• 한국응급구조학회지
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• 제27권1호
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• pp.91-100
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• 2023

Purpose: In patients with major trauma, mortality varies by age. This study aimed to identify predictors of death according to age. Methods: Data from the Community-Based Severe Trauma Survey in Korea were analyzed using a retrospective case-control design. Factors associated with death were identified by age using independent-samples t-tests, Welch's test, and χ² tests. Results: There were statistically significant differences in mortality by sex (p=.006), location (p=.029), mechanism of injury (MOI) (p<.001), intention (p<.001), transportation (p<.001), surgery (p<.001), and Injury Severity Score (ISS) (p<.001) in the ≤44 years age group; by location (p<.001), MOI (p=.004), intention (p<.001), transportation (p<.001), surgery (p<.001), and ISS (p<.001) in the 45-54 years age group; by location (p=.040), MOI (p<.001), transportation (p<.001), transfusion (p<.001), surgery (p<.001), and ISS (p<.001) in the 55-64 years age group; by location (p=.015), intention (p<.001), surgery (p<.001), and ISS (p<.001) in the 65-74 years age group; and by location (p=.002), intention (p<.001), transfusion (p=.020), surgery (p<.001), and ISS (p<.001) in the ≥75 years age group. Conclusion: In patients with major trauma, predictors of mortality varied by age.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• 대한가정학회지
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• 제43권9호
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• 융합정보논문지
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• 제10권9호
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• pp.88-101
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• 2020

본 연구는 제7기 3차년도 국민건강영양조사 결과를 토대로 우리나라 성인 남녀의 폭음을 예측하는 요인을 확인하기 위해 시도되었다. 연구자료는 국민건강영양조사의 인구사회학적 및 건강관련 특성, 음주 특성을 이용하였으며, 복합표본설계 교차분석과 로지스틱 회귀분석 방법으로 분석되었다. 연구결과 연령(남:p=.003, 여:p<.001), 1년간 음주빈도(남:p<.001, 여:p<.001), 한번에 마시는 음주량(남:p<.001, 여:p<.001), 가족/의사의 절주권고 여부(남:p<.001, 여:p<.001), 스트레스(남:p=.025, 여:p<.001), 흡연(남:p<.001, 여:p<.001)은 남녀 모두에서 폭음 예측요인으로 나타났다. 추가적으로 남자는 교육수준(p=.030)과 경제활동 상태(p=.018), 여자는 소득수준(p<.001)과 결혼상태(p=.020)가 폭음 예측요인으로 확인되었으며, 변수들은 성인 남녀의 폭음을 각각 72.4%(p < .001), 74.5%(p < .001) 설명하였다. 본 연구는 한국 성인의 폭음 위험요인이 남녀별로 다르다는 것을 규명하여 성별로 특화된 폭음예방 정책 마련과 음주문화 재조성의 기초자료를 제공하였다는 데에 의의가 있다.

• 한국조리학회지
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• 제19권1호
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• pp.215-229
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• 2013

본 연구는 테이크아웃 형태의 커피전문점에 주간과 야간으로 교대 근무를 실시하는 20대 여성 근로자 100명과 주간 근무를 실시하는 20대 여성 사무직 여성 근로자 100명의 식행동과 식품섭취 상태를 비교하였다. 본 연구의 결과를 요약하면 다음과 같다. 일반환경 요인은 월 평균 수입(p<0.001)과 재직기간(p<0.001)에서는 실험군이 유의적으로 낮게 나타났다. 생활습관 및 건강관련 요인은 실험군에서 최근 1년간 체중변화(p<0.001)과 위 장 관련 질환이 유의적(p<0.001)으로 높게 나타났다. 실험군에서 취침시간(p<0.001)은 늦게 자고, 수면시간(p<0.001)도 짧게 나타났다. 실험군은 규칙적인운동(p<0.001)은 낮고, 흡연(p<0.001)은 높게 나타났다. 식행동에서 식사동반자 부분에서 혼자 먹는 비율(p<0.001), 과식빈도(p<0.001), 아침결식빈도(p<0.001), 그리고 야식의 빈도(p<0.001)는 높게 나타났고, 규칙적인 식사(p<0.001)와 균형식의 비율은(p<0.001) 낮게 나타났다. 식품섭취빈도는 실험군에서 밥류(p<0.001), 육류(p<0.001), 생선(p<0.001), 난류(p<0.001), 두류(p<0.001), 김치(p<0.001), 채소류(p<0.001), 과일류(p<0.001)의 섭취빈도가 낮게 나타났고, 면류(p<0.001)와 빵류(p<0.001), 시리얼(p<0.01), 해조류(p<0.001), 우유(p<0.001)와 커피(p<0.001), 그리고 알콜(p<0.001)은 높게 섭취하고 있었다.

