PURPOSE: The purpose of study was to examine effects of aromatherapy on stress, sleep, nausea and vomiting of women after laparoscopic hysterectomy. METHODS: The participants were 60 women who had laparoscopic hysterectomy: experiment group for aromatherapy (n=30) and control group for routine care (n=30). The experimental group received inhalation aromatherapy for 5 minutes, twice; the first was done right after the operation, the second was at 9 pm before sleep on the same day--while the control group had no inhalation. Data were collected from July to September, 2012 at G hospital. RESULTS: The degree of psychological stress was not significantly different between two groups (t=-1.96, p= .054). Yet, there were significant differences between two groups for degree of physiological stress (t=-3.20, p= .002), the level of cortisol (t=-2.01, p= .049), the score of sleep status (t=2.47, p= .016), the score of sleep satisfaction (t=2.43, p= .018), and the score for nausea and vomiting (t=-2.58, p= .012). CONCLUSION: Inhalation aromatherapy using the mixed oil of lavender, mandarin, and marjoram was effective in decreasing the level of physiological stress, cortisol, and the score for nausea and vomiting, and also allowed the participants to have a better sleep. Therefore, inhalation aromatherapy could be effective in improving the quality of life of these women during recovery.
Analgesia, Patient-Controlled* ; Aromatherapy* ; Female ; Humans ; Hydrocortisone ; Hysterectomy* ; Inhalation ; Lavandula ; Nausea* ; Origanum ; Quality of Life ; Stress, Physiological ; Stress, Psychological ; Vomiting*

No abstract available.
Precursor Cell Lymphoblastic Leukemia-Lymphoma*

No abstract available.
Humans ; Rehabilitation* ; Rural Population* ; Stroke*

No abstract available.
Angiography ; Coronary Angiography* ; Coronary Vessels ; Echocardiography* ; Mucocutaneous Lymph Node Syndrome*

No abstract available.
Aneurysm* ; Coronary Vessels* ; Mucocutaneous Lymph Node Syndrome*

No abstract available.
Humans ; Spinal Cord*

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B 1 levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B 1 levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B 1 levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B 1 levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.