Perinatal outcome of fetuses with congenital high airway obstruction syndrome: a single-center experience

Objective@#To report our experience with management of fetuses with congenital high airway obstruction syndrome (CHAOS). @*Methods@#We retrospectively reviewed the cases of fetuses who were prenatally diagnosed and postnatally confirmed with CHAOS between 2010 and 2019 at Asan Medical Center, Seoul, Korea. @*Results@#Of 13 fetuses prenatally diagnosed with CHAOS, 7 were lost to follow-up and 6 were postnatally confirmed as having CHAOS. All fetuses, except one were delivered via cesarean section with an ex utero intrapartum treatment (EXIT) procedure. Two patients had coexisting congenital heart diseases requiring several cardiac surgeries following birth. Both of these patients demonstrated developmental delay; however, the remaining 4 had a normal development except for expressive language. Two infants died of respiratory complications, and the remaining 4 were alive at the end of the follow-up period. All 4 live patients underwent tracheostomy with planned reconstruction surgery. Three children are now able to phonate, and 1 can maintain a conservation. @*Conclusion@#The proper management of CHAOS using the EXIT procedure results in high survival and low hypoxemia-induced complication rates. Therefore, an accurate prenatal diagnosis is necessary for an appropriate perinatal management.

Survey of Elementary School Students and Their Mothers Awareness and Intake Patterns of Kimchi in Changwon

This study aimed to examine consumers' interest, preference, and consumption frequency of Kimchi in elementary school students in the fifth grade and their mothers living in Changwon city. In a comparison of eating habits, students exhibited better eating habits than their mothers (P<0.01). Though the mothers' levels, were higher than those of the students in the category of 'eat foods with a bit of salt usually', the students' levels were higher in the rest of the eating habit categories. The categories of 'like Kimchi', 'spicy taste', and 'appropriately spicy taste' got high levels. Among several kinds of Kimchi, both students and mothers preferred 'cabbage Kimchi' the most. Among various Kimchi foods, preferences for 'Kimchi pancake', 'fried rice with Kimchi', and 'tuna Kimchi soup', were highest in that order. The preferences differed between students and mothers in each category; mothers' preferences were significantly higher than those of students. However, in the rest of categories, except 'boiled kimchi and fish' and 'Kimchi and stir-fried spicy pork', students' preferences were higher than mothers' ones. Compared to their preferences, students' consumption frequencies were significantly higher than mothers' ones (P<0.01). There were positive correlations among students' eating habits, awareness of Kimchi, consumption frequency, and preference. For mothers, there were positive correlations not only between eating habits and awareness, but also between awareness and preference.

Intake Patterns and Preference for Kimchi Among Middle School Students in Masan

The aim of this study was to examine intake patterns and preferences for Kimchi in middle school students. The subjects included 361 male and 325 female students in Masan City. For the frequency of Kimchi intake, the largest group consisted of students who ate Kimchi at every meal, with 51.6%, and the majority of them had seven or more pieces of Kimchi per meal. In addition, 50.4% viewed Kimchi as an indispensable dish; and of those who consumed Kimchi at every meal, two kinds of Kimchi would be served. Ggodeulppaegi- Kimchi and Yangbachu-Kimchi were the least preferred types, while Baechu-Kimchi was most preferred, followed by Kakduki and Dongchimi. Furthermore, ripe Kimchi was considered more preferred by 44.9% of the students, and the males had greater preferences for fresh Kimchi (36.0%) as compared to the females (26.8%). Regarding their favorite portion of the Kimchi, students who ate Kimchi at every meal were fond of every part; while 36.6% of the males preferred the top portion and 42.5% of the females preferred the whole portion of Kimchi. The degree of ripeness (39.9%) was selected as the most crucial factor in determining taste, and 49.1% of the subjects preferred a spicy taste. The students who ate Kimchi at every meal liked properly seasoned Kimchi (56.6%), of which 79.4% preferred spicy Kimchi; although they did not like excessively hot Kimchi products. Finally, 37.5% of the subjects identified salted shrimp as their favorite fish sauce.