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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Dietetic Association
Journal Basic Information
Journal DOI :
The Korea Dietetic Association
Editor in Chief :
Volume & Issues
Volume 15, Issue 4 - Nov 2009
Volume 15, Issue 3 - Aug 2009
Volume 15, Issue 2 - May 2009
Volume 15, Issue 1 - Feb 2009
Selecting the target year
The Calorie and Protein Intake of Critically Ill Patients Who Require Continuous Renal Replacement Therapy in the Intensive Care Unit
Lee, Ho-Sun ; Park, Moo-Suk ; Na, Sung-Won ; Lee, Jae-Gil ; Yoo, Tae-Hyun ; Koh, Shin-Ok ;
Journal of the Korean Dietetic Association, volume 15, issue 4, 2009, Pages 335~342
Forty-two percent of the patients with renal failure that requires continuous renal replacement therapy (CRRT) have been reported to have severe malnutrition, and preexisting malnutrition is a statistically significant and independent predictor of negative hospital outcomes. We performed this study to evaluate the appropriateness of the calorie and protein provided for the critically ill patients who require CRRT. One hundred forty-nine patients who received CRRT were enrolled. The demographic data, the length of the ICU stay and the mortality were recorded. The calorie/protein intake and the blood urea nitrogen (BUN), albumin and creatinine levels were used as nutritional parameters. The mean daily calorie intake during CRRT was 16.1
7.4 kcal/kg, which was 64% of the recommended intake. Only 10% of the patients received the recommended caloric intake and the ratio of the enteral and parenteral calories was 26%/74%. The mean protein intake was 0.58
0.34 g/kg, which was 38% of the recommended intake. The calorie and protein intakes at the termination of CRRT were significantly increased compared to the initial day of treatment, but they stayed under the recommended intake. The BUN, creatinine and albumin levels were significantly increased in the survival group (odds ratio for albumin: 2.73; creatinine: 2.43). A strategy to increase the nutrition provision is needed to improve the nutritional statuses and clinical outcomes of the critically ill patients who require CRRT.
Effects of Pumpkin Water Extract Supplement on Serum Lipid and Fasting Glucose Levels in Female Collegians
Rho, Sook-Nyung ; Yun, Mi-Eun ;
Journal of the Korean Dietetic Association, volume 15, issue 4, 2009, Pages 343~355
To elucidate the effect of a 4 week dietary supplementation with pumpkin water extract on serum lipid and fasting glucose levels, 41 female collegians residing in the Gyeonggi area were recruited. The subjects were divided into three groups: placebo-control (PC, n=11), treatment A (TA, 100 ml/day, n=13), and treatment B (TB, 300 ml/day, n=17). Total serum cholesterol, high-density lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triglyceride (TG), and fasting glucose were analyzed. The average age, height, weight, and body mass index of the subjects were 21.3 years, 161.1 cm, 53.0 kg, and 20.4
, respectively. The average total cholesterol, HDL-cholesterol, LDL-cholesterol, TG, and fasting glucose level (mg/dl) were 171.4
32.0, and 89.1
8.2, respectively. There were no significant differences among the three groups in any measured parameters, and between the pre- and post-study values of the all parameters. The results indicated that the 4 week pumpkin water extract supplementation (100 ml, 300 ml) did not influence the serum total cholesterol, HDL-cholesterol, LDL-cholesterol, TG and fasting glucose level in female collegians.
Optimization of Pasta with the Addition of Letinus edodes Powder
Ko, Seo-Hyun ; Joo, Na-Mi ;
Journal of the Korean Dietetic Association, volume 15, issue 4, 2009, Pages 356~363
The study aimed to determine the optimal mixing ratio of two different amounts of Letinus edodes powder and egg for preparation of pasta. The complete analysis was conducted using the Design Expert 7 program (State-Easy, Minneapolis, MN). Response surface methodology revealed 10 experimental points, including two replicates for L. edodes powder and egg. L. edodes pasta formulation was optimized using rheology. Lightness and redness displayed a lineal model pattern, whereas yellowness was represented by a quadratic model. The sensory evaluation parameters of texture, color, flavor, appearance and overall quality showed significant differences for color (p<0.01), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.05). All sensory parameters showed significant values in a quadratic model. The optimum formulations processed by numerical and graphical optimization were determined as 15 g of L. edodes powder and 37.5 g of egg.
