Building Policies and Initiatives for Inclusive Educational Contexts: The GLIC Italian Experience.

Inclusive education has emerged as a global priority, and the integration of assistive technology (AT) is recognized as a crucial component for creating inclusive educational environments. However, the successful implementation of AT hinges on supportive policies and initiatives. This article delves into the experience of the GLIC Association in collaboration with the Italian Ministry of Education, exploring their efforts in developing policies and initiatives to facilitate the introduction of AT in educational contexts.

Lifestyle and physical fitness in adolescents with type 1 diabetes and obesity.

Background: The association between Type 1 Diabetes Mellitus (T1DM) and obesity (Ob) is no longer unexpected due to unhealthy lifestyle mostly in adolescents. We compared clinical-biochemical characteristics, adherence to the Mediterranean Diet (MD), lifestyle habits and physical fitness across different weight categories of T1DM adolescents from Campania Region. As second aim, we assessed the relationship among lifestyle and physical fitness in these patients.

Osteosarcopenia and type 2 diabetes mellitus in post-menopausal women: a case-control study.

Background: Osteosarcopenia has been defined as the concomitance of low bone density (osteopenia/osteoporosis) and sarcopenia. Osteoporosis is characterized by alterations in bone microarchitecture and decrease of bone mineral density (BMD), whereas sarcopenia is the progressive decrease of both muscle mass and function that increase the risk of falls. Type 2 diabetes mellitus (T2DM) is associated with poor bone strength and muscle wasting.

Demystifying the Pizza Bolus: The Effect of Dough Fermentation on Glycemic Response-A Sensor-Augmented Pump Intervention Trial in Children with Type 1 Diabetes Mellitus.

Glycemia following pizza consumption is typically managed with a dual-wave insulin bolus. This study evaluated the effect of a simple bolus on glycemia following consumption of traditionally prepared pizzas with long (24 h) or short (8 h) dough fermentation periods. On two separate evenings, children with type 1 diabetes ( = 38) receiving sensor-integrated pump therapy consumed traditionally prepared pizza with either short (pizza A) or long (pizza B) dough fermentation, and blood glucose was monitored over 11 h.