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2. Teachers' Perceptions of the Benefits and Challenges of a Whole-School Reading for Pleasure Program

Author

Collins, Vanessa J., Dargan, Isaac W., Walsh, Rosalind L., and Merga, Margaret K.

Abstract

A whole school (K-12) "Reading for Pleasure" program was implemented at an independent girls' school in Sydney, Australia. This paper reports on the results of a teacher survey conducted one year into the implementation of the program. Qualitative data were collected from 105 teachers on the perceived benefits and challenges of the program. Teachers were overwhelmingly positive about the benefits, which included increased skill development, not only in literacy, but also in learning dispositions and 21st century skills, such as creativity and imagination. Other benefits included student engagement and wellbeing. Teachers identified challenges with implementing the program, including student disengagement, and organisational and structural concerns. Advice for implementing a whole school RfP program is given based on the experiences of the Project team and results of the survey.

Published
2022

10. Clinical results from transplanting incompatible live kidney donor/recipient pairs using kidney paired donation

Author

Montgomery, Robert A., Zachary, Andrea A., Ratner, Lloyd E., Segev, Dorry L., Hiller, Janet M., Houp, Julie, Kavoussi, Louis, Cooper, Mathew, Jarrett, Thomas, Burdick, James, Maley, Warren R., Melancon, J. Keith, Kozlowski, Tomasz, Simpkins, Christopher E., Phillips, Melissa, Desai, Amol, Collins, Vanessa, Reeb, Brigitte, Kraus, Edward, Warren, Daniel S., Leffell, Mary S., and Rabb, Hamid

Subjects
Kidney diseases -- Diagnosis, Kidney diseases -- Care and treatment, Kidney diseases -- Research, Liver -- Transplantation, Liver -- Research
Abstract

The feasibility and effectiveness of kidney paired donation (KPD) for the management of patients with incompatible donors were determined. Evidence suggests that recipients with incompatible live donors, even those with rare blood type combinations, can receive transplants through KPD with graft survival rates equivalent to directed, compatible liver donor transplants.

Published
2005

14. Long-term effects of pediatric burn injury on cardiac function

Author

Hundeshagen, Gabriel, Clayton, Patrick, Ribeiro-Marques, Nicole, Collins, Vanessa, Wurzer, Paul, Voigt, Charles, Cambiaso-Daniel, Janos, Herndon, David N., Branski, Ludwik K., and Kinsky, Michael

Subjects
ddc: 610, 610 Medical sciences, Medicine
Abstract

Background: Sparse data describes long-term sequelae of pediatric burn injury on cardiac function. In an ongoing prospective trial, cardiac function in long term pediatric burn survivors assessed. Methods: Pediatric patients with history of severe burn injury that are >5 yrs post burn are prospectively[for full text, please go to the a.m. URL], 48. Jahrestagung der Deutschen Gesellschaft der Plastischen, Rekonstruktiven und Ästhetischen Chirurgen (DGPRÄC), 55. Jahrestagung der Österreichischen Gesellschaft für Plastische, Ästhetische und Rekonstruktive Chirurgie, 22. Jahrestagung der Vereinigung der Deutschen Ästhetisch-Plastischen Chirurgen (VDÄPC)

Published
2017

15. Evidenz von invasiven und nicht-invasiven Behandlungsmöglihkeiten von hypertrophen Narben: eine systematische Übersichtsarbeit

Author

Kafka, Mona, Wurzer, Paul, Collins, Vanessa, Kamolz, Lars-Peter, Rappl, Thomas, and Branski, Ludwik K.

Subjects
ddc: 610, 610 Medical sciences, Medicine
Abstract

Aktuell gibt es eine Vielzahl an verfügbaren Behandlungsmöglichkeiten für hypertrophe Narben, allerdings kein standardisiertes Therapiekonzept. Um einen Überblick über die neuesten Erkenntnisse zu geben, wurde diese systematische Übersichtsarbeit erstellt. Das Studienprotokoll[zum vollständigen Text gelangen Sie über die oben angegebene URL], 48. Jahrestagung der Deutschen Gesellschaft der Plastischen, Rekonstruktiven und Ästhetischen Chirurgen (DGPRÄC), 55. Jahrestagung der Österreichischen Gesellschaft für Plastische, Ästhetische und Rekonstruktive Chirurgie, 22. Jahrestagung der Vereinigung der Deutschen Ästhetisch-Plastischen Chirurgen (VDÄPC)

Published
2017

16. Long-term effect of critical illness after severe paediatric burn injury on cardiac function in adolescent survivors: an observational study

Author

Hundeshagen, Gabriel, primary, Herndon, David N, additional, Clayton, Robert P, additional, Wurzer, Paul, additional, McQuitty, Alexis, additional, Jennings, Kristofer, additional, Branski, Ludwik K, additional, Collins, Vanessa N, additional, Ribeiro Marques, Nicole, additional, Finnerty, Celeste C, additional, Suman, Oscar E, additional, and Kinsky, Michael P, additional

Published
2017
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17. A Prospective, Randomized, Controlled Trial Comparing the Outpatient Treatment of Pediatric and Adult Partial-Thickness Burns with Suprathel or Mepilex Ag

Author

Hundeshagen, Gabriel, primary, Collins, Vanessa N., additional, Wurzer, Paul, additional, Sherman, William, additional, Voigt, Charles D., additional, Cambiaso-Daniel, Janos, additional, Nunez-Lopez, Omar, additional, Sheaffer, Jason, additional, Herndon, David N., additional, Finnerty, Celeste C., additional, and Branski, Ludwik K., additional

Published
2017
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19. The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults

Author

Tsikritzi, Roussa, Wang, Jianqiu, Collins, Vanessa, Allen, Victoria, Mavrommatis, Yiannis, Moynihan, Paula, Gosney, Margot, Kennedy, Orla, and Methven, Lisa

Abstract

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro‐ and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5‐ and 4‐fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth.

Published
2015

24. The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.

Author

Tsikritzi R, Wang J, Collins VJ, Allen VJ, Mavrommatis Y, Moynihan PJ, Gosney MA, Kennedy OB, and Methven L

Subjects
Aged, Aged, 80 and over, Diet, Female, Flavoring Agents, Food Handling methods, Humans, Male, Middle Aged, Minerals, Vitamins, Energy Intake, Food Preferences, Food Quality, Food, Fortified analysis, Micronutrients, Nutritive Value, Taste
Abstract

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth., (© 2015 Institute of Food Technologists®)

Published
2015
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