• 유통과학연구
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• 제10권7호
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• pp.23-31
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• 2012

The purpose of this study is to investigate existing world economic science theories and concepts of sustainable development as well as create original system of criteria and indicators to assess potential and conditions for sustainable development from a regional perspective and based on the above justify proposals for public authorities to improve methods of economic regulation for regional development. To achieve the goal evolution process of existing theories and concepts of sustainable development and "green growth" have been studied in terms of its adaptation to the spatial development of Kazakhstan, comparative dynamics of natural resources consumption in the Asia-Pacific region and Kazakhstan were investigated as well. Methodology. World best theory and practice methods for assessment of the level of sustainable development of the country and some of its territories were also studied. We selected the best system of criteria and indicators for assessment of economic, social and environmental sustainability of regional systems. Methods offered in this article are based on traditional and new factors of economic development and conditions for operation of regional systems. Indicators are chosen with a glance to basic goals for future development of regions in Kazakhstan. It is recommended to use two levels of methodology offered by author, namely national and regional, and at the local level later (districts, municipalities, cities). The results. Method offered by the author has been tested based on materials and statistics of regions in Kazakhstan. Suitability and usability of the proposed system of criteria and indicators for measuring of economic, social and environmental sustainability of regional systems was proved. Based on this analysis it was found out that there are regions in Kazakhstan that differ from each other by most of key indicators of sustainable regional development and this tendency is increasing. Conclusions and recommendations. As a result of this analysis, the authors have substantiated a number of proposals on methods of analysis to be used, improvement of methods of regional development, implementation of institutional reforms, as well as improvement of regional statistics. This article provides recommendations that can be successfully used in the management practices by public authorities to implement a new regional strategy focused on sustainable development in future.

• 한국치위생학회지
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• 제17권6호
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• pp.1159-1169
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• 2017

Objectives: The purpose of the study was to investigate factors affecting health risk behavior, oral health related quality of life (OHIP-14) and happiness in soldiers. Methods: Data were collected from Gangwon and Chungchong provinces from the first to the $15^{th}$ of October, 2016. Excluding five copies with incomplete answers, 203 copies of the questionnaire were were analyzed. Health risk behaviors (drinking and smoking), perceived oral health, OHIP-14 and happiness were measured. The data were analyzed with a t-test, one-way ANOVA, Pearson correlation coefficient and multiple regression using the SPSS 22.0 program. Results: The amount of daily cigarette consumption of soldiers (66 people) was an average of 10.11 cigarette. The mean of OHIP-14 and that of happiness were 4.43 and 4.05, respectively. The higher the quality perceived oral health, the better the OHIP-14 (r=0.234) and happiness (r=0.192) were. The higher the OHIP-14, the higher the happiness (r=0.357). OHIP-14 was related to army, perceived oral health and happiness. The explanatory power of the model was 17.0%. Conclusions: OHIP-14 is associated with happiness. These results suggest that oral health education programs and policies need to be developed to instill happiness in soldiers.

• 대한지역사회영양학회지
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• 제2권4호
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• pp.556-567
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• 1997

The health-related habits dietary behaviors and nutrient intakes of the elderly living in Cheongju were investigated by interviews with a questionnaire from August to September in 1996. The responses of 169 free-living elderly aged over 65(male 91, female 78) were analyzed. Thirty-six percent of the subjects smoked currently, 33$\%$, drank alcoholic beverages, and 52$\%$ exercise regularly. Exercise was mostly in the from of walking for $\frac{1}{2}$-1 hour. Significantly higher proportions of males smoked, drank, and exercised as compared to females. Food groups eaten at every meal were examined on a 5-point scale, and the consumption scores were compared with groups according to sex, age, smoking, drinking, and exercise habits. The elderly who exercised regularly got significantly higher scores in their calcium intakes and the variety of the 6 food groups than the elderly who did not exercise. The dietary assessment data showed that the energy intakes of males and females were 81.9$\%$and 72.8$\%$ of the RDAs, respectively. The proportions of the elderly consuming less than 75$\%$ of RDAs of vitamin A and calcium were 96.5$\%$ and 91.1$\%$ of the total subjects, respectively. Higher educational status, more pocket money and regular exercise had positive effects on nutrient intakes, while smoking and drinking among females, but not males, had negative effects. Therefore, to improve nutritional status of the elderly, intake of vitamin A-and calcium-rich food such as milk with regular exercise should be emphasized on the education program. (Korean J Community Nutrition 2(4) : 556-567, 1997)

