• Journal of Nutrition and Health
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• 제40권5호
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• pp.475-482
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• 2007

본 연구는 현재 건강검진센터에서 수행하고 있는 영양서비스 현황과 영양서비스의 요구도를 관찰하여 영양서비스 개선을 위한 방법을 모색하고 이를 영양평가 및 상담에 적용하여 영양서비스의 만족도를 높이는데 기여하고자 수행하였다. 본 연구의 결과를 요약하면 다음과 같다. 1) 영양서비스의 경험이 있는 대상자는 상담군의 경우 58.5%, 비상담군의 경우 46.3%로 나타났다. 그 중 상담군 56.1%, 비상담군 43.9%가 개별상담을 받았고, 상담내용은 건강검진결과에 따른 결과상담이 가장 높았다. 영양지식 및 건강정보는 TV, 인터넷, 책, 잡지, 신문을 통해 얻는 경우가 많았으며, 영양사나 의사, 간호사 등 교육기관으로부터 정보를 얻는 비율은 낮았다. 2) 영양서비스를 받고 싶다고 생각한 적이 있는지에 대해 상담군 80.5%, 비상담군 73.2%가 긍정적으로 대답하였으며, 두 군간의 유의적인 차이는 없었다. 영양서비스 경험과 영양서비스에 대한 생각은 양의 상관관계를 보였다(r = 0.229, p < 0.01). 3) 영양평가의 필요성은 상담군의 경우 95.1%로 비상담군 80.5%에 비해 유의적으로 높게 나타났으며 (p < 0.05), 영양상담의 필요성은 상담군의 경우 97.6%, 비상담군의 경우 100%로 영양상담의 요구도가 높았으며, 두 군간의 유의적인 차이는 없었다. 또한, 영양서비스의 수단으로 개별 상담의 선호도가 가장 높았다. 4) 영양서비스 요구항목의 우선순위를 보면, 영양평가는 식사섭취열량평가가 가장 높았으며 (p = 0.000), 영양상담은 상담군의 경우 영양평가를 통해 출력된 영양소별 1일 섭취량 결과를 바탕으로 개인별 맞춤 상담을 원했으며 (p = 0.031), 비상담군은 건진결과에 따른 식사요법에 대한 영양상담을 원하는 비율이 높았다 (p = 0.000). 영양결과지는 도표나 그래프를 이용하여 한 눈에 알아 볼 수 있도록 만들어지기 원하였으며 (p = 0.014), 리플릿이나 영양책자는 사진의 추가로 시각적인 효과를 높여달라는 요구도의 순위가 가장 높았다 (p = 0.014). 본 연구 결과를 바탕으로 건강검진센터의 영양서비스 개선을 위한 제언은 다음과 같다. 1) 영양평가시 영양문제파악을 위한 개개인의 영양상태 평가 도구로써 보다 세밀한 평가가 이루어질 수 있도록 영양평가 도구 개발이 필요하겠다. 2) 현재 일부 정밀건강검진프로그램에서만 결과에 따라 개인별 식사요법이나 영양교육이 실시되고 있다. 그러나, 영양교육 및 다양한 영양서비스를 제공하는 것은 건강증진, 질병예방 측면에서 볼 때 큰 효과를 볼 수 있는 좋은 프로그램이며, 소비자들도 원하는 부분이다. 이에 다양한 영양교육프로그램 개발을 통해 건진프로그램에 영양서비스 정착에 힘써야 할 것이며, 더불어 영양사의 자질 향상을 도모하는 것도 필요하리라 하겠다. 3) 영양평가결과지에 그래프나 도표 첨부, 영양자료나 리플릿 제작시 사진이나 그림, 건강기능식품에 대한 정보 추가 등의 수정보완이 필요하겠다. 4) 본 연구를 통해 영양서비스 요구도 설문이 실시됨으로써 차후에 다양한 건강검진프로그램 평가에 대한 기초자료를 제공할 수 있으며, 적극적인 차원에서의 건강검진프로그램 관리에 대한 기본적인 자료제공의 의의를 가질 수 있을 것으로 기대된다. 5) 본 연구는 영양서비스에 대한 평가에서 제한된 부분만을 분석하였으므로 앞으로는 여러 가지 평가도구가 개발되어야 하며 또한, 영양상담 내용을 행동에 옮기는데 필요한 구체적인 변수들의 규명과 분석이 진행되어야 하겠다.

