• The Korean Nurse
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• v.36 no.1
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• pp.59-76
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• 1997

The purposes of this study were to identify the contents and satisfaction level of the patients received home care service, and to compare the differences of the contents by the characteristics of the patients. Seventy eight patients received home care service from 1st Jan. to 30th Sept., 1996 were data-collected to analyze the contents and outcomes of home care service. Sixty-nine patients currently receiving home care service were participated to evaluate the satisfaction level of home care service. The data were analyzed using mean, standard deviation, $x^2$ test, and ANOVA by SPSS $PC^+$ program. The findings of this study were as follow : 1. The contents & outcomes of home care service 1) The mean age of the subjects was 64.4 years: 58% of them were female. Those who living in Seoul were 83% and the rest of the subjects was living in Kyung-Gi. 2) The subjects who had one diagnosis were 41%. Over 60% of them had the disease of neurologic & sensory system. 3) The mean number of visit was 6. Only one visit was 22%. The mean time of care was 79 minutes. Duration of visit from 31 minutes to 60 minutes were 47 %. The subjects who terminated the visit because of death were 67.3%. 62% of the persons who referred them to the home care service were nurses. 4) The pain after the service was more relieved than before. The amounts of intake, the degree of bed sore, edema & fracture after the service were more improved than before. Health status after the service was improved in general. 5) There were significant differences between initial and last conscious level in tracheostomy care & oxygen inhalation care. There was significant difference between initial and last degree of activity in blood sugar check. 6) There were significant differences on the number of visit in assessment of the status, evaluation & observation, vital sign check, skin care, injection, medication, bed sore care, colostomy care, relaxation therapy for pain relief, patient education, family care, exercise therapy, position change, supply of disinfected equipments and infection control. There were significant differences on visiting time in nasogastric tube care, drainage tube care and oxygen inhalation care. 2. The satisfaction level of home care service 1) 50% were male. Over 60 years of the subjects was 61 %. Those who living in Seoul were 82%. 2) The subjects who had one or two diagnosis were 32% respectively. 55% of the persons who referred them to the home care service were nurses. 3) Total level of satisfaction of home care service was very high. 4) The older the age, the higher the satisfaction level. The larger the number of visit, the higher the satisfaction level. 5) The subjects who were in cloudy state were higher level of satisfaction than in alert or coma state. The subjects whose activity were normal or who needed assistance were higher level of satisfaction than bedridden or immobilized subjects. These findings suggested that the patients had substantial need for posthospital care. They tended to be elderly and to have experienced the wide range of health problems associated with aging, chronicity, including limitations in activities, and other serious health problems. So, the nationwide home care systems beyond the limit of demonstration program by local association and the development of the effective financial system of home based health care are necessary for the clients who are in need of home care.

• Food Science and Preservation
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• v.24 no.7
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• pp.923-933
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• 2017

This study was carried out to examine the quality characteristics of Doenjang manufactured with or without soaking Meju in brine according to salt concentrations (8 and 12%) during fermentation for 6 months. The moisture content and salinity of Doenjang fermented for 6 months were 54.9-60.3% and 7.8-12.5%, respectively. Doenjang using soaking Meju in brine had higher pH and lower titratable acidity than that using non-soaking Meju. The reducing sugar content in all samples was increased until 2 months and then decreased regardless of soaking Meju, especially that of non-soaking 8% Doenjang was the highest. The 8% low-salt Doenjang was shown the highest amino-type nitrogen content, especially the soaking Doenjang was higher than the non-soaking Doenjang. ${\alpha}$-amylase activity of all samples during fermentation were continuously decreased from 0.91-0.94 Unit/g to 0.01-0.06 Unit/g, especially the 8% soaking Doenjang was shown the highest activity after 2 months. Total bacterial count of the soaking Doenjang at the 6 months was in range of 7.8-8.0 log CFU/g and that of the non-soaking Doenjang was in range of 7.2-7.5 log CFU/g. By taste analysis, the 8% soaking Doenjang was shown the similar taste pattern with commercial Doenjang. In conclusion, the 8% low-salt Doenjang manufactured with soaking Meju in brine was a suitable concentration in order to reduce salt intake.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.579-584
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• 2009

In this experiment, three different diets were produced to investigate the effects of Jeju native chicken eggs fed with citrus peel on the profiles of rats. The first diet did not contain any eggs (TS), the second diet contained 10% eggs and no citrus peels (T0), and the third diet contained 10% chicken egg with citrus peels (T1). These diets were provided to 11-week-old male rats for four weeks. The weight gain, feed intake and feed efficiency were not significantly different between the three treatment groups, TS, T0, and T1. The weight of the liver was significantly higher in T0 and T1 than TS (p<0.05), but the weights of the kidney and epididymal fat pad were not significantly different between the TS, T0, and T1 groups. The total lipid, phospholipid, triglycerides, total cholesterol and LDL cholesterol did not significantly difference among the TS, T0, and T1 groups. The HDL cholesterol and HDL cholesterol/ total cholesterol of T1 were the highest among the groups, and the atherogenic index of T1 was the lowest among the groups (p<0.05). The total protein of TS was significantly lower in T0 and T1, and the albumin of T1 was the highest among the groups (p<0.05). The albumin/globulin ratio of TS was significantly higher in T0 and T1, but the creatinine of T0 was significantly higher in T0 and T1 (p<0.05). The blood sugar and blood pigment were not significantly different between the TS, T0, and T1 groups. The $\gamma$-GTP of T1 was the lowest among the groups (p<0.05), but the ALT, AST and ALP did not show significant difference among the TS, T0, and T1 groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.319-325
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• 1984

