• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.120-128
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• 2017

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

• Nutrition Research and Practice
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• v.1 no.3
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• pp.218-223
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• 2007

This study investigated: 1) what weight-related behaviors college students practiced; 2) if the behaviors were performed for weight-related reasons; and 3) whether the behavioral practices differed by gender, race, and body weight status. This cross-sectional study used a questionnaire to collect information from a non-probability sample of undergraduate students (n=379; 48% men) recruited from large introductory psychology classes. Chi-square tests were conducted to examine simple comparisons, and multiple logistic regression analyses assessed differences. Male students reported adopting significantly fewer weight-related behaviors than females. Most frequently males increased exercise (69.2%), increased fruit and vegetable consumption (50%), skipped meals (46%), cut out sweets and junk foods (40%), and cut out between-meal snacks (35%). Female students most frequently increased exercise (67.4%), skipped meals (63%), increased fruit and vegetable consumption (62%), reduced the amount of food eaten (60%), and cut out between-meal snacks (51%). Negative behaviors were engaged in by only a few participants. Weight-related reasons were a significant factor for weight-related behavior adoption. Multiple logistic regression analyses showed that gender was consistently and significantly associated with the adoption of weight-related behaviors, while race and weight status were less consistently associated. Findings of this study will be helpful to dietitians who counsel college students. Results of this study may support effects to bring more comprehensive behaviorally-focused health md nutrition interventions to college campuses.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.788-795
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• 2017

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

• Journal of Korean Home Economics Education Association
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• v.23 no.2
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• pp.161-174
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• 2011

The aim of this study was to investigate middle school students' perceptions of dietary education in Technology-Home Economics classes. Out of the 444 survey respondents of 3rd grade middle school students in Gyeonggi area, 78.1% of them appeared to have obtained knowledge and information on diet and nutrition primarily from the dietary education delivered in Technology-Home Economics classes. Specifically, 62.6% stated "The current dietary education was useful." and 67.3% said "School dietary education was necessary." However, 88.7% was not even aware of the current Dietary Education Support Act, which was enacted in 2009. On the basis of the 28 subject categories in dietary education, in general, the more interested students were in a specific subject, the more actively they applied their knowledge of that subjects in real situations. In all categories, female students had a greater degree of interest and were more likely to apply that know lodge than male students. Among the 28 subjects, they had greatest interest in 'Dining Manners and Etiquette' and 'Nutrition and Meals for Adolescents' while they expressed relatively little interest in the subject of 'Cooking and Culinary Education'. Their perception of the necessity of dietary education was most highly influenced by their interest in the subject 'Nutrition and Meals for Adolescents', which was followed by gender difference and 'Dining Manners and Etiquette' as the most influential subjects.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.324-333
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• 2018

The aim of this study was to investigate the latent classes and predictors of chronic diseases such as hypertension, dyslipidemia, arthritis, thyroid disease, depression, atopy, allergy, and diabetes. The subjects of this study were Korean citizens who participated in the Korea National Health and Nutrition Examination Survey in 2014. Stratified cluster sampling method was used with a sample size of 7,550. Latent hierarchy analysis was applied to this data. Four classes were identified. Class 1 consisted of participants with hypertension and diabetes. Class 2 consisted of participants with atopy and allergies. Class 3 consisted of participants with dyslipidemia, arthritis, thyroid disease, and depression. Class 4 consisted of participants without any chronic diseases. In comparing Class 1 to Class 4, age, physical activity, self-management, obesity, and presence of high cholesterol were found to be significant. In comparing Class 2 to Class 4, gender, age, and education level were significant. When Class 3 was compared to Class 4, gender, age, pain and discomfort, as well as high cholesterol were found to be significant. Diabetes and hypertension should be treated as comorbid conditions, applying integrated treatments involving effective drug treatment, diet, and physical activity programs. Atopy was found to be strongly correlated with allergies. Thyroid disease was found to coexist with dyslipidemia and arthritis, along with having a strong correlation to depression. Age-appropriate preventive measures can help reduce the risk of chronic diseases.

• Nutrition Research and Practice
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• v.4 no.2
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• pp.149-154
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• 2010

The purpose of this research was to determine barriers that prevent participation in an employee wellness program, Wellness Wednesdays: "Eat & Meet" About Healthy Living, conducted at East Carolina University (ECU) in Greenville, North Carolina. All ECU ARAMARK employees (n = 481) over the age of 18 were eligible to participate in the wellness program. Weekly 30 minute classes, taught by a Registered Dietitian, on various nutrition- and health-related topics were conducted for 10-weeks. Five question knowledge quizzes were administered to participants at the end of each class to determine the comprehension of material presented. Qualitative interviews (n = 19) were conducted with employees (participants and non-participants) and the program organizer after the completion of the 10-week program to identify barriers to program participation. A total of 50 (10.4% of the total number of potential participants) ECU ARAMARK employees, managers, and leadership team directors attended Wellness Wednesdays at least once during the 10-week program. Employees, on average, scored 71-100% on the weekly knowledge quizzes administered at the end of each class. The most common barriers to participation reported included (most often to least often reported): insufficient incentives, inconvenient locations, time limitations, not interested in topics presented, undefined reasons, schedule, marketing, health beliefs, and not interested in the program. Results showed that employee wellness programs can be effective in increasing knowledge of employees on nutrition- and health-related topics. However, program planning that addresses identified barriers including insufficient incentives, inconvenient locations, and time limitations may facilitate higher participation in future worksite wellness opportunities.

