No abstract available.
Enterobacter cloacae* ; Enterobacter* ; Pseudomonas aeruginosa* ; Pseudomonas*

The Korea National Health and Nutrition Examination Survey is a nationwide health survey in Korea. This survey is composed of three parts: the Health Interview Survey, the Health Examination Survey, and the Nutrition Survey. The aim of this study was to refine the nutrition survey system in the Korean National Health and Nutrition Examination Survey (KNHANES). Based on the literature review, we summarized international survey systems and the limitations of the current system in Korea and proposed an improved system. We suggested the following: 1) A government agency which will be exclusively responsible for KNHANES overall is needed. 2) The current short-term nutrition survey should be a year-round survey. 3) The objectives of this survey should be written with more clarity and detail. 4) Biochemical measures in relation to nutritional status should be added. 5) The budget to set up various databases in the nutrition survey should be increased. 6) Various other issues should be addressed, including the definition of raw data (i.e., whether nutrient intake data per day is raw data), ethical issues in survey techniques, and strategies to produce evidence for the public using this survey data. Not all suggestions could be adopted in the short-term, but should be integrated into long-term goals for survey system improvement.
Budgets ; Ethics ; Government Agencies ; Health Surveys ; Korea ; Nutrition Surveys* ; Nutritional Status

The objective of this research was to explore the influences of 'having a meal with someone' on individuals' eating pattern. Eating is not a simple matter of energy intake but also serves to anchor daily routines being cultivated by people and society. This study was conducted using a cross-sectional eating behavior survey of university students (N = 893, 380 men, 513 women) aged 20 to 24 years. Results were analyzed and presented as frequencies, means and chi2-test with SPSS 14.0. Differences in dietary habits by commensality and solo-eating were observed; Students who ate alone, spent 15 min for a meal and ate convenience food items when they didn't feel hungry. Compared to students who ate alone, those who ate together with someone spent 30 min for a meal and ate more amount of food. Eighty percent of respondents ate more various menus in commensality than solo-eating. They felt lonely when they ate alone and preferred to eat together. In conclusion, university students start to decide and select their own meals by themselves after junior and high school food services which are fixed with regard to menu and the amount. Dietary habits of Koreans rapidly changed concomitant with social changes over the past half century. Governments and health experts recognize that unbalanced meals cause lifestyle-related diseases, in particular obesity. Our research findings will contribute to more comprehensive efficient nutrition education programs in order to prevent obesity and other lifestyle-related diseases in early stages of adulthood.
Aged ; Surveys and Questionnaires ; Eating ; Energy Intake ; Fast Foods ; Feeding Behavior ; Food Habits ; Food Services ; Humans ; Male ; Meals ; Obesity ; Social Change

This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To compared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, 79.1% subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and 63.8% of subjects was willing to pay more money to improve the quality of SMSP. Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation' (65.1%) and 'nutrition' (50.0%) and they answered the urgent improvement point at SMSP was 'improvement taste and quality of meal' (62.6%). Kindergarten parents' attitude about catering service as SMSP was not to prefer, but 10.4% of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'(40.7%) and 'support foodservice facilities and labor'(32.4%) and they also pointed out disadvantage was 'lower in meal freshness'(53.9%) and 'sanitation problem'(51.9%).
Bread ; Breakfast ; Child ; Child, Preschool ; Eating ; Humans ; Meals* ; Milk ; Parents ; Steam

No abstract available.
Bacteria, Anaerobic*

No abstract available.
Bacteria, Anaerobic*

The purpose of this study was to design an interactive multimedia nutrition education program for preschoolers. Computer technology provides the opportunity to explore new and creative methods of delivering nutrition education to preschoolers. If this method is effective, more preschoolers can be reached with accurate and consistent nutrition education with less time and teaching staff. This program is a computer-based multimedia nutrition education program for preschoolers based on the Dick and Carey (Dick and Carey 2001) model of instructional design which includes analysis, design, development, and evaluation. The overall instructional goal was based on the needs of the target population. The needs assessment was a self-administered survey distributed to 1,426 parents of preschoolers, focusing on the need for preschoolers' nutrition education. The results of the survey indicated that parents wanted their children to learn reasons for eating nutritious food. Therefore, a program titled "Nutrition Exploration" was developed with the instructional goal of teaching preschoolers the 5 Food Groups. To achieve this goal, the preschoolers were engaged in a game. They could earn colored jewels by completing the game in five sessions. The story line was that people living in a peaceful kingdom become sick after they lose the jewels. The learner takes an adventurous journey through five different countries to retrieve the jewels. These countries are "Giwoon nahrah" (foods containing carbohydrates, such as rice and potatoes), "Sangsang nahrah" (foods that are rich in vitamins and minerals, such as vegetables and fruits), "Sooksook nahrah" (calciumcontaining products such as milk), "Teunteun nahrah" (protein-containing foods such as meat and fish), and "Gakeum nahrah" (products with high sugar and fat content, such as instant foods and soda). The learner who obtains five jewels in five different countries can save the kingdom. For the program to be effective and efficient, the multimedia had to be easy for the preschooler to enter, use, and exit. The verbal instructions enhanced child autonomy, and the program was developmentally appropriate so that the young child could easily manipulate the software. This research provides the basis for the continued development of computer-based nutrition education materials.
Carbohydrates ; Child ; Child, Preschool ; Eating ; Education* ; Health Services Needs and Demand ; Humans ; Meat ; Minerals ; Multimedia* ; Needs Assessment ; Parents ; Vegetables ; Vitamins

