• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.396-404
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• 2008

This study aimed to evaluate the amount of patients' satisfaction with hospital foodservices among those who were benefited from national health insurance during their hospitalization. A total of 3,094 inpatients from 191 medical institutions were enrolled in this survey. The survey was carried out from July 23 to September 14, 2007 through the face-to-face interview method. All analyses were made using the SPSS software (version 13.0). The mean age of the participants was 53.3 years, 57.0% were women; 34.7% were high-school graduates. Among the respondents, 30.9% stayed in the hospital for $7{\sim}14$ days long, and 52.0% were hospitalized in multi-patient rooms for six persons. The 87.7% of total population had a general diet, and 9.6% selected the food menu that was notcovered by health insurance. In addition, 38.3% of patients regarded the fee of foodservice as inexpensive. Overall, the satisfaction score with hospital foodservice was 3.63 on a Likert-type scale ranging from 1 (extremely dissatisfied) to 5 (extremely satisfied). However, the limitations were indicated including the lack of providing nutritional information and quality of taste. In conclusion, the quality of hospital foodservice might not deteriorate even after enforcement of national payment of medical insurance. Further efforts are required for the diversification of menus and legislative work for improving quality of food service for a successful hospital foodservice policy.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.25 no.3
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• pp.228-239
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• 2022

Purpose: To compare the effectiveness, tolerability, acceptability, and safety of sodium picosulphate with magnesium citrate (PS/Mg) and polyethylene glycol (PEG) in children (≤18 years) preparing for colonoscopy. Methods: Three electronic databases (MEDLINE, EMBASE, Cochrane Central Register of Controlled Trials) were searched till July 2020. Only randomized controlled trials (RCTs) were included. At least two authors independently selected studies and performed risk of bias assessment and data extraction. Results: Four RCTs (n=390), with overall good quality were included. A meta-analysis of two trials (n=224) found no statistically significant difference between the groups with respect to the proportion of patients who had excellent and good scores (≥6 points) according to the Boston Bowel Preparation Scale (relative risk: 0.99; 95% confidence interval [CI]: 0.90 to 1.08). Excellent and good scores were observed in both groups in approximately 90% of children. A meta-analysis of two other trials (n=150) showed no significant difference between the groups with respect to the mean total score for the Ottawa Bowel Preparation Scale (mean difference: 0.20; 95% CI: -0.74 to 1.14). Both regimens provided a comparable safety profile; however, PS/Mg was significantly superior to high volume PEG in terms of tolerability (abdominal pain, nausea, vomiting, bloating/flatulence/fullness) and acceptability (ease of formulation consumption, taste acceptance, need for nasogastric tube, compliance with full dose). Conclusion: PS/Mg provides a quality and safety profile similar to PEG for bowel cleansing; however, it has better acceptance and tolerance in children preparing for colonoscopy.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.7
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• pp.2745-2749
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• 2015

Objective: To study the PLCE1 gene rs2274223 polymorphism with regard to esophageal cancer and its interaction with diet, lifestyle, psychological and environmental factors in Southwest Shandong province. Materials and Methods: A case series study (case-case) was conducted. Questionnaire data were collected and 3 ml-5ml venous blood was drawn for DNA extraction among the qualified research subjects. PLCE1 gene polymorphism was detected after PCR amplification of DNA. SPSS 13.0 software was used for statistical analysis of the data. Results: The three genotypes A/A, A/G and G/G PLCE1 gene rs2274223 was 31, 16 and 4 cases, accounting for 60.8%, 31.4%, 0.08% respectively. The difference of three genotypes (AA/GA/GG) proportion between negative and positive family history of patients was statistically significant, ${\chi}^2=6.213$, p=0.045. There was no statistically significant relationship between PLCE1 gene rs2274223 polymorphism and smoking, drinking, ${\chi}^2=0.119$, p=0.998, and ${\chi}^2=1.727$, p=0.786. There was no linkage of the three rs2274223 PLCE1 gene genotypes (AA/GA/GG) proportion with eating fried, pickled, hot, mildew, overnight, smoked, excitant food, eat speed, salt taste or not (p>0.05). or with living environment pollution and nine risk factors of occupational exposure (p>0.05). There was no statistically significant difference in TS scores between different genotype of rs2274223 PLCE1 gene. Conclusions: The PLCE1 rs2274223 polymorphism has a relationship with family history of esophageal cancer, but does not have any significant association with age, gender, smoking, alcohol drinking, food hygiene, eating habits, living around the environment and occupation in cases.

