급성 췌장염은 가장 흔한 췌장 질환 중 하나이다. 최근 급성 췌장염의 발생률은 증가하고 있지만 다행하게도 사망률은 감소하고 있다. 급성 췌장염으로 인한 사망은 대부분 초기에 발생하는데 입원 후 7-14일 이내에 발생하며 급격하게 장기 부전을 일으키면서 발생한다. 따라서 급성 췌장염 예후를 호전시키기 위해서는 초기 치료가 가장 중요하다. 초기 치료는 수액 요법, 통증 치료, 국소 및 전신적 합병증 치료, 영양 요법 등이 근간을 이룬다. 수액 치료는 증상 발생 후 첫 12에서 24시간 내에 3-4 L의 lactated Ringer's solution을 대량 공급하는 것이 적절하지만 과다한 수액 공급은 오히려 폐부종, 췌장 주위 저류액 증가, 복부 분획증후군, 패혈증, 사망률 증가 등을 조장할 수 있기에 순환 혈액량을 관찰하면서 수액 투여 용량을 적절하게 조절해야 한다. 중증 급성 췌장염 환자에서 내원 24-48시간 이내 경장 영양법을 시작하면 혈당 조절, 세균 감염 예방, 다발성 장기 부전 및 사망률 감소에 도움이 되며 경공장 또는 경위 영양법 모두 가능하다. 급성 췌장염에서 예방적 항생제는 예후를 호전시키지 못하지만 안정된 감염성 췌장 괴사의 경우에는 항생제 치료가 중요하다.

본 연구는 어린이급식소를 대상으로 체계적인 위생관리 및 영양관리를 지원하고 있는 어린이급식관리지원센터 기반 유아 당류 줄이기 교육프로그램 개발 및 운영을 위한 기초자료 마련의 일환으로 센터의 예산규모에 따른 유아 당류 교육실태 및 요구도를 비교․분석하였다. 본 조사는 2015년 10월 온라인 설문조사를 통하여 전국 115개 어린이급식관리지원센터의 팀장 또는 팀원을 대상으로 이루어졌다. 센터의 예산규모에 따라 1~2억원 센터(21.7%), 3~4억원 센터(52.2%), 5~7억원 센터(26.1%)로 분류하였다. 1~2억원 센터는 읍면지역이 72.0%로 가장 많았고, 3~4억원 센터와 5~7억원 센터는 대도시가 각 46.7%, 56.7%로 가장 높아 유의적인 차이를 보였다(p<0.001). 유아 대상 당류 섭취 줄이기 교육 실태조사 결과, 교육을 실시하는 비율은 1~2억원 센터 8.0%로 낮았고, 3~4억원 센터의 경우 16.7%, 5~7억원 센터의 경우 16.7%로 예산규모에 따른 유의적인 차이를 보였다(p<0.05). 유아의 당류 섭취 관련 영양교육을 실시하지 않는 이유에 대하여 조사한 결과, 1~2억원 센터는 ‘영양교육 자료 부족’이 47.1%로 가장 많았고, 3~4억원 센터와 5~7억원 센터는 ‘당류 교육보다 더 시급한 영양교육 내용이 많음’이 각각 66.7%와 50.0%로 높게 타났다. 유아의 학부모를 대상으로 한 유아 당류 섭취 관련 영양교육 실시여부를 조사한 결과, 실시 비율은 1~2억원 센터가 8.0%로 가장 낮았고, 3~4억원 센터 28.3%, 5~7억원 센터 23.3%로 예산규모에 따른 유의적인 차이를 보였다(p<0.05). 유아 당류 줄이기 교육의 필요성에 대한 조사에서 ‘매우 필요하다’와 ‘필요하다’의 비율이 예산규모에 따른 유의적인 차이 없이 90% 이상 높게 나타났다. 유아를 대상으로 한 효과적인 교육방법에 대한 질문에 대하여 예산 규모에 상관없이 75% 이상의 높은 비율을 보인 것은 동화나 인형극을 활용한 교육 방법이었고, ‘영양교육 활동지를 통한 교육’은 1~2억원 센터에서 낮았고(p<0.05), ‘실험활동을 통한 교육’은 3~4억원 센터에서 낮았다(p<0.05). 효과적일 것으로 생각하는 유아 대상 교육 담당자로는 모든 센터에서 ‘어린이급식관리지원센터 영양사+담임교사’가 80.0% 이상으로 나 타났다. 이상을 통해 어린이급식관리지원센터에서의 유아 당류 섭취 관련 교육에 대한 필요성과 효과적일 것으로 생각하는 교육 방법 및 시간 등에서는 사업 규모별 차이가 없었지만, 교육 실태는 사업 규모에 따라 유의적인 차이를 보여, 1~2억원 규모의 소규모 센터의 경우 유아 당류 섭취 관련 교육의 실시율이 낮고, 교육 자료의 부족을 느끼고 있는 것으로 나타났다. 현재 어린이급식관리지원센터의 사업비 분배는 회원 어 린이집의수에 따라 1억원 단위로 비례적으로 정해지고 있다. 비록 본 연구는 영양교육 프로그램에 한정된 결과를 보여주고 있기는 하지만, 1~2억원 규모의 소규모 센터의 경우 예산 및 인력부족으로 사업의 운영에 어려움을 보이고 있고, 이로 인해 큰 센터에 비하여 상대적인 사업의 질 저하를 초래할 가능성이 높음을 보여준다. 그러나 소규모 센터의 경우, 인구가 적은 읍면 지역에 위치하는 경우가 많기 때문에 대상자가 여러 가지 사회․문화적 혜택으로부터 소외되어 있는 계층일 가능성이 높다. 따라서 국가에서 시행하는 사업에서 이러한 부분을 보완해야 할 책임 또한 더 클 것으로 사료된다. 따라서 사업의 규모에 따른 차이 없이 질적으로 평준화된 교육프로그램의 제공 및 소규모 센터의 예산 및 인력부족으로 인한 교육프로그램 개발 및 운영의 어려움을 해결하기 위해서 표준화된 유아 당류 섭취 줄이기 관련 교육프로그램의 개발 및 보급과 함께 어린이급식관리지원센터 사업 예산 분배에 대한 재고의 필요성이 큰 것으로 생각된다.

