간의 염증성 가성종양(inflammatory pseudotumor)은 조 직학적으로 형질세포의 침윤 및 반응성 섬유성 염증을 특징으로 하는 양성 질환이다. 이는 악성 종양과의 감별이 쉽지 않다. 저자들은 간내 담도암으로 오인된 염증성 가성종양 1 예를 보고하는 바이다. 74세 남자가 1-2주 전부터의 근육통과 황달이 있어 입원하였다. 진행한 복부초음파, 복부 전산 화단층촬영, 자기공명영상에서 간내 담도암으로 생각되었으나 간 조직검사에서 염증성 가성종양으로 진단되었다. 항생제 사용 및 보존적인 치료 후 증상이 호전되어 퇴원하였고 이후 추적 복부 전산화단층촬영에서 병변은 사라졌다.

For evaluating participation in collaboration project, the peer assement method is mostly used and various scoring methods have been proposed. But, the reliability and validity of the peer assessment method are still doubted for all most method. In order to overcome these weaknesss, some guidelines and training methods have been recommended. In this article, however, statistical technique is proposed for measuring individual contributions to collaboration projects considering each assessor’s reliability. The gist of our proposed algorithm is that an assessor’s reliability depends on the evaluation policy, and this reliability is evaluated by an analysis of variance of the scores assigned by the assessor. We also show that the proposed method is very efficient by case study in university class.

Recently, the illlportance of quality con trol on the online co llabora tion system is increasing, since it is realized that many parti cipants do not guarantee the quality of online collaboration’ s Oll tpu t anylllore. Hence in this paper, we propose th

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.