Korean Journal of Community Nutrition

Research Note

[Korean]
Development of 3D Printed Snack-dish for the Elderly with Dementia: Ji-Yeon Lee, Cheol-Ho Kim, Kug-Weon Kim, Kyong-Ae Lee, Kwangoh Koh, Hee-Seon Kim; Korean J Community Nutr 2021;26(5):327-336. Published online October 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.5.327

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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3D Printing Technology : Food Tech Analysis
Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi
Resources Science Research.2022; 4(1): 1. CrossRef

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Original Articles

[English]
Nutrition Diagnostic Analysis for Nutrition Care Process Model in Adults of a Health Screening & Promotion Center: Hye Seung Lee, Ji Ho Chang, Hyeon Jeong Lee, So Jeong Park, Eun Hee Kang; Korean J Community Nutr 2015;20(1):61-72. Published online February 28, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.1.61

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OBJECTIVES
This study was performed to examine nutrition problems and causes/contributing risk factors.
METHODS
This study was conducted using data 1,863 adults visited Asan health screening & promotion center located in Seoul, Korea during May to June of 2013. We used Nutrition Care Process Model developed by the International Dietetics & Nutrition Terminology (IDNT).
RESULTS
The most frequent nutrition problem in male subjects was excessive alcohol intake. Men in fifties showed the highest rate of excessive alcohol intake among the age groups examined (22.4%). By comparison, the most frequent nutrition problem in women was inadequate protein intake. Women in fifties exhibited the highest rate of inadequate protein intake (22.5%). The most common contributing factors for these observations were a low preference for dairy products followed by high preference for alcohol and a deficit in food-and nutrition-related knowledge, regardless of the sex and age. The most common nutrition problem observed among the group diagnosed with hyperglycemia or hypertriglyceridemia or hyperuricemia or fatty liver was excessive alcohol intake (p<0.001), whereas the group diagnosed with hyperglycemia or hypercholesterolemia showed significantly higher rate of inappropriate intake of carbohydrate (fructose) compared to the group not diagnosed with such disease conditions (p<0.05). The group diagnosed with hypercholesterolemia, hyperuricemia and fatty liver showed significantly higher occurrence of inappropriate intake of fat (saturated fat) than the group free of such diseases (p< 0.001). The osteopenia group showed higher rate of inadequate protein intake (p<0.001) and the fatty liver group with excessive energy intake (p<0.001). Overall, the results suggest that there is a significant relationship between nutrition problems and health conditions found in groups diagnosed with a diverse array of medical conditions.
CONCLUSIONS
Therefore, we strongly suggest that dieticians should implement nutrition interventions with people visiting health screening & promotion center based on nutrition problems and the contributing factors diagnosed by dietitions in order to prevent chronic diseases in this population.

Citations

Citations to this article as recorded by

Importance and Performance of Nutrition Management for In-Patients with Dysphagia Perceived by Dietitians at Clinical Settings in Seoul and Gyeonggi Areas
Kyung-Eun Lee, Dasom Kim
Journal of the East Asian Society of Dietary Life.2019; 29(5): 421. CrossRef
Association of Bone Mineral Density and Blood Pressure, Calcium Intake among Adult Women in Seoul · Kyunggi Area - Based on 2011 KNHANES -
Jae Ok Koo
Korean Journal of Community Nutrition.2013; 18(3): 269. CrossRef
The Relationship among Insulin Resistance, Blood Profiles and Nutrient Intake in Overweight or Obese Children and Adolescents
Jae-Hee Kim, Eun-Kyung Kim
Korean Journal of Community Nutrition.2012; 17(5): 530. CrossRef
Dietary and Lifestyle Factors Associated with Hypertension in Korean Adolescents -Based on 2005 Korean National Health and Nutrition Examination Survey-
Killye Kim, Sook Mee Son, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2011; 16(4): 439. CrossRef
Effects of a Health Education Program for Elementary School Children in Gyeonggi-do Rural Area
Jae Yeon Lim, Hye Bock Na
Korean Journal of Community Nutrition.2011; 16(1): 1. CrossRef

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[English]
A Study on Customized Nutrition Intervention Program Design and Application for the Low-Income Elderly: Hyun Joo Do, Youngmee Lee; Korean J Community Nutr 2011;16(6):716-729. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.716

Abstract PDF PubReader

This study aimed to plan nutrition support programs for the elderly living alone whose nutrition status were seriously concerned, conducted seven stages nutrition intervention program on a trial basis, and evaluated the effectiveness of the program of the Elderly Nutrition Support Project. Subjects were selected for personalized nutrition management based on nutritional risk score and nutrition intervention were tailored to the problems occurred. The elderly nutrition support program targets were 44 senior citizens who lived alone with low income. The 33 (as Type 1) of the subjects with whom milk, tofu, seaweed, eggs, black beans have been supported, and also provide nutrition education, and the rest 11 persons (as Type 2) to whom food was not supported but provide nutrition education programs. As a result, all subjects showed that compared with pre and post program implementation, their daily exercise time and milk and protein consumption level were increased and some improvement was observed regular meals consumption and low-salt diets. Their nutrient intake level such as calories, protein, calcium, iron improved after implementation. In addition, NSL DETERMINE scores significantly improved from 13.21 to 7.24 in Type 1 and 11.27 to 9.91 in Type 2. As positive dietary behavioral changes were observed as in that they purchased more protein and calcium rich foods.

