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서울시내 일부 종합병원의 병원급식에 관한 조사연구

Hospital House Dietary Intake, Consumption Pattern and Food Habits and Medical Quackery of In-Patients in a General Hospital in Korea

공중보건잡지 1970년 7권 1호 p.419 ~ 431
강태자 (  ) - 서울대학교 보건대학원

Abstract


In order to maintain adequate nutrition during and after major illness, the qualities of ingested food must be sufficient to make up or previously incurred deficits and to meet daily expenditures.
The majority of healthy individuals have specific food likes and dislikes as a result of a variety of psychologic process and conditioning. Illness imposses further restrictions to the intake of food-for though the physiologic need be present, the cerebral response o hunger may be so distarted, or abnormally craved.
Information was collected on the quantities of food issued and of refused and edible foods, discarded during the preparation and service of food and at the end of meals.
The nutritive food of the fool issued and eaten was then calculated.
Questionnaires were distributed to the patients to obtain information on their hietary habits during pregnancy, lactation and various diseases.
The present study represents an attempt to align the patterns of food ingestion during the course of illness through the good nutrition.
The study reported here provides information on the (1) average nutritive content (2) quantitatives of food losses (3) food habits (4) medical quackery, of house diet eaten by the all of the patient in Urban general hospital in Korea during thirty-days survey period autumn of 1969. The nutritive value of the food issued and eaten was than calculated.
The patient was composed of 267 in-patients, 119 male and 98 female.
1) The average nutritives values of the food issues were compared with the 1962 Recommended Dietary. Allowances for Korean published by the FAO Association of Korea.
Food supplies were found to be in general adequate to the patient, and intake was also adequate except high carbohydrate and low in minerals and Vitamin A.
2) Food losses were high about one fourth to one third of the total issues. In the Department of Obstetrics, the loss was 41% and 20% in Dept. of Surgery. In general, food loss was highest in breakfast 31% and lowest in supper 27% .
3) The daily food pattern was analyzed by the 5 food groupings of Korea. Most of the calories are from cereals 75% and protein also from cereal foods 41.6% .
4) Pregnant and lactating women who need high protein diet, mostly protein rich foods, were avoided to eat. They believed that if duck is eaten pregnanty, her baby may walk like a duck after birth.
Some mothers have a strong aversion to the rabbit meat because her baby may have a harelip. It is though that if mother cats soup made of meat borns, chicken bones, malformed baby may be come out.
Especially to the child-bearing mothers different kinds of foods were avoided to eat.
Some believe that if raddish kimchi, soybean curd, squash are eaten during pregnancy, that mother may get dental decay or to lose her teeth. Others thing that highly spiced raddish kimchi cause delivery difficult. To the weaning babies different kinds of food were prohibited. If eggs are given to her babies, they will start to talk very late.
5) It is said that meats including pork, beef and chicken are neither desirable for the patients of high blood pressure nor those of paralysis.
Especially soybean products and meats were not encouraged to use for avoiding a second attack of measles.
Majority of food taboos are neither based on tribal nor religious factors.
But no one knows how, since what ages, and from where, these food taboos have been transmitted and spread over the country. This survey found a great variety of food taboos, aversions, traditional beliefs and prohibitions latent unknown reasons, or nonscientific conception or completely different ideas from the modern medical aspect, or somewhat fallacious and superstitions beriefs. Further scientific study on either side should be done to lead the patient proper way. Emphasis should be laid upon breaking down fallacious and superstitious foodtaboos through the extended nutrition education activities in order to improve food habit and good eating pattern for healtheir and stronger generation of Korea.

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