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Intensity Ratings (intensity + rating)
Selected AbstractsFear, worry, and ritualistic behaviour in childhood: developmental trends and interrelationsINFANT AND CHILD DEVELOPMENT, Issue 4 2009Sarah V. Laing Abstract Previous studies of childhood fear, worry, and ritualistic behaviour have been limited by restricted age ranges, narrow ranges of anxiety phenomena, non-comparable methodologies, and assessment of typical behaviour within a pathological context. Content and intensity of fear, worry, and ritualistic behaviour, and associations among these variables, were assessed through a semi-structured interview individually administered to 142 children aged 7,16 years. Common themes in the content of fear, worry, and ritualistic behaviour varied predictably with age. Intensity ratings for all three phenomena decreased with age, although this decline was only significant between 7 and 10 years. Levels were higher in girls than boys. Fear and worry were positively related, and the regular performance of rituals was related to anxiety across the age range. Worry was more strongly related than fear to engagement in ritualistic behaviour. We consider implications for the understanding of anxiety and ritualistic behaviour in typical and atypical development. Copyright © 2009 John Wiley & Sons, Ltd. [source] Translating Research into Practice Intervention Improves Management of Acute Pain in Older Hip Fracture PatientsHEALTH SERVICES RESEARCH, Issue 1 2009Marita G. Titler Objective. To test an interdisciplinary, multifaceted, translating research into practice (TRIP) intervention to (a) promote adoption, by physicians and nurses, of evidence-based (EB) acute pain management practices in hospitalized older adults, (b) decrease barriers to use of EB acute pain management practices, and (c) decrease pain intensity of older hospitalized adults. Study Design. Experimental design with the hospital as the unit of randomization. Study Setting. Twelve acute care hospitals in the Midwest. Data Sources. (a) Medical records (MRs) of patients ,65 years or older with a hip fracture admitted before and following implementation of the TRIP intervention and (b) physicians and nurses who care for those patients. Data Collection. Data were abstracted from MRs and questions distributed to nurses and physicians. Principal Findings. The Summative Index for Quality of Acute Pain Care (0,18 scale) was significantly higher for the experimental (10.1) than comparison group (8.4) at the end of the TRIP implementation phase. At the end of the TRIP implementation phase, patients in the experimental group had a lower mean pain intensity rating than those in the comparison group ( p<.0001). Conclusion. The TRIP intervention improved quality of acute pain management of older adults hospitalized with a hip fracture. [source] Cross-adaptation of a model human stress-related odour with fragrance chemicals and ethyl esters of axillary odorants: gender-specific effectsFLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2009Charles J. Wysocki Abstract The human axillae have a characteristic odour that is comprised of or generated from a mixture of C6,C11 normal, branched, hydroxy- and unsaturated acids (and other compounds). We used ethyl esters of one of these acids and a palette of fragrance compounds (tested individually) to evaluate the effectiveness of these chemicals to reduce the overall olfactory impact of a model of human stress-related odour (SRO) by cross-adaptation (adaptation to one odorant can reduce sensitivity to other odorants). Sensory volunteers provided hedonic and intensity ratings of the SRO and of each of the potential cross-adapting agents prior to 2.5 min of induced olfactory adaptation to each agent. Across adaptation, possible cross-adaptation was evaluated by intermittent evaluations of the perceived intensity of the SRO. We determined that some potential cross-adapting agents did reduce the impact of the SRO; however, the same chemicals were not necessarily effective for male and female SRO. Indeed, the list of effective chemicals depended upon the gender of the donor of the SRO and the gender of the sensory volunteer, suggesting a gender-specific response to both the SRO-stimuli used and the fragrance chemicals used to cross-adapt it. Copyright © 2009 John Wiley & Sons, Ltd. [source] Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured HamJOURNAL OF FOOD SCIENCE, Issue 6 2007J.J. Sindelar ABSTRACT:, Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no-nitrate/nitrite-added meat products with quality and sensory attributes similar to traditional cured products. The objectives of this study were to determine the effects of varying concentrations of VJP and incubation time (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of ham over a 90-d storage period, compare residual nitrate and nitrite content, and determine if differences exist in sensory properties of finished products. Four ham treatments (TRT) (TRT 1: 0.20% VJP, 0 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.35% VJP, 0 MIN-HOLD; TRT 4: 0.35% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences (P > 0.05) were observed between TRTs and C for CIE L*, a*, b*, and cured color measured by reflectance ratio. Lipid oxidation (TBARS) for combined TRTs and C revealed little change over time while the C had less (P < 0.05) lipid oxidation than TRTs 2 and 4 for combined days. No differences (P > 0.05) were reported for cured pigment concentration between TRTs and C. Trained sensory panel intensity ratings for ham and vegetable aroma, and flavor, color, and firmness showed that a high concentration (0.35%) of VJP resulted in the highest scores for undesirable vegetable aroma and flavor. Treatment combinations with a low concentration (0.20%) of