• Journal of the Korea Convergence Society
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• v.10 no.10
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• pp.43-50
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• 2019

Dental hygienists have received specialist training and experience to identify relationships that affect the attitude towards the elderly dental hospitals, general hospitals, working in a university hospital were survey of 264 people. The relationship between the elderly oral health specialist education experience and the attitude toward the elderly was influenced by the attitude toward the elderly (r=0.160, p<0.01), the experience of the elderly oral tissue regeneration education was related to the attitude toward the elderly (r=0.178, p<0.01), and feeding and swallowing function training education was positively correlated with the attitude toward the elderly (r=0.173, p<0.01). Therefore, it is necessary to develop curriculum in the maintenance training course for the dental hygienists who are experts in oral health care for the elderly, and to develop the curriculum for elderly dental hygiene course in the school education.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.719-728
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• 2012

This study focused on the yearly-dietary habits, nutrition status, and health of female students residing in Seoul. A number of classes were assess based on their dietary behaviors in oder to attempt to determine differences in their attitudes to nutrition, according to age. The students of class 2011 (sophomore) ate meals more regularly than the female students of the 2008 class (p<0.05). It was found that sophomore female students of class 2008 consumed higher than average nutrient intake. Sophomore female students of the 2011 class consumed lower than average vitamin $B_2$, C, Ca, and Fe intakes. Folic acid in take was lower than average in both groups. Phosphorus and sodium intakes in both groups were excessive (p<0.05). When surveyed, sophomore female students of the 2008 class believed that the most important thing for health was exercise, whereas students of class 2011 believed that nutrient intake was the most important factor (p<0.05). Female students of the 2008 class exercised 1~2 times a week generally, whereas students of class 2011 exercised three times (43.2%) (p<0.05). Therefore, it is necessary to study changes in dietary habits and health status according to the age of students, and develop specific nutrition education programs for female students.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.596-602
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• 2010

The objective of this study was to investigate parents' behavior and attitudes regarding their kids' snacking and dietary life education. A survey was conducted with the parents (N=412) of elementary students from seven provinces, includeing Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Kids' snacks consisted mainly of purchased foods rather than homemade foods. Parents' main concerns regarding kids' snacks were nutrition (44.9%), taste (24.3%), and safety (23.5%). Over 50% of parents checked food labels, especially expiration date (96.4%), food ingredients (49.5%), and food additives (33.5%). The snack items frequently provided to kids were fruits (62.8%), milk (55.5%), bread (47.1%), and snack items (23.3%). Parents responded that the amount of their kids' snacking was adequate (47.8%), small (33.7%), or large (18.2%). The results show that more research is needed regarding the adequacy of kids' snacking, considering that 15.7% and 22.4% of the children ate more and less, respectively, than their daily energy requirement. 76.5% of the parents performed home education regarding their kids' dietary habits, especially on the topics of 'balanced diet' (83.9%), 'healthful food' (53.7%), and 'eating three meals a day' (40.2%). Parents obtained dietary information from TV (65.2%), internet (12.0%), and newspapers (7.0%). From this study, we found that parents perceived their kids' snacking behavior correctly, and considered home-education for their kids' dietary habits positively. However, the information resources were limited, which makes it necessary to develop parents' education programs.

• The Journal of Korean Medicine
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• v.32 no.6
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• pp.30-40
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• 2011

Objectives: The purpose of this study was to determine whether gocho (苦椒) extract mesotherapy can effectively reduce weight and abdominal fat in obese patients. Methods: Forty obese participants were recruited and randomly assigned to two groups. Five participants dropped out voluntarily during the course of the study and four men were excluded from the analysis to avoid gender bias. Results are presented on a total of thirty-one women. Over an eight-week period, the treatment group (n=13) received gocho (苦椒) extract injections (100mcg/3cc) in the abdominal skin, twice per week; the control group (n=18) received normal saline injections (3cc). A mixed lidocaine and prilocaine cream (2.5%/2.5% EMLA cream) was applied before the injection. At baseline and 8 weeks, body weight, body-mass index (BMI), waist circumference (WC), waist-hip ratio (WHR), abdominal fat, energy expenditure, and questionnaires (eating attitudes and physical activity) were evaluated in both groups. Results: Reductions in body weight (p<0.005), BMI, and WC (p<0.05) were greater in the treatment group. WHR, total fat area, and visceral fat area decreased only in the treatment group (p<0.05). Resting metabolic rate (RMR) change was correlated with weight loss only in the control group (r=-0.498, p<0.05). Before and after the treatment, there were no significant differences between the two groups in questionnaire variables (p>0.05). Conclusion: his study suggests that abdominal gocho (苦椒) extract mesotherapy might be an effective way to promote weight and abdominal fat loss in obese Korean women.

• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.481-495
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• 2008

The aim of this study was to investigate the effects of socio-demographic and health-related perceptions and twenty dietary behaviors on the superiority and preference, convenient use of and purchase motives of vegetables among 370 women(mean age 43.9) in Seoul and metropolitan and Gangwon area. Data was collected using a questionnaire developed in advanced studies. Almost all subjects rated vegetables more predominantly than grains or meats on the basis of health, diversity, and convenience to purchase. Recognition of healthly funcions of diet, purpose of diet and some dietary behaviors had influence on preference for vegetables. Those who recognized that diet had the function of disease control and prevention, knew the healthy options vegetables provide us, such as, preventing us from geriatric diseases, good sources of vitamins and minerals and considered other motives aside from health issues. From Pearsons's correlation analysis, it was revealed that sufficient time for meal preparation and pleasant eating and desirable life style and dietary attitudes, and a better understanding of nutrition were positively correlated with consumption of more vegetables and convenient use of vegetables. The subjects who recognized the ability of food to help prevent diseases, had a preference for vegetables and attitude to use nutritional knowledge and also considered the nutrition values of vegetables and environment friendliness. Everyday use of vegetables such as consuming a variety of different vegetables, a families favorite vegetables and variation of cooking methods had correlated positively with purchase motives. Therefore to encourage consumption of vegetables, it is important to notice three points continuously; first, practical information of nutritive values of vegetables, the contribution of vegetables in current animal protein foods centered diet and healthful functionalities. Second, the importance of regular diet and steadfast attitude and lifestyle. Finally, the quality of the market where the products are bought such as, quality control of freshness, sanitation, expression of producer and a pleasant environment to shop in.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.867-876
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• 2007

This study was performed to determine the attitudes of 397 housewives on the function, preference, eating frequency, and manufacturing procedures of traditional doenjang and traditional soy sauce by age in Seoul. The results of the study can be summarized as follows: 95.5% of the housewives recognized a necessity for traditional doenjang and soy sauce, and 88.7% of them considered traditional doenjang and soy sauce as being 'good for health', as compared to marketplace doenjang and soy sauce. Also, the proportion of those holding this view of 'good for health' increased with increasing age. The believed functions for traditional doenjang and soy sauce were 'anti-cancer effects' (87.1%), 'prevention of obesity' (51.1%), and 'prevention of constipation' (38.5%). The preference for traditional doenjang or soy sauce by those in their 60s (4.65, 4.45) was higher than by those in their 20s (4.05, 3.65). The frequency of intake for traditional doenjang increased with increasing age. The main reasons for frequently consuming traditional doenjang and soy sauce were 'good for health' (64.0%, 59.2%) and 'delicious' (58.5%, 57.1%). The main reason for not frequently consuming traditional doenjang and soy sauce was 'I have no traditional doenjang or soy sauce' (71.4%, 71.6%). About 39.5% of the housewives manufactured traditional doenjang and soy sauce at home. Those in their 60s (78.1%) manufactured more traditional doenjang and soy sauce than those in their 20s (25.0%), 30s (22.4%), 40s (37.7%), and 50s (52.9%).

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.919-930
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• 2008

This study was conducted to survey the attitudes of oyster consumers and to analyze their purchase behaviors based on demographic variables. To accomplish this, a questionnaire that was developed based on content analysis and panel discussion was distributed to 467 general consumers. The majority of the respondents ate oysters (90.6%), although the proportion of oyster consumers increased with age. The primary reasons for not-eating oysters were odor (33.3%), flavor (16.7%) and concern for safety (11.9%). Most respondents consumed raw oysters (96.1%) during winter (70.0%) at discount stores (51.3%). Fishery wholesale markets were the most common places to purchase oysters for respondents in their 60 s, while the other groups reported that discount stores were the most common place to purchase oysters. Most respondents ate oysters the day of purchased (53.2%). Furthermore, most respondents (39.2%) reported that they consumed the oysters only after evaluating the appearance and odor and that they avoided oysters during summer for safety. Women were more likely to check the expiration date than men, while housewives were the most likely to check the expiration and usually kept the oysters at refrigerator. Overall, the results of this study suggest that the various types of oyster products must be targeted toward different demographic markets. Moreover, this study will be useful for promoting the safer and more effective consumption of oysters.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.701-711
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• 2004

