• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1032-1038
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• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.

• Korean Journal of Human Ecology
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• v.2 no.1
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• pp.25-31
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• 1993

The purpose of this study was to find out the influence of Entrance Examinees' Eating Behavior on their health condition. The examinees for Chungbuk National university in 1992 were asked to fill out the questionnaire(The total number was 1054 ; 537 males, 517 females). The statistics used for data analysis were frequency, percentage, Crosstabs, Chi-square, t-test, one-way Anova, and Multiple Regression using SPSS/PC+ Program. The results are as follows. 1. Health condition due to an eating attitude: 1) As to health condition due to the food intake freguency, those who intaked fish or meat 3-5 days a week had the best heal th condition, but those who hardly intaked fish and meat or intaked them almost everyday had rather poor health condition. Those who intaked fried foods 1-2 days a week had the best health condition. The higher the freguency intaking such food or instant food was, the worse health condition was. 2) In view of health condition according to an eating attitude, it led to very good health condition to have breakfast & supper, to eat regularly, to select the nutritious foods, and to have a balanced diet. Overeating before sleeping and no meal or overeating before exam made their health very bad. Alcohol drinking & cigarrette smoking as favorite foods appeared significantly high in the boys. The more frequently they drinked alcohol and smoked cigarrette the worse their health condition was. Those who enjoyed milk, soya milk, and korean tea as favorite beverages had the better health condition than those who enjoyed coffee and soft drinks. 2. Influence of Eating Behavior on Health Condition. 1) The food intake freguency and the eating attitude influenced each other. The higher the score of food intake frequency was, the better the eating attitude appeared. 2) As a result of this study for eating behavior influencing on their health condition, the eating attitude influenced health condition, and the higher the eating attitude score was, the better heal th condition could be.

• Journal of Community Nutrition
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• v.2 no.2
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• pp.97-104
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• 2000

The purpose of this study was to investigate meal behavior and food preferences of children with different body types. This survey was conducted using a questionnaire for 274 boys and 257 girls in the 6th grade of elementary school in Anyang city. A questionnaire method was used. Food preferences of 14 food groups were tested with 5 likert scale points. Body types were divided with weight-length index(WLI) calculated by height and weight. The cut-off point for the underweight children was 90, and that of the overweight children was 100. The mean weight of the underweight children(26.2%) was 31.9$\pm$4.0kg, and that of the overweight children(26.9%) was 49.4$\pm$6.3kg. The average BMI of overweight children and underweight children was 21.0kg/$m^2$ and 15.5kg/$m^2$respectively. Perceived health status was different based on body types, and more of the overweight children answered they are healthy compared to the underweight children, Body types were not significantly different based on parent's education and occupation. Only 56.7% of the children ate breakfast at a regular time, 60% and 42.9% of the children had their lunch and dinner at regular time, respectively. Higher percentage of overweight children had irregular breakfast(20.1%) and skipped their breakfast and dinner compared to the other groups, however only dinner was statistically significant. The most frequently answered reasons for skipping meals were 'no time to eat'(50%) and 'bad side-dishes'(17.0%). Food preference was not different among the body type groups, however rice-cake was preferred in the underweight group, as well as milk and lettuce were preferred in overweight group. The preferences for milk and grain powdered drink(misitgaru) were same as or a carbonated soft drink. Focusing pubericant, it is necessary to have a regular breakfast. With regard to the importance of nutrition and health for children, the nutrition education for meal behavior and food preference to achieve a balanced diet should be considered.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

• Journal of Dental Anesthesia and Pain Medicine
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• v.19 no.5
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• pp.289-294
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• 2019

Background: Pain, limitations in opening, asymmetrical jaw movements, and temporomandibular joint (TMJ) sounds are the most common findings in temporomandibular joint disorders (TMDs), which causes excruciating pain, inflammation of the surrounding muscles, posterior fibers, and synovial fluid. This study aimed to evaluate and compare the effects of ultrasound heat therapy and low-level laser therapy (LLLT) in reducing TMD-related pain. Methods: This prospective study included 42 patients (age range, 25-45 years), who were divided into two groups of 21 patients each. All patients were prescribed a non-steroidal anti-inflammatory drug (NSAID) twice a day for 5 days for temporary relief of pain prior to the commencement of treatment. Patients were kept on a soft diet and asked to restrict mouth opening during the same period. Fifteen sessions of LLLT (Group A) or ultrasound therapy (Group B) were administered to the affected side. Results: Post-therapy, the mean visual analog scale score for group A and group B was 4.81 (2.01) and 6.19 (1.20), respectively; the difference was statistically significant and favoring the LLLT group. Similarly, the mean mouth opening for group A and group B was 3.99 (0.40) and 3.65 (0.41), respectively; the difference was statistically significant and favoring the LLLT group. Conclusion: Our study recommends LLLT for treating TMD-related pain with no underlying bony pathology.

