• Korean journal of food and cookery science
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• v.15 no.1
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• pp.16-22
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• 1999

The relation between food intakes and dental caries was investigated with 211 primary school students (83 boys and 128 girls) in Kumsan area. The results were as follows. The rate of dental caries of the subjects was 65.4%. 83.9% of the subjects had a snack, 69.5% of students having a snack and 44.1% of students having not snack was dental caries (p<0.001). For tooth brushing numbers per day, 38.4% of subjects was one time, and 61.6% was more than two times. For tooth brushing time, 31.8% had before meals and 68.2% after meals. The intake frequency rate of main food was cooked rice 33.30%, ramyun 14.81%, bread 9.57%, rice cake 6.16%, nodule 4.88% in good group, and cooked rice 27.04%, rice cake 12.04%, ramyun 8.50%, bread 8.11%, fried rice 5.49% in dental caries group. The intake frequency rate of a side dish was kimchi 13.88%, egg 6.21%, dried laver 5.51%, fish paste 5.51%, fish 5.03%, kongjaban 0.44% in good group, and potato soup 6.86%, cucumber 6.56%, sprout soup 5.78%, bean curd 5.33%, sesame leaf 5.21%, lettuce 1.23% in dental caries group. The intake frequency rate for snack was ice cream 9.85%, biscuit 7.35%, gum 6.17%, chestnut 6.16%, apple 5.81%, milk 5.56%, yogurt 4.86%, gypo 4.39%, candy 4.15%, chocolete 3.91% in good group, and biscuit 10.00%, ice cream 6.75%, candy 5.88%, fruit canned food 5.70%, milk 5.41%, corn 5.00%, banana 5.00%, peanut 4.42%, fritter 4.39% in dental caries group. The rate of cariogenic food, detergent food, protective food in a side dish were 4.0%, 40.8%, 55.1%o in good group, and 11.5%, 43.9%, 44.6% in dental group respectively (p<0.001). The rate of cariogenic food, detergent food, protective food in a snack 67.8%, 10.4%, 21.7% in good caries group, and 75.3%, 8.8%, 15.9% in dental caries group respectively (p＜0.001).

• Journal of Nutrition and Health
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• v.53 no.1
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• pp.27-38
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• 2020

Purpose: This study assessed the food intake and nutritional status of the elderly in long-term care facilities in order to provide adequate food services and improve the nutritional status. Methods: The survey was carried out from August 2019 to October 2019 for the elderly in long-term care facilities located in Gwangju Metropolitan City. The survey was conducted to collect data from 199 elderly persons (34 males and 165 females) aged over 65 years old. The food intake was assessed using a 1-day 24-hour recall method. Results: More than 90% of the subjects were over 75 years old. Forty five percent of the subjects were active, 44.2% of the subjects perceived themselves as not being healthy. Dementia and Parkinson's disease were the most common diseases, followed by hypertension, musculo-skeletal disease, diabetes, and stroke. Only 25.6% of the subjects had most of their teeth intact, and 44.7% of the subjects had difficulty in chewing and swallowing. The total food intake was 1,127 g in males and 1,078 g in females. The most frequently consumed foods were kimchi, cooked rice with multi-grains, soybean soup, cooked rice with white rice, yogurt, pumpkin porridge, soy milk, and duck soup. The average energy intake of the subjects was 1,564.9 kcal in males and 1,535.5 kcal in females. The overall nutritional status of the elderly in the long-term care facilities was poor. In particular, the intake of vitamin D and calcium, vitamin C, riboflavin, and potassium were very low. The intake of vitamin D was 5 ㎍, and 86.4% of the elderly were below the estimated average requirement, while the intake of sodium was high. Conclusion: The results of this study can be used to understand the health and nutritional status and to improve the food services and nutrition management for the elderly in longterm care facilities.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.12
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• pp.678-685
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• 2016

