• Nutritional Sciences
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• 제7권3호
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• pp.158-164
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• 2004

This study was conducted to define dietary patterns and to evaluate the effects of socioeconomic, acculturation and lifestyle factors on dietary patterns among 2,746 Korean- Americans in California. It was a cross-sectional telephone survey based on a representative sampling of individuals with a Korean surname using residential phone listings. It was conducted using a food frequency questionnaire that covered 20 food items, socioeconomic variables such as age, gender, income, education and acculturation, and lifestyle factors such as body weight, alcohol consumption, smoking, exercise and consumption of fast food. Four dietary patterns were identified: American Foods (AF), American Breakfast (AB), Korean Foods (KF) and Vegetables (Ⅴ). AF was associated with younger men, acculturation and fast food consumption. AB was associated with women, higher education, current smoking and fast food consumption. KF was associated with acculturation and lower socioeconomic status. Ⅴ was associated with lifestyle factors such as smoking, exercising and fast food consumption. The results of the study showed that socioeconomic and lifestyle factors influenced the dietary patterns of Korean- Americans. This should be considered when dietary interventions are designed for Korean-Americans to improve their health status.

• 대한지역사회영양학회지
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• 제6권4호
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.809-818
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• 2001

The purpose of this study was to fad the specific character of menu patterns by sex, age and health risk of subjects for the basic data of a nutrition education program. The dietary intake of the subjects was investigated by the 24-hour recall method. Subjects consisted of male 94, female 394, total 488. To analyze patterns, dishes were classified into major staple foods ; kimchi, soup and side dishes and also classified into 24 categories by the cooking method. For the men, a frequently served pattern was cooked rice + soup + kimchi. For the women, the pattern was also cooked rice + soup + kimchi. For the 20-49 year olds and the 50-64 year olds, frequently served patterns were cooked rice + soup + kimchi > noodle + kimchi. For the 65-74 year olds, those patterns were cooked rice + stew > cooked rice + kimchi. For the normal group and the risk group, the frequently served pattern was cooked rice + soup + kimchi. The most used menu pattern by the number of dishes was cooked rice + soup + kimchi in the male, female, normal group and risk group. For the 20-49 year olds, the pattern was cooked rice + soup + kimchi and noodle + kimchi. For the 50-64 year olds, it was cooked rice + soup + kimchi. For the 65-74 years old, it was cooked rice + stew. The result of analyzing patterns for the most used main staple food was cooked rice in all groups. The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, showed that frequently served patterns were cooked rice + soup > cooked rice > cooked rice + stew in all groups. With these results, we can summarize that the menu patterns of people in Kangbukgu was the younger, the more non-traditional. Also, the normal group had more various patterns than those of the risk group. Thus, we need further research about menu patterns to provide adequate nutrition education.

• Mycobiology
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• 제46권1호
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• pp.13-23
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• 2018

Depending on the mode of nutrition exploitation, major fungal guilds are distinguished as ectomycorrhizal and saprotrophic fungi. It is generally known that diverse environmental factors influence fungal communities; however, it is unclear how fungal communities respond differently to environment factors depend on fungal guilds. In this study, we investigated basidiomycetes communities associated with Quercus mongolica using 454 pyrosequencing. We attempted to detect guild pattern (ectomycorrhizal or saprotrophic fungal communities) by comparing the influence of geography and source (root and surrounding soil). A total of 515 mOTUs were detected from root (321) and soil (394) of Q. mongolica at three sites of Mt. Jeombong in Inje County. We found that patterns of diversity and community structure were different depending on the guilds. In terms of alpha diversity, only ectomycorrhizal fungi showed significant differences between sources. In terms of community structure, however, geography significantly influenced the ectomycorrhizal community, while source appeared to have a greater influence on the saprotrophic community. Therefore, a guildbased view will help to elucidates novel features of the relationship between environmental factors and fungal communities.

• Journal of Ecology and Environment
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• 제37권3호
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• pp.123-129
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• 2014

Ant communities are well suited for monitoring changes in ecosystems. Although numerous studies have examined the responses of ant communities to environmental disturbance, relatively few long-term studies on ant communities have been undertaken in urban environments. We examined species richness in nine urban parks in Hiroshima, Japan, and compared the survey results with data collected at the same sites by using the same methods in 1999. In both surveys, total of 25 species was recorded: 23 species in 1999 and 20 species in 2012. Non-metric multidimensional scaling analysis revealed that the ant communities consisted of two distinct groups, which could in turn be characterized by three patterns of ant community changes in between the two groups. The first of these community change patterns was characterized by a shift within group 1, but the number of species remained constant (approx. 10 species). The second pattern was characterized by a shift within group 2, but the number of species remained low (approx. 4 species). The third pattern was characterized by a shift from group 1 to group 2 as the abundance of Linepithema humile (Mayr) increased over time. Unlike the first and second patterns, the number of ant species in communities of the third type decreased significantly. These findings suggest that L. humile has a marked effect on the species diversity of indigenous ant communities in urban environments.

