Journal of the Korean Dietetic Association最新文献_第6页

Development of Job Standards for Clinical Dietitians Administering Clinical Nutrition Therapy to Diabetic Patients in Hospitals 医院糖尿病患者临床营养治疗临床营养师工作标准的制定

Journal of the Korean Dietetic Association Pub Date : 2015-02-01 DOI: 10.14373/JKDA.2015.21.1.37

S. Gwon, M. Woo, D. Ju, Eun Mi Kim, M. Park, C. Sohn, G. Wie, S. Lee, J. Cha, Jung-Sook Seo

{"title":"Development of Job Standards for Clinical Dietitians Administering Clinical Nutrition Therapy to Diabetic Patients in Hospitals","authors":"S. Gwon, M. Woo, D. Ju, Eun Mi Kim, M. Park, C. Sohn, G. Wie, S. Lee, J. Cha, Jung-Sook Seo","doi":"10.14373/JKDA.2015.21.1.37","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.1.37","url":null,"abstract":"ABSTRACT This study was conducted to develop job standards for clinical dietitian administering clinical nutrition ther-apy to diabetic patients in hospitals. Based on DACUM (Developing A Curriculum) analysis of 17 members including clinical dietitians, professors majoring in clinical nutrition and researchers, information on duties, tasks and task elements of clinical dietitians for diabetes care were derived and applied to diabetes melli-tus-specific clinical nutrition care in hospitals for evaluation. The final developed job standards for clinical di-etitians for diabetes care included four duties, 19 tasks and 56 task elements. The duties consisted of nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoringㆍevaluation. For application of diabetes mellitus-specific job standards in clinical nutrition care, 108 work activities were developed and clas-sified into 90 basic and 18 recommended types. Performance rates of standardized jobs were 80.2% at nu-trition assessment, 99.6% at nutrition diagnosis, 78.5% at nutrition intervention, and 32.9% at nutrition mon-itoringㆍevaluation. These results can be applied as guidelines to implement jobs for diabetes mellitus-specific clinical nutrition services in clinical settings. In addition, they would be useful for education standards in edu-cational institutions for education and training of clinical dietitian.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"113 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124700858","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

Nutritional Assessment of ICU Inpatients with Tube Feeding ICU住院患者管饲的营养评价

Journal of the Korean Dietetic Association Pub Date : 2015-02-01 DOI: 10.14373/JKDA.2015.21.1.11

Y. Kim, Jung-Sook Seo

{"title":"Nutritional Assessment of ICU Inpatients with Tube Feeding","authors":"Y. Kim, Jung-Sook Seo","doi":"10.14373/JKDA.2015.21.1.11","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.1.11","url":null,"abstract":"ABSTRACT This study investigated the general status of tube feeding for intensive care unit (ICU) inpatients and eval-uated the consequent nutritional status of patients. This study was approved by the Institutional Review Board (IRB) of a general hospital located in Daegu metropolitan city. The subjects of this study were 80 adult pa-tients who had been admitted to the ICU of a hospital, received fed tube feeding, and then been discharged. The differences in nutrition screening indicators, including percentage ideal body weight (PIBW), serum albu-min, hemoglobin, total lymphocyte count, and total cholesterol, before and after tube feeding according to body mass index (BMI) or nutrient feeding levels were investigated. The ratios of actually provided amounts to calorie and protein requirements of patients were 72.8±15.8% and 72.6±19.8%, respectively. The change in PIBW before and after tube feeding was significantly different among the BMI groups (P＜0.01). The change in hemoglobin concentration before and after tube feeding was also significantly different among the BMI groups (P＜0.01). When subjects were divided into three groups (＜60%, 60∼79%, ≥80%) according to the ratio of actually provided calories to required calories, there was no significant difference in nutrition screen-ing indicators before and after tube feeding. When the subjects were divided into three groups (＜60%, 60∼79%, ≥80%) according to the ratio of actually provided protein to required protein, serum albumin concen-tration showed a significant difference among the groups before and after tube feeding (P＜0.05). Therefore, an intensive nutrition intervention program would be needed for the nutritional improvement of ICU inpatients receiving tube feeding.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130601495","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: 2

Differences in Solo Eating Perceptions and Dietary Behaviors of University Students by Gender 大学生独自进食认知与饮食行为的性别差异

Journal of the Korean Dietetic Association Pub Date : 2015-02-01 DOI: 10.14373/JKDA.2015.21.1.57

