Korean Journal of Community Nutrition

Research Article

[English]
Qualitative Study of Compliance with Nutritional Management in Colorectal Cancer Patient Undergoing Chemotherapy: Heejung Park, Hyonson Kil, Wookyoun Cho; Korean J Community Nutr 2020;25(4):303-316. Published online August 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.4.303

Objective
The nutritional status of cancer patients undergoing chemotherapy is closely related to the compliance of nutrition education. However, as chemotherapy is conducted repeatedly, compliance with nutrition management is lowered, leading to malnutrition. Malnutrition is related directly to the quality of life after surgery in cancer patients. Therefore, this study examined the factors related to compliance with nutrition management during chemotherapy.
Methods
In this study, five subjects with colorectal cancer undergoing adjuvant chemotherapy were interviewed in-depth using the Giorgi study method. The contents of the nutrition education visits and in-depth interviews were transcribed in the language of the subject after recording, and the appropriateness of the data was improved by reflecting the subject’s actions and facial expressions.
Results
After conducting the in-depth interviews for each subject, the experience of the subject’s diet and adjuvant chemotherapy was drawn into two domains, six elements, and 26 sub-elements. In the cognitive domain, the patients experienced physical and psychological changes, and the need for nutrition management was recognized by analyzing the dietary causes of the diseases. In the domain of practice, a knowing-doing gap was formed, unlike the patient’s will. Factors that inhibited compliance with nutritional management included digestive problems, sensory changes, loss of appetite, and social interaction stress.
Conclusions
Dietary management is very important for patients receiving periodic anticancer therapy, and step-by-step training and personal monitoring based on the chemotherapy order is necessary to maintain the patient’s will and social and environmental support.

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Effects of Continuous Nutrition Care on Nutritional Status and Dietary Habits of Patients With Colorectal Cancer Receiving Adjuvant Chemotherapy After Surgery
Jina Son, Ha I Kang, Eun young Jung, Hae won Ryu, Kyung-Ha Lee
Clinical Nutrition Research.2023; 12(2): 99. CrossRef

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Original Articles

[English]
Recognition of Environmentally-friendly Agricultural Products for School Foodservice of Nutrition Teachers and Parents in 2018 at Seongnam in Gyeonggi province: Jisoo Kwon, Wookyoun Cho; Korean J Community Nutr 2019;24(4):290-299. Published online August 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.4.290

Abstract PDF PubReader: OBJECTIVES
This study examined the nutrition teachers' and parents' recognition of environmentally-friendly agricultural products (EAPs) used in school foodservice.
METHODS
A questionnaire survey was given to 128 school foodservice nutrition teachers in Seongnam and 189 parents from Oct. 16 to Oct. 31, 2018 at Seongnam in Gyeonggi province. The survey included information on the recognition, satisfaction, and improvement of EAPs, and the results of the two groups were compared.
RESULTS
A comparison of the recognition of EAPs showed that nutrition teachers knew more about the EAPs and local government support in school foodservice than the parents. On the other hand, the parents were more aware than the nutrition teachers in that children have a higher affinity for EAPs than for general agricultural products in the school foodservice. A comparison of the level of satisfaction with the EAPs by nutrition teachers and parents revealed the nutrition teachers to be significantly more satisfied than parents in terms of the color, taste and nutrition of EAPs. Among the items that should be provided with EAPs, more than 50% of each group of nutrition teachers and parents answered that vegetables must be provided first. Some 70.9% of nutrition teachers and 84.5% of parents were aware of the certification standards of EAPs. The nutrition teachers had showed a slightly higher score than the parents in the certification system (3.51 vs. 3.25). In terms of improving the EAPs, 36.2% of nutrition teachers answered a reasonable price preferentially, whereas 56.4% of parents answered maintaining quality. In the expected effects of using EAPs, 57.9% of nutrition teachers answered an improvement of parents' satisfaction on the school foodservice. On the other hand, 38.0% of parents answered an improvement of children' satisfaction on school foodservice.
CONCLUSIONS
Nutrition teachers and parents need to be educated on the certification systems that would enhance the trust in EAPs.

