• Korean Journal of Health Education and Promotion
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• v.31 no.5
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• pp.81-95
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• 2014

Objectives: The purpose of this study was to apply participatory action-oriented training (PAOT) principle for the management of metabolic syndrome and to assess its effectiveness in the workplace. Methods: The metabolic syndrome management program applying participatory action-oriented training (PAOT) principle is constructed action checklist, Group discussion, self-creation of an action plan, after 3 months, 6 months, 1 year, the practice carried out check up and encourage practice activity. Results: The seventy-seven workers who participated in the metabolic syndrome management program made a total of 246 action plans, 3.8 action plans per person and 234 action plans were achieved after one year, so that 81.0% of action plans have been achieved. After 1 year, in the intervention group, systolic blood pressure (SBP) and diastolic blood pressure (DBP), body mass index (BMI), the risk factors score decreased statistically significant, and metabolic syndrome prevalence decreased 54.8%. whereas the control group also showed a significant decreased in the mean systolic and diastolic blood pressure, the risk factors score. but, low-density lipoprotein (LDL) was significantly increased. Conclusions: To improve the effectiveness of metabolic syndrome management program applying participatory action-oriented training (PAOT) principle, the need to continues implementing programs and analysis of the long-term effects are required. Participatory action-oriented training (PAOT) principle can applying without cost and time, the human burden for the prevention and management of chronic diseases such as metabolic syndrome.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.26-32
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• 2003

This study was designed to assess the nutritional iron status and anemia of middle school girls. Three-hundred-fifty- three female subjects in Ulsan metropolitan city were evaluated using a questionnaire, and hematological indices. The average height and weight of the respondents were 157.19 $\pm$ 5.57 cm and 51.06 $\pm$ 9.42 kg respectively. The average Body Mass Index (BMI, $kg/m^2$) was 20.63 $\pm$ 3.23, which was within the normal range. With regard to clinical symptoms, the greatest number of respondents reported that they experienced 'decreased ability to concentrate'. The total caloric intake of each subject was 1743.28 $\pm$ 343.47 kcal(83.01% of the Korean RDA) and the calcium intake was 634.98 $\pm$ 201.43 mg (79.37% of the Korean RDh) . The mean daily intake of iron was 14.76 : 4.36 mg (92.25% of the Korean RDh) and the heme iron intake was 6.12 $\pm$ 2.30 mg, which was 41.5% of the total iron intake. The average hemoglobin (Hb) concentration of the subjects was 13.24 $\pm$ 1.01 g/dl, and the average hematocrit (Hct) level was 37.79 $\pm$ 4.10%. The transferrin saturation {TS (%)} was 19.41 $\pm$ 9.21%, and the ferritin level was 26.26 $\pm$ 18.60 ng/ml. The iron deficiency anemia among the subjects was estimated at 6.1% by using Hb (< 12 g/ml), 20.5% by using Hct (< 36%), 30.8% by using 75 (< 14%) , and 23.1% by using ferritin (< 12 ng/ml) The total iron binding capacity (TIBC) showed a negative correlation with the Hb, iron, ferritin and 75. With regard to the correlation between blood biochemistry and clinical symptoms related to anemia, the Hb concentration was negatively correlated with 'pale face'(p < 0.05) . In addition, the level of iron was significantly and negatively correlated with 'poor memory' (p<0.01) and the ferritin concentration was negatively correlated with 'no appetite '(p < 0.05) ,'pale face (p < 0.05) . These results suggest that the prevalence of iron deficiency among middle school girls is very high; therefore, guidelines on dietary support and nutritional education to improve their dietary iron status should be provided.

• The Journal of Korean Obstetrics and Gynecology
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• v.32 no.4
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• pp.132-143
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• 2019

