• Journal of Nutrition and Health
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• 제44권4호
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• pp.326-337
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• 2011

The purpose of this study was to investigate dietary intake and to evaluate patient satisfaction toward the quality of hospital foodservice. Questionnaires were distributed to 203 hospitalized patients in 3 hospitals having 300 beds. The intake rates for served amounts of rice, side dishes, and soup were 72.5%, 68.2%, and 62.6%, respectively. The main reasons for left-overs were 'no appetite' (25.8%) and 'not salty enough' (19.9%). The rate of patients eating outside food was about 33.5%. The average score for quality satisfaction of meal characteristics was 3.34 ${\pm}$ 0.61, and the average score for quality satisfaction of sanitation and service characteristics was 3.58 ${\pm}$ 0.61. 'Seasoning' showed the lowest score and 'temperature' showed the highest score for quality satisfaction of meal characteristics. In the quality satisfaction of sanitation and services, 'explanation of meals' showed the lowest score and 'exactness of meal times' showed the highest score. The patients hospitalized for 10 days showed significantly lower average scores than those hospitalized over 60 days for quality satisfaction of meal characteristics. The patients with 'little appetite' and 'regular appetite' showed significantly lower average scores than those with 'much appetite' for the quality satisfaction of meal, sanitation, and service characteristics. The patients who 'rarely had leftovers' showed significantly higher average scores than those who 'always had leftovers' and 'often had leftovers' for quality satisfaction of meal characteristics. Meal characteristic scores were significantly correlated with age (r = 0.216), length of admission (r = 0.310), appetite (r = 0.251), leftovers (r = 0.233), and intake of soup (r = 0.205). Also, sanitation and service characteristics scores were significantly correlated with age (r = 0.327), education (r = -0.202), length of admission (r = 0.168), and appetite (r = 0.155). Thus, it would seem to be desirable that hospital foodservices improve the taste and seasoning of meals and provide appropriate nutrition education and counseling in mid-sized hospitals.

• 한국식품영양과학회지
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• 제46권2호
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• pp.251-258
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• 2017

전국의 43개 상급종합병원과 20개 상급병원의 환자 1,095명을 대상으로 환자의 영양 상담서비스에 대한 인식을 조사하고, 만족도는 서비스 품질 개념을 적용하여 분석하였다. 환자의 영양 상담서비스 인식 평균점수는 4.54/5.00점이었다. 환자의 영양 상담서비스 만족도를 요인 분석한 결과 서비스 품질 5개 영역으로 추출되었고, 각각 공감성, 반응성, 유형성, 신뢰성, 전문성으로 명명, 분류하였다. 5개 영역의 전체 평균 점수는 4.56점/5.00이었고 공감성 4.62점, 반응성 4.52점, 유형성 4.53점, 신뢰성 4.65점, 전문성 4.61점이었다. 학력에 따른 차이에서 영양 상담서비스 품질 만족도 총 평균은 대졸 이상이 중졸 이하보다 유의적(P<0.001)으로 높았다. 수도권 병원의 만족도 점수는 비수도권 병원보다 전체 평균 점수와 반응성, 공감성, 전문성, 신뢰성(P<0.001), 유형성(P<0.05)에서 유의적으로 높았다. 상담횟수에서는 반응성 영역에서 상담을 1회 받은 군이 2회보다 유의적(P<0.01)으로 높은 만족도를 보였다. 환자의 영양 상담서비스 인식과 만족도 간에 신뢰성(r=0.721), 반응성(r=0.697), 공감성(r=0.690), 전문성(r=0.678), 유형성(r=0.622)에서 양(+)의 상관관계를 보였다. 이상을 살펴볼 때 비수도권 병원에서는 임상영양사 수의 확보를 통해 환자의 영양 상담서비스 품질을 향상시키는 것이 필요하겠다. 또한, 영양 상담이 반복될수록 환자의 기대치가 높아질 수 있으므로 임상영양사는 영양 상담 내용 및 기법에 변화를 주고 다양한 자료를 활용하여 영양 상담서비스 품질을 향상시킬 수 있을 것이다. 영양 상담서비스 품질 만족도와 영양 상담 인식 간에는 높은 상관관계가 있는데 서비스 품질 만족도에서 유형성과 반응성은 다른 영역보다 상대적으로 낮은 점수를 보였으므로, 상담실 분위기를 쾌적하게 하고 다양한 교육매체를 활용하며 환자와의 여유 있는 상담시간 및 선택적 상담시간 확보 등 해당 영역에 대한 관리가 특히 필요할 것으로 여겨진다.

