경기지역 중학생의 학교급식 잔반량에 따른 식생활 및 영양지수 평가

엄미향,박소영,계승희 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.2

This study examined the dietary habits and nutrition quotient (NQ) scores according to leftover food during school meal services among middle school students in the Gyeonggi region. A survey on the dietary habits was conducted among 405 male and female middle school students located in Seongnam City, Gyeonggi Province. The amount of leftover food in the school meals was surveyed using the visual method through a questionnaire over two days. The survey was conducted from July 8, 2019, to July 12, 2019. After calculating the average total leftovers of each student over the two days, they were categorized into the following three groups: the top third was the large leftover group. The middle third was the medium leftover group, and the lower third was the small leftover group. The characteristics of the groups that had leftovers were analyzed. Female, normal-weight, and underweight students accounted for a greater proportion of the large leftover group than male, overweight, and obese students. The rates of selective eating and compliance with new food intake were significantly lower in the large leftover group than in the small leftover group. A comparison of the nutrition quotient for the adolescent (NQ-A) scores of each group revealed significantly lower scores of the large leftover group for all factors (balance, moderation, food diversity, practice, and environment) than the small leftover group. Therefore, there are statistically significant differences in the dietary habits, nutritional quality, and eating behaviors of middle school students that are associated with the amount of leftover food during school meals.

치주질환의 심도와 METHYL MERCAPTAN의 농도와의 관계에 대한 연구

엄미향,한경윤,Yeorn, Mi-Hyang,Han, Kyung-Yoon 대한치주과학회 1990 Journal of Periodontal & Implant Science Vol.20 No.2

전국 요양병원에서의 임상영양서비스 실태 조사

엄미향(Mi Hyang Um),류은순(Eun Soon Lyu),이송미(Song Mi Lee),이승민(Seung Min Lee),이은(Eun Lee),차진아(Jin A Cha),박미선(Mi Sun Park),이호선(Ho Sun Lee),라미용(Mi Yong Rha),박유경(Yoo Kyoung Park) 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.3

의료기관 임상영양사 요구도에 미치는 영향

엄미향(Um, Mi Hyang),박유경(Park, Yoo Kyoung),송윤미(Song, Yoon Mi),이송미(Lee, Song Mi),류은순(Lyu, Eun Soon) 한국영양학회 2017 Journal of Nutrition and Health Vol.50 No.5

