임신부 체중증가와 신생아 체중과의 관계

정효지,김은정,최봉순,최경호,신정자,윤성도 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6

This study was carried out to find the factors which are related to the weight gain during pregnancy of women and infant birth weight. The information of the general characteristics and pregnancy outcomes of the 506 women who had a delivery during Jan to Dec. 1997 in a hospital at Taegu area were collected from the medical records. The results are as follows. The mean age of the subjects was 29 years old and the average prepregnancy weight was 52.75㎏. They gained 13.51㎏ of weight during the pregnancy. The weight gain during pregnancy was higher in prepregnancy BMI <20kg/m^(2), the infant weight was heavier in groups that had over 14kg of weight gain during the pregnancy than other groups. The prepregnancy BMI was negatively correlated to weight gain during pregnancy (r=0.2825), and positively correlated to number of pregnancy (r=0.2146), number of living delivery (r=0.1409), and infant weight (r=0.1250). The baby weight was positively correlated to weight gain during pregnancy (r=0.1392) and Apgar score(r=0.1627). The results showed that the prepregnancy BMI and weight gain during pregnancy may be the influential factors on the infant weight, thus we need to develop the specific nutritional management program according to the status of prepregnancy weight.

우리 나라 외식문화의 현황과 전망

정효지 호남대학교 2001 호남대학교 학술논문집 Vol.22 No.2

The food service companies in Korea have been changed in various angles since 1960's due to socioeconomic development. Even if the number and size of food service companies have increased rapidly, some of customers still indicate the quality of service and sanitary facilities in the food service company, and the people in food service company have pointed out that we do not have normative precepts for eating out, so that we have inconvenient for that. The prospectives of culture for eating out are followings. 1) The number of food service companies dealing with foreign or fusion food will increase, 2) the quality of service and sanitary environment will improve, 3) the size, kind, quality, cost of food service company will vary. For the establishment of moral standards for eating out, the companies and the customer make efforts together.

대구지역 임신부의 식품 및 영양섭취실태

정효지,최봉순,신정자,윤성도,윤확 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.4

This study was carried out to figure out the dietary intake of pregnant women in Daegu area. A total of 467 pregnant women was recruited at two hospitals in this area to collect the information on dietary intakes, general characteristics, and anthropometric measurements using an interview. forty-seven women (10.1%) were in the first trimester, 101 women (21.6%) in the second trimester, and 319 women (68.3%) in the third trimester. The mean age, prepregnant weight, and height of subjects were not significantly different among the trimester groups. The mean daily nutrient intakes of energy, fat, protein, carbohydrates, phosphate, sodium, vitamin B₁, vitamin B₂, and vitamin C were significantly different among the trimester groups, but the other nutrients were not different. for the calcium and iron, the percentage of subjects consumed less than 75% of the Korean RDA was over 80%, and for other nutrients such as energy, vitamin B₁, and vitamin B₂ over 50% of subjects consumed less than 75% of the Korean RDA in the first trimester. The correlations between nutrient intakes and weight gain during pregnancy showed different patterns among the trimester groups. The mean adequacy ratio and dietary variety scores were not significantly different among the trimester groups. The amount of food intake from cereals and cereal products were higher during the second and the third trimester compared to the first trimester, but those of the other food groups were not significantly different. In conclusion, nutrient intakes of the pregnant women for iron, calcium and some vitamins were inadequate and nutritional management programs for these nutrients are necessary.

