Association between Leukocyte Mitochondrial DNA Copy Number and Regular Exercise in Postmenopausal Women / 가정의학회지

BACKGROUND: Previous studies suggest that habitual exercise can improve skeletal mitochondrial function; however, to date, the association between exercise and mitochondrial function in peripheral leukocytes has not been reported. The aim of this study was to evaluate the relationship between regular exercise and mitochondrial function by measuring leukocyte mitochondrial DNA (mtDNA) copy number in postmenopausal women. METHODS: This cross-sectional study included 144 relatively healthy, non-diabetic, non-smoking, postmenopausal women. Clinical parameters, including anthropometric measurements and cardio-metabolic parameters, were assessed. Regular exercise was defined as at least 150 minutes per week of moderate-intensity activity, or an equivalent combination of moderate and vigorous-intensity activity, over a duration of at least 6 months. Leukocyte mtDNA copy numbers were measured using real-time polymerase chain reaction assays, and these were normalized to the β-globin copy number to give the relative mtDNA copy number. RESULTS: The mtDNA copy number of peripheral leukocytes was significantly greater in the exercise group (1.33±0.02) than in the no exercise group (1.05±0.02, P<0.01). Stepwise multiple regression analysis showed that regular exercise was independently associated with mtDNA copy number (β=0.25, P<0.01) after adjusting for the variables age, body mass index, waist-to-hip ratio, systolic and diastolic blood pressure, homeostasis model assessment of insulin resistance value, and levels of high-density lipoprotein cholesterol, triglycerides, and homocysteine. CONCLUSION: Regular exercise is associated with greater leukocyte mtDNA copy number in postmenopausal women.

Association between Leukocyte Mitochondrial DNA Copy Number and Regular Exercise in Postmenopausal Women / 가정의학회지

BACKGROUND: Previous studies suggest that habitual exercise can improve skeletal mitochondrial function; however, to date, the association between exercise and mitochondrial function in peripheral leukocytes has not been reported. The aim of this study was to evaluate the relationship between regular exercise and mitochondrial function by measuring leukocyte mitochondrial DNA (mtDNA) copy number in postmenopausal women. METHODS: This cross-sectional study included 144 relatively healthy, non-diabetic, non-smoking, postmenopausal women. Clinical parameters, including anthropometric measurements and cardio-metabolic parameters, were assessed. Regular exercise was defined as at least 150 minutes per week of moderate-intensity activity, or an equivalent combination of moderate and vigorous-intensity activity, over a duration of at least 6 months. Leukocyte mtDNA copy numbers were measured using real-time polymerase chain reaction assays, and these were normalized to the β-globin copy number to give the relative mtDNA copy number. RESULTS: The mtDNA copy number of peripheral leukocytes was significantly greater in the exercise group (1.33±0.02) than in the no exercise group (1.05±0.02, P<0.01). Stepwise multiple regression analysis showed that regular exercise was independently associated with mtDNA copy number (β=0.25, P<0.01) after adjusting for the variables age, body mass index, waist-to-hip ratio, systolic and diastolic blood pressure, homeostasis model assessment of insulin resistance value, and levels of high-density lipoprotein cholesterol, triglycerides, and homocysteine. CONCLUSION: Regular exercise is associated with greater leukocyte mtDNA copy number in postmenopausal women.

A Study of Health Related Factors and Food Habits During Pregnancy of Full-term and Preterm Delivery

In Korea, delivery of preterm has increased gradually, preterm delivery rate was 6.4% in 1995 and 9.8% in 2002. The purpose of this study is to provide guidelines for preventing preterm delivery in aspect of health factors and food habits. The health factors and dietary habits were compared between preterm delivery group and full-term delivery group on to recognize risk factor of delivering premature. The results obtained are summarized as follows. The full-term delivery group showed a high rate of professionals and the preterm delivery group showed a high rate of the service industry, showing differences in kinds of occupation(p<0.05). Heights were higher in full-term delivery group(p<0.05). Among the nutrition supplements, iron supplement consumption was the most, period of the intake of iron was significantly longer for the full-term delivery group than for the preterm delivery group(p<0.05). Also, prevalence of coffee was higher in preterm delivery group(p<0.001). The activity level was higher in full-term delivery group(p<0.005).

