• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1007-1015
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• 2015

This study investigated the correlation between smartphone addiction and eating behaviors of 288 elementary school students (fifth and sixth grades) in the Ansan area. Addiction and normal groups consisted of 29 (10.1%) and 259 students (89.9%). Average usage time of the smartphone addiction group was higher than that of the normal group (P<0.001). Percentages of using a smartphone when eating meals as well as skipping meals due to using a smartphone were also higher in the addiction group than the normal group (P<0.01). Degree of reduction of physical activity and sleep disorders due to using a smartphone were higher in the addiction group than the normal group (P<0.001). However, nutritional knowledge related to protein and dietary life scored lower in the addiction group than the normal group (P<0.05). Correlation between smartphone usage time and eating behaviors was as follows: smartphone usage time on weekdays increased with elevated usage time on weekends in the addiction group (+0.742) (P<0.001) and the normal group (+0.762) (P<0.001). Frequency of snack intake in the addiction group increased with elevated usage time on weekdays (+0.460) (P<0.05). Sleeping time of the normal group decreased with elevated usage time on weekdays (-0.150) (P<0.05), and good eating behaviors decreased with elevated usage time the on weekend (-0.143) (P<0.05). Consequently, smartphone addiction in elementary school students showed negative eating behaviors. Therefore, effective nutritional education programs and national support policy are required to solve problems of unhealthy eating behaviors from smartphone usage in elementary school students.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1607-1613
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• 2014

The purpose of this study was to investigate intake of protein supplements by university students majoring in physical education. Intake experience rate, reasons for intake, purchasing place, effectiveness, satisfaction level, and side effects were analyzed using a questionnaire. Of 476 students, those who consumed protein supplements were 198 (41.6%). Male's intake experience rate was significantly higher than that of females, and members of health-related clubs also consumed more protein than non-members. The main purchasing place was internet shopping malls, and users obtained information from their friends or upperclassmen. The most frequently consumed protein supplement was 'WPH', and the most frequent reason for intake was 'building muscle or maintaining body shape'. For effectiveness, 'normal' was 49.0% and 'effectiveness' was 33.3%. For satisfaction, 'satisfaction' was 45.5% and 'normal' was 43.4%. The rate of side effects was 44.9%, and digestive issues such as diarrhea and indigestion were observed with high frequency. The results of this study show that education is needed for nutritional knowledge, adequate intake, and side effects of protein supplements.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.295-312
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• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• 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.

• 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.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.60-72
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• 2018

Purpose: The purpose of this study was to determine differences in eating-out, dietary life styles, and healthy dietary competencies among middle-aged consumers according to obesity status and gender for implications of consumer education. Methods: Data were drawn from the 2016 Food Consumption Behavior Survey, and 3,022 subjects (mail 1,388; female 1,634) who were middle-aged adults were investigated. Analysis of variance with $Scheff\acute{e}$ test, t-test, $x^2$-test, and factor analysis were performed using SPSS v.24. Results: Males showed less interest in diet than females. For both males and females, higher BMI degrees were associated with higher levels of interest in diet. For frequency, monthly average consumption expenditure, one-time cost for eating out, and drinking frequency, males showed higher levels than females. Especially for the male group, higher obesity status was associated with higher levels of eating out and drinking. Dietary lifestyles of males and females turned out to be very similar. For the male group, normal weight group was more likely to show 'health and high quality pursuit dietary life-style' than the other groups. For females, the normal weight group were more likely to show 'health and high quality pursuit dietary life-style' and 'safety pursuit dietary life-style' than the other groups. The level of 'healthy dietary competence' for females was found to be higher than that for males. For the female group, there were significant differences according to obesity status, and practice was more important than knowledge in determining a healthy dietary life. Conclusion: For dietary life-related education for obese middle-aged consumers, it is important to emphasize less eating-out and drinking and less overeating while eating-out based on the results that eating-out, drinking, and overeating in the obesity group were significantly higher than in the normal group. It is important to focus on the value of dietary life and diverse foods, based on the results that the obesity group was less likely to be have healthy dietary lifestyles and consume less diverse foods than the normal group.

