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Study on Development of a Nutrition Education Program Model for Foreign Worker Patients (외국인 근로자 환자의 영양 교육 프로그램 모델 개발을 위한 연구)

  • Kwon, Jong-Sook
    • The Korean Journal of Food And Nutrition
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    • v.23 no.4
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    • pp.649-658
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    • 2010
  • This study was performed to develop a nutrition education program model for foreign worker patients. Questionnaire and interview were carried out for collecting quantitative and qualitative information from subjects, respectively. All subjects were foreign worker patients who could speak Korean, composed of 75 Chinese, 4 Mongolians and 1 American, aged from 22 to 73 years old. Among the subjects, 36 subjects had gastrointestinal disease(GD), 16 had coronary heart disease(CHD), 6 had diabetes, 6 had liver disease(LD) and the others had various different diseases. List of recommended and restricted foods for foreign workers to prevent GD and CHD were obtained from interviews with the subjects. A nutrition education program model for foreign worker patients having GD and CHD were developed, and small group education method was recommended. The contents of the program include cause and common symptom and basic nutrition care for the patients, choice of foods and cooking methods, behavioral modification, importance of medication and list of foods recommended and restricted for the patients.

Development of computer programs for Nutrition Counseling (영양상담을 위한 전산화 프로그램 개발연구)

  • 홍순명
    • Journal of Nutrition and Health
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    • v.22 no.4
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    • pp.275-289
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    • 1989
  • The purpose of this study is to develop a computer system with data file and computerized programs for nutrition counseling. In this research, a 16 / XT personal computer (word : COBOL) compatible with IBM-PC/XT was used. Computer system developed for this study was as follows: Data files(food composition list, food exchange list, nutrition management comment, special diet therapy) were used for analysis the nutritional status and the ntrition education comment. (1) Programs for the nutritional status assessment 1) General information a) Name, age, sex, higher, weight, activity, disease and special diet b) Ideal body weight and Obesity assessment(Kaup index and Broca index) c) Rest and athletics status d) Biochemical data comparision with standard 2) Food Intakes 3) Nutrient Intakes a) Comparison of the amounts intaked with the recommended dietary allowances for present weight. b) Comparison of the energy composition rate intaked with the recommended dietary allowances for present weight. b) Comparison of the energy composition rate intaked with the recommended for present weight and ideal weight. c) Nutrient analysis by each meal and snack. 4) Food intakes from each food group and comparison with recommended 5) Special nutrient analysis. (2) Programs for the nutrition education based on nutritional status assessment. 1) Suggestion of number of food exchange group 2) Nutritional assessment and advise comments 3) Nutritional management comments 4) Special diet therapy In the study, the nutritioal status and nutrition education comments are based on individual data from nutrition counseling.

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Classification of Food Safety Crises and Standard Setting for Crisis Level in Food Industry (식품산업체가 겪는 위기의 분류와 위기 수준 판단)

  • Kim, Jong-Gyu;Kim, Joong-Soon
    • Journal of Environmental Health Sciences
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    • v.41 no.2
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    • pp.133-145
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    • 2015
  • Objectives: Food safety has become one of the major public-concerning issues in Korea. In order to set guidelines to create manuals for the response to a food safety crisis by food industry, this paper classified food safety crises and suggested techniques to determine crisis level. Methods: This study clarified common terminologies and definitions including in food safety crises. It reviewed various food safety crises and described characteristics, types, and states of crises. Results: The results of this study suggested that a food safety crisis implied a situation in which hazards/risk spreading in the food supply chain was widely described, causing strong public concern followed by a socioeconomic impact, and therefore, requiring the implementation of a prompt and full response regarding the situation. In terms of seeking response plans, food safety crises might be classified according to the penalties resulting from violations of laws and regulations, causative substances, stages of the food supply chain, and first contact point for incidents. The crisis level for a food safety crisis could be classified according to its severity parameters. The guideline matrix was divided into four major stages: Blue/guarded, Yellow/elevated, Orange/high, and Red/severe. This study also suggested several methods for determining the crisis level, such as the simple judgement method, scoring methods using a check-list and a weighted check-list. Conclusion: The severity of related parameters might be of great importance in understanding a crisis and determining response options/challenges for crisis levels.

Ethnophytotherapies for Treatment of and Prevention against Cancer

  • Chooi, Ong-Hean
    • Plant Resources
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    • v.2 no.1
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    • pp.49-58
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    • 1999
  • This paper examines various traditional and alternative practices utilised by Malaysians for the treatment of and prevention against cancer. A list of plants used for treating cancer is given. Care for cancer patients includes food reputed to be good in promoting recovery and preventing recurrence as well as food taboos - various food to be avoided in the belief that these types of food can induce development or recurrence of cancer.

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Ethnophytotherapies for Treatment of and Prevention against Cancer

  • Chooi, Ong-Hean
    • Korean Journal of Plant Resources
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    • v.11
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    • pp.18-39
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    • 1998
  • This paper examinies various traditional and alternative practices utilised by Malaysians for the treatment of and preventino against cancer. A list of plants used for treating cancer is given. Care for cancer patients includes food reputed to be good in promoting recovery and preventingrecurrence as well as food taboos-various food to be avoided in the belief that these types of food can induce development or recurrence of cancer.

