80 patients, 40 patients without preexisting EKG abnormality (group 1) and 40 patients with preexisting abnormalities of EKG (group 2), receiving general anesthesia in the operating room were monitored continously with electrocardioscope, Servomed SMK 155-1 and were recorded. 1) 7 cases(17.5%) of group 1 developed a variety of arrhythmia, and 13 cases (32.5%) of group (32.5%) of group 2 developed a variety of arrhythmia. 2) The most common arrhythmia was premature ventricular contraction including bigeminies (13 cases, 60% of the total arrhythemia) and the most serious arrhythmia was seen 1 case of rapid ventricular tachycardia without artrial activity. 3) Continous cardiac monitoring is valuable, easy and practical in virtually all instance during anesthesia and surgery.
Anesthesia ; Anesthesia, General ; Arrhythmias, Cardiac* ; Electrocardiography ; Humans ; Operating Rooms ; Perioperative Period* ; Tachycardia, Ventricular ; Ventricular Premature Complexes

PURPOSE: To evaluate the clinical features of infectious keratitis in the western coastal area of Chungcheongnam-do, Korea. METHODS: We performed bacterial and fungal cultures in patients with findings of infectious keratitis. Any correlations between the culture results and the patients' place of residence, occupation, types of ocular trauma, contact lens wear, previous ocular disease, duration of treatment for complete recovery, time between the onset of symptom and beginning of treatment were evaluated. In addition, we assessed the antibiotic susceptibilities of the cultured organisms. RESULTS: We detected 34 (58.62%) among 58 cultures performed in 55 patients that were positive for organisms; 24 for Gram-positive bacteria, 17 for Gram-negative bacteria, 3 for fungi and 9 for polymicrobial infections. Coagulase-negative staphylococci (CNS) was the most frequent infection. The culture positivity rate was significantly higher (P=0.047) in patients with history of previous ocular disease but no correlations were detected with place of residence, type of ocular trauma or the timing of culture. The average treatment period was 33.95+/-30.59 days, which extended as the lesion size increased (P=0.003). CONCLUSIONS: Pseudomonas species are considered to be the most frequent cause of infectious keratitis in Korea. However, in our study, CNS were the most frequent culture-positive organisms and visual prognosis was poorer in the culture-positive group.
Coinfection ; Fungi ; Gram-Negative Bacteria ; Gram-Positive Bacteria ; Humans ; Hypogonadism ; Keratitis ; Korea ; Mitochondrial Diseases ; Occupations ; Ophthalmoplegia ; Prognosis ; Pseudomonas

No abstract available.
Tobacco Smoke Pollution*

The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the factors affecting plate waste, and (c) determine the nutritional & monetary value of plate waste. A questionnaire for food preference and sensory evaluation was developed and a survey was carried out for the 46 normal diet and 56 soft diet patients in Sanggye Paik hospital in Seoul. Serving size and plate waste were weighed by the electric scale, and CAN-Pro program was used to evaluate the nutrition value. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson correlation. The average plate waste rate for normal diet and soft diet were 30.3% and 49.6%. More plate waste amount occurred on female patients' diet than male patients' diets regardless of the kind of diet. The plate waste percentage of male patients were higher than those of female on normal diet. On soft diet, patients who hospitalized in surgery or pediatrics department were higher than in other wards. Plate waste of normal diet and amount were correlated positively, but wastage and preference were correlated negatively Negative correlation was between taste and plate waste, and between temperature and plate waste, too. On the other hand, plate waste caused the deficiency of some nutrients such as Ca, Fe, Vit. B2 and a great monetary loss.
Diet* ; Female ; Food Preferences ; Hand ; Humans ; Male ; Nutritive Value ; Pediatrics ; Portion Size ; Seoul ; Serving Size ; Surveys and Questionnaires

Congenital lipoid adrenal hyperplasia, the most severe form of congenital adrenal hyperplasia, is caused by mutations in the steroidogenic acute regulatory protien (StAR). It is characterized by failure of synthesis of all three classes of adrenal steroids and massive accumulation of lipids and cholesterol in the adrenal cortex. The computed tomography (CT) unequivocally delineated massively enlarged adrenal glands of fat-tissue attenuation, enabling early diagnosis and replacement therapy. We report a case of congenital lipoid adrenal hyperplasia, in which CT established that lipoid deposition at the adrenal cortex disappeared after the adrenal hormone replacement therapy.
Adrenal Cortex ; Adrenal Glands ; Adrenal Hyperplasia, Congenital ; Cholesterol ; Early Diagnosis* ; Hormone Replacement Therapy ; Hyperplasia* ; Steroids

