EFFECTS OF SELF-REGULATED-ASSESSMENT LEARNING STRATEGIES AS LEARNING AND INTERACTING WITH FAMILIES ON SCHOOL ACHIEVEMENT AND SELF-CONCEPT MATH GIRLS STUDENTS IN THIRD GRADE

Abstract The Main objective Determining the effect of training of self-regulation strategies, assessment as learning and interacting with the families on self-concept and students' academic achievement in mathematics and comparing the effectiveness of these methods with each other. The study sample consisted of all female students of third grade in the middle schools of Arak city in academic year of 2011-2012, including 171 classes accounting for over 5094 students enrolled in this city. In this study, four subjects groups (three experimental groups and one control group) were needed. Since the selected sample in each group included 31-38 subjects, and the total sample consisted of 137 female students in the third grade of middle school, the current study is considered as a semiexperimental study. Analysis of data showed that the training of assessment components as learning can increase the self-concept and academic achievement in math in female students in the third grade of middles school. Based on collected data analysis on the second research hypothesis, suggesting "training self-regulation strategies increases the self-concept and academic achievement in mathematics of female students", the second research hypothesis was also confirmed. As a conclusion, assessment as learning can have a great impact on academic achievement and self-concept of the students. In fact, this type of assessment has gone far beyond the assessment for learning, since the assessment for learning is an educational tool that not only monitors the students' learning and control to, but also increases the evaluation of learning

Daily Dietary Intake of Micronutrients Using Duplicate Portion Sampling along with Food Composition Tables in Healthy Adult Population in Shiraz, Iran

Background: There is growing evidence on the importance of healthy and balanced diet in human health. Many health disorders are related to inadequate or excessive intakes of micronutrients. Estimation of their daily intakes is, therefore, necessary to evaluate the risks of deficiency or toxicity. The present study aimed to investigate the dietary intakes of micronutrients by the healthy adult population of Shiraz, Iran. Methods: Duplicate portions of all the meals (breakfasts, lunches, and dinners) prepared for patients with no dietary restriction were taken from the kitchen at Namazi Hospital in Shiraz, Iran during seven consecutive days. They were accurately weighed and broken down into their ingredients according to the kitchen recipes. The nutrient content of the food components and whole meals were calculated using US Food Composition Table (FCT). The results were then compared with their respective Recommended Daily Allowance Values (RDAs). Results: Daily dietary intakes of potassium, calcium, magnesium, folate, biotin, and vitamin C were lower than the recommended levels. The intakes of other micronutrients were found to be close to or higher than the recommendations. The nutrients with highest intakes were manganese, iron, vitamin E, thiamine, riboflavin, niacin, and vitamin B12. Compared to the lunch and dinner, breakfast provided the lowest percentage of micronutrients. Conclusion: Regular monitoring of nutritional intakes of adult population is helpful for identification of nutritional inadequacies, possible consequences and interventions. More precise and comprehensive studies are required to provide data on the issue which can feed into nutritional plans and policies

Highly sensitive C-reactive protein levels in Iranian patients with pulmonary complication of sulfur mustard poisoning and its correlation with severity of airway diseases

Background: Sulfur mustard (SM) is a chemical warfare agent that can cause serious pulmonary complications. This study was designed to determine serum highly sensitive C-reactive protein (hs-CRP) and evaluate its correlation with lung function parameters in patients with chronic obstructive pulmonary disease (COPD) due to SM poisoning. Methods: Fifty consecutive SM patients with stable COPD and a mean age 46.3 + 9.18 years were enrolled in this cross sectional study. Thirty healthymen were selected as controls. Lung function parameters were evaluated. Serum hs-CRP by immunoturbidometry assay was measured in both the patients and controls. Results: In the case group, the mean forced expiratory volume in one second (FEV1) was 2.14 + 0.76 L (58.98%+17.51% predicted). The mean serum hs-CRP was 9.4+6.78 SD and 3.9+1.92 SDmg/L in the cases and controls, respectively, with significant statistical differences (p < .001). There was negative correlation between the serum hs-CRP and FEV1 levels (p ¼ .01). The serum hs-CRP levels were also correlated with Global Initiative for ChronicObstructive Lung disease (GOLD) stages (r ¼ .45, p < .001). Conclusions:Our findings suggest that the serum hs-CRP level is increased in SM patients with COPD and may have a direct correlation with disease severity. It may then be used as a marker for the severity of COPD in patients with SM poisoning

Defining customer´s satisfaction indexes and assessment of these indexes (in Iran Airlines)

Validerat; 20110328 (marika_v

Microbial and Chemical Properties of Mahyaveh: A Traditional Iranian Fish Sauce in Zarrin Dasht City, Iran