• Journal of Life Science
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• v.29 no.9
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• pp.955-963
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• 2019

This study evaluated the characteristics and antioxidant properties of cookies prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of Lentinus edodes water extract (LEWE). The baking loss rate of cookies increased as the amount of LEWE increased (p<0.05). The pH of cookies significantly decreased when amounts of LEWE increased (p<0.05), but spread factor, leavening rate, and moisture content showed no significant difference among the samples. L value and b value of cookies significantly decreased when amounts of LEWE increased (p<0.05), but a value of cookies significantly increased when amounts of LEWE increased (p<0.05). Hardness was higher in the 7% LEWE cookies. Chewiness and brittleness increased with increasing LEWE concentration, but cohesiveness and springiness showed no significant differences among the samples. Total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity significantly increased upon the addition of LEWE (p<0.05). In a sensory evaluation, the appearance, color, and taste of the cookies were rated higher in groups containing 0% LEWE, but the flavor, texture, and overall acceptability scores were highest for cookies with 1% LEWE added. These results suggest that cookies prepared by adding 1-3% LEWE achieve the best sensory evaluation and antioxidant activity.

• Journal of Korean Medical classics
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• v.24 no.4
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• pp.43-53
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• 2011

According to the result about 'San Jiao(三焦)'recorded on "Yellow Empero's Canon Internal Medicine Ling Shu(黃帝內經 靈樞)", we achieved following results. 1. As we consider the concept of 'San Jiao' recorded on "Ling Shu", in early time, it was related to bladder(膀胱) and there was no divided concept into 'Shang Jiao(上焦)', 'Zhong Jiao(中焦)' and 'Xia Jiao(下焦)'. Later, there was appearance of body metabolism concept in anatomic way and started to emphasize that stomach(胃) is the very beginning of digestion. This point then adjusted into the concept which the core theory of digestion and water metabolism begins with 'Zhong Jiao' and processes to 'Shang Jiao' and 'Xia Jiao' then it established the 'San Jiao' theory adjusted to the functional change than property change. Later as there is set theoretical structure of 'three Yin and three Yang(三陰三陽)', it included the concept of 'San Jiao' onto meridian system theory to complete as a theory. Finally, it completed the theoretical structure that 'San Jiao' runs water metabolism of circulation, body fluid and urine for body to produce blood and Qi to protect and provide nutrition to the human body. 2. From the point of each part, 'San Jiao' means all body composition factor related to the relation to the digestion and water metabolism to produce Qi and blood. Also, the details of entire function of 'San Jiao' tells that 'Zhong Jiao' intakes food and divides the clarity and turbidity of digested substances. The origin of this digestion and water metabolism lies at Xia Jiao. The clean substance including the mood and taste climbs via Shang Jiao. The vapor like substance climbed to Shang Jiao becomes 'defensive Qi(衛氣)' and controls body temperature and sweat by supporting and spreading the Qi by Shang Jiao. The liquid substance climbed to Shang Jiao becomes blood. The blood has stronger character as substance than defensive Qi so Zhong Jiao becomes the base and the way for the blood. The turbid Qi separated at Zhong Jiao passes large intestine and the solid substance is excreted and the liquid is absorbed into bladder. The Xia Jiao that controls this process controls the liquid state of water matabolism so control the urine with bladder. Therefore, 'San Jiao' can be understood as a general concept that controls entire water metabolism as a way of food, Qi and blood.