A Survey on Blood Pressure and Hematic Parameters During Pregnancy by Women of Premature Delivery / 대한지역사회영양학회지

The purpose of this study is to provide basic data for preventing preterm delivery in the aspects of blood pressure and hematic parameters. The blood pressure, hematic parameters, relationship between hematic parameters and nutritional intakes and pregnancy outcomes were compared between a preterm delivery group and a normal term delivery group. The results obtained are summarized as follows. Diastolic blood pressure was statistically higher in the preterm delivery group. White blood cells (p < 0.005) and alanine amino transferase (p < 0.05) of 3rd trimester in pregnancy were statistically higher in the preterm delivery group. Alkaline phosphatase (p < 0.0001) and lactate dehydrogenase (p < 0.05) were statistically lower in the preterm delivery group. Inverse relationships between niacin, vitamin B6 and zinc intakes and bilirubin (p < 0.05) were shown. Vitamin A intakes (p < 0.05) were significantly negatively correlated with blood protein, but zinc intakes (p < 0.05) were significantly positively correlated with blood protein. Vitamin B6 intakes (p < 0.05) were significantly negatively correlated with blood albumin. Calcium intakes (p < 0.005) and iron intakes (p < 0.05) were significantly positively correlated with blood lactate dehydrogenase. Also, vitamin A intakes (p < 0.05) were significantly positively correlated with blood glucose. Normal spontaneous vaginal delivery (p < 0.005) was statistically lower in the preterm delivery group. Birth weight (p < 0.0001) and birth length (p < 0.005) of the neonates were all statistically lower in the preterm delivery group.

A Study on Nutrient Intake During Pregnancy of Women of Premature Delivery (I) / 대한지역사회영양학회지

Inadequate nutritional status of pregnancy can cause underweight and premature birth, undergrowth and deliverance of physically and mentally defected babyies. The purpose of this study is to provide guidelines for preventing preterm delivery in the aspect of nutritional factors. The nutrient intakes were compared between a preterm delivery group and a normal term delivery group to recognize risk factors of preterm delivery. The results obtained are summarized as follows. The pregnancy period was statistically longer in the normal term group (p < 0.0001). Weight increase was statistically higher in the normal term group (p < 0.0001). Calories (p < 0.05), carbohydrates (p < 0.0005), dietary fibers (p < 0.0001), potassium (p < 0.0005), vitamin B1 (p < 0.0005), vitamin B6 (p < 0.05), vitamin C (p < 0.0001), and folic acid (p < 0.05) intakes were statistically higher in the normal term group. Nutrient density of vitamin B1 (p < 0.05) and vitamin C (p < 0.0001) in the normal term group was statistically higher. Nutrient adequacy ratio of zinc (p < 0.05), vitamin B1 (p < 0.05) and folic acid (p < 0.05) were statistically higher in the normal term group. Index of Nutritional Quality of vitamin B1 (p < 0.05) and vitamin C (p < 0.0001) were statistically higher in the normal term group. In this study, the normal term delivery showed higher intakes of calories, carbohydrates, dietary fiber, crude fiber, potassium, vitamin B1, vitamin B6, vitamin C and folic acid than the preterm delivery group. Deficiencies in various nutrients may lead to preterm delivery, therefore, balanced nutrient intake is recommended to prevent preterm delivery.

