• 대한영양사협회학술지
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• 제15권4호
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• pp.364-382
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• 2009

The purposes of this study were to develop the standard indicators to evaluate the food and nutrition systems in hospitals and to test the validity of those items scientifically. The results were as follows: First, the conceptual validity was examined with recognition degrees of importance from the hospital nutrition department managers. All of the hospital nutrition department's operation evaluation standards and the indicators' conceptual validity tested were in the range of 3.71~4.93 out of 5.0, and the mean score was 4.36. Therefore, the conceptual validity was verified. Second, to verify the factor validity of the items of the standards and indicators for the hospital nutrition department's operation evaluation, the standards and indicators were analyzed as key-factors. Key-factor analysis after vertical rotation showed that four factors appeared and were composed of (a) facilities management, (b) sanitation management, (c) operation & foodservice management, and (d) nutrition management. Third, the reliability of the standards and indicators for the hospital nutrition department's operation evaluation was analyzed and resulted in a score of 0.98, which showed good internal consistency. Fourth, the discriminative power of each item of the standards for the hospital nutrition department's operation evaluation was tested by checking the differences between groups with first quartile and forth quartile of total evaluation scores. The indicators having low distinction power were modified into obligatory items or eliminated for better differentiation.

• Journal of Community Nutrition
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• 제7권1호
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• pp.36-41
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• 2005

A convenience samples of Korean-Canadian/American adults who lived in Pacific coast areas, were studied in 2000. Total of 130 adults of 37 ($29\%$) from Vancouver, 45 ($35\%$) from San Jose and 47 ($36\%$) from Los Angeles were analyzed by length of residence, as the shorter residence group resided for less than 20 years and the longer residence group resided for 20 years or more. It was observed that the Korean-Canadians/Americans, who resided there for almost two decades, still kept Korean foods and food-patterns very strongly, even though parents' generation showed less acculturated food patterns than children's generation. In spite of those practices, they gave high values mostly on their dietary acculturation and on educating their children about diets. However the longer residence group showed slightly less positive acculturation attitudes than the shorter one. Therefore the longer abroad seemed to make immigrants more for their children to keep dietary traditions. It is recommended that length of residence should be considered when planning dietary foodservices at nursing care systems for Korean Canadians/Americans.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2001년도 International Symposium on Dietary and Medicinal Antimutgens and Anticarcinogens
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• pp.98-98
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• 2001

Antimutagenic effect of red pepper powder (RPP) produced in Korea depending on the varieties and producing districts were studied against Ν-methyl-Ν'-nitro-Ν-nitrosoguanidine (MNNG) in Ames test and SOS chromotest. The antimutagenic activities of green pepper, red pepper and different parts of dried red pepper were also evaluated in the same experimental systems.(omitted)

• 가정∙방문간호학회지
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• 제15권2호
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• pp.99-105
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• 2008

Purpose: We evaluated patient nutritional status in a home care setting. Method: We recruited 81 patients who received in-home care using a screening sheet. The level of nutrition-related serum marker (albumin) was checked via medical records and data analyzed using descriptive analysis, t-tests, and $X^2$-test. Results: Nutritional status varied according to the primary medical diagnosis. Poor nutritional status was significantly higher in cancer patients than in other diseases. Serum albumin levels were significantly lower in the malnutrition group than the good nutrition group. Conclusions: Nutrition screening can determine the nutritional status in home care patients. Home care nurse practitioners should consider nutritional status when assessing patient health.

• Preventive Nutrition and Food Science
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• 제13권2호
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• pp.134-137
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• 2008

This study was conducted to investigate the effect of pH on the formation of acrylamide and acrylate from glucose and fructose reacting with amino acid enantiomers by the Maillard reaction. The acrylamide content was increased with increasing pH, except for Fru/D-Asn system. Both acrylamide and acrylate contents were higher in the glucose-based system compared to the fructose-based system at pH 10.0. However, according to amino acid enantiomers, only the acrylamide content showed a difference in the fructose-based system. In addition, the acrylate content was increased with increasing pH except in the Glc/L-Asn system. Acrylate formation was observed specifically at pH 4.0 for both the Glc/D-Asn and Fru/D-Asn systems.

