• Nutrition Research and Practice
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• v.16 no.sup1
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• pp.57-69
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• 2022

BACKGROUND/OBJECTIVES: Vitamin D is produced in the skin during sun exposure and is also ingested from foods. The role of vitamin D needs to be considered in the prevention and management of various diseases. Moreover, since the majority of Koreans spend their days indoors, becoming susceptible to the risk of vitamin D deficiency. The current study aims to prepare a basis for determining dietary reference intake of vitamin D in Korea, by reviewing the evidence against various diseases and risks. MATERIALS/METHODS: Literature published in Korea and other countries between 2014 and 2018 was prioritized based on their study design and other criteria, and evaluated using the RoB 2.0 assessment form and United States Department of Agriculture Nutrition Evidence Library Conclusion Statement Evaluation Criteria. RESULTS: Of the 1,709 studies, 128 studies were included in the final systematic analysis after screening. To set the dietary reference intakes of vitamin D based on the selected articles, blood 25(OH)D levels and indicators of bone health were used collectively. Blood vitamin D levels and ultraviolet (UV) exposure time derived from the Korean National Health and Nutrition Examination Survey were analyzed to establish the dietary reference intakes of vitamin D for each stage of the life cycle. The adequate intake levels of vitamin D, according to age and gender, were determined to be in the range of 5-15 ㎍/day, and the tolerable upper intake level was established at 25-100 ㎍/day. CONCLUSIONS: The most important variable for vitamin D nutrition is lifestyle. A balanced diet comprising foods with high contents of vitamin D is important, as is vitamin D synthesis after UV exposure. The adequate intake level of vitamin D mentioned in the 2015 Dietary Reference Intakes for Korean (KDRI) remained unchanged in the 2020 KDRI for the management of vitamin D nutrition in Koreans.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.556-562
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• 2008

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of $3^{rd}$ & $5^{th}$ grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.665-672
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• 2007

The purpose of this study was to investigate the eating habits and eating behaviors, nutrition knowledge of students in 4, 5 and 6th graders of elementary school in Jeonju Area. The subjects for questionnaire were 2,568 elementary school students (boys 1,364, girls 1,204). The results were analyzed by SPSS program, and were as follows. In anthropometric data, there were significant differences between boys and girls. In eating habits and eating behaviors, there were significant differences in the rate of 'Hasty eating habit(p<0.01)', 'Most heavy meal(p<0.01)', 'Eating when receive stress(p<0.05)', and 'Frequency of snack eating per day(p<0.01)' between boys and girls. In total scores of nutrition knowledge, there were significant differences between boys and girls. In nutrition knowledge, there were significant differences in the rate of 'Carbohydrate and fat give heat and force.(p<0.001)', 'Carbohydrate is nutrient that make muscle and blood of our body.(p<0.01)', 'Overeating of carbohydrate does not contribute gain of weight. (p<0.05)', To intake vitamin, it is good to eat fresh fruit and vegetable.(p<0.01)', 'Calcium deficiency is leading to anemia.(p<0.001)' between boys and girls. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit and behavior, meal management and Korean dietary culture. Also, nutritional education at home must be emphasized.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.4
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• pp.291-298
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• 2023

Purpose : Although Korea's health insurance system and access to medical care are well established compared to other countries, the rate of non-fulfillment of dental treatment is high. Medical use rates can be affected by economic characteristics, individual heatlh condtions, health concerns, and health behaviors. This study was implemented to investigate the effect of the middle-aged elderly people's family living together on the dental examination rate and to use it as basic data for program development, research, and poicies to promote oral health. Methods : Raw data from the 7th national health and nutrition survey conducted by the Korea centers for disease control and prevention (2016~2018) were used and analyzed using SPSS 21.0 Version (IBM, United States). Results : As a result of the study family types accroding to general characteristics, the more women are (p<.001), the higther the age (p<.001), the lower the hosehold income level (p<.001), the lower the educational background (p<.001), the more people who live in Eup-Myeon (p<.001) It was fouend that the rate of living alone was high. The dental examination rate according to general characteristics was related to age (p<.001), income (p<.001), and educational background (p<.001), and the higher the examination rate was in the same (p<.001), and the higher the family living together (p<.001). Factors influencing whether or not dental treatment was not performed were in the following order: household income (p<.001), age (p=.001), and family type (p=.017). Conclusion : The above results confirmed the relationship between family membership and dental examination rates, and measures such as the development and operation of participatory programs to improve public oral health by resolving medical inequality and enhancing health equity, and it is believed that the development of professional manpower and the operation of education and programs for professionals are necessary.

• Nutrition Research and Practice
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• v.17 no.6
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• pp.1185-1200
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• 2023

BACKGROUND/OBJECTIVES: In the United States, one in every 5 children is obese with greater likelihood in low-income households. The coronavirus disease 2019 (COVID-19) pandemic may have accelerated disparities in child obesity risk factors, such as poor dietary intake and increased sedentary behaviors, among low-income families because of financial difficulties, social isolation and other struggles. This study reveals insights into nutrition and health challenges among low-income families of young children in West Texas to better understand needs and develop interventions. SUBJECTS/METHODS: In-depth individual interviews were performed via Zoom among 11 families of children under the age of 3. A semi-structured interview guide was developed to explore 3 areas: changes in (1) dietary intake and (2) sedentary behaviors and (3) families' preferences regarding a parent nutrition education program. Each interview was audiorecorded, transcribed, and coded using MaxQDA software. RESULTS: Eating together as a family become challenging because of irregular work schedules during the COVID-19 pandemic. Most parents stated that their children's dietary habits shifted with an increased consumption of processed foods. Many parents are unable to afford healthful foods and have utilized food and nutrition assistance programs to help feed their families. All families reported that their children's screen time substantially increased compared to the pre-pandemic times. Moreover, the majority of parents did not associate child screen time with an obesity risk, so this area could be of particular interest for future interventions. Meal preparation ideas, remote modality, and early timing were identified as key intervention strategies. CONCLUSIONS: Online nutrition interventions that emphasize the guidelines for child screen time and regular meal routines will be effective and promising tools to reach low-income parents for early childhood health promotion and obesity prevention.

