PURPOSE: This study aimed to develop a Group REBT program with group counseling for nurses and test the effect of group counseling on their job stress, burnout, job satisfaction, organizational commitment, and turnover intention. METHODS: A quasi-experimental study with nonequivalent control group design was employed to identify the effect of the Group REBT program on nurses' job stress, burnout, job satisfaction, organizational commitment, and turnover intention. Data were collected from 47 participants from two hospitals. The data from the experimental (n=23) and control (n=24) groups were analyzed from January 5 to April 3, 2015. The Group REBT program was conducted eight tmes in all, once a week, with each session lasting 180 minutes. The effect of experimental intervention was measured for each group using a series of structured questionnaires at each of the phases: Pre-intervention, post-intervention (immediately after intervention), and post-intervention (four weeks after intervention). Following this, the significance of the changes in the scores was tested. RESULTS: The scores of the experimental group, which received the Group REBT program, were compared with those of the control group; the hypotheses were supported in terms of job stress (F=8.85, p < .001), burnout (F=5.62, p=.022), job satisfaction (F=2.70, p=.042), organizational commitment (F=2.97, p=.048), and turnover intention (F=4.60, p=.012). CONCLUSION: The Group REBT program was shown to be an effective intervention that could reduce nurses' job stress and burnout and increase job satisfaction and organizational commitment. Therefore, the Group REBT program can be adopted by nursing organizations to strategically decrease nurses' turnover intention.
Behavior Therapy* ; Counseling ; Intention* ; Job Satisfaction* ; Non-Randomized Controlled Trials as Topic ; Nursing

OBJECTIVES: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. METHODS: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. RESULTS: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. CONCLUSIONS: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.
Ascorbic Acid ; Calcium ; Chungcheongnam-do ; Family Characteristics ; Fruit ; Gyeonggi-do ; Humans ; Jeollabuk-do ; Meals ; Seasons ; Steam

OBJECTIVES: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. METHODS: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. RESULTS: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. CONCLUSIONS: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.
Ascorbic Acid ; Calcium ; Chungcheongnam-do ; Family Characteristics ; Fruit ; Gyeonggi-do ; Humans ; Jeollabuk-do ; Meals ; Seasons ; Steam

Recent studies have provided several lines of evidence that peripheral administration of oxytocin induces analgesia in human and rodents. However, the exact underlying mechanism of analgesia still remains elusive. In the present study, we aimed to identify which receptor could mediate the analgesic effect of intraperitoneal injection of oxytocin and its cellular mechanisms in thermal pain behavior. We found that oxytocin-induced analgesia could be reversed by d(CH₂)₅[Tyr(Me)²,Dab⁵] AVP, a vasopressin-1a (V1a) receptor antagonist, but not by desGly-NH₂-d(CH₂)₅[DTyr², Thr⁴]OVT, an oxytocin receptor antagonist. Single cell RT-PCR analysis revealed that V1a receptor, compared to oxytocin, vasopressin-1b and vasopressin-2 receptors, was more profoundly expressed in dorsal root ganglion (DRG) neurons and the expression of V1a receptor was predominant in transient receptor potential vanilloid 1 (TRPV1)-expressing DRG neurons. Fura-2 based calcium imaging experiments showed that capsaicin-induced calcium transient was significantly inhibited by oxytocin and that such inhibition was reversed by V1a receptor antagonist. Additionally, whole cell patch clamp recording demonstrated that oxytocin significantly increased potassium conductance via V1a receptor in DRG neurons. Taken together, our findings suggest that analgesic effects produced by peripheral administration of oxytocin were attributable to the activation of V1a receptor, resulting in reduction of TRPV1 activity and enhancement of potassium conductance in DRG neurons.
Analgesia* ; Calcium ; Diagnosis-Related Groups ; Electrophysiology ; Fura-2 ; Ganglia, Spinal* ; Humans ; Injections, Intraperitoneal ; Neurons ; Oxytocin* ; Potassium* ; Receptors, Oxytocin ; Receptors, Vasopressin ; Rodentia ; Spinal Nerve Roots*

BACKGROUND: We evaluated new patient's satisfactory consultation time (SCT) and their willingness to pay additional costs (WPAC) for their SCT. METHODS: We surveyed medical service satisfaction, SCT, WPAC for their SCT, and payable amount to 612 new patients of single general hospital and measured their real consultation time (RCT). To compare WPAC and payable amount, we divided RCT into 4 groups (≤3 minutes, 3–5 minutes, 5–10 minutes, and >10 minutes), and SCT into 3 groups (≤5 minutes, 5–10 minutes, and >10 minutes). On the basis of WPAC, we estimated new patient's SCT. RESULTS: RCT was 6.2 minutes, SCT was 8.9 minutes, and medical service satisfaction score was 4.3 (out of 5). The number of patients having WPAC (payable group) was 381 (62.3%) and the amount was 5,853 Korean won. Their RCT and SCT were longer than non-payable group (6.4 minutes vs. 5.7 minutes, 9.3 minutes vs. 8.2 minutes). From multiple logistic regression analysis, WPAC of RCT 5–10 minutes was higher than that RCT ≤3 minutes (odds ratio=1.78). Payable amount was highest in RCT >10 minutes (6,950 Korea won) and SCT >10 minutes (7,458 Korean won). Intuitively we suggest 10 minutes as SCT, based on payable group's SCT (9.3 minutes) and cut-off time differentiating payable group with non-payable group (10 minutes). CONCLUSION: We found that new patient had WPAC for their SCT and the longer the SCT, the greater the amount. From this, we hope that current simplified new patient consultation fee calculating system should be modified combining the consultation time factor.
Fees and Charges ; Hope ; Hospitals, General ; Humans ; Korea ; Logistic Models ; Time Factors

