Korean Journal of Community Nutrition

Original Articles

[English]
Study on the Improvement of Dietary Life of Cancer Patients during Treatment by Nutrition Counseling: Keeyoun Hong, Yunjin Choi, Wanqin Yan, Hyunsook Lim, Jonghee Chyun; Korean J Community Nutr 2016;21(1):93-101. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.93

OBJECTIVES
This study investigated the improvement of food habits and eating behavior of cancer patients during treatment through the continuous nutrition counseling and monitoring.
METHODS
Thirty cancer patients during treatment were participated in this study, and the first nutrition counseling and the first and second monitoring were conducted after 2-3 week intervals.
RESULTS
As a result of the nutrition counseling and monitoring, all patients improved to a great extent to consume 3 meals a day. The frequency of having breakfast was significantly increased with the nutrition counseling and continuous monitoring as well. The meal fixed quantity was stabilized and the eating speed slowed down as more nutrition counseling were done. The snack intakes of patients did not show any significant difference after the nutrition counseling but showed a slight decline after the monitoring. The frequencies of eating out and a late-night meal significantly decreased after the monitoring. The intakes of fish, meat, vegetables, milk and fruits needed for a well-balanced diet significantly increased as more nutrition counseling were done. The intakes of processed food were significantly decreased after the nutrition counseling and the intakes of fast food were significantly decreased as more nutrition counseling were done. The water intake of patients also significantly increased. In the eating behavior related to health, the frequency of drinking alcohol significantly decreased after nutrition counseling consultation and no patients had dietary supplements after the first monitoring.
CONCLUSIONS
These results suggested that continuous nutrition counseling is effective in improving eating habits of cancer patients.

Citations

Citations to this article as recorded by

Efficacy and Safety of Yukgunja-Tang for Patients with Cancer-related Anorexia: A Randomized, Controlled Trial, Pilot Study
Myung-Hyun Ko, Si-Yeon Song, Su-Jeong Ha, Jee Young Lee, Seong Woo Yoon, Ji-Hye Park, So-Jung Park, Hwa-Seung Yoo
Integrative Cancer Therapies.2021; 20: 153473542110191. CrossRef
Cancer survivor's dietary safety management awareness and competency type
Yun Hwa Kim
Journal of Nutrition and Health.2020; 53(5): 532. CrossRef
Qualitative Study of Compliance with Nutritional Management in Colorectal Cancer Patient Undergoing Chemotherapy
Heejung Park, Hyonson Kil, Wookyoun Cho
Korean Journal of Community Nutrition.2020; 25(4): 303. CrossRef
Experiences of Inpatients Living with Lung Cancer in South Korea
Hae Ok Kim, Hyeon Jeong Kim
Asian Oncology Nursing.2020; 20(1): 28. CrossRef
The Effect of Symptom Experience, Nutritional Status, and Self Care on Quality of Life in Elderly Patients with Colorectal Cancer
Jeong Won Yeom, Yeon Ok Suh
The Korean Journal of Rehabilitation Nursing.2019; 22(1): 48. CrossRef
Effect of Nutrition Education on the Eating Habits and Quality of Life of Gastric Cancer Outpatients Undergoing Gastrectomy
YoonHee Jung, Joomin Lee
Korean Journal of Community Nutrition.2018; 23(2): 162. CrossRef

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[English]
Effects of Occasional Mid-Morning Snacks on Dietary Behaviors and School Life in Elementary School Students: Eun Ji Park, Yuri Kim, Yunsook Lim; Korean J Community Nutr 2011;16(6):661-671. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.661

Abstract PDF PubReader: The objective of this study was to investigate the effect of occasional mid-morning snacks (MMS) on dietary behaviors and school life among elementary students. The students, mothers, and teachers from two elementary schools in Seoul were selected. The schools have been provided a steamed sweet-potato or potato, or a piece of ricecake or cake with a pack of milk as MMS 3-4 times a month for more than 3 years. Most students were satisfied with the MMS. Mothers and teachers reported that their children or students were happier, more active, and more energetic in school with MMS. Furthermore, the students answered that they could drink milk better on the day when the school provided MMS. Many students felt that it was relevant to serve a simple menu at lunch time if they were served MMS. Also, students became more interested in school meals or foods with MMS. In addition, mothers who had jobs wanted more frequent MMS. The degree of satisfaction about MMS of the teachers was higher than that of students or mothers. Many teachers thought that their students drank milk better with MMS and further, that it made students to drink more milk on other days. In conclusion, MMS had positive effects on the dietary behavior and school life of elementary students. Therefore, it can be a good option for eliminating skipping breakfast because it provides more nutrition, makes students drink more milk, and allows students to enjoy school activities more.

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