Background: Mahyaveh is a fermented sauce made from fish. This study was conducted to investigate microbial and chemical properties of Mahyaveh in Zarrin Dasht city of Fars province, southern Iran. Methods: Twenty-three samples were randomly collected in sterile containers and transferred to the laboratory. Acidophilic mesophilic bacteria, lactic acid bacteria, Coagulase Positive Staphylococci, molds and yeasts were enumerated using plate count agar, MRS agar, Bairdparker agar and Dichloran-rose bengal chloramphenicol (DRBC) agar, respectively. AOAC method was used to measure the pH and acidity of the samples. Results: The total number of mesophilic acidophilic bacteria, lactic acid bacteria, Coagulase Positive Staphylococci and mold and yeast were 6.23±0.91, 5.78±1.02, 3.52±1.08, and 2.27±0.71 log CFU/gr, respectively. Comparing results with microbial standards in similar products, it was found that the number of Coagulase Positive Staphylococci in 58.33% of samples was higher than the standard. The pH mean of samples was 6.09±0.84 and the acidity was 0.9±0.29 (% lactic acid). Conclusion: Since Mahyaveh is widely used in Southern provinces, standardization in this field, monitoring and hygienic control over production centers and the hygienic control of products in the markets seem necessary

A systematic review and modeling of the effect of bacteriophages on E. coli O157:H7 reduction in vegetables

Prevention and control of food pathogens are important for public health and E. coli O157:H7 infections are known as one of the most important food-borne bacterial diseases transmitted to humans. Vegetables can be a major source of E. coli O157:H7 bacteria. Bacteriophages have been considered in recent years as a natural method for controlling pathogens with minimal damage to the quality of vegetables. The performance of these natural antimicrobial agents is affected by various factors including time, temperature, phage and bacterial dose, method of phage application and origin of phages. The aim of the present study was to conduct a systematic review of the works that have examined the effect of different factors to reduce E. coli O157:H7 bacteria by its specific phages and model their effect. In our study, 10 articles were chosen after applying the inclusion and exclusion criteria mentioned in the methodology. The multivariate regression results showed that time, temperature, and method of phage application revealed a positive influence on the phage function, and with each unit of increase, the E. coli O157:H7 reduction increases by 0.4 %, 3 % and 0.94 % respectively, and 6 % for phage dose, but not statistically significant (P = 0.44). In addition, commercial-type phages were more effective than wild-type phages and this result was statistically significant (Beta = 0.99; P = 0.001). The results of this study indicate that the various factors, such as temperature, time, method of phage application and type of vegetables can play an important role to reduce E. coli O157:H7 in vegetables

The evaluation of e-health adoption by Iranian citizens

The advances in the diagnosis and management of diseases, especially chronic conditions, necessitates the development of health care systems and are time-consuming. The introduction of e-health system as an efficient tool for the management and care of patients in the recent decades has resulted in a significant success in this regard. However, the implementation of this system accompanies with some challenges in some countries, such as Iran. Regarding this, the present review aimed to discuss the definition of e-health and the barriers of applying this system

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread samples. The results of evaluations showed that protein content of soy flour‐supplemented GF bread significantly increased from 9.8% to 12.9% as compared to control along with an increased in fat (3.3%–4.1%), fiber (0.29%– 0.38%), and ash (1.7%–2.2%) content. Moisture (27.9%–26.5%) and carbohydrate (58.3–52.3) content decreased with the incremental addition of soybean flour. The highest total score of sensory evaluation was for the bread sample containing 15% soybean flour. The evaluation of crust and crumb showed that bread samples with 15% soy flour were significantly darker than the other bread samples. In conclusion, adding higher levels of soybean flour into GF bread can improve bread quality, sensory characteristics, and nutritional properties of bread. Nutritional status in patients with celiac disease (CD) can be improved through the produce GF bread in this way

A systematic review and modeling of the effect of bacteriophages on Salmonella spp. Reduction in chicken meat

Prevention and control of foodborne pathogens are of vital public health importance, and poultry meat is recognized as a major source of Salmonella infection in humans. Therefore, it is necessary to reduce the presence of salmonella in poultry meat. This article provided a systematic review and modeling to assess the effect of various factors on bacteriophages' function on Salmonella spp. Reduction in poultry meat. Twenty-two studies were included based on the inclusion and exclusion criteria mentioned in the methodology. The results showed that each unit increase in bacterial dose, phage dose, and temperature increases the Salmonella reduction by about 7%, 20%, and 1%, respectively. In addition, wild-type phages were more efficient than commercial-type phages, and this result was statistically significant (β = 1.124; p-value <0.001). This multivariate analysis is a helpful tool to predict the role of various factors in the role of phage in reducing Salmonella in poultry meat