• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.295-306
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• 2001

The purpose of the study was to develop an internet nutritional counseling program using an expert system to assist obese people to lose weight through behavior modification. The internet counseling program for weight loss was developed by the accumulation of knowledge dealing with eating habits and exercising behaviors in expert system tool, Knowledge Engineering Agent (KEA) by a dietitian without any help of computer expert. To accumulate knowledge into KEA, survey was performed in 150 obese people, dietitians reviewed and consulted each survey case, and the consulted contents were learned and accumulated into KEA. Survey questionnaire was the same as that of the internet consulting program, and it included general characteristics, dietary habits, lifestyle, and exercise patterns related to obesity. Also, the dietitian selected proper factors inferred from the survey questionnaire of each case, and added the conclusions for them. Conclusions were made for helping clients to correct bad eating behaviors and accumulate good behaviors to lose weight. Counseling was divided into two parts; a two-week part and a daily part. Two-week counseling was performed based on 4 step questionnaires, and daily counseling was done for daily food consumption and physical activity. When clients answered survey questionnaires in a counseling internet program, the recommendations on how to eat, to exercise and to deal with stress in a real time for each case, was given. In conclusion, a counseling internet program for weight reduction can be used to give advices how to deal with obesity in a man-to-man way in a real time using KEA where nutritional knowledge based on behavior modification for weight loss was accumulated.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.531-541
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• 2010

The purpose of this study was to analyze the dietary habits and food intake by age, based on the nutrition counseling data of medical health examination. The subjects were 5,511 adults(3,139 males and 2,372 females) who took comprehensive medical test in Gyeonggi area, and they were evaluated from January 1, 2007 to December 31, 2007. Survey samples were divided by age groups : 30>, 30~39, 40~49, 50~59, 60~69, 70{$\leq}$ years. The subjects were composed of 57% male and 43% female. The results showed that the dietary habits of ${\geq}$50 group were relatively good. On the other hand, in 30> yrs group had more dietary habit problems, they had irregular meals and the ratio of skipping breakfast was high. And they frequently had meals out. regularity of meals, eating breakfast was higher in ${\geq}$70 yrs groups than in other groups(p<0.001). frequency of overeating was higher in 30>, 30~39${\geq}$yrs groups than in other groups(p<0.001) and speed of eating meal were fast in 50~59 yrs groups than in other groups(p<0.01). For foods with high cholesterol and fat, it was shown that the older the subject, the fewer the frequency of consumption(p<0.001). For kimchi and salty foods, food intake showed a negative relationship with age(p<0.001), whereas for fresh vegetables and high-calcium fish, it showed a positive relationship(p<0.001). All in all, it was shown that as the people get older, their dietary habits tend to get more appropriate. In conclusion nutrition education based on their dietary habit by age should be taught, so that people have a healthy dietary habit and food intake for the rest of their life.

• Journal of Korean Medicine for Obesity Research
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• v.20 no.2
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• pp.131-137
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• 2020

Objectives: Korean Medicine Doctors (KMDs) have treated patients with obesity using a holistic approach with a multicomponent approach on counseling. However, there is currently no data regarding KMDs' counseling practices for weight loss. We conducted a retrospective chart review to better understand the Korean medicine counseling practice for weight loss. Methods: Twenty-one KMDs were involved in this project as practitioners. The contents of counseling were categorized based on patterns according to the counseling manual for the standardized management of obesity in Korean Medicine. Results: The counseling was conducted based on the theory of Korean medicine and the contents of counseling were different from patterns. However, the quality of the counseling were different from each KMD, and the counseling were focused on evaluating patient conditions and not on providing specific recommendations for lifestyle changes. Conclusions: Therefore, specific guidance of counseling for healthier lifestyle and dietary habits, and the training of the standardized manual training are needed.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.305-312
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• 2016

BACKGROUND/OBJECTIVES: As the prevalence of chronic diseases has risen, the need for straightforward diagnostic tools for monitoring nutrition status to improve nutrition counseling and disease prevention has likewise increased. This study developed an easily usable dietary behavior pattern diagnosis checklist and investigated its correlation with dietary quality index. SUBJECTS/METHODS: A draft dietary pattern evaluation tool was generated by analyzing previous studies. The draft questionnaire comprised 61 questions for assessing dietary habits. A survey was administered to 320 adults (19 to 64 years old) using the dietary pattern evaluation tool and 24-hour-recall method between March and May of 2014 in Jeonbuk province and the metropolitan area. Principal component analysis with varimax rotation was performed to identify dietary behavior patterns. Nutritional analysis was conducted using CAN-Pro 4.0, and the Diet Quality Index-International (DQI-I) was calculated to assess dietary quality. The correlation between dietary pattern scores and DQI-I scores was also analyzed. RESULTS: The factor analysis resulted in a total of 34 questions mapped to four main dietary behavior patterns: "high fat and calorie" pattern (12 questions), "overeating/binge" pattern (nine questions), "dietary impulse" pattern (eight questions), and "unbalanced food intake" pattern (five questions). The four dietary behavior patterns were negatively correlated with DQI-I adequacy and total scores (P < 0.01). CONCLUSIONS: The dietary pattern evaluation tool developed in this study can be used to diagnose a client's dietary behavior problems and is available as a nutrition counseling tool in the field.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.217-224
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• 2000

The purpose of this study is to develop a computer-assisted nutrition counseling program for dietitians in elementary school foodservice. The program consists of four menus. The first menu is to assess the general status of the body, such as ideal body weight, obesity index, and physical development based on age, sex, height, and weight. The second menu is a dietary analysis program with respect to the Korean recommended dietary allowance. The third menu can be used for nutrition counseling to give suggestions about food habits and physical activities. The fourth menu is the data printing function to give consultations for clients which can be used for monitoring. This program can help dietitiants to provide nutrition counseling in the practice of elementary school food service.

