Journal of the Korean Dietetic Association最新文献_第10页

A Qualitative Study on the Experiences of Congregate Meal Services from the Low-income Elderly 低收入老年人套餐服务体验的定性研究

Journal of the Korean Dietetic Association Pub Date : 2013-08-01 DOI: 10.14373/JKDA.2013.19.3.298

S. Seo, Eunju Yu, J. Ahn

{"title":"A Qualitative Study on the Experiences of Congregate Meal Services from the Low-income Elderly","authors":"S. Seo, Eunju Yu, J. Ahn","doi":"10.14373/JKDA.2013.19.3.298","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.3.298","url":null,"abstract":"The elderly population in Korea is rapidly growing. As the population ages, meals become a greater con- cern, as physical and psychological health problems are directly affected by dietary life, especially for the lower-income elderly. Although the government provides support through a free congregate meal service, there is a lack of systematic management of this meal service. This study investigates the experience of the elderly, especially the symbolic meaning and issues regarding the congregate meal service in their dietary life, to es- tablish strategies for improving congregate meal services. Qualitative data was collected from ten elderly re- ceivers of meal services through in-depth interviews and data was analyzed using Colaizzi's phenomenological research methods. Overall, 90 significant statements, 13 formulated meanings, and five theme clusters were deduced. The five theme clusters for the importance of meal services to the elderly included the followings: \"a real meal\", \"enjoyment of living\", \"maintenance of regular life\", \"place for social life\" and \"meal of si- lence\". We found that the elderly regarded the congregate free meal service not only as meals to appreciate but also as a form of social life. Furthermore, the elderly did not typically express any complaints regarding congregate meal services because they are free. The results showed that it might be difficult to evaluate the quality of meal services based on the opinions of the service receivers. This study suggests it is necessary to develop multilateral evaluation methods to reflect the needs of the elderly and to improve the congregate meal services at elderly welfare centers.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115523943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Development of Job Description of Clinical Dietitians in Hospitals by the DACUM Method 应用DACUM方法发展医院临床营养师工作描述

Journal of the Korean Dietetic Association Pub Date : 2013-08-01 DOI: 10.14373/JKDA.2013.19.3.265

J. Cha, Kang-eun Kim, Eun Mi Kim, M. Park, Y. Park, H. Baek, S. Lee, Soo-Kyong Choi, Jung-Sook Seo

{"title":"Development of Job Description of Clinical Dietitians in Hospitals by the DACUM Method","authors":"J. Cha, Kang-eun Kim, Eun Mi Kim, M. Park, Y. Park, H. Baek, S. Lee, Soo-Kyong Choi, Jung-Sook Seo","doi":"10.14373/JKDA.2013.19.3.265","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.3.265","url":null,"abstract":"The present study was conducted to develop a standardized job description for clinical dietitians working in hospitals. A developing curriculum (DACUM) method was used for the job analysis of clinical dietitians. Based on DACUM analysis with 14 members, including clinical dietitians and professors majoring in clinical nutrition and job analysis, information on the duties, tasks, and task elements of clinical dietitians was determined. To verify the job descriptions derived from DACUM analysis, a total of 46 tertiary and general hospitals with over 500 beds were recruited for the survey. The final developed job description for clinical dietitians included 7 duties, 27 tasks, and 93 task elements. The duties consisted of nutritional assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring·evaluation, consultation·cooperation, nutrition research, and self-development. The mean scores of per- ceived importance, performance, and difficulty on the clinical dietitian's task elements (out of a maximum score of 5.0) were 4.5, 3.7, and 3.5, respectively, with significant differences between the items (P<0.001). The perceived importance and performance grid of clinical dietitian's tasks showed that \"construction and maintenance of collabo- ration\" (E2) and \"activity of quality improvement\" (F1) received relatively low scores for performance despite their high importance scores; thus the performance of these tasks requires significant improvement. In conclusion, the job descriptions of clinical dietitians developed from this study are useful for the qualitative improvement of clinical nutrition services in hospitals.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124608600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 12

