• Title/Summary/Keyword: sensory score

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Sensitivity and Validity Test of Pain Rating Scale Using Pain Behavior of Adult Patients with Chronic Pain (만성통증환자의 통증연관 행위를 이용한 통증척도의 민감성 및 타당성 조사)

  • 이은옥;이선옥;임난영;최순희;김달숙;김순자;한윤복;김주희;김광주
    • Journal of Korean Academy of Nursing
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    • v.22 no.1
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    • pp.5-16
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    • 1992
  • The purposes of this study were : 1) to evaluate validity of a pain rating scale using the level of correlation between the Korean Pain Rating Scale(KPRS), Short -Form KPRS(SKPRS) and the Graphic Rating Scale(GRS). 2) to identify sensitivity of the scale using pain behavior of patients with chronic pain. Of the 2025 patients with chronic pain who visited the orthopedic and neurosurgical out - patients departments of 11 university hospitals in various districts of Korea, 520 subjects were selected through convenient sampling and responded to the questionnaires by mail. The results of the study can be summarized as follows : 1. The mean pain score measured by the KPRS was 444,85 : the mean sensory score was 209.47, the mean affective score, 147.63 and the mean miscellaneus score. 87.75. The mean pain score measured by the GRS was 20.11 : the mean sensory intensity score, 10.54. and the mean distress score, 9.57. 2. The average number of hours of rest during the day was 3.3, the average score of discomfort in carrying out ADL was 99, the average frequency of pain relieving practices was 3.0, the average number of pain sites was 3.6. 3. The most sensitive scale to differentiate each group was the GRS, the KPRS and SKPRS were less sensitive than the GRS. 4. The intercorrelation between the KPRS total score and the GRS score(.500) as well as that of the SKPRS score were highly correlated(.652), but intercorrelation between the SKPRS score and the GRS score(.172) was not high. Based on the above results, it was found that the SKPRS must be studied further to obtain validity.

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A Study on Pain, Discomfort, Depression and Coping Patterns in Chronic Arthritis Patients (만성관절염 환자의 동통, 불편감, 우울과 대응양상의 관계)

  • Mun, Mi-Suk
    • Journal of muscle and joint health
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    • v.1 no.1
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    • pp.71-87
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    • 1994
  • The purpose of this study was to assess pain, discomfort, depression and coping patterns and the relations between these in chronic arthritis patients. The sampling method was a purposive sampling technique. 1) Who have been diagnosed as having chronic arthritis and. 2) Who were at the out patients clinic of rheumatoid arthritis departments of one University hospital in seoul between september, 11, 1993 to september, 18, 1993. The instruments used for this study were Graphic Rating Scales of pain, discomfort level of the activities of daily living(ADL) developed by Lee, Eun Ok and The Beck Depression inventory. The research used to measure coping patterns was a tool developed by the present study researcher. Analysis of data was done frequency, Pearson correlation coefficients, ANOVA, regression and ANCOVA. The results were summerlized as follows ; 1. Female exceed male patients in number and onset of joint pain were more prevalent in the age groups of the 40s and the 50s. The average duration of suffering from the pain were seven years six mounths. 2. The mean pain score : The mean sensory score was 119mm and the affective score was 109mm. 3. The discomfort level of ADL, the mean score was 2.95 out of a possible score of 5.0 and depression syndrome subjects were 62.2%. 4. The coping responses for each pattern were as follows : 1) "Active coping" mean score was 2.28. 2) "Wishful coping" mean score was 2.89. 3) "Receptive coping" mean score was 3.31. 4) "Negative coping" mean score was 1.82. 5. Significant differences were found in age, religion, marriage status and the coping patterns of patients. 1) In the coping pattern of "receptive coping", the score of the age groups of the 50s were higher than that of 20s, and in the coping pattern of "negative coping", the score of the age groups of the 20s were higher than other age groups. 2) In the coping pattern of "wishful coping", the score of the christian were higher than other religion groups. 3) In the coping pattern of "negative coping", the score of the marrieds were lower than other groups. 6. Patients who scored low on factor 2, wishful coping, were much more likely to report having pain sensory than patioets scoring high on this factor. 7. Patients who scored high on factor 4, negative coping, were significantly more likely to report having pain sensory than patients scoring high on this factor. Consider overall, chronic arthritis patients report using a wide varity of strategies, certain strategies such as receptive, wishful and active coping are used frequently, whereas other strategies such as negative coping are rarely used. One of the most important finding of present study is that the reported use of coping strategies is related to adjustment to a chronic pain problem. The present study suggests that negative coping is related to poor emotional adjustment as assessed by depression, but not pain ratings. Considered overall, this pattern of findings suggests that counseling patients to decreased their use of negative coping may be useful. The present study has a number of limitations. First, the sample is restricted to chronic arthritis patients. Weather chronic pain patients suffering from other types of pain syndromes use similar coping strategies needs to be determined in subsequent research. Second, the tool of coping pattern must be studied further to obtain reliability.

