• 디지털융복합연구
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• 제13권7호
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• pp.239-248
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• 2015

본 연구는 우리나라 성인의 정신건강과 주관적 구강건강과의 관련성을 알아보고자 제5기(2012년) 국민건강영양조사를 이용하여 19세 이상 55세 이하의 성인 3,591명을 연구대상으로 하였다. 정신건강에 따른 주관적 구강건강의 위험도와 95% 신뢰구간은 다변량로지스틱회귀분석을 통해 산출하였으며, 주요결과는 다음과 같다. 본인인지 구강건강상태에서는 스트레스를 많이 받는 경우(OR=1.62; 95% CI=1.36-1.95), 치통경험에서는 2주 이상 연속 우울감이 있는 경우(OR=1.40; 95% CI=1.06-1.85), 저작불편호소경험에서는 정신문제상담 경험이 있는 경우(OR=2.31; 95% CI=1.28-4.18), 악관절 증상경험에서는 2주 이상 연속 우울감이 있는 경우(OR=1.83; 95% CI=1.39-2.42), 말하기 문제의 경우 정신문제 상담을 받은 경우(OR=4.80; 95% CI=2.10-10.94)에서 위험도가 가장 높게 나타났다. 따라서 스트레스인지, 우울증상 경험, 정신문제 상담경험이 주관적 구강건강과 관련성이 있는 것으로 나타났다. 성인의 정신건강을 고려한 구강건강 증진 프로그램을 개발한다면 두 가지 영역에 융합적으로 많은 도움이 될 것으로 생각된다.

• 부모자녀건강학회지
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• 제5권1호
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• pp.38-49
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• 2002

The purpose of this study was to investigate the needs of a mother when getting the information from the child care web sites. The subjects of this study were collected through on-line and off-line and constituted of 157 mothers who had neonates and infancy. All the mothers could use the internet. On-line subjects were 135 mothers who were the members of "Child Rearing" circle of internet portal site, Daum (www.daum.net) and off-line subjects were 22 mothers who visited the pediatric outpatient department. The instrument had 15 items about needs for information of the child care web sites. 12 items were multiple choice-questions and 3 items were open questions. In data analysis, SPSSWIN 10.0 program was utilized for descriptive statistics. The results were as follows. 1. The most useful web content that mothers represented was food and nutrition(24.4%) and the other rated as following order; growth and development(21.1%), supports among parents(16.8%). 2. The most great web problem that mothers represented was depth of content(43 people) and the other rated as following order; objectivity, specialty and reliability of content(29 people), no problems (23 people), too much advertisements(17 people), obligation on member(4 people). 3. Mothers represented the highest information needs about play and education(65 people) and the other rated as following order; nutrition(44 people), managements of common health problems(39 people), experiences of other parents(10 people), child caring methods (38 people), exchanges of things(7 people). 4. Mothers represented the highest consultation needs about common health problem (62 people) and the other rated as following order; growth and activity(60 people), play and education(30 people), nutrition(22 people), child caring methods(9 people).

• Human Ecology Research
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• 제51권5호
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• pp.551-561
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• 2013

The aim of this study was to develop and apply a list of meals and standard recipes using barley for diabetic patients. The degree of interest and requirements of diabetic patients were investigated for the development of meals. The ingredients of the meals were selected through the diabetic literature and previous research. While developing a list of meals, dietetic therapies for diabetic patients were considered. After developing 15 kinds of meals and modifying them through sensory evaluation, a standard recipe was completed. In the standard recipe, the menu name, the ingredients, quantity, and recipe were stated and the nutritional components were indicated. Photographs of the meals were included. The calorie prescription for the diabetic patients was aimed at elderly women, that is, those 65 years old or above, based on research showing this to be the average age of diabetics. The prescribed calories were 1,500 kcal based on the food exchange list. Weekly lists of meals including the developed dishes were made for diabetic patients. The list were modified after consultation with a clinical nutritionist. When completed, one meal item was selected for each day and cooked. A photograph was taken and presented diabetic patients. This article presents the standardized recipes of the developed list of meals and applies them to modifying the diabetic diet, with an aim to be of service to diabetic patients attempting to meet their dietetic therapy goals. We also provide basic data on institutional food services for diabetic patients and nutrition education.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• 항공우주의학회지
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• 제31권2호
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• pp.45-50
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• 2021

