Experts competences in the field of prevention science and practice

Za razvoj prevencijske znanosti i prakse značajnom se pokazala promjena znanstvene paradigme kojom je veći fokus usmjeren na holistički pristup pojedincu, kao i sistemski pristup društvu. To znači da se na nepoželjno ponašanje pojedinca više ne nastoji djelovati kažnjavanjem, već ga se nastoji prevenirati jačanjem zaštitnih čimbenika i smanjivanjem utjecaja rizičnih čimbenika u njegovom okruženju. Razvojem prevencijske znanosti poseban se naglasak stavlja na razvoj preventivni programa temeljenih na dokazima učinkovitosti (evidence-based programi). Osim prakse i kvalitete programa, u fokus dolazi i stručnjak koji kreira, implementira i provodi preventivne programe. Osim teorijskog znanja, od ključne važnosti pokazale su se i druge kompetencije koje stručnjaku omogućuju kreiranje, provođenje i evaluaciju preventivnih programa, kao i zagovaranje prevencije na razini politike. Sve to se razvija paralelno s paradigmom kompetencijskog pristupa u obrazovanju i cjeloživotnog učenja. U radu je problematizirano koje kompetencije stručnjaka u području prevencijske znanosti i prakse su važne i kako su te kompetencije povezane s obrazovanjem tih stručnjaka.The shift towards the holistic paradigm in science, which is visible as a holistic approach to individuals, as well as a systematic approach to society, has had an important impact on the development of prevention practice and science. That means that punishment isn’t anymore the common reaction to unwanted behavior of individuals. Instead of punishment, unwanted behavior is trying to be prevented by strengthening the protective factors and decreasing the effect of risk factors that are present in the surrounding of the individual. With the development of the prevention science specific attention is being paid to developing evidence-based prevention programs. Besides this, the experts that create, implement and conduct prevention programs are also in the spotlight. Besides theoretical knowledge, other competencies that enable experts to create, conduct and evaluate prevention programs, as well as upholding prevention in politics, have been shown to be of key importance. All of this is being developed at the same time as the so-called competency-based learning in education and life-long learning. The paper problematizes which competencies of experts in the field of prevention practice and science are important and what link do they have with educational programs for prevention experts

Effect of preparation procedure on phenols and color parameters of olive leaves drinks

Cilj ovog rada bio je odrediti utjecaj pripreme i vremena stajanja na koncentraciju ukupnih fenola i boju napitka dobivenog od listića masline. U tu svrhu pripremljena je infuzija na tri različita načina, i to tako da je kontakt listića i vode početno zagrijane na 100oC bio 5, 10 te 15 min. Promjene su se pratile nakon stajanja od 5, 15, 30, 60, 240 te 420 min. Ukupni fenoli određeni su pomoću Folin-Ciocalteu reagensa, a boja primjenom kolorimetra. Prema rezultatima dobivenim provedenim istraživanjem, može se zaključiti da se unatoč oscilacijama pri različitim vremenima stajanja, količina ukupnih fenola povećava s vremenom kontakta, dok su promjene u boji vrlo neznatne. S vremenom stajanja infuzije sežu polagano prema tamnijim nijansama, a koncentracija ukupnih fenola se ne mijenja značajno.The aim of this study was to determine the influence of the soaking time and staying time on concentration of total phenols and colour of infusion obtained from olive leaves. For this purpose the infusion was prepared by pouring leaves with boiling water and leaving them in the water 5, 10 and 15 min and then by decanting. Changes were observed after 5, 15, 30, 240 and 420 min. Total phenols were determined by Folin-Ciocalteu reagent, and the Lab color parameters were measured by colorimeter. According to obtained results, it can be concluded that the amount of total phenols increased with the contact time of leaves and water, while the changes of color parameters were insignificant. During staying time no remarkable oscilations of total phenols were observed and by the measured color parameters it was evident that infusions slowly became darker shades

Effect of preparation procedure on phenols and color parameters of olive leaves drinks