• 대한영양사협회학술지
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• 제11권2호
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• pp.216-222
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• 2005

In Korea, there are many kinds of functional foods to manage diabetes, however, they have not been evaluated or investigated systematically. The purpose of this study was to investigate the status of recognition and intake of functional foods among diabetic patients. The study subjects were 307 patients(male 135, female 172), who diagnosed with type 2 diabetes at Seoul National University of Bundang Hospital. Questionnaire survey was done from July to October, 2004 for the characteristics of patients and factors related to the use of functional foods. The mean age of the subjects was 64$\pm$10.2 years, and the mean duration of disease was 9.5$\pm$8.90 years. Approximately 49.8% of the subjects had experience to use functional foods at least once in past. Total number of functional foods used were 56 types. Red ginseng was used most frequently(27.9%), then followed by Silkworm powder(13.6%), Vitamin supplements(10.4%), Mulberry tree(7.1%), Cordyceps sinensis(6.8%) and Ginseng(4.2%). Functional foods were introduced by their friends.relatives(38.4%), family(29.1%), internet(13.9%), and the mass media(10.6%). Among respondents, 94.7% took functional foods with conventional diet therapies(diet, exercise and medication). The purpose of functional food use was to control blood glucose level(49.0%), to relieve fatigue and improve stamina(19.9%), to treat and prevent a disease(17.2%) and to help blood circulation(7.9%). Upon the question of further recommendation of functional foods to others, 74.8% of the subjects answered negative response. However, 12.6% of the subjects showed the further intention of using new product. Therefore, to guide the appropriate use of functional foods for diabetic patients, diabetic educator should provide the knowledge of the efficacy of functional foods and the desirable guidelines.

• Journal of Community Nutrition
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• 제2권1호
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• pp.62-70
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• 2000

Nutrition education should be an important component of ongoing health promotion for older adults and their caregivers. This is because prevention through sound nutrition and food hygiene practices and regular excercise is the most cost-effective way to reduce risks for and deal with their major health problems. nutritions education services should effectively promote optimum intake and successful self-care. Unfortunately, however relative to other vulnerable groups, nutrition education for older adults has not been systematically developed or evaluated. Usually oder adults care a lot about their health, so this should be a relatively easy group to teach - but their increasing numbers, longevity and great diversity with respect to health, physical, and economic status and educational level present challenges. Some older adults may not perceive they would benefit from nutrition education, so interesting and motivating them is a challenge. The food and nutrition knowledge of older people has been acquired through a lifetime of experience. For most older adults in the Asian region, their sources are restricted by their restricted education, so that their major sources of information have been informal sources, such as television, radio, friends, family, and perhaps newspapers and magazines if they are literature. Nonetheless, dietary advice for older people should build on their existing knowledge and ingrained values. It should provide information useful in daily food selection, and focus on food, not nutrients - the same foods and groups considered appropriate for younger people, with consistent messages as given throughout the population. Attention must also be paid to discovering learning styles in older people. When we teach in schools, the young students are a captive audience resigned to their learning role. Learning by an older adult, however, reflects an effort to meet his or her perceived needs. Therefore, nutrition education should be a positive experience in a non-threatening environment, relaxed and non-competitive, and perhaps even social environment. The messages also need to be practical and achievable. A needs assessment is essential, because our ability to provide the most effective nutrition education will depend on our success in matching the needs, both perceived and unperceived. of this vulnerable group. Therefore, go to the potential older learners to assess their interest and preferences. Nutrition education activities for older adults are widespread, but few have been evaluated. Evaluation is therefore also recommended, particularly when new methods are used. Tips from other countries for giving successful nutrition education will be given, including some examples of applications as attempted in Hong Kong. Research needs will also be described. In conclusion, successful nutrition education for older adults depends on positive needs-based messages. This is may be hard to do, as few good examples are available to illustrate these principles.

• 대한영양사협회학술지
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• 제18권1호
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• pp.16-29
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• 2012

The purpose of this study was to investigate the changes in nutritional status of gastrectomy patients. The anthropometric and biochemical data were measured at pre-operation, at discharge, 1 month after discharge, and 3 months after discharge. Nutrient intake levels, nutrients adequacy ratio (NAR), mean adequacy ratio (MAR), and the proportion of patients with intake levels inferior to those of dietary reference intakes (DRIs) were analyzed at discharge, 1 month after discharge, and 3 months after discharge. Finally, the data on 23 patients (15 male and 8 female) were collected and used for statistical analysis. Fifteen patients underwent subtotal gastrectomy, and 8 patients underwent total gastrectomy. Compared to pre-operation, body weight and body mass index of subjects significantly decreased at discharge, 1 month after discharge, and 3 months after discharge (P<0.001). Serum albumin (P<0.001), total lympocyte count (P<0.001), total cholesterol (P<0.001), hemoglobin (P<0.001), hematocrit (P<0.001), and mean corpuscular hemoglobin concentration (P<0.05) were significantly different between pre-operation, at discharge, 1 month after discharge, and 3 months after discharge. The proportions of patients with lower nutrient intake levels than DRIs were substantial. MAR at discharge, 1 month after discharge, and 3 months after discharge were 0.70, 0.80 and 0.91, respectively. Especially, the NARs of folate, niacin, vitamin $B_2$, vitamin C, and zinc were all low. Considering the various nutritional problems of gastrectomy patients, systematic medical nutrition therapy is needed after gastrectomy.

