• Journal of Nutrition and Health
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• v.52 no.4
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• pp.412-412
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• 2019

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.6
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• pp.2933-2934
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• 2014

Involvement of a multidisciplinary team in cancer care may have added benefits over the existing system of patient management. A paradigm shift in the current patient management would allow more focus on nutritional support, in addition to clinical care. Malnutrition, a common problem in cancer patients, needs special attention from the early days of cancer care to improve quality of life and treatment outcomes. Patient management teams with trained oncology dietitians may provide quality personalized nutritional care to cancer patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.238-247
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• 2006

The purpose of this study was to evaluate school dieticians' performance of nutritional quality control, and further to establish effective and objective standards of nutritional quality control. Data for this study came from 200 school dieticians' responses in the Chungbuk area. The total quality management (TQM)-based questionnaire was structured. The questionnaire consisted of the following four fields (1) performance of nutritional quality control, (2) performance of stepwise food production to maximize nutrient preservation rate, (3) management of documents and records related to nutritional quality control, and (4) other relating matters. The items of the questionnaire were measured on a five-point Likert scale which ranged from 'strongly agree' to 'strongly disagree'. First, the analysis indicated that school dieticians performed 'least' on human resource management', 'mediocre' on nutritional quality control, and best on 'leadership'. Second, the analysis on performance of stepwise food production to maximize nutrient preservation rate showed that dieticians considerably endeavored to maximize nutrients of cooked food, but it was found out that the most of nutrient destruction can be caused by heating during cooking. Third, the result showed that the systematic use of documents and records for nutritional quality control was not sufficiently accomplished, especially in the production phase of food. In addition, the measure by the Pearson correlation coefficient indicated that there was a significant relationship between performance of nutritional quality control and performance of stepwise food production to maximize nutrient preservation rate, and between performance of nutritional quality control and management of documents and records related to nutritional quality control. Finally, the findings of this study suggest that more effort should be exerted to carefully establish TQM-based standards for the improvement of nutritionary quality.

• Food Engineering Progress
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• v.23 no.1
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• pp.16-21
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• 2019

In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary.

• Journal of Nutrition and Health
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• v.45 no.3
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• pp.240-251
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• 2012

Assessment regarding the nutritional status of Parkinson's disease (PD) patients is important because their nutritional status influences the outcome of disease. The purpose of this study investigated the dietary habits, dietary quality, and quality of life for Korean PD patients according to their nutritional status. Seventy PD patients were recruited from K University Hospital (KMC IRB#0918-07) from February 2010 to October 2011. To diagnose PD, the United Kingdom Parkinson's Society Brain Bank standards were used by a neurology physician. The participants were interviewed and assessed using various tools, including a general questionnaire, anthropometrics, questionnaires for dietary habits, dietary diversity score (DVS), dietary variety score (DVS), diet quality index-international (DQI-I), beck depression inventory (BDI), the Korean version of mini mental state examination (K-MMSE), and 36-item short-form health survey (SF-36). The results of the study were as follows: 1) Most of the PD patients (69.0%) were at risk of malnutrition, and 8.5% and 22.5% of the subjects were malnourished and well-nourished, respectively. 2) Clinical symptoms (swallowing and chewing difficulties) were obvious, and the quality of diet (DDS, DVS, DQI-I) was low in the malnourished group (p < 0.01). 3) The malnourished group had significantly lower scores regarding SF-36 (quality of life) as well as that of cognitive function (p < 0.05). 4) The nutritional status of PD patients was significantly correlated with their depression (p < 0.05) and quality of life (p < 0.01). These results indicate that appropriate nutritional management will improve the nutritional status and quality of life as well as the cognitive function in Parkinson's disease patients.

• Korean Journal of Community Nutrition
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• v.3 no.1
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• pp.107-115
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• 1998

This study was conducted to investigate housewives' perception, interest and consumption of health drinks made in a health food stores, and to assess the relationsh- ip between nutritionally-related-variables and the consumption of health drinks. Data was collected from 518 housewives in Chonnam province. Among many items which housewives perceived about health drinks, three factors of 'preference·health-care', ' quality·convenience' and 'price' were found to be represented. Housewives' perception of 'preference·health-care' was negatively correlated with nutritional knowledge. However, a positive correlation between the 'quality·convenience' and eating habits was found. Consumption of health drinks was positively correlated with the diet management score, the perception and interest in health drinks. However, the inverse relationship between consumption of health drinks and nutritional knowledge was observed. Multiple regression analysis showed that the interest and factors of perception of health drinks. Consumption of health drinks was not based upon accurate knowledge concerning nutrition, but was based upon the consumers' perception of taste preference and healthful quality. Therefore, there is a need to educate consumers about the nutritional value of health drinks and how to use nutritional supplements.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.876-888
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• 2003