Deglutition inspection has been the gold standard for inspection of dysphagia using a penetration device of the division of radiology to date. However, inspection using an endoscope has facilitated diagnosis of dysphagia in recent days. In this study, we compared the results of VFSS alone with those of VFSS combined with FEES to determine if the detection rate of penetration, aspiration, and pharyngeal residue increased. This study evaluated at 130 persons who underwent both VFSS and FEES from December 2013 through March 2014, and used VFSS (FELAVISION, SHIMADZU) and FESS (EVIU LUCERA CV-260SL, OLYMPUS) as devices. After preparing barium diluted solution, yogurt that diluted barium and rice that diluted barium in 2.5 ml, 5 ml, 10 ml by modifying Logemann's protocol in part, and having subjects take the solution, this study confirmed pharyngeal residue, penetration, aspiration etc. VFFS and FEES using full HD video revealed aspiration in 36 of the 130 patients in both inspections. Additionally, aspiration was discovered in 36 patients upon VFFS, but in 41 upon FESS. Although FEES was more sensitive at diagnosing dysphagia, the two inspection methods are complementary, so diagnostic value will be greatly improved when the endoscope operating method and accurate fluoroscopic inspection are combined.

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.200-217
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• 2016

Objectives: The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities. Methods: Data were collected from 72 residents (10 males and 62 females) aged ${\geq}70$ years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity. Results: Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ${\geq}75$ year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin $B_2$, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin $B_1$, vitamin $B_6$, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality. Conclusions: Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

• Journal of Korean Public Health Nursing
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• v.14 no.2
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• pp.415-430
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• 2000

From March 10 to April 3, 1999. questionnaires were sent to 157 students at an university located in Hongsong. South Choongchung Province in order to find out their eating habits and exercise patterns. The analysis of the questionnaires collected reveals the followings. 1. Eating Habits 1) 76 out of total 157 respondents (48.4%) said that they skipped breakfast. The significant difference was shown in the frequency of breakfast eating based on respondents' sex. Male students had higher rate of going without breakfast (73.92%) than their female counterparts (28.41%). 2) Most respondents finished eating their meals within 20 minutes. with 58.5% spending 10 to 20 minutes. followed by 28.0% taking less than 10 minutes. 3) With respect to the frequency of eating snacks. 1 to 2 times per day came on top with 63.7%. Significant difference was shown based on sex. with male students having more frequent snacks than female students. 40.1% of those surveyed said they ate snacks because they were either bored or hungry, respectively, 67.5% took snacks after school followed by 23.6% who had snacks after dinner. 4) Concerning the frequency of taking food. 1 to 2 times per week recorded the highest mark for beta-carotine. fruits. fish. beans. milk. seaweeds and fries. As for vegetables. 6 to 7 times a week received the highest points. Males showed significantly higher frequency of taking fruits than females. while the opposite was true for beans. 5) More than 50% of the respondents chose rice and fruits as the food they could eat really well. All those surveyed ate fruits and vegetables. More than 10% of students said they did not eat donut. chocolate. candies. fries. coke and clear carbonated beverage. milk. ham and sausage. The food that revealed significant difference based on sex included ramyon, coke and clear carbonated beverages, ham and sausage, yogurt and milk, with males showing greater preference than their female counterparts. 6) The most preferred by respondents was spicy taste (49.04%), followed by sour (36.31%), sweet (25.48%), and salty tastes(21.1%). Those surveyed shunned sweet taste the most (21.02%), followed by sour (14.65%), spicy (8.92%), salty (5.10%) tastes. 2. Workout Patterns 1) 14.01% of the respondents said they took exercise. Based on sex, males showed significantly higher rate of 21.74% than 7.95% of females. Those who took exercise did so mostly three times a week. With regard to the time spent on workout. 'within 2 hours' received the highest points. Soccer was found to be the most popular sport among the respondents. The above analysis demonstrated that the students surveyed selected relatively sound answers in the categories of the food preference and taste. However. some skipped breakfast and liked eating snacks. and most did not take exercise, which may raise health problems including the weight increase. Therefore, ways should be devised to tackle such problems to ensure healthy lives.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.429-444
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• 2010