Background: Obesity is a major public health problem that is causally related to serious medical conditions. In this study, the public health implications of obesity based on body mass index (BMI) with anthropometric measures among adults in the Republic of Korea and Japan in 2019 were compared. Methods: A simple cross-section, nationally representative of the raw data from the National Health and Nutrition Examination Survey in 2019 between Korea and Japan were used. We analyzed the data of those categorized as obese with a BMI of ≥25 kg/m² according to the World Health Organization Expert Consultation. Results: The average values of BMI based on body height and body weight among males and females in Korea were 24.6±0.08 and 23.3±0.09, respectively; those in Japan were 23.9±0.08 and 22.6±0.08, respectively. The measured anthropometric values were obviously higher in Korean than in Japan (P<0.01). The prevalence rates (PRs) of obesity by sex in Korea were 41.4% among males and 27.3% females; those in Japan were 32.5% among males and 22.0% among females. The statistically significant results showed that the total obesity rate was higher in males than in females in both countries (P<0.01). The PRs of obesity in Korea were 41.4% in males and 27.3% in females; those in Japan were 32.5% in males and 22.0% in females. The statistically significantly PR of total obesity among Korean adults was greater than that among Japanese adults (P<0.01). Conclusion: The PR of obesity in Korea relative to that in Japan showed a gradually increasing trend. Obesity is a major problem, especially in the pilot group. Reducing the prevalence of obesity among pilots is important for reducing in-flight medical incapacitation and ensuring flight safety. Obesity management is necessary to prevent obesity-related diseases and promote pilot health.

• Journal of Nutrition and Health
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• 제40권5호
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• pp.475-482
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• 2007

