• 한국컴퓨터정보학회논문지
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• 제21권8호
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• pp.95-103
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• 2016

Food habit forming the basis for a lifetime of food and nutrient intake is established in early childhood and has an effect to the child's growth, sociality, and obesity. A variety of nutrition screening tools exists for assessing the health and nutrition status of children such as the Growth Curve, for determining if growth is appropriate. Body mass index(BMI) as a more reliable index of overweight to prevent childhood obesity, and Nutrition Quotient(NQ) and eating behaviors questionnaire for young children and parents to estimate their nutrient intake adequate or not. Such tools are mainly used by health practitioners, such as doctor and dietitian to provide nutrition intervention services to children at risk, especially and are not easy to use for general parents, who need assessment at any time and at any place. We propose Growth Assistance System for infants and children, which is possible to assess their physical condition, nutritional status, and eating behavior integrated. To be convenient and portable, it is implemented over the smartphone as an application. The system offers the growth charts, the BMI curves, NQ and eating behavior questionnaire to take a monitoring and the functionalities operate well. We hereby expect this system support the normal growth and development of infants and young children. And also support for the health practitioner (dietitians and nutritionists) to take a role in providing nutrition counseling and education to children needing nutrition services.

• 대한영양사협회학술지
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• 제22권1호
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• pp.53-69
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• 2016

The purpose of this study was to analyze the importance-performance of clinical nutrition management in convalescent hospitals. The research was carried out based on questionnaires administered from March to April, 2015 to 73 dietitians at 40 convalescent hospitals in the Gyeongnam area. There was a statistically significant difference between the mean scores for importance (4.01/5.00) and performance (2.95/5.00) of clinical nutrition management. The importance and performance grid analysis showed that participation in a nutritional management committee, administration of patients using a cooperation program among hospital departments, cooperation with a medical team on patient's nutrition status, nutrition initial assessment, nutrition care process for patients showing malnutrition, nutrition care process for tube feeding patients, management of a therapeutic diet, meal management using dietary slip instructions including a therapeutic diet, and explication of a therapeutic diet for patients scored high regarding importance and performance (doing great area). Medical records on patient's nutrition management, and nutrition counseling for requested patient scored low regarding the importance and high regarding performance (overdone area). Participation in medical rounds, personal nutrition education for patients, group nutrition education for patients, nutrition education for medical teams, development of a menu for therapeutic diet and standardized recipes, and provision of information on diet therapy for patients after discharge scored low regarding importance and performance (low priority area). Accreditation of convalescent hospitals and interest of medical professionals in clinical nutrition management were effective variables for the importance-performance gap of clinical nutrition management. In conclusion, the accreditation process and positive awareness of medical professionals with regard to clinical nutrition management had positive effects on reduction of the importance-performance gap in clinical nutrition management at convalescent hospitals. The strength of clinical nutrition management in the accreditation and development of an education program for increasing medical team or administrator interest in clinical nutrition management could lead to improvement of clinical nutrition management for elderly patients in convalescent hospitals.

• 대한지역사회영양학회지
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• 제14권3호
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• pp.316-326
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• 2009

The purposes of this study were to identify the significance of a nutrition teacher, to analyze the importance of competence as a nutrition teacher and to evaluate the importance and difficulty for duties of nutrition teachers. The questionnaire was distributed to 554 preliminary teachers and a total of 468 usable data were collected with 84.5% of response rate from August to October 2006. The statistical data analysis was completed by using SPSS Win (ver. 10.0) for descriptive analysis, t-test, ANOVA and ${\chi}^2-test$. The results were as follows: Preliminary nutrition teachers expected that conversion of a school dietitian into a nutrition teacher could lead to systematic and constant nutrition education and come into synergic effect by doing meal service with nutrition education. For a teacher's competence, all three paradigms were perceived as important. It was evaluated to be high for a knowledge factor in the empirical analytic paradigm, a personality factor in the practical interpretive paradigm and an attitude factor in the critical emancipatory paradigm. And 'a knowledge for nutrition and sanitation (4.59)' and 'an ability to raise a self-management capacity for right food habit and dietary life (4.59)' were showed as most important in a nutrition teacher. It appeared that both important and difficult duties of nutrition teachers were nutrition education, nutrition counseling and sanitation quality of nutrition education; the most necessary solution was to develop a reference and program for nutrition education (37.4%). In conclusion, the systematic supports of district offices of education and associated institutions as well as sustained efforts of preliminary nutrition teachers for themselves should lead to establish a successful system of nutrition teachers.

