[ impact of medical information systems on health care quality and factors affecting the use of these systems from physician's viewpoints in Hormozgan university of medical sciences]

Quality improvement is the main purpose of health care organizations in general and of hospitals in particular. Physicians are the main users of information systems. It is, therefore, necessary to study the impact of using medical information systems on health care quality and the factors affecting the physicians' use of these systems. This is a descriptive-analytic study in which simple randomized sampling was used to select 74 physicians in teaching hospitals. The reliability of a researcher-made questionnaire - validated by experts - was confirmed by test-retest. The data were analyzed by SPSS using descriptive and inferential statistics. Laboratory information system, online vital sign system, and drug interaction inspection system [with mean values of 4.61, 4.28, and 4.08, respectively] showed the highest effects on health care quality. Moreover, the factors of data security concern, constant system upgrade, and lack of trust in the quality of the services of information technology workforce [with mean values of 4.05, 4.04, and 3.97, respectively] were found to have the highest impact on the physicians' use of medical information systems. Physicians stated that information systems had an effective role in the quality improvement of health care. Data security concerns, lack of computer skills, lack of training for the optimal use of information systems, and slow transmission speed were the most effective factors in preventing physicians from using information systems. Thus, optimization of information systems especially in the aforementioned areas seems necessary for health care quality improvement

Omega-3 fatty acid content in various tissues of different Persian Gulf fish

To investigate the level of omega-3 fatty acids in different kind of fish head, muscle and liver from 30 species of fish collected from Persian Gulf. In this experimental study, the fish were collected by hunting from Boushehr and Hormozgan sea ports. Their head, muscle and liver fatty acids were determined on their methylated fatty acids dissolved in N-hexin. Quantitative analysis of fatty acids was performed by gas chromatography [GC] with methylmyristate used as the reference material in this analysis and the qualitative analysis of fatty acids was done by gas chromatography and mass spectrometer [GC- mass] and cod liver oil which contained all of omega-3 fatty acids used as standard. Our study showed that some fish were good sources of omega-3 fatty acids and Trout [Ghezel-ALA], Bartail flathead [Zaminkan-e-domnavari], Malabar blood snapper [Sorkhoo malabari] had maximum levels of omega-3 in all body tissues. Other types of fish were rich in omega 3 fatty acids in separate organs, such as liver in Bartail flathead [Zaminkan-e-domnavari], head in Sillago Sihama [Shoort] and muscle in Trout [Ghezel-ALA]. In contrast, lesser amount of omega 3 fatty acids is found in tissues of other species of fish such as Silver pomfret [Halva sefid], Longfin trevally [Gish-e-derazbale] and Xiphophorus Hellerii [Dom-shamshiri]. This research showed that the liver of fish had the highest level of omega-3 fatty acids and fish muscle contained more omega-3 fatty acids than the head and all fish tissues can be served