간행물

대한영양사협회> 대한영양사협회 학술지

대한영양사협회 학술지 update

Journal of THE KOREAN DIETETIC ASSOCIATION

  • : 대한영양사협회
  • : 자연과학분야  >  가정
  • : KCI등재
  • :
  • : 연속간행물
  • : 계간
  • : 1225-9861
  • : 2383-966X
  • :

수록정보
수록범위 : 1권1호(1995)~28권2호(2022) |수록논문 수 : 759
대한영양사협회 학술지
28권2호(2022년 05월) 수록논문
최근 권호 논문
| | | |

KCI등재

1장기요양기관 유형별 위탁급식 운영 실태 및 개선 방안

저자 : 권진희 ( Jinhee Kwon ) , 이희승 ( Heeseung Lee ) , 정현진 ( Hyeonjin Jeong ) , 장혜자 ( Hyeja Chang ) , 이정석 ( Jungsuk Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 57-74 (18 pages)

다운로드

(기관인증 필요)

초록보기

This study aimed to explore the status of food service outsourcing behavior of long-term care institutions (LTCIs) through a cross-sectional survey using a questionnaire administered between July 16th and August 7th, 2020. The survey respondents were either dietitians or facility managers, who worked at 731 nursing homes, 477 group homes, and 673 day-care centers. Approximately 25.9% of nursing homes, 11.7% of group homes, and 33.1% of day-care centers used a managed-services company to operate their food service units. The main reason for outsourcing food service by nursing homes was related to the staffing of dietitians and cooks, whereas group homes and day-care centers outsourced food services due to factors relating to meal costs and the cooking process. Almost all the LTCIs entered into private contracts for outsourced food services. Only a few food service contracts included the types of meals, nutrition standards such as protein and calories per meal, and the parameter or ratio of food cost. Of the respondents, 84.5% from nursing homes, 87.5% from group homes, and 87.1% from day-care centers agreed that the quality of outsourced food services of the LTCIs should be regulated. Meals are essential for maintaining the health and functional status of LTCI users. As more LTCIs outsource their food services, we suggest the following: (1) Increasing the minimum dietitian staffing standards for LTCIs as per the Welfare of Senior Citizens Act and requiring at least one dietitian for every nursing home, (2) Making it mandatory to use a standard food service contract template when drafting food service contract, and (3) Developing realistic standards for food service operations considering the size and operation type of the LTCIs.

KCI등재

2한국 성인 남성의 식사패턴과 주관적 스트레스와의 관련성: 2014∼2016 국민건강영양조사

저자 : 최재환 ( Jae-hwan Choi ) , 정태환 ( Tae-hwan Jung ) , 황효정 ( Hyo-jeong Hwang )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 85-98 (14 pages)

다운로드

(기관인증 필요)

초록보기

This study was conducted to identify the major dietary patterns of Korean adult men and to examine the relationship between subjective stress perception and these dietary patterns using data from the 2014∼2016 Korean National Health and Nutrition Examination Survey (KNHANES). Of the 23,080 total subjects, adult men between the ages of 19 and 64 who did not take the questionnaire or answer the questions relating to depression, and cases where the daily energy intake was less than 500 kcal or more than 5,000 kcal in the Food Frequency Questionnaire were excluded. This left a total of 3,464 subjects who were included in the final analysis. We performed a factor analysis based on the yearly mean intake frequency of 41 food groups to identify the major dietary patterns. Three major dietary patterns were identified (factor loading >0.3), including the 'Healthy pattern', 'Processed meat pattern', and the 'Alcohol pattern'. The 'Healthy pattern' was characterized by higher intake of beans, tofu, vegetable, fish, and fruits. The 'Processed meat pattern' was characterized by high consumption of processed meats and instant foods. The 'Alcohol pattern' was characterized by a higher intake of alcohol. As a response to the subject's subjective perception of stress, the most answered 'a little' according to age, marital status, occupation, income, residential area, smoking status, drinking status, and exercise status. People whose diets followed the 'Processed meat' and 'Alcohol' patterns had significantly higher scores on subjective stress perception compared to people following the 'Healthy pattern'. To manage subjective stress, it is more effective to maintain health by relieving stress through a healthy method that combines healthy eating and exercise rather than following an unhealthy diet as characterized by the 'processed meat' and 'alcohol' dietary patterns.

KCI등재

3규칙적 운동을 하는 남녀 성인의 근력운동 빈도에 따른 영양 보충제 이용 및 영양정보 획득의 실태 및 영양지수

저자 : 윤선웅 ( Sunwoong Yoon ) , 강현주 ( Hyunjoo Kang ) , 김형숙 ( Hyung-sook Kim ) , 이홍미 ( Hongmie Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 99-113 (15 pages)

다운로드

(기관인증 필요)

초록보기

This study compared the pattern of purchasing nutritional supplements and obtaining nutrition information and the Nutrition Quotient of adults who exercise regularly according to the frequency of muscle training (LM, muscle training less than two days/week; MM, 2∼3 days/week; HM, more than three days/week). Compared to the other groups, significantly more men in the HM group answered that they had purchased supplements and would repurchase them. They presented “increasing muscle mass” as the purpose of buying them and “types and contents” as the major factor to consider before buying. The supplements that significantly more subjects in the HM group purchased than in the other groups were protein supplements, BCAA (Branched-chain amino acid), arginine, and caffeine supplements for men and protein supplements, BCAA and carnitine for women. Compared to the other groups, significantly more men and women in the HM group reported “trainer” as the major source of nutrition information, and significantly more men in the HM group reported “increasing muscle mass” as the 1st topic of nutrition education that they wanted to receive and were satisfied with the information that they obtained. Most of all, males and females in the HM group had significantly a higher Nutrition Quotient than in the other groups. The differences between males and females in variables regarding exercise, the patterns of using supplements and acquiring nutrition information, and Nutrition Quotient were also found. These results can provide basic data for developing educational materials emphasizing the wise consumption of nutrition information, including supplement intake.

