Structuring of a proposal for the nursing process theoretical and methodological basis: professors' motivations / Estructuración de una propuesta para las bases teóricas y metodológicas del proceso de enfermería: motivaciones docentes / Estruturação de uma proposta para o embasamento teórico metodológico do processo de enfermagem: motivações docentes

ABSTRACT Objective: to describe the motivations that mobilize professors-nurses in the construction of a proposal for the theoretical and methodological basis for the Nursing Process teaching. Method: a Convergent Assistential research, conducted with professors-nurses. Six convergence groups were developed, with triggering questions on the theme. The reports were audio-recorded, validated by the participants and analyzed in the light of the Convergent Assistance Research. Results: there are three thematic approaches: professors' perception of the nurses' professional practices; dissatisfaction with the current health model; and dissatisfaction with the current teaching model. The thematic approaches reveal the motivation to overcome biomedical/cartesian practices in teaching and nursing care, which converges to the development of a proposal with a philosophical, theoretical and methodological framework for the Nursing Process teaching, aligned with the assumptions of the Unified Health System and consistent with health expanded clinic. Conclusion: this study allowed for the expression of concerns and discomforts with the current model of education and health, triggering reflections on the paradigm that guides the field of health teaching and dominates our life in society. The results reveal what is desired in the health scenario, as educating individuals and society, enhancing the perspective of social changes in the health sector, acclaimed and desired politically and socially, basing the development of philosophical, theoretical and methodological proposals for nursing care, consistent with society's current demands.

RESUMEN Objetivo: describir las motivaciones que impulsan a los enfermeros profesores a elaborar una propuesta para definir las bases teórica y metodológica para la enseñanza del Proceso de Enfermería. Método: investigación Convergente Asistencial, realizada con profesores enfermeros. Se desarrollaron seis grupos de convergencia con preguntas desencadenantes sobre la temática. Los relatos se grabaron en audio, fueron validados por los participantes y analizados bajo la óptica de la Investigación Convergente Asistencial. Resultados: surgen tres enfoques temáticos: prácticas profesionales de los enfermeros en la percepción de los profesores; la insatisfacción con el modelo de salud vigente; y la insatisfacción con el modelo de enseñanza vigente. Los enfoques temáticos revelan la motivación para superar prácticas biomédicas/cartesianas en la enseñanza y en la atención de enfermería, lo que converge para desarrollar una propuesta de referencial filosófico, teórico y metodológico para la enseñanza del Proceso de Enfermería, alineado con las presunciones del Sistema Único de Salud y en coincidencia con una clínica ampliada en salud. Conclusión: este estudio permitió expresar inquietudes y malestares con el modelo vigente de enseñanza y de salud, iniciando reflexiones sobre el paradigma que orienta al campo de la enseñanza en salud y rige nuestra vida en sociedad. Los resultados revelan lo que se desea en el ámbito de la salud, como individuos formadores y sociedad, potenciando la perspectiva de cambios sociales en el sector de la salud, aclamados y deseados tanto política como socialmente, y sirviendo como base para desarrollar propuestas filosóficas, teóricas y metodológicas para el cuidado de enfermería, en coincidencia con las demandas actuales de la sociedad.

RESUMO Objetivo: descrever as motivações que mobilizam enfermeiros professores na construção de uma proposta para o embasamento teórico e metodológico para o ensino do Processo de Enfermagem. Método: pesquisa Convergente Assistencial, com professores enfermeiros. Desenvolveram-se seis grupos de convergência com questões deflagradoras sobre a temática. Os relatos foram audiogravados, validados pelos participantes e analisados à luz da Pesquisa Convergente Assistencial. Resultados: surgem três enfoques temáticos: práticas profissionais dos enfermeiros na percepção dos professores; a insatisfação com o modelo de saúde vigente; e a insatisfação com o modelo de ensino vigente. Os enfoques temáticos revelam a motivação para superar práticas biomédicas/cartesianas no ensino e na assistência de enfermagem, o que converge para o desenvolvimento de uma proposta de referencial filosófico, teórico e metodológico para o ensino do Processo de Enfermagem, alinhado com os pressupostos do Sistema Único de Saúde e condizente com uma clínica ampliada em saúde. Conclusão: este estudo permitiu a expressão de inquietações e desconfortos com o modelo vigente de ensino e de saúde, disparando reflexões sobre o paradigma que orienta o campo do ensino na saúde e domina a nossa vida em sociedade. Os resultados revelam o que se almeja no cenário da saúde, como indivíduos formadores e sociedade, potencializando a perspectiva de mudanças sociais no setor da saúde, aclamadas e desejadas política e socialmente, alicerçando o desenvolvimento de propostas filosóficas, teóricas e metodológicas para o cuidado em enfermagem, condizentes com as demandas atuais da sociedade.

