• Journal of Fashion Business
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• v.19 no.4
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• pp.37-56
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• 2015

This thesis aimed to determine the effecting factors(eating pattern, working condition, stress, health care) that help maintain the health of the cosmetologists' digestive system and the diseases involved (acid reflux, indigestion, gastritis, constipation & diarrhea). The research methods included survey and statistical analysis. The survey was conducted on 242 cosmetologists from August 30 to October 30 2014. The data analysis included frequency, cross table, ${\chi}^2$-test, and regression with SPSS(V. 14). The results were as follows ; (1) The cosmetologists' health of digestive system and eating pattern are related. Regular and enough meal times cause less digestive disease. Acid reflux, indigestion, gastritis, constipation and diarrhea are differently related with the type of usual eating pattern, especially, instant food is not good for digestive health. (2) The cosmetologists' health of digestive system and working condition are related. Longer daily working hours and exposure time to chemical odors are more likely to be associated with digestive diseases; whereas, longer time of standing and talking with colleagues are less likely to be associated with digestive diseases. (3) The cosmetologists' health of digestive system and stress are related. Headache, boredom, conflict of pay and compensation, and insomnia are not good for digestive health. (4) The cosmetologists' health of digestive system and health care are related. Periodical medical examination and usual body stretching are correlated with digestive diseases; whereas, people who do regular exercise and bowel movement are less likely to have digestive diseases.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.48-56
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• 2013

The purpose of this study was to examine the dietary habits of boarding high school students in Gangwon based on gender and stress levels. Questionnaires were distributed to 571 boarding high school students and collected from 491 students from June 28 to July 20, 2011. The statistical data analyses were completed using SPSS (ver. 19.0) for the descriptive analysis, independent sample t-test and $X^2$-test. The mean stress score was 23.7 out of 40, and male's stress was significantly higher than female's (p<0.05). The rates of having daily breakfast and dinner were significantly influenced by gender (p<0.01), and the regularity of lunch was significantly different depending on the stress level (p<0.05). Female students consumed less flour based foods (p<0.01), carbonated drinks (p<0.01), juices (p<0.05) and functional drinks (p<0.01) than male students, but male students consumed less cookies and breads (p<0.01). Dietary habits that boarding high school students should improve were an unbalanced diet (38%), too much intake at once (17%) and prejudice against foods (11%), and their primary value in dietary life was preference (33%), followed by staving off hunger (18%) and pleasure (18%). The average level of interest in dietary life was 2.46 (on a Likert-type 3-point scale) and it was significantly higher for female students (2.53) than male (2.40) (p<0.05). About 54% of students washed their hands before a meal when they thought of it, but only 25% of students always scrubbed up. The regularity of breakfast and dinner, frequency of snack intake, dietary habits that need to improve, intrest in dietary life, and washing hands before meals showed significant difference by gender but not by stress levels.

• Journal of the Korean Society of School Health
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• v.10 no.2
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• pp.259-269
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• 1997

In order to find associated factors with alcohol drinking among female students, a survey was conducted of 1,073 female students of a women's university in Seoul from the 22nd of May to the 18th of June, 1995. The major results were as follows: 1. Among 1,073 respondents, 13.8% of them were regular drinkers, 71.8% of them were social drinkers. the alcohol drinking rate of female students had significantly different depending on their field of study. The time of their first drind varied: 2. 14.8% in junior nigh school, 30.2% in high school, 4.7% after high school, and 49.4% in college. 3. The major motivation to start drinking was 'social meeting' (45.4%), 'curiosity' (12.6%), and 'releasing stress' (5.5%). 4. The favorite alcohol of drinkers was beer (62.2%), Soju (25.6%), whisky (1.4%), Makkori (0.2%). 5. The frequency of alcohol drinking was 36.5% once a week, 32.8% 2~3 times per month. 15.7% more than twice a week and 8.4% once a month. 6. Among the respondents, 73.4% of them wanted a health education program about drinking. 7. The drinking of the father, mother, brother, sister, boy friend, girl friend had a statistically significant relation with the drinking of the respondents. 8. Meal regularity, balanced diet, smoking, and knowledge of alcohol drinking had a statistically significant relation with the drinking of the respondents. 9. A multiple logistic regression analysis showed that related factors for alcohol drinking were the following: health status, balanced diet, father's drinking, sister's drinking, boy friend's drinking, and smoking.

