• Journal of Digital Convergence
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• v.13 no.7
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• pp.239-248
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• 2015

This study is conducted to confirm a correlation between psychological health and self-rated oral health on. 3,591 people aged from 19 to 55 were studied through the Korean National Health and Nutrition Survey. Self-rated oral health risk in relation to psychological health and 95% confidence interval are calculated through multi-variate regression analysis, and the results were as in the following. Self-rated oral health OR was the most when subjects had felt stressed. Toothache experience, OR was the most when subjects had suffered depression more than 2-weeks straight. In terms of mastication problem, OR was the most when subjects had had psychological consultation experience. In terms of TMJ symptom experience, OR was the most when subjects had suffered depression more than 2-weeks straight. In terms of talk problem, OR level was particularly high when subjects had had psychological consultation experience. Therefore, daily stress, depressed conditions, and psychological consultation experience have a correlation with self-rated oral health. developing a oral health promotion program considering psychological health would help those two domains.

• Human Ecology Research
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• v.51 no.5
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• pp.551-561
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• 2013

The aim of this study was to develop and apply a list of meals and standard recipes using barley for diabetic patients. The degree of interest and requirements of diabetic patients were investigated for the development of meals. The ingredients of the meals were selected through the diabetic literature and previous research. While developing a list of meals, dietetic therapies for diabetic patients were considered. After developing 15 kinds of meals and modifying them through sensory evaluation, a standard recipe was completed. In the standard recipe, the menu name, the ingredients, quantity, and recipe were stated and the nutritional components were indicated. Photographs of the meals were included. The calorie prescription for the diabetic patients was aimed at elderly women, that is, those 65 years old or above, based on research showing this to be the average age of diabetics. The prescribed calories were 1,500 kcal based on the food exchange list. Weekly lists of meals including the developed dishes were made for diabetic patients. The list were modified after consultation with a clinical nutritionist. When completed, one meal item was selected for each day and cooked. A photograph was taken and presented diabetic patients. This article presents the standardized recipes of the developed list of meals and applies them to modifying the diabetic diet, with an aim to be of service to diabetic patients attempting to meet their dietetic therapy goals. We also provide basic data on institutional food services for diabetic patients and nutrition education.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• Korean Parent-Child Health Journal
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• v.5 no.1
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• pp.38-49
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• 2002

The purpose of this study was to investigate the needs of a mother when getting the information from the child care web sites. The subjects of this study were collected through on-line and off-line and constituted of 157 mothers who had neonates and infancy. All the mothers could use the internet. On-line subjects were 135 mothers who were the members of "Child Rearing" circle of internet portal site, Daum (www.daum.net) and off-line subjects were 22 mothers who visited the pediatric outpatient department. The instrument had 15 items about needs for information of the child care web sites. 12 items were multiple choice-questions and 3 items were open questions. In data analysis, SPSSWIN 10.0 program was utilized for descriptive statistics. The results were as follows. 1. The most useful web content that mothers represented was food and nutrition(24.4%) and the other rated as following order; growth and development(21.1%), supports among parents(16.8%). 2. The most great web problem that mothers represented was depth of content(43 people) and the other rated as following order; objectivity, specialty and reliability of content(29 people), no problems (23 people), too much advertisements(17 people), obligation on member(4 people). 3. Mothers represented the highest information needs about play and education(65 people) and the other rated as following order; nutrition(44 people), managements of common health problems(39 people), experiences of other parents(10 people), child caring methods (38 people), exchanges of things(7 people). 4. Mothers represented the highest consultation needs about common health problem (62 people) and the other rated as following order; growth and activity(60 people), play and education(30 people), nutrition(22 people), child caring methods(9 people).