• 대한지역사회영양학회지
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• 제24권1호
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• pp.47-59
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• 2019

Objectives: Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes among the athlete's parents. Methods: The subjects were parents of elementary, middle, and high school athletes (n=323) from 18 schools participating mainly in the Sports Food Truck. The questionnaire included general characteristics, status and needs on nutrition management and meal service for student athletes, and satisfaction with the Food Truck. The survey was done during 2018. The data were analyzed according to the school groups using a ${\chi}^2-test$ or ANOVA. Results: Approximately 45% of subjects had difficulty in the nutrition management of athletes, and 87.1% had not received nutrition education. Approximately 74% wanted nutrition education held for athletes, and mainly wanted topics on nutrition management for health and eating for athletic performance. The preferred methods were lectures and cooking activity. The responses on the necessity of nutrition education for athletes, desired education topics, and desired times for education differed significantly according to the school groups (p<0.05). Most subjects also wanted nutrition information mainly through SNS. In the athlete's meal, breakfast and snacks were highlighted as the meal to supplement. Approximately 90.3% responded that providing a meal service is necessary. The subjects preferred snacks before/after exercise and dinner if a meal service was provided. They preferred Korean food, followed by snacks, and a dish meal. As the meal type, the subjects wanted the Food Truck and packed meal. The responses on necessity of a meal service (p<0.05), preferred food (p<0.001), and meal type (p<0.001) in the meal service differed significantly according to the school groups. Approximately 43% were satisfied with the Food Truck and 50.8% responded as average. They made suggestions for the Food Truck in terms of foods, operations and frequency. Conclusions: Based on the study results, nutrition education and meal service may support nutrition for student athletes considering the needs of the parents according to the school groups.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.216-227
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• 2008

The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

• 대한지역사회영양학회지
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• 제20권2호
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• pp.109-119
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• 2015

Objectives: The purpose of this study was to compare and analyze the results of salty taste assessment, dietary attitudes, and dietary behaviors among adult and senior women by region and by age. The results generated from this was expected to provide fundamental data for implementing a nationwide salt reduction education program. Methods: The salty taste assessment tool was applied to 4,064 subjects from 15 areas in Korea. Also, a survey of dietary attitude and dietary behavior related to salt intake was conducted for all subjects participated in this study. Results: The salty taste assessment scores by region and by age were the lowest in capital (p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scores and dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capital was the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70's group (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higher than the other age groups (p < 0.001). The score of 'I like kimchi' was $3.46{\pm}0.88$, which was the highest among 10 dietary behavior questions. The score of 'I eat a lot of kimchi' was $3.30{\pm}0.90$, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores of dietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001). Conclusions: Based on the results of salty taste assessment, we observed a tendency that older people and regions except the capital had higher preference for salty taste. Our results suggested the necessity for a nationwide salty reduction education program tailored for regions and for different age groups.

• Journal of Nutrition and Health
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• 제13권1호
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• pp.9-14
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• 1980

A total of 35 hospitals throughout Korea were surveyed for the assessment of the educational function of dietitians. The current situation and the depth of practices were diagnosed in such areas as: 1. The continuing education for the hospital dietitians 2. The characteristics of patient consultation performed by the hospital dietitians 3. Systems and methods of patient instruction practiced by the dietitians, and 4. Prospectives in establishing the nutrition education center for the in-and out-patients. The major findings are: 1. Approximately half of the hospital dietitians feel positive about the practicality of their college education for the job. Extremely small number of them are on any kind of continuing education program 2) The monthly average of only 20 patients at one hospital receive diet consultation or nutrition education service from dietitians. The 50% of the consultation cases is taken up by the patients with diabetes and various circulartory diseases followed by the tube feedings, liver and renal diseases with less frequencies 3) Not even a single hospital has an office for the diet consultation and nutrition education for the in-or out-patients. Very few hospital dietetics have educational aids and/or any feedback system to evaluate the effect of the consultation. Charting is not practiced by most dietitians leaving no record of their contributions to the patient care. 4) Although the necessity of the nutrition education center in the hospital is strong1y recognized among dietitians the progress has been blocked by such obstacles as the poor system in the hospital administration in general, short in funds, lack of preparation in the dietetics and the lack of recognition both by the hospital administration and by the dietitian themselves.

