• Journal of Nutrition and Health
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• 제45권6호
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• pp.552-561
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• 2012

Metabolic syndrome is a cluster of metabolic risk factors associated with increased risk of cardiovascular diseases. Recently, the prevalence of metabolic syndrome has increased in Korea. The aim of this study was to develop a Healthy Han-sik Nutrition Education Program (HHNEP) based on commonly recognized Korean foods in order to decrease metabolic syndrome risks. The target population of the HHNEP is adults with metabolic risk factors. The initial version of the HHNEP was developed based on a review of literature and various dietary guidelines by expert committees as well as the results of a survey on the perception of common Korean dishes and foods as Han-sik. The focus group discussion conducted of nine participants from the target population. After minor modification, the final version was developed. The contents included five sections: 1) aims, 2) introduction of Korean Food Guidance System, 3) cholesterol contents in food, 4) menu planning method using Han-sik, and 5) examples of daily Han-sik menu. The Han-sik list was selected based on the results from a Han-sik perception answered by 35 Korean adults aged 30-60 years using 517 frequently consumed Korean foods from the fourth Korea National Health and Nutrition Examination Survey. The nutrition education program was developed based on scientific evidence for the prevention of metabolic syndrome and focuses on tailoring education to an individual's dietary problems. Educational method was developed by a group of expert committees based in planned behavior theory and related research results. The education method consisted of assessment of current diet, four face-to-face nutrition education sessions over 8 weeks, and evaluation after 8 and 16 weeks. Initial version of nutrition education materials and methods was tested for feasibility by a select group of nine Korean healthy adults. Successful implementation of the program would include application by nutritional professionals at the health promotion center of the hospitals, public health center, and work sites. Intervention studies are needed to evaluate the feasibility and effectiveness of this program before large-scale applications.

• 한국식품조리과학회지
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• 제25권1호
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• pp.74-83
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• 2009

We investigated the food service management practices in child care centers operated by various types of foundations in the Chonbuk area of Korea. Self-administered questionnaires were collected from 125 child care center directors. The statistical analysis was completed using an SPSS v11.5 program. Approximately 82.4% of the directors were women with an the average age of 45 years old. The average number of children in each public and private child care center was 84.7 and 88.8, respectively (P<.001), and the difference in time of operation was significant(P<.001). Only 20.8% of the centers employed a dietitian, whereas 92.0% of the centers employed a cook, thus, food service was not managed by professionals in most centers. In approximately 99.2% of the centers, meals were prepared in a conventional manner. The difference in daily meal frequency was significant(P<.05), with approximately 85.6% of the centers serving snacks twice a day primarily to supplement the intake of nutrients(4.44 point) and to add fun to the daily lives of the children(4.12 point). Approximately 40.7% of the directors of public centers and 57.6% of the directors of private centers responded that the most difficult aspect of food service management was financial management. Overall, 56.8% of the directors responded that the details of financial management had the greatest effect on their ability to improve the quality of food service. In most centers, the center director was also the purchasing manager and half of them purchased food every day. Approximately 97% of the directors responded that they do not include instant foods in their menu plans but they would use them if the children wanted to eat them. These results indicate that the food service management in child care centers in the Chonbuk area is relatively inadequate. We strongly recommend that they hire dietitians for food service administration and focus on strengthening sanitation management.

• 대한지역사회영양학회지
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• 제19권2호
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• pp.198-211
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• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 한국학교보건학회지
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• 제12권1호
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• pp.131-141
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• 1999

The purpose of this study was to serve as a basis for the planning of oral health education and the development of an oral health-promotion program for patients who visited dental clinics by examining how much dental hygienists offered oral health education to adult patients at dental clinics. A parent group was selected, being made up of 1,600 dental hygienists who registered with the Dental Hygienist Association and worked in Seoul. The questionnaire survey was carried out and an ${\chi}^2-test$ was made using the data collected from 218 subjects to determine how their practice of oral health education was different according to certain general characteristics(the sort of organization for which they worked, age, the term of their service, and the mean number of patients per day). As a result, the following findings were obtained: 1. Thees general characteristics made the following differences to the content of oral health, education: The sort of organization for which the subjects worked made a significant difference in the following tooth brushing instruction (p<0.05), the effect of oral prophylaxis or education about aftereffects (p<0.05), the regular examination of prosthesis (p<0.05), smoking-prohibition education (p<0.05), and the prevention poor-quality fillings (p<0.01). The mean number of patients per day made significant differences to the regular examination of prosthesis (p<0.05) and the prevention poor-quality fillings (p<0.01). But no significant disparity was generated by age or the term of service. 2. The general characteristics made the following differences to education about nutrition and diet counseling: The sort of organization for which the subjects worked had a significant effect just on the importance of a balanced menu (p<0.05). Age made significant differences in advice for vitamin, mineral, protein or other nutrients (p<0.01), and the importance of balanced menu (p<0.001). The term of service made significant differences in the importance of balanced menu (p<0.01), and advice for nutrients including vitamin, mineral or protein (p<0.01). 3. The general characteristics made the following differences to the recommendation and use of oral hygiene aids: The sort of oragnization for which they worked made significant differences only to a gingival massager and water pick (p<0.05). No significant difference was produced by age, the term of service or the mean number of patients per day. 4. The use of educational media for oral health was different according to the general characteristics: The use of pamphlets or booklets significantly varied depending on the organization for which they worked and with the mean number of patients per day (p<0.05). The use of slides or slide projectors was significantly affected by age (p<0.05). But no significant disparity was yielded by the term of service. 5. The general characteristics made the following difference as to whether a continued oral management system was carried out or not: The sort of organization for which they worked had very a significant effect on this result (p<0.001), and no significant disparity was made by age, the term of service or the mean number of patients per day. 6. The place where oral health education was giver differed according to the following general characteristics: The sort of organization for which they worked made very a significant difference as to the use of an examination room's dental unit chair or waiting room (p<0.01), and to the use of an oral health education room or reception counter (p<0.001). The term of service had a significant effect on the use of a counseling room (p<0.01). And the mean number of patients per day made significant differences in the use of a dental unit chair or reception counter (p<0.05), and to the use of an oral health education room or waiting room (p<0.01).

