• Journal of Nutrition and Health
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• v.44 no.2
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• pp.152-161
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• 2011

Koreans have undergone many changes in dietary patterns with economic growth. The purpose of this research was to examine changes in dietary patterns using data from the 1998, 2001, and 2005 Korean National Health and Nutrition Examination Survey. The study included 21,525 subjects (8,295 from 1998, 6,880 from 2001, and 6,350 from 2005) who were 20 years or older and who participated in a 24-h diet recall. The percentage energy intake from 22 food groups was calculated, and a cluster analysis was applied to identify dietary patterns. Two dietary patterns emerged; the first pattern was characterized by high intake of white rice, legumes, vegetables, kimchi, and seaweeds, the so-called "traditional" pattern (53%), whereas the other pattern was characterized by high intake of other grains, noodle dumplings, floured bread, pizza, hamburgers, cereals and snacks, potatoes, sugared sweets, nuts, fruits, meat·its products, eggs, fish, milk and dairy products, oils, beverages and seasoning, or the so-called "modified" pattern. The modified pattern comprised a higher proportion of younger aged, metropolitan residents with more education and higher incomes. However, the gender distribution was not significantly different. The modified pattern had a significantly higher intake of all nutrients except carbohydrates and had a higher proportion of energy from fat and protein. No association with a risk for metabolic syndrome was found for either dietary pattern. After age was standardized, the traditional pattern included 52% of the respondents in 1998, 54% in 2001, and 50% in 2005. However, the modified pattern was significantly more prevalent in the younger age group (20-29 yr), whereas the traditional pattern increased significantly in the older age group (${\geq}$ 65 yr). In conclusion, a secular trend was found for dietary pattern by age group, suggesting that it is necessary to monitor the changes in dietary pattern by age group and to develop appropriate dietary education and guidelines.

• Journal of dental hygiene science
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• v.16 no.5
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• pp.361-369
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• 2016

Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral health promotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among 30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oral health related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork, glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirty foods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, both of 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 have good reliability and validity and be able to use in oral health survey.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.637-651
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• 2012

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.205-213
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• 1996

본 연구에서는 남자대학생 80명을 대상으로 총 식이섬유 및 조섬유와 영양소 섭취상태를 비교 분석하였다. 남자대학생들의 평균 총 식이섬유 섭취량은 $20.54\pm5.82g으로$ 외국의 잠정적 권장량의 범위(20~30g)에는 들었으나 권장량의 하한치를 약간 상회하는데 그쳤다. 조섬유의 1일 평균 섭취량은 $8.43\pm5.56g으로$ 1일 식이섬유 섭취량의 약 41%에 해당하였으며 그 외 열량 및 다른 영양소의 평균 섭취량은 한국인 영양권장량과 비슷하거나 다소 더 높은 것으로 나타났다. 총 식이섬유 섭취량과 에너지 및 단백질, 당질, 그리고 조섬유의 섭취량 간에는 유의적인 상관관계를 보였으며, 당질이 가장 높은 상관계수(r=0.7232, p<0.001)를 보였다. 또한 조사 대학생들의 총 식이섬유 섭취량과 식품군별 섭취량과의 상관관계수를 보인 것은 채소류 (r=0.6548, p<0.001)였으며 그 다음은 곡류(0.5913, p<0.001)였으며 그 다음은 곡류(0.5913, p<0.001), 해조류(0.3300, p<0.01)였다. 조사 대학생들의 식이섬유 섭취량 중 총식이섬유 급원으로 가장 많이 섭취한 식품은 쌀과 김치였으며, 각각 총 식이섬유 섭취량의 11.98%와 7.64%에 기여하였다. 그 외 학생들이 많이 섭취한 라면, 고춧가루, 냉면, 빵, 콩나물, 밀가루, 깍두기, 무 등이 주요한 식이섬유 급원으로 나타났다. 본 연구의 남자대학생들의 식이섬유 섭취량은 외국의 잠정적 권장량의 범위(20~30g)에 속하였으나 충분한 양을 섭취하고 있는 것은 아니었으며, 오히려 경제수준의 향상으로 인한 식습관의 변화에 민감하게 반응하는 젊은 세대들인 조사대학생들의 장래 식이섬유 소비량은 더욱 감소할 것으로 추정된다. 그러므로 식이섬유 급원식품의 섭취를 증가시키는 방안이 모색될 필요가 있다. 따라서 성인기에 식이섬유 부족으로 나타나는 각종 질병의 위험을 예방하기 위해 정백비 위주의 식사를 지양하고 총 식이섬유 함량이 높은 해조류의 섭취를 널리 교육시키는 것이 바람직할 것으로 사료된다. 또한 보다 광범위하고 체계적인 대상자 선정을 통하여 식이섭취조사가 이루어져 식이섬유 섭취패턴을 연구할 필요가 있다.

