• 한국콘텐츠학회논문지
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• 제15권10호
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• pp.626-635
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• 2015

건강에 대한 사회적인 욕구와 관심에 따라 만성질환 예방 및 식생활관리 서비스의 새로운 모델로 U-Healthcare 서비스가 주목 받고 있다. 본 연구는 50세 이상의 남녀 중장년층을 대상으로 U-Healthcare 서비스 관련 요구 특성을 조사하였다. 조사대상의 U-Healthcare 서비스에 기대하는 부분으로 개인 맞춤형 진료 및 관리 부분(37.7%), 개인의 건강상태의 체계적인 파악(21.4%)이 높게 나타났다. 건강관리 이용 분야에서는 식이요법 관리(43.9%)가 가장 높게 나타나 U-Healthcare 서비스에서 개인 맞춤형 식이요법 서비스가 필요할 것으로 보였다. 건강 정보 검색 관심분야는 질병관리(35.6%), 식재료(28.6%), 건강음식 조리법(22.7%) 순으로 나타나 조사대상의 50% 이상이 식품에 관심이 있었다. 식단 정보에 대한 요구사항은 영양성분, 건강상태별(질환별) 맞춤형 식단 등을 5점 척도로 조사한 결과 모든 항목이 3.9 이상의 필요성이 있다고 답변하였다. 이상의 결과를 통해 현재의 중장년층은 U-Healthcare 서비스를 통해 질병관리와 더불어 식생활 관리 서비스를 요구하고 있는 것을 확인하였다. 따라서 본 연구의 후속 연구로 남녀 중장년층 집단의 요구 특성을 반영하여 원격 진료를 통해 매일매일 개인의 건강상태 및 질환의 진행 정도를 파악하고 그에 따라 필요한 식재료, 식단, 조리법에 대한 처방을 U-Healthcare 서비스로 제공할 수 있는 데이터베이스를 구축하고자 한다. 이를 통해 식생활 관리 콘텐츠의 활용도를 높이고 미래의 고령자들이 건강한 삶을 영위할 수 있을 것으로 기대한다.

• 대한통합의학회지
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• 제4권2호
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• pp.109-120
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• 2016

Purpose : This study surveyed the relationship between the dietetic behaviors of high school students and nutrition information available from mass media thereby suggesting the way of improving the dietetic health promotion of adolescents. Method : This study surveyed coeducational high school students in S region. 220 questionnaires have been collected and analyzed, which is statistically significant as in other previous studies. The survey lasted for one month, March 14 through April 14 in 2016. The statistical analysis was performed by using the windows version 21.0 of SPSS. Primarily, the frequency analysis and descriptive statistics was carried out on the general information, the usage and confidence of mass media, and the diabetic behaviors of respondents. t-Test and One-way ANOVA were adopted to clarity the mass media usage and diabetic behaviors of respondents for general characteristics. Result : The statistical analysis on the diet usage of mass media among high school students shows that famous restaurants(Response rate 51%) and diet control(20%) are highly evaluated, but disease prevention(15%) is low. Regarding the dietetic information acquisition, the mass media including TV, radio, and Internet appear as main information carriages (p<.001). The confidence in mass media are analyzed in the relation with 10 dietetic behaviors, and 4 items(meal amount: p<.011, vegetable intake: p<.005, protein intake: p<.003) are inversely related to the mass media, which means regular intake party is less dependent of the exterior information. The seaweed(p<.017) intake is statistically significant in confidence level. Conclusion : To increase the interest and the health promotion of students, the dietetic information need to be offered in mass media and education course.

• 한국식품영양과학회지
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• 제32권2호
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• pp.287-294
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• 2003