• Journal of Gastric Cancer
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• v.12 no.3
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• pp.194-200
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• 2012

Purpose: The aim of this study was to evaluate chronological change of quality of life after surgery in patients with gastric cancer during one year postoperatively. Materials and Methods: Quality of life data were obtained from 272 gastric cancer patients who underwent curative gastrectomy between September 2008 and February 2011 at the Kyungpook National University Hospital. The Korean versions of the European Organization for Research and Treatment of Cancer (EORTC) Quality of Life Questionnaire Core (QLQ) 30 with gastric cancer-specific module, the EORTC QLQ-STO22 were used to assess quality of life. All patients had no evidence of recurrence or metastasis during the first postoperative year. Patients were asked to complete the questionnaire, by themselves preoperatively, 3-, 6-, 9-, and 12-months postoperatively. Results: Physical functioning score and role functioning score significantly decreased at first 3 months after surgery and the significant differences were noticed until 12 months after surgery. Emotional functioning score started with the lowest score before surgery and significant improvement was shown 6 months after surgery. Most symptom scores and STO-22 scores were highest at 3 months after surgery and gradually decreased, thereafter. Eating restriction, anxiety, taste, body image scores was highest at 3 months after surgery without significant decrease afterwards. Conclusions: Most scales worsened after surgery and gradually recovered afterwards with some differences in rate of recovery. However the scales did not fully recover by 1 year period. Further follow-up after 1 year would be helpful in determining which scales are permanently damaged and which are just taking longer time to recover.

• Journal of Korean Medical classics
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• v.30 no.4
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• pp.69-82
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• 2017

Objective : This study was conducted to infer the effect of superficies-resolveing herbs by analyzing effect terms which have extracted and refined, based on four temperatures and five tastes. Method : Firstly, temperatures, tastes and effect terms were extracted from the 27 kinds of superficies-resolving herbs written in Herbology. Then, each effect terms was divided into single meaning term and refined as typical term, using the inclusive effect terms I established. After that, herbs were grouped by tastes and found the effect terms which are mentioned most frequently. And it could be supposed to be classified into each herb's new effects based on the relationship between properties and those effect terms. It is also inferred into new tastes from some herbs by analysing the representative effects group of each taste and finding which other tastes can be related to each herb's effect. Result & Conclusion : All the superficies-resolving herbs can have wind-dispelling effect and superficies-resolving effect, except Bulpleuri Radix. This herb is able to has just the wind-dispelling effect. And it's more appropriate to categorize Bulpleuri Radix to heat-clearing herb group than superficies-resolving herb group, considering its several, distinctly cold characteristics. Some effects are concentrated to wind-cold-dispersing herb group and others to wind-heat-dispersing herb group. Each tastes has its own representative effect group. And, according to its tastes' representative effect, some of herbs are reasonable to get new effect term. With not so feasible reason, 4 kinds of herbs are supposed to contain all of hot, bitter, and sweet tastes. Also It's needed to study much deeper whether Perillae Herba, Zingiberis Rhizoma Crudus and Elsholtziae Herba are belong to superficies-resolving herb group or to interior-warming or damp-dissolving aromatic herb group.

• Journal of Korean Medical classics
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• v.23 no.6
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• pp.1-14
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• 2010

