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The Perception of Aseptic Foods in Cancer Patients

멸균식 개발에 대한 암환자의 인식조사

  • Lee, Kyung-A (Research Institute Human Ecology, Donga University) ;
  • Son, Eun-Joo (Dept. of Nutrition Care, Dongnam Institute of Radiological & Medical Science) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lyu, Eun-Soon (Dept. of Food Science & Nutrition, Pukyong National University)
  • 이경아 (동아대학교 생활과학연구소) ;
  • 손은주 (동남권원자력의학원 영양실) ;
  • 송범석 (한국원자력연구원 첨단방사선연구소) ;
  • 김재훈 (한국원자력연구원 첨단방사선연구소) ;
  • 이주운 (한국원자력연구원 첨단방사선연구소) ;
  • 류은순 (부경대학교 식품영양학과)
  • Received : 2013.01.04
  • Accepted : 2013.01.23
  • Published : 2013.02.28

Abstract

The purpose of this study was to investigate the perception of aseptic foods (sterilized foods with radiation technology) in cancer patients in Busan. The subjects were 192 cancer patients at a hospital. This study was performed through interviews using questionnaires. Patients had perception scores on the need to develop aseptic foods (4.30 points out of 5.00), use aspetic foods (4.06/5.00), and intake aseptic foods (4.04/5.00). Patients less than 59 years old had significantly higher perception scores than those over 60 years old (p<0.05). The scores on aseptic food indicated the importance of various factors, including sanitation (4.86/5.00), good materials (4.82/5.00), nutritional value (4.79/5.00), unused of monosodium glutamate (MSG) (4.66/5.00), taste (4.61/5.00), and reasonable prices (4.60/5.00). The patients who were college graduates showed significantly higher scores and importance in good materials, proper packaging unit, simple cooking methods, food diversity, and familiar foods (p<0.05). In the aseptic menu items, patients wanted to include seasoned raw vegetables (4.11/5.00), a set menu (including cooked grain, soup, and a side dish) (4.08/5.00), seasoned cooked vegetables (4.04/5.00), low sodium kimchi (3.98/5.00), and fermented sauces (3.92/5.00). The patients with gastrointestinal cancer and other cancers (e.g. breast, thyroid, and renal cancer) had significantly higher necessity scores than lung patients for stew, seasoned raw vegetables, salad, low sodium kimchi, and a set menu (p<0.05).

Acknowledgement

Supported by : 한국연구재단

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