• Journal of Gastric Cancer
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• v.19 no.2
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• pp.165-172
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• 2019

Purpose: The robotic system for surgery was introduced to gastric cancer surgery in the early 2000s to overcome the shortcomings of laparoscopic surgery. The more recently introduced da Vinci $Xi^{(R)}$ system offers benefits allowing four-quadrant access, greater range of motion, and easier docking through an overhead boom rotation with laser targeting. We aimed to identify whether the $Xi^{(R)}$ system provides actual advantages over the $Si^{(R)}$ system in gastrectomy for gastric cancer by comparing the operative outcomes. Materials and Methods: We retrospectively reviewed all patients who underwent robotic gastrectomy as treatment for gastric cancer from March 2016 to March 2017. Patients' demographic data, perioperative information, and operative and pathological outcomes were collected and analyzed. Results: A total of 109 patients were included in the $Xi^{(R)}$ group and 179 in the $Si^{(R)}$ group. Demographic characteristics were similar in both groups. The mean operative time was 229.9 minutes in the $Xi^{(R)}$ group and 223.7 minutes in the $Si^{(R)}$ group. The mean estimated blood loss was 72.7 mL in the $Xi^{(R)}$ group and 62.1 mL in the $Si^{(R)}$ group. No patient in the $Xi^{(R)}$ group was converted to open or laparoscopy, while 3 patients in the $Si^{(R)}$ group were converted, 2 to open surgery and 1 to laparoscopy, this difference was not statistically significant. Bowel function was resumed 3 days after surgery, while soft diet was initiated 4 days after surgery. Conclusions: We found no difference in surgical outcomes after robotic gastrectomy for gastric cancer between the da Vinci $Xi^{(R)}$ and da Vinci $Si^{(R)}$ procedures.

• Journal of Gastric Cancer
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• v.21 no.2
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• pp.132-141
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• 2021

Purpose: Intracorporeal esophagojejunostomy during reduced-port gastrectomy for proximal gastric cancer is a technically challenging technique. No study has yet reported a robotic technique for anastomosis. Therefore, to address this gap, we describe our reduced-port technique and the short-term outcomes of intracorporeal esophagojejunostomy. Materials and Methods: We conducted a retrospective review of patients who underwent a totally robotic reduced-port total or proximal gastrectomy between August 2016 and March 2020. We used an infra-umbilical Single-Site^® port with two additional ports on both sides of the abdomen. To transect the esophagus, a 45-mm endolinear stapler was inserted via the right abdominal port. The common channel of the esophagojejunostomy was created between the apertures in the esophagus and proximal jejunum using a 45-mm linear stapler. The entry hole was closed with a 45-mm linear stapler or robot-sewn continuous suture. All anastomoses were performed without the aid of an assistant or placement of stay sutures. Results: Among the 40 patients, there were no conversions to open, laparoscopic, or conventional 5-port robotic surgery. The median operation time and blood loss were 254 min and 50 mL, respectively. The median number of retrieved lymph nodes was 40.5. The median time to first flatus, soft diet intake, and length of hospital stay were 3, 5, and 7 days, respectively. Three (7.5%) major complications, including two anastomosis-related complications and a case of small bowel obstruction, were treated with an endoscopic procedure and re-operation, respectively. No mortality occurred during the study period. Conclusions: Intracorporeal esophagojejunostomy during reduced-port gastrectomy can be safely performed and is feasible with acceptable surgical outcomes.

