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FCST(기능적 뇌척주요법)를 병행한 한의 치료로 만성편두통 환자의 두통과 오심을 치료한 증례 보고 1례
차지윤,정은선,김찬영,김현태,이영준,설인찬,김윤식,유호룡,조현경,Cha, Ji-yun,Jung, Eun-sun,Kim, Chan-young,Kim, Hyun-tae,Lee, Young-jun,Seol, In-chan,Kim, Yoon-sik,Yoo, Ho-ryong,Jo, Hyun-kyung 대한한방내과학회 2018 大韓韓方內科學會誌 Vol.39 No.4
Objective: Chronic migraine is a headache syndrome accompanied by nausea, dyspepsia, depression, and insomnia and it reduces the quality of life. The present case revealed that Korean medicine treatment and Functional Cerebrospinal Therapy (FCST) can reduce headache and nausea in patients with chronic migraine. Method: A 39-year-old female patient with chronic migraine visited Dunsan Korean Medicine Hospital. She had headache combined with moderate nausea and wanted to reduce her dose of almotriptan. We treated her with Korean medicine, including acupuncture, herbal medicine, and a Chuna treatment based on FCST. We evaluated her symptoms using a Numeric Rating Scale (NRS) for headache and nausea every day. Result: After 22 days of treatment, the NRS of headache and nausea had reduced. Her dose of almotriptan was also reduced and the patient felt improvement of in her quality of life. Conclusion: We suggest that Korean medicine treatment combined with FCST can improve the headache and nausea of chronic migraine patients.
차지윤 ( Ji Yoon Cha ),허종원 ( Jong Won Heo ),조현경 ( Hyun Kyung Jo ) 대전대학교 한의학연구소 2016 혜화의학회지 Vol.24 No.2
Objectives : This study report case of central post-stroke pain patient mainly treated by Chukyu pharmacopuncture. Methods : patient with central post-stroke pain were treated by Chukyu pharmacopuncture at the oriental medicine hospital of Daejeon University. Chukyu pharmacopuncture was treated once a day. Then, we observed the patients` appearances of pain. Results & Conclusions : After treatment, pain were reduced. In conclusion, Chukyu pharmacopuncture are effective to treat central post-stroke pain, and future studies will be required to ascertain this method on central post-stroke pain.
허종원,차지윤,조현경,Heo, Jong-won,Cha, Ji-yoon,Jo, Hyun-kyung 대한한방내과학회 2016 大韓韓方內科學會誌 Vol.37 No.2
Objective: This study reports on three cases of cerebellar artery infarction patients treated by traditional Korean medicine.Method: Three patients with cerebellar artery infarction according to cerebellar artery were treated by traditional Korean medicine at the traditional Korean medicine hospital of Daejeon University. The posterior cerebral artery (PCA) infarction patient had ataxia, dysarthria, gait disturbance, and dizziness; the anterior inferior cerebellar artery (AICA) infarction patient had facial palsy, dizziness, and hearing loss; and the posterior inferior cerebellar artery (PICA) infarction patient had gait disturbance and dizziness. Acupuncture, herbal medicine, and pharmacopuncture were used as traditional Korean medicine treatments during hospitalization. We then observed any improvement in the symptoms.Results: The scale for the assessment and rating of ataxia (SARA) score (gait, stance) of the PCA infarction patient was reduced from 8.6 to 2.2, while the dizziness numerical rating scale (NRS) score was reduced from 10 to 2 after treatment. The Yanagihara score of the AICA infarction patient was reduced from 27 to 14, while the dizziness NRS score was reduced from 10 to 2 after treatment. The SARA score (gait, stance) of the PICA infarction patient was reduced from 7.4 to 1.0, and the dizziness NRS score was reduced from 10 to 1 after treatment.Conclusion: Traditional Korean medicine appears to be effective in treating cerebellar infarction symptoms.
김예지(Yea-Ji Kim),김태경(Tae-Kyung Kim),차지윤(Ji Yoon Cha),강민철(Min-Cheol Kang),박민경(Min Kyung Park),임민철(Min-Cheol Lim),이재훈(Jae Hoon Lee),김범근(Bum-Keun Kim),최윤상(Yun-Sang Choi) 한국축산식품학회 2022 Food and Life Vol.2022 No.3
The issue of protein alternatives to traditional livestock proteins is a policy that is in the spotlight as part of food security and carbon neutrality policies. This study was conducted to identify the degree of consumer awareness of alternative proteins through a consumer perception survey to support scientific progress of alternative proteins, and to suggest policies and technical directions accordingly. The survey was conducted on 500 adults over the age of 18 nationwide, centering on an online panel survey using a Structured Questionnaire. In this study, cultured meat and edible insect proteins were investigated among alternative proteins (cultured meat, edible insects, and plant-based proteins). Cultured meat was recognized by 64.6% and edible insects by 90.2%. Cultured meat showed higher interest than edible insects, and cultured meat showed high selection in terms of resource saving and environment protection. Edible insects received many choices in terms of economical value to secure the food. The opinion that it is necessary to develop cultured meat rather than edible insect protein was high in Korea. As a result of this study, it was confirmed that the recognition of the alternative protein was high, and in particular, it was confirmed that the need for cultured meat technology was quite high.
신동민(Dong-Min Shin),김태경(Tae-Kyung Kim),이재훈(Jae Hoon Lee),김범근(Bum-Keun Kim),차지윤(Ji Yoon Cha),최윤상(Yun-Sang Choi) 한국축산식품학회 2022 Food and Life Vol.2022 No.3
In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality- based protocol study.
용해인 ( Hae In Yong ),김태경 ( Tae-kyung Kim ),강민철 ( Min Cheoul Kang ),이민혁 ( Min-hyeock Lee ),김미란 ( Mi-ran Kim ),차지윤 ( Ji Yoon Cha ),최윤상 ( Yun-sang Choi ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.5
Purpose: This study was conducted to contribute to the vitalization of the food industry through the analysis of future food technology for producing alternative proteins. The demand for protein is expected to increase due to population growth, but it may be difficult to match protein production compared to the demand. Methods: Food technology for the production of alternative proteins to meet the demand was examined through paper and patent analysis. Results: Meat production that relies on traditional livestock farming cannot meet the growing protein demand, due to climate change and resource depletion. Alternative protein is a future food technology that can replace the traditional livestock industry, which in turn can revitalize the sustainable food industry and contribute to economic growth. Alternative proteins are mainly classified into cultured meat, edible insects, and alternative vegetable proteins. Cultured meat refers to edible protein obtained by collecting live animal cells and multiplying them using cell engineering technology. Proteins extracted from edible insects may also be used in food material. Plant-based protein alternatives include technology that uses plant-derived proteins to manufacture foods similar to livestock foods such as meat and eggs. Through the analysis of future food technology for alternative proteins, we have attempted to examine the competitiveness of original technology that can replace the traditional livestock industry. Conclusion: The results of this study provided information on the development of new source technologies by combining various food technologies involving cultured meat, edible insects, and vegetable protein as replacements for traditional livestock protein.