BACKGROUND: Bone mineral density (BMD) screening guidelines for women younger than 65 years are inconsistent. We investigated BMD-related factors in postmenopausal women younger than 65 years to help clinicians identify which women in this age group should undergo this investigation. METHODS: The study subjects included 108 postmenopausal women, younger than 65 years, who visited one university hospital from January to June 2007 and had a BMD by DEXA. Information on socio-demographic characteristics, menarche, menopause, smoking, alcohol use, past history of fracture and diet were gathered using a self-reported questionnaire. Height and weight were measured. The association between each risk factor and BMD was assessed using Pearson's correlation and ANOVA test. Finally, multiple regression analysis was done, using the model including significant variables of baseline analysis. RESULTS: In our subjects, age was negatively and body weight was positively correlated with BMD of lumbar spine and femur. The reproductive years was positively correlated with BMD of lumbar spine and past history of fragility fracture was negatively associated with BMD of femur. Moderate alcohol users had higher BMDs of lumbar spine and femur. CONCLUSIONS: In postmenopausal women younger than 65 years, age and body weight are major determinants of BMD of lumbar spine and femur, negatively and positively, respectively. Our data suggest women younger than 65 years with low lean body mass, past history of fracture, and premature menopause could be good candidates for BMD.
Body Weight ; Bone Density ; Diet ; Female ; Femur ; Humans ; Mass Screening ; Menarche ; Menopause ; Menopause, Premature ; Risk Factors ; Smoke ; Smoking ; Spine ; Surveys and Questionnaires

BACKGROUND: Bone mineral density (BMD) screening guidelines for women younger than 65 years are inconsistent. We investigated BMD-related factors in postmenopausal women younger than 65 years to help clinicians identify which women in this age group should undergo this investigation. METHODS: The study subjects included 108 postmenopausal women, younger than 65 years, who visited one university hospital from January to June 2007 and had a BMD by DEXA. Information on socio-demographic characteristics, menarche, menopause, smoking, alcohol use, past history of fracture and diet were gathered using a self-reported questionnaire. Height and weight were measured. The association between each risk factor and BMD was assessed using Pearson's correlation and ANOVA test. Finally, multiple regression analysis was done, using the model including significant variables of baseline analysis. RESULTS: In our subjects, age was negatively and body weight was positively correlated with BMD of lumbar spine and femur. The reproductive years was positively correlated with BMD of lumbar spine and past history of fragility fracture was negatively associated with BMD of femur. Moderate alcohol users had higher BMDs of lumbar spine and femur. CONCLUSIONS: In postmenopausal women younger than 65 years, age and body weight are major determinants of BMD of lumbar spine and femur, negatively and positively, respectively. Our data suggest women younger than 65 years with low lean body mass, past history of fracture, and premature menopause could be good candidates for BMD.
Body Weight ; Bone Density ; Diet ; Female ; Femur ; Humans ; Mass Screening ; Menarche ; Menopause ; Menopause, Premature ; Risk Factors ; Smoke ; Smoking ; Spine ; Surveys and Questionnaires

Palpable axilla mass in woman is relatively rare. Almost all palpable lumps in axilla are axillarys accessory breasts without mass lesion. All diseases develop in breast can also develop in axillarys accessory breasts and other soft tissue mass can occur in axilla. Malignant fibrous histiocytoma (MFH) is the most common malignant soft tissue tumor, but axillarys MFH is extremely rare. We report our experience with a 75-year-old woman with MFH in axilla, treated with wide excision.
Aged ; Axilla/*pathology ; Female ; Histiocytoma, Fibrous/*pathology/surgery/ultrasonography ; Humans ; Necrosis ; Soft Tissue Neoplasms/*pathology/surgery/ultrasonography

The purpose of this study was to describe the pattern of "health functional food (HFF)" intake and related factors in Busan and Gyeongnam area and provide useful information for health promotion through the use of HFF. Among subjects of this study (n = 634), about 64% of the subjects reported that they are currently taking HFFs or other health foods or had HFFs in the last year. The reason of subjects taking HFF was to maintain and promote their health. They choose HFF by their own judgement or knowledge and the main place of purchasing HFF was the HFF store. Main food sources for promoting health in study subjects were nutrient fortified foods (76.8%), fruit or vegetable extracts (64.8%), HFF (64%), herbs or oriental medicines (29.6%), folk remedies or unidentified remedies (24.9%), respectively. The preference type of the products was capsule and liquid. 60.6% of consumers thought that HFF are expensive. 9.7% of consumers experienced the side effect such as stomachache and gastroenteric trouble. Using logistic regression analysis, the use of HFF was 1.9 times higher in female than male subjects indicating strong association between gender and HFF use. Additionally higher prevalence was found in female subjects for right conception of HFF and distinction of HFF. Interestingly subjects who consume less salts exhibited a higher tendency (-1.5 folds) in HFF intake than who prefer to use salt and seasonings in diets. In total study subjects 83.9% of them have known and heard about definition of the HFF. The major route of acquiring the information about HFF was mass media such as TV, internet and newspapers. Also subjects who had taken HFF exhibited high a proper conception toward the knowledge about 'distinction of HFF'. Taken together education programs considering gender, dietary habit and life style is necessary for consumers to select proper HFF.
Adult* ; Busan* ; Diet ; Education ; Female ; Fertilization ; Food Habits ; Food, Fortified ; Fruit ; Functional Food* ; Food, Organic ; Health Promotion ; Humans ; Internet ; Life Style ; Logistic Models ; Male ; Mass Media ; Medicine, Traditional ; Periodicals ; Prevalence ; Salts ; Seasons ; Vegetables

