• Title/Summary/Keyword: 영양지원

Search Result 352, Processing Time 0.028 seconds

Frequency of Workplace Health Promotion Activites (일부 산업장에서의 건강증진 활동 실태)

  • Cho, Dong Ran;Chun, Kyung Ja
    • Korean Journal of Occupational Health Nursing
    • /
    • v.3
    • /
    • pp.71-85
    • /
    • 1993
  • The objective of this study is to describe the frequency of workplace health promotion activites. For this objective, questionaire was requested to 648 trainees of Korea Industrial Safety Corporation. Respondents' positions were safety manager, health care manager, or representatives of employee. Major findings are as follows: 1) Of responding workplaces, 66.2% supported the activities related to promote employees' health. The support rate was higher of Manufacturing and Tranport than others. And the lager workplaces had the higher support rate. 2) Most frequent activity is exercise program. But the prevalence of smoking cessation, stress management, nutrition education and women health care was very low. Major contents of support were to pay the cost of these activites and to equip the places or the facilities. 3) 24.9% had the non-smoking policy in the workplace. 98.6% equiped the places and facilities for employees. Mean number of facilities across all workplaces was 2.96 and that of exercise circles was 3.60. In conclusion, it was suggested that the stratege was needed to develop the Korean model for workplace health promotion on the basis of exisiting activites.

  • PDF

Effect of 1 Year E-mail Nutrition Education after Face-to-Face Encounter at Worksite: Changes in Cardiovascular Risk Factors (면대면 영양교육 후 1년간의 E-mail 영양교육이 직장인 남성의 심혈관 질환 위험인자 감소에 미치는 효과)

  • Oh, Hye-Sun;Jang, Mi;Hwang, Myung-Ok;Cho, Sang-Woon;Paek, Yun-Mi;Choi, Tae-In;Park, Yoo-Kyoung
    • Journal of Nutrition and Health
    • /
    • v.42 no.6
    • /
    • pp.559-566
    • /
    • 2009
  • Effective nutrition educations for prevention of chronic diseases for the general population are of great importance these days. The purpose of this study was to evaluate the feasibility of nutrition education for cardiovascular risk factor reduction by e-mail education in male workers. The participants were divided into three groups by age; 28-39 age group, 40-49 age group, and 50-59 age group who got regular checkups for anthropometry and biochemistry. The 1 year program consisted of 15 topics containing information about metabolic syndrome (MS) and healthy eating behavior (intake of salt, fat and alcohol). Seven hundred thirty nine participants volunteered for the study [28-39 age group, n = 240; body mass index (BMI) = 24.9 $\pm$ 2.7 kg/m$^2$: 40' group, n = 276; BMI = 24.8 $\pm$ 2.6 kg/m$^2$: 50' group, n = 223; BMI = 24.9 $\pm$ 2.7 kg/m$^2$]. Percentage body fat (p < 0.05) and percentage of abdominal fat (p < 0.05), total cholesterol (p < 0.05), systolic blood pressure (p < 0.05), and diastolic blood pressure (p < 0.05) were significantly decreased in all participants after the 1 year program. The total number of participants who had MS was decreased from 216 to 199 and especially the incidence of MS was decreased 27% in the group of subjects who were under the age 39. The e-mail worksite nutrition education program shows a substantial contribution to the development of effective CVD and chronic disease control and lifestyle nutrition educations that are applicable to and attractive for the large population at risk.

A study on the nutrient intake of the elderly in Korea based on activity limitations: data from the 2019 Korea National Health and Nutrition Examination Survey (활동제한에 따른 한국 노인의 식생활 및 영양섭취 평가: 2019년 국민건강영양조사 자료를 이용하여)

