Genetically modified foods are organisms (i.e. plants or animals) in which the genetic material (Deoxyribonucleic Acid) has been altered in a way that does not occur naturally by mating and/or natural recombination. Combining genes from different organisms is known as recombinant Deoxyribonucleic Acid technology and the resulting organism is said to be ‘Genetically Modified’, ‘Genetically Engineered’ or ‘Transgenic’. Crops grown commercially and/or field-tested are resistant to a virus that could destroy most of the African harvest, other crops with increased iron and vitamins that may alleviate chronic malnutrition and a variety of plants that are able to survive weather extremes. There are fruits that produce human vaccines against infectious diseases such as hepatitis B, fish that mature more quickly, fruit and nut trees that yield years earlier and plants that produce new plastics with unique properties. Controversies and public concern surrounding Genetically Modified foods and crops commonly focus on human and environmental safety, ethics, food security, poverty reduction and environmental conservation. With this new technology on gene manipulation there are the risks of tampering with nature, effects will have on the environment, the health concerns that consumers should be aware of, and effects related with recombinant technology. This review addresses the major concerns about the safety, environmental and legal issues which are collectively infer health hazards of Genetically Modified foods and recombinant technology in different perspective.
AbstrakKajian ini bertujuan untuk menelisik persepsi siswa, tutor sebaya dan pimpinan lembaga mengenai implementasi tutor sebaya dalam pembelajaran. Selain itu juga bertujuan untuk mengetahui implementasi dan tantangannya dalam bidang ilmu olah raga. Subjek penelitian ini meliputi para tutor sebaya, peserta program tutorial (tutee), dan kepala lembaga. Semua subjek diseleksi menggunakan teknik purposive sampling. Kuesioner, wawancara, dan diskusi terfokus juga dilakukan untuk mengumpulkan data. Penelitian ini menemukan bahwa tutee, tutor sebaya, dan kepala lembaga memiliki persepsi positif terhadap pembelajaran tutor sebaya. Mereka menyatakan bahwa pembelajaran tutor sebaya dapat meningkatkan kemampuan akademik, kecakapan sosial, dan dapat juga mengatasi hambatan psikologis siswa. Bagaimanapun juga, praktik pembelajaran ini masih sebatas pada aktivitas mengerjakan tugas dan pembelajaran berbasis proyek, termasuk juga berbagi pengalaman belajar mereka. Penelitian ini juga menemukan bahwa beberapa factor seperti motivasi tutee, ketiadaan fasilitas, kurangnya dukungan dari lembaga, dan kurangnya pengalaman tutor teman sebaya turut memengaruhi keterlibatan siswa dalam pembelajaran. AbstractThe purpose of this study was to examine the perception of students, peer assisters and the department head towards peer assisted instruction. It also aimed to investigate the extent of its implementation in sport sciences department and challenges which hamper its effectiveness. The subjects were peer assisters, tutees and the department head. They were selected through purposive sampling technique. Questionnaire, interview and focus group discussions were employed as data gathering instruments. The findings indicated that tutees, peer assisters and the department head have positive perceptions toward peer assisted learning instruction. They perceived that peer assisted instructional approach helps learners to develop their academic achievement, to enhance their social interaction skills and to manage their psychological difficulties. However, the practices were limited to activities such as doing assignments and project works, sharing their learning and studying experience. The data also revealed that factors such as lack of tutees motivation, lack of facilities, lack of support from the department, lack of peer assister tutoring experience were the observed challenges which affect students' engagement in peer assisted instructional model.
Background: The street foods provide a source of affordable nutrients to the majority of people, especially in developing countries including Ethiopia. But, since street foods are prepared and sold under unhygienic conditions, they are prone to be contaminated. So, vender’s practices towards food safety under this environment should be strictly studied. Thus, the aim of this study was to determine the level of safety practice and determinant factors of street food vendors. Methods: A cross sectional study was conducted among 422 street food vendors to assess food safety practices and associated factors in City Administrations of West Gojjam Zone from February to March 2021. Epicollect5 software was used for data collection through smart phones. The data was bringing to MS-Excel and then to SPSS version 23 for analysis. Bivariable and Multivariable logistic regression analysis was done to identify associated factors and to control the effect of confounding variables, respectively. Significance of association was identified by p-value of < 0.05 and its strength was described using odds ratio and 95% CI. Results: Of 422 street food vendors, 418 (99%) responded to the questions. From 418 street food vendors, 418 (100%), 232 (55.51%), 271 (64.83%), 418 (100%) and 361 (86.36%) were females, aged 20-24 years, single, orthodox, and income of 1500-5000 ETB, respectively. About 215 (51.40%) street food vendors had good food safety practice. Primary educational status (AOR=0.57, 95% CI=0.35-0.99), cannot read and write (AOR=0.17, 95% CI=0.08-0.37), monthly income 5001-8500 ETB (AOR=2.57, 95% CI=1.06-6.22), inspection (AOR=3.64, 95% CI=2.05-6.46), training (AOR=3.73, 95% CI=1.94-7.16), vending experience 4-6 years (AOR=1.89, 95% CI=1.14-3.13), vending experience 7-9 years (AOR=3.67, 95% CI=1.21-11.11) and poor knowledge of food safety (AOR=0.48, 95% CI=0.30-0.78) were factors showed statistical significance. Conclusion: In this study, half of the study subjects were found in practicing a beter way to keep food safety and healthy. Regular training and improving knowledge level, support in improving economic status and inspection are important activities to be held to improve food safety practices of street food vendors.
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