Cilj ovog rada bio je odrediti utjecaj pripreme i vremena stajanja na koncentraciju ukupnih fenola i boju napitka dobivenog od listića masline. U tu svrhu pripremljena je infuzija na tri različita načina, i to tako da je kontakt listića i vode početno zagrijane na 100oC bio 5, 10 te 15 min. Promjene su se pratile nakon stajanja od 5, 15, 30, 60, 240 te 420 min. Ukupni fenoli određeni su pomoću Folin-Ciocalteu reagensa, a boja primjenom kolorimetra. Prema rezultatima dobivenim provedenim istraživanjem, može se zaključiti da se unatoč oscilacijama pri različitim vremenima stajanja, količina ukupnih fenola povećava s vremenom kontakta, dok su promjene u boji vrlo neznatne. S vremenom stajanja infuzije sežu polagano prema tamnijim nijansama, a koncentracija ukupnih fenola se ne mijenja značajno.The aim of this study was to determine the influence of the soaking time and staying time on concentration of total phenols and colour of infusion obtained from olive leaves. For this purpose the infusion was prepared by pouring leaves with boiling water and leaving them in the water 5, 10 and 15 min and then by decanting. Changes were observed after 5, 15, 30, 240 and 420 min. Total phenols were determined by Folin-Ciocalteu reagent, and the Lab color parameters were measured by colorimeter. According to obtained results, it can be concluded that the amount of total phenols increased with the contact time of leaves and water, while the changes of color parameters were insignificant. During staying time no remarkable oscilations of total phenols were observed and by the measured color parameters it was evident that infusions slowly became darker shades

Protection and Preservation of Digital Collections in University and Academic Libraries

Digitalne informacije postale su dio svakodnevnog života. Knjižnice su prepoznale potrebu svojih korisnika za digitalnim informacijama te kreiraju digitalne zbirke. Međutim, s novim zbirkama dolaze i novi problemi. Jedan od temeljnih problema s kojima se knjižničari susreću jest dugotrajna zaštita digitalne građe. Nije dovoljno kreirati digitalnu zbirku već je potrebno zaštititi i čuvati zbirku za budućnost. Poslovi koji se obavljaju na području zaštite mogu biti od preventivnih mjera do intervencija na građi u slučaju oštećenja. Važnu ulogu u zaštiti imaju mediji na koje se građa pohranjuje te format u kojem je građa kreirana. Budući da još uvijek ne postoji trajni i izdržljivi medij za pohranu digitalnih informacija, mnoge digitalne zbirke su razvile online sustave za pohranu. Najveća prijetnja za digitalne zbirke jest opasnost da postanu nedostupne kada hardveri i softveri zastare. Knjižničari kombiniraju nekoliko metoda zaštite digitalne građe kako bi što bolje štitili svoje zbirke te koriste metapodatke za zaštitu. U tome im pomaže politika zaštite koja treba olakšati održivost digitalne građe u sadašnjosti i budućnosti. Provedeno je istraživanje s ciljem utvrđivanja koliko su zastupljene digitalne zbirke u sveučilišnim i visokoškolskim knjižnicama u Hrvatskoj te na koji način su te zbirke zaštićene uz osigurani pristup. Istraživanje je pokazalo da većina knjižnica još nedovoljno prepoznaje važnost digitalnih zbirki. Dio knjižnica koje su pak prepoznale važnost digitalnih zbirki svoje zbirke čuvaju i štite raznim metodama zaštite. Knjižnice moraju opravdati potrebu za digitalnim zbirkama te osigurati financijska sredstava za njihovu izradu. Dakako, knjižnice se suočavaju sa problemima dugotrajne zaštite te kombiniranjem više metoda zaštite za sada to i uspijevaju

Protection and Preservation of Digital Collections in University and Academic Libraries

