PURPOSE: School meal programs should be part of the educational process to promote good eating habits for students. The purpose of this study was to develop an evaluation scale for educational school meal programs and evaluate the achievement level of educational school meal programs using the developed scale. METHODS: The evaluation scale for educational school meal programs consisted of 23 items in eight categories and was developed using content validity ratio (CVR) analysis and analytic hierarchy process (AHP) by 15 related experts. The results of a survey on nutrition teachers or dietitians at 91 elementary, middle, and high schools in Gyeonggi province, South Korea were analyzed to evaluate the achievement levels of educational school meal programs. RESULTS: Overall, total average score was 45.7 out of 100, with significant differences among schools (p = 0.005). Elementary schools (51.9) showed a higher average score than middle (41.5) and high schools (37.1). The score for the category of regular nutrition and dietary education was the lowest (5.7 out of 33.7). In addition, school meal environment (5 out of 10), educational activities through school meal time (9.2 out of 19), and extra-curricular experiential activities (3.5 out of 10) also showed inadequate levels. CONCLUSION: The results show that the overall level of educational school meal programs is not adequate and needs to be improved, especially at middle and high schools. Government support polices need to be implemented to encourage educational activities related to school meal programs.
Eating ; Education ; Gyeonggi-do* ; Humans ; Korea* ; Meals* ; Nutritionists

BACKGROUND: This study was aimed to assess the level of knowledge on the disinfection among nurses in the hospital. METHODS: Data was collected from the nurses who participated in an educational meeting of Korean Association of Infection Control Nurses for two days from July 7 to 8 in 2000. Seventy nurses (58.3%), among 120 participants. were answered to the 32 item questionnaire which was developed to test the level of knowledge in different types of disinfection. The correct answers for each item were computed and the rate of the total correct answer was dichotomized and compared at the level of 60% correct answer to identify the respondent's characteristics which affect the knowledge on the disinfection. RESULTS: The percent of the correct answer was 60.0% in total. 63.4% for the disinfectants general; 59.4% for the disinfection of skin: 57.6% for the disinfection of devices: 63.9% for the disinfection of endoscopies, and 55.1% for the disinfection of environments. The percent of correct answer was significantly higher among the nurses who participated in the educational programs on the disinfection previously (p=0.006), as well as the nurses who are at the infection control office or at the quality improvement department compared to other areas in the hospital (p=0.001). CONCLUSIONS: This study indicates that the level of knowledge about the disinfection was low with only 63% of the correct rate in total. We perceive that more educational programs and manuals on the use of disinfectants in a hospital setting is urgently required.
Disinfectants ; Disinfection* ; Infection Control ; Quality Improvement ; Surveys and Questionnaires ; Skin

BACKGROUND/OBJECTIVES: School meals are not just meals consumed at school, they are part of the culture, education, and life experience at school. Nevertheless, few studies have revealed the influence of school meals on students' school lives. The purpose of this study was to investigate the effect of satisfaction with the school meal program on students' school happiness. SUBJECTS/METHODS: A survey conducted in December 2015 asked 2,336 students (1,062 elementary school students, 880 middle school students, and 394 high school students) about their satisfaction with the school meal program and their school happiness. Multiple regression analyses were used to examine the relation between the students' school meal satisfaction and their happiness level. RESULTS: The average level of satisfaction with school meals of elementary school students was 4.1 out of 5 points, comparatively higher than that of middle and high school students, with a significant difference between school levels (P < 0.001). In addition, school happiness, as well as overall happiness, of elementary school students was higher than that of middle and high school students (P < 0.001). The school meal operation factor (0.232, P < 0.001) had the most influence on students' school happiness, followed by the school meal environment factor (0.219, P < 0.001) and school meal quality factor (0.136, P < 0.001). Overall satisfaction (0.097, P = 0.001) and school meal hygiene factor (0.095, P = 0.001) also had significant influences on students' school happiness. CONCLUSIONS: Students' satisfaction with the school meal program was related to their school happiness. Therefore, plans to enhance students' satisfaction with a school meal program needs to be implemented, with emphasis on placing a priority on school meal operation and school environment factors, in order to improve students' level of happiness.
Education ; Happiness* ; Humans ; Hygiene ; Korea* ; Life Change Events ; Meals*

PURPOSE: Changes in eating habits and malnutrition due to dysphagia are important health problems for older adults. This study investigated the effects of an educational program aimed at improving diet quality in community-dwelling older adults at risk for dysphagia in South Korea. METHODS: We assessed 27 individuals in the experimental group and 26 individuals in the control group between September and October 2015. All participants were aged 65 years or older and were at risk for dysphagia. A combined diet and exercise program was applied to the experimental group (n = 27) for six weeks. We examined changes in participants' eating habits and their knowledge and attitudes concerning dysphagia risk. The nutrition intake of all participants was measured before and after the intervention using 24-hr dietary recall. RESULTS: There was a significant increase in knowledge of dysphagia risk in the experimental group, with scores increasing from 3.7 to 7.1, out of 10 points (p < 0.001). There were also significant improvements in eating habits after the intervention in the experimental group, with scores increasing from 21.9 to 28.3, out of 36 points (p < 0.001). The attitude score of participants in the experimental group increased significantly, from 15.2 to 16.7, out of 20 points (p = 0.016). CONCLUSION: Developing educational programs can help older adults living in the community lead a healthier lifestyle and improve their ability to manage their diet.
Adult* ; Deglutition Disorders* ; Diet ; Eating ; Humans ; Korea* ; Life Style ; Malnutrition

We made a mistake in presenting ORCID of Chorong Kim.

