• Asian Pacific Journal of Cancer Prevention
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• v.13 no.8
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• pp.3873-3877
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• 2012

Objective: Colorectal cancer (CRC) and the metabolic syndrome (MetS) are both on the rise in Malaysia. A multi-centric case-control study was conducted from December 2009 to January 2011 to determine any relationship between the two. Methods: Patients with confirmed CRC based on colonoscopy findings and cancer free controls from five local hospitals were assessed for MetS according to the International Diabetes Federation (IDF) definition. Each index case was matched for age, gender and ethnicity with two controls (140: 280). Results: MetS among cases was highly prevalent (70.7%), especially among women (68.7%). MetS as an entity increased CRC risk by almost three fold independently (OR=2.61, 95%CI=1.53-4.47). In men MetS increased the risk of CRC by two fold (OR=2.01, 95%CI, 1.43-4.56), demonstrating an increasing trend in risk with the number of Mets components observed. Conclusion: This study provides evidence fora positive association between the metabolic syndrome and colorectal cancer. A prospective study on the Malaysian population is a high priority to confirm these findings.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.149-155
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• 2005

This exploratory study investigated the software programs utilized by clinical dietitians and their perceptions on the use of information technology. The study focused on the use of specialized software for dietetics, general software for any office use and the Internet. A self-administered survey was used to collect data from clinical dietitians identified in the Kentucky Dietetic Association Directory 2003-2004. The survey was conducted in March through April, 2004. A total of 22 responses were collected, which yielded a response rate of $68\%$. Findings suggest that computer use has become a routine for optimal clinical practice ; major specialized software programs are used for nutrition assessment, nutrition analysis and menu development. Use of specialized software appears to be unassociated with dietitians' age and years of experience ; however, the associations are indicated between use of specialized software and education level as well as their specialty ; word processing and spreadsheet are the major general software used. Internet is used mainly for information search and communication. Respondents perceived that overall work efficiency and productivity significantly increased with computer use. The complexity of software is the major barrier encountered so training is the most needed support by the department. Strategic promotion on the use of specialized software should be targeted to the management team of the hospitals/facilities.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.713-718
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• 2014

BACKGROUND/OBJECTIVES: Studies have indicated that university students majoring in nutrition and dietetics or sport sciences may have more obsessions associated with eating attitudes and body shape perception compared to other disciplines i.e. social sciences. Therefore, this study aimed to assess and compare the risk of eating disorders and body shape perception. MATERIALS/METHODS: Data was collected from 773 undergraduate students at the Departments of Nutrition and Dietetics (NDD) (n = 254), Physical Education and Sports (PESD) (n = 263), and Social Sciences (SOC) (n = 256).A socio-demographic and personal information questionnaire, Eating Attitudes Test (EAT-40), Body Shape Questionnaire (BSQ-34), Perceived Figure Rating Scale (FRS) were applied; and body weights and heights were measured. RESULTS: Mean EAT-40 scores showed that, both male and female students of PESD had the highest scores ($7.4{\pm}11.6$) compared with NDD ($14.3{\pm}8.3$) and SOC ($13.0{\pm}6.2$) (P < 0.05). According to EAT-40 classification, high risk in abnormal eating behavior was more in PESD (10.7%) compared to NDD (2.9%) and SOC (0.4%) students (P < 0.05). Students of PESD, who skipped meal, had higher tendency to the risk of eating disorders (P < 0.05). In parallel, body shape perception was found to be marked with higher scores in NDD ($72.0{\pm}28.7$) and PESD ($71.5{\pm}32.8$) compared with SOC ($64.2{\pm}27.5$) students (P < 0.05). Considering BSQ-34 classification, high concern (moderate and marked) for body shape were more in PESD (7.4 %) compared to NDD (5.2%) and SOC (1.9%) students (P < 0.05). The body size judgement via obtained by the FRS scale were generally correlated with BMI. The Body Mass Index levels were in normal range (Mean BMI: $21.9{\pm}2.8kg/m^2$) and generally consistent with FRS data. CONCLUSIONS: Tendency to the abnormal eating behavior and substantial body shape perception were higher in PESD students who have more concern on body shape and were not well-educated about nutrition. In conclusion, substantial concern on physical appearance might affect eating behavior disorders in PESD students.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.4
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• pp.1704-1720
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• 2020

Recognizing food from photographs presents many applications for machine learning, computer vision and dietetics, etc. Recent progress of deep learning techniques accelerates the recognition of food in a great scale. We build a hierarchical structure composed of deep CNN to recognize and classify food from photographs. We build a dataset for Korean food of 18 classes, which are further categorized in 4 major classes. Our hierarchical recognizer classifies foods into four major classes in the first step. Each food in the major classes is further classified into the exact class in the second step. We employ DenseNet structure for the baseline of our recognizer. The hierarchical structure provides higher accuracy and F1 score than those from the single-structured recognizer.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.65-73
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• 1988

