دورية أكاديمية
Pizza and pasta help students learn metabolism.
| العنوان: | Pizza and pasta help students learn metabolism. |
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| المؤلفون: | Passos RM; Oxyradical Research Group, Departamento de Biologia Celular, Universidade de Brasília, Brasília, Brazil., Sé AB, Wolff VL, Nobrega YK, Hermes-Lima M |
| المصدر: | Advances in physiology education [Adv Physiol Educ] 2006 Jun; Vol. 30 (2), pp. 89-93. |
| نوع المنشور: | Comparative Study; Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: American Physiological Society Country of Publication: United States NLM ID: 100913944 Publication Model: Print Cited Medium: Internet ISSN: 1522-1229 (Electronic) Linking ISSN: 10434046 NLM ISO Abbreviation: Adv Physiol Educ Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Bethesda, MD : American Physiological Society, c1989- |
| مواضيع طبية MeSH: | Carbohydrate Metabolism/*physiology , Dietary Fats/*metabolism , Education, Medical, Undergraduate/*methods , Lipid Metabolism/*physiology, Blood Glucose/metabolism ; Education, Medical, Undergraduate/trends ; Humans ; Postprandial Period/physiology ; Students |
| مستخلص: | In this article, we report on an experiment designed to improve the learning of metabolic biochemistry by nutrition and medical undergraduate students. Twelve students participated in a monitored lunch and had their blood extracted for analysis 1) before lunch, 2) 30 min after lunch, and 3) 3 h after lunch. The subjects were divided in two groups. One group had a hyperglicidic meal [pasta plus orange juice: 80% carbohydrate, 10% protein, and 10% lipid (estimated values)] and the other group had a hyperlipidic meal (calabresi pizza plus diet soda: 36% carbohydrate, 18% protein, and 46% lipid). Individual quantities of food were based on body mass index, age, and sex. The blood parameters analyzed were glucose, triglycerides (TG), and urea. Glucose remained constant in the three measurements in both groups. The TG concentration in the pasta group was constant before and after lunch but increased significantly during the evening. In the pizza group, TG increased after lunch and remained constant in the evening. Levels of urea increased only in the evening, specially in the pizza group. These results were used for the final biochemistry exam. With the maximum score set as 10, the average score was 6.0 +/- 2.4 (n = 102). We considered this activity a unique way of evaluating important issues on metabolism, because students had several hours to work on the final exam (with free access to a bibliography). It was also a good didactic experience (problem-based learning like) for the subject students, because they had to work in all phases of the experiment (idealization, realization, and analysis) and participated actively in the elaboration and correction of the exam. |
| المشرفين على المادة: | 0 (Blood Glucose) 0 (Dietary Fats) |
| تواريخ الأحداث: | Date Created: 20060520 Date Completed: 20060818 Latest Revision: 20061115 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1152/advan.00044.2005 |
| PMID: | 16709739 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 1522-1229 |
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| DOI: | 10.1152/advan.00044.2005 |