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Quality Characteristic of Drink and Tea-Bag Processed with Safflower Seed Powder (홍화씨분말을 이용한 음료 및 티백차의 품질특성)

  • Kim, Jun-Han;Choi, Myung-Sook;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.7 no.2
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    • pp.171-176
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    • 2000
  • Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

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The sensory Characteristics of Rice Extrudate by Addition of Emulsifier(Glycerin Fatty Acid Ester) (亂化劑(Glycerin fatty acid ester)添加에 따른 쌀 壓出 成型物의 官能的 特性)

  • 고광진
    • Journal of the East Asian Society of Dietary Life
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    • v.3 no.1
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    • pp.67-71
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    • 1993
  • This study ws prepared to evaluate sensory characteristics about appearance, color, texture and overall acceptability of rice extrudate with added glycerin fatty acid ester by balance incomplete block design. According to evaluated mean of adjusted treatments, appearance and color were represented maximum value in rice extrudate with added 3.0% and 1.0% glycerin fatty acid ester respectively. Extrudate with added 1.5% emulsifier revealed best texture and overall acceptability among whole treatments. On the results of this research about sensory characteristics, extrudate with added 1.5% glycerin fatty acid ester was considered excellent because of highest score of texture and overall acceptability, and predominent score of appearance and color.

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The Effects of Swallowing with Oropharyngeal Sensory Stimulation in Nasogastric Tube Insertion in Stroke Patients (구강인두 감각자극이 비위관 삽입 뇌졸중환자의 연하기능에 미치는 효과)

  • Kim, Myung-Hee;Kim, Mi-Young
    • Journal of Korean Academy of Nursing
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    • v.37 no.4
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    • pp.558-567
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    • 2007
  • Purpose: This study was to identify the effects of oropharyngeal sensory stimulation on a functional oral intake scale, ore-pharyngeal swallowing functions, and aspiration pneumonia symptoms with nasogastric tube insertion in stroke patients. Method: This study was a nonequivalent control group non-synchronized design. The subjects or the study were 32 patients who were hospitalized in Kosin Gaspel hospital. The experimental subjects were stimulated for $10{\sim}20$ minutes, 1 time per day. The intervention was implemented for 2 weeks. Result: Participants in the experimental group significantly received a higher score in ore-pharyngeal swallowing function than those in the control group. However the participants in the experimental group only got a high score in the function oralintake scale which doesn't imply a statistical significance. In addition, they didn't geta remarkably higher score in aspiration pneumonia symptoms than those in the control group. Conclusion: This study demonstrates that oropharyngeal sensory stimulation is effective in promoting recovery oro-pharyngeal swallowing function of nasogastric tube insertions in stroke patients.

Effect of flour and frying temperature on quality of Gaeseong-Juak(doughnut of waxy rice) (밀가루와 튀김온도가 개성주악의 품질에 미치는 영향)

  • 김명애
    • Korean journal of food and cookery science
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    • v.16 no.4
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    • pp.316-320
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    • 2000
  • This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

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A Comparstive Study of Nutrients and Teste Components in Korean and Imported Red Peppers (시중에서 유통되고 있는 일부 국산 고추가루와 수입산 고추가루의 영양성분 및 맛성분에 관한 비교연구)

  • 손숙미;이중희;오명숙
    • Journal of Nutrition and Health
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    • v.28 no.1
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    • pp.53-60
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    • 1995
  • This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

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A Study on the Modesty in Clothing and Clothing Values of Male and Female University Students (남여대학생의 의복에 대한 정숙성과 의복가치에 관한 연구)

  • Chung Myung Sun
    • Journal of the Korean Society of Clothing and Textiles
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    • v.8 no.1
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    • pp.85-94
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    • 1984
  • The purpose of this study was to see if a relationship existed between the level of modesty in clothing ana clothing values of male and female university students. The difference between sex was also investigated. A questionnaire composed of Engelbrecht's 'Modesty in relation to women's dress' and Creekmore's 'Measure of eight clothing values' was administerd to 1, 100 students and the data from 888 respondents (466 male, 422 female) was analyzed by t-tests. findings were as follows : 1. There was no significant difference between male and female in the level of modesty in clothing. 2. Each score of sensory, economic. social, theoretical, and religious clothing value of male students was significantly high and exploratory, aesthetic and politicalclothing value score of female students was significantly high at the .005 level of confidence. 3. Each score of sensory economic, theoretical and religious clothing value was significantly high in Modest group and exploratory, aesthetic and political clothing value in Immodest group was significantly high at .005 level of confidence.

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Fatty Acids Composition and Sensory Characteristics of the Commercial Native Chicken Meat (실용 재래닭의 지방산 조성 및 관능적 특성)

  • Kim, Young-Ho;Min, Joong-Suk;Hwang, Gyu-Seong;Lee, Sang-Ok;Kim, Il-Suk;Bark, Hyung-Il;Lee, Moo-Ha
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.964-970
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    • 1999
  • Fatty acid composition and sensory characteristics of six commercial chickens(CC-RcDR, RcLR, BcBR, BcDR, BcLR, RcBR), one broiler(Arbor Acre) and three Korean native chickens(KNC-D, L, B) were evaluated. In the fatty acid composition at marketing age, KNC had generally higher unsaturated fatty acid ratio than the others. B, BcBR and BcDR showed the highest in unsaturated fatty acid but the lower than others in saturated fatty acid composition. The results of sensory test showed significant difference(P<0.05) only in the leg. B and RcBR had the highest score and Arbor Acre lowest score in juiciness. In tenderness. B had the highest score and RcDR lowest score. In the case of acceptability, KNC generally had high score. Particularly B had the highest score. Among CC, RcBR had the highest score. There were no significant differences in flavor and aroma.

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Consumer Perception and Sensory Characteristics of Cookies Incorporated with Strawberry Powder

  • Lee, Jun-Ho;Kim, In-Young
    • Preventive Nutrition and Food Science
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    • v.14 no.1
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    • pp.66-70
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    • 2009
  • The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).