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Journal of THE KOREAN DIETETIC ASSOCIATION

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수록정보
수록범위 : 1권1호(1995)~27권4호(2021) |수록논문 수 : 749
대한영양사협회 학술지
27권4호(2021년 11월) 수록논문
최근 권호 논문
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KCI등재

1유치원 유형에 따른 영양(교)사의 필수 업무 및 위임 가능 업무 비교·분석

저자 : 경민숙 ( Min Sook Kyung ) , 신유리 ( Yu Lee Shin ) , 함선옥 ( Sunny Ham )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 27권 4호 발행 연도 : 2021 페이지 : pp. 209-231 (23 pages)

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The purpose of this study was to compare differences between essential tasks and delegable tasks among public kindergarten dietitians. A survey study was conducted through a self-administered online method from November 18 to December 28, 2019. The survey consisted of essential tasks and delegable tasks, including 6 Duties, 25 Tasks, and 94 Task Elements. The survey was distributed to a sample of 500 kindergartens in Korea, after excluding incomplete surveys and outliers, and a total of 224 responses were used for the analysis. Descriptive statistics were used to compare essential tasks and delegable tasks. The results show that 'Duty A. Nutrition Management', 'Duty B. Foodservice Management Practices', 'Duty C. Hygiene management of kindergarten foodservice', 'Duty D. Nutrition-Diet Education and counseling', and 'Duty F. Professionalism Enhancement' were recognized as essential tasks to be performed by kindergarten dietitians. All 16 tasks elements (100.0%) in 'Duty E. Managing snacks during semesters, and lunch/snack during breaks' were identified as delegable tasks. In conclusion, most tasks were recognized as essential tasks to be performed by kindergarten dietitians. On the other hand, 'Duty E. Managing Snacks during semesters, and lunch/snack during breaks' was considered a delegable task by public-attached kindergarten dietitians. It is recommended that public-attached kindergartens should consider additional workforce related to 'Duty E'. This study is expected to offer basic data on laws and regulations about the duties of kindergarten dietitians.

KCI등재

2노인요양시설 요양보호사의 영양지식과 식사보조수행도

저자 : 김우정 ( Woo Jeong Kim ) , 김다솔 ( Dah-sol Kim ) , 주나미 ( Nami Joo )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 27권 4호 발행 연도 : 2021 페이지 : pp. 232-247 (16 pages)

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This study attempted to examine the nutrition knowledge of caregivers for the elderly and the diet-related medical treatment and dietary assistance given by them. Thus, this research is a descriptive study focusing on the current nutritional knowledge of caregivers and the dietary assistance given by them. The survey included a questionnaire (nutritional knowledge level of digestive system diseases, diabetes, cardiovascular risk, brain disease, bone disease, and meal assistance performance status) for caregivers working in nursing homes for the elderly. Self-administered questionnaires were completed by 235 caregivers between February and March 2020. The results were analyzed using the SPSS 25.0, and the significance test of each question was verified by the Friedman test and the Chi-square independence test. The number of elderly people who needed meal assistance from caregivers was 4.4 more than the average. The most common types of meal assistance were partial assistance (59.20%) and the task of when to stop eating for the elderly (58.71%). Besides, the higher nutritional knowledge level of the caregivers, the more the time spent on services related to meal assistance (P<0.001), and the higher the meal assistance level. The disease state of the elderly was considered the most relevant (P<0.001). Caregivers with high levels of knowledge and offering significant meal assistance were found to have received nutrition education (P<0.001). Up to 80% of the respondents needed nutrition education, and most of them answered that they needed education on appropriate management methods for the specific disease state of the elderly (P<0.01). Accordingly, providing nutrition education for caregivers for the elderly should be a means to improve their ability to offer meal assistance.

KCI등재

3MIND 식단교육을 이용한 치매예방 영양프로그램이 고위험 치매노인의 인지기능 변화에 미치는 영향

저자 : 송재은 ( Jaeeun Song ) , 최성혜 ( Seong Hye Choi ) , 홍창형 ( Chang Hyung Hong ) , 정지향 ( Jee Hyang Jeong ) , 문소영 ( So Young Moon ) , 나해리 ( Hae Ri Na ) , 박희경 ( Hee Kyung Park ) , 박유경 ( Yoo Kyoung Park )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 27권 4호 발행 연도 : 2021 페이지 : pp. 248-262 (15 pages)

