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کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: Evidence Based Care Journal
- نوع مقاله: Journal Article
- کلمات کلیدی: hemodialysis,Thirst,Ice chips
- چکیده:
- چکیده انگلیسی: Background: Thirst is the most common complaint of patients undergoing hemodialysis with stimulating the patient to drink more fluids result in intradialytic weight gain. Thirst leads to some complication including heart problem which is one of the most common causes of death in these patients.
Aim: To determine the effect of ice chips on thirst and fluid intake of patients undergoing hemodialysis.
Methods: This is a cross-over study consisting 49 patients. Patients were randomly divided into two groups of A and B. Both groups were trained on how to complete the check lists, measurement of liquids and fluid intake at intervals between sessions. Afterward, group A was trained about the use of alternating liquid and ice and registered in the check List and group B only about taking up the liquids and registered in the check List. In addition, the intervals between two dialysis sessions were reminded to patients by researcher by SMS for intervention and completion of the check List. Sixth week, intervention between two groups was moved. In all these sessions, intensity of thirst measured before and after and at the middle of each dialysis session.
Results: There was no significant differences between the use of ice chips with severity of thirst (p= 0.806). Ice chips decreased fluid intake from 2375.4±654.2 to 2112.9±656.4 (p< 0.001), but frequency thirst increased from 12.2±3.7 to 16.5±5.4 (p< 0.00).
Conclusion: Ice chips had no effect on the intensity of thirst in patients undergoing hemodialysis despite increasing the frequency of thirst but result in reducing fluid intake.- انتشار مقاله: 30-03-1392
- نویسندگان: Seyedreza Maslom,Hajareh Ebrahimi Rigi Tanha,Zahra Dalir,Frzaneh Sharifipour,Abbasali Zerati
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Cheese,Flavoring Agents,Piper Nigrum,Food Preservation
- چکیده:
- چکیده انگلیسی: The recent tendency in cheese production is to produce flavored cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery cheese compared to the control sample indicated that the peppery cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control cheese. The obtained results showed that the peppery cheese could keep the product quality better than the control cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors.
- انتشار مقاله: 20-07-1398
- نویسندگان: Hajar Rahimi,Peyman Ghajarbygi,Saeed Shahsavari,Mostafa Kazemi,Razzagh Mahmoudi
- مشاهده
- جایگاه : پژوهشی
- مجله: Evidence Based Care Journal
- نوع مقاله: Journal Article
- کلمات کلیدی: hemodialysis,Thirst,Ice chips
- چکیده:
- چکیده انگلیسی: Background: Thirst is the most common complaint of patients undergoing hemodialysis with stimulating the patient to drink more fluids result in intradialytic weight gain. Thirst leads to some complication including heart problem which is one of the most common causes of death in these patients.
Aim: To determine the effect of ice chips on thirst and fluid intake of patients undergoing hemodialysis.
Methods: This is a cross-over study consisting 49 patients. Patients were randomly divided into two groups of A and B. Both groups were trained on how to complete the check lists, measurement of liquids and fluid intake at intervals between sessions. Afterward, group A was trained about the use of alternating liquid and ice and registered in the check List and group B only about taking up the liquids and registered in the check List. In addition, the intervals between two dialysis sessions were reminded to patients by researcher by SMS for intervention and completion of the check List. Sixth week, intervention between two groups was moved. In all these sessions, intensity of thirst measured before and after and at the middle of each dialysis session.
Results: There was no significant differences between the use of ice chips with severity of thirst (p= 0.806). Ice chips decreased fluid intake from 2375.4±654.2 to 2112.9±656.4 (p< 0.001), but frequency thirst increased from 12.2±3.7 to 16.5±5.4 (p< 0.00).
Conclusion: Ice chips had no effect on the intensity of thirst in patients undergoing hemodialysis despite increasing the frequency of thirst but result in reducing fluid intake.- انتشار مقاله: 30-03-1392
- نویسندگان: Seyedreza Maslom,Hajareh Ebrahimi Rigi Tanha,Zahra Dalir,Frzaneh Sharifipour,Abbasali Zerati
- مشاهده