• 한국식품조리과학회지
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• 제15권4호
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

• 대한영양사협회학술지
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• 제28권1호
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• pp.30-44
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• 2022

This study analyzed results of the rounding guidance by applying the nutrition management check list at of the Center for Children's Foodservice Management (CCFM). Totally, 271 foodservices for children (65 institutional foodservices, 53 small scale foodservices, 153 family child care homes) were examined to identify the necessity of implementing a nutrition management strategy, and subsequently creating a priority list for nutrition management improvement measures. Of the 13 items examined in the nutrition management check list for children's foodservices from the Ministry of Food and Drug Safety, 8 performed well, with an overall performance rate of 90% or more. Improvement plans were required for items (all belonging to the menu area) such as 'Post menu on noticeboard at children's foodservice' (62.0%), 'Use the menu planned by dietician' (64.9%), 'Use menu suitable for recipients in children's foodservice' (76.8%), and 'Provide menu to parents' (79.0%)'. In the analysis of service size, the performance rate for 'Use menu suitable for recipients in children's foodservice' revealed a substantially lower result (P<0.01) for institutional foodservices (64.6%), as compared to small scale foodservices (71.7%) and family child care homes (83.7%). Since other check list items, did not show much differences by the service size, we ascertained it pointless to establish separate strategies based on different foodservice sizes.

• 한국간담췌외과학회지
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• 제26권4호
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• pp.375-385
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• 2022

Backgrounds/Aims: Prehabilitation aims for preoperative optimisation to reduce postoperative complications. However, there is a paucity of data on its use in patients undergoing pancreaticoduodenectomy (PD). Thus, this study aims to evaluate the outcomes of a home-based outpatient prehabilitation program (PP) versus no-PP in patients undergoing PD. Methods: This retrospective cohort study compared patients who underwent PP versus no-PP before elective PD from January 2016 to December 2020. Inclusion criteria for PP were < 65 years or 65-74 years with FRAIL score < 3. No-PP included dietician, case manager and anesthesia review. PP included additional physiotherapy sessions, caregiver training and interim phone consultation. Univariate and multivariate analysis were used to evaluate length of stay (LOS), morbidity, 30-day readmission, and 90-day mortality. Results: Seventy-one patients (PP: n = 50 [70.4%]; no-PP: n = 21 [29.6%]) were included in this study. Median age was 65 years (interquartile range [IQR]: 58-72 years). Majority (n = 58 [81.7%]) of patients underwent open surgery. Ductal adenocarcinoma was the most common histology (49.3%). Patient demographics were comparable between both groups. Overall median LOS was 11.0 days (IQR: 8.0-17.0 days). Compared to no-PP, PP was not independently associated with reduced intra-abdominal collections (odds ratio [OR]: 0.43; 95% confidence interval [CI]: 0.03-6.11, p = 0.532), major morbidity (OR: 1.31; 95% CI: 0.09-19.47; p = 0.845) or 30-day readmission (OR: 3.16; 95% CI: 0.26-38.27; p = 0.365). There was one (1.4%) 30-day mortality. Conclusions: Our outpatient PP with unsupervised exercise regimes did not improve postoperative outcomes following elective PD.

• 지역사회간호학회지
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• 제14권2호
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• pp.200-210
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• 2003