• Journal of Preventive Medicine and Public Health
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• v.18 no.1
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• pp.99-112
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• 1985

It was measured to check the state of health education by the survey of the items related to the health with the first grade of students in middle school who mastered elementary courses. Totally 50 questions, which were selected from Standard and Dong-A reference books, were given to teachers and have got answered by the students who were totally 959(491 from urban areas and 468 from rural areas). It's done just after they entered middle school for a month, from April 10 to may 10, 1984. There were totally 782 items of health in all subjects of all grades. In contents, the most cases were about mental and emotional health(17.7%), exercise and rest (15.1%), environmental health, health life, personal health care, nutrition and foods, social health and organization, physiology and anatomy, statistics of public health population problem, disease and care, food sanitation, school health, parasitic and communicable disease control, eugenics and heredity(0.4%), etc were followed. In subjects, Korean language had 44.7% of mental and emotional health in 114 cases, arithmetics 46.4% of statistics of public health in 26, sociology, 23.1% of environmental health in 118, natural science, 60.1% of physiology and anatomy in 30, ethics, 40.3% of mental and emotional health in 176, music, 21.8% of mental and emotional health and accidents in 23, art, 42.9% of exercise and rest in 28, physical education, 38.6% of exercise and rest in 201, practical course, 36.2% of nutrition and foods in 61, and there was nothing but only one case in Korean history. Subjects in total cases of health informing items are below: Physical education 25.8, ethics 22.5%, sociology 15.1%, Korean language 14.6%, practical course 7.8%, natural science 3.8%, art 3.6%, arithmetics 3.3%, music 2.9%, Korean history 0.6%. Grades in total cases of health informing items are belows: the sixth grade 29.1%, the fourth grade 21.2%, the fifth grade 18.9%, the third grade 11.6%, the first grade 11.5%, the second grade 7.7%. The sections related to health matters were average 35.4%. According to the grades, the fourth and the sixth grade were 38.2% each other, the highest, and the second grade was 29.3%, the lowest. All scetions in physical education included them. The acceptability to the knowledge for health was belows: 56.3% in urban students and 53.9% in rural students. There was some difference in acceptability between two parties (p<0.005).

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.497-504
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• 2015

The purpose of this study was to compare body image and dietary behavior in middle and high school girls in the Gyeongbuk area in September, 2014. Data were collected from a total of 194 middle school and 170 high school girls through a self-reported questionnaire. A total of 364 completed questionnaires were collected and used for the final analysis. The mean body mass index (BMI) of respondents was normal at 21.29. Generally, high school girls had greater height, weight and BMI than middle school girls. Height (p<0.001) and weight (p<0.001) were significantly different, while BMI was not. The ratio of students who perceived their body size as 'Fat' was significantly (p<0.05) higher in high school (43.9%) than in middle school (31.6%). The ratio of dissatisfaction with their current body image was significantly (p<0.001) higher in high school girls (64.1%) than in middle school girls (44.0%). Among respondents who perceived their body size as 'Fat', many high school girls actually (53.3%) had normal or low body weight and this was significantly (p<0.001) higher than in middle school girls (39.3%). Experience with weight control was higher in high school girls (67.3%) than in middle school girls (60.6%), but there was no significant difference. Regarding the weight control methods, respondents selected 'combination diet and exercise' (22.2%), 'diet control' (20.9%), 'exercise' (18.7%), and 'reduce snacks and midnight snack' (17.4%). 15 items under obesity-related dietary behavior were measured with 5-point scales and lower scores indicated obesity diet behavior. The mean score for all respondents was 3.19/5.00, and high school girls (3.06) scored significantly (p<0.001) higher than middle school girls (3.33). Our study suggests that the development of effective nutrition and health education for diet control is crucial for adolescent girls. This study will enable educators to plan more effective strategies to improve the dietary knowledge of adolescent girls.