使用报告准则来提高圣诞树的可复制性:"人们品尝树木"集群随机对照试验
Constant Vinatier1, Emma Fahed2, Yoann Chollet3
1Univ Rennes, CHU Rennes, Inserm, EHESP, Irset (Institut de recherche en santé, environnement et travail) - UMR_S 1085, Centre d'investigation clinique de Rennes (CIC1414), 2 rue Henri Le Guilloux, Rennes, F-35000, France. constant.vinatier1@gmail.com.
Research integrity and peer review
|December 2, 2025
概括
通过报告准则来改进圣诞树上的水红配方并没有提高水红的吸引力或味道. 该研究发现,改进和标准食谱之间在视觉方面,颜色,尺寸或风味上没有显著差异.
科学领域:
- 艺术 艺术 艺术
- 科学方法科学方法学
背景情况:
- 配方中的可复制性对于一致的结果至关重要.
- 像TIDieR这样的报告准则旨在提高复杂干预措施的清晰度.
研究的目的:
- 为了评估是否使用TIDieR报告指南和视频教程来增强圣诞树水红食谱,提高了水红的吸引力和味道.
- 评估改进的食谱报告在背景下对可复制性的影响.
主要方法:
- 进行了一项前性,单盲,集群随机对照试验.
- 芽的厨师被随机分配到一个标准的或改进的TIDieR指导的配方和一个视频教程.
- 结果包括视觉方面,颜色,尺寸,味道和销售生存时间,由独立评审团和销售数据评估.
主要成果:
- 干预组和对照组之间在视觉方面,颜色,尺寸或口味方面没有发现显著差异.
- 改进的配方并没有导致更好的可复制性或销售生存时间.
- 集群内部相关系数表明所有结果都具有显著的集群效应.
结论:
- 补充了视频教程的TIDieR报告准则并没有改善圣诞树上海红的复制性.
- 需要进一步的研究,以确定在背景下增强实验可重现性的方法.
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