• 한국식품영양학회지
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• 제24권1호
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• pp.37-53
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• 2011

The objective of this study was to prepare the base on which Korean food can become a globally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.

• Journal of Nutrition and Health
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• 제36권1호
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• pp.83-92
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• 2003

Improving dietary patterns, na, in turn, improving nutritional status, is now viewed as a key to improve public health and to prevent chronic diseases. There has been a peat needs to assess diet quality to identify nutritional risk group, however, little research has been done on methods to assess overall diet quality. The purpose of this study was to develope a mini dietary assessment (MDA) index for evaluation of overall dietary quality. A 10-component system was devised based on dietary guidelines and food Tower for Koreans. The system contained 4 food elements of which use is encouraged, such as milk, meat, vegetables, fruits, and 3 food elements of which use is limited, such as fat, salt, or sugar. Also the included were elements on dietary regulation and variety. A subject is to check one of ‘always' 'generally'seldom', which has score of 5, 3, and 1, respectively, so the total possible index score is 50. This index is to use without dietary survey and is to use even by non-nutritionist. A sample of 432 healthy males and females in their 30's and 40's contributed diet intake data based on 24-hour recall for the validation of MDA. The mean MDA score was 31.34 of a possible 50 points. The main nutrients for each MDA component was correlated very well with the results of 24-hour recall. Also, very good correlation was found between healthy eating index (HEI) score and MDA score. However, some of MDA components were needed a modification of term or/and statement. So the Uh was revised and another effort for validation was made with new sample of 169 subjects and even better correlation was found. The revised MDA could be used with minor modification to assess diet quality and to screen nutritional status. (Korean J Nutrition 36(1): 83-92, 2003)

• Journal of Nutrition and Health
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• 제36권6호
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• pp.613-621
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• 2003

The purpose of this study was to investigate the association between dietary quality and the risk of coronary heart disease (CBD) among Korean men by a case-control study. Methods: The cases were 108 male patients with a first acute myocardial infarction or a new diagnosis of angina pectoris who were admitted to a university teaching hospital in Seoul. Controls were 142 age-matched patients admitted to the departments of ophthalmology and orthopedic surgery at the same hospital. Dietary information was assessed by a nutritionist using a semiquantitative food frequency questionnaire (FFQ), and dietary quality index (DQI) scores were calculated. Results: The intakes of total fat and cholesterol and body mass index (BMI) in cases were significantly higher than those in controls. The mean DQI scores were 8.6 for the cases and 9.4 for the controls. A higher DQI, which was indicative of a better quality diet, was inversely associated with the risk of CHD when comparing the highest to lowest quatiles, but borderline significant (odd ratios 0.60, 95% confidence interval 0.25-1.39, P for trend ＝ 0.05). Conclusions: Our findings suggest that better dietary quality may reduce the risk of CHD among Korean men.

• 한국식생활문화학회지
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• 제13권4호
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• pp.327-337
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• 1998

A Survey was carried out to investigate relation between depressive trends, stress and attitudes of food intake in adults. In the assessing of Body Mass Index (BMI), the normal weight was 80.1%, overweight was 19.1%, obese was 0.7% in men, but normal weight was 90.3%, overweight was 9.4%, obese was 0.3% in women (p<0.001). It was represented increasing trends of obesity by the increasing of ages. Women thought their health condition was worse than men (p<0.001) 15.1% of all women tried to weight control. In changes of food intake by stress, 37.8% was increased to eat, 33.7% was reduced in women. It seems that women was significantly influenced by stress than men (p<0.01). In changes of food intake by stress in ages, 39.7% was increased of 20 years but over the 30 years was decreased or no changes of food intake (p<0.0001). All subjects wanted hot and sweet taste when stress-induced eating. 56.1% of men preferred to alcohol and beverages but 33.5% of women preferred to chocolate, cookies and breads of carbohydrate foods at the stressful conditions. But stress-induced eating dose not seems to be helpful for coping with stress in adults. In the distribution of depressive trends, the level of depression was higher in women (50.7%), whereas 34.3% in men (p<0.001). The most of 3li subjects represented attitudes of food intake below 60 scores that was needed improve and counseling of professional nutritionist. It was represented inferior to attitudes of food intake by the increasing of depressive trends and stress in women. It was higher level of overweight and obese in the below 60 scores of attitudes of food intake and higher depressive groups.

