A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order t...A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order to reduce the use of chemical spices in the preparation of different dishes. The Design of Experiments (DOE) methodology was used for the formulation of the spices and their physicochemical, nutritional and sensory characteristics were evaluated by standardized and standard methods. The results obtained showed lipid contents (g/100 g DM) ranging from 10.41 ± 0.26 to 15.64 ± 0.68, total sugars from 4.39 ± 0.32 to 5.46 ± 0.31, protein from 3.65 ± 0.17 to 12.04 ± 0.35 and ash from 5.83 ± 0.01 to 7.02 ± 0.01. The polyphenol content ranged from 9.09 ± 1.60 to 11.33 ± 0.90, and the flavonoid content ranged from 0.65 ± 0.03 to 1.08 ± 0.13. The sensory analysis carried out showed that the spices have generally satisfactory organoleptic characteristics. These results constitute new information in the diet of populations and are an alternative to the chemical spices used in their cooking.展开更多
目的探讨SPICES模式在实验诊断学临床实践教学中的实施效果。方法选取华南理工大学五年制临床医学本科专业2020级和2021级学生共125人为研究对象。其中创新组(60名)采用SPICES模式教学;传统组(65名)采用传统模式教学。比较两组学生的理...目的探讨SPICES模式在实验诊断学临床实践教学中的实施效果。方法选取华南理工大学五年制临床医学本科专业2020级和2021级学生共125人为研究对象。其中创新组(60名)采用SPICES模式教学;传统组(65名)采用传统模式教学。比较两组学生的理论成绩及实践成绩,统计两组学生对教学效果的主观评价。结果创新组与传统组理论成绩(62.58±8.63 vs 63.04±8.99)和实践课前小测成绩(73.75±20.78 vs 67.69±24.80),差异无统计学意义(P>0.05);实践成绩(83.53±10.54 vs 69.81±17.46)和实践课后小测成绩(81.67±17.87 vs 72.73±29.12),差异有统计学意义(P<0.001)。创新组学生对教学评价优于传统组(P<0.001)。结论在实验诊断学临床实践教学中应用SPICES模式有利于培养了学生的学习力、思辨力和临床胜任力,具有一定的推广价值,为医学教育领域提供了新的教学改革思路。展开更多
文摘A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order to reduce the use of chemical spices in the preparation of different dishes. The Design of Experiments (DOE) methodology was used for the formulation of the spices and their physicochemical, nutritional and sensory characteristics were evaluated by standardized and standard methods. The results obtained showed lipid contents (g/100 g DM) ranging from 10.41 ± 0.26 to 15.64 ± 0.68, total sugars from 4.39 ± 0.32 to 5.46 ± 0.31, protein from 3.65 ± 0.17 to 12.04 ± 0.35 and ash from 5.83 ± 0.01 to 7.02 ± 0.01. The polyphenol content ranged from 9.09 ± 1.60 to 11.33 ± 0.90, and the flavonoid content ranged from 0.65 ± 0.03 to 1.08 ± 0.13. The sensory analysis carried out showed that the spices have generally satisfactory organoleptic characteristics. These results constitute new information in the diet of populations and are an alternative to the chemical spices used in their cooking.
文摘目的探讨SPICES模式在实验诊断学临床实践教学中的实施效果。方法选取华南理工大学五年制临床医学本科专业2020级和2021级学生共125人为研究对象。其中创新组(60名)采用SPICES模式教学;传统组(65名)采用传统模式教学。比较两组学生的理论成绩及实践成绩,统计两组学生对教学效果的主观评价。结果创新组与传统组理论成绩(62.58±8.63 vs 63.04±8.99)和实践课前小测成绩(73.75±20.78 vs 67.69±24.80),差异无统计学意义(P>0.05);实践成绩(83.53±10.54 vs 69.81±17.46)和实践课后小测成绩(81.67±17.87 vs 72.73±29.12),差异有统计学意义(P<0.001)。创新组学生对教学评价优于传统组(P<0.001)。结论在实验诊断学临床实践教学中应用SPICES模式有利于培养了学生的学习力、思辨力和临床胜任力,具有一定的推广价值,为医学教育领域提供了新的教学改革思路。
