• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.430-439
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• 2006

The purpose of this study was to investigate effects of web-based nutrition counseling on food intake and dietary behavior of type II diabetic patients. Forty type II diabetic patients, twenty -one of them were diabetic patients without complication (Ncx -DM) and nineteen of them were diabetic patients with complication (Cx-DM), participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through the web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition counseling, nutritional assessment and follow-up management pro-gram The diet therapy knowledge score increased significantly (p<0.001) in both groups after the nutrition counseling. The dietary behavior score also increased significantly (p<0.001). For food frequency, vegetable (p<0.01), fish & shellfish (p<0.01) and seaweed (p<0.01) intake increased significantly, while potatoes, bread and carbohydrate beverage intake decreased, specially sugar products (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling, The evaluation of the web-based nutrition counseling and its program by the diabetic patients showed above average in all domains, specially the evaluation scores of younger aged patients habituated to practice computer were better than those of older aged patients. Therefore, this study shows that the web-based nutrition counseling is effective for improving dietary behavior and food intake of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling ill informationized society.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.104-117
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• 2019

Purpose: This study examined dietary and health characteristics of the young-old and the old-old by food security status. Methods: The study used data from the $6^{th}$ (2013 ~ 2015) Korea National Health and Nutrition Examination Survey. The study subjects consisted of 3,948 subjects, of whom 2,445 were the young-old (aged 65 to 74 years) and 1,503 were the old-old (aged 75 years and over). Food security status was evaluated using an 18-item questionnaire. Energy intake, nutrient densities, and prevalence of insufficient nutrient intake were assessed. Food intake was evaluated in terms of the number of food group servings. Dietary behaviors and health status were also assessed. Results: The prevalence of food insecurity among the young-old and the old-old was 10.0% and 11.6%, respectively. Among the young-old, the food insecure group had a significantly higher level of prevalence of insufficient intake for all the nutrients (protein, vitamin A, thiamin, riboflavin, niacin, vitamin C, calcium, phosphorous, and iron) assessed in this study compared with the food secure group. In case of the old-old, significant differences were found only for four nutrients (protein, riboflavin, niacin, and phosphorus) in the prevalence of insufficient nutrient intake between the food secure and the food insecure groups. Kinds of food groups with significantly different numbers of servings by food security status were dissimilar between the two age groups. In both the age groups, the food insecure group consumed a significantly lower number of servings in meat fish eggs legumes and fruits than the food secure group; grains and vegetables intake in the young-old and oils sweets intake in the old-old differed in the number of servings by food security status. Among the young-old, the prevalence of chewing difficulties in the food insecure group was significantly higher than that of the food secure group, while among the old-old, no significant differences were found by food security status. Conclusion: Dietary and health characteristics of the young-old and the old-old differed by food security status. Such differences were more apparent in the young-old than the old-old. Therefore, it is suggested that food and nutrition assistant programs should be designed with consideration of the differences.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.313-319
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• 2022

This study was performed to analyze the nutritional contents (calories, carbohydrate, protein, fat, sugar, sodium and potassium) of home meal replacements (HMRs) and assess the total nutritional value of these meals. The energy, carbohydrate and sodium contents were highest in fried rice, and the percentage of the daily value (%DV) was also higher than 50%. In all HMRs, the sodium Index of Nutritional Qualities (INQs) was higher than one, but all sugar INQs were lower than one. Most of the energy contribution of the carbohydrates in fried rice, spaghetti and tteokbokki exceeded the recommended range, whereas protein and fat values were mostly under the recommended range in one-dish type lunchboxes and tteokbokki respectively. When applying the nutritional labeling requirements for food, a difference of 31% above or below the labeling standard indicates that continuous monitoring is needed. These results suggest that HMRs contain high levels of sodium and appear to be nutritionally imbalanced in part.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.82-88
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• 2011

The objective of this study was to investigate the extent of total sugar and sodium in 129 different kinds of bakery products, breads and cookies, sold at bakeshops in Seoul metropolitan area. The bakery products produced by bakeshops on a small scale were not applied by clauses of mandatory nutrition label for children's taste food. All types of free sugars -fructose, glucose, sucrose, lactose and maltose- were detected in breads, but only fructose and sucrose were detected in cookies. The average amount of sucrose per 100 g of breads was 6.24 g, of cookies was 30.03 g. Breads and cookies amounting to 100 g of sample contained total sugar of 11.19 g and 30.38 g, respectively. The average amounts of sodium in breads and cookies were 120.71 mg/100 g, 70.76 mg/100 g, respectively. When the contents of total sugar in breads and cookies per one serving size were compared to WHO guidelines, the percentages were 15.7% and 18.2% about recommended daily intake of total sugar of 50 g. When it come to sodium, the bakery products had range of 1.1-6.5% to 2000 mg of daily intake of sodium recommended by WHO.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.21-35
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• 2022

