• Title/Summary/Keyword: Diet habits

Search Result 631, Processing Time 0.06 seconds

Development of User Based Recommender System using Social Network for u-Healthcare (사회 네트워크를 이용한 사용자 기반 유헬스케어 서비스 추천 시스템 개발)

  • Kim, Hyea-Kyeong;Choi, Il-Young;Ha, Ki-Mok;Kim, Jae-Kyeong
    • Journal of Intelligence and Information Systems
    • /
    • v.16 no.3
    • /
    • pp.181-199
    • /
    • 2010
  • As rapid progress of population aging and strong interest in health, the demand for new healthcare service is increasing. Until now healthcare service has provided post treatment by face-to-face manner. But according to related researches, proactive treatment is resulted to be more effective for preventing diseases. Particularly, the existing healthcare services have limitations in preventing and managing metabolic syndrome such a lifestyle disease, because the cause of metabolic syndrome is related to life habit. As the advent of ubiquitous technology, patients with the metabolic syndrome can improve life habit such as poor eating habits and physical inactivity without the constraints of time and space through u-healthcare service. Therefore, lots of researches for u-healthcare service focus on providing the personalized healthcare service for preventing and managing metabolic syndrome. For example, Kim et al.(2010) have proposed a healthcare model for providing the customized calories and rates of nutrition factors by analyzing the user's preference in foods. Lee et al.(2010) have suggested the customized diet recommendation service considering the basic information, vital signs, family history of diseases and food preferences to prevent and manage coronary heart disease. And, Kim and Han(2004) have demonstrated that the web-based nutrition counseling has effects on food intake and lipids of patients with hyperlipidemia. However, the existing researches for u-healthcare service focus on providing the predefined one-way u-healthcare service. Thus, users have a tendency to easily lose interest in improving life habit. To solve such a problem of u-healthcare service, this research suggests a u-healthcare recommender system which is based on collaborative filtering principle and social network. This research follows the principle of collaborative filtering, but preserves local networks (consisting of small group of similar neighbors) for target users to recommend context aware healthcare services. Our research is consisted of the following five steps. In the first step, user profile is created using the usage history data for improvement in life habit. And then, a set of users known as neighbors is formed by the degree of similarity between the users, which is calculated by Pearson correlation coefficient. In the second step, the target user obtains service information from his/her neighbors. In the third step, recommendation list of top-N service is generated for the target user. Making the list, we use the multi-filtering based on user's psychological context information and body mass index (BMI) information for the detailed recommendation. In the fourth step, the personal information, which is the history of the usage service, is updated when the target user uses the recommended service. In the final step, a social network is reformed to continually provide qualified recommendation. For example, the neighbors may be excluded from the social network if the target user doesn't like the recommendation list received from them. That is, this step updates each user's neighbors locally, so maintains the updated local neighbors always to give context aware recommendation in real time. The characteristics of our research as follows. First, we develop the u-healthcare recommender system for improving life habit such as poor eating habits and physical inactivity. Second, the proposed recommender system uses autonomous collaboration, which enables users to prevent dropping and not to lose user's interest in improving life habit. Third, the reformation of the social network is automated to maintain the quality of recommendation. Finally, this research has implemented a mobile prototype system using JAVA and Microsoft Access2007 to recommend the prescribed foods and exercises for chronic disease prevention, which are provided by A university medical center. This research intends to prevent diseases such as chronic illnesses and to improve user's lifestyle through providing context aware and personalized food and exercise services with the help of similar users'experience and knowledge. We expect that the user of this system can improve their life habit with the help of handheld mobile smart phone, because it uses autonomous collaboration to arouse interest in healthcare.

A Study on the menu preferences with school dinner by food service management types in Daegu (대구지역 고등학생의 학교급식 공급유형에 따른 석식식단 선호도 조사)

  • Lee, Eun-Ju
    • Journal of Nutrition and Health
    • /
    • v.45 no.5
    • /
    • pp.489-499
    • /
    • 2012
  • The purpose of this study is to present basic data for an improvement of school foodservice by identifying students' preference level for school meal menu. A survey was carried out in two high schools provided with different types of consignment service in Daegu. Study subjects were consisted of 100 high school students from a school with on-site service and 119 students from the other school with external transporting service. More than half of students (54.2% of male and 68.3% of female) had normal weights while 13.5% of male and 30.1% of female students had underweights. 'Taste' and 'family' were the most important factors in meal choices and in eating habits, respectively of all the study subjects. Students who answered to have unbalanced diet (33.0%) were less in school with on-site service than those (56.1%) with external transporting service. Compared with on-site service, preferences for meats fruit and milk were higher and as cooking method, preference for blanching lower but stew, roasting and frying higher in the school with external transporting service. Various types of cooking methods and food materials were better accepted by the students with on-site service than those with external transporting service who preferred meat more exclusively regardless of cooking methods of main dish. Most kinds of kimchi was less liked by the students with external transporting service. It is concluded that low preference for most menus provided by the external transporting service is attributed by limitation in food materials, cooking methods and maintenance of food temperature. The limitation could be overcome by more intensive efforts for developing menus and using more efficient facilities and ultimately by changing meal service system in cooperation with school administrators, dietitians and parents.

