BACKGROUND: This study used MDS-HC 2.0 (Minimum Data Set-Home Care) to analyze the health and the state of function of the traveling health objects. This study was intended to make use of it with the basic materials for providing them with traveling health service suited for the requirement on the health of the traveling health objects. METHODS: The subjects of this study were 1160 people (over 65 years) living under management control of local Health Center from September 7th to October 3th, 2006. This study was analyzed with inter RAI program & SPSS/WIN 10.0, chi-square -test, t-test, and ANOVA. RESULTS: The result showed that 8.97 CAPs per an elderly person was identified and the subjects over 60% had an injury problem from a fall, health prevention service, vision, IADL, pain, and cognition. The number of CAPs in general was high in higher age and the less educated, and those without a job. But, in subjects that had a life partner and a spouse, the number of CAPs was low. In CAPs by the distinction of sex, CAPs which was much more in man than women in statistics were the improvement of health, the abuse of alcohol and drinking wine, bedsore, and the weak supply system. CAPs which women had much more were the function of the heart and the lungs, pain, the performance of the doctor's advice, health prevention service, and incontinence of urine and insertion of catheter. According to the results comparing CAPs by the level of the ADL, the number of CAPs was shown that the group of ADL 2 was higher than group ADL 1. The matter in which the traveling health service had to be applied in all both ADL1 and ADL2 was injury from a fall, health prevention service, and vision. Conculsion: MDS-HC is applicable to decide the care needs for health and social service supplies. The results can be further applicable for careplan, and referral criteria in continuum of care service over long-term care spectrums.
Activities of Daily Living ; Aged ; Catheters ; Cognition ; Continuity of Patient Care ; Drinking ; Equipment and Supplies ; Female ; Health Services ; Heart ; Humans ; Long-Term Care ; Lung ; Pressure Ulcer ; Referral and Consultation ; Social Work ; Spouses ; Vision, Ocular ; Wine

The study examined dietary intake, satiety rate, and eating rate using rice bowls with an elevated bottom (diet rice bowl) and rice bowls with an elevated bottom and monitoring line (monitoring rice bowl). The monitoring rice bowl was used to help subjects monitor amounts they had eaten as they ate. Eighteen normal weight college female students participated in this study once a week for 2 weeks. Three hundred grams of fried rice in a diet rice bowl (1st week), and 300 g of fried rice in a monitoring rice bowl were served to the participants over 2 consecutive weeks. After each lunch, dietary intake, satiety rate, and eating rate were measured. The consumption amount of fried rice was 261.6 g in the diet rice bowl group, and 264.8 g in the monitoring rice bowl group. There was no significant difference in fried rice intake between the two groups. The satiety rate of fried rice in the monitoring rice bowl group was significantly higher than that of the diet rice bowl group after 1 hour and 2 hours (P<0.05). The eating rate of the diet rice bowl group (21.3 g/min) was significantly faster than that of the monitoring rice bowl group (18.7 g/min) (P<0.05). This result shows that food consumption monitoring can affect not only eating rate but also the subjective feelings of satiety after meal eating. Although more study is needed, these data suggest consumption monitoring in a rice bowl may help to control obesity and weight.
Diet ; Eating* ; Female ; Humans ; Lunch ; Meals ; Obesity

OBJECTIVES: This study examined the impact of perceived volume on satiety using normal rice bowl, diet rice bowl and small rice bowl. METHODS: Thirty-six normal weight college female students participated in this study once a week for 3 weeks. Three hundred grams of fried rice in a normal rice bowl (1st week), 300 g of fried rice in a diet rice bowl (2nd week), and 300 g of fried rice in small rice bowl (3rd week) were served to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice and the satiety rate were measured. RESULTS: The consumption volume of fried rice was 248 g (414.5 kcal) with a normal rice bowl, 254 g (429.8 kcal) with a diet bowl, and 270 g (456.8 kcal) with a small rice bowl. Results showed that the subjects who were eating from the small rice bowl ate more fried rice (p < 0.05) than eating from the normal rice bowl and diet rice bowl. However, the satiety rate of fried rice in a diet rice bowl was significantly higher than that of normal rice bowl and small rice bowl (p < 0.05). The five point scale of perceived volume on fried rice served normal rice bowl, diet rice bowl and small rice bowl were 2.4, 4.0 and 2.1. CONCLUSIONS: The visual cue plays a critical role in determining satiety and that perceived volume is perhaps more important than actual volume of consumed food in determining the level of fullness.
Cues ; Diet ; Eating ; Female ; Humans ; Lunch

The study suggests the possibility of using internet of things for a dietary intake survey. The development scenario of the dietary intake survey was composed of a weighing sensor for measuring food weight, bluetooth module for communicating through smart-phones, and smart-phone application. The weighing sensor attached to the bottom of utensils was designed to measure the weight of initial food & food eaten, and the results were transmitted to the smart-phone through the bluetooth module. The exclusive application in the smart-phone displayed the results of the amount of food intake, calorie intake, and eating rate. Through this system, subjects could continuously monitor their dietary intake & eating rate and recognize their actual eating environment, which leads to prevent overconsumption of food intake & form balanced eating habits. Based on this system, we need to consolidate and develop a weight control program.
Eating ; Internet*

