• 한국융합학회논문지
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• 제9권9호
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• pp.123-133
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• 2018

본 연구는 전반적인 장애인의 건강수준과 구강보건행태를 평가하여 우식경험영구치지수와의 관련성을 파악하고자 하였다. 2013년 제 6기 1차년도 국민건강영양조사를 바탕으로 만 19세 이상 성인 장애인을 대상으로 하였다. 자료 분석은 성별에 따른 일반적 특성, 장애요인, 사회경제요인, 건강요인, 구강건강행태요인은 복합표본 교차분석을 하였고, 장애인의 우식경험영구치 지수에 영향을 미치는 요인을 파악하기 위해 복합표본 일반선형모형 분석을 하였다. 분석 결과, 우식경험영구치 지수는 여자에 비해 남자가, 연령이 높을수록, 교육수준이 낮을수록, 전신건강상태(EQ-5D)가 나쁠수록, 저작기능이 불편 할수록, 주관적 구강건강상태가 좋지 않을수록 더 높았다. 따라서 본 연구는 한국 성인 장애인의 전반적 구강건강상태를 객관적으로 파악할 수 있었으며, 이를 통해 장애인의 구강보건을 증진시킬 수 있는 포괄구강보건교육프로그램이 개발과 장애인의 구강건강 예방 및 관리에 대한 정책적 방안이 마련되어야 할 것이다.

• Asian Pacific Journal of Cancer Prevention
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• 제16권1호
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• pp.283-290
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• 2015

Purpose: The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. Materials and Methods: In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). Results: In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33-40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). Conclusions: It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

• 한국산학기술학회논문지
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• 제18권12호
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• pp.581-588
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• 2017

본 연구는 기계 학습법 중 하나인 XGBoost를 이용하여 대사증후군을 인지하고 신체활동을 수행하는 집단을 예측하고자 2014년 7월부터 2015년 12월까지 시도되었다. 이에 2009-2013년 지역사회건강조사를 연구자료로 사용하였고 370,430명의 성인을 분석에 포함하였다. 본 연구의 종속변수는 대사증후군의 인지 및 신체활동 실천정도에 따른 단계로 3단계로 구분하였다:Stage 1(무인지, 무 신체활동), Stage 2(인지, 무 신체활동), and Stage 3(인지, 신체활동). 예측변수로는 5년간의 지역사회건강조사 중 공통으로 수집된 문항으로부터 161개의 특성을 선택하였다. 자료 분석을 위해 R program을 이용하여 XGBoost 알고리즘을 적용하였다. 분석 결과 정확도는 0.735 이었으며, 가장 영향을 미치는 10개의 특성은 나이, 교육수준, 체중조절시도 경험, EQ-5D 운동능력, 영양표시 확인, 개인 건강보험가입 유무, EQ-5D 일상활동, 금연광고경험 여부, 통증유무, 당뇨에 대한 보건기관의 교육 경험 순으로 확인되었다. 본 연구결과는 XGBoost가 보건의료빅데이터를 이용한 질병의 예방과 관리에 영향을 주는 요인을 확인하는데 유용한 도구임을 보여주었다. 또한, 본 연구를 통해 대사증후군에 취약한 계층을 확인하고 이를 위한 교육프로그램 개발에 도움을 줄 수 있을 것으로 보인다.

• 한국치위생학회지
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• 제17권3호
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• pp.331-342
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• 2017

Objectives: This study aimed at helping oral health prevention of the blind and related management plan, which is defined as the influence factors between missing and filled permanent teeth index and general feature and oral health behavior of the blind in Korea (estimates 229,678 persons) using data of the 6th Korea National Health and Nutrition Examination Survey from 2014 Korea Centers For Disease Control and Prevention. Methods: The blind over the age of 30 were selected as study subjects who have conducted health survey and dental inspections in KNHANES VI-2. Estimates of the subjects were 229,67 persons. For analyzing data, general linear models: GLM and covariance analysis were conducted to identify the relation between general feature and oral health behavior and missing and filled permanent teeth index. SPSS 21 statistical program was used, which is possible to conduct complex sampling design, and the significance level was 0.05. Results: The missing and filled permanent teeth index was 8.58 points. Regarding the results of the analysis, R-squared of the missing and filled permanent teeth index depending on general features of the blind was 0.839 points, which shows gender, age, residence, education level, individual income, disability rating, kinds of health insurance, marital status and recipient of basic living had an effect on the missing and filled permanent teeth index. R2 of the missing and filled permanent teeth index depending on oral health form of the blind was 0.728 points, which shows oral examination, dental treatment, smoking and toothbrushing after lunch had an effect on the missing and filled permanent teeth index. Conclusions: With the result of this study, we found the oral health actual condition of the blind in Korea. Therefore, it is considered that the government needs to introduce the personalized oral health education program to maintain oral health of the blind and to develop a program that uses braille and voice device which enables to access and utilize to improve oral health behavior that the government could use it as a reference to establish the policy plan.