• Korean Journal of Rural Living Science
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• v.6 no.2
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• pp.99-108
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• 1995

This study was carried out to investigate the food habit and health status of housewives in rural area of Gyonggi Province. The subjects of this study were 121 rural housewives and interviewed with a questionnaire. The results were as follows 1. In food habit items, the mean of Kimchi intake ($4.89\pm0.38$) was the highest, while that of meat processed food intake ($2.12\pm1.07$) was the lowest. The average of food habit score was $53.1\pm7.7$(out of 80) and was not significantly different with educational level, income, family type, size and agricultural type. In age, older subjects had low score. In regular mealtime, 74.4% of subjects had high score. The subjects that had good appetite were 49.6%. 2. The average of height and weight were 156.99cm and 55.5kg respectively. The appeal ratio in THI items was high in the order of musculoskeletal pain (1.62), tired (1.88), eye-fatigued (1.91), mental instability (2.03) and depression (2.07). The average of THI score was $32.7\pm5.5$(out of 45) and was not significantly different with educational level, income, family type and size, but the subjects of younger and nonagricultural belonged to high score level. The percentage of subjects in normal blood pressure, obesity and retained disease at present were 66.9%, 6.1% and 23.1% respectively. There was no significant difference except for good appetite in the relation among food habit, obesity and blood pressure. Food habit score was not significantly different with THI score, but health status seemed to be good in the better food habit.

• Journal of Nutrition and Health
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• v.39 no.5
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• pp.460-466
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• 2006

To investigate the effects of dietary patterns on bone mineral density and its biochemical markers among Korean healthy college women for 2 years, 34 female college students were recruited through convenience sampling. Bone mineral density was measured using Dual Energy X-ray Absorptiometry (DEXA) twice at baseline and two years later. Osteocalcin and parathyroid hormone were measured in fasting serum and N-teleopeptides of type collagen (NTx) in urine. Dietary intake was assessed by 24-hour recall method 8 times with average 4-month interval. Dietary patterns with percent energy of each food group using cluster analysis were classified into two groups. The first cluster (n = 16) was characterized with high consumption of bread, snack, fast foods, beverage and considerable of rice so it was determined as 'Modified dietary pattern group'. The second cluster was characterized with high consumption of rice and kimchi so determined as 'Traditional dietary pattern group'. There were no significant difference of age, menarcheal age, body mass index but percent of body fat by pattern groups. The traditional group showed higher value of bone mineral density among lumber spine and all femur sites at baseline and 2 years later but it was not significant after adjusted for percent of body fat. Serum osteocalcin and urine NTx was higher among the traditional group at baseline than the modified group. There were similar proportions of carbohydrate:fat:protein between groups but significantly higher intake of protein, iron, vitamin A among the traditional group. In conclusion, there were two distinctive dietary patterns among Korean college women. There was difference of bone mineral density and its biochemical markers between two patterns. Further research would be necessary to explore the relationship between dietary patterns and health risks for larger-sized and various populations.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• Korean Journal of Human Ecology
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• v.18 no.2
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• pp.491-500
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• 2009

