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To test whether improving a Christmas tree meringue recipe using reporting guidelines yields more appealing and sweeter meringues. A prospective, superiority, single-blind, cluster-randomised (1:1) controlled trial. A public participatory event in a large cultural facility in France. Budding chefs with basic culinary skills, possessing the utensils necessary for baking Christmas tree meringues, and not having burned pasta in the past month (for safety reasons). Bunding chefs represent the cluster and meringue the unit. Each budding chef was randomised to a standard recipe for making Christmas tree meringues or to the same recipe written in consultation with a professional baker using the TIDieR checklist-a reporting guideline for description of complex interventions-plus a short video tutorial. The primary outcome was reproducibility in terms of visual aspect. Secondary outcomes included colour, size, taste and survival time in the course of a sale organised as part of the public event. The visual aspect, colour and size was rated by an independent jury which compared the cooked Christmas tree meringues with the recipe picture on a scale from 1 to 10. Analyses were performed in intention-to-eat (randomization unit: budding chefs / analysis unit: Christmas trees). 60 budding chefs (30 in each group) baked a total of 845 Christmas tree meringues. There was no significant difference between the groups (mean difference = -0.1; [95%CI -0.99; 0.80]; p-value = 0.84; intra-cluster correlation, ICC = 0.77) on visual aspect. No difference was found for reproducibility in terms of colour (mean difference = -0.31; [95%CI -0.97; 0.35]; p-value = 0.35; ICC = 0.67) or size (mean difference = -0.17; [95%CI -1.07; 0.73]; p-value = 0.71; ICC = 0.74). There was no significant difference in terms of taste between the groups (mean difference = -0.55; [95%CI -1.62; 0.52]; p-value = 0.31). 400 meringues were sold during the public event with no difference in survival time between groups (hazard ratio = 1.26 [95% CI 0.75-2.09], p-value = 0.38, with values > 1 in favour of the control group). e.g. 75% survived for 134 min in intervention group and for 124 min in the control group. Our study failed to demonstrate that an improved recipe using the TIDieR reporting guideline with a video tutorial improved the reproducibility in terms of visual aspect, colour, size, taste and sales for Christmas tree meringues. The best way to succeed in reproducing Christmas tree meringues alike those showcased by the recipe-and thereby to improve reproducibility of experiments-remains a mystery still to be solved by further explorations. https://osf.io/dnhbx .

Performance nutrition is now an established discipline in professional soccer; however, limited knowledge exists on how practitioners can navigate through the unique cultural environment of the men's professional game. Accordingly, we explored the perspectives of players and stakeholders from the English Premier League on the attributes they perceive to underpin successful performance nutrition practice. Guided by an interpretivist paradigm with a critical perspective (recognising that reality is also subjectively and socially constructed), qualitative face-to-face semi-structured interviews were conducted with purposively sampled English Premier League stakeholders from August 2024 to December 2024, including players (n = 4), coaches (n = 4), sports scientists (n = 2), physiotherapists (n = 2), a chef (n = 1) and a medical doctor (n = 1). Data were abductively analysed using a thematic analysis informed by Bourdieu's concepts of habitus, capital and field. Three key themes were identified. It is perceived that (1) Field: successful performance nutritionists must recognise and adapt to the hierarchical structure, entrenched cultural norms and doxic practices of professional soccer, adapting their strategies to gain support from coaches, players and staff; (2) Capital: effective performance nutrition practice requires strategic deployment of cultural capital (technical, sports-specific and interdisciplinary knowledge) and social capital (ability to build trust and relationships with key stakeholders) to establish credibility and influence practice; (3) Habitus: the ability to accumulate and mobilise these forms of capital is underpinned by a habitus congruent with elite soccer's culture, characterised by passion, resilience, adaptability and positivity. These data provides a comprehensive interpretation of the unwritten rules of professional soccer, demonstrating that the perceived success for performance nutritionists in the English Premier League extends beyond technical expertise, requiring the ability to navigate tacit field rules, strategically mobilise cultural and social capital and embody a habitus aligned with the values of elite soccer through passion, adaptability, positivity and resilience.

