Punti di vista e atteggiamenti di insegnanti e studenti riguardo all'educazione teatrale e alle lezioni artistiche con l'obiettivo della loro integrazione nel sistema educativo greco

The present dissertation, entitled "Views and attitudes of teachers and students regarding the Theatrical Education and the art courses with the aim of their integration in the Greek educational system", is a product of the author's research, in the context of her doctorate in the Department of Early Childhood Education, within the Faculty of Education at Florina, at the University of Western Macedonia.In the First Part, we present stimuli drawn from the most popular teaching methods of theatrical practices, such as Dramatization, Theatrical Play, Improvisation, Puppet Theatre, Shadow Play, Pantomime, Dance, Commedia dell'Arte, etc; these constitute educational instruments that cultivate thought, expression, and creativity in all those involved in the educational process. Also, through the study of the Sciences that serve various educational purposes, we attempt to solve practical problems in a plethora of subjects, such as Mythology, Language Education, Physics, Creative Writing, Special Education, etc., based on skill and improvisation laboratory games. The aforementioned theatrical techniques were applied by the author and her colleagues in all relevant courses, in order to help students understand themselves and the social environment, as well as the subject at hand. This entailed exercises of collectivity, communication, imagination, creative expression, as well as experiential representation of the material taught, based on the existing textbooks.In the Second Part we note the statistical results that emerged through the questionnaires answered by both teachers and students. Taking into account that Art is not adequately cultivated within educational structures, the point of view expressed by both teachers and students/ pupils, through questionnaires and Observation Sheets, indicated that, in the modern School, learning can be made easier for everyone through Theatre. Teaching becomes multi-sensory and involves many senses simultaneously: touch, sight, movement, and sound. In fact, teachers seem willing to employ alternative learning strategies, such as theatrical techniques in the classroom, and to carry out the instruction of all subjects in this manner in order to achieve their goal, as long as they are well-trained, inspired, and supported by the relevant legislation. The conclusions and statistical tables of the entire research are also presented in this Part. Finally, the profile of a good teacher was formulated, based on the characteristics proposed by the teachers and students/pupils.Η παρούσα διατριβή με τίτλο «Απόψεις και στάσεις εκπαιδευτικών και μαθητών-φοιτητών ως προς τη Θεατρική Αγωγή και τα καλλιτεχνικά μαθήματα με στόχο την ένταξή τους στο ελληνικό εκπαιδευτικό σύστημα» είναι προϊόν της έρευνας της συγγραφέως στο πλαίσιο της εκπόνησης του διδακτορικού της στο Παιδαγωγικό Τμήμα Νηπιαγωγών, της Παιδαγωγικής Σχολής Φλώρινας, του Πανεπιστημίου Δυτικής Μακεδονίας.Στο Πρώτο Μέρος αντλούμε ερεθίσματα από τις πιο δημοφιλείς μεθόδους διδασκαλίας θεατρικών πρακτικών, όπως η Δραματοποίηση, το Θεατρικό Παιχνίδι, ο Αυτοσχεδιασμός, κ.ά., οι οποίες αποτελούν ένα εκπαιδευτικό εργαλείο που καλλιεργεί την σκέψη, την έκφραση και τη δημιουργικότητα όλων όσων εμπλέκονται στην εκπαιδευτική διαδικασία. Επίσης μέσα από τη μελέτη των Επιστημών που υπηρετούν ποικίλους εκπαιδευτικούς σκοπούς, προσπαθούμε να επιλύσουμε πρακτικά προβλήματα με γνώμονα όλα σχεδόν τα διδακτικά αντικείμενα, όπως η Γλώσσα, η Φυσική, η Δημιουργική Γραφή, βασιζόμενοι σε εργαστηριακά παιχνίδια δεξιοτήτων και αυτοσχεδιασμών. Οι θεατρικές τεχνικές εφαρμόστηκαν από την υπογράφουσα και συναδέλφους της σε όλα τα σχετικά μαθήματα, με στόχο να βοηθήσουν τους μαθητές να κατανοήσουν τον εαυτό τους και τον κοινωνικό περίγυρο. Πρόκειται για ασκήσεις συλλογικότητας, επικοινωνίας, φαντασίας, δημιουργικής έκφρασης, αλλά και βιωματικής αναπαράστασης όλων αυτών που διδάσκονται με βάση τα ήδη υπάρχοντα σχολικά βιβλία.Στο Δεύτερο Μέρος καταγράφουμε τα στατιστικά αποτελέσματα της έρευνας που προέκυψαν μέσα από τα ερωτηματολόγια τόσο των εκπαιδευτικών όσο και των φοιτητών /μαθητών. Δεδομένου ότι η καλλιέργεια της Τέχνης δεν ικανοποιείται όσο θα έπρεπε στις εκπαιδευτικές δομές, η άποψη τόσο των εκπαιδευτικών, όσο και των φοιτητών/ μαθητών μέσα από ερωτηματολόγια και Φύλλα Παρατήρησης κατέδειξε, ότι, στο σύγχρονο Σχολείο, η μάθηση μπορεί να γίνει ευκολότερη γι’ όλους μέσα από το Θέατρο. Η διδασκαλία γίνεται πολυ-αισθητηριακή και περιλαμβάνει πολλές αισθήσεις ταυτόχρονα: αφή, όραση, κίνηση και ήχο. Οι εκπαιδευτικοί, άλλωστε, φαίνονται πρόθυμοι να ακολουθήσουν εναλλακτικές στρατηγικές μάθησης, όπως είναι οι Θεατρικές τεχνικές στις αίθουσες διδασκαλίας και να εξυπηρετήσουν την παράδοση όλων των μαθημάτων ανεξαιρέτως με αυτόν τον τρόπο, αρκεί να είναι καλά εκπαιδευμένοι, εμπνευσμένοι, υποστηριζόμενοι από τη νομοθεσία προκειμένου να επιτευχθεί ο στόχος τους. Στο ίδιο Μέρος δίνονται επίσης τα συμπεράσματα και οι στατιστικοί πίνακες από όλη την έρευνα. Με βάση τα χαρακτηριστικά που δήλωσαν οι εκπαιδευτικοί και οι φοιτητές/μαθητές, διαμορφώθηκε το προφίλ του καλού εκπαιδευτικού

