• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.620-629
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• 2008

The purpose of this study was to assess dietary habits and seasonal variation and diversity of food intakes of elderly women living alone as compared to those of elderly women living with family in a rural area. Forty nine elderly women living alone and forty one elderly women living with family who reside in Goryeong-gun, Gyeongbuk, were interviewed using questionnaires in summer 2005, and their food intakes were assessed secondly in winter and thirdly in spring 2006. The average ages were 74.7 years for elderly living alone and 72.8 years for elderly living with family. Tooth status and bone fracture experience were similar between the groups. The prevalence of musculoskeletal disease was 61.2% and that of circulatory disease was 32.7% of the subjects. Average of total score of mental depression of the subjects was 5.94 out of 12 points, and it was not significantly different between the two groups. Skipping meals was more frequent and mealtime was more irregular in the elderly women living alone as compared with the elderly women living with family. Consumption of dietary supplements was also less in the elderly women living alone. Food intakes by the elderly women living alone tended to be lower than those by the elderly women living with family. Dietary diversity score was significantly lower with the elderly women living alone as compared with the elderly women living with family only in summer (p < 0.01). Percentages of the subjects who have taken meat group and vegetable group were significantly lower in the elderly living alone compared with the elderly living with family during summer. Therefore, it is necessary to develop food assistance or supporting program suited for the season within a community for elderly women living alone.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.140-152
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• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services, and suggests the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants and corporals were 43.2%(186) and 29.7%(128) apiece. It was identified that the diversity of menu and significant influences as 57.5%. Thus, it is necessary to diversity the menus more than the present menus to increase the satisfaction of new generation on military meal services. The most influential factor on the diversity of menu was the hard-boiled food as 29.9% among 15 items. Therefore, the first measure to intensify the satisfaction of soldiers on meal services is to diversity the hard-boiled food. Accordingly, this measure will contribute to relieve the most biggest complaints on the diversity of menu in military meal services. For this purpose, it is recommended to replace the kitchen work system consisted of kitchen polices with the non-officer system enabling the long-term service. The kitchen polices are transferred to the first reserve list when they are accustomed to their duties because the period of service is limited under the present kitchen police system. Therefore, the present kitchen police system has the problem that it can't overcome the limit in terms of the quality of meal service.

• Korean Journal of Community Nutrition
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• v.17 no.4
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• pp.419-428
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• 2012

The purpose of this study was to evaluate nutrient intake and anthropometric parameters related to obesity in Korean female adolescents according to dietary diversity score. We analyzed data from the combined 2007-2009 Korean National Health and Nutrition Examination Survey (KNHANES). The subjects were 770 female adolescents. Nutrient intakes, Dietary Diversity Score (DDS) ) and Dietary Variety Score (DVS) were derived by using the data from the 24-recall method. The DDS was defined as the number of six food groups (cereals, meats, fruits, vegetables, dairy, fats and oils) consumed. The DVS was defined as the number of food items consumed. The average age of the subjects of the study was 15.02 years and the average height, weight, and BMI were 159.50 cm, 52.58 kg, 20.62 kg/$m^2$, respectively. The energy and nutrients intakes, percent of the recommended intake for nutrients in DDS = 5~6 group were significantly higher than those of the other groups. Calcium and vitamin C INQ in DDS = 5~6 group were significantly higher than those of the other groups. The average DVS of the subjects was 29.33. The most frequent style of food pattern was CMDFVO (cereals, meats, dairy, fruits, vegetables, fats and oils) = 111011. In conclusion, in healthy Korean female adolescents, food diversity intake variety did beneficially affect the intakes of calcium and vitamin C. Further studies are needed to confirm these findings.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.11 no.2
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• pp.177-185
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• 2004

Purpose: The purpose of this study was to identify the relationship between anorexia, nausea, and vomiting (ANV) and food intake patterns in patients with cancer on chemotherapy. Method: Ninety-one patients from a university hospital in Seoul were recruited and were asked to record food intake and ANV during one cycle of chemotherapy. Results: Caloric and protein intake decreased significantly. The mean caloric intake was 808.75 Kcal (SD=177.54), 48.2% of the recommended intake and the mean of protein intake was 28.44 g (SD=16.44) only 34.7% of the recommended intake. The mean score for dietary diversity was 3.57 (SD=.73) indicating that the patients had taken 3 or more of the 5 food groups. ANV had a significant negative correlation with caloric and protein intake and dietary diversity ($r=-.29{\sim}-.56$, p<.05) and dietary diversity had a significant positive correlation with caloric and protein intake (r=.46 and .57, p=.000). Conclusion: Patients receiving chemotherapy had a very poor intake that could lead to malnutrition and a compromised immune system. These findings suggest the need to develop interventions that encourage for food intake.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.641-648
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• 2010

