• Journal of Nutrition and Health
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• 제37권3호
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• pp.223-235
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• 2004

A functional ability and adequate nutritional status are the major determinants of health status, Self-rated health (SRH) is a worldwide method to assess health status and it is recognized as a predictor of morbidity and mortality in the elderly, This study was designed to evaluate the functional ability and nutritional risk according to SRH in the elderly. Four hundred nine free-living elderly people (118 male, 291 female), aged $\geq$ 65 years were interviewed by trained interviewers using structured questionnaires including demographic information, SRH, anthropometric measurements, functional ability, general health status, and nutritional risk. SRH was divided into three status such as “Good”, “Moderate” and “Poor” status. And all the data were analyzed by oneway ANOVA, spearman correlation, and x$^2$ analysis using SPSS 9.0 version at p 〈 0.05. Of all the subjects, 48.9％ perceived their health status as “poor”, and their functional abilities (activities of daily living, instrumental activities of daily living) were more impaired than their counterparts (“good” and “moderate”). Poor self-rated health was also related to: a higher prevalence of illnesses (p 〈 0,001) especially in hypertension, arthritis. Self-rated health was significantly related to food security (p 〈 0.001), food enjoyment (p 〈 0.001) ,and nutritional knowledge (p = 0.0 13). Also NSI checklist total score was the highest in “poor” health status (p 〈 0.001). Better self-rated health was related to better food security, and better food enjoyment. However, smoking, alcoholic intake, exercise, eating behaviors, and demographic characteristics were not significantly different among the three SRH status. SRH was closely related to chronic diseases, functional ability, and nutritional risk in the elderly. Therefore, public health strategies for the elderly should be focused on the elderly who are “poor” in SRH, to improve nutritional status and functional ability, and to reduce risk factors of chronic diseases.

• 약학회지
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• 제55권5호
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• pp.419-425
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• 2011

To secure the good quality of pharmaceutical products, dissolution specifications for Octylonium bromide tablets and Pinaverium bromide tablets are needed to be established, which are enrolled in KPC (Korea Pharmaceutical Codex) with having no appropriate specifications. For establishing dissolution specifications, a number of experiments based on the "Guideline of Dissolution Testing for Solide Oral Dosage Forms" were performed. The results of this study will be used for revising KPC and it is expected to contribute to the incessant production of quality ensured drugs.

• 한국식품영양학회지
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• 제33권3호
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• pp.356-361
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• 2020

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. This study was conducted on 398 Chinese international students residing in Gyeonggi area between October and December 2019. Among the total 373 survey subjects, gender was 183 male students (49.1%) and 190 female students (50.9%). This study was conducted by questionnaire method with reference to previous studies. There are significant differences in economic pursuit and taste pursuit for delivery food use, economic pursuit and taste pursuit for delivery food information, health pursuit and taste pursuit in delivery food ordering method, and economic pursuit and convenience pursuit for delivery food use (p<0.05). Delivery food usage time was significantly different in convenience pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05), and the delivery food preference menu was significantly different in economic pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05). The menu positive factors among satisfaction factors showed statistically significant differences in economic pursuit (β=0.188, t=3.531) and health pursuit (β=0.160, t=3.099) among food related lifestyle factors. In conclusion, this study presented the desirable direction of delivery food usage in Chinese students.

• 한국식품영양과학회지
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• 제34권3호
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• pp.374-379
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• 2005

