• Journal of the Korean Dietetic Association
• /
• v.22 no.1
• /
• pp.53-69
• /
• 2016

The purpose of this study was to analyze the importance-performance of clinical nutrition management in convalescent hospitals. The research was carried out based on questionnaires administered from March to April, 2015 to 73 dietitians at 40 convalescent hospitals in the Gyeongnam area. There was a statistically significant difference between the mean scores for importance (4.01/5.00) and performance (2.95/5.00) of clinical nutrition management. The importance and performance grid analysis showed that participation in a nutritional management committee, administration of patients using a cooperation program among hospital departments, cooperation with a medical team on patient's nutrition status, nutrition initial assessment, nutrition care process for patients showing malnutrition, nutrition care process for tube feeding patients, management of a therapeutic diet, meal management using dietary slip instructions including a therapeutic diet, and explication of a therapeutic diet for patients scored high regarding importance and performance (doing great area). Medical records on patient's nutrition management, and nutrition counseling for requested patient scored low regarding the importance and high regarding performance (overdone area). Participation in medical rounds, personal nutrition education for patients, group nutrition education for patients, nutrition education for medical teams, development of a menu for therapeutic diet and standardized recipes, and provision of information on diet therapy for patients after discharge scored low regarding importance and performance (low priority area). Accreditation of convalescent hospitals and interest of medical professionals in clinical nutrition management were effective variables for the importance-performance gap of clinical nutrition management. In conclusion, the accreditation process and positive awareness of medical professionals with regard to clinical nutrition management had positive effects on reduction of the importance-performance gap in clinical nutrition management at convalescent hospitals. The strength of clinical nutrition management in the accreditation and development of an education program for increasing medical team or administrator interest in clinical nutrition management could lead to improvement of clinical nutrition management for elderly patients in convalescent hospitals.

• Radiation Oncology Journal
• /
• v.11 no.1
• /
• pp.167-174
• /
• 1993

Recently, stereotactic radiosurgery plan is required with the information of 3-D image and dose distribution. A project has been doing if developing LINAC based stereotactic radiosurgery since April 1991. The purpose of this research is to develop 3-D radiosurgery planning system using personal computer. The procedure of this research is based on two steps. The first step is to develop 3-D localization system, which input the image information of the patient, coordinate transformation, the position and shape of target, and patient contour into computer system using CT image and stereotactic frame. The second step is to develop 3-D dose planning system, which compute dose distribution on image plane, display on high resolution monitor both isodose distribution and patient image simultaneously and develop menu-driven planning system. This prototype of radiosurgery planning system was applied recently for several clinical cases. It was shown that our planning system is fast, accurate and efficient while making it possible to handle various kinds of image modalities such as angiography, CT and MRI. It makes it possible to develop general 3-D planning system using beam's eye view or CT simulation in radiation therapy in future.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.6
• /
• pp.734-742
• /
• 1993

A computerized nutrition counseling system for patients having diabetic symptoms has been developed using a personal computer compatible with IBM PC 386. This system is composed of three programs. The first program is designed to find out a personal dietary history and to give suggestions about his incorrect dietary habit. The second one is analyzing the energy and nutrients of food consumed. The analyzed data present the evaluated personal dietary status. With these data, patient could replan his food including snacks as well as regular meals. The third one is the diet and menu planning program that provides the patient with a suggested meal pattern using food exchange table. Practicing these programs, diabetic patient could help himself very conveniently in organizing his meal plan and in improving his dietary behavior.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.1
• /
• pp.114-122
• /
• 2004

The purpose of this study was to develop a web-based internet program for nutritional counseling and diet management of patient with diabetes mellitus. The program consisted of four parts according to their functions and contents. The first part explained the metabolism of glucose and mechanism of insulin and insulin receptor expressed by flash 6.0, and defined the diabetes mellitus. The second part is to assess the general health status such as body weight, obesity index, basal metabolic rate and total energy requirement by the input of age, sex, height, weight and degree of activity. This part also provides tlne patient with menu lists and one day menu suitable to his weight and activity, and offers the information for food selection, snacks, convenience foods, dine-out, behavioral modification, cooking methods, food exchange lists, dietary education using buffet, and information on energy and nutrients of foods and drinks, and top 20 foods classified by nutrients. The third part is designed to investigate dietary history of patient, that is, to find out his inappropriate dietary habit and give him some suggestions for appropriate dietary behavior. This part also offers on-line counseling, follow-up management and frequently asked questions. The fourth part is evaluating their energy and nutrients intake by comparing with recommended dietary allowance for Koreans or standardized data for patient with diabetes mellitus. In this part, it is also analyzing energy and nutrients of food consumed by food group and meals, and evaluating the status of nutrient intake. These results are finally displayed as tabular forms and graphical forms on the computer screen. Therefore it is expected that the web-based internet program developed in this study will play a role in their health promotion as widely using by diabetic patients.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.2
• /
• pp.287-294
• /
• 2003

The purpose of this study was to develop a web-based internet program for nutritional assessment and diet management of patient having hyperlipidemia. Hyperlipidermia were classified by hypercholesterolemia and hypertriglyceridemia. The program consisted of four parts according to their functions and contents. The first part explained the metabolism of lipids and defined the hyperchotesterolemia and hypertriglyceridemia. The second part is to assess the general health status such as body weight, obesity index, basal metabolic rate and total energy requirement by the input of age, sex, height, weight and degree of activity. This part also provides the Patient with menus lists and 1 day menu suitable to his weight, activity and the status of hyperlipidemia and offers the information for food selection, snacks, convenience foods, dine-out, behavioral modification, cooking methods, food exchange lists, and information on energy and nutrients of foods and drinks, and top 20 foods classified by nutrients. The third part is designed to investigate diet history of patient, that is, to find out his inappropriate dietary habit and give him some suggestions for appropriate dietary behavior. This part also offers on-line counseling and frequently asked Questions. The fourth part is evaluating their energy and nutrients intake by comparing with recommended dietary allowance for Koreans or standardized data for patient with hyperlipidemia. In this part, it is also analyzing energy and nutrients of food consumed by food group and meals, and evaluating the status of nutrient intake. These results are finally displayed as tabular forms and graphical forms on the computer screen.

