• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.116-122
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• 2011

This study was conducted to investigate the microbiological hazard of spoons and their cases carried by nursery school children and to evaluate the reduction effects of washing methods and ultraviolet (UV) treatments against Escherichia coli on the spoon and spoon case. A total of 78 spoons and their cases were sampled to test about total aerobic bacteria, coliform bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella spp. Total aerobic bacteria were detected over 2.7 log CFU/100 $cm^2$ in 20 out of 36 spoons (55.6%), 9 out of 20 zipper-type spoon cases (45.0%) and 13 out of 22 plastic-type spoon cases (59.1%). Coliform bacteria were also detected in 19 out of 36 spoons (52.8%), 14 out of 20 zipper-type spoon cases (70.0%) and 14 out of 22 plastic-type spoon cases (63.6%). The pathogens tested in this study were not found in all samples except for the zipper-type spoon cases which were contaminated with Staph. aureus (2 samples) and B. cereus (3 samples). The results indicated that the sanitary conditions of spoons and their cases should be improved promptly. To evaluate the reduction effects of washing methods and UV treatments against E. coli, the spoons and their cases were treated at different cleaning times with and without soap, and different UV exposure times, respectively. E. coli with initial cell number of 4 log CFU on the spoons and their cases was not detected when they were cleaned at running water for 30 sec after dish sponging with soap for 30 sec. In UV treatments, E. coli with the same level of washing method was not detected after UV exposure for 15 minute in the spoons and their cases. From the results, the washing and UV treatment should be used to control the microbial contamination of spoons and their cases for more than 1 and 15 minutes, respectively.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Journal of Sasang Constitutional Medicine
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• v.35 no.1
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• pp.46-55
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• 2023

Objectives The purpose of this case study was to report a case of anorexia and fatigue after getting vaccinated COVID-19 treated based on Sasang Constitutional Medicine. Methods The patient was hospitalized for 4 days and treated with herbal medicine and moxibustion. The patient was asked to score for daily energy level out of 100 on his own and we used Karnofsky Performance Score(Karnofsky PS) on daily health status to evaluate the clinical effects. We also checked daily amount of meal and evaluated original symptoms such as insomnia, gastric discomfort, bowel movement and dysuria in four stages. Results At initial, the patient could only eat one spoon of a meal and was unable to carry on herself without any assistance, so she used a wheelchair on the day of admission. When discharged, the patient can eat half of a meal at each mealtime and perform normal activities by herself. Discussion This case demonstrates that Sasang constitutional approach to anorexia and fatigue caused by COVID-19 vaccination can be an useful treatment.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.19 no.3
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• pp.207-209
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• 2016

Benzalkonium chloride (BAC) is a caustic agent which is used in farms, homes and hospitals for cleaning skin and wounds as an antiseptic solution. It may lead to digestive system injuries in case of ingestion. We present a two-days-old newborn case which was carried to the emergency unit with complaints of poor breastfeeding, uneasiness and crying for 4-6 hours. Her mom confessed that she had given a spoon of 10% BAC solution for her cough. Initial laboratory tests were in normal ranges. A gastroscopy performed in the second hour of her admission revealed an hyperemic and edematous mucosa in the middle third of esophagus and a circumferential ulceration followed in the distal portion. Hereupon, a conservative treatment for 10 days was administered and the control gastroscopy demonstrated that the damage was almost totally improved. She was the youngest case with this etiology and successfully treated with conservative approach.

