• Clinical and Experimental Pediatrics
• /
• v.49 no.12
• /
• pp.1263-1266
• /
• 2006

Nutrition is an essential component of total adolescent health care. Two important changes occurring during adolescence can cause a crisis in the teenager's nutritional needs. First, growth in height, weight, and body component is greater and more rapid than at any time since infancy. Second, an adolescent's eating habits may change from regular meals prepared at home to irregular meals, skipped meals, and nutrition-poor snacks and fast-food meals. Adolescents have been found to have the highest prevalence of any age group of an unsatisfactory nutritional status. To understand the nutritional requirements of the adolescent, health practitioners should be aware of the intensity and timing of the adolescent growth spurt, the differences in the growth spurt between males and females, and the individual variation in timing of the growth spurt from teenager to teenager.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2021.01a
• /
• pp.21-22
• /
• 2021

사람들이 체중을 조절하고 건강을 관리하기 위한 방법 중 하루 영양소 섭취량을 조절이 있다. 현대 사회에선 가공식품의 섭취량이 증가함에 따라 자연스레 가공식품들의 영양소를 파악하고 기록하는 것도 중요한 문제가 되었다. 본 논문에서는 실제 가공 식품의 포장지에 인쇄되어있는 영양성분 표 이미지를 인식할 수 있는 OCR을 FOTS 기반으로 구현 및 실험을 진행하였다. 실제로 시중에서 파는 영양성분 표는 한글과 영어가 섞여 있기 때문에 한글을 인식하는 모델과 영어와 숫자를 인식하는 모델을 따로 학습한 뒤 생성하여 각 언어에 대한 인식률을 향상시켰다.

• Journal of Nutrition and Health
• /
• v.37 no.9
• /
• pp.809-816
• /
• 2004

The purpose of this study was to evaluate the effect of maternal nutritional status and health behaviors on the concentrations of minerals (Zn, Fe, Ca) and the immunological substances (lactoferrin, sIgA, Iysozyme) in breast milk. Breast milk was collected from 193 healthy Korean women from obstetric clinics and postpartum care centers in Seoul. : 99 colostrum (1 - 5 days postpartum), 33 transitional milk (6 - 10 days postpartum), 61 mature milk (11 - 50 days postpartum). The concentrations of minerals and immunological substance were highest in colostrum and decreased with lactational period. Concentrations of Zn and Fe reduced significantly from colostrum to mature milk, however, Ca concentration stayed constant throughout the lactational period. Contents of lactoferrin, sIgA, and lysozyme were significantly lower in mature milk than in colostrum. Mother's nutritional status, assessed by prepregnancy BMI, had an effect only on colostrum, but not on transition and mature milk. Fe concentration of colostrum was significantly lower in underweight (prepregnancy BMI < 18.5) than in overweight mothers (prepregnancy BMI $\geq$ 23.0). Also lower tendency was observed for sIgA and lysozyme contents, even though the difference was not statistically significant. Pregnancy weight gain had no effect on the breast milk component. Since nutritional factors had some effect on colostrum, the health behaviors of mothers providing colostrum were assessed. The mother's behavior of smoking, drinking, morning sickness, parity, disease, nutrient supplement use had no significant effect on the breast milk component, however, Zn, sIgA, and lysozyme were the somewhat affected components by maternal health behavior.

• Journal of the Korean Dietetic Association
• /
• v.19 no.2
• /
• pp.159-172
• /
• 2013

Food is an essential component of good health and a high quality of life. This is especially true for the elderly, where health and quality of life can vary due to eating issues. This study attempts to measure the satisfaction with food-related life in the elderly of South Korea, while examining differences in social support, depression, isolation, and life satisfaction based on the level of satisfaction with food-related life. Data collection was conducted using one-on-one surveys from December 2011 to January 2012. A total of 390 elderly (aged 65 and over) who live in Korea participated in this study. The results showed that the satisfaction with food-related life was high (3.52 out of 5). The elderly who had company during a meal or a meal preparer showed a higher satisfaction with their food-related life. Social support was high (5.32 out of 7) and the feelings of isolation were low (3.85 out of 5). The average satisfaction with life was 4.42 out of 7, indicating a fair satisfaction with life, while the average depression score was relatively low (8.77 out of 26). In general, the elderly with a higher satisfaction with food-related life had a higher social support and overall satisfaction with their life. On the other hand, the elderly with a lower satisfaction with food-related life generally reported higher levels of depression and isolation. A positive correlation was observed between satisfaction with food-related life, social support, and satisfaction of life, while a negative correlation was found between satisfaction with food-related life, isolation, and depression. The results of this study indicate that managing the satisfaction with food-related life is an important component of mental health in the elderly.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.4
• /
• pp.462-467
• /
• 2007

Volatile components of six commercial $sauces(A{\sim}F)$ and $\hat{O}yuk-jang$(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and $\hat{O}yuk-jang$ were well discriminated with the direct use of $VaporPrint^{TM}$. Commercial sauces and $\hat{O}yuk-jang$ showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling $\hat{O}yuk-jang$, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of $\hat{O}yuk-jang$ was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.

