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이베나 ( Be Na Lee ),유순희 ( Soon Hee Yoo ),조덕원 ( Duk Won Cho ) 한국정맥경장영양학회 2010 한국정맥경장영양학회지 Vol.3 No.1
Purpose: We wanted to compare the nutritional status of stroke patients who are in the acute state with that of stroke patients who are in the chronic state and to evaluate the factors that may affect stroke patients` nutritional status in Korea. Methods: This is a retrospective study. We reviewed the medical histories of stroke patients who were hospitalized in St. Paul`s hospital from January 2005 to February 2007.The applied measurements were the body mass index (BMI) and the biochemical findings such as albumin, the total lymphocyte count (TLC) and the hemoglobin level. We considered the factors that might affect the patient`s nutritional status, including the patient`s mobility, the mode of feeding, the type of medical insurance as an indicator of the socioeconomic status, diabetes mellitus, dysphagia and a medication for depression. Results: Thirty four males and 27 females were studied and the mean age of the patients was 60.13 years old. The mean follow up duration was 456.64 days. The BMI was decreased from 23.85 to 23.16 kg/m2 (P-value=0.049), the albumin was decreased from 4.09 to 3.88 g/dl (P-value=0.012) and the TLC was decreased from 2,056.6 to 1,772.3/L(P-value=0.034) in the chronic state. Specially, the nutritional imbalance was severe in the chronic patients who were undergoing tube feeding, in those who had poor mobility, in those who had dysphagia or those who were taking a medication for depression. Conclusion: Control of stroke patients` nutritional state is crucial for a better outcome, not only at the acute stage but also at the chronic stage. Therefore, medical personnels should be aware of and care for the nutritional state of stroke patients. (KJPEN 2010;3(1):33-39)
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조덕원,윤찬호 한국고무학회 1992 엘라스토머 및 콤포지트 Vol.27 No.4
Vulcanization reaction was studied by DSC through the comparison cure states to physical properties and the investigation of chemicals effect on vulcanization. Reaction enthalpy showed a good correlation with physical properties, increased with the increase of sulfur content, and increased with accelerator content, as well, where the ratio of MOR to sulfur was less than 1.0. Reaction temperature was decreased with increasing accelerator content and decreased also with sulfur content where the ratio of MOR to sulfur was more than 1 : 3. As a result, the cure state and reaction temperature could be controlled effectively with the ratio of accelerator to sulfur in the range of a third to unity.
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정기화,조덕원,정주희,정나아,주경미,승금란,이효민 덕성여자대학교 약학연구소 2009 藥學論文誌 Vol.20 No.-
Many household goods are toxic or cause cancers, allergies, or hypersensitivity to chemical substances. Even when carefully used following the given instructions, these goods may cause unexpected toxicity, depending on person's body type or medical histories. For instance, atopy or allergy patients may react severely to detergents remaining on underwear’s. To avoid such trouble, pharmacists need to pay efforts to enhance consumer understanding. 세제, 의약품, 용매, 농약에 사용되는 것과 같은 살충제 및 표백제 등 잠재적으로 독성이 있는 다양한 화학물질이 가정용품 중에 존재 한다. 살서제인 맹독의 비소나 quinine이 가정에 있을 수 있고 옛날에는 침실이나 다다미아래 하얗게 분무했던 DDT는 현재 사용금지 되고 있다. 항균, 진드기 방지 목적의 다다미와 침구 중에는 항균제나 살충제가 처리된 젓도 있다. 세제는 수권에 대한 심각한 오염원이다. 가정 원예용 살충제와 농약도 같은 성분이다. 가정용 화학물질 중에는 중독 증상을 일으키거나 발암이나 알레르기, 화학물집 과민증의 원인물질로 되는 것이 많이 있다. 이들은 엄밀하게 사용상의 주의를 지켜도 사용자의 체질이나 병력에 따라 예상외의 독성이 강하게 나타나기도 한다. 예를 들면 아토피나 알레르기 환자는 의류에 소량 잔류한 세제에 대해서도 반응하여 격렬하게 알레르기 증상을 일으킨다. 이와 같은 트러블을 피하기 위해서도 소비자의 이해를 돕기 위한 약사의 노력이 필요하다.
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정기화,정나아,김은선,고경환,조덕원,정주희 德成女子大學校 藥學硏究所 2008 藥學論文誌 Vol.19 No.-
Korea Food and Drug Administration (KFDA) posted amendments on November 17, 2008 to include general foods such as cooking oil and soy in the category of health/functional foods. So far, health/functional foods have been restricted to six types― ― tablets, powders, granules, solutions, pills, and capsules, which has been relaxed to any types in the revision of Article 3 (defined) of the law on health/functional foods on March 21, 2008. However, health/functional foods, being manufactured for its efficacy, incur concerns of excessive intake and side effects. To address such concerns the efficacy, standardization and safety of health/functional foods should go through thorough scientific validation process. In addition, the revision on the law relaxing the type of health/functional food may increase the possibility of overdose, which requires to consider both the extra intake from regular diets and from the transformed or side―materials in validating the overall intake. Therefore, health/functional food evaluation system should be improved continuously to ensure safe and reliable products and enable development of related industries, which requires systematic management of the balanced development of industries. Toward the goal, government, academia, and industry should make joint efforts to protect consumers from the hype of commercials and to promote the development of high-value health/functional food industry.
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