• Proceedings of the Ginseng society Conference
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• 2002.10a
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• pp.424-455
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• 2002

Diabetes mellitus is reaching epidemic proportions worldwide. The insufficiency of medication to cope with this burden has coincided with a dramatic rise in the prevalence of use of complementary and alternative therapies, especially herbal treatments. This surge in demand presents a challenge to prove the safety and efficacy of these treatments in diabetes. Korean red ginseng (steam treated Panax ginseng C.A. Meyer) is a strong candidate to succeed. It has been shown to possess a multitude of hypoglycemic effects and improve metabolic disturbances related to diabetes in in vitro and animal models. Data in humans is also emerging to support these benefits. Whether these results can be replicated in a rigorous clinical testing program is unclear. We therefore investigated the antidiabetic effects of Korean red ginseng in a series of 2 acute and 1 longterm randomized, double-blinded, placebo-controlled clinical trials. This paper provides the rationale for this program of study, expanding on the problem of diabetes, its management, and the possible role for Korean red ginseng. It then describes the design and expected findings.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.11 no.sup1
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• pp.55-71
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• 2008

Gastroesophageal reflux (GER) defined as passage of gastric contents into the esophagus without symptoms is a common physiologic gastrointestinal problem in infants, children and even in adults. But gastroesophageal reflux disease (GERD) defined as symptoms or complications of GER is a disease entity to find out the reason and treat. After the era of 1970 we have been studying about GERD with the development of diagnostic and therapeutic methods. I already introduced the nature and the fundamental knowledge of GERD in the opening symposium of KSPGHAN in 1998. Now, I will introduce the guidelines for evaluation and treatment of GERD which was recommended by the North American Society for Pediatric Gastroenterology and Nutrition and American Pediatric Association which was published in 2001. And I will introduce progressing subjects and the forecoming issues to be solved in near future. Those are as followings. Does GERD cause otolaryngologic symptoms such as chronic sinusitis and chronic otitis? Is GERD inherited? Can we find out the child who will become GERD in adult life and the way to reduce the incidence of Barrett's esophagus and esophageal cancer? Is long term PPI therapy safe in children?

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.345-355
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• 2000

The purpose of this study is to develop a software program for nutritional counseling by assessment of nutrients intake status and health degree by using semi-quantitative frequency food intake method and the questionnaire of Cornell Medical Index(CMI) and farmers' syndrome. This program is composed with three parts, nutrients intake, health status with body complaints, and nutrition counseling contents for diet therapy of each body condition states. First, nutrient intakes with percentage of Korean Recommended Dietary Allowances, and quantities of other nutrients intake were calculated and presented in an out-put screen. Second, the different body complaints(farmers' syndrome, anemia, hypertension, gastrointestinal problem, and cardiovascular complaints) were divided 3 groups of health status as normal. suspected and ailment. The contents of nutritional counseling with recommended food kinds. intake quantities. and recommended preparation methods were shown by button click of each health state of body complaints. And also this program could serve several times for one person to compare nutrition education and counseling effect by use of pre and post presentation results. This programs would be effect to home extension workers of rural development administration for farmers' nutrition counseling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.169-182
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• 1995

The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi were reviewed. Kimchi contains high levels of vitamins including vitamin C, $\beta$-carotene, vitamin B complex, niacin, and of minerals such as calcium, potassium, iron and phosphorous, etc. Kimchi is a low energy food, byt contains high quantities oforganic acids, dietary fiber and lactic acid bacteria in addition to the vitamins and minerals. Thus Kimchi could be developed as a protective food as it contains the various regulatory nutrients. The levels of NO3, NO2 and nitrosamines in Kimchi ingredients and Kimchi during theripening are not significant. However, high level of NaCl that could be used when prepared Kimchi in the warm region can be a problem, since high concentraitons of NaCl(>9.5%) in Kimchi could be comutagenic to themutagen of MNNG. The methanol extract of Kimchi, red pepper powder, garlic and lactic bacteria revealed antimutagenic or anticancer activities. The Kimchi extract also inhibited the growth of various human cancer cells.

• Journal of the FoodService Safety
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• v.4 no.2
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• pp.42-47
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• 2023

The FoodTech industry has been developed with the rise of start-up by using AI, big data, robotics, biotechnology. In addition, sustainable development is more important with the trend of population growth, aging, and climate change. We investigated the impact of FoodTech on the foodservice industry with the cases of the global and domestic companies. The technology of AI, IoT, blockchain, robotics, automation systems are widely used to improve food safety and hygiene while as the use of diagnostic biomarkers such as blood or DNA, digital platform and app, and AI-based solutions are used in the field of personalized nutrition. With the expand of FoodTech in foodservice industry, the competencies that the managers need to develop include understanding technology, resource management, self-development, work ethics, problem-solving, and communication, therefore the support of the related education and training is required.

