• 대한간호학회지
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• 제40권6호
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• pp.852-862
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• 2010

Purpose: This study was done to investigate differences in health behaviors by job stress level in male and female workers in a large-sized company. Methods: Participants were 576 male and 228 female workers who completed questionnaires. Job stress was measured using the 'Short Form Korean Occupational Stress Scale (SF-KOSS)'. Health behaviors included smoking, alcohol consumption, regular exercise, and diet. Frequency, mean, SD, chi-square test, and multivariate logistic regression using SAS version 9.1 were used to analyze data. Results: Smoking, drinking and regular exercise rates were not different by job stress level in male or female workers. Only regular diet was significantly different by job stress level in male and female workers. From multivariate analysis, the alcohol consumption rates for female workers differed by marital status. Regular exercise rate was significantly related to age for male workers and type of employment for female workers. After adjusting for demographic and work-related characteristics, regular diet significantly differed by shift work for male workers and marital status and shift work for female workers. Conclusion: The findings of the study indicate that nursing interventions should be developed to manage job stress to improve diet habits for male and female workers in large-sized companies.

• 운동영양학회지
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• 제13권2호
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• pp.109-113
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• 2009

The objective of this study was to compare the effects of a combined treatment consisting of an isoflavone diet and aerobic exercise on the Caspase 9 levels, and Bcl-2 levels during menopause, using 30 S.D ovariectomized rats as a model, over 12 weeks. The ovariectomized rats were divided into 4 experiment groups, with 8 rats in each group, as follows: (1) General diet group (GD, n=8), (2) Isoflavone diet group (ID, n=8), (3) General diet + Exercise group (GEX, n=8), (4) Isoflavone diet + Exercise group (IEX, n=8). The findings of this study were as follows: 1. Combined treatment consisting of an isoflavone diet and regular exercise resulted in a significant reduction in the expression of caspase-9 proteins (p<0.05), and a significant increase in the expression of Bcl-2 proteins (P<0.001). In addition, apoptotic cells were more decreased (p<0.001) in GEX and IEX group. This also suggests that cardiovascular disease in postmenopausal women might be prevented or inhibited to exert positive apoptotic inhibitory effects by increasing Bcl-2 protein expression within aortic tissues during vascular movement and decrease caspase-9 protein.

• Journal of Nutrition and Health
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• 제28권8호
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• pp.697-705
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• 1995

This study was conducted to investigate the effect of increasing dietary fat on plasma lipoprotein in young Korean women. During the three weeks of experimental periods, 8 healthy college women consumed a regular diet, a medium fat diet and a high fat diet for one week, consecutively. The percentages of fat from energy intake in the subjects on the regular, medium, and high fat diets were 20, 29 and 38%, respectively. Our data showed that the dietary intakes of fat and cholesterol had an influence on the plasma lipoprotein. The medium fat diet enhanced the blood glucose concentration and the plasma HDL, and the high fat diet resulted in increases in the blood glucose concentration and the plasma LDL as well as HDL. Also the type of diets led to changes in the composition of lipoprotein. When on the medium fat diet, HDL and LDL had higher phospholipid content. On the high fat diet, LDL had higher phospholipid, cholesterol and triglyceride contents, and HDL included higher cholesterol content.

• 대한영양사협회학술지
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• 제14권1호
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• pp.87-96
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• 2008

The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.

• Journal of Nutrition and Health
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• 제35권1호
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• pp.102-114
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• 2002

This study was performed to assess the relationship between diet quality and general characteristics, stress, exercise habits, and nutritional knowledge score in the postmenopausal women. The data of dietary intakes were obtained using food frequency questionnaires which were collected from 151 postmenopausal women in urban area. Diet quality was assessed by INQ(index of nutritional quality), MAR(mean adequacy ratio), DDS(dietary diversity score), DVS(dietrary variety score), DQI(diet quality index). The results are summarized as follows. The mean age of the subjects was 59.9 years old. The means of height, weight, and BMI were 154.7cm, 57.2kg and 23.9 respectively. The subjects who did not exercise regularly were 70.9% and those who excercised at least once a week were 29.1%. The subjects who had regular meal time were 69.5% and those who ate breakfast regularly were 72.6%. More than 2/3 of subjects had regular eating behavior. Overall dict quality was significantly(p < 0.05) associated with INQ, MAR, DDS, DQI. However, there was no significant association between income level and diet quality. In conclusion, it would be beneficial to provide nutritional education included dietary diversity, dietary variety, dietary guideline, and adequate flood amount, to prevent chronic degenerative disease and maintain healthful life in the postmenopausal women.

