Journal of the Korean Dietetic Association最新文献_第8页

Relations of Whole Grain Consumption with Predisposing, Reinforcing, and Enabling Factors among Korean Adults 韩国成年人全谷物消费与诱发因素、强化因素和促进因素的关系

Journal of the Korean Dietetic Association Pub Date : 2014-05-01 DOI: 10.14373/JKDA.2014.20.2.133

D. Chae, Jinhee Yum, Seungmin Lee

{"title":"Relations of Whole Grain Consumption with Predisposing, Reinforcing, and Enabling Factors among Korean Adults","authors":"D. Chae, Jinhee Yum, Seungmin Lee","doi":"10.14373/JKDA.2014.20.2.133","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.2.133","url":null,"abstract":"This study compared levels of whole grain consumption-related predisposing, reinforcing, and enabling factors according to socio-demographic variables, and examined how these factors are associated with whole grain consumption frequency among Korean adults. A survey questionnaire was administered to a convenience sample of adult males and females aged 20 ∼ 59 years (n=300). The questionnaire included questions on predisposing, reinforcing, and enabling factors in relation to whole grain consumption as well as a brief whole grain food frequency questionnaire. Female subjects showed a significantly higher level of negative beliefs on health ㆍ nutrition ㆍ taste ㆍ texture while showing a significantly lower level of social support compared to that of males. The age group of 40 ∼ 59 years showed a significantly higher social support level than the age group of 20 ∼ 39 years. Results from multivariate regression analyses showed that different combinations of predisposing, reinforcing, and enabling variables were significant in predicting whole grain consumption frequency according to sex and age. The study findings can be used for developing specific target-oriented nutrition intervention programs for promotion of whole grain intake among Korean adults.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132407553","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 a Periodic Visiting Education Program on Food Safety Knowledge of Cooks in Children's Foodservice Facilities 定期走访教育对儿童餐饮服务机构厨师食品安全知识的影响

Journal of the Korean Dietetic Association Pub Date : 2014-02-02 DOI: 10.14373/JKDA.2014.20.1.36

Jinah Kim, Youngmee Lee

{"title":"The Effect of a Periodic Visiting Education Program on Food Safety Knowledge of Cooks in Children's Foodservice Facilities","authors":"Jinah Kim, Youngmee Lee","doi":"10.14373/JKDA.2014.20.1.36","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.1.36","url":null,"abstract":"This study evaluated the effectiveness of a visiting inspection and knowledge-based food safety education program for cooks in child care facilities provided by the Center for Children’s Foodservice Management (CCFSM). The research was conducted among cooks at 91 child care facilities; 56 existing facilities had been enrolled since 2011 and provided with the inspection and education program for 2 years and 35 new facilities were enrolled in 2012 and provided with the program for 1 year. The food safety knowledge of the cooks of the two groups were compared by the presence and duration of inspection and education programs provided by the CCFSM. The total mean score for food safety knowledge was 18.48±3.09, with a group score of 19.34±2.68 for the existing facilities and 17.11±3.25 for the new facilities (P<0.001). There was no significant difference between groups in the knowledge of the personal sanitation. According to a post-test for food safety knowledge in the two groups after the completion of a one-year program on food safety by CCFSM, the mean score of food safety knowledge increased by 2.92 to 20.03 for cooks of the new facilities and both groups had significantly higher mean scores than pre-test (P<0.001). There was no significant difference in the mean score of each group by post-test. Thus, the one-year continuous program by CCFSM was effective in improving food safety knowledge of the cooks of the child care facilities.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115165735","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: 13

Food Service Status at Community Child Care Centers in Busan 釜山市社区托儿中心食品服务现状分析

Journal of the Korean Dietetic Association Pub Date : 2014-02-02 DOI: 10.14373/JKDA.2014.20.1.50

Jeong-Sook Lee

{"title":"Food Service Status at Community Child Care Centers in Busan","authors":"Jeong-Sook Lee","doi":"10.14373/JKDA.2014.20.1.50","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.1.50","url":null,"abstract":"The purpose of this study was to investigate the food service status of community child care centers in Busan. A survey was conducted from November 1, 2012 to November 30, 2012 using questionnaires. Overall, 66.7% of the community child care centers had a separate dining room. The satisfaction score of the kitchen facility was 4.32 and the satisfaction degree of the dining place was 3.95. Most of the community child care centers were not managed by professionals and the food service was in a relatively poor status. In 61.3% of the community child care centers, the director of the center purchased the foodstuffs. In addition, approximately 72% of the child care centers directly purchased foodstuffs. When preparing meals, nutrition (73.0%), cost (13.5%), and preference (4.5%) were considered as the important factors for respondents. Overall, there were demands for increasing meal costs and improving the food service facilities. In addition, a higher degree of hygiene management resulted in a higher degree of satisfaction from children. Therefore, to improve food service performance at community child care centers, food services should be assisted by professionals and the person in charge of foodservices should be educated food service management.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121503076","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: 3

