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  1. Zhang J, Xiao W, Soh KG, Yao G, Anuar MABM, Bai X, et al.
    BMC Public Health, 2024 Apr 02;24(1):949.
    PMID: 38566018 DOI: 10.1186/s12889-024-18243-0
    BACKGROUND: Evidence indicates that the Sport Education Model (SEM) has demonstrated effectiveness in enhancing students' athletic capabilities and fostering their enthusiasm for sports. Nevertheless, there remains a dearth of comprehensive reviews examining the impact of the SEM on students' attitudes toward physical education learning.

    PURPOSE: The purpose of this review is to elucidate the influence of the SEM on students' attitudes toward physical education learning.

    METHODS: Employing the preferred reporting items of the Systematic Review and Meta-analysis (PRISMA) statement guidelines, a systematic search of PubMed, SCOPUS, EBSCOhost (SPORTDiscus and CINAHL Plus), and Web of Science databases was conducted in mid-January 2023. A set of keywords associated with the SEM, attitudes toward physical education learning, and students were employed to identify relevant studies. Out of 477 studies, only 13 articles fulfilled all the eligibility criteria and were consequently incorporated into this systematic review. The validated checklist of Downs and Black (1998) was employed for the assessment, and the included studies achieved quality scores ranging from 11 to 13. The ROBINS-I tool was utilized to evaluate the risk of bias in the literature, whereby only one paper exhibited a moderate risk of bias, while the remainder were deemed to have a high risk.

    RESULTS: The findings unveiled significant disparities in cognitive aspects (n = 8) and affective components (n = 12) between the SEM intervention and the Traditional Teaching (TT) comparison. Existing evidence suggests that the majority of scholars concur that the SEM yields significantly superior effects in terms of students' affective and cognitive aspects compared to the TT.

    CONCLUSIONS: Nonetheless, several issues persist, including a lack of data regarding junior high school students and gender differences, insufficient frequency of weekly interventions, inadequate control of inter-group atmosphere disparities resulting from the same teaching setting, lack of reasonable testing, model fidelity check and consideration for regulating variables, of course, learning content, and unsuitable tools for measuring learning attitudes. In contrast, the SEM proves more effective than the TT in enhancing students' attitudes toward physical learning.

    SYSTEMATIC REVIEW REGISTRATION: ( https://inplasy.com/ ) (INPLASY2022100040).

  2. Bao L, Yang R, Diao D, Tian F, Chen Y, Zheng B, et al.
    Food Chem, 2025 Feb 01;464(Pt 1):141466.
    PMID: 39406135 DOI: 10.1016/j.foodchem.2024.141466
    This study investigated the effect of different reheating treatments on gel properties and flavor changes of surimi products. As the reheating temperature increased from 90 °C to 121 °C, the heat-induced proteolysis produced more abundant umami and sweet amino acids, which took part in the conversion of IMP to AMP, thus enhancing the taste profiles. Reheating increased the exposure of active -NH2 terminals in proteins, which boosted Maillard and Strecker reactions with carbonyl compounds originated from fatty acid oxidation, thus not only reducing the aldehydes and esters contents but also lowering the whiteness of surimi products. Reheating at 90 °C prohibited the production of warmed-over flavor (WOF) and well-preserved the textural characteristics, but high temperatures ≥100 °C were prone to generate furan as the major WOF substance and to destroy gel structures. Collectively, this study provides new insights on understanding the role of reheating on sensory properties of surimi products.
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