The use of Clinical Data Warehouse (CDW) for research and quality improvement has become more frequent in the last 10 years. In this study, we used CDW to determine the effectiveness of pressure ulcer interventions offered by ward nurses and wound care nursing specialists. A retrospective clinical outcomes study that utilise CDW has been carried out. We identified 1415 patients who were evaluated as pressure ulcer risk group from 1 July 2019 to 31 December 2019. Kaplan‐Meier survival analyses were used to estimate the time to occurrence of pressure ulcers. We compared the survival curves of each group by applying the log‐rank test for significance. The overall median time to occurrence for both groups was 13 days (95% CI range: 11‐14 days). The control group showed a longer median time (14 days) to occurrence than the case group (12 days). In the pressure ulcer stage I, the case group showed a longer median time (14 days) to occurrence than the control group (8 days), indicating that the intervention provided by the wound care nursing specialist was effective in stage I, and delayed the occurrence of pressure ulcers. The findings may be used as preliminary data for the utilisation of the CDW in the field of nursing research in the future. Also, facilitating the accessibility of the wound care nursing specialist in the general wards should be effective to decrease the incidence rates.
Despite having high polyphenolic phytochemicals and functional components, apple pomace (AP) is often discarded in landfills, leading to pollution. The study aimed to find a sustainable application for AP in Greek yogurt fortified with AP syrup (APS). Physicochemical characteristics and antioxidant properties were analyzed for APS (APS0.00, APS1.25, APS2.50, APS3.75, APS5.00). As the AP content in the syrup increased, moisture content, titratable acidity, and viscosity significantly increased (p < 0.05). The total polyphenols and flavonoid content of APS increased with increasing AP content. In Greek yogurt fortified with APS (APY), reducing sugar content (0.55 mg/mL to 0.71 mg/mL) significantly increased with fermentation time and AP content, whereas pH level (6.85 to 4.28) decreased. The antioxidant activities by DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, and reducing power were also significantly increased with the AP content and fermentation time. In the consumer acceptance test of APY, APY1.25 had significantly high scores in overall acceptance, taste acceptance, and aftertaste acceptance with purchase intent (p < 0.05). The Greek yogurt fortified with APS as functional food had improved antioxidant properties and consumer acceptance, suggesting the possibility of developing sustainable AP products.
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