To evaluate the efficacy of STIR (short tau inversio recovery) image in the diagnosis of orbital diseases, we compared the STIR images with conventional SE(spin-echo) images in 17 patients. The fat signal was reliably nulled at inversion time of approximately 160-170 msec in all cases. We analyzed all the cases in the aspects of the detection of lesion and the lesion-to-back ground contrast retrospectively. Regarding lesion, the detection rates of STIR, T1 and T2-weighted images were 89, 88 and 83% respectively. In the aspect of lesion-to-background contrast, the contrast ratios of STIR and T1, T2-weighted image were 87% and 64, 56%, respectively. In conclusion, STIR images were similar to T1-and T2-weighted images in the detection of lesion, but superior in the aspect of lesion-to-background contrast. So the STIR images may be a useful adjunct to conventional SE images for the diagnosis of orbital disease.
Diagnosis* ; Humans ; Orbit* ; Orbital Diseases* ; Retrospective Studies

This study was conducted to determine recognition of Chikhanwoo, promote its market competitiveness, and vitalize its uses in Korea. This research was carried out on 465 people, including 264 of the general public and 191 livestock farmers. For awareness of Chikhanwoo, 53.6% of the general public and 86.9% of livestock farmers recognized Chikhanwoo (P<0.001) through TV, Internet, news, magazines, and others. For consumption behaviors of Chikhanwoo meat, 4.3% of the general public and 1.9% of livestock farmers have purchased Chikhanwoo meat in the past. Most of them hinted at their intention to repurchase and highly intimated their wish to purchase on whether Chikhanwoo tastes better, is more nutritious and is safer than Hanwoo. In addition, they thought country of origin and price were the most important factors for purchasing (P<0.001). For recognition of the Hanwoo grading system, they preferred 1⁺⁺ and 1⁺, significantly (P<0.001). For need for quality certification, most respondents thought that the government should introduce a quality certification system for Chikhanwoo. For importance factor of prevalence of Chikhanwoo meat, marketability value had the highest degree of importance, followed by taste, quality, tradition and cooking methods (P<0.001). Results of this study show that domestic consumption of Chikhanwoo can be boosted by supplying Chikhanwoo meat with a differentiated taste and a safety assurance to the general public. There is also need to enhance genetic resources and improve brand value of Chikhanwoo. Continuous research and efforts should be made for the development of the livestock market.
Certification ; Cooking ; Farmers* ; Intention ; Internet ; Korea ; Livestock* ; Meat ; Periodicals as Topic ; Prevalence ; Surveys and Questionnaires

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder(X1), sugar(X2), butter(X3), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.
Aptitude ; Butter ; Cucurbita* ; Flour ; Hardness ; Humans ; Triticum

PURPOSE: The purpose of this study was to investigate the incidence of osteoporosis and falls and their consequences, and to identify predictors of fracture risk in the postmenopausal women. METHODS: A total of 687 postmenopausal women were recruited through a stratified convenience sampling. A structured questionnaire was used to obtain osteoporosis and fall history and details of their most recent fall. To predict fracture risk factors, we collected demographic and physical health variables related osteoporosis and fall. Fracture risk was measured by FRAX(R) to calculate 10-year probability of major osteoporotic and hip fracture. RESULTS: The prevalence of osteoporosis was 22.1%, and 66.4% of them had treatments for osteoporosis. The incidence of falls during the past year was 19.2% and 38.6% of those who fell suffered consequent fractures. Women with history of osteoporosis and falls were significant predictors of 10-year probability of major osteoporotic and hip fracture. Other significant predictors were history of fracture, chronic disease, surgical menopause, lower BMI, poorer perceived health and no job. CONCLUSION: It appears that history of osteoporosis and falls are main predictors of fracture risk. Nursing assessment should be performed by detail history taking for osteoporosis, fall, chronic disease, and fracture to screen fracture risk group among postmenopausal women.
Chronic Disease ; Female ; Hip ; Humans ; Incidence ; Menopause ; Nursing Assessment ; Osteoporosis ; Prevalence ; Surveys and Questionnaires ; Risk Factors

The purpose of this study was to determine the optimal composite recipe of rice muffin using three different amounts of Chinese artichoke (Stachys sieboldii MIQ) powder, brown sugar, and egg. Response surface methodology (RSM) was used to obtain 16 experimental points (including three replicates of Chinese artichoke powder, brown sugar, and egg), and the Chinese artichoke rice muffin formulation was optimized using rheology. The results of the sensory evaluation showed very significant values for color, texture, sweetness, and overall quality (P<0.05). The results of the color, texture, and chemical analyses showed significant values for crumb redness (P<0.01), crumb yellowness (P<0.05), crust redness (P<0.05), crust yellowness (P<0.001), crust lightness (P<0.05), adhesiveness (P<0.01), springiness (P<0.001), gumminess (P<0.01), cohesiveness (P<0.05), moisture content (P<0.05), and sweetness (P<0.05). As a result, optimum formulations obtained by numerical and graphical methods were found to be 8.28 g of Chinese artichoke powder, 66.20 g of brown sugar, 111.72 g of sticky rice powder, 30 g of rice powder, and 59.37 g of egg.
Adhesiveness ; Asian Continental Ancestry Group* ; Cynara scolymus* ; Humans ; Ovum ; Rheology

