• Journal of Oral Medicine and Pain
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• 제21권1호
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• pp.141-152
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• 1996

Oral Lichen Planus(OLP) is a idiopathic chronic inflammatory disease with more difficult to clear and higher recurrent rate than cutaneous lesions. But, there has been no estabilished theories about the proper treatment for OLP. The purpose of this study is to examine the clinical feature, relationship with systemic disease and dental treatment of OLP patients of Korea and to gain helpful information about clinical characteristics and treatment of OLP. The subjects chosen for the study were 54 patients who had visited Department of Oral Diagnosis & Oral Medicine at Yonsei University Dental Hospital Dental Hospital and diagnosed as OLP. Previous clinical records has been reviewed and questionnaires, oral examination, laboratory examination were done and recorded. The following results were obtained : 1. Of the 54 patients, 21 were men and 33 were women with an average age of 47.8 years. 2. The most common intraoral site was bilateral buccal mucosa, followed by unilateral buccal mucosa, gingiva, vesibule, lip mucosa, glossal mucosa, palatal mucosa and mouth floor. 3. The mixed, erosive and reticular form of OLP was most frequent(83.3%) clinical form. 4. OLP patients with liver disease were 5, and drug medication patients were 7. But, we could not find its evidence of association with OLP. 5. Associated events on onset of symptom were stress, denture wearing, dental treatemtn, and common cold. 6. Associated symptoms were dry mouth, tingling, sore throat, and altered taste perception. 30.8% of patients had no specific associated symptoms. 7. Aggravating factors of symptom were peppery food, hot food, fatigue, toothpaste, salty food, sour food, tension, and conversation. Reducing factors were cold food, sleeping. 69.2% of patients had no specific reducing factors. 8. There were no significant differences between normal papulation and OLP patients in CBC, SGOT< SGPT, Serum iron, Total iron binding capacity. 66.7% of subjects were positive response to fungus study for Candida Albicans. The incidence of stress and dental treatment on onset of symptom appeared high in OLP patients. Especially, high incidence of positive response to fungus study for Candida albicans, prescription of anti-fungal agents and dental treatment considerations may be helpful to treatment of OLP.

• Journal of Nutrition and Health
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• 제9권4호
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• pp.28-35
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• 1976

To know changes of the food preferences and the practice of pica during pregnancy, ninety two women in the latter half of pregnancy were interviewed in April, 1976 at ten medical centers in Seoul. They were average 27.1 years old, and mostly middle class. 83.7% of the total subjects felt the changes of food preferences due to pregnancy within the first trimester. 60.9% had vomiting as well as losing their appetite and 17.3% vomited three or more times daily which might induce difficulties of water and electrolytes balance in body. The preferences about foods, the taste of foods, and various dishes cooked during morning sickness were changed significantly and showed in lower scores of likes and higher scores of dislikes than those before pregnancy. Particularly, cooked rice and kimchi indicated the increase of more than 50% in dislikes. The preferences after the morning sickness were turned back to those before pregnancy. Desire for water through foods like soft drinks, juice, ice cream, and gamju and salty foods seemed to be spontaneous during pregnancy. A majority of the subjects had three meals and no snack had included more snacks instead of meals during losing appetite and thereafter, had more frequent meals and snacks. Superstitions about chicken, squid, and cuttlefish for pregnant women were prevalent. 11.9% tabooed chicken because of harm for fetus. On the contrary, intended higher inclusions of milk, meat and dried small sardines would be helpful to satisfy the increased recommended allowances of calcium and protein for them. The practice of pica was found in 5.4% and rice was the only real item mentioned. Pica such as amylophagia or geophagia often reported in the U.S. was not answered in this study.

• 한국수산과학회지
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• 제34권2호
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• pp.109-113
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• 2001

재래식 창란 젓갈은 정치상태로 제조공정이 진행되기 때문에 염장 및 숙성 시간이 오래 걸리며, 또한 높은 수분함량으로 변패가 빠른 단점 등이 지적되고 있다. 이러한 단점을 개선하기 위해 본 연구에서는 제조공정 중에 교반염장 과정 및 염지 유출수 제거과정을 도입하여 염장조건의 최적화를 시도하였다. 그 결과 원료창란에 $12\%$의 식염을 첨가하여 $20^{\circ}C$에서 10rpm으로 교반한 경우 염장 2시간만에 목표염도인 $11\%$에 도달하였으며 이는 정치염장의 경우 6시간이 소요되는 것에 비교하면 염장시간을 4시간 단축시킬 수 있었다. 또한 교반염장 후 2시간째에 유출수를 제거한 경우의 Aw는 0.88이었으며, 반면 유출수를 제거하지 않은 창란의 Aw는 0.94인 것으로 나타나 높은 수분함량 때문에 나타나는 품질변화 등의 문제를 해결할 수 있을 것으로 사료되었다.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.403-414
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• 2010