This study attempted to estimate the dietary quality and the food diversity by analyzing the military foodservice menu. To evaluate the dietary quality, an analysis of NAR(Nutrient Adequacy Ratio) and MAR(Mean Adequacy Ratio) were carried out. DDS(Dietary Diversity Score), DVS(Dietary Variety Score) and DMGFV(Dairy Product, Meat, Grain, Fruit, Vegetable group) were used for assessment of food diversity. A Can-pro 3.0 and an excel were used for dietary data analysis and SPSS 12.0 program was used for statistical analysis. The results were as follows. The NAR of the 9 nutrients was above the RDAs and MAR was $1.71{\pm}0.19$. For 19 days(61.3%), DDS was 5 and for 12 days(38.7%), DDS was 4. The average of DDS was $4.6{\pm}0.25$. The Fruit & vegetable groups were not often served compared to other groups and especially fresh fruit were not given enough. The average of DVS and DVSS were $22.48{\pm}0.61$ and $29.26{\pm}0.66$ each. The most frequent food pattern was 'DMGFV=11111' which was served for 19 days(61.3%) and second frequent pattern 'DMGFV=11101' was served for 12 days(38.7%). DDS was significantly associated with Vit. C intake and DVS and DVSS was significantly related to Vit. $B_1$ and Vit. $B_2$ intakes. The MAR was significantly correlated with only DVSS. It could be interpreted that DVSS is a useful parameter for evaluating nutrient intakes as previous studies verified. Based on these findings, it can be said that military foodservice was provided with adequate nutrition and diversity. Menu was well composed of various foods which met the nutrition standards, but should provide more fresh fruits for adequate provision of vitamins and minerals.

• Preventive Nutrition and Food Science
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• v.10 no.4
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• pp.364-371
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• 2005

This study was performed to evaluate effects of dietary variety scores (DVS) and dietary diversity scores (DDS) on the nutritional quality of the diets of Korean college students, and to examine the association between food group intake patterns and nutritional adequacy. This study examined the relationship of dietary diversity scores (DDS), dietary variety scores (DVS), and food group intake patterns with nutrient intakes using 24-hour recall data (n=.358). The .DDS was calculated from the sum of each of the five food groups consumed as a score of 'I'. DVS was determined by counting the number of food items consumed daily. Food group intake patterns were expressed with the presence or omission of five major food groups-dairy, meat, grain, fruit, and vegetable. The four most prevalent food group patterns and the proportion of the population reporting them were as follows; no dairy and fruit, $23\%;\;no\;dairy,\;20\%;$ no dairy, meat, and fruit, $15\%$; all food groups, $14\%$. Even though the DDS or DVS was higher, the majority of this study population failed to meet the Korean RDA for calcium in both genders and iron in women. Higher DVS scores $(\geq31)$, within all DDS groups, were associated with the largest proportion of individuals consuming more than $75\%$ of the Korean RDA for selected nutrients. The consistency of these results indicates that screening diets to evaluate the overall dietary variety and variety among the major food groups including food group intake patterns provide meaningful information about their quality.

• Journal of Microbiology and Biotechnology
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• v.27 no.12
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• pp.2089-2093
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• 2017

The past decades have been a golden era during which great tasks were accomplished in the field of microbiology, including food microbiology. In the past, culture-dependent methods have been the primary choice to investigate bacterial diversity. However, using culturein-dependent high-throughput sequencing of 16S rRNA genes has greatly facilitated studies exploring the microbial compositions and dynamics associated with health and diseases. These culture-independent DNA-based studies generate large-scale data sets that describe the microbial composition of a certain niche. Consequently, understanding microbial diversity becomes of greater importance when investigating the composition, function, and dynamics of the microbiota associated with health and diseases. Even though there is no general agreement on which diversity index is the best to use, diversity indices have been used to compare the diversity among samples and between treatments with controls. Tools such as the Shannon-Weaver index and Simpson index can be used to describe population diversity in samples. The purpose of this review is to explain the principles of diversity indices, such as Shannon-Weaver and Simpson, to aid general microbiologists in better understanding bacterial communities. In this review, important questions concerning microbial diversity are addressed. Information from this review should facilitate evidence-based strategies to explore microbial communities.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.363-369
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• 2016

Purpose: The purpose of this study was to understand the interrelationships among diversity management, employees' job engagement, and organizational commitment in a deluxe hotel. Methods: In a total of 344 F & B employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. Results: The proposed model provided an adequate fit to the data, $x^2$=316.722 (df=112), CMIN/df=2.828, GFI=0.899, NFI=0.941, IFI=0.961, TLI=0.953, CFI=0.961, RMSEA=0.073. SEM results showed that diversity management (building cultural awareness: ${\beta}$=0.206; pragmatic management policy; ${\beta}$=0.315) had a positive and significant influence on job engagement. Also, employees' job engagement (${\beta}$=0.623) had significant positive effects on organizational commitment. Conclusion: This study shows diversity management of hotel employees and its effectiveness as well as which diversity management is needed positive attitude.

• Bulletin of Food Technology
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• v.24 no.1
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• pp.80-97
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• 2011

• Food Quality and Culture
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• v.2 no.2
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• pp.80-84
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• 2008

In this study, sixth grade school children in the Guri area were surveyed via questionnaire regarding their sociodemographic characteristics, snacking patterns, and intakes of different food groups and sugared snacks. Students with employed mothers had more frequent snacking events and were more dependent on store-purchased snacks compared to those having an unemployed mother. A high consumption of snack sugar was associated with a higher dietary diversity score. There was a positive relationship between snack sugar intake and the intakes of meat and dairy products and foods in the oil and nut group, respectively. A high snack sugar intake had a negative effect on fruit intake. Specific nutrient intake data will be required before conclusions can be made on whether nutrient imbalances are a concern in elementary school children having sweet snacks. Yet, the current data indicate that an increased snack sugar intake can decrease fruit intake, which could result in certain nutrient deficits. Specific dietary guidance may be necessary to address the snacking habits of elementary school children.