Background and Objectives: Nursing is one of the largest groups of health care providers that needs upDATEd information to improve quality and quantity of health care services, clinical activities, etc. In the meantime, evidence-based databases (such as Up-To-DATE Database) significantly contribute to improve performance and efficiency of health services by providing the latest findings on health issues. The present study aimed to survey the information seeking behavior and information needs of nurses working in Ahvaz hospitals affiliated with Jundishapur University of Medical Sciences in using Up-To-DATE database.Material and Methods: In this descriptive-analytical study, the statistical population consisted of 1246 nurses working in hospitals of Ahvaz University of Medical Sciences among which 293 nurses were selected. The required data were collected using a questionnaire developed by the researcher. Validity and reliability of the questionnaire were confirmed by Cronbach's alpha coefficient as 0.71. Descriptive statistics and Kruskal-Wallis Test were used for data analysis.Results: The results showed that most of the nurses needed information about new developments in the field of nursing and medications. A majority of the nurses used simple searching technique to find the required information. Most of the nurses aimed to upDATE their information using Up-To-DATE Database. The main barrier to upDATE information was shortage of time.Conclusion: Therefore, it is essential to teach information skills to nurses; so that they can access modern and upDATEd information in the field of nursing and obtain the latest information in this field from evidence-based information sources and databases.

Rheological study of DATE syrup, DATE concentrate and DATE liquid sugar can improve their industrial applications specially for sugar (sucrose) substitution. In this research the rheological behavor of DATE syrup, DATE concentrate, DATE liquid sugar and sucrose solutions was investigated using a Brookfield Viscometer at 50, 55, 60 and 65oBrix, 25oC and shear rate of 80-480 s-1 .The variables were product type and concentration. Moreover, for textural evaluation a texture analyser was used to examine DATE syrup, DATE concentrate and DATE liquid sugar at 50, 60 and 70o Brix. The results showed that the Power law model was suitable to the rheological behavior of all samples and all concentrations. In DATE syrup by increasing concentration from 50 to 65o Brix, consistency coefficient (K) increased, flow behavior index (n) decreased and the sample became more shear thinning. However, all other samples were Newtonian. Therefore a similar flow type behavior for these three samples is expected in food processings. Among all tested concentrations, the DATE syrup sample with a Brix of 65 had the highest consistency coefficients. This indcates using DATE syroup in food formulations, usage level of hydrocolloids can be reduced. These findings were confirmed by texture data.

This research is an endeavor to delineate the structure of world (product trade) market for DATE, the structure of Iran's DATE export and its trade partners, and target markets for Iran's DATE export. Thus, its major parts are as follows: introduction, theoretical and methodological (for both market structure and target markets), world product and trade structure of DATE, and conclusion and suggestion. According to the findings, the world product structure of DATE has been an oligopolistic one alone with fluctuations during 1989-2001.A supply - side examination of DATE world trade reflects a modification and mitigation in the nature of export vis-a-vis the existence of an oligopolistic structure in import. A comparative study of world trade structure of DATE indicated that import is more oligopolistic than export. As to the structure of Iran's DATE export to his trade partners, importers of Iran's DATE export to his trade partners, importers of Iran's DATE have not been of the same position: during 1979-88, Iran's bargaining power vis-a-vis other DATE importers was continuously diminishing during 1989-2001 and particularly during the first development- plan, the monopolistic power of those partners/importers declined due to increasing number of DATE importing countries. It is worth noting that the major Iran's DATE importing countries oftener-export Iran's DATE to final consumer markets.In this research 29 countries have been recognized as target markets of Iran's DATE export and the research is concluded with some final remarks and policy suggestions.

Dear Editor-in-ChiefThalassemia is one of the genetic diseases detect-ed before birth by prenatal screening tests which the success of them has been reported (1). In other words, the delay in diagnosis should not have been in the thalassemia prevention program (TPP). Despite over several decades of imple-mentation the TPP, not only there are still a number of new cases (2) but also there are cases with delay in diagnosis (3)......

