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Introduction: Satisfaction from the supervisor is considered one of the important factors in the choice and successful advancement of students' theses. In addition to the supervisor's academic skills, the ability to communicate with the student and guide him/her in the direction of the thesis project is also important. This article aimed to evaluate the criteria for supervisor selection by doctoral students of the Pasteur Institute of Iran. Methods: This study was an instrument-development variant of sequential exploratory mixed method design, and also was a crosssectional descriptive study that was accomplished in two qualitative and quantitative parts. The collection instrument of the qualitative part was a purpose-based interview until the time of information saturation, and the instrument of the quantitative part was the multicast questionnaire in terms of the Likert standard, which was completed by the community members. After analysis, the findings of the two steps were combined to answer the research questions. Results: Among 181 students of the Pasteur Institute of Iran that participated in the research, 104 people had 22-52 years old. Friendly attitude, honesty, ability to provide financial support, friendly environment, observation of the research ethics principles and avoidance of academic theft, and finally the support of the supervisor in the defense session have got the most priority among this study participants, especially among female students. Accordingly, the supervisor's academic rank, his/her experience, and ability in patent and invention registration, along with the opinion of the past student and others have the least importance. Conclusion: According to this research, the possibility of creating a good job position after graduation, the possibility of continuing their studies at higher levels, or creating suitable conditions for immigrating to advanced countries in addition to gaining the best situation at the final the thesis are the reasons for the high sensitivity of students in choosing a supervisor for their thesis. [ABSTRACT FROM AUTHOR]

Background: Hospital preparedness for accidents and disasters is vital in maintaining and promoting community health. However, the country's hospitals are not well prepared for disasters. The hospital safety index (HSI) was 42% in Iranian hospitals in 2014. This study aims to investigate the HSI in Iranian hospitals in 2020 and to provide solutions to improve it. Materials and Methods: This cross-sectional descriptive study was performed for the country's hospitals. The results recorded in the Farsi version of the hospital safety index (FHSI) software in 2020 were used. Hospital teams used the FHSI checklist (151 options) in three areas of structural, non-structural, and functional safety to assess the hospital and register in the FHSI system. The registered results of the hospitals were collected based on the medical universities of the country. Descriptive statistics were used to analyze the data. Results: A total of 604 hospitals registered safety index information in the system. The mean score of the HSI of the country's hospitals was 60.84. A total of 130 hospitals (21.5%) had low safety levels, 418 hospitals (69%) had moderate safety levels, and 56 hospitals (9.2%) had high safety levels against disasters. The mean scores were in structural safety (57.20), non-structural (65.24), and functional safety (63.36). Hamedan (76.81) and Kerman (75.61) Provinces had the highest score, and Yazd (53.74), and Lorestan (57.31) Provinces had the lowest score in the country. Conclusion: The HSI against disasters in 2020 compared to 2014 has reached 6 out of 10 and we have about a 41.5% increase in safety (from 43 to 60.84). However, the HSI is moderate. Strengthening the safety and resilience of hospitals, improving the safety of medical equipment, improving the knowledge and skills of managers in the scientific development of preparedness, response and recovery programs, funding and support of crisis programs, attention to security programs, pollution, and evacuation are among the solutions of development and enhancement of hospital preparedness against disasters. [ABSTRACT FROM AUTHOR]

Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85 °C/30 min and 95 °C/5 min), homogenization (single or dual-stage), incubation temperature (around 40 °C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt. [ABSTRACT FROM AUTHOR]

