propaedeutic to the development of innovative mHealth interventions in survivors of cancer

Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility

© 2017 Elsevier LtdWheat and finger millet flour (two cultivars) were blended in the ratio (3:1) to form a composite flour and its dough properties were studied on the mixolab. The chapatti making and digestibility behavior of the composite flour was also investigated. The wheat finger millet (WFM) flour blend displayed up to 30.7% higher total phenolic content (TPC), 38.2% higher total flavonoid content (TFC) and 75.4% higher antioxidant activity (AOA) than the wheat flour. Chapattis prepared from the composite blends exhibited lower retrogradation as evident by the mixolab retrogradation index, higher values of soluble starch and soluble amylose in stored chapatti. The slowly digestible starch (SDS) correlated positively (R = 0.816, p &lt; 0.05) with TPC and water absorption correlated positively (R = 0.995, p &lt; 0.05) with damage starch content. The chapattis made from the composite flour had higher SDS and resistant starch (RS) values demonstrating potential as a food with functional characteristics

Comparison of two texture analyses to objectively assess chapatti texture and quality

No abstract availabl