Youngmee Lee, Y. Oh, Wookyoun Cho, Pil Kyoo Jo

{"title":"Differences in Solo Eating Perceptions and Dietary Behaviors of University Students by Gender","authors":"Youngmee Lee, Y. Oh, Wookyoun Cho, Pil Kyoo Jo","doi":"10.14373/JKDA.2015.21.1.57","DOIUrl":"https://doi.org/10.14373/JKDA.2015.21.1.57","url":null,"abstract":"This study assessed gender differences of ‘solo eating’ perceptions and dietary behaviors among college students residing in Seoul and Kyongki province. Two types of questionnaires were used to analyze perception and dietary behaviors of subjects: a cross-sectional survey (N=893) and AGA (Associative Group Analysis; N=50). Women ate significantly more and intook a greater variety of foods when eating together (P<0.05). Men, on the other hand, showed no difference in these variables. Women, compared to men, spent more time eating both alone and together (P<0.001). In the associative group analysis (AGA), women showed a different semantic value for ‘solo eating’ compared to men. Women also tended to feel lonely when they ate alone and had positive images of eating together. Students began to decide their own dietary behaviors after junior and high school. Dietary lives of Koreans have rapidly changed along with social changes over the past half century. These research findings will contribute to more comprehensive and efficient nutrition education programs for preventing lifestyle-related diseases in the early stage of adulthood.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"49 16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122746531","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: 19

Dieticians' Perception of Current Status of No-plate-waste Day in School Lunch 营养学家对学校午餐无盘子浪费日现状的看法

Journal of the Korean Dietetic Association Pub Date : 2014-11-02 DOI: 10.14373/JKDA.2014.20.4.275

Mee-Rye Yoon, Kyunghee Song, Hongmie Lee

{"title":"Dieticians' Perception of Current Status of No-plate-waste Day in School Lunch","authors":"Mee-Rye Yoon, Kyunghee Song, Hongmie Lee","doi":"10.14373/JKDA.2014.20.4.275","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.4.275","url":null,"abstract":"ABSTRACT Reducing plate-waste for school lunches is an important strategy to guarantee adequate nutrition intakes by students as well as to protect the environment. This study was conducted to determine dieticians’ perception of no-plate-waste day. The subjects were dieticians at 203 schools in Seoul and Kyeonggi-do. Among them, 132 schools (78.6%) operated no-plate-waste day once a week, 6.9% once a month, 10.8% twice a week, whereas 17.2% did not operate at all. According to dieticians, plate-waste per student on no-plate-waste day (mean 49.1 g) was lower than that on an ordinary day (mean 79.2 g). The most popular method to advertise no-plate-waste day was to notify it on the menu board (52.4%), followed by notifying it on the dining hall and the school website. The most frequently used reward on no-plate-waste day was a gift snack (67.3%), followed by complimentary stickers, awards, and GPA. The most common side effect of no-plate-waste day was students’ abandoning foods (45.2%), followed by rejecting food and simplified menu. The most frequent barrier was insufficient recognition of necessity (39.3%), followed by shortage of manpower or budget and students and teachers’ resistance. The dieticians at 35 schools without no-plate-waste day answered that they did not operate it due to ‘no need perceived’ and ‘no budget’ (31.4% and 31.4%, respectively). Based on this study, government and society should promote the need to reduce plate-waste by students and teachers as well as school administrators.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129399100","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

Changes in Nutrient Intake in Patients at Nutritional Risk 营养风险患者营养摄入的变化

Journal of the Korean Dietetic Association Pub Date : 2014-11-02 DOI: 10.14373/JKDA.2014.20.4.285

Ho Sun Lee, K. Shin, S. Rha, M. Chung, Sihan Song, Seung Eun Song, H. Ham, H. Kim

