Journal of the Korean Dietetic Association最新文献

{"title":"Nutrient Intake Status of Korean Drinkers: Analysis of Data from Korea National Health and Nutrition Examination Survey (KNHANES), 2011","authors":"H. Kim, S. Chun, S. Joung, Mieun Yun","doi":"10.14373/JKDA.2013.19.4.343","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.4.343","url":null,"abstract":"This study analyzed the dietary habits and nutrient intake status of adult drinkers in Korea. Alcohol drinking patterns were obtained from the Korea National Health and Nutrition Examination Survey (KNHANES). Among 4,968 persons, 91.5% were drinkers. Classification of their drinking patterns by the Alcohol Use Disorders Identification Test (AUDIT) score showed 64.5% of the drinkers were normal drinkers, 22.4% prob- lem drinkers and 13.2% alcohol-dependent drinkers. Overall, 47% of the drinkers were considered alcohol- de- pendent in the Rapid Alcohol Problems Screen (RAPS4). Significant differences were found between those who abstained from alcohol (86.8%) and alcohol-dependent drinkers (68.9%); when asked about breakfast hab- its 73.4% of non-drinkers often had family meals, while only 55.4% of the alcohol-dependent drinkers had family meals. Dietary energy, alcohol energy, and total energy intake significantly increased for the alco- hol-dependents (P<0.001). In addition, the intake of eight nutrients (protein, vitamin A, vitamin B1, vitamin B2, niacin, calcium, phosphorous and iron), significantly increased in the following order (least to highest): abstainers, normal drinkers, drinkers with a moderate addiction to alcohol and alcohol-dependent drinkers (P <0.05). Nutrient Adequacy Ratios (NAR) of all nutrients, except vitamin C, and the Mean nutrient Adequacy Ratio (MAR) significantly increased in the following order (least to highest): abstainers, normal drinkers, drinkers with a moderate addiction to alcohol and alcohol-dependent drinkers (P<0.05). The intake of vitamin B1, vitamin B2, and niacin per 1,000 kcal, according to drinking pattern, decreased in the order of abstainers, normal drinkers, drinkers with a moderate addiction to alcohol, and alcohol-dependent drinkers (P<0.001). The above results show that the nutrient intake of normal drinkers, drinkers with a moderate addiction to al- cohol, and alcohol-dependent drinkers are higher than abstainers. However, overall intake of vitamin B1, vita- min B2, and niacin per 1,000 kcal was low. Therefore it is necessary to increase vitamin B1, vitamin B2, and niacin intake for drinkers.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"101 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":"121473601","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}

{"title":"Analysis of Reasons for Continuing Education in Dietitians","authors":"C. Sohn, Y. Cho, M. Beà, Eun-Kyoung Do, W. Na, Misung Kim","doi":"10.14373/JKDA.2013.19.4.416","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.4.416","url":null,"abstract":"ABSTRACT This study analyzed the reasons for continuing education among dietitians. An internet-based survey of 622 dieticians was conducted from August 31, 2012 to September 12, 2012. Based on data from the Participation Reasons Scale (PRS) questionnaire, factor analysis was conducted by principle component analysis for the ex-traction of major factors. Subsequent reliability analysis was performed by assessing Cronbach’s α. The ANOVA-test was performed to compare the participation reason scores for each factors according to general characteristics. Statistical analysis was performed using SPSS ver.17.0, and P＜0.05 was considered significant. Factor analysis for the participation reasons revealed four types of factors. These factors were “maintenance and development of professional competencies”, “interaction and responsibility of professionals”, “job stability and personal profits” and “services for customers” respectively. Among the participation reasons, “maintenance and development of professional competencies” was the first reason with a 29.34% variance. In addition, the participation reasons for continuing education differed according to age (P＜0.05), the highest level of educa-tion (P＜0.05), workplace (P＜0.01), and work experience in dietetic area (P＜0.001). In conclusion, continu-ing education programs for dietitians should focus on effectively developing and promoting professionalism.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":" 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120831594","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}

{"title":"Nutritional Composition and Antioxidative Activity of Different Parts of Taraxacum coreanum according to Drying Methods","authors":"H. Oh","doi":"10.14373/JKDA.2013.19.4.389","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.4.389","url":null,"abstract":"This study compared the nutritional composition and antioxidative activity of different parts of Taraxacum coreanum (aerial parts and roots) according to different drying methods (natural drying and freeze-drying). There were no significant differences in vitamin C content in roots depending on the drying methods. Howev- er, vitamin A (P<0.01), E (P<0.001) and C (P<0.001) content of aerial parts, and vitamin A (P<0.001) and E (P<0.05) content of roots were significantly higher after freeze-drying compared to natural drying. For organic acids, the oxalic acid content of the aerial parts and roots were the highest. The total polyphenol and total flavonoid content in extracts from the aerial parts (P<0.01) and roots (P<0.05) were significantly high- er after freeze-drying compared to natural drying. In addition, the total polyphenol and flavonoid content, DPPH radical scavenging activity, and antioxidative index from the natural drying and freeze-drying of Taraxacum coreanum extracts were significantly higher in the aerial parts compared to the roots (P<0.05). These results suggest that the nutritional composition and antioxidative activity of Taraxacum coreanum are higher in the aerial parts compared to the roots, and higher after freeze-drying compared to natural drying. Therefore, the aerial parts of Taraxacum coreanum could be suggested as an antioxidative functional food source.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"24 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":"116692440","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}