• The Journal of Korean Medicine
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• v.44 no.4
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• pp.1-13
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• 2023

Objectives: Weight counseling is an inevitable process for patients with obesity who intend to lose weight; however, the contents of real-world counseling practices remain uncertain in Korean medicine (KM) practice. This study aimed to explore the structure and constituents of obesity counseling in KM. Methods: Qualitative methods were used to explore the structure of weight counseling and clinicians' approaches to weight counseling, particularly the advice and main constituents of weight counseling in KM. Nine KM clinicians (4 women, 5 men) from nine clinics completed face-to-face, individual and semi-structured interviews from September 2019 to February 2020 in Seoul, Daejeon, Cheonan, Seongnam, Asan, and Hwaseoug. The interviews were digitally recorded, transcribed verbatim, and categorized based on their constituents. Results: During weight loss counseling, the six principal constituents of KM identified were: planning with patients, motivation, correcting misinformation on weight loss, dietary and exercise advice, medication guidance, and customized guides for each type. Conclusion: Clinicians with in-depth knowledge about obesity prescribed personalized guidance for exercise, diet, and medication through an integrative approach. The study results provide an in-depth understanding of weight counseling in KM. These six constituents could guide the counseling provided by clinicians in obesity care.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.356-371
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• 2000

This study was to evaluate the effectiveness of nutritional counseling for farmers by using computer- based program to estimate pre - and post - knowledge and attitude changes. The desirable change of both knowledge and attitude focused on improving food Intake and early easing of body complaints. 311 agricultural workers in Korea were chosen for this experiment. The score was compared by 2 methods. In the first method, the scores were calculated from nutrient intake quantity and indices. In the second method, the difference of pre and post test of nutritional counseling by count of correct answers of foods and food preparation attitudes was measured according to different body complaints status. Major farming type was rice-planting(39%). The consciousness of health status of the subjects of less than 50 years old was good(42%), but it was only 20% in over 50 years' group. Female farmers felt uncomfortable in body complaints. Their body complaints were 2 times more than the male farmers, particularly, in over 50 years group. Nutrient intakes were lower in male based on the KRDA, except for vitamin C, niacin, and phosphate. Female farmers' nutrient intake was adequate based on the KRDA, but was low in vitamin A, pyridoxin, and iron. From the scores of knowledge and attitude by pre and post tests, counseling was efficient In nutritional education of all age groups, especially the older ones. The effect of counseling by farming type showed that the real agricultural workers had more increased score In the post test. This results Indicated that counseling about food, nutrition. and health to these workers was always effective. Therefore nutritional counseling and education program should be developed for different kinds of health and nutrition. It would be conducted to promote food behavior and improve nutritional and health status of farmers.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.31-42
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• 2009

The purpose of this study was to develop the website-based program for individual meal planning. The program consisted of the basic information of clients, dietary habits, analysis of nutrient intakes and menu planning. The first part of the program consisted of general information such as general characteristics and anthropometric data of clients. The second part was designed to investigate the dietary habits, food intake frequency, nutrition knowledge, and drinking and smoking habits of the clients. The third part consisted of analysis of nutrient intakes including three major nutrients, calorie intake by foods and alcohol, and ratio of individual fatty acid intake. Nutrient intakes was evaluated by comparing with dietary reference intakes. In the final part, the program included the menu planning by using standard recipe. This system was also designed to insert, remove or change the food items or amount according to the user need. It is expected that the development of a meal planning system based on the internet can facilitate the professional dietary counseling, and thus help to improve the health of people.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.733-742
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• 1997

A computerized dietary prescription and nutritional counseling system for patients having hyperlipidemia has been developed using a personal computer. This system is composed of three programs. The first program is designed to investigate dietary history of patient, such as a dietary habit and a preference of food, to find out his incorrect dietary behavior and to give him some suggestions to correct dietary behavior. The second one is developed to analyze the energy and nutrients intake using 24-hour dietary recall method and also evaluate the status of dietary intake, especially the status of dietary fat. With these data, patient can replan pattern of his food intake including in-between-meal snack as well as regular meals. The third one is the diet and menu Planning program made using food exchange table. It provides the patient with a meal pattern suitable in his weight, activity and the other status of the body. Practicing these programs, patient with hyperlipidemia can help himself very conveniently in organizing his meal plan and in improving his dietary behavior.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.266-278
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• 2020

This study was conducted with 375 workers in Changwon to examine the effects of working patterns on dietary habits and health. A self-administered questionnaire was conducted July 22 October 30, 2019. According to the results of the dietary habits and health related factors analysis, non-shift administrative workers showed significantly higher rates of green tea intake (p<0.05), and shift production workers showed significantly higher smoking rates (p<0.001) and waist circumferences (p<0.01). According to the results of the Pearson's correlation coefficient analysis, work hours showed negative correlations with job satisfaction (r=0.22, p<0.01) and positive correlations with perceived stress level (r=0.14, p<0.01). Temporary workers showed negative correlations with feel job satisfaction(r=0.14, p<0.01), perceived stress level (r=0.12, p<0.05), and concern about health (r=0.13, p<0.05). Diabetes showed positive correlations with hypertension (r=0.20, p<0.01), low HDL cholesterolemia (r=0.22, p<0.01), abdominal obesity (r=0.13, p<0.05), and hypertriglyceridemia(r=0.22, p<0.01). Based on these results, this researcher proposes that continuous attention and support of industries and communities are necessary for nutritional education and counseling relative to improving workers' dietary lives as well as disease prevention and control.