• Journal of Nutrition and Health
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• 제35권7호
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• pp.791-799
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• 2002

The performance of educational program for preventive nutrition is more beneficial for children than for the adults based on the cost reduction and the effect of this education. Also children's education helps them to grow and to live as a healthy adult. The purpose of this study is to solve the nutritional problem in children by developing nutrition education program for children and correct their nutritional problems. The characteristics of this program (www.food79.net) are the customized program for grade level based on the level of learning ability, the various education method such as game, cooking practice, and quiz, animation, and the self educated method by managing children's meal management as the result. The contents of this site are constructed not only for children but also for parents, the teachers and the school dietitians to increasing educational effect. The children room consists of food tower, nutrition kingdom, calculation of obesity index, food information, nutrient exploration, cooking world, and evaluation of dietary life. In the room for dietitian and teachers include the contents of the easy gymnastics, nutrition counseling methods, the teaching plans for nutrition education, and the information interchange corner. The third room for parents is constructed of nutrition evaluation, food 114, correction of living habits, and free discussion. Through this site, we are expecting to contribute to national health promotion by correcting the food habits of children.

• Asian-Australasian Journal of Animal Sciences
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• 제17권2호
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• pp.283-300
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• 2004

Currently commercial dry sows are housed in individual stalls and subject to restricted feeding. These sows often show stereotypic behaviours which increase their maintenance energy requirement. Group housing is desirable to improve animal welfare and public perception. However, under restricted feeding systems, group-housed dry sows are also aggressive. The feed intake of these sows is variable, depending on their social rank, which results in different milk production and variable piglet performance. These problems can be solved by ad libitum feeding systems, but the large capacity of intake by dry sows will not allow this feeding system to be practical as high feeding level during pregnancy can reduce reproduction performance of sows. Current research indicates that feeding high fibre diets to dry sows enables sows to be fed ad libitum, but the effect of dietary fibre on feed intake and nutrient utilisation is dependent on the quality of fibre sources. Most research has focused on sugar beet pulp, straw, lucerne meal and by-products, but there is a need to identify and evaluate some widely available and cheap fibre materials and feed grains for developing the best strategy to control nutrient intake of dry sows while feeding ad libitum.

• 한국식품조리과학회지
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• 제24권6호
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• pp.763-770
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• 2008

전반적으로 모든 소비자 군에서 카레덮밥을 가장 선호 하였으나 불고기덮밥은 20대 남자 소비자가, 해물덮밥의 경우 30대 여자 소비자가 선호하는 것으로 나타나 소비자 군에 따라 수용도의 차이를 보였다. 특히 곤약잡채와 해물 덮밥에 대한 소비자 평가는 연령에 따라 상이한 것으로 분석되었다. 9점 기호척도와 BWS의 결과가 유사하였으나 BWS의 경우 시료간의 선호도 차이를 더 확연히 나타냈다. 주관식 응답 설문 기법은 정량화하기는 어려우나 구체적인 개선 방안을 제시하기도 하여 의사 결정의 자료로 사용하기 보다는 제품의 개선 시 개선 방향에 대한 참고 자료로 유용할 것이라 판단된다.

• 한국치위생학회지
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• 제8권3호
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• pp.127-138
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• 2008

