National examination for dietitian's license should be reliable and valid to appreciate the ability to carry out the duty as dietitians in diverse area. Thus, it is necessary to investigate whether the present examination accomplishes the task of the evaluation of ability to perform the minimum duty for dietitians. To analyzes the situation, professor in the university, who educate future dietitians, and currently employed dietitians are surveyed for their opinions about the validity of national examination and future directions. Also dietitian's duty analysis, foreign national system for dietitians license, current educational system, and duty analysis in different areas are analyzed. With results of data analysis and the public hearing, subjects for dietitians examination are proposed. The result are following. About current national examination, the average score of survey was 3.14 for overall examination, 3.54 for the reflection of current education, 2.98 for the minimum ability for the dietitian, 2.47 for the problem solving ability, 2.58 for the ability to adapt the environment, 3.27 for knowledge of the study which is necessary for dietitian, 3.27 for the comprehension, 3.18 for the application, 2.74 for the analysis, 2.84 for synthesis and 2.79 for evaluation. Professors and dietitians show the difference which was statistically significant(p<0.05). Among current 9 subjects for examination, food sanitation and clinical dietary therapy had high scores for validity. In the duty analysis (year 2000), distribution for each subjects were 55.58% for nutrition, 33.15% for food service and hygiene, 6.57% for foundation and 3.83% for food and cookery. By the survey result of dietitian in the food service and clinical setting with the duty analysis, distributions for subject which has above 2.0 score for the validity , difficulty, importance, and frequency , were 59.14% for nutrition, 22.43% for food service and hygiene, 10.26% for foundation, 4.03% for food and cookery, and the other appeared with 3.15%. With the fact that items for duty are composed of attitude items 18%, knowledge items 53%, and technical items 29%, current national examination which mostly evaluate knowledge has only 53% degree of the evaluation for the ability to perform at the job. The proportion of opinion which approves the integration of subjects was 80.3% for professors and 78.7% for dietitians. It was visible as approval, the approval rate of the whole 79.6%. For integrations of subjects for the examination and in what kind of form it was done, the investigation of opinion results in 4 subjects areas of foundation, nutrition, food and cookery, and food service and hygienic field. It was the opinion for 31.4% of the respondent.. With these results, it referred to the national examination and set to the making items in 4 subjects areas of foundation, nutrition, food and cookery, and food service and hygienic field. In the future, it is recommended that, even if subjects for the national examination of dietitians are not changed, the number of questions in the examination, the proportion in the item pool, management of pools, should be adjusted by the 4 subject areas.
Comprehension ; Cooking ; Surveys and Questionnaires ; Education ; Food Services ; Hearing ; Hygiene ; Korea* ; Licensure* ; Nutritionists ; Problem Solving ; Sanitation ; Statistics as Topic

The objective of this study is to determine the effectiveness of 4-month milk consumption in the prevention of osteoporosis in elderly women living in Asan. Subjects included 277 women age over 65 years were divided into control (n=111) and milk (n=166) groups. For those in the milk group, one cup (200ml) of partially lactose-digested low-fat milk was provided everyday for 4 months. Each subject was interviewed to assess food intake by 24-h recall method before and after milk supplementation. Prevalence of osteoporosis was determined by WHO criteria with calcaneus bone mineral density (BMD) measured by quantitative ultrasound (QUS) on left heel. After 4 months, the nutrient intake levels of control did not change while intakes of energy, protein, calcium, phosphorous, riboflavin, pyridoxin, niacin and folic acid were significantly increased in milk group. No significant changes were observed in anthropometric, and BMD in both control and milk groups. T-score of milk group, however, was significantly increased after 4 month milk consumption. Prevalence of osteoporosis was increased (27% to 32%) in control group while that of milk group was decreased (32% to 30%). When BMD and t-score changes after 4 months of milk consumption were compared between those with low baseline calcium intake and high calcium intake subjects in the milk group, BMD and t-score were significantly improved in the low baseline calcium intake group. We conclude that one cup a day milk consumption for a relatively short period of 4 months can prevent further bone loss and significantly improve intakes of both macro and micro-nutrients of elderly women.
Aged* ; Bone Density* ; Calcaneus ; Calcium* ; Chungcheongnam-do* ; Eating ; Female ; Folic Acid ; Heel ; Humans ; Milk* ; Niacin ; Osteoporosis ; Prevalence ; Pyridoxine ; Riboflavin ; Ultrasonography

