• Journal of agricultural medicine and community health
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• v.49 no.3
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• pp.257-270
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• 2024

Objective: This study aimed to empirically evaluate the effectiveness of chronic disease management services utilizing ICT for patients with chronic illnesses. Methods: From May to December, 2023, 452 people who were diagnosed with hypertension and diabetes at 9 participating public health centers were provided with customized health care services for 24 weeks, and 15 performance indicators were analyzed to evaluate their effectiveness. Results: Health behavior indicators and health risk factors decreased before and after participation in the project, blood pressure control rate, hypertension and diabetes management rate, medication compliance, weight, BMI, BP, WC, FBG, and HDL-cholesterol improved(p<0.001). Service factors that influence the improvement of health behaviors included the number of activity monitor transmissions(p=0.049), confirmed concentrated consultations on physical activity(p=0.003) and nutrition(p=0.005), and the adherence to medication missions for hypertension(p=0.020). As for service factors influencing chronic disease management, the improvement in blood pressure regulation rate was due to the number of times the blood pressure monitor was linked(p=0.004), and the number of confirmed intensive consultations on physical activity(p=0.026), and nutrition(p=0.049); the improvement in hypertension control rate was due to the number of times the activity monitor and blood pressure monitor were linked(p<0.001), and the number of hypertension medication missions carried out (p=0.004); and the improvement in diabetes control rate was due to the number of times the blood pressure monitor(p=0.022) and blood sugar system were linked(p=0.017). Conclusion: Although this study has limitations as a comparative study before and after the service, it has proved that chronic disease management using ICT has a positive effect on improvement of health behavior indicator, reduction of health risk factors, hypertension, diabetes management index, weight, BMI, TG, BP, FBG improvement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.847-885
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• 2002

The purpose of this study was to develop a web-based internet program for nutritional assessment and diet Prescription by renal diseases. Renal diseases were classified by nephrotic syndrome, renal failure, hemodialysis and peritoneal dialysis. The system consisted of five parts according to their functions and contents. The first part is to assess the general health status such as body weight, obesity index, basal metabolic rate and total energy requirement by the input of age, sex, height, weight and degree of activity. The second part was designed to investigate dietary history of patient, that is, to find out his inappropriate dietary habit and give him some suggestions for appropriate dietary behavior by investigating his dietary history. This part also offers the diet and nutrition management by personal status with renal disease, and the information for food selection, snacks, convenience foods, dine-out, behavioral modification, cooking methods, food exchange lists and terms. The third part is evaluating their energy and nutrients intake by comparing with recommended dietary allowance for Koreans or standardized data for patient with renal disease. In this part, it is also analyzing energy and nutrients of food consumed by food group and meals, and evaluating the status of nutrient intake. The fort]1 one, a major part of the system, is implementing the diet and menu planning by using food exchange lists. This Part Provides the patient with menus lists and I day menu suitable to his weight, activity and the status of renal disease. The fifth part is providing information on energy and nutrients of foods and drinks, and top 20 foods classified by nutrients. These results are finally displayed as tabular forms and graphical forms on the computer screen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.216-225
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• 2015

The purpose of this study was to evaluate night time eating habits, dietary habits, and nutrient intake in university students according to residence type. A survey was conducted by administering questionnaires to 664 students. Questionnaire interview and 24-h dietary recall were conducted. Subjects were divided into three groups according to residence type: dormitory boarding (DB group, N=313), self-boarding (SB group, N=246), and living with parents (LWP group, N=105). Average ages in the DB, SB, and LWP groups were 21.3, 22.2, and 22.1 years, respectively. There were no significant differences in body mass index between the three groups. In total, 77.3% of students regularly ate night time snacks. The proportion of students who reported night time eating was 84.0% in the DB group, 73.6% in the SB group, and 65.7% in the LWP group (P<0.001). In terms of food types consumed during night time eating, the DB group showed a significantly higher rate of consumption of fried chicken and flour-based foods than the SB and LWP groups, whereas the SB group showed a significantly higher rate of consumption of alcohol beverages than the DB and LWP groups. Energy, carbohydrates, protein, fat, vitamins, and mineral intakes were significantly higher in the DB group than in the SB and LWP groups. In addition, intake of cholesterol per 1,000 kcal was significantly higher in the DB group than in the SB and LWP groups. Thus, SB and DB students seemed to have more night time eating problems than LWP students. Accordingly, nutritional education is needed to support the development of healthier eating habits, in particular, night time eating habits, among students living in dormitories and in self-boarding situations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1295-1304
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• 2010