Purpose: This quasi-experimental study was performed to investigate the effects of a health promotion program(HPP) on self-efficacy, healthy lifestyle and blood lipid profile in employees with hyperlipidemia. Methods: The subjects were forty-three employees who were diagnosed as having hyperlipidemia during routine health examination at two worksites in Seoul in 2001. Of the forty-three subjects, thirty were allocated to the experimental group and the remaining thirteen were allocated to the control group. Data were collected from September 24, 2001 to March 16, 2002. The HPP was applied to the experimental group for 11 weeks and included health education, diet counseling, watching videos, conference, and so on. The health education included information about exercise, smoking cessation, and abstinence from drinking alcohol and seven sessions of hyperlipidemia education. The experimental group was requested to keep a daily health promotion lifestyle diary. This diary was analyzed by a dietician and subjects were instructed based on the results. As for data analyses, wilcoxon signed rank test and wilcoxon rank sum test and x2-test were carried out using SAS program. Results: 1. Self-efficacy scores of the experimental group were significantly more increased than those of the control group (experimental: 5.86 10.80, control: -4.04 11.91, p=0.018). 2. Healthy lifestyle scores of the experimental group were significantly more increased than those of the control group (experimental: 0.19 0.26, control: -0.05 0.29, p=0.024). 3. Blood total cholesterol values of the experimental group were significantly more decreased than those of the control group (experimental: -13.07 30.10mg/dl, control: 10.00 26.57mg/dl, p=0.033). 4. Blood triglyceride values of the experimental group were significantly more decreased than those of the control group (experimental: -29.17 192.40mg/dl, control: 63.31 107.53mg/dl, p=0.050). Conclusion: These findings indicate that the HHP could be effective in improving self-efficacy, healthy lifestyle and blood HDL cholesterol and decreasing blood total cholesterol in employees with hyperlipidemia. Therefore, the HHP could be suggested as an effective nursing intervention for employees in the worksite by ultimately preventing cerebral and cardiac vessel complications related to hyperlipidemia.

• 한국학교보건학회지
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• 제16권2호
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• 대한지역사회영양학회지
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• 제12권6호
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• pp.864-872
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• 2007

The purpose of this study was to provide a descriptive assessment of the nutritional habits of resistance trained males in relation to protein and carbohydrate intakes in comparison with the recommended values. Thirty-four male bodybuilders ($27.0{\pm}2.1years,\;173.5{\pm}5.0cm,\;8.3{\pm}0.61%$ body fat), twenty-four male weight lifters ($20.9{\pm}2.1years,\;171.8{\pm}6.9cm,\;7.6{\pm}0.98%$ body fat) and twenty-five male non-athletes ($26.9{\pm}2.5years,\;175.3{\pm}5.7cm,\;8.5{\pm}0.95%$ body fat) participated in the study. Participants completed a comprehensive survey by twenty-four hour dietary recall methods. All diets were analyzed using the Computer Aided Nutritional (Pro) analyzer by a registered dietician. Body fat was measured using skin fold thickness. The average time spent in resistance training was $18.0{\pm}1.7$ hrs/week for body builders and $14.6{\pm}8.7$ hrs/week for weight lifters. Total daily calories were $2583.6{\pm}874.8kcal\;(31.9{\pm}11.9kcal/kg)$ for bodybuilders, $3565.9{\pm}1281.8kcal\;(42.7{\pm}15.0kcal/kg)$ for weight lifters and $2016.0{\pm}955.3kcal\;(28.1{\pm}13.9kcal/kg)$ for non-athletes (p=0.001). Percent of calories from carbohydrate, protein, and fat 64.2%, 27.1%, and 8.7% for bodybuilders, and 66.3%, 18.6%, and 15.1% for weight lifters. The mean protein intake was $1.9{\pm}1.2g/kg$ of BW for bodybuilders, $1.6{\pm}0.6g/kg$ of BW for male weight lifters and $1.1{\pm}0.69g/kg$ of BW for non-athletes. Although dietary calcium (78.7%) and riboflavin (86.3%) intakes for bodybuilders were below the RDA, dietary intakes of micronutrients were not deficient. More research needs to be conducted to determine the optimal amounts of protein, carbohydrates, fats, and micronutrients for the resistance trained athletes.

