• Journal of Nutrition and Health
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• 제49권1호
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• pp.8-17
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• 2016

Purpose: The aim of this study is to summarize and report on the change of food allergy in elementary school students and perception and practices in school nutritionists in Korea from 1995 to 2015. Methods: The search strategy was "(food allergy AND elementary school AND Korea) AND (nutritionist OR perception OR practice)". The search was conducted via KISS, DBPIA, RISS, NDSL, PubMed, Scopus, and Google scholar and full text and abstracts on the topic of food allergy evaluating prevalence, allergen, symptom, perception and practices were included in this review. Results: Out of 1379 records found in the sources, 13 related studies were included in the final analysis. The results showed that the number of students who had experienced food allergy was increasing. The two frequent allergenic foods were eggs and milk. The perception and practices of food allergy in school nutritionists was gradually increased. Conclusion: Further objective evaluations are required to confirm the food allergy status and its management in school.

• Journal of Community Nutrition
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• 제8권2호
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• pp.76-89
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• 2006

By improving body composition, such as fat, lean body mass and total body weight, an exercise program can be an effective treatment of obesity. The effects of exercise on obesity have been confirmed via various approaches such as type, intensity, duration, frequency, and combination with diet. Combined exercise and diet is the most efficient strategy for weight loss, and exercise alone could improve metabolism irrespective of weight loss. In addition, physical activity, including exercise, is emphasized to avoid a 'yo-yo' phenomenon. Exercise increases lipolysis stimulated by such factors as catecholamine, growth hormone (GH), and hormone sensitive lipase (HSL). Moreover, changes in insulin and cortisol through exercise affect adipose tissue, which is known as not only an energy storage locale, but also as an endocrine organ. Adipocytokines secreted by adipose tissue respond to signals that modulate metabolism and inflammation. Exercise has generally shown positive effects on adipocytokines, and these effects increase in conjunction with a hypocaloric diet. However, a long duration and a high intensity of exercise could induce an inflammatory response. This review summarizes the effects of exercise on obesity treatment, which contributes to the exercise and nutritional fields, particularly of community nutritionists. (J Community Nutrition 8(2): 76-89, 2006)

• 대한지역사회영양학회지
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• 제4권1호
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• pp.74-82
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• 1999

This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

• Nutrition Research and Practice
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• 제13권4호
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• pp.310-315
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• 2019

BACKGROUND/OBJECTIVES: The objective of this study was to assess the level of awareness, comfort, and likelihood of liberalizing the hemodialysis diet in practicing renal registered dietitian nutritionists (RDN). SUBJECTS/METHODS: An original, cross-sectional survey was sent to the Academy of Nutrition and Dietetics' Renal Practice Group in May 2017, consisting primarily of renal dietitians. RESULTS: A total of 187 renal dietitians responded to the survey designed to assess their current practices regarding the renal diet for hemodialysis patients and how comfortable they would be liberalizing the current restrictions. On average, 16.3% of dietitians are extremely likely to liberalize the restrictions on various food groups including fruits and vegetables, beans and legumes, and whole grains. CONCLUSIONS: RDN feel confident in their ability to interpret and apply evidence-based literature into practice, and they are moderately comfortable liberalizing the renal diet. The participants were generally more comfortable liberalizing the phosphorus restriction than the potassium restriction, and the sodium restriction remains important to control interdialytic weight gain and hypertension. Future research is needed to establish efficacy of a liberalized diet as well as interventions to help RDN feel more comfortable implementing a liberalization of the renal diet.

• 한국식생활문화학회지
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• 제37권1호
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• pp.1-12
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• 2022

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.

• 한국콘텐츠학회논문지
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• 제20권6호
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• pp.156-166
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• 2020

본 연구는 IPA를 활용하여 의료기관에 근무하는 임상영양사의 임상영양관리업무의 수행도와 중요도의 인식차이를 조사하고자 하였다. 이를 위해 의료기관에 근무하는 100명의 영양사를 대상으로 분석하였다. 임상영양관리업무 17개 항목 모두에서 수행도와 중요도 인식에 유의한 차이가 나타났다. 중요도와 수행도 인식의 차이가 가장 큰 항목은 영양사의 임상영양 교육 참여 및 관련 직무 개발 활동(1.38), 가장 낮은 항목은 치료식 식사제공(0.69)으로 나타났다. IPA분석 결과 중요도와 수행도 모두 낮은 임상영양교육 참여 및 관련 직무 개발 활동은 우선적으로 개선해야 할 항목으로 분석되었다. 이를 위해 영양사에 대한 내외부 교육이 필요하다. 마지막으로 임상영양사를 의료인 범주에 포함시키는 정책과 효과적인 치료를 위해 의료진과 영양서비스관리에서의 협진이 무엇보다도 필요하다.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2002년도 춘계학술대회
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• pp.29-41
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• 2002