• Korean Journal of Community Nutrition
• /
• v.8 no.4
• /
• pp.566-573
• /
• 2003

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, ″satisfaction with offered menus″ (p < 0.01) showed significantly higher scores before the remodeling. ″cooking/seasoning of food″, ″amount of meals″ and ″taste of meals″ were not statistically significant, but showed increased satisfaction after the remodeling. However ″temperature of food″, ″cleanliness of clothes and features″ and ″satisfaction with meal times″ were not statistically significant, but showed decreased satisfaction after the remodeling. (Korean J Community Nutrition 8(4) : 566-573, 2003)

• Korean Journal of Community Nutrition
• /
• v.2 no.4
• /
• pp.616-623
• /
• 1997

This study was conducted to investigate and to improve the actual condition of food service for patients in hospitals. For this purpose, questionnaires were distributed to 283 patients admitted to a university hospital and three general hospitals between January 27 and February 15, 1997. The department participated in the study included internal medicine, surgery, obstetrics, orthopedics and so forth. For meal time, 61.1$\%$ of patients wanted to eat breakfast at 8 am, 55.8$\%$ lunch at noon, and 73.5$\%$ dinner at 6 pm. The patients complained about unsatisfactory hospital food itself by 37.8$\%$, about insufficient food amount by 19.6$\%$, about menu with no choice by 41.2$\%$ and about low variety of the meals by 32.7$\%$. Sixty two point nine percent of the subjects enjoyed snacks between meals because of poor appetite at meal time(46.1$\%$), delayed food service(39.9$\%$) and others(11.2$\%$). The types of diet were mainly regular ones(58.6$\%$) with some high protein(12.4%) and diabetic sensitive ones(7.1$\%$). As eating place, the patient's prefered bed(51.9$\%$), room-table(27.2$\%$) and dining room(17.7$\%$). Fifty-five percent of them also wanted hospital foods available to their caring relatives. (Korean J Community Nutrition 2(4) : 616-623, 1997)

• Journal of the Korean Dietetic Association
• /
• v.10 no.2
• /
• pp.184-189
• /
• 2004

The purposes of this study were to evaluate the quality of hospital food services in view of patients in orthopedic wards and accomplish the quality improvement in hospital foodservice operations. Quantitative questionnaires for patients containing foodservice satisfaction and demographic information were developed. A survey of 8 general hospitals was undertaken and detailed information was collected from 290 patients in orthopedic wards. The collected data were processed using the SAS PC 6.12 for descriptive analysis, t-test. In demographic information of patients, 32.6% was over 50 years old and 31% was hospitalized over 30 days. 80% of patients was taking normal diet. 47.7% and 47.9% of patients showed moderate appetite and moderate pain respectively. The overall satisfaction score for patients was 3.24 out of 5, showing slightly higher level than the average score(3.00). According to foodservice involvement scores of patients, they were divided into two groups which were high involved group and low involved group. Two groups showed significant differences in taste of meals, variety of menu, punctuality of meal times, temperature of meals and portion size. The foodservice involvement factor which affected significantly patient foodservice satisfaction was 'kindness of foodservice staff'.

• Journal of the Institute of Electronics Engineers of Korea CI
• /
• v.49 no.2
• /
• pp.20-28
• /
• 2012

Recently, the scientific study from traditional oriental medicine is being progressed. Moreover, through both oriental medicine and medicine are cooperated with medical examination and treatment, the study in cooperation of merits from oriental medicine as well as from medicine is progressed. In this paper, we will develop automatic needle shot using fuzzy rules and USN techniques, which a user can choose meridian pathways from the menu items built in the cellular phone, so it can perceive patient's body conditions and launch an aneurysm electric pressure of a cycle.

• Journal of the Korean Dietetic Association
• /
• v.16 no.4
• /
• pp.378-396
• /
• 2010

The objectives of this study were to explore hospital foodservice management and to investigate conditions related to health insurance coverage of inpatient meals. A questionnaire was distributed to the nutrition departments of 44 hospitals in Seoul on July 2009. The average kitchen area was 0.5 $m^2$, and centralized distribution systems were in place. Partition walls from contamination zones, separate work tables to prevent cross-contamination, exclusive areas for preparing tube feeding, and split carts with refrigerated and convection heat settings were largely used in tertiary hospitals. Most dietitians did meal rounds (93.2%) and surveyed for patient satisfaction (86.4%). The major theme of QI (Quality Improvement) was menu management (31.8%). The health insurance fees for meals were (won)4,938.9 for a general diet, (won)5,199.8 for a therapeutic diet, (won)4,067.0 for tube feeding, (won)9,950.0 for sterilized diet, and (won)18,383.4 for diets not covered by health insurance. The prices for general and therapeutic diets were significantly lower in hospitals compared to tertiary or general hospitals (P<0.001). The cost composed of 48.3% food, 44.0% labor and 7.7% overhead for general diets and 47.9%, 44.5% and 7.6% for therapeutic diets. In the case of health insurance coverage for patient meals, the number of items applied to general diets averaged 2.8 out of 4 and for therapeutic diets it averaged 1.9 out of 3. To reform the health insurance coverage system for patient meals, it is urgent that the qualified level of patient meals is presented from a national viewpoint, and monitoring should be performed consistently by developing the evaluation tools.