• Journal of the Korea Computer Industry Society
• /
• v.3 no.1
• /
• pp.9-18
• /
• 2002

Under the quickly changing health care environment in our society competitions among hospitals are getting harder and accordingly the hospital authorities do their best efforts to renovate their hospital management and let directors of food and nutrition services in hospital be seeking the drastic changes in their clinic-support operations. To attain this end it is essential to build an information system in food and nutrition services in hospital for practicing those operational changes efficiently. By building an information system we can totally manage a number of information about hospital food and nutrition services. This kind of information system can not only relieve dieticians and food-service workers from their repetitively routine jobs, but also connect with hospital management information systems organically. Resultantly productivity in this service area can be improved and the efficiency of hospital management will be increased. And accordingly the competitive advantage of the hospital can be greater than ever and that brings patients' and hospital employees' satisfaction. I would like to name this kind of information system for hospital food and nutrition services "TASTY", abbreviated from "Time-based Advanced Service Technology for Yong-Dong Severance Hospital, Nutrition Department" There are one basic information management area and five business management areas in TASTY. Five specific business areas are divided by menu, procurement, clinical nutrition service, production(including distribution and meal service), and financial management.inancial management.

• Journal of Nutrition and Health
• /
• v.35 no.7
• /
• pp.791-799
• /
• 2002

The performance of educational program for preventive nutrition is more beneficial for children than for the adults based on the cost reduction and the effect of this education. Also children's education helps them to grow and to live as a healthy adult. The purpose of this study is to solve the nutritional problem in children by developing nutrition education program for children and correct their nutritional problems. The characteristics of this program (www.food79.net) are the customized program for grade level based on the level of learning ability, the various education method such as game, cooking practice, and quiz, animation, and the self educated method by managing children's meal management as the result. The contents of this site are constructed not only for children but also for parents, the teachers and the school dietitians to increasing educational effect. The children room consists of food tower, nutrition kingdom, calculation of obesity index, food information, nutrient exploration, cooking world, and evaluation of dietary life. In the room for dietitian and teachers include the contents of the easy gymnastics, nutrition counseling methods, the teaching plans for nutrition education, and the information interchange corner. The third room for parents is constructed of nutrition evaluation, food 114, correction of living habits, and free discussion. Through this site, we are expecting to contribute to national health promotion by correcting the food habits of children.

• Journal of the Korean Dietetic Association
• /
• v.15 no.3
• /
• pp.286-297
• /
• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• The Korean Journal of Community Living Science
• /
• v.22 no.2
• /
• pp.299-310
• /
• 2011

To establish good dietary behavior for middle school students, this study was conducted to analyze the needs of nutrition education and eating attitudes of 373 middle school students(boys 171, girls 202) in Hwaseong city. Using questionnaires, results were gathered and analyzed. Dietary behavior, food group intake and the needs of nutrition education were scored by a five-point Likert scale. Chi-square and student t-test were done for significant gender difference. The correlation between the needs of nutrition education with dietary behavior and food group intake was obtained by Pearson's r. The dietary attitude of 'try to eat first' and 'eating fast' were higher score in boys than in girls(p<0.05). Most of the students thought they didn't have any nutritional problems(71.8%). Nutrition education was considered necessary(54.9%) for proper growth and development(53.0%) in middle school. But 45.1% of students did not suggest by the reasons of 'short time to change'(28.2%), 'more effective in home'(27.4%). The appropriate time of nutrition education was pre-school(28.2%) or elementary school(27.4%), once a week(boys 51%, girls 71.3%) in frequency(p<0.001), and the information acquired by TV/Radio(30.0%) and internet(26.6%). Students(46.0%) wanted to know about 'growth and nutrition'. They were to learn information on the 'healthy growth'(4.10) and 'adolescent nutrition'(4.03). The vegetables group consumption and the thought of dietary attitude 'try to modify bad eating habits' were correlated with almost all categories of desired nutrition education. Through these results, good eating habits would be attained by nutrition education. A nutrition education program would require an expert teacher for middle school students.

