• Nutrition Research and Practice
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• 제17권2호
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• pp.218-227
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• 2023

BACKGROUND/OBJECTIVES: Malnutrition during hospitalization is linked to increased morbidity and mortality, but there are insufficient studies observing clinical factors contributing to weight loss during hospitalization in Indonesia. This study was therefore undertaken to determine the rate of weight loss during hospitalization and the contributing factors. SUBJECTS/METHODS: This was a prospective study involving hospitalized adult patients aged 18-59 yrs, conducted between July and September 2019. Body weight measurement was taken at the time of admission and on the last day of hospitalization. The factors studied were malnutrition at admission (body mass index < 18.5 kg/m²), immobilization, depression (Beck Depression Inventory-II Indonesia), polypharmacy, inflammatory status (neutrophil-lymphocytes ratio; NLR), comorbidity status (Charlson Comorbidity Index; CCI), and length of stay. RESULTS: Totally, 55 patients were included in the final analysis, with a median age of 39 (18-59 yrs) yrs. Of these, 27% had malnutrition at admission, 31% had a CCI score > 2, and 26% had an NLR value of ≥ 9. In all, 62% presented with gastrointestinal symptoms, and depression was documented in one-third of the subjects at admission. Overall, we recorded a mean weight loss of 0.41 kg (P = 0.038) during hospitalization, with significant weight loss observed among patients hospitalized for 7 days or more (P = 0.009). The bivariate analysis revealed that inflammatory status (P = 0.016) was associated with in-hospital weight loss, while the multivariate analysis determined that the contributing factors were length of stay (P < 0.001) and depression (P = 0.019). CONCLUSIONS: We found that inflammatory status of the patient might influence the incidence of weight loss during hospitalization, while depression and length of stay were independent predictors of weight loss during hospitalization.

• 대한지역사회영양학회지
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• 제28권4호
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• pp.329-339
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• 2023

Objectives: This study aims to explore consumer awareness and usage patterns of local food in Jecheon city during the COVID-19 pandemic, contributing to the establishment of the Jecheon City Food Plan. Methods: Surveys were conducted from July 24 to August 24, 2021, using a combination of web-link and self-administered methods for adults living in Jecheon city (n = 250). Descriptive analysis, t-test, importance and satisfaction analysis (ISA) of local food choice attributes were performed using SPSS Statistics. Results: Participants prioritized freshness when purchasing agricultural products. The freshness of Jecheon local food was the selection attribute with the highest consumer satisfaction and could provide purchase motivation. Approximately 73.6% of respondents understood the concept of local food, and 70% were familiar with Jecheon's local food. Notably, 94.8% expressed an intention to purchase but held negative views on selling local food in other areas. The need to increase the supply of local food to vulnerable populations and public school catering was highly recognized. The ISA identified 'affordable price', 'delivery service', and 'product information' as areas requiring improvement. On the other hand, 'freshness of products', 'quality for the price', and 'support for local farmers and economy' were identified as attributes to be maintained and strengthened. Conclusions: Consumers in Jecheon city recognized local foods as more than just 'consumer goods'. Our findings suggest the need for further research on local food revitalization and more comprehensive local food planning to enhance consumer satisfaction.

• Nutrition Research and Practice
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• 제8권3호
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• pp.304-311
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• 2014

BACKGROUND/OBJECTIVES: The purpose of the study was to investigate the relationship between household food insecurity and nutritional status of children in low-income households. A cross sectional study involved a survey of households (n = 223) receiving the financial assistance. SUBJECTS/METHODS: Eligible mothers that fulfilled the inclusion criteria such as non-pregnant, non-lactating mothers, aged 18 to 55 years with their youngest children aged 2 to 12 years, were purposively selected. The Radimer/Cornell hunger and food-insecurity instrument was administered and children's height and weight were measured. RESULTS: About 16.1% of the households were food secure, while 83.9% experienced some kind of food insecurity. Out of food insecure category, 29.6% households were food insecure, 19.3% women were individual food insecure and 35.0% fell into the child hunger category. Education of the mother (P = 0.047), household size (P = 0.024), number of children (P = 0.024), number of children going to school (P = 0.048), total monthly income (P < 0.001), income per capital (P < 0.001), number of household members contributing to the income (P = 0.018) and food expenditure (P = 0.006) were significant risk factors for household food insecurity. The prevalence of underweight, stunting and wasting in children were 61.0%, 61.4% and 30.6% respectively. Based on multinomial logistic regression, children in food-insecure households were 2.15 times more likely to be underweight and three times to be stunted than children in the food-secure households. CONCLUSIONS: The findings suggest that household food insecurity is associated with the nutritional status of the children in the rural area of Northeastern Peninsular Malaysia.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2023년도 학술발표회
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• pp.184-184
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• 2023

