Yazar "Kaya, Pinar" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim
    Öğe
    Being a nurse in Turkey's disaster: A phenomenological study on post-earthquake experiences
    (Elsevier, 2024) Dogan, Sevgi Deniz; Tosunoz, Ipek Kose; Kaya, Pinar; Yurtseven, Seyma; Aydinli, Ayse
    This study aimed to reveal the experiences of nurses who work in cities affected by earthquakes and provide care for earthquake survivors. The study is qualitative research with a phenomenological design. The study was conducted with 30 nurses, aged between 22 and 56 years old, who worked in public hospitals and provided care to earthquake victims in the areas affected by the earthquake centered in Kahramanmaras. The obtained qualitative data were analyzed by content analysis method. The participating nurses in the study defined the nursing profession after the earthquake as selflessness, obligation, tiredness, and satisfaction. Additionally, the nurses reported experiencing some managerial and personal difficulties in the delivery of care services during the acute phase after the earthquake. The findings of this study can serve as a guide for developing current nursing care strategies during disasters and rapidly resolving issues that may arise in post-disaster nursing care. It is recommended to enhance existing Hospital Disaster Plans, provide in-service training to nurses, and make plans to rapidly increase personnel to cope with the expected increase in post-disaster care burden.
  • Küçük Resim
    Öğe
    Being a nurse in Turkey's disaster: A phenomenological study on post-earthquake experiences (vol 103, 104346, 2024)
    (Elsevier, 2024) An, Sevgi Deniz Dog; Tosunoz, Ipek Kose; Kaya, Pinar; Yurtseven, Seyma; Aydinli, Ayse
    [Abstract Not Available]
  • Küçük Resim
    Öğe
    Determination of titanium dioxide nanoparticles used in various foods
    (Taylor & Francis Ltd, 2020) Sungur, Sana; Kaya, Pinar; Koroglu, Muaz
    Titanium dioxide (TiO2) is commonly used in foods with code E171. There is information on the food packaging that it contains E171 in the ingredients section. However, there is no information on the amount of E171 used as ingredient. Therefore, determination of TiO2 content of foods is extremely important for human health. In this study, confectionary foods, chewing gums, chocolates and white colored foods were investigated. TiO2 levels of investigated foods were determined by inductively coupled plasma optical emission spectrometry (ICP-OES). The average titanium dioxide concentrations were found ranging from 3 to 2400 mg kg(-1). The size of TiO2 particles in the foods samples was determined with transmission electron microscopy (TEM). Titanium dioxide nanoparticles in the studied foods were found to vary in size from 30 to 410 nm.