This experiment aims to observe the nutritive value of blood sausages by manufacturing three kinds of them in order to utilize various by-products of swine when it is processed. In attempt to do so, five different diets were made: one control diet and four diets in which three kinds of blood sausages(blood sausage-1 was made with sausage meat 10%, fat 40%, blood 20%, skin 20% and liver 2%. blood sausage-2 was made with ham meat 30%, fat 20%, blood 20%, liver 2% and skin 20%. blood sausage-3 was made with smoked ham patch 30%, fat 20%, blood 20%, liver 2% and skin 20%) and mixed sausage(sausage meat 20%, fat 10% and fish meat 35%) were mixed with control diet at the rates of 10% respectively. These diets were fed to growing male and female albino rats for 6 weeks. The results obtained through this study are summarized as follows. In body weight gain of male rats, blood sausage-1 and 2 groups were significantly higher than mixed sausage group during the experimental period, and in that of female rats, control group and blood sausage-1 group were similar, but the other groups were lower than control group. Food intake was different in each group every week, but the amount of that was similar to each one throughout all experimental period. Food efficiency ratio and protein efficiency ratio in male were similar in each group, but slightly different in female during the feeding period. Liver weights of male in mixed sausage group and blood sausage-3 group were lower than those in control group and blood sausage-2 group, but liver weight of female in blood sausage-2 group was lower than that in control group. And all groups were similar in liver weight per 100 g of body weight. Mixed sausage group and blood sausage-1 group were lower than control group in kidney weight of male, and blood sausage-1 group was lower than control group in kidney weight of female. Kidney weight per 100 g of body weight of male showed that blood sausage-1 group was lower than the other groups. Spleen weight was similar in all groups. Hematocrit and hemoglobin contents in blood, total protein, albumin, albumin/globulin ratio, total lipid and total cholesterol contents in serum were showed almost similar in all groups.

• Journal of dental hygiene science
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• v.10 no.5
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• pp.379-385
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• 2010

The purpose of this study was to examine the oral health knowledge and oral health practice of teachers in early childhood education institutions. The subjects in this study were 169 teachers who worked in early childhood education institutions. After a survey was conducted, the collected data were analyzed with a SPSSWIN 14.0 program. The findings of the study were as follows: 1. Concerning oral health knowledge, they got a mean of 7.97(9), 2.66(3), 2.86(5), 2.42(5) and 1.04(2) respectively in knowledge on dental caries, toothbrushing, periodontitis, fluoride and diet. Overall, they got a mean of 16.98 in 24 items, and the score corresponded to approximately 70 out of 100 points. 2. As for oral health practice, tongue cleaning(4.22) was what they did the most to take care of their oral health, and they just got 2.60 in regular dental checkup. Overall, they got about 3.11 in oral health practice. 3. Regarding relationship between general characteristics and oral health knowledge, the teachers who were in their 30s got 17.47 in overall oral health knowledge, and those with a career of five to less than 10 years got 17.50. The teachers who received college or higher education got 17.27, and the principals got 18.26. Those who had ever received education on oral health got 17.01. But the gaps between them and the others were not statistically significant. 4. As to connections between general characteristics including age and oral health practice, restricted sugar intake, regular dental checkup, the use of oral hygiene supplies, tongue cleaning and overall oral health practice were more prevailing among the older teachers, and the gaps between them and the younger teachers were statistically significant. 5. In terms of relationship between oral health knowledge and oral health practice, there was no statistically significant relationship between the two on the whole, but better oral health knowledge led to better oral health practice in each part. This study shows that various oral health education programs for the kindergarten teachers should be developed and continuous education through the programs is important to improve the knowledge of oral health and to change oral health behavior.

• Journal of Nutrition and Health
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• v.25 no.2
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• pp.179-186
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• 1992

Dietary intakes of 57 college women were measured by 7-day weight food records(7WR) Nutrient intakes of 7WR were compared with results of using 1-day weighted food records(1WR) and 2-day weighed food records(2WR), 7WR were recorded for 7 consecutive days by subjects and its first two days were chosen to provide 1WR and 2WR Mean nutrient intakes of the group were not significantly different between 1WR or 2WRand 7WR. Within-person variations were found to be greater than between-person variations. The ratio of within- and between-person variability was lowest for the vitamin A and highest for the calcium. Data on 7WR were analyzed to estimate the number of recording days needed to ensure r$\geq$0.9 between observed and turn mean intakes. The 11 to 13 days needed for energy sugar protein and vitamin A and 20 days for calcium The results indicated that the number of days needed varied substantially among individuals for the same nutrient and within individuals for different nutrients.