• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.367-372
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• 2002

This study investigated the effects of dietary soy protein and Ca on the lipid profiles of rats fed fat-enriched diets. Rats were divided into two groups and fed either a casein-low Ca (Exp I) or ISP-high Ca diet (Exp II) for a control period of 4 weeks. The two groups of rats were again subdivided into 4 groups and fed one of 4 experimental diets for another 4 weeks. The experimental diets consisted of 18% beef tallow and 1 % cholesterol, in which either 20 % casein or ISP with one of two levels of Ca, high (1 %) or low (0.1 %). The concentrations of total lipid, cholesterol and triglyceride in serum, liver and feces were determined. At the end of the control period, the serum total lipid and cholesterol concentrations were low in the rats fed ISP-high Ca diet (67~76% and 83~86%). During the next 4 week period, these concentrations remained significantly lower in rats fed the diets containing ISP and high Ca compared with those on casein and low Ca diets (p ＜ 0.05). Total lipid and cholesterol concentrations in feces were significantly higher in the ISP-high Ca dietary group at 4 weeks, and high in both high Ca groups at 8 weeks. This study demonstrates that both soy protein and Ca reduce serum and liver cholesterol, triglyceride, and total lipid in rats fed fat-enriched diet, and that they have an additive effect when combined.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.482-495
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• 2006

The purpose of this study was to investigate the eating behavior and food preference of preschool children in day care facilities. Subjects of this study were 192 young children who lived in Sungnam city, Gyeonggi-Do. The results are summarized as follows: The parents reported that 34% of the children ate 'unbalanced diet'. And 16% of the children ate small portions of food. The parents picked up several reasons for their children's 'unbalanced diet' such as 'dislike of the tastes(29.2%), 'texture in the mouth(28.6%)', 'smell of food(18.2%)' Fifty-six percent of parents took 'to change the cooking methods' as the best way to make their children have good eating habits in their home. The highest score of preference among the children was noodles with bean sauce and kimbab for staple food, stews seaweed soup for soups and stews, bulgogi and fried chicken for side dish. The young children's preference score fur side dish made with meats were higher than made with vegetables. This study made a suggestion to parents of children ages 4 to 6 and to teachers in preschool that they prepare for foods made with vegetables.

• Journal of the Korean Home Economics Association
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• v.12 no.3_4
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• pp.641-662
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• 1974

The purpose of this study is to present the basic rule on the planning standard menu for the improvement of nutritional school lunch program through analysis of their food habits and daily energy expenditure. 1. The purpose of the school lunch program is to get on adequate diet in quality and quantity through right food habits and nutrition education for the most active growing children. 2. At present time in Korea, school lunch program has not been carried out nutritionaly so that it should be improved immediately. 3. The ratio of the daily diet should be given to the students breakfast 1. lunch 1.1, dinner 1.5, through analysis of their daily energy expenditure by their activity. 4. The result of the analysis of for food habits shows that children like foods which were used at home commonly and dislike foods not commonly used. 5. The basic rule on the planning school lunch menu is presented as follows. 1) The ratio of the aily diet should be given as breakfast 1, lunch 1.1. dinner 1.5, for calories, and minerals and vitamins should be given 1/3 to 2/5 of a daily requirements. 2) It should be selected foods which most children like foods when plan menu for school lunch. 3) Green, yellow vegetables should be given over 50 gm. 4) Milk should be given 180cc.

• Women's Health Nursing
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• v.14 no.1
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• pp.12-19
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• 2008

Purpose: This study was to identify the influencing factors in postmenopausal women's bone mineral density (BMD). Method: The sample for the study was 107 postmenopausal women who took the BMD test. For BMD measurement, lumbar spine BMD(L2-5) was measured by Dual-energy X-ray absorptiometry(DEXA). Data was collected by questionnaires on the selected variables such as reproductive factors and life style factors. Result: In reproductive factors, parity shows significant differences with BMD (F=4.16, p=.02). In life style factors, diet (F=3.01, p=.05) and exercise (F=7.39, p=.00) show significant differences with BMD. Excercise, diet and parity accounted for 42.0% of the influencing factors in Postmenopausal Women's Bone Mineral Density. Conclusion: The influencing factors in postmenopausal women's bone mineral density were excercise, diet and parity. In this paper, it is suggested that the influence of reproductive and life style factors in postmenopausal women's BMD should be studied by long term and needs repeated research. This study can be used as foundation material for nursing education program development for osteoporosis prevention and improvement.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.818-823
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• 2017

The diet composition of juvenile gold-eye rockfish, Sebastes thompsoni (40-50 mm SL), was examined based on 121 individuals collected in the Yellow Sea Bottom Cold Water in August 2016. The Yellow Sea Bottom Cold Water is characterized a by water mass of <$10.0^{\circ}C$ and 33 psu. The juvenile gold-eye rockfish fed on Amphipods [57.3% index of relative importance (IRI)] and Euphausiacea (32.9%). Most of the point in the prey-specific abundance plot indicated a high between-phenotype component (BPC).