A Preliminary Study on Nutrition Education for Preschool Children in Day-Care Center - Dietary Habit and Nutrition Knowledge - (어린이집 아동의 영양교육을 위한 사전조사 연구 - 식습관과 영양지식을 중심으로 -)

  • Kim, Hye-Kyung;Kim, Jin-Hee
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.35 no.7
    • /
    • pp.866-873
    • /
    • 2006
  • The purpose of this study was to evaluate the current dietary habits, health related behaviors, nutrition knowledge and body indices, and to investigate the changes in nutrition knowledge for designing and monitoring nutrition education program among preschool children. The subjects were 1,200 preschool children, aged $4{\sim}6$ years. A measurement of the height and weight was conducted. The general home environment, the dietary habit of children and nutrition knowledge were collected using a questionnaire that included information about family income, parent's education and occupations. Using the PIBW, 14.6% of the preschool children were under weight, 54.4% were normal, and 31.0% were overweight or obese. We regarded to food habit score, the highest score was in the regularity of breakfast, while the lowest score was in consumption of yellow-green vegetables such as spinach and carrots. Result in food behavior showed that 69.1% of preschool children had a unbalanced diet, and their favorite snack was fast food like pizza and hamburger then followed soft drink and fried foods (chicken of potato). After nutrition education, there was somewhat improvement in the nutrition knowledge score of preschool children from $7.7{\pm}1.7$ point to $8.9{\pm}1.5$ point. These results suggest that nutrition education help preschool children change their nutrition knowledge. Therefore, it would be needed that new appropriate nutrition education to improve dietary habits and health status.

Agrifood consumer competency index and food consumption behaviors based on the 2019 Consumption Behaviors Survey for Food (농식품 소비자역량지수와 식품소비행태에 관한 연구: 2019년 식품소비행태조사자료를 이용하여)

  • Kim, Eun-kyung;Kwon, Yong-seok;Lee, Da Eun;Jang, Hee Jin;Park, Young Hee
    • Journal of Nutrition and Health
    • /
    • v.54 no.2
    • /
    • pp.199-210
    • /
    • 2021
  • Purpose: This study investigated the food consumption behaviors in Korean adults, according to the agrifood consumer competency index (ACCI). Methods: Data obtained from the 2019 Consumption Behaviors Survey for Food were analyzed. A total of 6,176 adults (2,783 males, 3,393 females) aged ≥ 19 years, were included in the study. Based on the score of agrifood consumer competency index, the subjects were classified into three groups. The dietary habits, eating-out and food-delivery/take-out behaviors, opinion of food labeling, and concerns for domestic products were compared among the 3 groups. Results: The ACCI scores of the male and female subjects were 63.6 and 64.8, respectively. Subjects of both genders in the highest tertile of the ACCI were more likely to have a higher education level and higher health concerns, as compared to subjects in the lowest tertile (p < 0.05). Male subjects having highest tertile of the ACCI reported significantly more exercise and alcohol consumption, as compared to subjects in the lowest tertile (p < 0.05). A higher score of the ACCI also portrayed a higher satisfaction in own diet and greater checking of the food label. Moreover, subjects with a higher score of the ACCI showed greater satisfaction and reliability in the food label, as well as increased concerns for domestic agrifoods, local foods, and eco-friendly foods. Subjects in the lowest tertile of the ACCI acquired their dietary information from acquaintances, whereas subjects in the highest tertile of the ACCI learnt the information from food labels themselves. Conclusion: These results are indicative of the food consumption and behaviors of Korean adults according to their ACCI scores, and provide basic data that will be useful for implementing an effective food policy.

