- [Korean]
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Development of 3D Printed Snack-dish for the Elderly with Dementia
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Ji-Yeon Lee, Cheol-Ho Kim, Kug-Weon Kim, Kyong-Ae Lee, Kwangoh Koh, Hee-Seon Kim
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Korean J Community Nutr 2021;26(5):327-336. Published online October 31, 2021
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DOI: https://doi.org/10.5720/kjcn.2021.26.5.327
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 Abstract
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- Objectives
This study was conducted to create a 3D printable snack dish model for the elderly with low food or fluid intake along with barriers towards eating.
Methods: The decision was made by the hybrid-brainstorming method for creating the 3D model. Experts were assigned based on their professional areas such as clinical nutrition, food hygiene and chemical safety for the creation process. After serial feedback processes, the grape shape was suggested as the final model. After various concept sketching and making clay models, 3D-printing technology was applied to produce a prototype.
Results: 3D design modeling process was conducted by SolidWorks program. After considering Dietary reference intakes for Koreans (KDRIs) and other survey data, appropriate supplementary water serving volume was decided as 285 mL which meets 30% of Adequate intake. To consider printing output conditions, this model has six grapes in one bunch with a safety lid. The FDM printer and PLA filaments were used for food hygiene and safety. To stimulate cognitive functions and interests of eating, numbers one to six was engraved on the lid of the final 3D model.
Conclusions: The newly-developed 3D model was designed to increase intakes of nutrients and water in the elderly with dementia during snack time. Since dementia patients often forget to eat, engraving numbers on the grapes was conducted to stimulate cognitive function related to the swallowing and chewing process. We suggest that investigations on the types of foods or fluids are needed in the developed 3D model snack dish for future studies.
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Citations
Citations to this article as recorded by  - 3D Printing Technology : Food Tech Analysis
Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi
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- [English]
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Evaluation of Nutritional Status among Primary School Children in Uganda: Comparison of Urban and Rural Areas
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Ji-Yeon Lee, Hye-Jung Park, Min Yu, Ha-Yeong Hwang, Jung-Rim Sung, Hee-Seon Kim
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Korean J Community Nutr 2020;25(2):91-101. Published online April 30, 2020
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DOI: https://doi.org/10.5720/kjcn.2020.25.2.91
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Abstract
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- Objectives
The aim of this study was to investigate dietary intakes and nutritional status among Uganda primary school children from two selected schools in urban and rural areas.
Methods
Data were collected from 350 pupils (6-14 years) in Mpigi district, Uganda. All participants were offered a school lunch meal (usually maize porridge and boiled beans). Dietary survey was conducted in October 2016. Data for dietary intake levels were collected by the 24-hour recall method with trained school staffs. The data were converted into nutrient intakes using the CAN-Pro 5.0 Program and compared with KDRIs to evaluate the nutritional status of the subjects. Diet quality indexes such as nutrient density, nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ) and a diet diversity index such as diet diversity score (DDS) were calculated to evaluate nutritional status among subjects. Data were analyzed using SPSS statistical programs.
Results
Results show that the intakes of most nutrients were significantly different by schools. The nutritional status of micro-nutrients was very low in both schools according to analysis of nutritional indexes such as NARs and INQs. Students from both schools should improve intakes of micro-nutrients related to child growth such as calcium, Vitamin B6, zinc and folate. According to the analysis of dietary diversity, there was difference in dietary patterns by schools presumably due to their locations.
Conclusions
This suggests that current meals could not provide adequate nutrients for the subjects and urgent nutrition interventions for school food services are needed to improve their nutritional well-being. New foods supplements based on local cuisine are also needed to ensure dietary diversity and sustainable development plans.
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KSCN
