• 한국식품영양과학회지
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• 제25권3호
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• pp.415-422
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• 1996

This study was conducted to evaluate the necessity of clinical nutrition education in the medical school curriculum. One hundred and eighty five medical school students, residents, nurses, and forty undergraduate students majoring in food science and nutrition were involved in this study. The survey included questions about nutritional knowledge, necessity of nutrition counseling, necessity of clinical nutrition and nutritional attitudes. The nutritional knowledge scores of the subjects in medical school and residents were significantly lower than those of the students majoring in food science and nutrition. Subjects of 91.3% strongly agreed to the necessity of nutrition counseling for patients ; 78.9% agreed that the present nutrition education in medical schools was inadequate. Most subjects (94.1%) agreed that clinical nutrition was an important field in the treatment of diseases. The medical profession is facing the challenges of the 1990s with the shift to outpatient care and preventative services. Clinical nutrition is an essential element in the process of curriculum change. The nutrition educator will be expected to take a leading role in integrating clinical nutrition into medical school curriculum.

• 대한지역사회영양학회지
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• 제24권6호
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• pp.512-524
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• 2019

Objectives: The purpose of this study was to examine the food allergy-related knowledge, awareness, and performance of dietitians at children's hospitals, depending on whether or not they have a clinical dietitian certificate. Methods: A questionnaire survey was administered to 41 dieticians at children's hospitals registered as a part of the Korean Hospital Association. The survey consisted of questionnaires examining general characteristics, nutritional counseling-related characteristics, and food allergy-related characteristics (food allergy-related knowledge, awareness, and performance). We examined differences according to the status of clinical dietitian certification. Results: The proportion of subjects who were holders of clinical dietitian certificates was 48.8%. There were differences between holders of clinical dietitian certificates and non-holders as follows. Regarding nutritional awareness and performance, 'needs to provide nutrition counseling in children's hospitals', 'providing nutrition counseling services in working hospitals', and 'whether there is a nutrition counseling room' scored higher among holders of clinical dietitian certificates than non-holders. Holders of clinical dietitian certificates showed higher scores for knowledge of food allergy symptoms and food allergy management than non-holders. For food allergy awareness and performance, 'self-assessment of food allergy knowledge understanding level', 'awareness of open oral food challenge (OFC)', 'recognition of the need for education and counseling on food allergy for patients / guardians', and 'food allergy related educational experience' scored higher among holders of clinical dietitians certificates than in non-holders. Conclusions: Children's hospital dietitians with a clinical dietitian certificate showed high knowledge, awareness, and performance related to food allergies. It is thus necessary to employ a clinical dietitian for food allergy management in children's hospitals. In addition, training and conservative education are necessary for the management of food allergies for children's hospital dietitians.

• Journal of Nutrition and Health
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• 제28권2호
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• pp.162-169
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• 1995

This study was conducted to evaluate the necessity and development of a therapeutic diet manual which contains basic nutritional science concepts that refer to nutritional management of patients in clinical settings. One hundred and fifty-four medical doctors, forty dietitians, and sixty-three students majoring in nutrition participated. The survey included questions about nutritional knowledge, nutrition-related concerns, and nutrition counseling in medical practice. The knowledge score of medical doctors was 47.7%. Lower percentages occurred in the amount of sodium allowed in the sodium restricted diet and the food sources of vitamin B1 were 16.9%, 31.2% respectively. Seventy-four percent of doctors strongly urged nutrition counseling for patients. Seventy one percent of doctors agreed that the present medical-nutrition education was inadequate in medical school curricura. Most doctors (79.2%) agreed that a therapeutic diet manual would be helpful and necessary. The average percentage of nutritional knowledge test scores for dietitians and students majoring in nutrition were 76.0% and 68.3%, respectively. Over ninety percent of dietitians working and their prescriptions. The result of this study strongly suggests that the development of a comprehensive therapeutic diet manual is necessary, especially for medical doctors.

• 한국지역사회생활과학회지
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• 제15권2호
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• pp.151-157
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• 2004

