No abstract available.
Skin Neoplasms* ; Skin*

No abstract available.
Folliculitis ; Herpes Zoster ; Herpesvirus 3, Human

No abstract available.
Cellulitis* ; Klebsiella pneumoniae* ; Klebsiella* ; Leg*

Purpose: : Using a descriptive survey design, this study investigated the relationship between the types of violence experienced, self-esteem, and organizational commitment among emergency room (ER) nurses. Methods: : A descriptive survey was conducted on 124 ER nurses working in two tertiary hospitals and three general hospitals in Busan Metropolitan City. Data were collected from October 15th to October 30th , 2019, and analyzed using independent t-tests, one-way ANOVA, and the Scheffé test. Results: : In the relationship between the types of violence experienced, self-esteem, and organizational commitment, a weak negative correlation (r=-.27, p=.002) was found between the type of violence experienced and organizational commitment. Conclusion : The study findings showed that it is necessary to reduce violent experiences to increase the organizational commitment of ER nurses. To this end, it is vital to create a safe working environment in emergency rooms, which are often exposed to violence, and to establish policies that prevent and protect ER in advance from various factors that cause violence.

No abstract available.
Carcinoma, Adenoid Cystic* ; Histiocytoma, Benign Fibrous*

This study was conducted to investigate the status of diabetes education in Korean diabetics and to analyze the association between blood sugar control and diabetes education. A total of 1,904 diabetic patients was classified into two groups (well-controlled group and uncontrolled group) using the 2008-2013 Korean National Health and Nutrition Survey data, and various variables were compared. Of the 1,904 patients, 15.9% had received diabetes education. The uncontrolled group had a low economic level, a high rate of drinking and obesity, and a low rate of moderate exercise. And the rate of drug treatment in the uncontrolled group was high, and the rate of education and nutrition education, and the total number of educations for diabetes were significantly lower than those in the control group. Factors affecting blood glucose control were analyzed drinking (odds ratio [OR], 1.34; 95% confidence interval [CI], 1.06–1.7), moderate exercise (OR, 0.45; 95% CI, 0.34–0.6), overweight and obesity (OR, 1.44; 95% CI, 1.17–1.78), duration of diagnosis (OR, 1.07; 95% CI, 1.05–1.08), treatment method (OR, 2.0; 95% CI, 1.45–2.77), nutritional education (OR, 0.62; 95% CI, 0.46–0.85), and education institution (OR, 0.71; 95% CI, 0.54–0.93). The results of this study support that education on lifestyle management, such as a balanced diet, regular exercise, and normal weight maintenance, is essential for blood glucose control, and patients with long-term treatment need cyclic and continuous education.

This study aimed to provide basic data for promoting healthy food choices by evaluating the energy and nutrient content of ready-to-cook or ready-to-heat home meal replacement snacks. Eight hundred and ninety-four flour-based home meal replacement (HMR) products were analyzed, including 367 noodle dishes, 230 tteokbokki products, and 297 dumpling items. The serving sizes were determined by the product labeling. If not indicated, the total weight was used as the serving size if it could be considered a single serving. A serving size of 150 g was applied to dumplings sold in large packages. The average serving size was 249.9 g for noodles and 210.0 g for tteokbokki. The energy content varied significantly: noodles, tteokbokki, and dumplings had 439.8 kcal, 433.0 kcal, and 292.7 kcal, respectively (P＜0.001). The carbohydrate content were higher in noodles (87.9 g) and tteokbokki (87.6 g) compared to dumplings (32.0 g) (P＜0.001), while the sugar content was highest in tteokbokki (13.5 g) (P＜0.001). The protein content was highest in noodles (11.7 g), followed by dumplings (10.9 g) and tteokbokki (9.9 g) (P＜0.001). The sodium content was highest in noodles (1,777.9 mg), followed by tteokbokki (1,152.3 mg) and dumplings (583.7 mg) (P＜0.001). The price per serving was highest for noodles (3,303.9 KRW) (P＜0.001). The nutrient content varied within the same product type depending on the flavor, temperature (hot vs. cold), and whether a broth was included.These findings highlight the considerable differences in nutritional profiles among HMR snack foods and underscore the importance of selecting products based on their intended dietary use.