• Journal of the Korean Society of Costume
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• v.60 no.10
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• pp.80-87
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• 2010

The purpose of this study is to develop cultural products containing Korean beauty with modern sense by applying quilting with dyed threat among Korean traditional quilting works. Quilting with dyed thread using various colored thread expresses curve, straight and oblique lines harmoniously, is mainly used to make household goods such as a pouch, a spectacle case and a quilting pocket and a circular pattern, a cross pattern and a geometric pattern are shown in this kind of quilting. As for sewing method, half backstitch and full backstitch are used, and products made by this method are pouches stuffing pads in cotton or silk and quilting it finely to make patterns with various colored threads of stuffing cotton between linings and spectacle cases, a packet of needles and case of spoon and chopsticks which give various feelings according to arrangement of colors. Design of cultural products by applying the beauty of curves of hanbok, sleave-seam of jeogori, trimming line of dangeui. We expect that various cultural products with Korean traditional beauty and modern convenience will be developed continually by introducing the artistic strength of quilting with dyed thread to practical life.

• International Journal of Industrial Entomology and Biomaterials
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• v.22 no.1
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• pp.5-10
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• 2011

The effect of sample handling condition on the rheological measurement of regenerated silk fibroin formic acid solution using parallel plate geometry was investigated. In case of loading method, the loading by pouring sample solution resulted in the best reproducibility of rheological measurement. Loading with spoon showed a high variance of viscosity value at low shear rate region ($0.01{\sim}1sec^{-1}$) while loading with syringe exhibited a low reproducibility of viscosity at high shear region ($1{\sim}100sec^{-1}$) with a disappearance of shear thinning phenomenon. It was revealed that the sample loading with small extra amount lead to the most reproducible result. The sample loading with the exact amount for the measuring plate resulted in a lack of reproducibility of high shear viscosity, while the loading with large extra volume produced a limited consistency of low shear viscosity. It was turned out that 3 min. of waiting time before measurement was the optimum condition for reliable result. When the waiting time was less than 1 min., the low shear viscosity was obtained with a lack of consistency. On the other hand, the sample solution started drying when the waiting time increased up to 5 min.

• Research in Community and Public Health Nursing
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• v.11 no.2
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• pp.441-452
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• 2000

The purpose of this study was to identify the prevalence of urinary incontinence and its relating factors elderly communities. Subjects of this survey consisted of 877 elderly women and men in one Kun. Korea, who were over 60 years old. The design for this study was descriptive: the subjects were interviewed by well trained investigators from July 9. 1999 to July 20. 1999. During that survey period, the subjects were interviewed with a structured questionnaire. The data were analyzed by frequency, percentage, $X^2-test$. T-test using an SAS program. The results of the study were the following: 1. The prevalence rate of urinary incontinence was 20.1 %. of the total. The types of urinary incontinence were mixed incontinence 44.3%. stress incontinence 38.1%. and urge type incontinence 17.6%. 2. The relating factors of urinary incontinence were as follows: 1) 33.5% of UI(urinary incontinence) subjects reported urine loss once a month. twice or three times a week 23.3%. one or two times a day 17.0% 2) 38.1% of elderly reported only 1 to 2 drops. 1 t-spoon 36.9%. 1 T-spoon 15.9% 3) The volume of urine loss registered by changing underwear was 63.1 %. no necessity of changing underwear was 22.1 %. or using some type of pads was 13.1%. 4) 62.5% of UI subjects never discussed their UI problem with other people. 73.9% of the total had never experienced any treatment for their UI problem. The reasons for not receiving medical cure were their typical conception about urinary incontinence taking UI as a normal part of aging 76.2% and due to their bad financial situation 9.2%. 3. Women had more prevalence of UI than men (p=0.01), and it was found that the worse the subjective health state. the higher the prevalence of UI (p=0.001). However. there was no statistical difference in daily frequency of UI (p>0.05). The more nocturnal incontinence (p=0.001), the more intermittent stream experience (p = 0.01), the more retention experience (p = 0.01), and the more incomplete the emptying experience (p=0.001), the higher the prevalence of UI. 4. UI groups had lower ADL scores than non UI groups(p=0.01). The level of depression in the group of urinary incontinence was significantly higher than that of non incontinence group (p=0.0001). As shown above, the elderly people suffering from UI haven't been treated properly: their subjective health state and their ADL competence was lower, and their depression level was higher than non UI groups. Therefore, the development of a proper urinary incontinence management program are required so that they can lead more healthy lives. Also continual case studies for the elderly people with UI are necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.969-977
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• 2001

