한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권6호
  • /
  • Pages.699-706
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  • 2010
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

아톱 푸드 블로그를 이용한 아토피피부염 예방과 관리를 위한 계절별 조리법 개발과 운영

Development and Operation of Seasonal Recipe for Prevention and Management of Atopic Dermatitis Using Atop Food Blog

  • 강석아 (대전배울초등학교) ;
  • 최화정 (대전보건대학교 임상병리과) ;
  • 김정현 (배재대학교 가정교육과) ;
  • 김성애 (충남대학교 식품영양학과)
  • Kang, Seock-Ah (Daejeon Baeul Elementary School) ;
  • Choi, Hwa-Jung (Department of Clinical Pathology, Daejeon Public Health College) ;
  • Kim, Jung-Hyun (Department of Home Economics Education, Paichai University) ;
  • Kim, Seong-Ai (Department of Food and Nutrition, Chungnam National University)
  • 투고 : 2010.08.09
  • 심사 : 2010.10.11
  • 발행 : 2010.12.31
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초록

Since atopic dermatitis requires continuous care, the role of a patient's parents is important. However, the majority of parents cause even more serious situations by limiting allergy-inducing foods too much, causing an imbalance in nutrition and decline in immunity. Therefore, educating parents systematically and repeatedly via personal computer or smart phone could help to prevent and manage atopic dermatitis. In this study, 126 recipes of 4 seasons were developed for the parents of atophy students by using food with least chemical additives. After developing these recipes, a blog named "Atop" meaning "atophy stop" was made with these recipes and cooking step photos. In this blog, the visitors who used these recipes showed improvement responses of atopic dermatitis management. The results of this study show that further nutrition education programs such as this blog should be developed continuously and an effective evaluation tool must be also developed for the further prevention and management of atopic dermatitis.

키워드

참고문헌

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