Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Nutrition Knowledge, Dietary Habits, and Food Intake Frequency According to Hospitalization after Breast Cancer Surgery and Experience of Breast Cancer Among Female Adults in Bucheon Area

경기 부천지역 여성의 유방암 수술 후 입원여부와 유방암 경험 유무에 따른 영양지식, 식습관 및 식품섭취빈도

  • Kim, Song Hee (Department of Food and Nutrition, Inha University) ;
  • Park, So Hyun (Department of Food and Nutrition, Inha University) ;
  • Lee, A Reum (Department of Food and Nutrition, Inha University) ;
  • Chang, Kyung Ja (Department of Food and Nutrition, Inha University)
  • 김송희 (인하대학교 식품영양학과) ;
  • 박소현 (인하대학교 식품영양학과) ;
  • 이아름 (인하대학교 식품영양학과) ;
  • 장경자 (인하대학교 식품영양학과)
  • Received : 2017.08.30
  • Accepted : 2017.09.29
  • Published : 2017.10.30
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Abstract

This study investigated the nutrition knowledge, dietary habits, and food intake frequency according to hospitalization after breast cancer surgery and experience of breast cancer among female adults residing in the Bucheon area. Subjects were 52 female breast cancer survivors 27 in the hospitalization group (HG) and 25 in the non-hospitalization group (non-HG)] and 52 controls. Data included the results of self-administered questionnaires, as well as anthropometric data and blood biochemical values of breast cancer survivors collected from electronic medical records. Statistical analysis was performed using SPSS 20.0 program. Nutrition knowledge and dietary habits revealed no significant differences between HG and non-HG, but intake frequency of root and tuber crops and kimchi was significantly higher in the HG group than the non-HG group (p<0.05). According to experience of breast cancer, total scores of nutrition knowledge among survivors (8.2) were significantly higher than those of the control group (6.3) (p<0.001). Fish and shellfish and fruit intake frequencies were significantly higher in the survivors group, whereas intake frequency of fast food, convenience food, and alcohol was significantly lower compared to the control group. Overall, these findings indicate it is necessary to develop and spread nutrition education guidelines to prevent the occurrence and recurrence of breast cancer.

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References

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