Globally, agriculture is one of the largest consumers and polluters of water resources, contributing to the unsustainable use of limited water resources. To reduce the resource use and environmental footprints associated with current and future food systems, researchers and policy makers have recommended the transition to sustainable and healthier diets and the reduction of food loss and waste along the food supply chain. However, there is limited information on the synergistic effects and trade-offs of adopting the two measures. In this study, we assessed the water-saving potential of the two measures in South Korea using environmentally extended input-output relying on the EXIOBASE database for the reference year 2020, along with scenario analysis to model the potential outcomes. Specifically, we analyzed scenarios where meat consumption was reduced by 30% and 50% and in combination with a 50% reduction in food waste at the consumption stage for each scenario. According to our findings, by considering individual measures of dietary change and food waste reduction, shifting to a diet with 30% and 50% less meat consumption could lead to reduction in water footprint by 6.9% and 7.5%, respectively, while 50% reduction in food waste at the consumption stage could save about 14% of water footprint. However, the synergistic effects of the two measures such as 30% less meat consumption and 50% food waste reduction, and 50% less meat consumption and 50% food waste reduction result to 20% and 24% reductions in water footprint, respectively. Moreover, our findings also showed that increasing food consumption with high environmental impacts could promote resources use inefficiency when waste occurs. Thus, policy strategies that address synergistic effects of both dietary change and food waste reduction should be strengthened to achieve sustainable food system. International and national policies can increase resource efficiency by utilizing all available reduction potentials while considering strategies interactions.

• 대한치과보철학회지
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• 제31권1호
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• pp.39-50
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• 1993

The purpose of this study was to investigate the association between characteristics of temporomandibular joint sound and possible contributing factors of temporomandibular joint sound. 1487 high school students (798 men and 689 women) aged from 16 to 18 were asked by questionnaires which was made for this study by T.M.J. clinic, dental infirmary, School of Dentistry, Chosun University, and data obtained from questionnaires were analyzed by chi-square test. The following results were obtained: 1. The prevalence of temporomandibular joint sound were found in 35.7% of all the subjects. 2. Temporomandibular joint sound could be unchanged, reduced and increased frequencey over time dependent on the individual. 3. The intensity of temporomandibular joint sound could be unchanged and increased during the chewing of hard food dependent on the individual. 4. The unilateral chewing and bruxism were not considered as possible contributing factors upon the occurring of temporomandibular joint sound. 5. Statistical significant association was found between clenching, stiffness, stress and tempore-mandibular joint sound, respectiely.(P<0.001, P<.01, P<0.05).

• The Journal of Asian Finance, Economics and Business
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• 제7권10호
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• pp.885-896
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• 2020

The purpose of this study is to shed light on the driving motivations of contributing social word of mouth on social networking sites (sWOM) toward both tangible and intangible products. In order to develop a research model, this study adopts the motivation theory and TAM model. Data was collected from 904 members of the cosmetic and restaurant communities by using the snowball method. After assessing the validity of all constructs, the structural equation modeling (SEM) is used to test the proposed hypotheses. Results show that personal motivations (satisfaction, opinion leadership, self-enhancement, and economic incentives) and characteristics of sWOM (Perceived Usefulness and Ease of Use) have positive effect on exposure and engagement behaviors. Here are our specific findings, (1) customer satisfaction positively affects online interactions on SNSs such as Like or Sharing a content; (2) sWOM contribution behavior exists in two structures (Exposure and Engagement) and affects each other; (3) This study combines two groups of personal motivation and TAM to conceptualize a research model; and (4) The motivations of contributing sWOM between a specified service and product are rather similar. These findings help digital managers to understand consumers' behavioral contributions on SNSs and also provide interesting insights for marketers.

• 한국식품영양과학회지
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• 제25권4호
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• pp.654-658
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• 1996

제호탕의 유기산 함량은 formic acid 739.Snm(0.07%), lactic acid 2162.1ppm(0.22%), acetic acid 3204ppm(0.32%), citric acid 31763.7ppm(3.2%)이었으며 가장 특이한 것은 citric acid가 3.2%를 함유하는 것으로 나타나 제호탕의 신맛에 근원인 것으로 생각되었다. GC/MSD사용하여 확인된 제호탕의 향기성 분은 39종으로 이들의 구성 성분을 분류하면 hydrocarbon류(30.81%) 17종, adehyde류(7.18 %) 1종, ketone류(4.79%) 2종, terpene류(25.96%) 8종, acid류(16%) 4종, alcohol류(5.42%) 2종, phenol류(2.76%) 2종, 그리고 기타 향기(7.68%) 3종이었다. 이 결과로 볼 때 hydrocarbon류, terpene류, acid류가 전체 향기성분의 70%이상을 차지하여 이들이 제호탕의 특유한 향기성분이었다. 제호탕의 색소 추출액은 200~400nm에서 최대 홉수파장을 나타내어 황색~적색 계통의 여러가지 색소가 혼합되어 있음을 알 수 있었다.