This study was carried out to investigate the preference for traditional food of university students through the analysis of their daily meal types. Questionnaires were collected from a total of 197 students from December 2007 to February 2008 in Chungnam Province. The results are as follows; 148 of the respondents (73.0%) prefer Korean traditional meal as their favorite food. The significant differences are found in both gender groups and major groups (p<.05). 178 of the respondents (90.4%) answered that the traditional foods are excellent and good. However, the foods were significantly (p<.05) evaluated that major students consider them to be 'excellent' foods, while non-major students consider them to be 'good' foods. 136 of respondents (69.0%) answered that the traditional foods have beneficial influences on their health. In the survey on intake frequency of traditional meals, 137 of respondents (65.9%) have traditional foods more than twice a day. The ratio of traditional meal intake of male students is a significantly higher level (p<.05) than that of female students. Their preference for traditional rice cake, fermented rice punch, and juice mixed with fruits is a very high level of the average of 4.19, 4.22 and 4.34, respectively. The preference for Kimchi, Bulgoki, boiled beef slices, sundae and jelly was a relatively high level of the average of 4.43, 4.65, 4.14, 4.30, and 4.05, respectively. Concludingly, the research shows the majority of students enjoy korean traditional food and expect Korean food as favorite food to be developed and to be inherited.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.299-309
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• 2007

The purpose of this study was to evaluate the effectiveness of nutrition education with nutrition services provided by dietitians who were placed in child care facilities from the Korean Dietetic Association. For this, we investigated the levels of nutrition knowledge and dietary intakes of children who attended child-care centers as well as dietary practices of children assessed by their parents. The treatment for children consisted of nutrition education and food service activities that are provided by the dietitian who have 3 to 5 years experience. Nutrition education was implemented during 10 weeks, 20 times, and a total 400 min and it's effectiveness was evaluated by questionnaire. Data were obtained for 123 children aged 4 to 5 years old who attended four child-care centers, one for a control group and 3 for intervention groups. Dietary intakes were investigated by measuring one-serving size and plate waste a of child for one-day dietary records before and after nutrition education. The levels of nutrition knowledge of children improved showing 70.80 points before to 83.45 points after nutrition education (p<0.001). Dietary intakes of the children after nutrition service increased significantly on cooked rice (133.66 g), Kimchi (19.41 g), side dish of meat/fish (48.40 g), and side dish of vegetables (24.88 g). Dietary practices of children after treatment also improved especially 'eat diverse meat, fish, egg, and bean' and 'never leave plate waste'. To summarize, this study pointed out that nutrition service and nutrition education provided by dietitians had influences on increases of the nutrition knowledge, dietary intake, and dietary practices. Therefore, placement of dietitians needs to extend to child care facilities from the 100 persons-over-capacity facility to the 50 persons-over-capacity facility, for providing professional service such as nutrition education and nutrition counseling.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.594-606
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• 2015

Acculturation may manifest dietary behavioral changes of students from overseas. This study investigated the dietary attitudes, food intakes, and dietary behaviors of 121 Chinese college students residing in Busan, Korea. Using a focus group interview and structured survey, subjects were divided into two groups (SG, LG) based on their self-rated acculturation status. The SG (n=70) and LG (n=51) groups consisted of participants that had resided in Korea for shorter than 18 months versus 18 months or longer, respectively. The SG group was more likely to point out the taste of Korean foods as being too sweet, salty, and spicy but less greasy. A food frequency questionnaire was developed to assess normal intake of Korean ethnic, Chinese ethnic, and common foods. The LG group consumed more Korean foods such as rice cake, dried laver, and radish kimchi but less Chinese foods such as bread glue ball and kidney bean. The LG group consumed more salty and fatty foods and Korean liquors, whereas the SG group consumed more fruits and noodles. Based on the exploratory factor analysis, the SG group showed significantly higher scores for "dietary regularity" but lower scores for "indulgence of unhealthful food" factors. In summation, the LG group became more accustomed to Korean foods and adopted less desirable dietary behaviors compared with the SG group. Findings suggest that the residential period of Chinese college students may be associated with their self-rated acculturation status and food acculturation process, and therefore tailored nutrition education programs are needed to support Chinese students' healthier dietary behaviors and food acculturation process.