Use of machine learning in occupational risk communication for healthcare workers: protocol for scoping review.

Introduction: With the development of technology, the use of machine learning (ML), a branch of computer science that aims to transform computers into decision-making agents through algorithms, has grown exponentially. This protocol arises from the need to explore the best practices for applying ML in the communication and management of occupational risks for healthcare workers.

Methods And Analysis: This scoping review protocol details a search to be conducted in the academic databases, Public Medical Literature Analysis and Retrieval System Online, through the Virtual Health Library: Medical Literature Analysis and Retrieval System, Latin American and Caribbean Literature in Health Sciences, West Pacific Region Index Medicus, Nursing Database and Scientific Electronic Library Online, Scopus, Web of Science and IEEE Xplore Digital Library and Excerpta Medica Database.

Thermal Manipulation During the Embryonic Stage and the Post-Hatch Characteristics of Broiler Chickens.

The objective of this study was to evaluate the influence of thermal manipulation during incubation on the hatchability, the performance, the carcass characteristics, the intestinal villi, the nutrient metabolizability, and some physiological parameters in broiler chickens. Ross eggs were randomly distributed into four commercial automatic incubators. The treatments were as follows: incubator kept at 37.

Heterozygous BTNL8 variants in individuals with multisystem inflammatory syndrome in children (MIS-C).

Multisystem inflammatory syndrome in children (MIS-C) is a rare condition following SARS-CoV-2 infection associated with intestinal manifestations. Genetic predisposition, including inborn errors of the OAS-RNAseL pathway, has been reported. We sequenced 154 MIS-C patients and utilized a novel statistical framework of gene burden analysis, "burdenMC," which identified an enrichment for rare predicted-deleterious variants in BTNL8 (OR = 4.

Impact of cooking knowledge refresher classes on improving the cooking skills of university students.

To develop, apply and evaluate the impact of cooking knowledge refresher classes (CKRC) on the cooking skills of university students. University students who participated in the first phase of the Nutrition and Culinary in the Kitchen (NCK) intervention A quasi-experimental cooking class intervention was conducted to reinforce cooking skills. Participants completed a validated online survey before and after the intervention.