Correlation between Olfactory Threshold Test, Olfactory Identification Test and Subjective Symptoms / 대한이비인후과학회지

BACKGROUND AND OBJECTIVES: Psychophysical tests such as 16-item Korean Version of Sniffin' Sticks test (KVSS) identification test and Butanol Threshold Test (BTT) are relatively objective tests, but such tests cannot completely explain olfactory complaints. Furthermore, the correlation between KVSS and BTT has not been validated in Korea. We evaluated subjective olfactory symptoms of patients by a questionnaire and the correlation between two tests and the symptom questionnaire. SUBJECTS AND METHOD: A total of 789 patients who visited olfactory clinic of Seoul National University Bundang Hospital from April 2004 through July 2007 were included in this study. BTT and KVSS identification tests were performed and all the patients filled out an olfactory questionnaire. The questionnaire was composed of 4 parts: general olfaction, general taste, odorspecific olfaction and quality of life. Patients were categorized into 4 groups according to KVSS identification score. KVSS identification scores 0 to 3 represent anosmia, 4 to 7 severe hyposmia, 8 to 12 mild to moderate hyposmia and 13 to 16 normosmia. We analyzed the differences in the subjective symptom questionnaire scores of 4 groups. RESULTS: KVSS and BTT showed a significant correlation (R=.646, p<.001). Each part of the questionnaire also showed significant correlation to KVSS or BTT. The mean scores of subjective symptoms were 2.69 for anosmia, 3.04 for severe hyposmia, 3.84 for mild to moderate hyposmia and 4.02 for normal and the difference was significant. CONCLUSION: BTT and KVSS identification test scores and subjective symptoms exhibited significant correlations between each other and the odor-specific olfaction part of the questionnaire showed the greatest correlation to olfactory function tests.

Comparative Analysis of Dietitians' and Cooks' Performance for Equipment Sanitation Management at School Foodservices in Gyeonggi Province

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.

Analysis of Training Needs with Roles in College & University Foodservice Dietitians

College and university foodservice dietitians have to be competent for playing a role as the future food service executive as well as the present foodservice administrator in the promising foodservice industry field. The study conducted a survey to examine training needs corresponding to educational contents for the purpose of helping them acquire a new knowledge related to self-development and duty through educational training. The results of this study suggested that training needs were differed by general characteristics of dietitians, operational characteristics of food services, and training subjects. A future study should develop systematic training strategies for dietitians.

Foodservice Systems of Meal Service Programs for Mental Disorder Care Sites in Korea

The purposes of this study were to: a) examine characteristics of foodservice management practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of mental disorder care sites in Korea. A total of 46 sites was analyzed by questionnaire survey. Statistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 60% of total sites were males and 40% were female recipients. Average 60% of recipients were from 30 to 40 years old. Major diseases of recipients were mental disorder, high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,921 won and average food cost percentage was 39%. Average number of meals per day was about 600 meals. All sites had on dietitian and 88.3% of sites had one cook as a full-time employees. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients survey systems for evaluating meal satisfaction. About 60% of sites provided liquid diets to recepients and 22% provided diabetic diets. Dietitians at sites had problems on low meal cost budget, lack of cooking professionals, and lack of information about treatment meals for mental disorders for providing higher quality of foods cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

Nutrition knowledge and attitude analysis of elderly people for the development of nutrition education program

The purpose of this study was to examine the nutrition knowledge and attitude of the elderly for developing nutrition education program. The nutrition knowledge test was consisted of nutrition, nutrients, weight control, food safety, and shopping tips by developing the table of specifications. The nutnition attitude test was comprised of seventeen questions for invention, self-efficacy, control, and outcome expectation. A total of 140 elderly living at home responded to both nutrition knowledge and attitude test. According to the results of nutrition knowledge test, the mean was 13.3 at the maximum 18 points and 51.4% respondents got more than 14 points. Significant differences were found with age (p<0.05, chi-square=21.46), charge of income (p<0.05, chi-square=8.86) and monthly expenses(p<0.05, chi-square=22.95). The results of nutrition attitude test showed that the mean value of 40.89 points at the maximum 51 points and 58.6% of respondents rated more than 40.89 points. In exploring the relationship between the demographic variables(sex, age, educational level, and monthly expenses) and for attitude concepts, a significant correlation was found. Corrrelation among the knowledge for nutrition, nutrients, and the attitudes for nutrition was significant(p<0.05).

