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Purpose: This study examined the impact of a virtual reality intervention program based on psychological needs on behavioral and psychological symptoms, apathy, and quality of life (QOL) in patients with dementia or mild cognitive impairment living in nursing facilities. Methods: This study is nonequivalent control group pretest-posttest design of quasi-experimental study. The study collected data from November 18, 2020 to July 24, 2021 from patients with dementia or mild cognitive impairment (30 in the experimental group and 30 in the control group) at three nursing facilities in G city using self-reporting and caregiver-informant reporting methods. The analysis employed the chi-square test, Fisher's exact test, paired t-test, independent t-test, Wilcoxon signed rank test, Mann-Whitney U, repeated measures ANOVA, GEE, using SPSS/WIN 27.0. Results: The severity of behavioral and psychological symptoms (Wald χ² = 2.68, p = .102) and the care burden of caregivers (Wald χ² = 1.72, p = .190) were not significant and was no significant time and group interaction effect (Wald χ² = 0.63, p = .426, Wald χ² = 0.52, p =. 471). The difference in apathy and QOL score were statistically significant for the group-time interaction (F = 43.65, p < .001; F = 4.35, p = .041). Conclusion: The virtual reality intervention program of this study shows a positive effect on the apathy reduction and QOL of patients with dementia or mild cognitive impairment residing in nursing facilities. [ABSTRACT FROM AUTHOR]

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product. [ABSTRACT FROM AUTHOR]