• Human Ecology Research
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• 제51권5호
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• pp.551-561
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• 2013

The aim of this study was to develop and apply a list of meals and standard recipes using barley for diabetic patients. The degree of interest and requirements of diabetic patients were investigated for the development of meals. The ingredients of the meals were selected through the diabetic literature and previous research. While developing a list of meals, dietetic therapies for diabetic patients were considered. After developing 15 kinds of meals and modifying them through sensory evaluation, a standard recipe was completed. In the standard recipe, the menu name, the ingredients, quantity, and recipe were stated and the nutritional components were indicated. Photographs of the meals were included. The calorie prescription for the diabetic patients was aimed at elderly women, that is, those 65 years old or above, based on research showing this to be the average age of diabetics. The prescribed calories were 1,500 kcal based on the food exchange list. Weekly lists of meals including the developed dishes were made for diabetic patients. The list were modified after consultation with a clinical nutritionist. When completed, one meal item was selected for each day and cooked. A photograph was taken and presented diabetic patients. This article presents the standardized recipes of the developed list of meals and applies them to modifying the diabetic diet, with an aim to be of service to diabetic patients attempting to meet their dietetic therapy goals. We also provide basic data on institutional food services for diabetic patients and nutrition education.

• 대한지역사회영양학회지
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• 제10권6호
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• pp.920-929
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• 2005

This study was aimed at knowing the recognition of teachers' nutrition knowledge and nutrition education at day-care centers in Seong-nam. Teachers were all female, most of whom were in the 20, and their careers were less than 3 years. And $76.2\%$ of the teachers graduated from high school and junior college. The score of the nutrition knowledge was average $14.3\pm2.2$ (out of 20). It shows that they are lack of general information of nutrition. As the teachers had higher education, they scored higher nutrition knowledge levels (p < 0.01). It also says that there was meaningful interrelationship between the nutrition knowledge and the number of children they had (p < 0.05). $93\%$ of the teachers said that nutrition education should be given when children are three years old, at least and most of the teachers thought that nutrition education is necessary and should be taught in a separate course. $50.4\%$ of the teachers thought that nutrition education for early childhood should be taught by a nutritionist, but $35.2\%$ of them thought that the teachers themselves should be in charge of it. About $60\%$ of the teachers thought that 'Cooking Activity for Early Childhood' course should be established and it is desirable that the nutrition education should be in the area of cooking activity for childhood at day-care centers. The teachers thought that dietary habit is the most important subject in nutrition education and they got more information from the internet rather than in the class related to nutrition. (Korean J Community Nutrition 10(6) : $920\∼929$, 2005)

• 보건교육건강증진학회지
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• 제16권1호
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• pp.203-232
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• 1999

This study reviewed the, reference of health promotion program and investigated the status of health promotion program at work sites in U.S.A. Good health promotion program is essential for both employees and employers to reduce morbidity rate, to promote productivity and to enhance quality of life and so on. Health promotion aimed at modifying unhealthy life-styles by building awareness, knowledge, skills, and interpersonal support. And health promotion cycle is resemblance to the plan-do-check-act. The major contents of this study are briefed following as : 1) Links between life-style, environment, and health 2) Effect of work sites health promotion effort 3) Prevalence and contents of work site health promotion programs 4) Health promotion process 5) Program framework and structure 6) Stages in the health promotion cycle 7) Approaches for modifying organizational stressors In addition this, the survey was conducted to aim diagnosing the status of health promotion p개gram in work sites in Korea. The main finding-outs are summarized as follows: 1) In 4 large size work sites, there are working with 1 doctor in all work sites, 1 nurse per 3,000 employees and other health related professionals. They have clinic office(4 work sites), gymnasium(2 work sites), and other many facilities like physical therapy center. And only one company have a wellness clinic center. All employees use to exercise health gymnastics in terms of 5 minutes regularly 2 times in a day. 2) In 4 middle size work sites, there are no doctor, 1 nurse and 1 nutritionist in all work sites. They have also clinic, physical therapy center(1 work site), and all employees exercise health gymnastics regularly 2 times in a day too.

