• Journal of Korean Home Economics Education Association
• /
• v.28 no.1
• /
• pp.59-69
• /
• 2016

The purpose of this study is to investigate the recognition of food allergies and dietary attitudes in elementary school students. For the food allergy symptoms, they responded 'skin trouble' 63.6% the most. For the causing foods of allergies, they responded, 'I don't know the causing foods' 33.5%, 'I was diagnosed' 51.0%, 'I was treated' 63.9%, and therefore 'I restricted foods' 53.5%, due to 'I restricted foods through hospital diagnosis' 40.5% the most. For family history, 67.9% responded the family history matters. 70.3% responded the seasons would not affect to the symptoms. 64.1% responded the cause of food allergy is specific foods. For allergy solution, they responded, 'I don't use any treatment' 42.8% the most. For effective treatment, they responded, 'I restricted causing foods' 45.1% the most. Recognition of food allergies by food allergy experience showed a significant difference in the items such as 'have heard or known about food allergies'(p<.001), 'whether participated in consultation and training'(p<.001), 'problems of growing children when putting limits on causing foods'(p<.001), 'interests in getting information about food allergy'(p<.001), 'feeling the needs of allergy education about careful foods'(p<.01), 'wish for schools to be educated'(p<.01). Dietary attitudes by food allergy experience showed a significant difference in reason of unbalanced diet(p<.001).

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.4
• /
• pp.514-528
• /
• 2014

This study examined the actual state and future improvement of food allergies in adolescents and adults in order to prevent damage. In this survey, proportions of females, people in their 40s, college graduates, and office workers and housewives with allergies were higher than other groups. Exactly 41.1% of participants responded that they had experienced food allergies while 58.9% responded that they had not. According to their responses, the most common food allergy symptom involved the skin while whole-body allergic reactions were rare. Most respondents answered that frequency of their food allergies was two or three times. There was a variety of allergenic foods, including fast food, eggs, mackerel and milk, and instant food was ranked as the most allergenic food. Therefore, in order to protect consumers from damage caused by food allergens, the food allergen labeling system must be improved. A better food allergen labeling system should be implemented to avoid potential risks of allergic reactions and ensure national food safety.

• Journal of the Korea Convergence Society
• /
• v.8 no.4
• /
• pp.37-48
• /
• 2017

The purpose of the study was to identify factors influencing the knowledge and management of allergic disease. Participants were 220 childcare teachers working in childcare facility, date was collected through self-questionnaire. Data was analyzed using SPSS/WIN 23.0. Age(p=0.13), experience of education(0.49) showed significant difference in athma/ allergic rhinitis. Experience of education(p=0.45), necessity of education(p=.034) in asthma/ allergic rhinitis showed significant difference. There is no significant difference in knowledge and management of atopic dermatitis. Allergic disease management and age accounted for 36.2% influencing on knowledge of asthma/allergic rhinitis. Allergic disease knowlege, education experience and necessity of education accounted for 43.1% influencing management of asthma/ allergic rhinitis. Based on the findings of this study, it can be used to educational programs data for childcare teacher.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.1
• /
• pp.1-9
• /
• 1997

To evaluate the prevalence of food allergies and the causative food allergens, 1,469 subjects in various age groups were studied by using a food Allergy questionnaire. Also, specific food antibodies were tested with the MAST method, a chemiluminescent assay, in 84 people who have a positive history of food allergies. The results were as follows : Among the total number of 1,469 subjects, about one- half of the total number(46.6%) have a family history of allergies. According to the questionnaire, the prevalence of food allergies was 11.4%. The group with a family history of allergies showed a higher Prevalence than the group without a family history. Skin allergies were the most common type of food allergies in both groups of male and female subjects. The questionnaire revealed mackerel as the most common food allergen, followed by the allergens of peach, pork, chicken, milk and eggs in decreasing order. According to the MAST allergy test, these diagnosed with an actual food allergy totalled 4.1% of the subjects. Peach and pork were the most common food allergens listed on the MAST results.

• Journal of Nutrition and Health
• /
• v.54 no.6
• /
• pp.664-678
• /
• 2021

Purpose: Food allergies in children are known to impact the quality of life for growing children as well as their parents. This study investigates the status of food allergy and its management among preschoolers, and evaluates the effect on parental burden. Methods: In May 2019, five kindergartens and daycare centers in Jeju area were randomly selected, and parents (n = 638) who had preschoolers younger than 6-year-old were surveyed using a questionnaire. A total of 387 participants were included in the final data analysis. Results: The percentage of children (aged 3 to 6 years old) who experienced food allergies was 16.8%; 44.6% had been diagnosed as having a food allergy by doctors. Food allergies were first experienced in more than two-thirds of the subjects when they were less than a year old. Egg and milk were the most frequent allergenic foods with some skin related symptoms. A mere 15.4% children suffering from food allergies were offered substitutes for their allergenic foods. Lastly, as compared to other parents, the parents of children who experienced food allergies had not only higher nutritional knowledge, but also heavier parental burden including emotional distress. Regardless of their nutritional knowledge, parents of children with food allergy expressed their willingness to attend nutrition education classes, if available in future. Conclusion: For prevention of food allergies and proper nourishment of children with food allergies, there is a necessity to provide customized-nutritional education for the affected parents to help alleviate their parental burden, especially for reducing emotional distress.

