Journal of the Korean Dietetic Association最新文献_第4页

Effect of Job Satisfaction and Self-Esteem on Psychological Burnout in Dietitians at Geriatric Hospital in Busan 工作满意度和自尊对釜山老年医院营养师心理倦怠的影响

Journal of the Korean Dietetic Association Pub Date : 2015-11-02 DOI: 10.14373/JKDA.2015.21.4.261

J. Suh, Ju-Hyun Kim, Jeong-Sook Lee

引用次数: 2

Investigation into Korean School Milk Program Management and Dietitians' Perception of School Milk Program Improvement 韩国学校牛奶计划管理及营养学家对学校牛奶计划改善的看法调查

Journal of the Korean Dietetic Association Pub Date : 2015-11-02 DOI: 10.14373/JKDA.2015.21.4.291

Yung Eun Lee, Yeonseong Song, Min-Sun Jeon

{"title":"Investigation into Korean School Milk Program Management and Dietitians' Perception of School Milk Program Improvement","authors":"Yung Eun Lee, Yeonseong Song, Min-Sun Jeon","doi":"10.14373/JKDA.2015.21.4.291","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.4.291","url":null,"abstract":"This study was aimed to investigate management conditions and dietitians' perception for improvement of school milk programs. Using an online sampling method, collected data from 1,723 dietitians nationwide were analyzed. The results show that 44.4% of respondents carried out the cyclic school milk program, providing various types of dairy products either weekly or monthly. Further, 80.3% of respondents answered that preference survey results were a determining factor in their choice of school milk provider, and 55.9% said that a school steering committee made the decision on relevant facts of the school milk program. For diversification of school milk type, 60.5% of respondents wanted to maintain the current system, and 39.5% answered that milk type needed to be diversified. The respondents preferred fermented milk products, functional milk, and processed milk, in order, if school milk type is diversified. To improve perception and knowledge about milk, 66.0% of respondents thought that nutrition education by a nutrition teacher would be the most effective, and parent's letters or a nutrition newsletter would be helpful. More than half of respondents (55.0%) disagreed with a merged program for school foodservice and milk.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"134 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132496629","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

Comparison of Processed Food Intake by Allowance Level in College Students in Chungnam 忠南地区大学生加工食品摄取量与津贴水平之比较

Journal of the Korean Dietetic Association Pub Date : 2015-11-02 DOI: 10.14373/JKDA.2015.21.4.280

Yi‐Yeong Kim, Su-jin Kim, Mi-Kyeong Choi

{"title":"Comparison of Processed Food Intake by Allowance Level in College Students in Chungnam","authors":"Yi‐Yeong Kim, Su-jin Kim, Mi-Kyeong Choi","doi":"10.14373/JKDA.2015.21.4.280","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.4.280","url":null,"abstract":"ABSTRACT Diet is closely related to an economic level, but few studies have reported on the relationship between the economic level and eating habits, especially in college students. Therefore, this study was conducted to clarify differences in eating habits with a focus on processed foods according to allowance level in college students. This study was a cross-sectional survey of 500 college students using a questionnaire. The questionnaire con-sisted of general characteristics, eating behaviors, purchase of processed foods, and preference and intake fre-quency of processed foods. All subjects were classified based on monthly allowance: less than ￦300,000 (n=149), ￦300,000∼400,000 (n=177), and more than ￦400,000 (n=124). All survey results were com-paratively analyzed among the spending money groups. As the level of spending money of the subjects in-creased, the rate of skipping meals, eating out, and unbalanced diet increased (P＜0.05). The reason for con-suming processed foods was because they are easy to prepare. The factor considered the most when buying processed foods was price. However, these results showed no significant difference according to level of spending money. As spending money increased preference for retort, convenience, canned, and bottled foods significantly increased. Intake frequency of dairy products was lower, and the frequency of processed foods was significantly higher with more spending money. This study found that a higher level of monthly allow-ance in college students, was associated with higher rate of skipping meals, eating out, and unbalanced diet, and the preference and intake frequency of processed foods were also high. These results suggest that spend-ing money level in college students, as an economic indicator, is relevant to intake of processed foods.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"130 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125661022","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

