No abstract available.
Intuition* ; Nursing* ; Philosophy*

The 56-kilodalton protein genes of Orientia tsutsugamushi TA678, TA686, TA716, TA763 strains were amplified by PCR. The amplified products were sequenced and cloned into pIH821 vector. The recombinant proteins were expressed in Escherichia coli as fusion proteins with maltose binding protein. The recombinant proteins were purified and used for the sensitization of sheep RBCs and the reactivity of the recombinant 56-kDa proteins of Orientia tsutsugamushi TA 678, TA686, TA716 strains were analyzed with 40 sera from scrub typhus patients in Korea, 40 sera from scrub typhus in Thailand, Malaysia and Philippines. The 56-kDa protein coding DNA sequence of Orientia tsutsugamushi TA678, TA686, TA716 show 70 to 88% homology with other known strains and four variable regions are also observed. 39 of 40 sera from scrub typhus patients in Korea showed the strongest reactivity to the recombinant protein of Boryong strain and one sera showed the strongest reactivity to the recombinant protein of Gilliam strain. 14 of 40 sera from patients in Thailand, Malaysia and Philippines showed the strongest reactivity to the recombinant protein of TA686 strain and 12 sera showed the strongest reactivity to the recombinant protein of TA716 strain. No serum from patients in Thailand, Malaysia and Philippines showed the strongest reactivity to the recombinant protein of Boryong strain.
Asian Continental Ancestry Group* ; Base Sequence ; Chungcheongnam-do ; Clinical Coding ; Clone Cells ; Cloning, Molecular* ; Escherichia coli ; Hemagglutination Tests* ; Hemagglutination* ; Humans ; Korea ; Malaysia ; Maltose-Binding Proteins ; Orientia tsutsugamushi* ; Philippines ; Polymerase Chain Reaction ; Recombinant Proteins ; Scrub Typhus ; Sheep ; Thailand

This study was conducted to gather basic data on the tasks and roles of nutrition teachers by analyzing the changes inwork importance, performance frequency, and organizational environment after dietitians were transposed to nutrition teachers. E-mail surveys were sent to 100 newly assigned nutrition teachers who previously served as dietitians in Gyeonggi province. A total of 72 teachers responded to the survey. The respondents were asked the importance and frequency of 9 work-related duties performed as a dietitian and nutrition teacher, respectively. They were also surveyed regarding their satisfaction perceptions for 5 organizational changes. The majority of respondents were 36 to 40 years old (48.6%) and had 10~20 years of work experience (58.3%). Significant differences were found for work importance after changing to the role of nutrition teacher (p<0.001). In addition, work performance frequency differences were found for the categories of nutrition education, nutrition counseling, and dietary guidance. These results were attributable to the differences in work importance and performance frequency by now being a nutrition teacher rather than a dietitian. The respondents had increased satisfaction levels after changing from dietitian to nutrition teacher (p<0.001) in terms of 'pride for change in work', 'satisfaction level for pay', and 'satisfaction level for change in the organizational environment'. In order for nutrition teachers to have effective work performance, 'personal capabilities' and 'school manager support' should be coordinated. Overall, the results of this study suggest that effective training programs should be developed for nutrition teachers they can effectively complete newly assigned work tasks.
Counseling ; Surveys and Questionnaires ; Electronic Mail ; Organizational Innovation

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.
Cooking ; Disinfection ; Gyeonggi-do* ; Humans ; Nutritionists ; Postal Service ; Surveys and Questionnaires ; Rubber ; Sanitation* ; Sterilization ; Vegetables

The purpose of the present study is to consider its effect on the childbirth of a woman. This is a quasi-experimental study with nonequivalent control group post-test design. The subjects of this study are 60 primiparas (30 in the control, and another 30 in the experimental group) who have had a regular prenatal care from February 5 to March 20, 2002, in an outpatient obstetrics and gynecology of S university medical center located in Seoul. The result is as follows: 1. The hours of labor pains in the entire delivery period: the average hours are 7 hr. 9 min. in the experimental group, and 10 hr. 39 min. in the control group. The hours of labor pains are shorter in the woman with a family delivery experience in LDR. The difference is statistically significant (t=-3.34, p=.001). 2. The degree of pains in the entire delivery period: the average degree is 7.38 in the experimental group, and 7.68 in the control group. The degree of labor pains are lower in the woman with a family delivery experience in LDR. But, the difference is statistically insignificant (t=-0.86, p=.396). 3. The perceptions of the delivery experience: the average score of the perception is 73.63 in the experimental group, and 63.57 in the control group. The women with a family delivery experience in LDR have more positive perception of the delivery procedure, and, the difference is statistically significant (t=4.65, p=.000). In summary of the above result, a family- participated delivery in LDR is proved to be an effective nursing intervention that shortens the hours spent in the delivery procedure and promotes positive perceptions of the delivery experience.
Academic Medical Centers ; Delivery Rooms* ; Female ; Gynecology ; Humans ; Labor Pain ; Nursing ; Obstetrics ; Outpatients ; Parturition* ; Pregnancy ; Prenatal Care ; Seoul