Development and Pilot Testing of the Snackability Smartphone Application to Identify Healthy and Unhealthy Snacks / 대한의료정보학회지

OBJECTIVES: Snacks contribute to the diet quality in youth, which is often poor. Although the US Department of Agriculture (USDA) has guidelines for healthy snacks, this is lost in translation when youth are choosing snacks. To develop a userfriendly app to help identify healthy snacks based on the US Department of Agriculture guidelines and evaluate the app's feasibility, usability, satisfaction, and acceptability. METHODS: The ‘Snackability’ app was developed following the ADDIE (analysis, design, development, implementation, and evaluation) model. The app was pilot tested for 2 weeks among college-age students (18–24 years) using questionnaires and focus groups. Based on the feedback received, the app was improved, and pilot-tested again. RESULTS: The app had a simple score (−1 to 11) and feedback (the higher the score, the healthier the snack is). The 1st pilot test among 12 students showed that the app's feasibility and usability were >50% (p 50% (p < 0.05). Additional suggestions were to include images for serving size, snack alternatives, and barcode scanning, which were incorporated into the 3rd version. CONCLUSIONS: Snackability app was feasible, usable, satisfactory, and acceptable, and several features were improved as suggested by participants.

Assessment of Nutrient and Sugar Content and pH of Some Commercial Beverages / 치위생과학회지

The purpose of this study was to provide information on the labeling of nutritional components on beverages to aid in nutrition education and oral health promotion. The study was conducted to evaluate nutritional effects and risk factors associated with the consumption of different beverages with respect to oral health. A total of 52 products from seven different types of beverages were analyzed for their nutrient content, sugar content, and pH. The sugar content per serving size, based on the nutrition labeling of beverages, was highest for the milk beverages, at 26.6 g, and lowest for the teas, at 13.0 g. According to the recommendation of the World Health Organization (WHO), beverages should contain less than 10% (50 g) total sugars. Our assessment revealed that total sugars in and carbonated beverages were 53.2% and 50.0% of daily value, respectively. Therefore, the milk and carbonated beverages contained more than 50% sugars per serving size, exceeding the recommendation of WHO. The pH of the beverages, from the most acidic to the least acidic were: carbonated beverages, pH 3.0; fruit and vegetable beverages, pH 3.1; mixed beverages, pH 3.6; fruit and vegetable juices, pH 3.7; teas, pH 4.7; coffees, pH 6.6; and milk beverages, pH 6.8. The intake of acidic and sweetened beverages could potentially cause dental caries and erosion. Therefore, the results of this study could be used by oral health care professionals to counsel their patients by providing relevant information on the possibility of oral disease caused by consumption of commercial beverages.

Tablas auxiliares para la formulación y evaluación de regímenes alimentarios / Auxiliary tables for the formulation and evaluation of diets

La segunda edición contiene tres módulos: I. Tabla de valor nutricional de alimentos según unidad de consumo y porcentaje de parte comestible, presenta un total de 1027 datos de medidas caseras de alimentos en peso bruto y neto, porcentaje de parte comestible, información nutricional del peso neto en energía (kcal) y macronutrientes (proteínas, grasas y carbohidratos), fibra dietaria y micronutrientes como vitamina A, vitamina C, calcio, hierro y zinc, de aquellos alimentos considerados de mayor consumo; II. Tabla de factores de conversión de peso de alimentos cocidos a crudos, presenta un total de 228 datos, contiene información de factores de conversión de nueve grupos de alimentos, especificando el tipo de cocción correspondiente; y III. Guía visual de las dimensiones de las unidades de consumo, presenta un total de 557 datos, así como información visual de algunos tipos de peso (bruto y neto), obtenido en diferentes circunstancias, las características de las vajillas, cubiertos, entre otros utilizados como medidas caseras y las dimensiones y alturas obtenidas como promedio en cada uno de los procedimientos a nivel de laboratorio.

