• Title/Summary/Keyword: knowledge of nutrition

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Sensory Characteristics and Consumer Liking of Commercial Sojues Marketed in Korea (시판 소주 제품들의 관능적 특성 및 소비자 기호도)

  • Jee, Joo-Hee;Lee, Hye-Seong;Lee, Jin-Won;Suh, Dong-Soon;Kim, Hee-Sub;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.40 no.2
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    • pp.160-165
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    • 2008
  • This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn't indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.

The Relationship of Anorexia, Nausea, Vomiting, Oral Intake and Nutritional Status in Patients Receiving Chemotherapy (항암화학요법 환자의 식욕부진, 오심구토, 음식섭취량 및 영양상태와의 관계)

  • 양영희;이동선
    • Journal of Korean Academy of Nursing
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    • v.30 no.3
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    • pp.720-730
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    • 2000
  • Malnutrition is a common problem in cancer patients. In addition anticancer drugs used in chemotherapy as a major therapeutic mode are famous as the side effect like nausea, vomiting, which lead the patients to malnourished state. This study was to determine the relationship of anorexia, nausea, vomiting and oral intake and identify the influence these side effects on the nutritional status in patients receiving chemotherapy. To assess the nutritional status, anthropometry such as weight, height, body mass index(BMI), body fat proportion, and triceps skinfold thickness, and biochemistry test such as hemoglobin and lymphocyte were measured at the pre- and post- chemotherapy and the readmission time, all three times. During chemotherapy, anorexia, nausea, and vomiting using a VAS or 5-point scale and 24 hour oral intake using a food record were measured daily. Forty-nine patients knowing their diagnosis and receiving chemotherapy were recruited from an oncological ward in a general hospital for 5 months and they were reduced 31 at readmission time for a next chemotherapy. The results were as follows. Most subjects (93.6%) were in the 4th stage of cancer and 57.1% of subjects were in the first or the second chemotherapy. In most subjects(82.6%), their weight was decreased 10.7% than as usual. The degree of anorexia, nausea, and vomiting was significantly higher and the amount of oral intake was significantly less during the chemotherapy than at the pre-chemotherapy. Weight, BMI, triceps skinfold were reduced more at the post- chemotherapy than the pre-chemotherapy and were recovered the nearly same but less level at the readmission time. Body fat proportion was increased at the post chemotherapy and then decreased at the readmission phase. Hemoglobin and the number of lymphocyte were below normal at the pre-chemotherapy and more reduced at the readmission time. Anorexia, nausea, and vomiting were related positively and oral intake was negatively related with nausea and vomiting. The nutritional status at the post- chemotherapy and the readmission time was explained 20% over by the side effect like anorexia, nausea, vomiting and oral intake during the chemotherapy. The significant nutrition predictors at the post- chemotherapy were vomiting and the significant predictors at the readmission time were anorexia, vomiting, and oral intake. These results indicated the patients receiving chemotherapy were continued to deteriorate the nutritional status. Therefore nurse should have knowledge how much the nutritional status can be affected and assess the nutritional status periodically and try to find out the intervention for side effects from the series of chemotherapies.

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The Body Composition and the Nutrient Intakes of the Physical-Education High School Male Athletics and High School Mate Students (체육고등학교 남자운동선수와 일반고등학교 남학생의 신체조성 및 영양소 섭취상태)

  • Jang, Hyun-Sook;Lee, Sin-Young
    • Journal of Korean Home Economics Education Association
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    • v.18 no.4 s.42
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    • pp.207-216
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    • 2006
  • The purpose of this study was to investigate the body composition and the nutrient intakes of the physical-education high school male athletics and high school male students in Daegu Kyungpook. The study was performed by 122 physical-education high school male students and 78 high school male students. Statistical data analysis was completed by using the SPSS 12.0 program. They were also analyzed by student's t-test at p<0.05. The results were summarized as follows. (1) Chest circumference in athletic group(AG) was significantly higher than in nonathletic group(NG). Hip circumference in nonathletic group(NG) was significantly higher than in athletic group(AG)(p<0.01). Skinfold thickness of triceps, biceps and subscapular in nonathletic group(NG) were thicker than that of athletic group(AG) significantly(p<0.001). Percent of body fat and body fat mass in nonathletic group(NG) were higher than that of athletic group(AG) significantly(p<0.001). Lean body mass in athletic group(AG) was higher than that of nonathletic group(NG) significantly(p<0.001). (2) Athletic group(AG) was significantly higher than nonathletic group(NG) in energy nutrient intakes and vitamin, mineral and other nutrient intakes except Na, vitamin B6, vitamin E(p<0.001). Athletic group(AG) had more intakes than RDA for all nutrient except calcuim. (3) Nonathletic group(NG) was significantly higher than Athletic group(AG) in total nutrition knowledge scores.

