• Archives of Reconstructive Microsurgery
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• v.10 no.2
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• pp.143-148
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• 2001

The hand with amputation of all fingers is useless for activities of daily living and traumatic amputation of some of the fingers can result in the diminished ability to perform power grip and precision grip which is vital to maintain normal function of the hand. Precision grip is used to hold an object between the opposable thumb and flexed fingers. In power grip the object is held between the flexed fingers and the palm while the thumb applies the necessary counterpressure to maintain the grip on the object. A 35 year old male lost his right all fingers including thumb at the level of proximal phalanx from the pressure machinary accident. Thumb was reconstructed using wrap around flap and the second and third fingers were reconstructed using the second and third toe transplantation. Seven years after reconstruction, he uses the reconstructed thumb and the second and the third fingers for eating meals, writing down a paper with a pencil and putting on socks.

• Journal of Life Science
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• v.9 no.2
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• pp.222-230
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• 1999

Obesity is an excessive increased state of total body fat, and diabetes is a disease lack or defect of insulin which controls blood sugar. The reason of obesity and diabetes are history, lack of exercise, overeating, stress and so forth. The principle of dietary modification in the obesity and diabetes are controling total calorie control, and taking orderly meals, and restricting high calorie food. General exercise guidance will recommend to take precedence over the medical diagnosis, case history test before the exercise begins, and the beginning of exercise. It start with light excercise, and gradually enhance intensity The fundamental and effective cure of obesity and diabetes is aerobic exercise (as jogging, swimming, playing tennis, aerobic dancing). It is reasonable for exercise intensity to be 60~80$\%$ HRmax(50~70$\%$ $Vo_2$ max) and for the duration to be 15~60minutes a day and frequency to be 3~6 times a week. Especially the exercise intensity may be changeable according to the, pattern of diabetes. The snack that contains carbohydrate during exercise will discontinue the exercise when insulin activity is reached on high peak, and it is a proper way taking 15~20g's carbohydrate contained food against possibility of the low blood sugar occurance after exercise, At last, it is much effective the exercise therapy is combined with the diet therapy for best diabetes treatment.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.261-269
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• 2003

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was $86.5{\pm}3.2kcal$ and $10.9{\pm}8.9g$ of animal protein, stew was $165.3{\pm}70.2kcal$ and $13.3{\pm}7.9g$ of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented $18.9{\pm}5.1g$ of protein was pan-frying dish or grilling dish. Lowest one was $8.4{\pm}4.9g$ in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.497-507
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• 2009

The principal objective of this study was to assess the situation of foodservice facilities, utilities, and physical environment in the Chonbuk area. Self-administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows: Approximately 99.2% of the subjects were women 76.6% were married, over 87% were between the ages of 30 and 40(p<0.01) and 56.8% had more than 11 years of experience(p<0.001). Among the 252 school foodservice systems evaluated, 51.6% of the schools were located in urban areas and 48.0% were in rural areas(p<0.01). Approximately 68.0% of the schools prepared meals in the conventional way, and 32.3% prepared them in the commissary way(p<0.001). The number of employees at each institution was separated into the following categories: 1 to 3(37.7%), 4 to 6(27.8%), and 7 to 9(25.4%, p<0.01). Approximately 54.0% of schools had been running a school meal service for longer than 11 years(p<0.001). However, 67.5% of those facilities had not been remodeled since the initial implementation of foodservices. Approximately 94.0% of the school foodservice facilities were located on the first floor. 72.2% among them were constructed of reinforced concrete and 16.7% were prefabricated(p<0.001). As the result of our evaluation of related physical evidence and the atmosphere of the space, the average importance grade was $4.41{\pm}0.46$, and the average performance grade was $2.78{\pm}0.67$. Most nutrition teachers and school dietitians in elementary, middle, & high schools responded that the related physical evidence and the atmosphere of the space in school foodservice facilities were important, but the satisfaction level among the nutrition teachers and school dietitians was quite low. Therefore, it's important and necessary to analyze the opinions of the stakeholders in the foodservice industry prior to the remodeling of school foodservice facilities and utilities.