• Journal of Nutrition and Health
• /
• v.37 no.7
• /
• pp.557-565
• /
• 2004

This study was conducted to assess the effect of nutrition counseling for postoperative female breast cancer patients (N = 38). In baseline survey, we investigated the nutrition parameters by measuring anthropometric and biochemical blood index and assessing nutrient intake using recall method. Individual nutrition counseling was performed 3 times with 2 - 3 weeks intervals. Patients were offered nutrition information related to breast cancer and desirable life style after cancer operation. The effects of counseling program were assessed 2 month later. Of biochemical parameters, serum total cholesterol level was significantly reduced after nutrition counseling program. Nutrient intakes of postoperative breast cancer patients were generally below the RDA level at the baseline survey. After nutrition counseling, mean daily intake of total energy, protein, calcium were significantly elevated. Of dietary habit, meal regularity and control of portion size were improved and fruits and vegetables intake were significantly increased after nutrition counseling. Control of fatty food intake and alcohol drinking were significantly improved after nutrition counseling program. Score of general nutrition knowledge and knowledge about breast cancer, were significantly increased after nutrition counseling from 2.1 to 3.2 and from 2.3 to 3.8, respectively. It can be postulated that the dietary habit and nutrients intake of postoperative breast cancer patients can be improved by individual nutrition counseling program. In further study, the systematic group nutrition counseling program is needed.

• Journal of Nutrition and Health
• /
• v.30 no.1
• /
• pp.100-108
• /
• 1997

Our current food hygiene law mandates nutrition label (NL) for the special nutrition foods, health support foods, instant foods, and foods with certain nutrient emphasized note, only. Currently more processed foods are bearing nutrition labels though the format is quite inconsistant. This study examined the status on current nutrition labeling practices for the processed foods that are retailed in the supermarket. The obtained information was assessed in the aspects of numerical data presentation on nutrients content, descriptive terms, health claim, and the format. The results are summarized as follows. 1) Foods with NL are limited to the food category specified by current hygiene law while voluntary nutition labeling is few. 2) Descriptive terms such as free, low, and sufficient are not substantiated with quantitative data. The efficacy of microelements which has not been clalified yet are overemphasized but major nutrients are ignored. 3) The regulations for the descriptive terms are set on the base of the nutrient content per 100g or 100ml under current nutrition labeling act. It would mislead consumers thus the definition for these descriptor be better set on the unit of the amount of food customary eaten at one time. For this the standard serving size should be set officially. 4) Quantitative nutrition information given on food products is difficult to compare because of the lack in formality. The title of NL, load and kinds of nutritents, order of nutrients listed, the unit of expression, RDA comparision, and reference RDA are inconsistant among the foods similar in dietary property. Uniform format is needed to give NL the credibility and usefulness. Proividing nutrition information to the consumers with NL is a worldwide practice though its efficacy has been controversial. Under newly legistered health promotion law in Korean nutrition education is esxpected to take part in to improve national nutrition condition and NL would education is expected to take part in to improve national nutrition condition and NL would be a potent tool for public nutritions education. It appears to be the time to mandate NL to all the processed foods in the market. The result of present study would initiate further consumer experiments related to NL. Various interest groups such as food and nutrition professions, public health organizations, government regulatory agencies, food producers and marketers, and consumer groups need to particepate and communicate for the legislation of NL and the development of NL format.

