Nurses’ Attitudes Towards Death and Its Relationship With Anxiety Levels

This study examined nurses’ attitudes towards death, anxiety levels, and socio-demographic characteristics affecting their attitudes towards death. Three hundred and eighty-four nurses participated in the study. A questionnaire form, the Death Attitude Profile-Revised (DAP-R), and the Penn State Worry Questionnaire were applied to the nurses. Nurses’ attitudes towards death were positive and their level of fear of death was low. Approach acceptance was high in younger ones; the escape acceptance score was higher in single ones. The neutral acceptance score was higher in those who received training on death. A statistically significant positive correlation was found between nurses' anxiety level and escape acceptance score. There was a statistically significant positive correlation between the length of working years of nurses and the escape acceptance and approach acceptance. Nurses should be prepared for and supported on death with in-service training. It will be useful to provide these training programs to nursing students during their education process.

Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition and Sensory Evaluation

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage

Fungal growth in table grapes (Vitis vinifera cv. beauty seedless) is triggered by Botrytis cinerea, Penicillium sp., Aspergillus sp., and Rhizopus stolonifera during post-harvest storage. Due to the safety aspects, this research aimed to develop antifungal packaging embedded with essential oils (EOs) to alleviate the fungal decay of table grapes (TG). The various levels of EOs (0.5–5%, v/v) from clove, cinnamon, thyme, peppermint, lemon, bergamot, ginger, spearmint, and lemongrass were tested against Aspergillus sp. The results attained in radial growth, disk diffusion method, minimal inhibitory concentration, and minimal fungicidal concentration revealed that 1% clove essential oil (CEO) showed higher efficacy against Aspergillus sp. compared to the untreated control and other treatments. CEO at the 1% level exhibited a pleasant odor intensity in TG than the other EOs. The active polyvinyl alcohol (7% PVA) film with 1% CEO resulted in lower weight loss, disease severity, and TG berry drop than the control and other treated samples. Additionally, the acceptance score in the TG sample wrapped with a PVA film containing 1% CEO was augmented. Therefore, the PVA film with 1% CEO retarded the fungal growth and prolonged the shelf life of TG during storage of 21 days at 13 °C and 75% relative humidity (RH).

Differential object marking in Modern Hebrew: from definiteness to partitivity

This paper investigates the change in differential object marking (DOM) currently exhibited in Modern Hebrew. To date, the consensus in the theoretical literature on Hebrew has been that the object marker 'et' is only licensed in the context of definite DPs. We observe, however, that in Modern Hebrew partitive indefinite DPs may also be preceded by 'et'. Here, we experimentally investigate this change in the distribution of 'et'. Using a judgment task, we asked 41 native Hebrew-speaking adults to rate sentences with 'et'-marked indefinite object DPs on a 5-point acceptability scale. Our results reveal that partitive items received a considerably high acceptance score, with an overall average of 3.6/5. In addition, we found a main effect for object-position and quantifier-type. In particular, acceptability of 'et'-marked partitives increased significantly for topicalized DPs and for DPs that contained proportional quantifiers (as opposed to cardinals). These data support the analysis of 'et' as a DOM marker. We propose that Modern Hebrew is currently undergoing a process of change, whereby the distribution of its object marker is shifting in the direction of the Turkish DOM pattern, along the Definiteness Scale proposed by Aissen (2003). Further, the Hebrew facts provide novel evidence for the relevance of this scale not only in a synchronic, but also in a diachronic investigation of DOM. Moreover, they point to a special status of partitivity among specific DPs, suggesting that it should be distinguished as a separate category on the Definiteness Scale.

Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products

Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, marinade, and spice. MEDLINE, Web of Science, PubMed, and ScienceDirect were used as online databases to find relevant articles. We found that the nutritional, physicochemical, and sensory properties of fried mackerel without treatment were influenced by frying methods. Deep frying affected the oxidation of lipids and degradation of proteins, while air frying increased the overall acceptance score. Frying can reduce perfluorinated compounds (PFCs), eliminate some toxins, lower the trypsin inhibitor (TI), and increase the sensory parameters of mackerel with batter, marinade, and spice treatment. The different ingredients of minced mackerel products preserved their nutritional and sensory parameters after frying. Interestingly, vacuum frying resulted in lower oxidation and maintenance of nutritional and sensory parameters of fried mackerel (with or without treatment) and minced mackerel products. Further research is needed to reveal the effectiveness of vacuum frying in maintaining the nutritional and sensory properties of fried and minced mackerel products.