This study examined two groups of students Korean Oriental Medicine majors and Food and Nutrition majors and compared their knowledge of clinical nutrition as well as their tendency to follow healthy lifestyles. In all, 204 college juniors and seniors majoring in Food ＆ Nutrition, and 324 sophomores majoring in General Korean Oriental Medicine were given a questionnaire. Overall, knowledge of clinical nutrition(out of twenty questions) was significantly higher among the students majoring in food and nutrition (p<0.01). Specifically, these students obtained a higher score in the questions pertaining to the following topics: nutritional support(p<0.05), the relationship between menopause and blood cholesterol(p＜0.01), the relationship between weight control and carbohydrates(p＜0.01), the relationship between gout and protein(p＜0.10), the relationship between hyperlipidemia and carbohydrates(p＜0.01), the relationship between trans fatty acids and atherosclerosis(p＜0.01), the relationship between blood potassium levels and kidney disease(p<0.01), and the relationship between weight control and diet and water(p＜0.05). Conversely, students studying General Korean Oriental Medicine had a better knowledge of the relationship between malnutrition and the mortality rate and health complications(p＜0.01). The questions relating to a healthy diet and lifestyle indicated that students majoring in Food and Nutrition had higher incidences of diet irregularity and a higher missing rate (p<0.01); they were more interested in calorie content and nutrients in their diet(p＜0.05); and they were more likely to study about nutritional knowledge during their leisure time (p＜0.01). The results also indicated, however, Korean Oriental Medicine students consumed proportionally more vegetables(p<0.05); and they were more likely to take the stairs than the elevator(p＜0.01).

• 대한지역사회영양학회지
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• 제4권3호
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• pp.431-440
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• 1999

This study was mainly done by factors analyzing to find out the structure and the dimension of the results of a previous study; analyzing the school and hospital dietitians'human attributes needed for successful job performance(Song 1998). The results were as follows: 1) Through factor analysis, the 12 knowledge items were categorized into 4 groups ; ‘basic knowledge of food and nutrition’, ‘knowledge of clinical nutrition and diet therapy’, ‘knowledge of medial science’, and ‘knowledge from experience and common sense’. These 4 knowledge factors were more frequently used and importantly recognized by hospital dietians compared with school dietitians. 2) The 38 skill and ability items were categorized into 7 groups ; ‘ability of program development and research’, ‘ability of counseling and nutrition education’, ‘ability of production control and facility management’, ‘ability to use computer’, ‘ability to cooperate with others’, ‘ability to manage consignment marketing’, and ‘ability of managing situations and informations’. Different skills and abilities were required for each group. 3) The 11 personality items were categorized as 3 groups ; ‘respoinsibility and sincerity’, ‘positive personality’, and ‘affirmative and inquisitive personality’.

• Nutrition Research and Practice
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• 제10권1호
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• pp.99-107
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• 2016

BACKGROUND/OBJECTIVE: Competent renal dietitians are crucial for better patient compliance and clinical outcomes, specifically in critical settings. The aim of this study was to develop and evaluate an evidence-based course in renal dietetics for dietitians working in health care systems where dietetic specialization is absent. SUBJECTS/METHODS: Fifteen licensed dietitians working with hemodialysis patients in Lebanon were randomly recruited to participate in the course. The latter was developed by the study's primary investigator, according to evidence-based practice guidelines, and focused on all aspects of renal nutrition. Total course duration was 28 hours spread over a 2 month period. Dietitians' knowledge in renal nutrition was tested pre- and post-training through a 23-item questionnaire; the total score was expressed in percentage (< 60% score indicated insufficient knowledge). Paired-samples t test was used for statistical analysis. RESULTS: Overall knowledge of the dietitians significantly improved post-training and reached satisfactory levels (pre: $38.75{\pm}17.20%$, post: $62.08{\pm}21.85%$). Sub-analysis of the change in the knowledge showed significant and satisfactory improvement only in 3 topics: 1) correct body weight use in calculations, 2) energy estimation method and 3) phosphorus management. Knowledge in the fluid management significantly improved but did not achieve a satisfactory level. CONCLUSION: The course significantly improved dietitians' knowledge in renal nutrition. If adopted as part of the continuing education of dietitians in countries that lack dietetic specializations, it may serve the first step towards improving health care practice.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제25권3호
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• pp.263-275
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• 2022

Purpose: The present international survey among healthcare providers aimed to collect data on theoretical knowledge and clinical practices in the diagnosis and management of cow's milk protein allergy (CMPA) and lactose intolerance (LI) in infants. Methods: A global survey was conducted in several countries with diverse health care settings. The survey consisted of multiple-choice questions in 3 main domains: (1) understanding and clinical practices around CMPA and LI; (2) case scenarios; and (3) disease-specific knowledge and potential educational needs. Results: Responses were available from 1,663 participants. About 62% of respondents were general practitioners or general pediatricians, and the remainder were pediatric allergists/gastroenterologists (18%) or other health practitioners (20%). The survey identified knowledge gaps regarding the types of CMPA (IgE-mediated vs. non-IgE-mediated) and the clinical overlap with LI. The survey suggested diverse clinical practices regarding the use of hypoallergenic formulas, as well as misconceptions about the prebiotic benefits of lactose in extensively hydrolyzed formulas in non-breastfed infants with CMPA. Responses to the two case scenarios highlighted varying levels of awareness of the relevant clinical practice guidelines. While respondents generally felt confident in managing infants with CMPA and LI, about 80% expressed an interest for further training in this area. Conclusion: The current survey identified some knowledge gaps and regional differences in the management of infants with CMPA or LI. Local educational activities among general and pediatric healthcare providers may increase the awareness of clinical practice guidelines for the diagnosis and treatment of both conditions and help improve clinical outcomes.