The aim of this study was to compare the dietary patterns and behaviors of university students according to their type of residence. The subjects consisted of two thousand two hundred fifty students from Wonkwang University. They were divided into three groups : those who live in their family homes (393 men, 392 women) ; those who live in university dormitories (371 men, 401 women) : and those who live in houses with cooking facilities (345 men, 348 women). This cross-sectional survey was conducted using a self-administered questionnaire. The nutrient intake data collected from a three-day recall were analyzed using the Computer Aided Nutritional Analysis Program and the diet quality was estimated using the Nutrient Adequacy Ratio, Mean Adequacy Ratio and Index of Nutritional Quality. The results showed that the mean daily intakes of calcium were lower than the Korean Recommended Daily Allowance (RDA) in all groups. There was a significant difference in the nutrient intake, dietary quality and dietary behaviors of the three groups. The nutrients intake and dietary quality of the men were poorer than those of the women in all three groups. The subjects living in dormitories and houses with cooking facilities seemed to have lower levels of nutrient intake and dietary quality. However, the concern about nutrition and interest in health information was higher among those living in dormitories and houses with cooking facilities than among those living in their family homes. Male students living in houses with cooking facilities had more dietary problems than students living in their family homes or in dormitories possibly because they might have had a lower ability in meal management. These results suggest that the type of residence affects the nutrient intake levels, and dietary quality of university students in Iksan. Nutritional education is essential if university students are to practice optimal nutritional habits, including the eating of well-balanced diets and selecting of foods of high quality. Therefore, nutritional education for university students is needed so as to improve their health and a nutritional education program should be developed to meet the various needs of these students.

• Journal of Digestive Cancer Research
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• v.2 no.1
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• pp.15-20
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• 2014

Cancer, especially GI cancer itself and any associated treatments have profound effect on the patient's nutritional status. It is therefore very important to understand various nutritional issues in GI cancer patients for the cure and for increasing the compliance during the course of the treatment. Screening and identification of nutritional risk for the GI cancer patients is very essential and is plays a critical part of the treatment to help improve patient outcomes. Maintaining optimal nutritional status is an important goal in the management of individuals diagnosed, treated with cancer. Maintenance of adequate nutritional intake is important whether patients are undergoing active therapy, recovering from cancer therapy, or are in remission and striving to avoid cancer recurrence. The goals of nutrition therapy are to prevent or reverse nutrient deficiencies, preserve lean body mass, help patients better tolerate treatments and minimize nutrition-related side effects and complications, etc. Recent interest in clinical settings is also in maximizing quality of life of the patients which can also be modulated by appropriate nutrition.

• Journal of Nutrition and Health
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• v.50 no.4
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• pp.376-382
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• 2017

Purpose: The consistent rise in the number of foreign students in Korea demands an accurate and detailed investigation into their dietary practices and nutritional status. For these international students, assimilation into new cultures can be stressful. The influence this process may have on dietary behaviors as well as overall health cannot be overlooked. Methods: The researchers in this study sought to investigate the nutritional status and dietary practices of Ghanaian students studying in Korea. A total of 81 Ghanaian male students with an average age of $29.4{\pm}4.0years$ were sampled between May and June 2016. Investigations were carried out on the general characteristics of the participants, their daily food and nutrient intakes using a 24-h dietary recall method, meal skipping practices, and the nutritional quality of their diets based on their meal skipping habits. Results: The study revealed that the daily nutrient intake of subjects did not fully meet the daily recommended nutrient intake (RNI) established by Ghanaian Ministry of Health and the World Health Organization (WHO) and Food and Agriculture Organization (FAO), particularly for energy, calcium, iron, zinc, and vitamin B2 requirements. The Nutrient Adequacy Ratio (NAR) for calcium was very low, posing a deficiency risk to the participants. Meal skipping practices among participants changed significantly after arriving in Korea. The study also compared the diet quality indicators (Nutrient Adequacy Ratio and Mean Adequacy Ratio) of those who skipped meals ${\geq}7times/week$ with those who skipped meals < 7 times/week. Participants who skipped meals ${\geq}7times/week$ were shown to have lower dietary intakes of vitamins B1 and B2 than those who skipped meals < 7 times/week. Conclusion: Ultimately, the study found that meal skipping among Ghanaian students was common, and their daily nutrient intakes did not meet the set dietary standards. Those who skipped meals ${\geq}7times/week$ had lower dietary intakes of vitamins B1 and B2 than those who skipped meals < 7 times/week. Based on our study findings, we recommend that nutrition education should be organized for the Ghanaian student community in Korea using our results as a template to draw up a nutrition program that is culturally appropriate.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.250-260
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• 2018

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and re-visit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.