Objectives: The purpose of this study is to provide basic information on Korean medical research and treatment through analysis of breast cancer patients, who visited ${\bigcirc}{\bigcirc}$ university Korean medicine hospital. Methods: To analyze characteristics of breast cancer patients who visited korean medicine hospital, we searched medical records from January 1, 2016 to May 13, 2019, and 86 breast cancer patients were analyzed. Results: 1. The general characteristics of the subjects are as follows. The average age was $47.65{\pm}9.62years$ and 40's was the most (46.51%). The average height was $159.78{\pm}4.91cm$ and the average weight was $57.29{\pm}9.34kg$. The average body mass index (BMI) of the patients was $22.40{\pm}3.50kg/m^2$. 2. The stage distribution record indicated stage０ (9.72%), stageI (31.94%), stageII (34.72%), stageIII (20.83%) and stageIV (2.78%). 14 patients with unknown stage were excluded. 3. Before coming to the korean medicine hospital, of the 86 patients, 72 (83.72%) patients received surgical therapy, 55 (63.95%) patients received chemotherapy and 44 (51.16%) patients received radiotherapy. 11 (12.79%) patients chose oriental medicine as their primary treatment option. 4. The mean duration from diagnosis to hospital visit was $13.87{\pm}15.53months$. Among the total 86 patients, 46 (53.49%) patients visited for symptom relief during the follow-up period. 5. The most common symptom was general weakness in 29 (33.72%) patients, followed by hot flash, myalgia, insomnia, digestion disorder, numbness, edema, arthralgia, operation site pain, cold sensation and mastalgia. 6. Among 86 patients, 55 (63.95%) patients received acupuncture and moxibustion together. The most prescribed herbal medicine to subjects was Sibjeondaebo-tang-gamibang and Cheonhye-dan (25%). Conclusions: These results could be helpful to provide basic data on the Korean medical approach of breast cancer patients.

• Nutrition Research and Practice
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• v.13 no.4
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• pp.352-357
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• 2019

BACKGROUND/OBJECTIVES: Youth is the crucial stage between childhood and adulthood during which an individual acquires new behavior and practices including dietary habits, that may be influenced by his peers, social circle, nutrition knowledge level and other factors. The increase in awareness of young adults is of special importance from the perspective of health and prevention of obesity related chronic diseases. To measure the nutrition literacy level of university students using the Turkish version of Adolescent Nutrition Literacy Scale (ANLS). We evaluated their food habits using the Adolescent Food Habit Checklist (AFHC) tool and analysed it, if the eating habits were affected by nutrition literacy level. SUBJECTS/METHODS: A cross-sectional descriptive study was conducted on randomly selected 276 students studying in the Faculty of Health Sciences of Istanbul Aydin University, Turkey. Data was collected by means of ANLS and AFHC tools by face to face interview method. SPSS statistical sofware (IBM SPSS Statistics 19) was used to analyse the obtained data. RESULTS: Participants comprised of 47.1% males and 52.9% females with mean age of $20.0{\pm}1.60years$. Mean body mass index (BMI) was determined as $22.4{\pm}3.76$ ($23.6{\pm}3.63$ males $21.3{\pm}3.57$ females). Functional, interactive and critical nutritional literacy scores for male participants were $22.49{\pm}5.71$, $17.45{\pm}4.84$, and $28.28{\pm}7.13$ respectively (total $64.98{\pm}10.15$). For females the values were $24.66{\pm}5.13$, $20.17{\pm}4.28$, and $32.20{\pm}5.65$ (total $69.72{\pm}8.59$) respectively. For all the three sub-categories of nutrition literacy, the scores acquired by females were significantly higher than males (P < 0.001). In the AFHC tool, the mean score acquired by males were $9.26{\pm}4.18$ whereas for females it was $10.37{\pm}3.40$ significantly higher as compared to males (P = 0.007). CONCLUSION: The food habits of female participants were better than males; in accordance with their nutrition literacy status. It may be concluded that food habits are influenced by nutrition literacy and therefore stress much be given to increase the nutrition awareness among children youth as well as adults.

• The Journal of Korea Assosiation for Disability and Oral Health
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• v.15 no.1
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• pp.29-34
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• 2019

Prader-Willi Syndrome (PWS) is a rare neurologic disorder with a prevalence 1/10,000-30,000. The cause of PWS is an abnormalities of chromosome 15q11.2-q13 which is an imprinting gene. Obesity and hyperphagia are characteristic features on a PWS adult. On the other hand, the birth weight, height and body mass index (BMI) of PWS infants are 15-20% lower than those of normal babies and there is a failure to thrive until 24-month-old. Most of PWS patients are treated under general anesthesia and conscious sedation. This case is a treatment of severe caries in a PWS 46 month-old child without general anesthesia and conscious sedation. He came to the Department of Pediatric Dentistry, Kyung Hee University Dental Hospital at Gangdong, Seoul, Korea with a trauma history. He had a medical history with heart surgery and needed to take antibiotics prophylaxis. The luxated left upper primary tooth were removed and caries treatment were done as an outpatient without general anesthesia, conscious sedation.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Journal of Industrial Convergence
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• v.19 no.6
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• pp.101-108
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• 2021