Development and Verification of Indicators for a Foodservice & Nutrition Management Evaluation at a Hospital Nutrition Department
Lee, Joo-Eun ; Kwak, Tong-Kung ;
Journal of the Korean Dietetic Association, volume 15, issue 4, 2009, Pages 364~382
The purposes of this study were to develop the standard indicators to evaluate the food and nutrition systems in hospitals and to test the validity of those items scientifically. The results were as follows: First, the conceptual validity was examined with recognition degrees of importance from the hospital nutrition department managers. All of the hospital nutrition department's operation evaluation standards and the indicators' conceptual validity tested were in the range of 3.71~4.93 out of 5.0, and the mean score was 4.36. Therefore, the conceptual validity was verified. Second, to verify the factor validity of the items of the standards and indicators for the hospital nutrition department's operation evaluation, the standards and indicators were analyzed as key-factors. Key-factor analysis after vertical rotation showed that four factors appeared and were composed of (a) facilities management, (b) sanitation management, (c) operation & foodservice management, and (d) nutrition management. Third, the reliability of the standards and indicators for the hospital nutrition department's operation evaluation was analyzed and resulted in a score of 0.98, which showed good internal consistency. Fourth, the discriminative power of each item of the standards for the hospital nutrition department's operation evaluation was tested by checking the differences between groups with first quartile and forth quartile of total evaluation scores. The indicators having low distinction power were modified into obligatory items or eliminated for better differentiation.
Patients' Perception of and Satisfaction on Therapeutic-diets at Hospitals in Busan
Yi, Jeong-Ryeh ; Shin, Eun-Soo ; Lyu, Eun-Soon ;
Journal of the Korean Dietetic Association, volume 15, issue 4, 2009, Pages 383~396
The purpose of this study was to investigate the inpatients' perception of therapeutic-diets and of explanation about those diets provided by hospitals and satisfaction on therapeutic-diets at hospitals in Busan. The subjects consisted of 155 inpatients at five hospitals, which all had over 400 beds. The research was performed through the interviewing process using questionnaires. Seventy five percent of patients had received an explanation for their therapeutic-diet and 57.4% of respondents were given a manual that explained the reason for the therapeutic-diet. The professionals who explained the therapeutic-diet was 61.7% dietitians and 25.6% doctors. 59.4% of the patients considered the dietitian to be suitable for explaining the diet and 25.6% patients believed the doctor to be suitable for explaining the diet. In terms of the patients' perception of the therapeutic-diet explanation, 74.5% of the patients understood very well, 78.9% of them perceived this explanation as very important, and 67.5% of them were satisfied. On a scale of 5.00 for therapeutic-diet satisfaction, the average scores were 2.95 for meal characteristics and 3.06 for service characteristics. The items that scored low in therapeutic-diet satisfaction were taste, seasoning and appearance of meals, provision of selective menu and consideration of personal preference. In terms of the perception of understanding the therapeutic-diet, patients who were provided a manual and an explanation gave high scores to 'taste', 'variety of diet', 'meeting opportunity with dietitians', and 'prompt dealing with meal complications'. There was a significant (p<0.05) positive correlation between satisfaction for the explanation of the therapeutic-diet and the degree of perceived benefits of the explanation to the nutrition-management and the satisfaction on the therapeutic-diet satisfaction. Therefore, the results of this study suggest that hospitals should increase support for explaining the therapeutic-diet by dietitians and develop menus based on the patients' preference and the taste of the meal.
