• Journal of Nutrition and Health
• /
• v.37 no.7
• /
• pp.550-556
• /
• 2004

Dietary pattern analysis is important complementary approach for identifying associations between diet and chronic disease. A case-control study was conducted in order to examine dietary patterns and the risk of colon cancer in Korea. Data were collected from both 137 cases with either colorectal cancer or large bowl adenomatous polyps and 134 controls regarding social-demographic characteristics and food intake using a semi-quantitative food frequency questionnaire. We conducted factor analysis and identified 6 major dietary patterns: 'Well-being diet' characterized by higher intakes of potatoes, yogurt, soybean paste and vegetables, 'Meat & fish', 'Milk & juice', 'Pork & alcohol', 'Rice & kimchi', and 'Coffee & cake'. We calculated factor scores for each participant and examined the associations between dietary patterns and colon cancer risk. After adjusting for potential confounders, there was a relative risk for colon cancer of 0.16 (95% confidence interval, 0.07 - 0.34) when comparing the highest with the lowest tertile of the 'Well-being' pattern. Significant trends of decreasing risk of colon cancer also emerged with the 'Milk & juice' (OR = 0.40, 95% CI = 0.20 - 0.79). In contrast, inverse associations of the risk were found for 'Pork & alcohol' (OR = 1.92, 95% CI = 0.93 - 3.97), 'Coffee & cake' (OR = 2.18, 95% CI = 1.07 - 4.46). For the 'Meat & fish' pattern, the decreased risk of colon cancer was observed in the second tertile, but not in the highest tertile when comparing to the lowest. The 'Rice & kimchi' pattern had a nonsignificant association with the risk. These data suggest that major dietary patterns derived from the FFQ associated with the risk of colon cancer in Korea. Since foods are not consumed in isolation, dietary pattern research in natural eating behavior may be useful for understanding dietary causes of colon cancer.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.4
• /
• pp.487-497
• /
• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Korean journal of food and cookery science
• /
• v.15 no.3
• /
• pp.272-287
• /
• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.1
• /
• pp.13-22
• /
• 2006

To analyze the dietary behavior and food preference of Korean youth, we surveyed 140 elementary school 6th grade students and 154 high school first grade students in Youngnam Provinces. The average height and weight for the elementary school students were 153cm and 45.3kg for boys and 153.4cm and 44.6kg for girls. The body types depending on the body mass index(BMI) were 45.7% for under-weight, 47.1% for standard, 3.6% for overweight and 3.6% for obesity. The average height and weight for the high school students were 172.5cm and 64.5kg for boys and 160.1cm and 51.7kg for girls. The body types depending on the BMI were 11.0% for under-weight, 70.8% for standard, 13.0% for overweight and 5.2% for obesity. In their food preference, they preferred one-dish food to main dishes and rice with cereals was more popular among high school students. There were higher standard scores in fruit, snack, fried, and Kimchi dishes and high school students showed a high preference especially for snack and fried foods. The Kimchi dishes were more popular among elementary school students and they showed high scores in those dishes regardless of how they were cooked. There was the lowest preference for Korean vegetable salad and the highest for food cooked with meat In conclusion, a difference was found in the food preference of elementary school and high school students and the nutrient intake of elementary school students was lower than that of high school students. Therefore, elementary schools should provide proper nutritional education for students.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.1
• /
• pp.127-134
• /
• 2008

This study was designed to evaluate the nutritional status and dietary problems of obese elementary students consuming unbalanced diets. Blood parameters, body-image perceptions, taste preferences, and nutrient intakes of 40 obese elementary students with unbalanced diets were compared to those of 40 additional obese elementary students as a control. The averages for age, height, weight, and obesity index were 11.5 years, 142.0 cm, 51.0 kg, and 35.4% in the study group and 11.8 years, 144.0 cm, 53.5 kg, and 36.3% in the control group, respectively. The major disliked foods by the students in the study group were vegetables (65%) particularly Kimchi (15%), as well as fish(15%), and pulses (10%). Mean serum cholesterol, blood glucose, GOT/GPT, and hemoglobin levels were 175.1 mg/dL, 89.2 mg/dL, 24.1/18.9 IU/L, and 14.3 g/dL in the study group and 182.8 mg/dL, 91.3 mg/dL, 28.3/33.9 IU/L, and 14.7 g/dL, in the control group, respectively. Approximately 60${\sim}$80% of the subjects responded that they eat a meal everyday, and the remainder skipped at least one meal. The preference for salty tasting foods was significantly lower in the study group, but the preference for hot tasting food was higher as compared to the obese control group(p<0.05, p<0.05). The daily energy intakes of the study and control groups were 1,768.3 kcal and 1,572.7 kcal, respectively, but there was no significant differences between them. Daily intakes of animal protein, fat, animal fat, and vitamin $B_2$ were significantly higher in the study group than in the control group. In conclusion, this study found that obese children consuming unbalanced diets strongly disliked vegetables, particularly Kimchi, as well as hot tasting foods; however, they preferred salty foods. Daily intakes of animal protein and fat were higher in the study group as compared to obese children not consuming unbalanced diets.

