• Asian Pacific Journal of Cancer Prevention
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• 제15권17호
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• pp.7153-7158
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• 2014

Background: Non-Hodgkin's lymphoma (NHL) patients demonstrate multiple symptoms in diagnosis and treatment processes. This cross-sectional descriptive study aimed to determine the symptoms and symptom clusters in such patients receiving chemotherapy. Materials and Methods: The study was carried out on a total of 110 inpatients and outpatients receiving treatment in 7 hospitals in Ankara, Turkey. A questionnaire form and the Memorial Symptom Assessment Scale (MSAS) were applied. Percentages, means, t test, one way analysis of variance (ANOVA) and cluster analysis were used for statistical analyses. Results: The most prevalent symptoms in this study were lack of energy, hair loss and change in the way food tastes. The most severe symptoms were hair loss, change in the way food tastes and constipation. The top three most distressing symptoms were taste change, constipation and mouth sores. Seven symptom clusters were determined in this study. Conclusions: Findings of the study will provide an understanding of symptom experiences of Non-Hodgkin's lymphoma patients receiving chemotherapy and will guide determining appropriate nursing interventions. Receiving care of desired quality will contribute to increasing quality of life of affected individuals.

• 임상간호연구
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• 제14권1호
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• pp.61-70
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• 2008

Purpose: Women with gynecologic cancer often experience various physical and psychological symptoms relating to the cancer and its treatment. The purpose of this study was to identify symptom clusters. Method: A survey was conducted on 184 women with diagnoses of cervical, ovarian or endometrial cancer. Fifty symptoms were assessed for prevalence, severity and interference, and symptom clusters were identified. Cluster analysis was done using SPSS version 12.0. Results: Fatigue was identified as the most prevalent symptom (81.52%), lack of vaginal lubrication (2.26) as the most severe symptom, and lack of vaginal lubrication as the most interfering one (2.15). Identified six clusters were: Anorexia-pain cluster (loss of appetite, taste change, weight loss, appearance change, alopecia, weakness, pain), Fatigue cluster (lack of concentration, lack of memory, fatigue, dry mouth), Urinary-bowel distress cluster (urinary difficulty, constipation), Abdominal discomfort cluster (lower abdominal pain, abdominal pain, bloating), Emotional distress (sadness, anxiety-worry, nervousness, restlessness), and Menopausal cluster (sweating, hot flush, fever). Conclusion: The result of this study provides fundamental data to health care professionals in developing interventions for effective symptom management for women with gynecologic cancer by understanding identified 6 symptom clusters.

• 한국식품영양학회지
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• 제34권4호
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• pp.347-355
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• 2021

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.339-341
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• 1998

제주산 감귤의 유통방법에 따른 선도 변화를 조사하고 저온유통의 효과를 검토하였다. 유통 중 성분변화는 상온(17$^{\circ}C$)유통이 저온(5$^{\circ}C$)유통에 비해서 중량감소는 6% 증가, vitamin C는 1.91mg 감소, 당산비는 20% 증가함을 보였다. 상온유통에서 중량감소로 인하여 당산비가 높아져서 (16.11에서 21.75) 감귤의 맛과 선도가 감소된다. 현행 감귤수송은 상온유통을 하고 있으나 고품질 감귤에는 부적합한 것으로 나타나며 고품질 소량생산 지향의 생산 체계에 저온유통체계를 도입하는 것이 상품성 향상에 중요 할 것으로 사료된다.

• 한국식품조리과학회지
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• 제32권2호
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• pp.204-210
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• 2016

Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan ($95^{\circ}C$) for 10 min and mackerel cooked under superheated steam ($250^{\circ}C$) for 5 min to be internal temperatures of $75{\pm}5^{\circ}C$ and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.

• 원예과학기술지
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• 제30권1호
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• pp.42-49
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• 2012