• 동아시아식생활학회지
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• 제3권2호
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• pp.51-61
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• 1993

This study was designed to investigate the effect of dietary level of $\beta$-carotene on level of antioxidant nutrients of rat tissues. Male Sprague Dawley rats at the age of 30days were fed on diets containing different levels of $\beta$-carotene(0, 10, 120, 1200, 12000mg per kg diet). Body weight gain of rats fed with 12000mg $\beta$-carotene diet was significantly decreased, but liver and heart weights were not significantly different among groups, The content of total glutathione tended to decrease significantly in 12000mg $\beta$-carotene diet group when compared to $\beta$-carotene restriction group(BC O). However, total vitamin C content of liver showed the tendency to increase by $\beta$ -carotene supply up to 1200mg. But this tendency was not found in plasma, The content of zinc in liver and plasma was significantly decreased by $\beta$-carotene restriction. Alkaline phosphatase activity was significantly higher in 12000mg diet group. In case of $\beta$-carotene restriction group, fibroblasts were proliferated in portal endothelium, and the vacuolar size was enlarged more than the nuclear, In 12000mg diet group, hepatic vacuoles were extended, but their size was regular and the lysis of hepatocytes was observed. Also, fibroblasts were proliferated in portal endothelium and the regular vacuolar size was extended.

• Journal of Preventive Medicine and Public Health
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• 제35권3호
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• pp.221-228
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• 2002

Objectives : The purpose of this study was to find the protective effects of garlic on the halogenated hydrocarbon induced hepatotoxicities, and the possible protection mechanisms involved. Methods : Male Sprague-Dawley rats received garlic (0.5%) or regular diet, for 4 weeks. This was followed by a single dose of corn oil (the controls), carbon tetrachloride (400mg/kg body weight) and trichloroethylene (2,000mg/kg body weight) being administered to each diet group. Blood samples were collected 24 hours fellowing the administration, and the serum aspartate aminotransferase (AST) and alanine aminotransferase (ALD activities measured. The liver samples were studied for their cytochrome P450 and CYP2E1 contents, lipid peroxidation and histopathology. Results : rho results for the group receiving the 9.5% garlic diet showed a slight decrease of CYP2E1 expression compared with the regular diet group. Carbon tetrachloride was significantly decreased the CYP2E1 contents in both the regular and garlic diet groups, but the trichloroethylene remained unchanged. Garlic did not decrease the lipid peroxidation of the liver in the control group, but attenuated the increase of lipid peroxidation caused by carbon tetrachloride. Garlic attenuated the increase of both the serum AST and ALT activities caused by carbon tetrachloride. The histopathelogical observations also showed that garlic attenuated centrilobular necrosis and vacuolar degenerative changes significantly in the carbon tetrachloride treated group. Conclusions : The results indicate that garlic attenuates the carbon tetrachloride-induced hepatotoxicity, through the prevention of the metabolic activation and lipid peroxidation.

• Journal of Nutrition and Health
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• 제40권5호
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• pp.428-434
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• 2007