This descriptive study was conducted to identify the relationship between knowledge of stroke and stroke-related health promoting lifestyle among nursing students. Data were collected from September 21 to 26, 2020, from 182 nursing students. Data were self-reported using a structured questionnaire. Data were analyzed using independent t-test, one-way ANOVA, and Kruskal-Wallis test. The mean stroke knowledge score of the participants was 14.97±3.13. The mean score on knowledge of stroke risk factors was 8.69±1.98, and that for knowledge of stroke warning signs was 5.43±1.31. The mean health promoting lifestyle score was 2.93±0.47. Knowledge of risk factors according to general and health-related characteristics showed significant differences in age and money on hand. Knowledge of warning signs according to general and health-related characteristics showed significant differences in the family history of stroke. Health promoting lifestyle to general and health-related characteristics showed significant differences in religion, satisfaction with major, subjective health status, and body mass index. In conclusion, nursing students had high knowledge of stroke, but stroke-related health promoting were not.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.23 no.2
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• pp.37-50
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• 2023

This study aimed to examine the influence of a weight loss reality show watching on viewers' psychology and viewing effects by explicitly focusing on the Chinese TV show, Wow! Nice Figure (2019). Chinese women who had experience viewing Chinese TV show, Wow! Nice Figure and an experience of weight loss were the subject of the current study. The data collected from a total of 201 Chinese women were examined. Six variables; age, monthly income, occupation, education, BMI(Body Mass Index), and weight loss experience were included as control variables, and the data were analyzed with the use of SPSS 20.0. The results revealed that both simple and social viewing had been found to impact viewers' psychological attitudes positively. However, it was supported that simple and social viewing does not directly affect viewing satisfaction. Furthermore, the mediated effect of psychological variables within the relationship between simple viewing and viewing satisfaction and the relationship between social viewing and viewing satisfaction was investigated. From this study's results, the enhanced understanding of the impact of simple viewing, social viewing, and viewer's psychology on viewing satisfaction could be discussed.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.3
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• pp.99-114
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• 2023

Purpose : The purpose of this study was to determine factors that affect the quality of life (QoL) of people with diabetes. We hope to provide a basis for intervention strategies for health promotion and related research among patients with diabetes in the field of physical therapy. Methods : We selected individuals diagnosed with diabetes who were aged 19 years or higher by using data from the 2019 Korean Health Panel survey and analyzed the results of 1,527 people. The influencing factors were sex, age, household income, marital status, age, education level, subjective health status, body mass index (BMI), smoking, drinking, regular exercise, experience of depression and anxiety, suicidal thoughts, stress, and frequency of walking (days/week). Frequency analysis, descriptive statistics, independent sample t-test, one-way analysis of variance, and multiple regression analysis were performed. Results : The EQ-5D score for QoL was .87 ± .12, with pain and discomfort being the most detrimental to the QoL of people with diabetes. In terms of patients characteristics, the QoL was lower among participants who were female, older, and separated/widowed/divorced; had an education level below middle school; had a poor subjective health status; were non-smokers and drinkers; and did not walk and exercise regularly, experienced a lot of stress, and experienced depression and anxiety; and had suicidal thoughts (p<.001). Being separated/bereaved/divorced; experiencing a lot of stress, depression, and anxiety; and having suicidal thoughts were negatively associated with QoL in people with diabetes (p<.01). On the other hand, age of 65 years or younger; graduation from high school, fair or better subjective health, regular exercise and alcohol consumption, and walking (days/week) were positively associated with QoL (p<.05). Conclusion : Regarding the QoL of patients with diabetes, intervention strategies should be formulated by considering general characteristics and disease-related characteristics. Among the various factors affecting QoL, the number of walking and regular exercise were found to be the factors that improved the QoL of patients with diabetes. These results can be used as a basis for the education and management of patients with diabetes in the field of physical therapy.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.631-640
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• 2009

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.