Reducing women's bone mineral density (BMD) has close relationship to risk in osteoporosis. This study was carried out to identify bone density risk factors affecting women's BMD, and to analyze the relationship of age, between BMD and menopause, BMI, blood pressure lifestyle and dietary habits for bone health by physical measurement and questionnaires. The study subjects, 128 women living in Seoul, were divided into 4 age group; 30~39 years (17), 40~49 years (54) and 50~59 years (36) and 60~69 years (21). There were significant differences in mean height, BMI, systolic blood pressure, menache and menopause age and menopause ratio and BMD T-score among the 4 age groups. BHD was significantly decreased according to increasing age and BMI and menopause. The rate of BMD risk subjects was significantly different increasing with age and BMI. The rate of risk group were 0%, 13%, 22.2% and 71.4%, by age groups and 0%, 16.2%, 33.3% and 52.9% by BMI respectively. BMD of menopause groups was significantly decreased from 1.23 (40 years) to 1.34 (60 years). p < 0.001. Also systolic blood pressure were significantly increased from 116.5 mmHg (30 years) to 130.81 mmHg (60 years). The T-score of normal group also decreased significantly from 1.27 to 0.13 (60years) with age. There were significant negative correlation between BMD and age (r = -0.409) menopause (r = -0.346), BMI (r = -0.218) systolic blood pressure (r = -0.193), salty taste eating out (r = -0.185) (p < 0.05). There were significant positive correlation between BMD and meat fish and walking time. In conclusion, bone density decreased with age. Most of the 50 years' subjects were in risk group. BMI, menopause, systolic blood pressure, frequency alcohol consuming. To prevent osteoporosis, over 40 years needed to be educated to maintain normal weight and the improvement of eating and living habits.

• Journal of Nutrition and Health
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• 제44권4호
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• pp.326-337
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• 2011

The purpose of this study was to investigate dietary intake and to evaluate patient satisfaction toward the quality of hospital foodservice. Questionnaires were distributed to 203 hospitalized patients in 3 hospitals having 300 beds. The intake rates for served amounts of rice, side dishes, and soup were 72.5%, 68.2%, and 62.6%, respectively. The main reasons for left-overs were 'no appetite' (25.8%) and 'not salty enough' (19.9%). The rate of patients eating outside food was about 33.5%. The average score for quality satisfaction of meal characteristics was 3.34 ${\pm}$ 0.61, and the average score for quality satisfaction of sanitation and service characteristics was 3.58 ${\pm}$ 0.61. 'Seasoning' showed the lowest score and 'temperature' showed the highest score for quality satisfaction of meal characteristics. In the quality satisfaction of sanitation and services, 'explanation of meals' showed the lowest score and 'exactness of meal times' showed the highest score. The patients hospitalized for 10 days showed significantly lower average scores than those hospitalized over 60 days for quality satisfaction of meal characteristics. The patients with 'little appetite' and 'regular appetite' showed significantly lower average scores than those with 'much appetite' for the quality satisfaction of meal, sanitation, and service characteristics. The patients who 'rarely had leftovers' showed significantly higher average scores than those who 'always had leftovers' and 'often had leftovers' for quality satisfaction of meal characteristics. Meal characteristic scores were significantly correlated with age (r = 0.216), length of admission (r = 0.310), appetite (r = 0.251), leftovers (r = 0.233), and intake of soup (r = 0.205). Also, sanitation and service characteristics scores were significantly correlated with age (r = 0.327), education (r = -0.202), length of admission (r = 0.168), and appetite (r = 0.155). Thus, it would seem to be desirable that hospital foodservices improve the taste and seasoning of meals and provide appropriate nutrition education and counseling in mid-sized hospitals.

• 한국식품조리과학회지
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• 제29권3호
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• pp.257-265
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• 2013

The purpose of this study was to understand the characteristics of senior consumers' food-related lifestyle and to investigate their demand for menu development of senior' friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.

• 동아시아식생활학회지
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• 제25권1호
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• pp.1-11
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• 2015

This research was designed to examine the dietary habits and unbalanced diet of middle school students by gender and region. The survey was conducted using questionnaires on dietary habits and unbalanced diet administered to 726 students (urban: 367, rural: 359). The obesity index using BMI showed that the largest proportion of girls was 'underweight' in both regions, which showed a significant difference by region (p<0.001). Male students in urban areas prefer salty taste more than rural students (p<0.05). In urban areas, problems relating to dietary habits were 'unbalanced diet' and 'overeating' in male students and 'frequent snacks' and 'irregular mealtime' for female students (p<0.01). The frequencies of skipping breakfast (p<0.01), snack intake (p<0.001), eating out (p<0.001) and fast food consumption (p<0.001) were significantly higher in urban students than in rural students, and the reason for eating snacks was 'hungry' in urban students and 'habitually' and 'delicious' in rural students (p<0.01). Unbalanced diet was significantly higher in rural students compared with urban students (p<0.001) and male students compared with female students in urban (p<0.05), and the factors affecting dietary habits were mostly related to family. Male students in urban areas showed a significantly lower intake frequency of 'fish, tofu and beans' (p<0.05) and 'milk and yogurt' (p<0.05), but higher intake frequency of 'vegetables' (p<0.001) compared with female students. Male students in rural areas showed a significantly lower intake frequency of 'meat' (p<0.05) but higher intake frequency of 'milk and yogurt' (p<0.05) compared with female students. Urban students showed a significantly higher intake frequency of food groups compared with rural students. To conclude, desirable nutrition education on meal regularity, snack choice, and problems relating to unbalanced diet should be conducted in schools.

