정상 면역가능을 가진 환자에서 발생한 침습성 폐진균증 1예

임영희,천은미,김호철,서지영,박정웅,권오정,이종헌,이재영,이경수,한정호,Lim, Young-Hee,Cheon, Eun-Mee,Kim, Ho-Cheol,Suh, Gee-Young,Park, Jeong-Woong,Kwon, O-Jung,Rhee, Chong-H.,Lee, Jae-Young,Lee, Kyung-Soo,Han, Jeong-Ho 대한결핵및호흡기학회 1998 Tuberculosis and Respiratory Diseases Vol.45 No.1

Invasive pulmonary aspergillosis is a disease occuring predominantly in patients with defects in immunity such as neutropenia, hematologic malignancies or with defects in cell-mediated immunity. The isolation of Aspergillus from respiratory tract of normal host usually signifies tracheobronchial colonization, making this diagnosis difficult. There are isolated case reports occuring in normal hosts but most of them were diagnosed postmortem at autopsies indicating that early diagnosis of invasive aspergillosis in normal host is difficult. We describe here a case of invasive aspergillosis in a immunocompetent host diagnosed by lung biopsy which was successfully treated with Amphotericin-B. Invasive pulmonary aspergillosis should be included as one of the differential diagnosis if a patient with pneumonic consolidation does not respond to usual therapy, even if the patient does not have any defect in immunity.

대전 ${\cdot}$ 충남지역 단체급식소 조리종사자의 위생관리실태조사

임영희,곽현옥,Lim, Young-Hee,Kwak, Hyun-Ok 한국식생활문화학회 2006 한국식생활문화학회지 Vol.21 No.4

This study was conducted to evaluate sanitary managment practices of institutional foodservice employees in Daejeon and Chungnam areas, and to suggest a guideline for an effective safety & sanitary managment of the institutional foodservice. The subjects consist of 782 employees in 80 institutional foodservice, respectively. The collected data was processed using the SPSS V.10.0 package for descriptive analysis. The results of this study were summarized as follows. The employees were female(97.2%), over 41 age(68.1%), high school(51.0%), less than 1-5 years(52.8%) of total career in the institutional foodservice. Employment status was contract(64.2%) and cook's certification w3s not applicable(80.1%). The institutional foodservice was over 1,000 number(65.0%) of average serving per day and operations format was direct(69.6%) management and 11-20 number of employees for cooking were 58.2%. Employees(96.0%) were received sanitation training and 82.4% of them have been monthly educated. Sanitation training instructor was dietitian 91.6%. The rating of sanitary management practices was food handling 4.36/5.00, food products management 4.32/5.00, personal hygiene 4.31/5.00, equipments and tools handing 4.18/5.00. The employees, who were educated in the sanitation training, presented significantly higher rates of the sanitary management practices than of the uneducated employess. Therefore, the institutional foodservice operations will have to pay special attention to sanitation training program of the employees. The suitable methods of sanitation training must be developed to improve the practical use of sanitary management by employees and institutional foodservice. Also, to enhance these practices, it is necessary to establish the countermeasure to care for safety & sanitary management of the institutional foodservice.

유과제조시 찹쌀의 침지중 이화학적 성분변화에 관한 연구

임영희(Lim Young-Hee),이현유(Lee Hyun-Yu),장명숙(Jang Myung-Sook) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.3

대전,충남지역 대학생의 커피음료 섭취 실태 및 커피음료와 동반간식을 통한 열량 섭취 기여 비율 조사

임영희 ( Young Hee Lim ),김선효 ( Sun Hyo Kim ) 한국식생활문화학회 2012 한국식생활문화학회지 Vol.27 No.3

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student`s dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