{"title":"The Time Series Analysis of Standards and Results of Nutritional Domain in Hospital Evaluation Program","authors":"Joo Eun Lee","doi":"10.14373/JKDA.2013.19.4.317","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.4.317","url":null,"abstract":"The purpose of this study was to evaluate the current state of foodservice and clinical nutrition management in a hospital-based nutrition department. Nutritional guidelines and survey reports of hospital evaluation programs from 2004 to 2009 were analyzed. In total, 275 hospitals in the first period and 288 hospitals in the second period were evaluated. The division of knife and chopping board use decreased from 97.2% in 2005 to 89.7% in 2008, the maintenance of a proper freezer temperature (below ) increased from 82.1% in 2004 to 97.7% in 2007 (88.9% to 97.4% from large hospitals and 69.8% to 86.5% from small/medium hospitals in 2005 and 2008, respectively). In tube-feeding management, the performance rate of material cold storage and the offer rate of tube-feeding were 65.9% and 94.2% in 2007, respectively. The cold storage of material, proper use within 24 hours after opening or production, and the use of an appropriate label were 47.3%, 71.2% and 67.2% in 2009, respectively. The rate of a management system for undernourished patients was 86.0% in 2007 (56.4% for large hospitals, 18.9% for small/medium hospitals) and 14.3% in 2009. In standards of nutrition support management, the performance rates of constructing a nutrition support team, the nutrition support team activity, and organizing multidisciplinary team were 66.7%, 43.6%, and 64.1% respectively, in 2004. For large hospitals, those rates were 61.1%, 36.1%, and 58.3%, in 2005, 93.0%, 62.8%, and 91.9% in 2007, and 69.2%, 43.6%, and 69.2% in 2008, respectively. The results of this study suggest standards on sanitary foodservice preparation, production, and tube-feeding production need to correspond with HACCP regulations for small/meidium hospitals in standards of a healthcare accreditation system. It will be necessary to understand the operating conditions of nutrition departments in convalescent hospitals, psychiatric hospitals, and geriatrics hospitals. As the application of accreditation is required from 2013, standards will need to be improved and continuously updated for healthcare accreditation.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114219779","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}

{"title":"The Association between Smoking, Alcohol Intake, and Low-Salt Diet: Results from the 2008 Community Health Survey","authors":"I. Chun, Jong Park, M. Han, Seong-Woo Choi, S. Ryu","doi":"10.14373/JKDA.2013.19.3.223","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.3.223","url":null,"abstract":"ABSTRACT The purpose of this study was to identify the association between health-related behaviors including smok-ing, alcohol intake, and the practice of a low-salt diet using data from a Community Health Survey conducted in 2008. The study subjects were 129,151 persons (19 years and older) without cardiovascular diseases or dia-betes mellitus diagnosis history. An index for evaluating low salinity was created by summing three low sal-inity-related questions (range: 0∼3), and a low-salt diet was defined if the index of low salinity was 3. We examined the levels of smoking and alcohol intake according to the index of low salinity, and conducted multiple logistic regression analysis to examine the odds ratios of low-salt diet practice in relation to smoking and drinking behavior, adjusting for general characteristics. The smoking and drinking status significantly im-proved as the level of low salinity index increase. Adjusting for general characteristics, those with smoking, alcohol intake, or a combined habit of the two behaviors had significantly lower odds ratios for practice of a low-salt diet. In conclusion, smoking and drinking behavior were negatively associated with the practice of a low-salt diet. Based on these findings, it may be necessary to have comprehensive nutritional education pro-grams that consider the multiple effects of smoking, drinking, and a low-salt diet.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129876234","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}

