• 대한지역사회영양학회지
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• 제25권3호
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• pp.214-225
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• 2020

Objectives: This study examined the effects of nutrition counseling by the nutrition care process (NCP) on diet therapy practice and glycemic control in patients with type 2 diabetes mellitus. Methods: The survey was conducted on 49 patients whose hemoglobin A1c (HbA1c) level ranged from 6.5% to below 10% among patients aged 30~60s with type 2 diabetes mellitus. Nutrition counseling by the NCP process was carried out twice: first nutrition counseling and follow up counseling. The questionnaires were composed of 54 questions in five fields (general characteristics, health-related behaviors, diet therapy-related items, dietary life, diet therapy-related knowledge, diet therapy-related barriers). Nutrition intervention in nutrition counseling was performed based on the individualized diagnosis of NCP. Results: All the subjects practiced self-monitoring of their blood glucose levels, regular exercise, and diet therapy after NCP-based nutrition counseling. Diet therapy-related knowledge and practice by the subjects were improved after nutrition counseling. While the intake of boiled white rice decreased, the intake of boiled brown rice and barley rice in the subjects increased significantly. After nutrition counseling, the weight and HbA1c of the subjects decreased. Conclusions: These results suggest that personalized nutrition counseling by NCP process is effective for diet therapy compliance and glycemic control of type 2 diabetic patients.

• Journal of Nutrition and Health
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• 제28권2호
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• pp.162-169
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• 1995

This study was conducted to evaluate the necessity and development of a therapeutic diet manual which contains basic nutritional science concepts that refer to nutritional management of patients in clinical settings. One hundred and fifty-four medical doctors, forty dietitians, and sixty-three students majoring in nutrition participated. The survey included questions about nutritional knowledge, nutrition-related concerns, and nutrition counseling in medical practice. The knowledge score of medical doctors was 47.7%. Lower percentages occurred in the amount of sodium allowed in the sodium restricted diet and the food sources of vitamin B1 were 16.9%, 31.2% respectively. Seventy-four percent of doctors strongly urged nutrition counseling for patients. Seventy one percent of doctors agreed that the present medical-nutrition education was inadequate in medical school curricura. Most doctors (79.2%) agreed that a therapeutic diet manual would be helpful and necessary. The average percentage of nutritional knowledge test scores for dietitians and students majoring in nutrition were 76.0% and 68.3%, respectively. Over ninety percent of dietitians working and their prescriptions. The result of this study strongly suggests that the development of a comprehensive therapeutic diet manual is necessary, especially for medical doctors.

• 대한지역사회영양학회지
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• 제7권1호
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• pp.92-101
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• 2002

The purpose of this study was to investigate whether nutrition counseling and exercise could be beneficial to patients with acquired cardiac disease (ACD). Twenty-five ACD patients participated in this program, which was based on guidelines for serum lipid management. To measure the effects of the nutrition counseling and exercise education, outpatients with ACD were selected and randomly assigned to three groups which were a control group, a diet only group and a diet and exercise group. Nine diet only group patients and nine diet and exercise group patients received nutrition counseling or nutrition counseling and exercise education every other week. Patients who served as a non counseled control group did not receive any counseling during the same study period. Various markers of disease risk, including lifestyle, anthropometric indices, eating behaviors, and serum lipid levels were measured before and after the program. The program lasted up to 12 weeks, depending on the individuals involved. Database management and statistical analyses were performed using SPSS 7.5 software. As a result, BMI and %IBW showed decreased trends in the diet only and the diet and exercise group. Food habit scores were significantly increased in the diet only group and the frequency of saturated fatty acid, dietary cholesterol, salty food and instant food intake were decreased in the diet only group. Comparisons of the daily nutrient intakes of the groups showed their total calorie, carbohydrate and protein intake had decreased significantly, and also the total fat and dietary cholesterol intake had decreased in the nutrition counseling group. The serum total cholesterol and LDL-cholesterol decreased after 12 weeks in the nutrition counseling group. The diet and exercise group showed less interest in diet control than the diet only group. These results show that a well-planned nutrition counseling program would reduce the risks of ACD and cardiovascular disease and help to care such diseases.

