• Journal of Korean Academy of Nursing
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• v.31 no.5
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• pp.749-758
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• 2001

The purpose of the study was to analyze the functional status of low income elderly living at home according to their socio-economic factors, sensory function, health status, medical service utilization, commodity and types of chronic disease. Method: Functional status was defined by the level of mobility, ADL and IADL categorized as independently functional, mildly impaired, moderately disabled, and severely disabled. The data was collected by home-visit interviews with 567 community dwelling adults who were 65 years of age or more with low a income status subsidized by government in ChonAn. Results: 9.9% of community dwelling older adults were severely disabled, and 44.4% were moderately disabled in their functional status. There were significant differences in the functional status by age, education, religion, and types of family structure. The older adults with hearing impairment or dental problems had a significantly higher rate of severe disability. Self-rated health status and medical service utilization were also significant factors to the differences in functional status. The functional status of older adults was also significantly related to the presence of chronic health problems such as chronic back pain, stroke, and Alzheimer-dementia. Conclusion: The results confirmed that community dwelling older adults with low income status were more functionally disabled in comparison to general older adults at national level, while the relating factors to their functional status seemed similar to other studies on older adults. Further studies were suggested to look into functional status longitudinally and focus on the changes of functional status by managing modifiable influencing factors.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.272-278
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• 2005

The object of this study was to examine attitudes and knowledge of Korean dieticians about functional foods. We investigated their perceived knowledge and their attitudes regarding risks versus benefits, and recommendation about the use of functional foods; as well as their frequency of personal use, and the educational supports and training needs of dieticians. We developed a questionnaire to assess the dieticians' attitudes related to functional foods. This questionnaire was used for characterizing functional food-related attitudes on the basis of factor and reliability analysis in the following study. The questionnaires were distributed to 802 practicing dieticians working in Daegu and Gyeongsangbukdo. A total of 244 respondents (mean age $34\pm5.7$ years) returned the completed questionnaires through online surveys. Descriptive statistics and ANOV A were used to analyze data. Fewer than $2\%$ of dieticians claimed themselves to be knowledgeable about functional foods, more than $79\%$ consumed functional foods more than once a week, and $88\%$ of dieticians expressed an interest in receiving training about functional foods. Dieticians had favorable attitudes about the rewards from functional foods but were not confident about the safety and usage recommedation of these foods. The level of knowledge and educational support at their universities about functional foods affected the dieticians' attitudes regarding the rewards from and recommendation about the use of functional foods. These results suggest a need for additional educational opportunities to facilitate a better understanding of the risks and benefits of functional foods and their proper usage. Dietetics professionals must adapt to changes in health practices through effective educational programs integrating sufficient knowledge about functional foods.

• Journal of the Chungcheong Mathematical Society
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• v.26 no.2
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• pp.287-296
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• 2013

In this paper, we investigate additive functional inequalities in paranormed spaces. Furthermore, we prove the Hyers-Ulam stability of additive functional inequalities in paranormed spaces.

• Honam Mathematical Journal
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• v.32 no.4
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• pp.537-544
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• 2010

We prove the superstability of a functional inequality associated with general exponential functions as follows; ${\mid}f(x+y)-a^{x^2y+xy^2}g(x)f(y){\mid}{\leq}H_p(x,y)$. It is a generalization of the superstability theorem for the exponential functional equation proved by Baker.

• Communications of the Korean Mathematical Society
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• v.15 no.1
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• pp.45-50
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• 2000

The modified Hyers-Ulam-Rassias Stability Of the generalized form g(x+p) : $\phi$(x)g(x) for the Gamma functional equation shall be proved. As a consequence we obtain the stability theorems for the gamma functional equation.

• Korean Journal of Mathematics
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• v.16 no.3
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• pp.369-378
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• 2008

The aim of this paper is to study the stability problem for the pexider type trigonometric functional equation f(x + y) − f(x−y) = 2g(x)h(y), which is related to the d'Alembert, the Wilson, the sine, and the mixed trigonometric functional equations.

• The Pure and Applied Mathematics
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• v.17 no.4
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• pp.373-388
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• 2010

We introduce mixed cubic-quartic functional equations. And using the fixed point method, we prove the generalized Hyers-Ulam stability of cubic-quartic functional equations on random normed spaces.

• Bulletin of the Korean Mathematical Society
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• v.46 no.1
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• pp.11-23
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• 2009

In this paper, we prove the generalized Hyers-Ulam stability of the functional inequalities associated with additive functional mappings. Also, we find the solution of these inequalities which satisfy certain conditions.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.170-170
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• 2020

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.216-222
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• 2005

In Korea, there are many kinds of functional foods to manage diabetes, however, they have not been evaluated or investigated systematically. The purpose of this study was to investigate the status of recognition and intake of functional foods among diabetic patients. The study subjects were 307 patients(male 135, female 172), who diagnosed with type 2 diabetes at Seoul National University of Bundang Hospital. Questionnaire survey was done from July to October, 2004 for the characteristics of patients and factors related to the use of functional foods. The mean age of the subjects was 64$\pm$10.2 years, and the mean duration of disease was 9.5$\pm$8.90 years. Approximately 49.8% of the subjects had experience to use functional foods at least once in past. Total number of functional foods used were 56 types. Red ginseng was used most frequently(27.9%), then followed by Silkworm powder(13.6%), Vitamin supplements(10.4%), Mulberry tree(7.1%), Cordyceps sinensis(6.8%) and Ginseng(4.2%). Functional foods were introduced by their friends.relatives(38.4%), family(29.1%), internet(13.9%), and the mass media(10.6%). Among respondents, 94.7% took functional foods with conventional diet therapies(diet, exercise and medication). The purpose of functional food use was to control blood glucose level(49.0%), to relieve fatigue and improve stamina(19.9%), to treat and prevent a disease(17.2%) and to help blood circulation(7.9%). Upon the question of further recommendation of functional foods to others, 74.8% of the subjects answered negative response. However, 12.6% of the subjects showed the further intention of using new product. Therefore, to guide the appropriate use of functional foods for diabetic patients, diabetic educator should provide the knowledge of the efficacy of functional foods and the desirable guidelines.