• Nutrition Research and Practice
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• 제11권6호
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• pp.500-506
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• 2017

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

• 대한지역사회영양학회지
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• 제3권5호
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• pp.722-728
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• 1998

The purpose of this study was to compare dietary patterns, dietary behaviors and life styles before and after breast cancer surgery in Korea. The subjects were 220 females who underwent surgery for stage I-III breast cancer at general hospitals. Food intake, eating habits, snacks, eating-out, use of nutritional supplements and healthy foods, and drinking and smoking habits were studied using a questionnaire. SAS program was used for statistical analysis of the data. The results are as follows : 1) Most subjects were housewives aged more than 40 years. 2) After breast cancer surgery, intakes of fruits and vegetables were increased and those of meat, salty and spicy foods were decreased. 3) There was a significant difference in takes of caffeine beverages, snacks, fast foods and instant foods before and after breast cancer surgery. 4) There was a significant difference in meal regularity and skipping breakfast before and after breast cancer surgery. 5) The frequency of eating-out was decreased and low-fat foods, such as Japanese foods, were preferred after breast cancer surgery. 6) Nutritional supplements and natural healthy foods were used more after breast cancer surgery. 7) Most subjects were non-smokers and drank little alcohol and the rate of regular drinking significantly decreased after breast cancer surgery. Therefore, there was a significant difference in dietary patterns and behaviors resulting form breast cancer. Further more, dietary factors may be a contributing factor in the incidence at breast cancer in Korea.

• 한국가정과교육학회지
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• 제28권4호
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• pp.111-122
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• 2016

본 연구는 부모의 가공식품 소비행태가 초등학생 자녀의 식행동-식습관, 식품 기호도 및 섭취빈도-에 미치는 영향을 알아보고자 수행하였다. 경상북도에 소재하는 3개 초등학교에 재학 중인 학생 312명과 그들의 부모 312명을 대상으로 설문조사를 실시하였고, 자료 분석을 위하여 SAS 8.0 통계프로그램을 이용한 신뢰도 검증, 교차분석, t-test 및 일원변량분석을 실시하였다. 연구 결과에 따르면, 부모의 가공식품 소비행태가 자녀의 식행동과 밀접하게 연관되어 있는 것으로 나타났다. 가공식품에 대한 부모의 선호도, 섭취빈도, 긍정적인 인식 수준이 높을수록 자녀의 식습관 및 간식섭취행동에 부정적인 영향을 미치며 가공식품을 구매할 때 부모가 식품표시를 확인하는 수준이 높을수록 자녀도 합리적인 소비행태를 보이는 것으로 나타났다. 게다가 자녀의 가공식품에 대한 기호도 및 섭취빈도 역시 부모의 영향을 받는 것으로 나타났다. 구체적으로, 부모의 가공식품 기호도가 높은 집단의 자녀가 씨리얼류(p<.05), 패스트푸드(p<.001), 탄산음료(p<.001)에 대한 기호도가 높았으며, 부모의 가공식품 섭취빈도가 높은 집단의 자녀가 탄산음료(p<.05)에 대한 기호도가 높았다. 특히, 자녀의 가공식품 섭취빈도는 부모의 영향을 더 많이 받았는데, 부모의 가공식품에 대한 기호도 및 섭취빈도가 높을수록 자녀가 과일류(p<.001)와 유제품류(p<.05)는 적게 섭취하는 반면, 씨리얼류(p<.001), 면류(p<.001), 분식류(p<.01), 과자류(p<.001), 탄산음료(p<.01), 패스트푸드(p<.01)는 더 자주 섭취하였다. 본 연구결과들은 부모의 가공식품 소비 행태가 자녀들의 식습관, 식품 기호도 및 섭취빈도에 유의미한 영향을 미치므로, 부모들의 현명한 식품선택과 소비가 중요함을 시사한다. 따라서 학령기 어린이들의 건강한 식생활과 합리적인 식품선택을 위하여 부모를 대상으로 하는 식생활 교육 프로그램을 개발하여 활용하는 방안을 마련해야 할 것이다.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.531-541
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• 2007

This study was conducted to determine factors affecting detection threshold and the optimally-preferred concentration for sweet taste, since investigation into factors decreasing sensitivity or increasing preference for sweet taste is important to prevent overconsumption of simple sugar. Subjects were 70 first-grade middle school students in the Gyeonggi-Do. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly were determined by sensory evaluation. A self-administered questionnaire was used to obtain the information regarding health-related lifestyle practices, dietary habits, preference for and eating frequency of Westernized foods and frequencies of eating foods other than home-made. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly of the subjects were 0.204% and 14.44%, respectively. Subjects who exercise less (< 30 minutes/week except PE class), skipping meals (${\geq}$ 3/week), type of breakfast rather than traditional Korean meal and frequent eating out and buying foods from school tuck-shop tended to have higher sweet taste threshold. There was significant positive correlation between the sucrose threshold concentration and fried chicken preference or eating frequency of hamburger. Those who exercise less (< 30 minutes/week except PE class) did have significantly higher optimally-preferred sweetness of omija jelly, which tended to be higher in the subjects who had more (${\geq}$ 4 out of 10) behavioral or psychological stress symptoms and who had early getting-up time (before 7 am). There was significant positive correlations between the optimally-preferred sweetness of omija jelly and pizza preference, instant noodle eating frequency or sum of eating frequencies of five fast foods. From the results of this study, it was suggested that middle school students should make efforts to stop skipping meals, exercise more, eat Korean traditional breakfast and reduce the frequencies of eating out and using instant/fast foods in order to prevent overconsumption simple sugar.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1992년도 학술강연회
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• pp.47-52
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• 1992