This study was undertaken to investigate the physicochemical characteristics and intake rate of Kimchi provide to five foodservice elementary schools in Sungnam area selecting 4th and 6th grade students pH indicated 4.73~5.29 at before-serving state. Total acidity were 0.23~0.44% and salinity just before-serving state were 2.41~2.82%. Vitamin C were 6.88~8.12mg% and Total dietary fiber showed the range of 19.18~22.60. While the intake rate of kimchi of female students was higher than that of male students for 4th grade students, the intake rate of kimchi of male students was higher than that of female students for 6th grade students. As a whole, the intake rate of male students was higher than that of female students. The intake rate of male students correlated significantly that of female students, the preference rate of kimchi was almost the same regardless of sex distinction.
Ascorbic Acid ; Dietary Fiber ; Female ; Gyeonggi-do* ; Humans ; Hydrogen-Ion Concentration ; Lunch* ; Male ; Salinity

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.
Acetic Acid ; Ascorbic Acid* ; Capsicum ; Cooking ; Gyeongsangbuk-do* ; Raphanus ; Seasons ; Soybeans ; Vegetables* ; Vitamins*

College and university foodservice dietitians have to be competent for playing a role as the future food service executive as well as the present foodservice administrator in the promising foodservice industry field. The study conducted a survey to examine training needs corresponding to educational contents for the purpose of helping them acquire a new knowledge related to self-development and duty through educational training. The results of this study suggested that training needs were differed by general characteristics of dietitians, operational characteristics of food services, and training subjects. A future study should develop systematic training strategies for dietitians.
Administrative Personnel ; Food Services ; Humans ; Nutritionists*

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin B, of fried chicken by the frying methods was not significantly different, but vitamin B2 by the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.
Chickens* ; Fatty Acids ; Humans ; Iodine ; Riboflavin ; Viscosity ; Vitamins

Nurses experience role conflict between nursing theory that they learned in school and clinical nursing practice. This conflict lead to lower self-image, self-esteem, job dissatisfaction. Also, the professionalism of nurses is estimatable by the grade of autonomy. The professional autonomy requires individual and professional obligation about her decision and performance. A lack of professional autonomy results in the job dissatisfaction. Job dissatisfaction leads to absenteeism, increased proneness to mental and physical illness and higher turnover rates. The purpose of this study was o investigate professional autonomy and self-concept of clinical nurses. Data were collected from 262 clinical nurses in P city from June 1 to June 30, 1996. The instruments used for this study were made by Arthur(1990) and Schutzenhofer(1983). The data were analyzed for frequency and percentage, mean, SD, t-test, ANOVA, Pearson's correlation coefficient, stepwise multiple regression, using SAS PC+ Program. The findings were as it follows : 1. The mean of professional autonomy and self-concept were 152+/-18.48, 70.65+/-8.20(2.62), respectively. These showed mid level of professional autonomy and self-concept. 2. Professional autonomy of clinical nurses was found to vary significantly according to total years of clinical experience(F=4.49, p<0.01), position(F=3.49, p<0.05), and state under study for the degree(F=3.83, p<0.05). Professional self-concept was found to vary significantly according to age(F=3.52, p<0.05), marital status(F=7.39, p<0.001), total years of clinical experience(F=3.59, p<0.05), position(F=5.22, p<0.01), the expectant period being on the duty as clinical nurse(F=8.34, p<0.001), and motivation of choosing nursing(F=5.17, p<0.001). 3. The statistical relationship between clinical nurses' profession autonomy and self-concept was found as positive correlation9r=0.42246, p<0.001). 4. Professional autonomy was the highest factor predicting professional self-concept(17.85%). Professional autonomy and marital status accounted for 20.60% in professional self-concept of clinical nurses. In conclusion, Professional autonomy and self-concept of clinical nurses showed significantly positive relationship. Therefore, nursing education needs to develop programs and policies to increase professional autonomy and self-concept of clinical nurses.
Absenteeism ; Education, Nursing ; Humans ; Marital Status ; Motivation ; Nursing ; Nursing Theory ; Professional Autonomy*