• Nutrition Research and Practice
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• v.10 no.4
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• pp.448-455
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• 2016

BACKGROUND/OBJECTIVES: A growing body of research has indicated that night eating could be associated with poor diet quality and negative health outcomes. This study examined the nutritional aspects of night eating, its related factors, and the association between night eating and body weight among Korean adolescents. SUBJECTS/METHODS: This study analysed the data from a one day 24-hour dietary recall as well as a demographic survey of 1,738 Korean adolescents aged 12 to 18-years-old obtained from the 2010-2012 Korea National Health and Nutrition Examination Survey. 'Night eating' was defined as consuming 25% or more of one's daily energy intake between 21:00 and 06:00. Subjects complying with the preceding condition were classified as 'night eaters', whereas the rest were considered 'non-night eaters'. Logistic regression analysis examined factors related to night eating. Multiple linear regression analyses were used to examine the relationship between night eating and BMI z-scores, whereas multinomial logistic regression analysis was used to examine the relationship between night eating and weight status. RESULTS: About 21% of Korean adolescents appeared to be night eaters. Night eaters showed increased breakfast skipping (P = 0.001), higher energy intake from snacks (P < 0.001), greater proportion of energy intake from fat (P = 0.029), and lower Dietary Diversity Scores (P = 0.008) than non-night eaters. Male adolescents presented 1.9 times higher odds of being night eaters than females. Adolescents whose both parents were night eaters were 4.4 times as likely to be night eaters as those whose neither parents were. Female adolescents showed a significant relationship between night eating and BMI z-scores (${\beta}=0.28$, P = 0.004). However, night eating did not increase odds of being overweight or obese in adolescents. CONCLUSIONS: Night eating in Korean adolescents was related to undesirable dietary behaviours and low diet quality in general as well as higher BMI z-scores in females. Male gender and parental night eating appeared to be the factors that significantly increased odds of night eating. These results suggest that night eating should be considered when designing nutrition education or intervention programs targeting adolescents.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.1-11
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• 2022

Objectives: Away-from-home (AFH) eating has been associated with poor diet quality and health outcomes like obesity in developed countries. AFH eating is also emerging in low-income countries, but its influence on overall diet quality is under-researched. We examined the prevalence of AFH eating and its influence on the dietary patterns of Ugandan adults. Methods: This cross-sectional study employed a web-based survey to interview Ugandan adults aged 18 ~ 65 years. A qualitative food frequency questionnaire was used to assess the food group intake, which was then converted into daily intake frequencies. Principal component analysis was used to derive dietary patterns. The participants were then classified based on the tertiles (T) of dietary pattern scores. Results: About 75% of the 375 participants reported eating AFH. The young men, food insecure, and urban dwellers were more likely to eat AFH ≥ 5 times/week. Three dietary patterns emerged; the animal-based, beverage pattern; the high fat, sweet pattern; and the traditional, plant-based pattern. Participants who frequently ate AFH were 2.85 times and 5.64 times more likely to be in the second and third tertiles, respectively, of the animal-based, beverage pattern compared to the rare eaters (OR = 2.85, 95% CI: 1.35-6.06 for T2 vs T1; and OR = 5.64, 95% CI: 2.50-12.73 for T3 vs T1). The odds of being in the second tertile of the high fat, sweet pattern was significantly higher for frequent AFH eaters compared to the rare eaters (OR = 2.61, 95% CI:1.23-5.52). Conclusions: The prevalence of AFH eating was high. Frequent AFH eating was common among the young, male, food insecure, and urban dwellers, and was associated with unhealthy dietary patterns.

• Animal Bioscience
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• v.34 no.10
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• pp.1663-1673
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• 2021

Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies. Methods: Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties. Results: The HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05). Conclusion: The high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.427-436
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• 2004

The current study was conducted to determine the effect of suspension method on satisfaction level of Korean consumers and objective meat quality traits in Hanwoo longissimus dorsi(LD), triceps brachii(TB) and semimembranosus(SM) muscles. Eighteen Hanwoo steers were slaughtered and alternative sides were hung either by pelvic bone(TS) or Achilles tendon(Al). Sensory characteristics, WB-shear force, sarcomere length, water-holding capacity, saroomere length and cooking loss were determined after a 7-d chiller ageing. Higher carcass quality grade received significantly(p < 0.05) greater eating quality for LD, but the grade did not affect eating quality for both TB and SM. TS did not influence objective and subjective meat quality for TB, but that significantly(P < 0.05) improved eating quality for LD and SM. The most noticeable result was that when SM was tenderstretehed, eating quality was equivalent to that of nonna1ly hung LD. In relationship between objective and subjective meat quality assessments, eating qualty for LD had a significant(P < 0.05) relationship with intramuscular fat content, while that for SM was greatly(P < 0.05) related to saroomere length. The current study indicated that pelvic hanging was an effective way to improve eating quality both LD and SM, and carcass quality grades did not greatly reflect eating quality of SM and TB. The data also implied that instnunental measurements poorly estimated the satisfaction level of Korean conswners.

• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.126-140
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• 2020

The purpose of this study was to investigate the association between dietary quality and smart device use among middle school students. A total of 330 middle school students (171 boys and 159 girls) residing in Incheon participated in this questionnaire survey in June 2018. The boys and girls were divided into two groups according to their daily use time of smart devices: less than 3 hours a day (<3 hours) and 3 hours or more a day (≥3 hours). Eating habits and dietary quality were assessed using a nutrition quotient for adolescents (NA-Q). For boys and girls, higher consumption frequency of white milk was significantly associated with less time spent using a smart device. For boys, a higher number of vegetable dishes and eating frequency of breakfast were significantly associated with the less time spent using a smart device. For girls, higher consumption frequency of processed beverages, ramyeon, and street foods was significantly associated with more time spent using a smart device. For boys and girls, those who spent more time using a smart device had significantly lower NA-Q scores, indicating low dietary quality. To sum up, more time spent using a smart device among middle school students may be associated with lower dietary quality. These results suggest the need to provide a nutrition education program and guidelines to students who use smart devices for a long time.

• The Journal of the Korean dental association
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• v.56 no.5
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• pp.287-295
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• 2018

Eating-swallowing disorder (dysphagia) is a very important functional problem for the elderly, and it has a significant impact on the quality of their life. Because the eating and swallowing processes are affected by oral tissues including teeth, tongue, and oral muscles, it is natural that the dentist as a specialist in oro-facial region, intervenes in the diagnosis and treatment of the disorder. Nevertheless, Korean dentists still lack interest and understanding of dysphagia. In aged society, it is necessary that the dentists understand the functional disorders as well as oral diseases. The purpose of this study is to introduce the evaluation and treatment methods of eating and swallowing functional disorders in order to cope with eating-swallowing disordered patients who are frequently encountered in aged society.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.299-310
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• 2019

The eating quality of rice is one of the main concerns of rice breeding programs in many countries, especially in japonica rice cultivation areas. To select new resources with high eating quality from Korean native japonica rice, we evaluated a total of 76 varieties, including 47 native rice resources (26 landraces + 21 weedy rice) of Korea. In this study, all eating quality traits varied widely among the native resources, and some of the native resources revealed a high evaluation score in the palatability, expected eating quality, and physicochemical traits among the tested whole-plant materials. From the results, we selected two landraces (Sangdo and Waebyeo) and three weedy rice varieties (Hoengseongaengmi3, Namjejuaengmi6, and Wandoaengmi6) as promising resources for improvement of rice eating quality. Specifically, Wandoaengmi6 presented potential as a key breeding material for improving the eating quality of Korean rice cultivars, having the best evaluation results in palatability score (PS 0.83) from the sensory test and glossiness value (GV 81.8) from the Toyo taste meter of cooked rice. Given the urgent need to overcome the constraint of the narrow genetic background of Korean japonica rice, the results could be a practical solution for exploring new opportunities for improving rice eating quality through the expansion of genetic resources.

• Proceedings of the Korean Society of Crop Science Conference
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• 1994.10a
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• pp.64-65
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• 1994

• Safety and Health at Work
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• v.11 no.3
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• pp.367-371
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• 2020

We evaluated the eating pattern, physical activity, and daytime sleepiness level in Chilean shift workers. Fifty, middle-aged adult health workers from a public hospital in Santiago, Chile, were included: a group undergoing shift work (shift workers, including at least one "night shift" and one "long day", n = 33), and day workers under traditional schedule (from 8:00 to 17:00h, n = 17). Body composition, physical activity, and daytime sleepiness levels, and diet characteristics (diet composition, meals' timing, and diet quality) were assessed. Despite similar total energy intake, shift worker showed lower carbohydrate (% of energy) and higher protein intake (both P < 0.01), decreased diet quality, an irregular eating pattern, and delayed meal timing (all P < 0.05). Physical activity and daytime sleepiness levels did not differ between groups. Findings from this first Chilean study in healthcare shift workers support the fact that meal timing and diet quality appear as critical factors for upcoming intervention studies in this group.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.545-552
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• 2004

The objective of this study was to determine of the meal and service quality satisfaction of University foodservice institutions. 462 University students in the Seoul area were surveyed between October 14 and 21, 2002. The result of this study showed that $63.9\%$ of University students were eating 1-4 times per week at University foodservice institutions. The main reasons for eating at University foodservice institutions were inexpensive price $(60.8\%)$ and economy of time $(31.8\%)$. The reasons for not eating at University foodservice institutions were tasteless food $(50.3\%)$ and dissatisfaction with the menu $(22.7\%)$. Most University students $(75.5\%)$ considered taste of food in selecting from the menu. An importance-performance analysis of the meals served at University foodservice institutions showed that variety of the menu and taste of the food were of poor performance, but of high importance. The service quality of University foodservice institutions using a modified Servqual model were tangibles(-0.83), empathy(-1.05), reliability(-1.09) and assurance(-1.13) in decreasing order.