No abstract available.
Abscess*

No abstract available.
Humans

No abstract available.
Biopsy, Fine-Needle* ; Meningioma* ; Neck*

The elderly are the most rapidly growing segment of the population in Korea and the largest consumers of expensive medical care. It is reasonable to believe that improving the nutritional status would be beneficial to reducing morbidity and to improving the quality of their lives. This study was conducted to assess the health status and the Nutritional Risk Index of the elderly, and to provide the basic data for the Elderly Nutrition Improvement Program at the Public Health Center. One hundred and forty seven(76 males. 71 females) aged 60 years and over living in Suwon, were assessed with anthropometric measurements, body fat analysis, blood pressure measurements, and a set of about health and other related variables. Over half of them had less than a junior middle school education and were considered low income. The percentage of overweight and obese subjects was 33% by the BMI(Body Mass Index), and the prevalence of hypertension was 28%(males) and 31%(females). They had a lot of self-recognized health problems, the male elderly complained about more than the female elderly. In the case of psychological health status, however, the female elderly showed a higher proportions of depression than the male elderly(p<0.05). In social health status, the elderly had good relationships with friends and collegues, whereas they had poor relationships with their families. They had many nutritional risk factors, and smoking was the most prevalent risk factor for the male elderly and anemia was for the female elderly. The results of this study suggest that Elderly Nutrition Improvement Programs should be planned that can be easily followed. It would be helpful to design a program focusing on individual phychological and social health status, this would increase the efficiency of the program.
Adipose Tissue ; Aged* ; Anemia ; Blood Pressure ; Depression ; Education ; Female ; Friends ; Gyeonggi-do ; Humans ; Hypertension ; Korea ; Male ; Nutritional Status ; Overweight ; Prevalence ; Public Health ; Risk Factors ; Smoke ; Smoking ; Surveys and Questionnaires

No abstract available.
Pulmonary Blastoma*

Low energy intakes, poor nutritional quality, and low food diversity are among the factors affecting the nutritional status of elderly in Korea. Therefore, a nutrition counseling and education program was conducted to promote dietary change and to improve nutritional status of elderly. The 7 step program consisted of a individual nutrition counseling and weekly or biweekly group nutrition education programs. Pre- and post-test measurings of dietary behaviors, attitudes, nutrition knowledge, and 24-hour dietary recall data were collected. Positive changes in the attitude related to diet were noted, whereas nutritional knowledge scores were not improved. Significant increases were noted in the frequency of vegetable consumption in female and diversity of food consumption in male. The densities of vitamin C(male & female), B1, B2, and niacin, calculated using the INQ(Index of Nutritional Quality), were significantly improved by nutrition counseling and education programs. These results suggest the appropriateness of nutrition intervention programs for the improvement of elderly nutrition.
Aged* ; Community Health Centers* ; Counseling* ; Diet ; Education* ; Female ; Humans ; Korea ; Male ; Niacin ; Nutritional Status ; Nutritive Value ; Vegetables ; Vitamins

No abstract available.
Arteriovenous Fistula* ; Biopsy*

No abstract available.

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide approgriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.
Cooking ; Food Preferences* ; Food Services ; Fruit ; Gyeonggi-do ; Humans ; Korea ; Lunch* ; Meals ; Meat ; Menu Planning ; Seoul ; Steam ; Vegetables

The use of pure titanium and titanium alloys have been increased recently in fixed, removable prosthodontics and implant fields as a framework. But when they were used for superstructures of implant of metal framework of removable prosthesis, welding is necessary to reconnect the fracture site to control the casting distortions. To overcome the difficulties in soldering the titanium due to high oxidation property, much effort have been devoted. In this study, some of mechanical properties were compared between pure titanium and Ti-6Al-4V alloy by usingl aser welding, electron beam welding technique and tungsten arc welding. Mechanical properties such as tensile strength, yield strength, elongation and microhardness were measured. And, in order to compare the effect of welding site and surrounding metal tissue according to the welding condition, SEM photographs were taken an element distribution was observed by Wave Dispersion Spectroscopy. Through analyses of the data, following results were obtained; 1. In items such as tensile strength, yield strength and elongation according to the welding techniques of pure titanium, only tungsten arc welded group showed significant lower value than other groups(P<0.05). 2. In items such as tensile strength and yield strength according to the welding techniques of Ti-6Al-4V alloy, control group and tungsten arc welded group showed significant difference among all the groups(P<0.05). 3. Ti-6Al-4V alloy exhibited significantly greater elongation than control group when the laser welding method and electron beam welding method were used, and elongation showed increasing tendency. 4. Pure titanium specimens exhibited increasing tendency of microhardness regardless of the welding technique applied, and especially tungsten arc welded group demonstrated a great increase of microhardness than parent metal. 5. There was no hardness change in laser welded group and electron bean welded group of Ti-6Al-4V ally, but in tungsten arc welded group, hardness changed greatly from parent metal to weld seam. 6. Through the metallographic examination and scanning electron microscopy, laser welding caused central fusion and recristallizations were formed and tungsten arc welding caused localized fusion to 0.3-0.7mm from the surface.
Alloys ; Hardness ; Humans ; Microscopy, Electron, Scanning ; Parents ; Prostheses and Implants ; Prosthodontics ; Spectrum Analysis ; Tensile Strength ; Titanium* ; Tungsten ; Welding*