Clinical Significance of Perineal Descent in Pelvic Outlet Obstruction Diagnosed by using Defecography

백현남,황용희,정용환 대한대장항문학회 2010 Annals of Coloproctolgy Vol.26 No.6

Purpose: The aim of this study was to evaluate the clinical significance of perineal descent (PD) in pelvic outlet obstruction patients diagnosed by using defecography. Methods: One hundred thirty-six patients with pelvic outlet obstruction (POO; median age 49 years) had more than one biofeedback session after defecography. Demographic finding, clinical bowel symptoms and anorectal physiological studies were compared for PD at rest and PD with dynamic changes. Results: Age (r = 0.33; P < 0.001), rectocele diameter (r = 0.31; P < 0.01), symptoms of incontinence (P < 0.05) and number of vaginal deliveries (r = 0.46; P < 0.001) were correlated with increased fixed PD. However, the female gender (P <0.005), rectal intussusceptions (P < 0.05), negative non-relaxing puborectalis syndrome (P < 0.00005) and rectocele (P <0.0005) were correlated with increased dynamic PD. Duration of symptoms, number of bowel movements, history of pelvic surgery and difficult defecation were not related with PD. There was no significant correlation between fixed and dynamic PD and success of biofeedback therapy. Conclusion: Age, vaginal delivery and diameter of the rectocele are associated with increased fixed PD. Female gender,rectal intussusceptions and a rectocele are correlated with increased dynamic PD. Biofeedback is an effective option for POO regardless of severity of PD.

Laparoscopic Versus Open Appendectomy for Appendicitis in Elderly Patients

백현남,정용환,황용희 대한대장항문학회 2011 Annals of Coloproctolgy Vol.27 No.5

Purpose: The appendectomy is the most common emergent surgical procedure in elderly patients. The increasing number of elderly persons has been accompanied by an increase in the number of cases of acute appendicitis in the elderly. In order to understand the clinical significance of a laparoscopic appendectomy for elderly patients with appendicitis, we investigated the results of a laparoscopic appendectomy for treating patients over 60 years of age with appendicitis and compared them with the results for an open technique. Methods: We studied retrospectively patients over 60 years of age who underwent an appendectomy with either a laparoscopic (LA) or open (OA) technique for appendicitis between July 2007 and December 2009. There were 30 patients in the LA group and 47 patients in the OA group. The demographic data, operative time, length of the hospital stay, bowel movement,pain control, cost, complications and pre-existing disease were assessed. Results: There were no significant differences between the LA and the OA groups with respect to pre-existing diseases, gender,age, American Society of Anesthesiologists (ASA) score and the number of cases of complicated appendicitis, operative time, length of hospital stay, and times of analgesics use. However, the proportion of early gas out (within POD #2) was significantly greater in the LA group (80% vs. 57%, P < 0.05), and postoperative complications were significantly lower in the LA group (7% vs. 32%, P < 0.01). The costs for the two groups were not significantly different. Conclusion: A laparoscopic appendectomy is a safe and effective procedure in elderly patients and is not associated with any increase in morbidity. It can be recommended for routine use in treating elderly patients with appendicitis.

Distress Screening and Management in Early Breast Cancer Patients: Distress after Breast Cancer Diagnosis and Associated Factors

백현남,강은영,Angela Soeun Lee,황의정,채수민,김은규,김성원 한국유방암학회 2017 Journal of Breast Disease Vol.5 No.1

Purpose: The aims of this study were to evaluate the magnitude of distress after breast cancer diagnosis and to investigate factors associated with distress, as well as to determine the effectiveness of psychological intervention. Methods: This study was performed retrospectively, reviewing 264 patients who underwent breast cancer surgery at Seoul National University Bundang Hospital between November 2011 and May 2014. Distress was measured using the distress thermometer (DT) and Center for Epidemiological Studies-Depression scale (CES-D) questionnaires before, as well as at 3 and 6 months postsurgery. Psychological intervention was recommended to high risk patients (DT score ≥5 or CES-D score ≥16). Results: In total, 149 patients (56.4%) were classified as high risk in the initial assessment. In the following assessments, the proportion of those in the high risk group was 38.5% and 25.0% at 3 and 6 months postsurgery, respectively. Mastectomy was significantly associated with high levels of distress compared to breast-conserving surgery in the univariate (p=0.048) and multivariate analyses (p=0.014). However, there was no significant relationship between any of the various socioeconomic factors and distress. Distress level was reduced over time in both scales. Of the 149 high risk patients, only 21 received the psychological intervention. Using linear mixed models, the psychological intervention resulted in marginally significant reductions in DT (p=0.051) and CES-D (p=0.077) scores. Conclusion: More than half of patients experienced distress upon initial diagnosis, and the determined surgery type was an important factor associated with high distress level. It is important to identify high risk patients and to manage distress during the initial phase.

