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Abstract Background Training professional medical experts is so much dependent on the efficacy of the medical curriculum. Bearing this in mind, we aimed to evaluate the attitude of the undergraduate medical students toward the Early clinical exposure (ECE) program as a facilitator transition to the clinical phase. Methods This quasi-experimental study was conducted on undergraduate medical students at the Mashhad University of Medical Sciences, Mashhad, Iran who were transferring from the pre-clinical course to the externship course from 2021 to 2022 by census method (i.e. all eligible students were included and no sampling was performed). An eight-session ECE intervention was performed on the participants by two professors of the Internal medicine department of Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran. The participants’ attitude toward the program and the program quality was assessed with the valid and reliable scale developed by Mirzazadeh et al. (Cronbach’s alpha = 0.72). Statistical analyses were performed by SPSS software (version.16) with a statistically significant level of less than 0.05. Results A total of 118 undergraduate medical students were enrolled in the study. Our results revealed that this program could familiarize (n = 95,81.2%)the students with the role of basic sciences knowledge in clinical settings, and 104(88.9%) participants believed that this intervention could motivate them toward learning more. The data revealed that this program was highly interesting for international students. There was a significant differentiation between Iranian and international students in familiarity with doctoring skills in medicine(P

Introduction: Thirst is one of the main complaints during Islamic fasting. As bread is the staple food among most Muslims, evaluating its impact on thirst is important. In this study, we investigated the effect of licorice-enriched barley bread compared to barley bread and white wheat bread. Methods: This clinical trial was performed on three consecutive days during Itikaf ceremony. Data were garnered by using a checklist including items on demographic data, weight, height, waist circumference, blood pressure, and pulse rate. Blood pressure and pulse rate measurements were repeated at the end of the study. The participants were divided into three groups receiving functional barley bread enriched with licorice, barley bread, and white wheat bread. The thirst sensation was assessed by Fan visual analogue scale. Also, 24-hour dietary recall was obtained on all the three days. Results: Overall, 273 people participated in this study. Thirst sensation in the functional barley bread was lower than that in the wheat bread and barley bread groups, but there were no significant differences between wheat and barley bread groups in this regard. During the fasting period, the greatest increase in thirst was observed during the first five hours of fasting in all the three groups, which was significantly lower in the functional barley bread group than the wheat and barley bread groups; however, there was no significant difference between wheat and barley bread groups in this respect. Finally, similar results were attained following fluid intake adjustment.Conclusion: This study showed that licorice enrichment of barley bread might alleviate thirst sensation among fasting individuals.