Utility of the Glycemic Index in Practical Diabetes Management / 임상당뇨병

The glycemic index (GI) is the measure of how much and how quickly a particular food elevates blood glucose levels. The glycemic load (GL) is a related measurement that is used to reflect how an average serving of a particular food will affect blood glucose. Using the GI in meal planning can improve diabetes control and other health parameters. Many factors affect a food's glycemic effect, including its soluble fiber content, the type of starch it contains, its fat and protein content, its acid content, its physiologic state, the cooking method used, and the glycemic condition of the person eating it. GI focuses on only one parameter of how quickly blood glucose rises in response to a particular food and provides no guidance in terms of serving size or nutrient balance. It is not necessary to teach patients to calculate the GI/GL of complex meals made up of many different ingredients. Instead, advice to patients should focus on broad general principles that can be easily followed. The most helpful message is to not focus on the numerical GI or GL values of each meal, but rather to think about the overall glycemic impact of that particular meal. Such practical methods to use GI may be helpful in improving glycemic control.

Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan / 대한지역사회영양학회지

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.

Analysis of consumption frequencies of vegetables and fruits in Korean adolescents based on Korea youth risk behavior web-based survey (2006, 2011)

BACKGROUND/OBJECTIVES: This study analyzed factors affecting consumption frequencies of vegetables and fruits in Korean adolescents. SUBJECTS/METHODS: Consumption frequencies of vegetables and fruits, general characteristics, meal, health, and other variables were analyzed for a total of 147,047 adolescents who participated in the KYRBWS (Korea Youth Risk Behavior Web-based Survey) conducted in 2006 and 2011 by the Korea Centers for Disease Control and Prevention. RESULTS: Consumption frequencies of vegetables and fruits more than once a day significantly decreased in 2011 compared to 2006 based on Chi-square test conducted for every factor employed in the study. Analysis of factors showed that consumption frequencies of vegetables and fruits were reduced in both study years as subjective income decreased, whereas intake frequencies increased with mother's education level and reduction of adolescent stress level. CONCLUSIONS: In general, consumption frequencies of vegetables and fruits decreased in 2011 compared to those in 2006. Thus, future research needs to improve dietary guidelines for nutrition education in order for students to recognize the importance of food consumption and necessity of increasing daily serving sizes of vegetables and fruits for their balanced consumption.

Development and Evaluation of a Web-based Computer-Assisted Personal Interview System (CAPIS) for Open-ended Dietary Assessments among Koreans

The accuracy of dietary assessments has emerged as a major concern in nutritional epidemiology and new dietary assessment tools using computer technology to increase accuracy have been developed in many countries. The purpose of this study was to develop a web-based computer-assisted personal interview system (CAPIS) for conducting dietary assessment and to evaluate its practical utilization among Koreans. The client software was developed using Microsoft's ClickOnce technology, which allows communication with a database system via an http server to add or retrieve data. The system consists of a tracking system for the subject and researcher, a data-input system during the interview, a calculation system for estimating food and nutrient intake, a data-output system for presenting the results, and an evaluation system for assessing the adequacy of nutrient and food intake. Databases of the nutrient composition of common food (n = 3,642), recipes for common dishes (n = 1,886), and photos of serving sizes for food and dishes (n = 4,152) were constructed, and logical processes for data collection, calculation, and output were developed. The functionality, on-site applicability, and efficiency of CAPIS were evaluated in a convenience sample of 181 participants (61 males, 120 females; aged 24 to 85) by comparing with manual 24 hour recall method with paper questionnaire. The CAPIS was functioned adequately in the field survey in terms of completeness of function, security, and compliance of researcher and subjects. Regarding on-site applicability, 23.2%, 32.6%, 35.4%, and 43.7% of subjects reported that CAPIS was easier to recall their diet, to estimate the amount consumed, to communicate with the interviewer, and to concentrate on the interview than the manual method with paper questionnaire, respectively. Although CAPIS required more interview time (9 min 42 sec) compared to the manual method (7 min 30 sec), it saved time and cost for data coding and entry (15 min 35 sec) and gave high satisfaction from the prompt feedback after interview to the subjects, which increase efficiency to apply on the field survey. Our results suggest that the newly developed CAPIS is suitable for conducting personal interviews for dietary assessment in Korean population.