This study aimed to provide basic data for promoting healthy food choices by evaluating the energy and nutrient content of ready-to-cook or ready-to-heat home meal replacement snacks. Eight hundred and ninety-four flour-based home meal replacement (HMR) products were analyzed, including 367 noodle dishes, 230 tteokbokki products, and 297 dumpling items. The serving sizes were determined by the product labeling. If not indicated, the total weight was used as the serving size if it could be considered a single serving. A serving size of 150 g was applied to dumplings sold in large packages. The average serving size was 249.9 g for noodles and 210.0 g for tteokbokki. The energy content varied significantly: noodles, tteokbokki, and dumplings had 439.8 kcal, 433.0 kcal, and 292.7 kcal, respectively (P＜0.001). The carbohydrate content were higher in noodles (87.9 g) and tteokbokki (87.6 g) compared to dumplings (32.0 g) (P＜0.001), while the sugar content was highest in tteokbokki (13.5 g) (P＜0.001). The protein content was highest in noodles (11.7 g), followed by dumplings (10.9 g) and tteokbokki (9.9 g) (P＜0.001). The sodium content was highest in noodles (1,777.9 mg), followed by tteokbokki (1,152.3 mg) and dumplings (583.7 mg) (P＜0.001). The price per serving was highest for noodles (3,303.9 KRW) (P＜0.001). The nutrient content varied within the same product type depending on the flavor, temperature (hot vs. cold), and whether a broth was included.These findings highlight the considerable differences in nutritional profiles among HMR snack foods and underscore the importance of selecting products based on their intended dietary use.

This study aimed to provide basic data for promoting healthy food choices by evaluating the energy and nutrient content of ready-to-cook or ready-to-heat home meal replacement snacks. Eight hundred and ninety-four flour-based home meal replacement (HMR) products were analyzed, including 367 noodle dishes, 230 tteokbokki products, and 297 dumpling items. The serving sizes were determined by the product labeling. If not indicated, the total weight was used as the serving size if it could be considered a single serving. A serving size of 150 g was applied to dumplings sold in large packages. The average serving size was 249.9 g for noodles and 210.0 g for tteokbokki. The energy content varied significantly: noodles, tteokbokki, and dumplings had 439.8 kcal, 433.0 kcal, and 292.7 kcal, respectively (P＜0.001). The carbohydrate content were higher in noodles (87.9 g) and tteokbokki (87.6 g) compared to dumplings (32.0 g) (P＜0.001), while the sugar content was highest in tteokbokki (13.5 g) (P＜0.001). The protein content was highest in noodles (11.7 g), followed by dumplings (10.9 g) and tteokbokki (9.9 g) (P＜0.001). The sodium content was highest in noodles (1,777.9 mg), followed by tteokbokki (1,152.3 mg) and dumplings (583.7 mg) (P＜0.001). The price per serving was highest for noodles (3,303.9 KRW) (P＜0.001). The nutrient content varied within the same product type depending on the flavor, temperature (hot vs. cold), and whether a broth was included.These findings highlight the considerable differences in nutritional profiles among HMR snack foods and underscore the importance of selecting products based on their intended dietary use.

With the advancement of Computer-Aided Design/Computer-Aided Manufacturing (CAD-CAM) technology, fabrication of dentures using this technology has gained popularity. As one of CAD-CAM technologies, digital complete denture system has been introduced, which fabricates complete dentures using subtractive manufacturing of monolithic block containing both the color of a denture base and an artificial tooth. In this case, two pairs of upper and lower dentures were fabricated for two patients. Two pairs of complete dentures were fabricated for a 74-year-old male and a 73-year-old female respectively by conventional denture fabrication method and digital method of milling. To obtain a digital complete denture, monolithic block (Ivotion, Ivoclar Vivadent, Schaan, Liechtenstein) was chosen for the materials to fabricate the digital complete dentures. An individual tray was designed using CAD software and manufactured by 3D printing technique. The final impression and interocclusal relationship were recorded using the fabricated individual tray. The final impression was scanned, and the complete denture design and try-in denture were 3D printed using CAD-CAM software. Subsequently, the monolithic block was milled, and the final dentures were fabricated and tried on patients. Previously mentioned two patient cases compared and analyzed stability, fit, speaking, mastication, aesthetics, and patient satisfaction of two pairs of dentures: one fabricated using CAD-CAM system and the other using traditional methods. This was performed to evaluate and report the findings from both denture-making approaches.