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( Wonsun Hwang ),( Ji-hyun Lee ),( Juha Nam ),( Jieun Oh ),( Inwhee Park ),( Mi Sook Cho ) 한국임상영양학회 2022 Clinical Nutrition Research Vol.11 No.4
Hemodialysis (HD) patients can experience appetite alterations that affect meals and nutritional status. Few qualitative studies have assessed the chronic impact of HD on the everyday diet. This study aimed to characterise comprehensively the experiences of HD patients adapting to appetite alteration. Semi-structured, face-to-face interviews were conducted in a unit of a tertiary hospital to understand patient experiences with appetite alteration. An interview guide was used to consider adaptive processes developed after reviewing the literature and based on the researchers’ clinical experiences. A single researcher conducted all interviews to maintain consistency in data collection. The interview content was analysed using Nvivo 11 based on grounded theory and constant comparison analysis. As a results, the mean age and HD vintage of 14 participants were 60 and 5.8 years, respectively. We developed a self-care model based on HD patient experiences with appetite alteration based on axial and selective coding. Differences in urea sensitivity, taste alteration, and social support could be explained by timing of transitions, life events, and responses to stress. Self-care processes are adapted through the processes of “self-registration” and “self-reconstruction,” starting with “disruption.” At the stage of adjustment, 4 self-management types were derived based on pattern of self-care: self-initiator, follower, realist, and pessimist. The results of this study provide unique qualitative insight into the lived experiences of HD patients experiencing appetite alteration and their self-care processes. By recognising dietary challenges, health teams can better support HD patients in the transition from dietary education to self-care.
Wonsun Hwang,Ji-hyun Lee,Se Eun Ahn,Jiewon Guak,Jieun Oh,Inwhee Park,Mi Sook Cho 한국임상영양학회 2023 Clinical Nutrition Research Vol.12 No.2
Hemodialysis (HD) patients face a common problem of malnutrition due to poor appetite. This study aims to verify the appetite alteration model for malnutrition in HD patients through quantitative data and the International Classification of Functioning, Disability, and Health (ICF) framework. This study uses the Mixed Method-Grounded Theory (MMGT) method to explore various factors and processes affecting malnutrition in HD patients, create a suitable treatment model, and validate it systematically by combining qualitative and quantitative data and procedures. The demographics and medical histories of 14 patients were collected. Based on the theory, the research design is based on expansion and confirmation sequence. The usefulness and cut-off points of the creatinine index (CI) guidelines for malnutrition in HD patients were linked to significant categories of GT and the domain of ICF. The retrospective CIs for 3 months revealed patients with 3 different levels of appetite status at nutrition assessment and 2 levels of uremic removal. In the same way, different levels of dry mouth, functional support, self-efficacy, and self-management were analyzed. Poor appetite, degree of dryness, and degree of taste change negatively affected CI, while self-management, uremic removal, functional support, and self-efficacy positively affected CI. This study identified and validated the essential components of appetite alteration in HD patients. These MM-GT methods can guide the selection of outcome measurements and facilitate the perspective of a holistic approach to self-management and intervention.
Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients
Yang Junyoung,Park Hae Jin,Hwang Wonsun,Kim Tae Ho,Kim Hyeonmok,오지은,조미숙 한국영양학회 2021 Nutrition Research and Practice Vol.15 No.1
BACKGROUND/OBJECTIVES: This study aimed to develop healthy, appetizing high-protein snacks with enhanced isolated soy protein for diabetic patients and determine the blood glucose and insulin response after being consumed by these patients. MATERIALS/METHODS: Thirty adult patients aged between 30 and 75 years, with a ≤ 10-year history of type 2 diabetes and hemoglobin A1c of < 7.5%, were enrolled in this study. They made 3 clinical visits at one-week intervals. The control group consumed 50 g carbohydrates (white bread), whereas the test groups consumed high-protein grain (HP_G) or high-protein chocolate (HP_C) after an 8-hrs fast. Blood (2 cm3) was drawn at 15, 30, 45, 60, 90, and 120 min before and after consumption to analyze the blood glucose and insulin concentrations. RESULTS: Compared to the commercial snacks, the developed high-protein snacks had below-average calorie, carbohydrate, and fat content and a 2.5-fold higher protein content. In diabetic patients who consumed these snacks, the postprandial blood glucose increased between 15 min and 2 h after consumption, which was significantly slower than the time taken for the blood glucose to increase in the patients who consumed the control food product (P < 0.001). Insulin secretion was significantly lower at 45 min after consumption (P < 0.05), showing that the high-protein snacks did not increase the blood glucose levels rapidly. The incremental area under the curve (iAUC), which indicated the degree of blood sugar and insulin elevation after food intake, was higher in the control group than the groups given the 2 developed snacks (P < 0.001), and there was no significant difference in insulin secretion. CONCLUSIONS: The results of the postprandial blood glucose and insulin response suggest that high-protein snacks are potential convenient sources of high-quality protein and serve as a healthier alternative for patients with type 2 diabetes, who may have limited snack product choices. Such snacks may also provide balanced nutrition to pre-diabetic and obese individuals.
타이어 사이드월 온도 저감을 위한 Cooling Fin 해석
박재현(JaeHyen Park),정성필(SungPil Jung),정원선(WonSun Chang),전철균(ChulKyun Chun) 한국소음진동공학회 2014 한국소음진동공학회 학술대회논문집 Vol.2014 No.10
When the vehicle is traveling, the deformation caused by friction continued with the ground is made to occur because the tire is the composite material of a viscoelastic. Part of the deformation energy is converted into heat energy as Hysteresis and temperature inside the tire rises. The generated heat is shed to the outside through the convection and evangelism. Increase in the internal temperature of the tire is difficult to ensure the safety of vehicle by damage to the tire during driving. Recently, Even when the tire is damaged, it is designed to be possible to driving in case of run-flat tires but the fact is that the development of the technology for the synergistic effect of heat release inside the tire by the side reinforcement is necessary. In this study, by using the Finite Element Method (FEM), applying the cooling fins to the tire sidewall, it is intended to check the temperature distribution along the shape of the cooling fins and the temperature reduction effect.