43 research outputs found
Assesment of the reactions of caregivers of a cancer patients: Valdty and reliability of the scale of "Your reactions helping your family member" in Turksh society
No full textBackground: This study has been descriptively designed in order to evaluate the validity and reliability of the scale of "Your Reactions to Helping Your Family Member" for Turkish society. The scale that was developed by Archbold and Steward in 1983 being applied at caregivers is included within Family Care Inventory. Materials and Methods: The scale which is adapted for Turkey was applied to 132 caregivers of cancer patients, who are family members, twice by face-to-face interview method. Sample of the study consists of 132 caregivers of cancer patients who had outpatient treatment in chemotherapy unit of a university hospital in Izmir. Quantitative and percentage Ugur and Fadiloglu tests were used in the analysis of descriptive data regarding caregivers, Kendall W analysis was used to assess content validity of the scale, Pearsons Product Moment Correlation was used for test-retest reliability of the scale and Cronbach Alpha Analysis was used for internal consistency. Results: Validity of the scale was determined by using Kendalls Coefficient of Concordance (W: 0.62, p > 0.05) and it was evaluated as theres no difference ofopinion among the experts. Test-retest reliability coefficient between the first and the second application of the scale was found - as. 88. Conclusions: The scale which is ascertained to be valid and reliable as a result of our study can be used to assess the reactions of caregivers of cancer patients during the care giving period in Turkish society
Shelf life of farmed sea bass (Dicentrarchus Labrax, L. 1758) treated with bacillus subtills (kuen 1593) under cold storage
No full textIn this study, potential use of protective culture of Bacillus subtilis (KUEN 1593) to improve the chemical and microbial quality of fresh farmed sea bass (Dicentrarchus labrax, L. 1758) stored at +2°C was evaluated. Three batches were prepared: Control-sYasar University, School of Applied Sciences, Department of Gastronomy and Culinary Arts, Izmir, Turke
An extreme case of trichotillomania with massive gastroduodenal trichobezoar in a 14-year-old female
No full textDevelopment and evaluation of the health belief model scale in obesity [Obezitede sagli{dotless}k inanç modeli ölçegi'nin geliştirilmesi]
No full textAIM: The aim of this study was to develop a scale based on the Health Belief Model which can provide a reliable and valid evaluation of obese individuals' belief and attitudes towards obesity. METHOD: The sample of the study that was conducted between July 2008 and May 2010 included 400 obese individuals who presented to the obesity clinics in Ege University Medical Faculty and Celal Bayar University Medical Faculty Hospitals. Obesity questionnaire form and Health Belief Model Scale in Obesity (HBMSO) developed by the investigators to collect data about sociodemographic and obesity characteristics of obese individuals as well as the health belief in obesity were completed in face-to-face interviews. The HBMSO were completed in face-to-face interviews again in the following three weeks to test-retest reliability of the scale. The analysis of data was The Statistical Package for Social Sciences (SPSS) for Windows 13.0.RESULTS: A principal component factor analysis was used to measure the construct validity of the HBMSO. Five factor groups were obtained as a result of the factor analysis. These five factors formed the domains of the HBMOS that included 32 items prepared as five point Likert scales. Total item correlation analysis was positive for all domains (>0.70 p0.60 p<0.00. CONCLUSION: These results show that HBMSO is a reliable and valid scale to measure the attitudes and beliefs of the obese individuals about obesity
Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in Buffer and Milk
No full textThe effects of temperature and CO2 treatment on the inactivation of alkaline phosphatase (ALP) were studied. The thermal stability of ALP was found to be significantly (P< 0.05) different in glycine/NaOH buffer, pasteurized milk and raw milk. ALP was completely inactivated in the buffer at 60, 70 and 80 °C but approximately 12 % of activity was present at 50 °C after 55 min of treatment. The time required for complete inactivation of the enzyme in the buffer was reduced from 50 to 4 min as temperature increased from 60 to 80 °C. Complete inactivation of the enzyme in pasteurized milk was achieved at 70 and 80 °C but 28 and 15 % of ALP activity was still present at 50 and 60 °C after 120 min of treatment. Inactivation time for raw milk was reduced nearly 18-fold by increasing temperature from 50 to 70 °C. ALP in the buffer exposed to CO2 (under atmospheric pressure) treatment at different temperatures showed a decrease in enzyme activity. Inactivation was found to be higher as the temperature increased from 20 to 50 °C. At the end of a 30-min treatment, residual ALP activity was found to be 84 and 19 % at 20 and 50 °C, respectively. Faster drop in pH and enzyme activity occurred within 5 min. The change in pH and enzyme activity dependant on CO2 treatment was not observed in raw milk mainly due to strong buffering capacity of milk
