Objectives: The study aims to evaluate patients’ performance toward insulin injection after training program to
identify the variation in skill of patients in insulin injection technique with regard to some variable (i.e.
educational level and duration of insulin injection.
Methodology: A quasi experimental study has been conducted on diabetic patients.
An observational checklist had been prepared which consisted of 4 main areas with 37 sub-items, which are
syringe preparation for injection, insulin drawing; skin preparation for injection and insulin injection. Each of the
sub-items has 2 options yes or no. One score for positive answer and zero for no.
The sample of the study consisted of (n =30) males and females patients with Type 1 diabetes mellitus, who
were chosen randomly from AL-Wafa’a center for diabetic treatment in Mosul-Iraq during Dec. 2003.
Results: The results of the study showed that the skills performance of insulin injection was statistically
different in pre from post-test (49.37%, 76.67%) respectively by using X ), the result showed significant
difference at (P<0.05) level (2221.625), no significant difference between skill performance and the level of
education, while significant difference appears at P 0.01 between duration of insulin injection and skill
performance. The training programme has a positive effect on the skills of diabetic patients type 1 utilizing
insulin injection technique.
The plant licorice is considered important plants as nutritionally and medically and economically, as a rich in phytochemical, vitamins and minerals, and being widely available, Research indicated the presence of many nutrients such as (proteins, Carbohydrates, vitamins and minerals) as well as presence of Glycyrrhizin which responsible of sweet taste, that allowing the possibility to use it as natural intensity sweetener with few calories in Sweetening of many food. This research is aimed to study the Stability of Glycyrrhizin toward the various manufacturing conditions such as (thermal treatment, pH of foods and microwaves), so three factorial experiments was implemented to find out the Stability as following: 100C° - 121C° - Microwa
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The research problem is the weakness transfer of training to the work en
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