• Korean journal of food and cookery science
• /
• v.17 no.5
• /
• pp.441-455
• /
• 2001

Korean food habits, dietary behaviors and perception of food were compared according to gender and age. The subjects were composed of 274 males and 315 females. According to age, the age group of 10s was 26.3%, 20s 24.6%, 30s 16.8%, 40s 18.7%, and 50s and over 13.6%, respectively. The majority (65.2%) of all age groups except the 20s took meals 3 times a day and the ratio 20s eating twice a day was higher than other age groups. All age groups took cooked rice(bap) two or three times a day and the 20s group took smaller amount than other age groups did. The younger age groups of 10s and 20s took larger amount of processed food. The older age groups appeared to have higher frequency of eating fish, bean, vegetable, Kimchi, laver.brown seaweed, soybean oil, sesame oil, coffee, tea, and rice cake(ddhuk). The younger groups have the higher frequency of eating ramyeon, corn flake, milk, milk-processed food, butterㆍmargarine, ham.sausage, carbonated drink candyㆍchocolate, hamburger, and pizza. All age groups perceived cooked rice(bap), meat, fish, egg, vegetable, fruit, and Kimchi to be the delicious, excellent and healthy food. According to the above results, age groups of 30s and over had relatively better food habits compared with those of younger groups. On the other hand, the groups of 10s and 20s had meals irregularly, showed a high ratio of skipping meals, and took processed food much. These results raised a concern of their nutritional imbalance in the future. Therefore, the correct nutritional education must be conducted to make these age groups have a healthy food habits.

• Journal of Nutrition and Health
• /
• v.54 no.1
• /
• pp.23-38
• /
• 2021

Purpose: This study was undertaken to evaluate the health, nutritional status and metabolic syndrome risk according to the dietary pattern of adult single-person households, using information obtained from the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: Data were collected from the 2013-2016 KNHANES, of adults aged 19-64 years, belonging to single-person households. Based on cluster analysis, the dietary patterns of subjects were classified into three groups. The dietary behavior factors, health-related factors, nutritional status, and prevalence of metabolic syndrome obtained from KNHANES questionnaires were compared according to the individual dietary pattern. The nutrient intake data of the subjects were calculated using the semi-food frequency questionnaire. Moreover, blood and physical measurement data of the subjects were analyzed to obtain the prevalence of metabolic syndromes. Results: The major dietary intakes of subjects were classified as 'Rice and kimchi', 'Mixed', and 'Milk·dairy products and fruits' patterns. Characteristics of subjects based on their dietary pattern, gender, age, and education level were significantly different. The 'Milk and fruits' pattern showed low frequency of skipping breakfast and eating out, and had higher intake of dietary supplements. Frequency of alcohol intake and smoking rates were highest in the 'Mixed' pattern. Maximum nutrient intake of fat, vitamin A, riboflavin, vitamin C, niacin, calcium, phosphorus, and potassium was obtained in the 'Milk·dairy products and fruits' pattern. According to dietary patterns adjusted for age and gender, the risk of metabolic syndrome was 0.380 times lower in the 'Milk·dairy products and fruit' pattern than in the 'Rice and kimchi' pattern. However, when adjusted for other confounding factors, no significant difference was obtained between dietary patterns for metabolic syndrome risk. Conclusion: These results indicate that the health and nutritional status of a single-person household is possibly affected by the dietary intake of subjects.

