• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.20-28
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• 1996

In Korea, nutritional services have not been included in the periodic medical examinations for employees. Naturally, the practice of individual dietary treatment, or nutrition education, has not yet been implemented, specifically for employees who are expected to encounter health problems. This study was designed to evaluate the necessity and development of nutritional consultations during medical examinations of employees and of worksite nutrition programs. One hundred and five employees from three companies were chosen as subjects for this study. As a result, the average intake of nutrients were found to be sufficient for male employees but female employees were found to be deficient in their intake of total calories, calcium, iron, vitamins A and $B_2$. Also, most of employees did not recognize their own blood cholesterol levels, blood pressure, or blood sugar level. Many employees thought that they needed nutritional consultation during periodic medical examinations and during worksite nutrition programs that also include programs for the whole family. According to the results, clinics for weight control were urgently demanded among several nutrition programs. It should be noted that weight problems, high blood cholesterol levels, diabetes, and other health problems were frequently found in companies whose employees had relatively minimal knowledge about nutrition information. In an effort to prevent disease, the worksite nutrition programs and other nutritional services for employees are critical. This study, therefore, suggests to include nutritional services in medical examinations and to develop efficient worksite nutrition programs.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.4 no.2
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• pp.337-349
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• 1997

The prognosis of maintenance hemodialysis (HD) patients is closely related to their nutritional status. It is important to develop and use of a reliable, useful and easy method of nutritional assessment scale for evaluation of nutritional status and progression of the patients. This study was initiated to evaluate the clinical usefulness of Instant Nutritional Assessment Scale(INAS) by cross-sectional and longitudinal studies. One hundred HD patients entered a continuing nutritional study and followed for 1 year. The results were as follow ; 1. 24% of patients was normal to mild, 43% was moderate and 33% was severe deficit of nutritional status. 2. The mean INAS score of the patients was 8.00(S. D.=2.83), and there didn't reveal any differences in INAS score by general characteristics. The mean transferrin score was 1.98, whih was the highest of 5 nutirtional parameters of INAS. Only 7 patients had within nomal range of transferrin concentration. 3. Within one year since this study was initiated, 10 patients died. Six of them were with severe deficit and one of them was normal to mild deficit groups. The death rate in severe deficit group was higher than that of normal to mild deficit group (P=.0640). 4. Occurrence of acute complication during HD in severe deficit guoup was higher than that of normal to mild deficit group(P=.001). 5. The number of consultation to the doctor and hospital admission in severe deficit group was higher than that of normal to mild deficit group(P=.0001). 6. INAS score was significantly correlated with occurrence of acute complications during HD and the number of consultation to the doctor. In conclusion, INAS based on the levels of body mass index, midarm circumference, triceps skinfold thickness, transferrin concentration and total lymphocyte count seems to be a reliable predictive nutritional index for prognosis. So nurses are encouraged to adopt INAS in care of the chronically illed patients. Recommendations for further research was suggested.

• Journal of the Korean Dietetic Association
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• v.23 no.1
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• pp.64-77
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• 2017

This study was conducted to develop a nutritional education program based on the health belief model to improve nutritional status among Vietnamese female marriage immigrants in Korea. The education program was developed through literature review, focus group interviews, expert consultation, and pilot tests. Based on theoretical requirements and needs of beneficiaries, the education program was consisted of 16 sessions with nine topics: 'how to evaluate own dietary habits and nutritional status', 'health problems according to dietary habits and nutritional status', 'understanding six food groups', 'healthy eating plan', 'understanding food cultures of Korea and Vietnam', 'traditional and seasonal Korean foods', 'how to cook Korean food', 'nutrition management of family members', and 'practicing of healthy dietary life'. Program contents in each session consisted of activities that could induce outcome and value expectations, self-efficacy, perceived benefits, and barriers and cues to actions regarding dietary behavior. This nutritional education program based on the health belief model would be helpful to implement healthy diet behaviors in Vietnamese marriage immigrants and their families. Extension of these nutritional education programs to health centers and multicultural family support centers would improve the current poor nutrition status of Vietnamese marriage immigrant women. Further studies are needed to validate our program.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.266-276
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• 2002

