• 한국지능시스템학회논문지
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• 제17권6호
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• pp.731-737
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• 2007

본 논문에서는 계층적인 퍼지추론 기법을 기반으로 한 영양상태 분석 시스템을 제안한다. 제안된 방법에서 계층적인 퍼지 추론 기법은 각 개인의 비만정도와 과거의 영양상태 그리고 식습관 패턴으로부터 영양상태의 변화과정을 분석하기 위해서 사용되었다. 또한 계층 퍼지추론 시스템에서 각 계층의 추론결과들의 신뢰성을 향상시키기 위해서 이전 계층으로부터 얻은 비퍼지화된 추론결과들의 통계적인 정보를 사용하여 다음 계층의 퍼지 소속구간들의 선택방법에 대해서도 논의하였다. 제안된 시스템의 효과성을 보이기 위해서, 65세 이상의 노인 113명의 신체계측 정보와 생화학적 검사로부터 획득한 정보 그리고 영양 밀도 지수(INQ)로부터 영양상태를 평가하였다.

• Journal of Nutrition and Health
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• 제35권7호
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• pp.791-799
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• 2002

The performance of educational program for preventive nutrition is more beneficial for children than for the adults based on the cost reduction and the effect of this education. Also children's education helps them to grow and to live as a healthy adult. The purpose of this study is to solve the nutritional problem in children by developing nutrition education program for children and correct their nutritional problems. The characteristics of this program (www.food79.net) are the customized program for grade level based on the level of learning ability, the various education method such as game, cooking practice, and quiz, animation, and the self educated method by managing children's meal management as the result. The contents of this site are constructed not only for children but also for parents, the teachers and the school dietitians to increasing educational effect. The children room consists of food tower, nutrition kingdom, calculation of obesity index, food information, nutrient exploration, cooking world, and evaluation of dietary life. In the room for dietitian and teachers include the contents of the easy gymnastics, nutrition counseling methods, the teaching plans for nutrition education, and the information interchange corner. The third room for parents is constructed of nutrition evaluation, food 114, correction of living habits, and free discussion. Through this site, we are expecting to contribute to national health promotion by correcting the food habits of children.

• 한국식품영양학회지
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• 제26권3호
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• pp.391-397
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• 2013

This study investigated the knowledge, attitude, and behavior of 280 University students towards nutrition labels. The purpose of the study was to examine knowledge, attitudes, and behaviors of university students regarding nutrition labeling, and whether body mass index (BMI) with nutrition labeling was associated with knowledge, attitudes, and behaviors. Descriptive statistics analyzed knowledge, attitudes, and behaviors of university students regarding food labeling. The ANOVA and ${\chi}^2$ analysis was evaluated and assessed for its relationship with BMI. Pearson's correlation coefficient analysis examined relationships between knowledge, attitudes, and behaviors. More than 90 percent of answers relating to 11 nutritional knowledge questions were correct. Only 30% of participants answered correctly regarding questions about plan source oil and cholesterol content. Attitudes and behaviors of nutrition labels were significantly higher among participants who were obese (p<0.001). Knowledge score was positively correlated with general label usage behavior (r=.169, p<0.01), and item buying behavior (r=0.142, p<0.05). Attitude also was positively correlated with behavior (p<0.01). Nutrition labeling education efforts are needed to provide university students with a nutritional education program and information on how to read nutritional labels and apply this information to their lives. University students need to understand their need for numerous nutrients instead of merely focusing on the fat and calories of foods.

• 동의생리병리학회지
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• 제20권2호
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• pp.449-454
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• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of Hongsambak. Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with Hongsambak in a form of nutritional supplement with our daily meals. With this observation, we found out that Hongsambak has high content of dietary fiber and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• 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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• 제25권4호
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• pp.280-290
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• 2020

Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand. Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range. Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand. Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.539-547
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• 2002

The purpose of this study was to investigate whether the health status as determined by a self-assessment checklist was related to the nutritional status of elderly Korean women. We interviewed 59 female subjects living in the Daegu area aged over 55 years. Information on their dietary intake on two consecutive days was collected by the 24-hour Recall Method. Their body compositions were measured using a Bio-electrical Impedence Fatness Analyzer. Their zinc status was evaluated according to their dietary zinc intake and urinary zinc excretion in urine samples collected for 24 hours. Their heath status was determined by a NSI Checklist. While 50.9% of the total subjects belonged to a moderate nutritional risk group,23.7% of the subjects were at a high nutritional risk. It appeared that only 25.4% of the subjects were evaluated as being healthy. Therefore, the overall nutritional health status of the elderly females belonged to the moderate nutritional risk group. Except for vitamin C, the average daily nutrient intake of the subjects was below the level of the recommended dietary allowances (RDA) for Koreans. The lower the nutritional health score, the better was their dietary intake of energy (p<.05), protein (p<.001), and zinc (p<.01). A positive relationship between their nutritional health score and body fat ratio was also observed (p<.05). Therefore, we suggest that the NSI Checklist could be used as a practical screening tool at the beginning of nutritional surveillance of the elderly in the community.