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Epistemic Level in Middle School Students' Small-Group Argumentation Using First-Hand or Second-Hand Data (데이터 출처 유형에 따른 중학생의 소집단 논변활동의 인식론적 수준)

  • Cho, Hyun-A;Chang, Ji-Eun;Kim, Heui-Baik
    • Journal of The Korean Association For Science Education
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    • v.33 no.2
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    • pp.486-500
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    • 2013
  • This study is conducted to examine how epistemic reasoning and argument structures of students vary according to data sources used in the process of argumentation implemented in the context of inquiry. To this end, three argument tasks using first-hand data and three argument tasks using second-hand data were developed and applied to the unit on 'Nutrition of Plants' for first year middle school students. According to the results of this study, epistemic reasoning of students manifested during the process of argumentation and varied according to data sources. While most students composed explanations with phenomenon-based or relation-based reasoning in argumentation using first-hand data, all the small groups composed explanations that included model-based reasoning in argumentation using second-hand data. In the case of arguments including phenomenon-based or relation-based reasoning, students described only observable characteristics, with warrants omitted from arguments in many cases. On the other hand, in the case of arguments that included model-based reasoning, explanations were composed by combining the results of observations with theoretical knowledge, with warrants more apparent in their arguments.

Conceptual Model of Establishing Lifestyle (Lifestyle-DEPER [Decision, Execution, Personal Factor, Environment, Resources]) and Lifestyle Intervention Strategies (라이프스타일 형성 모델(Lifestyle-DEPER [Decision, Execution, Personal Factor, Environment, Resources])과 건강을 위한 라이프스타일 중재 전략)

  • Park, Ji-Hyuk;Park, Hae Yean;Hong, Ickpyo;Han, Dae-Sung;Lim, Young-Myoung;Kim, Ah-Ram;Nam, Sanghun;Park, Kang-Hyun;Lim, Seungju;Bae, Suyeong;Jin, Yeonju
    • Therapeutic Science for Rehabilitation
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    • v.12 no.4
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    • pp.9-22
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    • 2023
  • The Lifestyle-DEPER (Decision, Execution, Personal Factors, Environment, Resources) model explains lifestyle formation. Lifestyles are shaped through the decision, execution, and habituation stages. Factors influencing the establishment of a lifestyle are categorized as environmental, resource, and personal. The environment encompasses our surroundings and social, physical, cultural, and virtual environments. Resources refer to what individuals possess, such as health, time, economic, and social resources. Personal factors include competencies, needs, and values. At the lifestyle establishment stage, each of these factors influences a different stage. These collective processes are referred to as events, encompassing both personal and social events. Health-related lifestyle factors include physical activity, nutrition, social relationships, and occupational participation. These are the goals of lifestyle intervention. The intervention strategy based on the Lifestyle-DEPER model, called KEEP (Knowledge, Evaluation, Experience, Plan), is a comprehensive approach to promoting a healthy lifestyle by considering lifestyle formation stages and their influencing factors. This study introduces the Lifestyle-DEPER model and presents a lifestyle intervention strategy (KEEP) to promote health. Further research is required to validate the practicality of the model after applying interventions based on the lifestyle construction model.

A Study of Serum Lipid Levels, Blood Sugar, Blood Pressure of Vegetarian Buddhist Nuns and Non-Vegetarian Female Adults (II) - Based on Favored Salty Taste - (채식을 하는 여승과 비채식 성인여성의 혈중 지질수준, 혈당, 혈압에 관한 연구(II) -짠맛에 대한 기호를 중심으로-)

