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윤서연,박윤길 대한연하장애학회 2015 대한연하장애학회지 Vol.5 No.2
Dysphagia is a frequent symptom in Parkinson’s disease (PD) and the main cause of aspiration pneumonia and death of patients with PD. It is also associated with nutritional problems, pulmonary complications and quality of life of PD patients. The prevalence is very high in PD patients, varying from 77% to 95%, but exact pathophysiology and mechanism remains obscure. Dysphagia associated with PD has been reported to affect all stages of swallowing including oral, pharyngeal, esophageal phase, but oral and pharyngeal phases are more often abnormal than esophageal phase. There are several treatment strategies for dysphagia of PD patients such as rehabilitative treatment including speech therapy, respiratory muscle strengthening, pharmacologic treatment, deep brain stimulation and surgical treatment. But, the effects of these treatments are still limited, thus individualized and interdisciplinary approach is recommended.
윤서연,김제경,김용욱 대한뇌신경재활학회 2014 뇌신경재활 Vol.7 No.1
The incidence of hypoxic-ischemic encephalopathy (HIE) is not well known, however, the common causesof hypoxic-ischemic encephalopathy are sudden cardiac arrest, acute respiratory failure and carbonmonoxide poisoning. Due to high metabolic demand, the brain is very susceptible to damage fromdeprivation of blood supply and oxygen delivery. When patients recover from comatose after HIE, thereare various spectrums of neurological outcomes, ranging from vegetative state to good recovery. Variousmethods including neurologic examination, neurophysiologic and biochemical tools, neuroimaging techniquehave been proposed for the prognostic evaluation of HIE. This article reviews the pathophysiology ofHIE and predictive methods for neurological recovery after HIE.
윤서연 한국서지학회 2018 서지학연구 Vol.74 No.-
This study searched for the bibliographies of Korean fermented vegetables, Kimchi group. For this, a total of the 41 kimchi bibliographies including the 15 bibliographies published between the 13th century and the 17th century and the 26 bibliographies published after the 18th century were classified in chronological order. In result, we found that chili powder and fermented seafood had a great impact on the development of kimchi which started as a kind of pickles and developed as the best fermented food in the Korean peninsula. The first bibliographic data about red pepper, one of seasoning ingredients of kimchi was found in Jibongyuseol(芝峰類說, 1613). A method of cultivation of red pepper was found in Sallimgyeongje(山林經濟, 1715) and sauced shrimp and chili powder-seasoned kimchi was found in Soomunsaseol(謏聞事說, 1740). The first practice of fermented seafood to kimchi appeared in ‘Gamdongjeo(甘動菹)’ from Juchochimjeobang(酒醋沉菹方) in the end-16th century. The cases of fermented seafood with chili powder in making kimchi were found in the several publications such as Jeungbosallimgyeongje(增補山林經濟), Gyuhapchongseo(閨閤叢書), Imwonsipyukji(林園十六志) since Soomunsaseol published in 1740. An influence of the bibliography, Geogapilyongsalyujeonjib(居家必用事類全集) published in the end of the 13th century, China, was revealed in the 16 bibliographies among 41 bibliographies: Sangayorok(山家要錄) in 1450 through Chosunyolijebeop(朝鮮料理製法) in 1917. In particular, the bibliographies written in Korean are 13 titles including Chosunyolibeop(朝鮮料理法, 1938). They appeared first in Haejuchoissieumsikbeop(海州崔氏飮食法) in the mid-17th. Furthermore, making kimchi was greatly influenced by Imwonsipyukji(林園十六志, 1827) succeeded to Sallimgyeongje(山林經濟, 1715) and Jeungbosallimgyeongje(增補山林經濟, 1766) and its influence lasted until Chosunmussangsinsikyolijebeop(朝鮮無雙新式料理製法) in the mid-20th. Chosunmussangsinsikyolijebeop is a comprehensive version of making kimchi that covers all kinds of kimchi ranging from ancient Korea to modern Korea. Thus, Kimchi group was completed by Chosunmussangsinsikyolijebeop. 이 논문은 韓國의 김치무리(類) 書誌의 發展 系統을 考察한 硏究이다. 本稿에서는 韓國의 김치무리(類) 書誌를 把握하기 위하여 13~17세기의 김치류 書誌 15종, 18세기 이후의 김치류 書誌 26종 등 총 41종에 관하여 시대별로 그 발전 계통을 분석하였다. 연구의 결과는 다음과 같다. 김치무리(類)의 양념재료인 고추에 관한 서지사항은 「芝峰類說」(1613), 고추의 재배법은 「山林經濟」(1715), 젓갈(새우젓 등)에 고춧가루가 활용된 김치는 「수문사설(謏聞事說)」(1740)에서 각각 最初의 記錄으로 확인할 수 있었다. 김치에 젓갈을 최초로 활용한 사항은 「酒醋沉菹方」(16C 중)의 ‘甘動菹’에서 볼 수 있었고, 젓갈과 고춧가루를 同時에 사용한 사례는 「수문사설」 以後 「增補山林經濟」․「閨閤叢書」․「林園十六志」 등의 系統에서 파악되었다. 한편, 「居家必用事類全集」(元, 13世紀末)의 영향은 15세기 중반의 「山家要錄」(1450)을 起點으로 20세기의 「朝鮮料理製法」(1917) 등에 이르기까지 총 41종의 김치무리(類) 서지 가운데 16종의 書誌에서 나타났다. 특히 ‘한글’로 기록한 김치무리 서지는, 「해주최씨음식법」(17세기 중엽)을 筆頭로 20세기 중반의 「朝鮮料理法」(1938) 등에 이르기까지 총 41종의 서지 가운데 13종임을 확인하였다. 「산림경제」(1715)와 「증보산림경제」(1766)를 繼承한 「林園十六志」(1827)는 「朝鮮無雙新式料理製法」(20世紀)에 이르기 까지 큰 影響을 미쳤다. 그리하여, 「조선무쌍신식요리제법」은 古代 韓國의 김치무리(類)부터 現代의 最新 김치무리(類)까지 總網羅하는 結實을 맺음으로써 近․現代 韓國의 김치무리(類)가 완성되었다고 볼 수 있다.