The purposes of this study were to investigate importance level and performance frequency of the dietitians' duties and task elements, to examine the actual condition of education and need for education, to analyze the interrelation between their tasks and education, and to provide the direction of education for the contracted Business & Industry (B & I) foodservice dietitians. The task elements of receiving, ordering, HACCP management and directing serving process were done almost every day. In terms of the importance of tasks, food sanitation management, personnel sanitation management, receiving and ordering were high. Meanwhile, the computerization of their works was being carried out on the whole, showing a higher frequency in all the details of procurement management and accounting management, as well as task elements such as menu planning, leftover and food waste management, HACCP management and human resource management. In the past three years, HACCP management, cost management, planning work schedule and allotting a task, general business and sale bond management were increased most and rapidly. For the actual condition of education, dietitians got more education for the duty of sanitation, safe and facility/utility management than any other duty, while they did less education of procurement management and office management than others. Meanwhile, the education for sanitation, safe and facility/utility management and accounting management were very much required. For the relationships of frequency of duty and the necessity of education, seven task elements including food sanitation management were correlated positively. Eighteen tasks besides menu planning had a significant positive correlation between the importance of duties and the necessity of education.
Accounting ; Appointments and Schedules ; Commerce ; Contracts ; Humans ; Menu Planning ; Office Management ; Personnel Management ; Sanitation ; Waste Management

The reports of all amniocentesis samples received in our cytogenetic laboratory from 1986 to 1998 were reviewed to identify cases in which culture failure of amniocytes occurred. Medical records were then reviewed for the prenatal ultrasonographic findings, karyotype when available, and clinical outcome. We investigated the clinical aspects associated with second trimester amniotic fluid cell culture failure. During the study period, 5,325 second trimester amniotic fluid samples were processed, of which 42(0.8%) failed to yield a result. Ninety-seven percent of the samples were obtained before 24 weeks' gestation, mainly because of advanced maternal age. Three percent of the samples were obtained after 24 weeks' gestation. Culture failure was more common in samples obtained after or at 24 weeks' gestation(11.8%) than in those obtained before 24 weeks(0.44%)(p<0.05, chi-square test). This difference was also observed when the results were analysed according to the cases with known normal or abnormal karyotypes, The frequency of culture failure did not differ significantly between the groups with normal and abnormal karyotypes. We conduded that amniotic fluid cell culture failure is more common in advanced pregnancy and is not associated with a higher incidence of chromosomal abnormalities.
Abnormal Karyotype ; Amniocentesis ; Amniotic Fluid ; Cell Culture Techniques* ; Chromosome Aberrations ; Cytogenetics ; Female ; Humans ; Incidence ; Karyotype ; Maternal Age ; Medical Records ; Pregnancy ; Pregnancy Trimester, Second

No abstract available.
Hydrocephalus*

No abstract available.
Diagnosis* ; Hemangioma* ; Tomography, Emission-Computed, Single-Photon*

The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.
Adult ; Commerce ; Gyeonggi-do ; Humans ; Intention* ; Korea ; Meals* ; Seoul ; Surveys and Questionnaires

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

The purposes of this study were to analyze the gap between foodservice personnel and inpatients, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the priority for foodservice quality improvement. The results of this study can be summarized as follows : the average perception score of personnel (4.32 out of 5) was higher than that of customers (3.90). In particular, the customers' perceptions of 17 attributes, which included 'removal service of tray by foodservice personnel', 'nutrition and health-related information service', 'handling inpatient's complaint ASAP', 'delicious meals' and 'salty enough meals' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'personnel attitude' was the highest and 'meal quality' was the lowest among the 4 factors, but there was significant difference on 'meal quality' (p<.001), 'customer reception' (p<.001) and 'personnel attitude' (p<.05) between the two groups. As a results of quadrant analysis, 'removal service of tray by foodservice personnel', 'handling inpatient's complaints ASAP' and 'meal service according to doctor's orders were categorized into Quadrant A with meaning of high personnel's perceptions and low customers'. Therefore service providers have to perceive the gap between the two viewpoints and grant priority to these attributes in improving foodservice quality.
Financing, Organized ; Humans ; Inpatients ; Quality Improvement

No abstract available.
Respiratory Syncytial Virus Infections* ; Respiratory Syncytial Viruses*

Ureteroscopic management of ureteral calculi is an established successful technique with low complication. We performed 140 ureteroscopies for stone removal from January 1990 to April 1995. The stone were removed successfully in 131 cases (94%), and complication occurred in 37 cases (27%). In 9 cases, complete removal of stone was failed due to upward migration of stone (3 cases), not mobilization of stone (3 cases), inability to introduce ureteroscope into the intramural ureter (2 cases), inadequate illumination due to bleeding (1 case). Complications of ureteroscopic removal of stone were ureteral perforation (8 cases), tearing of ureteral mucosa (5 cases), gross hematuria (19 cases), infection (3 cases) and fever (2 cases). All complications were treated successfully with conservative treatment. We conclude that ureteroscopic removal of stone is still primary useful treatment of middle and lower ureteral stones and can be done safely if certain guide lines such as proper selection of patient, adequate use of lithotriptor, careful dilatation of ureteral orifice are kept strictly.
Dilatation ; Fever ; Hematuria ; Hemorrhage ; Humans ; Lighting ; Mucous Membrane ; Ureter ; Ureteral Calculi ; Ureteroscopes ; Ureteroscopy