Digital Commons Network^™

Community Recommendations For Enhanced Regional Survivorship Outcomes: A Case For Social And Structural Determinants Of Health From A U.S. National Cancer Institute (Nci) Designated Cancer Center, Marcie S. Wright, Alisa E. Brewer, Matthew Wells, Michael A. Preston, Maria D. Thomson, Vanessa B. Sheppard

Journal of Health Research

Background: The number of cancer survivors has increased drastically as a result of advances in early detection and treatment strategies. Nevertheless, many survivors in the cancer survivorship population face unique problems, risks, and needs. The study for this short report obtained qualitative data to assess barriers and facilitators to cancer care survivorship in urban and rural communities from a National Cancer Institute (NCI) Designated Cancer Center Catchment Area in the southeastern United States.

Methods: Thirty (n=30) community stakeholders participated in in-depth interviews. The interviews were audiotaped, transcribed, and coded by independent raters. Inter-rater reliabilities indicated adequate agreement [inter-rater reliability (r)= …

Therapeutic Effect Of Curcumin, Ginger And Tamarind On Oral And Paraoral Tissues: (Histological Overview), Mona El Deeb, Amany A. Rabea

Future Dental Journal

Background: Biocompatible substances from plant origin have been more in focus in contemporary dentistry. Aim: This review, aimed to highpoint the influence of curcumin, ginger and tamarind on different oral and paraoral tissues from histological point of view. Material and methods: A narrative review was carried out based on publications in PubMed, google and Scopus database. The documents published up to 2021 were included. The research was based on inclusion criteria of 89 studies.Results: Curcumin inhibits alveolar bone resorption, reduces inflammatory cell infiltration, aids in epithelial regeneration and improves salivary glands architecture. Ginger was found to be beneficial in …

Association Between Metabolic Syndrome And Stroke: A Population Based Cohort Study, Amir Moghadam-Ahmadi, Narjes Soltani, Fatemeh Ayoobi, Zahra Jamali, Tabandeh Sadeghi, Nazanin Jalali, Alireza Vakilian, Mohammad Amin Lotfi, Parvin Khalili

Department of Neuroscience Faculty Papers

Both metabolic syndrome (MetS) and stroke are associated with increased risk of mortality. Here, we aimed to assess the prevalence of MetS among adults using three definitions (Adult Treatment Panel III (ATP-III), International Diabetes Federation (IDF) and IDF ethnic specific cut-off for Iranian criteria) and its association with stroke. We performed a cross-sectional study of a total of 9991 adult participants of Rafsanjan Cohort Study (RCS), as part of the Prospective epidemiological research studies in Iran (PERSIAN cohort study). The MetS prevalence was evaluated in participants according to the different criteria. Multivariate logistic regression analyses were conducted to assess the …

Identity And Body Image: How Bicultural Influences Affect The Development Of Negative Body Image And Disordered Eating In Korean American Adolescents, Abigail G. Brown

Honors Projects

The objective of this research project is to examine the existing literature related to culture, body image, and disordered eating in Korea and the United States as they are related to the identity and body image formation of Korean American adolescents in the United States. Because there is not much existing literature specifically investigating the experience of Korean American adolescents, this paper aims to synthesize the current research regarding Korean and United States culture to create a summary of factors that contribute to the development of negative body image and/or disordered eating in this population. In addition, these factors will …

A Good Death: Personal Autonomy And Medical Decision Making In Louisiana, Elizabeth Carter

Louisiana Law Review

No abstract provided.

Determining The Existence And Regulation Of Microlipophagy In Primary Brown And White Adipocytes, Sara C. Arenas De Leon

Biomedical Sciences ETDs

Lipids are one of life’s four main macromolecules and provide essential functions to cells, as they serve as building blocks of cellular membranes, mediate cell signaling, and are a critical energy source. Within cells, esterified fatty acids aggregate into lipid droplets in the form of triglycerides, consisting of a neutral lipid core surrounded by a phospholipid monolayer decorated with various proteins.

