• Korean Journal of Adult Nursing
• /
• v.23 no.2
• /
• pp.180-188
• /
• 2011

Purpose: This study was to identify nursing diagnosis-outcome-intervention (NANDA- NOC-NIC: NNN) linkages applied to inpatients in general surgical nursing units. Methods: We developed the NNN linkage computerized nursing process program, which consisted of the 107 nursing outcomes and the 190 nursing interventions linked to the 39 nursing diagnoses. This program was applied to 324 patients who admitted to those nursing units from July, 2004 to February, 2005. Results: First, nursing outcomes of each nursing diagnosis were identified as follows: for 'acute pain', pain control, pain level, and comfort level; for 'risk for infection', wound healing: primary intention, wound healing: secondary intention, and infection status; for 'nausea', nutritional status: food & fluid intake, comfort level, symptom severity and hydration. Second, major nursing interventions for each nursing outcome were analyzed as follows: for pain control or comfort level, pain management and medication management; for pain level, pain management and analgesic administration; for wound healing: primary intention, incision site care and wound care; for Wound healing: secondary intention or infection status, infection control; for nutritional status: food & fluid intake, fluid monitoring; for comfort level, nausea management; for symptom severity, nausea management and vomiting management; for hydration, fluid/electrolyte management. Conclusion: This identified NNN linkages will facilitate the use of nursing process in surgical nursing practice and documentation systems.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.6
• /
• pp.562-575
• /
• 2013

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as 'food as medicine'. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in 'Shikryochanyo' (1460) by the Chosun Dynasty's royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.

• Textile Coloration and Finishing
• /
• v.24 no.4
• /
• pp.305-312
• /
• 2012

In this study, we investigated the effects of oxidative permanent hair coloring agents on the dyeability and the damage of human hair. p-phenylenediamine and toluene-2.5-diamine sulfate were used as a hair coloring agent precursers. The degree of dyeability was checked by the change of CIELAB $L^*$ value according to dyeing time. And the damage of hair was evaluated by the tensile strength and morphological change of hair in SEM. When the hair was dyed, the CIELAB $L^*$ value was decreased with dyeing time regardless of the type of precursers. But when the hair was dyed after nutritional treatment, the CIELAB $L^*$ value showed lower level. This means that the nutritional treatment covers the scale of hair and protects the hair from the chemicals.

• Journal of Korean society of Dental Hygiene
• /
• v.13 no.5
• /
• pp.739-747
• /
• 2013

Objectives : This study aimed to investigate relationship between the psychological factors, the prevalence, and perception of temporomandibular disorder in Korean adults. Methods : A total of 7203 data were derived from Korean national health and nutritional examination survey. All data were analyzed using R-COMMANDER(12.2 SDI) program. Results : The prevalence of temporomandibular disorder in Korean adults was 3.1% and 10.5% of adults with temporomandibular disorder (TMD) had more than one TMD related symptom. Women had higher prevalence rate of TMD related symptom than men. Prevalence rate in TMD was low in the younger age, the higher education level, higher income, and the professionals. Psychological factors including cognition of stress and depression was shown to be closely related with suicidal ideation and TMD prevalence. Conclusions : To prevent TMD, it is necessary to provide the systematic oral health education and to develop the combined psychological counseling with treatment program.

• The Korean Journal of Health Service Management
• /
• v.13 no.4
• /
• pp.179-190
• /
• 2019

Objectives: This study aimed to investigate the mediating effects of health promotion behaviors on the correlation between self-perceived health and medical care utilization among older adults. Methods: This study used data from a. Data were analyzed with frequency analysis, descriptive statistics, Pearson's correlation coefficient, and hierarchical multiple regression. Mediation analysis was performed according to the Sobel test. Results: The self-perceived health and some health promotion behaviors in older adults had a statistically significant effect on medical care utilization. Only the nutritional management of health promotion behaviors had a mediating effect on the relation between the self-perceived health and medical care utilization of older adults. Conclusions: The nutritional management of older adults was confirmed as an important factor to health promotion and prevention. This study was meaningful in that it identified the political directions for establishing health care policy for the older adults.

• Journal of Korean Critical Care Nursing
• /
• v.14 no.3
• /
• pp.73-86
• /
• 2021

Purpose : This study aimed to investigate the effects of oropharyngeal sensory stimulation using low-temperature capsaicin on dysphagia, dietary level, aspiration pneumonia, and nutritional status in acute stroke patients with dysphagia admitted to a stroke intensive care unit. Methods : This study used a randomized controlled trial design and 43 participants were randomly assigned to the experimental group (n=21) or control group (n=22). An oropharyngeal sensory stimulation intervention program was constructed based on previous studies. The intervention was provided before meals twice a day for seven days and started with the first meal after hospitalization. In the control group, a solution was made using only bottled water without adding capsaicin solution, and the intervention was provided at the same time, method, and number of times as the experimental group. Results : As a result of the study, dysphagia and dietary level improved in the experimental group that received oropharyngeal sensory stimulation using capsaicin. There were no effects on the nutritional status or aspiration pneumonia. Conclusion : This study provides basic data for the development of an intervention program for patients with dysphagia by presenting a theoretical basis that oropharyngeal sensory stimulation intervention using capsaicin improves dysphagia and dietary levels.