• 한국생활과학회지
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• 제11권1호
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• pp.95-106
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• 2002

This study was done to investigate the perception and need of the nutrition counseling of the people living in Daejon. Results were as follows: Nutrition knowledge score increased with education level. It showed tendency that women's scores were higher than men's. Only 15.5% of the participants were experienced in nutrition counseling mostly with medical doctor or nurse in the general hospital. Their satisfaction level was above average, which means positive reaction on nutrition counseling. In the case of the people who paid nutrition counseling fee, they thought that fee level was reasonable. Participants whose education level was higher thought less frequently that the nutrition counseling fee charged currently in the general hospital was expensive. The prevalent contents they want in the nutrition counseling included the prevention and the treatment of the specific disease and food safety (pesticides and food-born illness). As means of nutrition counseling they preferred internet (or PC) and interview. The higher the education status and the less the age, the higher preference, there was for internet or PC. As a source of nutrition knowledge, participants gave high credit on the professional books, academic journals, and advices from dietitian, nutritionist, medical doctor and pharmacist; in the other hand, they gave low credit on the newspaper, magazine, TV or radio, and advices from family or relatives, and friends. They thought most of the adult-onset disease (especially obesity, hyperlipidemia, and diabetes) were closely related to diet. However, percentage of the participants who thought that diet and kidney disease were related was relatively low.

• Journal of Nutrition and Health
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• 제18권2호
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• pp.90-97
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• 1985

The objective of this study is to collect basic data which can lead effective direction in performing nutritional education, by investigating 273 homemakers' knowledge and attitudes about nutrition. This study was performed using questionnaire about the knowledge and the attitudes of nutrition according to the age, education level, occupation, food cost, and total income. Results were summarized as follows; 1) sources in the knowledge of nutrition appeared by order of T.V., cookbooks, magazines newspapers, mothers, friends, lecturers in cooking school, and nutritionist. 2) A level in the knowledge of nutrition which scord an average marks 154.7(the highest marks 210) was higher compared to other studies. Informations about food composition scord lower marks than other studies. 3) Attitudes about nutrition showed high score in the aspects that nutrition has an important role in health, and desirable eating habits were formed in childhood. 4) The knowledge of nutrition had no significant differences with age, occupation, and food cost whereas it had significant correlation with education level and total income. The higher the level in education and total income, the higher the level in the knowledge of nutrition. 5) The attitudes about nutrition had no correlation with age, occupation, but it had a significant correlation with education level, food cost and total income. 6) There was an significant correlation between the knowledge and attitudes about nutrition. In order to promote children's nutrition status, nutrition education for mothers must be accomplished in the first place. Development of T.V. program for children's nutrition education is desirable.

• 한국콘텐츠학회논문지
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• 제18권10호
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• pp.394-402
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• 2018

최근 국내의 외식산업은 양적, 질적으로 많은 성장을 해 왔다. 그 중 단체급식 시장도 많은 성장은 물론 무한 경쟁화되면서 영양사의 역할도 다변화되어 왔다고 할 수 있다. 전문직 자아개념은 전문 직업인으로서의 자기 자신의 업무에 대한 느낌과 스스로의 견해를 말하며 긍정적인 전문직자아개념을 가진 전문직업인 일수록 업무 수행능력이 높아진다. 본 연구는 영양사의 전문직 자아개념이 직무 만족도와 고객지향성에 미치는 영향에 관한 분석을 실시하였고, 연구결과는 다음과 같다. 전문직 자아개념의 하위요인인 지도력, 용통성, 기술, 의사소통 중에서 기술과 의사소통이 직무 만족도에 유의한 영향을 미치는 것으로 나타났다. 그 중에서 기술의 영향력이 큰 것으로 나타나 영양사 업무와 직접 관련된 기술 요인에 대해 영양사 스스로 긍정적으로 평가할수록 직무 만족도가 높다는 것을 알 수 있었다. 고객지향성의 경우에는 의사소통과 기술의 순으로 유의하게 영향을 미치는 것으로 나타났다. 즉 영양사로서 고객의 필요와 욕구를 충족시키기 위해 노력하는 태도는 고객 혹은 타인과의 공감 능력이 높다고 스스로 평가하는 경우에 높아지는 것을 알 수 있었다.