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Acute Isolated Tear of Gluteus Medius in Young Male
이승림,권지은,조준희 대한고관절학회 2017 Hip and Pelvis Vol.29 No.4
The hip rotator cuff tear usually develops in the middle-aged through gradual degenerative changes, similar to rotator cuff tears in the shoulder. An acute tear in the hip abductor by a traumatic event in young ages is very uncommon. The authors experienced an unusual case of an acute traumatic tear isolated to the gluteus medius in a young male; thus, we report the treatment results in this rare case with a review of the literature.
이승림,최영진 한국가정과교육학회 2022 한국가정과교육학회지 Vol.34 No.4
The purpose of this study was to investigate the status of viewing online audiovisual dietary-related broadcast, or Cookbang, by university students. The association between the viewing degree of Cookbang and students’ dietary habits was also evaluated. Based on the degree of Cookbang viewing, we divided the participants into a frequently-watched group, a moderately-watched group, and a not-watched group. The frequently watched group showed significantly higher ‘watch them for more than 4 days a week (p<.001)’, and ‘watch them for more than 1 hour a day (p<.01)’. The frequently watched group were significantly higher in ‘got better influence on dietary life (p<.05)’, ‘eat alone (p<.05)’, and ‘cook on their own (p<.01)’. Concerning dietary habit, the group that frequently watched Cookbang had a significantly higher frequency of the following answers: ‘Take vegetables other than kimchi every meal (p<.01)’, ‘Have fruits every day (p<.001)’, ‘Do not eat the processed food often (p<.05)’, ‘Do not eat animal fat often (p<.05)’, ‘Do not eat out often (p<.05)’, ‘Do not drink the alcohol too much (p<.05)’, and ‘General food habit(p<.05)’. In summary, university students who frequently-watched Cookbang showed a higher level of desirable dietary habits. Therefore, the results of this study can serve as basic data for research and education related to the dietary habits of university students. 본 연구에서는 대학생을 대상으로 쿡방 시청 실태를 조사하고, 쿡방 시청 정도에 따라 ‘자주 보는 편이다(FW군)’, ‘가끔보는 편이다(MW군)’, ‘보지 않는다(NW군)’ 3군으로 나누어, 분석한 연구 결과는 다음과 같다. 쿡방 시청 빈도는 ‘주 4일 이상’(p<.001), 쿡방 시청 시간은 ‘1시간 이상’(p<.01), 그리고 식생활이 ‘좋아짐’(p<.05)가 FW군에서 유의적으로 높게 나타났다. 쿡방 시청 정도에 따라 혼자 식사하는 빈도(p<.05)와 스스로 요리한다는 빈도(p<.01)가 FW군에서 유의적으로 높게 나타났다. 쿡방 시청 정도에 따른 식습관을 조사한 결과 FW군이 ‘매끼 김치를 제외한 다른 채소를 먹는다’(p<.01), ‘매일 과일을 섭취한다’(p<.001), ‘가공식품을 자주 섭취하지 않는다’(p<.01), ‘동물성 지방을 자주 섭취하지 않는다’(p<.01), ‘외식을 자주 하지 않는다’ (p<.05), ‘과음하지 않는다’(p<.05), 그리고 마지막으로 식습관 총점(p<.05)로 유의적으로 높게 나타났다. 위 결과를 정리해보면FW군이 채소와 과일 섭취는 증가하고, 가공식품, 동물성 지방, 외식, 과음의 섭취가 감소하여 쿡방이 대학생의 식습관에 영향을미치는 것을 알 수 있었다. 따라서 본 연구 자료는 쿡방 시청 빈도가 높은 대학생들의 식생활 연구와 교육을 위한 기초자료로활용할 수 있으리라 판단된다.
발목 각도와 기능적전기자극에 따른 스쿼트 운동이 넙다리곧은근의 근두께에 미치는 영향
이승림,김채현,장윤호,서혜림 대한신경치료학회 2023 신경치료 Vol.27 No.3
Purpose The aim of this study was to evaluate the muscle thickness of the rectus femoris during the application of squat exercises with functional electrical stimulation (FES), based on different ankle angles (toein 10°, toe 0°, toeout 10°). Methods Twentysix healthy participants were assessed. The squats were performed with three different ankle angles. They were divided into two groups: Group 1, squats at three ankle angles, and Group 2, squats with FES while applying three ankle angles. Results There were statistically significant differences in muscle thickness variation between group 1 and group 2 and before and after the ankle angle variations in each group (p<0.05). Group 1 and 2 showed statistically significant differences at both toein 10° and toeout 10°. Conclusion In both groups, the muscle thickness of the rectus femoris increased. This study suggests that performing squat exercises with a toeout 10°, along with FES, is recommended to enhance the effectiveness of the rectus femoris.
환자 급식서비스의 질 향상 사례 연구- Back-up 처방 중심으로 -
이승림,장유경 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.5
The purpose of this research which, surveyed target hospitals, was to evaluate job operations by surveying the influences of Quality Improvement (QI) activities in various divisions related to a decrease in their back-up orders. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows:Before QI there were 147 cases of back-up orders;after QI there were 83 cases, decrease of 64 cases. This was 44%, less than the projected goal of 50%. For each item, there was a decrease of 40 nurse cases, 9 patients and patron cases, 9 test·surgery· deliverly cases and 5 doctor cases after QI. The registering of midnight meals was not shown after QI, due to the Order Communication System (OCS) settlement. After performing QI, the average manual operation per month was reduced from 840 minutes to 498 minutes, of which the difference was 342 minutes, and the average of 342 minutes per month could be used for the peculiar operation of each division. This QI activity provided a good opportunity for establishing cooperation among divisions in providing meals to patients through interactions among divisions. It was recognized that these interactions were effective only when medical services were achieved through organized cooperation among divisions. Among the 7 items included on the patient satisfaction questionnaire, “satisfaction with offered menus” (p < 0.01) showed significantly higher scores before QI. However “satisfaction with meal times” (p < 0.01) showed significantly lower scores before QI. (Korean J Community Nutrition 8(5) : 755 ~ 762, 2003)