The purpose of this study was to investigate the BMI, dietary behaviors, body satisfaction and factors affecting the weight control interest according to gender of middle school students (195 boys and 251 girls) in Wonju area. The average height and weight of the boys were $164.8{\pm}8.3\;cm$ and $55.5{\pm}12.3\;kg$ respectively. Those of the girls were $158.8{\pm}5.0\;cm$ and $48.7{\pm}7.4\;kg$ respectively. The average body mass index (BMI) of the boys and girls was 20.3 and 19.3 respectively. In both boys and girls, 69.7% of them had regular meals and the main reason for skipping meals was insufficient time to eat due to oversleeping (33.6%). Most of the subjects consumed snacks more than once a day (95.5%). The dietary intake attitude score of the girls ($35.08{\pm}5.91$) was higher than that of the boys ($33.81{\pm}5.45$) (p<0.01). The eating disorders score of the girls ($12.92{\pm}6.22$) was higher than that of the boys ($10.70{\pm}9.82$) (p<0.01). Also, 87.2% of the subjects showed normal behavior and 12.8% of the subjects had eating disorders, but there was no significant difference according to gender. The body satisfaction score of the boys ($30.16{\pm}5.08$) was higher than that of the girls ($28.00{\pm}5.52$) (p<0.001). In general, body satisfaction score correlated positively with dietary intake attitude score, but correlated negatively with eating disorders score (p<0.05). Multiple regression analysis revealed that body satisfaction score was the most significant variable which affected the weight control interest. Therefore, development of the nutrition education program for adolescents will be effective not only for the improvement of dietary behaviors but also for the positive change in the misleading perception about the ideal body shape.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.217-221
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• 2013

This study developed predictive models for the kinetic behavior of Staphylococcus aureus on processed cheeses. Mozzarella slice cheese and cheddar slice cheese were inoculated with 0.1 ml of a S. aureus strain mixture (ATCC13565, ATCC14458, ATCC23235, ATCC27664, and NCCP10826). The inoculated samples were then stored at $4^{\circ}C$ (1440 h), $15^{\circ}C$ (288 h), $25^{\circ}C$ (72 h), and $30^{\circ}C$ (48 h), and the growth of all bacteria and of S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data of S. aureus to calculate growth rate (${\mu}_{max}$; ${\log}CFU{\cdot}g^{-1}{\cdot}h^{-1}$), lag phase duration (LPD; h), lower asymptote (log CFU/g), and upper asymptote (log CFU/g). The growth parameters were further analyzed using the square root model as a function of temperature. The model performance was validated with observed data, and the root mean square error (RMSE) was calculated. At $4^{\circ}C$, S. aureus cell growth was not observed on either processed cheese, but S. aureus growth on the mozzarella and cheddar cheeses was observed at $15^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$. The ${\mu}_{max}$ values increased, but LPD values decreased as storage temperature increased. In addition, the developed models showed acceptable performance (RMSE = 0.3500-0.5344). This result indicates that the developed kinetic model should be useful in describing the growth pattern of S. aureus in processed cheeses.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.433-442
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• 2010

