• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.890-902
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• 2008

The purpose of this study was to develop a standardized job description for dietitians working in the public health nutrition area. Work-oriented job analysis methodology was employed for the study purpose. Subjects of 38 dietitians currently working at health centers in 2002 were recruited. Based on the focus group interview with 7 public health nutritionists and 7 professors, information about task elements was collected. Questionnaires measuring work performance and self-perception of importance of the selected task elements were administered. Reliability and validity of this instrument were tested by Chronbach's alpha and factor analysis. SAS PC package program was used for the statistical analysis. The final developed job description for public health nutritionists included 5 duties, 20 tasks and 93 task elements. The results of this study can be summarized as follows; 1) 5 duty areas are A. plan and evaluation of public health nutrition services, B. developing nutrition education materials, C. implementing nutrition services, D. networking community, and E. self development. 2) Each duty area from A to E was composed with 6, 2, 6, 4, 2 tasks, respectively. 3) Each duty area from A to E was composed with 24, 8, 38, 14, 9, and 2 task elements, respectively.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.447-457
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• 2014

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.

• The Korean Journal of Food And Nutrition
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• v.2 no.1
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• pp.45-60
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• 1989

According as the economic growth and the development of highly industrialized society have improved the nation's standard of living, a great change in recognition of public health has occurred and also brought about a concomitant change in the roles and responsibilities of nutritionists. Consequently, the curriculum of Junior Colleges is required to be revised so as to provide substantial education through which the acquisition of necessary professional knowledge and technique as intermediate technicians and the efficient training can be achieved. On the basis of the survey and analysis of the current curriculum and of the functional structures of nutritionists, this study made an attempt to frame a model curriculum that may provide effective education and training and help to establish a desirable curriculum of Junior Colleges.

• Journal of Community Nutrition
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• v.5 no.4
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• pp.195-208
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• 2003

Drawing from journal articles, community nutrition textbooks, government documents, national conference reports, the author's own work in community programming, and discussions with practicing Community Nutritionists, this article illuminates the scope and character of community nutrition in the United States. It traces the roots of community nutrition in home economics, nutrition, education, communication, social and behavioral sciences, and describes the evolution of theory. And finally it suggests issues to be addressed by community nutrition researchers and practitioners through collaborations that integrate perspectives within community nutrition and strategically cross disciplinary boundaries. These include： 1) theory development and application in research and practice within philosophically consistent perspectives； 2) methodological development (qualitative and quantitative) drawing from the social and behavioral sciences that apply to community nutrition； 3) taking a long view of community nutrition and recognizing that change requires integrated efforts over long periods of time； 4) engaging community stakeholders in research as well as program planning and 5) engaging with community nutritionists from other countries for cross-cultural research and conceptualization. This journal and the Korean Society for Community Nutrition, as the only journal and society expressly devoted to community nutrition, would be the best context for such collaborations.

• Journal of the Korean Home Economics Association
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• v.34 no.4
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• pp.75-86
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• 1996

This study was surveyed to investigate the condition and satisfaction of foodservice environment. the survey was conducted based on an instrument which was developed by reviewing previous research. The instrument was provided to 57 nutritionists at the elementary schools in Taegu area, and its contents include the standard and relevance of kitchen center, the layout type and the standard of satisfaction for the cooking equipment, washing machine, kitchen table and kitchen facilities. Data obtained from survey were analyzed by SAS. These results show that the combination layout type among four types of cooking center in the arrangement gives the highest standard of satisfaction to nutritionists. The amounts of equipment holding are related to its arrangement in the standard of satisfaction.

• Journal of International Academy of Physical Therapy Research
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• v.9 no.4
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• pp.1669-1675
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• 2018

The present study aimed to investigate rapid weight loss (RWL) and consequent physical and psychological challenges among judo athletes at the national athlete training center in 2017. The following results were obtained. Judo athletes used weight loss methods such as "gradually reduce meal portion," "skip meals," "limit water intake," "wear sweat suit for training," and "use sauna," and had physical and mental distress from such unhealthy weight management practices. Information about weight loss was obtained from "colleagues or senior athletes," "Internet," and "head coach or coach," and not experts such as nutritionists or physicians. Thus, athletes are recommended to employ healthy weight control methods based on advice from experts, such as nutritionists and physicians.

• Journal of environmental and Sanitary engineering
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• v.5 no.2
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• pp.81-94
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• 1990

The view of this research was to investigate the state of a sanitary management in the industrial area of Masan and Changweon cities through the nutritionists who works in the group food service facilities. The following results are as indicated . 1. The management types of group food service facilities are a direct management 89.7% , a consignned management 7.7% , an(1 a semimanagement 2.6% . 2. The survey for purulent inflammation and a possible disease of a cook is 59.0%. In the case of a wound of hand and foot and disease, the rate of non-worked people is 51.3% 3.4 regular medical examination of a cook was generally well executed, but only 64.1% were received an examination of the feces, and 88.0%, among them had one time per 6months. 4. Wearing a cap, a gown, and a private foot-wear in a kitchen of the cook was well executed, but nowhere was found to put on a mask 5. Only 11.5% of the group feeding facilities had a their own sterilizing lamp, and the company with a repository in a low temperature was 25.6% , 6.4 private toilet of the cook were estabilshed at rate of 38.5% , and also a private toilet providing with a sterilizing soap was 52.6% . 7. The pasteurization of a kitchen table before cooking was 28.2%, In the case of using a cooking dipper, spoon, tweezers when one taste was 83.3% , and using a hand when one dish up was 74.4 %. 8. When one use a raw egg, washing a shell was 35.9%. 9. The rate of a nutritionists writing a diary of the sanitary check-up was 75.6%, and only 23.1% of the facilities was provided with a preserved food. 14.1% of the nutritionists did a sanitary eaucation periodically.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.825-832
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• 2010