• Korean journal of aerospace and environmental medicine
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• v.31 no.2
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• pp.45-50
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• 2021

Background: Obesity is a major public health problem that is causally related to serious medical conditions. In this study, the public health implications of obesity based on body mass index (BMI) with anthropometric measures among adults in the Republic of Korea and Japan in 2019 were compared. Methods: A simple cross-section, nationally representative of the raw data from the National Health and Nutrition Examination Survey in 2019 between Korea and Japan were used. We analyzed the data of those categorized as obese with a BMI of ≥25 kg/m² according to the World Health Organization Expert Consultation. Results: The average values of BMI based on body height and body weight among males and females in Korea were 24.6±0.08 and 23.3±0.09, respectively; those in Japan were 23.9±0.08 and 22.6±0.08, respectively. The measured anthropometric values were obviously higher in Korean than in Japan (P<0.01). The prevalence rates (PRs) of obesity by sex in Korea were 41.4% among males and 27.3% females; those in Japan were 32.5% among males and 22.0% among females. The statistically significant results showed that the total obesity rate was higher in males than in females in both countries (P<0.01). The PRs of obesity in Korea were 41.4% in males and 27.3% in females; those in Japan were 32.5% in males and 22.0% in females. The statistically significantly PR of total obesity among Korean adults was greater than that among Japanese adults (P<0.01). Conclusion: The PR of obesity in Korea relative to that in Japan showed a gradually increasing trend. Obesity is a major problem, especially in the pilot group. Reducing the prevalence of obesity among pilots is important for reducing in-flight medical incapacitation and ensuring flight safety. Obesity management is necessary to prevent obesity-related diseases and promote pilot health.

• Journal of Nutrition and Health
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• v.40 no.5
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• pp.475-482
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• 2007

This study was done to analyze nutrition counseling services in health promotion center and to investigate demands of subjects for nutrition services. Data was collected through the survey of 90 subjects. The results were as follows. The results of people receiving nutrition services showed that 58.5% of the counseling group and 46.4% of the non-counseling group answered having experience with nutrition services. And 50% of them received nutrition counseling through individual counseling. Diet therapy with health check-up results also appeared the highest in contents of nutrition counseling. As a source of nutrition information and health knowledge, subjects relied heavily or most on the TV, internet, books, magazines, and newspapers. On the other hand, they relied much less on advice from dietitians, nutritionists, medical doctors and nurses. The experience of receiving nutrition services and thinking about nutrition education related positively. It showed that the counseling group (95.1%) was significantly higher than the non-counseling group (80.5%) in necessity of nutrition assessment. But, necessity of nutrition counseling wasn't significantly different between the two groups. The method of nutrition counseling subjects preferred was individual consultation. The subjects answered to having need of analysis and evaluation of nutrient intake and calorie prescription in nutrition assessment and individual nutritional status results explanation in nutrition counseling. In conclusion all people visiting health promotion centers need nutrition service of some kind.

• Korean Journal of Health Education and Promotion
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• v.27 no.4
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• pp.105-112
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• 2010

Objectives: The purpose of this study was to know different effect with uncontrolled hypertension patients after providing health promotion program which consisted with medicine, exercise, nutrition. Methods: The subjects of this study was comprised by uncontrolled hypertension patients in spite of medication and didn't care the pressure by medication. The health promotion program was progressed by group exercise three times a week, nutrition education once a week and medical consultation once a month for 12 weeks. Subjects were measured for body composition(weight, fat mass, % body fat and body mass index), hemo-dynamics(systolic blood pressure(SBP), diastolic blood pressure(DBP), and resting heart rate), and physical fitness (cardiopulmonary endurance, muscular strength, muscular endurance, balance, and flexibility). Results: Groups showed significant improvement in every measure except resting heart rate. SBP is decreased both taking drug group about 18.4mmHg and without taking drug group about 19.4mmHg.(p<0.001) DBP is decreased both taking drug group about 8.7mmHg and without taking drug group about 9.0 mmHg.(p<0.001) Conclusion: There are no statistical significant differences of SBP and DBP decreasing effects by medication, Since effects of decreasing pressure are not different by medication, I think the health promotion program is effective to uncontrolled hypertension patients to decrease pressure.

