• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.356-371
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• 2000

This study was to evaluate the effectiveness of nutritional counseling for farmers by using computer- based program to estimate pre - and post - knowledge and attitude changes. The desirable change of both knowledge and attitude focused on improving food Intake and early easing of body complaints. 311 agricultural workers in Korea were chosen for this experiment. The score was compared by 2 methods. In the first method, the scores were calculated from nutrient intake quantity and indices. In the second method, the difference of pre and post test of nutritional counseling by count of correct answers of foods and food preparation attitudes was measured according to different body complaints status. Major farming type was rice-planting(39%). The consciousness of health status of the subjects of less than 50 years old was good(42%), but it was only 20% in over 50 years' group. Female farmers felt uncomfortable in body complaints. Their body complaints were 2 times more than the male farmers, particularly, in over 50 years group. Nutrient intakes were lower in male based on the KRDA, except for vitamin C, niacin, and phosphate. Female farmers' nutrient intake was adequate based on the KRDA, but was low in vitamin A, pyridoxin, and iron. From the scores of knowledge and attitude by pre and post tests, counseling was efficient In nutritional education of all age groups, especially the older ones. The effect of counseling by farming type showed that the real agricultural workers had more increased score In the post test. This results Indicated that counseling about food, nutrition. and health to these workers was always effective. Therefore nutritional counseling and education program should be developed for different kinds of health and nutrition. It would be conducted to promote food behavior and improve nutritional and health status of farmers.

• Journal of Nutrition and Health
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• v.24 no.6
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• pp.496-505
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• 1991

Underweight patients were studied with respect to changes in their nutritional status before and after administration of nutritional beverage. Patients with renal hepatic or endocrine disease gastrectomy malabsorption and weight gain over past 6 months were excluded. Ten patients were participated as controls and were allowed to eat ad libitu, Twenty patients were served as case and were administered in addition to their usual diet 400ml of nutritio-nal beverage(Greenbia) high in calorie and protein for 8 weeks. In the beginning of the study most underweight patients showed depressed nutritional status in terms of calorie intake quality of protein intake and the levels of visceral protein status and serum micronut-rients. The controls consumed less amounts of calories proteins vitamins and minerals while those given the nutritional beverage exceeded their estimated energy requirement(105%) and consumed a mean of 96g protein per day. Those given nutritional beverage for 8 weeks showed significant increase in body weight(3%) hemoglobin(3.2%) hematocrit(5.4%) serum transferrin(19.4%) iron(30.1%) and zinc(20.9%) In the controls however significant improvement was not observed in any parameters compared with initial values. significant improvement was not observed in any parameters compared with initial values. This study suggests that patients with underweight can show mild nutritional deprivation nutritional support can improve their unbalanced status and prevent severe malnutrition.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.650-662
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• 2014

This study was conducted to identify middle school students' caffeine intake from their favorite foods containing caffeine as well as several factors related to their intake. The objects of the investigation were 369 middle school students in the urban area of Changwon-si and 358 middle school students in the rural area of Haman-gun. The average height was 162.3cm, average weight was 52.3 kg and average BMI was 19.8. The food habit score was generally positive at an average of 3.37. The food habit scores of rural area students were higher than those of urban area students (p<.05). The average stress score was somewhat low at 2.82. The stress index for rural students was lower than that of urban students (p<.01). The recognition of caffeine in favorite foods was 8.12 out of a 12 point scale. The average nutritional knowledge score regarding caffeine was very low at 3.08 out of a 10 point scale. The main reason for selecting favorite foods was 'taste'. The percentage of students who don't check food labels was 49.1%. 'House' was the main location while 'good taste' was the biggest reason for eating caffeine-containing foods. The main side effect of caffeine intake was 'nausea'. The average daily caffeine intake for all subjects was 26.96 mg, with the urban students averaging 27.90 mg and the rural students averaging 25.99 mg. The correlations between several factors and caffeine intake were examined. Food habit showed a negative correlation with stress score and caffeine intake. Nutritional knowledge and recognition of caffeine had positive correlations with caffeine intake. Hence nutritional education about caffeine should be emphasized to improve students' healthy food habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.191-199
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• 1998

This paper has studied the nutritional iron status of adults in the city of Taegu. The subjects of the experiment were twenty six men and women living in the city of Taegu. The iron intake was 26.1mg for men and 17.1mg for women, which were respectively 217.5% and 95% of RDA. For men heme iron was 5% and nonheme iron, 95% for women heme iron was 5.8% and nonheme iron, 94.2%. The absorption rate of dietary iron was 6.2% for men and 9.1% for women. The hemoglobin was 14.5g/dl for men and 11.9g/dl for women, and the rate of developing anemia was 8.3% in men and 57.1% in women. The serum ferritin was 57.8ng/ml with men, which was found to be normal, and 14.7ng/ml with women, which showed that 57.1% of women were in the condition of iron depletion or iron deficiency anemia. The rate of developing anemia resulting from the deficiency of serum ferritin was as high as that from the deficiency of hemoglobin. The correlation between iron intake based on the dietary record, and energy intake, vegetable protein intake and dietary fiber intake was found to be positive. So was the correlation between the iron intake, and hemoglobin, serum ferritin and urinary iron excretion. There was also a positive correlation between hemoglobin, and hematocrit and serum ferritin. The correlation between fecal iron excretion and serum ferritin was positive. Fecal iron excretion and urinary iron excretion can be complemented by iron intake but the fact should be considered that 95% of iron intake is nonheme iron, which is difficult to absorb. Based on the above-mentioned things, serum ferritin and hemoglobin can be used as the standards of measuring anemia. As women in their child bearing years show the high rate of 57.1% of developing anemia, the more thorough nutritional education of iron is required.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.503-513
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• 2014

