Coloring Narrative Therapy for Hospitalization Patients of Hospice Palliative Care Wards without Special Psychological Test: A Case Report

Art therapy would help end-of-life care who hospitalized in hospice palliative care wards. This case report aims to examineYeonmyeong (Prolongation of life) cure or spontaneous healing and so on have developed over the last 3 years. The case reportprovides an analysis of palliative care through coloring narrative therapy from torture and injection of ill treatment. Significantdevelopments include the following: (1) The older persons who have chronic terminal cancers realize their here and now. (2) Thepatients have terminally accepted their end of life. (3) Their families were greeting adieu with their palliative care clients. InKorea, Yeonmyeong cure is approved by modern society patients and their families. Therefore, medical palliative care groupsare thinking more well-being healing method for human being.

Coloring Narrative Therapy, After Diagnosis of Dementia Stage, without Special Psychological Test for the Adults in Sanatorium: A Case Report.

Dementia is a common congenial mental disorder with a senior impact on a patient common congenial mental and may cause mental disorder. I do not know much about the dementia of their disorder symptom, the mental outcome of coloring narrative therapy. One stage of supervision in a senior sanatorium with dementia appears greater than normal seniors, and we observe to care through storytelling and mutual communication. I describe several over 65 years old seniors with dementia mentality which a stage of supervision after coloring narrative therapy. It achieved desirable normal mental status along with adequate guide care and mutual communication. In coloring narrative therapy in senior sanatorium the need for mentoring repair for improving mentality not felt by the author due to mutual communication growth that occurred in the coloring narrative therapy course. In view of the above, the supervision associated with several over 65 years old seniors are cheered up, counseling time is reduced and enjoy laughing is an advantage.

Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.

O trabalho foi conduzido com o objetivo de descrever os atributos sensoriais de bebidas de extratos de soja em pó produzidos a partir de cultivares desprovida de lipoxigenases, convencional e tipo hortaliça e dois extratos comerciais e correlacioná-los com as quantidades de isoflavonas e n-hexanal nos extratos em pó. Os extratos de soja em pó obtidos em laboratório foram caracterizados pelos atributos: aroma de feijão cozido e de algodão doce; sabor de grão cozido, de malte e gosto doce sugerindo, sabor suave. Os extratos comerciais apresentaram forte aroma de soja tostada, de ranço, de sementes de gergelim e de peixe; sabor de soja tostada, gosto amargo e de sementes de gergelim; gosto amargo (com nariz preso) e consistência de amido. Não foram observadas diferenças sensoriais entre os extratos produzidos em laboratório, indicando a ocorrência da inativação das enzimas lipoxigenases durante o processamento dos produtos. Contudo, diferenças marcantes entre os extratos obtidos em laboratório e os comerciais quanto aos atributos sensoriais estudados foram encontradas provavelmente, devido às técnicas desconhecidas de processamento utilizadas pelos fabricantes dos produtos comerciais. O teor médio de n-hexanal presente nos extratos de soja comerciais e produzidos em laboratório apresentou correlação positiva e significativa com o atributo aroma de grão cozido, já a quantidade de isoflavonas com aroma de grão cozido e de algodão doce, sabor de grão cozido, de malte, gosto doce e consistência de amido.