OBJECTIVES: The objectives of the study were to investigate the school nutrition teachers' perception on their job and to find out recommendations needed for its improvement in order to provide a quality foodservice and nutrition education at schools. METHODS: A total of 219 school nutrition teachers in Seoul were surveyed using self-administered questionnaires. RESULTS: The perceived importance of the 16 job duties was rated 3.8 based on a 5-point scale (1: very unimportant - 5: very important). The importance of six duties including nutrition management, production management, nutrition education, and food safety management were rated over 4 point but that of record-keeping for documents, official reporting, and service management was rated the lowest. Importance-Performance Analysis showed that nutrition management, receiving/storage management, production management, menu management, food safety management, and equipment/facilities management should be emphasized to maintain the current performance of duties. The performance of the nutrition education and counseling needed to be improved since the importance scores were greater than average but the performance scores were lower than the average. Official reporting and miscellaneous jobs were rated the highest for simplification need. More than half of the respondents agreed that equipment/facilities management, miscellaneous jobs, service staff supervision, and service line supervision could be allocated to other school departments. CONCLUSIONS: School nutrition teachers should invest more time and resources on their core job duties such as nutrition management, production management, food safety management, and nutrition education for providing quality foodservice and nutrition education. To reflect the environmental changes of school foodservice, a reasonable staffing index of school nutrition teachers needs to be developed. In addition, hiring an assistant or implementing school nutrition teacher internship programs can be useful to reduce workloads of the nutrition teachers.
Counseling ; Surveys and Questionnaires ; Education ; Food Safety ; Humans ; Internship and Residency ; Organization and Administration ; Seoul*

Strumal carcinoid of the ovary is a rare turkor characterized by an intimate mixture of thyroid follicles and carcinoid. Herein is reported an ovarian strumal carcinoid in a serous cystadenoma from a 27-year-old pregnant woman. The thyroid follicular epithelial cells had immunohistochemically thyroglobulin and carcinoid tumor cells contained neuron-specific enolase, chromogranin and carcinoembryonic antigen. In addition, carcinoid cells showed neuroendocrine granules ultrastructurally. Calcitonin and amyloid were not found. This tumor may be originated from pluripotent endodermal germ cells on the basis of morphologic, immunohistochemical and ultrastructural studies.
Pregnancy ; Female ; Humans

Adenomatoid tumor of the uterus is a rare benign neoplasm which has been known as mesothelial origin. Characteristically, it appears as a small nodular lesion less than 2.0cm in the myometrium of subserosal region. We describe a case of giant adenomatoid tumor of the uterus having multicystic gross appearance. A 49-year-old woman complained of vaginal bleeding. The tumor was an intramural mass with maximum diameter of 10 cm and located at posterior wall of the uterus. Histologically, the tumor was composed of multiple cystic cavities of variable size lined by flattened cells, lying among thin septa of connective tissue. Immunohistochemically, the cells are positive for low molecular weight cytokeratin(CAM 5.2) and are negative for factor VIII.
Female ; Humans

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on 'food waste pollutes the Earth(p=0.013)', 'food preparation for birthday parties(p<0.01)', and 'restaurant selection for eating out (p<0.01)' changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.
Amaranthus ; Brassica ; Natural Resources ; Eating ; Education* ; Food Services ; Humans ; Nutritionists ; Portion Size ; Surveys and Questionnaires ; Seoul ; Solanum tuberosum ; Vegetables

No abstract available.
Sciatic Nerve*

Syringomyelia was described by Etienne et al in 1954 and was named by Ollivier in 1827 by reason of the pathologic cavitation of cord. Also it is considered a very chronic and irregulary progressive disease of the spinal cord of unknown cause which has predilection for the cervical and lumbar enlargements. The patient of 19 years old male had been suffered from the painless, severe swelling and instability of right elbow after trauma on right elbow, aud had complained of the sensory and temperature dissociation, muscle weakness with clawing hand in right upper extremity and scoliosis of mild degree. These symptoms and findings were same as those of the classic syringomyelia. Therefore the syningomyelia which is relatively rare in incidence will be reviewed by this report with the references.
Animals ; Elbow ; Hand ; Hoof and Claw ; Humans ; Incidence ; Male ; Muscle Weakness ; Scoliosis ; Spinal Cord ; Syringomyelia ; Upper Extremity

The value of ultrasonography and percutaneous transhepatic cholangiography in determining the site and etiology of biliary obstruction with surgical jaundice was studied in 30 patients. All diagnoses were subsequently made by surgery and pathology. The results were as follows; 1. In ultrasonography, the site of obstruction was delineated in 46%, while the etiology of the lesion was established in 40%, In comparison, percutaneous transhepatic cholangiography delineated the site in 100% and the etilogy in 93%. 2. Although the percutaneous transhepatic cholangiography is invasive to the human body, it is considered to be the single procedure of choicein the managment of the patient with biliary obstructive jaundice because of its diagnostic accuracy, technical simplicity and relative safety.
Cholangiography ; Diagnosis ; Human Body ; Humans ; Jaundice ; Jaundice, Obstructive ; Pathology ; Ultrasonography

