No Abstract Available.
Breakfast* ; Humans

PURPOSE: To evaluate the clinical manifestations of various glomerular diseases in children, a clinicopathological study was performed in 52 children who had renal biopsy. The type and relative incidence of the glomerular pathologies were analyzed, and the clinical predictability and usefulness of renal biopsy in glomerular diseases were assessed. METHODS: Medical records of fifty two children with renal disease who had undergone percutaneous renal biopsy under ultrasonic guidance at Chungnam University Hospial from October 1995 to August 2003 were reviewed. In addition, we compared the clinical findings before renal biopsy with the pathological diagnosis. RESULTS: The male to female ratio was 1.6:1 and they were 9.8 2.6 years old on average. The chief complaints for biopsy were hematuria in 22 cases which was the most common (42.3%), proteinuria in 16 cases(30.8%), and hematuria & proteinuria(26.9%). Among the 22 cases of hematuria, there were 15 cases of gross hematuria(68.2%) and 7 cases of microscopic hematuria(31.8%). In terms of histopathologic diagnosis, most of them were primary glomerular diseases(84.6%), which included IgA nephropathy(28.8%), thin glomerular basement membrane disease(25.0%), focal segmental glomerulosclerosis(FSGS)(11.5%), membranous proliferative glomerulonephritis(7.7%), minimal change lesion(3.8%), acute poststreptococcal glomerulonephritis(3.8%) and membranous glomerulonephritis(3.8%). The clinical manifestations and pathologic diagnosis were not correlated. CONCLUSION: The clinical manifestations could not predict the pathological diagnosis. Therefore, renal biopsy would be inevitable in diagnosis of glomerular diseases for effective management and assessment of prognosis.
Biopsy* ; Child* ; Chungcheongnam-do ; Diagnosis ; Female ; Glomerular Basement Membrane ; Hematuria ; Humans ; Immunoglobulin A ; Incidence ; Male ; Medical Records ; Pathology ; Prognosis ; Proteinuria ; Ultrasonics

The purpose of this study were to investigate the job analysis questionnaire was mailed to 250 dietitians who are members of The Korean dietic association practice group in self-operated foodservices(hereafter group A)and 250 dietitians who are employed in contracted foodservice companies(hereafter group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; a response rate of 57%. Statistical data analysis was completed using the SAS/win packages for descriptive analysis, t-test, chi-square-test, The results of this study can be summarized as follows. 1. The dietic training or internship experiences were significantly different between the two sample group(p<.001), but the perceptions of needs for training or internship were not different between and they thought one to six month training would be needed for the job. 2. The question about the time needed in order to perform an expert job was answered significantly differently(p<.001) 3. Group A usually took part in obligatory continuing education and short-term training courses, and group B usually took part in obligatory continuing education and on-the-job trainings, respectively. However both group perceived all three types of educations would be needed for performing the job better. 4. As for the physical demands of the job, a certain degree of accuracy and dexterity for physical tasks and equipment operations was needed for the job. Concerning the mental demands, they answered that their job needs considerable creativity and judgement for planing and performing their tasks was needed. 5. As for responsibilities, group B's responsibilities were heavier than group A's(p<.001) and need for confidentiality was also greater for group B than for group A(p<.001). 6. As for the supervising role differences, group A rarely received supervision from others and they were given directions only in essential situations, whereas group B was usually supervised when planing and performing their job and tasks, showing significant difference in positions between the two sample groups(p<.001). But each group supervised co-workers and employees in their department. 7. With regard to personal contact, both groups frequently contacted people in their department and other departments at the company and sometimes people outside the company. 8. Concerning the work environment, there were some risks and discomforts in the physical environment and there was no significant difference between the two sample groups.
Confidentiality ; Creativity ; Data Interpretation, Statistical ; Education, Continuing ; Humans ; Internship and Residency ; Nutritionists* ; Organization and Administration ; Postal Service ; Surveys and Questionnaires

No abstract available.
Carcinoma, Renal Cell*

The purpose of this study was to examine the nutrition knowledge and attitude of the elderly for developing nutrition education program. The nutrition knowledge test was consisted of nutrition, nutrients, weight control, food safety, and shopping tips by developing the table of specifications. The nutnition attitude test was comprised of seventeen questions for invention, self-efficacy, control, and outcome expectation. A total of 140 elderly living at home responded to both nutrition knowledge and attitude test. According to the results of nutrition knowledge test, the mean was 13.3 at the maximum 18 points and 51.4% respondents got more than 14 points. Significant differences were found with age (p<0.05, chi-square=21.46), charge of income (p<0.05, chi-square=8.86) and monthly expenses(p<0.05, chi-square=22.95). The results of nutrition attitude test showed that the mean value of 40.89 points at the maximum 51 points and 58.6% of respondents rated more than 40.89 points. In exploring the relationship between the demographic variables(sex, age, educational level, and monthly expenses) and for attitude concepts, a significant correlation was found. Corrrelation among the knowledge for nutrition, nutrients, and the attitudes for nutrition was significant(p<0.05).
Aged* ; Surveys and Questionnaires ; Education* ; Food Safety ; Humans ; Inventions

This study was carried out to identify factors related to breakfasts in elementary, middle and high school students. This study was surveyed by questionnaires and data was analyzed by SPSS program. Exploratory analysis was conducted according to three school student groups (elementary children, middle school students, and high school students). The subjects were 1,886 school students (female 893, male 959) of 51 schools in the nationwide region. The distribution of subjects was elementary school children 544, middle school students 661 and high school students 681. The results are summarized as follows. Only sixty percent of the subjects had breakfast regularly. About one fourth of the subjects had the habit of skipping breakfast or eating it 2~3 times per week. Frequency of having breakfast and reasions of skipping breakfast were significantly different according to school student groups (p < 0.001 respectively). The rate of skipping breakfast was 14.4% in elementary school, 16.1% in middle school, and 25.0% in high school. The main reason for skipping breakfast was "not delicious or poor appetite" in elementary school (42.5%), but "busy" in middle (50.2%) and high school (61.1%). There was no significant difference in frequency of having breakfast according to living areas (rural and urban). There were not significant differences between frequency of having breakfast and BMI and degree of satisfaction on body weight. But there were significant difference in frequency of having breakfast according to economical status (p < 0.05). There were significant differences in degree of school performance according to frequency of having breakfast (p < 0.001). There was significant relationship between the time of attending school and the frequency of having breakfast. But there were significant relationships between frequency of having breakfast and time of rising. These findings suggested that the time of rising was controlled by having enough time that students eat breakfast. And mother (or person who prepares meals) must have more concerns about preparing breakfast for children and students.
Body Weight ; Breakfast* ; Child ; Eating ; Humans ; Male ; Mothers ; Surveys and Questionnaires

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

No abstract available.
Animals ; Brain* ; Mice* ; RNA, Messenger*