In this study, a computerized nutritional and health guide program for workers was developed. The dietitian at the work site could utilize periodically conducted medical examination data to develop an effective health care counseling model based on the developed Nutritional and Health Guide Program. A personal computer (Pentium II PC MMX-150, 32MB RAM, 2.95 GB HDD) with Microsoft Visual Basic 6.0 Enterprise Edition and Microsoft Access 97 installed, was used. The Nutritional and Health Guide Program consisted of seven main menus and 43 sub-menus. Included in the main menu were Basic Information, Periodic Health Check-ups, Visitors' Consultations, Nutritional/Health Tips, Nutritional Education according to Diseases, Help and Exit. In the Periodic Health Check-up menu, dieticians could input the health examination data of employees and touch for the recommended treatments for diseases such as obesity, diabetes, high cholesterol, hypertension and hepatitis. The Visitors'Consultation menu has been designed to compile health information about the employees who sought consultations. The Nutritional/Health Tips menu was designed to provide 14 kinds of programmed nutritional educational media and information. In the Nutritional Education According to Diseases menu, the dietitian could judge the subject's willingness to obtain treatment based on the Stage of Change Model. According, the content of the administered respective nutritional education was classified by stages. The Help menu, provide a chart of the method and procedure used as nutritional guidelines, by which the results of the health examination were classified as people in good health and those requiring special medical attention. The results of the evaluation of this program showed highly positive rates for usefulness (4.09), convenience (4.04), lettering size (4.02), interest (3.93), design (3.49). It also showed that 97.5% of the subjects thought that this program would be helpful for implementation of their company's nutritional educational program. Therefore, this menu could help dietitians plan, conduct, and evaluate their nutritional guidelines for employees. It is expected that The Nutritional and Health Guide Program developed in this study will play a role as a scientific and effective guide in conjunction with health examination results.

• Nutrition Research and Practice
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• v.3 no.4
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• pp.315-322
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• 2009

This study was designed to evaluate the effect of individualized diabetes nutrition education. The nutrition education program was open to all type 2 diabetes patients visiting the clinic center and finally 67 patients agreed to join the program. To compare with 67 education group subjects, 34 subjects were selected by medical record review. The education program consisted of one class session for 1-2 hours long in a small group of 4~5 patients. A meal planning using the food exchange system was provided according to the diet prescription and food habits of each subject. Measurements of clinical outcomes and dietary intakes were performed at baseline and 3 months after the education session. After 3 months, subjects in education group showed improvement in dietary behavior and food exchange knowledge. In education group, intakes of protein, calcium, phosphorus, vitamin $B_2$, and folate per 1,000 kcal/day were significantly increased and cholesterol intake was significantly decreased. They also showed significant reductions in body weight, body mass index (BMI), and fasting blood concentrations of glucose (FBS), HbA1c, total cholesterol, and triglyceride. However, no such improvements were observed in control group. To evaluate telephone consultation effect, after the nutrition education session, 34 subjects of the 67 education group received telephone follow-up consultation once a month for 3 months. The others (33 subjects) had no further contact after the nutrition education session. Subjects in the telephone follow-up group showed a decrease in BMI, FBS, and HbA1c. Moreover, the subjects who did not receive telephone follow-up also showed significant decreases in BMI and FBS. These results indicated that our individually planned education program for one session was effective in rectifying dietary behavior problems and improving food exchange knowledge, and quality of diet, leading to an improvement in the clinical outcomes. In conclusion, our individualized nutrition education was effective in adherence to diet recommendation and in improving glycemic control and lipid concentrations, while follow-up by telephone helped to encourage the adherence to diet prescription.

• Journal of the Korean Dietetic Association
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• v.18 no.1
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• pp.59-71
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• 2012