  • 차복경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.5
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    • pp.871-876
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    • 2002
  • This study was conducted to verify the relation between relation between vegetarian diet and the serum lipid levels, blood sugar and blood pressure from October 1996 to February 1997. The vegetarians subjects were 245 Buddhist nuns (age:23~79 yrs) and control subjects consisted of 235 healthy female adults (age: 23~70 yrs) selected from the teachers, the nurses and the housekeepers living in Chinju Gyeongsang Nam-do. The contents included anthropometric measurement, questionnaires about eating behavior score and preference for taste and biochemical characteristics of the blood. The results were summarized as follows. The average duration of vegetarian diet of the vegetarians was 13.1 years. Vegetarians prefer to a pepper, a sweet and a acidic in the right order but that non-vegetarians prefer to a sweet, a acidic and pepper in the right order. Both groups of less than a decade and more than two decade of vegetarian diet prefer to a pepper, sweet, a acidic, a bitter, a salty and a lily, and a 10~20 yr group with vegetarian diet was fond of a pepper, a bitter, a acidic, a sweet, and a oily, in the right order. This seems to be ascribable to a difference in the health knowledge and interest. Vegetarians and non-vegetarians who said that they were fond of salty were 38.8% and 52.8%, medium was 33.9% and 33.6%, and not salty was 27.3% and 13.6%. Eating behavior score of vegetarians and non-vegetarians were 25.1 and 23.1 respectively. Eating behavior scores of vegetarians were significantly higher than those of non-vegetarians (p<0.05). Eating behavior scores of the group with more than a decade of vegetarian diet were significantly higher than those of the group with less than a decade of vegetarian diet. Levels of serum total-cholesterol, LDL-cholesterol, and AI of the salty group were significantly higher (p<0.05) than those of not salty group. Levels of serum triglyceride, HDL-cholesterol, blood sugar had no significant relation with preference of salty. Blood pressure was not related with preference of salty, but that of those who prefer a salty tended to be high. This study also reveals that the preference of a salty was significant influence on serum total-cholesterol, LDL-cholesterol, and AI, but the vegetarians did not prefer salty and have a good eating behavior. Consequently, vegetarian diet can be considerably effective in reducing the level of the risk factors of cardiovascular disease.

Risk Factors for the Failure of Non-operative Reduction of Intussusceptions (장중첩증에서 비수술적 정복의 실패 위험인자)

  • Ko, Kwang-Min;Song, Young-Wooh;Je, Bo-Kyung;Han, Jae-Joon;Woo, Chan-Wook;Choi, Byung-Min;Lee, Jung-Hwa
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • v.11 no.2
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    • pp.110-115
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    • 2008
  • Purpose: Intussusceptions are one of the most common causes of intestinal obstruction in infants and young children. Although it is easily treated by non-operative reduction using barium, water or air, this treatment is very stressful for young patients and may cause bowel perforation, peritonitis and shock. In this study, we identified the risk factors associated with the failure of non-operative reduction, to identify a group of children that would benefit from the procedure and those who would not. Methods: We reviewed the medical records of patients with intussusception who were treated at the Korea University Medical Center Ansan hospital from March 1998 to July 2006. Three hundred fourteen children with intussusception were identified. Among them, non-operative reductions were performed in three hundred. Clinical and radiological variables were compared according to the failure or success of the non-operative reduction. Results: Non-operative reductions were successful in 243 (81%) and failed in 57 (19%). The group that had failed procedures had a younger age (12.3${\pm}$17.2 months vs. 18.0${\pm}$15.8 months, p=0.03), longer symptom duration before reduction (33.6${\pm}$29.0 hr vs. 21.5${\pm}$20.3 hr, p<0.01), more vomiting and lethargy (p<0.01), but less abdominal pain and irritability (p<0.01), compared with the group that had a successful procedure. Logistic regression analysis showed that the factors associated with the failure of non-operative reductions were a younger age, less than 6 months of age (odds ratio: 2.5, 95% confidence interval: 1.2~5.2, p=0.01), duration of symptoms, longer than 24 hrs before reduction (odds ratio: 2.1, 95% confidence interval: 1.2~4.2, p=0.03), bloody stool (odds ratio: 4.8, 95% confidence interval: 1.9~12.2, p<0.01), lethargy (odds ratio: 3.4, 95% confidence interval: 1.1~10.4, p=0.04), and abdominal pain or irritability (odds ratio: 0.2, 95% confidence interval: 0.1~0.4, p<0.01). Conclusion: For children with intussusception, an age younger than 6 months, and duration of symptoms more than 24 hrs before reduction, as well as the presence of bloody stools, lethargy and abdominal pain or irritability were variables associated with failure of a non-operative reduction. Knowledge of these variables should be considered in making clinical decisions for therapeutic interventions.

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Development of User Based Recommender System using Social Network for u-Healthcare (사회 네트워크를 이용한 사용자 기반 유헬스케어 서비스 추천 시스템 개발)