The conclusions after studying the rules and the principles of the six-drugs mixing forming the prescription of Yukmijihwanghuan(六味地黃丸) are as follows: 1. Yukmijihwanghuan cares for the three viscera; the liver, the spleen and the kidney and the three entrails; the urinary bladder, the gall bladder, and the stomach and it strengthens them as well. The drug can be used mainly for the cure of the Three Yang Channels of Foot and the Three Yin Channels of Foot. 2. The three drugs of Yukmijihwanghuan; Rehmanniae Radix, Dioscoreae Rhizoma, Corni Fructus altogether has the tonifying effect and the other three; Alismatis Rhizoma, Moutan Cortex, Poria has the purging effect. The first three kinds of drugs tonifies and the last three kinds of drugs purges. While these two groups of drugs are pitted against each other, they also balance each other harmoniously increasing the curative effect(remedial[curative] value). 3. Yukmijihwanghuan cools off the lung which is under metal category, helps the spleen, an earth category to be strong. It also adds the Water Qi to the kidney so that it stabilizes the Fire Qi. 4. Yukmijihwanghuan helps the kidney strongly, helps the urine to be excreted well, cools down the Fire Qi and makes dry things wet. 5. Rehmanniae Radix, the principal drug of Yukmijihwanghuan and Corni Fructus, the minister drug of the medicine have a taste of thick and are materially heavy. The two drugs do the descending action that it tonifies Yin Qi and adds Essence of Life. The other ingredients of Yukmijihwanghuan; Moutan Cortex, Poria, Alismatis Rhizoma have effects on lowering the Fire Qi. If Fire Qi descends, then Water Qi ascends. Yukmijihwanghuan has an efficacy of lowering Fire Qi and increasing Water Qi.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.32 no.2
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• pp.168-173
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• 2006

The side effects of head and neck radiation therapy include mucositis, xerostomia, loss of taste, radiation caries, oral infection, osteoradionecrosis and trismus. When a patient is arranged to begin head & neck radiotherapy, oral pathologic lesions are examined and managed for the prevention of oral complications. The advanced odontogenic infection should be especially controlled before the radiotherapy and the patient must be instructed for proper oral prophylaxis. Generally the more conservative treatments, such as, scaling, restoration, endodontic treatment, are the care of choice and dental extraction is performed in advanced periapical and periodontal pathologic conditions. If the dental extraction should be done, the radiotherapy consequently will be delayed until there is epithelium covering the extraction socket, leaving no exposed bone. The cancer patient with severe emotional stress pray for the early radiation therapy, in spite of possibility of the recurrent odontogenic infectious lesions. So, the authors attempted to do the early radiation therapy by the conservative endodontic drainage and surgical incision & drainage without extraction of the infected teeth, and resulted in relatively good prognosis without the severe side effects of head and neck radiotherapy.

• The Journal of Korean Medicine
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• v.28 no.1 s.69
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• pp.25-34
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• 2007

Objectives : The present study was carried out to provide basic information necessary for the prevention and efficient treatment of stroke through a comparison between thr patients of the first attack and those of recurrence. Methods : The observation f3r the current study was made on 210 cases of stroke that were confirmed through brain CT-scan. The patients were hospitalized at one of two oriental medical hospitals in Seoul during 2006. Result : The main results were as follows. First, the male-to-female ratio of stroke patients were 1:1.26, with more primary stroke far females and more recurrent stroke for males. Second, in the age distribution, seventies was the top, and sixties, fifties, and forties were next in the order of frequency. A large city was the most frequent residential site and unemployment was the most frequent occupation to have stroke. The incidence of stroke became higher as patients had a taste for spicy and salty food. Third, the most common preceding disease was hypertension. In the relationship of diastolic blood pressure with recurrence, there was significance in the test of independence. Fourth, the most important precipitating conditions at the onset of stroke were rest and steeping. The most common precedent symptoms were verbal disturbance, numbness, and dizziness. In the stroke patients with hemiparesis, male and female patients usually showed It. hemiparesis. Fifth, as a result of brain CT-scan, cerebral hemorrhage was inclined to reduce but cerebral infarction was inclined to increase due to senility and change of lifestyle. Finally, total cholesterol findings disclosed that 22.4% were hypercholesteremia, 18.6 % were hyperlipemia in triglyceride findings, and 19.0% were glycosemia in glucose findings. Conclusions : The above results suggested avoidance of meat and salty fDod and positive control of hypertension and diabetes mellitus in order to prevent stroke.