The purpose of this study was to examine the relationship between bone density and dietary intake for college women in their twenties. This study was performed on 160 female college students residing in Gangwon-do. It was conducted using ultrasound measurement of calcaneus bone density, anthropometric checkup and food-frequency questionnaires (FFQ) comprising 94 kinds of commonly consumed foods. Subjects were divided into two groups according to the T-score of bone density: a normal group (n = 113 persons, T-score ${\geq}1$) and a risk group (n = 47, T-score < 1.0). The average age of the subjects was 20.17 years and there was no significant difference between the two groups. Body weight and body fat percentage of the normal group were significantly higher than those of the risk group. The mean daily energy intake of the normal group was significantly higher than that of the risk group. Also, protein, fat, vitamin A, niacin, vitamin B6, folate, calcium, phosphorus, sodium, potassium, iron and zinc intake for the normal group were significantly higher than for the risk group. For the intake of the commonly consumed foods (or dishes) listed in FFQ, the mean daily intake amount of loaf bread, rice cake, potatoes, spicy beef soup, cucumber, seasoned spinach perilla leaves, crown daisy, stir-fried mushroom, sea mustard, beef rib, ham, chicken, mackerel, common squid, drink type curd yogurt, oriental melon and chocolate in the normal group was significantly higher than in the risk group. While, the mean daily intake of ramyun (instant noodle) and carbonated beverage by the normal group was significantly lower than that of the risk group. In conclusion, 20 something female college students showed a higher rate (26.9%) of the bone mineral density risk group (osteopenia or osteoporosis). For the risk group, the levels of nutrient and food intake were lower than in the normal group. Therefore, the bone density risk group needs to increase their nutrient intake and diet quality by increasing the intake of various foods. In addition, they should decrease the intake of foods, which are negative for skeletal health such as instant noodles and carbonated beverages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.877-884
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• 2002

This study was carried out to examine nutrients intake and food preference in 100 elderly people aged over 85 years residing in Namhae-gun Kyungnam. Mean daily energy intake and Korean recommended dietary allowances (RDA) percent were 1547.6$\pm$452.7 kcal and 91.5%, respectively. Mean daily intakes of protein (63.1$\pm$28.2 g), iron (16.7$\pm$11.2 mg), vitamin Bi (1.0410.4 mg) and vitamin C (97.0$\pm$45.3 mg) were higher than RDA. The intakes of calcium (418.1$\pm$189.7 mg) and vitamin B2 (0.94$\pm$0.5 mg) were shown to be 58.4% and 78.4% of the RDA. Females had higher intakes of energy and most other nutrients than males. Major food source of energy and protein intakes was rice and cereals, and that of lipid intake was meat, fish, egg and beans. Cooked rice, all kind of vegetables, fish, yogurt and sugars were preferred to the subjects. The most preferred taste was sweet.

• Journal of Nutrition and Health
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• v.51 no.4
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• pp.330-339
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• 2018

Purpose: This study examined the dietary habits and nutritional status of young children in Korea. Methods: Data were collected from the 2013 ~ 2015 KNHNES (Korea National Health and Nutrition Examination Survey) by health behavior interviews and the 24-hour dietary recall method. This study included 1,214 (445 aged 1 ~ 2 years, 769 aged 3 ~ 5 years) young children aged 1 ~ 5 years. To analyze the dietary status of young children, the general characteristics of young children and their mothers, their dietary behaviors and health factors, and nutritional status and frequently consumed foods were analyzed. Results: The starting time of bovine milk and weaning were 14 ~ 15 months and 6.2 months, respectively. Eighty two percent of young children ate breakfast 5 ~ 7 times per week while only 2.3% of them skipped breakfast. The highest percentage (35.8%) of the frequency of eating-out was 5 ~ 6 times per week. The prevalence of asthma, atopy, and allergic rhinitis was significantly higher in young children 3 ~ 5 years old than in those 1 ~ 2 years old. The subjects with lower recommended energy intake were 44.1% and 57.4% of young children 1 ~ 2 years old and 3 ~ 5 years old, respectively. Most nutrients except calcium and potassium were taken enough. For the intakes of calcium and potassium, 51% and 64% of young children 1 ~ 2 years and 3 ~ 5 years old, respectively, were taking less than the recommended calcium intake, and 79.5% and 75.5% of young children 1 ~ 2 years and 3 ~ 5 years old, respectively, did not meet the recommended potassium intake. The frequently consumed foods of young children 1 ~ 2 years old were milk, white rice, apple, curd yogurt, and egg, and those of 3 ~ 5 years old children were milk, white rice, apple, egg, and mandarin. Conclusion: The results of this study can be used to provide basic data for the nutritional education of mothers and teachers and assist in the development of sustainable dietary programs for young children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.659-666
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• 2005