Digitalne informacije postale su dio svakodnevnog života. Knjižnice su prepoznale potrebu svojih korisnika za digitalnim informacijama te kreiraju digitalne zbirke. Međutim, s novim zbirkama dolaze i novi problemi. Jedan od temeljnih problema s kojima se knjižničari susreću jest dugotrajna zaštita digitalne građe. Nije dovoljno kreirati digitalnu zbirku već je potrebno zaštititi i čuvati zbirku za budućnost. Poslovi koji se obavljaju na području zaštite mogu biti od preventivnih mjera do intervencija na građi u slučaju oštećenja. Važnu ulogu u zaštiti imaju mediji na koje se građa pohranjuje te format u kojem je građa kreirana. Budući da još uvijek ne postoji trajni i izdržljivi medij za pohranu digitalnih informacija, mnoge digitalne zbirke su razvile online sustave za pohranu. Najveća prijetnja za digitalne zbirke jest opasnost da postanu nedostupne kada hardveri i softveri zastare. Knjižničari kombiniraju nekoliko metoda zaštite digitalne građe kako bi što bolje štitili svoje zbirke te koriste metapodatke za zaštitu. U tome im pomaže politika zaštite koja treba olakšati održivost digitalne građe u sadašnjosti i budućnosti. Provedeno je istraživanje s ciljem utvrđivanja koliko su zastupljene digitalne zbirke u sveučilišnim i visokoškolskim knjižnicama u Hrvatskoj te na koji način su te zbirke zaštićene uz osigurani pristup. Istraživanje je pokazalo da većina knjižnica još nedovoljno prepoznaje važnost digitalnih zbirki. Dio knjižnica koje su pak prepoznale važnost digitalnih zbirki svoje zbirke čuvaju i štite raznim metodama zaštite. Knjižnice moraju opravdati potrebu za digitalnim zbirkama te osigurati financijska sredstava za njihovu izradu. Dakako, knjižnice se suočavaju sa problemima dugotrajne zaštite te kombiniranjem više metoda zaštite za sada to i uspijevaju

UTJECAJ EKOLOŠKI PRIHVATLJIVIH TRETMANA NA ANTIOKSIDACIJSKU AKTIVNOST U PLODOVIMA JAGODA TIJEKOM SKLADIŠTENJA

Proper postharvest storage is an effective way to maintain the quality and nutritional values of fruits. The aim of this study was to determine how environmentally friendly postharvest treatments with salicylic acid solution, colloidal silver solution and ozone, affect the antioxidant activity of strawberry fruits (Fragaria x ananassa Duch. cv. Albion) during 7 days of storage at 4°C. The content of ascorbic acid, total phenols and antioxidant activity of strawberry fruits were determined spec-trophotometrically. After 7 days of storage in strawberry fruits treated with all three treatments separately, the contents of ascorbic acid were higher than in the control fruits, supporting the usefulness of these treatments for preserving fruit quality and nutritional value during storage. The treatment with salicylic acid solution showed the most beneficial effect during storage causing a significant increase in the content of ascorbic acid, phenols and antioxidant activity at the end of the storage period.Pravilno skladištenje voća učinkovit je način za održavanje kvalitete i nutritivne vrijednosti plodova nakon berbe. Cilj ovog istraživanja bio je utvrditi kako ekološki prihvatljivi tretmani (otopina salicilne kiseline, otopina koloidnoga srebra i ozon) utječu na ukupnu antioksidacijsku aktivnost u plodovima jagoda (Fragaria x ananassa Duch.) sorte Albion tijekom 7 dana skladištenja pri 4°C. Koncentracije askorbinske kiseline, ukupnih fenola i ukupna antioksidacijska aktivnost u plodovima jagoda određeni su spektrofotometrijski. Svi primijenjeni tretmani prouzročili su povećanje koncentracije askorbinske kiseline u plodovima jagoda, što potvrđuje povoljno djelovanje navedenih tretmana na očuvanje kvalitete i nutritivne vrijednosti plodova. Tretman otopinom salicilne kiseline bio je najučinkovitiji, jer je prouzročio značajno povećanje koncentracije fenola, askorbinske kiseline i ukupne antioksidacijske aktivnosti na kraju perioda skladištenja