Background: Hospitals play an important role in protecting the health and survival of people during disasters. Despite the development of risk management programs worldwide in recent years, hospital preparedness in disasters is low and one reason for that is the lack of hospital standards for disaster preparedness. This study aims to develop hospital accreditation standards for hospital disaster risk management based on national and international experiences. Materials and Methods: We used a mixed-method explanatory sequential approach. At first, a comparative study was conducted and the disaster risk management (DRM) hospital standards were extracted from 10 selected countries, namely the United States, Canada, Australia, Malaysia, India, Thailand, Egypt, Turkey, Saudi Arabia, and Denmark. Standards were analyzed according to the DRM life cycle and the most comprehensive framework was chosen. For national experiences, purposeful semi-structured interviews were conducted with 22 experts in disastrous events in the country and continued until the saturation stage. In addition, Graneheim and Landman's contractual content analysis method was used for data analysis. After combining international standards and national experiences, the proposed standards were introduced and the content validity index and content validity ratio were done by 25 experts. Results: Differences were observed in the quality and quantity of the selected countries' DRM standards. The national accreditation standards of the United States, Australia, and Canada had comprehensive standards and covered all aspects of the disaster risk management cycle. A total of 27 standards from the International Standards Review and 31 standards from interviews were added (a total of 58 standards). The content validity results of the standards were within acceptable limits. After editing and determining the measurement criteria, the final standards were introduced. Conclusion: This study introduces comprehensive DRM standards based on international and national documents and experiences that can be useful for policymakers and accreditation organizations in both developed and developing countries for hospital evaluation. This is also useful for hospitals as a roadmap for promoting preparedness in disasters. [ABSTRACT FROM AUTHOR]

Rheological, physicochemical, textural, and sensory characteristics of wheat bread prepared by potassium chloride (KCl) substitution of sodium chloride (NaCl) at different ratio (0:100, 10:90, 20:80, 30:70, 40:60, 50:50) in the presence of two different fermentation types (Saccharomyces cerevisiae yeast starter (YSF) and mixed fermentation based on sourdough (MFSD)) were investigated. Considering the results obtained at this study, the technological characteristics change through KCl substitution ratio which depends on the type of fermentation. In other words, the enhanced activity of microflora in MFSD‐fermented samples and decreased activity of yeast in YSF‐fermented ones have been found by increasing the ratio of KCl incorporation level. Despite the increased activity of starter microflora in MFSD‐fermented samples through increasing the KCl incorporation level, the lowest specific volume (p <.05) is found in SD50 (containing 50%w/w KCl in the presence of MFSD) with a quantity equal to 1.71 ± 0.47 cm3/g confirming its inability to restore gases. No significant difference has been found in KCl substitution levels up to 20%w/w in YSF‐fermented samples (Y20) with control (p ≥.05). The lowest crumb lightness (L*) (65.27 ± 0.12), highest cohesiveness (1.31 ± 0.07 mm), and springiness (0.76 ± 0.01) is also found in Y20. Considering sensory characteristics perception, no significant difference has been found in textural characteristics perception of Y10 and Y20 containing KCl at 10%w/w and 20% w/w, respectively, in the presence of YSF with control sample (Y). The overall acceptability is also found to be more influenced by texture perception(r = 0.827, p <.00). [ABSTRACT FROM AUTHOR]

Objective: The outbreak of coronavirus disease 2019 (COVID-19) has exerted unprecedented pressure on healthcare systems throughout the world. This study was designed to develop a national health emergency management program based on risk assessment for COVID-19. Methods: Mixed-methods research was used. Based on recommendations of the national epidemiology committee, 2 risk scenarios were used as basic scenarios for risk assessment. Two rounds of Focus Group Discussions (FGDs) were conducted between January and May 2020 with 30 representatives of the health system. The data were collected, analyzed, and integrated by the research team. Results: In the risk matrix, "contamination of environment and individuals" and "burnout of medical staff" occupied the red zone (intolerable risk). "Defects in screening and admissions," "process disruption in medical care and rehabilitation," "increased mental disorders," "social dissatisfaction," "the decline in healthcare services," and "loss of medical staff" were identified as the orange zone (significant risk) of the matrix. Conclusions: The avoidance of environmental and individual contamination and healthcare worker burnout are the priorities in Iran. Attention to intersectoral cooperation, the involvement of non-governmental organizations and private center capacities, integration of information health systems, and developing evidence-based protocols are other measures that can improve the health system's capacity in the response COVID-19. [ABSTRACT FROM AUTHOR]