This study investigated the current status and needs for nutrition education to help reduce children’s sugars intake at the Center for Children’s Foodservice Management (CCFM, n=115), and Child Care Facilities (CCF, n=646) through an online survey conducted from October 5th to 30th 2015. A total of 14.8% of CCFM respondents and 31.9% of CCF respondents provided nutrition education on sugars intake to young children as a main topic (p<0.001). A higher percentage (CCFM 47.8%: CCF 42.4%) delivered nutrition education on sugars intake to young children as a sub-component (p<0.001). Over 90% of the CCFM and CCF participants agreed on the necessity of providing nutrition education on sugars intake to children. The most common reasons given for delivering nutrition education on children’s sugar intake were “there are many more urgent nutrition education topics” for CCFM, and “insufficient nutrition education information and materials” for CCF. The percentage of nutrition education on children’s sugar intake provided to the children’s parents was low showing about 20% in the both groups. The percentage of CCFM participants providing nutrition, education on children’s sugar intake to the teachers in CCF was also low, showing about 14.8%; however, 68.0% of the CCF participants wanted to received teacher's education on guiding children’s sugar intake. Regarding ideas about a nutrition education program on children’s sugar intake for young children, most respondents in both groups answered “sugar intake and dental cavities or obesity” for appropriate education contents, “story telling or puppet show” for appropriate education methods, and “dietitian from CCFM and class teacher together” for appropriate educator. For appropriate education time, there was a significantl difference between the CCFM responses (average 2.7 times) and the CCF responses (average 4 times). Based on the above results, we found that implementing nutrition education on children's sugar intake at the CCFM and CCF, was low; however, awareness of the need for nutrition education on children’s sugar intake and the program development and supply was very high. Also, the opinions of CCFM and CCF participants about a nutrition education program on children’s sugar intake for young children can provide foundation data to develop and implement the CCFM-based nutrition education program.

The purpose of this study was to determine differences in perception of weight management, balanced food intake, knowledge of obesity, and nutrition knowledge in university students. The average weight and height of male subjects were 175.0±5.7cm and 69.1±11.8kg, whereas those of female subjects were 161.7±5.0cm and 51.7±6.9kg, respectively. Average scores for balanced food intake were not significantly different between male and female students. The total number of correct answers for obesity knowledge was not significantly different according to gender, but four responses related with losing weight showed higher perception scores in females compared to males (p〈0.05). The total number of correct answers for nutrition knowledge was not significantly different between males and females. The average BMI of male and female subjects were 22.5±3.44 and 19.7±2.21, respectively, ranged in normality. Self-evaluation of body shape was mostly in the normal or standard range in both males and females, but females showed a higher perception rate of chubby or fat than males. The percentages of interest in weight management was 36.0% in males and 50.8% in females, with higher interest in female subjects (p〈0.01).

