• Research in Community and Public Health Nursing
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• v.13 no.1
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• pp.57-67
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• 2002

Purpose: Chronic hepatic disease is caused by inappropriate management of the hepatitis B virus. In Korea. there is an increasing number of chronic hepatic patients. who are at risk of dying from liver failure or hepatocellular carcinoma. Therefore it is important to manage the hepatitis B virus appropriately. Method: The patients diagnosed with chronic hepatic disease or HBV carrier who registered at a community health center or hospital were assessed regarding health man agement status and educational needs. The data was collected from 179 persons by convenient sampling between May, 2000 and April. 2001. The data were was analyzed for general characteristics using the descriptive method, factors influencing educational needs and health management using t-test and ANOVA. Results: 1. The average health management score was 18.2 from 12 to 24 range. Those who unknown were unaware of the presence of HBsAg, attending the educational program and keeping undergoing treatment at the community health center or hospital were had a higher management score(p< .05). 2. The educational needs regarding nutritional management(64.8%) was the highest topic with chronic hepatitis patients. The second highest topic was spreading prevention among family members (52.0%), and keeping medication (45.8%), the degree of physical activities(44.1%), and spreading prevention in public(39.1%). Those who were unaware of the presence of HBsAg (p< .001), less than 12 months after HBsAg (+)(p< .05), keeping treatment (p< .05) were higher educational needs. 3. The use of alternative therapy was 27.9% of subjects. The subjects thought it was helpful for disease management(42.1%), mostly, family members and relatives recommended to use (57.9%), and medical regimen was ignored during the alternative therapy. Conclusion: Based on the results, an educational program about prevention of type B hepatitis and management for patients having type B hepatitis should be developed.

• Journal of the Korean Dietetic Association
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• v.19 no.4
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• pp.317-342
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• 2013

The purpose of this study was to evaluate the current state of foodservice and clinical nutrition management in a hospital-based nutrition department. Nutritional guidelines and survey reports of hospital evaluation programs from 2004 to 2009 were analyzed. In total, 275 hospitals in the first period and 288 hospitals in the second period were evaluated. The division of knife and chopping board use decreased from 97.2% in 2005 to 89.7% in 2008, the maintenance of a proper freezer temperature (below $-18^{\circ}C$) increased from 82.1% in 2004 to 97.7% in 2007 (88.9% to 97.4% from large hospitals and 69.8% to 86.5% from small/medium hospitals in 2005 and 2008, respectively). In tube-feeding management, the performance rate of material cold storage and the offer rate of tube-feeding were 65.9% and 94.2% in 2007, respectively. The cold storage of material, proper use within 24 hours after opening or production, and the use of an appropriate label were 47.3%, 71.2% and 67.2% in 2009, respectively. The rate of a management system for undernourished patients was 86.0% in 2007 (56.4% for large hospitals, 18.9% for small/medium hospitals) and 14.3% in 2009. In standards of nutrition support management, the performance rates of constructing a nutrition support team, the nutrition support team activity, and organizing multidisciplinary team were 66.7%, 43.6%, and 64.1% respectively, in 2004. For large hospitals, those rates were 61.1%, 36.1%, and 58.3%, in 2005, 93.0%, 62.8%, and 91.9% in 2007, and 69.2%, 43.6%, and 69.2% in 2008, respectively. The results of this study suggest standards on sanitary foodservice preparation, production, and tube-feeding production need to correspond with HACCP regulations for small/meidium hospitals in standards of a healthcare accreditation system. It will be necessary to understand the operating conditions of nutrition departments in convalescent hospitals, psychiatric hospitals, and geriatrics hospitals. As the application of accreditation is required from 2013, standards will need to be improved and continuously updated for healthcare accreditation.