본 연구는 임상영양 분야의 전문 웹사이트로서 고지혈증 환자를 위한 식사관리 및 영양평가 프로그램을 개발하기 위하여 수행되었다 프로그램은 고지혈증을 고콜레스테롤혈증과 고중성지방혈증으로 분류하고 이들에 대한 식사관리, 영양상담 및 영양평가 프로그램으로 구성하였다. 프로그램은 표준체중 및 열량 필요량 파일, 열량별 식단 및 일일 식단표 파일, 식사요법 및 영양관리 파일, 식사력 조사 및 평가파일, 식품 및 영양소 데이터베이스 파일, 식품의 지방산 파일, 음식 영양소 함량 및 영양소별 20순위 식품 파일 등을 데이터베이스로 하여 웹 페이지 형식으로 만들어졌다. 사용자는 인터넷 사이트로 들어가 자신의 정보를 입력하면 그 결과로 1일 열량 필요량 및 기타 영양소 필요량이 제시되고 그에 알맞은 식단을 보고 이용할 수 있도록 하였다. 식사관리 프로그램에서는 열량별 식단 자료실을 두어 1200 kcal에서 2500kcal까지 100 kcal 단위로 일주일간의 식단을 볼 수 있게 하였고, 식단계획시 고려사항, 식품의 선택방법, 식품교환표, 고지혈증 식사지침, 식사요법 및 영양관리, 영양소별 20순위식품, 용어설명 및 관련 사이트를 소개하였다 영양상담 프로그램으로는 고지혈증 예방을 위한 식습관 평가와 질환에 바른 식사력조사 및 상담 평가, on-line 영양상담, FAQ 등이 있다. 영양평가프로그램으로는 섭취음식을 입력함으로서 영양소 섭취 상태, 열량 영양소, 지방산, 식사별, 식품군별 영양소 섭취상태, 동ㆍ식물성 식품 영양소 섭취 상태, 기간별 영양소 섭취 변화 등을 평가받을 수 있도록 하였다. 영양소 섭취상태는 환자의 필요량과 비교하여 그래프로 제시되고, 열량영양소, 식사별 영양소, 지방산 섭취 상태는 아침, 점심, 저녁 ,간식으로 구분하여 결과를 볼 수 있고, 동ㆍ식물성 식품 섭취 및 기간별 영양소 변화 등은 각각의 영양소별로 그 섭취 상태를 비교할 수 있도록 하였다.

• 동아시아식생활학회지
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• 제15권2호
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• pp.235-245
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• 2005

This study was conducted to investigate the eating out behavior and its factors in restaurant selection by students in Incheon area. Self administered questionnaires were collected from 297 students. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: The average age, weight, height, BMI and male and female students were $24.31,\;67.96\cal{kg},\;174.93\cal{cm},\;22.17\;;\;20.55,\;51.99\cal{kg},\;165.44\cal{cm},\;19.00$ reflectively. About $54.2\%$ of male students and $38.0\%$ of female students responded to eat out at least once a day. And lunch was most frequent meal for eating out. About $57\%$ of students responded to have eat at restaurants around campus, and $19.5\%$ of students used the university foodservice system. Korean-style food was most favorite dish when they ate out. Major source of restaurants information was recommended action by friends or family. But the use of internet or magazine was negligible. The factor of restaurants choice was in order 'taste', 'price', 'atmosphere' and 'hygienic'.

• 한국식품영양과학회지
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• 제33권1호
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• pp.114-122
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• 2004

본 연구는 임상영양 분야의 전문 웹사이트로서 당뇨병 환자를 위한 식사관리 및 영양상담 프로그램을 개발하기 위하여 수행되었다. 프로그램은 당뇨병에 대한 식사관리, 영양상담 및 재진상담, 영양평가 프로그램으로 구성하였다. 프로그램은 표준체중 및 열량 필요량 파일, 식품교환표 및 식단작성방법 파일, 식단표 파일, 당뇨뷔페 파일, 식품선택 및 식품정보 파일, 식사력 조사 및 평가 파일, 혈당수첩 파일, 식품 및 영양소 데이터베이스 파일, 음식 영양소 함량 및 영양소별 20순위 식품 파일 등을 데이터베이스로 하여 웹 페이지 형식으로 만들어졌다. 사용자는 인터넷 사이트로 들어가 자신의 정보를 입력하면 그 결과로 자신의 비만도 및 1일 열량 필요량이 제시되고 그에 알맞는 식단을 보고 이용할 수 있도록 하였다. 식사관리 프로그램에서는 열량별 식단 자료실을 두어 1,000 kcal에서 2,500 kcal까지 100 kcal 단위로 일주일간의 식단을 볼 수 있게 하였고, 식품의 선택방법, 식사요법 및 식품교환표, 식단작성방법, 당뇨뷔페, 영양소별 20순위 식품, 용어설명 및 관련 사이트를 소개하였다. 영양상담 및 재진상담 프로그램으로는 식사력조사 및 상담ㆍ평가, 혈당관리 및 평가, 식품섭취빈도조사, on-line상담 등이 있다. 영양평가 프로그램으로는 섭취음식을 입력함으로서 영양소 섭취상태, 열량 영양소, 식사별, 식품군별 영양소 섭취상태, 동ㆍ식물성식품 영양소 섭취상태, 기간별 영양소 섭취변화 등을 평가받을 수 있도록 하였다. 영양소 섭취상태는 사용자의 필요량과 비교하여 그래프로 제시되고, 열량 영양소, 식사별 영양소 섭취 상태는 아침, 점심, 저녁, 간식으로 구분하여 결과를 볼 수 있고, 동ㆍ식물성 식품 섭취 및 기간별 영양소 변화 등은 각각의 영양소별로 그 섭취상태를 비교할 수 있도록 하였다. 이에 본 프로그램이 당뇨병 환자들에게 널리 활용되어 그들의 건강증진에 이바지할 수 있기를 기대한다.