• 대한예방한의학회지
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• 제19권3호
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• pp.29-43
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• 2015

Objective : The purpose of this study was to identify characteristics of patients' self-perceived health in traditional Korean medical facilities. Method : This research was conducted based on the survey on patients whom have visited traditional Korean medical facilities in 2011 by the Ministry of Health and Welfares and Korean Institute for Health and Social Affairs. Using a sample of 3,931 (1,180 male and 2,751 female) outpatients' self-perceived health based on the data from usage and consumption of Korean Medicine. 'Healthy', 'Fair', and 'Poor Health' were used to measure patients' self-perceived health status. The data was analyzed by frequency, t-test, cross correlation analysis and multiple logistics regression analysis using the SPSS program package. Results : Sex(P<0.001), age(P<0.001), marital status(P<0.001), education(P<0.001), employment status(P<0.001), occupation(P<0.001), health insurance(P<0.001) and income level(P<0.0001) showed statistical significance. Main Treatment Facilities(P<0.001), experience of taking Korean medicine(P=0.032), experience of receiving acupuncture treatment(P<0.001), number of visits(P<0.001), medical expense (P=0.005), and subjective health status after the treatments showed statistical significance for Korean herbal medicine(P=0.038), acupuncture (P=0.001), cupping therapy(P=0.006), oriental physiotherapy(P=0.003), and treatment satisfaction(P<0.001). For subjective health status based on suffering disorders in the past three months, the response of poor health was higher in the group suffering recent illnesses. Statistical significance was seen in hypertension (P=0.002), arthritis(P<0.001), lumbar pain(P<0.001), diabetes mellitus(P=0.001), stroke(P<0.001), hwa-byung (P=0.001), gastric disorders(P=0.021), common cold(P<0.001), ankle sprain(P<0.001), muscular injury(P<0.001), lumbar sprain(p=0.009) and fracture(P=0.03). Also the number of diseases during the past three months showed statistical significance(P<0.001). Statistical significance was also seen in Level of knowledge(P<0.001), route of information(P<0.001), reliability of Korean medicine(P=0.003), insurance coverage(P=0.005), medical costs(P<0.001), and future willingness to use Korean medicine(P<0.001). As a result of the multiple logistics regression analysis, risks of subjective poor health statistically increased in female population, elderlies, medicaid beneficiaries, less educated, higher medical expense, and more disorders during the past three months. Conclusion : Patients' self-perceived health status has significant differences with each variables such as sex, age, marital status, education, health insurance, medical expense, number of diseases.

• 한국융합학회논문지
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• 제9권1호
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• pp.85-93
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• 2018

본 연구는 국민건강영양조사 제6기(2013-2015) 자료를 이용하여, 비흡연자 만성폐쇄성폐질환의 유병률과 위험인자를 파악하고 비흡연자 만성폐쇄성 폐질환자의 질병악화예방과 관리방안을 모색하고자 시행되었다. 40세 이상 만성폐쇄성폐질환자 중 비흡연자 4, 911명을 대상으로 복합 표본 교차분석과 로지스틱 회귀분석을 실시하였다. 연구결과 65세 이상(p<.001), 남자(p<.001), 농촌(p=.044), 무 배우자(p<.001), 낮은 학력(p<.001), 농림어업종사자(p<.001)에서 유병률이 높았고, 폐결핵(p<.001)과 천식(p<.001)이 있는 경우 유병률이 높게 나타났다. 또한, 위험인자로는 연령(p<.001), 성별(p<.001), 학력(p=.022), 직업(p<.001), 폐결핵(p<.001), 천식(p<.001)으로 나타났다. 따라서 유병률, 위험인자와 관련된 변수를 고려한 간호사정과 이를 바탕으로 임상에서 적용 가능한 호흡재활 및 호흡중재 프로그램개발이 필요할 것으로 사료된다.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.467-477
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• 2013

This study examined the health-related factors and nutritional status of 89 single women workers in their 20's who work night and day shift at the take-out coffee shops and the 89 single women office workers. The results of the study are summarized as follows: The shift-workers showed lower rate of office tenure (p < 0.001), income (p < 0.001), job satisfaction (p < 0.05), weight (p < 0.05), and higher rate of weight change (p < 0.001) than the non shift-workers. The shift-workers showed lower rate of of exercise (p < 0.001), sleeping hours (p < 0.01), and good health condition (p < 0.01), and higher rates of smoking (p < 0.001), presence of disease (p < 0.001), gastric and intestinal illnesses (p < 0.001) than the non shift-workers. More than 88.8% of the shift workers answered that they ate alone (p < 0.001). The shift workers showed lower rate of regularity of meal (p < 0.001), balanced diet (p < 0.001), and mealtime (p < 0.001), and higher rate of skipping breakfast (p < 0.001), consumption of salty and spicy food (p < 0.001), and overeating (p < 0.01) than the non shift-workers. The shift workers consumed (p < 0.001) less frequently rice, soup and side dishes, and more frequently noodles and snack, bread than the non-shift-workers. The shift workers showed lower rate of consumption of beer (p < 0.01), and higher rate of consumption of coffee (p < 0.001), tea (p < 0.01) and soju (p < 0.001) in once a week or more intakes than the non-shift-workers. The shift workers showed higher rate of consumption of carbohydrates (p < 0.05), and calcium (p < 0.05) and lower rate of consumption of protein (p < 0.05), fiber (p < 0.05), vitamin C (p < 0.05), and folate (p < 0.05) intakes than the non-shift-workers.