OBJECTIVES: Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in ‘DRI for Koreans 2015’ were analyzed to verify whether such expectation was fulfilled. METHODS: Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in ‘DRI for Koreans’. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the ‘DRI for Koreans 2015’. RESULTS: Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ≥ 40% by food groups were as follows: grain group in energy and carbohydrate; meat·fish·egg·legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk·dairy products group in calcium. CONCLUSIONS: RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat·sugar food group assigned in Target Pattern and condiment.
Adult ; Ascorbic Acid ; Calcium ; Condiments ; Dietary Fiber ; Female ; Humans ; Meals ; Niacin ; Potassium ; Recommended Dietary Allowances* ; Riboflavin ; Vegetables ; Vitamin A ; Vitamins

OBJECTIVES: New retinol activity equivalent (RAE) was introduced as vitamin A unit in Dietary Reference Intake (DRI) for Koreans 2015. The purpose of this study was to evaluate the adequacy of 2015 reference intake (RI) of vitamin A in RAE unit by the comparison with RI and dietary intake of vitamin A. METHODS: Analyses on RI of vitamin A were based on the Recommended Dietary Allowances (RDA) for Koreans (1962~2000) and DRIs for Koreans (2005~2015). Analyses on Koreans dietary intake of vitamin A were based on the Korea National Health and Nutrition Examination Survey (KNHNES) reports (1969-2014). For recalculation of RI and dietary intake of vitamin A in RE to RAE, 2013 Koreans intake of retinol: carotenoids ratio of 13: 87 was applied. RESULTS: RI of vitamin A was 600~750 RE for Korean adult, and 339~425 RAE when calculated by applying the retinol and carotenoids intake ratio. Vitamin A intakes of Koreans were <100% RI, 267~668 RE from 1969 to 2001. From 2005, vitamin A intake had increased to >700 RE, >100% RI. When vitamin A intake was converted from RE to RAE (2005~2014), 718~864 RE became 405.8~488.1 RAE, decreased to 56.5% level. The recent 2015 RI of vitamin A is 850 RAE, two times of 2005 & 2010 RI of 425 RAE for adult male. CONCLUSIONS: When nutritional status of vitamin A was assessed for Koreans using the estimated average requirement (EAR) of 2015 (570, 460 RAE for male, female adults, respectively), ratio of deficient people increased significantly when judged based on the previous intake of Koreans, <490 RAE. We needs to examine the 2015 RI (EAR) of vitamin A, find a way to measure the accurate intake of dietary vitamin A, and to increase the dietary intake of this vitamin.
Adult ; Carotenoids ; Female ; Humans ; Korea ; Male ; Nutrition Surveys ; Nutritional Status ; Recommended Dietary Allowances ; Vitamin A* ; Vitamins*

OBJECTIVES: Maintaining a balanced diet and thus health is crucial for adolescents, and the first step for balanced diet practice is meal planning. Adolescents, however, find it difficult to plan their meals. This study thus was set out to design an easier way of planning meals for adolescent girls. METHODS: A dish-based target pattern for adolescent girls was tabulated, and validity of this was examined. Meal plan applying a dish-based target pattern was prepared by 150 female middle school students, and nutritional adequacies of those meal plans were examined. Validity and adequacy were tested by energy content, energy contribution ratio, nutrient adequacy ratio (NAR), probability of nutrient inadequacy, index of nutritional quality (INQ) calculation. RESULTS: A dish-based target pattern with 11 dish groups was validated for nutritional adequacy. Though the NAR of calcium was 0.96, the INQ of calcium was 1.00. The average energy supply from the meal plans was 2,379 kcal, higher than the estimated energy requirement of a female middle school student, but the energy contribution ratio of carbohydrates, proteins, and fats were all adequate according to the acceptable macronutrient distribution range (AMDR). NAR of all nutrients examined were 1.0, except for calcium. The NAR and INQ of calcium were 0.87 and 0.75, respectively, and the meal plans at risk for calcium inadequacy was 19.30%. CONCLUSIONS: A dish-based target pattern proposed for adolescent girls was valid, but the meal plan prepared by female middle school students using this approach was high in energy and low in calcium supply. To cut down the energy supply from the meal plan, it is necessary to recommend dishes low in fat and use low fat cooking methods. To increase the calcium supply, it is important to recommend seaweed and legume group dishes with higher Ca INQ food items.
Adolescent* ; Calcium ; Carbohydrates ; Cooking ; Diet ; Fabaceae ; Fats ; Female ; Humans ; Meals ; Nutritive Value ; Seaweed

OBJECTIVES: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. METHODS: Target pattern for Korean adolescents were revised based on the following: 1st, categorize dish groups, 2nd, calculate representative values of each dish based on the adolescent' intake amount. 3rd, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. RESULTS: The 11 dish groups categorized were bab; gook.tang.gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk.dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook.tang.gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. For girls, bab and gook.tang.gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were > or = 1.0 for all nutrients examined. CONCLUSIONS: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.
Adolescent* ; Diet ; Fabaceae ; Female ; Fruit ; Humans ; Meals* ; Meat ; Ovum ; Seaweed ; Serving Size* ; Vegetables

OBJECTIVES: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. METHODS: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. RESULTS: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milkdairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. CONCLUSIONS: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.
Adolescent ; Ascorbic Acid ; Calcium ; Female ; Food Preferences ; Fruit ; Humans ; Male ; Menu Planning ; Nutrition Assessment ; Nutritive Value ; Seaweed ; Soybeans ; Vegetables