• 대한융합한의학회지
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• 제3권1호
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• pp.15-27
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• 2022

Objectives: This study was conducted to review the overall concept of nutritional evaluation of infants and young children. Methods: Literature search was done to study definition, method and importance of nutritional evaluation of infants and young children. Pubmed and Google scholarship were used in the research. Search words were 'Nutritional evaluation', 'infants' and 'young children'. Results: Nutrition evaluation is mainly used by physical measurement, clinical evaluation, dietary intake survey, and biochemical test depending on the age and disease. The treatment method for 治未病, which is a concept of korean medicine, and 健兒法 for treating the concept of weak children are considered to have very high applicability in solving various problems found through nutrition evaluation in korean medical approach. Conclusion: Infants and children are the fastest growing period of their lives, showing rapid growth in physical, and emotional development along with rapid brain growth. Therefore, inadequate nutrition during this period affects mental and physical growth and development not only during that period but also throughout life. Nutrition evaluation is divided into regular evaluation that includes children in all growing seasons and screening evaluation for problem solving, and follow-up nutritional evaluation that evaluates nutritional status in the long run. For each nutritional evaluation, evaluation is conducted by physical measurement, clinical evaluation, dietary intake survey, and biochemical test. By comprehensively interpreting them, nutritional status is determined. This study provides basic data on the proper nutrition evaluation method to identify and correct nutritional problems such as growth level, nutritional deficiency, and nutritional excess early.

• 한국가정과교육학회지
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• 제16권3호
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• pp.81-98
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• 2004

이 연구는 실업계 고등학교 전문교과 중에서 2005학년도 대학수학능력시험에 신설될 직업탐구영역 중 가사실업계 고등학교 전문교과의 $\ulcorner$인간발달$\lrcorner$과 $\ulcorner$식품과 영양$\lrcorner$의 2개 과목에 대한 절대평가기준 개발에 대한 기초연구를 수행하여 이들 과목이 교육과정에 근거한 평가를 통하여 교육과정의 목표를 구현하여 교육과정이 지향하는 질적인 교육, 특히 교수ㆍ학습 활동을 구현할 수 있도록 하는데 도움이 되는 기초자료를 제공하는데 연구의 목적을 둔다. 이를 위하여, 이 연구에서는 우선, $\ulcorner$인간발달$\lrcorner$과 $\ulcorner$식품과 영양$\lrcorner$과목의 교육과정에 대한 분석을 통하여 과목의 성격과 목표를 분석하였다. 둘째, 절대평가기준의 개념과 필요성에 대한 이론적 검토를 통하여, 성취기준과 평가 기준의 개념을 확인하고, 이를 개발하기 위한 방안(절차 포함)을 구안하였다. 성취기준은, \circled1교육과정의 목표ㆍ내용 분석 \circled2 성취기준의 개발 영역 선정, \circled3성취기준안의 개발 \circled4성취기준의 평가, \circled5성취기준의 확정의 5단계 절차안에 의해 개발하였다. 평가기준은 \circled1성취기준의 분석, \circled2평가영역의 결정, \circled3평가기준안의 개발, \circled4평가기준의 평가, \circled5평가기준의 확정의 5단계 절차안에 의하여 개발하였다 셋째, $\ulcorner$인간발달$\lrcorner$및 $\ulcorner$식품과 영양$\lrcorner$과목의 예시적인 성취기준 및 평가기준을 개발하여 제시하였다. 이후 연구에서는 이 연구에서 제시한 $\ulcorner$인간발달$\lrcorner$및 $\ulcorner$식품과 영양$\lrcorner$과목의 성취기준 및 평가기준 개발 방안에 대한 비판적인 검토가 필요하다. 예를 들어 이 연구에서 성취기준의 개발 영역으로 설정한 '내용요소'의 당위성 및 내용요소 추출의 타당성 등등에 대한 논의, 또 평가기준의 상, 중, 하 수준 구분의 근거, 등등과 같은 다양한 내용에 대한 비판적 논의를 통하여 과목별 성취기준 및 평가기준이 개발되어야 할 것이다. 특히, 후속연구에서는 개념과 논리에 근거한 추상적 수준의 성취기준 및 평가기준에 대한 보다 명확하고 분명한 의사소통을 위하여, 이러한 기준을 활용한 다양한 평가도구가 개발되어 기준의 실제적 해석과 활용이 이루어지도록 하여야 할 것이다.