The purpose of the study was to evaluate the perception of importance about prerequisite program(PRP) of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 450 dietitians by a mail from July to August in 2000 ; 242(54%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about PRP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) in order to have means, standard deviations, One-way analysis of variance, Duncan's multiple range test and t-test. The study results were summarized as follows. The rates of perception of importance about PRP were significantly different from 21 of the 37 contents among business and industry, health care and school foodservice and were significantly different from 16 of the 37 contents among direct and contract management(p<.05 or p<.01 or p<.001). Dietitians in business and industry had lowest perception of importance about PRP of other respondents. Generally, the item related to "employee hygiene practice" had the highest perception level score among PRP in foodservice facilities. Results indicate that there is a need for increased education of dietitians about PRP and appropriate practices.
Commerce ; Surveys and Questionnaires ; Education ; Health Care Sector ; Humans ; Hygiene ; Nutritionists ; Postal Service

The purpose of this study was to investigate the dietary behavior of people with type 2 diabetes mellitus and to improve their quality of life through medical nutrition therapy. The subjects were 38 persons with type 2 diabetes mellitus visiting a public health center to participate in a dietary education program from Jun, 2003 to Nov. 2003 in Daegu, Korea. The interviews were tape-recorded and analyzed attitude, knowledge, and awareness of patients by focus group interview. Most of the patients were mainly dependent on drug therapy and had little experience of diet education. Barriers to dietary practice adherences were limitations in food selection, lack of will and feel of burden. Barriers to follow guidelines were lack of self-control, confliction with food habits of their family, accessibility, economical problems, fear for the change after dietary practice, food difficulties in meal distribution and difficulties for eating out. After 4 weeks of intensive nutrition education, fasting blood sugar levels were decreased and postprandial and waist circumference were significantly decreased in all patients and 26.9% of patients were under decreased oral hypoglycemic agent dosage due to improved blood sugar level. dietary knowledge of subjects were greatly improved in such items as dietary intake, saturated fat, HbA1C, ideal body weight, and waist circumference.
Blood Glucose ; Daegu ; Diabetes Mellitus, Type 2 ; Diet ; Drug Therapy ; Eating ; Education ; Fasting ; Focus Groups ; Food Habits ; Food Preferences ; Humans ; Ideal Body Weight ; Korea ; Meals ; Nutrition Therapy ; Public Health* ; Quality of Life ; Waist Circumference

In Korea, there are many kinds of functional foods to manage diabetes, however, they have not been evaluated or investigated systematically. The purpose of this study was to investigate the status of recognition and intake of functional foods among diabetic patients. The study subjects were 307 patients(male 135, female 172), who diagnosed with type 2 diabetes at Seoul National University of Bundang Hospital. Questionnaire survey was done from July to October, 2004 for the characteristics of patients and factors related to the use of functional foods. The mean age of the subjects was 64+/-10.2 years, and the mean duration of disease was 9.5+/-8.90 years. Approximately 49.8% of the subjects had experience to use functional foods at least once in past. Total number of functional foods used were 56 types. Red ginseng was used most frequently(27.9%), then followed by Silkworm powder(13.6%), Vitamin supplements(10.4%), Mulberry tree(7.1%), Cordyceps sinensis(6.8%) and Ginseng(4.2%). Functional foods were introduced by their friends.relatives(38.4%), family(29.1%), internet(13.9%), and the mass media(10.6%). Among respondents, 94.7% took functional foods with conventional diet therapies(diet, exercise and medication). The purpose of functional food use was to control blood glucose level(49.0%), to relieve fatigue and improve stamina(19.9%), to treat and prevent a disease(17.2%) and to help blood circulation(7.9%). Upon the question of further recommendation of functional foods to others, 74.8% of the subjects answered negative response. However, 12.6% of the subjects showed the further intention of using new product. Therefore, to guide the appropriate use of functional foods for diabetic patients, diabetic educator should provide the knowledge of the efficacy of functional foods and the desirable guidelines.
Blood Glucose ; Bombyx ; Cordyceps ; Surveys and Questionnaires ; Diabetes Mellitus ; Diet ; Fatigue ; Female ; Functional Food* ; Humans ; Intention ; Korea ; Morus ; Panax ; Seoul ; Vitamins

