• Journal of Nutrition and Health
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• 제2권2호
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• pp.79-85
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• 1969

A serious case of the stomach ulcer was cured completely through a dietery treatment. The patient was listed as one of worse cases by the doctors. The patient refused to accept doctors' advises to have al surgical operation and sticked to his idea of dietetics. The doctors openly expressed their scepticism to a successful out come of a dietery treatment. However, it has been a success. A special ulcer diet menu prepared for the patient was based on those principles as follow: 1. Ulcer diet contained high protein (70g/day) and high energy (2,000cal/day). 2. To maintain a minimum degree of pressure on digestive process of the stomach, several small meals more than three times a day were served. Fat was avoided except that contained in milk and small amount of butter on toast. 3. To help to neutralize acid of the stomach, ample amount of milk was served. 4. Irritating food and beverage were prohibited. It was concluded that milk was one of the best diet for a peptic ulcer patient, for it could neutralize acid of the stomach as well as could provide ample amount of high protein which expedite healing craters formed by the stomach or duodenal ulcer. It was reported that most of unsucessful peptic ulcer cases of the local patients could be attributed to their failure in observance of an ulcer diet during their dietery treatment period, particularly their unfriendly attitude toward a milk diet.

• 한국식생활문화학회지
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• 제35권3호
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• pp.265-277
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• 2020

This study was conducted to investigate dietary adaptations and use of university foodservice in Korea according to the religion of international students. The survey was conducted from April to June in 2017 and included 609 subjects studying at a university in Busan. Muslims showed the highest percentage of eating three meals per day (42.4%) but the highest rate of eating unbalanced meals (64.7%) and midnight meals (41.8%). The most frequent problematic eating habit among Buddhists was irregular mealtimes (46.0%). Adaptation frequency to Korean diet was lowest among Muslims and highest among Christians. Securing halal foods was difficult for Muslims in Korea, and demand for halal foods as a school restaurant menu was high. The response rate for experiencing Korean food at university foodservice was highest among Christians (79.7%) and lowest among Muslims (45.3%). The main reason for not using university foodservice for Muslims was "no menu to eat" for religious reasons, and other religious groups cited "lack of menu variety." Preferred types and recipes of meats, fish, and vegetables also showed significant differences according to religion. As a result, efforts should be made to increase adaptation to life abroad in Korea, including changes in university foodservice management, considering the religious characteristics of international students.

• 대한지역사회영양학회지
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• 제16권4호
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• pp.497-510
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• 2011

We tried to find out parents' satisfaction and needs for foodservice quality of the childcare centers with an intention of improving it. Self-completed questionnaires were randomly collected from the parents of children in 174 childcare centers around Asan and were analyzed. Most of respondents were mothers who were housewives with college degrees (69%) in their 30's (80%). They thought nutrition (50%) and food hygiene (43%) were the most important factors for decision. Eighty percent of parents recognized the strong relationship between foodservice quality and childrens' mental and physical development. Most centers (94%) were delivering menu notices home, so parents well recognized the center's foodservice situation and problems of their kids' eating habits. The parents' satisfaction scores were 3.26 out of 5-point scale. The biggest dissatisfaction was from no variation in menu, but remarkable appreciation was from the effect of foodservice on the correction for kids' unbalanced diet habit. They had demands for improvement of nutritious menu and professional nutrition teacher in charge of foodservice and nutrition education for children and also for parents.

• 한국식생활문화학회지
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• 제33권2호
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• pp.95-103
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• 2018

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

• 동아시아식생활학회지
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• 제22권6호
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2018년도 춘계학술발표대회
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• pp.496-499
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• 2018

최근 서구화된 식습관으로 인해 국내 비만 인구가 급격하게 증가했고 이에 따라서 다이어트에 관심을 갖는 사람들이 많아졌다. 하지만 현재 출시되어 있는 애플리케이션은 단지 식단을 선택하도록 목록을 보여주는 것에 그친다. 최근 추천 시스템은 데이터 서비스에 필수적인 요소가 되었고 사용자가 직접 선택에 대한 고민 할 것 없이 개인에게 맞춤된 식단을 제공 할 필요가 있다. 따라서 본 논문에서는 FatSeceret Open-API를 사용하여 추출한 식품 데이터베이스를 통해 사용자의 식단 선호도를 분석하였다. 그래서 식단 선호도와 협업 필터링 기법을 R을 이용하여 개인 맞춤형 다이어트 식단을 추천해 주는 시스템을 개발한다.