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Consumer Preferred Formats of Nutrition Labels - Housewives of Daejon City - (소비자가 선호하는 영양표시 형태 - 대전 지역 주부를 중심으로 -)

  • 최지현;정영지
    • Korean Journal of Community Nutrition
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    • v.8 no.2
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    • pp.220-230
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    • 2003
  • The purpose of this study was to investigate consumer preferred formats of nutrition labels: the type of nutritional information provided on the labels. A survey was conducted on 222 housewives between the age of 20 and 65 in Daejeon city in 1998, using an interview questionnaire showing illustrated nutritional label formats. Among twelve nutrients and caloric values listed on the nutrition labels, the housewives ranked their interest in the items in the following order of calorie (58.56%), calcium (56.76%), cholesterol (54.05%), protein (39.19%) and vitamin C (36.04%). The majority of the subjects (69.37%) checked labels when they bought milk or dairy products, whereas only 8.11% looked at labels when they bought Ramyon or noodles. Most of the subjects (90.99%) preferred products with labels with nutritional information as compared with products without labels. this was especially so true of the younger individuals and of pc-ople who checked food labels more frequently. The subjects preferred labeling which described the nutrient content per Package (55.41%), sewing size (32.88%) and food weight of 1009 (11.71%) as a standard nit. Generally, they prefer-red a simplified list to a detailed list of the number of nutrients, a figure graph to bar graph in nutrition claim, vertical bar graph to horizontal bar graph showing the nutritional content of foods and a web-type graphic format to a radiation-format when describing the item's percentage of the Korean RDA's nutrient content. The subjects who checked labels frequently especially preferred detailed list, while housewives with job or with unhealthy family members preferred a simplified list and graphic, rather than a numerical display. From this result, it is suggested that providing consumers with more nutrients information in a more easily understood graphic format would encourage the consumers to check nutritional labels. Therefore this should be considered when developing the regulations far nutrition labeling or when educating the Public about nutrition. (Korean J Community Nutrition 8(2) : 220∼230, 2003)

A Diachronic Study on Names of Korean Meals (국어의 끼니명에 대한 역사적 고찰)

  • Jeong, Dong-Gyeong
    • Korean Linguistics
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    • v.76
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    • pp.143-186
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    • 2017
  • The name list of Korean meals in this paper includes the names of main meals, as well as refreshments between meals. They are deeply related to the time when people have a meal during the day. In other words, the names have generally consisted of two constituents, namely a temporal expression and a name of staple food. This means that Korean's eating habits influenced the names at the time they were formed. Therefore, in this paper, I researched the names of Korean meals which were found in the literature written during 15C ~ early 20C, and studied the diachronic changes happened in the name list of Korean meals, as well as the individual names. As a result, it is verified that how frequent and when people had meals in those days determined the name list of Korean meals, and the biggest change occurred when the midday meal was incorporated into the main meals.

Feasibility Study for Dietitians' Roles as a Sanitation Consultant based on Managers' Self-evaluation on Sanitation Management at Restaurants in Cheonan (외식업소 경영자의 위생관리 평가분석을 통한 영양사의 지역내 일반음식점 위생교육 지도 필요성 고찰)

  • Lee, Jin-Mi;Lee, Jeong-Hui;Park, Jeong-Suk
    • Journal of the Korean Dietetic Association
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    • v.9 no.4
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    • pp.273-277
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    • 2003
  • The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

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The Effect of Snack Intake of Preschoolers on ADHD (아동의 간식섭취가 주의력 결핍 과잉행동에 미치는 영향)

  • Joo, Na-Mi;Kim, Sung-Hee;Park, Hee-Na;Lee, So-Young;Kim, Min-Jung;Jung, Kyung-Sook
    • Journal of the Korean Society of Food Culture
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    • v.21 no.2
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    • pp.193-201
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    • 2006
  • The purpose of this study was to examine the relationships of snack intake and ADHD (Attention Deficit Hyperactivity Disorder) among 284 children aged $4{\sim}7$ years. The degree of ADHD (Attention Deficit Hyperactivity Disorder) were assessed by both children's mother and their teachers using Behavior check list. The subjects who had a higher ADHD (Attention Deficit Hyperactivity Disorder) score ate more pizza, hamburger, chicken, processed milk, carbonated beverage. These results indicate ADHD (Attention Deficit Hyperactivity Disorder) were related positively for snack(pizza, hamburger, chicken, processed milk, carbonated beverage etc.) intake.

Study on Management of Artificial Flavors in Korea (국내 합성착향료 관리제도 설정을 위한 연구)

  • Hong Ki-Hyoung;Lee Tal-Soo;Jang Yaung-Mi;Park Sung-Kwan;Park Sung-Kug;Kwon Yong-Kwan;Jang Sun-Yaung;Han Ynun-Jeong;Won Hye-Jin;Hwang Hye-Shin;Kim Byung-Sub;Kim Eun-Jung;Kim Myung-Chul
    • Journal of Food Hygiene and Safety
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    • v.20 no.4
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    • pp.253-257
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    • 2005
  • This study was performed to develop management system of artificial flavor in Korea that considered the usage and management of artificial flavor within or outside (Europe, USA and JECFA) and to offer a yardstick for judgement and prevent from confusing when manufacture or import artificial flavoring substances. In questionnaire survey for flavoring manufacture form, ideal management system and others in companies related artificial flavor, the replier answered that artificial flavor was mainly used to drinks as water soluble from and that the countries exporting flavoring substances most frequently to Korea were Japan. Europe and America sequentially. On the basis of above results, we prepared the positive list (proposal) on about 1800 artificial flavoring substances for application to regulations in Korea Food Additives Code.