Intramuscular epidermal cyst of the buttock: a case report

임영희,김나라,문승규 대한영상의학회 2018 대한영상의학회지 Vol.79 No.6

Epidermal cysts are common benign subcutaneous lesions that occur in or on the skin. It is not very difficult to diagnose subcutaneous epidermal cysts using ultrasound imaging because they exhibit typical sonographic features. However, the differential diagnosis can be confused when epidermal cysts are found in unusual sites. The authors report a case involving a 4-year-old girl who presented with an intramuscular epidermal cyst in the gluteus maximus muscle. Magnetic resonance imaging revealed characteristic internal features of the epidermal cyst, despite being in an uncommon site, and was very useful in the preoperative diagnosis.

學校給食의 營養管理에 對한 考察

林英姬 培林大學校 1981 論文集 Vol.2 No.-

The elementary school years are significant mutritionally because they provide a time to build up body stores of nutrients in preparation for the rapid growth of adolescence a firm foundation in good nutrition practices at this age will greatly facilitate the achievement of good nutrition during the demanding adolescent period. School feeding programmes were established in number of countris already industrialized, over a century ago. They were first intiated to relieve the hunger pains of pupils coming from low-in-come homes, but are today, in conjunction with nutrition education, an important tool for improving food habits and achieving better health, growth and development of children. Organized school feeding programmes can contribute to the health and well-being of students. All such programmes must be planned carefully, taking into account the nutritional needs of the group to be fed, available food preparation and distribution, and available funds. Nutrition education should be an important aspect of all feeding programme, and should provide simple clear imformation on food and nutritrion in relation to health. Programmes should be evaluated in order to measure the benefits obtained in relation to the cost of the operation. Anthropometric data, absenteeism and scholastic achievment may serve as indicators in school feeding programmes.

혈우병 결핍인자에 대한 정량검사

임영희 대한임상병리사협회 1976 임상병리사회지 Vol.8 No.1

대전대학교 기숙사생의 기숙사 식당 위생실태에 대한 만족도 조사

임영희,김미원,곽현옥 대전대학교 생활과학연구소 2001 생활과학연구 Vol.7 No.-

This study aimed at examining the hygienic satisfaction and dormitory restaurant use by college school year and gender. The subjects of the study were 331 students living in the dormitory of Daejeon University. The data was collected by survey and was analyzed by SPSS package. The evaluation of the restaurant hygiene by students' school year. showed the students' the most answering the "average", suggesting the hygienic state is comparatively satisfactory. The evaluation of the distribution table hygiene was executed by students' school year. The highest score went to "somewhat hygienic", displaying 28.8%. In the evaluation of the tableware hygiene, the answer of "average" was the highest, recording 44.1%. however "somewhat unhygienic" displayed 29.3%. which was higher than the other area hygiene. In the evaluation of the cook's hygiene by students' school year, "average" was the highest, recording 56.1%. followed by "somewhat hygienic" of 22.4% which was higher than "somewhat unhygienic" of 12.9% while "very unhygienic" scored 0.6%. telling that the cook's hygiene is comparatively good. Though the enhanced life quality and technology have brought up the better food handling and management, the food poisoning is still threatening the human health. The food poisoning in the mass meal provision, in particular, is on the continuous increase and the school meal provision cause many patients since many students are served. It is the only way of prevention to be aware of the biggest danger factor and the major threat.

