• Journal of Korean Academy of Nursing
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• v.25 no.4
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• pp.641-652
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• 1995

Working as nurses, authors found that some patients were not content with their hospital life. Some patients wanted to move to another ward, and others complained about their ward atmosphere. In spite of patients' discomfort, nurses didn't know what made some patients complain about their ward. So, authors tried to find factors that influence atmosphere of hospital wards of the neurosurgery patients. To know the atmosphere of wards, authors selected five neurosurgery ward of a university hospital in Seoul. Observation took a month. An author observed using molar approach, in the morning, in the day time, and in evening time. Authors used concealment /no intervention technique. An author checked condition of people in the wards, and observed their verbal and nonverbal communication behavior their activities and environmental characteristics, and interpreted their meaning through ethnographic research methodology by Spradly. Authors found there was an important factors that influence the atmosphere of ward. It was a human and his attitude. At least one person who was willing to help others made ward atmosphere better. Helping others physically whenever needed, sup-porting the depressed emotionally, offering foods, or talking to others friendly brought good atmosphere. On the contrary, if everyone was indiffernt to others, the atmosphere became cold. Self-centered or selfish behaviors such as occupying too much area, using the toilet too long, covering other's suction bottle without permission and seeing others delicate or urinate were hurtful. In addition to the attitude of patients and their families, unkindness of medical teams including nurses and doctors and tasteless meal caused bad ward atmosphere. Based on this research finding, authors suggest the followings. A For the better atmosphere of ward 1. Nurses should try to make the ward atmosphere better by introducing new patient to older ones. 2. Every ward should have dividing curtains to keep patient's privacy. 3. All hospital personnel should be kind enough to make patients feel that they are repected. 4. Hospital should serve high quality meals to patients. 5. Patients had better stay with those in the similar condition. B. For the future studies 1. Repeated researches are necessary to check reliability of this results. 2. Researches for patients in different area such as ICU, or hemodialysis unit are necessary.

• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.199-215
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• 1996

In Korea, the majority of hospital dietitians expend most of their time performing food management related activities, and only a few carry out nutrition care activities in full-time. This study was designed to measure productivity of the clinical nutrition team and assess the role of clinical dietitians in the only 2200-bed teaching hospital in Korea. Six full-time clinical dietitians collected time data for four weeks according to the nutrition care activities outlined. Three clinical dietitians assigned to 7 units recorded how often physicians implemented their recommendations for two months. Two kinds of survey questionaire were developed and sent to the patients and the health care team. The followings are a summary of the results. 1. The clinical nutrition team of 6 full-time dietitians expended 75% of their time performing patient care activities, 20% in non-patient care activities and 5% in delay and transit. 2. Each clinical dietitian assigned to the units carried out 56 patient care activities on daily basis. 3. The average time required for the clinical nutrition services was 60.2 minutes for outpatient counseling, 89 minutes for inpatient counseling, 72.5 minutes for nutrition management, 95 minutes for malnutrition consult and 121 minutes for dysphagia diet management. 4. Physicians' implementation of clinical dietitians' recommendations was 98.5%. 5. Most physicians and nurses viewed the clinical dietitians on the units assertive, contributing to the quality improvement of medical services, and helpful to the patients as well as the health care team. 6. Most patients viewed the clinical dietitians on the units considerate, attentive and helpful. Based on these results, it is suggested that (1) daily meal round and nutrition care monitoring are effective tools for nutrition intervention in the hospital setting. (2) unit assignment of clinical dietitians enhances the patients' satisfaction in the nutrition services provided as well as the perceptions of health care team on clinical dietitian's expertise.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.11
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• pp.4459-4463
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• 2014

Background: Gastric cancer is the second leading cause of cancer-related deaths worldwide and infection with H. pylori is considered essential for its development. Helicobacter pylori infects more than 50% of the world's population with higher prevalence in developing countries than developed countries. The prevalence of H. pylori varies in different societies and geographical locations. The objectives of this study were to estimate the seroprevalence and determine the risk factors of H. pylori infection in dyspeptic patents in Ethiopia. Materials and Methods: A cross-sectional study involving 209 dyspeptic patients was carried out from February 15 to April 30, 2013. Five to ten ml venous blood was collected from each dyspeptic patient and analyzed for detection of Helicobacter pylori immunoglobulin (IgG). The socio-demographic characteristic, hygienic practices, alcohol consumption, sources of drinking water and types of latrine were also obtained with a pre-tested questionnaire. Results: The overall seroprevalence of Helicobacter pylori was 72.2%. There was statistically significant difference in the prevalence of H. pylori among age groups (p=0.02). Seroprevalence of H. pylori was higher in those patients who used unprotected surface water (76.4%) than those with access to piped tap water (65.9%). There was also statistically significant differences in prevalence of H. pylori with the habit of hand washing before meal (p=0.01) and alcohol consumption (p=0.001). Conclusions: The prevalence of H. pylori was high in the study area and increased with age of dyspeptic patients. Alcohol consumption and the type of drinking water are risk factors that have associations with the prevalence of H. pylori. Molecular epidemiological techniques can show a true picture of H. pylori and improvement in the drinking water quality is recommended.

