• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.257-266
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• 1993

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.

• Korean Journal of Poultry Science
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• v.33 no.2
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• pp.159-164
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• 2006

To investigate the effects of salt contents in diet and water on the growth of broiler chicks, 288 heads of Hubbards strain chicks, were fed with com-soybean meal diets containing 0, 0.25, 0.5, 0.75 1.0, 2.0, 3.0, or 4.0% salt from 1d to l4d posthatching. And 180 chicks were also supplemented with salt to their water at 0, 0.1, 0.2, 0.5 or 1.0%. Feed intake and weight gain tended to decrease as the salt levels in diets increased and those were the lowest in 4% group as 481 g and 168 g, however, mortality was the highest in 4% group as 75.0%. As for the salt levels in water, feed intake and weight gain were low as 427 g and 162 g in 1% group, while mortality was 77.8%. Salt poisoning chicks were shown with thirsty, appetite deficiency, rising impossibility, sleepiness, or convulsions, and in autopsy, were shown with ascites, hydropericardium, cardiac hypertrophy, hemorrhage of eyelid, hemorrhage of trachea, hemorrhage of intestine, etc. Conclusively, salt content above 4% in diet or 1% in water could reduce the performance in broiler chicks.

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.448-458
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• 2014

Objectives: Increasing salt preferences with age are said to increase preferences of salty foods, thereby leading to greater sodium consumption, which has further implication for hypertension. This study examined the link between preference of salty taste and dietary factors and health-related risk factors in Korean elderly people. Methods: We studied 312 elderly individuals aged > 65 years (male, 100 and female, 212). With each subject, pleasant concentration of NaCl was estimated using the sip-and-spit method. Dietary habits, food preferences, consumption frequencies, anthropometric and biochemical assessment were assessed. Results: The pleasant salt concentration was significantly increased in individuals older than 75 years (p < 0.05). Subjects who liked high concentration of salt showed significantly higher preferences for salty foods (p < 0.001). Results showed significant effects (p < 0.01) of fruit & fruit juice consumption frequencies, MNA (mini-nutritional assessment), cognition score, BMI, body fat %, waist circumference, arm circumference, calf circumference, vitamin D level that subjects who likes low salty taste were higher than subjects who likes high salty taste. Conclusions: The preference for salty taste in the elderly was not correlated with hypertension. But, increased preference for salty taste with age and increased salty food preferences may result in higher sodium consumption. Therefore, nutritional education regarding lowering salt preference and favorable behaviors of low-salt diet is needed to improve the quality of life in the rural elderly.

• Journal of Yeungnam Medical Science
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• v.1 no.1
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• pp.107-113
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• 1984

To evaluate the morphologic changes of the renal arteries in the condition of high-salt diet, we scheduled the control group which fed routine animal diet added 0.06% of Sodium chloride, low-salt group which fed with 2.0% of sodium chloride, and high-Salt group which fed with 8.0% of sodium chloride. The experimental animals were sacrificed every two week until 20 weeks of final experimental week. The results obtained were as follows; 1. Slight intimal thickening of the renal arteries is observed from 16th experimental week and continued the end of the experiment in the rats of control group. 2. In low-salt group slight intimal thickening of the renal arteries is observed from 12th experimental week and continued to the end of the experiment. 3. In high-salt group the intimal thickening began from 6th experimental week and its degree was hasten with week, and provoked moderate to high degree of lesion at the end of the experiment. Medial proliferation and degeneration of the intima and media, though their quality is mild, also associated at the end of the experiment.

• Journal of Preventive Medicine and Public Health
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• v.50 no.6
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• pp.386-392
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• 2017

Objectives: Refugees resettled in the US may be at risk for cardiovascular disease (CVD). However, little is known about CVD-related issues among Karen refugees who have migrated to the US from the Thai-Myanmar border. The purpose of this study was to examine CVD-related health beliefs and lifestyle issues among Karen refugees resettled in the US. Methods: Karen refugees resettled in the US from the Thai-Myanmar border (n=195) participated in a survey study on health beliefs related to CVD, salt intake, physical activity (PA), and smoking in the fall of 2016. Results: A high-salt diet, physical inactivity, and smoking were major lifestyle problems. Participants who adhered to a low-salt diet considered themselves to be susceptible to CVD. Most participants did not engage in regular PA. Regular PA was associated with less perceived susceptibility to CVD and greater perceived benefits of a healthy lifestyle for decreasing the likelihood of CVD. Conclusions: Each refugee population may require individualized strategies to promote PA and a healthy diet. Future studies should develop health education programs that are specifically designed for Karen refugees and evaluate such programs. In addition to health education programs on healthy lifestyle choices, tobacco cessation programs seem to be necessary for Karen refugees. At the same time, it is important to foster strategies to increase the utilization of preventive care among this population by promoting free or reduced-fee resources in the community to further promote their health.

• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.167-176
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• 2015

This study compares salt-related dietary patterns according to sodium intake. A survey was conducted with 257 college students(130 male and 127 female students) in the Busan area. Dish Frequency Questionnaire 70(DFQ 70) was used to quantitatively estimate sodium intake. A short dish frequency questionnaire(DFQ 15) was used to screen subjects with high or low- salt intake. The sodium intake of male students based on DFQ 70 was significantly higher than that of female students(p<0.05). Sodium intake has significant negative effects on systolic and diastolic blood pressure(p<0.05). In the high-salt intake(HS) group, classified by DFQ 15, the number of male students was significantly higher than that of female students(p<0.01). The systolic blood pressure of the HS group was significantly higher than that of the low-salt intake(LS) group(p<0.05). Salt-related dietary behavior score and eating habit score for the HS group were significantly higher than those for the LS group(p<0.01). The sodium intake of the HS group based on DFQ 70 was significantly higher than that of the LS group(p<0.01). In these results, college students in Busan area showed high blood pressure and high sodium intake compared to Korean DRIs. The results indicate a need for various education programs to help college students practice a low-sodium diet.

