• Journal of Nutrition and Health
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• 제43권5호
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• pp.533-542
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• 2010

본 연구는 국민영양관리를 위한 전문 인력 중장기 수급전망을 통하여 영양사 인력수급정책에 필요한 기초 자료와 정책방향을 제시하는데 그 목적이 있다. 이를 위하여 영양사의 면허등록인력, 사망자, 해외이주자, 취업직종 등 공급실태를 조사 분석하였다. 이 분석결과를 토대로 영양사 인력의 중장기 수급추계와 정책방향을 제시하였다. 영양사의 실태분석을 위해서 보건복지가족부의 영양사 면허등록인력, 행정안전부의 주민등록자료 및 건강보험공단의 건강보험 자격 자료를 수집하여 분석하였고, 영양사 인력 공급 추계방법으로는 기초추계유형 하에서 유입유출방법과 인구학적인 방법을 사용하였고, 수요추계방법으로는 인구, 국민총생산액 (GDP) 그리고 외국의 기준을 적용하는 비 (ratio)의 방법을 적용하였다. 본 연구결과에 따르면, 2025년까지 영양사 수급불균형정도와 방향은 영양사 수요추계방법에 따라 다소 다르게 전망된다. 먼저 인구 비 (ratio)를 적용한 수요추계에서 단순인구를 적용한 수요 추계치는 우리나라와 같이 저출산 현상이 지속되는 국가에서는 향후 국민건강영양수요의 변화를 반영하지 못하기 때문에 적절하지 않다고 판단된다. 따라서 인구 비를 적용해야 하는 경우 연령별 가중치가 적용된 보정된 인구수를 적용하는 것이 타당하다. 이 방법에 의한 수요추계치와 공급추계치를 비교하면 수요에 비해서 공급이 다소 많아서 2010년에 1,634명에서 2025년에 2,076명으로 영양사가 공급과잉 될 것으로 전망되지만, 수급 불균형 규모가 10%내외에 있기 때문에 큰 문제가 되지 않을 것으로 전망된다. 뿐만 아니라 향후 소득증가에 따른 건강수준 향상에 대한 요구와 만성질환자 증가 등에 따른 식이영양의 중요성으로 영양사 수요는 증가하리라 판단되기 때문에 수급불균형은 큰 문제가 되지 않을 것으로 판단된다. 국내총생산 (GDP)의 비 (ratio)를 적용한 방법과 관련하여, 국내총생산이 원화 (￦)와 달러화 ($)로 표시된 것에 따라 수급불균형의 규모가 다소 달라지는 것으로 나타났다. 원화로 표시된 국내총생산의 비를 적용하여 추계한 수요와 비교하면 10% 내외의 수급불균형이 발생하고, 달러화로 표시된 국내총생산의 비를 적용한 수요추계치와 비교하면 영양사 공급과잉규모가 증가하다가 2020년 이후 부터 공급과잉의 규모가 감소한다. 국내총생산 (GDP)을 적용한 수요추계치와 공급추계치를 비교하면 전반적으로 공급과잉현상이 나타날 것으로 전망되지만, 노령화 및 만성질환자의 증가에 따른 식이영양의 수요의 증가로 영양사의 수요가 증가할 것으로 판단되어 국내총생산의 비를 적용한 시나리오 하에서도 영양사의 수급불균형은 크게 문제가 되지 않을 것으로 판단된다. 외국의 영양사 비를 적용한 시나리오와 관련하여, 공급추계치를 미국의 영양사 기준을 적용하여 추계한 우리나라 영양사 수요추계치와 비교하면, 시나리오에 상관없이 우리나라 영양사 수요는 2025년까지 공급과잉으로 전망된다. 그러나 유럽의 영양사 기준을 적용했을 때는 시나리오에 따라 수급전망이 달라진다. 유럽의 '시나리오 1'을 기준으로 하면 공급과잉 현상이 발생하지만 '시나리오 2'를 기준으로 하면 공급부족현상이 발생한다. 외국의 기준을 적용한 수급추계결과에 대해서는 국가 간 영양사의 역할 및 기능 등이 다소 다를 수 있기 때문에 신중하게 접근해야 한다. 우리나라 영양사인력은 다소 과잉공급이 전망되지만 노령화 및 만성질환자의 증가에 따른 식이영양 수요의 증가와 병원 분야의 임상영양사의 수요의 증가로 영양사의 수요가 증가할 것으로 판단되어 영양사 공급과잉은 큰 문제가 될 것으로 보이지는 않는다. 그러나 우리나라의 영양사 자격요건은 지나치게 열려있으며 이는 영양사인력의 자질에도 영향을 미치고 있는 실정이다. 따라서 향후 영양사 면허자격과 합격요건을 강화하여 영양사 배출 인력의 자질 향상과 적정수급을 유지하는 방향의 정책이 요구된다.

• 한국식품조리과학회지
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• 제29권6호
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• pp.815-823
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• 2013

To provide rice products in substituted for wheat flour and wheat products in elementary school foodservice, the survey for nutritionist in elementary school was accomplished from November 3rd to 8th, 2012 in Gwangju and Jeonnam area, and obtained 83 and 95 copies from Gwangju and Jeonnam, respectively. Most nutritionists were graduated from universities and had careers longer than 15 years. The nutritionists (56.7%) had worked at the schools where food allergy students were enrolled. The consumption of wheat flours per one student per month was 677.8 g in Gwangju and 707.4 g in Jeonnam. Udon and Jajangmyeon were more popular wheat products. Nutritionist agreed positively that rice products instead of wheat products were possible to use for meal menu (73.5% in Gwangju and 61.1% in Jeonnam). The frequent use of rice products was tteokbokkitteok, because of students' preference. The rice bread and tteokguktteok were preferred significantly higher in Jeonnam than in Gwangju. The advantages of rice products which perceived by nutritionists were benefits for health, digestive easily, and high nutritious, but their disadvantages were hard-to-find and expensive. The nutritional values of rice and recipes for cooking rice products were required as educational program for increasing consumption of rice products. Demonstration for rice cooking methods was selected most popular program. The application of rice products for school foodservice was preferred to Jeonnam compared to Gwangju (p<0.001). As a consequence, the nutritionists working in elementary school in Gwangju and Jeonnam area have positive thought about using rice products in school foodservice, if educational program of school foodservice menu using rice products should be demonstrated them.

