ABSTRACT
Background and Purpose: Measuring the students' satisfaction from the university departments and educational system can have a paramount role in assessing the educational performance and activities. The aim of this study was to investigate the educational facilities and equipments
Methods: This descriptive analytical study was conducted in 2008 on 414 university students were selected through stratified random sampling. A researcher-made questionnaire was administered to collect data on facilities and educational services
The validity of the questionnaire had been confirmed by the faculty members and by Cronbach alpha coefficient. The obtained data were analyzed in SPSS 16 at first by descriptive analysis and then by ANOVA and t-test. The satisfaction rate was grouped into good, average and poor
Results: The study indicated that students' satisfaction from facilities and educational services were 41.4% in seven fields
Also, the overall satisfaction rate of male [34.4%] was higher than that of the female participants [20.9%]; and the difference was significant [P<0.01]. Also, the satisfaction rate was higher in students of 2-year programs [30.4%] than in 4-year program students [18.8%] [P<0.006]. But a comparison between the satisfaction rate of students of health [29.3%] and medical majors [24%] revealed no significant difference
Conclusion: The overall satisfaction rate of students from the current services and equipments of the university is average
ABSTRACT
Background and Purpose: Sausage and salami undergo changes after production and packaging, which can endanger the health of people. Therefore, controlling these products is important because of their variety and ease of access. The aim of this study is to investigate the quality and safety of sausage and salami
Methods and Materials: This cross sectional descriptive study involved the two products of sausage and salami as marketed in Sabzevar, Iran in 2007. A total of 64 samples of the two products were provided from the market. After assessing items such as production permit and badge of standard, their quality and organoleptic indexes such as color, odor, nitrite and fat were measured. The obtained data were analyzed in SPSS using chisquare, and Fischer's exact test in order to compare the quality of safety of the two products with standardized amounts
Results: All products had production permit and badge of standard, and all had production and expiry date except 13% of them. All lacked salmonella, and were kept in polymer packs and low temperatures. Their salt [except for one case] and organolpetic status including state, color, odor, and taste were evaluated to be satisfactory. As for the quality, laboratory tests showed the amount of fat to be 25% higher than the standard, carbohydrate 50%, ash 21.9%, moisture 29.7% and nitrite 29.7% higher. Also, protein was shown to be 15.6% lower than the standard
Conclusion: Despite the satisfactory level of safety, quality results of some of the products were different from the acceptable amounts