1. Grupni rad

3. Introduction Method Results and Discussion - Uvod - Postupci - Rezultati - i - Rasprava IMRaD

4. GRAĐA ZNANSTVENOG ČLANKA Uvod Postupci Rezultati Rasprava  Što smo htjeli istražiti?  Kako smo to istražili?  Što smo pronašli?  Što to znači? IMRaD

5. 1. Klasični oblik - esej 2. Strukturirani Postupci Cilj Zaključak Rezultati Glavna mjera ishoda Ispitanici Intervencija Ustroj Mjesto SAŽETAK

6. Cilj: zašto se provelo istraživanje Odražava građu cijelog članka Postupak: tko su bili ispitanici (materijali), što se radilo, na koji način i čime, gdje i kada Rezultati: sažetak glavnih rezultata Zaključak: glavni zaključci na temelju nalaza

7. STRUKTURIRANI SAŽETAK Piscu pomaže: - da se sjeti što sve mora u njemu napisati - olakšava organizaciju prikaza istraživanja (informacije)

8. – služi umjesto članka, ako članak nije dostupan u cijelosti STRUKTURIRANI SAŽETAK Čitatelju pomaže: – da odluči hoće li čitati cijeli članak – usmjerava ga na srž istraživanja – pronaći članak – pretraživati i čitati članak, jer dijeli informaciju na više jednostavnijih cjelina – slijediti “uzorak”

9. Cilj Zaključak Rezultati Glavna mjera ishoda Ispitanici (Intervencija) Ustroj Mjesto Zadatak 1: Proučite sažetak članka i članak “Toothbrushing, inflammation, and risk of cardiovascular disease: results from Scottish Health Survey” te procijenite kvalitetu strukturiranog sažetka

10. STRUKTURIRANI SAŽETAK – primjer: Toothbrushing, inflammation, and risk of cardiovascular disease: results from Scottish Health Survey Background: Moderate consumption of alcoholic drinks seems to reduce the risks of developing cardiovascular disease, stroke, and cataracts, perhaps through antioxidant actions of their alcohol, flavonoid, or polyphenol contents. “Shaken, not stirred” routinely identifies the way the famous secret agent James Bond requires his martinis. Objectives: As Mr Bond is not afflicted by cataracts or cardiovascular disease, an investigation was conducted to determine whether the mode of preparing martinis has an influence on their antioxidant capacity. Design: Stirred and shaken martinis were assayed for their ability to quench luminescence by a luminescent procedure in which hydrogen peroxide reacts with luminol bound to albumin. Student's t test was used for statistical analysis. Results: Shaken martinis were more effective in deactivating hydrogen peroxide than the stirred variety, and both were more effective than gin or vermouth alone (0.072% of peroxide control for shaken martini, 0.157% for stirred v 58.3% for gin and 1.90% for vermouth). The reason for this is not clear, but it may well not involve the facile oxidation of reactive martini components: control martinis through which either oxygen or nitrogen was bubbled did not differ in their ability to deactivate hydrogen peroxide (0.061% v 0.057%) and did not differ from the shaken martini. Moreover, preliminary experiments indicate that martinis are less well endowed with polyphenols than Sauvignon white wine or Scotch whisky (0.056 mmol/l (catechin equivalents) shaken, 0.060 mmol/l stirred v 0.592 mmol/l wine, 0.575 mmol/l whisky). Conclusions: 007's profound state of health may be due, at least in part, to compliant bartenders. Background: Moderate consumption of alcoholic drinks seems to reduce the risks of developing cardiovascular disease, stroke, and cataracts, perhaps through antioxidant actions of their alcohol, flavonoid, or polyphenol contents. “Shaken, not stirred” routinely identifies the way the famous secret agent James Bond requires his martinis. Objectives: As Mr Bond is not afflicted by cataracts or cardiovascular disease, an investigation was conducted to determine whether the mode of preparing martinis has an influence on their antioxidant capacity. Design: Stirred and shaken martinis were assayed for their ability to quench luminescence by a luminescent procedure in which hydrogen peroxide reacts with luminol bound to albumin. Student's t test was used for statistical analysis. Results: Shaken martinis were more effective in deactivating hydrogen peroxide than the stirred variety, and both were more effective than gin or vermouth alone (0.072% of peroxide control for shaken martini, 0.157% for stirred v 58.3% for gin and 1.90% for vermouth). The reason for this is not clear, but it may well not involve the facile oxidation of reactive martini components: control martinis through which either oxygen or nitrogen was bubbled did not differ in their ability to deactivate hydrogen peroxide (0.061% v 0.057%) and did not differ from the shaken martini. Moreover, preliminary experiments indicate that martinis are less well endowed with polyphenols than Sauvignon white wine or Scotch whisky (0.056 mmol/l (catechin equivalents) shaken, 0.060 mmol/l stirred v 0.592 mmol/l wine, 0.575 mmol/l whisky). Conclusions: 007's profound state of health may be due, at least in part, to compliant bartenders. OBJECTIVE: To examine if self reported toothbrushing behaviour is associated with cardiovascular disease and markers of inflammation (C reactive protein) and coagulation (fibrinogen). DESIGN: National population based survey. SETTING: Scottish Health Survey, which draws a nationally representative sample of the general population living in households in Scotland. PARTICIPANTS: 11,869 men and women, mean age 50 (SD 11). MAIN OUTCOME MEASURES: Oral hygiene assessed from self reported frequency of toothbrushing. Surveys were linked prospectively to clinical hospital records, and Cox proportional hazards models were used to estimate the risk of cardiovascular disease events or death according to oral hygiene. The association between oral hygiene and inflammatory markers and coagulation was examined in a subsample of participants (n=4830) by using general linear models with adjustments. RESULTS: There were a total of 555 cardiovascular disease events over an average of 8.1 (SD 3.4) years of follow-up, of which 170 were fatal. In about 74% (411) of cardiovascular disease events the principal diagnosis was coronary heart disease. Participants who reported poor oral hygiene (never/rarely brushed their teeth) had an increased risk of a cardiovascular disease event (hazard ratio 1.7, 95% confidence interval 1.3 to 2.3; P<0.001) in a fully adjusted model. They also had increased concentrations of both C reactive protein (beta 0.04, 0.01 to 0.08) and fibrinogen (0.08, -0.01 to 0.18). CONCLUSIONS: Poor oral hygiene is associated with higher levels of risk of cardiovascular disease and low grade inflammation, though the causal nature of the association is yet to be determined.

