Evaluation on the Nutrition Quotient Scores of Elderly People Living Alone in Korea.

As the Korean society is aging rapidly, the issues on physical, social, economic, and mental disabilities of single-person households aged 65 years or older has also increased. This study aimed to investigate the nutrition-related dietary conditions of elderly people living alone and determine their dietary behavior by calculating the nutrition quotient for elderly (NQ-E). One hundred and three elderly people living alone who were basic living recipients were recruited from six senior welfare centers in Seoul, and the data were collected using a questionnaire from 19 July 2016 to 17 August 2016, with a 1:1 in-depth interview using the modified version of the NQ-E questionnaire.

Food Puree for Seniors: The Effects of XanFlax as a New Thickener on Physicochemical and Antioxidant Properties.

With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-based (brand G) thickeners were compared as a potential senior food. Samples included a control, three treatments with XanFlax (1%, 3%, and 5%), and three treatments with brand G (1.

Relationship Between Plant Food (Fruits, Vegetables, and Kimchi) Consumption and the Prevalence of Rhinitis Among Korean Adults: Based on the 2011 and 2012 Korea National Health and Nutrition Examination Survey Data.

The aim of the current study was to analyze the relationship between plant food (fruits, vegetables, and kimchi) and the prevalence of rhinitis among Korean adults using data from the 2011 and 2012 Korea National Health and Nutrition Examination Survey. A total of 7494 subjects aged from 19 to 64 years participated in a rhinitis morbidity survey, health behavior interview, and 24-h dietary recall test. Individuals with energy intakes less than 500 kcal or more than 5000 kcal were excluded.

How do the work environment and work safety differ between the dry and wet kitchen foodservice facilities?

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations.

Evaluation of the food safety training for food handlers in restaurant operations.

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed.

Advancing institutional dietetics and school nutrition program in Korea.

More than 21,000 practicing dietitians are working in the various fields of institutional foodservice settings in Korea. For the effective placement and practice of dietitians in their special areas, proper enactment and implementation of required legislations shall be imperative. Following legislations are few of those: regulations for dietitians enacted in 1963 in accordance with decree of the Ministry of Health and Social Affair; the School Meals Act in 1981; placement regulation for dietitians in childcare and nursery facilities with over 100 children under the enforcement of Infant Care Act of 1991; regulation for nutrition improvement program stated in the National Health Promotion Act of 1995; enforcement regulation for the placement of dietitians in public health centers under the Regional Public Health Act of 1997; amendment of School Meal Act and Primary and Secondary Education Act in 2003 stating that school shall have the nutrition education teacher who is dietitian qualified and passed national teacher qualifying examination; amendment of the Ministry of Health and Welfare Notification in 2003 enabled clinical dietitians at hospitals to bill a medical nutrition therapy service fee officially to patients with the following diseases: diabetes, hypertension, cardiac disease, and cancer; and amendment of the Justice Department and its Affiliates Notification in 2006 stating dietitians are placed at correction facilities.