Use of Salimeters and Sodium Reduction Education in School Foodservice in the Gyeonggi Area 在京畿地区的学校餐饮服务中使用盐分计和减少钠的教育

Journal of the Korean Dietetic Association Pub Date : 2013-05-02 DOI: 10.14373/JKDA.2013.19.2.173

Kyoungsook Lee

{"title":"Use of Salimeters and Sodium Reduction Education in School Foodservice in the Gyeonggi Area","authors":"Kyoungsook Lee","doi":"10.14373/JKDA.2013.19.2.173","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.2.173","url":null,"abstract":"ABSTRACT This study used survey data to identify the use of salimeters and the prevalence of sodium reduction edu-cation in the Gyeonggi region. A survey with 211 dietitians working in school foodservice (106 in elementary schools, 69 in middle schools, and 36 in high schools) was conducted from August 6 to August 17, 2012. The data were analyzed using the SPSS program. Though 86.6% of school kitchens had salimeters, the rate for checking the sodium content of soup or stew was just 62.7% and the rate for checking the sodium con-tent of kimchi and solid food was very low. Since salimeters are mostly used to measure sodium in liquid foods, it is urgent to provide an education and manual on using salimeters and to promote salimetry for kim-chi and side dishes. It is also important to provide students with nutritional information by clearly posting the sodium content of food on menus and compelling students to notice them. Sodium reduction education for cooks was conducted in the 70.3% of the kitchens; however, the dietitians perceived that the cooks did not understand the importance of the education. Also, sodium reduction education for students was mostly pro-vided through indirect methods, rather than face-to-face education, resulting in poor educational data (only 36.4% comprehending). By providing detailed guidelines for sodium reduction and labelling accurate content of sodium of the menus, we will be able to enforce practices for sodium reduction in school lunches.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123537906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 11

The Relationships among Satisfaction with Food-Related Life, Depression, Isolation, Social Support, and Overall Satisfaction of Life in Elderly South Koreans 韩国老年人食物相关生活满意度、抑郁、孤立、社会支持与整体生活满意度的关系

Journal of the Korean Dietetic Association Pub Date : 2013-05-02 DOI: 10.14373/JKDA.2013.19.2.159

S. Seo, M. Cho, Yuri Kim, J. Ahn

{"title":"The Relationships among Satisfaction with Food-Related Life, Depression, Isolation, Social Support, and Overall Satisfaction of Life in Elderly South Koreans","authors":"S. Seo, M. Cho, Yuri Kim, J. Ahn","doi":"10.14373/JKDA.2013.19.2.159","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.2.159","url":null,"abstract":"ABSTRACT Food is an essential component of good health and a high quality of life. This is especially true for the elderly, where health and quality of life can vary due to eating issues. This study attempts to measure the satisfaction with food-related life in the elderly of South Korea, while examining differences in social support, depression, isolation, and life satisfaction based on the level of satisfaction with food-related life. Data collec-tion was conducted using one-on-one surveys from December 2011 to January 2012. A total of 390 elderly (aged 65 and over) who live in Korea participated in this study. The results showed that the satisfaction with food-related life was high (3.52 out of 5). The elderly who had company during a meal or a meal preparer showed a higher satisfaction with their food-related life. Social support was high (5.32 out of 7) and the feel-ings of isolation were low (3.85 out of 5). The average satisfaction with life was 4.42 out of 7, indicating a fair satisfaction with life, while the average depression score was relatively low (8.77 out of 26). In general, the elderly with a higher satisfaction with food-related life had a higher social support and overall satisfaction with their life. On the other hand, the elderly with a lower satisfaction with food-related life generally re-ported higher levels of depression and isolation. A positive correlation was observed between satisfaction with food-related life, social support, and satisfaction of life, while a negative correlation was found between sat-isfaction with food-related life, isolation, and depression. The results of this study indicate that managing the satisfaction with food-related life is an important component of mental health in the elderly.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129818278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 29

Benefits of Nutrition Consultation for Preventing Diabetes According to HbA1c Levels in Overweight and Obese Women 根据超重和肥胖妇女的糖化血红蛋白水平进行营养咨询对预防糖尿病的益处