• 한국식생활문화학회지
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• 제27권5호
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• pp.528-534
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• 2012

Changes in social, economical, and cultural environment affect the manner in which mourners greet those expressing condolence to the deceased. While the funeral process was done at home in the past, nowadays, most families prefer a funeral home. Funeral homes provide all necessary services for the funeral process, including food for visitors and rituals. This research was conducted using a questionnaire in the Kyonggido area. Overall food satisfaction level of visitors was moderate; satisfaction with cleanness was the highest, followed by taste, quality, freshness, and diversity. Satisfaction level of foodservice by the type of funeral homes showed home funeral was highest, followed by general funeral home, hospital funeral home. Regarding the acceptance of food items served at the funeral home, Yukgaejang was the most preferred, followed by Gaorichomuchim, Pyeonyuk, Kodarichim, and Injeolmi. There were differences in food acceptance according to age and gender of visitors. Male prefers Samgyeopsal-suyuk to Pyeonyuk. but female prefer Pyeonyuk to Samgyeopsal-suyuk. Elder individuals preferred Kodarichim, Gaoricho-muchim. Younger individuals preferred Jeon, Ojingeodorajimuchim, and Samgyeopsal-suyuk.

• 대한지역사회영양학회지
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• 제15권5호
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• pp.694-703
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• 2010

Recent studies have reported that a subset of obese individuals who were metabolically healthy but obese had more favorable clinical outcomes than obese subjects with metabolic disturbances. The purpose of this study was to evaluate the distribution and agreement of obesity subtypes according to body mass index (BMI) and metabolic syndrome (MS). Furthermore, we examined the differences of nutrient intake among the groups. Data was analyzed for 1,095 female subjects older than 40 years using Korean National Health and Nutrition Survey in 2008. The degree of obesity was classified by two methods, using BMI (obese ${\geq}\;25\;kg/m^2$, not obese < $25\;kg/m^2$) and MS (meet ${\geq}\;3$ criteria among 5 index: waist circumference, triglyceride, glucose, HDL-cholesterol and blood pressure). Subjects were divided into 4 groups according to $2{\times}2$ cross table: non-obese without MS, non-obese with MS, obese without MS and obese with MS. Nutrient intakes were compared among 4 groups. The results showed that the proportions of non-obese without MS, non-obese with MS, obese without MS and obese with MS were 47.6%, 13.6%, 16.6%, and 22.2% of total subjects, respectively. The agreement (kappa value) of two methods was 0.354 (fair) in total subjects, 0.365 (fair) in 40-60 year old subjects and 0.304 (fair) in ${\geq}\;61$ year old subjects. In ${\geq}\;61$ years old subjects, intakes of percentage energy from carbohydrate, percentage of energy from fat, calcium, phosphorous, sodium, vitamin A, carotene, thiamine, riboflavin and niacin were significantly different among the groups. In contrast, the subjects of 40-60 years old, no differences in nutrient intakes were observed. In conclusion, there were differences in nutrient intakes among the groups subdivided by obesity and MS, especially in elderly female subjects. Individualized dietary guideline for subtype of obesity will be needed to treat metabolic disturbance of obesity.

• Clinical Nutrition Research
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• 제11권4호
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• pp.264-276
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• 2022

Hemodialysis (HD) patients can experience appetite alterations that affect meals and nutritional status. Few qualitative studies have assessed the chronic impact of HD on the everyday diet. This study aimed to characterise comprehensively the experiences of HD patients adapting to appetite alteration. Semi-structured, face-to-face interviews were conducted in a unit of a tertiary hospital to understand patient experiences with appetite alteration. An interview guide was used to consider adaptive processes developed after reviewing the literature and based on the researchers' clinical experiences. A single researcher conducted all interviews to maintain consistency in data collection. The interview content was analysed using Nvivo 11 based on grounded theory and constant comparison analysis. As a results, the mean age and HD vintage of 14 participants were 60 and 5.8 years, respectively. We developed a self-care model based on HD patient experiences with appetite alteration based on axial and selective coding. Differences in urea sensitivity, taste alteration, and social support could be explained by timing of transitions, life events, and responses to stress. Self-care processes are adapted through the processes of "self-registration" and "self-reconstruction," starting with "disruption." At the stage of adjustment, 4 self-management types were derived based on pattern of self-care: self-initiator, follower, realist, and pessimist. The results of this study provide unique qualitative insight into the lived experiences of HD patients experiencing appetite alteration and their self-care processes. By recognising dietary challenges, health teams can better support HD patients in the transition from dietary education to self-care.