• 대한지역사회영양학회지
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• 제9권2호
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• pp.204-213
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• 2004

The purpose of this study was to examine the dietary behavior of children according to their preference for fast food. The study was carried out on 470, 6th grade students (boys : 236, girls : 234) in September, 2002. The results are summarized as follows : The mean body mass index was 18.72 kg/$m^2$ for boys and 17.76 kg/$m^2$ $^2$ for girls. The subjective health disorder symptoms for the group preferring fast food was not significantly different than that of the other groups. The group preferring fast food consumed an inadequate volume of food, and they had an irregular and unbalanced diet. Their intake of green vegetables, vegetables, protein foods, and seaweed was significantly lower than that of the other groups. The food habit score for the group preferring fast food was lower than that of the other groups, and they had irregular meal times and had unbalanced diets. The group preferring fast food had a preference for sweet tastes, whilst members of the other group preferred a savory taste. The first choice for fast food by the group preferring fast food was hamburgers, the reason being that it tasted good. Results show that children who have a preference for fast food need to correct their dietary behavior. As a result, proper nutritional education and intervention is required in order to improve the consuming habits of children and their preference for fast food.

• 한국조리학회지
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• 제14권4호
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• pp.176-187
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• 2008

The purpose of this study was to suggest a moving-forward solution to the menu development of traditional foods from the analyses results, by surveying 180 college students with food majors in order to identify what effects the acceptability of traditional foods bring to menu development and their correlations. As the result showed, the acceptability of Korean traditional foods was lowering generally due to the popularity of light meals like fast food. Nevertheless, college students with majors of foodservice, cooking and foods than the students with other majors chose one-dish meals and the kinds of soup and pot stews as a favorite food more in terms of curiosity and taste, by which they were implied to have been positioned as popular foods as such. Accordingly, in order to raise the acceptability of traditional foods among other students more when the college students with food majors get related jobs in future, the development of related curricula mainly focused on simplification and standardization in menu combination is more weighted than anything else.

• 한국식품영양학회지
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• 제4권1호
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• pp.45-60
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• 1991

This survey was carried out to Investigate the effects of dietary attitude on the nutrition knowledge, food habits, the daily average nutrient Intakes and the intake of Instant food, convenience food & fast food between college women and their mothers. Questionnaires were completed by 214 college nutrition majors and also by their mothers numbering at 173. College women's mothers showed a better average in meal time regularities per week than that of. college women. Also it is the fact that the college women had a higher frequency rate of instant food and fast food than their mothers. In the case of both college women and mothers if they eat at regular meal times they had a higher score in food habits. But the daily average nutrient intakes was not significant because of the fact that the meal time regularity and nutrient intakes 414 not concise. The higher frequency of instant food intake had a lower score in food habits and nutrition knowledge. The higher frequency of fast food Intake had a higher food habits score but it also had a lower score in nutrition knowledge. As in the intake of instant food and convenience food the college women had a higher Intake frequency. In the dietary pattern the college women they liked to eat (lour foods. But their mothers liked to eat Korean foods. The selective motive and the degree of satisfaction of food service industry product was for convenience and time saving. The food service industry products were found to be unsatisfactory in nutrition and sanitation. Therefore we must be more aware of preventing the disappearance of Korean traditional foods. For the continuing development of our dietary culture we need to have the food service industry to develop more suitable diet for Korean.

• 한국조리학회지
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• 제15권3호
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• pp.225-235
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• 2009

본 연구는 대학생들의 올바른 식생활 습관을 유도하기 위하여 부산 지역 남녀 대학생 282명을 대상으로 외식 행동, 식생활 습관, 패스트푸드 섭취 빈도가 비만도와의 상관관계를 조사하였다. 이를 확인하기 위하여 SPSS 통계프로그램 14.0을 활용하여 빈도분석, 요인 및 신뢰도분석, $\x^2$-test, t-test, 상관관계분석을 실시하였다. 분석결과, 비만도와 건강에 좋지 않은 음식을 자주 섭취하는 식생활 습관과는 상관관계 p<0.01에서 유의하였고, 비만도와 패스트푸드 섭취 빈도는 유의수준 p<0.01에서 상관관계가 있었다. 한편, 비만도와는 규칙적인 식생활 습관과는 음의 상관관계 유의수준 p<0.05에서 유의하였다. 따라서 대학생들의 비만도와는 식생활 습관과 패스트푸드 섭취 빈도와는 상관관계가 있는 것으로 확인되었다.

• 한국식품조리과학회지
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• 제22권2호
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• pp.122-130
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• 2006

This study was conducted to investigate the consumer perceptions of Koreans and foreigners towards Korean and Thai foods and restaurants. Self-administered questionnaires were collected from 129 foreign residents and 291 Koreans who have been members or the Thai travel association in the seoul area. statistical data analysis was performed using the SPSS v 10.0 program. From the evaluation of Korean and Thai foods and restaurants by foreigners, Thai foods/restaurants showed significantly higher ratings in the attributes of 'Food appearance', 'Food smell', 'Overall food taste', and 'Exotic food taste' In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', 'Variety of menu', 'Food sanitation', and 'Fast restaurant service', Thai food/restaurants showed higher ratings than Koreanfood/restaurants. Korean foods were considered more salty than Thai foods. However, overall satisfaction of Thai and Korean foods/restaurants was similar at about '3.7' points on the 5-point Likert scale. From the evaluation by Koreans, there were no significant differences in the attributes of 'Food appearance', 'Food smell', and 'overall food taste'. however. the rating or 'Exotic food taste' was significantly higher in Thai foods. In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', and 'Variety of menu', Thai food/restaurants showed higher ratings than Korean food/restaurants. Interestingly, the evaluation of sanitation of restaurants was opposite to that of foreigners.