Optimization of Ultrasound- and Microwave-Assisted Extraction for the Determination of Phenolic Compounds in Peach Byproducts Using Experimental Design and Liquid Chromatography–Tandem Mass Spectrometry

The conversion of plant byproducts, which are phenolic-rich substrates, to valuable co-products by implementing non-conventional extraction techniques is the need of the hour. In the current study, ultrasound- (UAE) and microwave-assisted extraction (MAE) were applied for the recovery of polyphenols from peach byproducts. Two-level screening and Box–Behnken design were adopted to optimize extraction efficiency in terms of total phenolic content (TPC). Methanol:water 4:1% v/v was the extraction solvent. The optimal conditions of UAE were 15 min, 8 s ON-5 s OFF, and 35 mL g−1, while MAE was maximized at 20 min, 58 °C, and 16 mL g−1. Regarding the extracts’ TPC and antioxidant activity, MAE emerged as the method of choice, whilst their antiradical activity was similar in both techniques. Furthermore, a liquid chromatography–tandem mass spectrometry (LC-MS/MS) method was developed and validated to determine chlorogenic acid and naringenin in byproducts’ extracts. 4-Chloro-4′-hydroxybenzophenone is proposed as a new internal standard in LC-MS/MS analysis in foods and byproducts. Chlorogenic acid was extracted in higher yields when UAE was used, while MAE favored the extraction of the flavonoid compound, naringenin. To conclude, non-conventional extraction could be considered as an efficient and fast alternative for the recovery of bioactive compounds from plant matrices

Assessing the Phytochemical Profile and Potential of Traditional Herbal Infusions against Aldose Reductase through In Silico Studies and LC-MS/MS Analysis

In the current market, there is a growing interest in traditional herbal nutraceuticals. Therefore, herbal formulations have re-emerged as products with sought-after nutraceutical and disease-preventing properties. The health-promoting effects of herbal bioactives are attributed to the active phytoconstituents of these plants. Thus, the aim of the present study was to evaluate the putative nutraceutical effectiveness of the preparations of ten herbs (chamomile, purple coneflower, lemon verbena, pennyroyal, spearmint, oregano, marjoram, headed savory, sea buckthorn, and St. John’s wort) by combining in silico techniques and LC-MS/MS analysis. The binding potential of the selected phenolic compounds, according to literature and web databases, was investigated by using molecular target prediction tools. Aldose reductase (AR), an enzyme of polyol pathway which is related to hyperglycemic-induced pathologies, emerged as the most promising molecular target. The molecular docking results showed that rosmarinic acid, caftaric acid, naringenin, and quercetin presented the highest binding affinity. In a further step, the phytochemical profile of the examined infusions, obtained by LC-MS/MS analysis, revealed that the abovementioned compounds were present, mainly in the herbs of the Lamiaceae family, designating headed savory as the herbal infusion with possible significant inhibitory activity against AR

