Association of 3 Stigmas of Cerebral Microangiopathy With Early Neurological Deterioration in Lacunar Infarction

BACKGROUND: Neurological deterioration following acute lacunar infarction is not uncommon. Its association with poor clinical outcome is well-known, but little is known about what causes it. This study aimed to elucidate whether 3 stigmas of cerebral microangiopathy, a pathogenesis of lacunar infarction, are associated with neurological deterioration in patients with acute lacunar infarction. METHODS: Patients with acute lacunar infarction who were admitted within 24 hours of onset were identified using a prospective stroke registry. Patients who presented neurological deterioration within 7 days of hospitalization (progressive lacune group) were matched to 4 controls (non-progressive lacune group) for 'onset to arrival time'. Three stigmas of cerebral microangiopathy (leukoaraiosis, cerebral microbleeds, and silent lacunes) were measured using initial brain MRI, and their associations with neurological deterioration were analyzed. RESULTS: During 45 months, a total of 23 patients were identified and matched to 80 controls. Simple comparison of 2 groups showed that those 3 stigmas of cerebral microangiopathy were not significantly associated with neurological deterioration. Hyperlipidemia (p=0.18), history of transient ischemic attack or stroke (p=0.01), initial NIH stroke scale (p=0.07), white blood cell counts (p=0.16), and lesion volume (p=0.03) were possibly different (p's0.5). CONCLUSIONS: This study did not find a relationship between cerebral microangiopathy and neurological deterioration following acute lacunar infarction. The possibility of inadequate power should be noted.

Prestroke Medication Adherence and its Clinical Significance in Patients With Ischemic Stroke: Single Hospital-Based Study

BACKGROUND: Medication adherence (MA) is poor among patients with chronic illnesses, such as those involving the risk factors of stroke. However, the impacts of poor MA on the modifiable risk factors of stroke are not well known. METHODS: We evaluated the MA for the control of hypertension, diabetes, hyperlipidemia, and previous ischemic stroke among consecutive patients with ischemic stroke within 7 days of symptom onset. Nonadherence was defined as taking doctor-prescribed medications for less than 3 weeks during the previous month. Demographic data, risk factor profile, stroke mechanism, and baseline score on the National Institutes of Health Stroke Scale (NIHSS) were compared among patients with nonadherence and those without. RESULTS: Among 1133 patients with at least one medicated risk factor, the rates of nonadherence in hypertension, diabetes, hyperlipidemia, and previous ischemic stroke were 18.5%, 15.3%, 30.3%, and 28.1%, respectively. Overall, 27.4% of patients with more than one risk factor presented nonadherence, with a predilection toward being male (male, 63.9% vs. female, 56.1%, p=0.02) and younger (mean age 64.9 years vs. 66.4 years, p=0.01). Stroke severity according to MA did not differ using either crude analysis (NIHSS score: 5.5+/-5.9 vs. 5.4+/-5.5, p=0.71) or multivariable analysis after log transformation. The prevalence of nonadherence was low for large-artery disease and small-vessel occlusion, and high for cardioembolism. CONCLUSIONS: Prestroke poor MA for the major risk factors was common among patients with chronic illnesses, and was more frequent in younger male patients. Stroke severity was not affected by MA during the month preceding stroke.

Analysis of Recognized Changes in Performance and Organizational Environment by Dietitians Transposed to Nutrition Teachers in Gyeonggi Province