Difference in Volume Perception according to Cup Shape in Normal Weight and Overweight Female College Students 正常体重与超重女大学生杯型对体积感知的差异

Journal of the Korean Dietetic Association Pub Date : 2014-02-02 DOI: 10.14373/JKDA.2014.20.1.63

M. Lee, U. Chang

{"title":"Difference in Volume Perception according to Cup Shape in Normal Weight and Overweight Female College Students","authors":"M. Lee, U. Chang","doi":"10.14373/JKDA.2014.20.1.63","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.1.63","url":null,"abstract":"The volume perception of water according to cup shape was examined in female college students divided into a normal weight group (<23 body mass index, n=51) and an overweight group (≥23 body mass index, n=48). The perceived water volume was recorded by participants after they observed the water volume in cups with different shape (highball and tumbler) and with different base height (high base and low base), which contained the same amount of water (150 ml). The normal weight group perceived a water volume of 238.5 ml (highball) and 201.6 ml (tumbler) for the high base cups. The overweight group perceived a volume of 245.6 ml (highball) and 188.8 ml (tumbler). For the low base cups, the normal weight group perceived a water volume of 207.8 ml (highball) and 104.1 ml (tumbler). The overweight group perceived a volume of 202.2 ml (highball) and 100.4 ml (tumbler). Both the normal weight and overweight groups perceived significantly more liquid in the highball cups compared to the tumbler cups. In addition, both groups perceived significantly more liquid in the high base cups compared to the low base cups. However, there were no significant differences in the estimated variance of perceived volume between the normal weight and overweight groups according to the cup shape and cup base height. In conclusion, cup shape and base height potentially affects volume perception. Therefore, modifying cup shape may be used in a weight control program to help control caloric beverage consumption.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127927539","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

Utilization Status and Awareness of School Foodservice Dietitians Regarding Medicinal Cuisine in Yeoungdong, Gangwon-do 江原道英东地区学校餐饮营养师对药膳的利用现状及认识

Journal of the Korean Dietetic Association Pub Date : 2014-02-02 DOI: 10.14373/JKDA.2014.20.1.1

Ga-Hee Lee, Deok-Ihn Yoon, Jung-Sook Lee

{"title":"Utilization Status and Awareness of School Foodservice Dietitians Regarding Medicinal Cuisine in Yeoungdong, Gangwon-do","authors":"Ga-Hee Lee, Deok-Ihn Yoon, Jung-Sook Lee","doi":"10.14373/JKDA.2014.20.1.1","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.1.1","url":null,"abstract":"This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115714851","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

Development and Application of Dietary Education to Improve the Vegetable Intake of Preschoolers 饮食教育在提高学龄前儿童蔬菜摄入量中的发展与应用

Journal of the Korean Dietetic Association Pub Date : 2014-02-02 DOI: 10.14373/JKDA.2014.20.1.26

Me-Suk Lee, Kyung-Hea Lee

引用次数: 11

Calcium and Milk Intake of Elementary School Students from School Foodservices: Focus on the Gyeongsangbukdo Province 以庆尚北道为中心的学校餐饮中小学生的钙和牛奶摄入量

Journal of the Korean Dietetic Association Pub Date : 2014-02-01 DOI: 10.14373/JKDA.2014.20.1.12

Sun Hee Park, Kyeung-Soon Lee, Soo-Kyong Choi, Jung-Sook Seo

{"title":"Calcium and Milk Intake of Elementary School Students from School Foodservices: Focus on the Gyeongsangbukdo Province","authors":"Sun Hee Park, Kyeung-Soon Lee, Soo-Kyong Choi, Jung-Sook Seo","doi":"10.14373/JKDA.2014.20.1.12","DOIUrl":"https://doi.org/10.14373/JKDA.2014.20.1.12","url":null,"abstract":"The calcium intake of elementary school students residing in Gyeongsangbukdo province from their school foodservice and milk program was evaluated. A total of 252 subjects (50.4% boys and 49.6% girls) were examined. A significant percentage of the total subjects (32.9%) reported skipping breakfast once or more per week, with the major reasons for skipping breakfast being a lack of time and appetite. A majority of the total subjects (78.2%) participated in the school milk program. The type of milk consumed by the subjects was mainly white milk, with a milk intake mostly between one and two cups. Participants in the school milk program consumed over the recommended nutrient intake (RNI) of calcium, but non-participants consumed only 48.1% of the RNI (P<0.001). The calcium intake rate according to food cooking methods, from highest to lowest was in the order bap, twigim, jeon, jjim, and gui. Although the food intake rate of guk was low, the calcium intake rate by RNI was the highest for guk. On the other hand, the food intake rate of bap and kimchi was high, but their calcium intake rate by RNI was relatively low. These results show that non-participants in the school milk program are significantly deficient in calcium. Therefore, to improve the calcium nutrition for children, school lunch menus containing high calcium need to be developed and children should be encouraged to enter a school milk program.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128863897","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