보육시설 유아의 철분의 섭취실태

정효지 호남대학교 산업기술연구소 2000 산업기술연구논문집 Vol.8 No.-

본 연구는 어린이집을 이용하는 유아들의 철분의 섭취실태를 조사하고자 실시되었다. 연구대상자는 서울, 대구, 광주의 두 어린이 집을 이용하는 유아중에서 169명을 선정하였고, 가정과 어린이집에서의 이틀간의 식이섭취조사를 실시하였다. 대상유아의 평균연령은 51.9개월이었고, 성별에 따른 연령의 차이는 없었다. 유아들의 평균 1일 철분의 섭취량은 7.1mg이었고 권장량의 75%미만을 섭취하는 유아의 비율이 66%였다. 철분 섭취에 대한 기여도가 가장 큰 식품군은 곡류 및 그 제품군으로 37.4%를 제공하고 있었고, 식품중에서는 초코파이의 섭취기여도가 가장 높았다. 그리고 어린이집에서의 철분의 섭취비율은 33%였고 67%는 가정에서 섭취를 하고 있었다. 유아들의 철분의 영양상태를 개선하기 위해서는 가정과 어린이집의 식사의 질을 모두 개선하는 것이 효과적일 것으로 사료된다. This study was carried out to assess dietary iron intakes of children at child care centers. The 169 subjects were recruited from 6 day care centers in 3 different provinces. The mean age of the subjects was 52.9 months and male and female subjects were 82 children (48.5%) and 87 children(51.5% ), respectively. Iron intake of children was estimated by 24-hour recall method from their mother for home intakes and direct measurement for food intakes at day care center for 2 days, Mean daily iron intake of subjects was 7.1mg, and mean intake level of males, 7.3mg, was not significantly different from that of females, 7.0mg. There was not significantly different distribution of subjects by the level of iron intake and sex(p>0.05). The food group which contributed most to the dietary iron intake of subjects was cereals and grain products supplying 37.4% of total iron intake. The next important group for iron intake was fishes and shell fishes supplying 10.3% of total intake, followed by vegetables, fruits and eggs etc. For individual food item, chocopie contributed most supplying 14.56% of total iron intake followed by rice, egg, and potatoes etc. In summary, these results of this study show that iron intake of children at day care center is low, the major sources of dietary iron were mainly plant foods. Further studies regarding nutritional iron status, and relationship between iron and development of children may need to manage children's health related to iron nutrition.

임상영양교육의 실제

정효지 호남대학교 1999 호남대학교 학술논문집 Vol.20 No.2

The purpose of clinical nutrition education for patients is helping clinical treatment by improving nutritional status, getting diet therapy, educating patient's family to help his desirable dietary pattern, and keeping newly established dietary pattern permanently. Clinical nutrition education includes diagnosis of patients, education plan, execution, assessment of the results. For example, the goals of nutrition education for patient with overweight and hyperlipidemia are to reduce low density lipoprotein cholesterol and very low density lipoprotein cholestrol and to increase high density lipoprotein cholesterol by exercise and diet program. Thus, clinical nutrition education should provide information about the risk of cardiovascular disease, guidelines for restriction of dietary animal lipids and cholesterol, and exercise programs. Contents of education, and education materials and methods depend on the caracteristics of patients. After nutrition education is serviced to patient its effect are assessed periodically. New nutrition education should be planned on the basis of the former result and it continues until patients have suitable dietary pattern.

Dietary patterns and metabolic syndrome risk factors among adolescents

정효지,Soyoung Hong,송윤주,안병철,박미정 대한소아청소년과학회 2012 Clinical and Experimental Pediatrics (CEP) Vol.55 No.4