{"title":"Changes in Nutrient Intake in Patients at Nutritional Risk","authors":"Ho Sun Lee, K. Shin, S. Rha, M. Chung, Sihan Song, Seung Eun Song, H. Ham, H. Kim","doi":"10.14373/JKDA.2014.20.4.285","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.4.285","url":null,"abstract":"The purpose of this study was to examine changes in nutrient intake in patients at nutritional risk. We included 106 malnourished patients who were admitted to Severance Hospital from March to September 2014. The average age was 59.0±11.6 years old and 59 patients were male (59.7%). The majority of diagnosis was cancer (94.3%). We evaluated patients’ nutritional status by scored patient-generated subjective global assessment (PG-SGA), anthropometric measurement (height, weight, body composition by Bioelectrical impedance analysis), hand grip strength, biochemical and dietary assessment. The patients’ daily intakes of energy and protein (1,019.5±706.4 kcal, 40.4±27.7 g) during hospitalization were significantly lower than their usual intakes (1,382.0±499.8 kcal, 54.4±25.1 g, P<0.001). Serum levels of albumin, cholesterol, and total lymphocytes were significantly reduced during hospital stay. The negatively influencing factors for reduced dietary intake were anorexia (42.5%), abdominal distention (14.2%), pain (13.2%), and others. The results of this study could be used to establish baseline data for developing new strategies for nutritional intervention in malnourished patients.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125003187","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

Nurses' Perception on Clinical Nutrition Services by Types of Medical Institution and Area 按医疗机构类型和地区划分的护士对临床营养服务的认知

Journal of the Korean Dietetic Association Pub Date : 2014-11-02 DOI: 10.14373/JKDA.2014.20.4.235

Han Na Lee, S. Lee, Y. Park, Seung Min Lee, E. Lee, J. Cha, M. Park, Ho Sun Lee, M. Rha, E. Lyu

{"title":"Nurses' Perception on Clinical Nutrition Services by Types of Medical Institution and Area","authors":"Han Na Lee, S. Lee, Y. Park, Seung Min Lee, E. Lee, J. Cha, M. Park, Ho Sun Lee, M. Rha, E. Lyu","doi":"10.14373/JKDA.2014.20.4.235","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.4.235","url":null,"abstract":"ABSTRACT The purpose of this study was to evaluate nurses’ perception of clinical nutrition services. A cross-sectional survey design was performed. The research was accomplished by using questionnaires developed for this study and administered from September 12 to December 31, 2013 to 343 nurses at 43 tertiary hospitals and 20 general hospitals. The percentage of nurses who recognized clinical nutrition certificate as issued from nation was 27.8%. The mean scores of perceived usefulness on clinical nutrition services was 4.23/5.00, whereas that of perceived implementation was 3.76/5.00. The mean scores of necessity of disease-specialized clinical die-titian at capital hospitals were significantly higher for obesity (P＜0.01), cancer (P＜0.05), and infant & child-hood disease (P＜0.01) than at local hospitals. The rates of nurses’ experience in group education on cancer at capital hospitals (21.7%) was significantly higher than that at local hospitals (10.3%) (P＜0.05). The mean scores of perceived importance of clinical nutrition services were 4.46/5.00 for ‘group nutrition education’, 4.46/5.00 for ‘individual consultation’, and 4.40/5.00 for ‘nutrition management for enteral nutrition (EN) pa-tients’. The most common reason why clinical nutrition services are important was ‘improving malnutritional","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124036821","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

Perception of Free School Foodservice in Middle School Students' Parents in Chungnam 忠南地区中学生家长对学校免费伙食的看法

Journal of the Korean Dietetic Association Pub Date : 2014-11-02 DOI: 10.14373/JKDA.2014.20.4.247

Yu-Rin Kim, Mi-Kyeong Choi

{"title":"Perception of Free School Foodservice in Middle School Students' Parents in Chungnam","authors":"Yu-Rin Kim, Mi-Kyeong Choi","doi":"10.14373/JKDA.2014.20.4.247","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.4.247","url":null,"abstract":"ABSTRACT This study compared the perception, necessity, and satisfaction of free school foodservice among parents of students with and without access to free school foodservice. The sample included parents of students with ac-cess to free school foodservice (FSF group, 250 parents) or paid school foodservice (PSF group, 250 parents) in Taean, Chungnam. With regard to perception of school foodservice, 30% of PSF parents responded that it is a necessary part of school education, whereas 52% of FSF parents considered it as a part of national wel-fare service; this difference was significant (P＜0.001). In terms of positive remarks, most parents in the PSF group highlighted convenience whereas the FSF group answered that their children were penalized; this differ-ence was significant (P＜0.001). In addition, 94% of PSF parents and 96.8% of FSF parents indicated that school foodservice is necessary. In terms of the perception of the free school foodservice, more FSF parents (96.4%) than PSF parents (84.4%) answered that they knew free school foodservice well; this difference was significant (P＜0.001). With regard to target recipients of the free school foodservice, most parents in the PSF group said that needy students should be selected, whereas the FSF group said that all students should be eli-gible; this difference was significant (P＜0.001). Acceptance of free school foodservice in the FSF group (34.4%) was significantly higher than that in the PSF group (23.2%). Satisfaction with free school foodservice was 3.5 points in the FSF group, which was significantly higher than the 2.9 points in the PSF group (P＜ 0.001). In summary, parents of students with access to free school foodservice showed more positive percep-tion and higher satisfaction than parents of students with paid school foodservice. This study recommends that parents' suggestions be considered and further perception and responses on free school foodservice be inves-tigated.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"216 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121623777","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

