Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet Quality

전문가 포커스 그룹을 활용한 한식 데이터베이스 작성과 한식 섭취 수준에 따른 식품군 섭취 균형도 평가

  • Kang, Minji (Department of Food and Nutrition, Seoul National University) ;
  • Jung, Hyun Ju (Research Institute of Human Ecology, Seoul National University) ;
  • Joung, Hyojee (Graduate School of Public Health, Seoul National University) ;
  • Shim, Jae Eun (Department of Food and Nutrition, Daejeon University) ;
  • Lee, Sang Eun (Department of Food and Nutrition, Seoul National University) ;
  • Park, Young-Hee (Department of Agro-food Resources, National Academy of Agricultural Science) ;
  • Paik, Hee Young (Department of Food and Nutrition, Seoul National University)
  • 강민지 (서울대학교 식품영양학과) ;
  • 정현주 (서울대학교 생활과학연구소) ;
  • 정효지 (서울대학교 보건대학원) ;
  • 심재은 (대전대학교 식품영양학과) ;
  • 이상은 (서울대학교 식품영양학과) ;
  • 박영희 (국립농업과학원 농식품자원부) ;
  • 백희영 (서울대학교 식품영양학과)
  • Received : 2014.01.20
  • Accepted : 2014.02.03
  • Published : 2014.02.28
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Abstract

This study was conducted to develop a Han-sik database as well as to assess the effects of Han-sik on dietary quality among Koreans. The Han-sik database was developed by a focus group composed of food and nutrition specialists considering the results of Han-sik perception surveys conducted in previous studies for frequently consumed dishes. Among the 1,322 dish items identified in the $4^{th}$ (2007-2009) Korea National Health and Nutrition Examination Survey (KNHANES), 973 items (73.6%) were classified as Han-sik. Han-sik usage was defined as the percentage of Han-sik items of all individually consumed dish items in the dietary data of 22,113 subjects who participated in a 24-hour diet recall in the $4^{th}$ (2007-2009) KNHANES. Dietary quality was evaluated based on adherence to the Korean Food Guidance System (KFGS), which was calculated as the percentage of the number of servings consumed in each food group out of recommended servings according to age and sex. Mean usage of Han-sik was 80.1% and was higher in older age groups, rural areas, as well as in households at the lowest income level. Han-sik usage was also higher on weekdays as well as for breakfast. Adherence to the KFGS was significantly higher for grains, meat fish egg beans, vegetables, and fruits (p<0.001) but lower for milk dairy products and oils fats sugars (p<0.001) across the quartiles of Han-sik usage. The results of this study indicate that Han-sik usage is high among Koreans. Further studies are needed to update the Han-sik database as well as investigate the association between health-related factors and Han-sik use.

Keywords

References

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