• 대한지역사회영양학회지
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• 제28권5호
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• pp.363-375
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• 2023

Objectives: The objective of this study was to identify factors associated with adolescent obesity, as well as any new factors that correlated with a change in the rate of obesity over time. Methods: The study used 5-yearly data collected by the Korea Youth Risk Behavior Survey starting from the year 2006 up until 2021 (data from 2nd, 7th, 11th, and 17th surveys were analyzed). Factors such as demographics, dietary factors, health behavioral factors, and mental health factors were studied. All data were analyzed using IBM SPSS 27.0, employing chi-square tests and multiple logistic regression analysis. Results: This study included data from a total of 255,200 participants. Factors contributing to obesity varied with time. Over the survey duration of 15 years, low academic achievement, parents with low levels of education, low frequency of fruit consumption, low frequency of fast food intake, long periods of being seated, and high levels of stress were significantly associated with a high rate of obesity. Factors that showed a new correlation with an increase in obesity rates included living with single parents, low frequency of muscle strengthening exercises, and experiencing intense sadness and despair in the past year. Factors that were correlated with a change in obesity rates over time included household economic status, frequency of carbonated beverage consumption, frequency of intense physical activity, and frequency of alcohol consumption. Breakfast intake and smoking were not significantly associated with obesity rates in the 15-year period. Conclusions: While several factors associated with obesity remained consistent over time, several new factors have emerged in response to social, economic, and environmental changes contributed to a change in obesity rate over time. Therefore, to prevent and manage adolescent obesity, continuous research into the new emergent factors contributing to obesity is needed.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.537-546
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• 2008

The purposes of the study was to identify customers' satisfaction factors regarding foods and services in food courts in big department stores and discount stores in Seoul and Cheonan. A survey of 235 customers was conducted regarding customer satisfaction levels and factors of food and services. Customers' perceived level of attributes were identified into eight underlying dimensions by factor analysis as follows: factor 1 was "cleanliness": factor 2 "service quality": factor 3 "accuracy": factor 4 "atomosphere": factor 5 "food quality": factor 6 "menu information": factor 7 "price" and the eighth factor was "food result". Regression analysis indicated that "cleanliness" was found to be the most important factor contributing to customers' overall satisfaction. There were significant differences in customers' perceived satisfaction level of "food quality"(p<0.01), "accuracy", and "price" factors(p<0.05) between department stores and discount store. The customers' perceived satisfaction levels of "accuracy", "food quality" and "price" factor at a large store food court are higher than those of department store food court. Comparing location of food court, there were significant differences in customers' perceived satisfaction level of "accuracy" and "price" factors between in Seoul and Cheonan(p<0.001). The customers' perceived satisfaction levels of "accuracy" and "price" at the discount store in Seoul are lower than those of food court at Cheonan. It is suggested that the management should pay attention to the sanitation of their dinning halls, kitchens, hygienic dishes, hygienic water fountain, employee hygiene, and a proper place to put used dishes to increase the customers' satisfaction.

• Nutrition Research and Practice
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• 제16권3호
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• pp.405-417
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• 2022

BACKGROUND/OBJECTIVES: This study examined the changes in food behaviors of dietary fatty acids over 2007-2018 among Korean adults. SUBJECTS/METHODS: This study used data from the 4th (2007-2009), 5th (2010-2012), 6th (2013-2015), and 7th (2016-2018) Korea National Health and Nutrition Examination Surveys. A total of 46,307 adults aged 19-64 yrs were selected and dietary data were obtained from a single 24-h recall. In the 4th and 7th data, the major food sources for each fatty acid based on the contributing percentage of the food item were compared. The consumption trends in the major food sources were presented as grams per day over 2007-2018 and compared across the survey periods using the multiple regression model. RESULTS: From 2007 to 2018, for total fat, saturated fatty acid (SFA), and monounsaturated fatty acid, the contribution of animal food sources, including beef, chicken, and eggs increased but plant food sources (e.g., tofu, soybean, and plant oil) decreased. As polyunsaturated fatty acid sources, mayonnaise, eggs, and bread showed higher contributions, whereas soybean and tofu showed lower contributions in the 7th data compared to the 4th data. For n-3 fatty acids, the contribution of fish decreased between the 4th and 7th data. Over 12 yrs, the significant increases in the absolute amount of consumption from animal sources were observed. In contrast, decreases in the consumption from plant sources and fish were seen across the survey periods. CONCLUSIONS: In Korean adults, increases in the intake of dietary fatty acids along with changes in the food behaviors during 2007-2018 have evoked great concern for SFA intake, which is a cardiovascular disease risk factor. Healthy food sources of dietary fatty acids should be emphasized in this population.