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[English]
Analysis of the Participation Reasons and Deterrents on Welfare Facility Dietitians for the Elderly: Su Jin Kim, Min A Lee, Wookyoun Cho, Youngmee Lee, Jiyoung Choi, Eunju Park; Korean J Community Nutr 2019;24(2):127-136. Published online April 30, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.2.127

Abstract PDF PubReader: OBJECTIVES
This study analyzed the education participation reasons and deterrents of dietitians who work in welfare facilities for the elderly.
METHODS
The survey was completed by 144 dietitians working at welfare facilities for the elderly in Korea. The survey was conducted in October, 2018, both on-line and off-line, based on the demographic characteristics, work status on welfare facilities for the elderly, Participation Reasons Scale (PRS) and Deterrents to Participation Scale (DPS-G). The data were analyzed using frequency analysis, descriptive analysis, factor analysis, reliability analysis, regressive analysis using SPSS ver. 25.0.
RESULTS
The reason for participation were divided into three factors: â€˜Responsibility of professional and self-development (5.76 Â± 1.04)â€™, â€˜Job stability and personal benefits (4.98 Â± 1.28)â€™, and â€˜Interaction and development of professional competencies (5.85 Â± 1.00)â€™. â€˜Interaction and development of professional competenciesâ€™ was the highest motivation factor. Also, the deterrents for participation were divided into four factors: â€˜Dispositional barrier (2.70 Â± 1.29)â€™, â€˜Dissatisfaction of education usability (3.39 Â± 1.38)â€™, â€˜Institutional barrier (4.21 Â± 1.45)â€™, and â€˜Situational barrier (2.36 Â± 1.30)â€™. â€˜Institutional barrierâ€™ showed the highest deterrents factor. In addition, â€˜Responsibility of professional and self-developmentâ€™ and â€˜Interaction and development of professional competenciesâ€™ were negative attributes for â€˜Dispositional barrierâ€™ (p<0.001).
CONCLUSIONS
These results provide basic data to promote participation in education and contribute to the improvement of their job ability and education capacity of the food and nutrition management of welfare facilities for the elderly

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[English]
Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul: Kyung Hee Shin, Youngmee Lee, Wookyoun Cho; Korean J Community Nutr 2017;22(2):127-135. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.127

Abstract PDF PubReader

OBJECTIVES
This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul.
METHODS
574 out of 600 middle school students in Seoul (95.7%) completed the study.
RESULTS
Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speedÂ·waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education.
CONCLUSIONS
To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

Citations

Citations to this article as recorded by

Development and evaluation of an intervention to improve food and nutrition literacy among Iranian Kurdish primary school children: An application of intervention mapping approach
Mohammad Ahmadpour, Nasrin Omidvar, Elham Shakibazadeh, Azam Doustmohammadian, Abbas Rahimiforoushani
Frontiers in Public Health.2023;[Epub] CrossRef
Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey
Meeyoung Kim, Youngmin Nam
Journal of the East Asian Society of Dietary Life.2019; 29(5): 367. CrossRef
Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
Jeong-Eun Park, Kyung-Suk Choi
Korean Journal of Community Nutrition.2018; 23(3): 243. CrossRef

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[English]
The association between Coffee Consumption and All-cause Mortality According to Sleep-related Disorders: Sunghee Lee, Wookyoun Cho, Namhan Cho, Chol Shin; Korean J Community Nutr 2015;20(4):301-309. Published online August 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.4.301

Abstract PDF PubReader

OBJECTIVES
While recent studies showed that coffee consumption reduced the risk of all-cause mortality, no study has examined the effect of coffee consumption on all-cause mortality related to sleep disorders. We aimed to examine whether sleep-related disorders would differently affect the association between coffee consumption and the risk of all-cause mortality among 8,075 adults aged 40 to 69 years.
METHODS
In a prospective cohort study, the study participants were biennially followed up for 12 years from 2001 to 2012. On each follow-up visit, the participants underwent comprehensive tests including anthropometric examinations, interviewer-administered questionnaires, and biochemical tests. Coffee consumption frequency and the amount were measured using a semi-quantitative food frequency questionnaire. Using death certificate data from Korean National Statistical Office, the vital status of each study participant was identified. Sleep-related disorders were examined with interviewer-administered questionnaires. We estimated Hazard ratios and the corresponding 95% confidence intervals from Cox Proportional Hazard models. Multivariable models were established after adjusting for center, total caloric intake, age, gender, body mass index, physical activity, education, smoking, drinking, hypertension, diabetes, total cholesterol, c-reactive protein, energy-adjusted food groups of refined grains, vegetables, fruits, meat, fish, and dairy.
RESULTS
Compared with those who had no coffee consumption, participants who had about three cups of coffee per day showed a reduced risk of all-cause mortality, after adjusting for covariates. Those who had a sleep-related disorder showed no significant effect of coffee consumption on the risk of all-cause mortality, whereas those who had no sleep-related disorders showed significantly reduced risk of all-cause mortality.
CONCLUSIONS
Our findings suggested that approximately three cups of coffee per day would be beneficial to reduce the risk of all-cause mortality only among adults with no sleep-related disorders. Coffee consumption should be prudent for those with sleep-related symptoms.