11. Cilj Zaključak Rezultati Glavna mjera ishoda Ispitanici (Intervencija) Ustroj Mjesto Zadatak 2: napisati strukturirani sažetak članka “Nursing Consultation Protocol for Patients After Myocardial Revascularization: Influence on Anxiety and Depression1” strukturiran prema sljedećim dijelovima

12. STRUKTURIRANI SAŽETAK – objašnjenje Background: Moderate consumption of alcoholic drinks seems to reduce the risks of developing cardiovascular disease, stroke, and cataracts, perhaps through antioxidant actions of their alcohol, flavonoid, or polyphenol contents. “Shaken, not stirred” routinely identifies the way the famous secret agent James Bond requires his martinis. Objectives: As Mr Bond is not afflicted by cataracts or cardiovascular disease, an investigation was conducted to determine whether the mode of preparing martinis has an influence on their antioxidant capacity. Design: Stirred and shaken martinis were assayed for their ability to quench luminescence by a luminescent procedure in which hydrogen peroxide reacts with luminol bound to albumin. Student's t test was used for statistical analysis. Results: Shaken martinis were more effective in deactivating hydrogen peroxide than the stirred variety, and both were more effective than gin or vermouth alone (0.072% of peroxide control for shaken martini, 0.157% for stirred v 58.3% for gin and 1.90% for vermouth). The reason for this is not clear, but it may well not involve the facile oxidation of reactive martini components: control martinis through which either oxygen or nitrogen was bubbled did not differ in their ability to deactivate hydrogen peroxide (0.061% v 0.057%) and did not differ from the shaken martini. Moreover, preliminary experiments indicate that martinis are less well endowed with polyphenols than Sauvignon white wine or Scotch whisky (0.056 mmol/l (catechin equivalents) shaken, 0.060 mmol/l stirred v 0.592 mmol/l wine, 0.575 mmol/l whisky). Conclusions: 007's profound state of health may be due, at least in part, to compliant bartenders. Background: Moderate consumption of alcoholic drinks seems to reduce the risks of developing cardiovascular disease, stroke, and cataracts, perhaps through antioxidant actions of their alcohol, flavonoid, or polyphenol contents. “Shaken, not stirred” routinely identifies the way the famous secret agent James Bond requires his martinis. Objectives: As Mr Bond is not afflicted by cataracts or cardiovascular disease, an investigation was conducted to determine whether the mode of preparing martinis has an influence on their antioxidant capacity. Design: Stirred and shaken martinis were assayed for their ability to quench luminescence by a luminescent procedure in which hydrogen peroxide reacts with luminol bound to albumin. Student's t test was used for statistical analysis. Results: Shaken martinis were more effective in deactivating hydrogen peroxide than the stirred variety, and both were more effective than gin or vermouth alone (0.072% of peroxide control for shaken martini, 0.157% for stirred v 58.3% for gin and 1.90% for vermouth). The reason for this is not clear, but it may well not involve the facile oxidation