The study aim was to examine the effect of sensory responses of subjects after 6-month dietary sodium reduction with the aid of nutritional education. Fourteen female college students voluntarily restricted their sodium intake for 6 months, during which time they received nutritional education on the low sodium diet. As a control group, 10 students, whose anthropometric measurement, sodium intake behavior, and blood pressure were not different from those of the experimental group, were maintained on a normal diet. For the sensory responses of subjects, the salt taste perception and pleasantness for graded (0.15-1.3%) NaCl solutions were measured by a 9-point hedonic scale. The optimum sodium concentration, urinary sodium excretion, and blood pressure were measured. All the measurements were done at the beginning and end of the experiment. The sensory evaluation revealed an absence of any difference between the two groups in salt taste perception and pleasantness responses at the beginning. After 6-month adaptation, the experimental group subjects showed higher responses to low NaCl solution (0.15, 0.3, 0.5%) in salt taste perception and pleasantness evaluation while the control group subjects exhibited the opposite response. The optimum sodium concentration was reduced from 105.6 mmol to 80.7 mmol (p = 0.015) and the urinary sodium excretion was also reduced from 1,398 mg to 906 mg (p = 0.041) only in the experimental group. Systolic blood pressure was significantly reduced in the experimental group, although there was no correlation between the urinary sodium excretion and blood pressure. The optimum sodium concentration was negatively correlated with the urinary sodium excretion (r = 0.418, p = 0.053), indicating that adaptation to low sodium diet can reduce sodium intake. Further study on the individual responses of subjects on a low sodium diet by periodical evaluation may provide useful data for setting the duration needed to stabilize a lowered appetite for sodium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.578-588
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• 2008

The objective of this study was to evaluate associations of dietary sodium (Na) intake with salt-related dietary behaviors of 218 university students (95 men; 123 women) living in Gyeonggi area. Dish frequency questionnaire (DFQ) was used to identify salt-related dietary behaviors and to determine Na intakes. In men, systolic & diastolic blood pressures, Na intakes and DFQ-15 scores were significantly higher than in women. High-salt intake group (HS), classified by DFQ-15, had higher scores of high-salt dietary attitude and more Na intakes than low-salt intake group (LS). HS took protein foods and had balanced diets less frequently than LS (p<0.05). HS had fried dishes & fatty meats, and added salt to dishes more frequently (p<0.05). HS and LS had differences in preference of soy-boiled and Chinese or Japanese foods, in intake frequency of bean-paste soup, in use of soy sauce with fried food or raw fish, and in salt addition to dishes at the table (p<0.05). HS, classified by Na intakes, had high-salt dietary attitudes such as preference of seasoned rice & soy-boiled foods and habitual addition of soy sauce or salt to dishes at the table. The subjects using food labels when purchasing had better salt-related attitudes & behaviors, and lower DFQ-15 scores & Na intakes than the non-users (p<0.01). Self-assessed HS (SHS) had worse salt-related attitudes and behaviors (p<0.05). Male self-assessed LS (SLS) had higher Na intakes, which indicated that self-assessment of salt preference did not actually reflect Na intake. In summary, male university students belonged to a high-risk group of salt intakes, and HS preferred soy-boiled foods or fatty dishes, frequently added salt to dishes and rarely had balanced diets. These results suggest that nutrition education programs for university students should include fundamental dietetics and a balanced diet, in addition to a low-Na diet.

• Journal of Korean Home Economics Education Association
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• v.32 no.3
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• pp.111-133
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• 2020