• 대한지역사회영양학회지
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• 제21권1호
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• pp.12-24
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• 2016

Objectives: The objectives of the study were to investigate the school nutrition teachers' perception on their job and to find out recommendations needed for its improvement in order to provide a quality foodservice and nutrition education at schools. Methods: A total of 219 school nutrition teachers in Seoul were surveyed using selfadministered questionnaires. Results: The perceived importance of the 16 job duties was rated 3.8 based on a 5-point scale (1: very unimportant - 5: very important). The importance of six duties including nutrition management, production management, nutrition education, and food safety management were rated over 4 point but that of record-keeping for documents, official reporting, and service management was rated the lowest. Importance-Performance Analysis showed that nutrition management, receiving/storage management, production management, menu management, food safety management, and equipment/facilities management should be emphasized to maintain the current performance of duties. The performance of the nutrition education and counseling needed to be improved since the importance scores were greater than average but the performance scores were lower than the average. Official reporting and miscellaneous jobs were rated the highest for simplification need. More than half of the respondents agreed that equipment/facilities management, miscellaneous jobs, service staff supervision, and service line supervision could be allocated to other school departments. Conclusions: School nutrition teachers should invest more time and resources on their core job duties such as nutrition management, production management, food safety management, and nutrition education for providing quality foodservice and nutrition education. To reflect the environmental changes of school foodservice, a reasonable staffing index of school nutrition teachers needs to be developed. In addition, hiring an assistant or implementing school nutrition teacher internship programs can be useful to reduce workloads of the nutrition teachers.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.299-309
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• 2007

The purpose of this study was to evaluate the effectiveness of nutrition education with nutrition services provided by dietitians who were placed in child care facilities from the Korean Dietetic Association. For this, we investigated the levels of nutrition knowledge and dietary intakes of children who attended child-care centers as well as dietary practices of children assessed by their parents. The treatment for children consisted of nutrition education and food service activities that are provided by the dietitian who have 3 to 5 years experience. Nutrition education was implemented during 10 weeks, 20 times, and a total 400 min and it's effectiveness was evaluated by questionnaire. Data were obtained for 123 children aged 4 to 5 years old who attended four child-care centers, one for a control group and 3 for intervention groups. Dietary intakes were investigated by measuring one-serving size and plate waste a of child for one-day dietary records before and after nutrition education. The levels of nutrition knowledge of children improved showing 70.80 points before to 83.45 points after nutrition education (p<0.001). Dietary intakes of the children after nutrition service increased significantly on cooked rice (133.66 g), Kimchi (19.41 g), side dish of meat/fish (48.40 g), and side dish of vegetables (24.88 g). Dietary practices of children after treatment also improved especially 'eat diverse meat, fish, egg, and bean' and 'never leave plate waste'. To summarize, this study pointed out that nutrition service and nutrition education provided by dietitians had influences on increases of the nutrition knowledge, dietary intake, and dietary practices. Therefore, placement of dietitians needs to extend to child care facilities from the 100 persons-over-capacity facility to the 50 persons-over-capacity facility, for providing professional service such as nutrition education and nutrition counseling.

• 동아시아식생활학회지
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• 제17권1호
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• pp.11-19
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• 2007

This study was designed to evaluate Saturday nutrition classes for obese elementary students in Chungnam Province. Obesity index, nutrient intake, nutrition knowledge, nutrition attitude, and self-satisfaction of 36 obese elementary students were compared before and after attending nutrition classes every other Saturday for 3 months. The average age, height, weight, body fat, % body fat, and obesity index were 11.9 years, 145.5 cm, 53.3 kg, 24.5 kg, 45.7%, and 32.4%, respectively. Most of the subjects(94.5%) viewed themselves as fat. Sixty-three percent of children were discontent with their body-image. All answered that they have experience with weight control. The major methods of weight control were exercise and reduction of snacks. The mean serum cholesterol, blood glucose, GOT/GPT, and hemoglobin were 177.4 mg/dL, 90.4 mg/dL, 25.8/25.5 IU/L, 14.5 g/dL, respectively. After attending nutrition classes, the daily intakes of energy, plant protein, plant fat, carbohydrate, crude fiber, and cholesterol increased significantly. The scores for nutrition knowledge, nutrition attitude, and self-satisfaction also increased after nutrition classes, but there were no significant differences. Percent body fat decreased significantly after nutrition classes. In conclusion, nutrition education for elementary students is effective for the prevention and control of obesity. Further research is needed to develop a systematic program of nutrition education for obese children.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.565-573
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• 2015

