• Quality Improvement in Health Care
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• v.19 no.1
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• pp.44-52
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• 2013

Objectives: Several studies on hospital malnutrition have reported that malnutrition among patients is highly prevalent and that more than 40% of hospitalized patients have nutritional risk factors. The purpose of this study was to assess the implementation of physicians' prescribed nutrition therapy before and after a protocol on nutrition therapy for malnourished inpatients was instituted. Methods: Data regarding the rates of physician implementation of nutritional therapy and the duration of therapy were collected and analyzed using SPSS version 20. Results: The percentages of physicians who prescribed nutrition therapy before and after the protocol was initiated were 47.5% and 74.6%, respectively, which statistically significant with 95% confidence. The rates of therapy lasting less than 24 hours before and after the protocol was in place were 100% and 86.4%, respectively, which was not statistically significant. This result suggests that the improvement activity was not effective. Conclusion : The percentage of physicians who prescribed nutritional therapy based on improved nutritional program was significantly increased. Nutrition therapy for malnourished inpatients can be advanced through this new model.

• Nutrition Research and Practice
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• v.4 no.2
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• pp.163-172
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• 2010

The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The study was conducted in two steps. In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as "quality hazards" and "corrective actions", respectively and were identified using a case study. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling. The Hospital Foodservice Quality Model was a useful tool for identifying causes of the foodservice quality problems and improvement strategies from a holistic point of view.

• Nutritional Sciences
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• v.3 no.2
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• pp.66-70
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• 2000

The study was conducted to determine the nutiritional value of Masoor (Lens esculenta) in raw and cooked forms. Supplement value of various types of meat i.e. poultry, mutton and beef at 10, 15, and 20 percent levels for dite containing cooked Masoor was also assessed. Nutritional value of Masoor was determined by chemical analysis as well as through rat assay. Masoor contained an average of 23.18 percent protein and less than two percent fibre. Conventional method of cooking resulted in about 2 per cent increase in Masoor protein. Masoor had 0.83 percent of lysine and cooking destroyed 18 percent of it. Other amino acids in Masoor also showed losses on cooking. Protein efficiency ratio (PER) of diets containing raw Masoor was 1.49 and was reduced to 1.44 by cooking. Cooking of Masoor did not alter true digestibility (TD) percentage. However, net protein utilization (NPU) was improved from 44.60 in raw to 47.77 in cooked. Diets containing cooked Masoor and supplemented with different types of meat significantly improved PER (1.45 to 1.65), TD 76.03 to 87.84 percent and NPU 42.84 to 50.72 percent over non supplemented diets. 20 percent level of supplemented meat showed comparatively better results than other levels in case of improvement in PER, TD and NPU.

• CELLMED
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• v.13 no.3
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• pp.12.1-12.3
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• 2023

Objective: A case report on improvement of dyslipidemia by Ortho-Cellular Nutrition Therapy (OCNT). Methods: The patient is a Korean male aged 60 years. His total cholesterol index is in the high-risk group.Results: Symptoms of diabetes and dyslipidemia after nutritional therapy are improved. Conclusion: For people with dyslipidemia, nutritional therapy can help reduce symptoms.

• CELLMED
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• v.13 no.3
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• pp.10.1-10.3
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• 2023

Objective: A case report on alopecia improvement using Ortho-Cellular Nutrition Therapy (OCNT) Methods: A 78-year-old Korean female, in which her quality of life has deteriorated due to severe longterm hair loss on the crown and forelocks. Results: Symptoms of alopecia improved after nutritional therapy Conclusion: Nutritional therapy can help to promote hair growth and increase hair thickness for patients who exhibit symptoms of alopecia.

• CELLMED
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• v.12 no.5
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• pp.2.1-2.3
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• 2022

Objective: A case report on the improvement of gallbladder polyps through Ortho-Cellular Nutrition Therapy Methods: On ultrasound, gallbladder polyps were detected in a 54-year-old male Korean patient. In addition to the polyps, there were also calcific tendonitis and various inflammatory conditions of the shoulder. Results: Ultrasound revealed the absence of gallbladder polyps 8 months after nutritional therapy. Conclusion: It is believed that nutritional therapy is beneficial for patients with gallbladder polyps who do not require surgical treatment and are under observation.

• CELLMED
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• v.13 no.11
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• pp.42.1-42.5
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• 2023

Objective: Case report of improvement in muscle pain, insomnia, and depression in a breast cancer patient using Ortho-Cellular Nutrition Therapy. Methods: A Korean woman in her 50s was diagnosed with breast cancer. After being diagnosed with stage 1 breast cancer, her quality of life has greatly deteriorated due to the side effects of the drugs administered. Results: Symptoms of insomnia and muscle pain improved after nutritional therapy. Conclusion: Applying nutritional therapy to patients with the aforementioned condition can help alleviate symptoms.

• CELLMED
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• v.13 no.1
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• pp.5.1-5.3
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• 2023

Objective: A case report on the improvement of cartilage loss and micro cartilage tearing Methods: The patient is a Korean male aged 64 years. The patient has a history of erosive arthritis. Nutritional therapy administered. Results: QoL improved following nutritional therapy. Conclusion: Patients with cartilage loss and micro cartilage tear may benefit from nutrition therapy.

• Journal of Nutrition and Health
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• v.30 no.3
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• pp.326-335
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• 1997

In the Health Promotion Law proclaimed on January 1995, nutritional improvement at national level was emphasized and designated as one of the jobs to be carried out by local governmnets. With such a situational necessity, we conducted a dietary survey along with an anthropometric measurement, biochemical assessment and questionnaire analysis on general characteristics of the students from 3 junior higher schools in Seoul area. About 300 students had participated in the study and the data from only 139 students, 28 boys and 111 girls, with complete report of dietary intake were subjected to analysis, comparison and discussion. Fasting blood samples were drawn and analyzed for hemoglobin, hematocrit and total cholesterol. Dietary intake was monitored by 1-day 24hr recall +2-day food record. In general, the average intake of nutrients for most of the subjects were above RDA for korean of that age except for 2 nutrients namely, vitamin A and calcium, of which average intake corresponded to 46-69% of RDA. In addition to this kind of nutritional imbalance, there were several other factors of nutritional problems such as skipping breakfast, overeating at dinner and frequent eating of snacks. As the best countermeasure for these kinds of nutritional problems, more detailed campaign and prractical nutrition education for these adolescents are necessary. Only through proper education and guidance for them, the healthy and intellectual man power could be guaranteed for the forthcoming 21st century.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.357-366
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• 2005

Elder people in Korea was affecting the nutritional status by following factors : low energy intakes, low food diversity, and poor quality of nutrition. Management a nutrition education program was planned to change the elder's nutrition knowledge and improve their nutritional status. There are seven kinds of indicator - knowledge for health questionnaire (before and after education) - we have investigated elderly nutrition education group in Su-Jung ku, Sung-Nam city. The items of surveyed was general characteristics and anthropometric measurement of the elder people, their mini dietary assessment index score, nutritional risk, nutrition knowledge test, and it's valuation comparisons between the before and after every education we did. According to the results of mini dietary assessment index score, the mean was 22.7 at the maximum 30 points and $94.2\%$ of respondents got more than nomal group. The nutritional risk score was the highest in 'high risk' group. Also the results of nutrition knowlede test showed that the mean increase $35.1\%$ of respondents. Therefore, significant improvement results showed by nutrition education programs in elders. These results suggests that the educating nutrition programs fur elder's encouraging eating behavior themselves and changing their knowledge in nutrition.