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https://www.readbyqxmd.com/read/28454068/biochar-based-water-treatment-systems-as-a-potential-low-cost-and-sustainable-technology-for-clean-water-provision
#1
REVIEW
Willis Gwenzi, Nhamo Chaukura, Chicgoua Noubactep, Fungai N D Mukome
Approximately 600 million people lack access to safe drinking water, hence achieving Sustainable Development Goal 6 (Ensure availability and sustainable management of water and sanitation for all by 2030) calls for rapid translation of recent research into practical and frugal solutions within the remaining 13 years. Biochars, with excellent capacity to remove several contaminants from aqueous solutions, constitute an untapped technology for drinking water treatment. Biochar water treatment has several potential merits compared to existing low-cost methods (i...
April 25, 2017: Journal of Environmental Management
https://www.readbyqxmd.com/read/28425759/speech-pathology-as-the-masterchef-getting-the-right-ingredients-and-stirring-the-pot
#2
Pam Enderby
The purpose of this paper is to consider the many influences that have an impact on appropriate speech-language pathology service delivery. The competitive cooking and entertainment television program, MasterChef, is used as an analogy to consider the ingredients, blend and approach required to improve speech-language pathology services. Speech-language pathologists (SLPs) enter the profession with the aim of assisting those with communication and swallowing disorders to have a better quality of life. Thus, we should be restless to continue to improve our services in order to achieve the best influence and outcomes by changing our recipes and ingredients...
February 16, 2017: International Journal of Speech-language Pathology
https://www.readbyqxmd.com/read/28406100/medication-calculation-and-administration-workshop-and-hurdle-assessment-increases-student-awareness-towards-the-importance-of-safe-practices-to-decrease-medication-errors-in-the-future
#3
Darlene Wallace, Torres Woolley, David Martin, Roy Rasalam, Maria Bellei
BACKGROUND: Medication errors are the second most frequently reported hospital incident in Australia and are a global concern. A "Medication Calculation and Administration" workshop followed by a "hurdle" assessment (compulsory task mandating a minimum level of performance as a condition of passing the course) was introduced into Year 2 of the James Cook University medical curriculum to decrease dosage calculation and administration errors among graduates. This study evaluates the effectiveness of this educational activity as a long-term strategy to teach medical students' essential skills in calculating and administering medications...
September 2016: Education for Health: Change in Training & Practice
https://www.readbyqxmd.com/read/28403414/a-national-survey-of-videolaryngoscopy-in-the-united-kingdom
#4
T M Cook, F E Kelly
Background.: There are increasing numbers of videolaryngoscopes marketed and increasing interest in the technology. The Difficult Airway Society's 2015 guidelines recommend that videolaryngoscopes should be immediately available at all times and that all anaesthetists should be trained and skilled in their use. Methods.: An electronic survey was sent to all UK National Health Service hospitals to examine availability, use, and attitudes to videolaryngoscopy, and closed in January 2014...
April 1, 2017: British Journal of Anaesthesia
https://www.readbyqxmd.com/read/28392424/vegetarianism-and-meat-consumption-a-comparison-of-attitudes-and-beliefs-between-vegetarian-semi-vegetarian-and-omnivorous-subjects-in-belgium
#5
Amy Mullee, Leen Vermeire, Barbara Vanaelst, Patrick Mullie, Peter Deriemaeker, Tobias Leenaert, Stefaan De Henauw, Aoibheann Dunne, Marc J Gunter, Peter Clarys, Inge Huybrechts
High levels of meat consumption in Belgium may be contributing to increased risk of non-communicable diseases in this population. The objective of this study is to investigate the attitudes and beliefs about vegetarianism and meat consumption among the Belgian population, ultimately to better understand the motivations underlying these dietary behaviours. This cross-sectional study was initiated in March 2011. A total of 2436 individuals from a representative consumer panel from the Flemish and Brussels communities participated...
April 6, 2017: Appetite
https://www.readbyqxmd.com/read/28386304/results-of-a-pilot-intervention-in-food-shelves-to-improve-healthy-eating-and-cooking-skills-among-adults-experiencing-food-insecurity
#6
Caitlin Eicher Caspi, Cynthia Davey, Robin Friebur, Marilyn S Nanney
Since the start of the 2007 economic downturn, reliance on emergency food assistance suppliers (e.g., food pantries, also known as food shelves) has increased. Many food shelves strive to provide effective nutrition programs to serve their clients, even while they are faced with a scarcity of resources. Rigorous evaluation of the impact of such programming on dietary outcomes is, therefore, warranted. The aim of this study was to evaluate the effectiveness of a pilot cooking and nutrition education intervention among food shelf clients...
