• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.993-999
• /
• 2001

The purpose of the study was to develop a nutritional counseling program using expert system to assist obese people to lose weight through behavior modification in the internet. The counseling internet program for weight loss was developed by the accumulation of knowledge for dealing with eating habits and exercising behaviors into expert system tool, Knowledge Engineering Agent (KEA) by a dietitian without any help of computer expert. KEA was built based on the theory of Multiple Classification Ripple Down Rules. To accumulate knowledge into KEA, survey was performed in 150 obese people, the dietitian reviewed and consulted each survey case, and the consulted contents were learned and accumulated into KEA. Survey questionnaires were the same as those of the internet consulting program, and they included general characteristics, dietary habits, lifestyle, and exercise patterns related to obesity. KEA was used for nutritional counseling of obese people after KEA had enough knowledge for weight loss based on behavior modification by the dietitian. To accumulate knowledge to KEA, the dietitian selected proper factors inferred from the survey questionnaire of each case, and added the conclusions for them. Conclusions were made for helping clients to correct bad eating behaviors and accumulate good behaviors for losing weight. When clients answered survey questionnaires in a counseling internet program, KEA gave the recommendation how to eat, to exercise and the deal with stress in a real time for each case. If KEA did not have enough knowledge for a specific case, the conclusion window wrote no conclusion and the dietitian needed to add conclusions for the case. The conclusions for the new case added to the KEA knowledge base. In conclusions, a counseling internet program for weight reduction can be used for give advices how to deal with obesity in a man-to-man way in a real time using KEA where nutritional knowledge based on behavior modification for weight loss was accumulated.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.6
• /
• pp.1299-1309
• /
• 2017

The aim of this study was to investigate status of safety accidents of school foodservice cooks in Daegu and to analyze the factors affecting the occurrence of the accidents in order to seek effective ways for preventing safety accidents in school foodservice. The survey showed that the most frequent safety accidents were 'bruises', followed by 'burns', 'contact with harmful substances such as disinfectants', 'fall-off ' and 'sprains'. The mental fatigue perception of the respondents was generally lower than the physical fatigue perception. The means of the perception levels of work intensity, cooking environment of the foodservice place, and safety-related behaviors, and consciousness were 3.15, 2.99, and 4.06 out of 5 points, respectively. In addition, the annual average of the number of participating in the accident prevention training per person was 17.34 times, that is, the respondents received the training at least once a month on average. A multiple regression analysis was conducted to investigate the variables affecting the occurrence of safety accidents that happened to foodservice cooks. It revealed that the work intensity perception and the cooking environment perception influenced the frequency of safety accidents.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.3
• /
• pp.193-203
• /
• 2022

This study aimed to provide directions and implications for a future program by analyzing studies on diabetes programs from 2000 to 2020. Among the studies with control and experimental groups, the selected studies included ones that provided intervention to patients with diabetes and ones that contained descriptive statistics. Sixteen studies were selected to verify the effectiveness and homogeneity of the data coding meta-analysis. The overall effect size in the diabetes program combined estimate was 0.398 (95% CI: 0.268, 0.425, p=0.000). Among the dependent variables, fasting blood glucose (-0.616) and glycated hemoglobin (-0.442) showed median effect sizes, but the effect of fasting blood glucose was not statistically significant. In terms of the study design, non-randomized control trials (NRCTs) (-0.543) was more effective than randomized control trials (RCTs) (0.719). Among, the counseling and self-management program (-3.241) showed a very large effect size. Furthermore, the cognitive-behavioral (-0.828) and self-management (-0.482) programs were also found to have a positive effect on lowering fasting blood glucose. As the importance of diabetes management increases, further studies based on RCT should be actively performed, and differentiated and specialized diabetes intervention plans need to be established.

