• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.510-516
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• 1995

A multidisciplinary weight control program was conducted for obese women. The major components of the program included low calorie diet therapy, exercise, behavior modification and nutritional education and counseling. Sixteen healthy volunteers in excess of body fat, above 30%, were enrolled in the group support program. But 5 person were dropped out in the 2nd week of treatment. During the 1st week of group orientation, individual cause of obesity was assessed through a computer program including survey of dietary intake, activity, eating habits and life styles. During the 5 weeks of treatment, 4.8kg of average weight loss was accomplished using a following program ; low calorie diet(1200kcal/day with all essential nutrients), low impact aerobic exercise(50~60% of $VO_{2max}$, 1 hour/day in a group, 3~5 days/week), behavior modification of individual life styles and eating habits causing obesity and nutritional education concerning nutrition, role of exercise such as brisk walking, importance of slow eating in regular meal pattern and internal motivation for weight reduction, health risk of obesity and rapid weight loss, weight recycling and yo-yo syndrome, etc. Nutritional conseling was conducted 3 times per week with checking self-records of foods, activity, emotional state and tiredness. Before and immediately after 5 weeks of treatment, blood pressure, fasting blood glucose, cholesterol and triglyceride were measured and comparied with paired t-test. After 5 weeks of treatment, body weight, body mass index, body fat and circumferences of waist, upper arm and hip were significantly decreased. Also LDL-cholesterol was significantly decreased after obesity treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.137-147
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• 2011

This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, 'No Plate Waste Day' organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).

• Journal of Korean society of Dental Hygiene
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• v.4 no.1
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• pp.31-48
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• 2004

Dental caries taking place with milk teeth affects eruption of permanent teeth adversely, and thus, it is very important to prevent dental caries from taking place with a child in maintaining his/her physical, mental and emotional health. In this study as conducted to obtain basic data to be required for development of a program for letting preschool children form a habitual life for oral health and right dietary life, a total 172 children aged 5 years and 6 years were selected from children who lived in Hwasung-si, Kyunggi-do and attended preschools (childrens houses) located there with the consent of their guardians. Then, the weight length index (WLI) and blood components of each child were analyzed, and each relation between the weight length index (WLI) and dental caries of milk teeth and between blood components and dental caries of milk teeth was comparatively examined, and thereby, the following results were obtained. When the dmf rate of each group according to the obesity was examined, it was found to be 87.50% in the under-weight group, 71.20% in the normal weight group and 83.87% in the overweight group. And when the dmft rate of each group was examined, it was found to be 48.43% in the under-weight group, 37.10% in the normal weight group and 47.17% in the overweight group. Also, when the dmft index of each group was examined, it was found to be 3.9 in the under-weight group, 3.0 in the normal weight group and 3.8 in the overweight group. That is to say, the under-weight group and the overweight group having an abnormal weight were found to be higher in all of the dmf rate, the dmft rate and the dmft index than the normal weight group. It could be, therefore, known that normal weight should be maintained in order to prevent dental caries of milk teeth. And, it is thought that a right dietary life habit ensuring intake of balanced nutrients should be formed for maintenance of a normal weight. As a result of examining the relation between nutrient components in blood and dental caries of milk teeth, in the case of children with no dental caries, inorganic nutrient components of blood had a tendency to be a little higher, but no statistical significance was observed therein. Meanwhile, it was found that there was a relation between blood type and the dmft index.

• Journal of Nutrition and Health
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• v.38 no.7
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• pp.533-543
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• 2005

The purpose of this study was to determine the iron status of preschool children in Ulsan, Korea. The study was con-ducted using 95 children aged 3 to 6 years by investigating the anthropometric indices and assessing the dietary intakes and biochemical analysis. A questionnaire for dietary intakes using 24-hr recall method were carried out by the mothers of the 95 subjects. And also a study was conducted to assess hematological and biochemical status of iron and prevalence of iron deficiency. The average height and weight were 105.4 $\pm$ 7.0 cm, 18.7 $\pm$ 3.2 kg in boys, 103.8 $\pm$ 6.7 cm, 17.6 $\pm$ 2.7 kg in girls. These were lower than the body growth standard values of Korean pediatrics. There was not a significant difference in both between boys and girls. For the daily nutrient intake, energy was 1201.5 $\pm$ 280.9 kcal (79.3$\%$RDA), protein was 63.8 $\pm$ 28.2 g (219.4$\%$RDA), iron was 11.9 $\pm$ 4.5 mg (133.2$\%$RDA). The iron nutritional status by hematological assay found that Hct was 34.7 $\pm$ 2.0 ($\%$), Hb was 12.0 $\pm$ 0.8 g/dl, RBC was 4.3 $\pm$ 0.3 ($10^6/{\mu}l$), MCV was 80.5 $\pm$ 3.0 fL, MCH was 27.8 $\pm$ 1.1 pg and MCHC was 34.6 $\pm$ 0.6 g/dl. The biochemical measurement of serum iron was 75.6 $\pm$ 30.3 ${\mu}g$/dl, TIBC was 320.3 $\pm$ 34.1 ${\mu}g$/dl, serum ferritin was 30.0 $\pm$ 14.8 ${\mu}g$/dl, Zinc-Protophor-phyrin (ZPP) was 32.7 $\pm$ 8.0 ${\mu}g$/dl, and ZPP/Heme was 71.1 $\pm$ 19.5 ($\mu$mole/mol heme). The prevalence with Hct, Hb, TS and serum ferritin less than cut-off value was $8.4\%,\;9.5\%,\;12.6\%$ and $4.4\%$ respectively. But the prevalence of iron deficiency estimated with ZPP and ZPP/Heme criteria were $25.3\%$ and $27.4\%$, and were higher than in case of any other indices. The prevalence of iron deficiency anemia ((low Hb (< 11.0 g/dl) and low serum ferritin (< 10 ${\mu}g$/L) or low TS (3-4 yews: < $12\%$, 5-6 years: < $14\%$)) was found in only one 3 year old girl. The prevalence of iron deficiency except Hct and Hb was the highest in 3 year group, but the prevalence by Hct and Hb was the highest in 5 year group. Iron deficiency and iron deficiency anemia do not seem to be a major public health problem in preschool children in Ulsan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.810-814
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• 2004