Analysis on Production Processes between Conventional and Commissary School Foodservice Systems in Kyunggi-do / 대한지역사회영양학회지

This study was designed to analyze and compare production management practices and labor productivity between conventional and commissary school foodservices and 46 dietitians of commissary school foodservices in Kyunggi-do. The response rates were 89.7% and 91.3%, respectively. The number of meals served was ranged from less than 100 to over 1,900 in conventional school foodservices and from 200 to 1,600 in commissary foodservices. Thirty three conventional foodservices(42.3%) produced less than 300 meals per day. Numbers of satellite school per central kitchen were ranged from 1 to 5 schools ; fifty percent of commissary foodservices have contained 3 satellite schools. Meals for satellite schools were transported between 11:00 a.m.and 12:00 a.m ; transportation time was from 10 to 90 minutes. Waiting time before service in satellite schools was between 10 minutes and 80 minutes. Part time employees supported by parents were hired in 37.3% of conventional and 50% of commissary school foodservices. Voluntary workers were supplied for 64.9% of conventional and 52.4% of commissary school foodservices. Labor productivity was calculated from work schedule. Labor productivity(labor minutes per meal)was lowest in foodservices with 101-4-- meals(8.48 min)was lower than that of foodservices with above 401 meals ; no significant differences were found among 401-700(6.02 min), 701-1,100(4.01 min), 1,101-1,500(3.41 min), and 1,501-1,900(3.15 min)meals in conventional foodservices. Labor minutes per meal of foodservices which served less than 400 meals(6.90 min) per day was significantly lower than those of foodservices which served 401-1,900 meal(3.41-4.92 min) in commissary foodservices(p<0.05)

Relationship among Job Satisfaction, Job Characteristics, and Organizational Commitment of Dietitians in Hospital, School, and Industry Foodservices

Purposes of the study were to : (a) measure the levels of job satisfaction, (b) investigate the degree of job characteristics, (c) determine the levels of organizational commitment, (d) investigate relationships between demographic variables and job satisfaction, and (e) examine the relationship between organizational commitment, job characteristics and job satisfaction. Questionnaire was developed and mailed to 300 dietitians who are currently working in school, hospital and industry foodservices. A total of 177 questionnaires were usuable : resulting in a 59% response rate. Results of this study were summarized follows: 1. Approximately half of the respondents(46.9%) indicated that the were 26 to 30 years old. A total of 112 respondents(63.3%) were unmarried. A bachelor's degree was reported as the most common education level(46.9%) while 6.2% of the participants reported a master's degree. Years of employment in professional practices were ranged from 2 to 5. Approximately 40% of the respondents had earned over 900,000 won per month. 2. Work itself of the JDI was with the highest job satisfaction mean score followed by supervision, co-workers, wage and promotion. 3. In total job satisfaction score, dietitians in school foodservices were a significant lower than dietitians in industry foodservices and hospital foodservices. 4. A significant relationship was found for demographic factors and four job facets in terms of job itself, co-workers, and promotion. 5. A work itself was the most improtant facet th the dietitian followed by wage and promotion. 6. Task identity of the JCI facets was the most prevalent job characteristics followed by variety, dealing with others, feedback and friendship. 7. Three groups of dietitians had no significant difference in total job characteristics score. 8. A group of dietitians with a higher job satisfaction score had a significant higher score in job variety and job autonomy. 9. Organizational commitment mean score with dietitians was 1.88. 10. Job satisfaction score for five facets and total job satisfaction were significantly correlated with organizational commitment score. 11. Job charateristics with job variety, job autonomy, feedback, task identity, friendship were positively correlated with organizational commitment.

Therapeutic Effects of Norfloxacin(Neutam-400 / 대한비뇨기과학회지

Norfloxacin is a new broad spectrum of antibacterial activity against both Gram-positive and Gram. negative bacteria. After oral administration of Norfloxacin, it produces high concentrations in the urine, so it has the excellent effect for the treatment of urinary tract infection. Norfloxacin was studied with respect to clinical effect in 115 patients with the urinary tract infection and the following results were obtained. 1. Excellent efficacy was 53% and efficacy rate was 90% in upper urinary tract infection(UTI). Efficacy rate for 20 patients with upper UTI without the underlying disease was 100%, and in 29 patients with underlying disease efficacy rate was 83%. 2. In upper UTI resistant for other antibiotics, efficacy rate was 78%. 3. In lower UTI excellent efficacy rate was 36% and efficacy rate was 71%. In gonococcal urethritis excellent efficacy rate was 76% and efficacy rate was 88%. 4. Eliminated rate of bacteria on culture findings were E. coli 93%, pseudononas 89%, proteus 100%, klebsiella 80%, gonococcus 88% and staphylococcus 80%. 5. Mild side effects such as epigastric pain, nausea, dizziness and itching sensation were seen in 5 cases. We consider Neutam-400 is one of the most effective agents in urinary tract infection.