지역주민의 생활의 질 향상을 위한 대학의 사회교육 프로그램 개발

임영희,왕수경,윤은영,구난숙,강영자,박성옥,손상희,차성란,이해영,김양원,이은경 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

The purposes of this study were to investigate problems related to quality of life and to identify residents needs for the university educational program for the community residents. The data were analyzed by using X²-test, F-test and multiple range test. Findings of this study provided some useful implications to develop educational programs for community people. These implications are as follows. In the aspect of home management, the need for education about time management was relatively high and the degree of time conflicts was varied to family size, educational level of house, housewife's employment status and outside work time. In the program area of economic life, education for enhancing ability to cope with unexpected events and impulsive consumption behavior, and education for money management technique and value clarification should be included. There were significant differences in the parents' role difficulties according to mother's age and income. Especially parents' role difficulties were children's social emotional development and educational activity. The major problems in management of clothing and textile products were the change of textile sensation, the poor quality of accessaries, and discoloration. This result suggests that education programs on management of clothing and textiles should be developed. In health and food management it showed that subjects were afraid of cancer, hypertension, cerebral vascular diseases in relation with food habits. Hence program of education for health and good food habits should be developed.

과즙 첨가에 따른 절편의 기호도 및 품질특성

임영희,김미원 대전대학교 기초과학연구소 2000 自然科學 Vol.11 No.2

본 연구는 어린이용 떡을 개발하기 위하여 실시되었다. 우리나라의 전통음식 중 가장 대표적인 것 중 하나가 떡이라고 할 수 있는데, 그 중 가장 쉽게 접할 수 있는 절편에 여러 가지 과즙을 첨가하여 기호도 및 색도, 조직감등의 품질특성을 알라보았다. 본 실험에 이용한 과즙은 포도껍질, 키위, 바나나, 사과, 포도알, 복숭아과즙이었으며 과즙첨가 절편 각각을 무첨가한 흰색절편과 비교하였다. 관능검사 결과는 무첨가절편과 과즙첨가 절편이 별다른 차이가 없었고, 맛과 향미는 과즙첨가 절편이 우세하였다. 그러나 조직감은 무첨가절편이 우세하였다. 각각의 과즙첨가 절편의 결과를 보면, 색깔에서는 포도껍질을 첨가한 절편과 키위즙을 첨가한 절편이 높은 선호도를 나타냈고, 향미에서는 포도껍질을 첨가한 절편, 포도알을 첨가한 절편, 복숭아즙을 첨가한 절편이 높은 선호도를 나타내었다. 맛에서는 모든 과즙첨가 절편이 무첨가 절편보다 높은 선호도를 보였으며, 조직감에서는 포도껍질을 첨가한 절편, 키위즙을 첨가한 절편, 복숭아즙을 첨가한 절편을 제외하고 과즙첨가 절편이 선호도가 높았다. 또한 전반적인 바람직한 정도의 결과는 사과즙을 첨가한 절편만 제외하고 모든 과즙첨가 절편이 무첨가절편 보다 높은 선호도를 나타내었다. 색도검사, 즉 L, a, b값의 결과 색의 밝기를 나타내는 L값은 무첨가절편이 63.66으로 가장 높았고, 그 다음이 복숭아즙 첨가 절편으로 57.92를 나타내었다. 가장 낮은 값을 나타낸 것은 포도껍질을 첨가한 절편으로 47.15로 나타났다. 적색도를 나타내는 a값은 포도껍질을 첨가한 절편이 2.80으로 가장 높았으며 키위즙을 첨가한 절편이 -3.39로 가장 낮은 값을 보였다. 황색도를 나타내는 b값은 키위즙을 첨가한 절편이 9.91로 가장 높은 값을 보였으며 다음은 포도껍질절편, 사과절편, 포도알절편, 복숭아절편 순이었고 무첨가절편이 1.95로 가장 낮았다. Rheometer 측정 결과 hardness는 포도알을 첨가한 절편이 가장 높은 값을 보였고, 그다음이 바나나즙을 첨가한 절편, 무첨가 절편 순이었고, 복숭아즙을 첨가한 절편이 가장 낮은 값을 보였다. cohesiveness는 복숭아즙을 첨가한 절편, 키위즙을 첨가한 절편, 무첨가 절편, 포도껍질을 첨가한 절편 순이었고, 바나나즙을 첨가한 절편이 가장 낮았다. gumminess는 무첨가 절편이 가장 높은 값을 보였으며, 포도알을 첨가한 절편, 바나나즙을 첨가한 절편, 사과즙을 첨가한 절편 순이었고, brittleness는 무첨가 절편, 포도알 첨가 절편, 바나나즙 첨가 절편, 키위즙 첨가 절편, 사과절즙 첨가 절편 순이었고, 복숭아절편이 가장 낮게 나타났다. The purpose of this study was to develop rice cakes for children. Rice cake is one of the Korean typical traditional foods. Diverse fruit juices were added to Julpyun, the casiest rice to get. Julpyuns with grape-skin, with kiwi, with bananas, with apple, with grape, and with peaches were separately compared with ones with radish juice. The sensory evaluation was conducted by putting white Julpyuns on the left and the one with fruit juices on right. The chromaticity and rheometer evaluation were also conducted. The result of sensory evaluation was that reactions on the colors of the left(white Julpyuns) and the right(ones with fruit juices) had little difference and the rite(ones with fruit juices) was superior in taste and smell. But the left was superior in texture. And Julpyuns with grapes and kiwis had more preferences in color and the ones with grape-skins, grapes, and peaches in smell. Julpyuns with all the fruit juices had more preferences than white ones in taste and the ones with apple, grape, banana in texture. Finally, Julpyuns with all the fruit juices but apples, generally, had more preferences than white ones. The result of chromaticity(L, a, b) evaultion was that white Julpyuns had the highest luminosity(L), brightness of colors, 63.66 and the ones with peaches the second highest,57.92. And the ones with grape-skins had the lowest luminosity, 47.15. Julpyuns with grape skins had the highest red chromaticity(b), 9.91 and the next were the ones with grape-skin, with apples, with grapes, and with peaches in order, and white ones the lowest, 1.95. The result of rheometer evaluation was the ones with grape skin had highest hardness and the next were the ones with bananas and whit ones in order, and the one with peaches the lowest. Julpyuns with peaches had the hight cohesiveness and the next were the ones with kiwi, with radishes, and with grape-skins in order, and the ones with banana the lowest. White Julpyne had the highest gumminess and the next were the onces with grape-skin, with apples in order. white ones also had the highest brittlness and the next were the ones with peaches the iowest.