While the sequencing of several genomes was underway, several advanced techniques in genetics, molecular biology and protein chemistry emerged. Within the nutritional sciences, while the focus on nutrition education, epidemiology and public health aspects remains essential; it is crucial to incorporate the new advances in gene and protein discovery in nutritional studies. Nutrition is a discipline that has always integrated social, biochemical and physiological sciences from the studies at the molecule level to studies at the population level. For this reason, nutritionists are in a prime position to readily incorporate the current genomics approaches in nutrition research, All the available analytical techniques can and should be used in modern nutritional sciences. These include genetics, genomics, proteomics and metabolomics which also require integration and use of bioinformatics and computational methods for data analysis and management. These applications will be briefly reviewed with a primary focus on what the genomics and genetics approaches offer to nutritionists. We will use one of our research focus areas to illustrate uses of some of these applications in obesity-hypertension research. Our central hypothesis is that adipose tissue is an endocrine organ that plays a major role in obesity and related hypertension. We are primarily studying the renin angiotensin system (RAS). We provide evidence from our own studies and others for the paracrine as well as endocrine role of adipocyte-derived angiotensin II in adipocyte gene expression, adiposity and blood pressure regulation. Both cell culture studies as well as knockout and transgenic mice models are used to test our hypothesis. Genomics and proteomics technologies are currently developed to complement our physiological and molecular studies on the RAS and for a fine analysis of this system and its function in health and disease.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2002년도 춘계 심포지움초록
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• pp.598-603
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• 2002

While the sequencing of several genomes was underway, several advanced techniques in genetics, molecular biology and protein chemistry emerged. Within the notritional sciences, while the focus on nutrition education, epidemiology and public health aspects remains essential; it is crucial to incorporate the new advances in gene and protein discovery in nutritional studies. Nutrition is a discipline that has always integrated social, biochemical and physiological sciences from the studies at the molecule level to studies at the population level. for this reason, nutritionists are in a prime position to readily incorporate the current genomics approaches in nutrition research. All the available analytical techniques can and should be used in modem nutritional sciences. These include genetics, genomics, proteomics and metabolomics which also require integration and use of bioinformatics and computational methods for data analysis and management. These applications will be briefly reviewed with a primary focus on what the genomics and genetics approaches offer to nutritionists. We will use one of our research focus areas to illustrate uses of some of these applications in obesity-hypertension research. Our central hypothesis is that adipose tissue is an endocrine organ that plays a major role in obesity and related hypertension. We are primarily studying the renin angiotensin system (RAS). We provide evidence from our own studies and others for the paracrine as well as endocrine role of adipocyte-derived angiotensin II in adipocyte gene expression, adiposity and blood pressure regulation. Both cell culture studies as well as knockout and transgenic mice models are used to test our hypothesis. Genomics and proteomics technologies are currently developed to complement our physiological and molecular studies on the RAS and for a fine analysis of this system and its function in health and disease.

• 한국지역사회생활과학회지
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• 제24권4호
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• pp.567-581
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• 2013

This study aimed to investigate fruit and vegetable consumption status of school children and adolescents and factors influencing their consumption from focus-group interviews with school nutrition teacher(s) and nutritionists. Most of all the evaluated fruit and vegetable intake levels of school children and adolescents was very low. They mentioned the intake of fruit and vegetable was similar between children and adolescents and boys tended to have less vegetable intake than girls. There was substantial difference in the serving frequencies of fruit between schools due to budgets. Fruit was consumed more than vegetables and fruit without seeds or peeled fruit was more preferred by children and adolescents. Factors affecting fruit and vegetable intake of children and adolescents were analysed by personal, family and school. Personal factors were gender, child development level, the lack of knowledge or perception on vegetables, westernized diet pattern and the preference of spicy foods. Family factors were the perception of parents, family meal environment, and income disparity. The factors related to schools were the principal, class teacher, friends, nutrition teacher, cooking and serving methods, cooking personals, budget and so on.

• 한국식품조리과학회지
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• 제22권1호
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• pp.80-87
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• 2006

The purpose of this study was to identify the perceptional patterns of Korean traditional food and to compare the preference and intake frequencies of daily traditional Korean food among the identified perceptional patterns in the Yuabian area. Data were collected from 261 Korean housewives in Yanbian and underwent cluster and group mean analysis. The results revealed two different patterns: tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns are likely to vary depending on socio-demographic background as well as the preference and intake frequencies of daily traditional food. Similarities and differences in these perceptional patterns, the preference and the intake frequencies of traditional daily food are discussed, and future implications for food nutritionists and Asia marketers are presented.