• 한국식품영양학회지
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• 제29권6호
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• pp.911-922
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• 2016

This study was conducted to assess the recognition and consumption of meal alone and processed food according to major of college students in Seoul Metropolitan area and Chungcheong province, Republic of Korea. To accomplish this, a survey was conducted to investigate 353 college students (171 food & nutrition majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues, and the purchase and consumption of processed food. Most major and non-major students skipped breakfast. The main reason for skipping was not having time. Majors and non-majors put great importance on their lunch and evening meal, respectively. Nutrition information routes for majors were 'college class' (62.5%) and 'TV radio' (17.5%). However, the routes for non-majors to obtain nutrition information were 'internet smart phones' (41.1%) and 'TV radio' (28.3%). These results suggest the need to provide correct information concerning nutrition to college students. Most major and non-major students tend to have 0 to 2 times of meal alone per week. The main reason for meal alone was schedule unsuitable for eating with family or friends. The most critical factors for majors and non-majors when they chose menu to have meal alone were personal taste and money, respectively. The primary consideration for choosing processed food was price and the main purchase route was convenience store. The main reason for consuming processed food was easy-to-cook. Of processed foods, the most favored ones were noodles and fish products. Meal alone frequency was positively correlated with age (p<0.05), grade (p<0.05) and monthly allowance (p<0.05). Preference and consumption frequency of processed food were negatively correlated with concern about nutrition (p<0.05) and meal frequency (p<0.05), respectively. Based on these results, greater efforts should be made to provide meaningful information regarding programs for nutrition education to improve their dietary habits. Research and development of processed food specifically for college students eating alone should be increased.

• 한국식품조리과학회지
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• 제22권2호
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• pp.213-221
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• 2006

Although motivation and information search have both been studied continuously and separately as important marketing strategies, the relation between cause and effect has received little research attention. Therefore the objective of this study was to research the causal relationships between motivation and information search method. Frequency analysis and reliability analysis, factor analysis, and SEM(Structure Equation Model) were adopted to analyze the data. Motivation was divided into 5 factors which significantly influenced information search method. Factor 1, 'Reception and congratulation', influenced information search positively through 'newspaper, magazine', and 'word of mouth' but negatively through 'TV-advertising' and 'Flyer, Press copy'. Factor 2, 'Change of dietary life', influenced positively 'TV-advertising'. Factor 3, 'Economic saving', influenced positively 'newspaper, magazine', and 'the e-mail's advertising' Factor 4, 'Preference motivation', influenced negatively 'word of mouth' Factor 5, 'Advertisement and companion's need', influenced positively 'newspaper, magazine', and 'the e-mail's advertising' but negatively 'TV-advertising' As a result, customers appeared to choose various information search methods according to their eating-out motivation. 'The e-mail's advertising', and 'word of mouth' are popular among customers' information search methods. Therefore, food-service corporations need to try eliminating negative images of various advertisements and activate positive word of mouth marketing, promotion through internet.