KCI등재

4우리나라 고령자의 식생활평가지수와 건강습관, 정신건강 및 영양섭취상태 관련성 분석: 2016∼2018 국민건강영양조사 자료

저자 : 이혜상 ( Hye-sang Lee )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 114-126 (13 pages)

다운로드

(기관인증 필요)

초록보기

The relationship between mortality and the Korean Healthy Eating Index (“KHEI”) is well established. This study was to investigate the associations between health habits, mental health, and nutritional status and KHEI in older Koreans (aged≥65 years). A total of 4,247 subjects (1,842 men and 2,405 women) that participated in the 2016∼2018 Korean National Health and Nutrition Examination Survey were included in the analysis. The lowest scoring KHEI item was milk and milk products. KHEI tertile groups were classified by total KHEI score. Tertile group percentages were related to general characteristics such as gender, residential area, educational level, income level, number of family members, and age. Logistic regression analysis adjusted for general characteristics, showed that ex-smokers (OR: male 1.53 female 2.29), smokers (OR: male 2.90), low hand grip strength (OR: male 1.42 female 1.90), poor self-rated health status (OR: female 1.83), stressful mental status (OR: female 1.51), poor health-related quality of life (OR: female 1.64), poor nutritional status (OR: male 2.88∼37.20 female 1.98∼16.12), and food insecurity (OR: male 6.87 female 2.03) were significantly related to a lower KHEI. This study suggests that gender-specific associations exist between mental health status and KHEI.

KCI등재

5어머니의 당류 섭취에 대한 영양지식, 식태도 및 식행동과 유아 자녀의 당류 섭취 저감도와의 관련성

저자 : 명호선 ( Ho Sun Myeong ) , 연지영 ( Jee-young Yeon ) , 김미현 ( Mi-hyun Kim )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 127-142 (16 pages)

다운로드

(기관인증 필요)

초록보기

This study was undertaken to investigate the association between maternal nutrition knowledge, dietary attitudes, and behaviors related to sugar intake and sugar intake reduction in preschool children. Eighty-three children aged 5 to 6 years attending kindergartens in Hongseong and their mothers participated in this study from October 2020 to February 2021. The average age of the mothers was 38.7 years, and 53.0% of the children were male. As child age increased, nutrition knowledge of sugar intake reduction increased, but no relation was found between age and, dietary behavior and preference related to sugar intake reduction. For children whose mothers perceived that their child's sugar preference was high, the behavioral score of sugar intake reduction was low. The more mothers allowed their children to eat sweet food; the higher was their child's preference for sweet food, which was also significantly associated with an increased risk of high sugar intake. When mothers were provided education that encouraged reducing children's sugar intakes, knowledge about reducing sugar intake in children was significantly increased. The study emphasizes the importance of the roles of mothers and primary caregivers regarding reducing the sugar intakes of preschool children.

KCI등재

6코로나19 팬데믹 초기 서울지역 영양(교)사의 직무스트레스가 자기효능감, 직무만족 및 직무몰입에 미치는 영향

저자 : 김태은 ( Tae Eun Kim ) , 이경은 ( Kyung-eun Lee ) , 박은혜 ( Eun Hye Park ) , 함선옥 ( Sunny Ham )

발행기관 : 대한영양사협회 간행물 : 대한영양사협회 학술지 28권 2호 발행 연도 : 2022 페이지 : pp. 143-159 (17 pages)

다운로드

(기관인증 필요)

초록보기

This study was undertaken to assess levels of job stress, self-efficacy, job satisfaction, and job involvement as perceived by school dietitians/nutrition teachers during the early stage of the COVID-19 pandemic and to determine the effects of these three factors. An online survey was sent from May 18 to May 26, 2021, to school dietitians/nutrition teachers in Seoul with experience of foodservice operations during 2020; 250 responses were used for this analysis. Job demands contributed most to job stress, whereas human relations contributed most to job satisfaction. Job stress caused by COVID-19 had a negative impact on self-efficacy (P<0.01) and job satisfaction (P<0.01), but a positive impact on job involvement (P<0.05). Self-efficacy positively impacted job involvement (P<0.01) but did not significantly influence job satisfaction. However, job satisfaction during early COVID-19 positively impacted job involvement (P<0.05). In conclusion, job stress associated with job requirements was greater during the early stage of the COVID-19 pandemic than before the pandemic guidelines are needed that enable school dietitians/nutrition teachers to better cope with the job pressures generated by infectious diseases.

1
권호별 보기

내가 찾은 최근 검색어

최근 열람 자료

맞춤 논문

보관함

내 보관함
공유한 보관함

1:1문의

닫기