  • Kim, Hyea-Kyeong;Choi, Il-Young;Ha, Ki-Mok;Kim, Jae-Kyeong
    • Journal of Intelligence and Information Systems
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    • v.16 no.3
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    • pp.181-199
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    • 2010
  • As rapid progress of population aging and strong interest in health, the demand for new healthcare service is increasing. Until now healthcare service has provided post treatment by face-to-face manner. But according to related researches, proactive treatment is resulted to be more effective for preventing diseases. Particularly, the existing healthcare services have limitations in preventing and managing metabolic syndrome such a lifestyle disease, because the cause of metabolic syndrome is related to life habit. As the advent of ubiquitous technology, patients with the metabolic syndrome can improve life habit such as poor eating habits and physical inactivity without the constraints of time and space through u-healthcare service. Therefore, lots of researches for u-healthcare service focus on providing the personalized healthcare service for preventing and managing metabolic syndrome. For example, Kim et al.(2010) have proposed a healthcare model for providing the customized calories and rates of nutrition factors by analyzing the user's preference in foods. Lee et al.(2010) have suggested the customized diet recommendation service considering the basic information, vital signs, family history of diseases and food preferences to prevent and manage coronary heart disease. And, Kim and Han(2004) have demonstrated that the web-based nutrition counseling has effects on food intake and lipids of patients with hyperlipidemia. However, the existing researches for u-healthcare service focus on providing the predefined one-way u-healthcare service. Thus, users have a tendency to easily lose interest in improving life habit. To solve such a problem of u-healthcare service, this research suggests a u-healthcare recommender system which is based on collaborative filtering principle and social network. This research follows the principle of collaborative filtering, but preserves local networks (consisting of small group of similar neighbors) for target users to recommend context aware healthcare services. Our research is consisted of the following five steps. In the first step, user profile is created using the usage history data for improvement in life habit. And then, a set of users known as neighbors is formed by the degree of similarity between the users, which is calculated by Pearson correlation coefficient. In the second step, the target user obtains service information from his/her neighbors. In the third step, recommendation list of top-N service is generated for the target user. Making the list, we use the multi-filtering based on user's psychological context information and body mass index (BMI) information for the detailed recommendation. In the fourth step, the personal information, which is the history of the usage service, is updated when the target user uses the recommended service. In the final step, a social network is reformed to continually provide qualified recommendation. For example, the neighbors may be excluded from the social network if the target user doesn't like the recommendation list received from them. That is, this step updates each user's neighbors locally, so maintains the updated local neighbors always to give context aware recommendation in real time. The characteristics of our research as follows. First, we develop the u-healthcare recommender system for improving life habit such as poor eating habits and physical inactivity. Second, the proposed recommender system uses autonomous collaboration, which enables users to prevent dropping and not to lose user's interest in improving life habit. Third, the reformation of the social network is automated to maintain the quality of recommendation. Finally, this research has implemented a mobile prototype system using JAVA and Microsoft Access2007 to recommend the prescribed foods and exercises for chronic disease prevention, which are provided by A university medical center. This research intends to prevent diseases such as chronic illnesses and to improve user's lifestyle through providing context aware and personalized food and exercise services with the help of similar users'experience and knowledge. We expect that the user of this system can improve their life habit with the help of handheld mobile smart phone, because it uses autonomous collaboration to arouse interest in healthcare.

Monitoring Country-of-origin Labels and Sanitation on the Meat Markets in Seoul, Korea (서울시 축산물(식육)판매업소의 원산지 표시실태 및 위생상태 모니터링)

  • Park, Jung-Min;Gu, Hyo-Jung;Jeong, Jong-Youn;Chang, Un-Jae;Suh, Hyung-Joo;Kang, Duk-Ho;Kim, Cheon-Jei;Kim, Jin-Man
    • Food Science of Animal Resources
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    • v.27 no.2
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    • pp.185-189
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    • 2007
  • Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and cooking instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

A Study on Using of Materials and Compliance of Diet Therapy by Distribution of Body Weight in Diabetic Patients (당뇨병 환자의 체중분포별 식사요법 실행 및 자료의 활용 실태)

  • 한지숙;정지혜
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.3
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    • pp.533-541
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    • 2004
  • The purpose of this study was to investigate using of diet therapy materials and the compliance of diet therapy by distribution of body weight in diabetic patients. The percentage of diabetic patients who was distributed by BMI was 18.5% in under weight group, 51.5% in normal weight group, 16.9% in over weight group and 13.1% in obesity group. Of 130 diabetic patients, 62.3% experienced weight loss after the diagnosis. 35.4% of the diabetic patients had ever been in the hospital. 38.5% of the diabetic patients had prevalence of the complications. Knowledge for diet therapy showed low score in over weight and obesity group, specially in the items on the amount of food that I have to consume or the method selecting foods using the food exchange list. Diet therapy practice was also lower in obesity group than the other groups. Most of diabetic patients thought the diet therapy was important and got diet therapy materials through dietitian or doctor. But using of diet therapy materials was 50.0% in under weight group, 41.8% in normal weight group. 22.7% in over weight group and 35.3% in obesity group. Food exchange list was diet therapy item considered as the most difficult for diabetic patients to understand. Diet therapy items considered as the most necessary by diabetic patients were to be attended to choose foods and how to make out menu. This study showed that the diabetic patients were different in using of diet therapy materials or diet therapy practice by distribution of body weight. Therefore it is suggested that the program composed of necessary contents by body weight distribution of diabetic patients need to be developed.