임상영양서비스에 대한 의사의 인식과 임상영양사 요구도에 대한 의사의 인식에 대한 인과관계를 명확하게 파악하기 위해 매개효과를 분석하고 부트스트래핑으로 매개효과를 검증한 이 연구의 결과물을 요약하면 다음과 같다. 연구목적을 달성하기 위해 5가지 가설을 다음과 같이 세웠다. 가설 1. ‘의사가 인식하는 임상영양서비스의 실행에 대한 의사의 인식’은 ‘임상영양서비스의 중요도에 대한 의사의 인식’에 정(+)의 영향을 줄 것이다. 가설 2. 의사가 인식하는 ‘임상영양서비스의 질병 치료 효과에 대한 의사의 인식’은 ‘임상영양서비스 중요도에 대한 의사의 인식’에 정(+)의 영향을 줄 것이다. 가설 3. ‘임상영양서비스의 중요도에 대한 의사의 인식’은 ‘임상영양사 요구도에 대한 의사의 인식’에 정(+)의 영향을 줄 것이다. 가설 4. ‘임상영양서비스 중요도에 대한 의사의 인식’은 ‘임상영양서비스 실행에 대한 의사의 인식’과 ‘임상영양사 요구도에 대한 의사의 인식’ 사이에서 매개역할을 할 것이다. 가설 5. ‘임상영양서비스 중요도에 대한 의사의 인식’은 ‘임상영양서비스의 질병 치료 효과에 대한 의사의 인식’과 ‘임상영양사 요구도에 대한 의사의 인식’ 사이에서 매개역할을 할 것 이다. 가설검증 결과와 매개효과 분석 결과 가설 1~5까지의 가설이 모두 지지되었다. 결론적으로 1) ‘임상영양서비스의 중요도에 대한 의사의 인식’이 완전 매개로 작용한 경우는 임상영양서비스 실행횟수에 상관없이 의사가 임상영양서비스의 중요도를 인식해야만 임상영양사 요구도를 인식한다는 것이며, 2) 임상영양서비스의 중요도에 대한 의사의 인식이 불완전 매개로 작용한 경우는 임상영양서비스의 질병 치료 효과에 대한 의사의 인식과 임상영양서비스 요구도에 대한 의사의 인식 사이에서 프로세스 역할을 수행하지만, 임상영양서비스의 질병 치료 효과에 대한 의사의 인식이 임상영양서비스 요구도에 대한 의사의 인식에 더 큰 영향을 준다는 것이다. 따라서 임상영양서비스에 대한 의사들의 긍정적인 인식은 임상영양사 요구도에 대한 의사의 인식을 높이지만, 단순히 임상영양서비스의 양적 횟수 즉 임상영양서비스의 실행에 대한 의사의 인식이 아니라 환자 치료에 있어서 도움이 되는 질적 효과 즉 임상영양서비스의 질병 치료효과에 대한 의사의 인식과 임상영양서비스의 중요도에 대한 의사의 인식이 의사들에게서 임상영양서비스에 대한 긍정적인 인식을 이끌어 낼 수 있다. 이러한 의료진의 긍정적인 인식을 높이기 위해서는 추가적으로 임상영양서비스를 수행하는 임상영양사의 전문성이 요구된다. 이상의 결과를 근거로 임상영양서비스에 대한 의사의 인식이 임상영양사 요구도에 영향을 준다고 여겨진다. 더불어 영양학 분야의 유사연구에서 사회과학 분야 통계기법을 활용하여 명확한 인과관계를 규명하는데 본 연구가 발판이 되어 질 것으로 기대하는 바이다. Purpose: The purpose of this study was to explore whether or not there is a relationship between doctor`s awareness of clinical nutrition service and needs for a clinical dietitian. Methods: A cross-sectional survey design was used. The research was carried out by using questionnaires that had been specifically designed for the study. The research was conducted from September to October, 2013 for 311 doctors at 43 hospitals (with over 400 beds). Frequency analysis, factor analysis, reliability analysis, confirmatory factor analysis, and bootstrapping analysis were conducted using SPSS 21.0. Results: ‘Implementation of clinical nutritional service’ (p < 0.001) and ‘usefulness on clinical nutrition service’ (p < 0.001) were found to be correlated with ‘importance of clinical nutrition service’ as an independent variable. The correlation between ‘importance of clinical nutrition service’ as a mediating variable and ‘needs for clinical dietitian’ as a dependent variable was also confirmed (p < 0.001). The results of the bootstrapping test showed that the mediating effect of ‘importance of clinical nutrition service’ was significant. The indirect effect value between ‘implementation of clinical nutrition service’ and ‘needs for clinical dietitian’ was 0.040, indirect effect value between ‘usefulness on clinical nutrition service’ and ‘needs for clinical dietitian’ was 0.095. Conclusion: The frequency of providing clinical nutritional services, the quality of clinical nutritional services, and the degree of implementation of clinical nutritional services were found to be important for positive perception of clinical nutrition services by doctors. Therefore, proper provision of clinical nutrition services and effective therapeutic effects will be continuously highlighted, which will increase the awareness of the physician and ultimately increase the demand for clinical nutrition service.

병원 임상영양사의 업무별 소요시간 분석: 서울 및 경기 일부의 상급종합병원을 중심으로

엄미향 ( Mi Hyang Um ),박유경 ( Yoo Kyung Park ),이송미 ( Song Mi Lee ),차진아 ( Jin A Cha ),이은 ( Eun Lee ),류은순 ( Eun Soon Lyu ) 대한영양사협회 2015 대한영양사협회 학술지 Vol.21 No.2

The objective of this study was to document how clinical dietitians working at tertiary hospitals spend theirtime based on several categories of activities using a time measurement study. The questionnaires were distributed to 14 tertiary hospitals, and dietitians answered by classifying their work activities into several categories such as general care, indirect care, direct care, outpatient care, and food service management. A total of 129 clinical dietitians replied and their answers were analyzed according to the categories of activities. The times spent on the categories are as follows: general care (76.7 mins/day, 14%), indirect care (228.4 mins/day, 35%), direct care (120.1 mins/day, 22%), outpatient care (61.5 mins/day, 11%), and food service management (99.0 mins/day, 18%). The total working hours for dietitians was 590.0 mins, which exceeds the standard working hours of 540.0 mins (9 hrs) a day. From this study, we found that clinical dietitians spent very limited time on direct care. Times spent on activities were different according to type of employment and food service. Internship dietitians spent their more time on general care (P<0.001) while irregular dietitians spent more time on outpatient care (P<0.05). In contracted managed food service hospitals, clinical dietitians spent significantly less time on food service management (P<0.001). Regardless of doctors’ order and consultation fees, clinical dietitians performed more than 95 percent of free consultation to patients. Entry-level knowledge and skills of dietitians working at hospitals are very important for quality service, but it is equally important to create an administrative and social environment that encourages clinical dietitian to spend more time on direct patient care.

