This erratum is being published to revise the website address of the Korean Reference Genome Database (KRGDB) and correct two typographical errors in the article.

This study was to investigate the risk factors for the development of diabetes mellitus on healthy offsprings of Korea non-insulin dependent diabetes mellitus(NIDDM) patients. Forty four offsprings who have at least 1 parent with NIDDM and age, sex and body mass index(BMI) matched forty four healthy control subjects were collected for this study. BMI, skinfold thickness, waist/hip circumference ration(WHR), fasting blood glucose, serum insulin, serum lipid profile, nutrient intakes and food behaviors were measured. There were no significant difference in BMI, WHR, fasting blood glucose, insulin, total cholesterol, triglyceride and daily nutrients intake between offsprings and controls. But skinfold thickness, LDL-cholesterol level and sweety food eating frequency were significantly higher in male offsprings than in male controls. And HDL-cholesterol was significantly lower in male offsprings than in male controls. Although there were no significant difference, offsprings had a overeating habit and ate more confectionery and greasy food than controls.
Adipose Tissue ; Blood Glucose ; Cholesterol ; Diabetes Mellitus ; Diabetes Mellitus, Type 2* ; Eating ; Fasting ; Humans ; Hyperphagia ; Insulin ; Korea ; Male ; Parents ; Risk Factors ; Skinfold Thickness ; Triglycerides

The purpose of this study was to investigate setting and thermal expansion of dental soldering investments. In order to compare expansion rates and to investigate the effect of water/powder ratio on expansion, setting and thermal expansion of four dental soldering investments were measured under three different water/powder ratio conditions: standard, 20% decreased and 20% increased. Setting expansion of investments was measured by use of dialgauge method. Each measurement was started two minutes later from the beginning of spatulation and recorded every one minute for one hour. Thermal expansion of cylindrical test specimens, 10mm diameter, 50mm length, was recorded in a Thermodilatometer at heating rate of 10degrees C per minute from 25degrees C to 700degrees C. The results of this study were obtained as follows: 1. Setting expansion rates under the standard water/power ratio condition were 0.198% in Speed-E, 0.090% in Deguvest, 0.080% in CM and Hi-temp. Setting expansion of Speed-E was significantly different from those of CM, Deguvest and Hi-temp, and setting expansion of Deguvest was significantly different from those of CM and Hi-temp(p<.05). 2. Under the decreased water/powder ratio condition, there was significant increase in setting expansion of 4 dental soldering investments(p<.05). 3. There were no significant differences in setting expansions of investments except Hi-temp between standard and increased water/powder ratio condition(p<.05). 4. Thermal expansion rates under the standard water/powder ratio condition were 1.923% in Deguvest, 1.629% in Speed-E, 1.619% in Hi-temp and 1.580% in CM. No significant difference in thermal expansions under the standard water/powder ratio condition existed only between Speed-E and Hi-temp(p<.05). 5. Under the decreased water/powder ratio condition, there was significant increase in thermal expansion of CM and Deguvest but decrease in thermal expansion of Speed-E(p<.05). 6. Under the increased water/powder ratio condition, there was significant decrease in thermal expansion of CM, Deguvest and Speed-E but decrease in thermal expansion of Hi-temp(p<.05).
Dental Soldering* ; Heating ; Hot Temperature ; Investments*

PURPOSE: The purpose of this study was to explore uncertainty, depression, and anxiety in isolated inpatients and to identify associations between them, with specific focus on state anxiety. METHODS: Data were collected using structured questionnaires and semi-structured interviews, administered to isolated inpatients at an acute care hospital (N=92). The structured questionnaires consisted of the State-Trait Anxiety Inventory, Mishel Uncertainty in Illness Scale, and the Center for Epidemiologic Studies Depression Scale. Multiple linear regression and content analysis were conducted. RESULTS: Isolated inpatients showed significant differences in uncertainty, depression, trait anxiety, and state anxiety according to gender, perception of sufficient information about isolation, and the type of isolation. State anxiety scores increased when sufficient information about isolation was not provided (β=.23, p=.005), with higher levels of depression (β=.24, p=.020) and trait anxiety (β=.49, p<.001). Through the content analysis, three themes were identified regarding patient's information needs about isolation specifically for disease, explanation, and environment. CONCLUSION: Based on the findings, it is crucial to improve the awareness of emotional responses of isolated patients experiencing uncertainty, depression, and anxiety. Our study findings are expected to support the development of nursing interventions to provide proper information and mental health support when caring for isolated inpatients.
Anxiety ; Depression ; Epidemiologic Studies ; Humans ; Information Seeking Behavior ; Inpatients ; Linear Models ; Mental Health ; Nursing ; Patient Isolation ; Uncertainty

This study was conducted as a part of project developing the standards of the national board test for dietitian's licences. The purpose of this study was to define the job specification for dietitian's job description based on the knowledge, skill, attitude and related to the curriculum. The study team established the research team which composed of 11 person(7 professor in the university and 4 dietitians in hospitals, schools and private firms). The job description composed of 17 duties, 99 tasks and 576 task elements. For each element, the job specifications are written, which composed of introduction, process, required equipments, and required ability. Required ability included knowledge, skill and attitudes. The relations of the knowledge, skill and attitudes with the possible curriculum currently operated in the college or university were analyzed, also. Job specifications for 576 task elements are analyzed and framed.
Curriculum ; Humans ; Job Description* ; Nutritionists

