The purpose of this study was to verify the dietitian's job description(2000) for dietitians working at schools. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The number of subject was 125 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, purchasing, storage and inventory controls, food productions, meal services, managing equipments and facility, waste managements, sanitation managements and self promotions. 2. Duties with middle frequency and high criticality were human resources managements and financial managements. 3. Duties with low frequency and high criticality were nutrition assessment (life cycles, certain diseases, specific condition), medical nutritional theraphy, nutrition education and public health nutrition. 4. For difficulty, duties related food service had lower points than that of nutrition service.
Education ; Food Services ; Humans ; Job Description* ; Meals ; Nutrition Assessment ; Nutritionists ; Public Health ; Sanitation ; Waste Management ; Weights and Measures

The purpose of this study was to verify the dietitian's job description(2000) for dietitians working at hospitals. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subject was 62 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, food productions, meal services and self promotions. 2. Duties with middle frequency and high criticality in food service area were purchasing, storage and inventory controls, waste managements, sanitation managements, managing equipments and facility, human resources managements and financial managements. 3. Duties with middle frequency and high criticality in nutrition service area were nutrition assessment (life cycles, certain diseases, specific condition), medical nutritional theraphy and nutrition education. 4. For difficulty, duties related nutrition service had higher points than that of food service.
Education ; Food Services ; Humans ; Job Description* ; Meals ; Nutrition Assessment ; Nutritionists ; Sanitation ; Waste Management ; Weights and Measures

The purpose of this study was to verify the dietitian's job description(2000) for dietitians working at business and industry foodservice. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point. The number of subject was 39 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, purchasing, storage and inventory controls, food productions, meal services, waste managements and sanitation managements. 2. Duties with middle frequency and high criticality were managing equipments and facility, human resources managements, financial managements, self promotions. 3. Duties with low frequency and high criticality were nutrition assessment (life cycles, certain diseases, specific conditions), medical nutritional theraphy, nutrition education and public health nutrition. 4. For difficulty, duties related food service had lower points than that of nutrition service.
Commerce* ; Education ; Food Services ; Humans ; Job Description* ; Meals ; Nutrition Assessment ; Nutritionists ; Public Health ; Sanitation ; Waste Management

Ulcerative colitis is diffuse inflammatory condition at mucosal lining of the colon & rectum and rare in Korea but there are no pathognomonic features or specific diagnostic tests. However, recently the diagnostic methods for ulcerative colitis are much developed and the incidence of ulcerative colitis is increased in Korea. Therefor, an analysis of 31 cases of ulcerative colitis which was diagnosed and treated in the department of the YeungNam University Hospital from May l983 to April 1991 was reviewed. The results were as following: 1) The sex distribution assumed a ratio of 1 to 2.1 and the age distribution was vqriable but the most prevalent age group was 5th decade(29.0%). 2) The most common clinical manifestations were abdominal pain & bloody diarrhea. 3) As to the extent of disease determined by the barium enema & endoscopy, rectum or rectosigmoid colon was involved in majority of the cases 22.6%, 41.9 (respectively). 4) Significant laboratory findings were elevated ESR, anemia, leukocytosis, hypoalbuminemia. 5) The endoscopic examination was performed in all 31 cases and showed sinificant findings such as hyperemia, mucosai edema, superficial ulceration & mucosal friability. 6) 23 of 26 cases treated by sulfasalazine medication showed improved, and 3 cases were improved by steriod medication and the surgical operation was indicated in 1 case.
Abdominal Pain ; Age Distribution ; Anemia ; Barium ; Colitis, Ulcerative* ; Colon ; Diagnostic Tests, Routine ; Diarrhea ; Edema ; Endoscopy ; Enema ; Humans ; Hyperemia ; Hypoalbuminemia ; Incidence ; Korea ; Leukocytosis ; Rectum ; Sex Distribution ; Sulfasalazine ; Ulcer*

No abstract available.
Nephrotic Syndrome*

The study aimed to perform the qualitative analysis of food and nutrition informations offered in TV program by monitoring newscastings, health-related programs giving food and nutrition information, dramas for family, education programs for children, and information programs for elderly in major TV broadcasting station(KBS, MBC, SBS, EBS). In this study, statistical analysis were done for numbers of information items related to health or food and nutrition informations. Duration of program the main, subject, sources, evaluation criteria of the contents. Results of qualitative monitoring for TV program are as follows. For health-related informations major propotions of subjects for the newscastings were about diseases. Those for health information programs were about foods. Those for children-education programs were about groceries. Those for seniors' information programs were about eating habits. The analysis of food and nutrition information sources for most of programs were interviews with specialist and normal person, and on-the-spot-investingations. For food and nutrition informations those were evaluated as inappropriate, the propotion of news was increased to 72.2% in 2003 from 49.3% in 2002. For health information programs, it was increased to 67.7% in 2003 from 54.0% in 2002. But, in drama the propotion of inappropriate scenes were decreased to 16.2% in 2003 from 63.2% in 2002. In children-education programs, it was 40.0%. In seniors' information programs, it was 17.9% in 2002. The propotion of cases that the quantity of foods is inappropriate in the food scene of serial drama, decreased to 15.8% in 2003 from 28.6% in 2002. The rate of drinking scenes increased to 11.5% from 10.7%. The rate of smoking scenes decreased to 0.2% from 1.6% due to the broadcasting self-regulation of smoking scenes in dramas. In the newscatings and information programs, reasons of being evaluated as inappropriate was that they didn't have any practical suggestions and proper intakes. There were also insufficient explanation for technical terminology, different comparison standard of nutritive value, and exaggeration for physiological effect of food. The drama contained a lot of unnecessary scenes of alcohol drinking, coffee drinking, midnight meal, and had more quantity of foods than the quantity needed for persons to the scene. As the result of this study, the rate of food and nutrition information were high, but the rate of information which was evaluate as appropriate was not sufficient. There are need to improve contents of information and to moniter the contents for consumer.
Aged ; Alcohol Drinking ; Child ; Coffee ; Drama* ; Drinking ; Eating ; Education ; Humans ; Meals ; Nutritive Value ; Smoke ; Smoking ; Specialization ; Statistics as Topic ; Television*

