Samira Moradipour, Mohammad Ali Soleimani, Maryam Mafi, Mohammad Reza Sheikhi,
Volume 24, Issue 4 (1-2019)
Abstract
Background & Aim: Breast cancer is one of the most prevalent cancers in women and is regarded as a chronic disease with various psychological complications including death anxiety. This study aimed to examine the effect of Benson’s relaxation technique on death anxiety among women with breast cancer.
Methods & Materials: In this randomized clinical trial, 100 patients with breast cancer referred to Velayat Hospital in Qazvin in 2017 were selected using the consecutive sampling and randomly assigned into groups of experimental and control. A questionnaire on demographic information and the Templer Death Anxiety Scale were used. Benson’s relaxation technique was taught to the patients in the experimental group. Afterward, they were asked to perform the technique for three months and were monthly followed up using checklists. The Templer Death Anxiety Scale was completed again by both groups. Data were analyzed via the SPSS software version 23 using descriptive and analytical statistics.
Results: There was no significant difference in demographic variables between the two groups (P>0.05). Before the intervention, no statistically significant difference was observed between the mean scores of death anxiety in the patients of the experimental group (46.4±10.3) and the control group (49.6±10.07) (P>0.05). However, after the intervention, a statistically significant difference was observed between the mean scores of death anxiety in the experimental group (44.5±10.2) and the control group (48.9±11.2) (P<0.05).
Conclusion: According to the results of the study, it can be concluded that Benson’s relaxation technique is effective in reducing death anxiety among patients with breast cancer.
Clinical trial registry: IRCT20170610034435N8
Zohreh Mirkazehi Rigi, Firouze Sheikhi, Saideh Dadpisheh, Vahedbakhsh Balouch, Saeed Kalkali,
Volume 26, Issue 4 (1-2021)
Abstract
Background & Aim: It is possible for food-related staff to be involved in transmitting covid-19 by their contact such as coughing or sneezing. Therefore, the knowledge of food-related staff about the transmission modes and prevention of covid-19 is very important. This study was conducted with the aim of investigating the awareness and performance of bakers working in Iranshahr city regarding the prevention of covid-19.
Methods & Materials: In this descriptive study, 47 bakeries in Iranshahr city were selected using stratified random sampling in 2020. Data were collected by a demographic characteristics form, a researcher-made questionnaire to measure the level of awareness (15 items), and the hygiene performance checklist (17 items). The data were analyzed by Friedman test using the SPSS software version 25 at the significance level of 0.05.
Results: Average age of the participants was 29.56±9.8. average work experience was 51.36±54, The highest percentage of education level was high school (36.2%), 64.9% were married), 89.4% were resident of Iranshahr city, and 46.8% were bread sellers. Average score of performance was 18.59±5.4 that was a little more than desirable amount (17). Average score of awareness was 25.48±2.9 that was much more than desirable amount (15).
Conclusion: Considering the importance of prevention and control of the epidemic and cutting the chain of transmission of the infection, appropriate educational interventions should be developed to improve the awareness and performance of each individual in the society, especially those who are involved in the preparation and distribution of the food products.