느티떡(楡葉餠)의 재료 배합에 따른 관능적 및 텍스쳐 특성

이효지;백현남 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.23

Neuti-dduk was a steamed rice cake which is made of nonglutious rice flour with Neuti leaves, sugar, and water. The objective of study was designed to seek for the best recipe to make Neuti-dduk. The procedure is the following ; Neuti-dduk containing different ratio of ingredients such as Neuti leaves(20, 30g), sugar, and water. The most desirable recipe was determined after sensory examination and mechanical test for measurement texture, moisture content. The results of sensory evaluation showed that Neuti-dduk containing 20g Neuti leaves, sugar 30g, water 30㎖ had the higher scores in overall acceptability, chewiness preference. In the textural analysis of Neuti-dduk, cohesiveness were decreased by adding Neuti leaves. The moisture content of Neuti-dduk with 30g Neuti leaves was higher than those with 20g. Relationship between sensory and texture properties. The overall quality of sensory examination for Neuti-dduk of Neuti leaves had positive correlation with color and negative correlation with flavor. As the result of these tests, the most desirable recipe for the Neuti-dduk was 20g of Neuti leaves, 30g of sugar, 30㎖ of water, 2g of salt, in 200g of rice powder, Moisture content was 42.82%.

망분리와 망연계시스템의 기술 동향

백현철(Hyun-Chul Baek),손태근(Tae-Geun Son),김민아(Min-A Kim),전정남(Jung-Nam Jun) 한국항공우주연구원 2022 항공우주산업기술동향 Vol.20 No.2

[무용] 우리춤 창작의 열기, 새롭게 끌어올려야 한다

백현순(토론자),남수정(토론자),정선혜(토론자),김기화(토론자),오명희(토론자),김태원(토론자) 현대미학사 2010 공연과 리뷰 Vol.- No.69

느티떡(楡葉餠)의 재료 배합비에 따른 관능적 및 텍스쳐 특성

이효지,백현남 한국식품조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

Neuti-dduk is a steamed rice cake made of nonglutious rice flour, with Neuti leaves powder, sugar,and water. The objective of study was designed to seek the best recipe to make Neuti-dduk. The procedure was as follows Neuti-dduk containing different ratios of the above mentioned ingredients, such as Neuti leaves powder (4, 8, and 12g), sugar and water. The most desirable recipe was determined after sensory examinations and mechanical tests to measure the texture, moisture content and colorimeter. The results of the sensory evaluation showed the Neuti-dduk containing 8g Neuti leaves powder, 20g sugar 20 and 45ml water had the highest scores in overall acceptability, color and flavor preference. In the textural analysis the hardness, adhesiveness and cohesiveness of the Neuti-dduk decreased on the addition of increasing amounts of Neuti leaves powder. The moisture content of Neuti-dduk with 4g Neuti leaves powder was higher than that with 12g. The L- and a-values of Neuti-dduk were increased by decreasing the amount of Neuti leaves powder. The overall quality of the sensory examination of Neuti-dduk in relation to the amount of Neuti leaves powder had positive correlation with the moistness, but negative correlations with the L-value andmoisture content. (Eds note: would these 2 highlighted features not be related; if so, why does one have a positive and the other a negative correlation?) From the results of these tests, the most desirable recipe for the Neuti-dduk was 8g of Neuti leaves powder, 20g of sugar, 45ml of water and2g of salt, for every 200g of rice powder. The moisture content of this recipe was 42.18%.

감단자(시단자)의 관능적 및 텍스쳐 특성

이효지,백현남,김정원 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

The objective of this study was to seek the best recipe for making Gamdanja. Gamdanja is a kind of rice cake made from persimmon extract and waxy flour, with a little salt mixed into the waxy flour. The method involved boiling the persimmon extract and beating in the waxy rice powder until all the waxy flour had been added.The procedure was as follows: Gamdanja containing different ratios of ingredients, such as persimmon extract (23, 23.5 and 24 hrs) and waxy rice flour (160 and 180g). The most desirable recipe was determined after sensory examination and mechanical tests using texture, moisture content and colorimeter measurements. The results of the sensory evaluation showed that Gamdanja made using persimmon extracted for 23.5 hrs, with the additional of 160g of waxy flour gave the higher scores for QDA profile, chewiness, delicacy and after swallowing preference than the other ratios. The results of the acceptance test also showed that the Gamdanja made using the persimmon extracted for 23.5 hrs with 160g of waxy rice flour was the best mix in every respect, such as for color and overall acceptability. In the textural analysis of Gamdanja, the hardness, adhesiveness, gununiness and chewiness were increased by the additiong of furtherwaxy flour. The moisture content of Gamdanja with persimmon extracted for 23 Ins was higher than those extracted for 23.5 and 24 hrs. The L-, a- and b-values of Gamdanja were increased with decreasing waxy flour. The sensory and mechanical examinations showed the overall quality of Gamdanja had positive correlations with delicacy and color, but negative correlations with hardness, adhesiveness, gumminess, and chewiness. As a result of these tests, the most desirable recipe for the Gamdanja was persimmon extracted for 23.5 hrs with the additional of 160g of waxy rice flour, containing I% salt and a moisture content of 45.87%.