Panhipopituitarizam u 45-godišnje bolesnice: prikaz slučaja

A case of a 45-year-old woman with untreated panhypopituitarism is presented. Hypopituitarism is a rare disorder consisting of multiple deficiencies of hormones originating from the adenohypophysis. It is divided into primary and secondary. Primary disorders manifest at the pituitary level, whereas secondary hypopituitarism implies hypothalamic affection. Partial or total loss of all pituitary hormones is called panhypopituitarism. Hypopituitarism can be slow and insidious or severe and life-threatening. The expression of symptoms largely depends on the patient\u27s age and the hormones involved. The leading symptom is growth retardation when the disorder develops in childhood or puberty. Sometimes years may elapse without accurate diagnosis, as in the case described. To date, only a few cases of untreated hypopituitarism have been published. In our patient, clinical examination revealed short stature and weak osteomuscular constitution, primary amenorrhea and lack of development of secondary sex characteristics. The patient\u27s clinical history revealed signs of hypopituitarism from childhood, which had been untreated until she presented to our clinic. The results of complete testing showed the lack of all pituitary hormones and antidiuretic hormone, which was consistent with panhypopituitarism, including central diabetes insipidus.Prikazuje se slučaj 45-godišnje bolesnice s neliječenim panhipopituitarizmom. Hipopituitarizam je rijedak poremećaj koji obilježava manjak više hormona prednjega režnja hipofize. Može biti primaran ili sekundaran. Primarni poremećaji nastaju na razini hipofize, dok su sekundarni na razini hipotalamusa. Djelomičan ili potpun manjak svih hormona hipofize naziva se panhipopituitarizam. Tijek hipopituitarizma može biti spor i podmukao ili nagao i životno ugrožavajući. Izražajnost simptoma ovisi prvenstveno o dobi bolesnika te zahvaćenim hormonima. Vodeći simptom je zaostajanje u rastu, kada bolest zahvati bolesnika u djetinjstvu ili pubertetu. Ponekad može proći niz godina bez potpune dijagnoze, kao što je opisano i u naše bolesnice. Do danas je objavljeno svega nekoliko slučajeva neliječenog hipopituitarizma. Kliničkim pregledom naše bolesnice nađen je nizak rast i slaba osteomuskularna građa, primarna amenoreja i nerazvijene sekundarne spolne značajke. Anamnestički podaci otkrivaju sliku hipopituitarizma od dječje dobi, ali bolesnica nije liječena do dolaska u našu kliniku. Rezultati sveobuhvatne obrade pokazali su manjak svih hormona hipofize i antidiuretičnog hormona, što govori u prilog panhipopituitarizma, uključujući i centralni dijabetes insipidus

How the number and type of primary school meals affect food variety and dietary diversity?

School meals should encourage a varied and diverse diet, since children may eat up to three meals at school per day. The aim of this study was to assess food variety and dietary diversity among primary school children regarding the number and type of school meals. Dietary records for three non-consecutive days were used to estimate the food variety score (FVS) and dietary diversity score (DDS) of 195 children (52.3% boys) aged 8-9 years from schools in the city of Zagreb. For analysis, children were divided into 5 groups according to the number and type of school meals consumed: non-consumers (23.1%), breakfast consumers (30.3%), lunch consumers (5.6%), breakfast and lunch consumers (13.3%), and breakfast, lunch and snack consumers (27.7%). The children had an average FVS of 14.3 (12.6 - 16.7) and DDS of 5.7 (5.0 - 6.0). The food group with the highest frequency of consumption was starchy staple (99.9% of children), while legumes, seeds, and nuts were consumed least frequently (15.4%). The number and type of school meals were moderately correlated (r = 0.313, p < 0.001) with FVS and weakly (r = 0.230, p = 0.02) with DDS. In addition, children who ate breakfast and lunch or breakfast, lunch, and snack from school meals had significantly higher FVS (p < 0.001) and DDS (p = 0.027) compared to children who ate fewer school meals or ate no school meal. Children (50%) who ate breakfast, lunch, and snacks from school meals were more likely (p = 0.022) to consume dark green leafy vegetables. The number of school meals may affect the food variety and dietary diversity, with children who eat more school meals having better quality. However, the values obtained by the index suggest that both parents and school food services should provide more varied meals in terms of different foods and food groups

The proportion of differently processed foods in the diet of Croatian school-aged children and its impact on daily energy and nutrient intake

