Notably for seniors, 3D food printing is an appropriate processing method for creating customized meals that meet their unique nutritional requirements and textural preferences. This study attempted to develop an ink for food 3D printers containing abalone powder and several nutrition properties that meet the criteria for senior-friendly foods. The texture of the products was adjusted using gelatin. The ink consisted of abalone powder (10%), soybean protein (4.5%), polydextrose (2.5%), vitamin C (0.0098%), and gellan gum (1%). To examine the physicochemical properties of the ink, texture, water holding capacity, and rheological properties were measured. In addition, the suitability of the 3D printing was examined. As a result, 3% gelatin 3D food printing ink demonstrated optimal printability and could be converted into foods that could be consumed in one step (teeth intake), depending on the types of food for seniors.

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Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.

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BACKGROUND: There is lack of empirical evidence on whether organizational variables affect the fall prevention behavior of nursing staff working at Korean geriatric hospital. Aim This study aimed to investigate individual and organizational characteristics associated with the fall prevention behavior of nurses and nurse aides. METHODS: A descriptive cross-sectional research design was used. A convenient sample of 426 clinical nurses and nurse aides from 8 geriatric hospitals in South Korea was recruited between October and November 2019. Hierarchical regression analysis was used to estimate the effects of individual- and organization-level predictors. RESULTS: The result indicated that fall prevention self-efficacy (&beta;=0.41, p&lt;.001) was a significant individual-level predictor. At the organizational level, Nurse to nurse aides ratio (&beta;=.21, p=.005) and number of patients per physical therapist (&beta;=-.28, p=.014) were significant predictors. Furthermore, there was a significant change of R2 (p=.034) when organizational variables were included in the regression model. CONCLUSION: To increase fall prevention behavior of nurse and nurse aides, administrators in geriatric hospital should recognize the importance of staffing, such as nurse and physical therapist. Further studies are proposed to investigate the empirical evidence about the association between organizational variables and patient outcomes.