Evaluation of Fruit Intake and its Relation to Body Mass Index of Adolescents

Diets high in fruits and vegetables are recommended to maintain health. However, accurate fruit intake evaluation is hard and high sugar content in most of the fruits suggest possible negative relationships with health indices. The purpose of the present study was to evaluate the fruit intake status of adolescents and to examine the relationship between fruit intake and body mass index (BMI). For this, 400 middle and high school students were surveyed for their fruit eating attitude, preference, and intake level for fruit along with the evaluation of their relationship with anthropometric measures. As for fruit preference, the most frequent answer was 'like very much' (60.0%) and the preference of fruit was significantly higher in females than in males (p < 0.01). The highest answer to the reason to like fruits was 'delicious' (67.0%). The highest proportion of subjects replied that the amount of fruit intake was similar in both school meals and at home (39.3%) and unlikable feeling of fruits was 'sour' (47.0%). The favorite fruit was the apple followed by oriental melon, grape, Korean cherry, cherry, tangerine/orange, hallabong, plum, mango, persimmon, peach, pear/kiwi, apricot, Japanese apricot, and fig in order. As for the number of serving sizes per person were 2.9 times/day for male students and 3.0 times/day for female students showing no significant difference. The frequency of eating fruits in the evening showed a significant positive correlation with body weight (p < 0.05) and BMI (p < 0.01), respectively. In summary of these study findings, it was found that the fruit preference of adolescents was relatively high and their fruit intake level satisfied the recommended number of intake. The number of evening fruit intake had a significantly positive correlation with body weight and BMI. Further studies are required to examine the relationship between fruit intake and health indicators.

Recommendation of Serving Size of the Meal Service of Community Child Centers in Korea / 대한지역사회영양학회지

OBJECTIVES: This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea. METHODS: Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat.fish.eggs.beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup, stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking. RESULTS: Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat.fish.eggs.beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup.stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup.stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat.eggs.beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g. CONCLUSIONS: Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.

The Evaluation of Nutrients and Health Functional Elements Presented at Nutrition Labels of Various Beverages in the Market

On the basis of the increasing interest for the selection of beverages, this study aimed to evaluate the contents of nutrients and health functional elements in the beverages. Total 161 beverages that bear nutrition lable (NL) as nutrition table and health functional elements information were collected and classified to 8 groups. The evaluated nutrients that are obligatory for NL in Korea were total calorie, carbohydrate, protein, fat, and sodium. Presented values showed that milk & yogurt and soy milk are the most wholesome beverages while the total caloric contents also were higher among 8 groups. Sodium contents in soy milk were higher than any other groups. The caloric contents of other beverage groups come mainly from carbohydrate presumably simple sugar. The caloric content of sports drinks is the lowest but the sodium content is variable among products showing the range of 0 - 100 mg/100 ml. Nonobligatory nutrients for NL frequently expressed are Ca, Fe, vitamin C, folate, and dietary fiber. Their content per serving size does not exceed the tolerable upper intake level, however, habitual multiple intakes of certain product require attention for the prevention of overintakes. Many health functional elements as catechin, carnitine, polyphenol, and nucleic acids etc were listed in NL without presenting the content and their functions appear to be exaggerated compared to the known scientific evidence.