• 대한지역사회영양학회지
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• 제21권4호
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• pp.332-343
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• 2016

Objectives: Study purpose was to investigate perception on diet, diet problems and related factors among young adult women using focus group interviews (FGI) based on the Social Cognitive Theory (SCT). Methods: Eight groups of FGI were conducted with 47 female undergraduate or graduate students. Guide for FGI included questions regarding perception on optimal diet, diet problems and cognitive, behavioral, and environmental factors of SCT. FGI were video, audio-taped, transcribed and analyzed by themes and sub-themes. Results: Subjects showed irregular eating habits (skipping breakfast, irregular meal time) and selection of unhealthy foods as the main diet problems. Regarding cognitive factors related to optimal diet, subjects mentioned positive outcome expectations (e.g., health promotion, skin health, improvement in eating habits, etc.) and negative outcome expectations (e.g., annoying, hungry, expensive, taste). Factors that promoted optimal diet were mainly received from information from mobile or internet and access to menu or recipes. Factors that prevented optimal diet included influence from friends, lack of time and cooking skills. Behavioral factors for optimal diet included behavioral capability regarding snacks, healthy eating and smart food selection. Subjects mentioned mass media (mobile, internet, TV) as the influential physical environment, and significant others (parents, friends, grandparents) as the influential social environment in optimal diet. For education topics, subjects wanted to learn about healthy meals, basic nutrition, disease and nutrition, and weight control. They wanted to learn those aspects by using mobile or internet, lectures (cooking classes), campaign and events. Conclusions: Study results might be used for planning education regarding optimal diet for young adult women. Education programs need to focus on increasing positive outcome expectations (e.g., health) and behavioral capability for healthy eating and food selection, reducing negative outcome expectations (e.g., cost, taste) and barriers, making supportive environments for optimal diet, and incorporating topics and methods found in this study.

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.61-77
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• 2012

This study was carried out on hospitalized patients receiving diet therapy satisfaction and awareness of nutrition education in small and medium-sized hospitals in southern Gyeonggi area. By the face-to-face interview with questionnaire method, the survey was carried out on 150 subjects (99 males and 51 females). The patients (64.7% of males, 52.9% of females) heard the description of diet therapy without the aid of written manual. Patients were moderately satisfied by food that was rated based on these indicators: tastiness (2.45), saltiness (2.23), smelliness (2.23), and appetizing appearance (2.39) as a 4 point scale. Most of the patients (80.8% of males, 69.8% of females) wanted to continue diet therapy. The importance of diet was correlated with the tastiness, saltiness, and appetizing appearance of diet. And the help of dietitians' explanation was correlated with appetite. 55.6% of males and 35.4% of females received nutrition education before (p<0.05). The number of times nutrition education was received was once for male (33.3%) and three times for female (44.4%). Most nutrition education satisfaction that was calculated on a 4 point scale was well understood (3.03), recognized importance (3.44 for males, 2.78 for females) and help for disease management (p<0.01). Also they were satisfied with the explanation of disease (3.20). Nutrition education satisfaction was correlated positively with explanation about food related to disease, the current dietary treatment, how to prepare diet recipes, and dietitian's kindness, but negatively with satisfaction with explanation of diet therapy, and the description and help for disease management. In conclusion, the most important factor in practicing diet therapy was meeting with the dietitian. Intensive nutrition education after the patient's discharge is necessary for patients to continue diet therapy.

• Preventive Nutrition and Food Science
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• 제15권1호
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• pp.1-6
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• 2010

The effect on body fat accumulation on male Wistar rats undergoing continuous feeding with a histidine-enriched diet was investigated. Five-week-age rats were assigned to two groups and were fed either the control diet (purified diet AIN-$76^{TM}$) or the histidine-enriched diet containing 3% histidine for 28 days. It was observed that both adipose tissue masses in retroperitoneal and epididymal areas of rats fed histidine-enriched diet significantly decreased (p<0.05) compared to those of control rats, while there was no significant difference in the food efficiency ratio between them. The blood levels of histidine derivatives of 3-methylhistidine and carnosine were significantly (p<0.05) increased in the rats fed a histidine-enriched diet, whereas there were no significant different between the histidine-enriched diet and control groups in the general amino acid distribution. Our results demonstrate that a histidine-enriched diet suppresses body fat accumulation in rats.