This research was conducted to evaluate the safety of the herbicide-resistant rice, a genetically modified organism (GMO) developed by the Rural Development Administration by exposing it to 12 months old Sprague-Dawley rats for 8 weeks. The composition of herbicide-resistant brown rice with/without heating treatment was compared with those of conventional Ilpum brown rice with/without heating treatment to assess composition equivalence. Compositional analysis was performed to measure proximates, fiber, and minerals. The nutritional components of herbicide-resistant rice were similar to those of the nontransgenic control or were within the normal range of nontransgenic rice. Four groups of experimental male rats were fed one of the following diets for eight weeks: Ilpum brown rice (I) and its heated rice (IH) as non-GMO, and herbicide-resistant brown rice (G) and its heated rice (GH) as GMO- We checked clinical symptoms (anorexia, salivation, diarrhea, polyuria, anuria, fecal change), food intake, and water consumption every day, change of body weight once a week, and serum biochemistry and organ weights after 8 weeks of experimental feeding We did not find any significant differences in the above-mentioned items. These results suggested that genetically modified herbicide-resistant rice was compositionally equivalent to conventional Ilpum rice, and nutritional characteristics and safety of herbicide-resistant rice in old male rats treated for 8 weeks were not different from those of Ilpum rice, non-GMO.

• Journal of Korean Home Economics Education Association
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• v.33 no.1
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• pp.151-167
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• 2021

This study reports on the development of a dietary education program for Korean young adults in single-person households. The 7th National Health and Nutrition Survey (2016-2018) was used to compare and analyze the dietary behavior of single-person households and multi-person households, and an online survey was conducted on 350 young adults (age 19-39 years) living in Seoul. According to the analysis, single-person households had higher rates of breakfast and eating out than multi-person households, and significantly lower average intake of energy and nutrients (p<0.05). In particular, in the case of single-person households, the lower the frequency of cooking at home, the higher the rate of breakfast and the higher the frequency of eating out and delivery food (p<0.05). Based on the survey, a dietary education program for young adults single-person households was developed by applying the DESIGN six-step procedure and social cognitive theory as a conceptual model. The first session consisted of the health and economic benefits of home-cooked meals, the second session of the importance of the breakfast and the effect of exercise in life, the third session of the importance of balanced nutrition and the principles of a healthy diet, the fourth session of food safety and storage, and the fifth session of social dining. Each session was composed of a combination of theoretical lectures to motivate 'more making and eating healthy home-cooked meals' and cooking practice for improving behavioral performance.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.608-613
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• 2018

For increasing both the viscosity and intake of calories and nutrients, four cereal powders: Goami (GR), waxy barley (WBL), germinated brown rice (GBR), and oat (OT) were added to rice porridge, and the properties of the porridge were compared with that containing a commercial thickener. Among the samples, the porridge with WBL showed the highest viscosity, whereas that with GR showed the lowest. With regards to color properties, the porridge with GR showed the highest whiteness, while those with OT or GBR had the highest yellowness, affecting the color of the rice porridge. The viscosity level of porridges with cereal powders did not reach that of the porridge with the commercial thickener at $90-95^{\circ}C$; however, at $55-60^{\circ}C$, the viscosity of the porridge with cereals was enough to replace the commercial thickener. With regards to organoleptic tests, the overall acceptability was mainly attributed to color, and there were no significant differences in other properties. From these results, it seems that the cereal powders could be suitable substitutes for commercial thickeners.