• Korean Journal of Adult Nursing
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• v.15 no.1
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• pp.22-32
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• 2003

Purpose: The purpose of this descriptive study was to identify the discharge nursing needs of patients who received gastrectomy. Method: The subjects of this study consisted of 100 patients who had gastric surgery in 4 university hospitals in chungnam province. The instrument for this study was developed by the researcher based on literature through in-depth interviews. Data was collected from October 4 to October 30, 2000. Result: The results were as follows: Discharge nursing needs were classified in 8 main categories. The 8 categories were 'emotional and spiritual support', 'nutrition and diet control', 'medication', 'treatment planning and follow up care', 'activity level', 'symptom management' 'health seeking behavior' and 'social support'. The total mean score for nursing needs was 3.89. 'Nutrition and diet control' was the highest degree of nursing needs and 'activity level' was the lowest degree of nursing needs. There were significant differences in degrees of nursing needs between different ages(F=2.74, p=.048), level of education(F=2.91, p=.038) and period since diagnosis(F=4.46, p=.037). Conclusion: This study looked at 8 categories of discharge nursing needs. Patients identified 'nutrition and diet control' as the highest need and 'activity level' as the lowest need. Further research needs to be done to identify discharge educational needs for various age groups, educational level and for patients with varing lengths of diagnosis time to surgery.

• Journal of Korean Academy of Nursing
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• v.37 no.7
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• pp.1193-1201
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• 2007

Purpose: This study was aimed to identify the factors that influence eating behaviors in coronary artery disease patients and to create data for nursing which is thought to improve the eating behavior. Method: The study population was coronary artery disease patients who were treated on an outpatient basis. The measurements were eating behavior, diet self-efficacy, perceived-benefits, perceived-seriousness, family support and medical team support. All of the measurement tools above were thoroughly modified to verify validity and reliability. Statistical analysis was done by the SPSS PC 12.0 program. Results: The influencing factors for the eating behavior was diet self-efficacy (${\beta}=0.476$), social support (${\beta}=0.253$), chest pain (${\beta}=0.177$), smoking (${\beta}=-0.173$) and regular exercise (${\beta}=.169$), which explained 46.2%. Conclusion: Eating behaviors of coronary artery disease patients were influenced by diet self-efficacy, family support and the presence of chest pain. Therefore, the development of a program for efficient dietary education that prevents the progression of coronary artery disease is needed.

• Journal of Korean society of Dental Hygiene
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• v.13 no.1
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• pp.129-135
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• 2013

Objectives : The purpose of this study was to attempt to lay the foundation for the development of oral health programs geared toward promoting the oral health of low socioeconomic class children. Methods : The subjects of this study have been investigated for the use of children to 96 local children's center. Questionnaire for research purposes are described in more detail under the coordination of child care teachers to students, students to be able to record. The survey was conducted at the Health center. Analyzed the data collected by SPSS 18.0. Results : The findings of the study were as follows: The children were influenced by habits of having a snack in dental caries experience. Higher intake of bread and a lot of children more probability of dental caries experience. I've found a lot of sweet-food intake eleven cakes or fruits and vegetables that children prefer higher dental caries experience was low. Conclusions : Education on dietary behavior for low-income children was necessary because of the high correlation of the relationship between dietary habits and dental caries and diet.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.184-187
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• 1999

Increase in fat mobilization by capsaicin(CAP) was investigated in high-fat-fed mice using an adjustable current water pool. Male ICR 7-wk-old mice were fed a high fat diet [50% total energy content in the diet(E%) fat, 20 E% protein, 30E% carbohydrate] for 2 wk and one group (HCAP) was orally administered CAP at 2 h before swimming. After being accustomed to swimming , the mice were subjected to forced swimming every 2d in the current water pol and the total swimming period until exhaustion was measured . The total swimming period was used as index of swimming capacity. Swimming time to exhaustion of treated mice was significantly longer than that of the high-fat-fed control group (100.2$\pm$10.6 vs. 58.0$\pm$8.5min, P<0.01) after 2wk of training. The concentration of serum-free fatty scids gradually increased up to 2 h in CAP -administered mice. The perirenal adipose tissue weight of CAP -administered mice (HCAP) before swimming was lower than that of the high-fat-fed mice adminstered placebo solution (HP) which had not ingested CAP during the 2 wk. These results suggest that the increase of swimming capacity of CAP-administered high-fat-fed mice was due to an increase of fat mobilization that was induced by CAP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1132-1137
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• 2014

The purpose of this study was to assess the need for nutritional education in male workers living in Busan, Korea. This study surveyed 310 industrial workers at five companies in Busan using a questionnaire. According to the results, need for nutritional education scored 3.60/5.00 points. The usage rate of mass media as a means of acquiring nutritional information was significantly higher (P<0.001) in subjects in their 50s compared to other age groups. Regarding scores on need for nutritional education according to theme, 'balanced eating habits' showed the highest score, followed by 'food safety', 'diet therapy related to a disease', and 'food hygiene and food poisoning prevention'. In terms of frequency of nutritional education, 29.0% of subjects considered 'biannually' to be desirable, whereas 25.8% and 21.0% considered 'annually' and 'quarterly' to be desirable, respectively. The results of this study suggest that nutritional education for industrial workers should be implemented in various ways in accordance with their characteristics. Furthermore, considering workers' low awareness levels of the need for nutritional education, employees are required to take the education in order to encouraged to improve their nutritional status and commit to a desirable diet.