• Journal of Nutrition and Health
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• v.45 no.4
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• pp.362-371
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• 2012

This study aimed at investigating the perception and action plans of the school breakfast program (SBP) proposed by nutrition teachers and dietitians at elementary, middle, and high schools in Gyeongbuk province. The survey was carried via questionnaires throughout April to May 2010. Two hundred ten questionnaires were returned (52.5%) and out of the total, 194 were used for analysis. Of the respondents, 73% disagreed and 27% agreed to the implementation of SBP, although most respondents agreed to the importance of eating breakfast in children. The percentage of disagreement was higher among subjects with working experience of 15 years and more, age of 40 years and more, and those who were employed at elementary schools. The primary reasons of disagreement were 'eating breakfast with family is better' and 'it increases the cost of school foodservice'. The respondents preferred students' optional participation (62.9%) over universal participation (37.1%) of SBP. Action plans of SBP, which were proposed by nutrition teachers and dietitians, included direct operating system by the school, food delivery schedule prior to the day of serving, 2-3 hours of preparation time, serving food 50 minutes before the start of classes, and convenient style menu served at the school cafeteria. Efforts to lessen foodservice employees' workload as well as support from school principals and the Office of Education were suggested as prerequisites for a successful SBP implementation.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.342-351
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• 2016

BACKGROUND/OBJECTIVES: This study aims to develop a mobile nutritional management program for integration into the already developed web-based program, Diabetes Mellitus Dietary Management Guide (DMDMG) for diabetic patients. Further, we aim to evaluate the amended DMDMG program. SUBJECTS/METHODS: The mobile application based on an Android operating system includes three parts: 1) record of diet intake, which allows users to take pictures of the meal and save to later add diet records into DMDMG; 2) an alarm system that rings at each meal time, which reminds users to input the data; 3) displays the diet record and the results of nutrient intake, which can be also viewed through the web program. All three parts are linked to the web-based program. A survey was conducted to evaluate the program in terms of nutrition knowledge, dietary attitude, eating behavior and diet intake by non-equivalent control group design among diabetic patients with 14 DMDMG users and 12 non-user controls after a one-month trial of DMDMG. RESULTS: Non-users did not use the program, but participated in the weekly off-line nutrition classes for one month. The program users showed increased healthful dietary behavior (P < 0.01) and dietary attitude scores (P < 0.05). More DMDMG users had higher nutrition knowledge scores after one-month trial than non-users. However, dietary intake significantly increased in non-user group for calcium and sodium (P < 0.05) while the user group did not show significant changes. CONCLUSIONS: The program has created positive changes in patients' dietary life. All the users were satisfied with the program, although some expressed minor difficulties with an unfamiliar mobile app.

• Safety and Health at Work
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• v.10 no.4
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• pp.504-511
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• 2019

Objectives: We evaluated the physical and mental health problems of waged workers in Korea who had different classes of occupation. Methods: We used data from the Korean National Health and Nutrition Examination Survey (2007-2017) to examine 22,788 workers who were waged employees and categorized these workers into 5 occupational classes. Results: "Unskilled manual workers" were more likely to be older, less educated, have lower monthly income, and work fewer hours per week. Among men and relative to "managers and professionals" (reference group), "skilled manual workers" were more likely to have physician-diagnosed osteoarthritis, "clerks" were less likely to report suicidal ideation, and "unskilled manual workers" were more likely to report suicidal ideation. Among women and relative to "managers and professionals" (reference group), "service and sales workers" and "unskilled manual workers" were more likely to report physician-diagnosed osteoarthritis, depressive feelings, and suicidal ideation. However, hypertension, hyperlipidemia, diabetes, and cardiovascular diseases did not differ among the occupational classes for men and women. Conclusion: We identified differences between men and women and among those in different occupational classes regarding employment status, physical health, and mental health. "Unskilled manual workers" of both genders were more likely to be older, less educated, have less monthly income, work fewer hours per week, and have suicidal ideation. Female "service and sales workers" were more likely to have osteoarthritis, depressive feelings, and suicidal ideation.

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.50-60
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• 2010

The purpose of this study was to conduct nutrition education using animations for the establishment of proper eating habits among elementary school students and to evaluate its effectiveness. The subjects of this study were two classes of fourth grade students in an elementary school located in Daegu-city. There were 29 students in each class. One class, the "nutrition-education" group, received nutrition education; the other class, the "no-education" group, did not receive the education. After completing the eight nutrition lessons, the effectiveness of the education was analyzed by measuring changes in the nutrition knowledge, eating habits and food preferences of the nutrition-education group vs. the no-education group. Before nutrition education, there was no significant difference between the two groups in terms of nutrition knowledge. However, after the nutrition education, the nutrition-education group's nutrition knowledge was significantly improved, compared to that of the no-education group (p < 0.001). Following education, the nutrition-education group's responses to the "eating habit" item, "I eat fruits every day," were significantly more positive, compared to the responses of the no-education group (p < 0.01). However, for the ten food groups listed as food preferences, except for fish and shellfish (p < 0.05), there was no significant difference in the responses of the two groups. Following the education, the nutrition-education group showed significantly increased preferences for 12 food items (red beans, mackerels, yellow corvinas, dried laver, kelps, radish, lettuce, pears, kiwi fruits, plums, grapes and sweet drinks made from fermented rice) out of 112 items, compared to the selected preferences of the no-education group. After education, 75.9% of the students in the nutrition-education group indicated changes in their eating habits, and 89.6% of them answered that the nutrition education helped them change their eating habits. The most helpful medium for changing their eating habits was animations (31.0%), followed by songs (20.7%) and lectures (17.2%). As a result of this study, after completing the nutrition education, students in the nutrition-education group showed significant changes in food preferences, and their level of nutrition knowledge was significantly increased. However, their eating habits did not actively change. Therefore, in order to establish proper eating habits, a longer period of consistent education is required, using various educational media and learning methods such as extracurricular activities and discretionary activity programs.