• Korean Journal of Community Nutrition
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• v.25 no.3
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• pp.189-203
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• 2020

Objectives: This study was performed to identify the current barriers of obesity management for children using Community Child Care Centers and their caregivers (parents and teachers working in the Centers). Further, this study explored the possibility of utilizing a mobile phone application for tailored obesity prevention and management programs to overcome the current difficulties associated with children's obesity management. Methods: The qualitative data were collected through in-depth interviews with 20 obese and overweight children or children who wanted to participate in this study using Community Child Care Centers, 12 teachers working at the Centers, and a focus group interview with five parents of children using the Centers. Data were analyzed with a thematic approach categorizing themes and sub-themes based on the transcripts. Results: The current barriers of obesity management of obese and overweight children using Community Child Care Centers were lack of self-directed motivation regarding obesity management (chronic obesity-induced lifestyles and reduced self-confidence due to stigma) and lack of support from households and Community Child Care Centers (latchkey child, inconsistency in dietary guidance between the Center and household, repetitive pressure to eat, and absence of regular nutrition education). Mobile phone applications may have potential to overcome the current barriers by providing handy and interesting obesity management based on visual media (real-time tracking of lifestyles using behavior records and social support using gamification), environmental support (supplementation of parental care and network-based education between the Community Child Care Center and household), and individualized intervention (encouragement of tailored and gradual changes in eating habits and tailored goal setting). It is predicted that the real-time mobile phone program will provide information for improving nutritional knowledge and behavioral skills as well as lead to sustainable children's coping strategies regarding obesity management. In addition, it is expected that environmental factors may be improved by network-based education between the Community Child Care Centers and households using the characteristics of mobile phones, which are free from space and time constraints. Conclusions: The tailored education program for children using Community Child Care Centers based on mobile phones may prevent and reduce childhood obesity by overcoming the current barriers of obesity management for children, providing environmental and individualized support to promote healthy lifestyles and quality of life in the future.

• Journal of Community Nutrition
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• v.2 no.1
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• pp.71-84
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• 2000

This paper presents the status of nutrition education for older adults in Korea, and examines considerations in developing effective nutrition education programs for the elderly based on literature reviews. Finally, strategies of nutrition education for older adults in Korea are examined. Status of nutrition education were examined by surveying 90 senior centers, and 46 public health centers providing nutrition services. Most senior centers(96%) provided health education programs, however, nutrition was only a part of health programs. Among the 41 public health centers which responded to the survey, 73.1% provided nutrition education for older adults. The frequently covered topics were prevention & management of hypertension/stroke, diabetes, nutritional management during later adulthood, and osteoporosis. Common barriers in planning and implementing elderly education were; lack of educational materials for older adults, reliance on lectures, difficulty in following-up. To develop effective nutrition education, four stages consisting of needs assessment, planning and implementation of programs, and evaluation should be carefully done. Needs assessment might be done using quantitative or qualitative assessment. Factors influencing nutrition behavior of older adults can be systematically examined using a theoretical approach such as the PRECEDE-PROCEED framework. Qualitative methods, such as focus group interviews, also provide insightful information regarding the needs of older adults. In planning nutrition education programs, physical and pshychological changes associated with aging should be considered. Literature regarding elderly education suggest that active participation or participatory learning is also effective for older adults. Educational materials are developed following the principle of KISS and pre-tested. Program evaluation has been rarely done in practice, although it provides valuable feedback to the program. Strategies for developing nutrition education for Korean elderly include; performing needs assessment, developing a standard program by topics in a logical and systematic way, developing programs for subgroups of elderly, applying diverse education methods developing educational materials for the elderly, evaluating programs using simple tools, and delivering a nutrition program as a part of health promotion program. Finally, the interaction and communication between researchers and practitioners is strongly recommended to ensure better nutrition education and services to the elderly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.114-122
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• 2004

The purpose of this study was to develop a web-based internet program for nutritional counseling and diet management of patient with diabetes mellitus. The program consisted of four parts according to their functions and contents. The first part explained the metabolism of glucose and mechanism of insulin and insulin receptor expressed by flash 6.0, and defined the diabetes mellitus. The second part is to assess the general health status such as body weight, obesity index, basal metabolic rate and total energy requirement by the input of age, sex, height, weight and degree of activity. This part also provides tlne patient with menu lists and one day menu suitable to his weight and activity, and offers the information for food selection, snacks, convenience foods, dine-out, behavioral modification, cooking methods, food exchange lists, dietary education using buffet, and information on energy and nutrients of foods and drinks, and top 20 foods classified by nutrients. The third part is designed to investigate dietary history of patient, that is, to find out his inappropriate dietary habit and give him some suggestions for appropriate dietary behavior. This part also offers on-line counseling, follow-up management and frequently asked questions. The fourth part is evaluating their energy and nutrients intake by comparing with recommended dietary allowance for Koreans or standardized data for patient with diabetes mellitus. In this part, it is also analyzing energy and nutrients of food consumed by food group and meals, and evaluating the status of nutrient intake. These results are finally displayed as tabular forms and graphical forms on the computer screen. Therefore it is expected that the web-based internet program developed in this study will play a role in their health promotion as widely using by diabetic patients.

