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( Tae Won Lee ),( Ho Cheol Kim ),( Young Sil Hwang ),( Jong Deog Lee ),( Yi Yeong Jeong ),( Yu Ji Cho ),( Seung Jun Lee ),( Seung Hun Lee ),( Sunmi Ju ),( Jeong Woo Hong ) 대한결핵 및 호흡기학회 2014 대한결핵 및 호흡기학회 추계학술대회 초록집 Vol.118 No.-
Background: Unplanned extubation (UE) can occur in patients with mechanical ventilation (MV) in the intensive care unit (ICU) and can be harmful. This study aimed to evaluate the clinical characteristics of UE and its impact on outcomes in patients on MV in the medical ICU (MICU). Methods: We retrospectively evaluated MICU data prospectively collected between December 2011 and May 2014 at Gyeongsang National University Hospital. Results: A total of 468 patients were admitted to the MICU, of which, 435 were on MV. Of these, 30 patients (6.9%) experienced UE. Fourteen of these patients (56.7%) needed reintubation after UE and 16 (43.7%) did not need reintubation. Continuous positive airway pressure or spontaneous breathing with a T-piece was applied at the time of UE in 20 patients (66.7%). Further, 4 patients (13.4%) received sedative agents. Of the 14 reintubated patients, 9 (64.2%) were reintubated within 48 hours. Patients who needed reintubation had a significantly longer MV duration and ICU stay than those who did not need reintubation (16.9 ± 14.1 vs. 5.6 ± 5.9 days and 6.6 ± 6.4 vs. 16.2 ± 13.1 days, respectively; p < 0.05). In addition, ICU mortality was significantly higher among patients who needed reintubation than among those who did not need reintubation (6.3% vs. 57.1%, p < 0.05). However, these two groups of patients showed no significant differences in FiO2, blood pressure, heart rate, respiratory rate, and pH after UE. Conclusions: UE can occur in patients on MV in the ICU. Although reintubation may not always be required in patients with UE, it is associated with poor outcomes in reintubated patients after UE.
( Tae Won Lee ),( Ho Cheol Kim ),( Young Sil Hwang ),( Jong Deog Lee ),( Yi Yeong Jeong ),( Yu Ji Cho ),( Seung Jun Lee ),( Seung Hun Lee ),( Sunmi Ju ),( Jeong Woo Hong ) 대한내과학회 2014 대한내과학회 추계학술발표논문집 Vol.2014 No.1
Background: Unplanned extubation (UE) can occur in patients with mechanical ventilation (MV) in the intensive care unit (ICU) and can be harmful. This study aimed to evaluate the clinical characteristics of UE and its impact on outcomes in patients on MV in the medical ICU (MICU). Methods: We retrospectively evaluated MICU data prospectively collected between December 2011 and May 2014 at Gyeongsang National University Hospital. Results: A total of 468 patients were admitted to the MICU, of which, 435 were onMV. Of these, 30 patients (6.9%) experienced UE. Fourteen of these patients (56.7%) needed reintubation after UE and 16 (43.7%) did not need reintubation. Continuous positive airway pressure or spontaneous breathing with a T-piece was applied at the time of UE in 20 patients (66.7%). Further, 4 patients (13.4%) received sedative agents. Of the 14 reintubated patients, 9 (64.2%) were reintubated within 48 hours. Patients who needed reintubation had a signifi cantly longer MV duration and ICU stay than those who did not need reintubation (16.9 ± 14.1 vs. 5.6 ± 5.9 days and 6.6 ± 6.4 vs. 16.2 ± 13.1 days, respectively; p < 0.05). In addition, ICU mortality was signifi - cantly higher among patients who needed reintubation than among those who did not need reintubation (6.3% vs. 57.1%, p < 0.05). However, these two groups of patients showed no signifi cant differences in fiO2, blood pressure, heart rate, respiratory rate,and pH after UE. Conclusions: UE can occur in patients on MV in the ICU. Although reintubation may not always be required in patients with UE, it is associated with poor outcomes in reintubated patients after UE.