Food procurement practices were assessed in 31 general hospital's dietetics in terms of the level of processing for purchased food. The level of processing before purchase by the institution was noted by a numerical value. a Food Processing Index (FPI). Labor productivity measured in terms of labor minutes per meal served averaged 12.59 minutes. Responsible persons for procurement practices were mostly dietitians, but effective purchasing methods as well as inventory control techniques were not fully systematized. Dietetic directors anticipate the large increase in the use of convenience foods in the future mainly due to the improved labor productivity, and also a highly increasing demand for completely pre-prepared food items (FPI 3). The grand mean of FPI scores for purchased foods in surveyed hospitals was 3.34, which indicates partially pre-prepared to completely pre-prepared food items. Significant negative correlation was found between the grand mean of FPI scores and the number of beds in a hospital.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.10
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• pp.5543-5552
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• 2013

Colorectal cancer (CRC), a complex multi-step process involving progressive disruption of homeostatic mechanisms controlling intestinal epithelial proliferation/inflammation, differentiation, and programmed cell death, is the third most common malignant neoplasm worldwide. A number of promising targets such as inducible nitric acid (iNOS), cyclooxygenase (COX)-2, NF-E2-related factor 2 (Nrf2), $Wnt/{\beta}$-catenin, Notch and apoptotic signaling have been identified by researchers as useful targets to prevent or therapeutically inhibit colon cancer development. In this review article, we aimed to explore the current targets available to eliminate colon cancer with an update of dietary and non-nutritional compounds that could be of potential use for interaction with regulatory molecules to prevent CRC.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.14
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• pp.5501-5508
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• 2014

Luteolin, 3', 4', 5,7-tetrahydroxyflavone, belongs to a group of naturally occurring compounds called flavonoids that are found widely in the plant kingdom. It possesses many beneficial properties including antioxidant, anti-inflammatory, anti-bacterial, anti-diabetic and anti-proliferative actions. Colorectal cancer (CRC) is a leading cause of cancer related deaths worldwide. Many signaling pathways are deregulated during the progression of colon cancer. In this review we aimed to analyze the protection offered by luteolin on colon cancer. During colon cancer genesis, luteolin known to reduce oxidative stress thereby protects the cell to undergo damage in vivo. Wnt/${\beta}$-catenin signaling, deregulated during neoplastic development, is modified by luteolin. Hence, luteolin can be considered as a potential drug to treat CRC.

• Proceedings of the Korean Nutrition Society Conference
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• 2006.05a
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• pp.21-21
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• 2006

• Korean Journal of Community Nutrition
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• v.11 no.1
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• pp.124-132
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• 2006

The aim of this study is to evaluate the clinical outcome. Between January 1,2002 to September 30, 2002, we prospectively and retrospectively recruited III hospitalized patients who received Enteral Nutrition (EN group n = 52) and Total Parenteral Nutrition (TPNgroup n = 59) for more than seven days. The factors of clinical outcomes are costs, incidences of infection, lengths of hospital stay, and changes in weight. The characteristics of patients were investigated, which included nutritional status, disease severity CAP ACHE III score) and hypermetabolic severity Chypermetabolic score). Hypermeta-bolic scores were determined by high fever (> $38^{\circ}C$), rapid breathing (> 30 breaths/min) , rapid pulse rate (> 100 beats/min), leukocytosis (WBC > 12000 $mm^{3}$), leukocytopenia (WBC > 3000 $mm^{3}$), status of infection, inflammatory bowel disease, surgery and trauma. There was a positive correlation between hypermetabolic score and length of hospital stay (ICU), medical cost, weight loss, antibiotics adjusted by age while APACHEIII score did not show correlation to clinical outcome. Medical cost was higher by $18.2\%$ in the TPN group than the EN group. In conclusion, there was a strong negative correlation between the clinical outcome (cost, incidence of infection, hospital stay) and hypermetabolic score. Higher metabolic stress caused more malnutrition and complications. For nutritional management of patients with malnutrition, multiple factors, including nutritional assessment, and evaluation of hypermetabolic severity are needed to provide nutritional support for critically ill patients.

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.9-14
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• 1980

A total of 35 hospitals throughout Korea were surveyed for the assessment of the educational function of dietitians. The current situation and the depth of practices were diagnosed in such areas as: 1. The continuing education for the hospital dietitians 2. The characteristics of patient consultation performed by the hospital dietitians 3. Systems and methods of patient instruction practiced by the dietitians, and 4. Prospectives in establishing the nutrition education center for the in-and out-patients. The major findings are: 1. Approximately half of the hospital dietitians feel positive about the practicality of their college education for the job. Extremely small number of them are on any kind of continuing education program 2) The monthly average of only 20 patients at one hospital receive diet consultation or nutrition education service from dietitians. The 50% of the consultation cases is taken up by the patients with diabetes and various circulartory diseases followed by the tube feedings, liver and renal diseases with less frequencies 3) Not even a single hospital has an office for the diet consultation and nutrition education for the in-or out-patients. Very few hospital dietetics have educational aids and/or any feedback system to evaluate the effect of the consultation. Charting is not practiced by most dietitians leaving no record of their contributions to the patient care. 4) Although the necessity of the nutrition education center in the hospital is strong1y recognized among dietitians the progress has been blocked by such obstacles as the poor system in the hospital administration in general, short in funds, lack of preparation in the dietetics and the lack of recognition both by the hospital administration and by the dietitian themselves.