• 한국컴퓨터정보학회논문지
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• 제24권8호
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• pp.113-121
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• 2019

The personalized meal service is being developed to prevent and alleviate illnesses according to the individual's health condition. However, the current meal does not provide a fully customized service to individuals and a diet that meets the consumer's information needs. The cause is the lack of information on the ingredients and the difficulty of comparative analysis between the materials. Therefore, in this study, we propose basic analysis process for basic information acquisition and database construction for food composition before providing personalized food. In this study, we investigated the content of carbohydrate, reducing sugar and protein as basic components of Grifola frondosa and investigate the content of polyphenol as a biological active ingredients. Respectively. Studies on the hypoglycemic effect of the diabetic rat model have been carried out in relation to the prevention of diseases. Based on the results of this study, it is also possible to obtain information on the basic ingredients of the food and to analyze the information on the content and activity of the biological active ingredients. Using animal models, information on disease prevention and mitigation was also available. The process introduced in this study is applied to various food materials, accumulating data, and utilizing Database, this results will be an excellent tool for providing more efficient service by providing a proper dietary composition for consumers.

• Journal of Nutrition and Health
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• 제51권4호
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• pp.307-315
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• 2018

본 연구는 대구광역시 소재 종합병원에 입원한 노인 영양불량환자의 병원식사 섭취량 증진을 위한 영양중재의 효과를 분석하고자 하였으며, 이를 통하여 입원한 노인 영양불량환자의 영양관리 방안에 대한 기초자료를 제공하고자 하였다. 본 연구에서는 병원식사 섭취량 감소의 원인을 파악하여 각 원인에 따라 개별적인 영양중재를 실시하였다. 그 결과 연구대상자의 에너지 및 단백질 섭취량을 유의하게 개선시켰고 단백질의 INQ를 높였다. 또한 단백질, 철, 비타민 $B_2$의 NAR이 개선되고 MAR도 유의적인 증가를 보였다. 따라서 본 연구는 환자의 식사섭취량 부족의 원인을 정확하게 진단하고 영양진단에 따른 개별적인 영양중재를 통하여 환자의 식사섭취 상태를 개선시킬 수 있었다는 점에서 의의가 있다고 여겨진다.

• Journal of Nutrition and Health
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• 제44권6호
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• pp.577-591
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• 2011

A food exchange system for diabetes is a useful tool for meal planning and nutritional education. The first edition of the Korean food exchange lists was developed in 1988 and the second edition was revised in 1995. With recent changes in the food marketplace and eating patterns of Koreans, the third edition of food exchange lists was revised in 2010 by the Korean Diabetes Association, the Korean Nutrition Society, the Korean Society of Community Nutrition, the Korean Dietetic Association and the Korean Association of Diabetes Dietetic Educators through a joint research effort. The third edition is based on nutritional recommendations for people with diabetes and focuses on adding foods to implement personalized nutrition therapy considering individual preferences in diverse dietary environment. Foods were selected based on scientific evidence including the 2007 Korea National Health and Nutrition Examination Survey data analysis and survey responses from 53 diabetes dietetic educators. While a few foods were deleted, a number of foods were added, with 313 food items in food group lists and 339 food items in the appendix. Consistent with previous editions, the third edition of the food exchange lists included six food categories (grains, meat, vegetables, fats and oils, milk, and fruits). The milk group was subdivided into whole milk group and low fat milk. The standard nutrient content in one exchange from each food group was almost the same as the previous edition. Korea Food & Drug Administration's FANTASY (Food And Nutrient daTA SYstem) database was used to obtain nutrient values for each individual food and to determine the serving size most appropriate for matching reference nutrients values by each food group. The revised food exchange lists were subjected to a public hearing by experts. The third edition of the food exchange lists will be a helpful tool for educating people with diabetes to select the kinds and amounts of foods for glycemic control, which will eventually lead to preventing complications while maintaining the pleasure of eating.