Week 4: Discussion Question – Implementing Evidence in Clinical Practice
Discussion Topic
Points: 10 | Due Date: 03/24/2022 11:59 pm MST
Discussion Prompt
Discuss how you intend to implement your evidence-based findings. What are your anticipated challenges? How do you intend to overcome some of those challenges?
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Expectations
Initial Post:
• Due: Thursday, 11:59 pm MST
• Length: A minimum of 250 words, not including references
• Citations: At least two high-level scholarly references in APA 7 from within the last 5 years (2018 OR LATER)
References
Basharat, S., Junaid, A., Masood, I., Azhar, N., Imran, S., Basit, A. A., & Saleem, M. (2021). Beneficial effects of okra in diabetes mellitus. Asian Journal of Allied Health Sciences (AJAHS), 67-77.
Daliu, P., Annunziata, G., Tenore, G. C., & Santini, A. (2020). Abscisic acid identification in Okra, Abelmoschus esculentus L.(Moench): Perspective nutraceutical use for the treatment of diabetes. Natural product research, 34(1), 3-9.
Dantas, T. L., Alonso Buriti, F. C., & Florentino, E. R. (2021). Okra (Abelmoschus esculentus l.) as a potential functional food source of mucilage and bioactive compounds with technological applications and health benefits. Plants, 10(8), 1683.
Das, S., Nandi, G., & Ghosh, L. K. (2019). Okra and its various applications in drug delivery, food technology, health care and pharmacological aspects-a review. Journal of Pharmaceutical Sciences and Research, 11(6), 2139-2147.
Elkhalifa, A. E. O., Alshammari, E., Adnan, M., Alcantara, J. C., Awadelkareem, A. M., Eltoum, N. E., … & Ashraf, S. A. (2021). Okra (Abelmoschus esculentus) as a potential dietary medicine with nutraceutical importance for sustainable health applications. Molecules, 26(3), 696.
Pal, K. (2020). Abundantly available cultigen Okra, a clandestine natural therapeutic treasure trove: A brief overview.
Sumudunie, K., Uluwaduge, D., Wijayabandara, J., & Premakumara, G. (2019). Okra (Abelmoschus esculentus), a possible intervention for diabetes. International Journal of Food Science and Nutrition, 4(5), 50-52.
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