The purpose of this study was to compare the intake status of calcium, phosphorus, iron, and zinc of Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived, which included rural (n=137), coastal (n=100), and urban district (n=117). Subjects were interviewed using a general questionnaire and 24-hour recall method for dietary intake. The average age of the subjects were 58.1 years for rural district, 57.7 years for coastal district, and 48.6 years for urban district. There was no significance in total food intake by regions. The food intakes from cereals, mushrooms, vegetables of rural district, that from fishes of coastal district, and those from sugars, milks, oils of urban area were the highest among three districts. The calcium, phosphorus, iron, and zinc intakes were $60.1\%,\;123.9\%,\;95.2\%,\;and\;73.1\%$ of RDAs, respectively. The calcium intakes as percentage of RDA in rural and coastal district were significantly (p<0.01) lower than that in urban district. A larger number of subjects from coastal or urban district ate under $75\%$ of zinc RDA compared to those from rural village. Major sources of dietary calcium in total subjects were anchovy, kimchi, milk, soybean curd, rice, ice cream, sea mustard, yogurt, loach, and welsh onion. Rice supplied $15.5\%$ for phosphorus, $22.1\%$ for iron, and $35.9\%$ for zinc of total intake. Except for rice, major sources of dietary zinc were pork, beef, small red bean, dog meat, chicken, jacopever, soybean curd, glutinous millet, and kimchi. In conclusion, the food and mineral intakes of adults differed according to the regions in which they resided. The food and nutrient intakes of coastal district were not satisfactory, and calcium and zinc intakes of three regions did not meet RDAs. Therefore, it is required unique and discriminatory nutritional education with each region for increasing intakes of calcium and zinc.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.337-342
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• 2008

In this study, HPLC was used to determine the total sugar contents of processed foods as well as main and side dishes that were acquired from noncommercial foodservices. The total sugar content was identified as the total amount of both mono- and di-saccharides according to the nutritional information standard defined by the Korea Food and Drug Administration. The results for the processed foods were as follows: $25.3{\pm}9.5%$ for biscuits, $11.7{\pm}10.6%$ for snacks, $29.9{\pm}17.7%$ for chocolate, $35.5{\pm}9.3%$ for processed chocolate products, $11.0{\pm}2.7%$ for fruit juice, $10.0{\pm}3.6%$ for carbonated beverages, $23.0{\pm}3.2%$ for ice cream, $24.5{\pm}3.2%$ for ice milk, and $11.4{\pm}2.6%$ for stirred yogurt. Overall, candy items had relatively higher total sugar contents ($71.1{\pm}19.3%$ ) than any other items. Foods in the school zone had $52.3{\pm}24.4%$ total sugars. The noncommercial foodservice foods were classified into 5 main dish categories and 12 side dish categories. The total sugar contents of the main dishes were $2.6{\pm}1.9%$ for cooked rice with seasoning, and $4.7{\pm}0.1%$ for spaghetti. Among the side dishes, hard boiled foods and stir-fried foods contained the highest amounts of sugar, which were dependent on the main ingredients in the foods. Other side dishes with high sugar contents included seasoned vegetables/dried fish/seaweed ($5.5{\pm}5.3%$), salads ($5.6{\pm}3.1%$), and kimchies ($5.7{\pm}4.1%$). The total sugar contents of the side dishes ranged widely, and were significantly different according to main ingredients, cooking method, and amount of spice.