• 한국식품조리과학회지
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• 제27권4호
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• pp.75-87
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• 2011

This study was conducted to examine the effect of children's dietary quality, dietary habits, food behavior and health-related lifestyles according to the mother's lifestyles of health and sustainability (LOHAS). The subjects were 580 children. Mother's LOHAS attitude index was 66.85 points and 100 points was a perfect score. The mother's high LOHAS attitude items that children perceived were "My mother often communicates with the family"(3.99 points) and "My mother thinks that the family's health is more important than her health"(3.93 points). In contrast, the LOHAS attitude items for "My mother does community service activity on weekends"(2.78 points), and "My mother participates in environmental protection service activity for the local community"(2.78 points) were very low. The high LOHAS behavior index of mothers was "resource saving", whereas "social welfare" scored low. When self-perceived health status and monthly income of children was high, the mother's LOHAS score was high. The LOHAS attitude index of mothers had a meaningful impact on the children's dietary quality, dietary habits, food behavior and health-related lifestyles. The most frequent food behavior variables were "high skipping rate", "frequency of snacks is 2~4 times per week", "speed of eating is rapid", and 'meals' amount is sufficient. The highest daily life habits item was "I try to maintain a pleasant and enjoyable life style"(3.42 points). The highest nutrient intake attitude score was "I tend to eat rice everyday."(3.41 points). They were highly recognized with "moderate physical activity", "high exercise preference", "positive posture exercise", "exercise <2 days per week", and "over 30 minutes exercise time per day" for the exercise performance status items. It was verified that the higher mother's LOHAS lifestyle score is, the higher children's food behavior, daily life habits, nutrient intake, exercise performance state score are.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.209-209
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• 2004

• 식품기술
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• 제22권3호
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• pp.611-614
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• 2009

• 대한영양사협회학술지
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• 제21권4호
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• pp.308-319
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• 2015

The purpose of this study was to assess risk factors associated with food insecurity in the Korean elderly aged over 65 years using data from the Korea National Health & Nutrition Examination Survey 2013 (KNHANES VI). A total of 1,200 subjects were analyzed among the participants of the KNHANES 2013 by using SPSS statistics complex samples (ver. 21.0). Food insecurity was measured by using the modified US Household Food Security/Hunger Survey Module. Thirteen percent of subjects lived in food insecure households. There were differences in the prevalence of food insecurity according to sex, educational level, income level, and household structure. Mean age of the food insecurity group was significantly higher than that of the food security group. The results of logistic regression analysis showed that food insecurity was significantly associated with alcohol intake (OR: 1.82), prevalence of melancholy (OR: 2.07) and suicidal thoughts (OR: 2.67), and intake deficiency of energy (OR: 1.60), calcium (OR: 1.97), iron (OR: 1.97), potassium (OR: 1.96), riboflavin (OR: 1.76), and niacin (OR: 1.64), while not with smoking, physical activity, chronic diseases including obesity, anemia, diabetes, and osteoarthritis, and deficiency of protein, vitamin A, thiamin and vitamin C. These findings suggest that food insecurity is strongly related to mental health and certain nutrient intakes. Prospective research is needed to establish the effects of food insecurity on chronic diseases.

• 한국식품영양학회지
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• 제20권4호
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• pp.384-391
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• 2007

The purpose of this study was to investigate the preference determinants of buddhist temple food(BTF) and leaded to its activation based on these results. 354 subjects were participated in the survey using questionnaires. 66.9% of subjects had over the normal interest. The taste of BTF was light(34.7%) and it would be helpful in their health(72.9%), subjects answered. Lightness and not strong taste was the main reason of preferring BTF(50.8%), but lack of nutrients was dislike reason of BTF generally. According to factor analysis, the factors of preference determinants deduced as the external form, social environment, health, essential quality and information of food. There were not significantly different between factors by sex and family form. External form, health and essential quality of food had the significant difference by generation and education level. The factors of external form and the essential quality of food showed the significant difference by job. According to the monthly income, the factor of social environment, health and information of food had the significant difference.

• 고려인삼연구와산업
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• 제7권1호
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• pp.3-10
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• 2013

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2002년도 춘계학술발표대회 및 심포지움
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• pp.139-142
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• 2002

This study carried out to evaluate TMDI(theoretical maximum daily intake) and EDI(estimated daily intake) for Korean by using MRLs, food intake, residue data, and correction factors and compare with ADI(acceptable daily intake) in order to estimate the health risk based on the pesticide exposure.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 제34차 추계 국제 학술대회
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• pp.391-395
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• 2004

• Nutritional Sciences
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• 제7권3호
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• pp.158-164
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• 2004

This study was conducted to define dietary patterns and to evaluate the effects of socioeconomic, acculturation and lifestyle factors on dietary patterns among 2,746 Korean- Americans in California. It was a cross-sectional telephone survey based on a representative sampling of individuals with a Korean surname using residential phone listings. It was conducted using a food frequency questionnaire that covered 20 food items, socioeconomic variables such as age, gender, income, education and acculturation, and lifestyle factors such as body weight, alcohol consumption, smoking, exercise and consumption of fast food. Four dietary patterns were identified: American Foods (AF), American Breakfast (AB), Korean Foods (KF) and Vegetables (Ⅴ). AF was associated with younger men, acculturation and fast food consumption. AB was associated with women, higher education, current smoking and fast food consumption. KF was associated with acculturation and lower socioeconomic status. Ⅴ was associated with lifestyle factors such as smoking, exercising and fast food consumption. The results of the study showed that socioeconomic and lifestyle factors influenced the dietary patterns of Korean- Americans. This should be considered when dietary interventions are designed for Korean-Americans to improve their health status.

• 한국환경보건학회지
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• 제40권2호
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• pp.88-97
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• 2014

Objectives: The aim of this study was to evaluate the occurrence of microbiological contamination of kitchen utensils and environments of food service operations at university located in Seoul, Korea. Methods: We collected swab samples from the surfaces of knives, chopping boards, floors, and drains, as well as drinking water and airborne bacteria samples from 20 food service operations. Three bacterial indicators and five food poisoning bacteria were measured quantitatively and qualitatively, respectively. We used selective culture media and the PCR assay targeting 16S rRNA gene for the microbiological analysis. Results: We detected bacterial indicators on knives or chopping boards in eight different food service operations and, three food service operations (I, M, and O) showed more than 3 log colony forming units $(CFU)/100cm^2$ on their knives, significantly higher than the others. The levels of bacterial indicators on the floors and drains in the cooking areas were much higher than those on the cooking utensils. S. aureus was detected on 10 floors and 8 drains. Culturable bacteria were identified in 5 drinking water samples, and food service operation B ($431.1CFU/m^3$) and C ($551.2CFU/m^3$) showed more than $400CFU/m^3$ of total airborne bacteria. Conclusions: These results suggest that some of food service operations in this study may require additional investigation to secure the microbial safety of cooking environments. In addition, further actions including hygiene education for employees and proper guidelines to maintain clean cooking environments should be prepared.