김수민 ( Soo Min Kim ),이진실 ( Jin Sil Lee ),한정아 ( Jung A Han ),김영식 ( Young Sik Kim ),백진경 ( Jin Kyung Baik ),황혜선 ( Hye Sun Hwang ),이나영 ( Na Young Yi ),박대섭 ( Dae Seop Park ),홍완수 ( Wan Soo Hong ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.2
본 연구는 쌀 소비 촉진 및 쌀 가공제품 개발을 위하여 서울 및 수도권 지역의 주부를 대상으로 쌀 가공제품의 이용실태와 쌀 가공제품에 대한 상품화 의견 및 구매의도, 쌀 활용 교육에 필요한 홍보방안 등에 관하여 설문조사를 실시하였으며 연구 결과는 다음과 같다. 1. 쌀 가공제품에 관한 이용 실태를 분석한 결과, 전업주부는 92명(55.8%), 취업 주부는 71명(52.6%)이 쌀 가공제품을 사용한 경험이 있다고 응답하여 직장유무와 무관하게 전체 응답자 중 과반수 이상인 163명(54.0%)이 쌀 가공제품을 사용한 경험이 있는 것으로 나타났다. 2. 쌀 가공제품을 사용한 경험이 있는 주부를 대상으로 쌀 가공제품을 사용한 이유를 복수응답으로 분석한 결과, 전업주부(61명, 80.3%)와 취업 주부(41명, 75.0%)의 경우 모두, 쌀 가공제품은 몸에 좋은 건강식품으로 메뉴가 다양하고 소화가 잘되며, 맛이 있어서 이용하는 것으로 분석되었다. 한편 쌀 가공제품을 사용한 경험이 없는 주부를 대상으로 쌀 가공제품을 구매하지 않은 이유를 복수응답으로 분석한 결과, 쌀 가공제품에 대한 인식이 부족하고(71명, 40.6%) 특히 쌀가루를 포함한 쌀 가공제품을 이용한 조리법이 부족하기 때문(67명, 38.3%) 이라고 응답하였다. 3. 쌀 가공제품 사용 시 불편한 점에 관하여 복수응답으로 분석한 결과, 쌀가루를 포함한 쌀 가공제품 조리 레시피의 부족(84명, 34.0%)과 보관 시 변질우려(68명, 27.5%), 메뉴의 다양성 부족(42명, 17.2%) 등으로 나타났다. 4. 개발이 필요한 쌀 가공제품에 대하여 주식류, 부식류, 간식 및 기호식으로 구분하여 살펴본 결과, 주식류의 개발 필요성은 쌀떡류(3.86점)의 점수가 가장 높게 나타났으며 부식류의 개발 필요성은 쌀장류(3.64점), 쌀식초(3.15점) 순으로 나타났고, 간식 및 기호식의 개발 필요성은 쌀 과자류(3.89점)의 점수가 가장 높게 조사되었다. 한편 쌀 가공제품을 사용한 경험이 있는 주부(3.97점)가 경험이 없는 주부(3.72점)에 비해 쌀 떡류의 개발 필요성에 더 높은 요구도를 나타냈다(p<.01) 5. 쌀 활용 교육 시 효과적인 매체에 대해 분석한 결과, 쌀 가공제품을 사용한 경험이 있는 경우와 쌀 가공제품 경험이 없는 경우 모두 인터넷사이트(홈페이지 운영)가 129명 (43.0%)으로 응답을 많이 하였으며, 그 외에도 요리 시연회 (조리법 시연회)가 88명(29.3%), 팜플렛ㆍ리플렛 35명(11.7%) 등으로 나타났다. 쌀 활용 조리법 시연회 교육에 대한 참여 의사를 분석한 결과, 쌀 가공제품에 대해 경험이 있는 군(59.5%)이 경험이 없는 군(44.5%) 보다 참여의사가 유의적으로 높게 나타났으며(p<0.05), 전업주부의 경우도 98명(59.4%) 으로 나타나 취업 주부의 60명(44.4%) 보다 쌀 활용 조리법 시연회 교육에 참여의사가 유의적으로 높은 것으로 나타났다 (p<.001). This study was conducted to investigate the current use and the demand for processed rice food products by full time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed (90.9% response rate). It was revealed that more than half of the respondents (54.0%) had used processed rice food products, regardless of their occupation. Most respondents stated that they used rice food products because of the variety of the products, digestibility and the taste. The development necessity for processed rice food products was analyzed, showing that rice cake (3.86), rice sauce (3.64), and rice cookie(3.89) had the highest score in each category. The average demand for education and promotion of rice food products was 3.89; among 7 items, menu recipe using rice flour was highly demanded (4.18) by the respondents. Approximately 43.0% of the respondents agreed that the internet is the most effective method for learning about rice flour cooking, and the respondents who have used processed rice food products(59.5%) were more likely to attend education programs compared to housewives who have not used processed rice food products (44.5%)(p<.05). Full time housewife (59.4%) had a greater tendency to participate in the education program than working woman (44.4%) (p<.001). The findings suggested that various processed rice flour products with convenience to use and prolonged shelf-life will be needed.