본 연구에서는 무철분식이로 철분결핍성 빈혈 유발을 시킨 흰쥐에게 3주간 무철분식이를 섭취시키면서 saline, 참당귀 추출물 및 철분보충제를 투여한 후, 무철분식이를 일반식이로 대체하여 다시 3주간 같은 처리를 한 후 혈액학적 빈혈지표를 조사하여 결과를 요약하면 다음과 같다. 1) 실험동물의 체중은 무철분식이군에서 일반식이군에서 보다 유의적으로 낮게 나타났다. 무철분식이로 인한 저체중은 참당귀 추출물과 철분 보충제에 의해서 회복되지 않았다. 2) 혈액분석 결과 무철분식이는 모든 혈액 빈혈지표를 저하시켰으며, 철분보충제의 투여는 헤모글빈, 헤마토크릿, 평균 혈구 부피, 평균 혈구혈색소, 평균 혈구혈색소 농도, 총철결합능력이 유의적으로 회복시켰다. 무철분식이와 함께 투여한 참당귀 추출물은 혈액지표를 개선시키지 못하였다. 한편, 일반식이와 함께 섭취하였을 경우, 헤모글로빈, 헤마토크릿, 평균 혈구부피, 평균 혈구혈색소, 평균 혈구혈색소 농도, 총철결합능력 모두 유의적인 회복효과를 보였으나 일반식이만을 섭취한 군에서도 같은 회복효과를 보였다. 결론적으로, 장기간에 걸쳐 철분 섭취가 불량할 경우, 체중증가가 지연되며 후에 철분을 보충할 경우에도 체중의 회복은 개선되지 않았다. 철분결핍으로 인한 저체중의 경우, 철분보충제의 복용은 체중을 만회시키지 못하였으나 혈액학적 빈혈 지표들은 회복시키는 것으로 나타났다. 철분결핍 빈혈에서 식이철분이 부족할 경우, 참당귀의 회복효과는 미비한 것으로 나타났다. 향후 철분결핍 빈혈의 치료를 위한 생약제의 다양한 작용을 밝히기 위하여서는 영양학적인 관점에서 체내 이용률에 관한 심도 깊은 연구가 이루어져야 할 것으로 사료된다.

• Journal of Nutrition and Health
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• 제34권1호
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• pp.69-78
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• 2001

The purpose of this study was to investigate the effect of nutritional education on the knowledge and the practice & Perception of diet therapy, and on the level of FBG and HBAlc. The subjects were selected among the patients treated in the Inha University Hospital from June of 1996 until April of 1998. Educated group consisted of 20 patients who visited the diet-counseling department as a part of diabetic treatment. Non-educated group consisted of 20 patients who visited the diet-counseling department ignoring doctors prescription purpose. The knowledge and the practice & perception of diet therapy drinking & smoking habits, regular exercise, and general characteristics including family history were analyzed by questionnaires. FBG and HbAlc were measured before and 4 months after the treatment. The results were as follows : Both groups were composed of 12(60%) male and 8(40%) female respectively. The mean age of subjects was 51.4 years in educated group and 51.9 tears in non-educated group. The duration and %IBW were 5.9 years and 109.8 % in educated group and 5.5 years and 111% non-educated group respectively. There were no significant differences in drinking & smoking habits and regular exercise between groups. The diet therapy knowledge score was significantly higher in educated group(p<0.001, 5.8$\pm$2.3/10.0 vs 3.4$\pm$2.0/10.0). The diet therapy practice & perception score was also significantly higher in educated group(p<0.001, 5.6$\pm$2.3/10.0 vs 2.8$\pm$2.2/10.0). Levels of FBG and HbAlc in both group were reduced at 4 month after the treatment(-74.2 mg/dl and -1.4% in educated group vs -58.7 mg/dl and -2.0% in non-educated group). However, the reduced amounts of them were not significantly different. Therefore, nutritional education seems to be very important in improving the knowledge and the practice & perception of the diet therapy. However, it appears no direct influence in reducing FBG and HbAlc levels. Further studies on diabetic management by using more efficient, consecutive and intensive nutritional education methods are needed. (Korean J Nutrition 34(1):69-78, 2001)

• 한국식품영양학회지
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• 제6권1호
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• pp.25-30
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• 1993

This study was done to investigate the correlation between food-life-attitude and anemia as well as obesity. 154 people living in Kimchun in the forties or fifties were selected for this study as subjects from January to February, 1991. The data analysis was made by way of frequency, percentage, X, SD and pearson correlation using SAS package of PC. The summarized results were as follows. The survey on food-life-attitude showed that 32.5% of the subjects had a good attitude. The average score of the subject's food-life-attitude was 31.3. 34.4% of the subjects were obesity. The significant items positively correlated to obesity were a regular breakfast, the settled amount of meal intake, concerns about food combination, an effort to correct an unbalanced diet, the presence of remained meal, an appetite, a diet considered to health, the use of instant foods and daily intakes of green-yellow vegetables, protein foods and seaweeds. 9.1% of the subjects were anemia. The significant items positively correlated to anemia were an effort to correct an unbalanced diet, a sweet meal, an appetite, attentions to food additives, a diet considered to health, the use of instant foods, daily intakes of green-yellow vegetables and seaweeds and a regular meal.