• Journal of Nutrition and Health
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• v.38 no.3
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• pp.226-231
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• 2005

This study was carried out to evaluate the effects of supplementary diet in infants. Influence of appropriate dietary habits on infants was also examined by being applicable to diets fortified chewiness as a means of intervention. The iron supplementary diet was supported to the healthy infants twice a day for three months. Measures of hemoglobin, hematocrit, RBC count, serum iron, TIBC, ferritin, development examination, and dietary intake patterns of experimental group (n = 25) and control group (n = 20) were performed before and after the intervention. The amount of iron intake from the supplementary diet in the experimental group was $1.77{\pm}0.80 {\cal}mg/day$. After the intervention period, the experimental group not only had increased intakes of grains also decreased intakes of milk. Outcomes observed in infants receiving iron intervention showed that the improved trend of excessive milk intakes and the possibility as a regular diet by serving the iron supplementary diet which can apply to main dish. All measures in blood did not provide significant differences except TIBC between the experimental and the control group before the intervention. But, after the intervention, the experimental group improved most levels of measures, especially significance in hemoglobin, but serum iron. Development of two groups did not differ significantly and both groups were in the range of normal infants' development. However, the levels of MDI and PDI evaluated by BSID-II in the experimental group were slightly higher than the control. Furthermore, the development of cognitive and languistic function was associated with infant growth in the experimental group. In conclusion, this research demonstrated that the iron supplementary diet could affect the iron status and the development of infants despite low-dose supplementation of iron.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.210-217
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• 2008

This study evaluated the hypolipidemic effects of Eleutherococcus senticosus combined with several oriental medicinal herbs. In addition, it addressed whether consuming a diet of healthy food along with a daily supplement of this composite could affect the health status of individuals suffering from diet-related disease such as obesity and hyperlipidemia. The effects of the combined medicinal herbal extracts(MHE) extracted with hot water on reducing serum lipids and improving blood parameters were examined in rats fed a high-fat diet for 5 weeks. Sprague-Dawley rats were randomly assigned to 4 groups: basal diet only(BDG), high fat diet without MHE(FCG), high fat diet and 10% MHE(F10E) and high fat diet and 20% MHE(F20E). Serum lipid contents and blood variables were examined after the experimental period. The results of were as follows. The hematological data for the 4 groups were similar indicating no significant differences. There were moderate level of serum GOT activity in the F10E and F20E groups as compared to the FCG group. Total cholesterol, LDL-cholesterol, triglyceride in serum and the atherogenic index were remarkably reduced in the MHE-supplemented groups as compared to the control group. However, F10E and F20E groups had significantly higher HDL-cholesterol levels than the control group. These results imply that combination of several medicinal herbal extracts could be used to reduce of serum lipid concentrations. The data from this study will be used as basic information with the field of functional food research to address how we can apply oriental medicinal resources to foods. Such research currently drawing considerable attention world-wide.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.237-256
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• 2019

The purpose of this study was to verify whether Mediterranean diet, which proved to have a significant effect on preventing dementia for people aged 65 or older, could be well modified to be a Korean-style Mediterranean diet. This study was performed as a randomized-controlled trial for 6 weeks. Functional physical changes, cognitive scores, depression scores and dietary changes were all assessed. The walking speed (P<0.001) and the cognitive scores were statistically improved in only the experimental group (P<0.001), and the depression scores were also significantly improved in only the experimental group (P<0.01). The dietary intake showed a 30% improvement for consuming more than 7 cups per day of vegetables and fruits. When the participants were contacted four months after the end of the study, 90% of them said that the Korean-style Mediterranean diet was feasible and 100% said the nutrition interventions helped them maintain the diet during their daily lives. The results suggest that although the Mediterranean diet can be difficult to apply, any limitations of this healthy diet can be overcome.

• Nutrition Research and Practice
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• v.17 no.4
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• pp.762-779
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• 2023