• 대한가정학회지
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• 제40권5호
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• pp.1-14
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• 2002

This study was administrated to find the effects of dietary habits and nutrient intakes on the development of cardiovascular disease in the elderly aged over 60. The 40 healthy elderlies(18 males, 22 females) and 40 hospitalized elderlies with the cardiovascular disease(23 males, 17 females) were subjected for the study. Body weight, height, BMI and blood pressure were measured. Also, health behaviors such as exercise, smoking, drinking and dietary habits, frequency of intake lipid food in the past, nutrient intake at the present were assessed by interviews and questionnaire. The results of this study are as follows. 1. Body weight and the BMI were higher in hospitalized male elderlies significantly than those of healthy male elderlies(p<0.05). But the blood pressure wasn't different between two groups. 2. The ratio of male subjects who do regular exercise was significantly higher in healthy group(p<0.01). And significant difference in the extent of stress was found between two female groups(p<0.05). 3. The amount of meal and salty taste showed significant difference between two female groups(p<0.01) but the other dietary habits such as meat preference were not different between healthy and hospitalized elderlies. 4. Compared with healthy male elderlies, hospitalized male elderlies showed significantly higher frequency of intake of fish in the past(p<0.05) and frequency of intake of lipid food such as pork and chicken was also higher in the hospitalized male elderlies, but no significant difference in nutrient intake at the present was found between healthy and hospitalized elderlies. 5. Nutrient intake of elderlies showed in the average daily intake of energy, Ca, vitamin $B_2$were lower than Korean recommended dietary allowances(CRDA). For female subjects, the cholesterol intake was positively correlated with body weight, meats and eggs intake showed positive correlation with body weight and the BMI(p<0.01).

• Asian Pacific Journal of Cancer Prevention
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• 제14권2호
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• pp.1151-1154
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• 2013

Background: Changes in dietary practices are known to be associated with changes in the health and disease pattern of a population. This study aimed to qualitatively explore the perception of colorectal cancer patients regarding causes of colorectal cancer and the influence of diet. Materials and Methods: Twelve respondents from three major ethnicities in Malaysia were selected from the quantitative study on dietary pattern and colorectal cancer carried out earlier in this study. In-depth interviews (IDI), conducted from April until June 2012, were mainly in the Malay language with additional use of English and continued until the saturation point was reached. All interviews were autorecorded so that verbatim transcriptions could be created. Results: Causes of colorectal cancer were categorized into internal and external factors. The majority of respondents agreed that there is an association between Western foods and colorectal cancer. Malaysian traditional diet was not related to colorectal cancer as less preservative agents were used. Malaysian diet preparation consisting of taste of cooking (spicy, salty and sour foods) plus type of cooking (fry, grilled and smoked) were considered causes of colorectal cancer. All respondents changed their dietary pattern to healthy food after being diagnosed with colorectal cancer. Advice from doctors regarding suitable food for colorectal cancer was useful in this regard. Conclusions: Eating outside, use of food flavoring ingredients and preservative agents were considered to be the main factors causing colorectal cancer. All respondents admitted that they changed to a healthy diet after being diagnosed with colorectal cancer.

• 한국식품영양과학회지
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• 제32권7호
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• pp.1132-1146
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• 2003

The purpose of this study was to identify the eating habits and dietary consciousness of urban residents according to socioeconomic characteristics. The survey was administered by the nationwide 690 adults in February 2001. The survey was conducted by a questionnaire that was composed of 20 items. The results of this study show that 56.8% of the subjects had breakfast everyday and majority of them ate cooked rice (57.4%) or rice with mixed grain and bean (33.0%) as stable food for breakfast. 73.6% of the subjects ate out less than 5 times a month and, most of them preferred Korean dishes to Western dishes. The majority of the subjects had a meal regularly and they ate dinner abundantly with gusto compared to breakfast and lunch. Mean values of preference (5 point scales) for snack, salty and hot taste, and processed food were 3.07±0.89, 2.75±0.83, 3.28±0.90, 2.69±0.84 respectively. Interest (4 point scales) in eating safe and fresh food, balanced diet, and overeating calorieㆍsugarㆍsaltㆍfat were 3.26±0.66, 2.83±0.70, 2.89±0.75, respectively. As the purpose of eating, 44.8% of the subjects placed emphasis to supply nutrition but 16.6% put emphasis on physiologic desire. About half of the subjects needed to change their own eating habits. As improvement of their eating habits, the majority of them answered ‘balanced diet’. There were significant differences in eating habits and dietary consciousness of the subjects by socioeconomic characteristics. As the age goes down and education level goes up, they had wrong eating habits generally. For occupation, housewives had right eating habits but students were not. For interest in food and nutrition, male, 20' age-group, students and over college graduation group were worse than the other groups within each socioeconomic characteristic. Consequently, nutrition education for them is needed preferentially, also their socioeconomic characteristics must be considered in nutrition education.