본 연구에서는 건강증진을 위해 섭취하는 다양한 식품목록을 수집하고, 최근 고시된 건강기능식품의 기준 및 규격에 관한 규정에 언급된 원료와 그렇지 않은 원료로 나누어 성별, 나이별 섭취양상을 비교함으로써 기능성에 대한 규정과 제조 관리 기준이 없는 식품 섭취 가 상대적으로 많은 집단을 찾아내고 그들이 주로 섭취하는 원료를 밝힘으로써 넓은 의미의 건강식품의 안전성 확보에 도움이 되고자하였다. 설문조사는 전국 5개 도시에서 건강증진용 식품 섭취가족이 있는 20세 이상 여성을 대상으로 하여 2004년 6월부터 8월 사이에 실시하였으며 응답자가 가계 구성원의 건강증진용 식품 섭취경험에 대해 응답하도록 하였다. 1,493명의 응답자가 대답한 가계 구성원은 환인을 포함하여 5,173명이었으며 평균나이 34.6세로 1세부터 95세까지가 대상이 되었으며 남녀 비율이 각각 48.2%, 51.8%였다. 조사된 식품 16,474개의 주원료를 원료특성에 따라 분류했을 때 영양보충용 제품이 17.60%로 가장 많았고, 과실류, 생약재 및 민간요법재, 홍삼과 인삼 제품, 기타원료, 보신식품, 채소류, 차류, 곡류 및 두류, 유산균 및 발효식품, 해조류, 버섯류, 종실류 및 견과류 순으로 분류되었다. 이들 식품원료 중 고시 원료로 분류되는 원료는 49.20%였고 그렇지 않은 원료가 50.80%였다. 건강증진을 위해 섭취한 식품 수는 1인당 평균 3.19개로 남자보다 여자가 더 많은 수의 식 품을 섭취했으며 40대가 섭취한 식품수가 가장 많았다. 고시 원료를 포함한 식품에 대해서는 1인당 평균 1.58개의 식품을 섭취해서 건강증진을 위해 섭취한 식품수의 절반 정도를 차지했다. 1인당 섭취한 건강증진용 식품수가 가장 많은 40-50대 여자들과 1인당 섭취한 식 품 중 고시 원료에 해당되지 않는 건강증진용 식품을 더 많이 섭취한 30-50대의 남자들의 건강증진용 식품의 섭취실태에 대한 지속적인 관심이 필요하며, 이들이 주로 섭취하는 생약재 및 민간요법재, 보신식품, 버섯류와 채소류, 종실류 통 과학적 행정적으로 기능성이 인정되지 않는 식품 원료에 대한 안전성 보장 방안 마련도 필요할 것으로 생각된다

• 동아시아식생활학회지
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• 제11권6호
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• pp.455-465
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• 2001

In a rapidly changing society, the rise in standard of living and level of education has brought about a Qualitative change in consumption, especially food consumption. Accordingly, consumers' interest in and the consumption of health foods has also grown at a rapid pace, expanding the health food market. However. because of the consumer's lack of understanding and knowledge about health foods, the reality is a difficulty in establishing sound consumption. Accordingly, this study was conducted to analyze the consumers' purchase behavior for health food. Through this study, consumers will be able to rationally plan for the use of health food items and further to provide necessary information for planning and executing effective marketing strategies producers and distributors of health foods items. The subjects of this study are the 473 Seoul residents over the age of 20 who have used health food items in the past year. The result of this study showed the use of fatigue rehabilitators, with 93.2% of the respondents saying they have used it. was the highest. with natural products honey, vitamin supplements. restorative foods, mineral supplements, young-gi fellowing in order. Recovery from fatigue. with 3.81, was the top reason the respondents started using health food items, followed by maintenance of health, supplement nutrition. and prevent disease. Family and relatives topped the list of information sources with 3.76. followed by TV and friends. On the other the Internet(2.32) and radio(2.35) were shown to be the lowest information sources. Those surveyed listed quality(4.00), safety(3.99). and nutrition(3.93) as evaluative criteria for health food items, in order of importance. The place of purchase most frequented by consumers in the survey were specialty stores(35.3%) leading the way with department stores and door-to-door sales, pharmacy following behind. On the other hand. purchases from direct mail were the lowest with 1.5% The people who bought health food Items were shown to be parent/siblings(37.2%) , self(33.6%) followed by spouse(23.7%) Purchases made by children were very low with only 4.9%. Finally, the level of satisfaction after using health food products were generally not very high. Consumers seem to be satisfied with the effectiveness(3.37) and safety (3.15) of the products. which is very minute, and they were slightly dissatisfied with the quality of the products.

• 한국환경보건학회지
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• 제37권5호
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• pp.376-386
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• 2011

Objectives: The aim of this study was to evaluate the microbial hazards posed by food utensils and fixtures in food service operations at selected middle and high schools located in Seoul, Korea. Methods: We collected 200 samples of utensils and fixtures including cups, spoons/chopsticks, food trays and tables from five different schools in Seoul. Target microorganisms of this study were divided into two groups: total bacterial count and total coliform as indicators of microbial contamination and Bacillus cereus and Staphylococcus aureus as pathogens of food poisoning. We used selective media to quantify microbial concentration and 16S rRNA PCR assay for qualitative analysis. In addition, intensive interviews with nutritionists were conducted and observations were made to identify factors that may affect microbial contamination. Logistic regression analysis was employed to examine the relationship between the microbial concentration and operation characteristics of each operation. Results: The level of microbial concentration in school B and C were significantly lower than in school A, D and E (p<0.05). Some samples from school A, D and E showed over 3.4 log CFU/100 $cm^2$ (total bacterial count) and 1.0 log CFU/100 $cm^2$ (total coliform), which requires immediate hygienic action. The number of customers per staff member, periodicity of hygiene education for staff and daily operation time of sterilizers were also found to be important factors related with the microbial contamination of food service operations. Conclusions: These results suggested that not only a HACCP (Hazard Analysis and Critical Control Point) approach, but also efforts to assess internal risk factors within operations be needed to reduce the microbial contamination of food utensils and fixtures. This study is expected to provide preliminary data for assessing microbial hazards in food service operations.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.201-206
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• 2002