• Clinical and Experimental Pediatrics
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• 제57권12호
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• pp.520-525
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• 2014

Purpose: Childhood obesity is an increasing public health issue worldwide. We examined dietary patterns among adolescents in a dormitory school, identified obese adolescents and tried to intervene to improve food habits and physical activity. Methods: We conducted an experimental prospective longitudinal study based on 36 obese (body mass index $[BMI]{\geq}95th$ percentile) adolescents (aged 12-18 years) compared with controls (healthy children: normal age-appropriate BMI ($BMI{\leq}85th$ percentile). Six months' intervention included lifestyle-modification counseling (once a week by a clinical dietician), and an exercise regimen twice a week, 60 minutes each time, instructed by a professional pediatric trainer). Both groups underwent baseline measurements at the beginning of the study and 6 months later (arterial stiffness, blood pressure, pulse, weight and height, hemoglobin, creatinine, liver enzymes, highly sensitive C-reactive protein and complete lipid profile). Results: Twenty-one participants completed the study. Low compliance from participants, school staff and parents was observed (participation in planned meetings; 71%-83%). BMI significantly decreased from $32.46{\pm}3.93kg/m^2$ to $30.32{\pm}3.4kg/m^2$ (P=0.002) in the study group. Arterial stiffness was not significantly different between the 2 groups and did not change significantly after 6 months' intervention (P=0.494). No significant changes in CRP and lipid profile were observed after the intervention. Conclusion: Making lifestyle modifications among adolescents in a dormitory school is a complex task. Active intervention indeed ameliorates BMI parameters. However, in order to maximize the beneficial effects, a multidisciplinary well-trained team is needed, with emphasis on integrating parents and the school environment.

• Journal of Nutrition and Health
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• 제49권1호
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• pp.43-50
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• 2016

병원급식소의 HACCP 선행요건 수행 실태를 분석하여 병원급식소 특성을 고려한 선행요건관리 개선 방안을 마련하고자 종합병원 규모의 병원 급식소 총 65곳의 급식관리자를 대상으로 설문조사를 실시한 결과, 선행요건 7개 관리영역 중 영업장관리 영역의 수행도는 선행요건 평가판정그룹별로 유의적인 차이가 있었으며, 적합 그룹 (85점 이상)에서 유의적으로 가장 높았다 (p < 0.001). 위생관리 (p < 0.001), 제조 가공 조리 시설 설비관리 (p < 0.001), 용수관리 (p < 0.001), 보관 운송관리 (p < 0.05) 영역의 수행도는 '부적합' 그룹 (70점 미만)이 '적합'이나 '보완' 그룹 (71점 이상 84점 이하)에 비해 유의적으로 낮았다. 조사대상 병원급식소와 영양사의 일반 특성에 따른 선행요건관리 평가 결과에 대한 차이 분석 결과 서울 경인지역이 대구 경북지역에 비해 선행요건 관리가 '적합'으로 평가된 비율이 유의적으로 높았다 (p < 0.01). 또한 선행요건 판정 그룹에 따른 급식시설 구비율은 '적합' 그룹이 '부적합' 그룹에 비해 3조 싱크 (p < 0.01), 대용량 오븐 (p < 0.01), 대형 에어컨 (p < 0.01), 보온고 (p < 0.01), 보냉고 (p < 0.05), 해동전용 냉장고 (p < 0.05), 위생장화 소독고 (p < 0.05) 등 총 7개 항목의 구비율이 유의적으로 높았다. 병원 급식품질 개선을 위해 HACCP을 빠른 시일 내에 효과적으로 적용하기 위해서는 선행요건 관리 항목이 준수되어야 하며, 이에 앞서 병원 급식소의 운영 특성을 고려한 선행요건관리 기준과 HACCP 관리 계획의 수립이 필요하다고 판단된다.

• 한국지역사회생활과학회지
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• 제18권2호
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• pp.335-348
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• 2007