Background: The aim of this study was ethanol production from DATE palm by yeasts isolated from DATE palm.Methods: Isolation of yeasts was done according to KIran Sree et al. (2000). For juice preparation from DATE palm, 100 grams of Zahdi DATE were mixed with 1 liter distilled water and after mixing them, they were filtered through filter paper. The obtained filtrate was autoclaved in 121oC for 15 min. 1% of 24-hour culture of yeast was used as the inoculum. Determination of ethanol content was done based on dichromate potassium procedure by some modification.Results: In the result 5 isolates including D1, D2, D3, D4 and D5 were isolated from DATE palm. Among these isolates, D4 was the best isolate and produced 4.9% and 3.2% ethanol in aerobic and anaerobic conditions, respectively. Results of assimilation and fermentation tests of carbohydrates showed that this isolate is Pichia burtonii.Conclusion: In conclusion, this isolate can be used for ethanol production in large scales. Although the ethanol yield is low, maximum being, 4.9% produced by Pichia burtonii D4, the strain can produce more ethanol by optimization of culture conditions.

Iranian DATE is unique among a few DATE producing countries and is accepted as one of the exportable products. By removing kernel from soft DATEs and following extrusion a semi solid product namely DATE paste can be produced. This product can be used as a sugar substitute in many food formulations. Rheological properties and fluidity are some of its main physicochemical properties. These properties are useful in product development, quality control, design process, shelf life prediction, packaging and product preservation. The aim of this research is determining rheological properties of DATE paste produced in our country.

According to Faridun b. Ahmad Sepahsalar’s treatise, which provides us with the oldest and most reliable biographical source that we possess of Mawlana, he was born in (A. H.604).The late Abdulbaki Golpinarli, the outstanding lecturer at the university of Istanbul and a great authority on Mawlana, relying on evidence in Fihe-ma-fih and a verse from Divan-e Shams cast doubt on the authenticity of that DATE and places the DATE of birth 24 years prior to his DATE of death. Some scholars also confirmed his view, however on the basis of evidences and discussions presented in this article this view is unacceptable therefore, the foremost authority in this regard is Sepahsalar’s account, believed by the majority since antiquity.

By drying DATE and making powder of it, not only the shelf-life of all varieties of two and three grade of DATE is increased, but also the possibility of its use in industrial foods formulation as a replacement for total or partial sugar, is obtained. In this study, five varieties of DATE, including: kabkab, khassi, saamaran, zahedi and shahaniwere used for powder production. After chemical analysis, DATEs were dried at 70°C to below 5% moisture by vaccum oven, then once a mixture of raw cane sugar and dried DATE, and another time, a mixture of white sugar plus dried DATE in four levels of 10, 15, 20, 30 percent sugar was converted to powder by mill. After selecting the best sugar percent (which was 20%), silicon dioxid in three levels of .5, 1 and 1.5 percent was added to these mixtures which consisted of 20% sugar at ratio 1.5%to improve flow ability as anticaking. It was found that drying DATE under these conditions doesn't creat an important and meaningful change in content of total sugar and invert sugars andpH of powders constants at least for 6 months. Powder flow ability of 1.5% silicon dioxid was remained constant for 6 months. These powders were used for preparing DATE milk with concentration 125 gr/lit and theirs taste and flavor was evaluated by panelists. Factorial experiments in completely randomized design were used to analyse statistical data. It was found that there are different at 1% level between ten powders. It was also found that for shahani, kabkab and khassi varieties, the use of raw cane sugar compared with white sugar, increases acceptability, but in the case of Zahedi variety the same thing didn't happen and in the case of Saameran variety cause a small decline in acceptability. DATEs also were dried at 85°C. 10% (w/w) aquaous solutions of powders were evaluated by panilists. All panilists reported bitterness taste.