OBJECTIVE: This study was conducted to investigate the effect of vitrification on the implantation the pregnancy of human blastocysts. METHOD: The transfer of the frozen-thawed blastocysts by the slow freezing or vitrification was performed between January 1998 and July 1999. The zygotes derives from IVF were cocultured with cumulus cells in YS medium containing 20% hFF for 5days. Two or three of the best balstocysts produced on day 5 were transferred into the uterus, and then supernumerary blastocysts were randomly divided into two groups. One was frozen by slow freezing and the other was frozen by vitrification method. The slow freezing procedure was performed in two steps (5% glycerol and 9% glycerol + 0.2 M sucrose for 10 min, respectively) using programmed freezer (-2degrees C/min to -7degrees C, 0.3degrees C and plunged into LN2). The blastocysts frozen by slow freezing were thawed at 36degrees C then removed glycerol in 7 steps. The vitrification procedure was performed in three steps (10% glycerol for 5 min, 10% glycerol + 20% ethylene glycol for 5 min, 25% glycerol + 25% ethylene glycol and directly LN2 within 1 min). The blastocysts frozen by vitrification were thawed at 20degrees C water then removed cryoprotectant in 3 steps. In each group, thawed blastocysts were cocultured with cumulus cells in YS medium containing 20% hFF for 18h and transferred into the uterus. The implantation rate was evaluated per transferred blastocysts and the pregnancy rate was evaluated per transfers. RESULTS: The survival rate of vitrified group (74.5%) was higher than slow freezing group (68.0%), but not significant. When 98 thawed blastocysts of vitrification were transferred in 40 cycles, 19 pregnancies (clinical pregnancy rate; 47.5%) were established. One miscarriage occurred in the eighth week of pregnancy (ongoing pregnancy rate; 45.0%). 7 pregnancies were ongoing, 11 pregnancies went to term, and 16 healthy infants were born. The Implantation rate was 31.6%. These results were higher than those obtained by the slow freezing (clinical pregnancy rate; 40.3%, ongoing pregnancy rate; 32.5% and implantation rate; 25.3%), but not significant. CONCLUSION: Vitrification is a simple, quick and economical method when compared to slow freezing. It will be chosen as a good method of human embryo freezing in IVF-ET programs.
Abortion, Spontaneous ; Blastocyst* ; Cumulus Cells ; Embryonic Structures ; Ethylene Glycol ; Female ; Freezing ; Glycerol ; Humans ; Infant ; Pregnancy Rate ; Pregnancy* ; Sucrose ; Survival Rate ; Uterus ; Vitrification* ; Water ; Zygote

The study was undertaken to evaluate the effect of major blood components on the CT number. The CT numbers according to the various levels of hematocrit, total protein and cholesterol were checked and analysed by the dilution of pack cell, plasma and 184 complete blood cell count samples under same scanning conditions. In case of normal protein and cholesterol level(33 samples), the CT number was increased about 5.5 hounsfield unit according to 10% increase of hematocrit level: and In case of normal hematocrit and cholesterol level(39 samles), the CT number was increased about 3.5 hounsfield unit according to 1gm% increase of protein level. CT number changes were not predictable according to the changes of cholesterol level(34 samples). From these results, we concluded that major blood components should be considered in the CT number analysis of tissue.
Blood Cell Count ; Cholesterol ; Hematocrit ; Plasma Cells

The study was designed to investigate food waste management practices and to identify factors affecting food waste generation at school food services. A total of 202 dietitians employed at elementary schools participated in the survey. The mean food waste weight per school was 77.54 kg, forty percent of the schools generated food waste of 50~100 kg every day and 53% generated plate waste less than 50 kg. Three quarters of the dietitians perceived plate waste as a major component of the food waste and vegetable dishes were a major source of the plate waste. Half of the dietitians used a food waste pick-up service for waste disposal, which was the most preferred waste disposal method. Approximately 90% of the dietitians conducted education on plate waste reduction for students but their perceptions on the effectiveness of the education was inconsistent. The contents were environmental issues (70.3%) and unbalanced food choice (56.7%). According to factor analysis based on performance score, solid waste management practices were grouped into 'information collecting and education', 'supervision of production process', 'cooperation with related groups', and 'control over production planning'. Practices appertaining to 'cooperation with related groups', 'information collecting and education' factor need to be improved. Dietitians should pay attention to 'recycle and reuse of left over' practice. Waste generation differed significantly by dietitians' ages and working experience. In order to reduce plate waste, more effective education materials and methods need to be developed and support from principals, teachers, and parents is necessary.
Education ; Food Services* ; Humans ; Nutritionists ; Parents ; Solid Waste ; Vegetables ; Waste Management*