Dental caries in infants is a representative oral disease causing the malocclusion of permanent dentition and developmental variations in the permanent teeth, so it is very important to manage caries in infants. Thus, in order to survey mothers who visited pediatric dentistry concerning their awareness of nursing bottle caries and to obtain data necessary for developing education materials to prevent nursing bottle caries, the present study conducted a survey using a self reporting questionnaire with 205 mothers who visited the Pediatric Dentistry of a dental hospital in Cheonan with a child aged below 5 during the period from June 7 to August 2 in 2008, and obtained results as follows. 1. The awareness of dental caries was highest in the group aged over 37 months 96.8%, and next in order of age 13~24 months 96.5%, 25~36 months 94.5%, and younger than 13 months 83.3%. 2. The awareness of nursing bottle caries was highest in infants aged over 37 months 58.7%, and next, in 13~24 months 57.9% and in 25~36 months 54.8%, and lowest in infants younger than 13 months 33.3%, suggesting the necessity of education on nursing bottle caries(p=0.423). 3. As to the time of the first visit to dental clinic, 50.0% of infants younger than 13 months, 52.6% of those aged 13~24 months, and 49.3% of those aged 25~36 months replied the completion of the eruption of primary teeth, and 36.5% of those aged over 37 months replied the occurrence of dental caries. Thus, the motives for visiting dental clinic were different among the age groups, and the differences were statistically significant(p=0.005). 4. The age of toothbrushing to be started by mother's opinion was 6 months in 0.5%, 12 months in 68.8%, 18 months in 22.9%, 24 months in 5.9%, and 25 months in 1.0%, and no statistically significant difference was observed according to age. 5. The number of toothbrushing was usually once a day after meal. and increased by in age was shown statistically significantly difference(p=0.035). 6. The most frequent method of preventing nursing bottle caries was regular toothbrushing in all the age groups, and next restriction of sugar intake, regular dental consultation, and fluoridation in order The most effective prevention of dental caries was regular visit to dental clinic and next, toothbrushing after meal.

• 대한지역사회영양학회지
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• 제13권5호
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• pp.674-681
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• 2008

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.

• 한국가정과교육학회지
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• 제26권4호
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• pp.85-114
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• 2014

본 연구는 21세기 학습 환경과 학습자가 변화되고 있는 교육 패러다임의 변화에 맞추어 중학교 기술 가정 '건강한 식생활과 식사 구성'을 중심으로 스마트교육을 기반으로 한 가정과 식생활 교수 학습 과정안과 스마트교재를 개발하고, 이를 수업에 적용하여 스마트교재를 평가하고 수업의 효과를 분석하는데 목적이 있다. 연구의 목적을 달성하기 위한 연구내용은 다음과 같다. 첫째, 스마트교육을 기반으로 한 '건강한 식생활과 식사 구성'을 중심으로 가정과 식생활 교수 학습 과정안을 개발한다. 둘째, 개발한 식생활 교수 학습 과정안을 기본으로 하여 스마트컨텐츠 저작도구를 이용하여 식생활 스마트교재를 제작한다. 셋째, 개발한 스마트교육을 기반으로 한 식생활 수업을 실행한 후에 이 수업을 평가한다. 연구 과정은 ADDIE 모형에 따라 분석, 설계, 개발, 실행, 평가의 5단계로 진행하였다. 분석 단계에서는 2009 개정 중학교 기술 가정 교육과정과 해설서, 성취기준 성취수준 분석 및 '건강한 식생활과 식사 구성' 관련 교과서를 분석하였다. 설계 단계에서는 교수 학습 과정안을 구상하고 학습 목표 및 수업 과정을 설계하였다. 이를 위해 2009 개정 기술 가정 교육과정의 '청소년의 생활' 단원의 건강한 식생활과 식사 구성을 중심으로 하여 교과서의 내용 요소를 추출하여 내용을 재구성하고, 재구성한 내용을 토대로 학습 목표 및 수업 과정을 설계하였다. 개발 단계에서는 '청소년의 생활'에 속한 '건강한 식생활과 식사 구성' 중 2개의 소단원인 '청소년의 식생활 문제'와 '균형 잡힌 건강 식생활의 실천'으로 각 2차시씩 총 4차시 분량의 교수 학습 과정안과 학습 활동지 및 학습 자료 등의 교수 학습 자료를 제작하였으며, 이를 토대로 스마트컨텐츠 저작도구인 DocZoom을 이용하여 스마트교재를 개발하였다. 그리고 스마트교육을 기반으로 한 식생활교육 프로그램 적용의 효과성 및 스마트교재 활용 수업에 대한 태도를 알아보고자 사전 사후 설문지를 제작하였다. 실행 단계에서는 교수 학습 과정안을 적용하여 개발된 식생활교육 관련 스마트교재를 수업에 적용하였다. 개발된 교수 학습 과정안을 토대로 제작한 소단원 2개 분량의 식생활교육 스마트교재를 이용하여 2014년 6월 2일부터 6월 13일까지 경기도 광명에 있는 남녀공학의 S 중학교 1학년 각각 3학급을 대상으로 실험집단과 비교집단으로 나누어 1주일에 2시간씩 기술 가정 수업에 직접 활용하였다. 총 2주간의 수업을 실행한 후, 사전 사후 설문을 실시하고, 평가 단계에서는 실험집단과 비교집단의 사전 사후 설문 점수의 평균 및 표준편차를 산출하고, 쌍표본 t-test를 실시하여 개발된 식생활교육 스마트교재의 수업 적용 효과를 알아보았다. 본 연구의 결과는 다음과 같다. 스마트교육을 기반으로 한 스마트교재를 활용한 수업에서 가정과 수업에 대한 흥미(t=-3.99, p<.001), 학습에 대한 애정과 열정(t=-2.61, p<.05), 학습에의 주도성 및 독립성(t=-4.77, p<.001), 학생들의 식생활 수업에 대한 관심도(t=-3.83, p<.001)를 높이는데 효과적이었다. 스마트교재를 활용한 수업을 받은 학생들을 대상으로 이 수업에 대한 평가를 한 결과, 학생들은 스마트교재를 활용한 수업이 기존의 서책형 교과서를 이용한 수업보다 수업 자료를 찾는데 시간을 절약할 수 있었으며, 동영상과 도표 등의 관련 자료를 바로 볼 수 있어 이해하기 쉬웠다고 평가하였다. 또한, 다수의 학생이 기존의 서책형 교과서를 이용한 수업보다 편리하였으며, 수업이 더 재미있어졌다고 응답하는 등 학생들은 스마트교재를 이용한 수업을 흥미로워 하였으며, 학습에 도움이 되는 등의 긍정적인 평가를 하였다. 이러한 결과로 볼 때 가정과에서 스마트교재를 활용한 스마트교육은 가정과 수업에 대한 흥미를 향상시켰을 뿐만 아니라 학습에 대한 애정과 열정, 학습에서의 주도성 및 독립성, 식생활 수업에 대한 관심도를 향상시키는데 효과가 있음을 알 수 있었다.