• Journal of Nutrition and Health
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• 제49권1호
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• pp.8-17
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• 2016

Purpose: The aim of this study is to summarize and report on the change of food allergy in elementary school students and perception and practices in school nutritionists in Korea from 1995 to 2015. Methods: The search strategy was "(food allergy AND elementary school AND Korea) AND (nutritionist OR perception OR practice)". The search was conducted via KISS, DBPIA, RISS, NDSL, PubMed, Scopus, and Google scholar and full text and abstracts on the topic of food allergy evaluating prevalence, allergen, symptom, perception and practices were included in this review. Results: Out of 1379 records found in the sources, 13 related studies were included in the final analysis. The results showed that the number of students who had experienced food allergy was increasing. The two frequent allergenic foods were eggs and milk. The perception and practices of food allergy in school nutritionists was gradually increased. Conclusion: Further objective evaluations are required to confirm the food allergy status and its management in school.

• Journal of Nutrition and Health
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• 제9권4호
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• pp.1-3
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• 1976

• 대한지역사회영양학회지
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• 제5권4호
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• pp.735-740
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• 2000

• 대한지역사회영양학회지
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• 제6권3호
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• pp.354-360
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• 2001

This study was carried out to investigate the present status of nutrition services for infants in public health centers and the need for nutrition services of health workers and infants mothers. The study subjects were 146 health workers and 197 infants mothers. The results were as follows : At present, the only major nutrition services for infants were vaccination and dental care. Proper nutrition management services were available to infants. Nutrition knowledge scores were 16.8 for health workers and 15.3 for mothers out of 20 possible points. Health workers strongly demanded a well-organized nutrition education program, government support, audio-visual materials and the employment of a community nutritionist. The public health workers, in particular, demanded the development of education programs for breastfeeding and weaning. The infants mothers demanded services of nutrition information and teaching of cooking and menu planning. Based on this, the results suggest that the employment of a community nutritionist and the development of practical nutrition service programs for infants are needed very urgently for public health centers.

• 수산경영론집
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• 제40권2호
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• pp.1-25
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• 2009

The major part of non-commercial food service is food service for school which has no any objective quality standards. Each school has different standard when they buy seafood for SFS(School Food Service). The research purpose is whether or not the extrinsic cues of the seafood such as price, the source origin, company image, safety standards, etc or the intrinsic cues such as fishy smell, the hardiness of fish meat, others have any effect on the seafood evaluation when school nutritionist purchase it, for more objective basis. The research method is distributing questionnaire survey through e-mail or directly visiting the schools from October 30 to November 9, 2007. The questionnaire was distributed to 70 nutritionists of food service for elementary school in Busan. Total 50 questionnaires are used as data in the statistical analysis using SPSS package software. The research results are; First, there is interaction effect between the extrinsic and intrinsic cues of seafood for SFS. That is when the school nutritionist valued on intrinsic cues of seafood such as a fishy smell, the hardiness of fish meat and etc influence on the extrinsic cues such as price, source origin, reliable circulation process, HACCP application, etc. Second, the extrinsic cues of the seafood give no effect on perceived quality. Since seafood for SFS are heavy buying, prearrangement contract and most of them using pre-treated frozen aquatics. Third, the intrinsic cues of the seafood give no effect on perceived quality. The extrinsic cues consist of 5 parts namely "opening about quality", "source origin", "company image", "safety/standards" and "price/package". However, "safety/standard" was the only affecting factor to perceive quality. The reason is that in fact they have no standards or any document proving the quality of the seafood unless safety standards factor. Last, the perceived quality is an important factor for perceived value and purchase intention. It is showed that there is a path to form a willing to buy through the perceived value after school nutritionist recognizes the perceived quality.

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2003년도 춘계학술대회 특강
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• pp.252-256
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• 2003

As one of the typical Chinese food, rice gruel endows rich culture images. Gruel-eating can be concluded to 6 aspects: the food fur the old, the food fur the weak and the ill, the food for good health and longevity, the food for the hermits and monks; the food far the poor, and the food for enjoyment. In a modem society, the health implication of gruel eating gives many inspirations to medical workers, nutritionist and food manufacturers. People expect the gruels make more contributions to a balanced, diversified, convenient and healthy modem diet.

• 한국지역사회생활과학회:학술대회논문집
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• 한국지역사회생활과학회 2011년도 추계학술대회
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• pp.105-105
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• 2011

• Journal of Digestive Cancer Research
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• 제1권2호
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• pp.78-81
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• 2013

With advances in technology, advances in the understanding of biology of cancer, and the advent of improved and novel therapies, the role of the gastroenterologist has been modified greatly over the past 2 decades, and continues to be shaped by the knowledge, skill, and opportunity to capitalize on the unique position that gastroenterologists hold in the patient care continuum. The gastroenterologist is evolving from a "pure" diagnostician to an endoscopic surgeon, a geneticist, a nutritionist, an immunologist and chemotherapist, and palliative care physician.