• Title/Summary/Keyword: 영양 장애

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Survey of dysphagia meal management for the elderly and the disabled (전국 요양시설과 장애인시설의 연하장애 환자를 위한 식사 실태조사)

  • Lee, Hyun-Jung;Choi, Kui-Jeong;Park, Young-Sook;Shin, Weon-Sun
    • Korean Journal of Food Science and Technology
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    • v.54 no.1
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    • pp.35-42
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    • 2022

  • A survey was conducted to investigate the conditions of meal management and the use of thickening agents for dysphagia in long-term institutions and welfare centers in Korea. The online questionnaire for the survey comprised six questions on the general characteristics of subjects, 16 on meal management, 10 on dietitians' knowledge, and 30 on dietitians' perceived performance and importance of meal management for dysphagia. The complete data from 268 questionnaires were analyzed, and Importance-Performance Analysis (IPA) was conducted. The results of the survey indicated frequent, "difficulties due to no specific guidance on managing dysphagia meal," "lack of caregiver understanding of the importance of dysphagia meal," "lack of opportunity and time for meal education/counseling," "difficulties with management due to dietitians' lack of experience and awareness of dysphagia," and "limited understanding of cooking staff in preparing dysphagia meal." Importantly, these five parts were categorized in the low-priority region in an IPA of the performance.

  • https://doi.org/10.9721/KJFST.2022.54.1.35 인용 PDF KSCI

Development of Expert System for Diagnosis of Cucumber's Diseases and Nutritional Disorders (오이의 주요 병 및 영양 장애 진단 전문가 시스템 개발)

  • 조성인;박은우;배영민;김승찬;신광훈
    • Journal of Biosystems Engineering
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    • v.23 no.5
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    • pp.499-506
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    • 1998

  • An expert system to diagnose cucumber's diseases and nutritional disorders(ESCD) was developed using HCLIPS. The knowledge base was made through interviews with farmers who had cultivated cucumbers for years and experts who had a specialty of cucumber's diseases and disorders. The photographs of cucumber's diseases and nutritional disorders were used to assist users to comprehend queries of the ESCD. The ESCD was able to diagnose 11 fungal and bacterial diseases and 10 nutritional disorders, which could be frequently found in the fields and greenhouses. Diagnosis accuracy of the developed ESCD was validated by the farmers and the expert who joined the development.

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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
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    • v.41 no.10
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    • pp.1475-1485
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    • 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.

  • https://doi.org/10.3746/jkfn.2012.41.10.1475 인용 PDF KSCI