• Nutrition Research and Practice
• /
• v.11 no.3
• /
• pp.247-256
• /
• 2017

BACKGROUND/OBJECTIVES: Easy access to intervention and support for certain behaviors is important for obesity prevention and management. The available technology such as smartphone applications can be used for intervention regarding healthy food choices for obesity prevention and management in elementary-school students. The transtheoretical model (TTM) is comprised of stages and processes of change and can be adopted to tailored education for behavioral change. This study aims to develop TTM-based nutrition contents for mobile applications intended to change eating behaviors related to weight gain in young children. SUBJECTS/METHODS: A synthesized algorithm for tailored nutrition messages was developed according to the intake status of six food groups (vegetables, fruits, sugar-sweetened beverages, fast food and instant food, snacks, and late-night snacks), decision to make dietary behavioral changes, and self-confidence in dietary behavioral changes. The messages in this study were developed from December 2014 to April 2015. After the validity evaluation of the contents through expert consultation, tailored nutrition information messages and educational contents were developed based on the TTM. RESULTS: Based on the TTM, stages of subjects are determined by their current intake status, decision to make dietary behavioral changes, and self-confidence in dietary behavioral changes. Three versions of tailored nutrition messages at each TTM stage were developed so as to not send the same messages for three weeks at most, and visual materials such as figures and tables were developed to provide additional nutritional information. Finally, 3,276 tailored nutrition messages and 60 nutrition contents for applications were developed. CONCLUSIONS: Smartphone applications may be an innovative medium to deliver interventions for eating behavior changes directly to individuals with favorable cost-effectiveness. In addition, using the TTM for tailored nutrition education for healthy eating is an effective approach.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.1
• /
• pp.86-95
• /
• 2005

Teachers who are responsible for children's education are very important to help the school age children to have right nutrition knowledge, they are confronted with difficulties to teach due to the lack of nutrition knowledge as well as materials that can be easily understood by children. The purpose of this study was to look into the basic knowledge of elementary school teachers on nutrition. The elementary school teachers investigated didn't get good marks in nutritional knowledge, food and cooking method knowledge and sanitary knowledge, as the collective averages in those areas were respectively $56.08{\pm}14.80$, $60.52{\pm}10.95$, and $45.25{\pm}16.13$. Sixty seven percent of respondents the largest group, acquired nutritional information through mass media, but they wanted to be given teaching information in the form of educational materials(49.0%). More than 70 percent believed that nutrition should be educated by nutrition teachers (p<0.01), and as for what should be handled in nutrition education, they thought that students should be educated to build the right eating habits (59.5%). Based on the results, a sequential nutrition education program for the lower grades of school children was developed. This program consisted of five different categories, and according to the results, that was designed to deal with the knowledge of teachers on nutrition, food, cooking method and hygiene, table manners and food-borne illness.

• The Korean Journal of Community Living Science
• /
• v.24 no.3
• /
• pp.327-342
• /
• 2013

The purposes of this study were to explore consumer preference for the types of nutrition label of cereal products and to identify some influencing factors on purchase intention and choice probability of nutrition-labeled products. First, most of the respondents preferred the nutrition fact panel with traffic light-GDA(TL-GDA), while the nutrition fact panel only type and the nutrition fact panel with front-of-package(FOP) type were preferred by few respondents. However, consumers evaluated higher for TL-GDA type and FOP symbol type, while the nutrition fact panel only type was evaluated much lower. Second, consumer preference for label types was partially related with 'eating breakfast' and consumer evaluations of the types of labels for the nutrition fact panel only and the nutrition fact panel with FOP were found to be significantly different by gender. Lastly, both purchase intention and choice probability for nutrition-labeled products were found to be significantly influenced by information search and product attitude. In addition, choice probability was found to be significantly influenced by individual characteristics such as gender and grade. It is necessary to find the relationship between nutrition labels and consumer response as this can help consumers make a better choice of food as well as providing some useful information on consumers to the related parties such as companies and consumer organizations.

• Korean Journal of Community Nutrition
• /
• v.21 no.6
• /
• pp.574-579
• /
• 2016

Objectives: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. Methods: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. Results: Vitamin C content ranges in various products tested were the following: beverages (n=11) $20.15{\pm}0.08{\sim}845.41{\pm}6.07mg$, cereal (n=11) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$, snacks (n=1) $50.00{\pm}0.25mg$, chocolate products (n=1) $311.73{\pm}2.44mg$, other cocoa products (n=1) $311.73{\pm}2.44mg$, other sugary products (n=2) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. Conclusions: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.