• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.399-405
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• 2020

The purpose of this study was to analyze existence of active senior and their sodium intake using the 7th Korea National Health and Nutrition Survey. The samples used for this study were 1,336 males and 1,857 females older than age 45. We used the K-means cluster analysis to distinguish the elderly and one-way analysis of variance (ANOVA) to compare the means statistically among the groups. The analysis confirmed the existence of active seniors and showed different characteristics from other clusters. Also, the sodium intake in active seniors varies with other clusters depending on gender, economic status, social participation and health. In conclusion to reduce the unnecessary social cost of health deterioration of the elderly caused by aging, it is desirable to implement a class-specific policy based on the results of this study.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.86-90
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• 2012

This study assessed the association between vitamin D sufficiency (serum 25(OH)D ${\geq}30ng/mL$) and alcohol consumption using data from the Korea National Health and Nutrition Examination Survey conducted in 2009. The following characteristics were obtained in 7,010 Korean participants ${\geq}19$-years-of-age: serum 25(OH)D level, alcohol consumption (drinking frequency, drinking number of alcoholic beverages on a typical occasion, average daily-alcohol intake), and potential confounders (age, residence, housing status, occupation, total fat and lean mass, smoking, physical activity, history of liver diseases, liver function, and daily intake of energy, protein, and calcium). After adjusting for confounders, vitamin D sufficiency in men was significantly associated with drinking frequency, number of alcoholic drinks consumed, and average daily alcohol intake; odds ratio of 1.21-1.72, 2.17-3.04, and 2.27-3.09, respectively. Increase in the three alcohol drinking-related behaviors was also linearly associated with increase in serum 25(OH)D level in men. By comparison, there was no significant association between alcohol intake and serum 25(OH)D level in women. The positive association between vitamin D sufficiency and alcohol consumption was evident only in Korean men.

• Food Quality and Culture
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• v.3 no.2
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• pp.74-81
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• 2009

This study investigated consumers' recognition on shelf life of health functional foods to set up their rational expiration date. For this study 107 male and female adults aged 20 to 59 years were randomly selected as major consumers of health functional foods. And their data were analyzed with SPSS 17.0. The questionnaire included questions asking a consumer's recognition on the shelf life of health functional foods and how to treat health function food passing its shelf life. In this study, the consumers were found to pay attentions considerably to the shelf life. But most of them did not know an accurate meaning of the shelf life of health functional food and mistook it for expiry date. In addition, the consumers doubted safety of health functional foods passing the shelf life. Therefore, education for consumers about an accurate meaning of the shelf life was needed. The results of this study were considered to be helpful to set up a reasonable expiration date for health functional food.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.33-42
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• 2018

The aim of this study was to examine the association between egg consumption and the risk of chronic disease in Korean adult females using the 2013 Korea National Health and Nutrition Examination Survey. A total of 1,230 subjects aged 40~64 were classified into the 4 groups according to the number of egg consumed per week: <1, 1~2.9, 3~5, ${\geq}5.1$ As egg consumption increased, the intake of energy, protein, fiber, cholesterol, calcium, potassium, riboflavin, and vitamin C increased. The percentage of the subjects with lower intake of energy, protein, calcium, iron, vitamin A, riboflavin, niacin, and vitamin C than the estimated average requirement in the <1 group were the highest among the groups. The blood lipid profile including total cholesterol and LDL-cholesterol was not significantly different among the 4 egg groups. The higher egg consumption was inversely related to a lower odds ratio of metabolic syndrome, hypertriglycemia, hyperglycemia, hypoHDL-cholesterolemia, and hypertension. This result indicates that egg consumption does not elevate the plasma cholesterol level and has a beneficial effect of decreasing the risk of chronic disease. (175)

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.37-45
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• 2006

