This research presents an innovative perspective on vocational education by merging the Instructional System Design (ISD) model with Innovation in Thailand Vocational Education and Training (InnoTVET) principles. Targeted at nursing students, the course aims to cultivate entrepreneurial skills while connecting vocational training with healthcare policy development. It aligns with global movements in Education for Sustainable Development (ESD), addressing the increasing demand for nurse entrepreneurs who can devise creative healthcare solutions within established policy frameworks. By employing mastery learning techniques alongside design thinking, the course effectively bridges theoretical concepts with practical applications. The mixed-methods study underlines relevant contribution in students’ entrepreneurial mindsets. Results from t-tests reveal the students’ ability to identify opportunities, engage in innovative thinking, and work within policy frameworks. Findings are supported by qualitative data, which demonstrate enhanced confidence, improved problem-solving capacities, and a deeper understanding of healthcare market dynamics. Although expert evaluation of student projects is scheduled for future iterations, the initial outcomes reinforce the course’s success. The course is structured into seven modules spanning 45 hours, featuring active learning components, five business-oriented assignments, and a final innovation project that integrates the curriculum’s core elements. This design ensures students develop both practical expertise and interdisciplinary insights critical to healthcare innovation. The integration of InnoTVET and ISD principles in nursing education sets a precedent for vocational education reform. This example of a successful nursepreneurship initiative provides a scalable model for enhancing vocational programs in diverse fields, fostering innovation and sustainability.

Modified chitosan hybrids were obtained via chemical reaction of chitosan with two pyrazole aldehyde derivatives to produce two chitosan Schiff bases, Cs-SB1, and Cs-SB2, respectively. FTIR spectroscopy and scanning electron microscopy confirmed both chemical structures and morphology of these Schiff bases. Thermal gravimetric analysis showed an improvement of thermal properties of these Schiff bases. Both chitosan Schiff bases were evaluated in a batch adsorption approach for their ability to remove Cu(II) ions from aqueous solutions. Energy dispersive X-ray for the Schiff bases adsorbed metal ions in various aqueous solutions was performed to confirm the existence of adsorbed metal ions on the surface substrate and their adsorptive efficiency for Cu(II) ions. Results of the batch adsorption method showed that prepared Schiff bases have good ability to remove Cu(II) ions from aqueous solutions. The Langmuir isotherm equation showed a better fit for both adsorbents with regression coefficients (R² = 0.97 and 0.99, respectively) with maximum adsorption capacity for Cu(II) of 10.33 and 39.84 mg/g for Cs-SB1 and Cs-SB2, respectively. All prepared compounds, pyrazoles and two chitosan Schiff bases, showed good antimicrobial activity against three Gram +ve bacteria, three Gram –ve bacteria and Candida albicans, with varying degrees when compared to the standard antimicrobial agents.

The article highlights Malaysia’s multicultural history, the advancement of Internet technology, and the worldwide appeal of Chinese food, all of which serve as a good basis for the project. This study focuses on Malaysian Chinese takeout systems. The research’s primary goals include developing new business options for the Chinese food sector, as well as enhancing customer happiness and efficiency of takeout systems. As a result, the project intended to create a Web-based system for managing several tasks associated with meal ordering by users. For the system development, an Object-Oriented System Development (OOSD) methodology was used, mostly with the Java programming language. Model-View-Control (MVC) framework was employed throughout development to improve system administration. Redis and HTTP session technologies were included for user login to increase system security. For database operations, MyBatis and MyBatis Plus were also employed to enhance ease and security. The system adheres to design principles and leverages technologies like ElementUI and jQuery to further fulfill this criterion to provide a user-friendly interface. The results of this study demonstrate significant improvements in the overall efficiency of the takeout process, leading to enhanced user experiences and greater customer satisfaction. In addition to streamlining operations, the system opens new avenues for the Malaysian Chinese food industry to capitalize on the growing demand for online food ordering. This research provides a solid foundation for future innovations in takeout systems and serves as a reference point for enhancing the Chinese gastronomy sector in a rapidly digitizing world.

LEED (Leadership in Energy and Environmental Design) is a certification program for quantitatively assessing the qualifications of homes, non-residential buildings, or neighborhoods in terms of sustainability. LEED is supported by the U.S. Green Building Council (USGBC), a nonprofit membership-based organization. Worldwide, thousands of projects received one of the four levels of LEED certification. One of the five rating systems (or specialties) covered by LEED is the Building Design and Construction (BD + C), representing non-residential buildings. This rating system is further divided into eight adaptations. The adaptation (New Construction and Major Renovation) or NC applies to newly constructed projects as well as those going through a major renovation. The NC adaptation has six major credit categories, in addition to three minor ones. The nine credit categories together have a total of 110 attainable points. The Energy and Atmosphere (EA) credit category is the dominant one in the NC adaptation, with 33 attainable points under it. This important credit category addresses the topics of commissioning, energy consumption records, energy efficiency, use of refrigerants, utilization of onsite or offsite renewable energy, and real-time electric load management. This study aims to highlight some differences in the EA credit category for LEED BD + C:NC rating system as it evolved from version 4 (LEED v4, 2013) to version 4.1 (LEED v4.1, 2019). For example, the updated version 4.1 includes a metric for greenhouse gas reduction. Also, the updated version 4.1 no longer permits hydrochlorofluorocarbon (HFC) refrigerants in new heating, ventilating, air-conditioning, and refrigeration systems (HVAC & R). In addition, the updated version 4.1 classifies renewable energy into three tiers, differentiating between onsite, new-asset offsite, and old-asset offsite types.