VJP were comparable to the C for all sensory attributes. [source] Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked SausagesJOURNAL OF FOOD SCIENCE, Issue 5 2007J.J. Sindelar ABSTRACT:, Uncured, no-nitrate/nitrite-added meat products can be manufactured with vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus, resulting in quality and sensory attributes similar to traditional cured products. The 1st objective of this study was to determine the effects of varying concentrations of VJP and incubation times (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of emulsified-frankfurter-style-cooked (EFSC) sausages over a 90-d storage period. The 2nd objective was to compare residual nitrate and nitrite content resulting from different processing treatments and the 3rd objective was to assess sensory properties of finished products. Four EFSC sausage treatments (TRT) (TRT 1: 0.20% VJP, 30 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.40% VJP, 30 MIN-HOLD; TRT 4: 0.40% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences for lipid oxidation (TBARS) between any TRTs and C or over time were observed. No differences (P > 0.05) for CIE L* values were found between TRTs. CIE a* and reflectance ratio values revealed that TRTs 2, 4, and C were redder than TRTs 1 and 3 at day 0. Trained sensory intensity ratings for cured aroma, cured color, cured flavor, uniform color, and firmness determined that all but TRT 1 were similar to C. These results indicate a longer incubation time (120 compared with 30 min) was found more critical than VJP level (0.20% or 0.40%) to result in products comparable to a sodium nitrite-added control. [source] SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEAJOURNAL OF SENSORY STUDIES, Issue 2 2004ZUZANA DROBNA ABSTRACT Astringent and bitter sensations are characteristic sensory qualities of black tea. Three different classes of potential astringent reference standards (two concentrations each of alum and tannic acid and three fruit juices) were evaluated in this study. The perceived astringency, bitterness and sourness of each were profiled using computerized time-intensity and compared with the astringent intensity of a standardized brew of black tea. The differences in temporal profiles of potential reference standards across taste attributes were evident and intensity ratings were found to be dependent upon the stimulus and its concentration. Both concentrations of tannic acid were evaluated as the highest in perceived bitterness. For the juices, a strong sour taste was perceived in addition to astringency. It was concluded that the best reference standard for the astringency of black tea is a solution of 0.7 g/L alum as it is low in perceived bitterness and sourness. [source] INFLUENCE OF GLASS SHAPE ON WINE AROMAJOURNAL OF SENSORY STUDIES, Issue 1 2002J.F. DELWICHE ABSTRACT Differences in the physical shape of glasses could potentially influence proportions of aromatic compounds trapped in the headspace of a wine glass, altering the perception of a wine. Blindfolded, naïve subjects assessed the aroma of a California Cabernet Sauvignon presented in 4 different glasses. Two of these were from a speciality line of crystal wine glasses, one designed for Chardonnay, the other for Bordeaux/Cabernet Sauvignon. A restaurant-style wine glass and a leaded crystal goblet were the remaining vessels used. The nonexpert judges assessed wine aroma for total intensity, fruitiness, vinegariness, oakiness, and mustiness, as well as liking. The only significant difference found in the aroma intensity ratings was for the Bordeaux glass, which was rated as having a significantly lower total intensity than the other three glasses. However, several significant correlations were found between the attribute intensity ratings and physical characteristics of the glasses. This suggests that the glass does have a limited, but subtle, impact upon the olfactory experience of wines. [source] Salty and Sour Taste Characteristics and Risk of AlcoholismALCOHOLISM, Issue 6 2003Kristen A. Sandstrom Background: This study examined gustatory measures (intensity and hedonic values of salt and citric acid solutions) that have been reported to differentiate nonalcoholics who are at risk of alcoholism by virtue of having an alcoholic father (PHP) from those with no such paternal history (PHN). The study tested the hypothesis that PHPs perceive salty and sour solutions to be more intense and less pleasurable than do PHNs. Methods: A total of 112 nonalcoholic subjects (44.7% male and 40.2% PHP) provided intensity and pleasantness ratings for a series of salty and sour solutions in varying concentrations. Results: PHP subjects rated salty solutions as more unpleasant than PHN subjects. PHP subjects also showed higher mean sour intensity ratings and less preference for sour solutions than PHN subjects. Conclusions: This study replicates and extends prior findings of salty and sour taste differences as a function of paternal history of alcoholism. Further research is needed to replicate these findings in other populations and to examine their implications for the transmission of alcoholism risk. [source] Negligible Analgesic Tolerance Seen with Extended Release Oxymorphone: A Post Hoc Analysis of Open-Label Longitudinal DataPAIN MEDICINE, Issue 8 2010R. Norman Harden MD Abstract Objective., To examine the development of analgesic tolerance in patients on oxymorphone extended-release (OxymER). Design.,Post hoc analysis of data from a previously conducted prospective 1 year multi-center open-label extension study in which patients were able to titrate as needed. Patients., Sample of 153 hip and knee osteoarthritis (OA) subjects on OxymER. Primary analyses were limited to study completers (n = 62) due to the large amount of missing data for the noncompleters (n = 91). Outcome Measures., Main outcome measures included OxymER doses (pill counts) and pain intensity ratings using a visual analog scale at monthly visits. Results., There were significant dose increases from weeks 1 to 2 and 2 to 6 (P < 0.05). Doses stabilized around week 6, suggesting the completion of what we defined as "titration." Both doses and pain ratings were stable when this titration phase was excluded from the analysis (P = 0.751; P = 0.056, respectively). Only 28% of the patients had any dose changes following this titration. While there was a significantly greater dose at week 52 compared with week 10 (P = 0.010), the increase in dose became insignificant after excluding four subjects who required two dose increases (P = 0.103). Conclusions., The results showed that most of the titration/dose stabilization changes occurred within the first 10 weeks. A minority (28%) of subjects required dosage increases after this (defined) titration period. Pain reports stabilized statistically after 2 weeks. The findings of this post hoc analysis suggest a lack of opioid tolerance in the majority (72%) of these OA patients who completed this study following a defined titration period on OxymER. Summary., This post hoc analysis of oxymorphone ER consumption in osteoarthritis pain vs pain report showed that most dose changes occurred during an initial "titration period" as defined. Following this titration few subjects increased dose and analgesia remained stable. These findings suggest a lack of longitudinal opioid tolerance in the majority of those OA subjects who completed the trial. [source] Do Pain Patients at High Risk for Substance Misuse Experience More Pain?: A Longitudinal Outcomes StudyPAIN MEDICINE, Issue 6 2009Robert N. Jamison PhD ABSTRACT Objectives., The Screener and Opioid Assessment of Pain Patients (SOAPP v.1) has been shown to be a reliable measure of risk potential for substance misuse and to correlate with a history of substance abuse, legal problems, craving, smoking, and mood disorders among chronic pain patients. The aim of this study was to examine differences over time on a number of measures among chronic pain patients who were classified as high or low risk for opioid misuse based on scores on the SOAPP. Methods., From an initial sample of one hundred thirty-four participants (N = 134), one hundred and ten (N = 110) completed the SOAPP and were grouped as high or low risk for misuse of medication based on SOAPP scores of ,7. All subjects were asked to complete baseline measures and in-clinic monthly diaries of their pain, mood, activity interference, medication, and side effects over a 10-month study period. Results., The results showed that although those who were classified as high-risk for opioid misuse reported significantly higher levels of pain intensity, activity interference, pain catastrophizing, disability, and depressed mood at baseline (P < 0.05), only pain intensity ratings were found to differentiate groups over time (P < 0.01). These results were unrelated to perceived helpfulness of pain treatment. Conclusions., Differences in subjective pain intensity were found between those who are high risk for opioid misuse compared with those at low risk for medication misuse, implying that higher-risk patients may experience more subjective pain. Consequently, these patients may be more challenging to treat. [source] Mechanical ventilatory constraints during incremental cycle exercise in human pregnancy: implications for respiratory sensationTHE JOURNAL OF PHYSIOLOGY, Issue 19 2008Dennis Jensen The aim of this study was to identify the physiological mechanisms of exertional respiratory discomfort (breathlessness) in pregnancy by comparing ventilatory (breathing pattern, airway function, operating lung volumes, oesophageal pressure (Poes)-derived indices of respiratory mechanics) and perceptual (breathlessness intensity) responses to incremental cycle exercise in 15 young, healthy women in the third trimester (TM3; between 34 and 38 weeks gestation) and again 4,5 months postpartum (PP). During pregnancy, resting inspiratory capacity (IC) increased (P < 0.01) and end-expiratory lung volume decreased (P < 0.001), with no associated change in total lung capacity (TLC) or static respiratory muscle strength. This permitted greater tidal volume (VT) expansion throughout exercise in TM3, while preserving the relationship between contractile respiratory muscle effort (tidal Poes swing expressed as a percentage of maximum inspiratory pressure (PImax)) and thoracic volume displacement (VT expressed as a percentage of vital capacity) and between breathlessness and ventilation . At the highest equivalent work rate (HEWR = 128 ± 5 W) in TM3 compared with PP: , tidal Poes/PImax and breathlessness intensity ratings increased by 10.2 l min,1 (P < 0.001), 8.8%PImax (P < 0.05) and 0.9 Borg units (P < 0.05), respectively. Pulmonary resistance was not increased at rest or during exercise at the HEWR in TM3, despite marked increases in mean tidal inspiratory and expiratory flow rates, suggesting increased bronchodilatation. Dynamic mechanical constraints on VT expansion (P < 0.05) with associated increased breathlessness intensity ratings (P < 0.05) were observed near peak exercise in TM3 compared with PP. In conclusion: (1) pregnancy-induced increases in exertional breathlessness reflected the normal awareness of increased and contractile respiratory muscle effort; (2) mechanical adaptations of the respiratory system, including recruitment of resting IC and increased bronchodilatation, accommodated the increased VT while preserving effort,displacement and breathlessness, relationships; and (3) dynamic mechanical ventilatory constraints contributed to respiratory discomfort near the limits of tolerance in late gestation. [source] |