This study was conducted to gather basic data on the tasks and roles of nutrition teachers by analyzing the changes inwork importance, performance frequency, and organizational environment after dietitians were transposed to nutrition teachers. E-mail surveys were sent to 100 newly assigned nutrition teachers who previously served as dietitians in Gyeonggi province. A total of 72 teachers responded to the survey. The respondents were asked the importance and frequency of 9 work-related duties performed as a dietitian and nutrition teacher, respectively. They were also surveyed regarding their satisfaction perceptions for 5 organizational changes. The majority of respondents were 36 to 40 years old (48.6%) and had 10~20 years of work experience (58.3%). Significant differences were found for work importance after changing to the role of nutrition teacher (p<0.001). In addition, work performance frequency differences were found for the categories of nutrition education, nutrition counseling, and dietary guidance. These results were attributable to the differences in work importance and performance frequency by now being a nutrition teacher rather than a dietitian. The respondents had increased satisfaction levels after changing from dietitian to nutrition teacher (p<0.001) in terms of 'pride for change in work', 'satisfaction level for pay', and 'satisfaction level for change in the organizational environment'. In order for nutrition teachers to have effective work performance, 'personal capabilities' and 'school manager support' should be coordinated. Overall, the results of this study suggest that effective training programs should be developed for nutrition teachers they can effectively complete newly assigned work tasks.

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.

The Pattern of Smoking Habit in Soldiers Who Visited a Military Hospital and Effects of Anti-tobacco Smoking Campaign on It

BACKGROUND: Despite the direct and indirect harmfulness of tobacco smoking, its consumption increases after joining the army, which is a national duty in Korea. Therefore, a study was done on soldiers, who visited a military hospital for a certain period of time in order to reduce the amount of smoking, by investigating the pattern of tobacco smoking after joining the army and the influence of anti-tobacco education on smoking. METHODS: Self-administered questionnaires were performed on 800 soldiers who visited an army hospital in Seoul, Korea, from March to May 2002. This questionnaire asked information concerning general characteristics of population, smoking status, smoking amount, anti-tobacco education and sociodemographic characteristics. Excluding 26 of them, who answered insincerely, the data collected from 774 soldiers were analyzed using SPSS/PC. RESULTS: The subjects were total 774 soldiers and the distribution of age in 20 to 22 year-olds accounted for 88%. Among the total 540 (69.7%) have answered that they smoke at present. Among them, 53.6% have stated that they had started smoking in the high school years, 12.2% while in college and 7.2% after joining the army. For the motive of smoking curiosity accounted for 52.7%. Interestingly, 39 (15%) out of 252 non-smokers before enlistment had started smoking after joining the army and 21 (4%) out of 522 smokers before enlistment had quit it. In comparison of smoking amount before and after enlistment, increment was shown in 52.1%, reduction in 12% and no change in 35.9%. The most common reason for the increase in smoking amount was stress in 82.1% and that for reduction was caring for health in 65%. Among the subjects 68.6% have answered that they have had anti-tobacco education after joining the army, and among them 59.3% received it during recruit training and 39.5% after the troop disposition. CONCLUSION: The smoking rate of soldiers who visited a military hospital was high as 69.7%. It was found out that the number of smokers and daily smoking amount increased after enlistment. Therefore, specific measures such as anti-tobacco education or stress management schemes are necessary to induce the reduction of smoking rate in the army.

Physicochemical Characteristics and Intake Rate of Kimchi provided to the Elementary School Lunch Program in Sung-nam Area

This study was undertaken to investigate the physicochemical characteristics and intake rate of Kimchi provide to five foodservice elementary schools in Sungnam area selecting 4th and 6th grade students pH indicated 4.73~5.29 at before-serving state. Total acidity were 0.23~0.44% and salinity just before-serving state were 2.41~2.82%. Vitamin C were 6.88~8.12mg% and Total dietary fiber showed the range of 19.18~22.60. While the intake rate of kimchi of female students was higher than that of male students for 4th grade students, the intake rate of kimchi of male students was higher than that of female students for 6th grade students. As a whole, the intake rate of male students was higher than that of female students. The intake rate of male students correlated significantly that of female students, the preference rate of kimchi was almost the same regardless of sex distinction.

Microbiological Quality and Change in Vitamin C Contents of Vegetables Prepared at Industrial Foodservice Institutions in Kumi

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.

Effect of Frying Methods of Chickens on the Physicochemical Properties of Frying Oil and Fried Chickens in the School Foodservice

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin B, of fried chicken by the frying methods was not significantly different, but vitamin B2 by the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.