Diversity of Main Dishes of Menus at University Faculty Cafeterias 大学教师食堂菜单上主菜的多样性

Journal of the Korean Dietetic Association Pub Date : 2015-11-02 DOI: 10.14373/JKDA.2015.21.4.320

Seok-young Kim, M. Park

{"title":"Diversity of Main Dishes of Menus at University Faculty Cafeterias","authors":"Seok-young Kim, M. Park","doi":"10.14373/JKDA.2015.21.4.320","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.4.320","url":null,"abstract":"ABSTRACT This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbo-hydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to im-prove the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chick-en dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or sea-food were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115917768","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

Review of Medical Services for Inbound Muslim Patients Associated with Global Healthcare Industry Activation - Focus on Nutrition Service - 与全球医疗保健产业激活相关的入境穆斯林患者医疗服务综述——以营养服务为重点

Journal of the Korean Dietetic Association Pub Date : 2015-11-01 DOI: 10.14373/JKDA.2015.21.4.333

Young-Hee Bai

引用次数: 1

Food Insecurity and Related Risk Factors in the Elderly: Korea National Health and Nutrition Examination Survey 2013 Data 老年人食品不安全及相关危险因素:2013年韩国国家健康与营养检查调查数据

Journal of the Korean Dietetic Association Pub Date : 2015-11-01 DOI: 10.14373/JKDA.2015.21.4.308

H. Lee

{"title":"Food Insecurity and Related Risk Factors in the Elderly: Korea National Health and Nutrition Examination Survey 2013 Data","authors":"H. Lee","doi":"10.14373/JKDA.2015.21.4.308","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.4.308","url":null,"abstract":"ABSTRACT The purpose of this study was to assess risk factors associated with food insecurity in the Korean elderly aged over 65 years using data from the Korea National Health & Nutrition Examination Survey 2013 (KNHANES VI). A total of 1,200 subjects were analyzed among the participants of the KNHANES 2013 by using SPSS statistics complex samples (ver. 21.0). Food insecurity was measured by using the modified US Household Food Security/Hunger Survey Module. Thirteen percent of subjects lived in food insecure households. There were differences in the prevalence of food insecurity according to sex, educational level, income level, and household structure. Mean age of the food insecurity group was significantly higher than that of the food security group. The results of logistic regression analysis showed that food insecurity was significantly associated with alcohol intake (OR: 1.82), prevalence of melancholy (OR: 2.07) and suicidal thoughts (OR: 2.67), and intake deficiency of energy (OR: 1.60), calcium (OR: 1.97), iron (OR: 1.97), potas-sium (OR: 1.96), riboflavin (OR: 1.76), and niacin (OR: 1.64), while not with smoking, physical activity, chronic diseases including obesity, anemia, diabetes, and osteoarthritis, and deficiency of protein, vitamin A, thiamin and vitamin C. These findings suggest that food insecurity is strongly related to mental health and certain nutrient intakes. Prospective research is needed to establish the effects of food insecurity on chronic diseases.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131517525","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

Perception of Youku (Domestically Produced Holstein Steer) Meat among College Students Majoring in Food and Nutrition Studies 食品与营养专业大学生对优酷(国产荷斯坦阉牛)肉类的认知

Journal of the Korean Dietetic Association Pub Date : 2015-08-02 DOI: 10.14373/JKDA.2015.21.3.203