This study was designed to investigate the association between the period of engraftment and the nutritional status of patient's undergoing bone marrow transplantation for acute myelogenous leukemia (AML). Nutritional status was evaluated by body mass index (BMI), percentage of ideal body weight (PIBW), percentage of weight loss, and serum albumin, total protein (T protein), hemoglobin (HGB) and hematocrit (HCT) levels on the day prior to transplantation and on the day of bone marrow transplantation. The periods of engraftment were determined by absolute neutrophil counts (ANC) above 500 /mm3 from the day of bone marrow transplantation. The study subjects were 80 patients (55 males, 25 females) with acute myelogenous leukemia admitted to the University Hospital in Seoul. The result of this study is as follows : The nutritional status values of the majority of patients on the day prior to transplantation were in the normal range except for HGB and HCT; however, during hospitalization, all of the levels of the nutritional status values were significantly decreased. The periods of engraftment of the abnormal group according to their BMI, PIBW, HGB and HCT levels on the day of bone marrow transplantation showed no difference when compared to the normal group. However, the periods of engraftment of the abnormal group, according to the percentage of weight loss, albumin, and T protein levels were significantly decreased when compared to the normal group. Therefore, the nutritional status of patients at the time of transplant had a noticeable influence on the periods of engraftment. Our results suggested that nutritional status is a critical factor of engraftment in BMT during pre-transplant and post-transplant. Futhermore, we recommend that the process of nutritional preparation for the transplant should initiate immediately after the transplant decision has been made.
Body Mass Index ; Bone Marrow Transplantation* ; Bone Marrow* ; Hematocrit ; Hospitalization ; Humans ; Ideal Body Weight ; Leukemia, Myeloid, Acute* ; Male ; Neutrophils ; Nutritional Status* ; Reference Values ; Seoul ; Serum Albumin ; Weight Loss

This study was conducted to investigate the validity of using a cameraphone for a dietary intake survey method. The subjects were 28 female college students. After eating a standard lunch meal which consisted of plain rice, seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi, the quantity of dietary intake, calorie intake & nutrients intake were analyzed by weighed method, diet record method and cameraphone method by dietitian with & without cameraphone analysis training. There were no significant differences in the quantity of 6 foods intake between weighted method and cameraphone method by dietitians with camera phone analysis training. However, the quantity of seaweed soup, bulgogi & cucumber salad intake analyzed by diet record method was significantly lower than the weighed method. And the quantity of seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi intake analyzed by the cameraphone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. There were no significant differences in the calorie intake and nutrients intake between the weighted method and camera phone method by dietitians with camera-phone analysis training. However, protein, calcium, iron, phosphorous, Vitamin A, Vitamin B2, Vitamin E and cholesterol intake analyzed by diet record method was significantly lower than the weighed method. And fat and Vitamin B2 intake analyzed by the camera phone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. Therefore, this study suggests that the use of the camerephone may be a valid and convenient method for evaluating a dietary intake survey. However, systematic and standard education is necessary about the size and volume of dishes and angle of photo for more accurate results.
Calcium ; Cholesterol ; Surveys and Questionnaires* ; Diet Records ; Eating ; Education ; Female ; Humans ; Iron ; Lunch ; Meals ; Nutritionists ; Riboflavin ; Seaweed ; Vitamin A ; Vitamin E ; Vitamins

OBJECTIVES: The purpose of this study was to compare and analyse dieting practices and tendencies in 2010 and 2015 using big data. METHODS: Keywords related to diet were collected from the portal site Naver from January 1, 2010 until December 31, 2010 for 2010 data and from January 1, 2015 until December 31, 2015 for 2015 data. Collected data were analyzed by simple frequency analysis, N-gram analysis, keyword network analysis, and seasonality analysis. RESULTS: The results show that exercise had the highest frequency in simple frequency analysis in both years. However, weight reduction in 2010 and diet menu in 2015 appeared most frequently in N-gram analysis. In addition, keyword network analysis was categorized into three groups in 2010 (diet group, exercise group, and commercial weight control group) and four groups in 2015 (diet group, exercise group, commercial program for weight control group, and commercial food for weight control group). Analysis of seasonality showed that subjects' interests in diets increased steadily from February to July, although subjects were most interested in diets in July in both years. CONCLUSIONS: In this study, the number of data in 2015 steadily increased compared with 2010, and diet grouping could be further subdivided. In addition, it can be confirmed that a similar pattern appeared over a one-year cycle in 2010 and 2015. Therefore, dietary method is reflected in society, and it changes according to trends.
Diet ; Methods ; Seasons ; Weight Loss

OBJECTIVES: The purpose of this study was to compare and analyse dieting practices and tendencies in 2010 and 2015 using big data. METHODS: Keywords related to diet were collected from the portal site Naver from January 1, 2010 until December 31, 2010 for 2010 data and from January 1, 2015 until December 31, 2015 for 2015 data. Collected data were analyzed by simple frequency analysis, N-gram analysis, keyword network analysis, and seasonality analysis. RESULTS: The results show that exercise had the highest frequency in simple frequency analysis in both years. However, weight reduction in 2010 and diet menu in 2015 appeared most frequently in N-gram analysis. In addition, keyword network analysis was categorized into three groups in 2010 (diet group, exercise group, and commercial weight control group) and four groups in 2015 (diet group, exercise group, commercial program for weight control group, and commercial food for weight control group). Analysis of seasonality showed that subjects' interests in diets increased steadily from February to July, although subjects were most interested in diets in July in both years. CONCLUSIONS: In this study, the number of data in 2015 steadily increased compared with 2010, and diet grouping could be further subdivided. In addition, it can be confirmed that a similar pattern appeared over a one-year cycle in 2010 and 2015. Therefore, dietary method is reflected in society, and it changes according to trends.
Diet ; Methods ; Seasons ; Weight Loss

The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1st week) and the same menu in food trays (2nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/㎡ , Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P＜0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups.The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P＜0.05). However, except after one hour, the two groups’ satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays.Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.

No abstract available.
Electric Stimulation* ; Vocal Cords*