卵巢妊娠의 1例

任英姬,李鍾倫 大韓産婦人科學會 1965 大韓産婦人科學會雜誌 Vol.8 No.2

권태라는 병과 그 치료제

임영희 淑明女子大學校 文理科大學 國語國文學會 1968 靑坡文學 Vol.8 No.1

암의 발생기작

임영희 한국식품영양학회 1997 한국식품영양학회 학술대회논문집(학술심포지움) Vol.1997 No.-

대전대학교 학생의 음료섭취 실태 조사

임영희,박명순,정은영 대전대학교 생활과학연구소 1999 생활과학연구 Vol.5 No.-

The purpose of this study was to investigate beverage consumptions of students at Taejon University. This survey was carried out through questionnaires, and subjects were 265 students(110 males and 155 females) between June 9-24, 1999. All statistical data analysis were conducted using the SPSS/PC+. The results of this studies are follows. 1. Mean height of male and female students were 173.4㎝, 161.2㎝ and the mean body weight of those were 64.3㎏, 51.7㎏, respectively. 2. BMIs of male and female students were 21.4, 19.9, respectively. According to BMI underweight subjects were 24.2%, normal and overweight subjects were 67.2%, 8.7%, respectively. Also only 51.3% of the subjects correctly self judged their weight. 3. The preferred beverage were water(3.17), coke(3.06), coffee(2.94), milk (2.75) for male students, and water(3.02), milk(2.75), coke(2.63), coffee(2.63) for female students. 4. The criterion of choosing beverage was taste(58.1%), effects(13.2%), materials(12.1%), prices(10.9%). 5. Coffee was significant positive correlation between frequency of eating out and smoking, coke was frequency of snack and smoking.