• The Journal of the Korea Contents Association
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• v.22 no.6
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• pp.580-595
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• 2022

This study looked at the relationship between lifestyle choices and various substance addictions in young adults by applying the Relapse Prevention model of addiction. The data was obtained from a cross-sectional questionnaire (Depression and Anxiety Assessment Test) of 926 young adults aged 18~24 from 24 countries. Of these, 17.6% reported that they had a serious substance addiction, with alcohol addiction being the highest (11.2%), followed by nicotine (10.3%) and illicit drug (8.7%) usage. Results of chi-square test and logistic regression analysis revealed a significant association between various lifestyle factors (exercise patterns, intake of dietary nutrients like tryptophan, folic acid, omega-3 fatty acids and micronutrients, spiritual habits such as Bible reading and prayer) and addiction to various substances (illicit drugs, alcohol and nicotine). Depression was also found to be a significant factor influencing substance addiction. Interestingly, the risk of alcohol abuse was the highest at 9.870 (95% CI: 4.525-21.525) times among those who didn't have the habit of daily Bible reading. The highest risk of nicotine and illicit drug addiction was among those who consumed 'less than 1 serving' of dietary micronutrients per day compared to those who consumed '5 or more servings', with odds ratios of 9.606(95% CI: 2.726-30.111) and 8.642(95% CI: 2.022-37.378), respectively. These findings suggest that holistic lifestyle interventions may help prevent and reduce substance addiction in young adults.

• Korean Journal of Poultry Science
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• v.50 no.3
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• pp.161-169
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• 2023

The present study aimed to investigate the effect of Allium hookeri (AH) root on growth performance, serum antioxidant enzyme activity, cecal short-chain fatty acid profiles, and tight junction-related gene expression of broiler chickens. On day 10, 96 birds were allocated to one of two dietary treatments with 6 replicate cages, and 8 birds per cage in a randomized complete block design. The experimental diets consisted of a corn-soybean meal-based control diet and a diet supplemented with 0.3% AH root powder at the expense of the corn in the control diet. The experimental diets were formulated to meet or exceed the nutrients requirements of broilers recommended by Aviagen for each phase (from day 10 to 21 and from day 21 to 28). On day 28, a bird representing the median body weight in each cage was selected, and then blood, cecal digesta, and jejunum tissue samples were collected. No significant differences were observed in body weight gain and feed intake among dietary treatments. However, birds fed the diet containing AH showed a greater gain-to-feed ratio compared to the control group at 21 days of age and throughout the entire experimental period (P<0.05). Serum antioxidant enzyme activity, cecal short-chain fatty acid profiles, and tight junction-related gene expression were not affected by the dietary AH supplementation. Based on the results of the present study, dietary AH supplementation may improve the gain-to-feed ratio, but not gut health markers in broiler chickens from day 10 to 28.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.185-197
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• 1991

An eating behavior research was done with 50 females at a buffet styled restaurant during their lunch time. Of the respondents, 52.0% were professional and 54.0% were graduate school graduates. Of the respondents, 58.0% of the company were friends and 24.0% were relatives. The average time period of eating was $93.0{\pm}23.4$ minutes. The average frequency of taking food was $4.0{\pm}1.1$ and the average frequency of taking food after satiety was $1.4{\pm}0.8$. It is significant that lower frequency of food consumption was directly proportional to the age groups of respondents. The average selected food items were $30.4{\pm}7.1$ out of 175 and the average weight of the consumed food was $995.0{\pm}240.9$ g. The older age group chose a similar number of food items, but the amount of each food item was considerably less than younger. So the younger the age group was, the more they ate. The average food items at one time was $7.1{\pm}2.2$ and the average food weight time was $233.7{\pm}69.7$ g. The percentage of respondents who evaluated themselves as 'ate too much' was 70.0% and those who evaluate themselves 'ate properly' was 14.0%. Most of them were satisfied with the buffet service. The average of number of food items consumed by respondents before cooking was $50.5{\pm}8.9$. The consumption of calories and nutrients was compared with the Korean Daily Recommended Dietary Allowances. The consumed calories were 60.9% of RDAs, protein 104.4%, calcium 77.1%, iron 129.8%, vitamin A 66.5%, thiamin 96.0%, riboflavin 95.7%, niacin126.6% and ascorbic acid 112.3%. This data exceeded 1/3 of the Korean Daily RDAs tremendously and tells us extreme overeating. The energy ratio of carbohydrate: fat: protein was 51.6: 29.9: 18.5. Caloric consumption of animal food was 27.9% and the consumption rate of the other nutrients from animal food was considerably high. But the consumption rate of vitamin A was 90.9% from vegetable groups. Accoding to this study, buffet service gives some advantages. It gives customers an good opportunity to vary their food intake, which enhances eating experiences and can cause an improvemont of food habits. But overeating is a problem. Therefore, we think it is necessary for those women who have influence over their family's food selection, to have nutrition education about a desirable order of eating a meal, food selection, and health problems due to overeating at buffet styled restaurant. There should be some improvement in the management of buffet service. For example, proper temperature, texture, and freshness of the food should be maintained. Prevention of mixed food smells should be considered as well. To lower the price it is desirable to reduce the number of similar items and to use seasonal food as much as possible. A buffet styled restaurant with less food items with cheaper prices is recommended. Various traditional food should be developed for the menu items. We expect buffet services to be sutable to maintain good health and to be popular to any eater.