• Journal of Gastric Cancer
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• 제22권1호
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• pp.56-66
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• 2022

Purpose: Nutritional problems after gastrectomy affect continuation of postoperative chemotherapy. There have been no studies limited to total gastrectomy, which is particularly prone to nutritional problems. In this study, we aimed to investigate the factors that predict the continuation of postoperative chemotherapy. Materials and Methods: We included 101 patients who underwent curative total gastrectomy and postoperative chemotherapy at Hiroshima Memorial Hospital. The effects of 37 factors, including perioperative inflammatory, nutritional, and tumor status, on the persistence of postoperative chemotherapy were analyzed. Results: In univariate analysis of preoperative factors, age, carbohydrate antigen 19-9, platelet-to-neutrophil ratio, Onodera's prognostic nutritional index (PNI), controlling nutritional status score, and nutritional risk screening (NRS-2002) score were significantly associated with the duration of postoperative chemotherapy. In multivariate analysis of preoperative factors, age (≥74 years) was an independent factor for a shorter duration of postoperative chemotherapy (hazard ratio [HR], 5.24; 95% confidence interval [CI], 2.19-12.96; P<0.01). In univariate analysis of factors before postoperative chemotherapy, intraoperative blood loss, perioperative weight loss rate, postoperative performance status, PNI, albumin-to-bilirubin index, and NRS-2002 score were significantly associated with the duration of postoperative chemotherapy. In multivariate analysis of factors before postoperative therapy, age (≥74 years) (HR, 5.75; 95% CI, 1.90-19.49; P<0.01) and PNI (<39) (HR, 3.29; 95% CI, 1.26-8.56; P=0.02) were independent factors for a shorter duration of postoperative chemotherapy. Conclusions: Age and PNI are useful predictors of postoperative chemotherapy intolerance after total gastrectomy and may determine the treatment strategy and timing of chemotherapy initiation.

• 한국축산식품학회지
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• 제30권6호
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• pp.1024-1030
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• 2010

굽기에 비해 삶기를 했을 경우 중량과 부피의 감소가 큰 것으로 나타났다. 부위별로 조금씩의 차이를 보이기는 하지만 지방은 조리 후에 증가하는 것으로 조사 되었으며 수분과 단백질은 감소하는 것으로 조사되었다. 무기질함량은 굽기를 했을 때 증가하는 경향을 보였으며, 삶기를 했을 때 감소하는 경향을 보였다. 영양소 잔존율는 굽기에서 삶기에 비하여 높게 나타나는 경향을 보이는 것으로 조사되었고, 수분, Na, K, P에서 유의적인 차이를 보였다(p<0.05). 잔존율 변화는 기존 분석자료와 비교했을 때 조리후의 영양소가 오히려 증가하는 것처럼 보이나 잔존량계수 계산법을 사용하게 되면 영양소가 감소하거나 증가 폭이 줄어드는 것으로 나타났다. 전국적으로 유통되는 한우는 더 다양하며, 등급 품질 역시 5등급으로 구성되어 한우의 일부 특성만을 보여주고 있다는 한계점을 지니고 있다. 따라서 추후 국내에 유통되는 다양한 브랜드 한우를 이용한 연구가 이루어져야 할 것이다.

• 대한가정학회지
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• 제40권3호
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• pp.155-164
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• 2002

This study was conducted to investigate the differences in environmental and psychological factors in children with obesity and to offer useful information for obesity treatment and prevention. 123 children of 5-6th grade in elementary school and their mothers were included in this study and divided into either the obese group and normal group(obese group: 61, normal group: 62) according to the Weight-Length Index(WLI). Results showed that between the two groups there no significant differences in family income, mother's occupation status, educational level, and anthropometric measurement. Nutritional knowledge in the obese group was significantly higher than that of the normal group(p<0.05). The mothers of children with obesity had a higher level of nutritional knowledge than the mothers of normal children(p<0.05). There were no significant differences in food behavior between the obese and normal groups. There were no significant differences in maternal child-rearing practices and in maternal attitude on flood behavior of children. Considering psychological factors ; 72.1% of the children with obesity appraised their body image as obese(p<0.05), and 54.1% of the mothers in obese group perceived their child's body shape as obese(p<0.05). The level of self-esteem were not significantly different when compared between the obese and normal groups. From these results, it was suggested that effective measures for obesity treatment and prevention should include nutritional monitoring, and such efforts need to be maintained in order to help the obese children and their mothers.