• Asian Oncology Nursing
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• v.9 no.1
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• pp.43-51
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• 2009

Purpose: The purpose of the study was to develop an educational program reflecting the educational needs of Hospice Smart Patient service providers. Method: The description, goal, curriculum, method, and process evaluation of the educational program were constructed based on Modified Tyler-type Ends-Means Model followed by the analysis of current curriculum and needs of service providers. Results: The curriculum was constructed based on hospice volunteer program currently offered in Korea and the recommendations of hospice service volunteers and experts. A total of 90 hr was required to complete the curriculum that was composed of 'Introduction to cancer', 'Treatment and treatment complications of cancer', 'Post-treatment nutritional care', 'Helpful information', 'Introduction to hospice and palliative care', 'Comprehension of life and death', 'Holistic hospice and palliative care', 'How to communicate as a smart patient', 'Hospice and ethics', 'Pediatric hospice', 'Bereavement management', and 'Clinical practicum'. Conclusion: It is necessary to implement the developed educational program and evaluate its effectiveness, as well as making the service available to a greater number of cancer patients.

• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.83-94
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• 2024

Nutrition education is essential for the health of people with disabilities. This paper presents nutrition education topics and operational directions for people with disabilities living in social welfare facilities for people with disabilities. This study was conducted through one-on-one, in-depth interviews with 11 operators and workers at social welfare facilities where people with disabilities reside. They were asked about the current status of nutrition education at the social welfare facility for people with disabilities where the interviewee works, major diseases of residents, topics of nutrition education needed, and preferred education methods to determine the type of nutrition education for people with disabilities needed in the field. As a topic of nutrition education, dietary education for obesity prevention and management was most requested, and education on basic nutritional ingredients was also desired. It was mentioned that the educational level would be appropriate for children aged 6~9, and using materials that would attract interest was recommended. Activity-based face-to-face education was preferred for the operation of the program, and it was mentioned that education would be possible in a short period. In addition, it was mentioned that nutrition education is necessary for people with disabilities and workers at social welfare facilities for people with disabilities. Confirming the topic and operation direction of the nutrition education program required by social welfare facilities for people with disabilities will make it possible to contribute to providing nutrition education tailored to social welfare facilities for people with disabilities in Korea.

• Journal of Nutrition and Health
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• v.40 no.1
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• pp.78-88
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• 2007

The purpose of this study was to investigate dietary fat and individual fatty acids intake pattern of 174 college women living in Seoul and Gyong-gi province through internet nutritional assessment system. Each of the subjects was required to input their own food intake for three days, which included two days during the week and one day of the weekend, on the web program directly and all of the data collected were used for statistical analysis. The mean daily caloric intake of the subjects was 1,500.9 kcal which was at 71.5% of Estimated Energy Requirement (EER). Dietary fat contributed 27.6% of the total caloric intake which was slightly higher than the recommended limit of 25%. Daily cholesterol intake was 310.0 mg, which was also high to some degree. Mean daily N6 and N3 fatty acid intake was 6.1 g and 0.9 g, respectively, and calory % calculated from each were 3.63% and 0.53%. This result showed the intake of N3 fatty acid fell in Acceptable Macronutrient Distribution Ranges (AMR) $0.5\sim1.0%$ but that of N6 fatty acid was somewhat lower than the AMDR $4\sim8%$. N6/N3 ratio 8.5/l, however, was within the desirable range $4\sim10/1$. Considering overall dietary fatty acids intake, oleic acid was the most abundant, followed by linoleic and palmitic acid. And among polyunsaturated fatty acids intake, linoleic acid was exclusively high, accounting for 97.4% of total N6 fatty acid intake. On the contrary, three fatty acids, linolenic (67.3%), DHA (21.1%) and EPA (10.0%), together supplied 98.4% of total N3 fatty acid intake. Mean P/M/S was 0.9/l.1/1.0. The subjects' intake of fat, many fatty acids and cholesterol came from diverse food groups including meats, fats and oils, milk and milk products, eggs, fish, and soybean products. Nevertheless, the subjects tended to show unfavorable fat and fatty acids intake pattern in terms of quantity and quality. Based on these results, it is important to monitor dietary fat intake pattern of the general population continuously and an internet program such as the one used for this study would be valuable, especially for assessing dietary patterns in the younger generation.