Journal of the Korean Dietetic Association Pub Date : 2013-05-02 DOI: 10.14373/JKDA.2013.19.2.112

Yongju Kwon, Sub Sunoo, Hwang-Woon Moon, Y. Park

引用次数: 0

The Relationships of Chewing Frequency, Eating Rates, and Food Consumption with the Body Mass Index and Gender of College Students 大学生咀嚼频率、进食频率、食物消耗与体重指数、性别的关系

Journal of the Korean Dietetic Association Pub Date : 2013-05-02 DOI: 10.14373/JKDA.2013.19.2.103

Seung Cheol Jun, Yun-Jeong Kim, Young Suk Kim, Su Kyung Kim, Donggeon Kim, U. Chang

{"title":"The Relationships of Chewing Frequency, Eating Rates, and Food Consumption with the Body Mass Index and Gender of College Students","authors":"Seung Cheol Jun, Yun-Jeong Kim, Young Suk Kim, Su Kyung Kim, Donggeon Kim, U. Chang","doi":"10.14373/JKDA.2013.19.2.103","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.2.103","url":null,"abstract":"ABSTRACT In this study, we examined chewing frequency, eating rates, and food consumption volume according to the body mass index of male and female college students. Twenty-five male college students were divided into a normal weight male group (＜23 body mass index, n=14) and an obese male group (≥23 body mass index, n=11). Twenty-five female college students were divided into a normal weight female group (＜23 body mass index, n=21) and an obese female group (≥23 body mass index, n=4). Subjects were provided with abundant fried rice and allowed to consume it at their own pace. Chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite were measured. There were no significant differences in chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite between the normal and obese male groups. There were also no significant differences in chewing frequency, consumption volume, calorie intake, and the amount of one bite between the normal and obese female groups. However, the obese female group had a significantly shorter mealtime and significantly higher eating rate compared with the normal group. Thus, our study suggests that females who eat a meal for a longer time may reduce their food intake, consequently inducing body weight loss.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129116182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

The Specific Food Consumption Pattern and Blood Lipid Profiles of Korean Adults 韩国成年人的特定食物消费模式和血脂特征

Journal of the Korean Dietetic Association Pub Date : 2013-05-02 DOI: 10.14373/JKDA.2013.19.2.124

Young-Ook Kim

{"title":"The Specific Food Consumption Pattern and Blood Lipid Profiles of Korean Adults","authors":"Young-Ook Kim","doi":"10.14373/JKDA.2013.19.2.124","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.2.124","url":null,"abstract":"ABSTRACT Unlike studies of Europeans and Americans, many epidemiological studies of the Korean population have indicated that their risk for cardiovascular disease does not decrease with a vegetable-rich diet. The different dietary practices of Koreans, who consume salted vegetables instead of fresh vegetables (common in the Wes-tern diet), has been suggested as a reason for this observation. Korea is in a period of rapid epidemiologic transition, which includes dietary and disease patterns; therefore, this study investigated differences in the food consumption pattern and blood lipid profiles of Koreans compared to Europeans and Americans. The identi-fication of dietary patterns related to blood lipid abnormalities was carried out using the 2007∼2009 Korean National Health and Nutrition Survey data from 14,056 subjects. Dietary patterns were analyzed according to food group and nutrient intake. Blood lipid abnormalities were classified into three groups: hyperchole-sterolemia, hypertriglyceridemia, and low HDL cholesterolemia (hypo-HDL-cholesterolemia). The prevalence of hypercholesterolemia, hypertriglyceridemia, and hypo-HDL-cholesterolemia was 12.4%, 16.2%, and 27.7% respectively. In our analysis, the low consumption of all food groups was related to hypercholesterolemia. The high consumption of vegetable-containing foods, alcoholic beverages, and the low consumption of milk prod-ucts were associated with hypertriglyceridemia and hypo-HDL-cholesterolemia. Thus, unlike Europeans and Americans, the low consumption of all food groups is related to hypercholesterolemia and a low consumption of milk products is related to hypertriglyceridemia and hypo-HDL-cholesterolemia. Dietary pattern might play a role in epidemiologic transition of Korean. Also, this study implies necessity of further research using lon-gitudinal data.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128443933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The Effect of Family Meals on the Emotional and Behavioral Problems of Children 家庭聚餐对儿童情绪和行为问题的影响

