Ho Chi Minh City Open University Journal of Science
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Predictive value of immune inflammation index and systemic inflammation response index for contrast-induced acute kidney injury in endovascular treatment for acute ischemic stroke
No full textEndovascular treatment (EVT) is the treatment method for acute ischemic stroke (AIS) caused by large vessel occlusion. Contrast-induced acute kidney injury (CI-AKI) is a relatively common complication. In this study, we aimed to investigate the incidence and possible risk factors of CI-AKI including systemic inflammation response index (SIRI) and systemic immune inflammation index (SII) in patients undergoing mechanical thrombectomy. We retrospectively analyzed patients who underwent EVT for acute cerebral large vessel occlusion between January 1, 2021, and March 31, 2024. Before the intervention, blood was drawn from the antecubital vein and collected in the appropriate tubes. Serum levels of neutrophils, lymphocytes, platelets, hemoglobin, CRP, and albumin were measured, alongside lipid profiles and liver and kidney function parameters. An increase in serum creatinine of 0.5 mg/dL or more than 25% in the measurements 48 to 72 hours after EVT compared to before was defined as CI-AKI. SII was calculated with the formula of: peripheral (platelet count×neutrophil count)/ lymphocyte count; SIRI was calculated with the formula of: (neutrophil count×monocyte count)/ lymphocyte count. Their predictive value for CI-AKI occurrence was compared. CI-AKI was detected in 54 (19%) of the 281 patients included in the study. In terms of clinical parameters, baseline NIHSS, postthrombectomy, cerebral edema, hemorrhagic transformation, recanalization time, discharge mRS and contrast amount were significantly higher in patients with CI-AKI. SII exhibited the highest discriminative performance in predicting CI-AKI in patients undergoing mechanical thrombectomy, with a threshold of>1784 (AUC=0.710, 95% CI: 0.631-0.788, P<.001, sensitivity 42.6%, specificity 89.0%) followed by SIRI (AUC=0.652, 95% CI: 0.576-0.728, P<.001, sensitivity 88.9%, specificity 37.9%). SII and SIRI were found to be significantly higher in patients with CI-AKI. These scores may be new promising low-grade inflammatory indicators for predicting CI-AKI development
EVALUATION OF 5TH GRADE MATHEMATICS TEXTBOOKS PREPARED WITHIN THE FRAMEWORK OF TURKEY CENTURY EDUCATION MODEL
No full textExploring pandemic preparedness through public perception and its impact on health service quality, attitudes, and healthcare image
No full textPandemic preparedness has gained increased significance in public health following the COVID-19 pandemic. Traditionally, it has been assessed from an internal organizational perspective, focusing on health sector readiness and addressing shortcomings. However, this perspective often overlooks the public’s perception of preparedness and its influence on behaviors within the healthcare sector. This study investigates how public views on pandemic preparedness shape attitudes, behaviors, and the image of the healthcare industry, which are critical in determining how individuals interact with health entities and respond to public health advice during a pandemic. To explore this, a set of hypotheses linking pandemic preparedness with health service quality, attitudes, and healthcare image was formulated. An online survey conducted in Türkiye gathered 322 responses. Hypothesis testing was performed using Structural Equation Modeling. The findings suggest that pandemic preparedness significantly impacts health service quality, public attitudes, and the image of the healthcare system during pandemic conditions. These results highlight the need to consider public perceptions of preparedness and their effects on behavior. Proactive communication strategies and public involvement in preparedness planning are essential for fostering a collective and informed response to the challenges posed by pandemics
Protein ve prebiyotik kaynaklar kullanılarak üretilen içeceklerin fizikokimyasal ve duyusal özelliklerinin belirlenmesi
No full textBu çalışmanın amacı, her yaş grubundan bireylerin tüketebileceği protein ve prebiyotik içeren içeceklerin fizikokimyasal ve duyusal özelliklerinin belirlenmesidir. Çalışma, Tepki Yüzey Yöntemi (TYY) kullanılarak tasarlanmış ve bağımsız değişken olarak çikolatalı peynir altı suyu protein izolatı (WPI), bezelye protein izolatı (PPI) ve inülin kullanılmıştır. Bu değişkenlerin maksimum ve minimum aralıkları WPI için 5.0-10.0 g/100 mL, PPI için 2.0-6.0 g/100 mL ve inülin için 3.0-7.0 g/100 mL olarak belirlenmiştir. Deneysel tasarım sonucunda, optimum üretim koşulları 9.66 g WPI, 2.00 g PPI ve 5.00 g inülin olarak belirlenmiştir. Bu üretim koşullarında, optimum fizikokimyasal yanıtlar şu şekilde belirlenmiştir: pH değeri 7.02, titrasyon asitliği 0.02, suda çözünür kuru madde içeriği 15.38, L* değeri 46.87, a* değeri 5.79 ve b* değeri 8.54. Duyusal yanıtlar şu şekilde belirlenmiştir: tat değeri 6.16, koku değeri 6.71, ağızda kalan tat değeri 6.50 ve genel kabul edilebilirlik değeri 6.56. Bu koşullar altında optimize edilmiş içeceğin arzu edilebilirlik değerinin %97 olduğu tespit edilmiştir. Bu çalışma ile, duyusal kabul edilebilirliği yüksek yeni bir fonksiyonel