• Journal of Korean Academy of Nursing
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• v.46 no.1
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• pp.19-28
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• 2016

Purpose: The purpose of this study was to test the mediating effect of psychological distress in the relationship between chemotherapy related cognitive impairment (CRCI) and quality of life (QOL) in people with cancer. Methods: A purposive sample of 130 patients undergoing chemotherapy was recruited for the cross-sectional survey design. Data were collected from November 2014 to June 2015. The instruments were K-MMSE (Korean Mini-Mental State Examination), Everyday Cognition (ECog), Hospital Anxiety Depression Scale (HADS), and Functional Assessment of Cancer Therapy-General (FACT-G). Data were analyzed using descriptive statistics, correlation, and multiple regression using Baron and Kenny steps for mediation. Results: The mean score for objective cognitive function was 27.95 and 69.32 for perceived cognitive decline. Overall quality of life was 91.74. The mean score was 17.52 for psychological distress. The prevalence was 56.2% for anxiety and 63.1% for depression, and 20.0% for CRCI. There were significant correlations among the variables, objective cognitive function and self-reported cognitive decline, psychological distress, and quality of life. Psychological distress was directly affected by CRCI. ($R^2=29%$). QOL was directly affected by CRCI. Psychological distress and CRCI effected QOL ($R^2=43%$). Psychological distress had a partial mediating effect (${\beta}=-.56$, p <.001) in the relationship between self-reported cognitive decline and quality of life (Sobel test: Z= -5.08, p <.001). Conclusion: Based on the findings of this study, nursing intervention programs focusing on managing cognitive decline, and decreasing psychological distress are highly recommended to improve quality of life in cancer patients.

• Journal of dental hygiene science
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• v.23 no.4
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• pp.302-311
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• 2023

Background: Oral health is an important element of well aging. And oral health also affects overall health, mental health, and quality of life. In this study, we sought to identify oral health influencing factors and research trends for well-aging through text analysis of research on well-aging and oral health over the past 12 years. Methods: The research data was analyzed based on English literature published in PubMed from 2012 to 2023. Aging well and oral health were used as search terms, and 115 final papers were selected. Network text analysis included keyword frequency analysis, centrality analysis, and cohesion structure analysis using the Net-Miner 4.0 program. Results: Excluding general characteristics, the most frequent keywords in 115 articles, 520 keywords (Mesh terms) were psychology, dental prosthesis and Alzheimer's disease, Dental caries, cognition, cognitive dysfunction, and bacteria. Research keywords with high degree centrality were Dental caries (0.864), Quality of life (0.833), Tooth loss (0.818), Health status (0.727), and Life expectancy (0.712). As a result of community analysis, it consisted of 4 groups. Group 1 consisted of chewing and nutrition, Group 2 consisted oral diseases, systemic diseases and management, Group 3 consisted oral health and mental health, Group 4 consisted oral frailty symptoms and quality of life. Conclusion: In an aging society, oral dysfunction affects mental health and quality of life. Preventing oral diseases for well-aging can have a positive impact on mental health and quality of life. Therefore, efforts are needed to prevent oral frailty in a super-aging society by developing and educating systematic oral care programs for each life cycle.

• Korean Journal of Adult Nursing
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• v.25 no.4
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• pp.377-388
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• 2013

Purpose: The purpose of this study was to assess the effects of cognitive behavioral therapy (CBT) on depression, anxiety, self care behavior and quality of life in cancer patients. Methods: Two thousand and eighty three abstracts were identified through six electronic databases (1980 to June 2012) in Korea. Seventeen studies involving 679 participants met the inclusion criteria for meta analysis. Two authors independently assessed trial quality by Cochrane's Risk of Bias and Methodological Items for Non Randomized Studies and extracted data. The data were analyzed by the RevMan 5.2 program of Cochrane library. Results: Overall, study quality was moderate to high. CBT was conducted for a mean of 4.2 weeks, 7 sessions and an average of 36.1-minutes per session. CBT was effective for depression (d=-0.85; 95% CI=-1.09, -0.61), anxiety (d=-0.52; 95% CI=-0.75, -0.29), self care behavior (d=-1.34; 95% CI=-1.93, -0.74), and quality of life (d=-0.42; 95% CI=-0.80, -0.04). Publication bias was not detected as evaluated by funnel plot and Egger's test. Conclusion: CBT has small to large effects on depression, anxiety, self care and quality of life. These finding suggests that various CBT interventions can assist cancer patients in reducing emotional distress and improving self care and quality of life.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.766-772
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• 2005

The purpose of this study is to find out the optimal mixing ratios of Mal-Cha for the preparation of Jeung-Pyun through sensory and mechanical tests. The proximate composition of Mal-Cha were $5.46\pm0.15\%$ of moisture, $4.43\pm0.11\%$ of total nitrogen, $7.52\pm0.21\%$ of crude lipid, $8.74\%$ of crude fiber, $8.51\pm0.09\%$ of ash. Overall quality of Jeung-Pyun with $1.5\%$ Mal-Cha was the worst compare with 0, 0.5 and $1.0\%$ ones(p<0.05). Especially, $1.0\%$ Mal-Cha Jeung-Pyun showed the best overall quality. But the sweetness, sourness, flavor, hardness, and moistnes were not significantly different among all the treatments. Acceptabilities of 0.5 and $1.0\%$ Mal-Cha Jeung-Pyuns were not significantly different from that of the control in their sensory and mechanical qualities. Total color difference increased with the amount of Mal-Cha significantly(p<0.001).