• Korean Journal of Community Nutrition
• /
• v.7 no.6
• /
• pp.781-793
• /
• 2002

This study was carried out to investigate the nutritional education status and the recognition of the importance of elementary school dietitians (N＝183) in the Gyeongnam area. The results are summarized as follows. All subjects took part in nutritional education program, but the educational methods were passive, as in the case of “home correspondence”(80.8%) and “bulletin board poster”(16.4%), and the education frequency was very low as in “one time/month”(90.2%). The subjects thought “as an independent subject”(41.5%) and “as a related subjects”(35.1%) were suitable teaching venues for the nutritional education. They were very low in individual counseling (4.5%) for school children because of “lack of opportunity”(42.2%) and “heavy work load”(24.1%). However, most of the subjects wished that nutritional counseling could offered in the future (95.5%). The parents＇ experience of nutritional education was also low (34.3%). Information sources for nutritional education were mainly the “internet”(53.1%) and “re-educational materials” (25.0%). The available instructional materials included “printed materials”(96.7%), “exhibition bulletin materials” (70.3%) and “electronic materials”(46.4%). The preferred education materials were “exhibitionㆍbulletin materials”(32.2%), “printed materials”(29.2%), and “electronic materials”(27.7%). However, materials they wished to purchase were “electronic materials”(54.5%) and “cubic materials”(26.0%). These results show a difference between the preferred materials and the possessed materials. Most school dietitians (98.4%) recognized the necessity of nutritional education with respect to “good table manners”(42.0%), “correction of food prejudices”(30.3%), and “proper nutrition for growth”(21.0%) Although they had a great interest in nutritional education, they had difficulty in cutting their teaming into practice because of “heavy work load”(30.9%), “lack of a systematic curriculum”(25.2%), and “lack of a educational opportunity”(22.8%). Ninety five percent of subjects wished to have nutrition education taught as an independent subject. They pointed out “kindergarten”(60.0%) and “lower grades in elementary school”(33.9%) as the optimal starting times for nutritional education and “school dietitians”(91.3%) as suitable teachers for these programs. The required topics chosen by the subjects for nutritional education for children were “proper eating habits”(54.2%) and “nutritional problem”(31.5%). The dietitians thought “food prejudices”(44.7%), “rat too much processed and instant foods”(36.5%), and “obesity”(11.8%) were the most common nutritional problems among elementary school children. These results suggest the necessity of solving the nutritional problems in children by developing a nutritional education program. Along with this program, if dietitian assisted programs for parents were developed, the effects of nutritional education could definitely be increased.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.6
• /
• pp.1058-1069
• /
• 2016

This study is intended to research workers' health, diet and the demand of nutrition education service in Seoul and Gyeonggi-do province. We implemented the survey from September 2012 through August 2013, and analyzed the data from 589 workers' questionnaires out of 890. For the analysis of the compiled data, we utilized the SPSS version 18.0 statistical package program. The study showed that majority of the workers participated in the survey consisted of 447 male (75.9%) and 142 female (24.1%). BMI showed that these men were overweight ($24.5{\pm}2.72$) and women were normal weight ($22.2{\pm}2.70$). Participants often diagnosed with hypertension or hyperlipidemia. In terms of health status, 34.5% answered satisfactory, the most concerned illness was high blood pressure, and the bad eating habits were often associated with general overeating and excessive intake of salt. 65.5% of participants had a meal three times per day. 49.4% of male participants had a meal less than 15 minutes and 66.2% of female participants had a meal between 15 and 30 minutes. The average of workers who needed to nutrition education is 3.74+0.85. The most desired way of learning was through counseling (36.7%), with overweight and weight management identified as the most interested topics. A relatively high portion (80%) passed the nutrition knowledge assessment test. According to the survey the highest rate of full-time employment is 85.2% which showed in small work places (the number of people on meal plan was 100~300), however the lowest rate of full-time employment showed 70.0% in large workplaces (the number of people on meal plan was within 1,000).

• Journal of the Korean Dietetic Association
• /
• v.17 no.2
• /
• pp.161-175
• /
• 2011

This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured interview questionnaires were sent to all of the 21 special schools with direct school food service in Gyeonggi-do, and 16 dieticians and nutrition teachers agreed to participate in this study. Among the various menu groups, the subjects perceived the meat group as the most preferred and the vegetable group the least preferred. They were generally satisfactory with their job and duty, and had a strong sense of belonging to the school. However, most of them answered that they needed more time for nutritional education and counseling. While most had pride and pleasure in their job, they expressed a desire to change the system to better fit with their roles as professional nutritionists. The content analysis revealed that the subjects mainly focused on safety issues in planning the food menu and were thus limited in selecting menu items. They also felt difficulty in menu planning due to various tastes and preferences, since special schools tend to consist of a wider grade range. However, most subjects reported little trouble in food distribution and food leftovers owing to practical support from teachers and parents. The necessity for education concerning table manners and obesity prevention was generally a shared opinion, and education programs for parents were also perceived as necessary to better understand the special considerations for developing proper eating habits in their child. The study findings provide useful basic data to improve the foodservice system at special schools.