of reactive martini components: control martinis through which either oxygen or nitrogen was bubbled did not differ in their ability to deactivate hydrogen peroxide (0.061% v 0.057%) and did not differ from the shaken martini. Moreover, preliminary experiments indicate that martinis are less well endowed with polyphenols than Sauvignon white wine or Scotch whisky (0.056 mmol/l (catechin equivalents) shaken, 0.060 mmol/l stirred v 0.592 mmol/l wine, 0.575 mmol/l whisky). Conclusions: 007's profound state of health may be due, at least in part, to compliant bartenders. CILJEVI: Jasno prikažite problem koji se istražuje te glavni cilj predloženog istraživanja; na kraju posebno naglasite glavne hipoteze koje se testiraju, tj. istraživačko pitanje koje se postavlja. USTROJ ISTRAŽIVANJA: Opišite ustroj istraživanja, primjerice je li prospektivno, retrospektivno, randomizirano, postoji li zasljepljivanje sudionika, ima li kontrolu placebom, je li studija parova, kohortno istraživanje, križno istraživanje, standardi kriterija za dijagnostičke testove itd. MJESTO ISTRAŽIVANJA: Opišite mjesto gdje je istraživanje provedeno (ne odjel na kojem ste fizički radili diplomski rad); opis uključuje razinu zdravstvene skrbi (primarna, sekundarna, tercijarna), broj ustanova koje su uključene, naziv ustanove u kojoj je ispitivanje provedeno i njezinu zemoljopisnu odrednicu ako je važna za istraživanje. ISPITANICI: Upotrijebite izraz ispitanici rađe nego pacijenti ili subjekti. Navedite broj ispitanika koji je ušao istraživanje i broj onih koji su ga dovršili, njihov spol, te etničku skupinu ako je važna. Jasno objasnite kriterije prema kojima ste odabrali ispitanike, kao i one prema kojima ste isključili ispitanike iz studije. Ako je važe istraživanje sustavni pregled ili meta-analiza ili uključuje obradu bibliografskih podataka, naziv ovog odjeljka je Izvori podataka. INTERVENCIJA(E) Opišite što čemu su ispitanici bili izloženi, na koji način, kada i koliko dugo. Ovaj ne morate ispuniti ako istraživanje ne uključuje intervenciju, ali bi trebalo biti dio opisa randomiziranog kontroliranog pokusa, križnih pokusa, te studija prije i poslije intervencije. GLAVNE MJERE ISHODA: Opišite glavne mjere ishoda istraživanja. Mjere ishoda se definiraju kao oruđa kojima se procjenjuje promjena u ispitanicima tijekom vremena; najbolje je odabrati ishode koji su važni za ispitanika, primjerice pobol (morbiditet), smrtnost (mortalitet), kvaliteta života, radna sposobnost, bol itd. Ako se radi o laboratorijskim podatcima, opišite jasno ulazne (nezavisne) i izlazne (zavisne) varijable. Ako su se mjere ishoda tijekom istraživanja promijenile u odnosu na planirane, objasnite zašto. REZULTATI: Opišite glavne rezultate istraživanja; za kvantitativna istraživanja to uključuje prikaz brojevnih rezultata; prikažite i 95% raspon pouzdanosti za studije koje uključuju ispitanike, navedite točnu razinu statističke vjerodostojnosti, navedite broj bolesnika koje Je potrebno liječiti – NNT. ZAKLJUČCI: Opišite glavni zaključak i njegove posljedice; predložite smjernice za daljnja istraživanja ako je to prikladno. Ne izvodite zaključke izvan rezultata vašeg istraživanja.