• 한국정보통신학회논문지
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• 제14권2호
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• pp.430-436
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• 2010

웰빙 열풍을 계기로 다이어트에 대한 관심이 많아졌고, IT의 발달로 인한 인터넷 기술의 보급으로 인하여 다음, 네이버와 같은 종합 포털 사이트나 블로그, 까페 등과 같은 커뮤니티를 통하여 사용자들은 항상 최신화된 정보를 얻을 수 있게 되었다. 따라서, 건강이나 다이어트 관련 웹사이트를 많이 접할 수 있게 되었다. 하지만 기존의 다이어트 사이트들은 메뉴가 간단하지 않았고, 컨텐츠가 너무 방대하여서 사용자가 원하는 정보가 정확하지 않다. 또한 다이어트 정보의 최신화가 잘 이루어지지 않는다. 본 논문에서는 사용자 맞춤형 다이어트 정보를 제공하는 'Calory&Diet'라는 웹사이트를 구축하였다. 제안하는 다이어트 사이트의 특징은 다음과 같다. 첫째, 구성메뉴를 간단화하여 사용자가 쉽게 정보를 얻을 수 있게 한다. 둘째, 각 사용자에게 꼭 필요한 맞춤형 컨텐츠를 제공한다. 셋째, OPEN API를 이용하여 별도의 DB 업데이트 없이도 사용자가 항상 최신화된 다이어트 정보를 얻을 수 있게 한다. 100명의 사용자에게 설문한 결과 제안하는 시스템이 기존 시스템에 비해 5점 척도 기준으로 간편성 항목에서 $0.2{\pm}0.65$점, 맞춤형 관련 항목에서 $0.2{\pm}0.69$점, 최신 관련 항목에서 $0.3{\pm}0.59$점 정도 높게 나타났다.

• Nutrition Research and Practice
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• 제17권4호
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• pp.762-779
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• 2023

BACKGROUND/OBJECTIVES: Mediterranean diet is an environmentally friendly and healthy diet model. The diet offers many vegetables, fruits, nuts, and olive oil to consumers. In addition, it provides moderate amounts of fish and chicken, smaller quantities of dairy products, red meat, and processed meat. The Mediterranean diet has a high anti-inflammatory and antioxidant content, and it causes many physiological changes that can provide a physical performance advantage. This study examined the effects of a 15-day menu, which was planned using foods with a low acid load within the Mediterranean diet rules, on the exercise performance, lactate elimination, anthropometric measurements, and body composition. SUBJECTS/METHODS: Fifteen professional male athletes between the ages of 13 and 18, who were engaged in ski running, were included in the experimental study. Dietary intervention was applied for 15 days. The athlete performances were evaluated by applying the vertical jump test, hand grip strength, 20 meters shuttle run test, and Borg fatigue scale. After the shuttle run test (every 3 min for 30 min), blood was drawn from the finger, and the lactate elimination time was calculated. Performance and lactate measurements, body analysis, and anthropometric measurements were taken before and after dietary intervention. RESULTS: The vertical jump height and hand grip strength increased after the intervention (P < 0.05). The test duration, total distance, the number of shuttles, and maximum oxygen consumption parameters of the shuttle run test increased (P < 0.05). After the intervention, the athletes' perceived fatigue scores decreased in several stages of the shuttle run test (P < 0.05). The lactate elimination time and athlete's body composition were similar in repeated measurements (P > 0.05). In the last measurements, the upper middle arm circumference decreased while the height of the athletes increased (P < 0.05). CONCLUSIONS: These results show that the Mediterranean diet is a safe and feasible dietary approach for aerobic performance and strength increase.

• 대한지역사회영양학회지
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• 제8권5호
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• pp.736-743
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• 2003

The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from ￦2,000 to ￦2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.919-926
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• 2003

The purpose of this study is to examine the current congregate meal service program for homebound elderly. One hundred three meal service centers in charge of the congregate meal service programs as part of the elderly foodservice program were surveyed for administrative structure, menu management, food purchasing and production management, hygiene, equipment, and facilities. Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and ANOVA. The meal cost of 54.4% of the congregate meal service centers ranged from ￦l,500 to ￦l,999 per meal. According to the menu analysis, all nutrients except calcium and Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. A total of 81.5% of the centers were operated without the services of a dietitian, and food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Although 88.3% of the centers required a therapeutic diet menu for the health of the elderly, most directors (77.6%) replied that in their current status they could not afford to serve therapeutic diets. These results suggest that financial and systematic supports by government is very necessary. Fifty-five percent of the centers never used standard recipes. For determining portion sizes, 93.2% of the congregate meal service centers depended on the personal experience of the personnel. Finally, the current congregate meal services for the homebound elderly were not operated systematically. To improve the elderly food service program, it is strong1y recommended that it be managed by Professionals.