• Korean Journal of Community Nutrition
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• v.17 no.4
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• pp.365-375
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• 2012

The purpose of this study was to develop a risk communication material on artificial food color additives for elementary school students. The development was based on a previous study on the perception and information needs of elementary school students on artificial food colors including that the students usually were interested in artificial food colors, but didn't know about those well, and they wanted to get information on the safety of their intake, function and necessity of food color additives. Based on the above results, a comic book on artificial food colors was developed as a risk communication material for the elementary school students by brainstorming and consultation with experts. The book was titled as 'Variegated artificial food colors! Understanding and Eating'. It contained basic information on food additives focused on artificial food colors including definition, function, calculation of ADI, usage of artificial food colors, quizzes and useful web sites, etc. The results of field evaluation for the developed material by 101 elementary school students were very positive in getting the correct information, understanding artificial food colors and having proper attitude for healthy dietary life. Therefore, the developed material could be used to help elementary school students have proper perception on artificial food colors and facilitate the risk communication on food additives.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.266-276
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• 2002

In this study, a computerized nutritional and health guide program for workers was developed. The dietitian at the work site could utilize periodically conducted medical examination data to develop an effective health care counseling model based on the developed Nutritional and Health Guide Program. A personal computer (Pentium II PC MMX-150, 32MB RAM, 2.95 GB HDD) with Microsoft Visual Basic 6.0 Enterprise Edition and Microsoft Access 97 installed, was used. The Nutritional and Health Guide Program consisted of seven main menus and 43 sub-menus. Included in the main menu were Basic Information, Periodic Health Check-ups, Visitors' Consultations, Nutritional/Health Tips, Nutritional Education according to Diseases, Help and Exit. In the Periodic Health Check-up menu, dieticians could input the health examination data of employees and touch for the recommended treatments for diseases such as obesity, diabetes, high cholesterol, hypertension and hepatitis. The Visitors'Consultation menu has been designed to compile health information about the employees who sought consultations. The Nutritional/Health Tips menu was designed to provide 14 kinds of programmed nutritional educational media and information. In the Nutritional Education According to Diseases menu, the dietitian could judge the subject's willingness to obtain treatment based on the Stage of Change Model. According, the content of the administered respective nutritional education was classified by stages. The Help menu, provide a chart of the method and procedure used as nutritional guidelines, by which the results of the health examination were classified as people in good health and those requiring special medical attention. The results of the evaluation of this program showed highly positive rates for usefulness (4.09), convenience (4.04), lettering size (4.02), interest (3.93), design (3.49). It also showed that 97.5% of the subjects thought that this program would be helpful for implementation of their company's nutritional educational program. Therefore, this menu could help dietitians plan, conduct, and evaluate their nutritional guidelines for employees. It is expected that The Nutritional and Health Guide Program developed in this study will play a role as a scientific and effective guide in conjunction with health examination results.

• Korean Journal of Community Nutrition
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• v.22 no.1
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• pp.74-83
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• 2017

Objectives: This study aimed to develop dietary education textbooks for elementary school students by focusing on the three core values of environment, health and gratitude from the National Food Education Plan. Methods: The contents of textbooks and teacher's guidebooks were developed with brainstorming of the authors as well as consultation with experts and by considering not only the three core values of environment, health, and gratitude, but also the performance indicators of the 2nd National Food Education Plan and the key competencies and creative convergence approach of the 2015 revised national curriculum. Results: A total of 12 different dietary education textbooks named 'Good Dietary Life Guide' and the teachers' guidebooks from the first to the sixth grade of elementary school were developed. The textbooks were fundamentally developed connecting the three core values, the outcome indices of the 2nd National Food Education Plan and the key competences of the 2015 revised national curriculum. Various educational activities such as thinking, debate, writing, cooperative learning, experience, practice were included to promote students' participation. These books could be utilized in every field of dietary education targeting elementary students such as creative experiential activity, convergent classes (integrated subjects, Practical arts, Social studies, Science, Moral education and Korean), after school classes, rural experience, general agricultural education, after-school child care services and community child care centers. Conclusions: The continuous and repetitive use of the textbooks from the first to the sixth grade would contribute to the improvement of food habits and the personalities of elementary school students, and consequently make the students grow up as healthy citizens.