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Association with obesity and abdominal obesity according to the kind and amount of coffee intake in Korean adults: 2013 ~ 2016 Korea National Health and Nutrition Examination Survey
Hyoung-seop Park, Jung-Sug Lee
Journal of Nutrition and Health.2019; 52(4): 369. CrossRef

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[English]
The Current State of Food Allergy of Preschool Childcare Facilities in Hanam: Wookyoun Cho, Jinah Kim; Korean J Community Nutr 2015;20(4):251-258. Published online August 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.4.251

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to investigate how to manage food allergy of pre-school children, focusing on the current status of the food allergy in childcare facilities in Hanam which have less than 100 children.
METHODS
Targeting 159 preschool childcare facilities, survey was carried out for a month in March, 2015. Recovery rate was 66.7%. 106 surveys out of 159 were available for analysis using SPSS statistical program version 19.0.
RESULTS
Among 106 facilities, 58 (54.7%) reported that none of their children had a food allergy and 48 (45.3%) reported one more children had a food allergy. Total number of children having a food allergy was 71. Among them, the occurrences of food allergy in males were significantly more than that of the females (p < 0.001). Further, children under 2 years of age had significantly more food allergy than the other ages (p < 0.001). The allergic inducing foods were nuts (23.3%), egg (17.8%), milk and dairy products (16.4%), fish and shellfish (13.7%), instant foods (12.3%), fruits (8.2%), soybean (4.1%), meat (2.7%), and cereals (1.4%) in order, and 6 children out of 71 were allergic to more than 2 food items. The clinical symptoms of the food allergy were a skin reaction (87.9%) and an oropharyngeal & respiratory reaction (12.1%). Majority of childcare facilities (80.3%) didn't serve alternative foods for children with food allergy. Necessity for food allergy education was significantly higher in facilities with food allergy issues than without such issues.
CONCLUSIONS
The Center for Children's Foodservice Management need to educate workers of childcare facilities and parents about managing food allergy and enforce a plan to provide alternative menu to children with food allergies.

Citations

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Knowledge and management of food allergy by parents of preschool children who experience food allergies
Seung Hui Kim, Seung-Min Lee
Journal of Nutrition and Health.2023; 56(2): 184. CrossRef
Cleaning Methods to Effectively Remove Peanut Allergens from Food Facilities or Utensil Surfaces
Sol-A Kim, Jeong-Eun Lee, Jaemin Shin, Won-Bo Shim
Journal of Food Hygiene and Safety.2023; 38(4): 228. CrossRef
Risk factors for food allergy among children in Seoul: focusing on dietary habits and environmental factors
Mijung Jang, KyooSang Kim
Journal of Nutrition and Health.2019; 52(6): 559. CrossRef
Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area
Eun-Byul Sym, Jeong-Ok Rho
Journal of Nutrition and Health.2019; 52(5): 501. CrossRef
Food allergic reactions in the community: a questionnaire survey of caregivers
An Deok Seo, Jun Yeol Lee, Song I Yang, Hye Ran Lee, So-Yeon Lee
Allergy, Asthma & Respiratory Disease.2017; 5(1): 27. CrossRef

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[English]
Comparison of Eating Behavior between Commensality and Solo-eating of University Students by BMI: Youngmee Lee, Wookyoun Cho, Yujin Oh; Korean J Community Nutr 2012;17(3):280-289. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.280

Abstract PDF PubReader

The objective of this research was to explore the influences of 'having a meal with someone' on individuals' eating pattern. Eating is not a simple matter of energy intake but also serves to anchor daily routines being cultivated by people and society. This study was conducted using a cross-sectional eating behavior survey of university students (N = 893, 380 men, 513 women) aged 20 to 24 years. Results were analyzed and presented as frequencies, means and chi2-test with SPSS 14.0. Differences in dietary habits by commensality and solo-eating were observed; Students who ate alone, spent 15 min for a meal and ate convenience food items when they didn't feel hungry. Compared to students who ate alone, those who ate together with someone spent 30 min for a meal and ate more amount of food. Eighty percent of respondents ate more various menus in commensality than solo-eating. They felt lonely when they ate alone and preferred to eat together. In conclusion, university students start to decide and select their own meals by themselves after junior and high school food services which are fixed with regard to menu and the amount. Dietary habits of Koreans rapidly changed concomitant with social changes over the past half century. Governments and health experts recognize that unbalanced meals cause lifestyle-related diseases, in particular obesity. Our research findings will contribute to more comprehensive efficient nutrition education programs in order to prevent obesity and other lifestyle-related diseases in early stages of adulthood.

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