• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1050-1061
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• 2009

The present study was performed to evaluate energy and nutrients intakes of stroke patients in Daegu Gyeongbuk region, and to analyze the relative risk of stroke related to the intake levels of energy and nutrients. The case subjects (n=100) were selected from newly diagnosed stroke patients at Kyungpook National University Hospital. The control subjects (n=150) were selected from community residents who did not have stroke history and were sex and age-matched with the case subjects. The survey was conducted by individual interviews by trained dietitians using semiquantitative food frequency questionnaires. The odds ratios were calculated by using unconditional logistic regression. In male subjects, patient group had significantly higher consumption than the control group in mean daily intakes of energy, all energy yielding nutrients, vitamin $B_1$, $B_6$, niacin, folic acid, vitamin E, phosphorus, potassium, zinc and dietary fiber, and also in the ratio of energy intake from protein and fat. In women subjects, the patient group consumed significantly lower intakes than the control group in fat, vitamin C, folic acid, vitamin E, iron, but vice versa in carbohydrate energy ratio. As for men, the increased intakes of energy, protein, carbohydrate vitamin $B_1$, E and niacin, zinc, total fatty acids, monoand poly-unsaturated, n-6 fatty acids significantly raised the relative risk of stroke. As for women, the increased intakes of fat, vitamin A, $B_2$, $B_6$, niacin, vitamin C and E, iron, sodium, potassium, selenium, mono-, poly-unsaturated, n-6 fatty acids, cholesterol, taurine and dietary fiber significantly lowered the relative risk of stroke. The results of the study demonstrated that the effect of several nutrient intake levels, such as niacin, vitamin E and fatty acids, on the relative risk of stroke was inconsistent between sex. The reason for this sex difference needs to be elucidated in a larger scale study.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.5
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• pp.1913-1917
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• 2015

Background: Oesophageal squamous cell carcinoma (ESCC) is endemic in the Eastern Anatolian region of Turkey. The present study was performed to identify risk factors for ESCC that specifically reflect the demography and nutritional habits of individuals living in this region. Materials and Methods: The following parameters were compared in 208 ESCC patients and 200 control individuals in the Eastern Anatolian region: age, sex, place of living, socioeconomic level, education level, smoking, alcohol intake, nutritional habits, and food preservation methods. Results: The mean age of ESCC patients was 56.2 years, and 87 (41.8%) were 65 years-old or older. The ratio of women to men in the patient group was 1.39/1. ESCC patients consumed significantly less fruit and yellow or green vegetables and more hot black tea, 'boiled yellow butter', and mouldy cheese than did control individuals. Residence in rural areas, smoking, and cooking food by burning animal manure were also significantly associated with ESCC. Conclusions: The consumption of boiled yellow butter and mouldy cheese, which are specific to the Eastern Anatolian region, and the use of animal manure for food preparation were identified as risk factors in this region. Further studies are required to potentially identify the carcinogenic substances that promote the development of ESCC in this region.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.1
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• pp.51-56
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• 1983

The recent work on symptomatology and therapy of essential fatty acid (EFA) deficience has been reviewed. EFA deficiency is due to an absence of dietary linoleic acid which cannot be synthesized endogenously in man. The diagnosis of EFA deficiency is based on clinical features such as the appearance of scaly skin rash, sparse hair growth or failure to thrive, which occur late in the course of EFA deficiency and biochemical features occurring within two weeks of fat-free diet. The amount of linoleic acid required to prevent EFA deficiency varies with age of the patient and route of fat administration.

• Korean Journal of Clinical Pharmacy
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• v.21 no.2
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• pp.145-155
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• 2011

The objective of this study was to determine whether any pretreatment parameters were associated with pharmacological effect or toxicity parameters after vincristine administration and to describe a mathematical model, which explains the interpatient pharmacodynamic variability. The relationship between patient characteristics and vincristine dose and hematological toxicity were evaluated. 68 pediatric and adolescence patients and 107 adults with acute lymphoblastic leukemia were treated with vincristine $1.5mg/m^2/day$ IV and other anticancer drugs as scheduled. Complete blood counts and other blood test results were obtained. The input variables were age, gender, weight, lean body weight (LBW), height, body surface area, vincristine dose and total vincristine dose. The outcome measures were nadir values (white blood cells, absolute neutrophil counts, hemoglobin, and platelets); the absolute decrease, relative decrease, and survival fraction of blood cells. Polynomial regression analysis was carried out to determine the other significant covariates. The variability of $WBC_{nadir}$ was modeled with good precision and accuracy with a two-covariate model. This model should be validated and improved on with further clinical data. We believe that such pharmacodynamic modeling should be explored further to determine its performance and clinical relevance compared with modeling using pharmacokinetic parameter.