• Nutritional Sciences
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• 제5권2호
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• pp.91-102
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• 2002

A survey of how dietary patterns and living habits were related to individual health status was undertaken amongst the elderly in Jeon-ju the results were analyzed in order to collect information which would be useful in preventing chronic diseases and promoting health in the general population. Two hundred and thirty elderly people, 73 min (31.7%) and 157 women (68.3%) from the colleges and households in the Jeon-ju area, were studied in truly and August, 1999. Average scores for men and women, respectively, in nutrition-related questions were as follows: 4.98 $\pm$ 0.24 and 5.24 $\pm$ 0.13 in a nutrition knowledge test (maximum score= 10), 25.92 $\pm$ 0.39 and 26.04 $\pm$ 0.26 for nutrition attitudes (maximum=50), and 11.25 $\pm$ 0.15 and 10.70 $\pm$ 0.12 for dietary habits (maximum= 15). The percentages of smokers and drinkers in the sample were 23.3% and 31.5% among men, and 3.2% and 10.8% among women, respectively, while those who took regular exercise were 67.1% among men and 34.8% among women. Average scores of clinical symptoms for men and women were 27.62 $\pm$ 0.62 and 33.36 $\pm$ 0.47, respectively. Analysis was carried out on the effects of individual dietary patterns and lifestyles on current health status in a healthy group (below the 25 percentile in clinical symptom scores) and an unhealthy group (above the 75 percentile in clinical symptom scores). The results show that the healthy elderly group had relatively good nutrition knowledge, nutrition attitudes, and dietary patterns, ate with family, took nutrition supplements and snacks, and did not smoke. The most healthy group ate out once a month, drank small quantities of alcohol occasionally, and exercised once or twice a week. We believe that the results of this study will be helpful in developing or coordinating plans or programs f)r improving the health of elderly people.

• 대한영양사협회학술지
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• 제4권1호
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• pp.40-52
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• 1998

This study was undertaken to identify medical staffs’ perception about nutrition care and dietitian's role in hospitals. Questionnaires were sent to 874 medical staffs at 50 general hospials size over 100 beds, located in Seoul and Pusan, A total of 649(74.3%) of medical staffs returned questionnaries from 47 general hospitals. The results of this study can be summarized as follows. 1. 89.6% of medical staffs responded that they required the help of the dietitian when the patients needed the nutrition acre and also most of them(87.0%) held positive perceptions about the necessity of the nutrition support team. 2. When the medical staffs prescribed the special diet of the patients' nutrition care, 90.0% of them preferred that diet would be order after consulting with dietitian. 3. Half of the medical staffs(52.1%) responded that they were scarced of the knowledge about the clinical nutrition and then 66.4% of them recognized the need of nutrition education at the medical school. 4. The medical staffs responded that dietitian must have the knowledge about food, nutrition and medical science(52.5%) and the competence of discussion with medical staffs about nutrition the patients(30.8%).

• Journal of Korean Biological Nursing Science
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• 제26권1호
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• pp.16-25
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• 2024

Purpose: This study aimed to investigate the effect of a video-based enteral nutrition education program using QR codes on the perception, knowledge, and performance of enteral nutrition for intensive care unit (ICU) nurses. Methods: This was a quasi-experimental study with a nonequivalent control group pre- and post-test design. The participants were nurses working at six ICUs within a single university hospital, with 55 nurses in the experimental group and 55 nurses in the control group. The video-based enteral nutrition education program using QR codes was repeated three times to the experimental group. Results: There was a statistically significant pre-post difference in perceptions between the two groups (Z = -4.04, p < .001) with 2.00 points (± 5.57) for the control group and 7.89 points (± 7.95) for the experimental group, in knowledge (Z = -7.48, p < .001) with 0.02 points (± 1.91) for the control and 4.18 points (± 2.33) for the experimental, and in performance (Z = -2.20, p = .028) with 0.06 points (± 3.96) for the control and 2.00 points (± 5.14) for the experimental. Conclusion: The video-based enteral nutrition education program using QR codes was effective in improving the perceptions, knowledge, and performance of enteral nutrition among ICU nurses. This enteral nutrition education program using QR codes in clinical education can contribute to evidence-based nursing practice by improving perceptions and knowledge of enteral nutrition.