2017: Journal of Hunger & Environmental Nutrition
https://www.readbyqxmd.com/read/28376310/improving-patient-s-home-cooking-a-case-series-of-participation-in-a-remote-culinary-coaching-program
#7
Rani Polak, David M Pober, Maggi A Budd, Julie K Silver, Edward M Phillips, Martin J Abrahamson
This case series describes and examines the outcomes of a remote culinary coaching program, aimed at improving nutrition through home cooking. Participants (n=4) improved attitudes about the perceived ease of home cooking (p<0.01) and self-efficacy to perform various culinary skills (p=0.02); and also in confidence to continue e-learning culinary skills and consume healthier food. We believe this program might be a viable response to the need for effective and scalable health related culinary interventions...
April 4, 2017: Applied Physiology, Nutrition, and Metabolism, Physiologie Appliquée, Nutrition et Métabolisme
https://www.readbyqxmd.com/read/28375186/evaluation-of-the-eat-better-feel-better-cooking-programme-to-tackle-barriers-to-healthy-eating
#8
Ada L Garcia, Rebecca Reardon, Elizabeth Hammond, Alison Parrett, Anne Gebbie-Diben
We evaluated a 6-week community-based cooking programme, "Eat Better Feel Better", aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3-4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 "not confident" to 7 "very confident"): "cooking using raw ingredients" (4, 6 p < 0...
April 4, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/28373062/a-summer-health-program-for-african-american-high-school-students-in-baltimore-maryland-community-partnership-for-integrative-health
#9
Beverly Pierce, Brandin Bowden, Molly McCullagh, Alica Diehl, Zachary Chissell, Rebecca Rodriguez, Brian M Berman, Christopher R D Adamo
CONTEXT: Physical inactivity, poor nutrition, and chronic stress threaten the health of African-American youth in urban environments. Conditions often worsen in summer with diminished access to healthy foods and safe venues for physical activity. OBJECTIVE: A public-private partnership was formed to develop and evaluate an integrative health intervention entitled "Mission Thrive Summer" (MTS). METHODS: The MTS setting was an urban farm and adjacent school in a low-income community in Baltimore, Maryland...
February 24, 2017: Explore: the Journal of Science and Healing
https://www.readbyqxmd.com/read/28363814/the-impact-of-video-technology-on-learning-a-cooking-skills-experiment
#10
Dawn Surgenor, Lynsey Hollywood, Sinéad Furey, Fiona Lavelle, Laura McGowan, Michelle Spence, Monique Raats, Amanda McCloat, Elaine Mooney, Martin Caraher, Moira Dean
This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed)...
March 28, 2017: Appetite
https://www.readbyqxmd.com/read/28345402/clinical-and-functional-correlates-of-processing-speed-in-pediatric-attention-deficit-hyperactivity-disorder-a-systematic-review-and-meta-analysis
#11
Nathan E Cook, Ellen B Braaten, Craig B H Surman
It is well established that processing speed is negatively impacted in children and adolescents with Attention-Deficit/Hyperactivity Disorder (ADHD). Unfortunately, exactly how processing speed vulnerabilities manifest in daily functioning has not been well established. To support clinical care of youth with ADHD, it is important to better understand the functional consequences and relevant outcomes associated with processing speed deficits. This systematic review and meta-analysis sought to identify the association between processing speed and clinical or functional correlates among children or adolescents diagnosed with ADHD...
March 27, 2017: Child Neuropsychology: a Journal on Normal and Abnormal Development in Childhood and Adolescence
https://www.readbyqxmd.com/read/28274986/use-of-simulation-training-to-prepare-pharmacy-residents-for-medical-emergencies
#12
Melissa L Thompson Bastin, Aaron M Cook, Alexander H Flannery
PURPOSE: The use of high-fidelity simulation training for preparing pharmacy residents for various high-stress and high-impact medical emergencies and the impact of this training on pharmacy residents' perception of preparedness are described. SUMMARY: During the 2015-16 residency year at the University of Kentucky Medical Center, simulation training, in addition to lecture-based orientation training, was chosen as a method to reinforce skills and knowledge learned throughout the orientation, before residents began working on-call shifts...
March 15, 2017: American Journal of Health-system Pharmacy: AJHP
https://www.readbyqxmd.com/read/28252370/adults-food-skills-and-use-of-gardens-are-not-associated-with-household-food-insecurity-in-canada
#13
Anne Huisken, Sarah K Orr, Valerie Tarasuk
OBJECTIVES: To determine the extent to which Canadian adults' food preparation and cooking skills and use of home or community gardens relate to their household food insecurity status; and to compare the food shopping and cooking behaviours of adults in food-secure and food-insecure households. METHODS: Data were drawn from two Rapid Response Modules appended to the Canadian Community Health Survey in 2012 and 2013. The analytic sample comprised 16,496 respondents 18 years and older...