• Journal of Gastric Cancer
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• v.21 no.1
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• pp.63-73
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• 2021

Purpose: This study aimed to compare the surgical outcomes of total laparoscopic total gastrectomy without mesentery division (LTG without MD) and conventional total laparoscopic total gastrectomy (CLTG), as well as evaluate the appropriate method for esophagojejunostomy (EJ) reconstruction after total laparoscopic total gastrectomy (TLTG). Materials and Methods: We retrospectively analyzed data from 301 consecutive patients who underwent TLTG for upper or middle third gastric cancer between January 2016 and May 2019. After propensity score matching, 95 patients who underwent LTG without MD and 95 who underwent CLTG were assessed. Data on clinical characteristics and surgical outcomes, including operation time, length of postoperative hospital stay, pathological findings, and postoperative complications were analyzed. Results: The LTG without MD group showed a shorter time to first flatus (3.26±0.80 vs. 3.62±0.81 days, P=0.003) and a shorter time to soft diet (2.80±2.09 vs. 3.52±2.20 days, P=0.002). The total EJ-related complications in the LTG without MD group were comparable to those in the CLTG group (9.47% vs. 3.16%, P=0.083). EJ-related leakage (6.32% vs. 3.16%, P=0.317) and EJ-related stricture (3.16% vs. 1.05%, P=0.317) rates were not significantly different between the LTG without MD and CLTG groups. No significant differences were found between the two groups in terms of other early surgical outcomes such as early complications, late complications, hospital stay, and readmission rate. Conclusions: LTG without MD is a safe surgical treatment for upper or middle third gastric cancer. LTG without MD may be an alternative procedure for EJ anastomosis during TLTG.

• Journal of Preventive Medicine and Public Health
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• v.55 no.6
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• pp.549-558
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• 2022

Objectives: Poor complementary feeding practices have consistently contributed to the burden of child undernutrition in Indonesia. This study aimed to estimate the prevalence and predictors of the time of the introduction of solid, semi-solid, and soft foods (ISSSF), minimum dietary diversity (MDD), minimum meal frequency (MMF), and minimum acceptable diet (MAD). Methods: We analyzed 4804 last-born infants aged 6-23 months from the 2017 Indonesia Demographic and Health Survey, which employed multistage cluster random sampling. The outcomes were calculated based on the 2021 World Health Organization/United Nations Children's Fund guidelines. The predictors of the 4 complementary feeding indicators were assessed using multivariate Poisson regression with robust variance adjusting for potential confounders and study design. Results: The prevalence of ISSSF, MDD, MMF, and MAD was 86.1%, 54.3%, 71.8%, and 37.6%, respectively, with younger children less likely to meet 3 out of the 4 outcomes. Parental education, the presence of a birth attendant, and maternal media consumption were among the predictors of MDD and MAD. Children from families with higher income were more likely to meet MDD than those from low-income households (adjusted prevalence ratio [aPR], 1.16; 95% confidence interval [CI], 1.05 to 1.28). Living in an urban area was positively associated with MMF (aPR, 1.09; 95% CI, 1.04 to 1.15) and MAD (aPR, 1.12; 95% CI 1.02 to 1.24). In eastern regions, the prevalence of children achieving MDD and MAD was lower than in those living in Java and Bali. Conclusions: It is crucial that more attention and efforts are made to improve the recommended practices throughout Indonesia, since the prevalence of adequate complementary feeding practices remains low.

• Clinical Endoscopy
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• v.55 no.3
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• pp.401-407
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• 2022

Background/Aims: Surgeons and endoscopists have started to use endoscopically inserted double pigtail stents (DPTs) in the management of upper gastrointestinal (UGI) leaks, including UGI anastomotic leaks. We investigated our own experiences in this patient population. Methods: From March 2017 to June 2020, 12 patients had endoscopic internal drainage of a radiologically proven anastomotic leak after UGI surgery in two tertiary UGI centers. The primary outcome measure was the time to removal of the DPTs after anastomotic healing. The secondary outcome measure was early oral feeding after DPT insertion. Results: Eight of the 12 patients (67%) required only one DPT, whereas four (33%) required two DPTs. The median duration of drainage was 42 days. Two patients required surgery due to inadequate control of sepsis. Of the remaining 10 patients, nine did not require a change in DPT before anastomotic healing. Nine patients were allowed oral fluids within the 1st week and a soft diet in the 2nd week. One patient was allowed clear oral feeds on the 8th day after DPT insertion. Conclusions: Endoscopic internal drainage is becoming an established minimally invasive technique for controlling anastomotic leak after UGI surgery. It allows for early oral nutritional feeding and minimizes discomfort from conventional external drainage.