Citations

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Comparison of the health and nutritional status of Korean elderly considering the household income level, using the 2018 Korea National Health and Nutrition Examination Survey
Jin Mo Khil
Journal of Nutrition and Health.2021; 54(1): 39. CrossRef
The effects of a personalized nutrition intervention program on food security, health and nutritional status of low-income older adults in Seoul city
Yeyeon Lee, Narae Yang, Minjeong Shin, Kyung-Eun Lee, Chang Hee Yoo, Kirang Kim
Journal of Nutrition and Health.2020; 53(4): 416. CrossRef
Effects of a Health Promotion Empowerment Program Using a Resident Volunteer as a Lay Health Leader on Frail Elders' Health and Empowerment
Jeong Sook Park, Yun Jung Oh
Journal of Korean Academy of Community Health Nursing.2018; 29(3): 335. CrossRef
Effect of nutrition care process-based nutrition intervention on improvement of intake in the elderly in-patients with malnutrition
Ji-Hyun Park, Min-Ji Kang, Jung-Sook Seo
Journal of Nutrition and Health.2018; 51(4): 307. CrossRef
A Qualitative Study on Needs of Convenience Meal from the Low-income Female Elderly
Ji-Eun Jang, Ji-Na Kim, Soojin Park, Weon-Sun Shin
Journal of the Korean Society of Food Culture.2014; 29(2): 163. CrossRef
An Evaluation of the Dietary Status for Developing Assistance Programs for Daily Lives of Elderly Individuals in Rural Korea
Jin-Sook Yoon, Min-Kyoung Song, Hye-Jin Lee, Shin-Young Lee, Hee-Keum Cho, Yoon-Ji Choi
The Korean Journal of Community Living Science.2014; 25(2): 163. CrossRef
Qualitative study on home delivery meal services for the elderly
Sunhee Seo, Eunju Yu, Og Yeon Kim
Journal of Nutrition and Health.2013; 46(6): 589. CrossRef

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[English]
Effectiveness of Nutrition Intervention : Systematic Review & Meta-Analysis: Hae Young Lee, Hyun Ah Kim, Il Sun Yang, Chung Mo Nam, Eun Cheol Park; Korean J Community Nutr 2004;9(1):81-89. Published online February 29, 2004

Abstract PDF: A systematic review and meta-analysis of the literatures was conducted to evaluate the effectiveness of nutrition intervention by dietitian. The 31 studies that were all randomized controlled trials, were identified from computerized search of published researches on MEDLINE, Embase database until January, 2003 and review of reference lists. The main search terms were the combination "dietitian", "dietary intervention", "nutrition intervention" or "nutritional intervention" and "effectiveness". The subgroup analysis was performed by the publication year, quality score, type of disease, content of intervention, intervention provider, type of intervention (nutritional counseling and education/nutrition counseling and education + diet modification), method of intervention (individual/group/individual + group) and follow-up period. Two reviewers independently selected trials for inclusion, assessed the quality and extracted the data. The meta-analysis of 31 studies based on the random effect model showed that the medical nutrition therapy was significantly effective in treating the diseases (effect size 0.1715 ; 95% confidence interval 0.0938 - 0.2491). This study showed the clear evidence of the effectiveness of nutrition intervention through the meta-analysis. So the nutrition intervention by dietitian should be recommended and recognized as the effective therapy of treating the diseases. Also the nutrition intervention should be conducted regularly to maintain the effectiveness of the nutrition intervention. The nutrition intervention was significantly effective in treating the diseases on the random effect model (effect size :0.1715 ; 95% confidence interval 0.0938 - 0.2491).

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[English]
Strategies to Improve Nutrition for the Elderly in Suwon : Analysis of Dietary Behavior and Food Preferences: Kyeong Sook Yim, Young Hee Min, Tae Young Lee, Young Joo Kim; Korean J Community Nutr 1998;3(3):410-422. Published online August 31, 1998

Abstract PDF: To promote health status, strategies and interventions to improve nutrition should be based on the proper diagnosis of the subject's eating patterns. The elderly usually have traditional food habits and preferences, and it is very difficult to change them. This study was designed to identify dietary behavior and food preference of the elderly, in order to provide baseline data for the Elderly Nutrition Intervention Program for the Public Health Center. A survey questionnaire was made for use by trained interviewers to query 151elderly people from 5 community elderly centers located in Suwon, Korea. The majority of them ate regularly and partook of all available side dishes. Their major dietary problems were frequent consumptions of salty foods, and eating too quickly. They consumed grains and vegetables regularly, but seldomly ate dairy products, fruits, meat and food prepared with oil. They also tended to eschew ready made processed food, high cholesterol food, and fast food. Also they did not dine out as much as younger people. Desirable eating habit score were not significantly influenced by socioeconomic variables and nutrition-related characteristics. These included nutrition knowledge, Nutritional Risk Index(NRI) and a score of health concerns. However, meal balance scores were significantly higher in the younger group(p<.05), the higher household income group(p<.05). According to stepwise multiple regression analysis, NRI was the most important determinant of a desirable eating habit score for the male elderly, whereas the score of health concerns was most important for female elderly subjects. The greatest predictor of the meal f balance score was nutrition knowledge. The elderly liked sweet tasting food, grains, rice, stews and Korean style soups. They disliked sour food, dairy products, processed food, and bread. The results indicate that the Elderly Nutrition Education Program should focus on increasing consumption of dairy products, fruits and food with oil, prepared by traditional Korean cooking methods. It also suggests that the program planning should consider the socioeconomic status of the elderly, such as income and education level, as well as concern for health.

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