• Asian Pacific Journal of Cancer Prevention
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• 제14권3호
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• pp.1895-1903
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• 2013

Background: It is well established that a healthy lifestyle is of benefit in the prevention of diseases such as cancer and promotion of well-being. Therefore, the objective of this study was to determine lifestyle practice and associated factors among university students in Malaysia. Materials and Methods: A cross sectional study was conducted over six months from November 2011 until May 2012 among the students from the Management and Science University. This study was approved by its ethical committee, the students being explained the objective and invited to participate. A consent form was signed by all study participants. Questionnaire was distributed randomly to the students of the five faculties through their lecturers in different faculty. For univariate analysis t-test and ANOVA test were performed. Multiple linear regression used for multivariate analysis using SPSS 13.0. Results: A total number of 1100 students participated with a mean age of $22.1{\pm}2.21$ (SD) years. The majority were 22 years or younger (56.3%), female (54%), Malay (61.5%), single (92.3%), with family monthly income ${\geq}5000$ Ringgit Malaysia (41.2%). Regarding lifestyle, about were 31.6% smokers, 75.6% never drank alcohol and 53.7% never exercised. Multivariate analysis showed that age, sex, race, parent marital status, participant marital status, type of faculty, living status, smoking status, exercise, residency, brushing teeth, fiber intake and avoid fatty food significantly influenced the practice of drinking alcohol among university students (p=0.006, p=0.042, p<0.001, p=0.003, p=0.002, p<0.001, p<0.001, p<0.001, p<0.001, p<0.001, p<0.001, p=0.003, p<0.001; respectively). It similarly showed that sex, race, parent marital status, participant marital status, monthly family income, exercise, residency, brushing teeth and fiber intake significantly influenced the practice of sun protection (p<0.001, p<0.001, p<0.001, p<0.001, p<0.001, p=0.017, p<0.001, p<0.001, p<0.001; respectively) and that age, sex, parent marital status, participant marital status, type of faculty, living status, exercise, taking non-prescribed medication, brushing the teeth, coffee consumption and fiber intake were significantly influenced the practice of fruits consumption (p=0.008, p<0.001, p<0.001, p<0.001, p<0.001, p<0.001, p<0.001, p<0.001, p=0.002, p<0.001, P<0.001; respectively). Conclusions: This study showed a poor practice of healthy lifestyle among university students. Therefore universities should emphasize a healthy lifestyle in all faculties as a required subject. Socio-demographic characteristics significantly influenced practice and thus should be considered when planning preventive measures among university students. Frequent campaigns and educational seminars are to be encouraged.

• 한국조리학회지
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• 제22권4호
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• pp.24-36
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• 2016

본 연구는 살구즙의 처리방법(생살구즙과 찐살구즙)과 첨가량(0, 20, 40, 60%)을 달리하여 건식 쌀가루를 이용한 행병을 제조하였으며, 수분, 색도, pH, texture 분석 및 관능검사를 통해 품질 특성을 고찰함으로써 살구즙을 첨가한 행병의 최적 제조 조건을 제시하였다. 살구즙 첨가량이 증가할수록 행병의 수분 함량(p<0.001)과 pH(p<0.001)는 감소하였으며, L값(p<0.001)은 감소하였고, a값(p<0.001)과 b값(p<0.001)은 증가하였다. 첨가량이 증가할수록 경도(p<0.001)와 검성(p<0.001)은 증가하였지만, 부착성(p<0.001)과 응집성(p<0.05)은 감소하였다. 특성 차이조사 결과, 외관 특성에서는 살구즙 첨가량이 증가할수록 살구색(p<0.001)과 건조함(p<0.001)도 증가하였으며, 향미특성에서는 새콤한 향(p<0.001), 시큼한 향(p<0.001), 풋과일향(p<0.001)이 살구 첨가량의 증가함에 따라 증가하였고, 맛 특성에서는 신맛(p<0.001), 시큼한 맛(p<0.001), 떫은 맛(p<0.05)이 살구즙 첨가량이 증가할수록 강하게 평가되었다. 기호도 조사 결과, 대조군과 살구즙 20% 첨가 행병에서 맛, 조직감 및 전반적인 기호도가 높게 나타났다.