• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.464-473
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• 2021

Although fine dust pollution in Korea is increasing, there is no information regarding nutritional standards for fine dust-related disease patients. This study analyzed the food and nutrient intake status in adult men with disease associated with fine dust in the area with the increased level of fine dust pollution using the sixth and seventh Korea National Health and Nutrition Examination Survey (2013-2017). The daily intakes, and average nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR) values of energy were significantly increased in the control group compared with patient groups. Compared with the control group, protein, fat and cholesterol intakes were significantly increased in the patient groups. Daily intakes of cereals and grain products in the control group were increased, whereas seasoning intake was decreased in the control group compared with patient groups. The patient groups had low daily water and vitamin B₁ intakes, and the niacin intake of patient groups was significantly lower than that of the control group. Nutrition density and nutritional quality of vitamin C were significantly reduced in patient groups. This study can be used as basic data for nutrition education that emphasizes sufficient calorie, water and antioxidant vitamin intakes for patients related to fine dust pollution.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.681-692
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• 2008

The principal objective of this study was to assess the bone density and processed food intake behavior of middle-aged and elderly women in the Seoul area. The subjects were assigned to one of the following groups on the basis of BMI: namely, the underweight, normal, and overweight groups. The results are summarized as follows: The average BMI and systolic blood pressure of the three groups were 19.0, 127.3 mmHg; 22.4, 132.8 mmHg; and 26.8, 136.1 mmHg respectively. The BQI and T-scores of the three groups were as follows: 56.6, -2.50; 62.3, -2.22; 66.0, -2.03 respectively. The bone status of the three groups, in terms of the percentage of normal and osteoporosis, were 9.5%, 52.4%; 8.3% 33.0%; and 8.8%, 23.6% respectively. We noted no significant differences in processed food intake (frozen, cold and can processed food, instant and convenience store food, basic side dishes) behavior among the three groups. However, we recorded a negative value between processed food intake and bone density (BQI, T-score, %young adult, Z-score, %age-matched) generally. In particular, ramyeon (r=-0.1574, p<0.05) and cup-ramyeon (r=-0.1996, p<0.05) intake were significantly associated with the T-scores of bone density levels. The results of this study revealed that processed food intake was not generally desirable for healthy bone. Thus, practically and systematically organized education regarding a good and healthy dietary life is highly recommended.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.488-498
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• 2014

The research aimed to provide accurate and basic data comparing different perceptions of head family's food and food for religious ceremonies depending on age with the goal of sustaining traditional Korean food in the future. The gender distribution of the participants was 274 Males (42.5%) and 370 Females (57.5%). Age distribution was 211 participants (32.7%) in their 20s, 215 participants (33.3%) in their 30 to 40s, and 220 participants (34%) in their 50 to 60s. The older generation appeared to beaware of the definition of head family or 'The eldest's house of head family' as well as the concept of one's family five generations ago with more reductive and emphasis than imaginary concept of head family of the younger generation. The image of the head family was perceived as 'head family's food' in younger generations and as 'eldest son' in older generations. Family role and meaning most often manifested as 'succession of tradition' and 'cultural symbols' in younger generations, respectively, whereas older generations responded 'hallmark of the head family'. Family ancestral rites and head family's food had positive effects on awareness of head family's food. Moreover, those with experience in practicing family ancestral rites responded that head family's food should be more popular. People who viewed family's food more positively were more open with the idea thathead family's food could go mainstream. In conclusion, positive perception of head family's food and traditional pride are crucial environmental factors in public support of popularizing head family's food to the public.

• Journal of Nutrition and Health
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• v.19 no.6
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• pp.402-408
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• 1986

Since diet is an essential component of the treatment for diabetic mellitus, a progressive educational plan was designed to educate diabetic children for the proper selection of their foods. Seven suspicious children were chosen according to the previous oral glucose tolerance test and present blood glucose levels (fasting and postprandial 2 hours). The education program includes the basic nutrition study, learning of the five basic food groups. familiarization with the food exchange lists. calorie calculation and menu planning, and follow-up evaluation by checking every day -food intake. The duration of the education was five weeks. The levels of fasting blood glucose and postprandial -2 hours blood sugar of the seven children were significantly reduced after the 5-weeks education:FBS:from 92-125mg% to 67-80mg%, pp-2hours BS: from 130-169mg% to 69-90mg%. The children have felt much better with profound self-confidence after to program . Their oral glucose tolerance test levels were also significantly decreased after the 5-weeks education in comparison with those of one year ago.