College Students’ Self-Acceptance: A Paint Therapy Group Counseling Intervention

This research highlights the effect of paint therapy group counseling on college students’ achievement in the field of education. For this purpose, we have used a quasiexperimental design with pretest/posttest of control group and experimental group. The sample used in our experiment consists of 18 students at a university in Guangdong Province. Participants were randomly assigned to two groups, i.e., experimental group and control group, and completed pretest and posttest measures of self-acceptance and self-evaluation over 2 months. The difference between the two groups before and after the intervention was determined using an independent-samples t-test. We have also used a paired-sample t-test to compare the effects of the intervention on the experimental achievement scores of the groups. The results showed that the self-acceptance score in the experimental group’s posttest was 40.78 ± 6.91 (t = 3.66, p < 0.01 ), while the scores of self-acceptance factor and self-evaluation factor were 20.67 ± 4.12 (t = 3.19, p < 0.05 ) and 20.11 ± 3.59 (t = 3.71, p < 0.01 ), respectively. Besides, the two months, posttest follow-up showed that the self-acceptance score was 43.67 ± 4.64 (t = 1.0, p < 0.05 ), and the scores of self-acceptance factor and self-evaluation factor were 22.11 ± 2.85 (t = 4.06, p < 0.01 ) and 21.56 ± 2.65 (t = 2.86, p < 0.05 ), respectively.

Assessment of Pain, Acceptance of Illness, Adjustment to Life and Strategies of Coping with the Illness in Patients with Pancreatic Cancer

Pancreatic cancer is the fourth most common cancer causing death in the world. The prognosis of patients with pancreatic cancer is relatively low, which may be reflected in the patients’ lack of acceptance of the illness and passive attitudes towards the illness. The aim of the study was to evaluate the strategy of coping with pain and its control, acceptance of the illness and adjustment to life with cancer in patients suffering from pancreatic cancer. Forty-six patients with pancreatic cancer were included in the study. They were treated as outpatients at the Center of Oncology at Maria Skłodowska-Curie’s Institute in Warsaw between 2017 and 2018. The questionnaire included four psychometric tests: BPCQ, CSQ, AIS and MiniMAC. In the BPCQ test the highest average test result was obtained by “internal factors” (M = 16.85; SD = 5.64). The most frequently chosen strategies for coping with pain are praying/hoping (M = 22.33; SD = 7.85). The average illness acceptance score was 23.13 (SD = 7.84). The most common methods of psychological adjustment to cancer for the studied group are the strategies of positive re-evaluation (M = 20.07, SD = 3.67). Patients with pancreatic cancer have a low level of acceptance of their illness.

Multifocal acceptance score to evaluate vision: MAS-2EV

We present a new metric (Multifocal Acceptance Score, MAS-2EV) to evaluate vision with presbyopic corrections. The MAS-2EV is based on a set of images representing natural visual scenes at day and night conditions projected in far and near displays, and a near stereo target. Subjects view and score the images through different binocular corrections (monofocal corrections at far; bifocal corrections; monovision and modified monovision) administered with soft contact lenses (in cyclopleged young subjects) or with a binocular simultaneous vision simulator (in presbyopic and cyclopleged young subjects). MAS-2EV scores are visually represented in the form of polygons, and quantified using different metrics: overall visual quality, visual degradation at far, visual benefit at near, near stereo benefit, visual imbalance near-far, overall visual imbalance and a combined overall performance metric. We have found that the MAS-2EV has sufficient repeatability and sensitivity to allow differentiation across corrections with only two repetitions, and the duration of the psychophysical task (3 min for subject/condition/correction) makes it useable in the clinic. We found that in most subjects binocular bifocal corrections produce the lowest visual imbalance, and the highest near stereo benefit. 46.67% of the subjects ranked binocular bifocal corrections first, and 46.67% of the subjects ranked monovision first. MAS-2EV, particularly in combination with visual simulators, can be applied to select prospective presbyopic corrections in patients prior to contact lens fitting or intraocular lens implantation.