• The Journal of Korean Medicine
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• v.26 no.2 s.62
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• pp.152-165
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• 2005

Background: The use of herbal preparations as remedies for various medical conditions has continuously increased in Korea Large proportions of Korean patients use herbal medicinal products, folk remedies, and food supplements. However, studies on the safety of herbal products arc conducted on a less than sufficient basis even in the countries like Korea where herbal medicine is being used extensively. Some of the reports on the safety of herbs were done by the doctors of western medicine but lack of knowledge and misclassification led to misunderstandings. Objecitves: This study aims to review the recent evidences on hepatotoxic events associated with the use of herbal medicinal products, folk remedy, and food supplements. In the process, this review will grasp trends in this field of studies and will direct further researches into the right direction. Methods: Systematic literature searches were performed on MedRic and MEDLIS in Korea. Screening and selection of the articles and the extraction of data were performed independently by two of authors. There were no restrictions regarding the published date. In order to avoid bias, the articles written by medical doctors, not by oriental doctors were selected. 43 journals were chosen for the review. Results: Analyzing the number of journals, studies on the drug-induced liver injury were increased after the year 2000. The proportion of herbal and folk remedy associated hepatotoxic injuries in all drug-induced liver injury was $21.0\%-30.0\%$. But criterion for herbal medicine is rather vague and limited objective data hindered objectiveness. Few of single medicinal herbs and combination preparations were associated with hepatotoxic injuries. But because of lack of objectivity, further researches must be conducted to yield more concrete results. Conclusions: yield more concrete results. Incidence figures are largely unknown, and in most cases a causal attribution is not established. The challenge for the future is to systematically research this area, educate all parties involved, and minimize patient risks.

• Journal of Korean Clinical Nursing Research
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• v.22 no.1
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• pp.20-27
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• 2016

Purpose: The purpose of this study was to compare the fluid intake and output (I&O) measurement methods in order to figure out more effective and easier method for medical patients Methods: 71 hospitalized patients participated in the study. In "liquid only (LO)" method, all amount of water was summed up including any liquid types of food and IV fluids. In "whole food(WF) intake," all liquid and solid food intake and IV fluids were added up. Results: The average amount of fluid intake was 2105.29 ml for LO method and 2523.54 ml for WF method. The average amount of fluid output was 2148.98 ml. The intra-class correlations (ICC) between the intake and output measures by the two different methods was 0.803 and 0.826, respectively. The correlation between the differences of intake/output and body weight change in two different methods was r=.347 (p=.003), and r=.376 (p=.001), respectively. Conclusion: The results of this study indicate that both LO and WF method may be useful in monitoring patients' fluid balance. Given the comparability of using LO over WF, it is suggested that measuring just liquid only intake as the indicator of patient's intake is applicable in clinical setting.

• Journal of Preventive Medicine and Public Health
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• v.21 no.2 s.24
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• pp.238-244
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• 1988

This study was conducted to investigate the causes of burn and emergency cares taken on the spot for the burn patient. Study population included 161 burn patients admitted to 2 university hospitals and 1 general hospital in Taegu from November 1, 1987 to April 30, 1988. Patients or guardians were interviewed with a structured questionnare. Out of 161 burn patients 111(68.9%)were males and 50(31.1%) females. Preschool children of 1-4 years old accounted for 29.8% of the total patients. Burns of children under 15 years of age took place at home in 91.0%, while 48.3% of burns of adult (15 years and over)males occurred at the working place, and 68.0% of adult females occurred at the home. Out of total burns occurred at home 39.8% took place at kitchen/dining room and 24.1% in the room. The most common cause of burns in children was the boiling water or hot food (74.3%). In adults the common causes were electrical burn(22.4%), hot water or food(19.0%) and explosion(12.1%) for males, and hot water or food(32.0%) and explosion (20.0%) for females. Common emergency cares for the burn taken on the spot were undressing(64.6%), pouring Soju(liquor)(13.7%), and pouring cold water(5.0%). There were a few cases who applied ash, soy or salt. To prevent burn, it is recommended to remodel the traditional kitchen and coal-briquet hole, to strengthen the safety control of LP Gas and LN Gas supply, to educate the public for the handling method for such gases, to strengthen the occupational safety control, to improve the safety device for the electric wire and socket, and to limit the temperature of hot water at home and public baths.