• Journal of Nutrition and Health
• /
• v.55 no.6
• /
• pp.670-683
• /
• 2022

Purpose: To provide the primary data on dietary guidelines for the management of obesity, we analyzed the intake rate of food groups and dish groups according to obesity and age. Data were obtained from the Korea National Health and Nutrition Examination Survey (KNHANSE, 2013-2018). Methods: This study analyzed the data of 21,184 adults aged 19-64 years, obtained from the KNHANSE 2013-2018. The 24-hour recall was performed and the food groups were classified into six representative food groups (grains, meat·fish·eggs·legumes, vegetables, fruits, milk and dairy, and oil and sugar), and 'alcohol' and 'others'. The dish groups were classified into a total of twenty-four types. Results: The normal group included 9,004 subjects (42.5%), while the obese group had 12,180 subjects (57.5%). The food groups showing significant differences according to obesity were grains (p < 0.001), meat/fish/egg/legumes (p < 0.001), and vegetables (p < 0.001); similar results were obtained in both male and female. Comparing the intake rate of food groups and dish groups targeting only the obese group according to age, the food groups showing significance between the obese group and the normal group were grains (p < 0.001) and vegetables (p < 0.001), with significantly increased intake in both genders. Considering the dish groups, significant increases were determined for stews (p < 0.001), seasoned vegetables (p < 0.001), and kimchi (p < 0.001) in male, and for rice (p < 0.001), seasoned vegetables (p < 0.001), kimchi (p < 0.001), and rice cakes (p < 0.001) in female. Conclusion: The results of this study determined that the intake ratio of food and dish groups differs by age in obese adults. We believe that our results can be used as primary data for forming dietary guidelines for obese adults in the future.

• The Korean Journal of Community Living Science
• /
• v.25 no.3
• /
• pp.401-415
• /
• 2014

To prepare for the changes in the future, this study considered people in their seventies and eighties in rural areas in the last decade. Based on a survey of rural life by the Rural Development Administration, all factors were analyzed using SAS ver. 9.3. The rate of rice farming decreased, and vegetable-cultivation increased from 8.4% in 2001 to and 26.6% in 2008 for people in their seventies and eighties. The number of family members decreased to 1.96 in 2010 from 2.04 in 2001, and annual income increased by KRW 20-29 million for those in their seventies and eighties, whereas it was more than KRW 30 million for those in their forties. Bathing with warm water increased to 88.9% from 69.8%, and household waste treated by self-incineration decreased from 86.4% to 40.0% in the last decade. Separate collection spread since 2008. Food waste disposal and the burial (46.0%) showed had for people in their seventies and eighties, and animal feed increased (50.7%) for those in their forties at 2001. The separate collection increased by 39.6% in 2010 for those in their seventies and eighties and by 53.5% for those in their forties(p<0.05). The manufacture of jang and kimchi showed were little annual changes for people in their seventies and eighties. Food storage processing was higher for those in their forties. For those in their seventies and eighties, food group intake over the 2004-2010 period increased from 3.3 times a week to 4.2 times a week for protein foods and from 4.9 times a week to 5.5 times a week for vegetables. There was no change in fruits, milk, and seaweeds for those in their seventies and eighties, but there was an increase for those in their forties. The results suggest the continued increase in the manufacture of jang and kimchi and protein and vegetable intake for those in their seventies and eighties. Some direction to welfare, mechanized rice planting and living with neighbors together would be continued with good nutrition for elderly residents.

• Journal of Microbiology and Biotechnology
• /
• v.25 no.1
• /
• pp.74-80
• /
• 2015

Skin is the soft outer covering of vertebrates that provides protection from pathogenic infection, physical damage, or UV irradiation, and controls body temperature and water content. In this study, we examined the effects of oral intake of kimchi-derived Lactobacillus plantarum K8 lysates on skin moisturizing. In an in vitro study, we observed that the hyaluronic acid content increased in HaCaT cells treated with L. plantarum K8 lysates. Oral administration of L. plantarum K8 lysates effectively attenuated the horny layer formation and decreased epidermal thickening in DNCB-treated SKH-1 hairless mice skin. The damage to barrier function was reduced after 8 weeks of oral administration of L. plantarum K8 lysates as compared with that in the atopic dermatitis mice. For the test with volunteers, we manufactured experimental candy containing 2.1% L. plantarum K8 lysates, while control candy did not contain bacterial lysate. A significant increase in hydration in the experimental candy-administered group as compared with the control candy-administered group was observed on the face after 4 and 8 weeks, and on the forearm after 4 weeks. Decreases in horny layer thickness and TEWL value were observed on the face and forearm of the experimental group. Together, the in vitro cell line and in vivo mouse studies revealed that L. plantarum K8 lysates have a moisturizing effect. A clinical research study with healthy volunteers also showed an improvement in barrier repair and function when volunteers took L. plantarum K8 lysates-containing candy. Thus, our results suggest that L. plantarum K8 lysates may help to improve skin barrier function.