• Journal of the Korean Dietetic Association
• /
• v.5 no.1
• /
• pp.1-9
• /
• 1999

This study was aimed to implement and evaluate worksite nutrition counseling for industrial workers with hyperlipidemia in Kyung-buk area. Forty-six subjects consisted of 41 men and 5 women who were diagnosed hyperlipidemia though health examination had their average age, 40.3$\pm$ 6.0 and half of them were office workers and one third labor workers. Twenty-eight subjects had fatty liver with or without other complications and six had gastric problems. The subjects were interviewed using questionnaires on food habit, food frequency, smoking, drinking and exercise, and they were given nutrition counseling which was continued for 7 months. Desirable food selections were practiced using foods or food models and various written materials individually or as group during lunch times and breaks. After counseling, smoking and drinking were reduced and exercise and food habits were improved. Average levels of initial serum total cholesterol(T-Chol), HDL-cholesterol(HDL-Chol) and triglyceride(TG) were 214$\pm$ 44, 45.07$\pm$ 7.14 and 281$\pm$ 13mg/dl respectively and were not changed significantly except 2.30$\pm$ 7.04mg/dl increase of HDL-Chol(p<0.1) after nutrition counseling. However, subjects who improved their food habits and smoking, drinking and exercise habits had higher tendency to have reduced serum T-Chol and TG levels compared with those who drank less. Food habit score was negatively correlated with serum TG levels(r=-0.378, p<0.01). It is concluded that an efficient and regular nutrition counseling by dietitian at worksite is beneficial for health of industrial workers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.3
• /
• pp.415-422
• /
• 1996

This study was conducted to evaluate the necessity of clinical nutrition education in the medical school curriculum. One hundred and eighty five medical school students, residents, nurses, and forty undergraduate students majoring in food science and nutrition were involved in this study. The survey included questions about nutritional knowledge, necessity of nutrition counseling, necessity of clinical nutrition and nutritional attitudes. The nutritional knowledge scores of the subjects in medical school and residents were significantly lower than those of the students majoring in food science and nutrition. Subjects of 91.3% strongly agreed to the necessity of nutrition counseling for patients ; 78.9% agreed that the present nutrition education in medical schools was inadequate. Most subjects (94.1%) agreed that clinical nutrition was an important field in the treatment of diseases. The medical profession is facing the challenges of the 1990s with the shift to outpatient care and preventative services. Clinical nutrition is an essential element in the process of curriculum change. The nutrition educator will be expected to take a leading role in integrating clinical nutrition into medical school curriculum.

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

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1305-1312
• /
• 2010

The purpose of this study was to investigate the perception and satisfaction on the nutrition counseling service for patients consuming a therapeutic diet at hospitals in Busan. The subjects were 153 inpatients at five hospitals with over 400 beds each. The research was performed through the interviewing process using questionnaires conducted from January to February, 2008. In a total of 88 patients, 57.5% had experienced nutrition counseling and were through the motives of counseling with doctors 64.2% and themselves 29.3% of the patients. In the method of nutrition counseling, 58% of the patients had an individual counseling. In the patients' perception on the nutrition counseling, 75.0% of the patients understood very well, 83.0% of them perceived the explanation as very important, 79.5% were very satisfied and 78.7% were helped in nutrition-management. On a scale of 5.00 for the nutrition counseling satisfaction, the average scores were 3.80 for 'explanation of knowledge', 3.71 for 'cognitive communication skills', 4.05 for 'effective communication skills' and 3.60 for 'facilitation skills'. The items of low scores in the nutrition counseling satisfaction were 'follow up diet-therapy after discharge', 'providing to personalized nutrition information', 'presentation of specific menu' and 'methods of menu planning'. There were significant (p<0.01) positive correlation between perception and satisfaction on the nutrition counseling. Therefore, it was suggested that dietitians increase the patients' satisfaction on the nutrition counseling with developing the model based on the patient-centered counseling.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.430-439
• /
• 2006

