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Nutrition education programs necessary for social welfare facilities for persons with disabilities: a cross-sectional study 원문보기

Korean journal of community nutrition, v.29 no.1, 2024년, pp.1 - 15  

Jinkyung Kim (Major in Clinical Nutrition, Department of Food and Nutrition, Chungnam National University) ,  Min-Sun Jeon (Department of Food and Nutrition, Chungnam National University)

Abstract AI-Helper 아이콘AI-Helper

Objectives: This study investigated the need for nutrition education aimed at improving the health of residents and users of social welfare facilities for persons with disability and aimed to provide basic information for developing a nutrition education program that meets the needs of the field. Me...

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참고문헌 (30)

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  2. Kim JH, Lee SW, Kang DW, Lee HK, Ho SH, Kang JB, et al. 2017 Disabled white paper. Seoul: Korea Disabled People's Development Institute; 2017.? 

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  6. Ho SH, Kim YS, Yang JH, An BG, Paik YJ, Eun SD et al. 2017 Health care project for the disabled. Seoul: Ministry of Health and Welfare, National Rehabilitation Center Rehabilitation Research Institute; 2018.? 

  7. World Health Organization. Diet, nutrition and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation. Geneva: World Health Organization; 2003. p. 1-149.? 

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  9. Bae TJ, Jeon NE, Choi SK, Seo JS. Effect of nutrition counseling by nutrition care process on diet therapy practice and glycemic control in type 2 diabetic patients. Korean J Community Nutr 2020; 25(3): 214-225. 

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  12. Ministry of Food and Drug Safety. How much do you know about the Center for Social Welfare Foodservice Management? 2022 [updated 2022 Jun 30; cited 2023 Nov 17]; Available from: https://www.foodsafetykorea.go.kr/portal/board/boardDetail.do.? 

  13. Yang KM, Cheon YJ, Kim BC, Yoon UJ, Kim SJ, Lee JS, et al. Development of a healthy eating lifestyle education program for adults with developmental disabilities to practice independent eating habits. Proceedings of 2019 KFN International Symposium and Annual Meeting; 2019 Oct 23-25; Jeju: p. 376.? 

  14. Hwang SH, Gong HJ, Lee JS, Kim BC, Yang KM. Development of a dietary education program based on scientific cooking for families with disabilities. Proceedings of 2019 KFN International Symposium and Annual Meeting; 2019 Oct 23-25; Jeju: p. 376.? 

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  16. Ministry of Food and Drug Safety, Centers for Children's Food Service Management. Guideline of center for social welfare's foodservice management. Ministry of Food and Drug Safety, Centers for Children's Food Service Management; 2022.? 

  17. Ministry of Health and Welfare. 2022 List of welfare facilities for the disabled. Ministry of Health and Welfare; 2022 Jun. Report No. 11-1352000-002787-10.? 

  18. Kim JK, Jeon MS. A qualitative study to prepare health care plans for residents and users of social welfare facilities for the disabled: focusing on in-depth interviews for facility worker. Proceedings of 2023 Korean Association of Human Ecology Summer Conference; 2023 May 19; Gunsan: p. 53.? 

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  25. Lee HS. Foodservice management and food sanitation management in the welfare institutions for the disabled in Korea. Korean J Community Nutr 2008; 13(4): 520-530. 

  26. U.S. Food and Drug Administration. Report of the FDA retail food program: database of foodborne illness risk factor. Silver Spring, MD: U.S. Food and Drug Administration; 2000.? 

  27. Seo S, Ryu KM. Perception of foodborne illness prevention and personal hygiene practice. Korean J Food Cook Sci 2008; 24(3): 294-303.? 

  28. Park JS, Song YK. A study on the research trends on obese people with disabilities: focused on domestic journal. J Korean Med Obes Res 2019; 19(1): 68-78. 

  29. Han DK, Yang HN, Seo JH. The effect of 12 weeks of combined training on body composition, health-related physical fitness, and bone mineral density of obese and osteoporotic intellectual disabilities-case study. J Digit Converg 2018; 16(2): 375-383.? 

  30. Choi MK, Lee YS. The dietary behaviors, taste preferences, and nutrient intakes of obese children consuming unbalanced diets. J East Asian Soc Dietary Life 2008; 18(1): 127-134. 

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