• Journal of Korean Home Economics Education Association
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• v.30 no.2
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• pp.39-56
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• 2018

The purpose of this study was to develop Home Economics(HE) teaching and learning process plans applied Problem Based Learning(PBL) focusing on 'food and nutrition' unit for students with intellectual disability and to evaluate the effects of the HE instruction on their food choice·management knowledge and problem-solving skills after implementing the instruction for students with intellectual disability. To develop HE teaching and learning process plans applied PBL focusing on 'food and nutrition' unit for students with intellectual disability, problems that arise in daily life to trigger interest of students were firstly developed. The selected problems and teaching and learning process plans were reviewed for validity by one home economics education professor and three teachers who are experts in special education. This study used the one group pretest and posttest design, sampling 6 students who are in special-education middle school with the intellectual disability. After HE instruction of 6 sessions applied PBL method, this study tested the effects of the instruction. The first three sessions taught how to choose and keep food. The fourth session taught purchasing food ingredients and keeping them for sandwiches. The fifth and sixth sessions let the students make sandwiches and give them to others. The instruments of the study comprised of tools for food choice and management knowledge, tools for problem-solving skills evaluation, self-evaluation sheets, evaluation form of course satisfaction for students, evaluation form of behavior in class for teachers, and daily observation journal and all tools. These instruments were proved to have reliability and validity. The results of this study are as follows. First, all six students who took HE instruction applied PBL method focusing on 'food and nutrition' unit scored 30 points higher out of 100 points after taking the instruction in food choice and management knowledge and scored 5 points higher out of 14 points in problem-solving skills on average. Therefore, it was interpreted that HE instruction applied PBL affected the food choice·management knowledge and the problem solving skills of students with intellectual disability. Secondly, the students with intellectual disability participated actively in HE instruction applied PBL focusing on 'food and nutrition' unit and expressed satisfaction. Three special education experts evaluated HE teaching·learning process plans applied PBL focusing on 'food and nutrition' unit to be well-developed. This study showed that HE instruction applied PBL focusing on 'food and nutrition' unit allowed the students with intellectual disability to acquire comprehensive skills in choosing, keeping, and making safe food and helped them solve problems of their life by themselves. Therefore I suggest that Home Economics should be adopted as a formal subject matter in special school curriculum for students with intellectual disability.

• Nutrition Research and Practice
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• v.3 no.2
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• pp.128-133
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• 2009

Few studies have examined short tenn responses to the different contents of carbohydrate or fat in the meal, although long tenn effects of the high fat meal have been considered as compound risk factor for metabolic disorders. The aim of this study was to investigate the postprandial changes of plasma glucose, insulin and lipids upon intakes of high carbohydrate or high fat meal in young healthy women. Subjects were randomly assigned to either the high carbohydrate meal (HCM, 75% carbohydrate, n=13) or the high fat meal (HFM, 60% fat, n=12) groups. The meals were prepared as isocaloric typical Korean menu. Blood samples were obtained prior to and 30, 60, 90, 120, 180 and 240 minute after the meal. There were no significant differences on fasting blood parameters including glucose, insulin, lipids concentrations between the groups prior to the test. The HCM had higher blood glucose and insulin concentrations, reached the peak at 30 min and maintained for 240 min compared to the HFM (P<0.05). The HFM had higher plasma triglyceride (TG) and free fatty acid (FFA) concentrations, reached the peak at 120 min and maintained for 240 min compared to the HCM (P<0.05). It is concluded that macronutrients content in the meal may be an important determinant of postprandial substrate utilization in healthy women.

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.13-17
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• 1975

1. A nursery school principal must think over physical stamina and health of his children, and he must make an epoch making changes to nutrition control. I think that authorities concerned must give weight to quality before quantity to manage the nursery school. If the nursery school principal who has aid received from abroad and his native country must manage the nursery school rationally. It is expected that, though the nutrition level is below the level of sports middle school children, it is above the common level of home children. 2. I fear that the calories which the pupils of sports middle school assimilate a day on the average is apt to be more calories as compared with other pupils of their age(weight). This is also true for their level of activity. It is required that the nutritionist must recheck the quantity of the calorie provision. 3. I took no thought about infection with parasites in this thesis. It is because that the pupils of sports middle school have much Hb (hemoglobin), because they have had meals with a settled menu for a year or two. So, that it is expected that it is caused only by the nutritious foods regardless of parasites and that they have little Hb(hemoglobin). Besides though they are little pupils, because they have much Hb. Of taking the level with upper life classes of the the Ewha Girls University students, it will be more reliable. Therefore as we maintain the states of health of the common home children and nursery school children normally, to increase the national power, the managers of nursery schools or the heads of families must pay attention to the control of nutrition, and authorities concerned must pay attention to the control of nutrition, and authorities concerned must take the trouble much more to the management of nursery school.1. We have been undertaking the occupations of the family plannings for more ten years. But we have still failed to realize the anticipated result in the farm villages. Though it is not in this district, I think that we must make efforts in these occupations urgently, and control increases in population, decrease the consumptions of food and salt, and contribute to the increasing of the general income. 2. There is a tendency to take a little more salted foods in the cities than in the farm villages. But we are apt to take more salt in quantity(20g) to be taken in a day both in the cities and in the farm villages than it is necessary to us. So it is required that we must grope for a means of increasing of the general income as early as possible, and that we must improve our diet to be got rid of dietary life in importance. And so we have to study throughly the side effect caused due to too much salt to be taken in, if it is discovered, we must spour on a means of sweep of it.