• The Journal of Internal Korean Medicine
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• v.26 no.4
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• pp.785-794
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• 2005

Little is known concerning the pathophysiology and symptomatology of gastric dysmotility of patients who have sought treatment in eastern traditional medicine. The aim of this study was to investigate gastric electrical activity and clinical characteristics between gastroparesis and non-gastroparetic functional dyspepsia(FD) and assess the necessity to distinguish them for eastern traditional medical treatment. 60 patients were surveyed by questionnaire. Gastric electrical activity was recorded and analyzed using electrogas-trography. Patients were divided into gastroparesis and non-gastroparetic FD by 1.0 of power ratio. Healthy persons were used as reference. Postprandial normogastria of gastroparesis decreased and that of non-gastroparetic functional dyspepsia increased compared before and after meals. Suggested causes of onset were the meat diets that most patients were on in the gastroparesis group, and that drugs that patients in the non-gastroparetic FD group were taking. Distribution of main symptom was equally regular in patients with gastroparesis, but patients with non-gastroparetic FD showed mainly upper abdominal pain and fullness. Values for the gastroparesis group were double those for the non-gastroparesis FD group in frequency of upper GI endosopic examination. Results suggest that effective application of eastern traditional medical treatment requires that first a clear distinction be made in state of gastric dysmotility and clinical characteristics of gastroparesis and non-gastroparesis FD when treating dyspepsia.

• The Journal of Internal Korean Medicine
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• v.39 no.4
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• pp.732-740
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• 2018

Objective: The aim of this study was to find a correlation between the Nepean Dyspepsia Index (NDI) and electrogastrography (EGG) in clinical practice students. Methods: In total, 28 students were enrolled. NDI and EGG were measured in all students. NDI was classified as abnormal when the score was 11 or more. In EGG, standard 1 was classified as abnormal if the preprandial or postprandial percentage of normal gastric slow waves of Ch3 was less than 70% or if power ratio of Ch3 was less than 1. Standard 2 was classified as abnormal if standard 1 was met or if the percentage of normal gastric slow waves of Ch3 decreased after meals. Results: NDI and EGG had no statistically meaningful correlation when standard 1 was used, but NDI and EGG had statistically meaningful correlation when standard 2 was used. Conclusions: These findings suggest that NDI and EGG are correlated and that EGG can be used to evaluate the degree of dyspepsia.

• The Journal of Internal Korean Medicine
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• v.41 no.5
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• pp.848-855
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• 2020

Objectives: This study presents a case of a 53-year-old Korean male with rumination after meals. The aim was to assess the effectiveness of Korean medical treatment. Methods: The outpatient was treated with acupuncture, electroacupuncture, and herbal medicine (Hwangryun-tang, Hyangsapyungwi-san-gami, Anjung-san granules, and Hyangsapyungwi-san granules) for 3 months. We evaluated the patient's symptoms whenever he visited the clinic. Results: The patient showed significant improvements after Korean medical treatment. In particular, regurgitation of food disappeared after herbal medicine treatment. Conclusions: This case report suggests that Korean medical treatment could be effective in treating rumination syndrome. Further studies are needed.

• The Journal of Korean Society for School & Community Health Education
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• v.8 no.2
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• pp.61-77
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• 2007

Background & Objective, Methods: This study aims to analyze the reason why if university students feel lack of sleep and study how much we know about correct sleeping habits and thus increase attention on correct sleeping habits and prepare plans for applying this into our lives thus 210 male and female students from 2 universities in Daegu were studied during May 10 and 15 of 2006 and the summary and results are as follows. Results: Sleeping is very important since it as much as takes about 1/3 of our lives. However, most of students do not sleep well. Therefore, this study researched the reason for not sleeping well and the status on incorrect sleeping habits subjecting 210 university students. The results of this research showed that average sleeping hours are for $6{\sim}8$ hours and majority of students went to bed before lam and got up before 7am. Majority of students went to bed late to watch TV or doing computers from both male and female students followed by attending various gatherings. It took $10{\sim}20$ minutes to fall asleep and reasons for waking up while sleeping was with no special reason. The most sleepy time was after meals at 39% followed by during class, during daytime, while using transportations. More female students answered to take nap than male students and majority of them answered as taking nap for less than 2 hours. And, 51% answered that they slept well and 49% answered that they did not, and majority of them answered the reason for not sleeping well as being sensitive, or because of dreams and nightmares. Chronic fatigue was the biggest cause for lack of sleeping followed by fall in concentration, skin diseases. Conclusions: The results of this study showed that we need to take plenty of sleep by exercising regularly or sleeping for daily appropriate hours, maintaining peaceful mind before going to bed, avoid taking naps and limiting the time for watching TV and doing computers to develop correct sleeping habits. Also, we hope that it will Provide an opportunity to live healthy and quality lives mentally as well as physically by realizing and practicing the importance and necessity of sleeping.