• 대한지역사회영양학회지
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• 제21권3호
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• pp.284-292
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• 2016

Objectives: This study compared the differences of postmenopausal women's bone mineral density in relation to the degree of obesity, metabolism index and dietary factors that affect bone mineral density. Methods: The subjects included in the study are 39 postmenopausal women of normal weight with body mass index less than $25kg/m^2$ and 32 postmenopausal who are obese. Anthropometry and biochemical analysis were performed and nutrient intakes and DQI-I were assessed. Results: Normal weight women were $56.03{\pm}3.76years$ old and obese women were $58.09{\pm}5.13years$ old and there was no significant difference in age between the two groups. The T-score of bone mineral density was $0.03{\pm}1.06$ in normal weight women and $-0.60{\pm}1.47$ in obese women and this was significantly different between the two groups (p<0.05). Blood Leptin concentration was significantly lower in normal weight women ($6.09{\pm}3.37ng/mL$) compared to obese women in ($9.01{\pm}4.99ng/mL$) (p<0.05). The total score of diet quality index-international was $70.41{\pm}9.34$ in normal weight women and $64.93{\pm}7.82$ in obese women (p<0.05). T-score of bone mineral density showed negative correlations with percentage of body fat (r = -0.233, p=0.05), BMI (r = -0.197, p=0.017), triglyceride (r = -0.281, p=0.020) and leptin (r = -0.308, p=0.011). The results of multiple regression analysis performed as the method of entry showed that with 22.0% of explanation power, percentage of body fat (${\beta}=-0.048$, p<0.05), triglyceride (${\beta}=-0.005$, p<0.05) and HDL-cholesterol (${\beta}=0.034$, p<0.01), moderation of DQI-I (${\beta}=-0.231$, p<0.05) affected T-score significantly. Conclusions: The results of the study showed that obese women have less bone density than those with normal weight women. In addition, the factor analysis result that affect bone mineral density showed that intake of fat is a very important factor. Therefore, postmenopausal women need to maintain normal weight and manage blood lipid levels within normal range. They also need to take various sources of protein and reduce consumption of empty calorie foods that have high calories, fat, cholesterol and sodium.

• 대한영양사협회학술지
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• 제12권3호
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• pp.254-263
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• 2006

Background: Type 2 diabetes is occuring in epidemic proportions worldwide and aging has been defined as one of the risk factors for the progression to diabetes. High carbohydrates intake increases blood sugar level and obesity in type 2 diabetes. The purpose of this study was to examine the relationship between carbohydrate intake and obesity in type 2 diabetes. Methods: The study subjects were 72 patients (male 27, female 45), who had been diagnosed as type 2 diabetes at Seoul National University of Bundang Hospital. Their anthropometric(height, weight, waist and hip circumference), biochemical(fasting blood sugar, postprandial -2hour blood sugar, HbA1C, C-peptide, insulin, total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol) and body composition were measured. Dietary data were collected by trained interviewers using three non-consecutive food records. Results: The mean age of the subjects was 55.86$\pm$9.30 years, and the mean duration of disease was 1.9$\pm$1.72 years. The mean fasting blood sugar, postprandial-2hour blood sugar and HbA1C of the subjects were 151.91$\pm$34.65mg/dl, 235.23$\pm$70.74mg/dl and 7.45$\pm$1.13%, respectively. There was significant positive correlation of the percent body fat and hip to carbohydrate intake/kg of body weight in obese males (p<0.05). However, the correlation of biochemical factors to carbohydrate intake was not significantly different in obese and non-obese male. The correlation of anthropometry to carbohydrate intake/kg of body weight was not significantly different in obese and non-obese females (p<0.05), and other nutrients. We found significant association between carbohydrate intake and obesity in obese males among type 2 diabetes. The females in type 2 diabetes were affected by several factors rather than energy nutrient intake. Conclusion: In conclusion, the correlation of carbohydrate intake with obesity factor was different in males and females. Therefore, diabetic educators should individualize diabetes nutrition therapy considering the gender.