• 한국생활과학회지
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• 제7권1호
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• pp.205-216
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• 1998

The objectives of this study were to investigate some problems related to health and to identify citizen's needs related to nutrition education program. The data were analyzed by using $x^2$-test, t-test, ANOVA and multiple range test. The food habits score was 70.0 of 100. The score of man was 69.0, while that of woman was 72.6. Since woman's food habit was better than man, education to man is more needed. Man's BMI was 22.5 and that of woman was 21.4. W/H ratio of man was 0.85 and that of woman was 0.80. BMI and W/H ratio increased as age increases. Systolic blood pressure was 123.5mmHg and diastolic blood pressure was 83.2mmHg. All age groups need the education of blood pressure control. Since subjects who did regular exercise were only 26.3%, these community people needed more regular exercise, specially woman. It turned out that subjects were afraid of cancer, hypertension, cerebral vascular diseases which are related with food habits. The disease or symptom having the highest mobility were dental disease, gastroenteric disorder, headache and constipation. They asked for counselling about health, diet therapy, protection methods of disease and menu planning etc. The program of education for health and good food habits should be developed according to subjects's age, sex, education etc. These results showed primary needs on the curriculum of citizen's education program for enhancing health. In addition, we suggest the research on the practical curriculum of nutrition education program.

• 대한영양사협회학술지
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• 제7권1호
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• pp.87-104
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• 2001

This study was conducted as a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to define the job description of dietitians, and to describe the task elements based on the detailed analysis of the dietitians' work. This study team established the research team which was composed of food and nutrition experts, 7 of registered dietitians and 3 of university professors. Draft job description form was made to fully explain the dietitians' task elements, process and sequence by the research team. Final job description form was confirmed after the validity of 576 task elements was reevaluated upon 4 point scale test based on the frequency, importance, and difficulty by 21 field registered dietitian by the study team. It was also confirmed by the university. This form was formated by following DACUM method which analyzed the job description containing duty, task and task elements. It was organized to include every dietitians' work and to describe the every detailed process of work. Duty was defined as the specific and independent work as a dietitian, and was composed of 17 parts, i.e 10 parts in food supply management area and 6 parts in nutritional care service area and self promotion area. Duties were also divided into 99 tasks containing the 576 detailed task elements to describe definite action, steps and decisions. Seventeen parts are following; menu planning, storage and inventory control, food production, meal service, waste management, sanitation, equipment and facility management, human resource management, financial management, nutrition assessment of life cycle, nutritional assessment of several disease, nutritional assessment in specific condition, medical nutrition therapy, nutritional education, public health nutrition and self promotion. If these protocols are properly performed and presented, they can provide the likelihood that dietetics professionals work as a primary contributors in promoting health care and preventing disease nationally.

• 대한영양사협회학술지
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• 제7권1호
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• pp.9-18
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• 2001

Dietitians in various fields have used food exchange lists for food preparations. However it seems that the present food exchange lists are complicated, thus they cause many problems for dietitians to use in the fields. Therefore this study evaluated to the extent of awareness and utilizations of KDA food exchange lists in dietitians and also collected dietitian's opinions for revising food exchange lists such as serving size, serving calories, and for unifying food guidelines and dietary and dietary guidelines for Korean to one simple guideline. 192 dietitians who presently work in urban and rural areas were recruited and data based on survey were collected. As results, most of dietitians(87.5%) knew well about food exchange lists, but only 7.8% of them always would use food exchange lists for menu planning, 56.3% of dietitians did not use it at all and 34.4% occasionally use it. And 88.0% of dietitians wanted to revise food exchange lists totally or partially, 69.8% of dietitians hoped to amend various calories per one serving in food exchange lists to one serving calorie. The desirable on serving calorie was selected as 100kcal(51%) or 50kcal(38%) by dietitians. The dietitians in this study understood very well dietary guidelines(86.5%) and food guidelines(88.5%) for Korean, and 66.1% dietitians wanted to unify both guidelines. In case of unification of guidelines, dietitians answered that 7-8 items(30%) or 5-6 items(27%) should be included in guideline. In the question about reference value for daily allowance, most dietitians(56%) satisfied with the present various reference values for various generation while 28% of dietitians wanted to change to have one reference value (standard with 2000kcal, adult female). This study will provide basic informations for revising or adjustment of food exchange list and dietary or food guidelines for Korean.

