• Journal of Korean Academy of Nursing
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• v.38 no.2
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• pp.217-228
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• 2008

Purpose: This study was conducted to develop and to determine the effects of an integrated symptom management program for prevention of recurrent cardiac events after percutaneous coronary intervention. Methods: Subjects consisted of 58 CAD patients (experimental group: 30, control group: 28). The experimental group participated in an integrated symptom management program for 6 months which was composed of tailored education, stress management, exercise, diet, deep breathing, music therapy, periodical telephone monitoring and a daily log. The control group received the usual care. Results: The experimental group significantly decreased symptom experiences and the level of LDL compared to the control group. The experimental group significantly increased self care activity and quality of life compared to the control group. Although no significant difference was found in cardiac recurrence, the experimental group had fewer recurrences. Conclusion: These results suggest that an integrated symptom management program for prevention of recurrent cardiac events after percutaneous coronary intervention can improve symptom aggravation, recurrent rate, self care activity and quality of life. Nursing interventions are needed to maintain and further enhance the quality of life of these patients and the interventions should be implemented in the overall transition period.

• Korean Journal of Adult Nursing
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• v.24 no.1
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• pp.52-63
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• 2012

Purpose: The purpose of this study was to measure the quality of life (QOL) and to identify the factors influencing QOL in gynecological cancer patients. Methods: The subjects of this study were 242 people who were receiving medical therapy or follow-up after surgery from one general hospital in Daegu. Data were collected from August 1, 2010 to January 31, 2011. A questionnaire including questions on QOL, distress score, distress problem, depression, anxiety, insomnia, perceived health status and body image were completed by the subjects. Results: The mean score of QOL was $70.68{\pm}13.40$. Religion, job, presence of spouse, level of education, household income, financial compensation, disease stage and recurrence were the significant factors related to QOL. Distress score, distress problem, depression, anxiety, insomnia, perceived health status and body image were also significant factors influencing QOL. Sixty eight percent of the variance in subjective overall QOL can be explained by body image, distress problem, distress score, anxiety, level of education and perceived health status (Cum $R^2$=0.689, F=76.316, $p$ <.001). Body image was the most important factor related to QOL. Conclusion: An integrative care program which includes general, disease-related and psychosocial characteristics of patients is essential to improve QOL in gynecological cancer patients.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.118-124
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• 2007

Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.827-836
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• 2014

In this study, the effects of Mulberry leaves extract (ME) addition on the quality of Kimchi was investigated during 30 days of fermentation at $5^{\circ}C$. ME was added to salted cabbage at concentrations of 0% (C), 0.4% (ME1), 0.8% (ME2) and 1.2% (ME3) (w/w). The pH of Kimchi added above 0.8% ME was higher than that of Kimchi without ME after 12 days of fermentation. During overall fermentation, the titratable acidity of Kimchi with 1.2% ME remained at the lowest level. The degree of salinity decreased with increasing amount of added ME, whereas control groups showed the highest salinity. In L, a and b values of samples, the highest Figures of L and b were observed in control groups, and ME3 showed the highest value of a. In addition, the cutting force during the fermentation period was higher in all treated groups compared with control groups, and ME3 showed the highest hardness value. Moreover, growth of lactic acid bacteria and total bacteria were inhibited by addition of ME. In the sensory assessment, 0.4% ME improved the quality of Kimchi, showing the highest taste score and overall preference. Therefore, addition of 0.4% ME appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• Journal of Korean society of Dental Hygiene
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• v.20 no.1
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• pp.1-9
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• 2020