Feeding Habits of the Sandfish, Arctoscopus japonicus in the Coastal Waters of East Sea, Korea (한국 동해 연안에 출현하는 도루묵(Arctoscopus japonicus)의 식성)

  • Jin, Suyeon;Kim, Do-Gyun;Seong, Gi Chang;Kang, Da Yeon;Lee, Ju Eun;Park, Hyun-sol;Yang, Hye-jin;Soh, Ho Young;Baeck, Gun Wook
    • Korean Journal of Ichthyology
    • /
    • v.34 no.2
    • /
    • pp.113-118
    • /
    • 2022
  • The feeding habits of sandfish, Arctoscopus japonicus were studied using 781 specimens collected by Eastern Sea Danish and gill net from January 2020 to December 2021 in the coastal waters of East Sea, Korea. The size of the specimens ranged from 14.8 to 25.4 cm in total length. A. japonicus were fed mainly on amphipods that constituted 54.7% in IRI. Cephalopods were the second largest prey component. The diets also include small quantities of euphausiids, crabs, shrimps, fishes, and worms. The diet composition of A. japonicus showed changes in season. The cephalopods feeding rate was highest in summer, whereas the proportion of euphausiids was higher in spring than in other seasons. The proportion of cephalopods has increased as the body size of A. japonicus increased, whereas the proportion of amphipods and euphausiids decreased gradually. As the body size of A. japonicus increased the mean weight of prey per the stomach (mW/ST) tended to increase significantly (One-way ANOVA, P<0.05).

Association between sleep duration, sleep quality, time use and dietary quality of high school students in Chungnam (충남지역 일부 고등학생의 수면 시간과 질, 생활시간 사용 및 식사의 질과의 관련성)

  • Ji-Eun Shin;Mi-Kyeong Choi
    • Journal of Nutrition and Health
    • /
    • v.55 no.6
    • /
    • pp.656-669
    • /
    • 2022
  • Purpose: This study investigates the relationship between sleep duration, sleep quality, time use, and dietary quality of adolescents. Methods: A cross-sectional study was conducted, enrolling 423 high school students (112 male and 311 female students) in Chungnam using a questionnaire comprising general characteristics, sleep status, use of time, and Nutrition Quotient for Korean Adolescents (NQ-A). Results: On weekdays, male students reported getting 6.6 hours of sleep, which was significantly higher than the 5.8 hours reported by female students. The sleep quality score between male and female students was not significantly different on weekdays and weekends. Comparing the students categorized as getting 6 hours of sleep duration on weekdays and 8 hours on weekends, a significantly higher total NQ-A score was obtained for the long sleep duration group of female students on weekdays. In male students who reported increased screen time on weekdays and study time on weekends, there was a greater frequency of short sleep duration. Our data also revealed that the longer the sleep duration higher the NQ-A score. In addition, higher NQ-A scores were determined with shorter screen time and more prolonged exercise time. Conclusion: Our results suggest that intense study time and excessive use of smartphones have a negative effect on sleep in high school students. In addition, poor sleep quality and lack of sleep are likely to affect eating habits and nutritional status. Therefore, there is a need to provide nutritional education to adolescents imparting knowledge that associates desirable sleep habits and the correct use of time.

Study on the relationship between dietary habits and the quality of life of some high school students in Seoul based on the nutrition quotient for adolescents (NQ-A) (청소년 영양지수(NQ-A)를 활용한 서울지역 일부 고등학교 학생의 식행동과 삶의 질의 관련성 연구)

  • Ho-Jung Kim;Jung-Sug Lee;Yookyung Kim
    • Journal of Nutrition and Health
    • /
    • v.57 no.3
    • /
    • pp.320-335
    • /
    • 2024
  • Purpose: This study examined the impact of adolescents' dietary behavior on their quality of life using the nutrition quotient for adolescents (NQ-A) for some high school students in Seoul. Methods: The subjects were 176 high school students living in Seoul. The NQ-A was used to assess the dietary quality, and the quality of life was assessed by categorizing it into life satisfaction, environment, health, participation and safety, leisure activities, and emotional factors using survey questions validated through previous studies. Results: The NQ score of the survey subjects was 49.30 points. Based on the NQ scores, 7.4%, 46.6%, and 46.0% of participants were categorized as the 'high', 'medium', and 'low' groups, respectively. The total NQ score and balance, diversity, and practice factor scores were positively correlated with life satisfaction, environment, health, participation and safety, and leisure activities among the quality of life subscales. Regression analysis showed that the total NQ score was positively associated with life satisfaction, health, leisure activities, and emotions; the moderation factor was negatively associated with life satisfaction and health. The balance factor was positively associated with the environmental factor. The practice factor was positively associated with health, leisure activities, and emotions, and the environment factor was negatively associated with emotions. Conclusion: These results show that adolescents' quality of life is closely related to their diet, so it is necessary to maintain a balanced and varied food intake and desirable eating behaviors to improve adolescents' quality of life. Furthermore, adolescents' quality of life is influenced by other factors. Therefore, further research is needed to assess the quality of life, including dietary factors, as well as physical, emotional, psychological, and social development.

