No abstract available.
Hepatitis B Surface Antigens* ; Hepatitis B* ; Hepatitis* ; Prevalence*

No abstract available.
DNA, Viral* ; Hep G2 Cells* ; Hepatitis B virus* ; Hepatitis B* ; Hepatitis* ; Spices*

OBJECTIVES: To improve and promote mobile health monitoring services, this study investigated the perception of various factors influencing the acceptance of services between users and non-users. METHODS: This study drew 9 variables from studies related to mobile health monitoring services and the unified theory of acceptance and the use of technology model. A total of 219 samples were collected by a paper-based survey from users (n = 106) and non-users (n = 113). Analysis was carried out using a two-independent samples t-test. RESULTS: The findings indicate that users have a more positive perception of service benefits than non-users. Although there were difference between users and non-users, all respondents had a positive perception of the service benefits. After users used the service, they were less concerned about the risks involved with it. However, both users and non-users had a high negative perception of service risk. Users also had a more positive perception of intimacy and communication associated with the services than non-users. Both users and non-users had a high behavioral intention to use the services. Finally, this study observed that older subjects tended to recognize the higher value of the services. CONCLUSIONS: This study provides insights to improve and invigorate mobile health monitoring services. This study also offers insights into how to increase the number of users of mobile health monitoring services in South Korea.
Intention ; Republic of Korea ; Surveys and Questionnaires ; Telemedicine

Weight loss is physiologically beneficial in treating type 2 diabetes. Losing weight occurs when the body has a negative energy balance. However, many people have trouble in restricting their caloric intake. Strategies such as changing portion sizes, energy density and meal frequency can be useful for weight loss. Further research is needed on controlling food intake in the obese/overweight because of the complexity of eating behaviors.
Appetite ; Eating ; Energy Intake* ; Feeding Behavior ; Meals ; Portion Size ; Satiation ; Weight Loss

Objectives: Distributed research networks (DRNs) facilitate multicenter research by enabling the use of multicenter data; therefore, they are increasingly utilized in healthcare fields. Despite the numerous advantages of DRNs, it is crucial to understand researchers' acceptance of these networks to ensure their effective application in multicenter research. In this study, we sought to identify the factors influencing the adoption of DRNs among researchers in Korea. Methods: We used snowball sampling to collect data from 149 researchers between July 7 and August 28, 2020. Five factors were used to formulate the hypotheses and research model: data accessibility, usefulness, ease of use, data security risk, and intention to use DRNs. We applied a structural equation model to identify relationships within the research model. Results: Data accessibility and data security were critical to the acceptance and use of DRNs. The usefulness of DRNs partially mediated the relationship between data accessibility and the intention to use DRNs. Interestingly, ease of use did not influence the intention to use DRNs, but it was affected by data accessibility. Furthermore, ease of use impacted the perceived usefulness of DRNs. Conclusions This study highlighted major factors that can promote the broader adoption and utilization of DRNs. Consequently, these findings can contribute to the expansion of active multicenter research using DRNs in the field of healthcare research.

BACKGROUND: When surgeons plan mandible ortho surgery for patients with skeletal class III facial asymmetry, they must be consider the exact method of surgery for correction of the facial asymmetry. Three-dimensional (3D) CT imaging is efficient in depicting specific structures in the craniofacial area. It reproduces actual measurements by minimizing errors from patient movement and allows for image magnification. Due to the rapid development of digital image technology and the expansion of treatment range, rapid progress has been made in the study of three-dimensional facial skeleton analysis. The purpose of this study was to conduct 3D CT image comparisons of mandible changes after mandibular surgery in facial asymmetry patients. MATERIALS & METHODS: This study included 7 patients who underwent 3D CT before and after correction of facial asymmetry in the oral and maxillofacial surgery department of Yeungnam University Hospital between August 2002 and November 2005. Patients included 2 males and 5 females, with ages ranging from 16 years to 30 years (average 21.4 years). Frontal CT images were obtained before and after surgery, and changes in mandible angle and length were measured. RESULTS: When we compared the measurements obtained before and after mandibular surgery in facial asymmetry patients, correction of facial asymmetry was identified on the "after" images. The mean difference between the right and left mandibular angles before mandibular surgery was 7degrees, whereas after mandibular surgery it was 1.5degrees. The right and left mandibular length ratios subtracted from 1 was 0.114 before mandibular surgery, while it was 0.036 after mandibular surgery. The differences were analyzed using the nonparametric test and the Wilcoxon signed ranks test (p<0.05). CONCLUSION: The system that has been developed produces an accurate three-dimensional representation of the skull, upon which individualized surgery of the skull and jaws is easily performed. The system also permits accurate measurement and monitoring of postsurgical changes to the face and jaws through reproducible and noninvasive means.
Facial Asymmetry ; Female ; Humans ; Jaw ; Male ; Mandible ; Skeleton ; Skull ; Surgery, Oral