<i>Pleurotus eryngii</i> Chips—Chemical Characterization and Nutritional Value of an Innovative Healthy Snack

Nowadays, as the pandemic has reshaped snacking behaviors, and consumers have become more health-conscious, the need for the incorporation of “healthy snacking” in our diets has emerged. Although there is no agreed-upon definition of “healthy snacking”, dietary guidelines refer to snack foods with high nutritional and biological value. The aim of this study was to chemically characterize and determine the nutritional value of an innovative UVB-irradiated and baked snack from Pleurotus eryngii mushrooms. P. eryngii is an edible mushroom native to the Mediterranean basin. We applied proximate composition, amino acids, fatty acids, vitamins, and macro and trace elements analyses. Also, we computed indices to assess the nutritional quality of food, and we evaluated the sensory characteristics of the mushroom snack. We found high nutritional, consumer, and biological values for the snack. More specifically it was low in calories, high in fibre and protein, low in lipids, without added sugars, and high in ergosterol and beta-glucans. Additionally, it had some vitamins and trace elements in significant quantities. Its NRF9.3 score was considerably high compared to most popular snacks, and the snack exhibited high hypocholesterolemic and low atherogenic and thrombogenic potentials. In conclusion, as a result of UVB-irradiation and baking of P. eryngii mushrooms, the snack’s nutritional and biological value were not affected; instead, it provided a “healthy snacking” option

A Randomized Controlled Trial on Pleurotus eryngii Mushrooms with Antioxidant Compounds and Vitamin D2 in Managing Metabolic Disorders

This study examined the effects of a Pleurotus eryngii mushroom snack on metabolically unhealthy patients. After harvest, mushrooms were baked and subjected to UV-B irradiation to enhance vitamin D2 content. A randomized controlled trial was conducted for three months with two arms. Both groups received conventional nutritional counseling for metabolic disorders, while the intervention group had to consume the snack daily as well. We collected blood samples at the beginning and the end of the study to determine biochemical measurements and serum 25(OH)D2 and to evaluate inflammation and oxidative stress. One hundred patients consented and were randomized. Comparatively to the control group, snack consumption regulated glucose levels and reduced body weight, fat, waist and hip circumferences. In addition, 25(OH)D2 increased significantly in the intervention group. The levels of LDL and SGOT were lower only in the intervention group. Levels of IL-6 and ox-LDL decreased in the mushroom group, while the overall physical health increased. These findings suggest potential antidiabetic, antiobesity, anti-inflammatory and antioxidant health benefits of the snack to metabolically unhealthy individuals

Profiling carotenoid and phenolic compounds in fresh and canned fruit of peach cultivars: Impact of genotype and canning on their concentration

Peach (Prunus persica (L.) Batsch) is widely consumed both fresh and processed. Scarce information exists regarding the fate of phytochemicals after the peach canning process. The aim of the current study was to evaluate the compositional variability and impact of processing on the bioactive compounds profile of eight non-melting peach cultivars, both in fresh and canned forms, thermally processed with either light syrup (LS) or grape juice (GJ) as the packing medium. LC–MS analysis demonstrated that the phytochemical profile is primarily genotype dependent. Prediction profile statistics revealed that cv. ‘Andross’, a predominant clingstone peach cultivar, possessed the highest desirability score among all the examined cultivars. Free zeaxanthin and lutein remained relatively unaffected by the canning process compared to free β-carotene, whereas soluble phenolic compounds, such as neochlorogenic acid, chlorogenic acid, procyanidin B1 and catechin, showed a large decrease following canning. Using GJ, an additional source of polyphenols, as packing medium led to a reduction of losses for the bioactive compounds. Overall, the experimental findings demonstrated that, besides the thermal degradation of some sensitive to heating compounds, there is a bidirectional flow of the bioactive compounds between the fruit tissue and the liquid matrix, as balanced out by diffusion processes