The principal objective of this study was to determine how weaning by mothers of preschool children between the ages of five and seven years influences the children's eating habits and food preferences. The results of this study will help to educate mothers about good weaning practices and facilitate the development of weaning programs by providing basic data on the subject. The results demonstrated significantly positive correlations between children's scores on eating habits and the level of vigorous weaning practices, the consistency of their practice, and the child's reaction to the foods provided (p<0.001). A positive correlation was noted between the frequency of providing solid food and the preference toward the food, with the exception of boiled rice and brightly colored vegetables. Thus, the results of this survey showed that the frequency and variety of solid foods that mothers try to actively provide their young children affect their food preferences and eating habits in general. These conclusions suggest that mothers should be educated about the significance of proper weaning so that their children can develop appropriate eating habits, and that there should be nutritional education for mothers, regarding the best weaning practices.
Child ; Child, Preschool ; Eating ; Food Preferences ; Humans ; Mothers ; Vegetables ; Weaning

BACKGROUND/OBJECTIVES: The present study investigated Korean and Taiwan adults on the importance of and the satisfaction with street food sanitation and street food choice factor, in order to present management and improvement measures for street foods. SUBJECTS/METHODS: The present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, street food intake frequency, and preference by type of street food of respondents were checked. Respondents' importance and satisfaction of street food hygiene and selection attributes were also measured. In order to test for the difference between groups, chi2-test and t-test were performed. ISA was also performed to analyze importance and satisfaction. RESULTS: Results showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except 'taste' were significantly higher in Taiwan than in Korea. CONCLUSIONS: A manual on sanitation management of street foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of street foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe street food culture should be created.
Adult ; Surveys and Questionnaires ; Eating ; Education ; Humans ; Hygiene ; Korea ; Sanitation* ; Taiwan*

This study was conducted to illustrate standard menu items available in the school foodservice industry, and to establish higher nutritional standards in this industry. We reviewed menu items from 125 middle and high schools from the Seoul area for three months. These menus were then classified into 12 representative menu items, as follows: beef seeweed soup, egg soup, sliced rice rod soup, spaghetti, sauted squid with hot sauce, fish cutlet, simmered pork-egg in soy sauce, sweet and sour meat, sauted pork, acorn starch jelly salad, cucumber salad. And standard recipes of these 12 representative menu items were established, based on a survey from 150 dietitians who completed a questionnaire of 97 questions. According to the survey results, 89% of the dietitians answered positively('yes') about the necessity of establishing standard recipes for the school foodservice industry. 69% of the dietitians were educated standard recipes for the school foodservice, 91% will use standard recipes for the school foodservice Moreover, we discovered there was a consensus on what type of menu items should be included on the menus; demographic factors only affected a small range of recommended items. In order to confirm real application of resulted standard recipe, it is required to conduct quantity food production at real foodservice and study on more suitable standard recipe.
Consensus ; Decapodiformes ; Demography ; Humans ; Meals* ; Meat ; Nutritionists ; Ovum ; Surveys and Questionnaires ; Seoul ; Soy Foods ; Starch

PURPOSE: This study aimed to develop and evaluate the lower extremity lymphedema nursing practice protocol for patients following gynecologic cancer treatment. METHODS: Thirteen web-sites were searched for eligible clinical practice guidelines (CPGs) and eleven databases were searched to identify evidence to develop a lower extremity lymphedema nursing practice protocol for patients following gynecologic cancer treatment. RESULTS: Based on the inclusion and exclusion criteria, eight CPGs and ninety-six studies, two guidelines and eight studies were identified as evidence. The protocol development group consisted of ten experts who have at least five years' experience in the related area. A lower extremity lymphedema nursing practice protocol for patients following gynecologic cancer treatment was developed including forty-three recommendations in five domains. Significant differences were found in nurses' pre and post knowledge and confidence on lower extremity lymphedema prevention and management. CONCLUSION: Nurses and other professionals could utilize this evidence based lower extremity lymphedema nursing practice protocol and apply it to patients undergoing gynecologic cancer treatment.
Female ; Genital Neoplasms, Female ; Humans ; Lower Extremity* ; Lymphedema* ; Nursing Assessment ; Nursing*