PURPOSE: To evaluate MR characteristics of periosteal reactions and subperiosteal abscesses in osteomyelitis as compared with radiographs. MATERIALS AND METHODS: We retrospectively reviewed 28 patients(18 males, 10 females) with osteomyelitis. Nineteen patients underwent MR imaging with 0.5 T. We analyzed for morphologic patterns, intervals of appearance and disappearance of periosteal reactions after symptom onset. Twenty-three patients were confirmed by surgery and 5 patients by the radiologic findings, clinical and laboratory data. RESULTS: Periosteal reaction appeared as low signal intensity arc on the T1- and T2-weighted axial images. In 3-7 days after symptom onset, periosteal reactions and subperiosteal abscesses were noted on MR imaging, and only two of eleven patients were noted in radiographs. Periosteal reactions of 8-14 days after symptom onset were demonstrated in all of 13 patient on MR, and 9 on plain radiographs. All patients with 2 weeks after symptom onset showed perioste.al reaction in plain film and MR. The periosteal reactions persisted until approximately 2 to 3 months after treatment on follow up radiographs. CONCLUSION: Periosteal reactions in osteomyelitis are detected on the MR imaging earlier than plain film. MR is valuable in detecting subperiosteal abscess which is not appecent in simple radiographs. Periosteal reactions can be seen on MR in 3 days after symptom onset and persist for 2-3 months after treatment.
Abscess ; Follow-Up Studies ; Humans ; Magnetic Resonance Imaging* ; Male ; Osteomyelitis* ; Retrospective Studies

To elucidate the effect of a 4 week dietary supplementation with pumpkin water extract on serum lipid and fasting glucose levels, 41 female collegians residing in the Gyeonggi area were recruited. The subjects were divided into three groups: placebo-control (PC, n=11), treatment A (TA, 100 ml/day, n=13), and treatment B (TB, 300 ml/day, n=17). Total serum cholesterol, high-density lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triglyceride (TG), and fasting glucose were analyzed. The average age, height, weight, and body mass index of the subjects were 21.3 years, 161.1 cm, 53.0 kg, and 20.4 kg/m2, respectively. The average total cholesterol, HDL-cholesterol, LDL-cholesterol, TG, and fasting glucose level (mg/dl) were 171.4+/-26.1, 63.5+/-11.4, 92.6+/-22.9, 76.8+/-32.0, and 89.1+/-8.2, respectively. There were no significant differences among the three groups in any measured parameters, and between the pre- and post-study values of the all parameters. The results indicated that the 4 week pumpkin water extract supplementation (100 ml, 300 ml) did not influence the serum total cholesterol, HDL-cholesterol, LDL-cholesterol, TG and fasting glucose level in female collegians.
Body Mass Index ; Cholesterol ; Cucurbita ; Dietary Supplements ; Fasting ; Female ; Glucose ; Humans ; Lipoproteins ; Water

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226+/-0.212%. The average salinity of all Kimchi samples was 0.401+/-0.260%. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153+/-0.085%, 0.691+/-0.213%, 0.157+/-0.102%, 0.209+/-0.127% and 0.080+/-0.076%, respectively. The average salt intake of one serving of Kimchi was 0.125+/-0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306+/-0.170 g, 1.382+/-0.426 g, 0.094+/-0.061 g, 0.146+/-0.089 g, and 0.159+/-0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p<0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimchi (p<0.01). Furthermore, the salinity in the liquid and solid stem portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p<0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).
Korea ; Mustard Plant ; Salinity ; Vegetables

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226+/-0.212%. The average salinity of all Kimchi samples was 0.401+/-0.260%. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153+/-0.085%, 0.691+/-0.213%, 0.157+/-0.102%, 0.209+/-0.127% and 0.080+/-0.076%, respectively. The average salt intake of one serving of Kimchi was 0.125+/-0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306+/-0.170 g, 1.382+/-0.426 g, 0.094+/-0.061 g, 0.146+/-0.089 g, and 0.159+/-0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p<0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimchi (p<0.01). Furthermore, the salinity in the liquid and solid stem portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p<0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).
Korea ; Mustard Plant ; Salinity ; Vegetables