Shin-Youn Joo, Kyung-Eun Lee, Hyun-Ji Kim, K. Yim, Hong-mie Lee

{"title":"Perception of Youku (Domestically Produced Holstein Steer) Meat among College Students Majoring in Food and Nutrition Studies","authors":"Shin-Youn Joo, Kyung-Eun Lee, Hyun-Ji Kim, K. Yim, Hong-mie Lee","doi":"10.14373/JKDA.2015.21.3.203","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.3.203","url":null,"abstract":"A survey was conducted to determine the perception of youku meat among college students majoring in food and/or nutrition. The survey participants were located nationwide, and the responses from the 2,454 students were analyzed. More male and higher grade students answered that they had heard about youku while only 20.0% had learned about Youku from class. Approximately 37.8% of the subjects recognized youku as ‘dairy cattle which are too old to produce milk’, 54.0% as ‘all cattle grown for the purpose of meat’, and 23.1% as ‘all cattle except for Hanwoo ’. Only 37.4% recognized youku correctly. Compared with the same quality grade, 25.3% recognized youku meat as being cheaper than imported beef, and only 25.6% of them recognized that youku meat has less fat than imported beef. As much as 83.3% of subjects did not know whether or not they were served youku meat, and 23.7% of subjects wanted increased availability of youku meat. As much as 22.9% of subjects opposed the increased use of youku meat, and the reasons were “it does not taste good” (18.1%), “it is not Hanwoo ” (15.1%), “it is not sanitary” (13.1%), and “it is imported” (6.0%). The findings provide basic information on barriers regarding youku meat promotion among subjects who will be dieticians in food service or managers in purchase departments of catering companies in the future.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122834769","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

Anthropometric, Biochemical Characteristics, Nutrient Intakes and Bone Density by Smoking Period in Elderly Male Smokers: Analysis of Data from Korea National Health and Nutrition Examination Survey (KNHANES), 2008∼2011 老年男性吸烟者吸烟期间的人体测量学、生化特征、营养摄入和骨密度:2008 ~ 2011年韩国国家健康和营养调查(KNHANES)数据分析

Journal of the Korean Dietetic Association Pub Date : 2015-08-02 DOI: 10.14373/JKDA.2015.21.3.181

Soon-Nam Choi, K. Jho, Nam-Yong Chung

{"title":"Anthropometric, Biochemical Characteristics, Nutrient Intakes and Bone Density by Smoking Period in Elderly Male Smokers: Analysis of Data from Korea National Health and Nutrition Examination Survey (KNHANES), 2008∼2011","authors":"Soon-Nam Choi, K. Jho, Nam-Yong Chung","doi":"10.14373/JKDA.2015.21.3.181","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.3.181","url":null,"abstract":"This study investigated anthropometric and biochemical characteristics, nutrient intakes, and bone density of Korean elderly men (over 65 yrs). Data on bone density and anthropometric (height, weight, waist circumference, body mass index and blood pressure) and biochemical (total cholesterol, high-density lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triglyceride and hemoglobin) characteristics, nutrient intakes, and nutrient density were obtained from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES, 2008 ∼ 2011). Subjects were categorized into smoking and non-smoking groups, and smoking groups were divided into three groups by smoking period (under 20 yrs, 21 ∼ 40 yrs and over 41 yrs). Serum triglyceride concentrations of the smoking group aged 21 ∼ 40 yrs were higher than those of other groups (P ＜ 0.01), whereas other biochemical factors were not different. Intake ratios of energy, protein, phosphorus and sodium in subjects were over 100% of Dietary Reference Intake for Koreans (KDRI). Nutrient densities according to intakes of thiamin, riboflavin, and niacin per 1,000 kcal were significantly dif-ferent among the groups (P ＜ 0.05). Bone density of subjects decreased according to smoking period (T-score of total femur in non-smoking group − 0.3108, and − 0.2918, − 0.4941, − 0.6847 in smoking group, respectively). Ratio of osteoporosis was 38.1% in the non-smoking group and 44.4%, 51.1%, and 64.0% in the smoking group, respectively. The findings of the present study show that smoking may be associated with bone health, higher ratio of osteoporosis, and low nutrient density in elderly men. Therefore, practical and systematic non-smoking programs are required to improve the bone density of elderly men as well as maintain healthy bone levels and desirable lifestyle.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"111 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132096176","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