BACKGROUND/OBJECTIVES: Mediterranean diet is an environmentally friendly and healthy diet model. The diet offers many vegetables, fruits, nuts, and olive oil to consumers. In addition, it provides moderate amounts of fish and chicken, smaller quantities of dairy products, red meat, and processed meat. The Mediterranean diet has a high anti-inflammatory and antioxidant content, and it causes many physiological changes that can provide a physical performance advantage. This study examined the effects of a 15-day menu, which was planned using foods with a low acid load within the Mediterranean diet rules, on the exercise performance, lactate elimination, anthropometric measurements, and body composition. SUBJECTS/METHODS: Fifteen professional male athletes between the ages of 13 and 18, who were engaged in ski running, were included in the experimental study. Dietary intervention was applied for 15 days. The athlete performances were evaluated by applying the vertical jump test, hand grip strength, 20 meters shuttle run test, and Borg fatigue scale. After the shuttle run test (every 3 min for 30 min), blood was drawn from the finger, and the lactate elimination time was calculated. Performance and lactate measurements, body analysis, and anthropometric measurements were taken before and after dietary intervention. RESULTS: The vertical jump height and hand grip strength increased after the intervention (P < 0.05). The test duration, total distance, the number of shuttles, and maximum oxygen consumption parameters of the shuttle run test increased (P < 0.05). After the intervention, the athletes' perceived fatigue scores decreased in several stages of the shuttle run test (P < 0.05). The lactate elimination time and athlete's body composition were similar in repeated measurements (P > 0.05). In the last measurements, the upper middle arm circumference decreased while the height of the athletes increased (P < 0.05). CONCLUSIONS: These results show that the Mediterranean diet is a safe and feasible dietary approach for aerobic performance and strength increase.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.386-399
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• 2018

Purpose: This study examined whether the supply of healthy Korean diets for 12 weeks is effective in improving the risk factors related to serum GGT and cardiovascular diseases in patients with hypertension and diabetes. Methods: This study selected 41 patients, who were treated with hypertension and diabetes. The Korean diet was composed of cooked-rice, soup, kimchi, and various banchan with one serving called bapsang, which emphasize proportionally high consumption of vegetables and fermented foods, moderate to high consumption of legumes and fish, and low consumption of animal foods. The control group was instead instructed to "eat and exercise as usual" while following the Korean Diabetes Association's dietary guidelines with an intake that can assist in glycemic control, maintain adequate weight, and meet the nutritional requirements. The Korean diet group (21 patients) were served three healthy Korean meals a day for 12 weeks, and the control group (20 patients, who trained in the diet guideline of diabetes) maintained their usual diabetic diet. The serum GGT, blood pressure, heart rate, glycemic control data, cardiovascular risk indicators, and changes in diet measured at the four visits (week 0, 4, 8, and 12) during the course of 12 weeks were compared and evaluated. Results: The serum GGT (p < 0.001), HbA1c (p = 0.004), heart rate (p = 0.007), weight (p = 0.002), Body Mass Index (p = 0.002), body fat mass (p < 0.001), body fat (%) (p < 0.001), and free fatty acid (p = 0.007) in the Korean diet group decreased significantly after the dietary intervention compared to the control group. The amount of intake of rice, whole grains, green vegetables, Kimchi, and soybean fermented food were increased significantly compared to the control group (p < 0.001). The Korean diet group showed significant decreases (p < 0.001) in the intake of animal protein, lipid, and cholesterol derived from animal foods compared to the control group but significant increases (p < 0.001) in the intake of total calories, folic acid, dietary fiber, sodium, potassium, and vitamins A, E, and C. Conclusion: In patients with hypertension and diabetes, it was confirmed that regular eating of a healthy Korean diet helps improve the risk factors for GGT and cardiovascular diseases.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.146-153
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• 2011

For the purpose of carrying out nutrition counseling effectively and efficiently, this study assessed the nutrition counseling practice, perception and nutrition knowledge of elementary school children in Gyeongbuk province. Survey questionnaires were distributed between November 2009 and December 2009 to 100 nutrition counseling experienced children (participants) and 110 nutrition counseling non-experienced children (non-participants) and were completed with nutrition teachers' assistance. According to the survey results, girls and overweight/obese children showed higher tendency of participation in nutrition counseling (p<0.001). Participants who took nutrition counseling according to their own intentions showed satisfaction after counseling on diverse subjects such as obesity, unbalanced diet, and weight control. Particularly, 'lack of counseling session time', 'unfavorable counseling condition' or 'difficult explanation' caused participants unsatisfaction after counseling. Participants usually perceived the meaning of nutrition counseling more correctly than non-participants and showed positive intentions for taking further counseling in the future(p<0.001). Diet good for weight control, good food to fix unbalanced diet and diet good for growing stature were the top three subjects of nutrition counseling chosen by subjects (p<0.001). Participants also showed higher nutrition knowledge scores than non-participants. Therefore, it is critically important to apply nutrition counseling in the proper environment (counseling room, time, teaching materials, etc) to elementary school students to fix healthy food habits. Therefore, nutrition teachers need to be provide professional nutrition counseling skills and knowledge.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.220-230
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• 1998