• Korean Journal of Clinical Pharmacy
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• v.18 no.1
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• pp.45-49
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• 2008

The goal of this research was to identify problems associated with the management of nutrition support team (NST) in hospitals in Korea. Management status of NST in the hospitals was surveyed over the phone or interviewed by visit during August 2007. NST in foreign countries was collected by reference search and websites in the internet. Survey analysis also was performed during March, 2007 with forty-one medical staff in a university hospital located in Jinju, Kyungsangnamdo. Korean Society for Parenteral and Enteral Nutrition (KSPEN) was organized in 2001 and currently has thirty-three member hospitals with on-site NST as of August, 2007. Most of the member hospitals were big hospitals with more than 500 beds and were organized within five years. The most significant problem identified was the shortage of nutrition specialists exclusively involved in the NST. Survey analysis revealed that more than half of medical staff prescribed parenteral nutrition based on their own nutrition requirement calculation rather than consultation with NST. It appears that status of NST management of hospitals in Korea are considered to be at beginner stage and therefore, needs more aggressive advertising activity to increase consultation usage by medical staff.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.123-136
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• 2009

Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.

• Journal of the Korean Dietetic Association
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• v.29 no.1
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• pp.49-64
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• 2023

Osteoporosis is a major health problem confronting middle-aged women today. Enhancing calcium intake in early adulthood can increase the rate of calcium gain in bone. In this study, we investigated the association of bone health-related nutritional knowledge levels with calcium-related dietary behavior and nutrition education among women. Data were collected using questionnaires from 347 women aged 20~30 residing in Gyeonggi-do. Subjects were categorized into two groups according to their bone health-related nutritional knowledge (high or low-knowledge group). Knowledge related to bone health and calcium, and dietary habits was assessed, and the preference for and intake frequency of calcium-rich food were collected and analyzed using food frequency questionnaires. The high-knowledge group showed a significantly higher rate of nutritional education experience (33.9%) when compared with the low-knowledge group (18.9%). Not only were the perceptions regarding milk and dairy products more positive in the high-knowledge group (P<0.05), but the intake frequency of calcium-rich foods, such as tofu, soybean, and anchovies, was also higher in this group compared to the low-knowledge group (P<0.05). Overall, the preference for all calcium-rich foods was positively correlated to their intake frequency (P<0.05). Nutrition education experience and the recognition of the need for such education were positively correlated with the bone health-related nutrition knowledge score (P<0.05). In conclusion, bone health-related nutritional knowledge can affect calcium-related dietary behavior and increase the intake of calcium-rich food of 20~30-year-old women and this can contribute to the prevention of osteoporosis. To improve bone health-related nutritional knowledge among young women, it may be important to provide nutrition education.

• Journal of Nutrition and Health
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• v.34 no.4
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• pp.458-471
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• 2001

To evaluate the infra structure supporting hospital nutrition services, we conducted a survey on the unit of organization, unit of dietitians work system, number of personnel engaged on nutrition services, productivity of food service, management of dietitians works, computerization of nutrition services etc. Total ninety-six hospitals were participated in the survey, and they were varied in terms of hospital classification, location, number of beds and type of food service management. All of the large hospitals with more than 400 beds conducted nutrition services under the department of nutrition, but some of the middle and small hospitals with less than 400 beds conducted nutrition services under the other department such as administration. In most of the tertiary hospitals, the work of dietitians were separated in which food services and medical nutrition services were conducted independently by different dietitians, whereas, in most of general hospitals and all the hospital, food services and medical nutrition services were conducted by the same dietitians in all time. The numbers of dietitians and cooks per 100 beds were fewer in the large hospitals with more than 400 beds than the hospitals with less than 400 beds, and the number of cooking and meal serving assistants were the just opposit. The average productivity of food service was 44.5 meals per hour for each dietitian, 84.8 meals per hour for a cook and 7.0 meals per hour for a cooking and meal serving assistant. The productivities for dietitians and cooks tend to be higher in large hospitals than middle and small hospitals, whereas the productivities for cooking and meal serving assistants were just opposite. The large hospitals seemed to solve the problem on the lack of working personnels by hiring part-time workers and by utilization of computer system for their works. The pattern of daily work management in food service area was not much different between dietitians duties, but the pattern of daily work management in medical nutrition service area was different in a way which the analysis of patients nutrient intakes was almost not conducted by dietitians handling both food services and medical nutrition services. Therefore, this study demonstrates that there are significant differences in the infra structures conducting nutrition services among hospitals, suggesting that the strategies to improve this improve this structure in relation to the improvement of service qualities need to be investigated in the future. (Korean J Nutrition 34(4) : 458∼471, 2001)

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.16 no.2
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• pp.95-103
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• 2013

Purpose: Iron deficiency remains a very common nutritional problem despite the improvement in nutrition and increased understanding of methods for its prevention. Thus, we try to create a new method for screening iron nutrition through infant nutrition history. Methods: Among the children who visited Inha University Hospital from March 2006 to July 2012, 181 children with iron deficiency anemia (IDA) and 52 children without IDA ranging from 6 to 36 months of age were reviewed in this study. We used the age when they began to wean food, the type of sort weaning foods, the time required for successful weaning, iron content in weaning foods, and the duration of breastfeeding for scoring infant nutrition history based on a questionnaire. Results: The mean score of the IDA group was $7.8{\pm}2.6$ points, which was significantly higher than that of the control group ($5.6{\pm}2.1$) (p=0.000). If we set up the cutoff value at 6 points, this screening has 86.8% sensitivity and 36% specificity. In addition, as the IDA score increased, there was a falling trend of hemoglobin. Conclusion: The IDA score does not have high specificity or high sensitivity. However, this study conveys that those patients who record a high score have low hemoglobin. Therefore, we suggest this score system for screening more IDA patients via nonpainful techniques.