içecek formülasyonu geliştirilmiştir.The aim of this study was to determine the physicochemical and sensory properties of protein and prebiotic containing beverages that can be consumed by individuals from all age groups. The study was designed by using the Response Surface Method, and chocolate whey protein isolate (WPI), pea protein isolate (PPI) and inulin were used as independent variables. The maximum and minimum ranges of these variables were determined as 5.0-10.0 g/100 mL for WPI, 2.0-6.0 g/100 mL for PPI and 3.0-7.0 g/100 mL for inulin. As a result of the experimental design, the optimum production conditions were determined as 9.66 g WPI, 2.00 g PPI and 5.00 g inulin. Under these production conditions, the optimum physicochemical responses were determined as follows: the pH value was 7.02, the titration acidity was 0.02, the water-soluble dry matter content was 15.38, the L* value was 46.87, the a* value was 5.79, and the b* value was 8.54. Sensory responses were determined as follows: the taste value was 6.16, the odour value was 6.71, the aftertaste value was 6.50, and the overall acceptability value was 6.56. Under these conditions, the desirability value of the optimised beverage was found to be 97%. With this study, a new functional beverage formulation with high sensory acceptability was developed
Validity and Reliability of the Turkish Version of the Sensory-Motor Dysfunction Questionnaire
No full textObjective: This study aimed to investigate the validity and reliability of the Turkish version of the sensory-motor dysfunction questionnaire (SMD-Q-TR) in individuals with spine pain. Methods This methodological study included 133 individuals. The 12-question SMD-Q developed to assess sensorimotor dysfunction was translated in accordance with international standards. Pain intensity (neck, low back, back) with the visual analog scale (VAS) and musculoskeletal disorders with the Cornell Musculoskeletal System Discomfort Survey (Cornell) were assessed. For reliability analysis, test-retest reliability with intraclass correlation coefficient (ICC) and internal consistency with Cronbach's alpha value were assessed. For validity analysis, construct and criterion validity analyses were determined with confirmatory factor analysis (CFA) and correlation tests between the VAS and the Cornell scores, respectively. Results The Cronbach's alpha value of the SMD-Q-TR was found to be 0.85. The ICC was also found to be 0.749. According to CFA, it was determined that the model-data fit was high and therefore it had structural validity. Moreover, weak positive correlations were found between the total score of the SMD-Q-TR and the Cornell-neck/back/spine scores (rho = 0.281; p = 0.001, rho = 0.215; p = 0.013, rho = 0.368; p < 0.001, respectively), whereas moderate and positive correlations were found between the Cornell-low back/whole body scores (rho = 0.422; p < 0.001, rho = 0.408; p < 0.001, respectively). In addition, weak, positive correlations were found between the SMD-Q-TR total score and the VAS-neck/low back/back scores (rho = 0.202; p = 0.020, rho = 0.317; p < 0.001, rho = 0.209; p = 0.016, respectively). Conclusion: The SMD-Q-TR was found to be valid and reliable in individuals with spine pain. The use of the scale in clinics may contribute to the early evaluation of sensorimotor disorders seen in spinal problems and to direct patients to appropriate preventive and therapeutic methods. In future studies, the sensitivity, minimal clinical significance value, and cut-off score of the SMD-Q-TR can be calculated
Comparison of Students' Attitudes and Knowledge Regarding Functional Foods in Gastronomy, Food Science, and Nutrition Programs
No full textThe awareness and consumption of functional foods (FFs) have increased in recent years. To develop FFs and accurately inform consumers, fundamental knowledge of students enrolled in the Gastronomy and Culinary Arts (GCA), Food Engineering (FE), and Nutrition and Dietetics (ND) is essential. The aim of the study is to evaluate the attitudes and knowledge of students enrolled in the GCA, FE, and ND departments regarding FFs. The study was planned as a cross-sectional study, and data were collected using an online survey form. Students were asked to evaluate various traditional and fortified foods in terms of their functional properties. Additionally, students' attitudes and knowledge toward FFs were assessed through questionnaires. The statistical analysis of the data was conducted using the Chi-square test in SPSS version 22. The study included 348 students (34.8% from GCA, 33.0% from FE, 32.2% from ND departments). Among the participants, 36.5% enrolled in a course on FFs. The proportion of students who identified enriched foods as FFs was highest in the FE department, while students in the GCA department predominantly identified traditional foods as FFs. Students in the ND department commonly identified both traditional and enriched foods as FFs. Positive attitudes toward FFs were more prevalent among those who enrolled in the FFs course, and these students prioritized health claims, food composition, price, and safety when purchasing FFs. The study recommends incorporating FFs courses into the curricula to enhance students' knowledge and their ability to innovate and promote FFs in society