著者

日下部 吉男 中村 康宏 谷川 和也 唐澤 健 丸山 桂司

出版者

公益社団法人 日本薬学会

雑誌

YAKUGAKU ZASSHI (ISSN:00316903)

巻号頁・発行日

vol.143, no.7, pp.607-616, 2023-07-01 (Released:2023-07-01)

参考文献数

13

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In today’s world, where clinical options are ever increasing and patients’ needs are more diverse, it is not possible to conclude that simply practicing medical care based on pathophysiological data and medical evidence is sufficient for patients, particularly in terms of seeing each patient as an individual. Medical professionals must maintain a close relationship with their patients and seek treatment and care methods that reflect the patient’s values and views on life and death, based on their own ethics in medical care. Ethics education should be provided on a continuing basis from the beginning of medical/pharmacy school. However, ethics education in pharmacy departments is often delivered in a lecture format attended by many students and/or as group training using case studies and hypothetical situations, i.e., “paper” patients. With these teaching methods, there are limited opportunities for the students to foster a sense of ethics or to think deeply about their values and views on life and death with respect to the patients they care for. Therefore, in this study, we conducted ethics exercises for pharmacy students in a group study format using a documentary film of real patients who were facing death. By retrospectively analyzing the results of the questionnaires collected before and after the assignments and exercises, we verified the educational effects and changes in the students’ sense of ethics from participating in the group learning exercise; moreover, our results revealed the insight gained by the students in examining the experiences and challenges faced by terminally ill patients.

著者

境 正 中村 康宏

出版者

公益社団法人日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.74, no.2, pp.213-215, 2008-03-15

被引用文献数

2 1

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市販の水産練り製品であるかまぼこ,ちくわ,おびてんおよびはんぺんの脂質過酸化由来有毒アルデヒド,4-ヒドロキシヘキセナール(HHE)含量および脂質過酸化の指標としてマロンアルデヒド(MA)含量を測定した。測定した半数以上のかまぼこにHHEは検出されなかった。ちくわのHHE含量は製品間に差が認められた。イワシを含む製品中のMA含量は含まないものに比べ高かった。エビを添加したおびてんのHHE含量は他つもりに比べ低かった。病人食として製造・販売されているはんぺんにHHEは検出されなかった。