• 한국조리학회지
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• 제16권2호
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• pp.1-14
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• 2010

본 논문은 외식서비스산업의 이론과 요인분석을 통한 지역 프랜차이즈 V업체, T업체 그리고 O업체 외식업의 서비스 이미지 비용표준 가치 이익과 순수 이미지 지각 가치에 관하여 연구를 하였다. 목적을 달성하기 위한 연구방범으로 이론적 연구방법과 실증적 연구방법을 병행하였다. 이론과 실증분석을 통하여 외식업체의 서비스 이미지 정체성 활성화를 위한 외식업체의 서비스 이미지 결정 사업 단계를 살펴보았고, 그 결과로 전주 지역의 외식업체의 서비스 이미지 마케팅을 위한 사업 계획 우선순위인 순수 이미지 지각 가치 점수에서 '메뉴 서비스 이미지'가 전주 지역 외식업체의 서비스 이미지 마케팅을 위한 사업계획 우선순위인 순수 이미지 지각가치점수에서 가장 효과적인 것으로 나타났고, 또한 이미지 비용 표준 가치 이익 점수에서 V업체는 '운영적 서비스 시스템 이미지', T업체는 '접근성 서비스 이미지', O업체는 '내부 환경 서비스'가 가장 효과적인 요인으로 나타났다. 외식업체의 서비스 이미지 마케팅 전략에 있어서 V외식업체는 외식업체의 서비스 이미지 계획운영사업 17억원, T외식업체에서 9,600만원, O외식업체에서 720만원으로 외식업체의 서비스 이미지가 가장 효과적으로 나타났다.

• 정보관리학회지
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• 제18권3호
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• pp.63-86
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• 2001

지금 전 세계에서는 인간수명의 연장과 건강에 대한 관심이 고조되고 있다. 더욱이 인터넷의 발달로 의료정보 접근과 의료 상담에 관련된 사이트들이 증가하는 가운데 의학정보에 대한 오남용 가능성도 배제 할 수 없다. 이제 공공도서관에서도 이용자에게 건강·의학정보를 수집 정리하여 능동적인 지역정보봉사를 제공해야만 하는 시점에 와 있다. 본 연구에서는 공공도서관에서 지역정보봉사의 개선을 위한 한 방안으로 의자정보사이트의 구축과 관리를 지원하는 통합 지식관리시스템 모형을 제안하고자 한다. 따라서 이론적 배경으로 공공도서관의 의학 정보서비스에 관련된 이슈와 지식경영과 지식관리시스템에 관련된 이슈를 다룬다. 그 다음 국내외 12개 의학정보사이트를 분석한 후 공공도서관 의학정보사이트 구축에 대한 계획 및 구성을 제안한다. 끝으로 의학정보사이트를 지원하는 5개의 하부 시스템으로 구성된 통합 지식관리시스템의 모형을 다음과 같이 제안한다: 1)지식창출 시스템, 2)기술지원 시스템, 3)교육지원 시스템 4)커뮤니티 시스템, 5)지식공유 네트워크 시스템. 이 시스템은 지식경영에 기초를 둔 통합 지식관리시스템으로서 공공도서관이 보다 경쟁력을 갖고 지역정보봉사를 효율적으로 수행하도록 지원할 것이다.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2004년도 Proceedings of ISRS 2004
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• pp.668-670
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• 2004

Taipei Water Management Office (TWMO) is one of the eleven district offices in Water Resource Agency. Water management is the top priority to be pursued both on daily management and long-term management at TWMO. There are five departments to perform a wide range of tasks in addition to water management. All management prescriptions are simply to provide sustainable clean water for about four millions population in Taipei. TWMO has gone through 16 years experience of development and implementation of GIS in water management. The objectives of this paper are to provide the major ingredients of successful and operational GIS for water management. The five departments at TWMO have performed tasks such as city planning, construction management, forest management, land use enforcement, soil and water conservation, water quality monitoring and protection, garbage collection, and sewage disposal management. Data base creation was one of the major jobs to be done. Update of data base has to be done on a daily basis. Computers, its peripheral, and software are essential for GIS developed at TWMO. Know-how and technical skill on computers and GIS for every technician are contributing significantly such that GIS can be implemented on most of jobs performed at TWMO. Implementations of GIS have been pursued by application modules on a task-oriented basis. Application modules are simple, easy to use, and menu driven with only Chinese. Web-based and mobile GIS are the new components that make water management at TWMO stay on the right course. To solve problems encountered in water management by GIS at TWMO can be easily and user-friendly may be the most important experience.