• Journal of Nutrition and Health
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• 제6권1호
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• pp.31-38
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• 1973

The effect of dietary condition on the acethylcholine and chotinesterase activity in the brain was observed. Rats weighting $120{\sim}130\;gm$ was fed on diets deprived of protein, carbohydrate and lipid, respectively. Experimental terms was devided into 3, 7 and 15 days. The results are summarized as follows: 1. The lipid free diet makes greater contribution to the gain of body weight than the carbohydrate free and protein free diet. 2. The acethylcholine in the protein free diet group is reduced after 7 days and that in the carbohydrate free diet, after 3 days. 3. The cholinesterase activity shows continuing decrease after 3 days by protein free diet, and the other diet groups appear temporal decrease at 7 days and increase, at 15 days. 4. The relation of acethylcholine, and cholinesterase is similar to each other except that of the carbohydrate diet. From the above results, the conclusions are obtained that the protein free diet makes the acethylcholine and cholinesterase activity lower, and the carbohydrate free diet, acethylcholine lower.

• 비만대사연구학술지
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• 제2권1호
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• pp.11-16
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• 2023

Nutrition counseling and dietary intervention are essential to obesity management because weight reduction is the consequence of negative energy balance. The first step of the nutrition counseling in patients with obesity is thorough evaluation of the nutritional status. During the nutritional evaluation, amount of energy consumption, dietary habits, and medical and socioeconomic factors influencing diets should be evaluated. Diet interventions including low calorie diet, low fat diet, low carbohydrate diet, and high protein diet are all effective in weight reduction as long as decrease in energy consumption is accompanied. Amount of energy restriction and choice of diet interventions should be individualized based the medical condition and characteristics of each patient.

• Nutrition Research and Practice
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• 제14권4호
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• pp.352-364
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• 2020

BACKGROUND/OBJECTIVES: Given the increasing proportion of the Korean population that is aged 65 years and older, the present study analyzed the relationship between diet quality and sarcopenia in elderly persons by using data from the 2008-2011 Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Data for 3,373 persons aged 65 years and over (men: 1,455, 43.1%) were selected from the 2008-2011 KNHANES. Sarcopenia assessments are based on a formula that divides a subject's appendicular skeletal muscle mass (ASM) by their weight (wt) and multiplies that result by 100 ([ASM/wt] × 100). Sarcopenia is present if the subject's result was less than one standard deviation (SD) below the sex-specific mean for a young reference group. For evaluation of diet quality, data obtained via the 24-hour recall method were used to calculate the Diet Quality Index for Koreans (DQI-K). A general linear model was applied in order to analyze general information and nutritional intake according to sarcopenia status. For analysis of the relationship between diet quality and sarcopenia, a binominal logistic regression analysis was undertaken. RESULTS: The sarcopenia prevalence rate among the study subjects aged 65 years and over was 37.6%. The DQI-K of those without sarcopenia was 3.33 ± 0.04 points, while that of those with sarcopenia was 3.45 ± 0.04 points (P < 0.05). The relationship between diet quality and sarcopenia revealed that subjects aged 75 and older had a poor diet quality, and their odds ratio (OR) of sarcopenia presence was significantly higher (OR: 1.807, 95% confidence interval: 1.003-3.254, P < 0.05). CONCLUSIONS: This study revealed that poor diet quality was related to sarcopenia presence in Koreans aged 75 and older. In order to improve the diet quality of the elderly (aged 75 and older), it is necessary to develop dietary improvement guidelines.

• Clinical Nutrition Research
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• 제3권2호
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• pp.106-114
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• 2014

It is generally accepted that diet modification provides beneficial effects on the management of diabetes. In the present study, we evaluated the effects of diet modification on nutrient intake and quality of life in a large sample of diabetic patients. This study was conducted using data from the Korea National Health and Nutrition Examination Survey IV and V (2007-2010). A total of 2,484 of diabetic patients were included in the analysis. Then, we compared the overall quality of dietary intake between diabetic patients with diet modification and those without dietary modification. The result showed that subjects on diabetic diet (DDG) showed lower levels of total cholesterol, triglyceride, and AST before and after the adjustment for covariates (all p < 0.05). The results of nutrient assessment showed that DDG had lower intakes of total energy, fat, and carbohydrate (all p < 0.05), but higher intakes of energy from protein, vitamin B1, vitamin B2, niacin and vitamin C than NDG. (all p < 0.05). In addition, nutritional adequacy ratio of calcium and vitamin B2 were significantly higher in DDG than those in normal diet group (NDG) (p < 0.05). However, we observed no significant differences in quality of life between two groups. In conclusion, diet modification in diabetic patients seemed to be effective to improve blood lipid profile and the adequacy of nutrient intake without sacrificing the quality of life.