• 한방비만학회지
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• 제3권1호
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• pp.69-74
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• 2003

2003년 2월 28일부터 비만치료를 시작하여 2003년 7월 14일까지 일차적 비만치료를 받은 소아비만환자 1례에서 한방비만치료(체감의이인탕(體感意苡仁湯)복용, 초저열량식이요법, 운동요법, 행동수정요법, 물리치료요법, 지방분해침 등)를 지속적으로 시행한 결과 각종 비만지표, 혈액검사소견, 복부컴퓨터단층촬영상 지방비율 등에서 유의성 있는 변화들이 관찰되었기에 이에 그 경과를 보고하는 바이다.

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.61-77
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• 2012

This study was carried out on hospitalized patients receiving diet therapy satisfaction and awareness of nutrition education in small and medium-sized hospitals in southern Gyeonggi area. By the face-to-face interview with questionnaire method, the survey was carried out on 150 subjects (99 males and 51 females). The patients (64.7% of males, 52.9% of females) heard the description of diet therapy without the aid of written manual. Patients were moderately satisfied by food that was rated based on these indicators: tastiness (2.45), saltiness (2.23), smelliness (2.23), and appetizing appearance (2.39) as a 4 point scale. Most of the patients (80.8% of males, 69.8% of females) wanted to continue diet therapy. The importance of diet was correlated with the tastiness, saltiness, and appetizing appearance of diet. And the help of dietitians' explanation was correlated with appetite. 55.6% of males and 35.4% of females received nutrition education before (p<0.05). The number of times nutrition education was received was once for male (33.3%) and three times for female (44.4%). Most nutrition education satisfaction that was calculated on a 4 point scale was well understood (3.03), recognized importance (3.44 for males, 2.78 for females) and help for disease management (p<0.01). Also they were satisfied with the explanation of disease (3.20). Nutrition education satisfaction was correlated positively with explanation about food related to disease, the current dietary treatment, how to prepare diet recipes, and dietitian's kindness, but negatively with satisfaction with explanation of diet therapy, and the description and help for disease management. In conclusion, the most important factor in practicing diet therapy was meeting with the dietitian. Intensive nutrition education after the patient's discharge is necessary for patients to continue diet therapy.

• 비만대사연구학술지
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• 제1권2호
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• pp.74-77
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• 2022

Treatment of obesity includes diet therapy, exercise therapy, cognitive behavioral therapy, drug therapy, and bariatric surgery. Most obese patients lose weight by combining diet, exercise, cognitive behavioral therapy or medication. But, in some cases, only one of these treatments is preferred. A 56-year-old male patient had a body mass index (BMI) of 33.1 kg/m² and a waist circumference of 108 cm. He had been treated for hypertension; diabetes and dyslipidemia were diagnosed but not treated. However, at the initial visit to treat obesity, he was diagnosed with type 2 diabetes mellitus and dyslipidemia again. So he decided to treat these two diseases with drugs first and modify his lifestyle. He started walking more than 20,000 steps every day and then he really walked about 15,000 steps every day during 5 months, although diet calorie or alcohol drinking amount was not significantly decreased. After about 6 months, the patient's weight decreased by 10.1 kg, the BMI decreased by 4.1 kg/m², the waist circumference decreased by 10 cm, the glycated hemoglobin (HbA1c) decreased by 4.59%, the visceral fat area decreased by 115 cm², and the subcutaneous fat decreased by 38 cm². As a result of body composition analysis, muscle mass increased by 1.2 kg, and the percentage of body fat decreased by 10.4%. The walking exercise does not have any space restrictions and has high accessibility by using a mobile phone app. Therefore, considering the patient's situation, it would be better to treat obese patients by first recommending walking exercises and increasing the number of steps to lose weight and improve the comorbidities.

• 대한중풍순환신경학회지
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• 제15권1호
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• pp.97-105
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• 2014

Although hypertension doesn't kill itself, its complications can be deadly: increased risk of heart attack and stroke. So hypertension is often called the silent killer, and this is why controlled hypertension is so important. A 51 year-old female stroke patient was diagnosed with hypertension 10 years ago. Since then, though western medication have been used to control her hypertension, it was ineffective. As we know, obesity can cause high blood pressure, so we try weight-loss as alternative way to her hypertension drug. After discharge from hospital, she reduce her weight by 10kg and more by diet only. And her blood pressure became decreased steadily. As maintaining her decreased weight, her blood pressure is now relatively stable without taking any medication. In this case, we recognised that weight-loss by diet could be effective instead of taking hypertension drug for obesity patient who has high blood pressure.