  • Kim, Soyoung;Lee, Youngmi
    • Journal of Nutrition and Health
    • /
    • v.55 no.5
    • /
    • pp.543-557
    • /
    • 2022
  • Purpose: Conditions that limit activity constitute one of the important factors that threaten the health of the elderly. This study sought to analyze the dietary habits and nutritional intake status of the Korean elderly who were faced with activity limitations. Methods: Utilizing data from the 2019 Korea National Health and Nutrition Examination Survey, we classified 1,383 elderly people aged 65 and over into 2 groups: those with activity limitations (n = 222, LG) and those without (n = 1,161, NG). We conducted a comparative analysis of the general characteristics, dietary habits, intake of major food groups, energy, and major nutrients. The nutrient adequacy ratio (NAR), index of nutritional quality (INQ), and healthy eating practices were also analyzed. Complex sampling analysis was utilized for all the analyses with energy intake and socio-demographic variables adjusted. Results: The average age (73.8 years) of members of the LG was higher than those of the NG (72.6 years; p = 0.010). A higher percentage of participants in the LG lived alone (28.1%) compared to those in NG (17.2%; p = 0.004). The LG participants tended to regard their health status as "bad" or "very bad" (62.7%) more often than those in the NG (19.3%; p < 0.001). The LG subjects ate breakfast less frequently (p = 0.054) and ate out significantly less often than the NG subjects (p < 0.001). The LG subjects ate more grain (p = 0.001), fewer seeds (p = 0.014) and vegetables (p = 0.039). Carbohydrate made up a large percentage of their energy intake (p = 0.026). The LG subjects had significantly lower NARs of energy (p = 0.021), protein (p = 0.031), and riboflavin (p = 0.037). The LG participants also had a significantly lower rate of healthy eating practices (22.7%) compared to those in the NG (37.8%; p < 0.001). Conclusion: Activity-limited elderly, despite their need for appropriate dietary management, were poorly nourished. They were likely to live alone, thereby making it hard to provide them with social support. Hence, there is a need to provide nutrition education and policy support for the elderly bearing the burden of limited activity.

Assessment of Nutrient Intakes of Lunch Meals for the Aged Customers at the Elderly Care Facilities Through Measuring Cooking Yield Factor and the Weighed Plate Waste (조리 중량 변화 계수 및 잔반계측법을 이용한 노인복지시설 이용자의 점심식사 영양섭취평가)

  • Chang, Hye-Ja;Yi, Na-Young;Kim, Tae-Hee
    • Journal of Nutrition and Health
    • /
    • v.42 no.7
    • /
    • pp.650-663
    • /
    • 2009
  • The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.

General and Nutritional Characterizations of Domestic Commercial Senior-friendly Foods (국내 시판 고령친화식품의 일반 및 영양 특성)

  • Jang, Mi-Soon;Oh, Jae-Young;Kim, Poong-Ho;Park, Sun Young;Kim, Ye Youl;Kang, Sang In;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.54 no.4
    • /
    • pp.532-542
    • /
    • 2021
  • The concern of senior-friendly foods has been increasing as the population of older in world grows at a rapid pace. This study was conducted to investigate general and nutrition characterization of domestic commercial senior-friendly foods (DC-SFF). The protein content of DC-SFF ranged from 1.1-14.6 g/100 g, which was 1.8-24.3% for male elderly people and 2.2-29.2% for female elderly people based on the daily recommended intake of protein. Total amino acid content of DC-SFF ranged from 1,038-14,539 mg/100 g. Salinity of DC-SFF ranged from not detected-1.9 g/100 g, which was 0.0-49.9% for elderly people based on the daily recommended intake of salinity. Mineral content of DC-SFF ranged from 11.0-414.4 mg/100 g calcium, 14.6-226.5 mg/100 g potassium, 1.9-30.4 mg/100 g magnesium and not detected-4.8 mg/100 g zinc. The fatty acid composition was mainly affected by main material and added oil.

Sensory and Nutritional Properties of Oyster Crassostrea gigas Gratin with Cream Sauce (크림 굴(Crassostrea gigas) 그라탕의 관능 및 영양 특성)

  • Kang, Sang In;Lee, Chang Yong;Kim, Ye Youl;Park, Ji Hoon;Cho, Hye Jeong;Yoon, In Seong;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.55 no.3
    • /
    • pp.249-256
    • /
    • 2022
  • This study was conducted to investigate the sensory and nutritional properties of oyster Crassostrea gigas gratin with cream sauce (OG-CS) and to compare with commercial seafood gratin with cheese (control). The proximate composition (%, w/w) of OG-CS was 61.8 of moisture, 8.5 of protein, 16.1 of lipid, 1.2 of ash, 12.4 of carbohydrate, of which the moisture was lower and protein, lipid, ash, and carbohydrate values were higher than those of the control. Based on the results of sensory evaluation by panel members, OG-CS was superior to the control for all parameters, including taste, flavor, texture, nutrition, and overall acceptance. The total amino acid content of OG-CS (7.33 g/100 g) was higher than that of the control (5.20 g/100 g). The major amino acids of OG-CS were glutamic acid (18.8%), proline (9.8%), and leucine (8.2%). The mineral levels of OG-CS were 134.5 mg/100 g for calcium, 164.9 mg/100 g for potassium, 0.8 mg/100 g for iron, and 4.5 mg/100 g for zinc, which were all higher than those of the control. The major fatty acids of OG-CS were 12:0 (28.2%), 16:0 (24.9%), and 14:0 (13.6%), which were the same as those in the control.