This paper explores nurse educators' perceptions of nursing home placements and their experiences of supporting adult nursing students undertaking placements within them. The global population is ageing and requires the provision of skilled Registered Nurses to meet their needs. However, concerns exist that students do not view nursing homes favourably compared to hospital placements. Interpretative Phenomenological Analysis. Semi-structured interviews with eight nurse educators were conducted online between December 2020 and March 2021 and transcribed verbatim. The cross-group analysis elicited individual and shared experiences. A curriculum focussed on hospital-based technical skills can result in placement settings such as nursing homes becoming overlooked within nurse education. Participants suggested that student, faculty and nursing home nurses' negative perceptions of the value of nursing home clinical placements make it more challenging to build trusting relationships, and support everyone involved in nursing homes to recognise the potential of their skills and contribution to nurse education. There is evidence that negative perceptions of nursing home placements are apparent in the nursing faculty and those who support nursing home placements are unwittingly contributing to these negative perceptions, the Registered Nurses who work in them and the skills practised within them. Student nurses are therefore unprepared and unwilling to work in nursing homes, and nursing home staff lack confidence in supporting nursing students. Implementing Care Home Education Facilitators (CHEF) could be a first step to improving this situation. Nurse educators are challenged to ensure the nursing curriculum actively addresses the value of fundamental care throughout the nurse education programme and supports student nurses undertaking clinical placements in nursing homes. Nursing home RNs require better support in their educational roles to improve student experiences of clinical placements in these settings. While technical skills are important for students to learn, overemphasis on them within nurse education programmes can lead to a deficit in the preparation of nurses to deliver fundamental complex care to older people.

Schiff base-derived chemosensors have emerged as highly versatile and tunable platforms for the selective optical detection of environmentally and biologically hazardous metal ions, particularly Al³+, Cu2+, and Hg2+. This review critically consolidates recent progress in imine-based ligand design, highlighting the strategic incorporation of heteroaromatic scaffolds, electron-donating coordination sites (-O, -N, and -S), π-conjugation rigidification, and intramolecular hydrogen-bonding architectures that precisely modulate metal-binding geometry and photophysical response. Special attention is devoted to mechanistic insights underlying signal generation, including chelation-enhanced fluorescence (CHEF), metal-induced quenching, PET/ICT regulation, ESIPT modulation, FRET-assisted ratiometric sensing, and aggregation-induced emission phenomena. Their performance in live-cell imaging is discussed in terms of intracellular stability, pH adaptability, photostability, and cytocompatibility, underscoring the translational potential of Schiff base sensors in environmental monitoring and biomedical diagnostics.

Young adults with intellectual disabilities experience significant cardiometabolic health disparities which may inhibit progress towards independence, underscoring the need for targeted interventions. This study examined how individuals with intellectual disabilities and caregivers perceived the relevance and acceptability of a cooking and fitness skills intervention. Fourteen semi-structured post-intervention interviews with individuals with intellectual disabilities and their caregivers queried preferences, challenges, benefits and impacts of a cooking skills and functional fitness intervention called CHEF-ID. Results were analysed thematically. Four themes were identified: (1) autonomy and competence in everyday life; (2) enriching experiences and relationships; (3) suggestions for programme enhancement; and (4) meeting a community need. Interviewees valued enhanced autonomy and competence for physical activity and cooking skills and made meaningful social connections, although participants differed in their preference for individual versus group work. Transportation was a frequently cited challenge. Future interventions should consider these factors to optimise programme design. Young adults with intellectual disabilities and their caregivers shared their perspectives of participating in a 12‐week programme that taught cooking skills and functional exercises. Participants reported gaining confidence and independence in cooking and physical activities at home, with caregivers noting these skills helped young adults become more self‐sufficient in daily life. While many participants valued the social connections and friendships formed during the programme, some preferred working alone, suggesting that future programmes should offer flexible options to meet different learning preferences. Caregivers emphasised that the programme met a community need, though transportation to programme sessions was a common challenge that needs to be addressed in future programme planning.

The presented research work demonstrates the development of a naphthalene-armed calix[4]arene-based ICT-CHEF fluorescence sensor p-tert-BuNHC for recognition of Fe(III) and Na(I). The linear concentration range for Fe(III) and Na(I) is 0-110 µM with detection limits of 1.083 μM and 0.433 μM, respectively. Moreover, the complex formation of p-tert-BuNHC with both ions has been confirmed using UV-visible analysis, MALDI-TOF mass spectrometry, FT-IR, and powder X-ray diffraction (PXRD). This fluorescence technique has also been validated for Fe(III) and Na(I) using spinach, table salt, kiwi, and orange as real samples. To make this sensor system more efficient, p-tert-BuNHC:Fe(III) has been utilised as a secondary sensor for the detection of pyridoxamine dihydrochloride (PYD) vitamin possessing a detection limit of 6 µM. The prepared ligand p-tert-BuNHC has also been fabricated in a paper-based analytical device (PAD) to discover Fe(III), Na(I), and PYD via an RGB study using a smartphone.