The recommended meal composition allows the general people to organize meals using the number of intakes of foods from each of six food groups (grains, meat·fish·eggs·beans, vegetables, fruits, milk·dairy products and oils·sugars) to meet Dietary Reference Intakes for Koreans (KDRIs) without calculating complex nutritional values. Through an integrated analysis of data from the 6th to 7th Korean National Health and Nutrition Examination Surveys (2013-2018), representative foods for each food group were selected, and the amounts of representative foods per person were derived based on energy. Based on the EER by age and gender from the KDRIs, a total of 12 kinds of diets were suggested by differentiating meal compositions by age (aged 1-2, 3-5, 6-11, 12-18, 19-64, 65-74 and ≥ 75 years) and gender. The 2020 Food Balance Wheel included the 6th food group of oils and sugars to raise public awareness and avoid confusion in the practical utilization of the model by industries or individuals in reducing the consistent increasing intakes of oils and sugars. To promote the everyday use of the Food Balance Wheel and recommended meal compositions among the general public, the poster of the Food Balance Wheel was created in five languages (Korean, English, Japanese, Vietnamese and Chinese) along with card news. A survey was conducted to provide a basis for categorizing nutritional problems by life cycles and developing customized web-based messages to the public. Based on survey results two types of card news were produced for the general public and youth. Additionally, the educational program was developed through a series of processes, such as prioritization of educational topics, setting educational goals for each stage, creation of a detailed educational system chart and teaching-learning plans for the development of educational materials and media.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.681-689
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• 2013

The purpose of this study was to investigate the effect of alcoholic drinking on the dietary habits among university students. The data was collected from 355 students (male : 188, female : 167) living in Busan. The questionnaire composed of general information, person with the lunch meal time, skipping meal, meal type place overeating, snacking eating out, food intake pattern. For statistics analysis, SPSSWIN 12.0 was used. The results were summarized as follows. First, the rates of alcohol drinking in male and female students were 94.1% and 93.4% respectively and the rate of under 19 years old's drinking were 94.4%. Second, in the appearance of drinking, the difference in dietary habits wasn't shown to be significant. However in term of dinner, few female students sometimes haven't dinner (p<0.01). And female group showed frequently eating out (p<0.05) and overeating more than male group(p<0.001). Third, the alcohol drinking group and non-alcohol drinking group showed significantly similar consumption frequency of cereal, meat products, fruits vegetable, oil sugars. But the intakes of milk and dairy products in male students were significantly higher than in female students (p<0.001). These results indicated that more attention should be taken to university students, having habits of skipping meal, alcohol drinking and low intake for nutrition knowledge or attitude so as to improve their health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1188-1194
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• 2005

This study was conducted to investigate effects of fructans (chicory inulin, fructooligosaccharide and chicory inulin oligosaccharide) on blood glucose, activities of disaccharidases in small bowel and kidneys, and splenocyte proliferation in streptozotocin-induced diabetic mice. Sixty ICR male mice were divided into one normal group and four diabetic groups. Diabetes was induced by injecting streptozotocin after 2 weeks of experimental diets feeding. Experimental diets based on AIN93G diet were control diet, 6$ \%$ fructooligosaccharide (FOS) diet, 6$\%$ chicory inulin oligosaccharide (CIOS) diet, 6$\%$ chicory inulin (Cl) diet, and given for 25 days after streptozotocin injection. Plasma glucose was lower in Diabetic-Cl group as compared to Diabetic-control group. Plasma insulin level was not different among diabetic groups. Specific activities of jejunal maltase and sucrase in diabetic groups were about double as that of Normal group. Jejunal maltase activity and plasma glucose were positively correlated (r=0.643). However, specific activity of renal maltase in diabetic groups was not significantly different as compared to Normal group. Stimulation index of splenocyte proliferation by lipopolysaccharide (LPS) was significantly increased in Diabetic-CIOS as compared to Diabetic-control. Stimulation index of splenocyte proliferation by Concanavalin A (ConA) tended to be higher in Diabetic-CIOS group. Concentrations of interleukin-2 and interferon- $\gamma$ secreted from splenocytes induced by ConA were not significantly different among all groups. In conclusion, fructans may be effective for lowering plasma glucose, possibly by lowering disaccharidase activity and for increasing immune responses in diabetic con-ditions, where their effects can be different depending on degree of polymerization.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.352-367
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• 2002