The purpose of this study was to investigate effects of web-based nutrition counseling on food intake and dietary behavior of type II diabetic patients. Forty type II diabetic patients, twenty -one of them were diabetic patients without complication (Ncx -DM) and nineteen of them were diabetic patients with complication (Cx-DM), participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through the web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition counseling, nutritional assessment and follow-up management pro-gram The diet therapy knowledge score increased significantly (p<0.001) in both groups after the nutrition counseling. The dietary behavior score also increased significantly (p<0.001). For food frequency, vegetable (p<0.01), fish & shellfish (p<0.01) and seaweed (p<0.01) intake increased significantly, while potatoes, bread and carbohydrate beverage intake decreased, specially sugar products (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling, The evaluation of the web-based nutrition counseling and its program by the diabetic patients showed above average in all domains, specially the evaluation scores of younger aged patients habituated to practice computer were better than those of older aged patients. Therefore, this study shows that the web-based nutrition counseling is effective for improving dietary behavior and food intake of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling ill informationized society.

• Journal of the Korean Dietetic Association
• /
• v.12 no.3
• /
• pp.243-253
• /
• 2006

The purpose of this study was to investigate dietitians' needs of teaching materials about nutrition education for school children in Kyonggi and Chungnam(including Daejeon) areas. This study was carried out using questionnaires via e-mail or in class to the subjects of 166 elementary school dietitians as 68 in Kyonggi and 98 in Chungnam. The number of small(less than 700 meals), medium(700-1400 meals) and large(over 1400 meals) schools based on served meals daily were 48, 62 and 56, respectively. The results are as follows: Frequency of nutrition education for students as well as for teachers was samely very low as 'once per two months' and the education used to perform during lunch time mostly. For preparing nutrition education they obtained informations from the internet(64.0%). The main topics of nutrition education they used to covered were 'et's eat breakfast', 'table manners', 'the relations of body and nutrients', 'food waste', 'foods and calorie', etc.. The largest limit of nutrition education practices faced by school dietitians were pointed out as 'lacks of teaching materials' and 'counseling techniques'. Most dietitians wanted CD or substantial teaching materials for the practices, and required their contents covering 'cooking', 'food and calories', 'let’s eat various foods', 'relations of body and nutrients', 'regular meal is important’ and etc.. Since we expect nutrition teachers to be realized soon, nutrition education/counseling is emphasized more as their duty. Even though school dietitians revealed poor self-confidence, they were positive to get improved by reeducation of nutrition counseling methods and skills. If easy and suitable education materials(CD type) are developed as good as the school dietitians desired, the materials could contribute much to better nutrition education/counseling practices at schools.

• Journal of Nutrition and Health
• /
• v.28 no.2
• /
• pp.162-169
• /
• 1995

This study was conducted to evaluate the necessity and development of a therapeutic diet manual which contains basic nutritional science concepts that refer to nutritional management of patients in clinical settings. One hundred and fifty-four medical doctors, forty dietitians, and sixty-three students majoring in nutrition participated. The survey included questions about nutritional knowledge, nutrition-related concerns, and nutrition counseling in medical practice. The knowledge score of medical doctors was 47.7%. Lower percentages occurred in the amount of sodium allowed in the sodium restricted diet and the food sources of vitamin B1 were 16.9%, 31.2% respectively. Seventy-four percent of doctors strongly urged nutrition counseling for patients. Seventy one percent of doctors agreed that the present medical-nutrition education was inadequate in medical school curricura. Most doctors (79.2%) agreed that a therapeutic diet manual would be helpful and necessary. The average percentage of nutritional knowledge test scores for dietitians and students majoring in nutrition were 76.0% and 68.3%, respectively. Over ninety percent of dietitians working and their prescriptions. The result of this study strongly suggests that the development of a comprehensive therapeutic diet manual is necessary, especially for medical doctors.