네트워크 분석을 활용한 온라인 리뷰의 호텔 유형별 선택속성 연구

임영희(Lim, Young-Hee) 한국호텔외식관광경영학회 2023 호텔경영학연구 Vol.32 No.6

This study used data mining techniques based on Korean reviews left by domestic customers who visited business hotels, resort hotels, airport hotels, and Hanok hotels, then identified frequent words using frequency analysis and TF-IDF analysis. In addition, highly influential words were identified directly and indirectly using network centrality analysis, and hotel selection attributes by type were derived through CONCOR analysis. As a result of frequency analysis, words such as ‘room’, ‘breakfast’, ‘kindness’, ‘satisfaction’, ‘service’, and ‘good’ showed high frequency. As a result of network centrality analysis, words such as ‘room’ were found to have a strong influence. All types of hotel selection attributes were classified into four categories: ‘service (including price and F&B)’, ‘facilities’, ‘location’, and ‘leisure and experience’. In the case of business hotels, elements of ‘service’ selection attributes accounted for a large proportion, and elements of ‘leisure and experience’ selection attributes appeared frequently regarding resort hotels. In addition, ‘location’ attribute words had the highest proportion as selection attributes for airport hotels, and ‘facility’ words related to tradition were highly prevalent for Hanok hotels. As a result of this study, since the number of Hanok hotels is small compared to the customers preference, the central and local governments must make bold investments to publicize unique cultural sentiments and values. Hotel customers who want to enjoy a vacation in a hotel choose a hotel based on service, price, special facilities, location, and reviews, rather than hotel type. Therefore, the boundaries between hotel types excluding Hanok hotels are fading, which will intensify competition to attract Koreans.

염료 흡수기간 및 환경조건이 유칼립투스의 보존엽 품질에 미치는 영향

임영희(Young Hee Lim),김소은(So Eun Kim),오욱(Wook Oh) 한국원예학회HST 2014 원예과학기술지 Vol.32 No.3

특허문헌의 이용과 IPC 분류

임영희(Young Hee Lim) 한국소성·가공학회 1994 소성가공 : 한국소성가공학회지 Vol.3 No.3

대전시 주부의 외식행동 및 식습관에 대한 조사

임영희 ( Young Hee Lim ),나명인 ( Myeung In Na ) 한국식생활문화학회 2008 한국식생활문화학회지 Vol.23 No.1

옹기 화병이 절화 거베라의 수명 및 미생물 증식에 미치는 영향

임영희(Young Hee Lim),오욱(Wook Oh) 한국원예학회HST 2011 원예과학기술지 Vol.29 No.2

운동강도에 따른 요가운동프로그램이 주의집중 관련 뇌파에 미치는 영향

임영희(Young Hee Lim),김미숙(Mi Sook Kim) 한국여가레크리에이션학회 2007 한국여가레크리에이션학회지 Vol.31 No.3

He purpose of this study was to investigate the effect of yoga exercise program with different exercise intensity(low/middle/high) related with attention. 6 Healthy females(trained yoga, 31.7±5.61yr) were participated in three yoga exercise program with exercise intensity(low, middle, high). To investigate the effect of yoga exercise program with exercise intensity on attention measured and analyzed the EEG(α,β,θ-wave,SMR+Maβ/θ) of subjects under meditation(closed eyes) during 3 minutes before and after yoga exercise program with intensity. low/middle/high intensity yoga exercise program was composed of warm-up(14 action, 20min)/flexibility(23 action, 23min)/strength(24 action, 24min) yoga exercise, respectively. we used EEG spectrometer (WEEG-4) to measure EEG. EEG power spectrum was analyzed, taking as absolute and relative α-wave, β-wave, θ-wave and attention index(SMR+Mβ/θ) occurring in the Fp1, Fp2, F3, F4, C3, C4, P3, P4. First, there was no significant differences of among three yoga exercise intensity, time, channel in α-wave, but there was increased after only middle yoga exercise program. Second, there was no significant differences of among three yoga exercise intensity, time, channel in β-wave, but there was only significant differences after yoga exercise program β-wave(P<.05), and there was decreased after only middle yoga exercise program. Third, there was no significant differences of among three yoga exercise intensity, time, channel in attention index(SMR+Mβ/δ), but there was increased after only middle yoga exercise program. Results indicate that the middle intensity yoga exercise program is recommend when we will increased.