• Journal of Technologic Dentistry
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• v.41 no.4
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• pp.305-317
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• 2019

Purpose: The purpose of this study is to provide basic data for the improvement of dental care service for patient care. Methods: The survey period was from December 10, 2018 to June 10, 2019. The subjects were 180 patients who were treated with dental implant in 20 dental hospitals and clinics in Daejeon and Gyeonggi province. A total of 145 questionnaires were analyzed except for 35 copies which were unreliable or difficult to analyze. Results: The most important care method for prolonging the life time of dental implant prosthesis was the highest rate of correct brushing (39.4%), and a majority in the subjects used oral hygiene products (91.0%). With regard to discomfort after dental implant prosthesis, food particles between the teeth showed the highest response (49.7%), and discomfort with gum infections and bleeding and reduced mastication increased significantly with age (p<0.05), whereas feeling of irritation decreased significantly with age (p<0.05). Conclusion: This study is meaningful in that it approached the perception and discomfort of prosthesis from the patients' point of view. It needs to establish the basic data to improve dental treatment service for patient care.

• Journal of Korean Medical classics
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• v.27 no.3
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• pp.67-86
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• 2014

Objectives : In this study, I want to work on efficacious porridges through inquiry into the Jukmiryu(粥穈類) based on the classical literature. It is intended to serve as a basic study to explore the modern-day application of dishes that are good as patient meals or healthy foods for elderly people. Methods : I have taken the original text of Jukmiryu(粥穈類) included in Junsaengpaljeon(遵生八牋) and translated it. Further, I have compared it to those porridges treated in Nonohangeon (老老恒言), a book in geriatrics from Ming Dynasty. Results : Nonohangeon(老老恒言) describes sources and effects of 100 porridges. With recipes too simplified, however, it doesn't provide any practical help. In contrast, Junsaengpaljeon(遵生八牋) presents 40 porridges together with their effects and recipes. It is practically more beneficial, as it provides recipes more specific than Nonohangeon(老老恒言). Conclusions : Jukmiryu(粥穈類) in Junsaengpaljeon(遵生八牋) set great store on the pharmacological effects of food. As it provides detailed description of porridge recipes and ingredients as well as their effects, readers can easily apply them to symptoms. Since individuals may choose what would be appropriate for their own symptoms, it could be helpful in not only providing patient meals and foods for elderly people but also improving dietary practice.

• Clinical and Experimental Reproductive Medicine
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• v.42 no.3
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• pp.126-129
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• 2015

Essure (Bayer) received approval from the U.S. Food and Drugs Administration as a permanent non-hormonal contraceptive implant in November 2002. While the use of Essure in the management of hydrosalpinx prior to in vitro fertilization (IVF) remains off-label, it has been used specifically for this purpose since at least 2007. Although most published reports on Essure placement before IVF have been reassuring, clinical experience remains limited, and no randomized studies have demonstrated the safety or efficacy of Essure in this context. In fact, no published guidelines deal with patient selection or counseling regarding the Essure procedure specifically in the context of IVF. Although Essure is an irreversible birth control option, some patients request the surgical removal of the implants for various reasons. While these patients could eventually undergo hysterectomy, at present no standardized technique exists for simple Essure removal with conservation of the uterus. This article emphasizes new aspects of the Essure procedure, as we describe the first known association between the placement of Essure implants and the subsequent development of fluid within the uterine cavity, which resolved after the surgical removal of both devices.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.20 no.1
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• pp.55-60
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• 2017

Intestinal hypoganglionosis is a rare innervation disorder that provides numerous nutritional, medical and surgical challenges. In this case report, we present a case of a newborn with intestinal hypoganglionosis leading to intestinal failure and intestinal failure-associated liver disease who responded to $Omegaven^{TM}$, a fat emulsion comprised of omega-3 fatty acids. $Omegaven^{TM}$ has been shown to be beneficial in the management of cholestatic liver injury. Clinical success with $Omegaven^{TM}$ was seen in this patient with a clear decrease in aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase and complete resolution of cholestasis with a direct bilirubin of zero within two weeks of initiation of $Omegaven^{TM}$. No current guidelines for the diagnosis and management of hypoganglionosis are available. We recommend a multidisciplinary approach and the use of novel therapies such as fat emulsions composed of omega-3 fatty acids for improved patient outcomes. Appropriate compassionate use protocols should be obtained from the Food and Drug Administration prior to initiation of $Omegaven^{TM}$.

