Biomedical subjects
C Bollinger
Publications and source records attributed to C Bollinger.
Training non-psychologists in the treatment of sexual dysfunction with special reference to the training of marriage guidance counsellors.
This paper describes a study in which marriage guidance counsellors were trained in the treatment of sexual difficulties. This study is discussed in the wider context of the literature concerned with training issues in the treatment of sexual function problems. The results of the training programme give clear evidence that non-professionals can be trained to produce results similar to those of a professional and it is argued that issues discussed in the literature concerning the training of professionals in the treatment of sexual difficulties are also applicable to non-professionals.
Postprandial sleepiness: objective documentation via polysomnography.
Fifteen normal volunteers were evaluated to assess the effect of a meal on sleep onset latency. The meal was administered in a counterbalanced design on 1 of 2 successive days. Subjects napped 20 min subsequent to the meal (or at the corresponding time on the no-meal day) and 1 h after the initiation of the first nap. Ten subjects completed the Stanford Sleepiness Scale (SSS) on arriving at the laboratory, and just prior to nap 1 and nap 2. Sleep onset latency after the meal was not significantly different from that obtained under the no-meal condition, but was significantly less on nap 1 as compared with nap 2 irrespective of day or meal. SSS did not reveal subjective differences in sleepiness between the initial estimate and the postmeal estimate. Only five subjects showed a decrease in sleep onset latency postprandially (1-11 min). Although group differences in postprandial sleepiness were not documented, the phenomenon was clearly exhibited by certain individuals. Thus, postprandial sleepiness is not an invariable consequence of meal ingestion; rather, it appears to be affected by numerous variables such as hunger, volume of the meal, and meal constituents.