The purpose of this study is to analyze the contents of global citizenship education in the 2015 revision of Home Economics textbook and examine the relevance of global citizenship education in the subject of Home Economics. To this end, the contents of global citizenship education included in the 2015 revision of middle school Home Economics textbook were extracted and analyzed from the viewpoint of the UNESCO Topics and Learning Objectives (TLO), according to the procedure of the concurrent triangulation design. When the frequencies of inclusion of the 9 topics of TLOs were counted, about 54.6% of global citizenship education(GCED) content covered in the 2015 revision of Home Economics textbooks in total was related to the socio-emotional aspects. In particular, TLO 4 (Different levels of identity) showed the highest ratio, followed by TLO 5(Different communities people belong to and how these are connected) and TLO 1 (Local, national and global systems and structures). As a result of categorizing global citizenship education learning topics extracted from Home Economics textbooks of middle school by Home Economics sub-topic area, the child and family(94) area showed the greatest relevance to all learning topics. Food and nutrition(13), clothing(13), housing(15), and consumption (14) showed similar distributions of learning subjects. Child and family area is related to global citizenship education in the topics of adolescent development and its characteristics, family relations, sexual and domestic violences prevention, change in family structures and healthy families, aging society and work-family balance, and life planning and career exploration. The food and nutrition area is related to global citizenship education in the topics of nutrition and eating behavior, and adolescents' food selection and safe cooking. The topic of clothing management and recycling of clothing area, housing culture, residential space utilization, and residential life and safety of housing area, consumer life in adolescence of consumption area were related to the learning subject of global citizenship education. As such, high relations between GCED learning topics and Home Economics learning content elements were found. It is expected that the data of this study will be used as basic data for program development, class improvement, and textbook development with global citizenship education as a content element in Home Economics education.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.223-229
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• 2016

This study aimed to evaluate the effectiveness of a foodservice and cooking program for children attending community child centers in Korea. The foodservice and cooking program included a reference menu, nutrition and hygiene class for foodservice managers, as well as cooking classes for children during the winter or summer vacation in 2015. In order to evaluate the program, a survey was conducted before and after the program. A total of 1,120 children who participated in the program completed questionnaires regarding eating behaviors, food intake, and their opinions and levels of satisfaction with the program. The scores of children's eating behaviors increased significantly from 59.71 to 63.62 out of 85 points (p<0.001). A significant increase was detected in children's food intake. Vegetable intake, which received the lowest scores, increased significantly from 3.63 to 3.81 out of 5 points (p<0.001). The score for opinions and satisfaction concerning the program was 28.34 out of 35 points. These results suggest that the foodservice and cooking program could be helpful in promoting healthy food habits in children attending community child centers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.544-556
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• 2011

This study investigated how elementary schoolers (n=159, 9~11 years) and middle schoolers (n=176, 13~15 years) perceived maternal parenting style dimensions, both general and child-feeding related, and whether these dimensions are associated with the subject's food behaviors. The exploratory factor analysis resulted in a solution of 10 parenting dimensions (reasonable guidance, affection and involvement, achievement expectation, clear behavioral regulation, criticism and anger, overprotection, psychological punishment, harsh punishment, punish by withdrawal of child's privileges, and lack of punishment) and 8 child-feeding dimensions (portion control, restriction, pressure to eat, monitor, undesirable model, desirable model, discourage unhealthful eating, and encourage healthful eating) with 49 and 43 items, respectively. Three parenting styles, authoritarian, permissive, and authoritative, were extracted via a second factor analysis using the 10 parenting dimensions. The correlation analysis indicated that authoritarian style was positively correlated with 'restriction' and 'undesirable model', while permissive style was negatively correlated with 'encourage healthful eating' in both groups. Authoritative style was strongly associated with all of the child-feeding dimensions except for 'undesirable model'. For food behaviors, the more likely elementary schoolers and middle schoolers perceived their mothers as authoritarian and permissive, respectively, the more unhealthful foods were consumed. The consumption frequency of healthful foods increased as mothers were perceived to be authoritative. More elementary schoolers of authoritative mothers ate meals with parents. Findings suggest that maternal parenting styles and dimensions, child-feeding dimensions, and child's food behaviors are associated. It may be that authoritarian and permissive styles are more detrimental for elementary schoolers and middle schoolers, respectively, whereas authoritative style is beneficial for both groups in terms of subject's food behaviors.