The effect of progressive muscle relaxation training on anxiety levels and quality of life in dialysis patients
No full textAim - To determine the effect of progressive muscle relaxation training (PMRT) on anxiety levels and quality of life (QoL) in dialysis patients. Methods - A total of 46 patients who had been treated with dialysis in the Dialysis Center of Ege University Medical Faculty Hospital were recruited. Data were collected by means of a questionnaire. Patients' Recognition Form (PRF), State and Trait Anxiety Inventory (STAI), and QoL-index for dialysis patients (QoLI-dialysis) were used to collect the necessary data. All three forms were utilised prior to PMRT and 6 weeks after completion of PMRT. Results - The mean state-anxiety score before and after PMRT was found as 43.4±4.3 and 28.9±2.8, respectively (P<0.001). Similarly, the mean trait-anxiety scores before and after PMRT were found as 43.6±9.5 and 31.1±6.5, respectively (P<0.001). When the QoLI-dialysis score was examined it was 28.7±3.2 before PMRT and 29.6±2.3 after PMRT (P<0.01). Conclusion - The results of the study demonstrate that PMRT for dialysis patients helps decrease state- and traitanxiety levels and has a positive impact on QoL
"Caregiver strain index" validity and reliability in Turkish society
No full textObjective: The Caregiver Strain İndex (CSI) made up of 13 items was developed by Robinson (1983) and assesses the subjective care load of the caregiver. This study was conducted to evaluate its validity and reliability for Turkish society. Design: a cross-sectional descriptive study. Participants: 132 family members providing care for cancer patients Intervention: CSI was adopted for Turkey and administered twice via face-to- face interviews to 132 family members providing care for cancer patients from the Day Patient Unit of Ege University hospital. The content validity of the "Caregiver Strain Index" Kendall analysis was used while Pearson's moment Correlation Coefficient was applied for the test reset reliability of the scale and Cronbach's Alpha Interpretation statistical analysis tests for internal consistency and rotated factor loading of items of the scale. Results: Validity of the index was found to be 0.41 and test-retest reliability 0.75. While the Cronbach's alpha value of the index for first administration was 0.77, it was found to be 0.73 for the second administration. Conclusions: At the end of our study, validity and reliability of the index were established, indicating utility in studies for assessing the care load of individuals providing care to cancer patients in Turkish society
Potasyum Sorbat ve Karanfil Yağının (Syzygium aromaticum, L.) Soğutulmuş Kerevitlerde (Astacus leptodactylus) Kalite Değişimi Üzerine Karşılaştırmalı Değerlendirmesi
No full textIn this study, comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum L.) on the quality characteristics of crayfish (Astacus leptodactylus) during storage at 2°C for 20 days has been investigated. Both potassium sorbate and clove oil application retarded lipid oxidation during 20 days of storage. There were no significant differences between peroxide values (PV) of potassium sorbate and clove oil treated crayfish samples. At day 20, CO1 group showed the lowest FFA content. Least TMAB was observed in 1% clove oil treated samples throughout the storage period. Clove oil treated samples had significantly lower PBC then the control and potassium sorbate treated crayfish samples during storage period. After 10 days of storage, control samples were microbiologically unacceptable. 1% clove oil treatment was more effective than 1% potassium sorbate treatment in preventing growth of molds and yeast throughout the storage period
The effects of goji berry (Lycium barbarum L.) extract on some chemical, microbiological and sensory characteristics of liquid smoked common carp (cyprinus carpio L., 1758) sausages [Kurt üzümü (Lycium barbarum L.) ekstraktının sazan (cyprinus carpio L.,
No full textIn this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (Thiobarbituric acid) values demonstrated that goji berry acted aYaşar University, School of Applied Sciences, Department of Gastronomy and Culinary Arts, Izmir, 35100, Turkey; Fırat University, Keban Vocational School, Department of Food Processing, Elazig, 23119, Turke
Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets
No full textEffects of chitosan coating combined with sumac on the quality of rainbow trout (Oncorhynchus mykiss) fillets stored in refrigerated condition (4 degrees C) for 12 days were evaluated. The treatments in this study were-T1, control; T2, chitosan: 2% w/v; TBiotechnology & Applied Microbiology; Food Science & TechnologyBiotechnology & Applied Microbiology; Food Science & Technolog