• 지역사회간호학회지
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• 제19권3호
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• pp.378-387
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• 2008

Purpose: The purposes of this study were to investigate factors related to the depression of the elderly dwelling in a big city, and to explore the influence of physical health, cognitive symptom and nutritional status on the elders' depression. Methods: After the approval of the Institutional Review Board (IRB) and obtaining the participants' consent form, a face to face and private interview was conducted with each participant from Mar, 2007 to Aug, 2007 by trained graduate level students. A total of 201 elders aged over 65 years participated in the study. The questionnaire consisted of K GDS, PHQ 15 and Nutritional Screening Initiative (NSI). Collected data were analyzed with the SPSS 13.0 program, which was used for frequency, percentage, mean, standard deviation, Pearson correlation coefficients, and multiple regression. Results: The major findings of this study were as follows. 1) 28.4% of the subjects belonged to the depression group, 78.1% had one or more diseases, 85.6% had experienced somatic symptoms, and 49.7% belonged to the nutritional risk group. 2) Older age, lower educational level, more pocket money a larger number of diseases, more severe cognitive symptoms and poorer nutritional status were significantly related to a higher depression score. 3) Significant factors influencing depression were nutritional status, cognitive symptoms and the number of diseases, which explained 38.1% of the variance of elderly depression, and nutritional status was the most influencing factor. Conclusion: The finding of this study gives useful information for developing assessment tools and interventions for elders' depression.

• 대한지역사회영양학회지
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• 제8권4호
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• pp.495-503
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• 2003

For the purpose of developing 'Web-Based Nutritional Education Program', this study analyzed nutritional problems of junior/senior high school students and set appropriate instructional goals for nutritional education program. Survey questionnaires were distributed from October 21,2002 to October 26, 2002 to a total of 564 students at three junior high schools and five senior high schools located in Seoul. The total number of questionnaires collected and used in our study was 479, which is 84.9％ of the total questionnaires distributed. According to the survey results, three student groups (male and female students at junior high schools and female students at senior high schools) had lower than an ideal body weight. In case of their Basal Metabolic Indices (BMI), the female students and junior high school students showed a tendency to be underweight, while the other three student groups were within the normal range. The result of the survey showed that all four groups of students showed a deficiency in nutrient intake of calories, calcium and thiamin when compared with Korean RDA. Particularly, in the case of the female students at senior high schools, the deficiency of iron intake was a problem. The survey about food attitudes and food habits of the students showed that the senior high school students had more problems when compared with their junior high school counterparts (p < .001). Therefore, the instructional goals of nutritional education program were set as follows: 1) To improve the level of understanding and the perception of junior and senior high school students about the importance of a dietary lifestyle. 2) To change food attitudes and nutritional knowledge related to individual dietary 1ifestyle, so as to maintain good health through the enhancement of the students' physical activities. We found out that it is critically important to factor in the existing problems of food attitudes and food habits, as well as nutrient intake among junior and senor high school students when setting objectives for nutritional education programs. (Korean J Community Nutrition 8(4) : 495-503, 2003)

• 대한지역사회영양학회지
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• 제7권4호
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• pp.578-584
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• 2002

This study was designed to investigate the association between the period of engraftment and the nutritional status of patient s undergoing bone marrow transplantation for acute myelogenous leukemia (AML). Nutritional status was evaluated by body mass index (BMI), percentage of ideal body weight (PIBW), percentage of weight loss, and serum albumin, total protein (T protein), hemoglobin (HGB) and hematocrit (HCT) levels on the day prior to transplantation and on the day of bone marrow transplantation. The periods of engraftment were determined by absolute neutrophil counts (ANC) above $500/mm^3$ from the day of bone marrow transplantation. The study subjects were 80 patients (55 males, 25 females) with acute myelogenous leukemia admitted to the University Hospital in Seoul. The result of this study is as follows : Tie nutritional status values of the majority of patients on the day prior to transplantation were in the normal range except for HGB and HCT ; however, during hospitalization, all of the levels of the nutritional status values were significantly decreased. The periods of engraftment of the abnormal group according to their BMI, PIBW, HGB and HCT levels on the day of bone marrow transplantation showed no difference when compared to the normal group. However, the periods of engraftment of the abnormal group, according to the percentage of weight loss, albumin, and T protein levels were significantly decreased when compared to the normal group. Therefore, the nutritional status of patients at the time of transplant had a noticeable influence on the periods of engraftment. Our results suggested that nutritional status is a critical factor of engraftment in BMT during pre-transplant and post-transplant. Futhermore, we recommend that the process of nutritional preparation for the transplant should initiate immediately after the transplant decision has been made.