Current Use and Development Demand for Processed Blue Crabs 加工青蟹的利用现状及发展需求

Journal of the Korean Dietetic Association Pub Date : 2014-11-02 DOI: 10.14373/JKDA.2014.20.4.306

So-Jeong Moon, W. Hong

{"title":"Current Use and Development Demand for Processed Blue Crabs","authors":"So-Jeong Moon, W. Hong","doi":"10.14373/JKDA.2014.20.4.306","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.4.306","url":null,"abstract":"This study is basic research focused on product development and market activation based on analysis of current usage and demand for development of processed blue crabs. A total of 556 subjects aged 20s to 60s living in the Seoul area were surveyed. According to the survey, 65.1% of subjects consumed blue crabs at home, and 82% of them purchased blue crabs whole and undressed. Respondents gave higher marks to taste, nutrition, and texture compared to ingredient preparation, eating method, and price. Majority of blue crab consumers had no experiences of consuming processed blue crabs. Exactly 57.0% of consumers purchased them at big shopping centers, and the reason for purchasing was their good taste. When female consumers purchased processed blue crabs, they checked every part carefully compared to male consumers. Women gave high scores to blue crab powder, blue crab extract, blue crab croquette, and blue crab cake compared to men, demonstrating the necessity of developing processed blue crabs. Furthermore, the experienced processed blue crab group recognized the necessity of developing processed blue crabs compared to the inexperienced group. People showed significant differences in purchasing processed blue crabs according to gender as well as previous experience of blue crab consumption.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122506616","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

Effects of Sanitary Education Administered to Elementary and Middle School Foodservice Employees with Work Experience 卫生教育对有工作经验的中小餐饮从业人员的影响

Journal of the Korean Dietetic Association Pub Date : 2014-11-02 DOI: 10.14373/JKDA.2014.20.4.296

Geum-Hee Eo, Jung Tae Kim, Joohyun Bae

{"title":"Effects of Sanitary Education Administered to Elementary and Middle School Foodservice Employees with Work Experience","authors":"Geum-Hee Eo, Jung Tae Kim, Joohyun Bae","doi":"10.14373/JKDA.2014.20.4.296","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.4.296","url":null,"abstract":"ABSTRACT This study evaluated the effects of sanitary education administered to elementary and middle school food-service employees with work experience. The subjects of this study were 360 school foodservice employees in Gyeonggi-do during August, 2010. Sanitary education and awareness were assessed using three major di-mensions: food sanitation (six items), personal hygiene (five items), and environmental sanitation (three items). Each dimension was categorized according to several items in the form of a self-evaluated Likert 5 point scale. The data were analyzed using SPSS WIN Version 12.0 package. The results showed that employees who worked for 5∼10 years in the foodservice industry scored better in three dimensions before sanitary ed-ucation compared to other groups. After sanitary education, all employees scored better in food sanitation than before, and employees who worked less than 5 years scored better at personal hygiene dimension than other groups. For environmental sanitation, employees who worked for 5∼10 years scored better than other groups. Employees who worked for more than 10 years scored worse before and after sanitary education but scored highest for sanitary awareness. Employees between the ages of 31 and 40 showed significantly different scores before and after sanitary education.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132428417","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

Job Satisfaction Level and Related Factors among Korean Hospital Dietitians 韩国医院营养师工作满意度及相关因素分析

Journal of the Korean Dietetic Association Pub Date : 2014-11-01 DOI: 10.14373/JKDA.2014.20.4.257

E. Jang, E. Lyu, S. Lee, Y. Park, E. Lee, J. Cha, M. Park, Ho Sun Lee, Mi-Young Rha, Seungmin Lee

引用次数: 3