• 대한영양사협회학술지
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• 제7권1호
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• pp.65-71
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• 2001

The purpose of this study was to produce proper nutrition and foodservice through positive intervention for diet-refusal patients who has difficulties in adaptation to hospital diet, and to contribute to hospital management with the focus of fast recovery. The survey was conducted using questionnaires between July 18 and August 17, 2000. The subjects were consisted of 24 diet-refusal patients who were hospitalized in St. Mary's Hospital except the patients hospitalized for the purpose of operation or pre-therapy tests. Also chart reviews were conducted. The statistical analysis of data was done by SAS/win 6.11 package to determine descriptive analysis and paired t-test and Pearson's correlation. The summary of study results is as follows : 1. Most of the subjects was receiving chemotherapy. The leading place for offering private food was from patient's home. Subjects worried about delayed recovery from illness due to nutritional problems caused by extreme fasting. The problems were in order of anorexia, nausea and vomiting during therapy process. 52.4% of subjects ate hospital diet after positive intervention. 2. Major reasons of hospital diet-refusal patients' dissatisfaction were in order of expenses, dissatisfaction, serum total protein levels were significantly lower(p<.05). 3. Serum Alb(p<.05), Hb(p<.05), Hct(p<.05) and TLC(p<.001) levels showed significantly negative correlations with fasting duration. With these results, it is concluded that a major cause of malnutrition among patients is to last fasting.

• Nutrition Research and Practice
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• 제15권5호
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• pp.655-671
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• 2021

BACKGROUND/OBJECTIVES: While plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors. SUBJECTS/METHODS: This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay. RESULTS: The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R² = 0.254, P < 0.05). CONCLUSIONS: A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.

• Asian Pacific Journal of Cancer Prevention
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• 제13권1호
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• pp.49-56
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• 2012

Objective: This study was an attempt to identify associations between health behavior, such as smoking, alcohol consumption, healthy diet, and physical activity, and psychosocial factors. Methods: This crosssectional study was conducted among 1,500 participants aged between 30 and 69 years, selected from a population-based database in October 2009 through multiple-stratified random sampling. Information was collected about the participants' smoking and drinking habits, dietary behavior, level of physical activity, stress, coping strategies, impulsiveness, personality, social support, sense of coherence, self-efficacy, health communication, and sociodemographics. Results: Agreeableness, as a personality trait, was negatively associated with smoking and a healthy diet, while extraversion was positively associated with drinking. The tendency to consume a healthy diet decreased in individuals with perceived higher stress, whereas it increased in individuals who had access to greater social support. Self-efficacy was found to be a strong predictor of all health behaviors. Provider-patient communication and physical environment were important factors in promoting positive healthy behavior, such as consumption of a healthy diet and taking regular exercise. Conclusions: Psychosocial factors influence individuals' smoking and drinking habits, dietary intake, and exercise patterns.

• 종양간호연구
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• 제12권4호
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• pp.331-338
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• 2012

Purpose: This descriptive study aimed to compare the perception of the acceptable foods for the neutropenic diet between nurses and patients by food type. Methods: The participants were 225 nurses working at chemotherapy wards and 71 patients in chemotherapy treatment. Data were collected with a self-administered questionnaire from January 2 to February 24, 2012, and analyzed with SPSS 12.0 program using descriptive statistics and the ${\chi}^2$-test. Results: Eighty-eight point eight percent of nurses and 76.1% of cancer patients thought the patients needed the neutropenic diets. The most important decisional criteria to determine dietary restriction was neutrophil count for nurses and food type for patients. The two groups showed significantly different allowance to raw fruits and raw vegetables, sterilized canned juice, fried vegetables, yogurt, uncooked tofu, salted fish, cooked fish, cooked shellfish, uncooked grain powder, jellified food, home-made bread/cookies, nuts including peanuts, instant coffee or tea and tea brewed. In general, patients were more permissive about the neutropenic diet than nurses. Conclusion: It is recommended to consider patients' preference as well as nurses' professional knowledge and publish standardized clinical diet guidelines for neutropenic patients with collaboration between nurses and patient representatives.

• 성인간호학회지
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• 제15권1호
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• pp.116-125
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• 2003

Purpose: This study was to evaluate the importance of liver cancer patient's diet and to provide guideline materials for proper nursing intervention. Method: The hermeneutic phenomenological method of van Manen was applied for the in-depth interview of liver cancer patients and the cultural background studies including linguistic, literary and art works to enhance the insight and understanding, from which the meaning of the cognition and lesson of the experiences were extracted. The participants for this study were five male patients, who had been diagnosed with liver cancer, 5-15 years ago and had been treated with Transcatheter Arterial Embolization without chemotherapy. The repeated interview and close observation were carried out for nine months starting from January 2001 in Seoul, Korea. Result: Eight essential themes were emerged ; (1) confliction(frustration) with hospital treatment (2) trial of every possible remedies (3) liking unpolluted natural foods(4) faithful tolerance (5) experiencing diet effectiveness (6) discovering personal control methods (7) deepen their faith in God (8) searching for healthy new life. Conclusion: The alternative diet therapy influenced their life beyond the physical overcoming of cancer toward psychological and spiritual healing. The study evidenced the necessity for scientific research and education on the effectiveness and application of complementary and alternative diet therapy for the treatment of cancer in hospital practices.

• 동아시아식생활학회지
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• 제4권1호
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• pp.71-77
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• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.