SummaryThe ability of plants to repair DNA double-strand breaks (DSBs) is essential for growth and fertility. The Arabidopsis DSB repair proteins AtRAD50 and AtMRE11 form part of an evolutionarily conserved complex that, in Saccharomyces cerevisiae and mammals, includes a third component termed XRS2 and NBS1, respectively. The MRN complex (MRX in yeast) has a direct role in DSB repair and is also required for DNA damage signaling and checkpoint activation in a pathway mediated by the protein kinase ATM. This study characterizes Arabidopsis and maize NBS1 orthologues that share conserved protein motifs with human NBS1. Both plant NBS1 proteins interact with the corresponding MRE11 orthologues, and deletion analysis of AtNBS1 defines a region towards the C-terminus (amino acids 465-500) that is required for interaction with AtMRE11. Arabidopsis lines homozygous for a T-DNA insertional mutation in AtNBS1 display hypersensitivity to the DNA cross-linking reagent mitomycin C, and this phenotype can be rescued by complementation with the wild-type gene, consistent with a function for AtNBS1 in plant DSB repair. Analysis of atnbs1-1 atatm double mutants revealed a role for AtNBS1 in meiotic recombination. While atatm mutants produce reduced seed numbers, plants deficient in both AtATM and AtNBS1 are completely infertile. Cytological analysis of these double mutants revealed incomplete chromosome pairing and synapsis in meiotic prophase, and extensive chromosome fragmentation in metaphase I and subsequent stages. These results suggest a novel role for AtNBS1 that is independent of AtATM-mediated signaling and functions in the very early stages of meiosis.

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Objective As master of science in health informatics (MSc HI) programs emerge in developing countries, quality assurance of these programs is essential. This article describes a comprehensive comparative analysis of competencies covered by accredited MSc HI programs in the East African common labor and educational zone. Materials and Methods Two reviewers independently reviewed curricula from 7 of 8 accredited MSc HI university programs. The reviewers extracted covered competencies, coding these based on a template that contained 73 competencies derived from competencies recommended by the International Medical Informatics Association, plus additional unique competencies contained within the MSc HI programs. Descriptive statistics were used to summarize the structure and completion requirements of each MSc HI program. Jaccard similarity coefficient was used to compare similarities in competency coverage between universities. Results The total number of courses within the MSc HI degree programs ranged from 8 to 22, with 35 to 180 credit hours. Cohen’s kappa for coding competencies was 0.738. The difference in competency coverage was statistically significant across the 7 institutions (P = .012), with covered competencies across institutions ranging from 32 (43.8%) to 49 (67.1%) of 73. Only 4 (19%) of 21 university pairs met a cutoff of over 70% similarity in shared competencies. Discussion Significant variations observed in competency coverage within MSc HI degree programs could limit mobility of student, faculty, and labor. Conclusions Comparative analysis of MSc HI degree programs across 7 universities in East Africa revealed significant differences in the competencies that were covered.

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This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.