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건강 검진자에서의 Helicobacter pylori 혈청학적 유병률
임정윤 ( Jeong Yoon Yim ),최승호 ( Seung Ho Choi ),박민정 ( Min Jeong Park ),김영선 ( Young Sun Kim ),임선희 ( Sun Hie Lim ),조경란 ( Keong Ran Choi ),김동희 ( Dong Hie Kim ),김충현 ( Chung Hyun Kim ),정인경 ( In Keong Jung ),최 대한내과학회 2006 대한내과학회지 Vol.70 No.6
목적: 최근 H. pylori 제균 치료가 비교적 흔히 이루어지고 있고, 사회경제적 요소가 향상되고 있어 H. pylori 양성률에 감소가 있을 것으로 예상 된다. 이에 성인 건강 검진자를 대상으로 H. pylori 혈청학적 양성률 및 이에 관련된 인자에 대해 분석해보고자 하였다. 방법: 2004년 11월부터 2005년 6월까지 8개월간 서울대학교병원 강남센터에 건강 검진을 목적으로 내원한 20세 이상의 성인 남녀를 대상으로 하여 H. pylori에 대한 Background: H. pylori-associated gastrointestinal diseases have been widely recognized. The aim of this study was to investigate the seropositivity of H. pylori in health check-up subjects and to find out the relating factors. Methods: From November 2004 t
한국여자중학생의 식습관과 식품기호에 관한 조사연구 : A Study on Food Habits and Preferences of Korean Middle School Girls
廉楚愛,張明淑,金東姬,黃載姬 淑明女子大學校 亞細亞女性問題硏究所 1984 아시아여성연구 Vol.23 No.-
This study was undertaken to investigate food habits and preferences of Korean middle school girls. It was conducted across the nation from April 25th to May 10th in 1984. A special form of questionnair was distributed to 1,467 subjects in order to find out their food habits and preferences. Results were as follows: 1) The most emphasized meal of the subjects was supper. Most of the students didn't skip breakfast, and they preferred rice to bread for the breakfast. 2) The subjects preferred the foods frequently taken, whereas they didn't like the unfamiliar foods. The favorite foods are Kimchi, laver, sesame leaf, soybean sprout, soybean curd, beef, chicken, sausage, squid, noodle, fruits, and ice cream 3) Most of the subjects took snacks: the most favorite snacks are fruits, ice cream, bread, and cake. 4) The most favorite side dishes of lunch box are squid, laver, ham, and sausage. 5) 44.6% of the subjects learned about nutrition in school, but they didn't reflect the earned knowledge on their dietary life. Most of the subjects were influenced by the mass communication media advertisement on foods. 6) More than 58% of the subjects were satisfied with their diets.