본 연구는 현재 건강검진센터에서 수행하고 있는 영양서비스 현황과 영양서비스의 요구도를 관찰하여 영양서비스 개선을 위한 방법을 모색하고 이를 영양평가 및 상담에 적용하여 영양서비스의 만족도를 높이는데 기여하고자 수행하였다. 본 연구의 결과를 요약하면 다음과 같다. 1) 영양서비스의 경험이 있는 대상자는 상담군의 경우 58.5%, 비상담군의 경우 46.3%로 나타났다. 그 중 상담군 56.1%, 비상담군 43.9%가 개별상담을 받았고, 상담내용은 건강검진결과에 따른 결과상담이 가장 높았다. 영양지식 및 건강정보는 TV, 인터넷, 책, 잡지, 신문을 통해 얻는 경우가 많았으며, 영양사나 의사, 간호사 등 교육기관으로부터 정보를 얻는 비율은 낮았다. 2) 영양서비스를 받고 싶다고 생각한 적이 있는지에 대해 상담군 80.5%, 비상담군 73.2%가 긍정적으로 대답하였으며, 두 군간의 유의적인 차이는 없었다. 영양서비스 경험과 영양서비스에 대한 생각은 양의 상관관계를 보였다(r = 0.229, p < 0.01). 3) 영양평가의 필요성은 상담군의 경우 95.1%로 비상담군 80.5%에 비해 유의적으로 높게 나타났으며 (p < 0.05), 영양상담의 필요성은 상담군의 경우 97.6%, 비상담군의 경우 100%로 영양상담의 요구도가 높았으며, 두 군간의 유의적인 차이는 없었다. 또한, 영양서비스의 수단으로 개별 상담의 선호도가 가장 높았다. 4) 영양서비스 요구항목의 우선순위를 보면, 영양평가는 식사섭취열량평가가 가장 높았으며 (p = 0.000), 영양상담은 상담군의 경우 영양평가를 통해 출력된 영양소별 1일 섭취량 결과를 바탕으로 개인별 맞춤 상담을 원했으며 (p = 0.031), 비상담군은 건진결과에 따른 식사요법에 대한 영양상담을 원하는 비율이 높았다 (p = 0.000). 영양결과지는 도표나 그래프를 이용하여 한 눈에 알아 볼 수 있도록 만들어지기 원하였으며 (p = 0.014), 리플릿이나 영양책자는 사진의 추가로 시각적인 효과를 높여달라는 요구도의 순위가 가장 높았다 (p = 0.014). 본 연구 결과를 바탕으로 건강검진센터의 영양서비스 개선을 위한 제언은 다음과 같다. 1) 영양평가시 영양문제파악을 위한 개개인의 영양상태 평가 도구로써 보다 세밀한 평가가 이루어질 수 있도록 영양평가 도구 개발이 필요하겠다. 2) 현재 일부 정밀건강검진프로그램에서만 결과에 따라 개인별 식사요법이나 영양교육이 실시되고 있다. 그러나, 영양교육 및 다양한 영양서비스를 제공하는 것은 건강증진, 질병예방 측면에서 볼 때 큰 효과를 볼 수 있는 좋은 프로그램이며, 소비자들도 원하는 부분이다. 이에 다양한 영양교육프로그램 개발을 통해 건진프로그램에 영양서비스 정착에 힘써야 할 것이며, 더불어 영양사의 자질 향상을 도모하는 것도 필요하리라 하겠다. 3) 영양평가결과지에 그래프나 도표 첨부, 영양자료나 리플릿 제작시 사진이나 그림, 건강기능식품에 대한 정보 추가 등의 수정보완이 필요하겠다. 4) 본 연구를 통해 영양서비스 요구도 설문이 실시됨으로써 차후에 다양한 건강검진프로그램 평가에 대한 기초자료를 제공할 수 있으며, 적극적인 차원에서의 건강검진프로그램 관리에 대한 기본적인 자료제공의 의의를 가질 수 있을 것으로 기대된다. 5) 본 연구는 영양서비스에 대한 평가에서 제한된 부분만을 분석하였으므로 앞으로는 여러 가지 평가도구가 개발되어야 하며 또한, 영양상담 내용을 행동에 옮기는데 필요한 구체적인 변수들의 규명과 분석이 진행되어야 하겠다.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.266-276
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• 2002

In this study, a computerized nutritional and health guide program for workers was developed. The dietitian at the work site could utilize periodically conducted medical examination data to develop an effective health care counseling model based on the developed Nutritional and Health Guide Program. A personal computer (Pentium II PC MMX-150, 32MB RAM, 2.95 GB HDD) with Microsoft Visual Basic 6.0 Enterprise Edition and Microsoft Access 97 installed, was used. The Nutritional and Health Guide Program consisted of seven main menus and 43 sub-menus. Included in the main menu were Basic Information, Periodic Health Check-ups, Visitors' Consultations, Nutritional/Health Tips, Nutritional Education according to Diseases, Help and Exit. In the Periodic Health Check-up menu, dieticians could input the health examination data of employees and touch for the recommended treatments for diseases such as obesity, diabetes, high cholesterol, hypertension and hepatitis. The Visitors'Consultation menu has been designed to compile health information about the employees who sought consultations. The Nutritional/Health Tips menu was designed to provide 14 kinds of programmed nutritional educational media and information. In the Nutritional Education According to Diseases menu, the dietitian could judge the subject's willingness to obtain treatment based on the Stage of Change Model. According, the content of the administered respective nutritional education was classified by stages. The Help menu, provide a chart of the method and procedure used as nutritional guidelines, by which the results of the health examination were classified as people in good health and those requiring special medical attention. The results of the evaluation of this program showed highly positive rates for usefulness (4.09), convenience (4.04), lettering size (4.02), interest (3.93), design (3.49). It also showed that 97.5% of the subjects thought that this program would be helpful for implementation of their company's nutritional educational program. Therefore, this menu could help dietitians plan, conduct, and evaluate their nutritional guidelines for employees. It is expected that The Nutritional and Health Guide Program developed in this study will play a role as a scientific and effective guide in conjunction with health examination results.