• 한국식생활문화학회지
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• 제6권1호
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• pp.71-81
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• 1991

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more ${\ulcorner}$excellent than that of overseas${\lrcorner}$, 59.8% in ${\ulcorner}$excellent and delicious${\lrcorner}$, 78% in ${\ulcorner}$the need for the partial development of fastfood${\lrcorner}$. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of ${\ulcorner}preference{\lrcorner}$. In the case of few side dishes, 34.1% answered using fast food. 4. ${\ulcorner}Preferrence{\lrcorner}$ for boild rice and podrridge was generally high, but ${\ulcorner}frequency{\lrcorner}$ was low. Both ${\ulcorner}preference{\lrcorner}$ and ${\ulcorner}frequency{\lrcorner}$ of sauce and stew were high. ${\ulcorner}Preference{\lrcorner}$ for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.

• 보건행정학회지
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• 제18권3호
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• pp.18-40
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• 2008

Measurements of health related quality of life can be used to compare patients with specific conditions to average individuals in the general population in a similar age and gender group. However there are few data available regarding health related quality of life for the general population of Korea. Therefore, this study was conducted to examine the validity of the Korean version of EQ-5D and to measure the health related quality of life of the general adult population in a metropolitan city. The survey was cross-sectional and employed a stratified and multistage sampling design through 100 examination sites in 5 districts of UIsan. A total of 12,644 individuals from 4,112 households participated in the survey. Of these, we analyzed data from 8,068 adults who were over 19 years old and completed the EQ-5D. To examine the validity of the questionnaire, the differences in 5 dimensions and the $EQ-5D_{index}$ were analyzed with regard to demographic and socioeconomic factors such as sex, age, income, and education. In addition, visual analogue scales (VAS) were used to evaluate the overall health related quality of life issues of the respondents. The level of health related quality of life of the general adult population was then compared with the results from the third Korean National Health and Nutrition Examination Survey and other countries. There were a small number of people with problems related tomobility, self-care, and usual activity. In addition, many people complained ofpain/discomfort and anxiety/depression. The complaint rate in each dimension, VAS, and $EQ-5D_{index}$ indicated relatively better states for males, the younger group, the higher income group, and the higher education group. In addition, the level of health related quality of life of the general population of Ulsan was relatively higher than that of Koreans nationwide as well as the populations of other countries. EQ-SD provided a valid measure of the health-related quality of life of the general adult population. In addition, the results of a survey of Ulsan revealed that the quality of life of its population is better than that of the overall population of Korea and of the populations of other countries.

• 한국가정과교육학회지
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• 제1권1호
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• Journal of Dairy Science and Biotechnology
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• 제26권2호
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• pp.9-22
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• 2008

This work has been conducted as a part to set up the regulations and the scientific evaluation systems for the functional dairy products with health claims in Korea. Toward this end, current regulations, requirements, and all kinds of provisions related to the functional dairy products overseas were taken into accounts and feasible recommendations of new initiatives on the current regulations as well. By doing so, not only protecting hopefully the innocent consumers from the false labeling statements and fake advertisements, but also eventually to revitalize the stagnated domestic dairy industries. Currently, functional daily products are simply regarded as "Dietary Supplements" in the United States, and subjected to the regulations under the Dietary Supplement Health and Education Act, established m 1994. Manufacturers and sales distributors should notify their products to the FDA, which is in charge of the dietary supplements on nutrition and labeling, in advance when they start marketing a new dietary ingredient or any foods containing it in the States. For EU countries, there exists keen interests about the functional food products between the member countries of the European Union even though the products are categorized into "Food Supplements" similar to those in the United States. Therefore, they maintain a cautious attitude in applying the health claims to the functional food products. On the other hand, under the Japanese health food system, functional foods are qualified to the functional health foods in terms of legal status as long as any traditional foods can meet the legal standards in its effectiveness, safety as well as quality, along with significant scientific evidences related to the products, thus categorized into "Foods for Specified Health Uses and "Foods with Nutrient Function Claims". Through this study, we may have some expectations and potential utilizations as follows: Legal regulations of dietary supplements especially for the dairy products will be implemented by the outcomes of this research and proposed a tentative amendment of functional ingredients for the sake of consumer protection from the false advertisements and overstatement labeling. Current regulations on the animal foods processing and advertisements will be amended and supplemented in order to revitalize the current downturn dairy sales and to harmonize the international Codex recommendations. The results obtained from this study will make the consumers a wise selection of the dairy products with health claims and be utilized for consumer education and advertisement of the functional products as well.

