• 종양간호연구
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• 제1권1호
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• pp.5-17
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• 2001

It is known that aggressive treatment of chemotherapy, radiation and autogenous stem cell transplantation is effective for prevention of recurrence in the high-risk breast cancer patients. It was assumed that this procedure takes a longer time and decreases the quality of life more than the standard adjuvant chemotherapy. However, there are few studies comparing the quality of life of patients having bone marrow transplantation and adjuvant chemotherapy. Most of the studies were focused on the quality of life in one point of time, such as only during the early treatment stage, only overall quality of life rather than specific dimensions of the quality of life. The purposes of this study are 1) to identify the difference of the quality of life between two different treatment patterns, adjuvant chemotherapy and autogenous stem cell transplantation: 2) to identify the mostly affected dimension and the periods of time affected by the treatment patterns; and 3) to identify the trajectories of quality of life in each treatment pattern. This is a time series design that measures 4 different points of times. At the beginning of the study, 19 patients were placed in the chemotherapy group and 12 in the group of auto-peripheral blood stem cell transplantation. The inclusion criterion was the advanced disease stage of 3 or over with metastasis of more than 5 lymph nodes. The exclusion criteria were 1) anyone who has metastasis to other organ; 2) anyone who had psychological problems. Ferrell's Quality of Life Scale for Cancer Survivors 41 items on a 10 point scale was used. The QOL-CS includes 4 dimensions, which were labeled physical, psychological, social, and spiritual. The Cronbach‘s alpha of this scale was 0.89. Mann-Whitney U test and Friedman test were used to test each hypothesis. In comparison of the two groups, the quality of life of the bone marrow transplantation group dramatically increased at the 3rd and 6th month after transplantation, while the chemotherapy groups results stayed lower. The most affected dimension of the quality of life at the end of the treatment was the physical dimension. However, it and increased along with time, while the psychological dimension values remained low over the long-term period. Intensive nursing care is needed during the entire period of chemotherapy in all patients having chemotherapy, and is also required for right after cases of bone marrow transplantation.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.49-56
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• 1998

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1$0^{\circ}C$, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.

• Physical Therapy Rehabilitation Science
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• 제11권4호
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• pp.391-399
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• 2022

Objective: This study aimed to investigate the effects of fall-prevention exercise programs on fall efficacy, depression and health-related quality of life in elderly. Design: a randomized controlled trial Methods: A total of 57 participants over 65-years-old have been allocated to control and experimental groups. The experimental group received 8 weeks of fall-prevention exercises that included strengthening of lower extremities, balance and gait training. They received the exercises twice a week for 50 minutes as a group.Both groups were assessed using Modified Falls Efficacy Scale (MFES), Geriatric Depression Scale (GDS), and 36-Item Short-Form Health Survey (SF-36) prior and post to the intervention. The control group also received the same exercise program after the post evaluation. Results: The experimental group showed overall improvement in MFES, GDS, and physical components of SF-36 (p<0.05). The MFES was significantly increased in the experimental group after the intervention (p<0.05). The GDS was significantly decreased in the experimental group after the intervention (p<0.05). The SF-36, only physical Function, Role limitations due to physical health, general health, and energy and fatigue categories were improved in the experimental group after the intervention (p<0.05). Conclusions: The results showed 8 weeks of fall-prevention exercise programs can increase fall efficacy and physical related quality of life while reducing depression of elderly over 65.

• 한국식품과학회지
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• 제24권3호
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• pp.289-293
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• 1992

본 연구에서는 시판 breakfast cereals의 품질 특성을 비교 검토하였다. Breakfast의 water absorption index(WAI)가 클수록 water soluble index(WSI)는 감소하는 경향을 나타내었으며, Bowl life는 WSI가 클수록 길어지는 경향을 나타내었다. 시판 breakfast cereals의 Bowl life는 제품의 WSI 이외에도 크기, 모양 및 조직 등의 영향을 받는 것으로 나타났다. 품질 표현용어의 조사에 따르면 시판 breakfast cereals의 중요한 관능적 품질요소는 고소한 맛, 단 맛, 굳기, 부서지는 정도 및 먹은 후 입속에 남는 느낌으로 구분되며, 특히 부서지는 정도가 가장 중요한 요소임을 알 수 있었다. 단 맛과 고소한 맛은 강한 음의 상관관계를 나타내어 첨가물에 의한 단 맛 강화는 오히려 고소한 맛을 감소시켰다. 전체적인 관능적 품질은 색, 고소한 냄새, 고소한 맛과 강한 양의 상관관계를, 입안에서의 마찰 정도, 부착성, 첨가물 맛과는 강한 음의 상관관계를 나타내었다. 이들 결과로 미루어 볼 때 좋은 색과 고소한 맛, 바삭바삭한 조직감을 갖는 breakfast cereal이 좋은 품질의 제품으로 평가되었다.