New Role and Implications of Japanese Clinical Laboratory Technologists through Team Medical Care (팀 의료에서 일본 임상병리사의 새로운 역할과 시사점)

  • Bon-Kyeong KOO;Min Woo LEE;Sang Hee LEE;Byoung Ho CHOI
    • Korean Journal of Clinical Laboratory Science
    • /
    • v.55 no.3
    • /
    • pp.213-218
    • /
    • 2023
  • When it comes to 'Team Medical Care' in Japan, clinical laboratory technologists have actively engaged in various kinds of teams, such as a diabetes team, a nutrition support team, an infection control team and a medical practice support team. Overall, with continual changes in the medical environment, clinical laboratory technologists are recently being required to not only conduct phlebotomy, specimen collection, laboratory testing, and electrocardiography, but also get actively involved in 'medical practice assistance or support' in collaboration with medical doctors and nurses. Therefore, it is anticipated that resident clinical laboratory technologists in wards or emergency rooms in Korea will be better able to contribute to improving medical quality and securing medical safety by functioning as a link to the clinical laboratory, while medical doctors and nurses will have a reduced burden of work and can dedicate themselves to better patient care.

Nutrition Teachers (Dietitians)' Perceptions of Barriers to Implementation of HACCP System in School Foodservices in the Gyeongnam Area (경남지역 학교급식 HACCP 시스템 적용 장애요인에 대한 영양(교)사의 인지도 분석)

  • Hwang, Hye-Ok;Kim, Hyun-Ah
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.41 no.10
    • /
    • pp.1475-1485
    • /
    • 2012
  • This study was conducted in order to understand nutrition teachers (dietitians)' perceptions of barriers to implementation of HACCP system in school foodservices in Gyeongnam, Korea. Questionnaires were distributed to 350 nutrition teachers (dietitians) from November to December of 2009, and 214 were collected and analyzed. The results of this study were as follows. First, nutrition teachers (dietitians) recognized the following as barriers in implementing the HACCP system: 'the status of facilities and utilities'> 'monitoring'> 'work satisfaction'> 'foodservice employees'> 'cooperation of HACCP team'> 'cooperation of persons concerned besides foodservice employees'> 'understanding the HACCP system'. Second, total working experience was found to be the factor most affecting 'cooperation of HACCP team (p<0.01)', 'cooperation of persons concerned besides foodservice employees (p<0.01)', 'foodservice employees (p<0.05)', and 'work satisfaction (p<0.05)'. Further, 'the status of facilities and utilities' was significantly affected by 'construction/reconstruction of kitchen (p<0.01)', 'division of kitchen area (p<0.01)', 'existence of preliminary preparation room (p<0.01)', and 'existence of dishwashing room (p<0.01)'. Third, dietitians perceived the following concerning hindrance factors of the HACCP system according to CCP stage: 'CCP 1'> 'CCP 3'> 'CCP 2, 'CCP 6'> 'CCP 4'> 'CCP 8'> 'CCP 7'> 'CCP 5'. In conclusion, this study showed that nutrition teachers (dietitians) in the Gyeongnam area recognized 'the status of facilities and utilities' from HACCP areas and 'CCP 1 (menu planning)' from CCP stages as the greatest barriers to implementing the HACCP system in school foodservices. To implement the HACCP system successfully in school foodservices, facilities and utilities should be properly equipped, and menu planning training for nutrition teachers (dietitian) should be conducted.

