• Journal of Korean Academy of Nursing Administration
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• v.7 no.1
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• pp.5-14
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• 2001

To estimate total burden of hospital admission over patient of gamily, we need to know the unofficial private expenses in addition to explicit hospital admission fees. This study was conducted from June 29, 2,000 to August 10, 2,000. Subjects were 104 patient at university hospital located at chungnam province. After thorough explanation of purpose and procedures, notebooks are given to each patient or guardian. They are requested to recorded all relevant expenditures occurred during hospital stay. Incomplete records were filled-up by direct personal contact or phones. Datas were summarized and analyzed using SAS statistical package. P-value less than 0.05 was considered significant. The results of the study are as follows: 1. In 96.1% of the patient, guardians stayed at hospital to take care of patients. In 38,8% one of the family members get work-leave or temporary resting from job. Average date of leave was 7.5days. 2. Average informal cost burden per patient was 204,467 won (14,330 won${\sim}$1,594,870 won). Average hospital cost paid by the patient was 1,061,807 won. The ratio of informal cost burden to hospital cost paid by the patient was 0.327. 3. According to the regression analysis, the relevant factors affection informal cost burdens were distance from home to hospital(p=0.018), and duration of hospitalization(p=0.0001). 4. Informal cost burden was composed of expenses for personal expense of care giver (126, 720 won/patient), meal (86,924 won/patient), transportation (77,648 won/patient), necessaries of life (18,789 won/patient), tests and treatments not covered by insurance (17,289 won/patient), medical supplies not covered by insurance (15,280 won/patient), treat for visitors (14,757 won/patient), TV coin (8,247 won/patient), and others (7,582 won/patient). In addition to the hospital cost paid by the patient for hospital admission, the informal cost burdens should be recognised explicitly because it is not small. Significant proportion of informal cost burden is composed of care-giver's personal expense, transportation, meal. It is suggested that some polices are to be devised and implemented enabling that this portion of informal expenses be directed to formal professional nursing care. Thus we can improve the quality of care and decrease discomfort of patient's relatives.

• The Journal of Internal Korean Medicine
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• v.39 no.2
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• pp.253-258
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• 2018

Objectives: The aim of this report is to report the effects of Banhahubak-tang on dysphagia in a stroke patient. Methods: A case of a 67-year-old female stroke patient with dysphagia is presented. The patient was treated with the herbal medicine Banhahubak-tang. Results : After administration of the herbal medicine Banhahubak-tang, dysphagia was improved, which reduced time per meal. Conclusion : Banhahubak-tang was an effective treatment for dysphasia in a stroke patient.

• The Journal of the Korean dental association
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• v.5 no.1
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• pp.60-62
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• 1964

The Author have had a case of Salivary-stone in the posterior of Warton's duct in the right Side . 1. The patient was 24 years-old R.O.K.a Soldexr. 2. The salivary stone was 1.6cm by 2.11 cm in big size. 3. There was a History of pain at meal-time, and swelling of mandible of Right region.

• Journal of Nutrition and Health
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• v.20 no.6
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• pp.442-455
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• 1987

The purpose of the study were to assist foodservice managers in complex decision making by utilizing computerized cost accounting system and to relieve managers from repetitive and routine tasks so that more adequate patient care and consultation can be provided. The scope of the computer-assisted cost accounting system consists of budget, menu planning, purchasing, inventory, cost control and financial reporting. The content of the computerized system are summarized as follows ; 1) For budgeting monthly income was estimated by calculating unit cost of each meal and forecasting serving numbers. The actual serving numbers for patients and employees were totaled everyday, and utilized as the basic data base for estimating income and planning menu. The monthly lists of meal sensus were generated. 2) for menu planning concersion factors were computed based on the standarized recipe for 50 servings. Daily menus for patients and employees which include total amounts of each ingredient and cost analyzed information were generated. 3) Daily and monthly purchasing report for each food item classified by patient and employee meals were generated. 4) Inventory transactions such as recipts and issues were totalized daily for each stocked item, and monthly inventory reports were generated. 5) Cost analysis reports for each menu item were generated into two ways based on the budget coat as well as the purchasing cost. 6) Editing new recipes and updating food costs change to the data base were carried out. 7) Financial reports were generated monthly, first-half and second-half of the year, and yearly basis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.733-742
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• 1997

A computerized dietary prescription and nutritional counseling system for patients having hyperlipidemia has been developed using a personal computer. This system is composed of three programs. The first program is designed to investigate dietary history of patient, such as a dietary habit and a preference of food, to find out his incorrect dietary behavior and to give him some suggestions to correct dietary behavior. The second one is developed to analyze the energy and nutrients intake using 24-hour dietary recall method and also evaluate the status of dietary intake, especially the status of dietary fat. With these data, patient can replan pattern of his food intake including in-between-meal snack as well as regular meals. The third one is the diet and menu Planning program made using food exchange table. It provides the patient with a meal pattern suitable in his weight, activity and the other status of the body. Practicing these programs, patient with hyperlipidemia can help himself very conveniently in organizing his meal plan and in improving his dietary behavior.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.566-573
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• 2003