국내 상급종합병원과 전국 분포 종합병원의 임상영양서비스 실태 조사 연구: 전국 규모 설문조사를 통하여

엄미향 ( Mi Hyang Um ),박유경 ( Yoo Kyung Park ),이송미 ( Song Mi Lee ),이승민 ( Seung Min Lee ),이은 ( Eun Lee ),차진아 ( Jin A Cha ),박미선 ( Mi Sun Park ),이호선 ( Ho Sun Lee ),라미용 ( Mi Yong Rha ),류은순 ( Eun Soon Lyu ) 대한영양사협회 2014 대한영양사협회 학술지 Vol.20 No.3

The purpose of this study was to investigate the status of clinical nutrition services provided at tertiary hospitals and general hospitals in Korea. In total, 157 questionnaires were distributed to the departments of nutrition at hospitals on September 2013. The results of this study are as follows. The median number of beds was 607 and average length of stay was 8 days. 63.1% of dietitians had over 5 years of career experience. Nutritional screening rate was 97% in tertiary hospitals but only 67.2% in general hospitals (P¼ 0.001). The rate of equipment with computerized nutritional screening system was 100% in tertiary hospitals but 71.9% in general hospitals (P¼0.001). Hospitals with the best regarding nutritional care were hospitals accredited by JCI (Joint Commission International). On the other hand, hospitals not accredited by the JCI but KOIHA (Korea Institute for Healthcare Accreditation) showed the lowest performance rate of nutritional care. Nutrition support teams (NSTs) were established in all tertiary hospitals but in only 73% of general hospitals (P¼0.001). The rate of actively operating NSTs was 89% in tertiary hospitals but only 62% in general hospitals (P¼0.001). There is a need to provide proper standardized clinical nutrition services as a primary treatment and we observed large variations in the quality of nutritional service between hospitals. Therefore, local solutions are needed to implement nutritional programs and policies for improved service and care.

12주간의 포도씨 추출물 등 복합물 섭취가 갱년기 증상 완화에 미치는 영향: 무작위배정 이중맹검 대조군 시험

박지혜,엄미향,주세영,박유경 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.9

The symptoms of menopause vary from person to person with differing periods and degrees, but facial flushing and night sweats cause frequent discomfort for most women. In this study, the effect of a mixture of several natural herbs/foods complex (grape seeds, valerians, and Honghwa seed extracts) was tested to improve the quality of life for women undergoing menopausal symptoms. A total of 52 menopausal women aged between 45 and 60 years old were supplemented with either placebo or the test mixture for 12 weeks. The results of the survey were evaluated by measuring the Kupperman Index (KI), Menopause specific Quality of Life score (MENQOL), and the changes of hot flushes. With a total score of 54 points in 11 categories, the KI was significantly decreased in the experimental group by 9 indicators, and the total score was also decreased from 28.79 to 17.83 (P<0.001). For the hot flushes, the placebo group showed no statistically significant change. Yet in the experimental group the score significantly reduced from 7.67±2.62 to 3.50±2.96 (P<0.001). In addition, the MENQOL significantly decreased only in the experimental group in all four areas; vasomotor area (P<0.001), psychosocial area (P<0.01), physical area (P<0.01), and sexual area (P<0.05). In addition, the visual analogue score showed improvement on the hot flush symptoms for the frequency of onset (P<0.001) and the time of duration (P<0.05) only in the experimental group. In summary the results suggest this mixture has good potential for use as a supplement that can help reduce menopausal symptoms. 이 연구는 포도씨 추출물 등 복합물의 섭취가 폐경기 전후 중년여성들이 토로하는 불편 증상 개선에 도움을 줄 수 있는지 알아보기 위한 것으로, 관련한 설문들인 쿠퍼만 갱년기지수(KI), 갱년기 여성의 삶의 질 지표(MENQOL), 안면홍조의 점수와 정도, 안면홍조와 발한 정도(100 mm VAS) 및 지속시간, 안면홍조 점수를 0주 차, 12주 차에 걸쳐 2회 시행하였고 섭취 순응도를 높이기 위해 12주간 동일한 시간에 섭취하며 진행을 체크하도록 하였다. 그 결과 KI, MENQOL, 안면홍조의 점수와 정도 모두에서 감소하였기에 포도씨 추출물 등 복합물의 효과를 확인하였다. KI는 실험군에서 신경질과 관절통을 제외한 9개의 지표가 유의미하게 감소하였고, 갱년기 증상 정도를 나타내는 총점은 28.8점에서 17.8점으로 11.0점이 감소하였다(P<0.001). 하지만 위약군에서도 총점 29.0점에서 20.4점으로 8.6점이 감소하였고(P< 0.001) 7개의 지표가 유의미하게 감소하였다. MENQOL은 괴로움 정도를 나타내는 것으로 29개 문항 중 실험군은 24개, Placebo는 18개 항목의 점수가 감소했으며, 정도를 나타내는 점수는 실험군이 총 78.8점에서 46.0점, Placebo가 78.5점에서 54.0점으로 낮아져 실험군이 더 많이 감소하였다. 이는 포도씨 추출물 등 복합물이 폐경 전후의 삶의 질 개선을 위한 갱년기 불편 증상 감소 효과에 도움을 줄 수 있는 건강식품 및 건강기능식품으로의 활용 가능함을 확인한 것이다.