• 건강소식
• /
• v.30 no.2 s.327
• /
• pp.6-9
• /
• 2006

최근 들어 알레르기 질환이 급증하고 있다. 국내 알레르기 환자 수는 6백만 명 이상이며 서구화된 생활환경, 공해, 각종 화학물질 사용의 증가로 인해 환자는 계속 증가 추세이다. 현재 추정되는 환자수 만도 전 인구의 15~20%선, 우리 나라 성인 중 약 10%, 어린이는 약 20%에서 나타나고 있는 것으로 알려져 있다. 대표적인 알레르기 질환은 꽃가루에 의한 화분증과 집먼지 진드기, 동물의 털 등이 주원인인 알레르기성 비염.결막염.천식.피부염 등이 있다. 그러나 알레르기 질환은 주위에서 흔히 접하면서도 일반인들에게 막연히 알려져 있고, 단지 완치가 힘들어 난치병 정도로만 인식되어 있다. 알레르기 질환 보통 대부분의 사람에게 있어서는 아무런 문제도 일으키지 않는 물질이 어떤 사람에게만 두드러기, 비염, 천식 등 이상과민반응을 일으키는 것을 말한다. 알레르기도 우리 몸 속에서 일어나는 면역반응의 한 종류지만 몸에 유해한 반응을 말하며 요즘 들어서는 과민성이란 의미로 사용된다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.1
• /
• pp.151-161
• /
• 2014

As concerns have been raised about the increasing number of children with food allergies, the management of food allergies through the consideration of school meals is an emerging issue. This study investigated the perception and practices regarding food allergy of elementary and middle school nutrition teachers in the Jeonnam area. A total of 236 nutritionists/nutrition teachers participated in the survey and completed questionnaires. The foods most reported to cause allergic reactions were peach, eggs, peanuts, shrimps, mackerel, and milk. Participants reported that the major tasks to be completed for management of food allergies: the estimated number of students with food allergies, the offering of allergy-free or alternative foods and informing families of foods that may cause an allergic reaction. A majority of the participants (94%) recognized that the nutrition teacher has the primary role in managing students with food allergies in school. To manage these students, nutrition teachers mostly reported informing of allergic foods/ingredients in the school menu and the estimation of students with food allergy. The percentage of participants who experienced education programs on food allergies was 16.9%, whereas 97% of participants answered that a good professional education regarding allergies for nutrition teachers is required. The knowledge level evaluated with objective questions was significantly higher than the self-estimated knowledge level. In conclusion, nutrition teachers understood the tasks regarding food allergy thoroughly and that, the tasks are relatively under-practiced. To improve the management of food allergies in school meals, professional education programs regarding food allergies should be provided for nutrition teachers.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
• /
• v.4 no.1
• /
• pp.98-105
• /
• 1993

Objective ' The purpose of this study was to investigate the behavioral characteristics of children with allergic disease Method : In a population of 80 children who were registered at a pediatric allergic clinic in Kangnam St Mary's hospital, parents completed a standardized child behavior checklist (CBCL) to evaluate their children Clinical factors associated with allergy were examined in relation to the rated scores of CBCL Results : Allergic children were rated significantly more aggressive and delinquent, and less withdrawned on the CBCL rating when compared to the age- and sex-matched normal control children. Within the allergic population, children who had family history of allergic disease had higher scores of CBCL in hyperactivity and aggressive behavior than the children without family history. Conclusion : The results were discussed with the respect to familial traits of allergy and temperament as risk factors for the emergence of behavior problems in childhood allergy

• Journal of agricultural medicine and community health
• /
• v.39 no.1
• /
• pp.14-24
• /
• 2014

Objectives: The purpose of this study was to estimate the prevalence of food allergies and find out food allergens. Methods: Questionnaires were completed by 2,415 subjects in D city, among whom 452 subjects believed that they had food allergy. Skin prick tests were performed on these subjects. The data were analyzed using SAS Version 9.0 and ${\chi}^2$-test. In addition, several recent studies were reviewed. Results: The prevalence rate of food allergic symptoms was 25.6% in males and 25.8% in females, respectively. The positive rate of skin prick tests among those who were allergic to any of 14 food items was 21.4% in males and 14.7% in females(p=0.018). Therefore, it was estimated that the prevalence rate of food allergy was 5.0% in males and 3.6% in females. It was shown that the major food allergens were hop, shrimp, lobster, oyster and egg(whole) in males, and egg(whole), hop, oyster, and pork in females, respectively. The prevalence in recent studies ranged from 1 to 35%. Major food allergens were milk, egg, nuts, fish, shellfish crustacean and fruits/vegetables. Conclusions: In order to provide effective care for food allergy, it is essential to find out the prevalence of food allergies and food allergens.

• Journal of Nutrition and Health
• /
• v.48 no.6
• /
• pp.530-541
• /
• 2015

Purpose: This study was conducted to examine the prevalence of food allergy, food allergy knowledge, and perception on food allergen labelling along with management of substitute meals in school foodservice in elementary school students in Jeju, South Korea. Methods: Six elementary schools in Jeju-si were randomly selected, and the higher grade elementary school students (n=1,500), from fourth graders to sixth graders, were surveyed using a questionnaire in July 2014. A total of 1,000 responses were used for data analysis. Results: The percentage of students who had experienced food allergy was 16.7%; 26.4% had been diagnosed as having a food allergy by doctors. Milk, crabs, and shrimps were the most frequent allergenic foods with common symptoms including urticaria followed by itching, and vomiting. As the student's grade went up, the knowledge scores on food allergy showed a significant increase. Although students with and without food allergy experience had a similar level of knowledge on food allergy and perception on food allergen labelling, students with food allergy experience had a significantly lower level of healthy dietary practices. Last, only 20.4% of students with food allergies were offered substitute meals by school foodservices, and 30.8% of students received food allergy education. Conclusion: For prevention and management of food allergies in school foodservice, schools should provide an individualized substitute meal plan and food allergy education to students, parents, and teachers.