No abstract available.
Methionine*

No abstract available.

Transient hyperkalemia has been reported to occur in eletric burn patients following intravenous administration of succinylcholine. We have studied the origin of the elevated serum K+ concentration after injection of succinylcholine from both the non-burned area and from the burned area in electirc burn patients. Blood samples for serum K+ measurement were drawn 1,2,3,4,5 and 10 minutes after administration of succinylcholine from both the burned are and the non-burned area in 6 electric burn patients. The following results were obtained: 1) Serum K+ levels increased in the burned group in 3 minutes after injection of succinylcholine. 2) The serum K+ concentration of venous samples from the electric burn area were more increased than from the non-burned area injection of succinylcholine.
Administration, Intravenous ; Burns ; Burns, Electric ; Humans ; Hyperkalemia ; Succinylcholine*

Current status of nutrient fortification in processed food in Korea were presented by analyzing the information shown on food labels. The obtained information was assessed by the regulations on food fortification in both Korea and other countries including Codex. The most current regulations were gathered from internet. The results are summarized as follows. 1. Major nutrients fortified were calcium, Vit C, Vit B complex, iron and fiber. The forfified foods were not limitted to certain food group with more frequent fortification in snackfoods, cereal, ramyun, retort pouch foods, milk, and youguart. The descriptive terms of nutrition label for the fortification were various including high, supplemented, added, source, fortified, and abundance though the difference among these terms were not distinct. 2. Current regulation on nutrition laber requires to give the content of the fortified nutrient and % RDA. However not all of food items carry above information. Also some ingredients such as chitosan, DHA, taurine, omega-3 fatty acid, chondrichin, bifidus were supplemented mainly to the snack foods which FDA(USA) does not allow to be fortified. 3. The nutrient most frequently fortified was calcium and general practice of fortification appears to follow the regulation in Korea. Presently the regulation itself is not well described, this nutient fortification can cause toxic effect. Since calcium was supplemented to wide range of food group consumers who are not conscious of the safe upper limit may intake the fortified food up to the level of 2g/day. 4. For the effective fortification in Korea, the regulation on fortification should be reformed in accordance with the international guideline Codex and the regulations in other countries especially in America and Japan.
Americas ; Calcium ; Edible Grain ; Chitosan ; Food Labeling* ; Food, Fortified ; General Practice ; Internet ; Iron ; Japan ; Korea ; Milk ; Snacks ; Social Control, Formal ; Taurine

Nutrition fortification of processed foods with microelements is a popular practice in many countries to improve nutritional status of target population. In this study the current food fortification in Korea was evaluated and the regulations and guidelines for food fortification in other countries were presented. Most commonly added nutrients were calcium, vit.C, fiber, vit.Bs and iron. The level of fortified nutrients and the vehicle foods were variable. vit.C and fiber appeared to be overfortified in some foods and the necessity of fortification of these nutrients needs to be examined since the intakes of these elements appears to meet the RDA. Most of other nutrients such as vit.A, vit.B1, vit.B2, and iron were added at the level of 10~25% RDA per serving size. The vehicle foods for fortification were snacks, milk, ramyun, breakfast cereal, juices, candies and ready-to-eat retort pouch foods but not rice which is a staple food in Korea. The guideline and regulation for food fortification is required to ensure safe and proper supplementation of needed nutrients in processed foods.
Breakfast ; Calcium ; Candy ; Edible Grain ; Health Services Needs and Demand ; Iron ; Korea ; Milk ; Nutritional Status ; Serving Size ; Snacks ; Social Control, Formal

No abstract available.
Hypereosinophilic Syndrome*

No abstract available.
Genetic Therapy*

No abstract available.

INTRODUCTION: Critical thinking involves identifying problem(s), assessing resources, and generating possible solutions and allows clinical nurses to decide which solution is the most reasonable under the given circumstances, taking into consideration the "what ifs" and how they will affect the end result. This research was conducted to further understanding and identification of subjective factors in critical thinking in clinical nurses. METHODS: The research design was a Q-Methodological Approach. Q-population was formulated from a non-structured questionnaire and interviews from 17 experienced clinical nurses. Thirty selected Q-statements were sorted by 30 experienced clinical nurses. RESULTS: Four factors for critical thinking were identified: (1) Deductive reasoning based on causal relation, (2) Construction of an effective model based on patients' responses, (3) Formulating categories based on priorities for effective interventions, and (4) Judging validity of the situational significance on clinical performances. CONCLUSION: Critical thinking is an attitude and reasoning process. From this study, the frame of reference for clinical nurses in formulating critical thinking within the context of clinical settings is identified and indicates the way nurses utilize thinking skills when they care for patients and areas that need further exploration as nurses and faculty develop education systems to advance clinical performance competency.
Humans ; Surveys and Questionnaires ; Research Design ; Thinking

The study aim was to examine the effect of sensory responses of subjects after 6-month dietary sodium reduction with the aid of nutritional education. Fourteen female college students voluntarily restricted their sodium intake for 6 months, during which time they received nutritional education on the low sodium diet. As a control group, 10 students, whose anthropometric measurement, sodium intake behavior, and blood pressure were not different from those of the experimental group, were maintained on a normal diet. For the sensory responses of subjects, the salt taste perception and pleasantness for graded (0.15-1.3%) NaCl solutions were measured by a 9-point hedonic scale. The optimum sodium concentration, urinary sodium excretion, and blood pressure were measured. All the measurements were done at the beginning and end of the experiment. The sensory evaluation revealed an absence of any difference between the two groups in salt taste perception and pleasantness responses at the beginning. After 6-month adaptation, the experimental group subjects showed higher responses to low NaCl solution (0.15, 0.3, 0.5%) in salt taste perception and pleasantness evaluation while the control group subjects exhibited the opposite response. The optimum sodium concentration was reduced from 105.6 mmol to 80.7 mmol (p = 0.015) and the urinary sodium excretion was also reduced from 1,398 mg to 906 mg (p = 0.041) only in the experimental group. Systolic blood pressure was significantly reduced in the experimental group, although there was no correlation between the urinary sodium excretion and blood pressure. The optimum sodium concentration was negatively correlated with the urinary sodium excretion (r = 0.418, p = 0.053), indicating that adaptation to low sodium diet can reduce sodium intake. Further study on the individual responses of subjects on a low sodium diet by periodical evaluation may provide useful data for setting the duration needed to stabilize a lowered appetite for sodium.
Appetite ; Blood Pressure ; Diet ; Female ; Humans ; Sodium ; Sodium, Dietary ; Taste Perception