The purpose of this study was to do the quantitative analysis about food and nutrition informations in TV program by monitoring newscastings, health-related food and nutrition information programs, dramas for family, education programs for children, and seniors' information programs in major TV broadcasting companies (KBS, MBC, SBS, EBS). In this study, number of cases about the health-related food and nutrition informations and the length of program were analyzed. Also, they were compared and analyzed by the year. Monitoring staff, who had majored in food and nutrition and completed the monitoring training, monitored programs and analysis the quantity of food and nutrition informations in each program from 2002 to 2003. Results of quantitative analysis for this study are as follows; There were total number of 15,226 cases. Among them, the total number of health-related information was 5,623 cases(36.9%), and the total number of food-related information was 3,848 cases (25.3%). The ratio of total food and nutrition information to total health-related informations was 86.2%. In news programs from 2002 to 2003, the total number of health-related information to total cases decreased to 16.1% from 17.9%. The ratio of total food and nutrition information to total cases decreased to 3.6% from 6.6%. The frequency of the health-related informations was mostly served in the newscastings was highest, in both October 2002, and September 2003. In health information programs from 2002 to 2003, the ratio of food and nutrition information to total cases increased to 57.4% from 32.4%. In dramas from 2002 to 2003 , the ratio of broadcasting time of food-related scenes to total cases decreased to 17.2% from 20.8%. In education programs for children the ratio of food and nutrition information to total cases was 8.2% in 2002. In information programs for seniors the ratio of food and nutrition information was to total cases 26.2% in 2002. As the result of this study, the rate of health-related information in TV program and the rate of food and nutrition information were changing. And the rate of nutrition information in health information programs are increased. To give sound informations to the public, monitoring should be established and managed continuously.
Child ; Drama* ; Education ; Humans ; Television*

This study was conducted as a part of project developing the standards of the national board test for dietitian's licences. The purpose of this study was to define the job specification for dietitian's job description based on the knowledge, skill, attitude and related to the curriculum. The study team established the research team which composed of 11 person(7 professor in the university and 4 dietitians in hospitals, schools and private firms). The job description composed of 17 duties, 99 tasks and 576 task elements. For each element, the job specifications are written, which composed of introduction, process, required equipments, and required ability. Required ability included knowledge, skill and attitudes. The relations of the knowledge, skill and attitudes with the possible curriculum currently operated in the college or university were analyzed, also. Job specifications for 576 task elements are analyzed and framed.
Curriculum ; Humans ; Job Description* ; Nutritionists

This study was conducted a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to verify the dietitian's job description. To do this the survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subjects was 521 dietitians, who have been working over 3 years at their position. The results are following ; 1. The each duty, task and task elements are verified with survey results. 2. Duties with high frequency and criticality were menu management, purchasing, storage and stock management, operational management for cooking, system management for distribution and sanitation management. 3. Duties with middle frequency and high criticality were managing equipment and facility, food service management, human resources management and self-development. 4. Duties with low frequency and high criticality were nutritional assessment for life cycles, nutrition therapy, nutrition education and disease management. 5. For difficulty, food service area show lower than of nutrition service area.
Cooking ; Disease Management ; Education ; Food Services ; Humans ; Job Description* ; Life Cycle Stages ; Nutrition Assessment ; Nutrition Therapy ; Nutritionists ; Sanitation ; Weights and Measures

This study was conducted as a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to define the job description of dietitians, and to describe the task elements based on the detailed analysis of the dietitians' work. This study team established the research team which was composed of food and nutrition experts, 7 of registered dietitians and 3 of university professors. Draft job description form was made to fully explain the dietitians' task elements, process and sequence by the research team. Final job description form was confirmed after the validity of 576 task elements was reevaluated upon 4 point scale test based on the frequency, importance, and difficulty by 21 field registered dietitian by the study team. It was also confirmed by the university. This form was formated by following DACUM method which analyzed the job description containing duty, task and task elements. It was organized to include every dietitians' work and to describe the every detailed process of work. Duty was defined as the specific and independent work as a dietitian, and was composed of 17 parts, i.e 10 parts in food supply management area and 6 parts in nutritional care service area and self promotion area. Duties were also divided into 99 tasks containing the 576 detailed task elements to describe definite action, steps and decisions. Seventeen parts are following; menu planning, storage and inventory control, food production, meal service, waste management, sanitation, equipment and facility management, human resource management, financial management, nutrition assessment of life cycle, nutritional assessment of several disease, nutritional assessment in specific condition, medical nutrition therapy, nutritional education, public health nutrition and self promotion. If these protocols are properly performed and presented, they can provide the likelihood that dietetics professionals work as a primary contributors in promoting health care and preventing disease nationally.
Delivery of Health Care ; Dietetics ; Education ; Financial Management ; Food Supply ; Humans ; Job Description ; Life Cycle Stages ; Meals ; Menu Planning ; Nutrition Assessment ; Nutrition Therapy ; Nutritionists ; Public Health ; Sanitation ; Waste Management