• 대한영양사협회학술지
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• 제25권1호
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• pp.59-73
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• 2019

This study examined the possible causes of nutritional inadequacy in Vietnamese immigrant women married to Korean husbands. Qualitative in-depth interviews were conducted with a sample of 34 Vietnamese marriage immigrant women and 17 Korean spouses participating in or having experienced Nutrition Plus from four Community Health Centers in Seoul, Korea. The study results showed that the nutritional staus of the Vietnamese marriage immigrant women was affected by the unfamiliar Korean food (cultural factor), low household income (economical factor), difficulty in purchasing Vietnamese food (environmental factor), and low accessibility to nutrition support systems (social factor). The Korean husbands' nutritional status was affected by the unfamiliar Vietnamese food (cultural factor), low household income (economic factor), and irregular working conditions (social factors). Nutritional interventions as a public service to the community needs to be developed and applied. Suggestions are presented regarding the future efforts to better understand and meet the nutrition needs of intermarried couples to respond to their heterogeneous needs and deliver adequate nutrition service to ever increasing intermarried families.

• 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.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.156-163
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• 2014

We investigated the effects of a high-protein diet and resveratrol supplementation on immune cells changes induced by abdominal irradiation in rats. Female Wistar rats were divided into 5 groups: 1) control diet, 2) control diet with irradiation 3) 30% high-protein diet with irradiation, 4) normal diet with resveratrol supplementation and irradiation, and 5) 30% high-protein diet with resveratrol supplementation and irradiation. We measured blood protein and albumin concentrations, lipid profiles, white blood cell (WBC) counts, proinflammatory cytokine production, and splenocyte proliferation in rats that had been treated with a 17.5 Gy dose of radiation 30 days prior. A high-protein diet affected plasma total cholesterol and very low density lipoprotein-cholesterol levels, which were increased by the radiation treatment. In addition, the lymphocyte percentage and immunoglobulin M (IgM) concentration were increased, and the neutrophil percentage was decreased in rats fed a high-protein diet. Resveratrol supplementation decreased the triglyceride (TG) level, but increased the IgM concentration and splenocyte proliferation. Proinflammatory cytokine production was lower in rats fed a high-protein diet supplemented with resveratrol than in rats fed a control diet. The results of the present study indicate that high-protein diets, with or without resveratrol supplementation, might assist with recovery from radiation-induced inflammation by modulating immune cell percentages and cytokine production.

• 한국식생활문화학회지
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• 제15권2호
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• pp.69-78
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• 2000

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

• 대한지역사회영양학회지
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• 제7권3호
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• pp.361-372
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• 2002

The purpose of this study was to investigate the operation and management systems of the school food services in Korea and to provide useful data for improving the quality of the school food services. This study was conducted in school food service operations nationwide using a written questionnaire. The questionnaires were mailed to the dieticians of three types of school food service systems-conventional, commissary, and joint-management. Of the 660 schools that participated in this study, the responses from 212 conventional system, 212 commissary system and 200 joint-management system services were selected for analysis. Statistical analysis was performed utilizing the SAS/Win 6.12 program so as the provide a descriptive statistics. The main results of this study can be summarized as follows: The average number of meals served per day was 1014, 738 and 695 in the conventional food service, the commissary food service and the joint-management flood service systems, respectively. Over half (58.9%) of food service facilities were utilizing computer programs for their operations. Most of the commissary flood service systems (52.4%) had a satellite school and served a maximum of 2000 meals per day. In most of the joint-management food service systems (87.1%), the number of food service schools managed was two and a maximum of 3330 meals were sewed. Only one dietician was posted irrespective of the school food service system. The mean hours of work by the dietician per day was 8.9, 8.6 and 8.6 in the conventional food service, the commissary flood service and the joint-management food service systems, respectively. The principal work functions of cook personnel were cooking and cleaning.