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Jeong, Jiyoon,Kwun, Yoojin,Kim, Min-ju,Choi, Sang-Ho,Jung, Euiseok,Lee, Byong Sop,Kim, Ki-Soo,Kim, Ellen Ai-Rhan The Korean Society of Neonatology 2021 Neonatal medicine Vol.28 No.3
Purpose: The aim of this study was to estimate the effect of targeting risk factors for the control of central line-associated bloodstream infection (CLABSI) among high-risk infants in a tertiary neonatal intensive care unit (NICU). Methods: Infants admitted to the NICU and diagnosed with CLABSI from January to December 2013 were eligible for inclusion to the study. The CLABSI group (n=47) was matched in a 1:2 ratio to the control group (n=94) based on gestational age, birth weight, and Score for Neonatal Acute Physiology-II. Risk factors for CLABSI were identified using the Cox proportional hazard model, and analysis of the effect of these risk factors targeting infection control was performed. Results: The risk factors associated with CLABSI were prolonged central line dwell days (adjusted hazard ratio [HR], 1.028; 95% confidence interval [CI], 1.011 to 1.045; P=0.001), use of a silicone catheter (adjusted HR, 5.895; 95% CI, 1.893 to 18.355; P=0.002), surgical treatment (adjusted HR, 3.793; 95% CI, 1.467 to 9.805; P=0.006), and less probiotic supplementation (adjusted HR, 0.254; 95% CI, 0.068 to 0.949; P=0.042). By targeting these risk factors with a quality improvement initiative, the mean CLABSI incidence rate per 1,000 catheter-days decreased from 6.6 to 3.1 (P=0.004). Conclusion: Targeting risk factors for infection control significantly reduced the rate of CLABSI among high-risk infants in the NICU.
특수학급 요리활동 운영 실태와 지적장애학생 요리활동 지도에 대한 특수교사의 인식
정지윤 ( Jeong Jiyoon ),홍정숙 ( Hong Jeongsuk ) 한국지적장애교육학회 2022 지적장애연구 Vol.24 No.3
본 연구는 특수학급에서 이루어지는 요리활동 실태와 지적장애학생 요리활동 지도에 대한 특수교사의 인식을 밝히고, 이를 바탕으로 효과적인 지적장애학생 요리활동 지도에 필요한 지원방안을 제시하는 것을 목적으로 한다. 연구방법으로는 대구지역 특수학급 설치 초·중·고등학교에 재직 중인 특수교사를 대상으로 설문조사를 실시하였다. 핵심적인 연구 결과를 제시하면 다음과 같다. 첫째, 특수학급 교사들은 지적장애학생 요리활동 지도에 대해 긍정적으로 인식하였으나 실제 실행수준은 낮은 것으로 나타났다. 둘째, 특수학급 교사들은 요리활동에서 학생의 안전문제를 가장 큰 어려움으로 인식하였고, 초등학교 특수학급 교사가 중·고등학교 특수학급 교사에 비해 위험 요소를 지닌 요리활동 지도에 소극적인 것으로 나타났다. 셋째, 요리활동 세부실태 문항 중 ‘가정과의 연계’에서 초·중·고 특수학급 교사들은 낮은 실행 정도를 보였다. 넷째, 특수학급 교사들은 요리활동 지도를 위한 인적지원 요소 중 ‘전문적인 교사 연수의 필요성’을 높게 인식하였으며(42.5%), 대부분의 교사(89.9%)가 연수 개설 시 참여 의사가 있음을 밝혔다. 다섯째, 특수학급 교사가 인식하는 요리활동의 필요 이유는 자립생활 기술 향상(86%)이었으나, 실제 실시 메뉴는 진로직업교육적 성격이 강한 제과·제빵에 다소 치중되어 있음이 확인되었다. 연구 결과를 바탕으로 재료 및 도구 준비를 위한 지원, 수업지원 자료 개발 및 보급, 실습실 확보, 가정과의 연계 강화를 위한 방안 마련, 교사 연수 확대, 학생의 수준 및 특성 등을 고려한 다양한 메뉴 실시 등이 특수학급 요리활동 운영 활성화 방안으로 제시되었다. The purpose of this study is to identify the current state of cooking activities performed in special classes and special education teachers' perceptions about teaching cooking activities for students with intellectual disabilities, and based on the results, to propose necessary support measures to help them teach cooking activities. This study conducted a survey on special teachers in elementary, middle, and high schools with special classes in Daegu. The study’s key findings are as follows: First, special class teachers perceived positively about teaching students with intellectual disabilities, but their actual levels of implementation were low. Second, the most significant difficulty in carrying out cooking activities as perceived by special class teachers was the safety of students. It was also found that special class teachers at elementary schools were significantly more passive than those at middle and high schools in teaching cooking activities involving risk factors. Third, among the detailed actual conditions of cooking activities, teachers in special classes in elementary, middle, and high schools showed a low degree of execution in ‘connection with family’. Fourth, special class teachers perceived the need for professional teacher training on teaching cooking activities (42.5%) as a human resource factor, and most teachers indicated their willingness to participate in these training courses if provided (89.9%). Fifth, their demand for cooking activities reflecting the level and characteristics of students with intellectual disabilities in line with environmental changes of the times was confirmed. Based on the study results, school-level administrative and financial support for preparing ingredients and tools for cooking activities, the development and distribution of cooking activity programs and class support materials for students with intellectual disabilities, provision of practice rooms, development of measures to strengthen connection with home, expansion of teacher training related to cooking activities, cooking instructions on convenience food which reflect changes in dietary habits and trends were proposed as measures for facilitating the operation of cooking activities for special classes.