• 부모자녀건강학회지
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• 제22권1호
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• pp.10-21
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• 2019

Purpose: This study was carried out to evaluate the efficacy of exercise program on recovery of functional and quality of life in breast cancer patients through systematic literature review and meta-analysis. Methods: The following databases were used to search the literature: RISS, KISS, KMbase, and KoreaMed. Keywords included 'breast cancer', 'mastectomy' 'exercise', 'rehabilitation', 'intervention' and the evaluated articles were published from 2009 to 2018. The statistical was used R program, the effect size of shoulder functionality, grip strength, upper limb, pain and QOL were calculated by random-effects model. Results: 7 RCT studies were meta-analyzed and were evaluated for the risk of bias by the RoB of Cochrane Collaboration; the overall risk of bias was low. The effect sizes of exercise program was flexion (g=1.11), abduction (g=0.97) as indicated by a "large effect size". Conclusion: It is necessary to study the develop and apply a exercise programs to improve the function and quality of life in breast cancer patients.

• 여성건강간호학회지
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• 제13권4호
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• pp.290-298
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• 2007

Purpose: This study was to measure the quality of life(QOL) and to identify the related factors in gynecological cancer patients during chemotherapy. Method: The subjects of this study were the patients who had undergone a hysterectomy and were admitted for chemotherapy at S university hospital between November 2006 and April 2007. Data was collected from 106 gynecological cancer patients with the use of a structured questionnaire which measured the QOL(FACT-G), body image, the presence of anxiety & depression, uncertainty, and family support. The data was analyzed by the SPSS win 12.0 program. Results: The mean FACT-total score was 62.1$({\pm}16.7)$ (range; 26-107). Positive correlations were found between QOL and body image(r= .67, p= .00), and QOL and family support(r= .32, p= .00), whereas there were negative correlations between QOL and anxiety(r= -.54, p= .00), QOL and depression(r= -.70, p= .00), and QOL and uncertainty(r= -.59, p= .00). Fifty seven pre cent of the variance in subjective overall QOL can be explained by depression, body image, and uncertainty(Adj $R^2$= .57, F=47.00, p= .00). Conclusion: Our patients had a relatively low QOL score. Factors significantly affecting quality of life were depression, body image and uncertainty. Nursing interventions, therefore, should be focused on improving QOL in gynecological cancer patients during chemotherapy, particularly so in patients with depression, uncertainty or poor body image.

• 동아시아식생활학회지
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• 제11권2호
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• Korean Journal of Health Education and Promotion
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• 제1권1호
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• pp.59-73
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• 1999

It is known that the role of informal support for elderly women is critical to their physical and mental health, adjustment in old age, and their overall life satisfaction. Elderly women's situation such as social losses, widowhood, living alone, and geographic relocation etc. may result in a need for more informal supports for elderly women's health than ever before. Particularly, women's same-sex friendships were rated higher for overall quality, intimacy, enjoyment, and nurturance. Unlike a generally accepted notion that later life for women is a time of isolation and loneliness, elderly women tend to maintain and reestablish their friendship regardless their marital status and living situation. Although studies on informal support for elderly women were inconclusive in many ways, elderly women's friendship tends to be stable despite of changing health status and life events. The relative importance between daughters and friends was also controversial. This study suggests that more research with reliable measurements is necessary for the practical prevention and intervention program of elderly women's health on this issue.

• 동아시아식생활학회지
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• 제22권3호
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• pp.386-391
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• 2012

The principal objective of this study was to evaluate the quality characteristics of black garlic milk tofu prepared with five different levels (0%, 0.5%, 1%, 1.5%, and 2.0%) of black garlic concentrate (BG0~BG4). We conducted the pH, total phenol and flavonoids, Hunter's color values, mechanical characteristics, and a sensory evaluation analysis of black garlic milk tofu. The total phenol and flavonoid content of black garlic concentrate were 1.67mg/100 g and 1.07 mg/100 g. The more black garlic concentrate increased, the more lightness (L) decreased, but redness(a) and yellowness (b) increased. The hardness, gumminess, and chewiness scores significantly increased (p<0.05) in all black garlic milk tofu samples. In color, taste, flavor, texture, and overall quality, the score of milk tofu with 1.0% black garlic concentrate (BG2) increased the most.

• 원예과학기술지
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• 제33권3호
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• pp.364-374
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• 2015

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.