No abstract

Introducing mobile produce markets and farmers’ markets increased fruit and vegetable consumption in lower-income communities, while opening larger retailers (e.g. grocery stores) did not improve fruit and vegetable intake.

Objective:The research assessed online learning modules designed to teach health professions students evidence-based practice (EBP) principles in an interprofessional context across two institutions.Methods:Students from nine health professions at two institutions were recruited to participate in this pilot project consisting of two online learning modules designed to prepare students for an in-person case-based interprofessional activity. Librarians and an instructional designer created two EBP modules. Students’ competence in EBP was assessed before and after the modules as well as after the in-person activity. Students evaluated the online learning modules and their impact on the students’ learning after the in-person session.Results:A total of 39 students from 8 health professions programs participated in the project. Average quiz scores for online EBP module 1 and module 2 were 83% and 76%, respectively. Following completion of the learning modules, adapted Fresno test of competence in EBP scores increased (p=0.001), indicating that the modules improved EBP skill competence. Student evaluations of the learning modules were positive. Students indicated that they acquired new information skills that contributed to their ability to develop a patient care plan and that they would use these information skills in their future clinical practice.Conclusions:Online EBP learning modules were effective in developing EBP knowledge and skills for health professions students. Using the same modules ensured that students from different health professions at different stages of their professional programs had consistent knowledge and enabled each student to fully engage in an interprofessional evidence-based activity. Student feedback indicated the modules were valued and beneficial.

Pulses are dry leguminous crops consisting of beans, lentils, chickpeas, and peas. They are a broad category of food that are often aggregated when their contribution to healthy dietary patterns are disseminated. However, the different genera and varieties of pulses vary in composition and are consumed in different amounts, largely dictated by geographic region and ethnicity. Given the number of pulse-derived components, including fibre, that have the capacity to alter the composition of the gut microbiome, the objective of this study was to systematically review dietary pulses and pulse-derived ingredients as a broader food group, to determine their effect on gut microbiota in humans. Major scientific databases were used to conduct the search, which spanned from 1990 until February 2019. The search strategy identified 2,444 articles and five studies were included in this analysis. Two studies used whole pulses (chickpeas and pinto beans), one study used cooked navy bean powder, and the two remaining studies used pulse-derived fibre (lupin or yellow pea hulls). Although inconsistent, some studies demonstrated that whole pulses (pinto beans and chickpeas), cooked navy bean powder, and pulse-derived fibre (lupin kernel fibre), did impose changes to the microbiota that inhabit the human large intestine. However, there was considerable variability concerning the methodologies and endpoints used to decipher the observed effects on the abundance, diversity, and/or richness of specific microbiota or the microbiome. More extensive human studies that directly link the effects of specific types of pulses on the gastrointestinal microbial environment to health outcomes in the host are required.

No abstract