Soymilk is a plant based product which is a rich source of nutrients. However, various harmful compounds including allergens, anti-nutritional factors, and biogenic amines (BAs) exist in soybeans that may be transferred into soymilk. These compounds cause difficulties for consumers from mild to severe symptoms. Soymilk production is considered as a critical step in quantity of harmful compounds in final product. Common steps in soy milk manufacturing include soaking, grinding, and heating process. Allergens contents could be decreased by heating alone or in combination with structural modifiers and fermentation. BAs could be reduced by optimizing fermentation process and using suitable strains, especially BAs degradable types. Soaking, grinding and heating of soybeans in water are considered as effective methods for inactivation of antinutritional factors. Isoflavones are soy phytochemicals, which potentially leads to breast cancer in some women, can be converted to less bioavailable forms during processing. Other treatments such as high hydrostatic pressure and irradiation are also effective in harmful compounds reduction. Combination of the processes is more effective in harmful compounds removal. Considering the increasing trends in soymilk consumption, this review is focused on introduction of harmful compounds in soymilk and investigating the effects of processing condition on their concentration. [ABSTRACT FROM AUTHOR]

Background and Aim: Hospital preparedness in disasters is an important role in maintaining and promoting community health. Hospital disaster risk management accreditation standards have been developed since 2016. This study was conducted to investigate the implementation of these standards in the country's hospitals to identify the strengths and weaknesses of hospitals and provide practical solutions. Methods: This descriptive cross-sectional study was performed in hospitals throughout the country. The results of the evaluation of the third round of accreditation in 2017 were used. Hospitals were evaluated by national accreditation surveyors of the Ministry of Health using a checklist related to accreditation standards and measures based on disaster risk management (seven standards and 37 criteria) and registered in the country's accreditation system. Descriptive statistics were used to analyze the data. Results: The average score of the country's hospitals in the field of disaster risk management was 48.82. Zanjan (58.27) and Qazvin (56.44) provinces have the highest score and Ilam (25.36) and Lorestan (38.39) provinces have the lowest score. The highest score was in the first standard (disaster risk assessment and prioritization) with an average of 67.78 and the second standard (fire prevention and control) with an average of 67.05. The lowest scores were related to the fifth standard (reporting accidents and dangerous situations) (29.38) and the seventh standard (activating response systems) (32.33). More than 75% of the country's border provinces (Ilam, Kermanshah, Khuzestan, Kurdistan, Khorasan Razavi, North Khorasan, Sistan and Baluchestan, East and West Azerbaijan) have scored less than 50%. Conclusion: The results of this study showed that the average scores of the country's hospitals in disaster risk management was low and the country's hospitals, especially hospitals in border provinces, are not adequately prepared to deal with disasters. The biggest weaknesses of hospitals in the scientific formulation of preparedness and response programs are the lack of knowledge about the national instructions of preparedness and response, lack of education and training, non-structural vulnerability, and infrastructure of hospitals. Strengthening the safety and resilience of hospitals, improving the level of knowledge and skills of managers and staff, and improving the quality and continuous review of standards based on the challenges of the hospital, are among the strategies for developing and improving hospital preparedness for disasters. [ABSTRACT FROM AUTHOR]

