Objectives: To determine if solar-powered battery systems could be successfully used for electricity-dependent medical devices by families during a power outage.
Methods: We assessed the use of and satisfaction with solar-powered battery systems distributed to 15 families following Hurricane Maria in rural Puerto Rico. Interviews were conducted in July 2018, 3 mo following distribution of the systems.
Background: Hepatocelluar cancer (HCC) is the leading cause of death among people with hepatitis C virus (HCV)-related cirrhosis. Our aim was to determine the optimal surveillance frequency for patients with HCV-related compensated cirrhosis.
Methods: We developed a decision analytic Markov model and validated it against data from the Veterans Outcomes and Costs Associated with Liver Disease (VOCAL) study group and published epidemiologic studies.
In most previous studies, brewed coffee samples were served at specific serving temperatures for sensory evaluation. While several recent studies have illustrated that serving temperature does have an impact on sensory attribute intensities of brewed coffee, more elaboration is needed. By focusing on knowledge gaps between earlier studies, this study sought to determine whether and how sensory attributes of brewed coffee can vary as a function of serving temperature and coffee variety.
View Article and Find Full Text PDFBackground: Approximately 233,898 individuals in the Veterans Affairs healthcare network are hepatitis C virus (HCV)-infected, making the Veterans Affairs the single largest provider of HCV care in the USA. Direct-acting antiviral treatment regimens for HCV offer high cure rates. However, these medications pose an enormous financial burden, and whether HCV cure is associated with decreased healthcare costs is poorly defined.
View Article and Find Full Text PDFTraditional methods of sensory testing focus on capturing information about multisensory perceptions, but do not necessarily measure emotions elicited by these food and beverages. The objective of this study was to develop an optimum model of predicting overall liking (rating) and preference (choice) based on taste intensity and evoked emotions. One hundred and two participants (51 females) were asked to taste water, sucrose, citric acid, salt, and caffeine solutions.
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