The degradation of lipid droplets and mobilization of lipids occurs through lipolysis, a process that hydrolyzes a molecule of triglyceride into a glycerol and three fatty acids. Emerging evidence demonstrates the involvement of a selective form of autophagy in …

An Examination Of The Associations Between Eating Competence, Physical Activity, Mealtime Activities And School Behavior In Adolescents, Nicole Watson

Theses

Background: An association between eating competence (EC) and physical activity, diet quality, less stress, greater weight satisfaction and many other outcomes has been identified in adult populations. However, limited research has been conducted into EC and associations in the adolescent population. Specifically, the associations between eating competence and physical activity, mealtime activities, and school behavior in adolescents has not been examined. Purpose: To examine the congruence between eating competence and physical activity, mealtime activities, and school behavior in adolescents (ages 11-16) who had participated in the Fuel for Fun study as 4th graders. Methods: Secondary data analysis of collected data …

Inequalities In Wellbeing In Lebanese Children And Different Refugee Subpopulations: A Multidimensional Child Deprivation Analysis, Zeina Jamaluddine, Gloria Safadi, Alexandra Irani, Nisreen Salti, Jad Chaaban, Sawsan Abdulrahim, Alban Thomas, Hala Ghattas Ph.D.

Faculty Publications

Background and Objectives:

This study constitutes the first attempt to describe the overlapping deprivations faced by Lebanese children (Lebanese) and that of the three sub-populations of refugees living in Lebanon: Palestinian refugees living in Lebanon, Palestinian refugees from Syria and Syrian refugees.

Methods:

Using data from the United Nations International Children's Emergency Fund (UNICEF) Household Survey 2016 (n = 10,555 Lebanese; 7,106 Palestinian refugees living in Lebanon; 2,768 Palestinian refugees from Syria and 5,891 Syrian refugee children aged 2 to 17 years old), we report on single and overlapping deprivations (at least two concurrent deprivations) using indicators related to survival …

A Nurse-Led Telehealth Program For Diabetes Foot Care: Feasibility And Usability Study, Jeffery Alford, Constance Johnson

Faculty, Staff and Student Publications

BACKGROUND: Diabetes mellitus can lead to severe and debilitating foot complications, such as infections, ulcerations, and amputations. Despite substantial progress in diabetes care, foot disease remains a major challenge in managing this chronic condition that causes serious health complications worldwide.

OBJECTIVE: The primary aim of this study was to examine the feasibility and usability of a telehealth program focused on preventive diabetes foot care. A secondary aim was to descriptively measure self-reported changes in diabetes knowledge, self-care, and foot care behaviors before and after participating in the program.

METHODS: The study used a single-arm, pre-post design in 2 large family …

Effects Of Sprouting And Hydrothermal Treatment On Active Components And Functional Properties Of Tartary Buckwheat, Luo Jia-Qian, Zhou Li-Ling, Li Gao-Yang, Yuan Hong-Yan, Xie Qiu-Tao

Food and Machinery

Objective: To improve the content of effective components, in vitro antioxidant capacity and α-amylase inhibition rate of tartary buckwheat. Methods: Using Tartary buckwheat as raw material, the effects were studied, including the sprouting and sprouting combined with hydrothermal treatment on the effective components （total flavonoids, total phenols, rutin and quercetin）, the antioxidant activity and hypoglycemia in tartary buckwheat. And the quality of the samples was comprehensively evaluated by principal component analysis. Results: The contents of flavonoids and rutin in germinated group reached the maximum at 6 days after germination, which were 26.54 mg/g and 13.88 mg/g, 1.22 and 2.95 times …

Application Research Advances Of Different Protein Cross-Linking Methods In Cereal Foods Processing, Chen Zhen-Yun, Shen Yu-Xi, Li Jun-Jie, Liu Min-Nan, Wang Li

Food and Machinery

Protein crosslinking plays an important role in cereal food processing. In recent years, many studies have been carried out on the crosslinking of cereal proteins. However, it is not clear about the principles and molecular mechanisms of crosslinking of cereal proteins. In this review, three kinds of different methods, including physical cross-linking, chemical cross-linking and enzymatic cross-linking, for enhancing the crosslinking of cereal proteins in cereal food processing were summarized, and their recent advances were discussed. Moreover, the effects of the three kinds of protein crosslinking methods on the structural properties of cereal proteins and related products were analyzed. Finally, …

Study On Properties Of The Texture And Fermentation Rheology Of Coconut Flour-Wheat Flour Mixed Dough, Li Ming, Sheng Zheng, Yang Ya-Wen, Wu Zi-Jian, Zhang Hai-Hua

Food and Machinery

Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, …

Effects Of The Levels Of Nacl Added In Soymilk On Texture Characteristics Of White Dried Beancurds, Shu Yuan-Ke, Huang Yi-Qun, Yu Jian, Liu Yong-Le, Li Yan

Food and Machinery

Objective: This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds. Methods: The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl （0～1%） were fully evaluated through texture profile analysis, creep test, scanning electron microscopy and others. Results: The addition of NaCl in soymilk led to a significant increase （P<0.05） of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel. In addition, the levels of NaCl added in soymilk were highly correlated （r was 0.967～0.982） with the yield and water content of the resulted white dried beancurds, but negatively correlated （r was -0.901～-0.994） with water holding capacity, gel strength, cohesiveness, elastic modulus and other textural properties of dried beancurds. Conclusion: The soymilk added with 0.50%～0.75% of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.

