• Journal of Nutrition and Health
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• v.35 no.5
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• pp.531-543
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• 2002

To assess the dietary therapy compliance of non-insulin-dependent diabetes mellitus (NIDDM) patients living in Daegu, we evaluated diet adequacy levels by index of nutritional quality (INQ), nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and dietary variety score (DVS) with food exchange system and Korean recommended dietary allowances (KRDA). One day dietary intake was measured by 24 hour recall method for 229 subjects over 20 years of age. Average daily energy intake was 1444 kcal. The relative ratio of carbohydrate, protein and fat in terms of energy intake was 69.4：14.5：16.0. The nutrient adequacy ratio (NAR) for Vitamin A, B$_2$, calcium were lower than 0.5 and MAR was 0.65. It appeared that the consumption of each food group as compared to prescribed food exchange unit was insufficient, in the order of dairy group (10.2 $\pm$ 25.2%), fruits group (58.2 $\pm$ 71.2%) and oils & fats group (42.9 $\pm$ 42.0%). The dietary variety score (DVS) was evaluated as an useful tool for diabetes' meal management when we accept minimum intake as 0.3 of food exchange unit. We found significant correlation between food groups and anthropometric indices: cereals group and % total body fat (r = 0.251, p < 0.01), meat group and waist circumference (r = 0.241, p < 0.01), vegetables group and WHR(r = 0.139, p < 0.05), and oils poop and WHR(r = 0.165, p < 0.05). from these results, we concluded that overall status of dietary intake of NIDDM patients in Daegu area was insufficient not only in quality but also in quantity. It is suggested that nutrition education for NIDDM patients should stress on balanced food consumption to meet proscribed amount by six food group to improve the inadequacy of dietary status.

• Journal of Korea Association of Health Promotion
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• v.3 no.1
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• pp.55-61
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• 2005

Functional constipation is regarded as a long-standing symptomatic manifestation of abnormal defecation expressed by either a reduced frequency of bowel movements and /or an altered act of evacuation. Patients with constipation can be treated with laxatives, diets and regular habits. Thorough evaluation of functional constipation is considered in those in whom conservative treatment with dietary advice and use of laxatives fails. Patients with normal colonic transit and normal anorectal function may only need reassurance, education and dietary advice with fiber supplementation. For constipated patients in whom such treatment modalities fail, laxatives including bulk-forming and osmotic agents may be used Although most laxatives, if used intermittently, are relatively safe, they must be chosen bearing in mind possible side effects, patient compliance and their action mechanisms. A subgroup of patients with slow transit through the colon ay be unresponsive to conventional laxatives, and, in these subjects, a trial with enteroprokinetics and sometimes stimulant laxatives should be attempted. This article presents our view of the assessment and pharmacologic treatment of functional constipation.

• Journal of Nutrition and Health
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• v.28 no.10
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• pp.1015-1021
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• 1995

This study was conducted to evaluate changes in nutritional knowledge, attitudes, behavior intention and behavior in a sample of 27 insulin dependent diabetic students participating in diabetics' camp. Nutritional knowledge related to diabetes, attitudes toward diabetes treatment and behavior intention about dietary changes were tested before and after nutrition education. Six months after nutrition education, an open ended questionnaire about their actual behavior changes was mailed to all participants and 17 of them responded. Pre-and post-testing showed that nutrition education was effective in significant changes in knowledge and in promoting positive attitudes and behavior intention. Increases of knowledge were consistently the same regardless of sex, level of education, regularity of diet, and duration of disease. Compared to male students, female students showed more positive change in knowledge, attitudes and behavior intention. It also appeared that middle school students showed more positive improvement in knowledge, attitudes and behavior than elementary and high school students. A follow-up test showed that their actual behavior changes were not squared with their behavior intention. They pointed out difficulties in having proper amount of meals and snack and the conflict with school time schedule as the major reason for discordance. These findings suggest that nutrition education for diabetics can be effective to improve their knowledge, attitudes and behavior intention and understanding about barriers to behavior change is important for better compliance to the disease.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.1
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• pp.237-241
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• 2012

