• 제목/요약/키워드: Nutrition assessment

검색결과 1,277건 처리시간 0.029초

Effect of Alpinia officinarum on the Formation of Advanced Glycation Endproducts and Aldose Reductase Activity

  • Lim, Soon-Sung;Kim, Hye-Mi;Kim, Sun-Young;Jeon, Young-Eun;Lee, Yeon-Sil;Kang, Il-Jun
    • Food Science and Biotechnology
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    • 제18권1호
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    • pp.190-196
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    • 2009
  • The inhibition effects of an Alpinia officinarum (AO, Zingiberaceae) on the formation of advanced glycation end products, aldose reductase, and scavenging effect on 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical for the prevention and/or treatment of diabetic complications were investigated. The ethyl acetate fraction of AO was the most effective among all fractions. Through the tests with electron impact-mass spectrometry and nuclear magnetic resonance, two compounds (compound 1 and 2) finally obtained from the ethyl acetate fraction of AO were identified as galangin (1) and kaempferide (2), respectively. In addition, the compound 1 and 2 and the ethyl acetate fraction were compared for the prevention effect on advanced glycation end products, aldose reductase, and the scavenging effect on DPPH radical. The ethyl acetate fraction was significantly more effective than the 2 compounds for those preventive activities.

The Job Satisfaction and Self-assessment of Public Health Nutritionists (보건 영양사의 직무만족도 및 자기진단평가)

  • 박혜련;권지영
    • Korean Journal of Community Nutrition
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    • 제4권1호
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    • pp.83-94
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    • 1999
  • This study was carried out to investigate the general characteristics of public health nutritionists, the current status of nutrition services operation, the recognition about nutrition services of public health center related man power, the job satisfaction and self-assessment and the need for a retraining course of public health nutritionists. The subjects were 58 public health nutritionists who responded to the questionnaire distributed at the annual retraining program in 1998. The results of this study are summarized as follows. 1) 46.5% of the nutritionists were 26-30 years old, 62.1% were 4 year university graduates 74.1% were food and nutrition majors and 51.7% were daily workers. 2) Among the public health center-related manpower, the recognition about nutrition services was the highest for the manager of family health section, followed by the head of public health centers, and then the general nurse in public health centers. 3) The ranking of the reasons for job satisfaction of the public health nutritionists was, relationship with colleagues(3.84), inhabitants response after nutrition counselling(3.53), specialized value realization/conviction about duty(3.35), contents of the work(3.10), value achievement(3.08), self achievement/development(3.00), self discretion(2.92), participation in policy decisions(2.90), work load(2.75), chance of retraining and acquisition of new information(2.73), working environment(2.69), supervisio $n^port by superiors(2.67), salary(2.38), supply of necessary education material, technique(2.37), and budget security(2.22). 4) The satisfaction of the inhabitant's responses after nutrition counseling was the highest among the 4 year university graduates(p<0.05), the satisfaction of the specialized value realization/conviction about duty was the highest among the nutritionists 26-30 years old(p<0.05). Food and nutrition majors(p<0.05) and those having worked less than 3-5years at public health centers also showed much satisfaction(p<0.05). Satisfaction with the salary was the lowest among the food and nutrition majors(p<0.01) and daily workers(p<0.001). The satisfaction with the participation in policy decisions was the lowest among the daily workers(p<0.01). 5) The ranking for the level of self-assessment were, nutrition and dietetic practice(2.92), communication(2.80), management(2.77), public health science and practice(2.66)(p<0.01). The general characteristics such as the level of education, major, employment condition, current public health center's tenure, and charge experience of the nutrition guidance work were not significantly related to self-assessment except the management part(p<0.05). The higher the satisfaction of specialized value realization/conviction about the duty, the better the total score on the self-assessment(p<0.05)..

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A Study on the Development of Method for Measuring Nutrient Intakes at the Worksite (직장인을 위한 식사섭취 조사법 개발에 관한 연구 (II))

  • Kim, Yeong-Ju;Jo, Yeo-Won
    • Journal of the Korean Dietetic Association
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    • 제5권2호
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    • pp.137-144
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    • 1999
  • In Korea, the practice of nutrition education program at the worksite has not yet been implemented, especially for the workers who are at risk for health. Accordingly, the worksite nutrition program, education, and nutrition counseling are necessary. In this study, the worksite nutrition program was developed from June, 1997 to May, 1998. For this program, we surveyed the workers' age and the levels of education, income and physical activity. We developed the proper dietary intake questionnaire to evaluate the employees' nutritional status and the nutrition index which is a simple tool to assess nutrient intakes of the employees at the worksites. To demonstrate the validity of the developed nutritional assessment tools, the CAN(Computer Aided Nutritional) program and Hyunmin system developed by the Korean Nutrition Society and the Korean Dietetic Association respectively, were used as references. The result of the validity test for the dietary assessment method that we have been developed revealed that the method was valid showing no significant difference among the various methods. However, the carbohydrate intake measured by the CAN program was higher than those of others. The validity test results for the nutrient index method showed that there was no significant difference among the methods, except the carbohydrate intake measured by the Hyunmin system was lower that those of others. As a result, we concluded that the dietary assessment methods that we had been developed, were valid method to measure the nutrient intakes of the employees at the worksites.

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A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea (전국 권역별 짠맛에 대한 미각판정과 짜게 먹는 식태도 및 식행동 비교)

  • Kim, Hyun-Hee;Jung, Yun-Young;Lee, Yeon-Kyung
    • Korean Journal of Community Nutrition
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    • 제17권1호
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    • pp.38-48
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    • 2012
  • The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

NUTRITIONAL ASSESSMENT

  • 박순옥
    • Proceedings of the Korean Nutrition Society Conference
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    • 한국영양학회 1996년도 춘계학술대회 초록
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    • pp.38-41
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    • 1996
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Nutritional Assessment and Nutritional Management for GI Cancer Patients

  • Mi Hyang Um;Yoo Kyoung Park
    • Journal of Digestive Cancer Research
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    • 제2권1호
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    • pp.15-20
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    • 2014
  • Cancer, especially GI cancer itself and any associated treatments have profound effect on the patient's nutritional status. It is therefore very important to understand various nutritional issues in GI cancer patients for the cure and for increasing the compliance during the course of the treatment. Screening and identification of nutritional risk for the GI cancer patients is very essential and is plays a critical part of the treatment to help improve patient outcomes. Maintaining optimal nutritional status is an important goal in the management of individuals diagnosed, treated with cancer. Maintenance of adequate nutritional intake is important whether patients are undergoing active therapy, recovering from cancer therapy, or are in remission and striving to avoid cancer recurrence. The goals of nutrition therapy are to prevent or reverse nutrient deficiencies, preserve lean body mass, help patients better tolerate treatments and minimize nutrition-related side effects and complications, etc. Recent interest in clinical settings is also in maximizing quality of life of the patients which can also be modulated by appropriate nutrition.

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