Objective:To explore the function of the bridging epithelium between maxillary process and nasal process in the devel-opment of lip and palate.Methods:The fertilized white leghorn chick eggs incubated to the appropriate Hamburger and Hamilton(H-H)stages were examined by tissue histologic studies,scanning electron microscopy observation,BrdU assay and TUNEL assay re-spectively.Results:At H-H stage 24,the epithelia between maxillary,lateral nasal and globular process were juxtaposed.At H-H stage 26-27,string-like filopodia appeared and the bridging epithelium formed,then in the bridging epithelium cell proliferation was decreased and the apoptotic cells appeared.At H-H stage 28,the apoptosis of the bridging epithelium cells increased,the full fusion of the processes was completed.Conclusion:The occurrence of bridging epithelium between maxillary process and nasal process plays an important role in the development of lip and palate.

We examined the associations between adiponectin or leptin and serum ICAM-1 levels in seventy-six hypercholesterolemic patients (mean age 59 yrs, 25 males and 51 females, LDL-cholesterol>=130mg/dL at screening). Blood lipid profiles and HOMA-IR derived from fasting glucose and insulin concentrations were determined. Serum levels of adiponectin, leptin and ICAM-1 were analyzed using ELISA. The results showed that serum levels of leptin were positively associated with serum levels of ICAM-1 independent of age, sex and BMI (r =0.392, p<0.001). Serum levels of adiponectin were negatively associated with serum levels of ICAM-1 independent of age, sex and BMI (r =-0.343, p<0.005). Stepwise multiple linear regression analysis showed that serum leptin was an independent factor to be associated with serum ICAM-1 levels after adjusting for age, sex, BMI, alcohol intake, smoking status, blood lipids such as total cholesterol, triglyceride, HDL cholesterol and LDL cholesterol and HOMA-IR (p<0.001). With respect to adiponectin, its association with serum ICAM-1 was attenuated but still significant when further adjustments were made for age, sex, BMI, alcohol intake, smoking status, blood lipids such as total cholesterol, triglyceride, HDL cholesterol and LDL cholesterol and HOMA-IR (p<0.005). In conclusion, this study suggests that adiponectin and leptin are associated with endothelial derived inflammation.
Adipokines ; Adiponectin* ; Cholesterol ; Cholesterol, HDL ; Cholesterol, LDL ; Enzyme-Linked Immunosorbent Assay ; Fasting ; Female ; Glucose ; Humans ; Hypercholesterolemia ; Inflammation ; Insulin ; Intercellular Adhesion Molecule-1* ; Leptin* ; Linear Models ; Male ; Smoke ; Smoking ; Triglycerides

The purpose of this study was to evaluate the difference in perception of clinical nutrition service (CNS) between doctors and dietitians working in hospitals in Busan and the Gyeongnam area. Research was performed through questionnaires (from November to December 2011) at over 100 beds. 73.3% of dietitians were aware of the Nutrition Support Team (NST), while only 15.6% of doctors were aware of it. Due to heavy work and lack of medical staff, doctors didn't participate in NST, although most of them recognized the necessity of NST. 61.7% of dietitians screened and managed malnourished patients, whereas only 29.8% of doctors did. The main reason dietitians didn't treat malnourished patients was the absence of a treatment system in the hospital. Less than 50% of dietitians participated in the doctor's round to malnourished patients. As for why dietitians didn't participate in doctor's rounds, 71% of doctors chose understaffed dietitians and 38.1% of dietitians chose the doctors' unawareness of the importance of the dietitian in doctor's rounds. For the lower rate of nutrition counseling in provincial regions, compared to the capital region, 46.8% of doctors cited a lack of connection between doctors and clinical dietitians, while 43.3% of dietitians cited the lack of doctors' awareness on the importance of nutrition counseling. Although 87.3% of the doctors and 91.6% of the dietitians answered that CNS is important for treatment, the perception of onsite performance status on CNS was found to be low in both groups. 48.9% of doctors and 50.0% of dietitians regarded dietitians in the hospital as personnel in charge of food services, rather a member of the medical team. To improve the awareness of the importance of the CNS, and the image of clinical dietitians, 31.2% of doctors answered "to introduce a professional dietitian license for each disease" and 26.7% of dietitians answered "to change the system in the hospital". Most subjects found that a separation of clinical nutrition services from the food service part is needed. These results suggest that it is important to narrow the difference in perceptions of clinical nutrition services between doctors and dietitians for an organized clinical nutrition management of patients in hospitals in Busan and the Gyeongnam area.
Counseling ; Fees and Charges ; Food Services ; Humans ; Licensure ; Medical Staff ; Surveys and Questionnaires