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, ″satisfaction with offered menus″ (p < 0.01) showed significantly higher scores before the remodeling. ″cooking/seasoning of food″, ″amount of meals″ and ″taste of meals″ were not statistically significant, but showed increased satisfaction after the remodeling. However ″temperature of food″, ″cleanliness of clothes and features″ and ″satisfaction with meal times″ were not statistically significant, but showed decreased satisfaction after the remodeling. (Korean J Community Nutrition 8(4) : 566-573, 2003)

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.734-742
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• 1993

A computerized nutrition counseling system for patients having diabetic symptoms has been developed using a personal computer compatible with IBM PC 386. This system is composed of three programs. The first program is designed to find out a personal dietary history and to give suggestions about his incorrect dietary habit. The second one is analyzing the energy and nutrients of food consumed. The analyzed data present the evaluated personal dietary status. With these data, patient could replan his food including snacks as well as regular meals. The third one is the diet and menu planning program that provides the patient with a suggested meal pattern using food exchange table. Practicing these programs, diabetic patient could help himself very conveniently in organizing his meal plan and in improving his dietary behavior.

• Journal of Korean Traditional Oncology
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• v.14 no.1
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• pp.29-35
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• 2009

Approximately 10 percent of advanced stomach cancer patients have internal bleeding in their stomach. It is crucial to treat internal bleeding since it severely deteriorates patient's condition, and disturbs process of chemotherapy. There are hemostatic agents and dressing, radiotherapy, endoscopic ligation and coagulation, surgical methods to treat bleeding. However, these methods cannot be executed in some cases in which patient is in terminal stage or not in desirable condition to take these treatments. We are going to introduce a case of advanced gastric cancer patient having stomach bleeding who made a choice to take oriental medical treatments. The patient was on third stage of stomach cancer, had 3200cc of blood transfusion for five times. After diagnosed as not being able to have resection, he started to oriental medical treatments to stop bleeding. From March 28, 2009 to April 16, 2009, we administer 120cc Bojungikgi-tang gamibang to the patient in 90minutes after each meal. During 19days of having Bojungikgi-tang gamibang, we observed that the patient needed significantly lower amount blood transfusion, to 640cc. The patient improves in performance, and was able to eat more. Despite of short period of observation, this case indicates that Bojungikgi-tang gamibang treatment to the patient could work as hemostat, further improved quality of patient's life.

• The Korea Journal of Herbology
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• v.31 no.2
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• pp.1-5
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• 2016

Objectives : Seborrheic dermatitis is an inflammatory skin disorder affecting the scalp, face, and torso. Typically, it presents with scaly, flaky, itchy, and red skin. It may be aggravated by illness, psychological stress, fatigue, sleep deprivation, change of season. The purpose of this study was to report the clinical effects of herbal medicine on Seborrheic dermatitisMethods : We employed oriental medical treatments; herbal-medication (Bangpungtongsungsangamibang), acupuncture, moxibustion and cupping therapy. At the same time, the patient sweated out the skin poison. We treated him two times a week with oriental therapy method. He took medicine three times a day after a meal. During taking medicine, we let him avoid fatty food, flour based food, and alcohol. We took a picture the patient's body parts and compared the symptom with previous symptom. With the picture, we evaluated the patient's condition.Results : After taking treatment - 77 times' acupuncture, moxibustion and cupping therapy during 9 months and taking herbal-medicine, the skin condition of the patient was much improved. At first, he was troubled with itching and hot feeling at reddish area, time after time the itching and hot feeling was weakened. The reddish area was changed to scaly and flaky skin and changed to normal state.Conclusions : Herbal medicine (Bangpungtongsungsangamibang) with oriental medical treatments was an effective in the treatment of Seborrheic Dermatitis and it helped to improve regenerating the skin in the body.

• Journal of Nutrition and Health
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• v.28 no.7
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• pp.675-687
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• 1995

The purpose of this study were to analyze work patterns of clinical dietitians by time study, to investigate labor time used in each clinical dietetic activity, and to develop standardized indices of clinical dietetic staffing needs. Two general hospitals(A & B) in Seoul were selected for study. The results of this study can be summarized as follows. 1) For the A hospital, the percentage of clinical dietetic activities such as attending meeting, professional research, foodservicemanagement, clerical activity for the foodservice, administrative activity and delay were 17.5%, 1.3%, 14.5%, 23.4%, 21.3%, 4.6%, and 17.3% respectively, while 22.4% 3.5%, 23.7%, 10.9%, 15.8%, 4.2%, and 19.5% respectively for the B hospital. 2) For the A hospital, the percentage of direct patient care like outpatient nutrition education, group nutrition education, and patient meal planning were 69.5%, 10.5%, 7.6%, and 12.4% respectively while 78.9%, 7.3%, 8.9%, and 5.1% respectively for the B hospital. 3) Time spent for performing direct patient care such as basic care, intermediate care, and indepth care per patient were 28.0min, 73.1min, and 53.0 min respectively for the A hospital, while 45.3 min, 76.2 min, and 52.6 min respectively for the B hospital. 4) Full time clinical dietitian staffing needs were calculated for the three parts ; basic care, intermediate care, and in-depth care. For A hspital, the appropriate numbers of full time clinical dietitian were 3.5 persons in basic care, 3.6 persons in intermediate care, and 1.3 persons in in-depth care, while 6.1 persons, 6.3 persons, 3.2 persons respectively for B hospital.