Sifat Fisik dan Sensori Flakes Pati Garut dan Kacang Merah dengan Penambahan Tiwul Singkong

Flakes merupakan produk sarapan siap saji yang dapat memenuhi kebutuhan kalori karena mengandung karbohidrat cukup tinggi. Perpaduan umbi garut dan kacang merah serta penambahan tiwul singkong sebagai sumber serat dapat digunakan sebagai bahan baku produk flakes yang kaya gizi dan menyehatkan. Penelitian disusun secara tunggal dalam  Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu formulasi pati garut dan kacang merah dengan enam perlakuan dan empat ulangan. Perlakuan faktor tunggal yaitu formulasi pati garut dan kacang merah dengan perbandingan 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). Data dianalisis sidik ragam dan dilanjutkan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa formulasi flakes terbaik adalah formulasi F6 (50% pati garut dan 50% kacang merah) yang menghasilkan tekstur (fisik) sebesar 1,47 kgf, sifat sensori flakes dengan skor tekstur sebesar 4,32 (renyah), skor warna sebesar 2,67 (coklat muda), skor rasa dan aroma sebesar 3,47 (agak berasa langu), dan skor penerimaan keseluruhan sebesar 3,87 (suka). Flakes formulasi terbaik memiliki kadar air sebesar 5,17%, kadar abu sebesar 2,81%, kadar protein sebesar 11,53%, kadar lemak sebesar 1,25%, kadar karbohidrat sebesar 79,24%, dan kadar serat kasar sebesar 2,55%.Flakes is a ready to eat product for breakfast that only needs less than 3 minutes to serve. Flakes can supply calories need because it contains high carbohydrates. Combination from roots that contains carbohydrates such as arrowroot and beans which are protein sources such as red beans, with “tiwul” cassava addition as fiber source can be used as raw material for flakes that nutrient rich and healthy. The research was a single factor, arranged in a Complete Randomized Design with sixreplications. The factor was the formulation of arrowroot starch and red beans flour consisted of sixlevels, i.e. 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). The data were analyzed by using ANOVA and weretested with LSD test at 5% level of significant. The best formulation was found onflakes produced from 50% arrowroot starch and 50 % red beans flour (F6) with physic properties (texture) was 1,47 kgf, the colorscore of 2,67 (light brown), the flavour and aroma score of 3,47 (little rotten taste), and the overall acceptance score at 3,87 (like). The best flakes has moisture content of 5,17%, ash content of 2,81%, protein content of 11,53%, fat content of 1,25%, carbohydrate content of 79,24%, and crude fiber content of 2,55%. Keywords : arrowroot, red beans, tiwul cassava, flakes

UJI AKTIVITAS ANTIOKSIDAN SERBUK EKSTRAK BELIMBING WULUH (Averrhoa blimbi L.)

The Averrhoa Blimbi L. is spread all over in Indonesia as home garden plant. It has not been yet cultivated and developed its utilization. The utilization of this Averrhoa Blimbi L. that can be attempted is that as an instant powder. This fruit contains of chemical elements functioning as natural antioxidant. This study attempts to investigate the variation concentration of Averrhoa Blimbi L. extract on antioxidant activity by using DPPH (1, 1-difenil-2-pikrilhidrazil) method and UV-Vis spectrophotometer. Based on the result of the antioxidant activity test, it is found that different treatment shows different antioxidant activity. At concentration of Averrhoa Blimbi L.: sugar, Y1 (1:1) is -7.8%, Y2 (2:1) is -3.4%, and Y3 (4:1) is 48.4%. This indicates that the more the extract of Averrhoa Blimbi L. is added, the higher antioxidant activity is. The organoleptic test in this study includes colour, aroma, texture, and taste. The most preferred treatment is Y3 (Averrhoa Blimbi L.: sugar: = 4:1). The level of panelist acceptance score on the test parameter is shown as follows: the colour is 2.34 (bright yellow), the aroma is 2.45 (a little bit of sour aroma), the texture is 2.21 (smooth), and the taste is 2.15 (sweet and a bit of sour).