The purpose of this study was to investigate disinfection state and effective factors of utensils and equipments used to foodservice of elementary schools in Busan area, The questionnaire which was administered to 160 dietitians was used in this study as a survey method. The results were as follows. The disinfection method of tray was mainly used by electric gas. Table and other products of stainless steel sanitized by sodium hypochlorite and hot water, but above 51% of slicer. grinder and peeler were not sanitized after used. The products of wood and plastic also used mainly sodium hypochlorite and hot water as sanitizers. In disinfection time, knife, wood spoon and plastic products should be sanitized on demand, but 30.9~53.5% of this utensils except rice scoop were sanitized on demand that showed deficiency of cognition for sanitation. The disinfection of most of utensils and equipments was conducted every day, but food case, slicer, peeler, grinder and wood spoon showed lower disinfection frequency than other products, The method of disinfection was related to dietitians age and career number of total serving, duration of foodservice and serving place, The disinfection time was also affected by dietitians age and educational level, and serving place. The disinfection frequency was affected by number of employee, number of total serving and duration of foodservice. Therefore based on the results of this study, it should be given to the microbiological study on disinfection method of utensils such as slicer, grinder, peeler, large spoon, plastic prouducts and the dietitians sanitation training also should be conducted continuously.

• Journal of environmental and Sanitary engineering
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• v.5 no.2
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• pp.81-94
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• 1990

The view of this research was to investigate the state of a sanitary management in the industrial area of Masan and Changweon cities through the nutritionists who works in the group food service facilities. The following results are as indicated . 1. The management types of group food service facilities are a direct management 89.7% , a consignned management 7.7% , an(1 a semimanagement 2.6% . 2. The survey for purulent inflammation and a possible disease of a cook is 59.0%. In the case of a wound of hand and foot and disease, the rate of non-worked people is 51.3% 3.4 regular medical examination of a cook was generally well executed, but only 64.1% were received an examination of the feces, and 88.0%, among them had one time per 6months. 4. Wearing a cap, a gown, and a private foot-wear in a kitchen of the cook was well executed, but nowhere was found to put on a mask 5. Only 11.5% of the group feeding facilities had a their own sterilizing lamp, and the company with a repository in a low temperature was 25.6% , 6.4 private toilet of the cook were estabilshed at rate of 38.5% , and also a private toilet providing with a sterilizing soap was 52.6% . 7. The pasteurization of a kitchen table before cooking was 28.2%, In the case of using a cooking dipper, spoon, tweezers when one taste was 83.3% , and using a hand when one dish up was 74.4 %. 8. When one use a raw egg, washing a shell was 35.9%. 9. The rate of a nutritionists writing a diary of the sanitary check-up was 75.6%, and only 23.1% of the facilities was provided with a preserved food. 14.1% of the nutritionists did a sanitary eaucation periodically.

• Journal of Yeungnam Medical Science
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• v.11 no.2
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• pp.381-387
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• 1994

Plummer-Vinson syndrome is a clinical entity characterized by dysphagia, iron deficiency anemia, cheilosis, glossitis, and cervical esophageal web, especially in middle aged women. Recently, the authors experienced a case of Plummer-Vinson syndrome. A 53-year-old female was admitted due to intermittent solid food dysphagia for 18 months. She had a 2 years history of iron deficiency anemia. On admission glossitis, fissures at the angle of the mouth, spoon nails, and iron deficiency anemia were noted. Esophagogram and esophagoscopic examination revealed thin walled concentric web at upper esophagus. Esophageal web was succefully teared by endoscopic balloon dilatation with subseguant improvement of dysphagia. Skin manifestations as well as anemia were markedly improved after oral iron replacement therapy.