• Nutrition Research and Practice
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• v.17 no.6
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• pp.1201-1210
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• 2023

BACKGROUND/OBJECTIVES: The dietary intake of foods with fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) is known to adversely affect patients with irritable bowel syndrome (IBS). However, the effects of FODMAP have been studied predominantly among Western populations. This study aimed to identify foods high in FODMAP content which form a part of the Korean adult diet and obtain basic data for the preparation of IBS guidelines. SUBJECTS/METHODS: An online survey of 1,000 adults from the general population in the age group of 20 to 40 years was performed. Data from 787 participants (men, 386; women, 401) were analyzed. The general characteristics of the participants, health status, IBS diagnosis using the Rome III diagnostic criteria, semi-quantitative food frequency questionnaire findings, and food items causing symptoms were analyzed. RESULTS: Overall, 169 participants (21.5%) had IBS. The contribution of the FODMAP nutrients in both IBS and healthy groups was as follows: fructan > lactose > excess fructose > sorbitol > mannitol > galacto-oligosaccharides (GOS). The fructan intake was 4.6 ± 2.2 g/day and 4.3 ± 2.5 g/day in the IBS and healthy groups (P = 0.014), respectively. In the IBS group, the ratio of the intake of fructan to the total FODMAP intake was 39.5%, 29.8%, and 5.8% through onions, garlic, and bananas, respectively. CONCLUSIONS: Fructan was the FODMAP nutrient most consumed by Korean adults. Therefore, given the difference in the dietary habits of each country's population, the dietary guidelines for IBS should be country specific.

• Korean Journal of Community Nutrition
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• v.3 no.5
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• pp.748-758
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• 1998

The Recommended Dietary Allowances(RDAs, Nutrient standards), dietary guidelines, and food guides, each define aspects for a healthy diet in different ways. The RDA and food guide for Koreans were first established in 1962 by the Food and Nutrition Committee of the Korea FAO Association. The committee released the RDA and suggested ways to intake the recommended nutrients. Every five years, the committee has added more data and released revisions. The latest edition of the RDA is the 6th revision. In the beginning, the concept of basic food groups was emphasized as basic data for planning means based on RDA. In the 5th revision, the basic food groups and dietary guideline for public health from the Ministry of Health and Welfairs(December, 1990) suggests that, 1) Eat a variety of foods with a recommended fat intake equaling or less than 20% of total calories ; 2) Maintain ideal body weight and prevent obesity ; 3) Eat foods low in salt. Salt intake should not exceed 10g ; 4) Do not drink too much ; 5) Eat regularly and enjoy meals. After these guidelines were established, the first nutritonal education efforts guidelines were developed in 1984. Despite broad possibilities for application, they had limited use, mainly as a nutritional assessment and food balance sheet preparation. They were not well utilized in public nutritional education and nutritonal policy through the media because of the weakness of the government's food and nutriton policy. Also a lack of administrative support and dietitians in the health department and administrative organizations was partly to blame. In regard to public health and nutrition status, life expectancy has increased 10 years since the 70's and the elderly population increased threefold in 1995 compared to 1960. The common causes of death in 1996 by 19 Chapters classification, were first disease of the circulatory system ; the second, neoplasms ; the third, external causes fo mortality ; the forth, diseases of the digestive system ; and the fifth, respiratory system diseases, In food intake, grain and complex starch intake has decreased while fruit and animal foods have considerably increased. Therefore, energy from carbohydrates has decreased while energy from protein and fat has increased. Energy intakes from protein, fat and carbohydrates were respectively 12.5, 7.2 and 80.3% in 1969 but 16.1, 19.1 and 64.8% in 1995. 62.9% of the householes had the fat energy less than 20%, while 37.1% had the fat energy above 20%. The only intakes of vitamin A and calcium were below RDA levles. Therefore, nationwide attention should be focused on public nutriton education and public activities with supplementation of the RDAs, according to the food guide and the dietary guideline.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.662-671
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• 1992

