S-528 : The Clinical Characteristics of Angioedema with Eosinophilia

( Hyo Jung Cho ),( Hye Soo Yoo ),( Mi Ae Kim ),( Yoo Seob Shin ),( Young Min Ye ),( Dong Ho Nahm ),( Joo Hee Kim ),( Jeong Hee Choi ),( Sun Young Park ),( Hae Sim Park ) 대한내과학회 2013 대한내과학회 추계학술대회 Vol.2013 No.1

Angioedema with eosinophilia (AE) is a very rare allergy disease, case reports of which have been published sporadically since 1984. Here, we retrospectively analyzed the clinical features of 10 AE patients in Korea. Nine of the 10 subjects were young females, ranging from 23 to 38 years old. Twenty percent of the subjects had episodic-type AE with high serum IgM and eosinophil counts, while 80% were non-episodic type with normal serum IgM levels but high eosinophil counts. All patients had used systemic corticosteroids to control AE. One patient with refractory EAE was treated with anti-IgE antibody. This is the first study to evaluate the clinical characteristics of AE in a Korean population.

20세기 스페이스 에이지 패션과 테크노-사이버 패션의 패러다임적 특성에 관한 연구

金文淑,文信愛 服飾文化學會 1999 服飾文化硏究 Vol.7 No.6

The purpose of this study is to suggest the possibility of futurism as original design pursuing newness in approaching 21C by studying how futurism having a great effect on fashion as innovatory ideology in early 20C did became paradigm in 20C fashion and the common peculiarity of the dress and its ornaments in this time before 21C. The Space Age Fashion and Techno-Cyber Fashion are representative futurism fashion of 20C. The common inner inclination in both Space Age Fashion and Techno-Cyber fashion are; First, a future-oriented character. Second, a surrealism sharacter. Third, an anti-cultural character. The greatest peculiarity in the common outer shape in both Space Age Fashion and Techno-Cyber Fashion is material, First, a innovatory choice, Second, an active motion, Third, a diverse effects. Future dress and its ornaments of 21C may be changed greatly by the development of technique, and this fact supports the forecast that the change of paradigm resulted from the development of science may have an effect on future dress and its ornaments as well as modern one. The paradigm change of futurism fashion would be continued, and its influence would work as main source the form design in 21C.

인쇄매체를 이용한 보건교육자료의 가시성에 영향을 주는 요인에 관한 연구

신준호,정은경,이정애,오승진,김신월 全南大醫大 2001 전남의대학술지 Vol.37 No.2

매복된 상악 전치부의 자가이식 치험례

김신,음종혁,이애련,서수정,김주미,김주영,황보민 大韓小兒齒科學會 1994 大韓小兒齒科學會誌 Vol.21 No.2

The autotransplantation procedure were performed for the cases with impacted maxillary anterior teeth, which were thought unrealistic by the treatment with surgical exposure and orthodontic traction into the arches. The results were as follow : 1. As the treatment with autotransplantation is the last resort, the case indicated should be selected cautiously by adequate case analysis. 2. In order to reduce postoperative complication, damages to periodontal ligaments and adjacent bony structures should be minimized by conservative surgical procedures. 3. After autotransplantation procedures, postoperative endodonic treatment and continuous follow-up check with clinical and radiographic examination should be followed. Although the autotransplantation procedure is not the treatment of choice in most cases, it was thought to be a good alternative in certain cases when orthodontic treatment is unrealistic with continuous study to overcome the handicaps.

부산지역 대학생들의 대학가 음식문화 실태조사 연구

신애숙,김경자 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3

The purpose of this study was to investigate a dietary life style of university student at campus towns and the actual condition of F&B(Food and Beverage) shop. This survey about the dietary was carried out with a variety of questionares about the life style. The subjects are 364 males and 278 females university students in Pusan area. The collected data were analyzed by SPSS Package Program. The summary of the results are as follows : The most of the subjects have a meal in-campus restaurant with rice during daytime. In out-campus popular restaurant is a flouryfood restaurant and the most of subject used to go the restaurant to take a meal more than once for 2~3 days. Although a half of the subjects are satisfied with the restaurant in out-campus. Some of the subjects are unsatisfied with a price of food. A taste is the most popular criteria for selecting food in the restaurant and almost of the subjects take a meal in price 2,000~2,500won. Cchachangmyun is the most popular with the subject in the flouryfood restaurant, coffee is popular with the subject in the coffee shop. A half of the subjects used to go a hof house to drink, and beer is the most popular liquor with them. More than a half of the subject have a drinking at least more than once for a week in the drinking shop. A half of male subjects are able to drink more than 2,000cc beer and more than a half of female subjects are able to drink more than 500cc beer. More than a half of the subjects want to new F&B shop to got a new experience.

