1.Pattern Visual Evoked Potential (VEP) is Unaffected in the Early Stage of Mild Cognitive Impairment
Lau Chean Ling ; Norhani Mohidin ; Azzatul Ainur Mohd Kamal ; Zainora Mohammed ; Bariah Mohd Ali
Malaysian Journal of Health Sciences 2017;15(1):89-95
The aim of this study was to determine whether pattern-reversal Visual Evoked Potential (PRVEP) is affected in mild cognitive impairment (MCI). Participants aged ≥ 60 years diagnosed as MCI were invited to participate in a study together with a group of controls. PRVEP was measured using A RETI-port/Scan 21 and stimuli of large and small checks sizes, 1° (60 min of arc) and 0.25° (15 min) respectively were used to obtain responses. The amplitude and implicit times of the MCI and control groups were then compared. A total of 18 MCI participants (age 65.7 ± 3.1 years) and 18 controls (65.1 ± 3.8 years) consented to participate in the study. The amplitude and implicit times for the MCI group using the target sizes of 60 min of arc were 9.80 ± 4.06 μV and 108.83 ± 7.63 ms and for 30 min of arc were 11.00 ± 7.44 μV and 123.96 ± 6.18 ms respectively. Consecutively for the control groups the amplitudes and implicit times were 8.96 ± 3.52μV, 105.85 ± 3.60 ms and 11.97± 6.11 μV, 122.57 ± 8.28 ms. PRVEP results did not reveal significant differences in P100-wave amplitude nor implicit time between the two groups under investigation. This study concluded that the visual pathway of MCI participants may be unaffected in the early part of the disease process.
Aged
3.Treatment of myelodysplasitc syndrome in the elderly.
Korean Journal of Medicine 1999;57(4):707-713
7.Strategies for the Improvement of Customer Satisfaction on Foodservice through Identifying the Foodservice Quality Factors in Senior Care Facilities.
Korean Journal of Community Nutrition 2008;13(1):69-79
This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's alpha was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.
Aged
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Humans
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