• Clinical and Experimental Pediatrics
• /
• v.64 no.9
• /
• pp.473-479
• /
• 2021

Background: Malnutrition has a high incidence among pediatric surgical patients and contributes to increased risks of postoperative complications and extended hospital stays. Purpose: The present study aimed to determine the influence of preoperative nutritional status on the postoperative outcomes of pediatric patients who underwent elective gastrointestinal (GI) surgery. Methods: This prospective observational study was conducted at Cairo University Specialized Pediatric Hospital. According to the designated inclusion criteria, 75 surgical cases of both sexes were included. A structured questionnaire was developed and administered. This questionnaire included 3 main sections: demographic data and nutritional status parameters at admission and discharge. Pre- and postoperative nutritional statuses were compared. Results: According to both the subjective global nutritional assessment and STRONGKIDS score Questioner, more than 60% of patients in the upper GI patient group were at risk of malnutrition. Wasting status was most common in the upper GI patient group (67%; vs. 39.1% in the lower GI group). Underweight status was more common in the hepatobiliary and upper GI patient groups (nearly 50% for each group) than in the lower GI group (30.4%). On the other hand, stunted patients had a higher incidence of complications and a prolonged hospital stay (P=0.003 and P=0.037, respectively), while underweight lower GI patients experienced a prolonged hospital stay (P=0.02). A higher proportion of patients with preoperative anemia than those without preoperative anemia required a blood transfusion (P=0.003). Conclusion: Nutritional assessment is a crucial component of pediatric surgical patient management. Both underweight and wasting statuses were more common among hepatobiliary and upper GI patients. Postoperative complications and a long hospital stay were more common among stunted patients.

• Clinical Nutrition Research
• /
• v.12 no.2
• /
• pp.91-98
• /
• 2023

Adequate nutritional support is crucial in preventing complications and improving outcomes in critically ill patients. Extracorporeal membrane oxygenation (ECMO) is a mode of supportive care for patients with respiratory and/or cardiac failure. ECMO patients frequently exhibit a hypermetabolic state characterized by protein catabolism and insulin resistance, which can lead to malnutrition. Nutritional therapy is a vital component of intensive care, but its optimal administration for ECMO patients is unknown. This case report aims to provide insights into effective nutritional management for critically ill patients undergoing ECMO therapy. The patient was a 72-year-old male with a history of gastric and lung cancer who underwent a lobectomy complicated by bronchopleural fistula, postoperative bleeding, pneumonia, and acute respiratory distress syndrome (ARDS). The patient's nutritional status was assessed indicating a high risk of malnutrition, using the modified Nutrition Risk in the Critically Ill (mNUTRIC) Score. Nutritional support was administered based on the recommendations of European Society for Clinical Nutrition and Metabolism (ESPEN) and the American Society for Parenteral and Enteral Nutrition (ASPEN), with energy requirements set at 25-30 kcal/kg/d and protein requirements set at 1.2-2.0 g/kg/day. The patient received parenteral nutrition until the enteral nutrition target amount was reached, with zinc supplements for wound healing. The study highlights the need for further research on proactive and effective nutritional support for ECMO patients to improve compliance and prognosis.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2019.09a
• /
• pp.150-150
• /
• 2019

• Journal of the Korean Dietetic Association
• /
• v.16 no.1
• /
• pp.39-48
• /
• 2010

This study was conducted to assess the perception of nutritional education by students in elementary school and their parents in terms of the degree of satisfaction with school foodservices. The survey was conducted on 322 parents and 322 students using a questionnaire. Most of the students and parents were satisfied with the school foodservices, the most satisfactory component of school foodservice was the "balanced nutrition intake". The students and parents acquired nutritional information from the "school letter" and "Mass media". They trusted professional dietitians, the school and the nutritional information acquired from accredited mass media. In regards to the type of nutritional education, 28.9% of parents preferred "clinical nutrition information on disease" and 26.9% of parents preferred "nutrition information of food". In contrast, 33.7% of the students preferred the "clinical nutrition information on disease" and 25.4% of the students preferred "right eating habit (unbalanced eating, skipping meal)". The top three reasons for wanting to provide offspring with nutritional information was "right eating habit" (48.9%), "correction of unbalanced diet" (19.8%) and "healthy physical strength" (12.1%). The dietitians need professionalism to deliver accurate information and knowledge relating to the subjects that the users demand and the development of teaching media should be conducted to effectively deliver this knowledge.

• Journal of Environmental Science International
• /
• v.23 no.2
• /
• pp.165-170
• /
• 2014

Despite abundant nutritions, krill is barely used for human consumption. The objective of this study was to investigate the nutritional component and amino acid composition of krill and further utilizes it for food resource. Proximate compositions of krill meal were consisted of crude protein 58.85%, ash 13.89%, crude fat 12.45%, carbohydrate 11.01% and moisture 3.80%. The amount of total amino acid was 54.74 g%, and the major amino acids were glutamic acid (7.71 g%), aspartic acid (6.20 g%), leucine (4.72 g%), lysine (4.41 g%), arginine (6.49 g%) and alanine (3.25 g%), respectively. Total essential amino acid content was 21.87%, and the major amino acids were leucine (4.72 g%), lysine (4.41 g%) and isoleucine (2.90 g%), respectively. Content of total free amino acid in krill meal was 20224.30 mg/kg, and the major free amino acids were taurine (4501 mg/kg), arginine (3130.60 mg/kg), proline (2302.90 mg/kg), alanine (2088.10 mg/kg), glycine (1606.40 mg/kg) and lysine (1197.40 mg/kg). Especially, taurine was the most abundant of all free amino acids. Thus, these data indicate that krill seems to be abundant protein source food.