Chorleywood bread process The process had an important impact in the United Kingdom where, at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products; the process therefore permitted a much greater proportion of lower-protein domestic wheat to be used in the grist. The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time, the system being able to produce a loaf of bread from flour to sliced and packaged form in about three-and-a-half hours. This is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers. The
Shared decision-making in medicine decision-making across the healthcare continuum. Although patients who are involved in decision-making about their health have better outcomes, healthcare professionals rarely involve them in these decisions. A recently updated Cochrane review has synthesized the body of evidence about different interventions that can be used to help healthcare professionals adopt practices to better involve their patients in the process of making decisions about their health. In this review of studies testing interventions to help healthcare professionals adopt practices to better involve their patients in the process of making decisions, five studies were identified. This review found that educational meetings, giving healthcare