目的实施性研究的成功执行受机构准备程度的影响。本研究旨在探索基层医疗机构实施“糖尿病共享门诊优化的实施性研究”项目(简称“SMART项目”)的组织变革准备度(organizational readiness for change,ORC)和影响因素,进而为提高ORC,...目的实施性研究的成功执行受机构准备程度的影响。本研究旨在探索基层医疗机构实施“糖尿病共享门诊优化的实施性研究”项目(简称“SMART项目”)的组织变革准备度(organizational readiness for change,ORC)和影响因素,进而为提高ORC,促进项目有效实施提供参考依据。方法通过定性访谈和定量调查,采集实施SMART项目的12家机构的ORC水平及影响因素。通过机构实施循证实践的准备程度评估量表定量采集ORC水平;对变革执行者进行定性访谈,收集影响因素存在状态,利用主题分析法从访谈结果中提取影响因素条目,编制影响因素作用程度问卷,并采用该问卷收集变革执行者对影响因素作用程度的评估。采用模糊集定性比较分析(fuzzy-set qualitative comparative analysis,fsQCA)方法确定影响因素对ORC的影响和良好ORC实施路径。结果共12家SMART项目试点机构的70名变革执行者参与访谈和问卷调查,受访者包括机构管理者、临床医生和健康管理人员。ORC得分中位数为105.20(101.23,107.33)。fsQCA结果显示,了解具体任务和责任、具备关键人物、做好项目前期准备、制定评估与反馈是达到高水平ORC的路径。反之,缺少关键人物与前期准备两个核心条件,或其只发挥边缘作用时,将导致机构ORC水平较低。结论实施变革前,变革执行者对变革的思想认同和认知参与程度是影响ORC的关键因素。关键人物的引领可有效促进变革准备度的提升,为后续提高实施保真度和成功率奠定基础。展开更多
The effect of coix seed flour(0%–25%)on the rheological and structural properties of wheat dough and noodle quality was investigated.The addition of coix seed flour was found to enhance the elasticity of dough,which ...The effect of coix seed flour(0%–25%)on the rheological and structural properties of wheat dough and noodle quality was investigated.The addition of coix seed flour was found to enhance the elasticity of dough,which may be attributed to the fact that small starch particles increase the filling capacity within the dough matrix.This increase subsequently resulted in more complete and uniform structure of dough.Moreover,setback viscosity rose to 1095 cP.The rapid water absorption of coix seed starch led to changes in the secondary structure of proteins in dough.The proportion ofβ-sheet markedly increased,whereas the proportion ofα-helix decreased with increasing level of coix seed flour substitution.Meanwhile,coix seed flour substitution significantly reduced the estimated glycemic index of noodles.Correlation analysis revealed that pasting parameters had significant effects on the evaluation of noodle quality.This study provides a foundation for researchers to substitute wheat flour with coix seed flour.展开更多
文摘The effect of coix seed flour(0%–25%)on the rheological and structural properties of wheat dough and noodle quality was investigated.The addition of coix seed flour was found to enhance the elasticity of dough,which may be attributed to the fact that small starch particles increase the filling capacity within the dough matrix.This increase subsequently resulted in more complete and uniform structure of dough.Moreover,setback viscosity rose to 1095 cP.The rapid water absorption of coix seed starch led to changes in the secondary structure of proteins in dough.The proportion ofβ-sheet markedly increased,whereas the proportion ofα-helix decreased with increasing level of coix seed flour substitution.Meanwhile,coix seed flour substitution significantly reduced the estimated glycemic index of noodles.Correlation analysis revealed that pasting parameters had significant effects on the evaluation of noodle quality.This study provides a foundation for researchers to substitute wheat flour with coix seed flour.