• Journal of the Korean Dietetic Association
• /
• v.7 no.3
• /
• pp.217-226
• /
• 2001

It is important to supply adequate nutrition to critically ill patients, whose gastrointestinal system is properly functioning, through the enteral tube feeding if oral intake is impossible. In this study we investigated the changes in nutritional status with enteral tube feeding according to the volume required. We investigated the volume ordered according to the patient's requirements, volume infused according to the volume ordered in 41 enteral tube feeding patients in intensive care unit from Jannuary to July, 2000. Body weight, serum albumin level, and total lymphocyte count were evaluated to assess nutritional status. The mean fasting period was 5 days before the enteral feeding and patients whose fasting period over 3 days were 51%. The mean enteral tube feeding period was 29 days and method of feeding was nasogastric, bolus feeding 6 times per day. The volume ordered was 69.7% of the patients' recommended calorie and volume infused was 86.6% of their volume prescribed. Accordingly, the volume infused was estimated 61.7% of their volume required. Only 44.6% of their reqiured volume was infused within 3 days after enteral tube feeding was started. It took 16 days in average to meet the patients' recommended calorie; 56% of subjects still did not fully met their requirements by the end point. Among the impeding factors in supplying enteral tube feeding, factors related to the number of feeding were high residual volume in stomach, vomiting, gastrointestinal bleeding, abdominal distension and surgery. Factors related to the acctual infused volume were diarrhea, gastrointestinal bleeding, abdominal distension, airway management and tube reinsertion. Significant correlations were shown between the volume infused and changes in both the patients' weight and serum albumin level. Deviding the subjects into two groups by their infused volume, less than 70% and more than that, we compared the two to come up with a significant difference in their serum albumin level, -0.23 vs 0.21, and their body weight, -4.52 vs 0.12. In enteral tube feeding, the volume delivered in sufficient to the pateints' energy requirement can affect their nutriitional status in critically ill patient; adequate nutritional management plan is essential. It is necessary to make every effort to educate clinical staff and to set up a unified management program to prescribe adequate ammount of energy for the patient's nutritional requirement.

• Korean Journal of Community Nutrition
• /
• v.9 no.5
• /
• pp.615-628
• /
• 2004

This study is designed to examine influences of living arrangements on psycho-social factors, health and nutritional status, dietary adequacy and meal service utility patterns of the elderly. Nutritional status was evaluated by Mini Nutritional Assessment (MNA). Three hundred and nine elderly (110 men and 199 women) who participated in meal service in the Chung-buk province were investigated. Proportion of the elderly living alone, couples only, living with spouse and family, living with family without spouse; and living with other than family were 30.7%, 25.9%, 14.2%, 24.3% and 4.9% respectively. The mean age of the elderly was 74.1 years and the elderly who are living couples only and living with spouse and family were younger than those with other living status. Living arrangements seem to be related to psycho-social factors, health and nutritional status, and dietary quality. Those who live alone and live with other than family were mostly women and they have lower socio-economic status, psycho-social, health and nutritional status and dietary patterns compared with those of the elderly who are living with spouse or family. It was found that the elderly who live a couple only and live with spouse and family had better emotional, health and nutritional index than those of the elderly who live with family without spouse, especially in case of females. Most of elderly perceived that participation of meal service programs had a positive effect on their daily life and satisfied with meals. The elderly living alone and living with other than family were more frequently using meal service but had a negative attitude about the charged meal service for better quality than the elderly with other living status. The most important reason for all the elderly to participate in meal service was to meet their friends and then to get other services. Particularly those who are living alone and living with other than family showed lack of moivation to prepare and set the meal, and for them the economic reason is also important. They also replied that the poor health and lack of other help were the most difficult problems for them to prepare meals. It would be effective to provide nutritional services that meet specific needs of the elderly according to their characteristics and living environment.

• Korean Journal of Community Nutrition
• /
• v.16 no.2
• /
• pp.206-214
• /
• 2011

This study was conducted to investigate the effect of the NutriPlus+ Program and to observe how the improved statuses were maintained after the program's termination. The subjects were infants and their parents, who have participated in the NutriPlus+ Program conducted by South Healthcare Center in Po-hang for longer than six months, during the period 2007 - 2010. The survey was conducted with questionnaires, and scores were tabulated from each question. After the intervention of the program, scores representing degrees of nutrition knowledge and nutrition attitude increased. The rate of nutritional risk by anthropometric measurement decreased, and the prevalence rate of anemia was significantly decreased as well. The number of subjects lacking any nutrients, except for iron and vitamin C, decreased, which indicates that the NutriPlus+ Program was effective. After enough time had passed after the intervention's completion; however, the scores of nutrition knowledge and nutrition attitude decreased. The number of subjects with low height and weight (proportional to their age) relatively decreased, and the prevalence rate of anemia increased slightly. The number of subjects lacking in energy and calcium consumption increased as well, which indicates that the effect of the NutriPlus+ Program was not maintained after the program's termination.

• Journal of the Korean Dietetic Association
• /
• v.6 no.2
• /
• pp.57-70
• /
• 2000

The purpose of this study were to : a) evaluate the nutrition status of one hundred and forty five recipients and one hundred and forty nine non-recipients of home-delivered meals service program, b) examine the teeth status of recipients of the program, c)analyze the nutritional values of meals, and identify the attitudes of recipients and non-recipients were found. Four meals offered by Nambu seniors center were met the recommended dietary allowances in calorie, protein, and vitamin C. The mean score of meal satisfaction was 3.7 out of five-point scale.