• 대한지역사회영양학회지
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• 제22권1호
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• pp.74-83
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• 2017

Objectives: This study aimed to develop dietary education textbooks for elementary school students by focusing on the three core values of environment, health and gratitude from the National Food Education Plan. Methods: The contents of textbooks and teacher's guidebooks were developed with brainstorming of the authors as well as consultation with experts and by considering not only the three core values of environment, health, and gratitude, but also the performance indicators of the 2nd National Food Education Plan and the key competencies and creative convergence approach of the 2015 revised national curriculum. Results: A total of 12 different dietary education textbooks named 'Good Dietary Life Guide' and the teachers' guidebooks from the first to the sixth grade of elementary school were developed. The textbooks were fundamentally developed connecting the three core values, the outcome indices of the 2nd National Food Education Plan and the key competences of the 2015 revised national curriculum. Various educational activities such as thinking, debate, writing, cooperative learning, experience, practice were included to promote students' participation. These books could be utilized in every field of dietary education targeting elementary students such as creative experiential activity, convergent classes (integrated subjects, Practical arts, Social studies, Science, Moral education and Korean), after school classes, rural experience, general agricultural education, after-school child care services and community child care centers. Conclusions: The continuous and repetitive use of the textbooks from the first to the sixth grade would contribute to the improvement of food habits and the personalities of elementary school students, and consequently make the students grow up as healthy citizens.

• Nutrition Research and Practice
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• 제15권1호
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• pp.38-53
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• 2021

BACKGROUND/OBJECTIVES: Abdominal obesity is associated with metabolic disorders, and, in recent years, its prevalence in Korea has continuously increased. The change of lifestyle, particularly diet, is critical for the reduction of abdominal obesity. This study evaluated the effectiveness of an intervention focused on dietary self-efficacy and behaviors on the improvement of abdominal obesity. SUBJECTS/METHODS: Abdominally obese adults with additional cardiovascular risk factors were recruited through 16 medical facilities in South Korea from the year 2013 to 2014. The participants were randomly divided into 2 groups: an intensive intervention group (IG) that received a multi-component intervention to reduce abdominal obesity, by mainly focusing on dietary attitude and dietary behavior change, and a minimal information intervention group (MG) that received a brief explanation of health status and a simple recommendation for a lifestyle change. The interventions were provided for 6 mon, and health examinations were conducted at baseline, 3-, 6-, and 12-mon follow-ups. A path analysis was conducted to identify the process governing the changes in abdominal obesity. RESULTS: The IG showed an improvement in self-efficacy for eating control and diet quality at 6-mon follow-up. Abdominal obesity improved in both groups. Waist circumference was observed to be decreased through the path of "improved self-efficacy for eating control in food availability-eating restriction-improved dietary quality" in IG. Most changes in follow-ups were not significantly different between two groups. CONCLUSIONS: The intensive program targeting the modification of dietary behavior influenced management of abdominal obesity, and the effect occurred through a step-by-step process of change in attitude and behavior. Generally, improvements were also seen in the MG, which supports the necessity of regular health check-ups and brief consultation. The results can be used for further development and implementation of more successful interventions.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.365-375
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• 2012

The purpose of this study was to develop a risk communication material on artificial food color additives for elementary school students. The development was based on a previous study on the perception and information needs of elementary school students on artificial food colors including that the students usually were interested in artificial food colors, but didn't know about those well, and they wanted to get information on the safety of their intake, function and necessity of food color additives. Based on the above results, a comic book on artificial food colors was developed as a risk communication material for the elementary school students by brainstorming and consultation with experts. The book was titled as 'Variegated artificial food colors! Understanding and Eating'. It contained basic information on food additives focused on artificial food colors including definition, function, calculation of ADI, usage of artificial food colors, quizzes and useful web sites, etc. The results of field evaluation for the developed material by 101 elementary school students were very positive in getting the correct information, understanding artificial food colors and having proper attitude for healthy dietary life. Therefore, the developed material could be used to help elementary school students have proper perception on artificial food colors and facilitate the risk communication on food additives.