• Journal of Nutrition and Health
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• 제37권3호
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• pp.223-235
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• 2004

A functional ability and adequate nutritional status are the major determinants of health status, Self-rated health (SRH) is a worldwide method to assess health status and it is recognized as a predictor of morbidity and mortality in the elderly, This study was designed to evaluate the functional ability and nutritional risk according to SRH in the elderly. Four hundred nine free-living elderly people (118 male, 291 female), aged $\geq$ 65 years were interviewed by trained interviewers using structured questionnaires including demographic information, SRH, anthropometric measurements, functional ability, general health status, and nutritional risk. SRH was divided into three status such as “Good”, “Moderate” and “Poor” status. And all the data were analyzed by oneway ANOVA, spearman correlation, and x$^2$ analysis using SPSS 9.0 version at p 〈 0.05. Of all the subjects, 48.9％ perceived their health status as “poor”, and their functional abilities (activities of daily living, instrumental activities of daily living) were more impaired than their counterparts (“good” and “moderate”). Poor self-rated health was also related to: a higher prevalence of illnesses (p 〈 0,001) especially in hypertension, arthritis. Self-rated health was significantly related to food security (p 〈 0.001), food enjoyment (p 〈 0.001) ,and nutritional knowledge (p = 0.0 13). Also NSI checklist total score was the highest in “poor” health status (p 〈 0.001). Better self-rated health was related to better food security, and better food enjoyment. However, smoking, alcoholic intake, exercise, eating behaviors, and demographic characteristics were not significantly different among the three SRH status. SRH was closely related to chronic diseases, functional ability, and nutritional risk in the elderly. Therefore, public health strategies for the elderly should be focused on the elderly who are “poor” in SRH, to improve nutritional status and functional ability, and to reduce risk factors of chronic diseases.

• 한국임상약학회지
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• 제23권4호
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• pp.365-372
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• 2013

Background: Malnutrition of inpatients has been associated with higher morbidity, mortality, cost, and longer hospital stay. Total parenteral nutrition (TPN) therapy plays an important role in decreasing morbidity and mortality among critical inpatients in hospitals, and has been commonly used to improve clinical outcomes. However, only a few studies were conducted regarding patients' nutritional improvement by TPN. Method: This study therefore evaluated the changes in nutritional parameters by TPN therapy for early malnourished inpatients. Data from early malnourished inpatients who were treated with TPN therapy between January 2012 and June 2013 at the ${\bigcirc}{\bigcirc}$ university Hospital were studied retrospectively. Information regarding sex, age, underlying diseases, division, TPN (peripheral and central), and changes in nutritional parameters were collected by reviewing electronic medical records. The criteria for evaluation of the changes in nutritional parameters were included physical marker, body mass index (BMI), and biochemical markers, including albumin (Alb), total lymphocyte count (TLC), and cholesterol. Nutritional parameters were collected three times: pre-TPN, mid-TPN and end-TPN. A total of 149 patients (peripheral, 97; central, 52) was evaluated. Results: In all patients, the malnutrition number was significantly decreased following the complete TPN therapy (peripheral patients, pre-TPN: $3.33{\pm}0.12$, mid-TPN : $3.06{\pm}0.17$, and end-TPN: $2.85{\pm}0.21$ (p < 0.05); central patients, pre-TPN: $3.38{\pm}0.11$, mid-TPN: $3.06{\pm}0.13$, and end-TPN: $2.75{\pm}0.21$ (p < 0.05). The malnutrition number means number of nutrition parameters below normal range of malnutrition. In addition, all of the four nutritional parameters (BMI, Alb, TLC and cholesterol) were increased with duration of TPN periods for all patients, and the changes in the early stage were larger than in the late stage (p < 0.05). The nutritional parameters of non-cancer patients were increased to a greater extent compared to cancer patients with longer TPN therapy, but it was not significant. The nutritional parameters of younger patients (50-60 years) were also increased more than of older patients (70-80 years), but it was not significant. Conclusion: In conclusion, the TPN therapy decreases malnutritional status and improves nutritional parameters in malnourished patients, thereby decreasing morbidity and mortality. The combined evaluation of all four nutritional parameters is more accurate for nutritional assessment than a single one.

• 한국생활과학회지
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• 제17권3호
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• pp.553-562
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• 2008

These days hair perm and dye is a modern trend that women prefer to create their own image and personality. However, chemicals for hair perm and dye are easy to damage hair. This study, then, is to find out some effective skills to minimize hair damage when hair perm and dye is done in a same time. The subjects were 200 hairs picked from five healthy women in their twenties which have not been permed and dyed since one year and more ago. The experimental group was divided into two groups: 1)the perm- nutritional treatment- dye (PNT) group 2)the dye- perm- nutritional treatment(DPN) group. After experiments, the states of "hair scale", "hair damage", and "color tone in dyed hair" were compared between two groups. The results are as follows: to lessen hair damage when hair perm and dye is done in a same time, nutritional treatments must be necessarily used on hair. To make hair colored more clearly when hair dye is done, it is more desirable to use nutritional treatments on hair.