No abstract available.
Metallothionein*

The purposes of this study was to analyze the operational difference of foodservice center for homebound elderly by the presence of the dietitian. The questionnaire was developed to measure all variables for menu management and distributed to 103 meal service centers in charge of congregate meal service program and 57 centers for home-delivered meal service program. The data of 160 centers in charge of congregate meal service and home-delivered service centers were usable for analysis. Statistical data analysis was completed using the SAS 8.1 package program for descriptive analysis and chi-square test. Only 21.9% meal service centers had dietitians, what is more, they were not professionals who did menu management but foodservice managers, volunteers, cook or social workers. The current foodservice programs for the homebound elderly were operated without professional. In the part of menu managemet, dietitians were more actively involved in menu planning in the elderly foodservice center in the presence of the dietitians. The performance level of healthcare service was not significantly different, but the nutrition education in the elderly foodservice center with the dietitians was more frequently performed than that without the dietitians(p<0.05). In the food purchasing and food production management, the significant differences were shown that in the elderly foodservice centers in the presence of the dietitians, the proportion of the contract purchasing was significantly higher than that of direct purchasing(p<0.01). In food sanitary management, the significant differences were not shown in the part of management of keeping meal for identifying the cause of food-borne illness and left-over, but the sanitation education for the foodservice employees was performed more frequently by the presence of the dietitians(p<0.01). In conclusion, the foodservice management was more systematically conducted in the elderly foodservice centers in the presence of the dietitians than that without dietitians. The elderly foodservice program has offered the health-related support for homebound elderly. Although there were several problems in elderly foodservice management, the program delivered well-targeted, effective, and efficient nutrition services and wide range of supportive service to the at-risk older population. It needs to be managed by professional for the improvement in the elderly foodservice.
Aged* ; Data Interpretation, Statistical ; Delivery of Health Care ; Education ; Humans ; Meals ; Menu Planning ; Nutritionists* ; Surveys and Questionnaires ; Sanitation ; Social Workers ; Volunteers

The purposes of this study was to analyze the operational difference of foodservice center for homebound elderly by the presence of the dietitian. The questionnaire was developed to measure all variables for menu management and distributed to 103 meal service centers in charge of congregate meal service program and 57 centers for home-delivered meal service program. The data of 160 centers in charge of congregate meal service and home-delivered service centers were usable for analysis. Statistical data analysis was completed using the SAS 8.1 package program for descriptive analysis and chi-square test. Only 21.9% meal service centers had dietitians, what is more, they were not professionals who did menu management but foodservice managers, volunteers, cook or social workers. The current foodservice programs for the homebound elderly were operated without professional. In the part of menu managemet, dietitians were more actively involved in menu planning in the elderly foodservice center in the presence of the dietitians. The performance level of healthcare service was not significantly different, but the nutrition education in the elderly foodservice center with the dietitians was more frequently performed than that without the dietitians(p<0.05). In the food purchasing and food production management, the significant differences were shown that in the elderly foodservice centers in the presence of the dietitians, the proportion of the contract purchasing was significantly higher than that of direct purchasing(p<0.01). In food sanitary management, the significant differences were not shown in the part of management of keeping meal for identifying the cause of food-borne illness and left-over, but the sanitation education for the foodservice employees was performed more frequently by the presence of the dietitians(p<0.01). In conclusion, the foodservice management was more systematically conducted in the elderly foodservice centers in the presence of the dietitians than that without dietitians. The elderly foodservice program has offered the health-related support for homebound elderly. Although there were several problems in elderly foodservice management, the program delivered well-targeted, effective, and efficient nutrition services and wide range of supportive service to the at-risk older population. It needs to be managed by professional for the improvement in the elderly foodservice.
Aged* ; Data Interpretation, Statistical ; Delivery of Health Care ; Education ; Humans ; Meals ; Menu Planning ; Nutritionists* ; Surveys and Questionnaires ; Sanitation ; Social Workers ; Volunteers

OBJECTIVES: The purpose of this study was to investigate effects of structural and functional characteristics of social network on social adjustment in people with mental illness. METHODS: 236 members of the people with mental illness who were enrolled in day hospital, community mental health center and social rehabilitation center participated in the survey. RESULTS: Of structural and functional characteristics of social network, the influenced factors on social adjustment were network size of professional, social support (family, friend and professional) and conflict with professional. When controlling socio-demographic and disorder characteristics, this regression model affected significantly on social adjustment but the power of influence reduced slightly. CONCLUSION: In order to improve the social adjustment of people with mental illness, it is necessary for social network to provide them with more emotional and social resources. Especially, it is important for mental health professionals to build active partnership with the people with mental illness as consumer. For people with mental illness, the economic stability through guaranteed income such as disability benefits, and occupational rehabilitation is very important.
Friends ; Hospitals, Community ; Humans ; Mental Health ; Rehabilitation Centers ; Social Adjustment

No abstract available.
Abscess* ; Citrobacter koseri