• Food Science and Preservation
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• v.30 no.4
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• pp.549-561
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• 2023

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.21-26
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• 2024

This study was conducted to investigate the composition of the fatty acids in the breast meat of Red-brown Korean native chickens (KNC-R). This study used a total sample of three hundred eighty-two KNC-R (males: 190, females: 192). We used the fatty acid methyl ester (FAME) method to extract the fatty acids. A 2-way ANOVA of the R program was used to assess the effects of batch and sex on each fatty acid trait. Analysis of the fatty acid in the sampled population showed that the predominant fatty acid was oleic acid (C18:1; 28.252%) which is monounsaturated fatty acid (MUFA), followed by palmitic acid (C16:0; 20.895%), saturated fatty acid (SFA), and two omega-6 polyunsaturated fatty acid (PUFAs): linoleic (C18:2; 15.975%), and arachidonic (C20:4; 10.541%). Indices used to evaluate the nutritional quality of fat in the diet: ratio between PUFAs and SFAs (P/S), thrombogenicity index (TI), and atherogenicity index (AI) were calculated and were 0.959, 0.814, and 0.355, respectively. Currently, meat consumers need healthier fatty acids. Therefore, information on the content of fatty acid in chicken meat is very important for meat consumers in choosing the type of the meat to be consumed.

• Journal of Nutrition and Health
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• v.42 no.5
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• pp.486-495
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• 2009

The purpose of this study was to analyze the performance evaluation index for a salt reduction project. Questionnaires were developed in order to investigate salt reduction programs nationwide. The evaluation index and programs were analyzed through the case study of a salt reduction program in public health centers. The validity of the salt reduction program's evaluation index was determined based on study of the Delphi survey and on discussion with nutrition and health care professionals. The Delphi survey showed that daily salt intake was the most valid nutritional evaluation index. Stroke mortality and stomach cancer mortality were good health care evaluation indexes. The method for measuring salt intake that had the greatest validity was a 24-hour urine collection. However, 24-hour urine collection had the lowest score for ease of performance. The combined scores of validity and ease of performance showed that the survey method for dietary attitude and dietary behavior, dietary frequency analysis (DFQ 15), and a salty taste assessment, in that order, were proper methods. The high reliability of the salty taste assessment indicated that the percentage of the population that exhibits proper salt intake (2,000 mg sodium or less daily) and the percentage of the population that consumes low-salt diets as nutritional evaluation indexes also will be helpful to evaluate performance of salt reduction programs.

• Journal of Nutrition and Health
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• v.51 no.2
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• pp.186-198
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• 2018

Purpose: This study was performed to evaluate the utilization of a current national Food Composition Database (FCDB) and to investigate demand for nutrients that should be added or supplemented in order to expand the national FCDB. Methods: Surveys were constructed based on the utilization of FCDB, use of a food and nutrition analysis program, utilization and importance of nutritional ingredients, and nutritional ingredients desired to be supplemented in the national FCDB. Self-administered surveys were obtained from 349 food and nutrition specialists, including dietitians, nutrition teachers, food industry workers, professors, and researcher. Results: Exactly 73.6% of respondents used the FCDB, and 90.5% experienced using various food and nutrition analysis programs. Professors and researchers frequently utilized protein, carbohydrate, and lipid nutrients in the FCDB. Among vitamins, vitamin C, vitamin A, and vitamin D were frequently used. Among minerals, sodium and calcium were highly used. Among the subjects, 17.4% of subjects have used phytochemical DB. Carotenoids, anthocyanins, and isoflavones among phytochemicals were frequently used, in that order. Respondents desired an additional data on sugars, vitamin D, folic acid, selenium, iodine, dietary fiber, vitamin $B_{12}$, and carotenoids in the FCDB. Conclusion: The survey results indicate that the current FCDB is actively used for various purposes, although it is necessary to construct a national nutrition database with additional nutrients.

• Journal of the Korean Dietetic Association
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• v.15 no.2
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• pp.97-112
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• 2009

The purpose of this study was to develop a nutrition education curriculum with teacher's guide which includes discretionary activities for obese children. A survey was carried out to investigate the recognition of body image and food behaviors according to the obesity index (mild, moderate, severe) in school children (4~6th grade, 158 boys and 60 girls) who were selected based on a physical examination in May, 2006 in the Gyeongnam province. Next, a nutrition education curriculum with teacher's guide was developed on the basis of the findings from the survey and from preceding researches. The results are summarized as follow. The results of this study showed the existence of some nutritional problems such as overeating, prejudice, skipping meals, snacking patterns, etc, which indicate the need for nutritional management for obese children. Most overweight children (80.3%) showed the most interest in the nutrition education program, particularly with regards to dieting for weight control (64.7%). The developed nutrition education curriculum consisted of 8 main subjects and 13 subtitles. The curriculum was prepared for 13 lessons and included songs and singing, making-up lyrics, games about nutrition, discussions of the experience of eating (satiety, thirst, hunger), debates on dietary habits, writing and others to promote the interest for learning. We aimed to develop this program in an attempt to improve the dietary habits of obese school children. This is very important because once a dietary habit is formed in adults, it is difficult to change and the best adjustable stage is during childhood. Therefore, early nutrition education during elementary school can change and build-up the awareness of health in young elementary school children.