The purpose of this study was to evaluate the patient perception of clinical nutrition service. The research was performed by using questionnaires and conducted from February 14 to March 15 at 42 hospitals (over 400 beds). 41.7% of patients experienced nutritional education and counseling. The mean score of the patients' perception on clinical nutritional service was 4.62/5.00 for "nutrition care is important for treatment of the disease", 4.49/5.00 for "diet therapy is necessary for treatment of the disease", 4.16/5.00 for "nutritional counseling call-centers are necessary", 4.13/5.00 for "nutritional consultation fee is required to apply insurance benefits", 4.12/5.00 for "one-to-one nutrition system is necessary", and 3.56/5.00 for "nutrition services I am willing to pay". The patients who had no past experience in nutritional education and counseling showed significantly higher scores for "nutrition care is important for treatment of the disease", "one-to-one nutritional care system is necessary", and "nutritional counseling call-centers are necessary" (P<0.05). The mean scores for the importance (4.26/5.00) and performance (3.88/5.00) of nutrition counseling service were significantly different (P<0.01). "Nutritional counseling is available whenever I want" had the highest gap score between performance and importance among nutrition counseling service items. The importance and performance grid showed that highly important items had high performance (doing great area) and less important items have low performance (low priority).

• Journal of Dental Anesthesia and Pain Medicine
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• v.15 no.4
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• pp.251-255
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• 2015

Prader-Willi syndrome (PWS) is a rare genetic disorder reported rarely in dentistry. Dental practitioners should know the features of PWS because affected patients have a variety of dental symptoms. The current report describes a case of PWS. An 18-year-old male patient presented with traumatic injuries. Initial emergency treatments were performed under sedation, and further treatments were conducted under general anesthesia. After adequate healing, periodic follow-up and dietary management according to the patient's age and nutritional phase were recommended. Dental management of PWS patients consists of active preventive measures in addition to dietary consultation according to age and nutritional phase.

• Journal of the Korean Dietetic Association
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• v.19 no.2
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• pp.112-123
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• 2013

HbA1c was recently adopted as a reliable indicator for screening diabetes. This study investigated the ability of nutrition consultation to prevent diabetes in overweight women (BMI 23 $kg/m^2$ or more) using HbA1c as an indicator. Twenty overweight and obese women (with $HbA1c{\geq}5.7$%) completed the 12-week nutritional study, with individual and personalized nutrition counseling performed every 2 weeks. The main study guidelines involved the following: 1) reducing the intake of high fat foods and alcohol, 2) consuming a large amount of vegetables, 3) reducing the intake of simple sugars and empty-calorie foods, and 4) increasing physical activity to ${\geq}30$ min/day. Anthropometric (height, weight, BMI, body muscle (kg), body fat (%), waist and hip circumference, blood pressure) and biochemical parameters (fasting blood sugar (FBS), HbA1c, lipid profiles, hs-CRP) were measured before and after the nutrition consultation. After 12 weeks, the HbA1c<5.7% group had significant decreases in BMI, WC, HC, WHR, HbA1c, hs-CRP and also dietary intake of energy (P<0.01), carbohydrates, lipids (P<0.01), proteins (P<0.01) and cholesterol was significantly decreased (P<0.05). In the HbA1c ${\geq}5.7$% group, HbA1c, TC, LDL, NON-HDL, hs-CRP and dietary intake of energy, carbohydrate, lipid, protein, and cholesterol significantly decreased (P<0.05). These results suggest that nutrition consultation effectively helps to prevent diabetes in overweight and obese women after applying HbA1c standards. Overall, the improvement in all markers measured suggest that HbA1c is a good indicator for blood glucose regulation, helping to prevent diabetes.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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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.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.81-93
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• 2011

We investigated perception and educational demand for health functional foods among nutrition teachers and dietitians working in schools. The subjects were 229 nutrition teachers (57.2%) and dietitians (42.7%) working in Chungbuk elementary, middle and high schools. Approximately 67% of the subjects had experience consuming health functional foods. Most of the subjects did not have experience with the side effects after consuming health functional foods. Subjects who were unaware of the legal specifications, classification, and labeling standards for health functional foods (78-91.2%) were much more common than those who were aware of those issues. Most of the subjects perceived health functional foods as a food (45.0%) or as a product between a food and a medicine (44.5%). The subjects recommended themselves (43.1%) or medical doctors/pharmacists (40.8%) as consultation/education specialists for health functional foods. Approximately 66% of the subjects had experience conducting nutritional consultation/education in their schools, but only 3.2% had experience with health functional foods. Only 17.8% of the subjects had experience receiving education on health functional foods. Most subjects (88.2%) demanded education on health functional foods for themselves. The results suggest that an effective education is needed for nutrition teachers and dietitians working in schools for them to play an active role in educating students and their parents about health functional foods in the near future.