The Relationship between Food Intake, Sodium Intake and Satiety Rate and the Methods of Consuming Soup
Chang, Un-Jae ; Jo, Jin-Nam ;
Journal of the Korean Dietetic Association, volume 15, issue 4, 2009, Pages 397~404
In this study, we examined food intake, sodium intake, and satiety rate for different methods of consuming soup. Healthy young women (n=50) participated in this study. The subjects ate cooked rice and soup using a method that they preferred and then they were assigned into separate intake groups based on how they consumed their rice and soup. One group consisted of women that ate their soup and cooked rice separately (separate intake group, n=30). The second group consisted of the women who mixed the rice and the soup prior to consumption (mixed intake group, n=20). The mixed intake group consumed significantly more food (p<0.001) and sodium (p<0.05) than the separate intake group. Because of the high water content and ease of swallowing for the mixed intake method, the eating rate of the mixed intake group (42.5 g/min) was significantly higher than that of the separate intake group (28.8 g/min) (p<0.01). However, despite consuming 79.5 g more food at lunch, the rates of satiety were not significantly different before and after eating between the mixed intake and separate intake group. Therefore, eating rate, consumption norms and concept of "clean one's bowl" may influence food intake and sodium intake. Although more studies are needed, these data suggest eating cooked rice and soup separately may help to control obesity and hypertension.
Analysis of the Dietary Life of Immigrant Women from Multicultural Families in the Daegu Area
Kim, Jung-Mi ; Lee, Nan-Hee ;
Journal of the Korean Dietetic Association, volume 15, issue 4, 2009, Pages 405~418
The purpose of this study was to suggest an educational direction to aid in formulating a dietary life that is suited to Korea's multicultural families. This was achieved by analyzing the dietary life of immigrant women from multicultural families in Daegu. The study was carried out with 94 immigrant women form multicultural families who were served by public health center A (20 women), public health center B (47 women) and public health center C (27 women). Their home countries were China (55.3%), Vietnam (37.2%), Philippines (3.2%), Japan (2.1%), Uzbekistan (1.1%) and Thailand (1.1%). When the scores of their dietary balance were compared on the basis of the time they have been in Korea (Less than 1 year, 1~3 years, more than 3 years), we found that the score of immigrant women who stayed for less than 1 year was higher than those who stayed for more than 3 years (p<0.05) in terms of their intake of meats, fishes, potato, calcium, and carbohydrate. When subjects were asked about Korean food they wanted to learn how to cook, 30 different types of food were selected and 95.5% of the respondents wanted to learn in detail how to cook Korean food. The place most suitable for them to learn cooking was college (30.3%), while the house of their husband (2.2%) was lowest. Therefore, it seems that a college, public health center or welfare center are good places for immigrant women from multicultural families to participate in an education program that is designed to teach them how to cook Korean food.
Constipation Prevalence and Lifestyle Factors Affecting Constipation of High School Students in Gimhae Area
Lee, Kyung-A ; Kim, Hyun-Jeong ; Yoon, Hyun-Sook ;
Journal of the Korean Dietetic Association, volume 15, issue 4, 2009, Pages 419~432
To better understand the prevalence of constipation and related lifestyle factors, the excretion habits, lifestyle, frequency of food intake, food preference, and stress of 1,157 high school students (713 males and 444 females) in the city of Gimhae, Korea were surveyed. The study was part of research aimed at providing basic nutritional data to alleviate or prevent constipation. Most respondents were male (61.6%). Of all the respondents, 55.4% reported that they have been constipated, with females reporting more episodes. Stress, lack of exercise, and bad eating habits were linked to constipation. Students reporting constipation slept less, were more sedate, ate less, and drank less water than non-constipated respondents. Their diet frequently consisted of noodles, sugary food and coffee. The results suggest that students could benefit from nutritional education in lessening the prevalence of constipation.