• 한국가정과교육학회지
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• 제5권1호
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• pp.97-111
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• 1993

본 연구는 국민학교 실과 과목의 식품 영양 단원에 관한 교사, 학생의 인지 및 학생의 지식, 태도, 기능 평가를 위하여 71개 인천시내 공립 국민학교 4,5,6학년 교사 510명과 12개교학생 1,754명을 대상으로 설문조사를 통한 내용을 분석한 것으로 연구의 목적은 1)실과의 정해진 교육목표에 관한 교사의 인지정도 규명 2)식품, 영양 단원에서 교사가 중요하다고 인지하는 내용과 가르치기에 어려움을 느끼는 내용 규명 3)교사가 인지하는 식품영양 단원학습을 증진하기 위한 요소 4) 학생들이 흥미를 느끼는 내용 5)본 단원 학습 후 학생의 지식, 태도, 기능 정도 6)지식, 태도 기능간의 상호 상관관계 규명 등이며 그 연구결과는 다음과 같다. 1. 교사들이 인지하는 실과의 정해진 교육목표는 거의 모두가 중요한 것으로 나타났다. 2. 교사들이 인지하는 식품 영양 단원의 중요한 내용은 영양과 질병과의 관계, 식품위생, 식품저장 등이며, 가장 중요하지 않은 내용으로는 영양 필요량이었다. 또한, 지도에 어려움을 느끼는 내용은 영양 필요량, 조리준비, 식품구성/함유량 등이며 어려움을 느끼지 않는 내용은 영양과 질병과의 관계, 식품위생, 식품저장 등이었다. 3. 교사가 인지하는 단원 학습 증진을 위한 긍정적 요소는 적합한 실습설비와 자료, 시청가자료등이었고 부정적 요소는 남교사, 실험 실습이 필요한 부분은 숙제로 미루는 것 등이었다. 4. 학생들이 흥미를 느끼는 내용으로는 간단한 음식 만들기, 영양소의 기능, 영양문제 등이었고, 쥬스나 차 준비, 조리연료, 부엌용구 사용법 등은 흥미를 느끼지 못하는 내용이었다. 5. 학생의 학업성취 중 지식은 4학년이 식품위생, 기초식품군이, 5학년은 알맞은 조리용구, 조리원리, 6학년은 여가활용의 뜻, 올바른 예절 등이 90% 이상 바르게 답하였고 5학년의 삶은 달걀의 화학적 변화, 감자의 주된 영양 등은 60%이하였다. 6 태도 테스트 결과는 5학년이 4,6학년보다 약간 높은정도(Mn=3.653) 였으나 기능테스트에서는 4학년이 5,6학년보다 약간 낮게 (Mn=3.0) 나타났다(구체적인 것은 본문 참조). 7, 4, 5, 6학년 모두 지식, 태도 기능 간에 정적 상관을 나타내었는데 특히 태도와 기능 사이에는 4학년 r=.7166, 5학년 r=.5175, 6학년 r=.6796을 나타내었고 지시과 태도(4학년 r=.1546, 5학년 r=.0872, 6학년 r=.2192)와 지식과 기능사이에서는 (4학년 r=.1631, 5학년 r=.0585, 6학년 r=.2521)태도와 기능간보다 약한 상관관계를 보였다.

• 지역사회간호학회지
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• 제17권4호
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• pp.512-520
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• 2006

Purpose: To investigate the risk factors of arthritis, this study was carried out with 1,829 Korean women aged between 40-64 who responded to a health behavior survey. Methods: Data were extracted from the results of the 2001 National Survey on Health and Nutrition conducted by the Ministry of Health and Welfare. Results: 1 Financial difficulty and continuous anxiety about health were directly associated with arthritis. The odd ratios of these two factors of arthritis were 1.43 and 1.82 respectively. 2. With regard to the presence or absence of arthritis according to demographic characteristic, the incidence of arthritis was higher in the age between 50-64, in the group whose education level was middle school or lower, and in those who experienced the death of spouse, divorce or separation. Nevertheless, it was not significantly different according to financial status and employment status. 3. Concerning the presence or absence of arthritis according to psychological characteristic, the incidence of arthritis was found to be higher in those who were not healthy by subjective health assessment, in those who were always anxious about their health, in those who were always depressed and sad, and in those who felt heavy stress. 4. With regard to the presence or absence of arthritis according to the health behavior, the incidence of arthritis was higher in postmenopausal cases and cases who were having hormone therapy, and the incidence of arthritis was higher in those who did not drink alcohol, those with BMI higher than 25, and those who slept shorter than 7 hours a day. Conclusion: Based on the above results, it is required to provide a means applicable to communities by developing preventive education that can prevent the incidence of arthritis in middle-aged women as well as intervention programs.