Screening And Identification Of Extracellular Polysaccharide-Producing Lactic Acid Bacteria, Chen Jing, Zhou Jia-Hao, Mao Qi-Qi, Tang Xia, Liu Cheng-Guo, Zhou Hui

Food and Machinery

Objective: To screen lactic acid bacteria strains with strong ability to produce extracellular polysaccharide. Methods: Forty strains of lactic acid bacteria isolated and preserved in the laboratory were selected, and the commercial strain L. rhamnosus GG （LGG） was used as the positive control strain. The strains with high extracellular polysaccharide yield were screened by colony drawing method and phenol-sulfuric acid method, and their stress resistance, safety and antibiotic sensitivity were tested in vitro. The phenotypic characteristics and species identification of the finally obtained strains were analyzed. Results: After primary screening and secondary screening of 40 strains of lactic acid bacteria, …

Preparation And Properties Of Polysaccharide-Based Broad-Spectrum Antibacterial Films, Li Zhi-Ming, Wen Chang-Dian, Wei Tian-Tian, Song Xue-Jian, Zhang Dong-Jie

Food and Machinery

Objective: This study aimed to develop polysaccharide-based composite antibacterial films with excellent antibacterial and physicochemical properties to effectively improve the shelf life of food. Methods: Carrageenan, agar, konjac gum and pectin were used as film-forming substrates and natamycin and nano-MgO were used as antibacterialagents to investigate the effects of adding antimicrobial agents on the physical, mechanical and antibacterial properties of the films and the preservation of grapes. Results: After the addition of antibacterial agents, the film thickness, tensile strength and haze increased, air permeability increased and elongation at break decreased, water solubility, swelling and moisture permeability decreased, light transmission and …

Difference Of Odd-Carbon Fatty Acid Composition In Three Dendrobium Species, Feng Shi-Qi, Lu An-Jing, Yang Miao, Feng Di-Na, He Yu-Qi, Xue Song

Food and Machinery

Objective： The fatty acid composition and content of three kinds of Dendrobium were studied in order to provide reference for the development of dendrobium efficacy. Methods： The fatty acids compositions of Dendrobium nobile, Dendrobium officinale and Dendrobium chrysotoxum from different regions were systematically quantified by gas chromatography-mass spectrometry （GC-MS）, and a series of Odd-carbon fatty acids （OCFA） containing 15～23 carbons were found in all dendrobiums. Results： The results showed that the OCFA accounted for more than 8% of the total fatty acids. The relative abundances of OCFA from high to low were C_15:0, C_17:0, C_{23:0 …}

Optimization Of Response Surface Methodology And Evaluation Of Antioxidant Avtivity Of Double-Enzyme Hydrolyzed Pigeon Brisket, Shen Chang-Hua, Yang Juan, Zhang Yuan-Hong, Zeng Xiao-Fang

Food and Machinery

Objective: The enzymatic hydrolysis conditions of pigeon meat were optimized, according to the hydrolytic degree and the antioxidant activity of the hydrolysates. Methods: Using hydrolysis degree and ABTS free radical scavenging rate as evaluation indexes, the effects of enzyme type, enzyme addition amount, pH value, enzymatic hydrolysis temperature, enzymatic hydrolysis time, solid to liquid ratio and enzyme ratio on the antioxidant activity of pigeon brisket hydrolysate were investigated, and the total amino acid content of the hydrolysate prepared under optimal conditions was determined. Results: Neutral protease and alkaline protease were the best compound enzymes. The enzyme ratio was 3∶1, and …

Preparation Of Enzymatic Hydrolysate From Crayfish Shells And Its Application In The Processing Of Crayfish Whole Balls, Yang Qi-Fu, Xu Wen-Si, Wei Na-Qiang, Xu Yan, Yang Pin-Hong