외식업체 종사자의 조미료 및 감미료 사용에 대한 인식 조사
이진실,이나영,박대섭,홍정연,황혜선,백진경,권용석,최승균,홍완수,Lee, Jin-Sil,Yi, Na-Young,Park, Dae-Seop,Hong, Jeong-Yeon,Hwang, Hye-Sun,Paik, Jin-Kyung,Kwon, Yong-Seok,Choi, Seung-Gyun,Hong, Wan-Soo 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5
The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.
Jeon, Tae Yeon,Kim, Ji Hye,Yoo, So-Young,Eo, Hong,Kwon, Jeong-Yi,Lee, Jeehun,Lee, Munhyang,Chang, Yun Sil,Park, Won Soon Radiological Society of North America 2012 Radiology Vol.263 No.2
<P>To compare the neurodevelopmental outcomes between preterm infants with diffuse excessive high signal intensity (DEHSI) and those without DEHSI on magnetic resonance (MR) images, in association with other white matter lesions.</P>
전성하,백은기,홍의실,박지윤,한지완,임영남,고호연,김동우,전찬용,박종형,한양희,Jeon Sung-Ha,Baek Eun-Ki,Hong Yi-Sil,Park Jhee-Yoon,Han Jhee-Wan,Yim Young-Nam,Ko Ho-Yeon,Kim Dong-Woo,Jun Chan-Yong,Park Chong-Hyeong,Han Yang-Hee 대한한방내과학회 2004 大韓韓方內科學會誌 Vol.25 No.1
Objective : This study was aimed to evaluate the anti-starvation stress effect of Liriopis Tuber on mice. Method : The first experiment was done to mice which have a high corticosterone level at a short term starvation. The plasma corticosterone level of each mouse was measured over time at 12, 24, 36, 48, 72 hours of starvation respectively. The second experiment was done in the two groups(LT A and LT B) of mice which were in famine for 36.5 hours after being administered Liriopis Tuber three times with different doses(LT A: 1.0 g/.kg and LT B: 3.0g/kg) for three days. The plasma corticosterone levels and rectal temperature were measured when a 36.5-hour of starvation period was finished. Results : 1. The corticosterone level in the mice was significantly increased after a 36.5-hour of starvation. (P<0.001). 2. The plasma corticosterone level was decreased significantly in the group of 3.0g/kg, compared to the control group.(P<0.05) 3. The rectal temperature in the groups of 1.0g/kg and 3.0g/kg were increased slightly in both group. But the two groups didn't show significant change. Conclusion: Based on the above results, Liriopis Tuber might have anti-starvation stress effect and it may be used as anti-starvation stress medicine and anti-stress medicine. Conclusion : Based on the above results, Liriopis Tuber might have anti-starvation stress effect and it may be used as anti-starvation stress medicine and anti-stress medicine.
韓國人 內耳의 側頭骨錐體內에 있어서의 形態 및 位置關係에 關한 立體透視模型制作의 試圖
경순표,김애경,김영순,이영재,이은주,임선미,장경이,조정실,최용애,최재화,홍성운 이화여자대학교 의과대학 1969 梨花醫學誌 Vol.- No.2
The reconstruction of the stereoscopic visualization model of the inner ear labyrinth from three temporal pyramids of the Korean newborns has been done using stratified transparent sheath films. 1. The transparent sheath film is highly profitable for a stereoscopic visualization material as a histological reconstruction. 2. The plane surrounded by each of the semicircular canals is on a degree of twisted surface. 3. The plane surrounded by the superior semicircular canals rest on a slope instead of a vertical plane toward the cerebral surface of the pyramid. 4. The plan surrounded by the posterior semicircular canal is not parallel with the cerebellar surface of the pyramid. The distance between the anterior portion of the plane is broader than that for the posterior portion of it. 5. The plane surrounded by the lateral semicircular canal projects as nearly a vertical manner to the planes surrounded by the rest of the semicircular canals. The plane face to posteriorly, superiorly, and medially. 6. The plane surrounded by the basal turn of the cochlea bisects the angle formed by the plane of the posterior and lateral semicircular canals. 7. The largest diameter is obserbable on the plane surrounded by the superior semicircular canal, and is followed by the posterior and lateral, successively. 8. The variability of the posteriorly opened angle between both the right and left pyramidal crests, and that of the degree of slopes formed on the cerebral and cerebellar surfaces of the pyramids depends strictly upon the shape of the head.