• 대한지역사회영양학회지
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• 제5권3호
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• pp.411-418
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• 2000

The purpose of this study was to investigate the relationship of body mass index with environmental and dietary factors including nutrition knowledge, and nutrition attitude of Korean adolescents. Anthropometric measurements, questionnaire responses, and 24-hour dietary records of 531 elementary, 543 middle, and 533 high school students residing in Seoul and Kyunggi-do were collected. Data was analysed using SAS computer program. The results are as follows. Mean BMI of elementary school boys was higher than that of girls. However, there were no significant differences in mean BMI between sexes both in middle and high school students. Calcium and iron consumption were lowest among elementary and middle school students, respectively when the intake was expressed as a percentage of the Korean RDA. Energy, protein, vitamin A, vitamin B$_1$, vitamin B$_2$, niacin, and vitamin C intakes(% RDA) were lowest among high school students. The factors influencing BMI of elementary students were BMI of the parents in boys, and BMI of the father in girls. In middle school students, energy intake, fathers BMI, mothers nutrition knowledge and students BMI, and nutrition knowledge were related to the obesity indices of boys, while fathers and mothers BMI were related to the mean obesity index of girls. In high school students, nutrition knowledge and mothers nutrition attitude were related to the obesity index of boys, while BMI of parents was related to the obesity index of girls. In conclusion, mothers and fathers BMI were the most common factors influencing the BMI of these adolescents. Although these results can not determine if food behaviour directly affects BMI, it may influence the BMIs of family members, and therefore nutrition education to keep normal weight and desiradle food habits should be emphasized. More systematic studies to investigate the cause-effect relations of these factors are required.

• 대한가정학회지
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• 제43권11호
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• pp.49-58
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• 2005

This study investigated the recognition and preference of native local foods in area by students living in Jeonju. Statistical data analysis was completed using the SPSS 10.0 program. The recognition of native local foods was generally poor: Among 56 kinds of native foods only Jeonjubibimbab, Jeonjukongnamulkukbob and Sunsoonsabockbunjasul were highly recognized, whereas the other native foods (such as Pungchyunjangaguvi. Namwonchuatang, Jeonjukongnamulkukbob, Sunsoonsabockbunjasul, Pungchyunjangaguyi, Namwonchuatang, Minmulgokiajuk etc.) were very poorly recognized by students. About $48.6\%$ of the students acquired the knowledge on cooking the native local foods from their mother or grandmother. About half of the students had eaten the native local foods in a restaurant, but not at home. The reasons to eat the native local foods were 'curiosity', 'favorite' and 'consider about health and nutrition'. The most common frequency of consumption of the native foods by the students was once a month($24.0\%$). However $74.9\%$ of the students did not eat local foods because they did not have a opportunity to eat them. About $49.1\%$ of the students responded that the 'unknown cooking method' was an important problem for the further development for native local foods. Most of the students($97.3\%$) responded, somewhat hypocritically, that native local foods were a very important part of our culture, so they must be maintained. In conclusion, the further development of native local foods was dependent on the cooperation with different institutions (e.g. marketing of local mass media, local events, family education).

