No abstract available.
Chlamydia* ; Fluorescent Antibody Technique, Indirect*

No abstract available.
Humans ; Knee*

No abstract available.
Pyelonephritis, Xanthogranulomatous*

No abstract available.
Pyelonephritis, Xanthogranulomatous*

No abstract available.
Bronchopulmonary Sequestration*

No abstract available.
Child* ; Hematuria* ; Humans ; Jeollabuk-do* ; Prevalence*

Peptic ulcer can occur anywhere in the gastrointestinal tract that contact with acid and pepsin. But usually peptic ulcer occurs at the stomach and duodenum and the location of peptic ulcer are localized to specific area within the stomach and duodenum. So I think that predilection of peptic ulcer to localized area may have clue for releaving the pathogenesis of peptic ulcer. So I studied the location of peptic ulcer for the basic reserch of ulcer pathogenesis by means of dividing stomach into antrum, angle, lower body, middle body, upper body and lesser curvature, anterior wall, greater curvature, posterior wall and duodenum into anterior wall, lesser curvature, posterior wall, and greater curvature. The results obtained were as follows: 1) The chronic gastric ulcer was most common in the angle of lesser curvature (22.9%) and second common in the antrum of lesser curvature (22.3%). 2) The location of chronic and acute gastric ulcer was similar. 3) The proximal migration of ulcer site according to increasing age was not observed. 4) Chronic duodenal ulcer was occurred commonly in the lesser curvature (41.8%) and anterior wall (38.3%). 5) As the age increase, the incidence of chronic duodenal ulcer in the lesser curvature was increased and that of chronic duodemal ulcer in the anterior wall was decreased. 6) Acute ulcer of stomach and duodenum has no predilection site.
Duodenal Ulcer ; Duodenum ; Gastrointestinal Tract ; Incidence ; Pepsin A ; Peptic Ulcer* ; Stomach ; Stomach Ulcer ; Ulcer

OBJECTIVES: To investigate the total cholesterol levels and related factors in a rural adult population. METHODS: 3,207 adults( 1,272 men and 1,935 women) were examined in 1997. Their heights, weights, and fasting serum total cholesterol levels were measured, and their body mass indices were calculated. A questionnaire interviewing method was used to collect risk factor data. RESULTS: The mean value of total cholesterol were 190.5 mg/dl, and 198.8 mg/dl, and the age-adjusted prevalence rates for hypercholesterolemia (above 240 mg/dl) were 13.7% and 10.2%, in men and women, respectively. From simple analyses, age, educational level, coffee intake, amount of meat and food intake, waist circumference, waist-hip circumference ratio(WHR), and body mass index(BMI) were significant risk factors in men (p<0.05) relating to serum total cholesterol levels. In women, age, educational level, hypertension history, diabetes history, herbal drug history, amount of food intake, alcohol consumption, waist circumference, WHR, BMI, and menopausal status were significant risk factors (p<0.05). In multiple linear regression analyses, waist circumference (p<0.01), BMI (p<0.01), and coffee intake (p<0.05) proved to be significant risk factors in men. Whereas, menopausal status (p<0.01), BMI (p<0.01), herbal drug history (p<0.01), amount of food intake (p<0.05), waist circumference (p<0.05), and alcohol consumption (p<0.05) were significant risk factors in women. Conclusions : The significant risk factors, for both men and women, relating to the serum total cholesterol were waist circumference and BMI. Thus, for the reduction of serum total cholesterol level, it is recommended that health education for the control of obesity should be implemented.
Adult* ; Alcohol Drinking ; Cholesterol* ; Coffee ; Eating ; Fasting ; Female ; Health Education ; Humans ; Hypercholesterolemia ; Hypertension ; Life Style ; Linear Models ; Male ; Meat ; Obesity ; Prevalence ; Surveys and Questionnaires ; Risk Factors ; Waist Circumference ; Weights and Measures

OBJECTIVES: This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu. METHODS: To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice. RESULTS: Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred. CONCLUSIONS: The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.
Academies and Institutes ; Adult ; Agaricales ; Cirsium ; Dietary Fiber ; Food Preferences ; Food Services ; Humans ; Nutritive Value ; Seasons ; Vegetables ; Vitamins

No abstract available.