This study aimed to investigate how the current elementary school teachers think about nutrition education, how they are teaching, and what kind of problems have occurred. And this study was made to provide basic materials to be used for the effective nutrition education in the elementary school. The survey was done on 60 elementary school teachers and 570 elementary school students of the 5th and 6th grade in Gyeonggi Province by questionnaire and analyzed for the perception of nutrition education, current status of nutrition education, nutrition knowledge and cooking knowledge. The average scores of nutrition knowledge were 2.72 for male and 3.75 for female students out of full score of 5. The fifth grade students learned more nutrition education than the sixth grade ones in accordance with the different curricula. Nutrition education was taught as apart of other subjects(87%) and mainly done by lectures. For most of the students, information source of the nutrition education was the meal service(47.4%) and the most common one was the Internet that 38.1 % of the teachers used. Most of the students responded that nutrition education was necessary in the curriculum of elementary school for proper growth(36.2%), intelligence(25.9%), health(21.5%), and dieting(16.4%). The perception for the suitable teacher was in the order of nutrition specialist and dietician. And the right time of the related class was in the order of spare time everyday, a special activity time, and the meal service time. The important contents of nutrition education were in the order of proper eating habits, growth & nutrition, food hygiene and diseases. Nutrition problems of the elementary students were in the order of unbalanced diet, too much ingestion of processed and instant foods, lack of table manners, and child fatness and weakness. 80.0% of the teachers supported the early nutrition education and demanded it should begin when children are in kindergarten. The analysis showed that nutrition education should be taught by parents(29.4%), teachers(29.2%), and nutritionists(25.9%) and that family and school should cooperate closely. Main responses of the teachers to the children's problems were that they had too much instant food, did not eat in a variety, and had no manners in eating. Ironically, they thought malnutrition, fainting and growth stunt were not important nutrition related problems.

• 한국식품조리과학회지
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• 제18권3호
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• pp.355-364
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• 2002

본 연구는 서울 시내 사업체 급식소의 영양사 및 급식 관리 책임자를 대상으로 HACCP 제도 도입에 따른 사업체 급식 위생 관리에 대한 인지 및 HACCP 시스템 적용을 위해 조성되어야 할 선결 문제와 장애 요인을 알아봄으로써 효율적인 사업체 급식 위생 관리 제도를 정착, 확대시키기 위한 기초자료를 제공하고자 실시되었으며, 그 결과는 다음과 같았다. 1. 사업체 급식의 현 위생 관리 상태에 대한 조사대상자의 만족도는 대체로 만족하는 수준이었으며, 급식 관리 책임자가 영양사에 비해 만족도가 약간 높은 것으로 나타났다. 2. HACCP 제도에 대한 인지는 조사 대상자 대부분이 '알고 있다'고 응답하였으며, HACCP 적용 업소로 지정되지 못한 이유는 '우대 조치가 미약해서' 라는 응답이 가장 많아 사업체 급식에서 HACCP 적용 확대를 위해서는 여러 종류의 지원책이 필요함을 시사하였다. 또한 영양사와 급식관리 책임자 대부분이 HACCP 제도에 대한 적용 의사가 있다고 답하였으나 그 도입 시기는 '단계적으로 도입해야 한다'가 많았다. 사업체 급식에서 HACCP 제도를 도입 못하는 이유로는 두 집단 모두 '시설, 설비 부족'을 가장 큰 이유로 꼽았으며, HACCP 제도 도입시 예견되는 문제점으로는 '급식실의 시설, 설비상 문제'와 '교차 오염' 및 '온도 관리'를 지적했다. 3. 사업체 급식 식중독 사고의 주요 원인에 대한 인식에서는 영양사와 급식 관리 책임자 모두 '온도-소요시간 관리의 부재'를 각각 23.9%와 26.9%로 가장 많이 지적했다. 4. 사업체 급식에서 위생 관리가 어려운 항목은 영양사의 경우는 '가열 조리 후 온도 측정 및 소요시간 기록'을, 급식 관리 책임자는 '주방 바닥 건조 유지' 및 '작업이 바뀔 때마다 손 세척'으로 응답하였으며, 사업체 급식 위생 관리에서 가장 우선적으로 개선이 필요한 사항으로 영양사는 '기기, 시설 및 설비 개선'을, 급식 관리 책임자는 '재원 확보'라고 답하였으나 전체적으로 볼때 영양사의 개선에 대한 인식이 급식 관리 책임자에 비해 모든 항목에서 유의적으로 높게 나타났다. 사업체 급식에서 위생 관리가 잘 수행되지않는 주된 이유로 영양사는 '인식 부족'(6문항)에, 급식 관리 책임자는 '시간 부족'(9문항)에 가장 많이 응답하였다.