Food and Machinery

Objective: For enhancing the flavor characteristics and nutritional value of crayfish balls, and enriching the diversity of crayfish processed products. Methods: Determined the process of preparing the enzymatic hydrolysate from crayfish shell using compound enzymatic by single-factor and orthogonal array design. The nutritional quality of crayfish whole balls containing enzyme hydrolysate lyophilized powder and crayfish meat was analyzed. Results: The optimum condition for the preparation of crayfish shells enzymatic hydrolysate solution showed that 1 g crayfish shells powder with 0.5 mL of lactic acid was pretreated at 60 ℃ for 40 min. The dosage of compound enzymatic （papain and flavor …

Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles, Zhu Dan-Dan

Food and Machinery

Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes of flour and noodles were determined by instrumental analysis and chemical analysis respectively. And the sensory indexes of noodles were evaluated by sensory method. Results: The results showed that adding 0～18% ginkgo powder to wheat flour could reduce dough stability time, falling number wet and gluten content. It could increase the water absorption, whiteness of wheat flour, the taste and hardness of noodles. The contents …

Egg White Protein Gel Modification And Its Application In Meat Processing, Zhang Gen-Sheng, Li Qi, Huang Xin-Yu, Han Bing, Zhao Hong-Lei, Fei Ying-Min

Food and Machinery

Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification methods of egg white protein and the research status of the application of modified egg white protein in meat processing and prospected the innovation and application of modified egg white protein.

Research Progress Of Electronic Nose On Identification Of Food Adulteration, Zhang Gui-Yun, Xie Jian-Hua, Yang Wei-Qiang

Food and Machinery

This paper introduces the working principle of electronic nose via two key elements including gas sensor array and signal processing. The applications of electronic nose in adulteration identification and quality analysis of edible oil, dairy products, beverage, meat, spices, and other foods are reviewed. The operations and analytical principle of electronic nose for food adulteration are clarified, and the successful applications of electronic nose as well as the shortcomings are discussed.

Research Progress Of Hs-Spme-Gc-Ms In The Detection Of Volatile Substances In Fruit Products, Pang Ji-Wei, Yin Fei-Long, Liu Yun-Fen, Qu De-Zhi, Liang Yuan-Li, Xie Dong-Di, Liao Ling-Yan, Shuai Liang

Food and Machinery

From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS） technology in the detection of volatile substances in fruit products, this paper discusses its important position and significance in fruit flavor detection. This paper briefly outlines the principles and characteristics of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and highlights the progress of its research on volatile substances in different kinds of fruit raw materials, stored and preserved fruits as well as fruit processed products such as fruit juice, fruit wine, and fruit tea, and also provides an outlook on the …

Research Progress Of Concentrated Fruit Juice And Its Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Liu Jin-Long

Food and Machinery

This paper expounded the characteristics of concentrated fruit juice, and the advantages, disadvantages and optimization of common concentrated technologies, summarized the research status of fermented fruit wine with concentrated fruit juice as raw material, and looked forward to the research direction of fermented fruit wine with concentrated fruit juice as raw material.

Research Progress On The Effect Of Lactic Acid Bacteria On The Flavor Of Fermented Vegetables, Hou Xiao-Yi, Wang Jian-Hui, Deng Na, Li Hui, Zhang Bo, Cai Yong-Jian

Food and Machinery

In the process of vegetable fermentation, the variety and quantity of microorganisms are complex and changeable. Lactic acid bacteria (LAB), as the main power in the process of vegetable fermentation, participate in the regulation of various metabolic pathways and affect the formation of flavor. In this review, the changes of major flavor metabolites during vegetable fermentation and their internal relationship with the community structure and abundance of LAB were summarized, then the potential mechanism of LAB fermentation to produce flavor substances was discussed. Moreover, the application of LAB in vegetable fermentation was prospected.

A Scoping Review Of The Relation Between Toothbrushing And Diabetes Knowledge, Glycemic Control, And Oral Health Outcomes In People With Type 2 Diabetes, Ruth D. Lipman, Kelly K. O'Brien, Joan K. Bardsley, Michelle F. Magee

Individual Scholarship

Objective

Given the bidirectional relationship between type 2 diabetes and periodontal disease, this study sought to compile the available data regarding the relationship between home oral hygiene, specifically toothbrushing, and glycemic control and oral health in people with type 2 diabetes. Methods

A systematic scoping review was conducted using a combination of controlled vocabulary and keyword terms for type 2 diabetes and home oral care in PubMed and CINHAL. Publications from the past 20 years were considered for inclusion. Study data were summarized. Results

A total of 11 studies met our inclusion criteria. In all survey research identified, self-report of …