Dietary therapy is a basic and emphasized treatment for diabetes. Several clinical studies have shown that diet can play a major role in preventing and managing diabetes. The purposes of this study were to evaluate the dietary behavior and to find solutions to barriers of diabetes mellitus patients. From February to July in 2007, questionnaires were distributed to one hundred and ten patients who were diagnosed DM by physicians and excluded first coming out-patients. One hundred and three data were used for statistical analysis using SPSS/Win 12.0. The main results of this study included the following: To measure dietary behaviors and barriers, a five point scale was used with the following labels: 'strongly yes', 'yes', 'fair', 'no', 'strongly no'. Thirteen dietary behaviors related to diabetes were grouped into the following 4 factors using factor analysis; 'taste control factor', 'blood glucose influence factor', 'practice volition factor', and 'exercise factor'. The mean scores of 4 factors were 3.88, 3.48, 3.55, 3.21, respectively. The 'taste control behaviors' score of subjects who had practiced diet therapy (4.00) was higher than those who had not practiced diet therapy (P < 0.05). The 'blood glucose influence behaviors' score of subjects who had nutrition education (3.59) was higher than those who had no nutrition education (P < 0.05) and subjects who had practiced diet therapy showed higher score (3.59) than those who had not practiced diet therapy (P < 0.05). 'Exercise behaviors score' of subjects who were over 60 (3.59) was the lowest (P < 0.05). Subjects who had nutrition education showed higher 'exercise behaviors' scores (3.38) than those who had no nutrition education (P < 0.05). Subjects who had practiced diet therapy showed higher 'practice volition behaviors' scores (3.72) than those who had not practiced diet therapy (P < 0.001). Subjects who were over weight showed the highest 'practice volition behaviors' scores (3.78) concerning BMI (P < 0.05). In conclusion, this study expected that Nutrition educators (Dietitian) applied to patient effective nutrition education and counseling through evaluation of Dietary behaviors and barriers considered management types and ecological factors of diabetes patients. Also diabetic patients were easy to change dietary habits because they formed behaviors through education and counsel and there were positive effects in their blood glucose control through removing barriers related to dietary therapy.
Blood Glucose ; Counseling ; Diabetes Mellitus ; Diet ; Food Habits ; Glucose ; Humans ; Life Style ; Outpatients ; Volition

This study was performed to weigh the average meal portion sizes served for preschoolers by kindergarten teacher. The subjects were 53 teachers from 8 kindergartens, which are random sampled by meal service number. Using the weighing method assessed the meal portion sizes of food items at lunch. The data was complied by performing chi-square-test using SPSS WIN 11.0. The result was as followed: 98.0% of teacher agreed with the meal service because of 'better food habit and table etiquette' ( 68.0%) , 'health promotion with balanced diet' ( 22.0%) , 'owing to extending school time' ( 6.0%) and 'demand of parents' ( 2.0%) . Preschooler eat lunch at class ( 84.9%) and meal serving size was decided by teacher ( 79.2%) . Teachers thought that they know very well about portion size 3.8%, 96.2% of teacher thought that they don't know much about portion size. Portion size were not significantly different by food tray types but there was much different ( almost 100%) compared with minimum and maximum within dishes. Most average portion size was not met dietary reference intake except cooked rice, soups and fish cutlet. Working experience effected on portion size. More served, more working experienced of teacher. For example Bulgogi was served 26.8 g by teacher who has over 6 years working experience compared with 2 - 6 years ( 20.4 g) and less than 2 years ( 17.1 g)(p < 0.01) . Spinach portion size was significantly different by teacher's working experience ( p < 0.01) . Portion size were not significantly different by preschooler's age. The reference of dietary for preschooler was different by age, but teachers served meal by their exper-ience. According to the results of this study, it is necessary to educate meal portion size for kindergarten teacher who take charge in meal serving. To provide guidance to teacher about reasonable portion sizes for preschoolers, teacher need to take nutrition education about meal service and child nutrition in college. This study would be useful to those who plan meals for preschoolers and to researchers studying dietary intakes of preschooler.
Child ; Education ; Food Habits ; Humans ; Lunch ; Meals* ; Portion Size* ; Recommended Dietary Allowances ; Serving Size ; Spinacia oleracea

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. 91.7% of institution had kitchen, 41.7% had dinning. The kitchen equipment possession rate was 12.5% (oven), 30.8% (heating cabinet), 58.3% (refrigerator). The rate of using document about foodservice was used 83.3% (menu list), 41.7% (daily foodservice record), 25% (standard recipe). 41.7% of institution employed licensed dietitian. Only 41.7% of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, 54.5% at snack and 43% at lunch and pre-divided individual portion type was 36.4% at snack and 28.6% at lunch. The rate of cleaning activity before meal was 72.2% at snack, 90.5% at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was 12.5% at snack 85.7% at lunch. 3) The consumption amounts of plain cooked rice was 112.7 +/- 26.1 g, cooked rice and cereal was 93.06 +/- 27.97 g, curry rice was 208.35 +/- 64.84 g and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was 120.18 +/- 82.13 g, wild sesame and bean-paste soup was 40.64 +/- 23.16 g. The consumption range of kimchis was from 6 g to 13 g, jorim (braised food) was from 3 g to 25 g, fried food (include stir fried, deep fat fried, pan fried) was from 14.5 g to 22 g, vegetable dish was from 3 g to 16 g. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.
Checklist ; Child ; Eating* ; Education ; Edible Grain ; Gyeonggi-do ; Humans ; Lunch ; Meals* ; Nutritionists ; Portion Size ; Sanitation ; Seaweed ; Seoul ; Serving Size ; Sesamum ; Snacks ; Tooth ; Vegetables