생쥐 초기 배아에서 Aquaporin 8과 9의 발현에 관한 연구

  • 신현상;계명찬;강수만;이성은;이지원;강한승;김문규
    • Proceedings of the Korean Society of Developmental Biology Conference
    • /
    • 2003.10a
    • /
    • pp.68-68
    • /
    • 2003
  • Aquaporin은 막관통 통로 단백질(transmembrane channel protein)로서, 삼투압의 농도구배에 따라 세포막을 가로질러 물분자를 이동시키는 기능을 하고 있다. 포유류 초기배아에서 포배강 형성은 영양외배엽세포에서 $Na^+ / K^+$ATPase에 의한 이온 농도 구배가 형성되면 auqaporin에 의해 물이 포배강으로 유입되면서 이루어진다. 본 연구에서는 생쥐 초기배아에서 반정량적인 역전사 중합효소 연쇄반응 방법(semi-quantitative RT-PCR)과 실시간 역전사 중합효소 연쇄반응 방법(real-time RT-PCR)을 통하여 AQP8과 9의 mRNA발현을 조사하고 다중 면역형광현미경 방법(confocal immunofluorescence microscopy)을 통해 단백질 발현양상을 분석하였다. AQP8 mRNA는 상실기까지 발현되지 않다가 포배기에 이르러 발현되었고 AQP9 mRNA는 수정란에서부터 발현되어 포배기에는 유의할 정도로 증가하였다. 따라서 AQP8 mRNA는 배아유전자가 활성화되어 나타나는 것이고 AQP9 mRNA는 모계유전자 기원임을 알 수 있었다. AQP8 단백질은 상실배 단계까지 발현되지 않다가 포배시기에 영양외배엽세포사이의 접합면에 발현되었고 AQP9 단백질은 상실배 시기에 할구 사이의 인접 부위에서 강하게 발현되었다가 포배시기에는 세포간의 접합면에 약하게 발현하는 경향을 나타내었다. 실시간 역전사 중합효소 연쇄반응 방법으로 조사한 결과 포배에서 물과 글리세롤을 통과시키는 AQP9는 mRNA의 발현양이 AQP8보다 약 4배 정도 많았다. 또한 포배기에 이르러서야 물만을 통과시키는 AQP8의 발현이 나타나는 것을 보아 포배강 형성시 외부에서 영양외배엽을 통해 포배강으로 유입되는 물의 이동(trans- trophectodermal water movements)에 AQP9보다 AQP8이 더 중요하게 관여할 것으로 사료된다., K, Pb, Cd, Cr, Co, Cu, Ni)을 측정하였다. 실험 조건1의 결과로서 각 국의 유아용 일회용 기저귀의 중금속 함량은 거의 유사한 경향을 나타내었으며 Cr, Zn, Pb, Ni, Mn, Mg, Li, K는 detection limit(2 ppm) 이하였고, Cd, Fe, Co, Cu, Ca, Al, Sr는 검출되었지만 기준치 이하였다. 실험 조건2의 결과로서 측정 항목(Cr, Sb, Cd, Pb, Ni, Co, Cu)중 Cr, Cd, Ni, Cu는 detection limit(0.1 ppm) 이하였고, Sb, Pb, Co는 검출되었지만 기준치 이하였다.았다. 4%의 경우에는 8$0^{\circ}C$이하로 온도를 낮추는 것이 좋은 상태를 나타내었다. 이와 같은 결과는 일반적으로 화학적 레팅을 4%, 7%에서한 선행결과와 상당히 다른 결과이다.염 농도가 증가할수록 감소 현상을 보였다.X>, 75BG30은 8.6$\mu\textrm{m}$, 75BG40은 7.02$\mu\textrm{m}$로 나타났다. 따라서 경화제 양에 관계없이 10$\mu\textrm{m}$ 이하로 나타나, 경화제 10$m\ell$만으로 미세한 크기를 얻을 수 있음을 알 수 있다. 젤리 강도 변화에 따른 차이는 300BF는 78.09$\mu\textrm{m}$ 300BG는 56.32$\mu\textrm{m}$로, 75BF나 75BG에 비하여 현저히 증가하여, 젤라틴의 젤리 강도는 캡슐 제조 조건의 주요한 변수임을 알 수 있다.추출물 투여시 혈당강하 및 혈중콜레스테롤 강하가 나타났으며, 상엽복합추출물 투여와 운동을 병행시 이러한 감소 효과가 더 뚜렷하게 나타났다.교육의 적임자로 보는 시각이 비교적 높았고 약 1/2정도는 영양교육에 참여하겠다는 의지를 가지고 있을 뿐만 아니라 실제로 영양지도를

  • PDF

An Information System Building to Improve the Food and Nutrition Services in Hospitals (병원 급식 및 영양 서비스를 개선하기 위한 정보시스템 구축)

  • 이재선;신해웅;김성태
    • Journal of the Korea Computer Industry Society
    • /
    • v.3 no.1
    • /
    • pp.9-18
    • /
    • 2002
  • Under the quickly changing health care environment in our society competitions among hospitals are getting harder and accordingly the hospital authorities do their best efforts to renovate their hospital management and let directors of food and nutrition services in hospital be seeking the drastic changes in their clinic-support operations. To attain this end it is essential to build an information system in food and nutrition services in hospital for practicing those operational changes efficiently. By building an information system we can totally manage a number of information about hospital food and nutrition services. This kind of information system can not only relieve dieticians and food-service workers from their repetitively routine jobs, but also connect with hospital management information systems organically. Resultantly productivity in this service area can be improved and the efficiency of hospital management will be increased. And accordingly the competitive advantage of the hospital can be greater than ever and that brings patients' and hospital employees' satisfaction. I would like to name this kind of information system for hospital food and nutrition services "TASTY", abbreviated from "Time-based Advanced Service Technology for Yong-Dong Severance Hospital, Nutrition Department" There are one basic information management area and five business management areas in TASTY. Five specific business areas are divided by menu, procurement, clinical nutrition service, production(including distribution and meal service), and financial management.inancial management.

  • PDF