• Journal of Nutrition and Health
• /
• v.56 no.4
• /
• pp.419-438
• /
• 2023

Purpose: This study examines the effectiveness of personalized goal setting and smartphone-based nutrition counseling among adults in their 20s and 30s. Methods: Nutrition counseling was conducted for a total of 30 adults through a 1:1 chat room of a mobile instant messenger, once a week for 8 weeks. The first week of counseling included a preliminary online questionnaire survey and a dietary intake survey. Based on the results of the preliminary survey, 2 dietary goals were set in the second week and the participants were asked to record their achievements on a daily checklist. From the third week onwards, counselors sent feedback messages based on the checklist and provided information on dietary guidelines in a card news format every week. Post-counseling questionnaires and dietary intake surveys were conducted in the seventh week. Changes in dietary habits during the counseling were reviewed in the eighth week, followed by a questionnaire survey on the evaluation of the counseling process. Results: The nutrition quotient (NQ) scores and self-efficacy scores were significantly higher after nutrition counseling. The NQ scores of consumption frequencies of fruits, milk and dairy products, nuts, fast food, Ramyeon, sweet and greasy baked products, sugarsweetened beverages, the number of vegetable dishes at meals, and breakfast frequency were significantly higher after nutrition counseling. The intake of protein, vitamin A, thiamin, riboflavin, folate, calcium, and iron, and the index of nutritional quality of vitamin A, riboflavin, folate, calcium, and iron were higher after nutrition education. The participants were satisfied with the nutrition counseling program and the provided nutrition information. Conclusion: Personalized goal setting and smartphone-based nutrition counseling were found to be effective in improving the quality of diet and self-efficacy in young adults. Similar results were obtained in both the underweight/normal weight and the overweight/obese groups.

• Journal of Community Nutrition
• /
• v.7 no.2
• /
• pp.107-113
• /
• 2005

This study was conducted to develop a web expert system for nutrition counseling and menu management. This program manipulates a food, dish and menu and search database that has been developed. Clients can select a recommended general and therapeutic menu using this system. The web expert system can analyze nutrients in menus and compare nutrient contents of menus with Korean Recommended Dietary Allowances. It can access the food, dish and menu database. The expert menu database can insert, store and generate the synthetic information of age, sex, and therapeutic purpose of disease. With investigation and analysis of the client's needs, the menu planning program on the internet has been continuously developed. This system consists of the database that reaches to the food composition, the dishes and the menu. Clients can search food composition and conditional food based on nutrient name and amounts. This system is able to draw up the food with its order in dish. The menu planning can be organized and nutrients analysis can be compared with Korea Recommended Allowance. This system is able to read the nutrient composition of the each food, the dish and the menu. The results of analysis is presented quickly and accurately. Therefore it can be used by not only usual people but also dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the web expert system can be useful of nutrition education, nutrition counseling and expert menu management.

• Korean Journal of Community Nutrition
• /
• v.24 no.6
• /
• pp.512-524
• /
• 2019

Objectives: The purpose of this study was to examine the food allergy-related knowledge, awareness, and performance of dietitians at children's hospitals, depending on whether or not they have a clinical dietitian certificate. Methods: A questionnaire survey was administered to 41 dieticians at children's hospitals registered as a part of the Korean Hospital Association. The survey consisted of questionnaires examining general characteristics, nutritional counseling-related characteristics, and food allergy-related characteristics (food allergy-related knowledge, awareness, and performance). We examined differences according to the status of clinical dietitian certification. Results: The proportion of subjects who were holders of clinical dietitian certificates was 48.8%. There were differences between holders of clinical dietitian certificates and non-holders as follows. Regarding nutritional awareness and performance, 'needs to provide nutrition counseling in children's hospitals', 'providing nutrition counseling services in working hospitals', and 'whether there is a nutrition counseling room' scored higher among holders of clinical dietitian certificates than non-holders. Holders of clinical dietitian certificates showed higher scores for knowledge of food allergy symptoms and food allergy management than non-holders. For food allergy awareness and performance, 'self-assessment of food allergy knowledge understanding level', 'awareness of open oral food challenge (OFC)', 'recognition of the need for education and counseling on food allergy for patients / guardians', and 'food allergy related educational experience' scored higher among holders of clinical dietitians certificates than in non-holders. Conclusions: Children's hospital dietitians with a clinical dietitian certificate showed high knowledge, awareness, and performance related to food allergies. It is thus necessary to employ a clinical dietitian for food allergy management in children's hospitals. In addition, training and conservative education are necessary for the management of food allergies for children's hospital dietitians.