Medicine
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This repository contains the published and unpublished research of the Faculty of Medicine by the staff members of the faculty
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Item Food consumption and wastage patterns in a student canteen - data from Faculty of Medicine, University of Kelaniya, Sri Lanka(University of Kelaniya, Sri Lanka, 2021) Lakshani, U.; Liyanage, P.; Liyanage, B.; Sewwandi, B.; Weerasooriya, T.Background - Food wastage has become one of the most concerning global issues. While one-third of the food produced for human consumption is wasted, one-ninth of the world population does not have enough to eat. Hence, the reduction of food wastage and proper waste management is of paramount importance for global sustainability. Objectives - To determine the amount of food consumed and wasted at the faculty canteen during lunchtime; to determine the students’ perceptions of food wastage and make recommendations to avoid food wastage. Method – – A descriptive cross-sectional study was carried out from November 2019 to December 2019. Plate waste of the students who consumed lunch at the main canteen of the Faculty of Medicine, University of Kelaniya was measured for six days to determine the percentage of food waste. A questionnaire was given to 200 students to obtain information regarding their reasons for food wastage and the knowledge of food waste management methods at the Faculty of Medicine. Results - Out of 420.48kg of food served during lunchtime of the six days observed, 110.87kg (26.4 %) was wasted. The mean food wastage per student was 139.5g. Among the reasons for food wastage, “poor smell/taste” and “lack of variation of the food” were the main reasons. The majority stated that they would waste less food if the presentation of the food were better. If the results were extrapolated to all state universities, the total waste is 15.96 tons at the cost of 1.368 million rupees per day. Conclusion - - Simple interventions such as making students aware of its economic impact and changing food serving methods may minimize waste.Item Pre-defined competency level based instructional design model for learning Anatomy in an undergraduate medical curriculum(South East Asia Regional Association for Medical Education (SEARAME), 2021) Abeykoon, I.; Fernando, L.; Fernando, A.; Weerasooriya, T.; Chandratilake, M.ABSTRACT: The paper presents a competency based instructional design model to teach gross Anatomy in an undergraduate medical course. The main objectives of the presented instructional design model is to allow space for identification of finer demarcations for expected competencies while allowing the students to possess a broader understanding of the discussed areas under each competency level. Here the traditional semester will be split into three competency levels and within each competency level the entire region expected to be discussed will be presented. However, the first competency level will discuss the given area superficially with details being introduced during second and third competency levels. The center of focus as well as teaching learning modalities will also evolve with increasing competency levels making the presented instructional design model a more dynamic than a static approach. KEYWORDS: Medical education, Anatomy, Competency based education, Higher education, Educational model