북한이탈청소년들의 남한 식생활 경험에 대한 질적 연구

이지은,엄미향,계승희,Lee, Jieun,Um, Mihyang,Kye, Seunghee 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.1

This study examined the background of the dietary life of North Korean defector adolescents born and raised in North Korea and their new South Korean dietary experiences after being settled in South Korea. The study included six North Korean defector adolescents enrolled in an alternative school located in Gyeonggi-do, South Korea. This study's qualitative research methodology included two-by-two group interviews, followed by individual interviews and field observation. The study period was from September 14 to October 26, 2019. Before entering South Korea, they primarily ate food pickled with soybean and salt, a cooking method by which foods are preserved because refrigerators were unavailable. After settling in South Korea, they had difficulty adapting to South Korean foods because of the unfamiliar ingredients and recipes. On the other hand, they quickly adapted to some foods, such as chicken. The participants reported that North Korean foods are generally light, whereas South Korean foods are sweet, salty, and spicy; hence, they do not taste delicious. The results suggest that attention be paid to menu improvement and the provision of nutritional education by schools and the government to prevent undernourishment or malnourishment because of unfamiliar ingredients and recipes.

포커스 그룹 인터뷰를 통한 COVID-19 유행 동안 학교 급식의 변화

지미림,엄미향,계승희 한국식생활문화학회 2022 韓國食生活文化學會誌 Vol.37 No.1

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during theCOVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Datacollected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, dietmanagement, and distribution management of the school meal. The content and method of delivery of information relatedto diet guidance and school foodservice by related organizations were also examined. Results of the survey show thatpersonal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) wasduly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatorymask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of studentshaving school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that requiredfrequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequentchanges in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachersand nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutritioneducation was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibitionon conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers,and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school mealmanagement guidelines provided by the Office of Education and the School Health Promotion Center in response toCOVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come,it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in closecollaboration with schools and school foodservice-related institutions.

노인의 건강기능식품 섭취 실태와 영양지수를 이용한 식사의 질 및 영양 평가

감민주,엄미향,계승희 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.4

This study aim to evaluate dietary quality and nutritional status according to the consumption of health functional foodusing Nutrition Quotient for Korean elderly (NQ-E) for 288 elderly people attending senior welfare centers in Gyeonggi-do. The questionnaire consisted of items about general information, health functional food, and Nutrition Quotient for Koreanelderly (NQ-E). Chi-squared test, Fisher's exact tests, and Analysis of Covariance (ANCOVA) were performed using the SASprogram ver. 9.4. Among the male and female subjects, the female subjects consumed more health functional food. Theresults of the dietary quality and nutritional status difference according to the intake of health functional food showedsignificant differences only in the areas of variety and abstinence among nutrition quotient factors for men, while nosignificant differences were observed in any of the nutrition quotient factors for women. In conclusion, focused-nutritioneducation program and useful guideline is needed for promoting adequate consumption of health functional foods inelderly.