• Journal of The Korean Society of Integrative Medicine
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• v.4 no.2
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• pp.109-120
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• 2016

Purpose : This study surveyed the relationship between the dietetic behaviors of high school students and nutrition information available from mass media thereby suggesting the way of improving the dietetic health promotion of adolescents. Method : This study surveyed coeducational high school students in S region. 220 questionnaires have been collected and analyzed, which is statistically significant as in other previous studies. The survey lasted for one month, March 14 through April 14 in 2016. The statistical analysis was performed by using the windows version 21.0 of SPSS. Primarily, the frequency analysis and descriptive statistics was carried out on the general information, the usage and confidence of mass media, and the diabetic behaviors of respondents. t-Test and One-way ANOVA were adopted to clarity the mass media usage and diabetic behaviors of respondents for general characteristics. Result : The statistical analysis on the diet usage of mass media among high school students shows that famous restaurants(Response rate 51%) and diet control(20%) are highly evaluated, but disease prevention(15%) is low. Regarding the dietetic information acquisition, the mass media including TV, radio, and Internet appear as main information carriages (p<.001). The confidence in mass media are analyzed in the relation with 10 dietetic behaviors, and 4 items(meal amount: p<.011, vegetable intake: p<.005, protein intake: p<.003) are inversely related to the mass media, which means regular intake party is less dependent of the exterior information. The seaweed(p<.017) intake is statistically significant in confidence level. Conclusion : To increase the interest and the health promotion of students, the dietetic information need to be offered in mass media and education course.

• Journal of Korean Medicine for Obesity Research
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• v.14 no.1
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• pp.29-35
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• 2014

Objectives: This study was to investigate how body-shape perception could influence to weight control practice both in normal and obese group. Methods: We used 2012 Korea National Health and Nutrition Examination Survey to analysis 1) weight control practices of population; 2) consistency between body-shape perception and body mass index; 3) comparison weight control practices between normal group and body mass index (BMI) obese group in perceptional obese group; 4) odds ratio of BMI obese group using herbal drugs for weight control practice in perceptional obese group. Results: We found that study population tends to choose exercise, dietary restriction, meal skip, health functional food, one-food, drug, herbal drug, fasting and self-medication in order of frequency to control weight. The agreement between body-shape perception and BMI within obese group was approximately 64% with 0.40 of Cohen's Kappa coefficient, ranging from 0.384 to 0.423. Within perceptional obese group, choosing each weight control practice methods ratios between normal BMI group and obese BMI group were not significantly different. Within perceptional obese group, obese BMI group showed significant odds ratio (2.58, 95% confidence intervals, 1.38~4.85) than normal BMI group in choosing herbal medication for weight loss when adjusting other variables. Conclusions: We concluded that body-shape perception might be an important factor for choosing weight control program, and roles of Korean medical doctors thought to be enhanced for using herbal medication for weight loss.

• Journal of Sasang Constitutional Medicine
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• v.21 no.2
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• pp.96-106
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• 2009

1. Objectives : The aim of this study was to survey the ordinary symptoms of TE type(Tae-eumin) and to compare the tendency of their symptoms according to the Exterior- or Interior- disease. 2. Methods : We recruited 659 TE type(Tae-eumin)-subjects in multi-oriental hospitals and researched their ordinary symptoms. Subjects were diagnosed by the Sasang Constitutional specialists in oriental hospitals, and had remarkable improvement in the chief complains after Sasang Constitutional Medication. Subjects were divided two groups. One group had the Exterior-cold disease and they took the prescription for the Exerior-cold disease(such as Taeumjowi-tang, Jowiseungcheong-tang, Nocyongdaebo-tang etc.). The other group had the Interior-febrile disease and they took the prescription for the Interior-febrile disease(such as Galgunhaegui-tang, Yeoldahanso-tang, Cheongsimyeonja-tang, Gongjinhugwon-dan etc.). All subjects answered the questionnaire about their symptoms. We found the differences of answers using the Chi-square test between-group comparisons. We analyzed using SPSS 12.0 for Korean. 3. Results and Conclusions : In symptoms, Quantity of meal(p=.009), Perspiration of head and face(p=.001), Aspect of Excrement(p=.027), Presence of pain after excrement(p=.001), Frequency of urination at night(p=.003), Clarity of urine(p=.041), Sleep during the day(p=.049), Warm or cold feeling on abdomen(p=.007), etc. are different according to the Exterior- or Interior- disease. We found the differences of symptoms between not only the constitutional types but also the types of disease.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.188-198
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• 2002

This study was conducted to compare families eating-out behavior in relation to family life cycle in order to provide basic information on nutritional education about eating-out. The data were collected by the survey method from 440 families who lived in apartment complexes in Kyong-ju and Seoul. The structured questionnaire included items about the frequency of eating out, the choice of eating-out menus, the decision maker of the eating-out process, the attitudes toward eating out and the general characteristics of the families. The major results are as follow: 1) In the cafe of telephone delivery service, and eat-in restaurants, the subjects showed statistical significance (p < 0.01). With respect to telephone delivery service, families in Step II used it most frequently, but families in Step I rarely used it. With respect to eat-in restaurants, families in Step II used them most frequently but families in Step IV rarely used them. 2) In all the family life cycle steps, the most favorable menu was fried chicken for take-out type, Chajang noodles, fried chicken and pizza fur telephone delivery, pizza for internet delivery, raw fish and beef for eat-in restaurant, Docbokki, laver rolled rice and ramyun for convenience flood stores. 3) The wife was most influential in making decisions about the take-out type (p < 0.001). In the case of telephone deliveries (p < 0.001), the wife was the most influential in the families of Steps I and II, but the children were the most influential in the families of Steps III and IV. In the case of eat-in restaurants (p < 0.001), the husband had the most effect on the decision-making process. In the case of convenience flood stores (p < 0.001), the children were the most influential in the families in Steps III and IV. In most family life cycle steps, each of them chose their own meal. 4) from a factor analysis perspective, attitudes toward eating out have been grouped according to two factors, namely 'Advantage' and 'Nutrition'. No factor showed a significant difference among the family life cycle steps.