Objective: Screening for colorectal cancer using guaiac-based fecal occult blood tests (gFOBT) is well established in Western populations, but is hampered by poor patient compliance due to the imposed dietary restrictions. Fecal immunochemical tests (FIT) do not require dietary restriction, but are more expensive than gFOBT and therefore restrict its use in developing countries in Asia. However, Asian diets being low in meat content may not require diet restriction for gFOBT to achieve equivalent results. The objective of this study was to evaluate and compare the validity and suitability of gFOBT and FIT or a combination of the two in screening for colorectal neoplasias without prior dietary restriction in an Asian population. Methods: Patients referred to the Endoscopic Unit for colonoscopy were recruited for the study. Stool samples were collected prior to bowel preparation, and tested for occult blood with both gFOBT and FIT. Dietary restriction was not imposed. To assess the validity of either tests or in combination to detect a neoplasm or cancer in the colon, their false positive rates, their sensitivity (true positive rate) and the specificity (true negative rate) were analyzed and compared. Results: One hundred and three patients were analysed. The sensitivity for picking up any neoplasia was 53% for FIT, 40% for gFOBT and 23.3% for the combination. The sensitivities for picking up only carcinoma were 77.8%, 66.7% and 55.5%, respectively. The specificity for excluding any neoplasia was 91.7% for FIT, 74% for gFOBT and 94.5% for a combination, whereas for excluding only carcinomas they were 84%, 73.4% and 93.6%. Of the 69 with normal colonoscopic findings, FOBT was positive in 4.3%, 23.2 %and 2.9% for FIT, gFOBT, or combination of tests respectively. Conclusion: FIT is the recommended method if we are to dispense with dietary restriction in our patients because of its relatively low-false positivity and better sensitivity and specificity rates.

• Nutrition Research and Practice
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• v.3 no.4
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• pp.315-322
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• 2009

This study was designed to evaluate the effect of individualized diabetes nutrition education. The nutrition education program was open to all type 2 diabetes patients visiting the clinic center and finally 67 patients agreed to join the program. To compare with 67 education group subjects, 34 subjects were selected by medical record review. The education program consisted of one class session for 1-2 hours long in a small group of 4~5 patients. A meal planning using the food exchange system was provided according to the diet prescription and food habits of each subject. Measurements of clinical outcomes and dietary intakes were performed at baseline and 3 months after the education session. After 3 months, subjects in education group showed improvement in dietary behavior and food exchange knowledge. In education group, intakes of protein, calcium, phosphorus, vitamin $B_2$, and folate per 1,000 kcal/day were significantly increased and cholesterol intake was significantly decreased. They also showed significant reductions in body weight, body mass index (BMI), and fasting blood concentrations of glucose (FBS), HbA1c, total cholesterol, and triglyceride. However, no such improvements were observed in control group. To evaluate telephone consultation effect, after the nutrition education session, 34 subjects of the 67 education group received telephone follow-up consultation once a month for 3 months. The others (33 subjects) had no further contact after the nutrition education session. Subjects in the telephone follow-up group showed a decrease in BMI, FBS, and HbA1c. Moreover, the subjects who did not receive telephone follow-up also showed significant decreases in BMI and FBS. These results indicated that our individually planned education program for one session was effective in rectifying dietary behavior problems and improving food exchange knowledge, and quality of diet, leading to an improvement in the clinical outcomes. In conclusion, our individualized nutrition education was effective in adherence to diet recommendation and in improving glycemic control and lipid concentrations, while follow-up by telephone helped to encourage the adherence to diet prescription.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.5
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• pp.1141-1147
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• 2009

This study has been conducted from July 30, 2007 to February 24, 2008 on 677 patients who were receiving diabetic treatment at the Health Centers of Deajeon City to find out their blood sugar level adjustment and their treatment compliance. As a result, 58.5% of them showed less than 200mg/dl of blood sugar level, and 67.9% showed their HbA1C of less than 7%, meaning that many of diabetic patients did not have their blood sugar level properly adjusted. And their after-meal blood sugar level and HbA1C adjustment varied depending upon the Health Centers. 88.0% of them were taking medicines for diabetic treatment regularly, and many of them were recognizing the need of dietary and exercise therapies to treat their diabetes. In conclusion, patients were recognizing that regular intakes of medicines, dietary and exercise therapies were very helpful to treatment of diabetes, but their treatments of HbA1C and blood level adjustment were not properly done as shown by their after-meal blood sugar level. The results were greatly different between the Health Centers, so there is a great need to cope with this situation.