Children's Unbalanced Diet and Parents' Attitudes

This study investigated parents' attitude about children's unbalanced diet. The subjects were 1,309 parents that their children attended at kindergarten or child care center in Kyoung-Ki province. The order of dislikes in 'vegetables and fruits' was as follows: all kinds of vegetables (56.5%), beans (17.6%), fruits (5.2%). In 'meat, fish, poultry', the order of dislikes was meats (38.2%), fishes (21.8%), milk (16.4%), eggs (10.0%). In 'cerelas', the order of dislikes was rice (31.0%), rice cakes (14.3%), noodles (11.9%). The several rationalizations for dislikes are 'taste' (19.1%), 'food habit from younger age' (18.4%), 'lack of chances for trying new food' (16.0%) etc. To compared children's ration-alizations for dislikes to their age group, the percentage of 'lack of chances for trying new food', 'strange food shape', 'lack of nutrition education' was significantly higher in 'below 5 years old' ( or = 40) and 'developing new recipe' was significantly higher in 'over 40 years old' (40) group than other groups (< 30, 30~35, 35~39)(p < 0.05). To compared parents' attitude for children's unbalanced diet by parents' occupation, the percentage of 'neglecting' was higher in employed group and 'developing new recipe' was higher in unemployed group than the other group. According to the results of the survey, it is necessary to make new educational materials for employed parents and young children and develop new recipes to use various kind of foods instead of forcing unpleasant foods on the children for the sake of unbalanced diet.

A Case Study on Quality Improvement of the Food Services for Patients: Focused on Satisfaction Offered Menu and Differentiated Service / 대한지역사회영양학회지

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients' tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p <0.05), "Satisfaction with offered menus" (p <0.05), "Kindness of meal serving assistants" (p <0.05) and "Cleanliness of clothes & features" (p <0.05) of VIP ward were significantly higher than those of a general ward.

Effects of Diabetes Education on Diabetic Management in Non-Insulin-Dependent Diabetics Mellitus Patients

The purpose of this study was to examine the effect of diabetes education on diabetic management by determining the changes of the knowledge and practice for diet therapy and blood glucose level pre-training and post-training. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : The average age of the subjects was 52.8 years old, the period of suffering from diabetes was 7.9 years and 31% of the patients had a history of diabetes in their family members. In life style for self-management, they showed lower levels in drinking post-training, and significantly higher exercise levels post-training (P<0.05). Regarding the level of knowledge for diet, they showed significantly higher levels post-training in eight items such as importance of diet therapy for diabetes (p<0.005), principle of diet therapy (p<0.005), nutrient composition of foods (p<0.005), carbohydrate composition of foods (p<0.005), calorie prescribed to themselves (p<0.001), exchange units prescribed to themselves (p<0.005), exchange food items and exchanges units of cereal & grains (p<0.005) and exchange food items and exchanges units of fruit & juices (p<0.005). Regarding the practices of diet, they showed significantly higher levels of practice in keeping permitted meal size (p<0.005), using food exchange list (p<0.005), keeping exact meal times (p<0.001) and restricting most foods to eat (P<0.01) post-training. When measuring their bodies, average weight was lower post-training. Obesity was significantly lower post-training (p<0.01), and blood pressure both in systolic and diastolic was lower. Postcardinal-2hour blood glucose level decreased significantly from 268.4+/-98.9 pre-training to 180.9+/-48.4 post-training (p<0.001).

A Case Study on Quality Improvement of the Food Services for Staff : Focused on Food Waste Reducing

The objective of this study is to analyze the effects of the food waste reducing campaign on food service. For this purpose, the author analyzed the quantity of food waste before and after the Quality Improvement(QI) activity and investigated employees' satisfaction with food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : The number of employees who used the food service was 374.29+/-25.120 before QI and 332.89+/-27.274 after QI, so it decreased significantly after QI. The daily quantity of waste food was 39.52+/-3.060kg before QI and 19.58+/-4.825kg after QI, so it decreased significantly after QI. The quantity of waste food per person was 105.84+/-8.907g before QI and 59.07+/-15.125g after QI, so it decreased significantly after QI. Among 7 items related to employees' satisfaction, the taste of food was 3.30+/-0.890 before QI and 3.51+/-0.665 after QI, so it improved significantly after QI. No significant difference was found in the variety of menus, saltiness, temperature and compatibility of side dishes and tableware hygiene but employees appeared to be more satisfied with these items after QI. Employees' satisfaction with kindness/appearance did not show a significant difference but employees appeared to be less satisfied with it after QI.

The Effects of the Improvement of the Food Service Environment on Patients' Satisfaction with the Hospital Food Service: Focused on Case Studies / 대한지역사회영양학회지

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, "satisfaction with offered menus" (p<0.01) showed significantly higher scores before the remodeling. "cooking/seasoning of food", "amount of meals" and "taste of meals" were not statistically significant, but showed increased satisfaction after the remodeling. However "temperature of food", "cleanliness of clothes and features" and "satisfaction with meal times" were not statistically significant, but showed decreased satisfaction after the remodeling.