Purpose: Unbalanced diets and decreased physical activity have contributed to increased prevalence of obesity and metabolic syndrome in adolescents. We have performed a systematic review and data analysis to examine the association between dietary pattern and metabolic syndrome risk factors in adolescents. Methods: We searched the PubMed and BioMedLib databases for appropriate articles published during the past 10 years and selected 6 articles. The studies reviewed applied factor analysis or cluster analysis to extract dietary patterns. For data analysis, we examined the association between dietary patterns and the prevalence of metabolic syndrome risk factors using data of 3,168 adolescents (13 to 18 years)obtained from 4 consecutive Korean Nutrition Health and Nutrition Examination Surveys (1998, 2001, 2005, and 2007 to 2009). Results: Our systematic review confirmed that western dietary patterns are positively associated with metabolic syndrome risk factors such as obesity and elevated triglycerides, while traditional dietary patterns were negatively associated. Data analysis found that the number of adolescents aged 16 to 18 years who had “Rice & Kimchi” dietary pattern decreased, while the number having western dietary patterns increased during the 1998 to 2009 time frame. There were no changes in the dietary patterns in adolescents aged 13 to 15 years. The risk of elevated serum triglycerides and reduced serum high density lipoprotein cholesterol was high in the “Rice & Kimchi” dietary pattern compared to the other dietary pattern groups. Conclusion: Because adolescents’ dietary patterns are changing continuously and have long-term effects, further studies on the dietary patterns of adolescents and their health effects into adulthood are necessary.

중환자실 간호대상자의 설사발생 및 관련요인에 관한 연구

정효지,권시내,김진숙,차은지,강윤희 병원간호사회 2012 임상간호연구 Vol.18 No.1

Purpose: The purpose of this study was to investigate incidence and factors related to diarrhea in an intensive care unit (ICU). Methods: Retrospective correlational design was used. Data were collected from reviewing medical records of 210 patients stayed at an ICU in one university hospital, Seoul. Patients were included in the study if they 1) had no gastrointestinal disorders or fecal incontinence before coming to the ICU, 2) stayed longer than 5 days at the ICU, 3) were not on stool softners, 4) were without abdominal surgery, and 5) were 20-year-old or older. Results: The incidence of diarrhea was 27.1%. Durations of ICU stay, antibiotics administration, and enteral feeding were found to be statistically significant factors correlated with diarrhea. The enteral feeding was the significant predictors of the diarrhea in ICU. Conclusion: Since characteristics of diarrhea in ICU patients is shown to be multifactorial, nursing strategies for evaluating and managing related factors are recommended.

Nutrition Policies in the Republic of Korea: Expert Opinions and Recommendations

정효지,K Engelhardt 대한지역사회영양학회 2005 Journal of community nutrition Vol.7 No.4

일반학술발표 / 영유아 보육시설의 영양관리 시범사업을 통한 어린이의 영양상태 개선효과

정효지,최영선,조성희,이난희 한국영양학회 1999 추계학술대회초록 Vol.- No.-

지역사회 주민의 일반적 특성 및 체질량 지수에 따른 보건소 영양사업 요구도 평가

정효지,안병철 대한지역사회영양학회 2005 대한지역사회영양학회지 Vol.10 No.1

The purpose of this study was to assess the needs for nutrition programs in the public health centers by general characteristics and body mass index (BMI) of community residents. Information of general characteristics of study participants including age, education, income, marital status, residence, and job, and resident’s interest in nutrition programs, the preferred educational methods and the willingness to participate in nutrition programs were collected by an interview. Weight and height were measured and were used to calculate the BMI. The program that resident’s were most interested in was ‘diet therapy for chronic disease and counseling’ (28.5%), followed by ‘nutritional management for the elderly’ (21.1%), and ‘obesity and weight control’ (17.1%). ‘Education and counseling by nutrition professionals’ was the most preferred educational method. Among the programs that the subjects would participate in, if they were offered in public health centers, 65.8% subjects would participate in ‘diet therapy for chronic disease and counseling’ programs, 64.9% would participate in ‘nutritional management for the elderly’ programs and 52.2% would participate in ‘obesity and weight control’ programs. The contents of programs that the subjects were interested in, the preferred methods and their willingness to participate nutrition programs differed significantly by age, income, education, marital status, and body mass index. The results imply that the planning of nutrition interventions in the public health centers must be tailored and targeted group specific by taking the participants general characteristics and body mass index into consideration. This would surely increase the nutrition program’s effectiveness (Korean J Community Nutrition 10(1): 122 ~ 131, 2005)