• 식품보건융합연구
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• 제5권6호
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• pp.1-4
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• 2019

Wernicke korsakoff syndrome is caused by thiamine deficiency in the body. Thiamine not available in the body, is a substance to be taken from outside with foods. There are some conditions that reduce the metabolism of thiamine taken from the body and cause a vital risk. The most important factor is alcoholism. Wernicke Korsakoff syndrome produces both neurological and vestibular symptoms. At the same time, the damage of these symptoms to the patient psychology cannot be ignored. The aim of this study is to investigate the damage and mechanism of the syndrome in the vestibular system. In this study, we investigated vestibular symptoms of Wernicke Korsakoff syndrome due to thiamine deficiency, differences of vestibular system according to individuals and mechanism of damage caused by syndrome in vestibular system. Thiamine deficiency is caused by Wernicke Karsokoff syndrome with some external factors. This syndrome shows the most important effects of alcoholism. It causes neurological, vestibular and psychological symptoms. In this context, we can say that thiamine deficiency is a disease that causes damage in the vestibular system due to nystagmus formation and imbalance. The most important detail in the treatment stage is the detailed evaluation of symptoms associated with each other.

• 동아시아식생활학회지
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• 제4권1호
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• pp.71-77
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• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.

• 대한지역사회영양학회지
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• 제8권5호
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• pp.755-762
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• 2003

The purpose of this research which, surveyed target hospitals, was to evaluate job operations by surveying the influences of Quality Improvement (QI) activities in various divisions related to a decrease in their back-up orders. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows Before QI there were 147 cases of back-up orders ; after QI there were 83 cases, decrease of 64 cases. This was 44%, less than the projected goal of 50%. For each item, there was a decrease of 40 nurse cases, 9 patients and patron cases,9 test surgery deliverly cases and 5 doctor cases after QI. The registering of midnight meals was not shown after QI, due to the Order Communication System (OCS) settlement. After performing QI, the average manual operation per month was reduced from 840 minutes to 498 minutes, of which the difference was 342 minutes, and the average of 342 minutes per month could be used for the peculiar operation of each division. This QI activity provided a good opportunity for establishing cooperation among divisions in providing meals to patients through interactions among divisions. It was recognized that these interactions were effective only when medical services were achieved through organized cooperation among divisions. Among the 7 items included on the patient satisfaction questionnaire, “satisfaction with offered menus” (p<0.01) showed significantly higher scores before QI. However “satisfaction with meal times” (p<0.01) showed significantly lower scores before QI.

• 식품보건융합연구
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• 제5권5호
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• pp.27-31
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• 2019

Meniere's disease (MD) is a disease that affects the inner ear. It is formed as a result of endolymphatic hydrops. Hearing loss and vertigo are important in the diagnosis of MD. There is fluctuating and progressive hearing loss. Vertigo attacks cause severe dizziness in the patient. There are many treatment options in MD. These are hearing aid, diet, medication and surgery. In this study, we will discuss the advantages and disadvantages of the different treatment options. Treatment options have been compared to find out what the appropriate treatment is. Another concern is the importance of surgery in MD. This study is combination of qualitative and quantitative studies. Much focus will be on vertigo, and appropriate treatment options of MD will be mentioned also the importance of surgery. The main question in this study is the necessity of surgery. Surgical procedures are the most doubtful treatment option because of their indications and contraindications. In this study, it has been noticed that surgical operation should be delayed as much as possible. Priority is to try other treatment options. Surgery can be considered as a last resort. When we look at the operations performed, operations are mostly done in advanced Meniere cases.

• 식품보건융합연구
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• 제8권6호
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• pp.19-29
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• 2022

Business intelligence (BI) is a process for turning data into insights that inform an organization's strategic and tactical decisions. BI aims to give decision-makers the information they need to make better decisions Patient safety analysis, illness surveillance, and fraud identification are just a few healthcare decision-making processes that can be supported by data mining. Thus, the purpose of the current research is to outline the need if BI as an essential factor in the healthcare sector by reviewing various scholarly materials and the findings. The present author conducted one of the most famous qualitative literature approach which has been called as PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) statement. The selecting criteria for eligible prior studies were estimated by whether studies are suitable for the current research, identifying they are peer-reviewed and issued by notable publishers between 2017 and 2022. According to the result based on the PRISMA analysis, BI plays a vital role in the healthcare sector and there are four business intelligence factors (Data, Analytic, Reporting, and Visualization) that will ensure that the healthcare sector provides the right healthcare services to the customers to be addressed in this section include; data, analytics, reporting, and visualization.

• 식품보건융합연구
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• 제9권1호
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• pp.19-28
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• 2023

The purpose of this study is to explore which areas have been more interested in depression research in Korea through analysis of academic papers related to depression, and then to provide insights that can solve future depression problems. 1,032 papers searched with the keyword "depression" in scienceON were analyzed using Python 3.7 for word frequency analysis, word co-occurrence analysis, BERTopic, LDA, and OLS regression analysis. The results of word frequency and co-occurrence frequency analysis showed that related words were composed around words such as patient, disorder and symptom. As a result of topic modeling, a total of 13 topics including 'childhood depression' and 'eating anxiety' were derived. And it has been identified as a topic of interest that 'suicidal thoughts', 'treatment', 'occupational health', and 'health treatment program' were statistically significant topics, while 'child depression' and 'female treatment' were relatively less. As a result of the analysis of research trends, future research will not only study physiological and psychological factors but also social and environmental causes, as well as it was suggested that various collaborative studies of experts in academia were needed such as convergence and complex perspectives for depression relief and treatment.