Background and Aim: Hospital disaster risk management accreditation standards have been developed since 2016. However, the country's hospitals are still not well prepared in this regard. This study aimed to identify the implementation challenges of the disaster Risk Management Program in the country's hospitals and provide solutions to improve it. Methods: This study was conducted as qualitative research in 2019. Purposeful semi-structured interviews were conducted with 35 managers of disaster management centers of the Ministry of Health, medical universities and, hospitals in the country and continued until the saturation stage. Graneheim and Landman's contractual content analysis method was used for data analysis and MAXQDA 12 software was used for data management. Lincoln and Guba's criteria were used to ensure the accuracy and reliability of the data. Results: By analyzing the interviews, 6 main challenges (gap in the policy of the Ministry of Health, limited resources, weakness in planning, lack of coordination and information management, negative attitude at the managerial level, challenges of knowledge, skills, and attitude of human resources) and 31 sub-challenges in disaster risk management were identified in hospitals. Inadequate structures and weaknesses in planning at various levels, lack of transparency of laws, burnout of hospitals, weaknesses in the information management process, weaknesses in knowledge, skills and attitudes of managers and employees were the main side challenges. twenty-seven solutions were detected that reforming management structures, securing hospitals, effective and efficient management of resources, reforming policies, creating databases and, using new methods in training and practicing hospital preparedness were among the most important solutions presented. Conclusion: The implementation of disaster risk management programs in the country's hospitals at the levels of policy-making, planning, and implementation is associated with challenges and problems. Paying attention to the structure and organization of disaster management at the Ministry of Health, universities, and hospitals, reforming the structure, laws and national instructions and processes in the programs of the Ministry of Health can lead to improving disaster preparedness in hospitals. [ABSTRACT FROM AUTHOR]

Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography–tandem mass spectrometry (LC-MS/MS), gas chromatography–mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3–20 μg/kg and limit of quantification of 10–50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure. [ABSTRACT FROM AUTHOR]

Purpose: Disasters are increasing worldwide and hospitals should be prepared to respond well to such disasters. An effective hospital disaster risk management program saves peoples' lives, reduces damage to the hospital properties and assures hospital service continuity. This article aimed to develop and verify a Hospital Disaster Risk Management Evaluation model (HDRME). Methods: A mixed-method explanatory sequential approach was used to develop and verify the HDRME model. The first draft of the HDRME model was introduced through a comprehensive literature review of major databases (i.e., PubMed, Scopus, Web of Science, and Science Direct), using appropriate keywords. Furthermore, 18 in-depth individual interviews were conducted with well-known experts in DRM to identify more HDRME constructs, sub-constructs, and standards. Then, three rounds of Delphi were conducted with 22 experts in hospital disaster risk management to verify the proposed model. Results: The proposed HDRME consists of eight constructs, including seven enablers (management and leadership; risk assessment; planning; prevention and mitigation; preparedness; response, and recovery) and one result (key performance results). These constructs were further broken into 27 sub-constructs. The enablers and results scored 85% and 15% of the model's total scores. Conclusion: A comprehensive conceptual framework for the evaluation of hospital disaster risk management was introduced and verified. Standards and measurable elements can be embedded in this conceptual model to measure a hospital's preparedness in disasters and accordingly, corrective actions can be taken to strengthen the hospitals' responses to the disasters. However, the proposed model should be validated in a hospital setting through implementation. [ABSTRACT FROM AUTHOR]

Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones, and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to environmental conditions. In this regard, different approaches are used for taste masking such as microencapsulation. In the present study, microcapsules containing herbal galactagogue extract were developed through emulsification/ external gelation and Box-Behnken design was used to investigate the effects of independent variables (sodium alginate: 1-1.5%, calcium chloride: 0.2-1% and extract concentrations: 1-5%) on encapsulation efficiency (EE%). Following evaluation of the model, the optimum condition of encapsulation process was selected as 1.49% sodium alginate, 0.84 CaCl2, and 1.58% extract with EE% of 77.97%. Microcapsules had an acceptable spherical morphology and the results of Fourier transform-infrared spectroscopy (FTIR) revealed the presence of the extract within the microcapsules. The mean diameters of the uncoated and chitosan-coated microcapsules were 52 and 123 µm and encapsulation yield was 50.21 and 69.7%, respectively. The polydispersity index of 0.45 and 0.48 were an indicative of polydisperse nature of the microcapsules. The loss of flavonoids in microcapsules stored at two different temperatures was insignificant. The in-vitro release in simulated gastric fluid (SGF; pH 1.2) and simulated intestinal fluid (SIF; pH 7.4) were 48.1% and 80.11%, respectively during 24 h. The prepared extract-loaded microcapsules have potential to be used in matrices with neutral pH. [ABSTRACT FROM AUTHOR]