Pulses offer significant nutritional and environmental benefits and are useful components of healthier, more sustainable diets and global food security. However, their consumption in France remains low and below the world average. Farmers face economic and technical challenges in diversifying crops, and current domestic production is insufficient to meet this low demand, resulting in continued reliance on imports. Production and consumption are closely linked: low consumer demands limit incentives for farmers to expand cultivation, while limited availability can also constrain uptake. One of the major barriers to consumption relates to preparation and processing. While consumers generally view raw or minimally processed pulses positively, they often avoid using them because they perceive them as time-consuming to prepare or associate them with undesirable sensory attributes (e.g., bitterness and astringency). It also might be difficult for consumers to categorize pulses according to their level of processing. Although pulse processing makes them more convenient for users, former studies suggest that consumers are suspicious about the processing of pulses, and that they may even confuse processing with ultra-processing. This suspicion could sometimes lead to rejection by consumers. The process should thus remain moderate. Encouraging the use of minimally processed pulses, which balance convenience and acceptance, is crucial for wider adoption. The aim of the PULSE FICTION project is to develop minimally processed pulse products with pulses as the main ingredient that align with consumer preferences, farmer constraints and sustainability goals. A key innovation will be the selection of intermediate food products (IFPs) on the basis of consumer and farmer input and chef-developed easy-to-make recipes. These products will be evaluated for their nutritional and sensory qualities, satiety, consumer acceptance and environmental impact. Beyond product development, PULSE FICTION explores the cognitive and sensory factors influencing consumer acceptability and designs effective communication strategies for all stakeholders to facilitate consumer adoption of pulse-based foods.

Development of fluorescent chemosensors for Al3+ is one of the important research areas as the presence of the cation is responsible for many health issues. The study presents the development and analysis of a novel Al3+ detecting compound, 4-(2-(4-hydroxy-3-((quinolin-3-ylimino)methyl)phenyl)propan-2-yl)-2-((quinolin-3-ylimino)methyl)phenol (abbreviated as H2P). The probe was obtained by a simple condensation of bisphenol A dialdehyde and 3-amino quinoline (1:2 ratio) in methanol under mild conditions. A distinct color change was observed in the bare eye under UV light in the presence of Al3+, whereas other metal ions remained unresponsive. The fluorescence probe demonstrates a remarkable enhancement in fluorescence intensity, specifically a 29-fold increase at 466 nm, when exposed to Al3+. This phenomenon has been attributed to two mechanisms: the chelation enhanced fluorescence (CHEF) effect and the inhibition of C=N isomerization. The probe exhibits high sensitivity toward Al3+, with a detection limit of 1.48 × 10-7 M. Furthermore, it forms a complex with the cation in a 1:2 ratio (ligand to metal), characterized by an association constant of 3.30 × 104 M-1. The application of H2P demonstrated efficacy in detecting Al3+ within water samples.

While obesity is a public health threat, many providers feel ill-prepared to advise patients on diet and nutrition for disease prevention. Miami, Florida, has a unique mix of ethnicities and cultures, and more than half of its residents are born outside the US, which creates additional barriers to providing adequate dietary advice. This study aimed to develop and refine a "food-as-medicine" and community service program in this culturally diverse region to improve future health care providers' knowledge, skills, and self-care practices. Feasibility was assessed using Bowen et al.'s framework, examining demand, acceptability, practicality, and implementation. Preliminary efficacy was determined by assessing student learning. A panel of four medical students provided consultation for developing this course. Twenty-four medical and six physical therapy (PT) students attended, and 21 completed both the pre- and post-surveys. The course consisted of four 2.5-hour classes, including lectures on diet/nutrition, social drivers of health, case studies, and chef-led cooking activities. Attendees subsequently provided diet/nutrition workshops to children in the community. Most students (87%) attended at least three class sessions and the community service activity. Nutrition subscales, knowledge (P = 0.018), health equity awareness (P < 0.05), and dietary advice confidence (P < 0.05) improved. PT and medical students did not differ in attitudes toward the importance of nutrition for disease prevention or the survey subscales. Strong participation, improved understanding, and confidence in dietary advice confirmed the feasibility and preliminary effectiveness of integrating a "food-as-medicine" program into medical and PT curricula, enhancing nutrition awareness and developing referral competencies for obesity-related chronic disease prevention.