• Journal of the Korean Dietetic Association
• /
• v.30 no.2
• /
• pp.140-151
• /
• 2024

This study evaluated the effectiveness of an obesity program developed to solve 'obesity', which was selected as the top priority for urgent improvement among the dietary problems of elementary school students in Busan. The program aimed to practice four health rules every day (sleep early, eat two vegetables with each meal, reduce sugary snacks, and exercise for 30 minutes every day). The participants were trained to practice the four rules online in real time every day for three weeks, and their performance in nutrition education tasks was monitored using Padlet. The anthropometric measurements showed no change in the overall average weight before and after participating in the program, but all students grew in height (z=-6.978, P<0.001), and the number of obese students decreased significantly (z=-3.317, P<0.001). This obesity program was effective in improving height growth and obesity in elementary school students. In terms of dietary changes, after participating in the program, the frequency of vegetable consumption increased significantly (z=-4.849, P<0.001), the frequency of sweet snack consumption decreased significantly (z=-4.298, P<0.001), and the bedtime improved (z=-1.000). Therefore, the non-face-to-face, self-directed obesity program developed in this study is expected to reduce the workload of nutrition teachers carrying a heavy workload such as meal service and nutrition classes, and can be used as an efficient nutrition counseling program.

• Journal of the Korean Dietetic Association
• /
• v.29 no.4
• /
• pp.199-210
• /
• 2023

This study was undertaken to analyze the growth, nutritional, and dietary risk factors of elementary school students belonging to the Busan Metropolitan City Office of Education and provide the basic data needed to develop an underweight and obesity prevention program. In 2021, BMI and Dietary Screening Test (DST) data of 4,046 children surveyed by the Nutrition Education Experience Center's "Diagnosis System" of the Busan Regional Office of Education were analyzed. The DST consists of 36 questions about lifestyle habits, meal quality, meal regularity, snack quality, and eating behavior. Of the children included, 6.8% were underweight, 65.4% were normal weight, 13.4% were overweight, and 14.4% were obese. Children in the obesity group had shorter sleep and meal times (P<0.001), lower vegetable and fruit consumption frequencies (P<0.001), higher fast food consumption frequencies (P<0.001), higher rates of skipping meals (P<0.01) and breakfast (P<0.001), and more frequently used smartphones and watched TV during meals (P<0.001). The underweight group had the highest scores for all eating development factors but more frequently had chewing and swallowing difficulties (P<0.001). The study confirms underweightedness and obesity are present different problems and indicates that nutrition teachers should conduct accurate studies on the eating habits and behaviors of obese and underweight students and provide individually tailored nutritional counseling.

• Nutrition Research and Practice
• /
• v.4 no.2
• /
• pp.163-172
• /
• 2010

The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The study was conducted in two steps. In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as "quality hazards" and "corrective actions", respectively and were identified using a case study. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling. The Hospital Foodservice Quality Model was a useful tool for identifying causes of the foodservice quality problems and improvement strategies from a holistic point of view.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.4
• /
• pp.733-742
• /
• 1997

A computerized dietary prescription and nutritional counseling system for patients having hyperlipidemia has been developed using a personal computer. This system is composed of three programs. The first program is designed to investigate dietary history of patient, such as a dietary habit and a preference of food, to find out his incorrect dietary behavior and to give him some suggestions to correct dietary behavior. The second one is developed to analyze the energy and nutrients intake using 24-hour dietary recall method and also evaluate the status of dietary intake, especially the status of dietary fat. With these data, patient can replan pattern of his food intake including in-between-meal snack as well as regular meals. The third one is the diet and menu Planning program made using food exchange table. It provides the patient with a meal pattern suitable in his weight, activity and the other status of the body. Practicing these programs, patient with hyperlipidemia can help himself very conveniently in organizing his meal plan and in improving his dietary behavior.