Development and Evaluation of Validity of Short Dish Frequency Questionnaire (DFQ) for Estimation of Habitual Sodium Intake for Korean Adults / 대한지역사회영양학회지

The aim of this study was to develop various types of a dish frequency questionnaire (DFQ) for estimating the habitual sodium intake and to evaluate the validity of a 125 item dish frequency questionnaire (DFQ 125) with the DFQ 70, DFQ 36 and DFQ 15. For the DFQ 125, one hundred and twenty five dish items were selected based on the information of sodium content of a one serving size, consumption frequency and dish items that contributed most to the variation of sodium intake. Frequency of consumption was determined through nine categories ranging from more than 3 times a day to almost never to indicate how often the specified amount of each food item was consumed during the past 6 months. The sodium intake estimated with DFQ 125 was 5775.0 +/- 3636.3mg, 12.6% higher than that estimated with a 24 hr urine analysis (5009.7 +/- 1541.9mg) and significant correlation was observed between them (r = 0.3315, p < 0.001). When sodium content in broth leftover was subtracted from the total intake, the actual sodium intakes was decreased to 5309.6 +/- 3076.6mg, which was 3.2% higher than that with a 24-hr urine analysis. Overall, 56% of subjects in the lowest quintile of sodium intake computed with DFQ 125 were also in the lowest of adjacent quintile while categorization into the opposite quintile were 4.9%. DFQ 70 was developed from DFQ 125 by omitting the food items not frequently consumed, selecting the dish items that showed higher sodium content per one portion size and higher consumption frequency. The sodium intake estimated with DFQ 70 (5026.6 +/- 3107.1mg) showed only 0.2% difference from that estimated with a 24-hr urine analysis, significant correlation with it (r = 0.3199, p < 0.001) and higher proportion of subjects to be classified into the same or adjacent quintile. The sodium intake estimated with DFQ 36 or DFQ 15 was also significancy correlated with that estimated with a 24-hr urine analysis (r = 0.3441, p < 0.001; r = 0.321, p < 0.001 respectively) and more. The proportion of subjects was classified into the same or adjacent quintile. However, the actual sodium intake estimated with DFQ 36 or DFQ 15 were 3534.0 +/- 1804.6mg and 2508.0 +/- 1261.5mg, respectively, 31.3% or 51.3% less than that estimated with a 24-hr urine analysis. It seems the DFQ 125 with subtraction of sodium content in broth leftover or DFQ 70 can be used quantitatively to estimate sodium intake of adults. DFQ 36 or DFQ 15 can be used as a screening tool or to assess the changes of sodium intake after nutrition education.

A Study on the Meal Portion Size of Kindergarten

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.

The Amount of Sodium in the Processed Foods, the Use of Sodium Information on the Nutrition Label and the Acceptance of Sodium Reduced Ramen in the Female College Students

The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Neverthless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.

A Study on Kindergarten's Meal Service Program and Children's Food Intake

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.

The Different View Point Of Child Education Center Food Service Program between the Parents and the Teachers / 대한지역사회영양학회지

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and chi2-test. The finding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. 56.4% of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks (79.6%) and lunch (88.8%) and 30.1% of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p < 0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but 12.2% of parents and 14.4% of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p < 0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups (64.5%) and teacher groups (43.8%)(p < 0.05). They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p < 0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

Development and Evaluation of Validity of Dish Frequency Questionnaire (DFQ) and Short DFQ Using Na Index for Estimation of Habitual Sodium Intake / 대한지역사회영양학회지

