• 대한지역사회영양학회지
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• 제14권3호
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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.

• 대한지역사회영양학회지
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• 제18권4호
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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.

• 한국식생활문화학회지
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• 제8권3호
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• pp.257-266
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• 1993

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

• 대한암한의학회지
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• 제14권1호
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• pp.29-35
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• 2009

Approximately 10 percent of advanced stomach cancer patients have internal bleeding in their stomach. It is crucial to treat internal bleeding since it severely deteriorates patient's condition, and disturbs process of chemotherapy. There are hemostatic agents and dressing, radiotherapy, endoscopic ligation and coagulation, surgical methods to treat bleeding. However, these methods cannot be executed in some cases in which patient is in terminal stage or not in desirable condition to take these treatments. We are going to introduce a case of advanced gastric cancer patient having stomach bleeding who made a choice to take oriental medical treatments. The patient was on third stage of stomach cancer, had 3200cc of blood transfusion for five times. After diagnosed as not being able to have resection, he started to oriental medical treatments to stop bleeding. From March 28, 2009 to April 16, 2009, we administer 120cc Bojungikgi-tang gamibang to the patient in 90minutes after each meal. During 19days of having Bojungikgi-tang gamibang, we observed that the patient needed significantly lower amount blood transfusion, to 640cc. The patient improves in performance, and was able to eat more. Despite of short period of observation, this case indicates that Bojungikgi-tang gamibang treatment to the patient could work as hemostat, further improved quality of patient's life.

• 한국콘텐츠학회논문지
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• 제8권1호
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• pp.377-385
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• 2008

최근 들어 사회 전반에 걸친 웰빙 트렌드의 영향으로 우유제품도 기능성을 부여한 백색 우유의 수요가 점점 늘어나고 있다. 특히 백색우유의 경우 최근 몇 년간 급식과 고정적인 수요 이외에는 신규 창출에 한계성을 드러내고 있어 이를 타개하기 위한 기능성 제품 세분화 노력이 더욱 활발해지고 있는 상황이다. 업체들 역시 일반 흰 우유는 경쟁이 필요 없을 정도로 똑같다는 인식하에 어떤 차별성이 있기 전까지는 소비자의 수요를 끌어낼 수 없다는 판단으로 기능성을 살린 백색우유 개발로 해결책을 모색하고 있는 것이다. 이에 포장디자인도 이러한 기능성우유 개발에 편승하여 제품의 기능적 특성과 정보를 일반 소비자에게 제대로 전달하고 강하게 부각시켜야 할 중요한 역할을 담당하게 되었다. 따라서 본 연구에서는 이러한 기능성우유의 일반적인 고찰과 함께 현재 시판되고 있는 각 제품들이 가지고 있는 기능적 특성과 포장 디자인 표현전략을 분석해 봄으로써 보다 바람직한 기능성우유의 디자인 차별화전략에 대하여 알아보고자 한다.

• Nutrition Research and Practice
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• 제5권2호
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• pp.124-131
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• 2011

Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeooggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P=0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P=0.002, P=0.000, P=0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P=0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P=0.002), meal skipping (P=0.006), eating out (P=0.003), eating delivered foods (P=0.000), processed foods (P=0.001), and sweets (P=0.002), and drinking alcoholic beverages (P=0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.

• Journal of Nutrition and Health
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• 제45권1호
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• pp.64-79
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• 2012

The purpose of this study was to compare differences in role conflict, self efficacy, job satisfaction, and job involvement perceived by school nutrition teachers and dietitians. A total of 335 female school nutrition teachers and dietitians from Incheon area were surveyed by a self-report questionnaire in November 2010. Collected data were processed using SPSS 15.0. The reliability of the questionnaire was tested and differences between the two groups were analyzed using the Student's t-test, the chi-square test, and a two-way analysis of variance (ANOVA). The job satisfaction level of nutrition teachers was higher than that of dietitians. The effect of role conflict and job satisfaction for nutrition teachers and dietitians was different according to age. In addition, self-efficacy, job satisfaction, and job involvement of nutrition teachers and dietitians were influenced by their annual salaries. The frequency of meals served also affected role conflict, job satisfaction, and job involvement of the nutrition teachers and dietitians, and the effect of job involvement by the nutrition teachers and dietitians was different according to meal service type. Therefore, it is necessary to establish strategies for resolving role conflicts among school foodservice specialists and improve their self-efficacy for enhancing consumer's satisfaction with the general quality of school food service. These efforts may contribute to job satisfaction and job involvement of food service specialists and ultimately to the productivity of food service and the establishment of food service specialist roles.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2005년도 제22차 정기총회 및 학술발표회
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• pp.31-43
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• 2005

Isoflavones are naturally occurring plant chemicals belonging to the 'phytoestrogen' class. The isoflavones are strikingly similar in chemical structure to natural estrogens. The phenolic ring is a key structural element of most compounds that bind to estrogen receptors. Dietary components that recently have received attention for their action as phytoestrogens are soy isoflavones. Soy products are the most significant dietary sources of isoflavones. Recently It is concerned clinical nutrition of isoflavone that is driven by reason of alternative sources of exogenous estrogen are constantly being needed. Estrogen therapy after the menopause offers protection from cardiovascular disease, reduces the extent of osteoporosis and relieves menopausal symptoms. Exogenous estrogen treatment is a fear of possible increased risk of developing breast cancer and because of side effects. Daily intake of soybean or soy food can affirmative effect to disease occurrence, that is based on mechanical investigation, experimental results of animals and human. Research into isoflavone is going on various field to relieve hormone - dependent disease such as cancer, menopausal symptom, cardiovascular disease and osteoporosis. Isoflavone is plenty in soybean meal, soy by-product, but only limited information is available on isoflavone efficacy into animal husbandry. Thus we conducted three experiments to investigate the effects of dietary isoflavone on productivities, antioxidative responses and bone metabolism in poultry. Dietary supplementation of isoflavone resulted in preventing the lipid oxidation of plasma and egg yolk. Dietary isoflavone improved bone development in egg-type growing chicks and broilers in terms of tibial strength. It was suggested that the proper use of feed additives such as isoflavone might provide means of improving antioxidative effect, skeletal strength, egg and eggshell quality.

• 한국식품조리과학회지
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• 제15권3호
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• 한국식품영양학회지
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• 제31권5호
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• pp.616-630
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• 2018

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.