• 대한지역사회영양학회지
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• 제3권2호
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• pp.308-316
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• 1998

This study was made to find out the relationship between the eating attitude influenced by an eating disorder and nutritional knowledge among 441 female college students. A self-report questionnaire was used, and the summary of the results are as follows : Almost all of the surveyed female college students were in criteria of standard weight, however they regard themselves more obese than what their actual body shape normally shows. The correlation between perceived body shape and the eating attitude influenced by an eating disorder turned out to be high(p<0.001). The significant level of correlation between the perceived body shape and the eating attitude test-26(EAT-26) scores showed much higher than that obtained between actual shape, degree of obesity and eating attitude test-26(EAT 26) scores(p<0.001). There was no significant level of correlation between the defree of obesity and the average score of nutritional knowledge obtained out of the total questionnaire, however it showed significant level of correlation between macronutrient and roughage(p<0.05), fat and calorie requirement(p<0.01). There was significant correlation among perceived body shape, actual weight and eating attitude influenced. by an eating disorder. Thus the correct perception of body shape turned out to be an important factor in obtaining the desirable eating attitude and adequate nutritional knowldege.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.245-256
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• 2002

This study was carried out to examine Koreans preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of six dishes consisting of common dishes and mushroom dishes. The data were collected from 2,777 subjects in various age ranges by means of a survey questionnaire. Variables, such as age, gender, diet quality and the degree of interest in diet were significant factors considered in relation to preference of mushrooms. Adults ate mushrooms because of their healthfulness, but this attibute was not a factor among adolescent students. The level of nutritional knowledge was relatively low and the ratio of "do not know" responses was higher than the ratio of "yes" or "no" . Generally, housewives, elementary school children and those who were healthy, ate floods because of health consciousness, and those who preferred mushrooms had better dietary habits. The characteristics of mushroom dishes, both as main and side dishes, had much more correlation with the factors considered for the subjects than the common dishes and one dish meals, respectively. Dietary altitudes, such as mushroom preference, frequency of mushroom intake and level of nutritional knowledge, were strongly correlated with the characteristics of the six dishes. It has been shown that mushroom dishes were recognized as nutritional, rather than delicious.

• Child Health Nursing Research
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• 제28권3호
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• pp.176-186
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• 2022

Purpose: This study investigated the nutritional status of ethnic (belonging to minority groups) preschool children in Northern Thailand. Methods: In this cross-sectional descriptive study, the sample group included 147 parents and 147 preschool children (2-6 years old). Participants volunteered to complete a questionnaire on the personal information of children and parents, as well as family- and school-related factors. Data were analyzed using descriptive statistics, a nutritional status calculator, and logistic regression analysis. Results: A birth weight of less than 2,500 g was related to weight-for-age and weight-for-height. Not having been breastfed and having been breastfed for less than 6 months were related to weight-for-height. An elementary school education level among parents was related to children's height-for-age. Familial unhealthy food consumption for 1-2 days per week was related to weight-for-age and height-for-age. Conclusion: This study reflects the importance of nutritional care for children at the beginning of pregnancy and continuing to the preschool age, as well as the importance of breastfeeding. Families were found to be a key factor in supporting good nutrition among children.

• 한국식품과학회지
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• 제40권5호
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• pp.497-502
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• 2008

감동젓무 김치의 발효기간에 따른 휘발성 향기 성분들을 SAFE를 이용하여 분리한 후, GC-MS로 분석하였다. 총 57가지의 휘발성 성분들이 검출되었으며, 14개의 S-containing compounds, 22개의 terpene hydrocarbons, 13개의 aliphatic hydrocarbons, 4개의 alcohols, 4개의 miscellaneous components 등으로 구성되어 있었다. 동정된 휘발성 성분들 중 S-containing compound류와 terpene hydrocarbon류가 정량적으로 주요 성분들로 나타났으며, 이들 중 dimethyldisulfide, methyl-2-propenyldisulfide, dimethyltridulfide, di-2-propenyltrisulfide, 2-vinyl-[4H]-1,3-dithiin 등의 함량이 전체적으로 높게 나타났으며, 저장 기간에 따라서는 시료간에 정성적으로 뚜렷한 차이를 나타내지 않았다. 감동젓무 김치의 향기활성 성분을 규명하기 위해 용매추출을 이용하여 휘발성 성분들을 분리 후 향추출물 희석분석법으로 flavor dilution(FD) factor($Log_3$ FD)를 구하였다. 이 결과 감동젓무 김치에서 총 15종의 휘발성 향기활성 성분들이 확인되었다. 이 중 군덕내의 특성을 지닌 4-isothiocyanato-1-butene과 썩은 양파향을 주는 dimethyldisulfide가 높은 FD factor를 보였으며, 이들 성분 외에 높은 FD factor($Log_3$ FD>5)를 나타내는 성분들로는 2-vinyl-[4H]-1,3-dithiin($Log_3$ FD factor 5, spicy/garlic-like)이 있었다.