This study examines the relationships between stress and eating habits of adolescents based on the assumption that adolescents require large amounts of nutrients and that eating habits affect their physical development, academic achievement, and emotional development. For this purpose, 213 adolescents in Gangwondo, Korea, were surveyed. Many studies have reported that stress causes changes in eating habits and affects health status. Based on the dietary action guide scores according to stress categories, eating instant foods less was significant (p<0.001), eating fast foods less was significant (p<0.05), and have soft drinks less was significant (p<0.001). The results suggest the importance of balanced nutrition based on the formation of right dietary habits for adolescents. Good nutrition can be determined through right knowledge of nutrition and dietary habits, and right dietary habits can improve health and physical development as well as mental and emotional stability. The analysis did not compare other regions, and therefore any generalization of the results should be made with caution. However, the results offer important insights into stress among adolescents for their effective counseling.

• 한국식품영양학회지
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• 제20권2호
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• pp.209-217
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• 2007

The purpose of this study was to analyze food intake patterns of individuals by age group. based on the nutrition counseling data from medical health examinations. The subjects were 5811 adults(3258 males and 2553 females) who had undergone comprehensive medical testing in Gyeonggi area, and were evaluated from January 1, 2005 to December 31, 2005. The survey samples were divided by age group: 30>, 30${\sim}$39, 40${\sim}$49, 50${\sim}$59, 60${\sim}$69, 70${\leq}$ years. The subjects were composed 56.1% male and 43.9% female. The results showed significant differences between the group for their intakes of several foods such as Seolleongtang, Samgyetang, canned foods, butter and cream bakery items, vegetables cereals and grain products but eggs, cod roe, kim-chi, salted pickled fish and seaweed showed no significant differences. As a result, nutritional imbalances among these age groups are expected for the future. In conclusion, this study showed there are age-related variations in the dietary patterns and age-specific nutritional education programs on adequate food intake are required.

• 한국식품영양학회지
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• 제25권2호
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• pp.338-347
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• 2012

The purpose of this study was to provide basic information regarding desirable body image recognition by examining body image recognition 395 middle school students in the Chungnam area. The average age of the subjects was 13.7 years for boys and 12.6 for girls. Their average height and weight were 165.4 cm and 57.1 kg for boys, and 155.7 cm and 48.8 kg for girls. As for body shape, girls thought that they were overweight more often and wanted to lose weight compared to the boys. Over half of the respondents answered that their weight control efforts were not systematic such ad via professional counseling. Weight control by students was attempted by themselves in order to control their weight by skipping meals. Further, the subjects exhibit dietary behavioral problems such as overeating, skipping meals, unbalanced diet, and eating speed. In conclusion, correct body image recognition is needed and families and schools should make efforts to help students properly control their weight and adopt proper eating habits.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.343-351
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• 2000

The Korean government enacted the National Health Promotion Act in January, 1995 and proclaimed its regulations and rules in September 1995, which became the basis of the national health policy. The health promotion programs consist of education for health, prevention of diseases, improvement of nutrition, and practice of healthy life style as defined in that Act. The Community Health Act was amended in 1995, which included implementing nutrition services in community health centers. The purpose of this report is to summerize the nutrition services conducted in 32 community health centers. the main nutritional activities were as follows : 1) nutritional guidance by counseling and education for pregnant or lactating women, infants, preschool children, and those with chronic diseases, 2) collection, analysis, and interpretation of data collected from the community, on background conditions and target population for the assessment of community needs, 3) evaluation of nutritional status of population in the community 4) nutritional guidance for mass feeding in different institution including schools and welfare institutions. In order to meet the government's expectations and desires, the community health centers have made continuous efforts to put nutritional activities into practice in the community. However, there are constraints, such as relative staff shortages, lack of funds, and information which hampers the nutritional activities.