Findings from European and American studies have indicated such health behaviors as smoking, drinking, lack of exercise, and insufficient intake of grains, fruits and vegetables as risk factors for hypertension. However, because dietary pattern and health behaviors of Korean differ from people of other countries, the risk factors for Koreans could be different. Therefore, the aim of this study was to identify food consumption patterns and health behavior characteristics of Korean hypertensive adults. Data on food consumptions and other health behaviors such as smoking, drinking, and exercise together with development of hypertension were collected from 597 persons aged 20 to 69 years in a local community. The first stage of analysis utilized cluster analysis to aggregate individuals into different health behavior and food consumption groups. Four health behavior groups were characterized by passive cluster, smoker cluster, fitness cluster and drinker cluster. Food consumption patterns of the subjects were also aggregated into 4 different clusters: dairy cluster, grain & vegetable cluster, fruit cluster, and fish & meat cluster. Then univariate analysis was followed to identify the variables associated with hypertension. The final stage of analysis was the identification of the relative importance of the variables selected from the univariate analysis on hypertension, using multiple logistic analysis. The results showed that heavy drinking was the most significant health behavior associated hypertension, which was similar to the findings in European and American studies. However, unlike the findings from foreign studies, grain and vegetable consumption appeared to be a risk factor for hypertension. A possible reason for the contradictory results between Korean and Western studies may be the dependence of Koreans on white rice as the major staple food, and/or the frequent consumption of salted vegetables, rather than fresh vegetables as is customary in Europe and America.

• 한국콘텐츠학회논문지
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• 제18권1호
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• pp.222-231
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• 2018

본 연구는 푸드테라피가 다차원적 건강 증진에 미치는 영향을 분석하고, 그 결과를 토대로 현대인들의 식생활에 시사점을 제공하고자 한다. 연구대상은 서울시와 경기도에 거주하는 30대 이상의 성인이었다. 총 230부의 설문 중, 최종적으로 220부의 설문을 분석에 활용하였다. 다차원적 건강은 주관적 건강(리커트 5점 척도), 기능적 건강(EQ-5D), 의학적 건강(이환의 합)으로 측정하였고, 푸드테라피는 황제내경의 원리에 입각하여 개개인의 체질을 고려하였다. 푸드테라피는 경험 여부(있음/없음), 복용 종류(종류의 합), 복용 기간(개월)으로 측정하였다. 회수된 설문은 독립표본 t검정과 다중회귀분석을 실시하였다. 본 연구의 결과는 다음과 같다. 첫째, 의학적 건강상태에 유의한 영향을 미치는 독립변수는 복용종류와 복용기간이었다. 둘째, 기능적 건강에 통계적으로 유의한 영향을 미치는 독립변수는 없었다. 셋째, 주관적 건강에 통계적으로 유의한 영향을 미치는 독립변수는 없었다. 결국 푸드테라피는 의학적 건강에 유의한 영향을 미치고 있었다. 분석결과 현대인들의 건강수준에 푸드테라피가 유의한 효과가 있다는 사실을 확인하였다.

• 약학회지
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• 제53권2호
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• pp.45-50
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• 2009

The purpose of this study is to investigate the best way that health functional food contributes the diversification of pharmacy management at the new point after the separation of prescribing and dispensing practice. In the question of the number of prescription paper, it was more than 200 papers (18.9%), next 100 papers (11.3%). In case of daily total sales volume except prescription fee, it was more than 1,000,000won (28.3%). About the motivation using health functional food, the reason for activation of pharmacy management was 66%. The selling method was mainly by pharmacist recommendation and consumer's need. In comparison with after and before the separation of prescribing and dispensing, more than 60% of subjects answered that sales volume was decreased and no changed. Concerning the ratio of total sales volume to health functional food within 5 years, 66% of subjects expected that it will be increased positively. The type of best pharmacy to handle health functional food was community pharmacy. These results suggest that the handling of health functional food by pharmacist will greatly increase in near futures and will be very important portion for pharmacy management.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.167.2-168
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• 2002