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This study examined the effect of the Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet of the Korean multi-domain dementia prevention program on the cognitive functions of the elderly with dementia risk factors. We developed the program including nutrition, exercise, cognitive training, vascular disease prevention, and motivation. One- hundred and fifty-three participants aged 60∼79 years with at least 1 dementia risk factor were randomly assigned in a 1:1:1 ratio to the facility-based intervention (FMI), home-based intervention (HMI), and the control group. The nutrition education program consisted of 10 classes over 24 weeks: the FMI received 7 group sessions and three 1:1 sessions, the HMI received 4 group sessions and three 1:1 sessions with 3 homework sessions. The Nutrition Quotient for Elderly (NQ-E) and the Mini Nutritional Assessment (MNA) were used to evaluate nutritional status. The Repeatable Battery for the Assessment Neuropsychological Status (RBANS), Korean Mini-Mental State Examination (K-MMSE), and the Cognitive Complaint Interview (CCI) were used to evaluate cognitive functions. A total of 136 people completed the program with an 11.1% dropout rate. The NQ-E (P=0.009) and RBANS (P=0.001) scores significantly increased in the FMI (N=45) and HMI (N=49) groups compared to the control group (N=42) after the study. The changes in the score of MNA and CCI did not differ significantly between groups. In conclusion, the nutritional intervention which focused on the MIND diet as a part of a multi-domain intervention program had a positive effect on the improvement of healthy eating habits and cognitive function scores in the high-risk dementia group.

KCI등재

4COVID-19 시대 온라인 수업 날 점심을 스스로 차리는 고등학생의 식생활

저자 : 김예지 ( Yeji Kim ) , 이홍미 ( Hongmie Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 27권 4호 발행 연도 : 2021 페이지 : pp. 263-275 (13 pages)

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The COVID-19 pandemic has led to the curtailing of school meal services. This study aimed to compare the diets of students attending online classes who prepared their own lunch under these circumstances, with those of their counterparts who had their lunch prepared for them. In December 2020, a survey was conducted on 204 students (75 male and 129 female) at a high school in Gyeonggi-do. The results showed that more girls prepared their own lunch than boys (53.5% vs. 36.0%, respectively, P<0.05). Further, more participants with working mothers prepared their own lunch compared to those with unemployed mothers (60.8% vs. 23.0%, respectively, P<0.001). Lunch was prepared either by parents (47.5%), themselves (47.1%), or others (5.4%). A comparison of the Nutrition Quotient (NQ) was carried out between the subjects who prepared their own lunch and those who ate lunch prepared by their parents. The students who prepared their own lunch had significantly lower total (P<0.05), balance (P<0.01), and environment (P<0.01) sectors of NQ-A than their counterparts. Especially, subjects whose parents prepared their lunch had beanㆍtofuㆍsoy milk more frequently (P<0.01), tended to eat vegetables more frequently (P=0.059), and skipped breakfast less frequently (P<0.01). In conclusion, this study suggested that high school students who have to prepare their own lunch at home during the COVID-19 pandemic are the newly emerging nutritionally vulnerable group. This study may provide the basic information necessary for preparing measures to maintain the diet quality of high school students during the COVID-19 pandemic and similar situations in the future when school meal services may not be available.

KCI등재

5혈중 요소질소와 크레아티닌 비율에 근거한 성인 여자의 탈수 여부에 따른 영양소 섭취 정도와 앉아서 보내는 시간과의 관련성: 2016∼2018년 국민건강영양조사를 이용하여

저자 : 이금선 ( Geum-seon Lee ) , 김선희 ( Sun-hee Kim ) , 채수진 ( Su-jin Chae ) , 윤미은 ( Mi-eun Yun )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 27권 4호 발행 연도 : 2021 페이지 : pp. 276-292 (17 pages)

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There is a dearth of Korean studies on dehydration, one of the health risks for adult women. This study analyzed the subjects of the 2016∼2018 National Health and Nutrition Examination Survey (KNHANES) to investigate the relationship between nutrient intake ratios and sedentary time in dehydrated women. Body mass index and waist circumference in the dehydrated group (DG) were significantly higher than the normal group (NG). Intake of other liquids in the DG was significantly higher than in the NG, but total water intake in the DG was significantly lower than in the NG. Compared to the 600 sedentary minutes or more per day group, the odds ratio of dehydration was significantly higher in the less than 300 sedentary minutes per day group (1.871 [95% CI: 1.579∼2.215], P<0.001). Compared to the drinking over 6.0 cups of water per day group, the odds ratio of dehydration was significantly higher in the 3 cups or fewer per day (OR [95% CI] is 1.198 times [1.019 to 1.408], P<0.05), and 6.0 cups or fewer group (OR [95% CI] is 1.162 times [1.018 to 1.326], P<0.05). The results of this study showed that the total water intake was relatively lower in the ≥600 sedentary minutes per day group compared to the 300 sedentary minutes per day group, making them more vulnerable to dehydration. The nutrient intake ratios were higher in the dehydration group than in the normal group. In conclusion, emphasis should be placed on the importance of hydration and nutrition education for adult women in the workplace.

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