In countries around the world, a dietary shift is observed in which the consumption of highly processed foods increases over unprocessed or minimally processed foods. The objective of this study was to observe the proportion of processed foods in the diet of school-aged children and to assess how this relates to sex, weight status and school meal consumption. The aim was to assess the impact of processed foods on overall diet quality in terms of ultra-processed foods contribution to total daily energy intake. Dietary intake was observed from dietary records for three non-consecutive days of 168 children (50.6% boys) aged 8.3 ± 0.5 years. All foods and beverages were classified into four groups according to NOVA food classification system. The contribution of each NOVA food group to total daily energy intake was calculated and the mean nutrient intake of children divided into terciles according to total daily energy intake from ultra-processed foods was compared. Anthropometric measurements were performed according to standard protocols, while sex and age z-scores were obtained using AnthroPlus software. Results show that unprocessed or minimally processed foods (38.1% kcal) and ultra-processed foods (38.1% kcal) had the highest proportion of dietary intake. There was no difference in NOVA food groups intake by sex or weight status, while number of school meals may contribute to the intake of processed culinary ingredients. Children who had higher energy intake from ultra-processed foods had lower intake of animal proteins (p=0.009), polyunsaturated fatty acids (p=0.014), vitamin A (p=0.027) and most minerals, but higher intake of carbohydrates (p=0.014) and copper (p=0.014) compared to children with lower energy intake from ultra-processed foods. In conclusion, school-aged children had equal share of energy from unprocessed or minimally processed foods and from ultra-processed foods. Higher share of energy from ultra-process foods may contribute to poor overall nutrition

EU project for training in ICU during the COVID pandemic (C19-SPACE)

Pandemija COVID-19 započela je u Wuhanu, Kina, u prosincu 2019. godine, brzo se šireći izvan Kine. U ožujku 2020. godine Svjetska zdravstvena organizacija (SZO) službeno je proglasila pandemiju. Pandemija je imala ozbiljne zdravstvene, socijalne i ekonomske posljedice, a zdravstveni sustav u Hrvatskoj, kao i u većini zemalja svijeta, suočavao se s brojnim izazovima i opterećenjima. Nedostatak bolničkih kreveta, posebno u jedinicama intenzivne medicine (JIM), te manjak medicinskog osoblja s kompetencijama potrebnim za skrb o najtežim bolesnicima predstavljali su ozbiljne izazove i stvarali značajne poteškoće u skrbi oboljelih od bolesti COVID-19. Europsko društvo za intenzivnu medicinu (engl. European Society of Intensive Care Medicine, ESICM) jedno je od prvih društava koje je naglasilo važnost dodatne edukacije liječnika i sestara/tehničara te organiziralo edukaciju za medicinsko osoblje kako bi im pružili osnovna znanja i vještine za rad s bolesnicima zaraženima bolešću COVID- 19. U razdoblju od 10. listopada 2020. do 9. svibnja 2021. provedena je izobrazba prvenstveno neintenzivnog medicinskog osoblja kako bi se povećao broj zdravstvenog osoblja koje bi se moglo rasporediti u vrijeme kada postoji potreba za brzim, privremenim i značajnim povećanjem kapaciteta u JIM-u te unaprijedila kvaliteta zbrinjavanja oboljelih od bolesti COVID-19.The COVID-19 pandemic began in Wuhan, China, in December 2019, quickly spreading out of China. In March 2020, the World Health Organization (WHO) declared the novel coronavirus outbreak a global pandemic. The pandemic had serious health, social, and economic consequences, and healthcare systems in Croatia and most countries worldwide faced numerous challenges and burdens. Shortages of hospital beds, especially in intensive care units (ICUs), and a lack of staff with skills or experience in the management of critically ill patients presented serious challenges.The European Society of Intensive Care Medicine (ESICM) was one of the first organizations to emphasize the importance of additional education for doctors, nurses, and technicians. They organized training for healthcare personnel to provide essential knowledge and skills for managing COVID-19 patients. From October 10, 2020, to May 9, 2021, education was primarily provided to nonintensive care medical personnel to increase the pool of healthcare workers available for rapid, temporary, and significant capacity expansion in ICUs and to enhance the quality of care for COVID-19 patients