• 한국농촌간호학회지
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• 제4권1호
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• pp.5-12
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• 2009

Purpose: The purpose of this study was to describe the prevalence of clonorchiais and analyze the knowledge level and intention of the participants to change their behavior related to clonorchiais. Method: The participants were 514 people from 7 community health posts along the Geum River. The formalin-esther sedimentation technique was used to detect the Clonorchis Sinensis (CS) eggs and a questionnaire for data on related factors. The study was carried on from December 2008 to January 2009. Results: The prevalence of CS averaged 9.3%, with a range from 0% to 24.6%. The significant factors were sex, habit of eating raw fish, and habit related to smoking and alcohol consumption. The level of knowledge was not high and not significantly different between the CS positive group and CS negative group. Intention to change their habits of eating raw fish showed various stages of change and attitudes to raw fish eating habit of others were not positive. Conclusions: These results suggest that a CS control program needs to be developed by community health services in the Geum River area to decrease the prevalence of clonorchiais.

• 한국식생활문화학회지
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• 제36권6호
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• pp.583-594
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• 2021

This study examined the nutrient intake of Korean adults by considering the lunch type, categorized as home meals (HM), eating out (EO), and institutional meals (IM). Data was obtained from the 2019 Korea National Health and Nutrition Examination Survey (KNHANES). Totally, 3,786 adults (1,643 men, and 2,143 women) aged between 19-64 years were included in the study. Subjects with daily energy intake of less than 500 kcal or over 5,000 kcal, and those who skipped lunch, were excluded. The percentage of subjects in the HM, EO, and IM were 31.9, 53.6, and 14.4%, respectively. The daily energy intakes of the HM, EO, and IM groups were determined to be 2,185, 2,360, and 2,339 kcal, respectively, in men, and 1,622, 1,731, and 1,741 kcal, respectively, in women. Among the three groups, men in the EO group had more intake of fat, saturated fat, cholesterol, sodium, and riboflavin, and less dietary fiber, and whereas women consumed more fat and less dietary fiber and potassium. In the IM group, the men consumed more dietary fiber, potassium, and thiamine, whereas consumption of carbohydrate, unsaturated fatty acid, sodium, potassium, and thiamine was more in women. Energy contributions of carbohydrate, protein, and fat were all within the AMDR (acceptable macronutrient distribution ranges) for all lunch types, except for the percent of energy provided from saturated fat in EO (7.4% in men, and 8.2% in women). Our results indicate that the dietary habit of frequently eating out increases the fat intake, thereby resulting in increased health risks for adults. Thus, implementation of a nutritional education program to encourage balanced dietary habits is required to improve the nutritional status of individuals eating out.

• 대한통합의학회지
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• 제6권4호
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• pp.29-38
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• 2018

Purpose: The purpose of this study was to investigate the psychological symptoms of insomnia, impulsiveness, and memory impairment according to the drinking frequency of college students. Methods: From May 4 to May 17, 2018, a questionnaire survey was conducted for men and women enrolled in J city S university in the Department of Occupational Therapy, Architecture, Social Welfare, and Digital Content. After visiting the department to explain the purpose of the study, 400 questionnaires were distributed to those who agreed to participate in the study. The SPSS 22.0 program was used to analyze the data collected. All statistical analyses were performed at the significance level of 5 %. Results: There is a correlation between alcohol consumption and psychological symptoms, such as insomnia, impulsivity, and memory impairment. As a result of analyzing all departments, insomnia, impulsivity, and memory impairment were the highest in the addiction level. In post-analysis of psychological symptoms, insomnia and impulsiveness had no significant difference, but there was a significant difference in memory impairment (p=.04). Conclusion: Our hope is that this study will help activate programs like preventative education and counseling on alcohol-related psychological symptoms for college students.

• 대한지역사회영양학회지
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• 제26권1호
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• pp.23-36
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• 2021

Objectives: This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students. Methods: The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both χ2 and t-tests were conducted for categorical and mean comparisons. Results: An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weight-control. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weight-control foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning 'slightly satisfied' and 'slightly dissatisfied', respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods. Conclusions: Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.

• Journal of Nutrition and Health
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• 제55권2호
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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.