Assessment and Corrective Measures of Child-care Foodservices by Sanitary Inspection Checklist Suggested by Korea Food and Drug Administration 韩国食品医药品安全厅卫生检查清单对幼儿食品服务的评价及纠正措施

Journal of the Korean Dietetic Association Pub Date : 2015-08-02 DOI: 10.14373/JKDA.2015.21.3.227

Sukiasjan An, H. Moon

{"title":"Assessment and Corrective Measures of Child-care Foodservices by Sanitary Inspection Checklist Suggested by Korea Food and Drug Administration","authors":"Sukiasjan An, H. Moon","doi":"10.14373/JKDA.2015.21.3.227","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.3.227","url":null,"abstract":"The purpose of this study was to assess the hygiene status of 145 child-care foodservices, which were newly registered in the Center for the Children’s Foodservice Management (CCFSM) in Changwon, Gyeongnam. Sanitary inspection checklist (40 food safety items) of Korea Food and Drug Administration (KFDA) was used by the CCFSM in Changwon, Gyeongnam. Average score from the total safety items in 145 child-care foodservices was 21.41 points out of 40 points. Score gaps between the lower group (71 foodservices, 13.92 points) and higher group (74 foodservices, 28.61 points) showed a significant difference (P<0.001). The top five priorities of sanitary measures needing corrective actions for child-care foodservices were as follows: ‘provide hand washing and sanitizing tools, and supply manuals on how to wash hands properly’, ‘supply record form for access/inspection’, ‘conduct education for cooks on standards in the selection of sanitizer for raw vegetables and proper methods to wash and sanitize raw vegetables’, ‘provide a refrigerator and a freezer with installed thermometers and temperature record monitoring logs’, ‘encourage separation of contamination operating zone and clean zone or conduct training for cooks on ways to prevent cross-contamination by performing work separately by the hour’. For the higher group, most were national/public facilities (83.3%), whereas in the lower group, private facilities (62.1%) were more common than national/public ones (37.9%). Therefore, a significant difference (P<0.001) was detected in the two groups. These private facilities should be supported.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131049644","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

Effects of Food Consumption Monitoring Using Modified Rice Bowls on Food Intake, Satiety Rate, and Eating Rate 改良碗对食物摄入、饱腹率和进食率的影响

Journal of the Korean Dietetic Association Pub Date : 2015-08-02 DOI: 10.14373/JKDA.2015.21.3.194

Young Suk Kim, U. Chang

{"title":"Effects of Food Consumption Monitoring Using Modified Rice Bowls on Food Intake, Satiety Rate, and Eating Rate","authors":"Young Suk Kim, U. Chang","doi":"10.14373/JKDA.2015.21.3.194","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.3.194","url":null,"abstract":"ABSTRACT The study examined dietary intake, satiety rate, and eating rate using rice bowls with an elevated bottom (diet rice bowl) and rice bowls with an elevated bottom and monitoring line (monitoring rice bowl). The monitoring rice bowl was used to help subjects monitor amounts they had eaten as they ate. Eighteen normal weight college female students participated in this study once a week for 2 weeks. Three hundred grams of fried rice in a diet rice bowl (1st week), and 300 g of fried rice in a monitoring rice bowl were served to the participants over 2 consecutive weeks. After each lunch, dietary intake, satiety rate, and eating rate were measured. The consumption amount of fried rice was 261.6 g in the diet rice bowl group, and 264.8 g in the monitoring rice bowl group. There was no significant difference in fried rice intake between the two groups. The satiety rate of fried rice in the monitoring rice bowl group was significantly higher than that of the diet rice bowl group after 1 hour and 2 hours (P＜0.05). The eating rate of the diet rice bowl group (21.3 g/min) was significantly faster than that of the monitoring rice bowl group (18.7 g/min) (P＜0.05). This result shows that food consumption monitoring can affect not only eating rate but also the subjective feelings of satiety af-ter meal eating. Although more study is needed, these data suggest consumption monitoring in a rice bowl may help to control obesity and weight.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"72 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130769464","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