The purpose of this study was to analyze the importance-performance of clinical nutrition management in convalescent hospitals. The research was carried out based on questionnaires administered from March to April, 2015 to 73 dietitians at 40 convalescent hospitals in the Gyeongnam area. There was a statistically significant difference between the mean scores for importance (4.01/5.00) and performance (2.95/5.00) of clinical nutrition management. The importance and performance grid analysis showed that participation in a nutritional management committee, administration of patients using a cooperation program among hospital departments, cooperation with a medical team on patient's nutrition status, nutrition initial assessment, nutrition care process for patients showing malnutrition, nutrition care process for tube feeding patients, management of a therapeutic diet, meal management using dietary slip instructions including a therapeutic diet, and explication of a therapeutic diet for patients scored high regarding importance and performance (doing great area). Medical records on patient's nutrition management, and nutrition counseling for requested patient scored low regarding the importance and high regarding performance (overdone area). Participation in medical rounds, personal nutrition education for patients, group nutrition education for patients, nutrition education for medical teams, development of a menu for therapeutic diet and standardized recipes, and provision of information on diet therapy for patients after discharge scored low regarding importance and performance (low priority area). Accreditation of convalescent hospitals and interest of medical professionals in clinical nutrition management were effective variables for the importance-performance gap of clinical nutrition management. In conclusion, the accreditation process and positive awareness of medical professionals with regard to clinical nutrition management had positive effects on reduction of the importance-performance gap in clinical nutrition management at convalescent hospitals. The strength of clinical nutrition management in the accreditation and development of an education program for increasing medical team or administrator interest in clinical nutrition management could lead to improvement of clinical nutrition management for elderly patients in convalescent hospitals.
Accreditation ; Administrative Personnel ; Aged ; Counseling ; Diet ; Diet Therapy ; Education ; Enteral Nutrition ; Hospital Departments ; Hospitals, Convalescent* ; Humans ; Malnutrition ; Meals ; Medical Records ; Nutrition Assessment ; Nutritional Status ; Nutritionists

Predicting the number of meals in a foodservice organization is an important decision-making process that is essential for successful food production, such as reducing the amount of residue, preventing menu quality deterioration, and preventing rising costs. Compared to other demand forecasts, the menu of dietary personnel includes diverse menus, and various dietary supplements include a range of side dishes. In addition to the menus, diverse subjects for prediction are very difficult problems. Therefore, the purpose of this study was to establish a method for predicting the number of meals including predictive modeling and considering various factors in addition to menus which are actually used in the field. For this purpose, 63 variables in eight categories such as the daily available number of people for the meals, the number of people in the time series, daily menu details, weekdays or seasons, days before or after holidays, weather and temperature, holidays or year-end, and events were identified as decision variables. An ensemble model using six prediction models was then constructed to predict the number of meals. As a result, the prediction error rate was reduced from 10%~11% to approximately 6~7%, which was expected to reduce the residual amount by approximately 40%.
Dietary Supplements ; Holidays ; Machine Learning ; Meals ; Methods ; Seasons ; Weather

PURPOSE: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers in South Korea.METHODS: We conducted in-depth interviews with 22 office workers at 12 companies in South Korea. The interviewer inquired about the employees' daily routines on food and beverage intake. The various factors that influence their food choices in their work environments were also explored. The interviews were transcribed and then analyzed using a content analysis.RESULTS: A framework analysis revealed 7 key recurring themes, and these were grouped under three levels: team-, company-, and corporate group-levels. First, team dinners are core social events for all the workers and they tend to include high-caloric food and alcoholic beverages. The frequency of team meals and the food associated with them depend on various team characteristics such as gender composition, the nature of a team's work and the team leaders' emphasis on group meals. Second, the company's policies and practices regarding budget allocation for team meals and subsidies for cafeteria meals affect the workers' food intake practices. In addition, the physical environment of the worksite cafeterias can influence the choices of foods. Third, various corporate group policies that were not designed to target food intake had additional positive effects on the workers' eating behaviors.CONCLUSION: This study provides important insights into the broader organizational influences on the food consumption of employees in their workplace. These insights can be used to design and implement more effective intervention strategies for improving the nutritional behaviors of office workers.
Alcoholic Beverages ; Beverages ; Budgets ; Diet ; Eating ; Feeding Behavior ; Korea ; Meals ; Qualitative Research ; Workplace