A Comparative Study on the Perception, Preference and Usage of Korean Festival Foods among Women by Age in Busan 釜山地区不同年龄女性对韩国节日食品的认知、偏好和使用的比较研究

Journal of the Korean Dietetic Association Pub Date : 2013-11-02 DOI: 10.14373/JKDA.2013.19.4.356

Jeong-Sook Lee

{"title":"A Comparative Study on the Perception, Preference and Usage of Korean Festival Foods among Women by Age in Busan","authors":"Jeong-Sook Lee","doi":"10.14373/JKDA.2013.19.4.356","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.4.356","url":null,"abstract":"This study was carried out to investigate the perception, preference and usage of Korean festival foods of women according to age in Busan. The survey was conducted from October 15, 2012 to November 30, 2012 using questionnaires and the data were analyzed with the SPSS program. In general, younger women (20~30 years old) had a lower interest in Korean festival foods than slightly older women (40~50 years old). Most of women over 40 years of age prepared Korean festival foods at home, but many who were in their 20`s (45.9%) and 30`s (41.1%) obtained their foods from family and relatives. Overall, 62.5% of the subjects wanted to inherit Korean festival food from family and relatives. The dissemination of information and recipes of Korean festival foods were needed for succeeding to Korean festival foods. The taste score was significantly lower for women in their 20`s compared to those over 40. Women under 40 reported a lower ease of cooking compared to women over 50. Tangguk (4.93) on Seollal showed the highest perception degree in the order of Namul (4.91), Tteokguk (4.90), and Sikhye (4.90). Jeon, Yaksik, Sikhye, and Gangjeong were the most highly preferred in every group. The preference degree of Pajeon was significantly higher in women under 40 than in those over 60. Tteokguk and Tangguk were more highly preferred in women in their 30`s and 40`s compared to the other groups. There was a significant positive correlation between preference for festival food and education level, degree of knowledge, degree of interest, will for inheritance, and will for learning (P","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129170912","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 Management by Dietitian at Elderly Nursing Homes in Gyeonggi-do 京畿道敬老院营养师的营养管理

Journal of the Korean Dietetic Association Pub Date : 2013-11-02 DOI: 10.14373/JKDA.2013.19.4.400

Mi-Ock Yoon, H. Moon, Justin Jeon, C. Sohn

引用次数: 9

The Effects of Nutrition Education and Regular Exercise on Nutritional Status, Quality of Life and Fatigue in Hemodialysis Patients 营养教育与定期运动对血液透析患者营养状况、生活质量及疲劳的影响

Journal of the Korean Dietetic Association Pub Date : 2013-11-02 DOI: 10.14373/JKDA.2013.19.4.373

Min-ji Kim, C. Park, Young-Eui Kang, Sang-Sun Lee

{"title":"The Effects of Nutrition Education and Regular Exercise on Nutritional Status, Quality of Life and Fatigue in Hemodialysis Patients","authors":"Min-ji Kim, C. Park, Young-Eui Kang, Sang-Sun Lee","doi":"10.14373/JKDA.2013.19.4.373","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.4.373","url":null,"abstract":"ABSTRACT The purpose of this study was to investigate the effects of a nutrition education and exercise on nutritional status in hemodialysis patients, with regard to quality of life (QoL), and fatigue. The subjects were divided into two groups : an educated (E) group (11 men and 9 women) and a non-educated (NE) group (7 men and 22 women). The educated group received a nutrition education and a regular exercise program for 3 months. Data on anthropometric indices and biochemical parameters were obtained from medical records. Dietary hab-its and nutrient intake were assessed through questionnaires and three-day food records. QoL (through the SF-36 questionnaire) and fatigue (measured by a visual analogue scale questionnaire) were assessed before and after the interventions. Dietary habit scores regarding food variety and fluid intake control significantly in-creased (P＜0.05) after the nutrition education. Furthermore, the intake of total energy, carbohydrates, Fe, and vitamin A significantly increased (P＜0.05). Vitamin C intake also significantly increased (P＜0.01). Hb levels decreased whereas TG levels increased in the NE group. BUN levels decreased in the E group. After the nu-trition education, QoL aspects, such as feelings of pain and general health, and the total score significantly increased (P＜0.05) and the level of fatigue score decreased (P＜0.01). The results of this study indicate that nutrition education and exercise for hemodialysis patients provides changes in dietary habit, daily nutrient in-take, biochemical parameters, QoL, and the level of fatigue. Therefore, nutrition education and exercise help improve nutritional status and QoL.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":" 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132227289","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