A new Chemosensor, 5-ferrocenylsalicylaldehyde-2-pyridinehydrazone (SP-Fc), was designed and synthesized by condensing 5-ferrocenylsalicylaldehyde with 2-hydrazinopyridine. Its structure was characterized by 1H NMR, 13C NMR and HRMS. SP-Fc could be used to identify Al3+ through dual optical and electrochemical responses. Upon addition of Al3+, The probe exhibited a significant fluorescence enhancement attributed to CHEF and the inhibition of both PET and ESIPT processes. The probe specifically regonized Al3&#x2009;+&#x2009;in a wide pH range and had a well linear range (0-200 &#xb5;M). Job's plot analysis revealed that the interaction of SP-Fc with Al3+ was 1:1 binding stoichiometry. The detection limit of probe for Al3+ was observed as low as 1.30&#x2009;&#xd7;&#x2009;10-&#x2009;7 M. The response mechanism of SP-Fc to Al3&#x2009;+&#x2009;was confirmed through NMR titration experiment. Additionally, the electrochemical signals of SP-Fc in the presence of the Al3+ was shifted significantly compared with those of the other metal cations tested. Moreover, Confocal fluorescence microscopy imaging demonstrated that SP-Fc can monitor Al3+ in living MCF-7 cells with low cytotoxicity. This showcases SP-Fc's promise for biological system and analytical chemistry, providing a robust tool for Al3&#x2009;+&#x2009;detection in diverse settings.

The study aims to create a small home appliance for making ragi balls, a nutritious traditional staple food from finger millet known for its calcium, fiber, and nutraceutical properties. The machine aimed to produce ragi ball each 60 to 70&#xa0;gm per ball totaling 3&#xa0;kg/hr., using convenience Ragi flour aiming to reduce the drudgery for a chef. Optimization involved crucial parameters like water-to-flour ratio, time, and temperature. A portable electric open steaming facility facilitated for steaming and Texture Profile Analysis (TPA) provided insights using a Texture Analyzer under specified conditions an optimal core temperature of 80&#xa0;&#xb0;C was identified. Comparing steaming durations, 10&#xa0;min yielded lower stiffness, hardness, cohesiveness, gumminess, and fracture force than 8&#xa0;min. Color analysis showed no significant difference in samples steamed for 8 or 10&#xa0;min compared to the control, yet hot water in kneading (at 70&#xa0;&#xb0;C) followed by 10&#xa0;min of steaming altered lightness, redness, and yellow color values. Designing kneading vanes to endure 200 N shear force and exert 6 N centripetal force on the ball, using SolidWorks software for modeling and analysis. This study highlights the creation of a specialized machine to enhance ragi ball production efficiency through thorough parameter analysis for quality improvement.

This report introduces a novel IL-mediated fluorescence turn-on photoluminescence nano-optode designed for the highly sensitive and selective monitoring of aluminium ions (Al3+). The fabricated nano-optode exhibited pronounced optical responsiveness to Al3+ ions, with an exceptionally low detection threshold in the picomolar range, attributed to chelation-enhanced fluorescence (CHEF) within the IL, demonstrating significant progress beyond the current state of the art. To enable on-site analysis, a portable paper-strip solid sensor was fabricated using the nano-optode formulation, allowing for instantaneous visual detection of Al3+ ions contamination in aqueous samples. Furthermore, the IL-based Al3+-complex served as an intermediate bridge in a cascade sensing system for the subsequent detection of picric acid, demonstrating dual recognition. A smartphone-based fluorometric platform was also developed for quantitative analysis, enabling real-time, user-friendly monitoring without reliance on high-end laboratory instruments. This investigation unveils a novel approach for fabricating photonic IL-based nano-optodes as a cost-effective, highly responsive, and portable sensing platform for environmental and security applications.

Metal ion contamination in food poses severe health risks, necessitating rapid, sensitive, and selective detection strategies. Fluorescent probes have emerged as powerful tools for on-site monitoring due to their high sensitivity, structural tunability, and compatibility with complex food matrices. This review critically analyzes recent advances in fluorescent probes for food safety, focusing on photophysical modulation mechanisms such as photoinduced electron transfer (PET), intramolecular charge transfer (ICT), and chelation-enhanced fluorescence (CHEF). Detailed studies highlight probes for toxic (Ag+, Pb2+, Hg2+, Cd2+, Cr6+, Cu2+) and essential (Zn2+, Fe2+, Al3+) ions, incorporating DFT-based structural insights, binding stoichiometry, and practical applications in diverse food samples. Comparative evaluations identify structure relationships, synthetic design strategies, and performance determinants, concluding with a discussion on the most efficient and least effective systems. The review further outlines emerging trends, including smartphone-assisted sensing, NIR-emissive probes, and multi-analyte platforms, providing a roadmap for translating molecular designs into industrial-scale food safety solutions.

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