The purpose of this study was to develop a software system for menu planning program in an institutional food service. In this research, a Qnix-7700/AT(16 bit personal computer) compatible with IBM-PC/AT was used and all the files and programs were created by using COBOL. This study provides food service managers with more effective management system by personal computerized menu planning program. Software programs developed in this study were summerized as follows : (1) Programs for outputing standard amounts of the basic food groups. (2) Programs for inputing the cooking type code, the food code and the food amount of the menu. (3) Programs for outputing distribution of the basic food groups of the computerized menu. (4) Programs for calculating the price of each food and menu. (5) Programs for calculating the nutrient content of each food and menu. (6) Programs for outputing the purchasing amount of food. (7) Programs for outputing the menu table. (8) Programs for inputing and modifing the food composition in the food composition file. (9) Programs for inputing and modifing the cooking types in the cooking types file. (10) Programs for inputing and modifing the food prices in the food prices file.

• Journal of Technologic Dentistry
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• v.13 no.1
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• pp.61-78
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• 1991

Dental caries is one of the main factors to cause the teeth to be lost. Diet is the important factor in the development of dental caries. Today, Dental plaque control, Fluoride to pical application, Fissure sealing and Diet control are used to prevent dental caries. By the five day diet diary, the author surveyed the food in take of 600 infants aged from 10 to 12 in the subures of Seoul. Using the cariogenic food intake analysis form, the detergent food intake analysis form and the basic food intake analysis form, the data were collected, analysed and discussed. After discussing the results, the author concluded as follows : 1. The intake frequency of meals per day was 4.91 times, of which 2.74 times taken at meals and 2.17 times at between meals. Girls(5.00) had taken more times than boys(4.69) at meals an between meals. 2. The intake frequency of cariogenic food per day was 1.93 times, Liquid cariogenic food was taken 0.05 times at meals, and 0.58 times at between meals. Solid cariogenic food was taken 0.05 times at meals, and 0.08 times at between meals. Girls(1.67) had taken cariogenic food more times than boys(1.46). 3. The percentage of intake without detergent food of each intake time per head per day was 71.62% at meals, and 85.7% at between meals. The highest percentage was at evening meals. Boys(44.00%) had taken more detergent food than girls(56.71%). 4. Both boys and girls had the basic food intake taken enough only in 2nd group of basic food, lacking in the other 4 groups. Girls had taken the basic food comparatively more times than boys.

• Journal of Korean Home Economics Education Association
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• v.12 no.3
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• pp.53-63
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• 2000

The purpose of this study was quantitative and qualitative contents analysis of food and nutrition section in middle school textbooks of home economics, physical education and science. As a quantitative approach numbers of sentence lines tables, figures, photos, activities, and exercises were counted. As a qualitative approach, types of explanations were categorized by 7 criteria, and commons and differences of the contents of those subjects were compared. The conclusions of this study were summarized as follows: 1) Contents of food and nutrition section were divided into nutrients. water. energy, food groups, and nutritional problems. When average sentence lines of each were compared, those of nutrients were the longest in all 3 subjects. 2) When compared the numbers of tables, figures, and photos in 3 subjects of textbooks, there were more figures in home economics and science, and more tables in physical education. 3) There were more activities and exercises in home economics an science than in physical education. 4) The D(sentences with table) or E type(sentences with figure) was adapted for the explanation of nutrients functions, recommended dietary allowance, food sources, food groups, eating habits, and weight control in home economics: nutritions functions and energy metabolism in physical education : and digestion, body constituents, energy metabolism, and detection of nutrients in science. 5) Contents about classification and functions of nutrients. food sources deficiency water, energy contents of nutrients and obesity were shown in all 3 subjects. Food groups and eating habits were explained in detail in home economics whereas digestion of nutrients in the digestive tracts were explained in detail in science. Recommended dietary allowance for Koreans and basic food groups revised in 1995 were presented in home economics, whereas those revised in 1989 were presented in physical education. To avoid confusion, recommended dietary allowance for Koreans and food groups presented in physical education tex should be updated.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.491-499
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• 2006

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.