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슬관절 전치환술에서 최근 논란 사안에 대한 환자 선호도
최진배(Jin Bae Choi),박관규(Kwan Kyu Park),신광숙(Kwang Sook Shin),장종범(Chong Bum Chang),정헌(Heon Jung),성상철(Sang Cheol Seong),김태균(Tae Kyun Kim) 대한정형외과학회 2007 대한정형외과학회지 Vol.42 No.2
목적: 슬관절 전치환술에 있어서 최근 논란 사안들에 대한 환자의 사전 지식과 선호도를 조사하고, 의료진에 의한 설명이 환자의 선택에 미치는 영향을 조사하고자 하였다. 대상 및 방법: 본원에 슬관절 전치환술을 시행하기 위하여 내원한 총 100명의 환자들을 대상으로 하여 양측동시 수술, 컴퓨터 항법 인공관절술과 최소 침습 인공관절술 그리고 세라믹 인공관절술에 대한 사전지식의 정도와 선호도를 평가한 뒤 다시 본원에서 작성한 설명문을 통하여 연구자가 환자들에게 그들의 장단점에 대하여 설명한 뒤 환자로 하여금 수술 방법을 다시 선택하게 하여 설명 전과 설명 후의 차이를 분석하여 보았다. 결과: 환자들은 대부분 충분한 사전 지식을 지니지 못하였고 또한 비전문가를 통한 정보에 의존하고 있었다. 환자들은 대부분 설명 전에는 새로운 기법을 선호하였지만 설명을 듣고 난 후에는 대부분 안전하고 정확하며 입증된 방법을 선택하였다. 또한 남성 환자들은 양측 동시 수술을 선호하는 것으로 나타났고 젊은 환자들의 경우 세라믹 소재를 선호하는 것으로 나타났다 결론: 환자들은 슬관절 전치환술의 최신 치료방법에 대하여 아주 제한된 지식을 가지고 있으며 그들의 선호도는 의료진에 의하여 대부분 좌우된다. 그러므로 환자들의 올바른 선택을 위해서는 균형 잡힌 수술 전 설명이 필요할 것이다. Purpose: To examined the level of patient knowledge and their perspectives about the controversial issues in total knee arthroplasty (TKA), and to evaluate the effect of a relevant explanation about the issues on the patient preferences for their particular option. Materials and Methods: One hundred patients who visited our clinic and decided to undergo TKA were asked to complete a questionnaire asking about their knowledge and preference for 4 controversial issues: 1) surgical timing of the bilateral TKAs, 2) use of computer assisted surgery, 3) use of minimal invasive surgery, and 4) use of ceramic femoral component. The patients completed the same questionnaire after the advantages and disadvantages of each option had been explained using an explanatory document designed based upon what was documented in the literature. Results: The patients were not well-informed about the issues and received their information through a non-professional source. The patients tended to prefer new options with claimed promises before an explanation. The patients preferred the options with safety, accuracy, and proven evidence after an explanation. Male patients tended to prefer simultaneous TKAs more than female patients. Younger patients preferred ceramic femoral component claimed to have better longevity more than older patients did. Conclusion: This study demonstrates that patients' knowledge of the current controversial issues is very limited, and that patient preferences would be significantly changed if they were given an explanation from a physician. Balanced information should be given to patients in order for them to reach a fair decision.
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우경자,신광숙,한영숙 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.2
The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20 hours. The numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermentation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation. Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive especially in the soybean-added Jeung-Pyun. In 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but it was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by most. As for instrumental characteristics, the 7 hour fermented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed higher values for hardness and brittleness than in soybean-added Jeung-Pyun. When the Jeung-Pyuns were stored at 20℃, the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased but not in the soybean-added Jeung-Pyun. However, the hardness of rice Jeung-Pyun kept at 4℃ increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.
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우경자,신광숙 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.3
Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, 10%, 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20℃), but at 4℃ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4℃, but it was less decreased as more soybean was added. In brittleness at 4℃, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM, air pore size was small and distributed regularly as more soybean added. In conclusion, it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.
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