In order to assess the quality of dietary intake among the elderly, a survey was conducted during Jucy-August, 1999, of 230 subjects who were 65 years or older and who were living in Jeonju City. Results of the analysis of the data are as follows : Regarding Dietery Variety Score (DVS), the average number of food items consumed per person was significantly higher for males (19.6) than for females (17.7). The intake of plant food was higher than animal food for both sexes the proportion of plant versus animal foods consumed by fresh weight was 85 : 15 for males and 89 : 11 for females. Diet Diversity Score (DDS) is determined by how many from five food groups (cereal, meat, dairy, vegetable and fruit) consumed per day while Korean Diet Diversity Score (KDDS) is determined by how many from five different food groups (cereal, meat, vegetable, dairy and oil) consumed per day. The subjects'average DDS and KDDS were 4.0 and 3.5 for males, and 3.7 and 3.2 for females, respectively. Overall, the distribution of DDS was lower than that of KDDS. The average Meal Balance Score (MBS : Apply the KDDS at breakfast, lunch and dinner) was 9.1 for malts and 8.1 for females. Average daily caloric intake for males and females was 1,740 kcal and 1,433 kcal, which was 84.0% and 80.9% of the RDA, respectively. Average daily protein intake for males and females, at 67 g and 49 g (100.7% and 88.3% of the RDA), respectively, was satisfactory. However, intakes of calcium and vitamin A were below 75% of the RDA (calcium : 62.7% for males and 55.3% for females ; vitamin A : 60.7% for males and 53.9% far females). The average proportional contribution of protein/fat/carbohydrate (PFC) to total calorie intake was 15.8 : 15.7 : 68.5 for males and 13.8 : 13.2 : 73.0 for females. Distribution of energy for each meal (breakfast : lunch : afternoon snack : dinner : night snack) was 29.2 : 32.4 : 5.0 : 31.2 : 2.2 among males and 30.5 : 33.5 : 4.5 : 28.6 : 2.91 among females. The Index of Nutritional Quality (INQ) was above 1 for protein, phosphorus, iron, vitamin B$_1$, niacin, and vitamin C. However, the INQ of calcium and vitamin A were below 1 among both males and females, and the INQ of vitamin B$_2$was below l among females. The Nutrient Adequacy Ratio (NAR = nutrient intake %RDA) was below 1 for all nutrients, and the NAR of vitamin A were the lowest among 9 nutrients (protein, calcium, phosphorus, iron, vitamin A, vitamin B$_1$, vitamin B$_2$, niacin, vitamin C) for both males and females, with values of 0.52 and 0.42, respectively. The second and third lowest NAR values were for calcium(males: 0.68: females: 0.54) and vitamin B$_2$(males: 0.77: females: 0.67). Values of Mean Adequacy Ratio (MAR = sum of 9 NARs/9) for males (0.82) were higher than for females (0.73). These results indicate that the intakes of calcium and vitamin A were severely inadequate. The results of a stepwise multiple regression analysis, where the DVS or MAR were the dependent variables and the DDS, KDDS, and MBS were independent variables, indicated that DDS is a more useful variable than KDDS in determining the quality of meals of the elderly.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.118-124
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• 2020

We investigated the content of sugar and sodium in 4 types of chicken (fried, seasoned, soy sauce-flavored, cheese powder-flavored). A total of 123 samples were collected from franchise stores and markets in Seoul. The sugar content of chicken samples was analyzed by HPLC-ELSD (High Performance Liquid Chromatography-Evaporative Light Scattering Detector). The average sugar content of seasoned chicken was highest at 8.7±2.3 g/100 g while that of fried chicken was lowest at 0.6±0.3 g/100 g. The average content of sugar sorted by place of sale showed a significant difference (P<0.05). The sodium content in chicken samples was analysed using the ICP-OES (Inductively Coupled Plasma-Optical Emission Spectrometry). The sodium content of seasoned chicken with cheese powder was the highest at 627.0±109.2 mg/100 g and that of fried chicken was the lowest at 448.0±65.3 mg/100 g. The sugar content of seasoned chicken sold in both franchise stores and markets was found to exceed the 50 g daily level as recommended by the WHO. In addition, the average sodium content in seasoned chicken (franchise stores and markets) and cheese-powdered chicken was more than twice as high as the daily 2,000 mg recommended by the WHO.

• Journal of Nutrition and Health
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• v.41 no.6
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• pp.561-572
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• 2008

Currently, Korea is facing dramatic nutrition transition among children, which may increase risk of degenerative diseases due to excessive intakes of fats, sugars and sodium. Promotion of eating healthier foods among children is difficult because the present nutrition label is not easily understood. Therefore, to promote healthier foods this study was aimed at developing guidance of standard amounts of high, medium and low levels of sugars, sodium, fats and other components contained in foods or drinks that are promoted to or formulated for consumption by children. Multipronged approach was used to collecting information, including key word searches in Medline and other databases, internet searches, reports from world organization, and contact of key individuals who work in organizations. We reviewed dietary reference intakes for Koreans, nutrient reference values, nutrient content claims of nutrition labeling, guideline daily amounts of United Kingdom, dietary guidelines and consumption data of nutrients, and selected components for labeling. And we decided goals of guideline daily amounts for children and nutrient criteria to underpin the high, medium and low content of each component. Then we collected data on processed foods sold at 12 middle schools and 11 high schools in Seoul, and classified processed foods into food category. Sales per one student per day were in the order of snacks, breads, and non-carbonated drinks. One hundred forty five mostly consumed products were selected and classified into criteria of high, medium and low total fat or sodium. Eighty five(58.6%) were classified into high fat food and only 11(7.6%) into high sodium food, in case that the base is chosen per 100 g or 100 mL. In conclusion, the nutrient criteria and choice of 100 g base, which we suggest in this study, need to be tested by simulation with more processed foods and refined in view of the practical issues suggested by stakeholders in future.