This study investigated the effects of dietary consciousness of gender and generation on food intake frequency in Daegu, Sangju, Kimchen and Gumi. There was a total of 359 subjects, which consisted of elementary students, college students, and adults. The survey period was from March to May 2011, and it was a self-questionnaire by convenience sampling. The results were as follows: 1. A 9 point scale on intake frequency of 59 kinds foods was classified into 17 groups. Gender had significant differences on intake frequency of meats, beans, root vegetables, tuber vegetables, fruit vegetables, mushrooms, nuts, liquors, and cola. Sixteen food groups, except for fats, showed significant differences in intake frequency by generation. 2. Dietary consciousness consisted of 15 items, and it was divided into nutritional consciousness and meal consciousness. Meal consciousness was significantly higher in females than in males, as well as college students and adults than in elementary students. 3. Nutritional consciousness had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, fruit vegetables, milk and milk products, fat and fatty oils. Meal consciousness had effects on intake of grain, leaf vegetables, root vegetables, seaweeds, teas and coffee. 4. Meal consciousness of males had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, seaweeds, teas, and coffee. Elementary students showed significant effects on grains, leaf vegetables, root vegetables and seaweeds.

• Nutrition Research and Practice
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• v.2 no.4
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• pp.275-282
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• 2008

In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

• Journal of Nutrition and Health
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• v.55 no.2
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• pp.309-320
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• 2022

Purpose: This study aimed to investigate the association between steamed food intake and risk of metabolic syndrome (MetS) in Korean females. Methods: Using Ansan/Ansung data of Korean Genome and Epidemiology Study, general characteristics, nutritional intake and biochemical and anthropometric markers of a total of 4,056 females aged 40 to 69 years were analyzed. MetS was defined following National Cholesterol Education Program Adult Treatment Panel III with some minor modifications. Logistic regression models were established to present the association between steamed food intake and the risk of MetS. Levels of food and nutrient intake by the frequency of steamed food intake and MetS phenotype were analyzed using general linear models. Results: A total of 38.4% of females had MetS. Among them, 24.9% of females with MetS had steamed food more than 1-3 times per week, which reduced the risk for MetS by about 25% (95% confidence interval [CI], 0.650-0.865). However, such association was not evident when various lifestyle factors were considered in statistical models. In rural residents, the benefit of having more steamed food was observed (adjusted odds ratio: 0.747; 95% CI, 0.583-0.958). The frequency of steamed food intake was associated with various food and nutritional intakes. However, trends in those did not differ by MetS phenotype. Conclusion: Having steamed food more than 1-3 times per week may reduce the risk of MetS compared to those who had less steamed food in Korean females. This protective effect of steamed food intake may differ by lifestyle and environmental factors. Although a clear difference in food and nutritional intake was not observed in this study, steaming could be an effective cooking method for a healthy diet for disease prevention and management.

• Preventive Nutrition and Food Science
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• v.20 no.1
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• pp.1-7
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• 2015

Obesity has become one of the major public health problems all over the world. Recent novel eras of research are opening for the effective management of obesity though gene and nutrient intake interactions because the causes of obesity are complex and multifactorial. Through GWASs (genome-wide association studies) and genetic variations (SNPs, single nucleotide polymorphisms), as the genetic factors are likely to determine individuals' obesity predisposition. The understanding of genetic approaches in nutritional sciences is referred as "nutrigenomics". Nutrigenomics explores the interaction between genetic factors and dietary nutrient intake on various disease phenotypes such as obesity. Therefore, this novel approach might suggest a solution for the effective prevention and treatment of obesity through individual genetic profiles and help improve health conditions.

• Journal of Nutrition and Health
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• v.21 no.2
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• pp.122-128
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• 1988

This nutritional survey was conducted from September 17 to October 6, 1984, in order to investigate the state of the nutritional intakes of perple living Gapoe-Dong, coastal area of Korea. This survey covered a total of forty houses. The method of this research was based on the interiview-survey with questinaires. All of the food taken daily by the people are all weighed before cooking ; the rest of food after mealing are also weighed. Thus the amount of food taken by people can be come out. The results were summarized as follows; 1) The average intake of all nutrients were below the RDA, especially calorie, vitamin B2, calcium and iron were insufficient. The protein intake was only 55.2g but the contribution of animal protein to total protein was adequate(38%). It was provided mostly by fish and shell-fish. 2) Chief food sources were rice, vegetables, fish and shell-fish, and milk, eggs, oil, potato, and fruits were insufficient. 3) The level of education and the number of family were significantly correlated to the nutrientintake, especially correlation between family-size and colorie, calcium intake were significant.

• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.1-10
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• 2005

This study was carried to investigate the effects of alcohol intake on the dietary behaviors and nutrient intakes of students in university and was observed characteristics of alcohol drinking, smoking, dietary behaviors, and nutrient intakes of students. The mean of alcohol consumption was 25.7$\pm$21.7g/day and 47.5$\pm$25.8g/day, most high of high alcohol group in the male student than other groups. Smoking were high by increasing of alcohol intake. Most students had dietary problems as skipping meals, eating snack after dinner, high frequency of eating fast and instant food, and eating meals at watching TV or video. The dietary behavior problems in the high alcohol groups showed higher in the female students than the male students. Nutritional knowledge scores was no significantly different by sex and alcohol intake. The intakes of calorie, protein, phosphorous, iron, and niacin in the male students was significantly higher than those of female students. Except for calcium, vitamin $B_2$ and vitamin C, nutrients were satisfied to the level of Recommended Dietary Allowances(RDA). Nutrient intakes was not affected by alcohol intake. But intakes of calorie, protein, phosphorous, and iron were affected by sex and vitamin C intake was affected by sex and alcohol intake.