• The Korea Journal of Herbology
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• v.30 no.5
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• pp.1-6
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• 2015

Objectives : Vertigo is a sensation of spinning while stationary. It is commonly associated with nausea or vomiting, unsteadiness (postural instability), falls. It can affect a person's thoughts and life style. Recurrent episodes in those with vertigo are common and frequently impair the quality of life. The purpose of this study was to report the clinical effects of herbal medicine on vertigo.Methods : We employed oriental medical treatments; herbal-medication (Banhabaekchulcheonma-tang gamibang), acupuncture and moxibustion. At the same time, the blood cupping therapy in the neck area was applied. We treated the patients two or three times a week with oriental therapy methods. They took medicine three times a day after a meal. During taking medicine, we let the patients avoid fatty food, flour based food, and alcohol. We determined the course of treatment with visual analogue scale (VAS). We let them respond to a VAS item between 0 and 10 point continuously. The symptoms that we evaluated were vertigo, headache, chest discomfort, nausea and vomiting.Results : After taking treatment - acupuncture and moxibustion during some period and taking herbal-medicine, the VAS scale was gradually getting decreased. Generally the symptom of vomitting and nausea was eased at first, and then the symptom of chest discomfort, headache, vertigo was relieved.Conclusions : Banhabaekchulcheonma-tang gamibang was effective in the treatment of vertigo and its related symptoms, headache, chest discomfort, nausea and vomiting.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.290-302
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• 2005

The nutrients intake and health-related habits of nonagenarian subjects in Korean representative longevity belts of Damyang, Gokseong, Kurye, Sunchang were evaluated for the purpose of providing the information on the desirable food selection and dietary pattern of elderly population. A survey was conducted with 91 subjects (26 males and 65 females) and their food intakes were measured by the combination of one meal weighing and 24-hr recall, and their general background information was collected by visit. The mean age of the subjects was 93.6 $\pm$ 2.2 (male) and 97.6 $\pm$ 4.6 (female) The average smoking rate was $20.9\%$, the rate of regular drinking was $26.4\%$. The average energy intake was 1,284.9 kcal comprising $77.1\%$ of RDA for elder people over 75. The energy ratio of carbohydrate, protein and fat were 66.5 : 18.2 : 15.3. The average intake of protein, calcium, iron and zinc were $107.4\%,\;59.9\%,\;106.3\%$ and $60\%$ of RDA respectively. The lower intake of vitamins as low as $70\%$ was found except vitamin $B_6$ and niacin. The majority of the subjects consumed rice as staple diet and mostly consumed white plain rice rather than mixed grain rice. The animal and plant food intakes were 88.4 : 11.6 in males and those of females were 83.0 : 17.0 showing a tendency of plant-based meals. Nutrients that showed NAR over 0.7 were protein, iron, vitamin $B_6$, niacin and phosphate, but those with INQ over 1. Nutrient with INQ below 0.7 was only vitamin E. Even though their nutritional quantity did not appear to be enough, but their nutritional quality was relatively high. The adding dairy products, nuts and fruits for the purpose of proving sufficient vitamin and minerals can achieve the optimal nutritional intake patterns. Further research on RDA of this age population should be followed.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1222-1228
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• 2017

In the current study, we investigated the inhibitory activity of water soluble ${\beta}-glucan$ from oat (Avena sativa) against various digestive enzymes such as ${\alpha}-glucosidase$, sucrase, maltase and glucoamylase. Inhibition of these enzymes involved in the absorption of disaccharide can significantly decrease the post-prandial increase of blood glucose level after a mixed carbohydrate diet. The ${\beta}-glucan$ had the highest documented rate of small intestinal sucrase inhibitory activity (2.83 mg/mL, $IC_{50}$) relevant for potentially managing post-prandial hyperglycemia. Furthermore, we evaluated the effects of ${\beta}-glucan$ on the level of post-prandial blood glucose in animal model. The post-prandial blood glucose levels were tested two hours after sucrose/starch administration, with and without ${\beta}-glucan$ (100, and 500 mg/kg-body weight). The maximum blood glucose levels (Cmax) of ${\beta}-glucan$ administration group were decreased by about 23% (from $219.06{\pm}27.82$ to $190.44{\pm}13.18$, p<0.05) and 10% (from $182.44{\pm}13.77$ to $165.64{\pm}10.59$, p<0.01) in starch and sucrose loading test, respectively, when compared to control in pharmacodynamics study. The ${\beta}-Glucan$ administration significantly lowered the mean, maximum, and minimum level of post-prandial blood glucose at 30 min after meal. In view of the foregoing, it is felt that our findings suggest that ${\beta}-glucan$ from oat serves to reduce post-prandial blood glucose rise secondary to slower absorption of glucose in the small intestine, via carbohydrate hydrolyzing enzymes inhibition.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.41-53
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• 2010