• Korea Journal of Hospital Management
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• v.25 no.3
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• pp.14-28
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• 2020

Purpose: The purpose of this study was to calculate the total daily nursing workload and the optimum number of nurses per intensive care unit (ICU) based on the nursing intensity and the direct nursing time per inpatient using the patient classification. Methods: Two ICUs at one general hospital were investigated. To calculate the nursing intensity, patient classification according to the nursing needs was conducted for 10 days in each unit during September 2018. We performed patient classifications for a total of 167 patient-days in the Medical Intensive Care Unit (MICU) and 86 patient-days in the Surgical Intensive Care Unit (SICU). The total number of person-days for nurses who responded to the Nursing Time survey was 151 for MICU and 85 for SICU. In each unit, direct and non-direct nursing hours, nursing intensity score, and direct nursing hours were analyzed using descriptive statistics such as frequency, percentage, and average calculated using Microsoft Excel. The amount of nursing workload and the optimum number of nurses were calculated according to the formula developed by the authors. Findings: For the MICU, the average direct nursing time per patient was 5.59 hours for Group 1, 6.98 hours for Group 2, and 9.28 hours for Group 3. For the SICU, the average direct nursing time per patient was 5.43 hours for Group 1, 7.21 hours for Group 2, 9.75 hours for Group 3, and 12.82 hours for Group 4. Practical Implications: This study confirmed that the appropriate number of nurses was not secured in the nursing unit of this study, and that leisure time such as meal time during nursing work hours was not properly guaranteed. The findings suggest that to create working environments where nurses can serve for extended periods of time without compromising their professional standards, hospitals should secure an appropriate number of nurses.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.243-253
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• 2006

The purpose of this study was to investigate dietitians' needs of teaching materials about nutrition education for school children in Kyonggi and Chungnam(including Daejeon) areas. This study was carried out using questionnaires via e-mail or in class to the subjects of 166 elementary school dietitians as 68 in Kyonggi and 98 in Chungnam. The number of small(less than 700 meals), medium(700-1400 meals) and large(over 1400 meals) schools based on served meals daily were 48, 62 and 56, respectively. The results are as follows: Frequency of nutrition education for students as well as for teachers was samely very low as 'once per two months' and the education used to perform during lunch time mostly. For preparing nutrition education they obtained informations from the internet(64.0%). The main topics of nutrition education they used to covered were 'et's eat breakfast', 'table manners', 'the relations of body and nutrients', 'food waste', 'foods and calorie', etc.. The largest limit of nutrition education practices faced by school dietitians were pointed out as 'lacks of teaching materials' and 'counseling techniques'. Most dietitians wanted CD or substantial teaching materials for the practices, and required their contents covering 'cooking', 'food and calories', 'let’s eat various foods', 'relations of body and nutrients', 'regular meal is important’ and etc.. Since we expect nutrition teachers to be realized soon, nutrition education/counseling is emphasized more as their duty. Even though school dietitians revealed poor self-confidence, they were positive to get improved by reeducation of nutrition counseling methods and skills. If easy and suitable education materials(CD type) are developed as good as the school dietitians desired, the materials could contribute much to better nutrition education/counseling practices at schools.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.283-296
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• 2012

As a disease that reduces quality of life, functional dyspepsia (FD) is associated with foods that may worsen its symptoms or cause it. The purpose of this study was to examine the nutritional status and dietary behaviors of FD patients. We investigated food intake, food intake frequency, and dietary habits of 45 FD subjects according to the Rome III Diagnosis Criteria. Average age and body mass index (BMI) were 47.7 years and $22.6kg/m^2$ (males: $23.4kg/m^2$, females: $22.1kg/m^2$), respectively. Average energy intake was 77% of Korean Dietary Reference Intake (KDRI), and it was less than that of the Korea National Health and Nutrition Examination Surveys (KNHANES). Other nutrient intake levels were similar to the KNHANES. Energy intake proportion of carbohydrates : protein : fat was 56 : 18 : 26, and the ratio of fat intake was higher than that of the KNHANES. Beans, laver, tomato, and yogurt were consumed very frequently. In the results of meal regularity, dietary behaviors and composition of diet were relatively good. It is likely that the patient controlled their diet by eating cautiously and by reducing alcohol drinking and smoking. Our results indicate that FD patients' nutritional status by consumption of nutrients was at a level of normal healthy people and that dietary habits were better than normal adults. However, their fat intake levels were somewhat higher than normal people. Therefore, further research is required to identify the relationship between dietary intakes and FD.