1,425 research outputs found

    Analysis of TCM syndrome elements and relevant factors for senile diabetes

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    AbstractObjectiveTo explore the laws governing the distribution of TCM syndrome elements (SEs) of senile diabetes (SD) and their relationship to relevant factors.MethodAn investigation of patients who met the inclusion criteria was conducted by trained doctors, using case report forms. All related data were collected, including body mass index (BMI =body weight [kg]/height2 [m]), glycated hemoglobin, illness course, complications, symptoms, and tongue and pulse manifestation. The SEs of each patient were judged by three qualified associate chief physicians independently.ResultThe main SEs of SD are Yin deficiency, Qi deficiency, blood stasis, and phlegm turbidity. Yin deficiency, Qi deficiency, blood stasis, and phlegm turbidity are most commonly seen among 4-SE combinations. Yang deficiency is typically related to illness course and BMI, phlegm turbidity to hypertension and hyperlipidemia, excessive heat to diabetic microangiopathy, and blood stasis to illness course and diabetic macroangiopathy.ConclusionSD pathogenesis has a deficiency in origin and excess in superficiality. Deficiency syndrome mainly manifests as deficiency of both Qi and Yin, and concurrently in Yang deficiency. Excess syndrome is characterized by blood stasis and phlegm turbidity. SE analysis provides a basis for the prevention and treatment of SD with Traditional Chinese Medicine (TCM) and lays the foundation for objectively evaluating multicentric clinical research for SD in TCM

    The Development Prospect of Chinese Rehabilitation Specialist Nurses under the Background of Aging

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    Objective: To explore the correlation between the supply-demand contradiction and development of rehabilitation nursing talents in China through the analysis of China's aging population. It provides ideas for the increasingly professional and regularization of rehabilitation nursing in China, and provides evidence-based suggestions for the employment of rehabilitation specialist nurses. Design: Review Article. Methods: Literature review. Finding: Due to the traditional concept of Chinese society and the low recognition of rehabilitation specialist nurses, the training institutions for rehabilitation specialist nurses are not perfect, and the education level of rehabilitation specialist nurses is uneven, making it difficult to meet the needs of Chinese rehabilitation nurses. Conclusion: Call on more nursing talents to participate in the construction of rehabilitation nursing in China.Explore the prospects for the development of rehabilitation specialist nurses around the world, take China as an example, and provide evidence-based advice for the employment of rehabilitation specialist nurses

    An Improved Limited Tolerance Rough Set Model

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    Some extended rough set models in incomplete information system cannot distinguish the two objects that have few known attributes and more unknown attributes; some cannot make a flexible and accurate discrimination. In order to solve this problem, this paper suggests an improved limited tolerance rough set model using two thresholds to control what two objects have a relationship between them in limited tolerance relation and to classify objects. Our practical study case shows the model can get fine and reasonable decision results

    Enhanced Visible Light Photocatalytic Activity for TiO2 Nanotube Array Films by Codoping with Tungsten and Nitrogen

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    A series of W, N codoped TiO2 nanotube arrays with different dopant contents were fabricated by anodizing in association with hydrothermal treatment. The samples were characterized by scanning electron microscopy, X-ray diffraction, X-ray photoelectron spectroscopy, and ultraviolet-visible light diffuse reflection spectroscopy. Moreover, the photocatalytic activity of W and N codoped TiO2 nanotube arrays was evaluated by degradation of methylene blue under visible light irradiation.Comment: 8 pages, 5 figure

    Influencing Factors of Catering O2O Customer Experience: An Approach Integrating Big Data Analytics with Grounded Theory

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    In the era of digital economy, catering O2O is developing rapidly. Catering O2O (catering online to offline), namely catering takeout in the paper, means that customers place an order through online ordering platform, and delivery persons deliver the food provided by catering enterprises offline. Catering O2O conforms to the trend of the digital economy era, but exposes a variety of problems, such as lower feedback rate of the platform, lower timeliness of acceptance and handling, lower customer feedback satisfaction, and poorer customer experience. As China\u27s leading e-commerce platform for life services, Meituan won the rating of not recommending to place an order in the report of "2020 China E-commerce User Experience and Complaint Monitoring". In order to improve customer experience and service satisfaction of catering O2O, this paper takes Meituan takeout as an example, integrates big data analytics and grounded theory to explore influencing factors of catering O2O customer experience. With the big data analytics method, the main influencing factors are obtained from 54250 customer reviews, and then the grounded theory method is used to conduct in-depth analysis on negative reviews, and influencing factors of O2O customer experience are verified and confirmed. The results show that the main influencing factors of catering O2O customer experience are catering food quality and delivery service quality and after-sale service quality. Catering food quality and delivery service quality have a significant impact on customer experience. Finally, from perspectives of catering O2O platforms and enterprises, the paper obtains management implications as follows: Catering O2O platforms should attach great importance on the service of contact points in distribution link, strengthen the last-mile delivery service quality, and improve the supervision and feedback mechanism; catering O2O enterprises should ensure the quality, portion and package of catering food, so as to improve customer experience and win electronic word-of-mouth and customer satisfaction
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