• 대한지역사회영양학회지
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• 제10권6호
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• pp.905-919
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• 2005

This study raised the necessity of developing performance indicators for measuring the management efficiency and effectiveness of school food service, and as a means of helping its implementation, a balanced score card (BSC) approach developed by Norton and Kaplan was adopted. This study established BSC in seven phases through literature: Phase 1 Defining a school food service and the scope of working activities, Phase 2 Establishing the vision of a school food service, Phase 3 Setting strategic goals, Phase 4 Identifying critical success factors (CSFs), Phase 5 Developing Key Performance Indicators (KPIs), Phase 6 Extracting cause and effect relationship, and Phase 7 Completing a preliminary BSC. The preliminary BSC was fumed into a survey, which was administered to food service related people working at the Office of Education and School Food Service including 16 offices,209 dietitians, 48 school administrators both from self-operated and contract-managed, and 9 experts in areas related to school food service. They were asked questions about strategies from 4 different perspectives,12 CSFs, 39 KPls, and the cause and effect relationships among them. As a result, among the CSFs based on 4 different perspectives, all factors other than ' zero sum on profit/loss ' from the financial perspective turned out to be valid. In terms of KPIs, manufacturing cost percentages, casualty loss count/reduction rates, school foodervice participation rates, and sales goal achievement rates were found to be valid from the financial perspective, while student satisfaction index, faculty satisfaction index, leftover ratio, nutrition educational performance count, index of evaluating nutrition education, customer claim count/reduction rate, handling customer claim count/reduction rate, and parent satisfaction index were found to be valid from the customers' perspective. Besides, nutritional requirement sufficient ratio, nutritional management score, food poisoning outbreak count, employee safety accident count, sanitary inspection assessment index, meals per labor hour (productivity index), computerization ratio, operational management index, and purchase management assessment index were also found to be valid from the perspective of internal business processes. From the perspective of innovation and learning, employee turnover ratio/rate of absenteeism, annual education and training count, employee satisfaction index, human resource management assessment index, annual menu-related customer feedback, food service information index for employees and parents/schools were also found to be valid. The significance of this study is to present indices for measuring overall performance of school lunch food service operations without putting any limitation on types of school food service management, and to help correctly assess the contribution of the current types of school food service management to schools and students. (Korean J Community Nutrition 10(6) : $905\∼919$, 2005)

• Journal of Nutrition and Health
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• 제30권3호
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• pp.326-335
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• 1997

In the Health Promotion Law proclaimed on January 1995, nutritional improvement at national level was emphasized and designated as one of the jobs to be carried out by local governmnets. With such a situational necessity, we conducted a dietary survey along with an anthropometric measurement, biochemical assessment and questionnaire analysis on general characteristics of the students from 3 junior higher schools in Seoul area. About 300 students had participated in the study and the data from only 139 students, 28 boys and 111 girls, with complete report of dietary intake were subjected to analysis, comparison and discussion. Fasting blood samples were drawn and analyzed for hemoglobin, hematocrit and total cholesterol. Dietary intake was monitored by 1-day 24hr recall +2-day food record. In general, the average intake of nutrients for most of the subjects were above RDA for korean of that age except for 2 nutrients namely, vitamin A and calcium, of which average intake corresponded to 46-69% of RDA. In addition to this kind of nutritional imbalance, there were several other factors of nutritional problems such as skipping breakfast, overeating at dinner and frequent eating of snacks. As the best countermeasure for these kinds of nutritional problems, more detailed campaign and prractical nutrition education for these adolescents are necessary. Only through proper education and guidance for them, the healthy and intellectual man power could be guaranteed for the forthcoming 21st century.