The assessment of sodium intake is complex because of the variety and nature of dietary sodium. This study intended to develop a dish frequency questionnaire (DFQ) for estimating the habitual sodium intake and a short DFQ for screening subjects with high or low sodium intake. For DFQ112, one hundred and twelve dish items were selected based on the information of sodium content of the one serving size and consumption frequency. Frequency of consumption was determined through nine categories ranging from more than 3 times a day to almost never to indicate how often the specified amount of each food item was consumed during the past 6 months. One hundred seventy one adults (male: 78, female: 93) who visited hypertension or health examination clinic participated in the validation study. DFQ55 was developed from DFQ112 by omitting the food items not frequently consumed, selecting the dish items that showed higher sodium content per one portion size and higher consumption frequency. To develop a short DFQs for classifying subjects with low or high sodium intakes, the weighed score according to the sodium content of one protion size was given to each dish item of DFQ25 or DFQ14 and multiplied with the consumption frequency score. A sum index of all the dish items was formed and called sodium index (Na index). For validation study the DFQ112, 2-day diet record and one 24-hour urine collection were analyzed to estimate sodium intakes. The sodium intakes estimated with DFQ112 and 24-h urine analysis showed 65% agreement to be classified into the same quartile and showed significant correlation (r = 0.563 p < 0.05). However, the actual amount of sodium intake estimated with DFQ112 (male: 6221.9 mg, female: 6127.6 mg) showed substantial difference with that of 24-h urine analysis (male: 4556.9 mg, female: 5107.4 mg). The sodium intake estimated with DFQ55 (male: 4848.5 mg, female: 4884.3 mg) showed small difference from that estimated with 24-h urine analysis, higher proportion to be classfied into the same quartile and higher correlation with the sodium intakes estimated with 24-h urine analysis and systolic blood pressure. It seems DFQ55 can be used as a tool for quantitative estimation of sodium intake. Na index25 or Na index14 showed 39~50% agreement to be classified into the same quartile, substantial correlations with the sodium intake estimated with DFQ55 and significant correlations with the sodium intake estimated with 24-h urine analysis. When point 119 for Na index25 was used as a criterion of low sodium intake, sensitivity, specificity and positive predictive value was 62.5%, 81.8% and 53.2%, respectively. When point 102 for Na index14 was used as a criterion of high sodium intake, sensitivity, specificity and positive predictive value were 73.8%, 84.0%, 62.0%, respectively. It seems the short DFQs using Na index14 or Na index25 are simple, easy and proper instruments to classify the low or high sodium intake group.

Analysis of recipes for Korean foods in Web sites

Food and nutrition sites are the major portion of the health information sites. For the point of public health it is very important to secure validity and reliability of information on those web sites. Therefore, in this study we would like to identify problems when acquiring recipes in web sites by analyzing and reviewing recipes in web sites. To investigate Korean food recipes provided in web sites, domestic search engines such as Simmani, Naver, Hanmir, and Empas and foreign search engines such as Yahoo Korea, Lycos and Altabista Korea were used. Searchs were done using 'recipe' and 'Joribeob (cooking method)' from March 20, 2002 to June 20, 2002. Informations in each sites were reviewed and analyzed Results are as follow; When classifying 46sites searched with 'Joribeob' by the information provider, 24sites were individual, 16sites were corporate and 6sites were others. When searching 'recipe', total 12,654recipes were returned. Out of them, individual provided 2,581sites(20.4%), corporate provided 7,249sites(57.3%), and others provided 2,824sites(22.3%). 9,979(78.9%) recipes out of 12,654recipes were proved to be appropriate as Korean food. Classifying recipes by dish group, vegetables 11.7%, soups and hot soups 9.7%, stew and casseroles 8.2%, pan cakes 8.0%, stir fried foods and skewers 7.8%, rice 7.2%, hard boiled food 7.1%, steam 6.4%, noodles and mandu 5.3%, Kimchi 4.5%, fried 4.1%, and porridge 3.7% in order. 21.1% of recipes were not appropriate as Korean food but provided as Korean Food. The proportion of individual as the information provider were higher than that of enterprises. Recipes from enterprises were based on food and nutrient information and more reliable. However, there were some cases that they provided the same amount of ingredients with different calories or provided the same calories with different ingredients. Additionally, depending on sites, they provided different calories even for the same recipe. There were some cases that the calories provided on the site were too high or too low, for the suggested amount of ingredients and serving size. Recipes those provide amount of calories were evaluated using the nutrient analysis program. Calculated calories and provided calories on the Web were compared together. There are difference between two valus. With these results, it may lead misuse of recipe by those who need accuracy in diet such as patients or who are interested in recipe information for academic purposes. These results could be used as basic materials to improve quantity and quality of recipes in the future. Also, to improve the accuracy of recipies for Korean foods in the web sites, there should be some systems to monitor and let internet users know monitoring results.

Developing Breakfast Menus for Most Easily Breakfast-Skipping Groups / 대한지역사회영양학회지

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16 - 19 years old high school male student, 20 - 29 years old female who have job or college students, 20 - 29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to 1/3 of RDA, while the energy level to 1/4 of RDAs. Most frequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.