• Journal of Nutrition and Health
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• v.13 no.4
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• pp.187-194
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• 1980

To estimate the amount of daily salt intake by source of food and urinary sodium excretion, a dietary survey was conducted from August 27th to September 3, 1980. The salt concentration of six kinds of food was measured. The families of 25 womens' club leaders and 25 families of hypertensive patients were studied after they had been given a short course of education on lowsalt diet. The results were as follows: 1. The average amount of high-salt foods eaten daily by the study group were as follows: 4.5 Gm. in the form of table salt 16.8 ml of home-made soy sauce 6.20 ml of commercial soy sauce 11.9 Gm. of home-made red-pepper bean paste 12.0 Gm. of home-made soy-bean paste 120.7 Gm. of Kimchi 2. The average NaCl concentration of each food was as follows: 99.5% in table salt, 22.5% in home made soy sauce, 11.9% in Commercial soy sauce, 6.8 Gm% in home made red pepper bean paste, 9.2 Gm% in home-made soy-bean paste and the average concentration of various kinds of Kimchi was 2.7 Gm%. 3. The total amount of daily salt intake per adult was calculated as 14.3 Gm. By sources of food 4.5 Gm from table salt, 3.9 Gm from home-made soy sauce and 3. 3 Gm from Kimchi were taken daily Three other kinds of food were also minor sources of salt intake.4. The average amounts of individual daily salt intake were not significantly different between the hypertensive group and the normotensive group: the median of the normotensive group (11.7Gm.) was significantly lower than that of the hypertensive group (14.9Gm.). Therefore the womens' club leaders appeared to respond more quickly than the hypertensive group after low-salt diet education. 5. The average amount of sodium excretion in the 24 hour urine specimen was 234.7 mEq. From this finding the daily NaCl intake was estimated to be 15.8Gm.

• Journal of Preventive Medicine and Public Health
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• v.23 no.4 s.32
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• pp.404-415
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• 1990

This study was conducted to analyze the relations among nutritional knowledge, nutrional attitude, eating practice and total nutritional diagnosis and also to find the influencing factors of them. The survey was done during the period from April 1990 to June 1990 and the target population were Ewha Womans University students (freshmen and senior) of whom 1,354 peoples were surveyed. The summarized results are as follows ; 1. For the teaming environment, the percentage of completion on nutritional knowledge course was 28.6% and among them the department of foods and nutrition had the highest score(100.0%) and the next was dept. of medicine (53.4%). 2. To find the relation which the nutritional knowledge, nutritional attitude, eating practice and the total nutritional diagnosis influence on one another, the multiple correlation analysis was done. The attitude and the practice were highly correlated with total nutritional diagnosis, but the correlation between nutritional knowledge and total nutrional diagnosis was not significant. The correlation between the practice and nutritional knowledge which were positively and significantly correlated with attitude respectively was positive but not significant. 3. The difference which were analyzed by department, grade and completion on knowledge course on the nutritional knowledge, attitude, eating practice were significant (p<0.01) by ANOVA. 4. The significant variables on nutritional diagnosis are the eating practice points, the grade, the knowledge course, the breakfast and the attitude ($r^2=10.3%$) by multiple regression analysis. This study has the limitation that it did not consider the environmental factors of dietary life such as dietary culture, family environment, cultural habit. Therefore important points of these dietary studies are to extend to the practical nutritional education and dietary improvement for the national health not restricted to the local area or local population.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.132-144
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• 1998

The purpose of this study is setting proper portion by consumed size of food and food preference and then reducing plate wasts in school lunch. The survey was conducted from Oct. 21 to Nov. 22, 1996 through the practical measurement and questionnaires. The subjects were 43 students of 1 elementary school. The results of this survey was as follows : 1. Average consumption size of cooked rice was 115g. Average consumption size of one course dishes was 209g. The soup & pot stewes showed lower consumption rate than the other kind of foods. Average consumption size of fresh & boiled salad was 23.4g Average consumption size of stir fries was 55g. Average consumption size of steams & stewes was 42g. Most grill & fried foods showed high consumption rate compared to most of the other foods. Average consumption size of kimchies was 10.6g. The most of given desserts except apple were all consumed. 2. There was significant correlation between food preference and consumption rate for total food items. 3. Response of satisfaction about serving size of most of given foods except fresh & boiled salads, soup & pot stewes and kimchies were "moderate". 4. Visual estimation was greater than physical estimation for most of given foods. Proper portion of foods per person by results were setted as follows :

• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.95-112
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• 1991

This study was conducted to identify a problem of Industrial Arts$.$Home Economics subjects, and to improve its curriculum contents. In order to have accomplished the above objectives, the experts were gained about ideas and methods about organization of the curriculum contents of Industrial Arts$.$Home Economics subjects. In second questionnaire, based on the curriculum contents of Industriasl Arts$.$Home Economics subjects draw from the above review of literatures, the opinions of the experts were investigated about review of literatures, the opinions of the experts were investigated about the selection of the contents of Home Economics, Industrial Arts, respectively. The selected data in first questionnaire was manipulated by the frequency and percent. The curriculum contents in second questionnaire was selected above the sum total 80 in Home Economics subjects and above the sum total 61 in Industrial Arts subjects. The distinction of curriculum contents selected by the each domain were as follows. (1) The daily life as a consumer and the importance of home management were emphasized in the curriculum contents selected in the domains of consuming and management. (2) The vocational investigation, the course education, and the development of the young generation were emphasized in the curriculum contents selected in the domains of the family living and human development. (3) The basic Knowledge of nutrition and cooking and the contents related to the food choice were emphasized in the curriculum selected in the nutrition and food. (4) The choice and care of clothing a proper personal appearance, and the contents related to the machinery and tools were emphasized in the curriculum contents selected in the clothing and textiles. (5) The economical aspects of housing, the contents of the reasonable housing choics, and the contents for vital skills were emphasized in the housing and instruments.

• Journal of Nutrition and Health
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• v.33 no.2
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• pp.193-201
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• 2000

This study was conducted to investigate the effectiveness of nutrition counseling on the dietary intake and nutritional status cancer patients undergoing radiotherapy treatment. The study was conducted over 6 week period and included 104 patients : 66 received nutrition counseling as the variable group of 42 male and 24 female and 38 patients received no counseling as the control group of 19 male and 19 female. Nutrition counseling was accompanied with the radiation therapy and adminstered via counseling session and distribution of printed material during radiation therapy for 6 weeks. Nutrition counseling aimed at maintaining a balanced diet and preventing weight loss of subjects, guideline used for energy and protein intake were 35kcal/kg IBW and 1.5-2.0g/kg IBW, respectively. Over the course of the study, the counseling group increased significantly in comparison to the control group's energy intake, evidenced by the counseling group's initial mean daily energy intake of 1932.0kcal, and 4 and 6 week mean energy intake values of 2046.6kcal, 2066kcal, respectively. But mean energy values of control group was 1614.3kcal at 4 week. Th energy intake per weight values and protein intake per weight values for initial, 4 and 6 week intervals for counseling group were 33.2kcal/kg, 33.7kcal/kg, 34.0kcal/kg, and 1.48g/kg, 1.58g/kg, 1.59g/kg, respectively. Based on results, nutrition counseling had positive effects on both the variety of diet and energy intake of the variable group, mostly due to an increase in dairy product and egg consumption. In addition, the percentage of counseling group patients who consumed all 5 food group increased from 48.5% to 54.5%. Sufficient energy intake and protein consumption seem to be important factors in weight loss prevention, evidenced by weight gain by subjects in the counseling group who had 36.1kcal/kg/day mean energy intake and 1.77g/kg/day mean protein intake after 4 weeks. Counseling group subjects experiencing weight loss had lower intake and 1.77g/kg/day mean protein intake after 3 weeks. Counseling group subjects experiencing weight loss had lower intakes of 29.3kcal/kg/day for energy and 1.33g/kg/day for protein during the same period. Another significant factor in weight loss prevention of the counseling group could be the variety of diet. The dietary variety scores(DVS) of both counseling and control groups differed significantly : the counseling group had a mean score of 34 while the control group of patients. At the end of the study, the mean percentage of subjects within each group having a DDS 5 was higher in the counseling group (54.5% v.s. 24.0%). In this study, nutrition counseling for cancer patients undergoing radiation therapy proved to be effective in preventing weight loss, a major complication during radiotherapy. Nutrition counseling not only increased protein and energy intake, but also had desirable effects on variety or diversity of diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.17-21
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• 1974

Tasty constituents such as free amino acids. free organic acids and free sugars and minerals in clavariaceae botrytis were surveyed through the course of this study. The results were as, follows: 1. Isoleucine valine threonine alanine methionine cysteine glutamine histidine glutamic acid and aspartic acid were presented in clavariaceae botrytis, and aspartic acid showed the highest amount. 2. Succinic acid was the major organic acid in clavariaceae botrytis, and also citric acid malic acid and fumaric acid were presented. 3. Clavariaceae botrytis contained fructose, maltose glucose and sucrose ; glucose and sucrose were more than 80% of total sugars. 4. Na K Mg Ca Zn Mn Cu am Fe by atomic absorption spectrometer were detected and assayed. and Al Si Ni Sn Ti Cr Ag Pb B and Sr detected by emission spectrograph. K of these minerals showed the highest amount but very small amount of Ca was presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.