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Shanxi province is one of the main sorghums producing areas and also an important hybrid sorghum breeding center in China. The research on hybrid sorghum breeding in Shanxi began in the 1960s and has achieved significant results through the unremitting efforts of several generations of breeders. In this article, the research progress of hybrid sorghum breeding in Shanxi was reviewed, the highlights and achievements of hybrid sorghum breeding in Shanxi were summarized from the breeding situation of sorghum in Shanxi, the improvement and creation of hybrid sorghum restoration lines and sterile lines, the breeding of new sorghum varieties for brewing, and the mechanized cultivation and improvement of sorghum varieties. In additional, the main problems and challenges faced by hybrid sorghum breeding in Shanxi were analyzed, they were few breakthrough varieties, bottleneck period of breeding technology, sluggishness of China's sorghum feed and edible industry, and lagging of the green revolution in sorghum breeding. Also, the direction and goals of hybrid sorghum breeding in Shanxi were looked forward to, they were enhancement of the utilization of sorghum in low yield and marginal farmland such as saline alkali land, mountainous arid land, and barren land, reinforcement of the development and utilization of sorghum in feeding and consumption, and intensification of the identification and innovation of germplasm resources, acceleration of the green revolution process of sorghum varieties, and promotion of hybrid sorghum breeding in Shanxi to a new level. [ABSTRACT FROM AUTHOR]

Objectives: The purpose of this study was to evaluate the effects of a teaching module about healthy dietary behaviors based on the Transtheoretical Model and Problem-based Learning on elementary school students in Taiwan. This module was expected to increase students' awareness about dietary and health issues, dietary knowledge, outcome expectancy, reinforcement and management skills, social support, self-efficacy, and healthy dietary behaviors. Methods: A nonequivalent experimental-control group design was used with 5th grade classes from two elementary schools in Ilan County. The experimental group received instruction in healthy eating during the intervention period, while the control group received no intervention during the same period. Evaluations of formation, process, and outcome were done with questionnaire surveys to collect quantitative data. A closed-ended pretest-posttest questionnaire and another closedended follow-up test questionnaire were used to evaluate the outcome effects. Results: The results supported the hypothesis that this module could produce a positive increase in students' awareness about dietary and health issues, dietary knowledge, reinforcement and management skills, self-efficacy, and healthy dietary behaviors. A follow-up test provided support for continued educational effects on students' healthy dietary behaviors. Conclusions: The results of this study provide a new perspective for future research and teacher training with regard to healthy eating in elementary schools. [ABSTRACT FROM AUTHOR]