Kyphoscoliosis is a deformity of the costovertebral skeletal structures characterized by an anterior flexion (kyphosis) and lateral curvature (scoliosis) of the patient's vertebral column.(1)) In kyphoscoliosis, lung volume and compliance is reduced due to the change of vertebral column. The work of breathing is increased by abnormal mechanism of the thorax and by increased airway resistance resulting from small lung volume. Airway management and respiratory problems are common and spinal deformities can cause difficulties with regional anesthesia. We had experienced a successful spinal anesthesia for closed reduction and internal fixation (CRIF) and proximal femoral nail (PFN) of fractured intertrochanteric femur in a patient with extremely severe thoracolumbar kyphoscoliosis.
Airway Management ; Airway Resistance ; Anesthesia ; Anesthesia, Conduction ; Anesthesia, Spinal ; Compliance ; Congenital Abnormalities ; Femur ; Humans ; Kyphosis ; Lung ; Nails ; Scoliosis ; Spine ; Thorax ; Work of Breathing

BACKGROUND/OBJECTIVES: The objective of this study was to determine dysphagia risk among community-dwelling elderly people living at home. We also examined the impact of socio-demographic variables on dysphagia risk as well as the relationship between dysphagia risk and dietary characteristics. SUBJECTS/METHODS: The study sample included 568 community-dwelling individuals, aged 65 years and above, who were living independently in their own home in Seoul, Gyeonggi, or Gwangju in South Korea. We used a dysphagia risk assessment scale to screen for dysphagia risk and the Mini nutritional assessment to evaluate the nutritional status. Associations between dysphagia risk and other variables were assessed using logistic regression analysis. RESULTS: Of the 568 subjects, 350 (61.6%) were classified into the dysphagia risk group (DR) and 218 (38.4%) were classified into the normal group (non-DR). Being female (odds ratio (OR) = 1.82, 95% confidence interval (CI) = 1.28–2.59), being 75 years and older (OR = 2.40, 95% CI = 1.69–3.42), having a lower education level (OR = 2.29, 95% CI = 1.33–3.97), and having a lower perceived economic status (OR = 2.18, 95% CI = 1.32–3.60) were more frequently observed with dysphagia risk compared to those who did not have such characteristics. Lowered mastication ability (OR = 14.40, 95% CI = 4.43–46.95), being at risk of malnutrition or malnourished (OR = 2.72, 95% CI = 1.75–4.23), lowered appetite (OR = 3.27, 95% CI = 2.16–4.93), and decreased food intake (OR = 2.95, 95% CI = 1.83–4.78) were observed more frequently in the DR group than in the non-DR group when adjusting for potential confounding factors. CONCLUSIONS: It is necessary to develop and apply integrated programs to improve the dietary habits and nutritional status of elderly individuals at risk for dysphagia, especially for women aged 75 years or older with lower educational and economic levels.
Aged* ; Appetite ; Deglutition Disorders* ; Eating ; Education ; Female ; Food Habits ; Gwangju ; Gyeonggi-do ; Humans ; Korea* ; Logistic Models ; Malnutrition ; Mastication ; Nutrition Assessment ; Nutritional Status ; Risk Assessment ; Seoul

BACKGROUND: Hydroxyethyl starch (HES), a widely used plasma volume expander, has been associated with platelet dysfunction and inhibition of coagulation. Six% HES (Molecular weight 670 kd, molar substitution 0.75) is a plasma volume expander in a physiologically balanced medium of electrolytes, lactate and glucose. The aim of this study is to evaluate the effect of 6% HES (670/0.75) on hemostasis during acute normovolemic hemodilution (ANH). METHODS: Eighteen healthy adult male patients scheduled for spine surgery were enrolled in this study. Before general anesthesia, patients underwent ANH with 20 ml/kg of 6% HES (670/0.75). Hemoglobin, platelet count, plasma fibrinogen concentration, factor VII activity, prothrombin time (PT), activated partial thromboplastin time (aPTT) and thromboelastography (TEG) were measured before and 120 minutes after the completion of ANH. RESULTS: Hb, Hct, platelet, plasma fibrinogen concentration and factor VII activity decreased significantly (P < 0.05) after ANH. Compared with pre-ANH values, only maximal amplitude decreased significantly (P = 0.001) among post-ANH thromboelastographic parameters. CONCLUSIONS: Except maximal amplitude, significant difference were not observed in CI (Coagulation Index) which represents general coagulation state and other thromboelastographic parameters between pre and post ANH. ANH with 20 ml/kg of 6% HES (670/0.75) didn't cause impairment of TEG parameters.
Adult ; Anesthesia, General ; Blood Platelets ; Electrolytes ; Factor VII ; Fibrinogen ; Glucose ; Hemodilution ; Hemoglobins ; Hemostasis ; Hetastarch ; Humans ; Lactic Acid ; Male ; Molar ; Partial Thromboplastin Time ; Plasma ; Plasma Volume ; Platelet Count ; Prothrombin Time ; Spine ; Thrombelastography