• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.2
• /
• pp.251-258
• /
• 2017

The objective of this study was to analyze patient satisfaction and perception of nutritional counseling services quality. A patient satisfaction and perception survey was conducted for 1,095 patients from 43 tertiary hospitals and 20 general hospitals. The number of returned questionnaires was 656 (response rate: 60.0%). Data from 633 questionnaires were analyzed after the questionnaires with unanswered items were excluded. Five domains were identified from the result of the factor analysis using the maximum likelihood and oblique rotation. The five domains were named empathy, responsiveness, tangibles, reliability, and skill and specialty. Patient perception mean score of nutritional counseling was 4.54/5.00. Patient satisfaction scores were significantly higher in empathy (P<0.001), responsiveness, and skill and specialty (P<0.01) with a college or graduate school education than in patients with a middle school education. There was no statistically significant difference between satisfaction scores in tertiary hospitals and those in general hospitals, but patients in capital hospitals reported significantly higher scores than their local counterparts in empathy, responsiveness, reliability, skill and specialty (P<0.001), and tangibles (P<0.05). In responsiveness, significantly higher (P<0.01) scores were observed in patients who received nutritional counseling only once compared to patients who received counseling two times. Patients perception of nutritional counseling services was significantly correlated with their satisfaction of five domains, reliability (r=0.721), responsiveness (r=0.697), empathy (r=0.690), skill and specialty (r=0.678), and tangibles (r=0.622).

• The Korean Journal of Food And Nutrition
• /
• v.19 no.4
• /
• pp.410-415
• /
• 2006

The purpose of this study was to analyze the dietary habits by age groups, based on the nutrition counseling data of medical health examination. The subjects were 5,811 adults(3,258 males and 2,553 females) who took comprehensive medical test in Gyeonggi area, and they were evaluated from January 1 to December 31 in 2005. Survey samples were divided by age groups 30>, $30{\sim}39,\;40{\sim}49,\;50{\sim}59,\;60{\sim}69,\;70{\leq}years$. The subjects were composed of 56.1% male and 43.9% female. The results showed that the dietary habits of $50{\sim}59$ group were relatively good. On the other hand, in 30>, $30{\sim}39\;and\;40{\sim}49$ age groups, since they had irregular meals and high ratio of skipping breakfast. and they had meals out frequently, nutritional unbalance in these age groups was expected for the future. Therefore the correct nutritional facts should be taught to them so that they have a healthy dietary habit.

• Journal of Nutrition and Health
• /
• v.27 no.3
• /
• pp.281-291
• /
• 1994

The purpose of this study was to investigate the effectiveness of enteral nutritional support to cancer patients who were clinically malnourished and receiving chemotherapy after surgery. To estimate the effect of nutritional support using Greenbia(Dr. Chung's Food Cooperation, LTD., Seoul, Korea) for patients with cancer, 41 patients were participated between January 1991 to November 1991. All patients were randomized into 2 groups and 18 patients were evaluated(experimental group : 12, control group : 6). The counseling was carried out once a week for 2 months. To compare the nutrient intake before and after administration of nutritional beverage and to identify the potential effectiveness of nutritional support in this group, a record of this diet on all patients during the test period was carried out for 3 days. To evaluate the patients nutritional status, the anthropometric parameters and serum protein were checked at the begining as baseline, week 3, week 6, and at the end of the test(week 8). In the case of energy balance, no patients appeared to be positive before administration of nutritional beverage, while 2 patients among 12 were observed to be more than 100% positive after administration. There were some differences among the experimental group which had administration of nutritional beverage but most of the results of anthropometric parameters were improved. When comparing the experimental and control group, there was significant increase in body weight, body fat, arm circumference and tricep skinfold. This study suggests that enteral nutritional support can help improving the nutritional status of patients received chemotherapy.

• Journal of the Korean Dietetic Association
• /
• v.11 no.4
• /
• pp.418-429
• /
• 2005

The purpose of this study was to investigate the effect of the web-based nutrition counseling on the dietary behavior and food intake of hyperlipidemic patients and to evaluate the web-based nutrition counseling program. Forty hyperlipidemic patients, twenty of them were hypercholesterolemia and the other twenty were hypertriglyceridemia, participated in the web-based nutrition counseling program. At the first nutrition counseling, the patients were interviewed and then follow-up nutrition counselings were accomplished four times during eight weeks through a web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition education and nutritional assessment and the follow-up counseling program. The dietary behavior score increased significantly in both groups after the nutrition counseling program(p<0.01). The diet therapy knowledge score also increased significantly (p<0.01). For food frequency, vegetable (p<0.01), fruit (p<0.05) and seaweed (p<0.01) consumption increased significantly, while meat (p<0.01), egg (p<0.01), snack (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling program. The evaluation of the web-based nutrition counseling program by the 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 program is effective for improving dietary behavior and food consumption the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling in informationized society.