• Journal of Sasang Constitutional Medicine
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• v.11 no.2
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• pp.385-389
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• 1999

Acute diarrhea is fastly progressing and its most symptom are caused by virus. It usually continue within 3 weeks. And also it company fever, chilling sign, anorexia and vomitting. Mostly, it is getting better by basic treatment but must be cautious about progressing to dehydration, sepsis or other complications. In this study, it is experienced that acute diarrhea patient, got sick by food, became better by treating in the point of Sasang Medicine. 75 years old male patient having abdominal pain with aqueous diarrhea (about 10th a day before admission), chilling sign, general weakness was classed as Soyangin having Shinhanbocktongmangeumjeung(身寒腹痛亡陰證). I prescribed Hwalsuckgosamtang(滑石苦蔘湯) by Peueumganggy(表陰降氣) therapy and his symptom was getting better. So report it.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.26 no.1
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• pp.52-63
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• 2017

When you need to make an upper and lower full-mouth prosthesis, you should design a prosthesis by making an accurate diagnosis and planning well. In particular, in patients with occlusal plane collapsed and misplaced occlusal plane, the patient should be restored to the previous occlusal height and the correct occlusal plane should be created. In addition, appropriate materials should be used to ensure that the patient is able to chew the food well and not force it. When the implants are placed in an inappropriate position, the design of the prosthesis is determined by considering the relationship with the prosthesis and occlusion. Design should be made for the cleanliness around the implant.

• PNF and Movement
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• v.13 no.3
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• pp.163-168
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• 2015

Purpose: The current study seeks to identify the effect of neck muscle strengthening exercise using proprioceptive neuromuscular facilitation (PNF) on the swallowing ability of patients diagnosed with dysphagia due to stroke. Methods: As a single case study, the current research conducted neck muscle strengthening exercise using PNF on the patient with dysphagia for 40 minutes, four times per week for a six-week period. At the same time, typical rehabilitation therapy for dysphagia was provided. This type of therapy included food-swallowing and the relation of the muscles surrounding the neck. The functional dysphagia scale and the penetration-aspiration scale were used to assess swallowing ability. Results: After the therapy, the functional dysphagia scale and the penetration-aspiration scale decreased by 18 points and 3 points, respectively, which proves the effectiveness of this type of therapy for dysphagia. Conclusion: The results of the current study indicate that neck muscle strengthening exercise using PNF reduces penetration-aspiration in patients with dysphagia, and that PNF can be clinically utilized to improve the swallowing ability of dysphagic patients.

• Parasites, Hosts and Diseases
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• v.59 no.5
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• pp.497-499
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• 2021

Trichinellosis (trichinosis) is a parasitic infection caused by nematodes of the genus Trichinella. Pigs are the most common source of human infection. We describe a case of a 47-year-old woman presented with a wide range of intermittent symptoms including prolonged fever, dry cough, diarrhea, rash, myalgias and arthralgias. The patient was attended by physicians with various medical specialties such as dermatologists, rheumatologists and allergiologists, but they did not establish a certain diagnosis because of the gradual onset of symptoms, raising the suspicion of a systematic disease. After extensive work up, the diagnosis of trichinosis was established with femoral muscle biopsy compatible with inflammatory myopathy of parasitic etiology with trichinosis to be the predominant diagnosis. Despite the significant delay of diagnosis for almost three months, patient was treated successfully with no further complications. Trichinellosis is a food-borne treatable infection. Preventive measures include community education especially in zones where parasite prevalence is increased, improvement of farming and cooking techniques.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.674-681
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• 2008

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.

• Journal of Food Hygiene and Safety
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• v.18 no.3
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• pp.133-138
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• 2003

The data on outbreaks of puffer fish poisoning during 1991 to 2002 in Korea were gathered from press reports, and characterized information collected. During the period, a total of 32 outbreaks of puffer fish poisoning was reported. These outbreaks caused 111 persons to become poisoning, among the cases 30 persons were fatal. The mean case fatality rate was 27.0%, and most of deaths (93.3%) were the male of above 29 years old. Patient number of below 4 persons per a poisoning accident occupied 75.0% of total outbreaks; 65.8% of total cases; and 66.7% of total deaths) was occurred in the months, November through January. Most of puffer fish poisoning (75.0% of total outbreaks; 68.5% of total cases; and 73.3% of total deaths) were found along the south coastal area of Korea, including Busan, Gyeongsangnam-do, Jeollanam-do and Jeju-do. Over than 80% of puffer fish poisoning outbreaks occurred at fishing boat and home where privately made food was cause, and outbreaks in restaurants accounted for 15.6%. Most commonly implicated foods were Guk, boiled soup with puffer fish meat and spices.