This study investigated elementary, middle, and high school teachers' satisfaction, nutrition education, workload changes, and demands in school foodservice programs (SFPs). The subjects were 630 teachers at 12 elementary, 9 middle, and 9 high school within the nation. Ninety five percent of the teachers felt that there was a necessity for SFPs. Middle school teachers (MTs) and high school teachers (HTs) thought that it was necessary in order to reduce the students' burden of carrying lunch boxes. The teachers were relatively satisfied with their school's foodservice management types, food distribution types, meal quality, and sanitation. Elementary teachers (ETs) and HTs had a higher satisfaction than MTs. Teachers thought that SFPs had positive effects on their students' nutrition and health, enhancing desirable eating habits, and socialization. ETs had more positive opinions than MTs or HTs. ETs and MTs thought that their workload had been increased by SFPs more than HTs, but they had relatively positive opinions on the workload change. ETs taught nutrition and health through SFPs more frequently than MTs or HTs. Many teachers thought that there was a lack of appropriate teaching materials. Some teachers thought that the problems in the present SFPs were: a lack of cafeteria facilities, poor quality of meals, and management of leftovers. Their demands for SFPs were a improvement of meal quality and the establishment of cafeterias. In conclusion, MTs had more negative opinions than ETs or HTs. ETs perceived that SFPs had a function as an important educational activity as well as the supply of nutritional meals. MTs or HTs tended to consider only a meal. It is suggested that teachers, especially MTs and HTs, should modify their attitudes and recognize the educational functions of SFPs. Training programs should be developed under government auspices.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.440-451
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• 2012

The purpose of this study was to provide basic information on nutrition education for proper meal purchase habits by conducting a survey on the adolescents' meal purchases, which is gradually increasing nowadays. The survey was conducted on 311 middle school students living in Gyeonggi province. The largest number of students (79.1%) received an allowance under '2,000 won'. Among those students who received a daily allowance, 70.7% of students spent under '1000 won' a day on meal purchases. Most students answered 'meal purchase is necessary'. Of the reasons for thinking that meal purchases are necessary, 'for staving off hunger' took the highest ratio (67.1%). As for standards of food choice, the largest number of students answered 'taste' (57.6%). As for frequency of meal purchases, most students answered 'once or twice a week', and with regard to day of the week, 'weekdays' took the highest ratio. As for possibility of balanced nutrition by meal purchases, the answer 'surely possible' took the highest ratio. Asked whether or not one had learned nutrition education on meal purchases, 73% answered 'no'. Asked about the necessity of nutrition education on meal purchases, 'necessary once' took the highest ratio. The most preferred purchase meals were breads, snacks was ranked second, followed by frozen foods, beverages, fast-foods, rice-cakes, flour-based foods, ice-cream, and fruits. To sum up the results, most students perceived that meal purchases are necessary. However, high quality meal purchases were not achieved, as most of the students did not verify nutrition labeling, and placed emphasis on 'taste'. Further, many students wanted nutrition education on meal purchases while only a few had actually received it. Therefore, systemic, regular, and multilateral nutrition education conducted at home, school, and society will contribute to establishing proper meal purchase habits.

• Journal of Korean Academy of Nursing
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• v.37 no.5
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• pp.665-675
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• 2007

Purpose: The purpose of this study was to explore the experiences of people with chronic hepatitis B (CHB) in Korea. The specific aim was to identify major problems that people with CHB face and strategies that they are dealing with. Methods: A grounded theory method was utilized. The data were collected by individual in-depth interviews from 12 CHB patients from one of the major hospitals in Korea. Results: After constant comparative analysis, a core category emerged as "illness management with self-reliance and will." Seven major strategies that were identified in dealing with the illness were maintaining receptive and positive attitudes; restraining excessive work and greed; searching for information; controlling illness information; adhering to practices for not spreading the viral disease; abstaining from alcohol and smoking and maintaining healthy eating habits; nd using alternative therapies. The outcomes that result from employing these strategies were identified as burden, depression and helplessness, stress for maintaining compliance, and dispirited interpersonal relationships. Conclusion: The results of this study suggest that most people with CHB in Korea have problems in psychosocial area. Thus health professionals need to provide not only informational support but also emotional one to improve quality of life of the people with CHB.