• Journal of Sasang Constitutional Medicine
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• v.32 no.4
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• pp.86-95
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• 2020

Objectives Meal and nutrition are important lifestyle factors that affect maintenance and promotion of health status and are also associated with chronic diseases. In Sasang constitutional medicine, dietary behavior according to the characteristics of Sasang constitution (SC) types is a key component in health management. The aim of this study was to evaluate the nutritional status and quality of meals according to the SC. Methods This was a cross-sectional study of 1,947 subjects surveyed in a community-based cohort called the Korean Medicine Daejeon Citizen Cohort study. Data were collected including demographic characteristics, Korea Sasang Constitutional Diagnostic Questionnaire, and nutrition quotient (NQ) for adults. We analyzed the differences in NQ grade and scores among three SC types: Taeeumin (TE), Soeumin (SE), and Soyangin (SY), by conducting chi-square and ANCOVA tests. Results The distribution of SC into TE, SE, and SY types was 43.1%, 25.2%, and 31.8%, respectively. The mean NQ score of all subjects was 53.4±8.6. There was a significant difference in the distribution of NQ grades and mean of NQ scores among SC types, including total and four sub-factors: balance, diversity, moderation, and dietary behavior. The TE type had the lowest score for the moderation factors in the crude model. The SE type showed lower NQ scores than the TE and SY types in all domains except moderation after adjusting for variables. Conclusions We found that dietary behaviors had to be distinct according to the SC types. These results elucidate why it is important to develop a customized dietary habit management program considering the SC types.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.125-135
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• 2000

Hypertension is a well-known degenerative disease whose prevalence rate increases with age. Management of high blood pressure is a critical concern in preventive strategies to reduce the morbidity and mortality for cardiovascular disease. The purpose of this study was to examine the dietary characteristics of hypertensive program participants, and to establish strategies based on their nutritional needs. Hypertensive patients were enrolled in the program in a public health center or in a local elderly center, at Suwon, in 1999-2000. Trained dietitians interviewed 62 enrollees(24-hour recall) and related variables. Mean body mass index of the subjects was 25.0kg/m². 30.7% of the subjects had a family history of hypertension. The majority of them ate regularly and partook of all available side dishes. They consumed grains and vegetables regularly, but seldom ate dairy products or food prepared with oil. Male enrollees frequently consumed more processed food and animal fat than did female enrollees(p<0.05). An analysis of the percentage of RDA(Recommended Dietary Allowances of Korea 1995) showed that but for ascorbic acid, enrollees consumed nutrients below the RDA. The food group intake pattern was not diverse, thus only 8.1% of enrollees consumed all food groups in a day. An analysis of eating attitude showed that 64.5% of enrollees always added salt to beef soup. Male enrollees showed low food-related self-efficacy compared to female enrollees, especially with reference to reduction of instant food intake(p<0.01), increase in vegetable intake(p<0.01), reduction of monosodium glutamate(MSG) intake(p<0.01). and not overeating(p<0.05). Their perceived barriers for participating in hypertension nutrition programs included lack of time, program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education program necessity non-recognition, and program comprehension difficulty. These results suggest that nutrition education programs for community hypertensive patients should focus on increasing participant consumption of foods, expecially dairy products, and desirable eating attitudes. It also suggests that the program should consider should consider encouraging self-efficacy in changing eating behavior.