Health is easily overlooked because it doesn't be changed good or bad due to sudden effort or indifference unexpectedly but kept in daily life. Especially, schoolchildren period, an important lifetime to develop both physically and mentally needs to be helpful to promote the growth of the body and keep well-balanced mind through balanced and nourishing diet. The purpose of this study was to develop nutrition education contents for discretional activities in elementary school. The present educational contents about food and nutrition was analysed in the curriculum of elementary school. The results showed the Korean language(20.8%) included an highest ratio in educational contents about food and nutrition, the next was the courses of physical education and wise life(18.1%, each). As the educational contents about food and nutrition in the textbook were dealt with food information (20.8%), Health.Disease(15.3%), and correct dietary habits by order. We could found more contents in the text for the higher classes than for the lower classes. But the most of the contents appeared lack of structure, profundity and continuity for the systematic nutrition education in its entirety. The developed nutrition education contents for discretional activities in this study consist of korean dinning cultures and foreign dinning cultures, correct dinning etiquette, how to choose healthy food, personal sanitary and health, nutrients and food tower, and problem for children's nutrition as main subject. This six main subjects were composed of 23 subtitles. The teaching manual consisted of the educational goal, background, teaching plan and effect-evaluation plan, and the notice point for the effective lesson. The teaching plan was made for 30 hours and consisted of cooking course, singing/making lyrics, games in nutrition, debate on dietary habit, and role play etc which are oriented to practical learning. We intended to develop this program that attempts to improve in dietary habit of schoolchildren. It is because once formed an adults dietary habit is difficult to change. Schoolchildren's period is the best adjustable stage. Therefore, nutrition education in elementary stage can change to dietary habit and build the awareness of health.
Adult ; Cooking ; Curriculum ; Diet ; Education* ; Food Habits ; Humans ; Learning ; Physical Education and Training

The purpose of this study was to investigate the dietary related factors and blood parameters of moderately or severely obese children residing in Samcheok. Anthropometric measurement, 24-hour recall for dietary intake, blood analysis and questionnaire response including nutritional knowledge, nutritional attitude, body image recognition and eating habits were conducted in 23 obese children(16 boys and 7 girls) and their mother. The mean age of subjects are 10.0 years. The average body weight, BMI, obesity index and percent body fat were 57.5kg, 27.0kg/m2, 47.3 and 38.1% in boys and 51.0kg, 24.8kg/m2, 40.3 and 43.9% in girls. The average nutritional attitude, the self-satisfaction and the nutritional knowledge scores in subjects were 29.9/40, 32.7/50 and 7.3/10, respectively. 34.8% of the subjects were unsatisfied with their body image, whereas, 81.8% of their mothers were unsatisfied with children's body image. 60.9% of subjects had one or both obese parents. Average intake of energy were 90.6% of RDA in boys and 84.3% of RDA in girls. The ratio of energy from carbohydrate/protein/fat were 66/16/18 in boys and 66/17/17 in girls. The mean serum cholesterol concentration of the subjects was 191.8mg/dl and 78.3% of the subjects were above the normal serum cholesterol rage of children. In the results of correlation analysis, obesity index was negatively correlated with self and mother's nutritional attitude scores. Body weight and BMI were positively correlated with vitamin C(p<0.05) and fruits(p<0.05) intakes. And there was a positive correlation between obesity index and BMI, and serum cholesterol(p<0.05).
Adipose Tissue ; Body Image ; Body Weight ; Child* ; Cholesterol ; Eating ; Female ; Gangwon-do* ; Humans ; Mothers ; Obesity ; Parents ; Surveys and Questionnaires ; Rage ; Vitamins