The purpose of this study was to provide basic information need to promote early childhood's growth with balanced diet and preferable dietary attitude by observing the provision of food service management in kindergarten in Daejeon. We researched the dietary life of full- and half-day program children and their mothers. A questionnaire survey was conducted with 392 children attending kindergarten and their mothers. The questionnaire items examined general characteristics, dietary life, dietary behavior, frequency food intake etc. The results of the survey were as follows. The frequency of breakfast intake of the half-day program children and their mothers was higher than that of the full-day program children and their mothers. Most of the children had an unbalanced diet about soybean, kimchi, and vegetables, whereas their mothers had an unbalanced diet about processed food In general, the half-day program children showed higher scores than full-day children for the items of the dietary behavior of kindergarten. The dietary attitude and nutrition attitude scores of the half-day program children and their mothers were higher than those of the full-day program children and their mothers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.71-74
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• 1979

To evaluate the results of nutritional education in junior college, the content of lunch box of junior college students were surveyed. Among 749 students in Gunsan Fisheries Junior College, 325 men who had carried a lunch box were selected as subject. All the nutrients except vitamin D given in Recommended Daily Dietary Allowances for Korean people, and foods in lunch box were also considered as a food groups. To see how many students had interests about their own nutrition, people who packed lunch box were also checked. The results obtained from this survey were: 1. All the nutrients except calcium and iron of lunch box were low when compared with Recommended Daily Dietary Allowances of Korean people. 2. Vitamin A was approximately similar to the Recommended Daily Dietary Allowances for Korean people. 3. Over 50% of calorie, protein and niacin were provided by main food, although other nutrients were principally from supplemental foods. 4. Supplemental foods were few in kinds and chiefly salty foods such as preserved and processed foods in the lunch box. 5. There may be a fault in nutritional education in junior college because there were few students who had an interest in their own nutrition.

• Korean Journal of Community Nutrition
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• v.22 no.4
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• pp.336-346
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• 2017

Objectives: The study was performed to investigate the relationship between snack intake and oral health behavior in middle school students in Gyeonggi-do area. Methods: The survey questionnaire was recorded by middle school students from July 6 to August 24, 2011. The questionnaire included items on general characteristics, snack intake status, and oral health behavior. Among collected survey questionnaire, a total of 620 questionnaires (320 males and 300 females) were analyzed using SPSS 15.0 program. Results: Frequencies of snack and beverage intakes were significantly higher in males than in females (p < 0.001). Oral health behavior was significantly higher in students with lower snack intake compared to those with higher or average snack intake (p < 0.05). Oral health behavior for tooth brushing and toothbrush care were significantly higher in females than in males (p < 0.05). Conclusions: Oral health behavior score that reflected better oral health of the subjects were higher as the snack intake was lower. Oral health behavior score was higher in females than in males. We conclude that the contents for oral health and nutrition education focused on snack intake need to be developed to induce changes in oral health behavior in middle school students.

• Nutrition Research and Practice
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• v.12 no.3
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• pp.251-257
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• 2018

BACKGROUND/OBJECTIVES: There are few studies that forecast the future prevalence of obesity based on the predicted prevalence model including contributing factors. The present study aimed to identify factors associated with obesity and construct forecasting models including significant contributing factors to estimate the 2020 and 2030 prevalence of obesity and abdominal obesity. SUBJECTS/METHODS: Panel data from the Korea National Health and Nutrition Examination Survey and national statistics from the Korean Statistical Information Service were used for the analysis. The study subjects were 17,685 male and 24,899 female adults aged 19 years or older. The outcome variables were the prevalence of obesity (body mass index ${\geq}25kg/m^2$) and abdominal obesity (waist circumference ${\geq}90cm$ for men and ${\geq}85cm$ for women). Stepwise logistic regression analysis was used to select significant variables from potential exposures. RESULTS: The survey year, age, marital status, job status, income status, smoking, alcohol consumption, sleep duration, psychological factors, dietary intake, and fertility rate were found to contribute to the prevalence of obesity and abdominal obesity. Based on the forecasting models including these variables, the 2020 and 2030 estimates for obesity prevalence were 47% and 62% for men and 32% and 37% for women, respectively. CONCLUSIONS: The present study suggested an increased prevalence of obesity and abdominal obesity in 2020 and 2030. Lifestyle factors were found to be significantly associated with the increasing trend in obesity prevalence and, therefore, they may require modification to prevent the rising trend.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.277-283
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• 1994

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.943-959
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• 2017

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer's age that had an impact on customers' satisfaction, and association with customers' satisfaction, revisit intention and recommendation intention as well.