The United Nations Convention on Biological Diversity defines biotechnology as "Any technological application that uses biological systems, dead organisms, or derivatives thereof, to make or modify products or processes for specific use" Biotechnology has made tremendous contributions to improve production efficiency of agriculture during the last century. This article reviews successful examples of application of bio-fermentation in improving swine nutrition efficiency mainly based on the authors'z own research experience. Production of feed grade supplemental amino acids by bio-fermentation allowed nutritionists to formulate accurate feed for optimal lean growth and reduced nitrogen excretion. Recent issues with high feed grain prices caused potential feed quality problems. Bio-fermentation allowed nutritionists to use exogenous supplemental enzymes such as phytase and NSPases in swine diets, thereby improving nutrient utilization and reducing nutrient excretion to the environment. Yeast metabolites are also produced by bio-fermentation and have been repeatedly shown to improve milk production of sows during early lactation even though actual mechanisms are still to be investigated. Bio-fermentation technology also allowed nutritionists to prepare vegetable protein sources with large protein molecules and anti-nutritional factors suitable for feeding newly weaned piglets, as selected microorganisms significantly reduce specific anti-nutritional factors and size of peptides. Preparations of vegetable protein sources suitable for newly weaned pigs will greatly contribute to swine nutrition by providing efficient alternatives to the use of animal protein sources that are often expensive and somewhat against societal preference. Considering the few examples listed above, biotechnology has closely influenced improvement of production efficiency in the swine industry. As we have limited resources to produce meat to satisfy ever-increasing global demands, extensive adaptation of biotechnology to enhance production efficiency should be continued. However, at the same time, wise and careful application of bio-technology should be considered to ensure production of safe food and to meet the expectations of our society.

• Nutrition Research and Practice
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• v.15 no.6
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• pp.789-797
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• 2021

BACKGROUD/OBJECTIVES: Registered dietitian nutritionists (RDN) are providers of medical nutrition therapy (MNT) to address health and chronic disease. Traditionally, RDNs have provided care in healthcare facilities including hospitals and private care facilities. The purpose of this study was to determine how RDN individualized MNT in the home impacted nutrition, physical activity, and food security. SUBJECTS/METHODS: This is a secondary data analysis. The mean age of the participants (n = 1,007) was 51.6 years old with a mean body mass index (BMI) of 34.1 kg/m². Individualized MNT visits were delivered by an RDN in the home setting from January to December 2019. Participants were referred by healthcare professionals or self-referred. Participants had MNT benefits covered by their health insurance plan (43.3% Medicaid; 39.8% private insurance; 7.9% Medicare, 9% other). Health outcomes related to nutrition care were measured. Outcomes included self-reported consumption of nutrition factors and physical activity. Our secondary outcome focused on food security. The changes in weight, BMI, physical activity, and nutrition factors were analyzed by a linear regression model or linear mixed model, adjusting for age, sex, baseline value, and number of appointments. Food security was summarized in a 2 by 2 contingency table. RESULTS: Baseline values had significantly negative impacts for all changes and number of appointments was significant in the changes for weight and BMI. Increases in physical activity were significant for both female and male participants, 10.4 and 12.6 minutes per day, respectively, while the changes in weight and BMI were not. Regarding dietary factors, the consumption total servings per day of vegetables (0.13) and water (3.35) significantly increased, while the consumption of total servings of whole grain (-0.27), fruit (-0.32), dairy (-0.80) and fish (-0.81) significantly decreased. About 24% (of overall population) and 45% (of Medicaid population) reported improvements in food security. CONCLUSIONS: This study found that home visits were a useful setting for MNT delivered by RDNs. There is a strong need for individualized counseling to meet the participants' needs and personal goals.

• Journal of the Korean Dietetic Association
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• v.5 no.1
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• pp.54-63
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• 1999

The purposes of this study were to investigate the perception and needs of community nutrition programs for 379 community residents of 23 health centers where the pilot community nutrition programs are intervening. The awareness rate of the nutrition programs was 54.3% and the reason of the awareness was mainly happened to know when visiting health centers'. More than 90% of the respondents responded that public health nutrition services are necessary. But the residents who experienced the nutrition services showed higher needs of the programs(97.3%) and improved the impression about the roles of health centers(93.6%). They also showed a higher rate of balanced dieting, stronger intentions to change their inappropriate eating style and a higher practicing rate. The more they believed in the provided nutrition information, the more they showed concerns about their diet and practicing rate of the advices from nutritionists. These results show the positive and successful impact of the pilot nutrition programs on the community residents. We need strategies for a more active improvement of the programs and to maintain more qualified public health nutritionists to carry out targeted community nutrition programs.