• Food Quality and Culture
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• 제3권2호
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• pp.82-88
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• 2009

This study developed learning content and web pages providing information on Health/Functional Food (HFF) for consumers who come across information indiscriminately from a variety of advertising media such as the Internet and TV. After coming to an understanding of the current situation through literature review and fact-finding, we collected information and commercials on HFF that are exposed to consumers. Focusing on advanced countries such as the U.S. and Japan, we examined the current status of consumer education programs, especially in terms of HFF industry. Further, we referred to the guidelines for consumer education provided by the U.S. Food and Drug Administration and monitored the information from a web site that sells dietary supplementary products in the U.S. In addition, we surveyed consumer information on foods for special health use provided by the Japanese National Institute of Health & Nutrition, and investigated a DB of raw materials of function food (functionality/safety documents). Upon a literature review, the 13 functions of HFF were classified. As a result of conducting interviews with consumers, we developed content that was fit for consumers' perspectives. Through this research, we established a web page to enable people to search for information by function and then by raw material. After searching for information by raw materials, searching products by raw materials can be done in cooperation with E-marketplace. Subsequently developed content and education programs were offered on an HFF web page, which has been in operation since 2005. Therefore, it is expected that appropriate information on HFF will be available.

• Nutrition Research and Practice
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• 제9권2호
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• pp.207-212
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• 2015

BACKGROUND/OBJECTIVES: The Recaller app was developed to help individuals record their food intakes. This pilot study evaluated the usability of this new food picture application (app), which operates on a smartphone with an embedded camera and Internet capability. SUBJECTS/METHODS: Adults aged 19 to 28 years (23 males and 22 females) were assigned to use the Recaller app on six designated, nonconsecutive days in order to capture an image of each meal and snack before and after eating. The images were automatically time-stamped and uploaded by the app to the Recaller website. A trained nutritionist administered a 24-hour dietary recall interview 1 day after food images were taken. Participants' opinions of the Recaller app and its usability were determined by a follow-up survey. As an evaluation indicator of usability, the number of images taken was analyzed and multivariate Poisson regression used to model the factors determining the number of images sent. RESULTS: A total of 3,315 food images were uploaded throughout the study period. The median number of images taken per day was nine for males and 13 for females. The survey showed that the Recaller app was easy to use, and 50% of the participants would consider using the app daily. Predictors of a higher number of images were as follows: greater interval (hours) between the first and last food images sent, weekend, and female. CONCLUSIONS: The results of this pilot study provide valuable information for understanding the usability of the Recaller smartphone food picture app as well as other similarly designed apps. This study provides a model for assisting nutrition educators in their collection of food intake information by using tools available on smartphones. This innovative approach has the potential to improve recall of foods eaten and monitoring of dietary intake in nutritional studies.

• 대한지역사회영양학회지
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• 제18권6호
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• pp.588-598
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• 2013

This study was conducted to assess needs of educational mobile application (App) development for nutritional management and information on pregnant women. A total of 105 pregnant women were investigated on general characteristics, dietary habits, health behavior and needs for contents and composition of the application. The mean age of the subjects was 31.9 years and the mean gestation period was 25.4 weeks. The rate of skipping meal was 39.0% and the rate of irregular meal time was 46.6%. The consciousness of the meal as balanced nutrition and health was 19.9%. Eating out at least forth a week was 35.3%. Obtaining information about pregnancy and childbirth were internet (35.3%), hospital or health center (19.9%), books (17.1%), experience (15.2%), mobile (8.6%) and friends or acquaintances (4.8%). If the application is developed, subject replied 'frequently use' (51.4%), 'when needed' (47.6%) respectively. The favour topic in developing application were 'nutrition information of pregnant and fetal' (36.2%), 'weight management, feeding' (33.3%), 'food choice and cooking' (21.9%), 'shopping' (5.7%), 'example of menu' (1.9%), 'effect of smoking, drinking, exercising' (1.0%). The favorite content was 'include sufficient amount about information' (44.8%). Depending on the age and education level, the best age for pregnancy group have significantly higher ability for utilize and information gathering than old age pregnant group. Also the best age for pregnancy group have high demands of design, convenience and various contents in App development. Therefore, mobile application (App) for pregnant women could be widely used as an effective dietary guide.