Journal of the Korean Dietetic Association Pub Date : 2013-05-01 DOI: 10.14373/JKDA.2013.19.2.140

Jong Nam Kim, Hee Jin Min, Jungmin Chae

{"title":"The Effect of Family Meals on the Emotional and Behavioral Problems of Children","authors":"Jong Nam Kim, Hee Jin Min, Jungmin Chae","doi":"10.14373/JKDA.2013.19.2.140","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.2.140","url":null,"abstract":"ABSTRACT This study analyzed the effect of family meals on the psychological problems of children. We performed focus group interviews (FGI) on the basic characteristics of family meals, and chose several scales (such as Child Behavior Checklist (CBCL), self-esteem, and a daily hassles questionnaire), to measure the psychological variables. We collected data from 442 dyads (mother-child) and used 440 from dyads. In our results, the fre-quency of family meals affected the psychological problems of children, especially aggression and emotional instability. The atmosphere during meals also affected depression/anxiety, concentration difficulties, emotional instability, self-esteem, peer relationships, and sociality. There were significant correlations between meal at-mosphere, family bonding, maternal personality, and psychological problems of children. We performed co-variation analysis to examine and control the influence of family bonding and maternal personality; despite controlling for these variables, family meals still influenced children's psychological problems. We conclude that the family meal is a significant variable that impacts the emotional and behavioral problems of children and stress the importance of frequent family meals.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131163514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Measuring Differences in Food Iintakes and Dietary Habits of Preschool Children by the Weight-Length Index 用体重-身高指数测量学龄前儿童食物摄入和饮食习惯的差异

Journal of the Korean Dietetic Association Pub Date : 2013-02-02 DOI: 10.14373/JKDA.2013.19.1.034

Joo Hee Lee, E. Kang, Changim Kim

{"title":"Measuring Differences in Food Iintakes and Dietary Habits of Preschool Children by the Weight-Length Index","authors":"Joo Hee Lee, E. Kang, Changim Kim","doi":"10.14373/JKDA.2013.19.1.034","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.1.034","url":null,"abstract":"This study was conducted to obtain data and offer advice regarding dietary intake at kindergarten and to recommend dietary habits to prevent childhood obesity. The study was conducted in 85 children aged 4 to 5 years. Body weight and height, dietary intakes of lunch served at Kindergarten and questionnaires for dietary behaviors in Kyeongnam area were studied. All subjects were classified by their weight-length index (WLI). According to the standard WLI values, 41.2% of the children were within the normal value (90≤WLI<110), 23.5% of the children were overweight (110≤WLI<120), and 35.3% of the children were obese (WLI≥120). The mean energy intake at lunch for kindergarteners was 287.1±13.4 kcal in the normal group, 307.6±10.2 kcal in the overweight group and 323.7±8.6 kcal in the obese group. The percent energy of estimated energy requirement (EER) was 21.8%. The intake of protein, iron, zinc, vitamin A, and pyridoxine were significantly different by WLI (P<0.05). A comparison of nutrients in the lunch menu provided with those of 1/3 recom- mended intake (RI) showed that preschoolers took in fewer calories, calcium, and vitamin B2, and that their defi- ciency rates were high (81.2%, 76.5% and 70.6% of recommended levels, respectively). There was a significant dif- ference in the preference of fruits and milk and dairy products by WLI. Therefore, a nutritional education program and new guidance in the proper nutrition management for kindergarteners should be developed to enhance nutri- tional status during childhood.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"218 1-2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134526214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Processing Optimization and Antioxidant Activity of Chiffon Cake Prepared with Tomato Powder 番茄粉雪纺蛋糕的工艺优化及抗氧化活性研究

Journal of the Korean Dietetic Association Pub Date : 2013-02-02 DOI: 10.14373/JKDA.2013.19.1.001

Jae-Eun Paik, Soo-Jeong Kim, H. An, N. Joo

引用次数: 7