March 1, 2017: Canadian Journal of Public Health. Revue Canadienne de Santé Publique
https://www.readbyqxmd.com/read/28225693/improving-cooking-skills-and-confidence
#14
(no author information available yet)
No abstract text is available yet for this article.
March 2017: Canadian Journal of Dietetic Practice and Research
https://www.readbyqxmd.com/read/28225460/professional-development-perceptions-and-practices-among-u-s-physicians-a-cross-specialty-national-survey
#15
David A Cook, Morris J Blachman, David W Price, Colin P West, Richard A Berger, Christopher M Wittich
PURPOSE: Professional development (PD)-both for-credit continuing medical education (CME) and informal self-directed or point-of-care learning-is vital to all physicians. The authors sought to understand physicians' PD perceptions and practices and how these vary by specialty and practice type. METHOD: The authors administered an Internet and paper survey, from September 2015 to April 2016, to randomly sampled U.S. physicians. Survey items addressed perceived PD needs and barriers and how physicians identify knowledge/skills gaps...
February 21, 2017: Academic Medicine: Journal of the Association of American Medical Colleges
https://www.readbyqxmd.com/read/28187722/effectiveness-of-differing-levels-of-support-for-family-meals-on-obesity-prevention-among-head-start-preschoolers-the-simply-dinner-study
#16
Holly E Brophy-Herb, Mildred Horodynski, Dawn Contreras, Jean Kerver, Niko Kaciroti, Mara Stein, Hannah Jong Lee, Brittany Motz, Sheilah Hebert, Erika Prine, Candace Gardiner, Laurie A Van Egeren, Julie C Lumeng
BACKGROUND: Despite slight decreases in obesity prevalence in children, nearly 25% of preschool-aged children are overweight or obese. Most interventions focused on promoting family meals as an obesity-prevention strategy target meal planning skills, knowledge and modeling of healthy eating without addressing the practical resources that enable implementation of family meals. There is a striking lack of evidence about what level of resources low-income parents need to implement family meals...
February 10, 2017: BMC Public Health
https://www.readbyqxmd.com/read/28178196/image-based-dietary-assessment-ability-of-dietetics-students-and-interns
#17
Erica Howes, Carol J Boushey, Deborah A Kerr, Emily J Tomayko, Mary Cluskey
Image-based dietary assessment (IBDA) may improve the accuracy of dietary assessments, but no formalized training currently exists for skills relating to IBDA. This study investigated nutrition and dietetics students' and interns' IBDA abilities, the training and experience factors that may contribute to food identification and quantification accuracy, and the perceived challenges to performing IBDA. An online survey containing images of known foods and serving sizes representing common American foods was used to assess the ability to identify foods and serving sizes...
February 7, 2017: Nutrients
https://www.readbyqxmd.com/read/28166898/identification-of-the-emplacement-of-improvised-explosive-devices-by-experienced-mission-payload-operators
#18
Nathan J McNeese, Nancy J Cooke, Russell Branaghan, Ashley Knobloch, Amanda Taylor
Improvised Explosive Devices (IEDs) have become one of the deadliest threats to military personnel, resulting in over 50% of American combat casualties in Iraq and Afghanistan. Identification of IED emplacement is conducted by mission payload operators (MPOs). Yet, experienced MPOs are limited in number, making MPO training a critical intervention. In this article, we implement a Cognitive Engineering Based on Expert Skill methodology to better understand how experienced MPOs identify the emplacement of IEDs for the purposes of improving training...
April 2017: Applied Ergonomics
https://www.readbyqxmd.com/read/28145944/transforming-medical-assessment-integrating-uncertainty-into-the-evaluation-of-clinical-reasoning-in-medical-education
#19
Suzette Cooke, Jean-Francois Lemay
In an age where practicing physicians have access to an overwhelming volume of clinical information and are faced with increasingly complex medical decisions, the ability to execute sound clinical reasoning is essential to optimal patient care. The authors propose two concepts that are philosophically paramount to the future assessment of clinical reasoning in medicine: assessment in the context of "uncertainty" (when, despite all of the information that is available, there is still significant doubt as to the best diagnosis, investigation, or treatment), and acknowledging that it is entirely possible (and reasonable) to have more than "one correct answer...
January 31, 2017: Academic Medicine: Journal of the Association of American Medical Colleges
https://www.readbyqxmd.com/read/28145738/influence-of-a-school-based-cooking-course-on-students-food-preferences-cooking-skills-and-confidence
#20
Rola Zahr, Lindiwe Sibeko
A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0...
March 2017: Canadian Journal of Dietetic Practice and Research
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