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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.6
- 수록면
- 247 - 255 (9page)
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Objectives: Food allergy appears to be increasing in prevalence and can potentially result in significant damaging impact on children’s mental and physical health. This study investigated how dietitians/nutrition teachers in Incheon, where a fatal fool allergy incidence occurred, manage food allergy issues in school lunch systems.
Methods: A survey with a pre-tested questionnaire was conducted with 358 dietitians/nutrition teachers in Incheon area. The final analytical sample included questionnaire data from 208 study participants (58.1%). Statistical analyses used SPSS ver 19.0.
Results: A total of 99.5% respondents reported having received food allergy education. The respondents showed a correction rate of the food allergy test slightly higher than 70%, where nutrition teachers and respondents working in elementary schools had correction rates higher than dietitians and those working in middle schools (p＜0.05). All respondents reported regular monitoring to identify students with food allergy and making notification of allergy-prone foods on menu in their school. More nutrition teachers provided “elimination meals” (57.6%) or “replacement meals” (37.0%) than dietitians (43.1%, 19.8%, respectively) (p＜0.05). Elimination and replacement meals were provided more in elementary schools than in middle schools (p＜0.05). Although counseling students with food allergy on nutrition was done by 64.9% of respondents, the areas of counseling were limited to basics of food allergy and how to use the notification system on menu. To prepare for handling food allergy events effectively, networks with regional clinics or hospitals (34.1%), hotline with parents (87.4%), and keeping an Epi-Pen ready (46.7% elementary school) were established. Only 34.1% of respondents knew how to use Epi-Pens.
Conclusions: Dietitians and nutrition teachers in Incheon widely adapted food allergy management methods. It appears that education/training on food allergy for dietitians/nutrition teachers can move on from teaching basics of food allergy to providing applicable food allergy management methods at school system.
Methods: A survey with a pre-tested questionnaire was conducted with 358 dietitians/nutrition teachers in Incheon area. The final analytical sample included questionnaire data from 208 study participants (58.1%). Statistical analyses used SPSS ver 19.0.
Results: A total of 99.5% respondents reported having received food allergy education. The respondents showed a correction rate of the food allergy test slightly higher than 70%, where nutrition teachers and respondents working in elementary schools had correction rates higher than dietitians and those working in middle schools (p＜0.05). All respondents reported regular monitoring to identify students with food allergy and making notification of allergy-prone foods on menu in their school. More nutrition teachers provided “elimination meals” (57.6%) or “replacement meals” (37.0%) than dietitians (43.1%, 19.8%, respectively) (p＜0.05). Elimination and replacement meals were provided more in elementary schools than in middle schools (p＜0.05). Although counseling students with food allergy on nutrition was done by 64.9% of respondents, the areas of counseling were limited to basics of food allergy and how to use the notification system on menu. To prepare for handling food allergy events effectively, networks with regional clinics or hospitals (34.1%), hotline with parents (87.4%), and keeping an Epi-Pen ready (46.7% elementary school) were established. Only 34.1% of respondents knew how to use Epi-Pens.
Conclusions: Dietitians and nutrition teachers in Incheon widely adapted food allergy management methods. It appears that education/training on food allergy for dietitians/nutrition teachers can move on from teaching basics of food allergy to providing applicable food allergy management methods at school system.
목차
ABSTRACT
서론
연구대상 및 방법
고찰
요약 및 결론
References
참고문헌 (20)
참고문헌 신청
[학술지(정기간행물)] - Sicherer SH / 2010 / Food allergy / J Allergy Clin Immunol 125 (2 Suppl 2) : S116 ~ S125
[인터넷자원] - City of Seoul / / Management Manual for Food Allergy Education and Food Service Management
[인터넷자원] - Kwak DK / / Research on Introducing Notification System for Food Allergy-Prone Foods in School Meal System
[학술지(정기간행물)] - 한영신 / 2004 / 아토피피부염 환아의 식품 알레르겐에 대한 감작률 분석을 통한 식품 알레르기의 고찰 / 대한지역사회영양학회지 9 (1) : 90 ~ 97
[학술지(정기간행물)] - 홍수종 / 2008 / 한국 소아알레르기 질환의 유병률 / Korean Journal of Pediatrics 51 (4) : 343 ~ 350
[인터넷자원] - City of Seoul / / Management Manual for Food Allergy Education and Food Service Management
[인터넷자원] - Kwak DK / / Research on Introducing Notification System for Food Allergy-Prone Foods in School Meal System
[학술지(정기간행물)] - 한영신 / 2004 / 아토피피부염 환아의 식품 알레르겐에 대한 감작률 분석을 통한 식품 알레르기의 고찰 / 대한지역사회영양학회지 9 (1) : 90 ~ 97
[학술지(정기간행물)] - 홍수종 / 2008 / 한국 소아알레르기 질환의 유병률 / Korean Journal of Pediatrics 51 (4) : 343 ~ 350
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UCI(KEPA) : I410-ECN-0101-2017-594-000852402