• 대한지역사회영양학회지
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• 제2권5호
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• pp.711-720
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• 1997

The purpose of this study was to investigate the purchase of special and cooking patterns of eggs. This survey was carried out through questionnaire and the subjects were 435 housewives whose children were middle or high school students in Kyunggi-do and Inchon. The results are summarized as follows : 1) As for age, 66.4% of subjects were 40 years or older. Also 57.1% of subjects received a high school education. As for occuption, full-time housewives accounted for 60.5%. Monthly family income of 39.1 % was 1-2 million won. As for monthly cost of food, 51.7% of subjects paid less than 500 thousand won. Also 40.2% of subjects lived in apartments. 2)Most housewives knew about the sale of special eggs. However, they perceived that the price of special eggs was expensive. 3) The higher their age, education level. household income and food cost, were, the more frequent their purchase of special eggs was. 4) The reason for their purchasing special eggs was in order of nutrition and freshness. 5) Most housewives didn't trust the brands of special eggs. 6) The most popular method of cooking eggs was fried-eggs. Therefore, it is necessary to provide cheap, fresh and nutritious special eggs. (Korean J Community Nutrition 2(5) : 711∼720, 1997)

• Child Health Nursing Research
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• 제27권4호
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• pp.317-327
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• 2021

Purpose: This study aimed to identify small for gestational age (SGA) infants' growth patterns, nutritional status, and associated factors. Methods: This prospective cohort study was conducted at primary-care child health clinics in Greater Kuala Lumpur, Malaysia. The sample consisted of infants who fulfilled the criteria and were born in 2019. The anthropometric data of infants were assessed at birth and at 1, 3, 6, 9, and 12 months. Results: A total of 328 infants were analysed. In total, 27.7%(n=91) of the subjects were SGA infants, and 237 of them were not. Significant differences in the median weight-for-age and length-for-age z-scores were observed between SGA and non-SGA infants at birth, 1 month, 6 months, and 12 months. There was a significant difference between the growth patterns of SGA and non-SGA infants. Birth weight and sex significantly predicted the nutritional status(stunting and underweight) of SGA infants during their first year of life. Conclusion: SGA infants can catch up to achieve normal growth during their first year of life. Even though the nutritional status of SGA infants trends worse than non-SGA infants, adequate infant birth weight monitoring and an emphasis on nutritional advice are crucial for maintaining well-being.

• 대한간호
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• 제34권3호
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• pp.69-84
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• 1995

The purpose of this study was to identify caregivers of the elderly, the pattern of the caregivers' caring behaviors, and the cultural principles of patterns of caring behaviors practiced in a Korean minority community, Yanbian. To clarify these, an ethnographic approach was used. The fieldwork for this study was conducted from Aug. 24, 1993 to May 20, 1994. The informants were 16 natives, age 60 or more, who were members of a large family of three generations. The results of the study are as follows. The caregivers for the elderly were family, kinship and community groups. Family caregivers for the elderly were spouses, sons, daughters-in-law, grandchildren, sons of former wives, sons of former husbands, adopted sons. daughters and sons-in-law. The elderly had caregivers who were part of the kinship group. Three community groups provided care for the elderly. The three community groups were Dokbozo. a formal large organization for the elderly. the same age group as an informal small meeting for the elderly, and other community younger groups. The findings of this study indicated that family caregivers, especially spouses and sons, are the significant others of the elderly, and comminuty groups are better caring groups than kinship relatives. This study identified forty-three different kind of caring behaviors. They were divided into fifteen behavior patterns. These patterns integrated into five categories : soo-bal(¼?¹ß), protecting, respect, support, jung(?×). For physical comfort, soo-bal and protecting were conducted. For the comfort of mind, respect. support, and jung were conducted. The comfort of mind are better than physical comfort for the elderly. Cultural principles of caring behaviors were group membership, reciprocity, and harmony. But there was no hierarchy priciple. And these three principles provide best caring together at the same time. This study provides significant data for nursing research, theory and practice.

• Journal of Community Nutrition
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• 제8권2호
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• pp.90-95
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• 2006

Asian Americans is a minority population contributing approximately 4% to the total population of the United States, however it is one of the fastest growing populations. Although Asian Americans as a group have socioeconomic profiles that are similar to white Americans, significant variations exists within and across Asian ethnic groups. The top ten leading causes of death for Asian Americans includes cancer, heart diseases, stroke, unintentional injuries, diabetes, influenza and pneumonia, chronic lower respiratory disease, suicide, nephritis, and septicemia. The prevalence of obesity is lower among Asian Americans, however this should be taken with considerations specific to Asians. High salt and low calcium consumption seem to be dietary risk factors for Asian Americans, although dietary patterns are changing with acculturation. Factors affecting dietary patterns are discussed in this paper. A proactive nutrition education approach for Asian Americans should be promoting maintaining 'healthy' aspects of ethnic diets and adopting 'healthy' American diets. Collaboration with nutrition educators in Asian countries would be helpful to overcome limited resources available for researching and developing nutrition education messages and materials for Asian Americans. (J Community Nutrition 8(2): 90-95, 2006)

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.41-49
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• 2001

The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.