Atopic related skin symptoms must be controlled continually. Because it is involved with food, eating behaviors play an important role in the prevention and management of atopic dermatitis. The aim of this study was to develop and apply nutrition education program for the prevention and management of atopic dermatitis on elementary school students. After applying the nutrition education program, our research attempts to evaluate the effectiveness of such nutrition education program. This study examined the effects of a nutrition education program on atopic dermatitis-related snacking behaviors, eating attitudes, and food behaviors. Subjects were 3rd grade elementary school students in Daejeon. A 6-week nutrition education program was implemented to 97 children as the educated group and another 94 children were included in the study as the control group. A self-administered questionnaire was used to assess the effects of nutrition education program. As results, eating attitudes reached significant improvement by the nutrition education program(p<0.05). In a paired t-test, the control group did not show significant difference, but the educated group showed a significant difference. In snacking behaviors, the two groups did not show statistical difference except for some considering factors. Also, there were no significant differences of the two groups after nutrition education program, except the snacking place after the nutrition education group. However, in the educated group, the types of snacks made by mothers increased 17.5% from 40.2% to 57.7%, and in-house as snacking place increased 13.4% from 68% to 81.4%. In the results of before and after the nutrition education program, the program showed some effect on the prevention and management of atopic dermatitis. Therefore, these results showed foundation for nutritional education and various educational programs are needed afterward to increase the effect of nutrition education in the prevention and management policy related to atopic dermatitis.

Coordination has been identified as a concern in the cross-cutting issues of food security and nutrition (FSN) in Cambodia. Food Security and Nutrition Information System (FSNIS) in Cambodia is the only “entry portalˮ to support policy formulation and decision-making with regard to FSN. While this knowledge and information management system has earned a respectful reputation, Council for Agricultural and Rural Development (CARD) faces many challenges in the implementation of the system. This paper will present how FSNIS has been developed and impacts on policy or strategy related to FSN. In addition, sustainability of the system is a key challenge for FSNIS; yet it is interesting to see how it works. Along with a success story, FSNIS is recognized by its stakeholders as the most successful knowledge and information management system in the field of FSN in Cambodia.

The traditional use of insects as food continues to be widespread in tropical and subtropical countries and to provide significant nutritional, economic and ecological benefits for rural communities. Specially, Bee brood serves as a food source to humans in many countries although limited data exists concerning its nutrient composition. Bee brood (pupa and larvae) were analyzed for Carbohydrate, Saturated fatty acid, Cholesterol, protein, fat, fiber, minerals, and vitamins. Bee brood was high in protein(46.4%～46.73%), fat(18.84%～ 20.75%),carbohydrate(24.66 %～35.79 %), Folic acid(222.30 ㎍/100g), and vitamins. Differentially, folic acid had been contained by high density in pupa of drone. While low in iron, bee brood was a good source of folic acid, and carbohydrate. The fat was composed mostly of saturated and mono-unsaturated fatty acids. The present data suggest bee brood to be an excellent source of many valuable nutrients including energy, amino acids, many essential minerals, and B-vitamins. These data suggest bee brood could be a valuable source of nutrients to various populations.

Although it is increasing the number of day-care centers in Korea, but the quality of food and nutrition service are not increased sufficiently. The purpose of this study was to investigate the current practices of food and nutrition service in day-care centers. Questionnaire were sent to the directors of 750 day-care centers and 253 returned the complete answers. Staffing structure revealed that only 13% of the facilities had a dietitian. And compared with centers without a dietitian, there were more centers having nutritional standards, using facilities for service, and having long-term planning of meals in centers with a dietitian. In the using of foodservice budget, the centers having dietitian consumed more money for subsidiary dishes than for the staples. All centers needed increment of supplementation for the cost of foodservice and for hiring a dietitian. To improve the quality of food and nutrition services in day-care center, foodservice practices have to be conducted by professional personnel and to confirm the standard of service and to inspect the management of food and nutritional service.

Unit price of meal provision in industrial foodservice differs with each business. It is believed that menu management work, contents of menu, and nutrition supply performed by dietitian are different with unit price of meal provision. In this sense, purposes of this study are to examine meal management work and contents of menu, by food cost, at industrial foodservice in Taegu, Kyungbuk area and to evaluate variety of menu and nutrition supply. Results of the study are as follows: 1. Average number of side dishes provided at meal, including Kimchi, was 2 at low unit price, 3.0 at middle unit price and 3.1 at high unit price. 2. Possession ratio of account books using for menu management was low. 3. With regard to kind of menu, high unit price was most various and showed more various, compared to low unit price, especially in cooking oil-used cook methods such as broil, pan-fried food, fry, and roast. 4. High unit price was found as the highest in kind of used food and supply volume. 5. Sugar, Mineral, Vitamine, and Protein were satisfied with standard food content, but fat and calcium were not. 6. Supply volume of food was positively correlated to supply volume of nutrient, but kinds of cook methods and food type were not correlated to that of nutrient.