The purposes of this study were to: a) investigate personal and foodservice operational factors affecting job stress of school foodservice dietitians, b) analyze the contribution of emotional labor to job stress of school foodservice dietitians. A survey was conducted from May 2 to June 13, 2008 to collect data from school foodservice dietitians (N=546). 206 questionnaires were returned completed, and 15 improperly-completed questionnaires were excluded. Finally, 191 questionnaires were used for final statistical analysis (usage rate : 34.98%). The results of the study were as follows. First, personal variables significantly affecting dietitians' job stress were 'monthly bills(p<0.05)' and 'total length of time in school foodservice (p<0.05)'. Second, foodservice operational variables affecting dietitians' job stress were 'school level (p<0.05)', 'type of school foodservice management (p<0.01)', 'number of meal service times (p<0.05)', 'total number of meals served per day (p<0.001)', 'number of meals served per day for students (p<.001)', 'number of meals served per day for teachers (p<0.001)', and 'number of foodservice staff (p<0.001)'. Third, emotional labor was found to contribute significantly to the job stress of dietitians in school foodservice (p<0.001). It was found that as dietitians experience more emotional labor at work, more job stress is experienced. Stress management is a very important and meaningful contributor to foodservice quality as well as to personal well-being for workers in school foodservice. Therefore, it is proposed that management of emotional labor is essential for stress management. Further, emotional labor and job stress should no longer be considered a personal matter, but rather should be approached systematically in all aspects of a school foodservice organization.

• Korean Journal of Community Nutrition
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• v.15 no.3
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• pp.369-378
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• 2010

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of $32^{\circ}C$ for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.

• Korean Journal of Community Nutrition
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• v.14 no.3
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• pp.316-326
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• 2009

The purposes of this study were to identify the significance of a nutrition teacher, to analyze the importance of competence as a nutrition teacher and to evaluate the importance and difficulty for duties of nutrition teachers. The questionnaire was distributed to 554 preliminary teachers and a total of 468 usable data were collected with 84.5% of response rate from August to October 2006. The statistical data analysis was completed by using SPSS Win (ver. 10.0) for descriptive analysis, t-test, ANOVA and ${\chi}^2-test$. The results were as follows: Preliminary nutrition teachers expected that conversion of a school dietitian into a nutrition teacher could lead to systematic and constant nutrition education and come into synergic effect by doing meal service with nutrition education. For a teacher's competence, all three paradigms were perceived as important. It was evaluated to be high for a knowledge factor in the empirical analytic paradigm, a personality factor in the practical interpretive paradigm and an attitude factor in the critical emancipatory paradigm. And 'a knowledge for nutrition and sanitation (4.59)' and 'an ability to raise a self-management capacity for right food habit and dietary life (4.59)' were showed as most important in a nutrition teacher. It appeared that both important and difficult duties of nutrition teachers were nutrition education, nutrition counseling and sanitation quality of nutrition education; the most necessary solution was to develop a reference and program for nutrition education (37.4%). In conclusion, the systematic supports of district offices of education and associated institutions as well as sustained efforts of preliminary nutrition teachers for themselves should lead to establish a successful system of nutrition teachers.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.324-332
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• 2013

The purpose of this study was to investigate middle school students' perception of environment-friendly agricultural products (EAPs) and the degree of confidence about the certification mark. Questionnaires were distributed to 444 students of 6 middle schools located in Daegu, and a total of 416 responses were used for analysis. 28.6% of the respondents were using EAPs at home, and 62.0% of respondents didn't know whether to use EAPs at home. The 6 items representing the perception of EAPs were analyzed, resulting in 2 distinct dimensions-'benefits of EAPs' and 'attitude toward EAPs'. Regarding Benefits of EAPs, the score of 'EAPs better for health' was the highest, followed by 'EAPs have higher quality', 'EAPs were better for environmental protection', respectively. The proportion of students responded that 'the amount of pesticides should be reduced gradually' was 65.5% and only 3.4% for 'current level of pesticide use is not a problem'. There were significant differences between male and female students with regard to an interest in EAPs (p < 0.05) and opinion on the use of pesticides (p < 0.05), while no significant difference was found between groups with different education level of mothers. The respondents who use EAPs at home showed significantly higher scores with attitude toward EAPs (p < 0.001), and higher response rate for 'pesticides should not be used even if the price increases' (p < 0.05). Degree of confidence about the EAPs certification mark also affected students' perception of EAPs (p < 0.001). Our results indicate the importance of education for students on EAPs to enhance students' attitude towards EAPs and improve school meal satisfaction.