• Korean Journal of Clinical Pharmacy
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• v.24 no.1
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• pp.53-61
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• 2014

Background: The use of health functional food (HFF) is increasing and will continue to rise worldwide. Concerns about HFF-drug interactions are increasing as HFF are becoming more widely used. Therefore, awareness of consumers' perceptions and behaviors associated with HFF use may help health care providers improve their communications with patients. Purpose: The aim of this study was to assess the characteristics, perceptions, and behaviors associated with HFF use in South Korea. Method: The online survey was conducted from September 21th to October 7th, 2013. With the aid of Social Network Service (SNS) and google, the questionnaire was posted online on internet website targeting people aged 15 years or older so that self-reported data covering 4 domains were collected from 257 Koreans. Results: A total of 257 people responded the questionnaire. Among them, 81.3% reported experiences of HFF use. Female were more likely than male to use HFFs. There were no differences in demographic characteristics between HFF users and non-users in relation to age, education, and household income. Higher level of education was associated with high-level perception of HFF function (OR 3.9, 95% CI 1.48, 10.1) and a positive relationship was observed between the maximum number of HFFs used concurrently and age of the respondents. Among the HFF users, 42.6% reported concurrent HFF-medication use. However 73.3% of them did not disclose their use to physician or pharmacist and only 30.2% were informed about potential drug-HFF interactions. Pharmacy was most commonly reported as the source from which the respondents were informed about potential interactions. Conclusion: Many people had used HFF and medications concurrently while not being informed about potential HFF-drug interactions. Pharmacists and physicians should be vigilant for risk of the interactions and actively determine whether the patient is using an HFF before prescribing and administrating medications.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.61-77
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• 2012

This study was carried out on hospitalized patients receiving diet therapy satisfaction and awareness of nutrition education in small and medium-sized hospitals in southern Gyeonggi area. By the face-to-face interview with questionnaire method, the survey was carried out on 150 subjects (99 males and 51 females). The patients (64.7% of males, 52.9% of females) heard the description of diet therapy without the aid of written manual. Patients were moderately satisfied by food that was rated based on these indicators: tastiness (2.45), saltiness (2.23), smelliness (2.23), and appetizing appearance (2.39) as a 4 point scale. Most of the patients (80.8% of males, 69.8% of females) wanted to continue diet therapy. The importance of diet was correlated with the tastiness, saltiness, and appetizing appearance of diet. And the help of dietitians' explanation was correlated with appetite. 55.6% of males and 35.4% of females received nutrition education before (p<0.05). The number of times nutrition education was received was once for male (33.3%) and three times for female (44.4%). Most nutrition education satisfaction that was calculated on a 4 point scale was well understood (3.03), recognized importance (3.44 for males, 2.78 for females) and help for disease management (p<0.01). Also they were satisfied with the explanation of disease (3.20). Nutrition education satisfaction was correlated positively with explanation about food related to disease, the current dietary treatment, how to prepare diet recipes, and dietitian's kindness, but negatively with satisfaction with explanation of diet therapy, and the description and help for disease management. In conclusion, the most important factor in practicing diet therapy was meeting with the dietitian. Intensive nutrition education after the patient's discharge is necessary for patients to continue diet therapy.

• Journal of Nutrition and Health
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• v.40 no.3
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• pp.281-287
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• 2007

The purpose of this study was to measure patients satisfaction and expectation with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out on 383 hospitalized patients of 7 hospitals in Deagu, Busan, Changwon with 350 beds to determine the quality satisfaction with foodservices. The subjects were 50.5% male and 49.5% female. 62.6% of the subjects were over 40 age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7-14 days. The mean score for taste of diet was 2.79, temperature 3.23, appearances 2.96. Most subjects agreed with following foodservice characteristics that meals of movement (4.03), dress of employees (3.84), kindness of employees and meals arrived exactly the same time every day (3.47) and cleanliness of foods (3.34) and dishes (3.33). The unsatisfied quality attributies were information provide (2.82), variety of the meals (2.91), mixing of meals (2.95), the opportunity to meet with a dietitian (2.97) and prompt dealings with meal complaints (3.01). Most subjects expectation that the decrease the multiple of menus, increase provide of fruits in hospital meals and selective menus in hospital foodservices operations. In conclusion, it would seem to be desirable that hospital foodservices departments introduce selective menus, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.