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.411-418
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• 2000

The purpose of this study was to investigate the sensory and mechanical characteristics of mayonnaise containing various levels of green tea powder The highest viscosity of mayonnaise was obtained at the green tea powder concentration of 0.5% The emulsion, stability was increased with the addition of green tea powder. In the sensory evaluation, overall acceptabilty appeared to be the highest when 0.1% of green tea powder was added. There was a significant difference between the samples (P<.05) In terms of change in color, the values of L, a, b, and ΔE decreased as the amount of green tea powder increased. In the measurement of the texture, the hardness of mayonnaise was highest in the control of green tea powder, and the springiness appeared to be higher in the mayonnaise with 0.1% of green tea powder. The odor acceptabilty in the sensory evaluation showed a negative correlation with the values of gumminess in the mechanical characteristics. The subjective parameters that affect overall quality on sensory evaluation were determined by, and they were odor acceptabilty, after taste, oily taste, sour odor. sweet taste. egg odor, color acceptabilty, and salty taste. These results showed that mayonnaise made with 0.1% green tea powder, salad oil 474.5ml. egg golk 85g, sugar l0g, salt 7g, and vinegar 23m1 with the addition of 0.6g green tea powder was the most effective compared with other treatments.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.543-549
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• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.687-696
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• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.263-271
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• 2011

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.624-632
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• 2008

This study was conducted to estimate the drift of change for in Kimchi purchases, and to contribute to the efforts to improve the quality improvement of Kimchi sold at markets. Questionnaires were distributed to 450 adults, and 396 samples were statistically analyzed. There were significant differences in the average values of importance and satisfaction. Based on analyses of the 14 factors, the level of satisfaction was significantly lower than the level of importance. Importance-factors such as 'taste' ($4.56{\pm}0.81$) and consistency of 'quality' ($4.37{\pm}0.79$) are very important to consumers, whereas 'package volume' ($3.79{\pm}0.91$) and 'price cutting' ($3.84{\pm}1.01$) are rarely considered by consumers. Fourteen significance factors were three factors. Overall significance for selection attributes when purchasing Kimchi differed according to gender, age and marital status. Fourteen satisfaction factors were extracted to four factors. Overall satisfaction for selection attributes when purchasing Kimchi differed according to martrial status. Total satisfaction with selection attributes when purchasing the food was greatly affected by its quality and packaging. These findings confirmed that Kimchi products should be diversified and active marketing should be carried out if Kimchi is to become a global product.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.4
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• pp.515-524
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• 2001

Two experiments using growing and finishing pigs (Landrace$\times$Duroc$\times$Yorkshire) were conducted to determine the effects of different levels of vitamins and trace minerals (VTM) on growth performance, nutrient digestibility, carcass characteristics and meat quality of growing-finishing pigs, and to evaluate the suitability of vitamin-mineral levels commonly used in the swine industry in Korea. A total of 120 three crossbred (Landrace$\times$Duroc$\times$Yorkshire) growing (Experiment I: 20.90 0.44 kg average initial body weight) and finishing (Experiment II: 53.55 0.97 kg average initial body weight) were used in 6 and 9 weeks feeding trials, respectively. Pigs were allotted on the basis of sex and weight to 5 treatments with 6 replications per treatment with 4 pigs per pen in a completely randomized block design. Treatments were: 1) control, 2) fat soluble vitamin 200% vs. control, 3) water soluble vitamin 200% vs. control, 4) trace mineral 50% vs. control, 5) trace mineral 200% vs. control. In experiment I, during the overall experimental period (0 to 6 weeks, 21 to 54 kg body weight), ADG of the 200% trace mineral supplemented group was significantly higher than that of the 50% trace mineral supplemented group. There were no significant differences among other the treatments. Digestibility of crude protein was lowest in mineral 50% supplemented group (p<0.05). Calcium digestibility was significantly higher in the 200% fat soluble vitamin supplemented group than in the other treatments (p<0.05). In experiment II, during the overall experimental period (0 to 9 weeks, 54 to 106 kg body weight), growth performance was not significantly affected by dietary vitamin and trace mineral levels. However, increasing level of water soluble vitamins at the level of 200% compared to control had a tendency to improve the overall growth performance. Overall carcass characteristics except for carcass length did not differ among pigs fed the dietary treatments. Loin eye area, pH, drip loss and shear force of meat were not affected by dietary vitamin and trace mineral levels. There was a trend for less fat content (%) in pork when the level of vitamin and trace mineral was increased, but the difference was not significant. Flavor score was the lowest in control and highest in the 200% fat soluble vitamin supplemented group (p<0.05). Juiciness of muscle was lower in the 200% fat soluble vitamin supplemented group than other dietary treatments, except for trace mineral 50% supplemented group (p<0.05). Based on these results, it is suggested that "typical" commercial levels of vitamin and trace minerals used by feed companies in Korea are sufficient to meet requirement for the maximum growth of growing-finishing pigs. Our results suggests that a reduction in trace mineral levels in commercial diets could be considered to reduce feed cost and nutrient excretion with economic and environmental benefits.