Development of Nutrition Education Textbook and Teaching Manual in Elementary School (초등학교 고학년의 올바른 식생활 교육을 위한 활동중심의 영양교육 교재 및 영양교사용 지침서 개발)

  • Lee, Gyeong-Hye;Heo, Eun-Sil;U, Tae-Jeong
    • Journal of the Korean Dietetic Association
    • /
    • v.11 no.2
    • /
    • pp.205-215
    • /
    • 2005
  • Health is easily overlooked because it doesn’t be changed good or bad due to sudden effort or indifference unexpectedly but kept in daily life. Especially, schoolchildren period, an important lifetime to develop both physically and mentally needs to be helpful to promote the growth of the body and keep well-balanced mind through balanced and nourishing diet. The purpose of this study was to develop nutrition education contents for discretional activities in elementary school. The present educational contents about food and nutrition was analysed in the curriculum of elementary school. The results showed the Korean language(20.8%) included an highest ratio in educational contents about food and nutrition, the next was the courses of physical education and wise life(18.1%, each). As the educational contents about food and nutrition in the textbook were dealt with food information (20.8%), Health․Disease(15.3%), and correct dietary habits by order. We could found more contents in the text for the higher classes than for the lower classes. But the most of the contents appeared lack of structure, profundity and continuity for the systematic nutrition education in its entirety. The developed nutrition education contents for discretional activities in this study consist of korean dinning cultures and foreign dinning cultures, correct dinning etiquette, how to choose healthy food, personal sanitary and health, nutrients and food tower, and problem for children’s nutrition as main subject. This six main subjects were composed of 23 subtitles. The teaching manual consisted of the educational goal, background, teaching plan and effect-evaluation plan, and the notice point for the effective lesson. The teaching plan was made for 30 hours and consisted of cooking course, singing/making lyrics, games in nutrition, debate on dietary habit, and role play etc which are oriented to practical learning. We intended to develop this program that attempts to improve in dietary habit of schoolchildren. It is because once formed an adults dietary habit is difficult to change. Schoolchildren’s period is the best adjustable stage. Therefore, nutrition education in elementary stage can change to dietary habit and build the awareness of health.

  • PDF

The Analysis of Self-care Knowledge, Competence, Behavior, and Quality of Life in Community Diabetes Elderly (지역사회 당뇨노인의 당뇨 자가관리 지식, 자신감, 행위 및 삶의 질 분석)

  • Lee, Song-heun
    • Journal of the Korea Academia-Industrial cooperation Society
    • /
    • v.18 no.9
    • /
    • pp.157-166
    • /
    • 2017
  • This study was conducted to identify the level of diabetes self-care knowledge, confidence, behavior and quality of life in elderly people with diabetes. The participants were 205 elderly with diabetes who visited a citizen health center located in D city. Korea. The data were collected from April, 20th to August 31th, 2015, and were analyzed by the t-test and ANOVA. The results were as follows; 1) The mean scores for diabetes self-care knowledge, confidence, behavior, and quality of life were 6.99 (2.17), 71.27 (10.21), 62.78 (1.29) and 0.86, respectively. 2) There were significant differences in the self-care behavior according to the education level, duration of diabetes mellitus and subjective health, and the quality of life differeddepending on the level of subjective health(F=35.253, p=0.000). 3) Knowledge of diabetes diet was the lowest among the various aspects of diabetes self-care knowledge. Confidence for exercise was lowest, while confidence for medication and blood sugar check was highest. However, the participants exhibited good medication behavior, whereasthey did not carry out blood glucose checks in their self-care management behavior. The most uncomfortable aspect of the quality of life was found to be pain and discomfort. Based on the results of this study, it is necessary to develop guidelines and methods for dietary education reflecting the dietary habits of Koreans, and to investigatethe reasonsfor thelow performance of theblood glucose check. In addition, customized nursing interventionstaking into consideration the characteristics of elderly with diabetes need to be developed and verified.

A survey of the state of nutrition & the clinic in Rural Korea (농촌영양실태(農村營養實態)와 임상(臨床)에 관(關)한 조사(調査) (II))

  • Lee, Geum-Yeong
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.3 no.1
    • /
    • pp.47-51
    • /
    • 1974
  • 1. As the low standard of living of the people who live in both the model and compared villages, is almose similar to each other, the state of their food intaking has nearly the same degree. 2. The villagers of the two kinds of village mentioned above do not cast off their traditional eating habits getting an energy from rice and vegetarian diet. They, however, have been so much interested in the problem of birth control that they have a few children in less than four-year-old. We have to go on the problems of driving a reasonable family plan, and replacing the traditional food life by taking a fatty food. 3. Their pool life forces them to have an over work for supporting their family. Even though they take much Fe from grains and vegetables day after day, Fe does not give a great influence on making Hb (Erythrocyte) in a body. Accordingly most of them have developed symptoms of anemia. This research, comparing with the research results of Ewha University and Seoul Medical College shows much lack of Hb. So it is need for them to take a large quantity of animal protain and make a healthful habit by reforming their food life.

  • PDF