Objectives: This study conducted a literature review to systematically confirm the quantitative results of individual studies on oral health-related quality of life (OHRQoL) among elderly adults. Methods: Studies on quality of life related to oral health among Korean elderly adults were selected as targets, and literature published in Korean journals until January 10, 2019, was examined. A total of 179 papers were reviewed using RISS, KISS, eArticle, and DBpia, and 17 papers meeting the final conditions were selected for analysis. Factors were categorized with publication year, sample size, gender, and statistical analysis as main variables. Relevant factors and effect sizes were then encoded, and the values of correlation coefficients and correlation effect sizes were coded. Results: After classifying the factors affecting OHRQoL among elderly adults according to common characteristics, four studies related to food and diet, five studies related to xerostomia, and four studies related to dentures and denture satisfaction were found to be related. Conclusions: Overall, various factors affected OHRQoL among elderly adults. Therefore, oral health among elderly adults must be developed and managed considering the various factors related to OHRQoL.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.22-28
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• 2008

This study was performed to aid promotion of fish paste containing Lycii fructus powder as a food. The tested concentrations of Lycii fructus powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. The L values of the samples decreased as the concentration of Lycii fructus powder increased(p<0.001), and the a- and b-value increased(p<0.001). All samples with 3 mm of thickness had good flexibility and did not break even after four times of folding. In texture meter tests, the cohesiveness increased, but gumminess and brittleness decreased according to increasing concentration of Lycii fructus' powder. In the sensory evaluation, scores for color, flavor, pleasant taste, hardness and adhesiveness increased with increasing powder concentration; however oily taste was decreased. The 3% Lycii fructus powder sample had the highest acceptance scores in terms of appearance, flavor, taste, texture and overall acceptability. The results suggest that Lycii fructus powder can be applied to fish paste for both quality and functionality.

• Women's Health Nursing
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• v.20 no.2
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• pp.148-154
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• 2014

Purpose: This study was done to evaluate postoperative patient satisfaction, vaginal bleeding, and sexual function in women after laparoscopic supracervical hysterectomy (LSH). Methods: A retrospective study was conducted using a questionnaire mailed to 131 women who underwent LSH between 2008 and 2011at the Department of Obstetrics &Gynecology, D University Hospital in Chungnam province. Indication for LSH was uterine myoma. The questionnaire contained questions on overall postoperative satisfaction, influence on quality of life of vaginal bleeding, and sexual satisfaction following surgery. Data were collected from March to July 2013 and 109 (83.2%) patients returned the questionnaire. Results: Most women reported being very satisfied (90.8%) or satisfied (7.3%), but 2 women (1.8%) were not satisfied with LSH. Four patients (3.4%) reported experiencing vaginal bleeding but with no negative influence on quality of life. Of sexually active women, 82 patients (90.1%) reported improvements in sexual function, 8 patients (8.8%) reported "no change", and one patient (1.1%) reported a deterioration Conclusion: Results of this study indicate that LSH is associated with a high degree of patient satisfaction, no negative influence on quality of life from vaginal bleeding, and improvement in sexual function to a minimum 2 years after the procedure.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.34-43
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• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.370-379
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• 2018

This study was conducted 1) to investigate the effects of treatment and other factors on the quality of life of thyroid cancer surgical patients and 2) to provide fundamental data for development of an intervention and symptom management program to improve the quality of life of those patients. A total of 76 patients who were diagnosed with thyroid cancer and underwent thyroidectomy from July 2013 to December 2014 participated in this study. To investigate the factors affecting quality of life, a t-test and ANOVA analyses were conducted, after which multiple regression analysis was performed. The results were statistically significant between preoperative and one month after surgery of sex, cancer history, fatigue, and quality of life until 3 months after surgery of stage, cancer history, anxiety, and pain. Multiple regression analysis showed that the most influential factors affecting the quality of life were depression and fatigue at one month prior to and after surgery and anxiety at three months after surgery, while no factors were found to be influential at six months after surgery. Overall, the results of this study suggested that it is imperative to manage depression and fatigue one month prior to and after surgery to reduce the physical and psychological pain experienced by thyroid cancer patients. Moreover, three months after the surgery, anxiety should be closely monitored and controlled to improve the quality of life of the patients. This approach is expected to reduce the burden on the health care system and social costs, which will positively affect public health.