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젊은 성인의 근 피로가 발생된 무릎관절 폄근에 냉 찜질과 온 찜질의 적용이 균형, 고유수용성감각 및 근력에 미치는 영향
하헌호,장희진,이동엽,홍지헌,유재호,김진섭,남연교,김성길 대한물리의학회 2023 대한물리의학회지 Vol.18 No.4
PURPOSE: The purpose of this study was to evaluate the effects of ice and hot packs on proprioception, balance, and muscle strength in knee extensor muscle fatigue. METHODS: A total of 31 male and female students in their twenties from a university in A, Chungnam, Korea, were selected as participants. Three experiments were conducted to assess static balance, dynamic balance, proprioception, and muscle strength before and after induction of muscle fatigue, and following intervention. RESULTS: In the case of stability typical (ST), a significant difference was observed in pillow with eye open (PO) when a Hot pack was applied (p < .05). The weight distribution index (WDI), showed significant differences in normal eye open (NO) and Normal eye closed (NC) tests when ice packs and hot packs were applied (p < .05). In the dynamic balance assessment using Y-balance, significant differences were observed in all values except for pre- and post-intervention in the medial and lateral directions (p < .05). The recovery of proprioceptive sensation showed a significant difference when ice packs were applied (p < .05). In muscle strength, significant differences were observed in all comparisons between measurement time points (p < .05). CONCLUSION: Rest was most effective for static balance, and cold and warm compresses were most effective in recovering dynamic balance. For proprioception, cold compresses were most effective. Muscle strength had a positive effect on recovery in all three intervention methods. These results show that cold and warm compresses can be useful in the recovery of various functions related to muscle fatigue.
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이한철,전세영,하헌호,송주석,이영주,김중범 한국식품위생안전성학회 2020 한국식품위생안전성학회지 Vol.35 No.2
본 연구에서는 어린이집 급식실 실내공기와 급식테이블 및 조리종사자 손의 미생물학적 안전성을 평가하고자 하였다. 본 실험에서 사용된 재료는 어린이집 조리 종사자 24명의 손과 어린이집 18곳의 급식테이블 및 93곳의 실내공기를 실험대상으로 하였다. 조리 종사자 손의 미생물 채취는 Glove juice법, 급식테이블의 표면 미생물 채취는 Swab 법에 따라 채취하였다. 어린이집 실내공기의 미생물 오염도는 자연 방치법에 따라 실험하였다. 조리 종사자 손의 일반세균 오염도는 평균 5.8±1.9 log CFU/hand로 나타났고, 대장균군 오염도는 평균 4.0±2.4 log CFU/hand로 나타났다. 급식테이블의 일반세균 오염도는 평균 4.3±3.0 log CFU/100 cm2 로 나타났고, 대장균군 오염도는 평균 2.6±3.3 log CFU/ 100 cm2로 나타났다. 어린이집 조리 종사자 손과 급식테이 블에서 B. cereus가 각각 2건씩 검출되었다. 실내공기 중 일반세균수 오염도는 평균 28±7.2 CFU/plate, 대장균군 오염도는 평균 3.1±2.9 CFU/plate로 나타났다. 또한, 실내공기 중 B. cereus 오염도는 평균 1.7±0.2 CFU/plate, S. aureus 오염도는 평균 1.6±0.5 CFU/plate로 나타났다. 이러한 결과를 종합해 볼 때, 어린이집 급식테이블 표면에 존재하는 미생물 오염도를 감소시키기 위한 식사 전 소독이 필요한 것으로 판단되었다. 또한, 실내공기 중 미생물 오염도 저감화를 위해 주기적인 환기와 급식 관계자들의 위생모, 마스크 및 위생복 등의 청결관리가 필요한 것으로 판단되었다. This study investigated microbiological safety of employees’ hands, dining tables, and indoor air in cooking areas and lunchrooms in child care centers. Microbiological tests were performed according to the Korea Food Code. Total numbers of aerobic bacteria and coliform bacteria were measured as 5.8±1.9 log CFU/hand and 4.0±2.4 log CFU/hand on employees’ hands, and 4.3±3.0 log CFU/100 cm2 and 2.6±3.3 log CFU/100 cm2 on dining tables. Bacillus cereus were detected in two cases each of employees’ hands and dining tables, respectively. The analysis of microbiological contamination of indoor air in chid care centers showed that the total numbers of aerobic bacteria and coliform bacterial were 28±7.2 CFU/plate and 3.1±2.9 CFU/plate, respectively. Bacillus cereus and Staphylococcus aureus were counted as 1.7±0.2 CFU/plate and 1.6±0.5 CFU/plate from the indoor air in child cate centers. These results indicate that indoor-air in child care centers is considered more safe compared to previous reports. In conclusion, it is necessary to carry out hygienic management using alcohol-based disinfectants before meals to remove microorganism contamination on dining tables and hands. In order to reduce microbial contamination in indoor air, it is also deemed necessary to freshen the sanitary caps, masks, and clothing of the catering staff with periodic ventilation of indoor air.
ScienceON
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