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Actionable nuggets

Mary Ann McColl, Shikha Gupta, Karen Smith, Alexander McColl
A key ingredient to successful health promotion is a primary care provider who can offer an informed first response to lifestyle issues, emerging problems and chronic challenges. This article aims to assist family physicians to play their role in promoting the health of people with SCI, by summarizing the latest evidence in the management of spinal cord injury in primary care. This study used a scoping review methodology to survey peer-reviewed journal articles and clinical guidelines published between January 2012 to June 2016...
December 6, 2017: International Journal of Environmental Research and Public Health
Anirban Maitra
No abstract text is available yet for this article.
May 2017: Journal of the National Comprehensive Cancer Network: JNCCN
J Leigh Hobbs, Bryna Warshawsky, Anne Maki, Sandra Zittermann, Allana Murphy, Anna Majury, Dean Middleton
In 2014 and 2015, three Canadian Salmonella serotype Enteritidis outbreak investigations implicated uncooked, frozen, processed chicken products produced at the same establishment, namely establishment A. In November 2014, a sustained increase in the number of reported domestically acquired Salmonella Enteritidis cases in Ontario led to the first outbreak investigation, which implicated uncooked, frozen, processed chicken products produced at establishment A. In June 2015, the identification of pulsed-field gel electrophoresis patterns that had not been previously reported in Canada led to a national Salmonella Enteritidis investigation...
April 2017: Journal of Food Protection
Mary Ann McColl, Alice Aiken, Karen Smith, Alexander McColl, Michael Green, Marshall Godwin, Richard Birtwhistle, Kathleen Norman, Gabrielle Brankston, Michael Schaub
OBJECTIVE: To present the results of a pilot study of an innovative methodology for translating best evidence about spinal cord injury (SCI) for family practice. DESIGN: Review of Canadian and international peer-reviewed literature to develop SCI Actionable Nuggets, and a mixed qualitative-quantitative evaluation to determine Nuggets' effect on physician knowledge of and attitudes toward patients with SCI, as well as practice accessibility. SETTING: Ontario, Newfoundland, and Australia...
May 2015: Canadian Family Physician Médecin de Famille Canadien
Karen M Smith, Danielle N Naumann, Laura McDiarmid Antony, Mary Ann McColl, Alice Aiken
CONTEXT/OBJECTIVE: Actionable Nuggets™ for spinal cord injury (SCI) are a knowledge translation tool facilitating evidence-based primary care practice, originally developed in 2010 and refined in 2013. Evaluation results from these two phases of development have informed the design of SkillScribe™, an innovative electronic platform intended to offer reflective continuing medical education (CME) programming through mobile devices in order to support the key features of the Actionable Nuggets™ approach...
September 2014: Journal of Spinal Cord Medicine
Ko-Eun Hwang, Yun-Sang Choi, Sun-Mi Choi, Hyun-Wook Kim, Ji-Hun Choi, Mi-Ai Lee, Cheon-Jei Kim
Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P<0.05). All antioxidant combinations except for Aa+GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0...
November 2013: Meat Science
Divya, R P Singh, B Baboo, K M Prasad
Effect of incorporation of graded levels (4, 6, 8, 10, 25 ppm) of lac dye on coloring efficacy and possible use of this natural color in processed meat products was studied. Inclusion of lac dye at different concentrations did not affect the pH significantly whereas a linear increase in the Lovibond red color unit of chicken nuggets was noted with raising the level of lac dye from 4 to 10 ppm. The sensory rating for color was highest at addition level of 25 ppm of lac dye and it was comparable to color score of the product containing 200 ppm sodium nitrite...
June 2011: Journal of Food Science and Technology
Scott Cameron, Karin Ried, Anthony Worsley, David Topping
OBJECTIVE: To determine whether parentally reported habitual intake of specific foods differed between children with diagnosed Campylobacter jejuni infection and children of a comparison group without diagnosed infection. DESIGN, SETTING AND SUBJECTS: Information was collected from the parents or primary caregivers of South Australian children aged 1-5 years with diagnosed C. jejuni (cases, n=172) and an age- and gender-matched group of uninfected children (controls, n=173)...
February 2004: Public Health Nutrition
B Kenny, R Hall, S Cameron
OBJECTIVES: To identify the source and intervention methods for an outbreak of Salmonella Typhimurium phage type 12 in South Australia. METHOD: Ten cases of S. Typhimurium phage type (PT) 12 infection were notified in South Australia in a four-week period from 7 May 1998. Nine cases and 27 controls were included in a case control study to test the hypothesis that illness was associated with the consumption of chicken nuggets. RESULTS: A significant association between illness and the consumption of one brand of chicken nuggets was determined, odds ratio undefined (95% CI undefined; p = undefined)...
April 1999: Australian and New Zealand Journal of Public Health
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