Jeong, Jin-Ok,Kim, Mee-Ohk,Kim, Hyongbum,Lee, Min-Young,Kim, Sung-Whan,Ii, Masaaki,Lee, Jung-uek,Lee, Jiyoon,Choi, Yong Jin,Cho, Hyun-Jai,Lee, Namho,Silver, Marcy,Wecker, Andrea,Kim, Dong-Wook,Yoon, Y Ovid Technologies Wolters Kluwer -American Heart A 2009 CIRCULATION - Vol.119 No.5
<P>BACKGROUND: Endothelial progenitor cells (EPCs) are known to promote neovascularization in ischemic diseases. Recent evidence suggested that diabetic neuropathy is causally related to impaired angiogenesis and deficient growth factors. Accordingly, we investigated whether diabetic neuropathy could be reversed by local transplantation of EPCs. METHODS AND RESULTS: We found that motor and sensory nerve conduction velocities, blood flow, and capillary density were reduced in sciatic nerves of streptozotocin-induced diabetic mice but recovered to normal levels after hind-limb injection of bone marrow-derived EPCs. Injected EPCs were preferentially and durably engrafted in the sciatic nerves. A portion of engrafted EPCs were uniquely localized in close proximity to vasa nervorum, and a smaller portion of these EPCs were colocalized with endothelial cells. Multiple angiogenic and neurotrophic factors were significantly increased in the EPC-injected nerves. These dual angiogenic and neurotrophic effects of EPCs were confirmed by higher proliferation of Schwann cells and endothelial cells cultured in EPC-conditioned media. CONCLUSIONS: We demonstrate for the first time that bone marrow-derived EPCs could reverse various manifestations of diabetic neuropathy. These therapeutic effects were mediated by direct augmentation of neovascularization in peripheral nerves through long-term and preferential engraftment of EPCs in nerves and particularly vasa nervorum and their paracrine effects. These findings suggest that EPC transplantation could represent an innovative therapeutic option for treating diabetic neuropathy.</P>
Prognostic Characteristics of MACC1 Expression in Epithelial Ovarian Cancer
Jeong, Hoiseon,Jung, Jiyoon,Oh, Hwa Eun,Choi, Jung-Woo,Lee, Eung Seok,Kim, Young-Sik,Lee, Ju-Han Hindawi 2018 BioMed research international Vol.2018 No.-
<P>Recent studies have shown that overexpression of metastasis-associated in colon cancer 1 (MACC1) is significantly associated with adverse prognoses of patients with different kinds of cancer. However, the exact survival effect of MACC1 on epithelial ovarian cancer (EOC) patients has not yet been established. Thus, the objective of this study was to explore the prognostic role of MACC1 mRNA in EOC by using Kaplan-Meier (KM) plotter and ONCOMINE database. Our results indicated that MACC1 mRNA high expression was significantly associated with unfavorable overall survival (hazard ratio (HR) = 1.51 (95% confidence interval (CI): 1.21 – 1.88),<I> P</I> = 0.00025) and progression-free survival (HR = 1.53 (95% CI: 1.24 – 1.89),<I> P</I> = 5.8e-05) in EOC patients. We also found that the expression of MACC1 mRNA in EOC was 2.5 times higher than that in normal surface ovarian epithelium, which was statistically significant (<I>P</I> = 2.86e-7). Our results suggest that MACC1 expression might be a biomarker for poor prognosis in individual EOC patients.</P>
Physicochemical Properties and Sensory Quality of Rice Ice Cream Based on Amylose Content
Jiyoon Kim,Gi Un Seong,Ji Yoon Lee,Ju Won Kang,Jungsoo Kim,Seoul Jeong,Sanghyeok Park,Jun Hyeon Cho,Kwang Deog Moon 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study aimed to investigate the physicochemical and sensory properties of rice ice cream for different amylose content of Baekokchal (5.89%), Miho (11.40%), Saeilmi (17.40%), Saemimyeon (25.78%), and Dodamssal (40.39%). For rice ice cream, samples were ground and gelatinized together with mixed other ingredients. The mixture was followed by aging, freezing, and hardening. As result, a significant difference was observed in pH and total solid of the ice cream for different amylose content. In addition, the viscosity was decreased concomitant with the increasing of amylose content. Saemimyeon recorded the highest hardness (5,134 gf/cm), while showing the lowest overrun (17.95%) which could be attributed to the low amount of air inflow in the ice cream. However, the drip-through rate of Saemimyeon was found to be the lowest (0.75 g/min) among the tested rice varieties. The sensory evaluation that Saemimyeon had a high preference, and is considered appropriate as rice for processing ice cream. Thus, this preliminary research provides helpful information about the suitability of selected Korean varieties to make rice ice cream which may contribute to expanding the rice processing market.