The purpose of the study was to investigate the relationships between dietitian's job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with 'supervision' and 'co-workers' than 'pay' and 'promotion.' Dietitians perceived 'lack of teachers' support on student education' and 'limited availability of facilities/equipment' as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, 'safety management' and 'personal hygiene' were rated the highest whereas 'facilities/equipment' and 'HACCP system' categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian's job satisfaction, but significantly correlated to dietitian's perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of 'facilities/equipment(p<.01),' 'production process(p<.05),' and 'total score(p<.01)' were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.
Electronic Mail ; Food Safety ; Food Services* ; Gyeongsangbuk-do* ; Hazard Analysis and Critical Control Points* ; Humans ; Investments ; Job Satisfaction ; Nutritionists

The purposes of this study were 1) to analyze the effect of the information quality of standard menu system of ERP on the user's satisfaction 2) to analyze the effect of the information quality of standard menu system of ERP on the user's performance. The questionnaires were distributed to 260 end users(dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office(government agencies, factories), schools(universities, middle and high school) and hospitals which were managed by contract foodservice management company "C" in Seoul and Kyunggi. The surveys were performed from July 26 to July 30, 2004. Two hundred and fifty questionnaires were responded(response rate : 96.2%). The statistical analysis was conducted by using SPSS Win(11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation and simple regression analysis were performed. The results showed that the information quality of standard menu system of ERP have a significant positive effect on the user's satisfaction(p<0.001) and user's performance(p<0.001). When constructing standard menu system on ERP in the contract foodservice management company, the information quality of standard menu system of ERP should be guaranteed in order to satisfy the end-user and to improve the user's performance.
Factor Analysis, Statistical ; Gyeonggi-do ; Surveys and Questionnaires ; Regression Analysis ; Seoul

The purpose of this study was to assess the energy expenditure and investigate the relationship between related variables in 70 female university students. Resting energy expenditure estimated by Harris-Benedict formula, WHO/NAO/FAO formula and various formulas based on body weight and body surface area were 1366.9+/-74.4kcal/day, 1287.8+/-106.6kcal/day, 1171.4+/-155.8kcal/day and 1342.0+/-97.4kcal/day. Measured resting energy expenditure by indirect calorimetry(Model : Metavine and TrueOne2400) were 1582.0+/-150.1kcal/day and 1268.2+/-152.9kcal/day, respectively. Average step number per day was 11981.2+/-3014.4 steps and average step number per hour was 746.1+/-198.0 steps/hr. Daily energy expenditure by using Harris-Benedict formula, body weight formula, body surface area formula, WHO/NAO.FAO formula and 15-min check list formula were 2374.7+/-249.6kcal, 2033.5+/-313.2kcal, 2331.2+/-266.0kcal, 2240.8+/-185.5kcal and 2195.5+/-398.3kcal. Meanwhile energy intake of subjects was 1714.9+/-551.2 kcal. Daily energy expenditure has positive correlation(r=0.262) with daily step number. And there was significant positive correlations(r=0.35-0.68) between various daily energy expenditures and muscle mass. These results suggested that increase of daily step number by using pedometer is good method to increase daily energy expenditure. In particular, increase in step number can reinforce the amounts of muscle.
Body Composition* ; Body Surface Area ; Body Weight ; Energy Intake ; Energy Metabolism* ; Female* ; Humans