• The Korean Journal of Food & Health Convergence
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• v.9 no.4
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• Journal of Industrial Convergence
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• v.22 no.2
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• pp.127-134
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• 2024

This study was attempted to understand the phenomenon in depth by exploring the food craving of hemodialysis patients experienced during hemodialysis. Participants selected seven adult patients diagnosed with end-stage renal failure and receiving hemodialysis treatment from medical institutions. he collected data were analyzed using a phenomenological analysis method. As a result of the analysis the food craving of hemodialysis patients was derived into two categories included craving experience in the cognitive domain craving experience in the emotional domain and five themes: 'Looking for foods that are water and watery as a result of thirst','Food thoughts come to mind all day as a result of a limited diet', 'Always hungry', 'Faced with appetizing situations every hour', 'experiencing negative emotions due to failure to control meals'. The results of this study which sheds light on food craving from the perspective of hemodialysis patients should improve the understanding of hemodialysis patients appetite control water restrictions and dietary compliance and allow them to understand the food craving attributes of hemodialysis patients and provide customized education optimized for that extent when applying dietary education and nursing interventions suitable for them.

• Journal of agricultural medicine and community health
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• v.31 no.3
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• pp.237-244
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• 2006

Objectives: DASH (dietary approaches to stop hypertension) diet are recommended as first-line therapy for prevention of hypertension individuals with high normal blood pressure. We studied the effects of DASH program on blood pressure among the pre-hypertension group. Methods: To determine the impact of dietary patterns on the control of hypertension we studied the subgroup of 141 participants with systolic blood pressure of 120 to 139 mm Hg or diastolic BP of 80 to 89mmHg, body mass index(BMI) ${\geq}25kg/m^3$ or waist to hip ratio(WHR) ${\geq}0.95$(for man). 0.85(for woman) enrolled in DASH program. Participants were received of education and consulting about DASH every week for 8 weeks. Results: The level of diet to prevention of hypertension and compliance of DASH increased after education. Also, The DASH program significantly reduced systolic BP (from $136.03{\pm}12.40mmHg$ to $126.09{\pm}11.25mmHg$, p< .01) and diastolic BP (from $81.80{\pm}6.32mmHg$ to $76.44{\pm}10.61mmHg$, p< .01). Conclusion: The DASH program effectively lowers BP and may be useful in achieving prevention of hypertension.

• Journal of Nutrition and Health
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• v.46 no.2
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• pp.137-146
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• 2013

The purpose of this study was to evaluate diet-related Quality of Life (QOL) and to analyze the relationship among diet-related QOL, dietary regimen practice, health-related QOL, and gastrointestinal symptoms in hemodialysis patients. Subjects were recruited from an artificial kidney center in Seoul. The self-report questionnaire consisted of socio-demographic characteristics, diet-related QOL, compliance with dietary regimen practice, health-related QOL, and gastrointestinal symptoms was distributed. Diet-related QOL includes a 'Quality of Life and Related to Dietary Change Questionnaire', 'Satisfaction Survey', and 'Dietary Impact Survey'. According to their responses, participants had experienced the greatest difficulty with 'Dietary Impact'. In particular, the mean score for general health was low. Association of dietary regimen practice showed a positive association with 'Cost' and 'Self-care' score. In addition, diet-related QOL showed positive correlation with health-related QOL, particularly in 'taste'. Scores for 'Taste', 'Convenience', and 'Dietary Impact' were lower for subjects with constipation compared to those of subjects without constipation. Scores for 'Taste' and 'Dietary Impact' were lower in subjects with irritable bowel syndrome compared to those of subjects without the syndrome (p < 0.05). Diet-related QOL showed a positive association with health-related QOL (p < 0.05), whereas it showed a negative association with constipation (p < 0.01). In conclusion, hemodialysis patients in Korea suffer from burden of dietary regimen practice and most scores for diet-related QOL and health-related QOL from patients with gastrointestinal symptoms were low. Therefore, appropriate nutrition education considering gastrointestinal symptoms is necessary for improvement of patients' QOL during dietary regimen practice.