• Journal of Biosystems Engineering
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• v.35 no.5
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• pp.310-315
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• 2010

The amount of salt intake of Korean people is 11.4 grams per a day, which is 2.3 times of the recommended daily salt intake by WHO - 5 grams of salt a day. The relationship between high salt consumption and increased risk of high blood pressure, observed not only in hypertensive but also in normotensive patients. High salt intake is also associated with an increased risk of heart attack, cerebral ischemia and osteoporosis. Therefore, this research is for developing a salt taste sensor to reduce sodium consumption and improve meal habits for the perception of a more bland taste of most foods. When the sensor was put into food sample, current intensity achieved with distribution cables. Current intensity was correlate with a simple equivalent of salt taste stimulus intensity. The salt taste sensor consists of salinity & temperature measuring probe, signal processing circuit and LCD display & LED warning light. When salinity is going over a set point, LCD displayer indicate salt taste on LCD panel by percent value (%), and at the same time, blue LED light change to red LED light. So we could know the grade of salt taste in soup before meals conveniently and objectively. The results show that operating range of 10 to $80^{\circ}C$ and accuracy of ${\pm}0.1%$ were achieved with an analysis time of about 2 or 3 sec. Moderate reductions in salt intake can help to avert adult diseases and lead a healthy life.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.623-636
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• 2012

Health Belief Model is a socio-psychological theory of decision making to individual health-related behaviors. This study was aimed to develop an effective education program for hypertension based on health belief model. The main factors of health belief model were investigated by focus group interview (FGI) with 23 hypertensive or prehypertensive subjects aged over fifty years. 'Perceived susceptibility' to hypertension was family history, neglect of health care, preference for salty food, broth of soup and stew. Lifelong medication, complications, and medical costs were reported as 'perceived severity' of hypertension. 'Perceived benefits' of hypertension management were decrease of medicinal dose, reduction of medical costs, and healthy eating habits of the family, while 'perceived barriers' were lack of palatability of low salt diet, convenience-oriented dietary habits, and limited choice of foods when eating out. Subjects mentioned TV health programs, public health center programs, and advice from doctors and family as 'cues to action' of hypertension management. These qualitative information provided basis for developing a nutrition education program for hypertension which could be implemented in the public health center. Eight week program was composed of understanding hypertension, risk factor management (eating habits, weight), low salt diet (principles, cooking), advanced management for healthy diet in 2 sessions, and summary. Each session was designed to alert the susceptibility and severity, to emphasize the benefits, and to reduce the barriers by providing dietary monitoring, practical advice, and action tips.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.206-213
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• 1985

Since a long time ago, more than thirty kinds of fermented fish product have traditionally been favored and consumed in Korea. In general, they fermented with $20\%$ of sodium chloride. However, it has been currently known that sodium chloride is one of causative ingredient for adult diseases. For that reason, reduced sodium salt diet is recently recommended in developed countries. This study was attempted to process low sodium salt fermented fish using anchovy, Engraulis japonica, and yellow corvenia, Psedosciaena manchurica, as raw materials with partially replacing the sodium salt with potassium chloride. The most favorable taste for fermented anchovy and yellow corvenia were revealed at 60 and 90 days fermentation, respectively. Judging from sensory evaluation with variance of analysis and orthogonal contrast method, little difference of taste were found when sodium salt was replaced with KCl even by $50\%$ as compared with conventional fermented fish. Taste for low salt fermented anchovy and yellow corvenia were the most favorable when they were prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper as preservatives and flavor enhancers.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.513-526
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• 2014

Objectives: This study was conducted to investigate the effect of low sodium diet education program on dietary habits, diet quality, and measures of obesity in overweight or obese middle-aged women. Methods: Subjects were 81 individuals aged 45 years or over, who completed an 8-week nutrition education. The subjects were divided into a normal group (N = 30) and an overweight-obese group (N = 51) according to the BMI. The effects were evaluated by anthropometric measurement, biochemical analysis, questionnaire, and diet records before and after the program. Results: Overweight-obese group showed significant decreases in weight (p < 0.0001), BMI (p < 0.0001), percent of body fat (p = 0.0087), waist circumference (p < 0.0001), systolic (p = 0.0003) and diastolic blood pressure (p = 0.0261). Nutrients intakes were not different between the two groups and only sodium intake was decreased after education. Total score of general dietary habits, dietary behavior related to sodium intake, dietary diversity score (DDS), diet variety score (DVS), and diet quality index-international (DQI-I) were improved in both groups compared to the baseline. Overweight-obese group showed significant improvement in 'having fruits everyday', 'having fish everyday', 'trying to eat many kinds of food', 'eating less broth when eating soup, stew, and noodles', 'eating less kimchi and salt-fermented vegetable', and 'propensity to think that dishes should be pretty seasoned'. In addition, moderation of empty calories food (p = 0.0064) and macronutrient ratio (p = 0.0004) were improved in the overweigh-obese group, but in the normal group, the results did not reach statistical significance. Conclusions: These results suggested that low sodium diet education program may contribute to obesity management by improving diet quality and dietary habits in middle-aged women.