부산·경남지역 주부들의 혼례음식 관행과 태도에 관한 조사

김경묘,신애숙,김경자 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.3

This study is to describe practices of and attitude toward traditional wedding food and the attitude of housewives toward the traditonal wedding food in Busan metropolitan and Kyungnam province area. Data were analyzed from the convenient sample of 525 housewives collected from September 20 to September 28, 2001. As for the necessity of traditional wedding food, the most popular food was ebagee food, pebaek food, yedan food in order. Of the various kinds of traditional wedding food, table setting for parent-in-law was chosen as the most popular one. Sociodemographic characteristics such as education level and age were statistically associated with perception of traditional wedding food being necessary as a ritual thing. The respondents preferred rice cakes as wedding food to fishes, fruits, traditional sweets and skewered slices of seasoned meats. More than half of the respondents think current practices of wedding food is prodigal and has to be done in thrifty manner. As a ritual practices of wedding food were to be readjusted to the change of social custom depending on the degree of modemization. More than half (52.1%) of the housewives expected traditional wedding food should fade away. A conclusion was that it is necessary to develop modernized wedding food reflecting traditional wedding customs with economic costs.

구 소련(독립국가연합) 거주 한인들의 김치 이용 실태에 관한 조사 (II) : 김치 담금과 저장에 관한 사항 The General Characteristics on Preparation and Preservation of Kimchi

신애숙,김영희,김영숙,이경임 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.1

This research follows the previous research on Kimchi Culture for the Koreans in Commonwealth of Independent States(CIS) and the purpose of this research was to investigate the habits with Kimchi of the Koreans in CIS. The research was carried out with items of the preparation and the preservation of Kimchi. The results were summarized as follows : 1. About 95% of above 30 years old of the respondents prepared Kimchi for their family. But 51.9% of under 30 years old and the forth generation of the respondents got Kimchi without self preparation. 2. All the respondents answered that they learned the method to prepare Kimchi from their mother. And 62.8% of the respondents argued that the procedure of Kimchi preparation of the present in different from that of the past. 3. 40.2% of the respondents used to take Kimchi after 2~3 days from the preparation and 29.1% used to take after 1~2 days. 52.8% of the respondents would like to eat the well-matured Kimchi and 45.2% to eat Kimchi which was immediately prepared. 4. The most popular container for keeping was the enamel pot and the most popular places for keeping was the refrigerator. The popular keeping containers were a wooden box(61.2%), a earthen vessel(20,1%), a plastic vessel(14.7%) and the popular keeping places were a underfloor(37.9%), veranda (25.0%), underearth(22.9%) in order.

구소련(독립국가연합) 거주 한인들의 김치 이용 실태에 관한 조사 (Ⅲ) : 김치 재료 Materials of Kimchi

김영숙,이경임,신애숙,김영희 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.1

To investigate the materials in the preparation of Kimchi for Koreans in the Commonwealth of Independent States(CIS), a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan, and Kazahstan. In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most. But the respondents who live in Moscow and Kazahstan. Who are younger, or belong to higher emigrant generation, prefer cabbage Kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to Kimchi in Korea, is used in Kimchi by above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all the respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented sea food to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

B형 간염예방에 대한 교육매체의 효과 : 중·고등학생을 대상으로

김매자,신계영,장애경,서민희 韓國學校保健學會 2005 韓國學校保健學會誌 Vol.18 No.1

Purpose: Our research team developed two types of hepatitis B prevention materials: video tape and leaflet. We showed them to two groups of subjects separately, and the effect of education was compared to find out a more effective educational material for preventing hepatitis B. Method: Students at a middle school and a high school, one class for each school year, participated in the five areas of this study. They were educated for hepatitis management using the video tape and the leaflet. Before and after the education, they were tested for knowledge on hepatitis and health belief to analyze the effect of education. Results: 1) The video tape was more effective than the leaflet in delivering hepatitis knowledge and enhancing sensitivity & severity in health belief. 2) Hepatitis knowledge was improved significantly after the education. 3) Sensitivity & severity in health belief was improved significantly after the education. 4) Benefit in health belief was improved significantly after the education 5) Barrier in health belief decreased significantly after the education. 6) There was a correlation between hepatitis knowledge, sensitivity & severity in health belief and benefit in health belief. Conclusion: We suggest that for preventing hepatitis B it would be helpful to educate students in middle school and high school face to face with educational materials.

울산시 주민의 건강을 위한 식행동 조사 연구

신애숙,김광기 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.2

This is a descriptive study of consumption patterns of how to take meals in everyday life. The data used was collected from a probability sample by multi-stage cluster sampling, drawn from those who were living in the Ulsan Metropolitan Area. Face-to-face interviews were conducted by trained interviewers with a household member who was between the ages of 15 and 60 in 1989 and had the earliest birthday, resulting in a sample of 1.232 respondents. Univariate and bivariate analyses were made to describe behavioral patterns of taking meals. Meal-taking behaviors under this study include frequency of taking meals per day, regularity of taking meals, which meal to skip, number of frequency of taking a meal by oneself, reasons of skipping and irregular meals, and eating out. Half of the respondents reported to take meals three times a day, while those who skipped at least a meal reported breakfast as one most frequently skipped. Of reasons not to take a meal on a regular basis, "too busy to eat" was most frequently mentioned. Only 32.8% of the respondents reported dining-out once a week.