아산화질소($N_2O$)가 원예 작물의 저장 중 품질에 미치는 영향을 알아보기 위하여 9월 하순에 수확된 '장호원 황도' 복숭아를 대상으로 연구를 수행하였다. $N_2O$ 처리는 70% $N_2O$ + 20% $O_2$ + 10% air, 80% $N_2O$ + 20% $O_2$, 그리고 90% $N_2O$ + 10% $O_2$의 3가지 농도로 48시간 동안 처리하였으며 처리 후 $15^{\circ}C$에서 저장하였다. 경도와 당도의 변화는 air(대조구) 및 $N_2O$ 처리간 뚜렷한 차이가 없었으나, 외관 변화 및 식미에 있어서는 80% $N_2O$를 48시간 동안 처리한 것이 처리하지 않았을 때보다 뚜렷한 품질 유지 효과를 보였다. 90% $N_2O$를 처리하였을 때에는 산소 부족으로 인한 발효로 중량 감소와 식미가 오히려 악화되는 양상을 나타내었다. 복숭아의 주된 부패 원인이 되는 잿빛곰팡이(Botrytis cinerea)를 분리하여 80% $N_2O$를 처리하였을 때 air에 비해 곰팡이 성장이 12일까지 약 80% 억제되었다. 복숭아의 타박상이 생긴 부분의 갈변 방지 억제 효과를 알아보기 위해 80% $N_2O$를 처리하고 타박상을 입혔을 때에, 타박상 부분의 갈변이 air에 비해 억제되었으며, 과실로부터 추출한 polyphenol oxidase(PPO)에 80% $N_2O$를 처리한 결과 PPO의 활성이 80% 이상 억제되었다. 80% $N_2O$ 처리는 복숭아 저장 중 식미를 유지시키고, 부패와 타박상에 의한 연화 및 갈변을 억제하는 것으로 품질을 유지시켜 저장 기간을 연장시킬 수 있었다.

• 한국식품영양학회지
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• 제31권4호
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• pp.520-531
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• 2018

Aim of this study is to investigate the perception and purchasing status of functional beverages for adults in the Chungnam area. In this case, the reasons to buy the functional beverages for men were 'recovery of fatigue (43.1%)', 'quenching thirst (21.6%)', 'health promotion (19.6%)', 'supply of nutrition (15%)', and 'a loss in weight (7%)'. Otherwise the reasons to buy the functional beverage for women showed to be 'recovery of fatigue (28.6%)', 'health promotion (26.4%)', 'quenching thirst (22.1%)', 'supply of nutrition (12.9%)', and 'a loss in weight (10%)', which were significant different between the men and women subjects. The place to buy functional beverages was for singles (46.5%) a store and for married person a supermarket. The purchase of functional beverages was affected by as follows; manufactured date > original granule > nutrition sign > country > price > taste > brand > scent > color and the women are affected more than men. For functional beverages, the men preferred to buy an energy drink and vitamin drink more than the women. After the intake of functional beverages, the men and women recognized the effect on 'recovery of fatigue' and 'a loss of weight/release of a feeling of hunger/improvement of constipation', respectively. Considering the results of the study, it is necessary to clarify the function of functional beverages so that consumers can choose and take the correct functional beverage by themselves. In addition, the nutritional education should be conducted for the intake allowance for the compositions and excessive or inadequate intake of functional beverages.

• 한국초지조사료학회지
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• 제12권1호
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• pp.19-25
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• 1992

This experiment was conducted to investigate chemical composition change and fermentation characteristics of orchardgrass, alfalfa or corn silage in the airtight silo for one year of storage. Two trials were conducted for two years. Fermentation characteristics of silages were evaluated by color, oder, texture and taste. Chemical composition of corn silage was not changed, and fermentation characteristics of this silage was favorable for 7 months of storage from December to June of the following year. In the aspect of dry matter loss and fermentation characteristics of silages, it is essential to maintain less than 70 or 60% of moisture contents in orchardgrass silage or alfalfa silage, respectively, for long term storage and feed quality stabilization. It is suggested that wilting treatment of orchardgrass or alfalfa and moisture contents of these silages are most important factors to determine silage quality.

• 한국초지조사료학회지
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• 제12권1호
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• pp.19.1-19.1
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• 1992

This experiment was conducted to investigate chemical composition change and fermentation characteristics of orchardgrass, alfalfa or corn silage in the airtight silo for one year of storage. Two trials were conducted for two years. Fermentation characteristics of silages were evaluated by color, oder, texture and taste. Chemical composition of corn silage was not changed, and fermentation characteristics of this silage was favorable for 7 months of storage from December to June of the following year. In the aspect of dry matter loss and fermentation characteristics of silages, it is essential to maintain less than 70 or 60% of moisture contents in orchardgrass silage or alfalfa silage, respectively, for long term storage and feed quality stabilization. It is suggested that wilting treatment of orchardgrass or alfalfa and moisture contents of these silages are most important factors to determine silage quality.

• 한국조리학회지
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• 제22권1호
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• pp.42-51
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• 2016

This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substance's level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.