• Journal of Animal Science and Technology
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• 제60권10호
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• pp.24.1-24.8
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• 2018

Background: Following the ban on the importation of import-dependent fed ingredients in most developing countries, the need to look inward for local content is now compelling. Thus, leaf meals that have phytogenic additive potentials are envisaged will be a viable feed ingredient in rabbit diets. Methods: The effect of dietary inclusion of gliricidia leaf meal (GLM) with or without multi-enzyme (E) supplementation in rabbits was investigated using ninety-six 35-day old rabbits of crossbreed (Newzealand and Chinchilla). One basal diet that met the requirements of growing rabbit was formulated (Diet 1). Thereafter, another two diets were formulated to contain 15% GLM and 15% GLM plus multi-enzyme at 1 g/kg and designated as diets 2 and 3 respectively. The rabbits were randomly distributed into the 3 diets (32 rabbits/treatment; 4 rabbits/replicate) and fed their respective experimental diets for 8 weeks. Results: The body weight and daily weight gain of the rabbits fed on GLM free diet and those on GLM-based diets (diets 1 and 2) were similar at finishing period of 63-91 day but have lower (P < 0.01) values than those rabbits fed GLM + E based diet (diet 3) at finishing period (63-91 days) and whole fattening period (35-91 days). The apparent dry matter and crude protein digestibility of rabbits fed control diet and those fed 15% GLM based diet were lower (P < 0.05) than those fed 15% GLM + E-based diet. Triglycerides concentration of rabbits fed 15% GLM-based diet without enzyme addition were lower (P < 0.05) than those observed for rabbits on the rest test diets. Cholesterol and Low-Density Lipoprotein levels of rabbits fed 15% GLM and 15% GLM + E-based diets were lower (P < 0.05) than those fed the GLM free diet. The superoxide dismutase and glutathione peroxidase of rabbits fed the GLM free diet (diet 1) were significantly (P < 0.05) lower than those fed the 15%GLM and 15% GLM + E-based diets. Conclusion: Dietary inclusion of GLM at 15% of the diet did not have a negative effect on the rabbits postweaning period (35-63 days) but will require multi-enzyme supplementation to enhance growth indices at finishing period (63-91 day) without precipitating negative effect on the rabbits' health status.