• Journal of Nutrition and Health
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• v.18 no.1
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• pp.14-22
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• 1985

The effect of feeding Sequency on the growth and composition of individual organs in young and adult rae were investigated Young and adult male rats were received 20% casein diet by one-meal, three-meals per day or ad libitum for 24 days The rats were tilled and analyzed with regard to the composition of individual organs DNA, RNA, Protein lipid and water content of the liver, kidney, speen were determined In both young and adult rats, the body weight gain of the three- meal group was similar to that of ad -lib. group, but the body weight gain and food intake of the one - meal group were lower than those of others. In case of young rats, DNA, RNA and protein content of liver, kidney and spleen was less in one- meal group than in ad-lib group : their compositions per DNA were, however, similar in both instances In case of adult rats, the weight of liver increased significantly and their composition per DNA except lipid increased in one - meal group, but the total DNA content in the liver did not show any significant difference. The size of stomach and intestine tend to increase in meal -feeding group, but the serum cholesterol showed no significant change.

• Journal of Nutrition and Health
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• v.7 no.3
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• pp.15-26
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• 1974

Through the questionaire inquiry from April 1st to 10th, 1974 with 393 students in Woonho, Saekwang junior and senior highschool and Daisung, Ilshin girls' junior and senior highschool in Chungju, Choong Cheong Buk Do, I surveyed the general circumstances of students and their unbalanced diet on total 199 foods and causes of the unbalanced diet and regard the 21 boys and 29 girls who don't like to eat more than 30 foods from the given 47 protein-foods which are needed by students who are now in the stage of growth. This study is concerned with their circumstances and the causes of their ill habit of eating. 1) As to their distribution of age, 14 and 18 year old boys were six (28.5%), 11 and 13 year old girls were eleven (38.1%). In the survey on their height, 6 boys (28.5) were from 146 cm to 150 cm and 11 girls (38.1%) were from 146 cm to 150 cm. On the weight, 7 boys were from 36 kg to 40 kg(33.7%), 10 girls were from 36 kg to 40 kg (34.0%). We can see that ill habiters of eating were more weaker than other students from this data. 2) In the survey of educational level of their housewive it was found that number of graduates of the primary school is thirty (60.0%). So we can derive the fact that they don't make any variety in their daily table for their family. 3) As to their living standard, 19 boys (90.4%) and 27 girls (93.3%) belong to the middle class, low and high class were a little. This indicates the general living standard if Korea, because in common sence we regard the riches are the more ill habiters of eating. 4) 8 boys (36.8%) and 8 girls (26.8%) were the first children in their homes. This indicates the fact that housewive happen to make the first child as the ill habiter of eating because their lack of experience to give various food for their children. As to the survey on their infant nutriments, 41 students (80.2%) were fed by mother's milk. 5) Upon the causes of the unbalanced diet on a certain food, 34 boys (82.7%) and 45 girls (64.6%) were because of appearing to that food, 10 boys (40.8%) and 18 girls (61.5%) were because of the characteristic fragrance, 11 boys (52.4%) and 17 girls (58.1%) were because they have never eated that food till now, 34 boys (19.3%) and 5 girls (17.0%) were because of the bad appearance of the food. So housewive should study various ways of cooking daily meals at home and try to give their children who are in the stage of growth to be able to eat wider kinds of foods for the improvement of health.