The purpose of this study was to develop and validate the Food frequency questionnaire (FFQ) for dietary studies of Koreans. One hundred and five food items for the Food frequency questionnaire were selected based on information of frequently consumed foods from National Nutrition Survey Reports and on raw data from a dietary survey on diabetic patients. Frequency of consumption was determined through nine categories ranging from more than three times a day to almost never to indicate how often the specified amount of each food item was consumed during the past month. Three portion sizes were given for each food item(small, medium or large) with respect to a stated medium portion. Seventy-three healthy women served for the validation study. They completed both the FFQ and a 3-day diet record. The FFQ estimate of mean nutrient intake was higher by 10-20% than that of the 3-days diet record and the Spearman correlation coefficients between the two methods ranged from 0.26 to 0.59 . The degree of agreement was from 36% to 38% when nutrients intake assessed by the FFQ and 3day diet record were classified within the same quintile. On the whole , the result of this study seemed to be in good agreement with other studies. Therefore the FFQ developed in this study is considered to be a reliable tool in assessing the dietary habits of Korean.

• Journal of Nutrition and Health
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• v.31 no.5
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• pp.957-964
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• 1998

The study was undertaken to assess the degree to which subjects were compliant with a specific metabolic diet in a controlled outpatient feeding study. The study consisted of a two-week control period in which subjects consumed a control diet consisting of 38-40% fat, 18-20% protein, 40-42% carbohydrate, followed by a three-week experimental period during which each subject consumed the control diet plus one of the four fiber supplements(20g/4ay) assigned on a random basis on the trust day. All meals were prepared and eaten in a metabolic feeding laboratory, with the exception of Saturday and Sunday meals that were packed for take-out. Fifty-seven healthy adult men, aged 18-65 years participated in the study. Dietary compliance index(CI) defined as the percent deviation of actual consumption from the prescribed food's and unconsumed prepared foods. The CI reflected the additional 'non-prescribed foods' and unconsumed 'prescribed foods'. A CI was calculated for all subjects. A CI of 5% or more was defined as poor compliance. Overall, dietary compliance was substantially improved for the entire group over the course of the study. Significant increase in compliance far energy and macronutrient intake occurred between the baseline and experimental periods. Within a non-obese group, dietary compliance fir energy improved from 5.5% to 3.3% by the end of the study(week 1vs week 5, respectively, p<0.05). However, between non-obese and obese group, dietary compliance was not different. (Korean J Nutrition 31(5) : 957-964, 1998)

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.16 no.3
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• pp.143-152
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• 2013

Obesity is a state in which there is an over-accumulation of subcutaneous and/or abdominal adipose tissue. This adipose tissue is no longer considered inert and mainly devoted to storing energy; it is emerging as an active tissue in the regulation of physiological and pathological processes, including immunity and inflammation. Adipose tissue produces and releases a variety of adipokines (leptin, adiponectin, resistin, and visfatin), as well as pro- and anti-inflammatory cytokines (tumor necrosis factor-${\alpha}$, interleukin [IL]-4, IL-6, and others). Adipose tissue is also implicated in the development of chronic metabolic diseases such as type 2 diabetes mellitus or cardiovascular disease. Obesity is thus an underlying condition for inflammatory and metabolic diseases. Diet or dietary patterns play critical roles in obesity and other pathophysiological conditions. A healthy diet and some nutrients are generally considered beneficial; however, some dietary nutrients are still considered controversial. In this article, dietary factors that influence inflammation associated with obesity are discussed.

• Journal of Applied Biological Chemistry
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• v.62 no.2
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• pp.211-217
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• 2019

Dietary pattern has paramount importance in shaping the gut microbiota and its associated host health. Herein this study, long term (12 weeks) impact of mushroom derived dietary fiber, ${\beta}-glucan$, is investigated for its effect on low fiber diet consumption. Inclusion of dietary fiber into the low fiber diet (LFD) increased the abundance of genera Lactobacillus and Anaerostipes, the microbes responsible for butyrate (major 'fuel source' of colonocytes) production. Mice fed LFD with ${\beta}-glucan$ showed significant increase in the length of small intestine compared to that of the LFD group without ${\beta}-glucan$. Further, dietary fiber consumption enhanced goblet cell density along with mucosal layer thickness. These results indicate promising effects of ${\beta}-glucan$ towards maintenance of healthy gut and gut microbiota.