• Clinical and Experimental Pediatrics
• /
• v.54 no.7
• /
• pp.277-281
• /
• 2011

Failure to thrive (FTT) is a term generally used to describe an infant or child whose current weight or rate of weight gains is significantly below that expected of similar children of the same age, sex and ethnicity. It usually describes infants in whom linear growth and head circumference are either not affected, or are affected to a lesser degree than weight. FTT is a common problem, usually recognized within the first 1-2 years of life, but may present at any time in childhood. Most cases of failure to thrive involve inadequate caloric intake caused by behavioral or psychosocial issues. The most important part of the outpatient evaluation is obtaining an accurate account of a child's eating habits and caloric intake. Routine laboratory testing rarely identifies a cause and is not generally recommended. FTT, its evaluation, and its therapeutic interventions are best approached by a multi-disciplinary team includes a nutritionist, a physical therapist, a psychologist and a gastroenterologist. Long term sequelae involving all areas of growth, behavior and development may be seen in children suffering from FTT. Early detection and early intervention by a multidisciplinary team will minimize its long term disadvantage. Appropriate nutritional counseling and anticipatory guidance at each well child visit may help prevent some cause of FTT.

• Proceedings of the KSCN Conference
• /
• 2005.10a
• /
• pp.94-94
• /
• 2005

• Journal of Korean Academy of Nursing
• /
• v.45 no.6
• /
• pp.812-822
• /
• 2015

Purpose: The purpose of this study was to examine the effect of lifestyle intervention on the development of fatigue, nutritional status and quality of life of patients with gynecologic cancer. Methods: A nonequivalent control group quasi-experimental design was used. Participants were 49 patients with gynecologic cancer. They were assigned to the experiment group (n=24) or the control group (n=25). The lifestyle intervention for this study consisted of physical activity, nutritional education, telephone call counseling, health counseling, monitoring for lifestyle, and affective support based on Cox's Interaction Model of Client Health Behavior and was implemented for six weeks. Results: Significant group differences were found for fatigue (p =.037), nutritional status (p =.034) and social/family well-being (p =.035) in these patients with gynecologic cancer. Conclusion: Results indicate that this lifestyle intervention is effective in lessening fatigue, and improving nutritional status and social/family well-being. Therefore, nurses in hospitals should develop strategies to expand and provide lifestyle interventions for patients with cancer.

• Clinical and Experimental Pediatrics
• /
• v.46 no.1
• /
• pp.11-16
• /
• 2003

Purpose : Iron deficiency is still the most common nutrient deficient disorder despite the improvement in general health and nutrition. This study is designed to evaluate the dietary history of infants and young children with iron deficiency anemia(IDA) and the effects of nutritional counseling. Methods : This study was conducted on 120 children from 6 to 36 months of age with IDA. Their parents completed a questionnaire and took counsel for nutrition. IDA was defined as Hb <11.0 g/dL, ferritin <10 ng.mL or transferrin saturation <15%, or Hb increase >1 g/dL after iron preparation. The questionnaire consisted of their feeding patterns, weaning time and kinds of food. Results : In the 120 infants and young children aged from 6 to 36 months, the parents of 82 cases was counseled about nutrition. Fifty six infants among 82 cases have started weaning and the main foods of weaning were rice and/or rice gruel. Nutritional problems in weaning were that some children over one year of age were using a bottle, and parents restricted weaning food at will because of allergic disease or chronic disease. Most parents were satisfied with the nutritional counseling given from a clinical dietitian and showed good compliance. Conclusion : Many infants and young children with IDA were provided with non iron-fortified foods and made an inadequate wean. Most parents were satisfied with the nutritional counseling and showed good compliance. The need of dietary counseling was required for prevention and treatment of iron deficiency anemia because of inadequate weaning.

• Korean Journal of Community Nutrition
• /
• v.5 no.2
• /
• pp.343-351
• /
• 2000

The Korean government enacted the National Health Promotion Act in January, 1995 and proclaimed its regulations and rules in September 1995, which became the basis of the national health policy. The health promotion programs consist of education for health, prevention of diseases, improvement of nutrition, and practice of healthy life style as defined in that Act. The Community Health Act was amended in 1995, which included implementing nutrition services in community health centers. The purpose of this report is to summerize the nutrition services conducted in 32 community health centers. the main nutritional activities were as follows : 1) nutritional guidance by counseling and education for pregnant or lactating women, infants, preschool children, and those with chronic diseases, 2) collection, analysis, and interpretation of data collected from the community, on background conditions and target population for the assessment of community needs, 3) evaluation of nutritional status of population in the community 4) nutritional guidance for mass feeding in different institution including schools and welfare institutions. In order to meet the government's expectations and desires, the community health centers have made continuous efforts to put nutritional activities into practice in the community. However, there are constraints, such as relative staff shortages, lack of funds, and information which hampers the nutritional activities.

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