A Case Study on Quality Improvement of the Food Services for Patients: Focused on back-up orders / 대한지역사회영양학회지

The purpose of this research which, surveyed target hospitals, was to evaluate job operations by surveying the influences of Quality Improvement (QI) activities in various divisions related to a decrease in their back-up orders. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : Before QI there were 147 cases of back-up orders ; after QI there were 83 cases, decrease of 64 cases. This was 44%, less than the projected goal of 50%. For each item, there was a decrease of 40 nurse cases, 9 patients and patron cases, 9 test.surgery. deliverly cases and 5 doctor cases after QI. The registering of midnight meals was not shown after QI, due to the Order Communication System (OCS) settlement. After performing QI, the average manual operation per month was reduced from 840 minutes to 498 minutes, of which the difference was 342 minutes, and the average of 342 minutes per month could be used for the peculiar operation of each division. This QI activity provided a good opportunity for establishing cooperation among divisions in providing meals to patients through interactions among divisions. It was recognized that these interactions were effective only when medical services were achieved through organized cooperation among divisions. Among the 7 items included on the patient satisfaction questionnaire, "satisfaction with offered menus" (p < 0.01) showed significantly higher scores before QI. However "satisfaction with meal times" (p < 0.01) showed significantly lower scores before QI.

The Case Study of the Nutrition Services for Patients as a Result of the Changes in Food Services Management / 대한지역사회영양학회지

The purpose of this study was to investigate the relationship between changes in the Department of Nutrition and patient satisfaction, following the changes in Food Services Management. Statistical data analyses were completed using the SAS/Win 6.12 program. The results can be summarized as follows. The working environment for dietitians and cooking and meal serving assistants was improved following to a change catering of food service management. The number of dietitians who worked in medical nutritional therapy and food services was increased from one to four, and the number of dietary consultations and meal rounds were increased 2.5-fold and 5-fold, respectively after the change services were implemented. Among the 10 items included in the patient satisfaction questionnaire, "Taste of meals" (p < 0.01) and "Satisfaction of offered menus" (p < 0.01) showed significantly higher scores before the catering. "Kindness of meal serving assistant" this increase was not statistically significant, showed increased satisfaction after the catering, however.

A Study on Dietary Patterns and Nutrient Intake in Women with Hypercholesterolemia / 대한지역사회영양학회지

The purpose of this study was to investigate the difference of general characteristics, menopause status, dietary patterns and nutrient intakes between women aged from 30 to 65 years old with a hypercholesterolemia group and normocholesterolemia group. The subjects were classified as belonging to the hypercholesterolemia group or normocholesterolemia group barred on The Guidelines for Korean Hyperlipidemia. Dietary intakes of fatty acids were measured by means of a 24-hr recall method with food models and measuring tools. We analyzed both data sets together using analysis of variance chi-square test and student's t-test(SPSS for WINDOWS, version 7.5). Significance was defied as a p value< 0.05. The results obtained are summarized as follows. Mean age and BMI of the hypercholesteroemia group were significantly higher than those of the normocholesterolemia group. Intakes of cereal, vegetables, mushrooms and sea food in the normocholesterolemia group were significantly higher than those in the hypercholesterolemia group. Most of the nutrient intakes were not significantly different between the normocholesterolemia group and the hypercholesterolemia group. However, vitamin E intake of the normocholesterolemia group was significantly higher than that of the hypercholesterolemia group. There was a significant negative correlation between vitamin E intake and serum TC(r = -.363, p<0.001) and LDL-C(r = -.359, p<0.001). In addition, Serum TG had significantly correlation with carbohydrate(r = 0.137, p<0.001) and vitamin E intake(r = -0.134, p<0.001). Therefore, women who suffered from hypercholesterolemia were recommended to control body weight, and to consume foods containing high vitamin E and foods containing high dietary fiber such as vegetables, mushrooms, and sea food.