Relationship between Mental Health Status and Suicidal Thinking among Cancer Patients / 재활간호학회지

PURPOSE: This study was to examine the relationship between mental health status and suicidal thinking among cancer patients. METHODS: The data set of the 4th Korea National Health and Nutrition Survey (2009) was used and 230 subjects with cancers were included in the present study. Using SPSS/WIN 18.0 program, data were analyzed with descriptive statistics, chi2 test and logistic regression analysis. RESULTS: About one-third of subjects had stress, symptoms of depression and suicidal thinking. Female had more suicidal thinking than male (chi2=5.44, p=.020). In addition, subjects with high income level had more thinking about suicide compared with those in low income level (chi2=7.54, p=.023). There was a significant difference in suicidal thinking according to the educational levels (chi2=13.25, p=.004). In the logistic regression analysis, it was indicated that gender, depression and stress were significant predictors on suicidal thinking, accounting for 26.7~38.1%. CONCLUSION: From the findings in this study, it was suggested that the healthcare providers should try to improve their mental health status in order to prevent suicidal thinking among the individuals diagnosed with cancer.

Diet Quality Index-International Score is Correlated with Weight Loss in Female College Students on a Weight Management Program

This study was to evaluate the effectiveness of the weight control program for female college students. The program was composed of diet and behavioral modifications for 8 weeks. A total of 78 participants enrolled the weight control program. Upon completion of the program, 53 participants experienced weight loss and 25 did not. The intakes of carbohydrate and fat were significantly decreased in both groups. However, the total diet quality index-international (DQII) scores as well as individual scores such as variety scores for protein source and adequacy scores for vegetable, fiber, calcium and vitamin C and moderation scores for empty calorie food were increased significantly in weight loss group only. In the weight loss group, weight, BMI, body fat, percent body fat and waist-hip ratio were decreased significantly. In addition, compared to the weight gain group, the weight loss group had higher changes in weight (weight loss group: -2.6% vs weight gain group: 1.5%, p < 0.001), body fat (-6.0% vs 0.0%, p < 0.001), percent body fat (-3.1% vs -0.3%, p < 0.001), waist-hip ratio (-1.0% vs 0.5%, p < 0.001) and BMI (-2.6% vs 1.3%, p < 0.01). There was no difference in blood profiles between the two groups. The changes in DQI-I scores were significantly correlated with the changes in body weight (r = -0.239, p < 0.05) and BMI (r = -0.224, p < 0.05), indicating that effective nutrition education could help improve diet quality leading to successful weight management among female college students.