Purpose: This study analyzed and evaluated qualitative studies of nurses' experiences with cardiopulmonary resuscitation (CPR) to understand their awareness and develop effective strategies. Methods: This study used an integrated literature review method developed by Whittemore and Knafl (2005). The scope of the literature search was broad and encompassed qualitative research exploring the experiences of nurses involved in CPR in hospitals.This search was conducted on March 27, 2023. For domestic literature, databases such as KOREAMed, KMBASE, and RISS were used, while foreign literature was sourced from PubMed, EMBASE, CINAHL, and COCHRANE databases. Results: After careful analysis, nine relevant literature pieces were selected, leading to the derivation of four key themes: “Perception of CPR,” “Positive Experiences during CPR,” “Barriers Impacting CPR Execution,” and “Strategies for Enhancing CPR Effectiveness.” Conclusion To positively reinforce the CPR experiences of nurses, it is necessary to establish educational programs and debriefings that reflect situations for effective coping with sufficient consideration of the medical environment of individual hospitals. Future research should consider comparative analyses of nurses' CPR experiences based on cultural factors and their respective working departments to identify areas for improvement.

Purpose: This study analyzed and evaluated qualitative studies of nurses' experiences with cardiopulmonary resuscitation (CPR) to understand their awareness and develop effective strategies. Methods: This study used an integrated literature review method developed by Whittemore and Knafl (2005). The scope of the literature search was broad and encompassed qualitative research exploring the experiences of nurses involved in CPR in hospitals.This search was conducted on March 27, 2023. For domestic literature, databases such as KOREAMed, KMBASE, and RISS were used, while foreign literature was sourced from PubMed, EMBASE, CINAHL, and COCHRANE databases. Results: After careful analysis, nine relevant literature pieces were selected, leading to the derivation of four key themes: “Perception of CPR,” “Positive Experiences during CPR,” “Barriers Impacting CPR Execution,” and “Strategies for Enhancing CPR Effectiveness.” Conclusion To positively reinforce the CPR experiences of nurses, it is necessary to establish educational programs and debriefings that reflect situations for effective coping with sufficient consideration of the medical environment of individual hospitals. Future research should consider comparative analyses of nurses' CPR experiences based on cultural factors and their respective working departments to identify areas for improvement.

Purpose: This study analyzed and evaluated qualitative studies of nurses' experiences with cardiopulmonary resuscitation (CPR) to understand their awareness and develop effective strategies. Methods: This study used an integrated literature review method developed by Whittemore and Knafl (2005). The scope of the literature search was broad and encompassed qualitative research exploring the experiences of nurses involved in CPR in hospitals.This search was conducted on March 27, 2023. For domestic literature, databases such as KOREAMed, KMBASE, and RISS were used, while foreign literature was sourced from PubMed, EMBASE, CINAHL, and COCHRANE databases. Results: After careful analysis, nine relevant literature pieces were selected, leading to the derivation of four key themes: “Perception of CPR,” “Positive Experiences during CPR,” “Barriers Impacting CPR Execution,” and “Strategies for Enhancing CPR Effectiveness.” Conclusion To positively reinforce the CPR experiences of nurses, it is necessary to establish educational programs and debriefings that reflect situations for effective coping with sufficient consideration of the medical environment of individual hospitals. Future research should consider comparative analyses of nurses' CPR experiences based on cultural factors and their respective working departments to identify areas for improvement.

Purpose: This study analyzed and evaluated qualitative studies of nurses' experiences with cardiopulmonary resuscitation (CPR) to understand their awareness and develop effective strategies. Methods: This study used an integrated literature review method developed by Whittemore and Knafl (2005). The scope of the literature search was broad and encompassed qualitative research exploring the experiences of nurses involved in CPR in hospitals.This search was conducted on March 27, 2023. For domestic literature, databases such as KOREAMed, KMBASE, and RISS were used, while foreign literature was sourced from PubMed, EMBASE, CINAHL, and COCHRANE databases. Results: After careful analysis, nine relevant literature pieces were selected, leading to the derivation of four key themes: “Perception of CPR,” “Positive Experiences during CPR,” “Barriers Impacting CPR Execution,” and “Strategies for Enhancing CPR Effectiveness.” Conclusion To positively reinforce the CPR experiences of nurses, it is necessary to establish educational programs and debriefings that reflect situations for effective coping with sufficient consideration of the medical environment of individual hospitals. Future research should consider comparative analyses of nurses' CPR experiences based on cultural factors and their respective working departments to identify areas for improvement.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Background: The coronavirus disease 2019 (COVID-19) pandemic led to a decrease in the seasonal incidence of many respiratory viruses worldwide due to the impact of nonpharmaceutical interventions (NPIs). However, as NPI measures were relaxed, respiratory viral infections re-emerged. We aimed to characterize the epidemiology of respiratory viruses in Korean children during post-COVID-19 pandemic years compared to that before the pandemic. Methods: A nationwide prospective ongoing surveillance study has been conducted for detection of respiratory viruses between January 2017 and June 2023. We included data on adenovirus (AdV), human bocavirus (HBoV), human coronavirus (HCoV), human metapneumovirus (HMPV), human rhinovirus (HRV), influenza virus (IFV), parainfluenza virus (PIV), and respiratory syncytial virus (RSV), which were detected in children and adolescents younger than 20 years. We analyzed the weekly detection frequency of individual viruses and the age distribution of the affected children. The study period was divided into prepandemic (2017–2019) and postpandemic (2021–2023) periods. Results: A total of 19,589 and 14,068 samples were collected in the pre- and postpandemic periods, respectively. The overall detection rate of any virus throughout the study period was 63.1%, with the lowest occurring in the 2nd half of 2020 (50.6%) and the highest occurring in the 2nd half of 2021 (72.3%). Enveloped viruses (HCoV, HMPV, IFV, PIV, and RSV) almost disappeared, but nonenveloped viruses (AdV, HBoV, and HRV) were detected even during the peak of the COVID-19 pandemic. The codetection rate increased from 15.0% prepandemic to 19.1% postpandemic (P < 0.001). During the postpandemic period, a large out-of-season PIV and HMPV epidemic occurred, but the usual seasonality began to be restored in 2023.The mean age of children with each virus detected in 2023 was significantly greater than that in prepandemic years (P = 0.003 and 0.007 for AdV and HCoV, respectively; P < 0.001 for others). The mean age of children with IFV increased in 2022 (11.1 ± 5.2 years) from prepandemic years (7.9 ± 4.6 years) but decreased to 8.7 ± 4.1 years in 2023. Conclusion With the relaxation of NPI measures, several seasonal respiratory viruses cocirculated with unusual seasonal epidemic patterns and were associated with increasing age of infected children.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.