{"title":"The Effect of Nutrition Education and the Diet Rice Bowl on Weight Control","authors":"Young Suk Kim, Su‐Kyung Kim, S. Kim, I. Hong, U. Chang","doi":"10.14373/JKDA.2013.19.3.287","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.3.287","url":null,"abstract":"ABSTRACT This study examined the effectiveness of nutrition education and program using the diet rice bowl during a four-week diet program. Thirty-eight female college students were randomly assigned to a nutrition education (NE) group or a nutrition education and diet rice bowl (ND) group. The mean energy intake of the NE and ND group during the program was 1,130.8 kcal and 1,287.4 kcal, respectively. The total energy intake of both groups were significantly decreased during the program. In addition, the change of body weight and fat in both groups significantly decreased during the program. The NE group lost 2.8 kg of body weight and 1.4% of body fat, while the ND group lost 2.5 kg of body weight and 1.2% of body fat. The changes in to-tal cholesterol and LDL-cholesterol in both groups also significantly decreased during the program. However, there were no significant differences in the changes of body weight, body fat mass, the total cholesterol and LDL-cholesterol between the two groups. This study could not identify a weight reduction effect of the diet rice bowl, however, this may be due to subjects’ infrequent use of the diet rice bowl by their frequent meal skipping and eating-out in our study. Therefore, further studies regarding the compliance to the diet rice bowl should be conducted to examine its effectiveness on weight control.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115773063","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}

{"title":"Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage","authors":"Eun A Yun, Eunkyung Jung, N. Joo","doi":"10.14373/JKDA.2013.19.3.195","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.3.195","url":null,"abstract":"ABSTRACT The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with tur-meric ( Curcuma longa L.) powder (T) during storage at 4 o C for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P＜0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P＜0.01) than the con-trol for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P＜0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis re-vealed that total plate counts of uncooked and cooked control sausages were significantly higher (P＜0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric pow-der demonstrate antioxidative activity and lipid oxidative stability during storage.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"209 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134231114","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}

{"title":"Quality Characteristics of Yanggaeng Supplemented with Sanghwang Mushroom (Phellinus linteus) Mycelia","authors":"S. Hong, Eunkyung Jung, Ae-Jung Kim","doi":"10.14373/JKDA.2013.19.3.253","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.3.253","url":null,"abstract":"The principal objective of this study was to examine the quality characteristics of yanggaeng supplemented with powder derived from Sanghwang mushroom (Phellinus linteus) mycelia. We analyzed the potential of uti- lizing Phellinus linteus mycelia as a functional food material by estimating total polyphenol and flavonoid contents, electron-donating abilities, as well as antioxidative activities of the water and ethanol extracts of Sanghwang mushroom mycelia. The total phenol and flavonoid contents of ethanol extracts from Phellinus lin- teus mycelia were 0.69 mg/ml and 0.16 mg/ml, respectively, while the contents from the water extract of Phellinus linteus mycelia were 0.66 mg/ml and 0.22 mg/ml, respectively. The electron-donating abilities of ethanol and water extracts from Phellinus linteus mycelia were 88.64 and 90.29%, respectively. The ABTS radical scavenging activities of ethanol and water extracts from Phellinus linteus mycelia were 89.74 and 71.35%, respectively. In terms of color values, as the level of powder increased, the value of L (lightness) decreased, whereas those of a (redness) and b (yellowness) increased. In regard to the mechanical properties of the samples, we noted significant differences in hardness, springiness, chewiness, and gumminess (P<0.05). The results of the sensory evaluation showed that the score from SHM (Sanghwang mushroom mycelia) with 4% powder was significantly higher than other samples in terms of sweetness, color, taste, texture and overall quality (P<0.05). Taken together, the recommended level of Phellinus linteus mycelia powder in yanggaeng is 4% for optimal sensory characteristics.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":" 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132011358","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}

{"title":"Microbiological Assessment of Home-Delivered Meals for Children from Low-income Families during Production and Delivery","authors":"Jeong-A Moon, Chang-Hee Yoo, K. Lee","doi":"10.14373/JKDA.2013.19.3.236","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.3.236","url":null,"abstract":"The purpose of this study was to assess the microbiological quality of home-delivered meals during pro- duction and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbio- logical assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cut- ting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts var- ied according to day and preparation area (ND∼6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw in- gredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These re- sults suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"31 1-2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114008292","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}

{"title":"A Study on the Hygiene Practices of Foodservice Employees by Hygiene Education and Work Environment in the Gyeongnam Area","authors":"J. Lim, Hyun-Ah Kim, Hyun-Young Jung","doi":"10.14373/JKDA.2013.19.3.209","DOIUrl":"https://doi.org/10.14373/JKDA.2013.19.3.209","url":null,"abstract":"ABSTRACT This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 con-tract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice manage-ment companies, the major contract foodservice management companies showed higher scores for refrigerator/ freezer control (P＜0.001), vegetable/fruit disinfection (P＜0.001), thawing (P＜0.001), heating temperature (P＜0.001), cleaning/disinfection (P＜0.01), and personal hygiene (P＜0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P＜0.001), vegetable/fruit disinfection (P＜0.001), thawing (P＜0.001), heating temperature (P＜0.001), cleaning/disinfection control (P＜0.001), food supply control (P＜0.05), and personal hygiene (P＜0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene edu-cation systematically should be enforced for foodservice employees.","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"17 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":"122418502","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}