This study was conducted a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to verify the dietitian's job description. To do this the survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subjects was 521 dietitians, who have been working over 3 years at their position. The results are following ; 1. The each duty, task and task elements are verified with survey results. 2. Duties with high frequency and criticality were menu management, purchasing, storage and stock management, operational management for cooking, system management for distribution and sanitation management. 3. Duties with middle frequency and high criticality were managing equipment and facility, food service management, human resources management and self-development. 4. Duties with low frequency and high criticality were nutritional assessment for life cycles, nutrition therapy, nutrition education and disease management. 5. For difficulty, food service area show lower than of nutrition service area.
Cooking ; Disease Management ; Education ; Food Services ; Humans ; Job Description* ; Life Cycle Stages ; Nutrition Assessment ; Nutrition Therapy ; Nutritionists ; Sanitation ; Weights and Measures

This study was conducted as a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to define the job description of dietitians, and to describe the task elements based on the detailed analysis of the dietitians' work. This study team established the research team which was composed of food and nutrition experts, 7 of registered dietitians and 3 of university professors. Draft job description form was made to fully explain the dietitians' task elements, process and sequence by the research team. Final job description form was confirmed after the validity of 576 task elements was reevaluated upon 4 point scale test based on the frequency, importance, and difficulty by 21 field registered dietitian by the study team. It was also confirmed by the university. This form was formated by following DACUM method which analyzed the job description containing duty, task and task elements. It was organized to include every dietitians' work and to describe the every detailed process of work. Duty was defined as the specific and independent work as a dietitian, and was composed of 17 parts, i.e 10 parts in food supply management area and 6 parts in nutritional care service area and self promotion area. Duties were also divided into 99 tasks containing the 576 detailed task elements to describe definite action, steps and decisions. Seventeen parts are following; menu planning, storage and inventory control, food production, meal service, waste management, sanitation, equipment and facility management, human resource management, financial management, nutrition assessment of life cycle, nutritional assessment of several disease, nutritional assessment in specific condition, medical nutrition therapy, nutritional education, public health nutrition and self promotion. If these protocols are properly performed and presented, they can provide the likelihood that dietetics professionals work as a primary contributors in promoting health care and preventing disease nationally.
Delivery of Health Care ; Dietetics ; Education ; Financial Management ; Food Supply ; Humans ; Job Description ; Life Cycle Stages ; Meals ; Menu Planning ; Nutrition Assessment ; Nutrition Therapy ; Nutritionists ; Public Health ; Sanitation ; Waste Management

We examined the effects of 5 g red pepper powder in soup preload given at breakfast on food intake, blood pressure, body core temperature, hunger, fullness and thirst scores in 29 female collage students. All subjects received two kind of soup preloads in random order. After ingesting a soup, subjects ate other food items as a breakfast ad libitum. Two soups were of the same composition and volume but differed only in 5 g red pepper. So one soup designated as "beef-vegetable" and the other soup designated as "red pepper". Red pepper soup consumption significantly enhanced energy and macronutrient intake by 17%. The hunger scores after test meals were inversely correlated with energy and nutrient intake in beef-vegetable meal. However, the postprandial hunger scores were not correlated with energy and nutrient intakes in red pepper meal. The fullness scores at 90 min after the red pepper meal were inversely correlated with energy and nutrient intake whereas the fullness scores after beef-vegetable meal were not correlated with energy and nutrient intake. These results suggest that hot red pepper ingestion may desensitize some gastrointestinal vagal afferents and disturb feeling of hunger and fullness. The postprandial changes of body temperatures in red pepper meal were higher for a longer time in comparison with those in beef-vegetable meal. For the red pepper meal there frequently were higher correlations between blood pressures and anthropometric measurements, compared to those in beef-vegetable meal. These results might be explained partly by the enhancing effects of capsaicin on thermogenesis and sympathetic nervous system activity. It is concluded that the ingestion of spicy soup with red pepper can increase appetite, energy and nutrient intakes in Korean females, and this effect might be related to disturbed feeling of hunger and fullness.hunger and fullness.
Appetite* ; Blood Pressure* ; Body Temperature* ; Breakfast ; Capsaicin ; Capsicum* ; Eating ; Energy Intake* ; Female ; Humans ; Hunger ; Meals ; Sympathetic Nervous System ; Thermogenesis ; Thirst

The purpose of this study was to compare the effects of soup temperature on hunger, energy, and nutrient intake. The hot meal consisted of 400 g of hot beef-vegetable soup (75 degrees C), Yubu Chobap, Bulgogi, cucumber pickle and radish pickle. The cold meal component were the same as the hot meal except 300 g of water (8 degrees C) and boiled vegctables (100 g), instead of the hot beef-vegetable soup ot the hot meal. Thirst, core temperature and blood pressure were also measured before and after consumption the test meals in a within-subjects, repeated measures design. 30 women consumed 17% more kilocalories, 13% more protein and lipid and 16% more carbohydrate in the cold meal than in the hot meal. The core temperature at the end of the test meal was higher in the hot meal than in the cold meal. Energy and nutrient intake were inversely correlated with the hunger scores within 1 hour after the hot meal, however those are not related with each other in the cold meal. So hunger feeling might be disturbed in the cold meal. It is concluded that energy and nutrient consumptions were higher in the cold meal, partly because of the distrubed hunger feeling in the cold meal.
Blood Pressure ; Energy Intake ; Female ; Humans ; Hunger* ; Meals ; Raphanus ; Thirst ; Water

No abstract available.
Bacteremia* ; Female ; Humans ; Pregnant Women*