Implementation Of A Virtual Interprofessional Icu Learning Collaborative: Successes, Challenges, And Initial Reactions From The Structured Team- Based Optimal Patient-Centered Care For Virus Covid-19 Collaborators, Simon Zec, Nika Zorko Garbajs, Yue Dong, Ognjen Gajic, Christina Kordik, Lori Harmon, Marija Bogojevic, Romil Singh, Yuqiang Sun, Vikas Bansal, Linh Vu, Kelly Cawcutt, John M. Litell, Sarah Redmond, Elly Fitzpatrick, Kirstin J. Kooda, Michelle Biehl, Neha S. Dangayach, Viren Kaul, June M. Chae, Aaron Leppin, Mathew Siuba, Rahul Kashyap, Allan J. Walkey, Alexander S. Niven

Jefferson Hospital Staff Papers and Presentations

IMPORTANCE: Initial Society of Critical Care Medicine Discovery Viral Infection and Respiratory illness Universal Study (VIRUS) Registry analysis suggested that improvements in critical care processes offered the greatest modifiable opportunity to improve critically ill COVID-19 patient outcomes. OBJECTIVES: The Structured Team-based Optimal Patient-Centered Care for Virus COVID-19 ICU Collaborative was created to identify and speed implementation of best evidence based COVID-19 practices. DESIGN, SETTING, AND PARTICIPANTS: This 6-month project included volunteer interprofessional teams from VIRUS Registry sites, who received online training on the Checklist for Early Recognition and Treatment of Acute Illness and iNjury approach, a structured and systematic method …

Effects Of Different Microwave Drying Conditions On Drying Characteristics And Quality Of Preserved Apricots, Zhao Hong-Xia, Wang Ying-Qiang, Ma Yu-He, Liu Ye-Rong, Wen Jian-Hua, Zhang Bian-Fei

Food and Machinery

Objective: This study aimed to improve the drying efficiency and product quality of preserved apricot. Methods: The preserved apricots were dried using the rotary microwave oven (RMD) and the microwave coupled with convection dryer (MCD). The effect of microwave power, microwave emission mode, cutting and material movement on drying characteristics, the scorching rate, color and sensory quality were investigated and compared with traditional hot air drying (HD). Results: Compared with 1 040 min (16 pieces) and 840 min (48 pieces) of HD, the drying time was significantly shortened by microwave drying, ranging from 40 to 400 min. The drying time …

Telehealth Implementation At A Spinal Cord Injury Clinic Within One Veteran Affairs Medical Center In Pennsylvania, Kristina Tait

Dissertations

Patients with a spinal cord injury (SCI) often require follow-up care from a specialized provider to help reduce complications. The project sited noted that poor follow-up attendance was due to the distance the patients were from the specialty site and sought an evidence-based approach to manage follow-ups. The purpose of this quantitative, quasi-experimental quality improvement project was to determine if the implementation of the American Academy of Family Physicians (AAFP) A Toolkit for Building and Growing a Sustainable Telehealth Program in Your Practice would improve attendance rates for follow-up appointments among SCI patients.

Research Progress On The Influence Of Protein On Physicochemical Properties, Microstructures And Digestive Properties Of Starch And Its Application, Zhao Hai-Bo, Sun Chun-Rui, Qiu Hong-Wei, Cui Bo, Cheng Yun-Hui, Chen Ling

Food and Machinery

Starch and protein are two important components in food system. The interactions between starch and protein have important influence on the structure, physicochemical properties of starch and the texture and digestibility of starch-based food. In recent years, the effect of exogenous protein on starch-protein interaction in mixed system and its application have become a hot research topic in the field of food. This article reviews the interaction mode between starch and protein, the effect of protein on physicochemical properties （gelatinization properties, retrogradation properties, rheological properties, thermal properties and texture properties） and microstructure of starch-protein mixed system, summarizes the regulation effect …

Humanitarian Shelter Guidelines: Indonesian Version, Keren Remaliah Karsa, Laksmi Kusuma Wardani

Smart City

No one can avoid disasters that could happen to anyone, anywhere, and anytime. Disasters might destoy people’s homes which are the primary need of human being. Therefore, people affected by disaster need new shelters to live in. Providing a shelter is not merely building a structure. However, shelter is a process of providing a better place for people especially those who are affected by disasters. Shelters and settlement assistance need to support a secure, dignified, and comfortable life. Ministry of Social Affairs Republic of Indonesia, coordinating with Indonesian Red Cross Society, published the Humanitarian Shelter Guidelines book in Indonesian version. …