• 식품보건융합연구
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• 제8권1호
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• pp.17-20
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• 2022

Paralytic ileus is a metabolic state in which the intestines fail to transmit peristalsis due to failure of the neuromuscular mechanism in the small intestines and colon. It is a major cause of morbidity in hospitalized patients especially during late presentations and points of mismanagement. The causes include infections, electrolyte imbalance (hypokalemia, hyponatremia), surgeries and medications. When the exact cause of the disease condition is identified and corrected, paralytic ileus is usually resolved. This case report is that of a 16 year old female who was admitted and managed as a case of paralytic ileus. The patient presented with symptoms of fever, abdominal pain, abdominal distension, vomiting and inability to pass stool or flatus. There was associated body weakness, reduced urine output and weight loss. She was properly examined clinically and sent for various investigations. Investigations such plain abdominal X-Ray, serum electrolyte estimation, chest X-Ray and full blood count were carried out. The results of the investigations done were in keeping with the diagnosis of paralytic ileus, electrolyte imbalance and ongoing sepsis. She was subsequently managed through nil per oral, adequate fluid rehydration, antibiotics and correction of electrolyte imbalance. Following stable clinical state and investigation results, she was discharged and advised on follow-up.

• 대한영양사협회학술지
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• 제6권2호
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• pp.136-147
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• 2000

The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52 $m^2$, with 133.63$m^2$ for modified diet space and 18.13$m^2$ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.

• 대한한방내과학회지
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• 제40권3호
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• pp.390-408
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• 2019

Objectives: Several pattern diagnosis questionnaires have been developed to objectify the process of pattern diagnosis in Korean medicine. In this context, this study aimed to develop a food retention questionnaire for functional dyspepsia (FRQ-FD) by modifying the previously developed food retention questionnaire (FRQ) and to verify its reliability and validity. Furthermore, this study aimed to identify the optimal cut-off value of the FRQ-FD for standardization and use in clinical situations. Methods: To develop the FRQ-FD, we extracted the major symptoms of food retention pattern for functional dyspepsia from Chinese/Korean medicine textbooks and requested an importance survey from experts using the Delphi method. The first draft of the FRQ-FD was composed of 25 questions comprising 8 questions from the textbooks and the Delphi method and 17 questions from the FRQ already developed in 2013. To analyze its reliability, validity, and optimal cut-off value, 60 subjects were enrolled in this study from June 25 to August 13, 2018. Thirty patients were diagnosed as both functional dyspepsia and food retention pattern, and 30 healthy participants were not. All participants were requested to fill up the FRQ-FD, Stomach Qi Deficiency Questionnaire (SQDQ), Scale for Stomach Qi Deficiency pattern (SSQD), visual analog scale (VAS) for dyspepsia, Nepean Dyspepsia Index-Korean version (NDI-K), and functional dyspepsia-related quality of life (FD-QoL). Results: No statistically significant differences were found in sex distribution, age, and body mass index between the patient group and the control group. As five questions affected the reliability negatively and three questions affected the clinical validity negatively, we decided to exclude the eight questions upon further investigation. The Cronbach's ${\alpha}$ coefficient of the revised FRQ-FD (17 items) was 0.899, and its clinical validity was verified. Construct validity was analyzed by factor analysis and produced five factors. Statistically significant positive correlations were found between the revised FRQ-FD and the other dyspepsia scales, namely, SQDQ, SSQD, VAS, NDI-K, and FD-QoL. VAS and NDI-K especially had strong positive correlations with FRQ-FD. Conclusions: The FRQ-FD developed in this study can provide fundamental reliability and validity for a pattern diagnosis questionnaire. FRQ-FD can help to diagnose food retention pattern in functional dyspepsia patients. Further studies are required to inspect several statistical factors.

• 한국식품위생안전성학회지
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• 제39권2호
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• pp.134-151
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• 2024

살모넬라균은 가장 대표적인 수인성·식품매개질환 중 하나이며 전 세계적으로 인간 위장염, 설사 질환의 가장 흔한 원인이 되는 병원체이다. 식품 및 환경 검체, 식중독 또는 설사 환자로부터 분리한 살모넬라균의 혈청형, vitek2를 이용한 항생제 내성검사, PFGE를 이용한 유전적 상관관계를 조사하였다. 2020년부터 2023년까지 제주도의 식품 또는 환경 검체에서 26주와 인체검체에서 313주로 총 339주가 분리되었다. 월별로 분리된 살모넬라균은 3월부터 서서히 증가하여 8월에 가장 많이 살모넬라균을 분리되었다. 환자로부터 분리된 살모넬라균은 성별에 따른 유의미한 차이가 없었다. 그러나 살모넬라균은 70세 이상의 사람들에게서 가장 많이 분리되었고, 10-19세 사이의 사람들에게서 가장 적게 분리되었다. 식품 및 환경 검체에서 분리된 살모넬라균은 8개 혈청형이 있었으며, 주요 혈청형은 S. Bareilly (26.9%), S. Rissen (23.1%), S. Thompson (19.3%) 순으로 확인되었다. 또한, 인체검체로부터 분리된 살모넬라균은 27개 혈청형이 있었으며, 주요 혈청형은 S. Bareilly (31.0%), S. Typhimurium (24.6%), S. Enteritidis (11.5%) 순으로 확인되었다. 집단식중독의 원인이 되었던 살모넬라균 혈청형은 S. Bareilly, S. Enteritidis, S. Thompson이 있었다. 항생제 내성 검사 결과에서는 다양한 항생제에 대한 내성이 나타났으며, 일부 살모넬라균에서는 다제내성이 나타났다. 살모넬라균은 17개의 혈청형에 따라 다양한 유전적 상관관계를 보여주었다. 이러한 결과는 살모넬라균의 유행을 예측하고, 과학적 근거를 제공함으로써 역학조사의 기초자료로 활용될 수 있을 것으로 사료된다.