• 동의생리병리학회지
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• 제18권6호
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• pp.1552-1557
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• 2004

According to Li Sizhen, Drinking a little makes heart health, spirit active and let be relieved of fatique. Also it hastens gastroenteric digestion. In result, the appetite is stimulated. So Good-wine is useful for well-being necessary to treat a disease much more. However if drink to excess, it will cause mental disorder, exhansted blood, Impairment of stomach. As a consequence of that. Essence of life is exhausted too. So phlegm forms, Fire is more active easily. [In compendium of Materica Medica], 120 classes of counteracting Alcohol Drugs find room in it. Like this, an abundance of data and investigation about Counteracting Alcohol Drugs provides to us a large of Medical materials, and is a guide in Developing and Using the herbal resources. [Lei Gong's Nature of drugs in Songs] says 'Wine have a effect that get out Extravasated Qi and get rid of Pathogen, Abdominal mass with distension and pain.< As it says, ancient doctors displayed remedical Value that promote Qi and Blood circulation as a power of wine. But others says, 'To drink a wine as a drinking water makes us so intemperate, lets us be so being unreasonable easily as to drink hard and hurt our body. (1)Drink with nutritive appetizer. (2) Drink with sitting down. (3)Drink slowly. (4)Do not drink a differ on wine that is not true who makes. (5)Go easy on the alcohol. If drink with this position. Never drink hard for hurting body. Therefore, Cao Tingdong lived in the qing dynasty says "A preventing as a medicine is not so good as a preventing as a temperate living and meal."

• 대한지역사회영양학회지
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• 제29권1호
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• pp.1-15
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• 2024

Objectives: This study investigated the need for nutrition education aimed at improving the health of residents and users of social welfare facilities for persons with disability and aimed to provide basic information for developing a nutrition education program that meets the needs of the field. Methods: Altogether, 249 employees working in social welfare facilities for people with disabilities were included in the study. Data on the health status of residents/users, meal management, nutritional education, nutritional education needs, and awareness of nutritional education were obtained through online surveys. A descriptive analysis was conducted to analyze the demographic characteristics, needs, and perceptions of the respondents, and independent t-tests and χ² tests were performed to analyze and compare the differences between residential and daycare facilities. Results: The majority of residents/users of social welfare facilities for persons with disabilities have developmental disabilities. When educating residents with residents/users of social welfare facilities, 'personal hygiene' was the most necessary topic, followed by 'obesity management' education. Regarding the methods of providing education, face-to-face lectures demonstrated a high demand. They responded that when nutrition education experts provide nutrition education to people with disabilities, they must understand 'the physical characteristics of persons with disabilities' and have the ability to determine appropriate nutrition for such people. The most appropriate nutrition program training would be twice a year, lasting 30 min to 1 h per training session. Conclusions: It will present a direction for operating a nutrition education program for persons with disabilities that meets their needs of social welfare facilities and ultimately contribute to the establishment and activation of nutrition education tailored to welfare facilities for such individuals in Korea.

• 대한지역사회영양학회지
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• 제26권1호
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• pp.23-36
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• 2021

Objectives: This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students. Methods: The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both χ2 and t-tests were conducted for categorical and mean comparisons. Results: An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weight-control. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weight-control foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning 'slightly satisfied' and 'slightly dissatisfied', respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods. Conclusions: Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.