• Culinary science and hospitality research
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• v.16 no.2
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• pp.330-341
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• 2010

This study aims to identify the nutrition knowledge, attitude on dietary life and eating habits of 281 high school students in Bucheon area and investigate difference and correlation among the factors: details of nutrition knowledge, attitude on dietary life, dietary habit, meal manager and the Body mass index(BMI). Data were analyzed by descriptive analysis, $\chi^2$-test, t-test, Pearson's correlation coefficients and ANOVA test using SPSS window program. The results show that parents were the most influential group in dietary habits and the group of friends were followed. The nutrition knowledge score of female students was higher than the score of male students. There was a significant difference between nutrition knowledge and attitude on dietary life by meal manager. Especially, nutrition knowledge showed the highest difference when they answered that the meal manager was a mother, and the subject 'eating regular meals' was significant when the meal manager was his/her mother. According to the result of the difference by meal manager, respondents preferred eating snacks the most when father was in charge of meal preparing. This group also preferred eating out than the other groups. Moreover, there was a significant correlation between nutrition knowledge and attitude on dietary life.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.445-459
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• 2010

This study was done to analyze the chronic diseases prevalence and dietary intake status according to the health related quality of life and to identify its significant properties. This study was conducted based on 2906 subjects ranging from 20~64 years old, out of 9704 total subjects from the 4th Korean National Health and Nutrition Survey in 2008. The average quality of life (QL) score was 0.915, where 983 subjects were below the average (low QL group) and 1923 subjects were above (high QL group). In the high QL group, there was more likely to be young, male, and with higher income and education. For high QL group, the self-related health score was high, and the subjective stress level was low. The prevalence of diabetes was significantly higher in the low QL group and anthropometric and biochemical measures were not shown differences between the two groups but waist circumference was significantly higher in the low QL group. The QL score was significantly negative correlated with the waist circumference and the body mass index. As for the recognition rate of Nutrition Guideline, there were no significant differences but high QL group had higher scores in "Eat a variety of foods", "Avoid too much Sodium", and "Enjoy meals and Eating a breakfast". Carbohydrate intake was significantly lower in the high QL group than in low QL group and the high QL group showed higher intake in legumes, meat and poultry, fruits, daily products and beverages. Overall results suggest that increased diabetes prevalence in people with low quality of life might be affected by the diets based on high carbohydrate, increased waist circumference, and lower rate of practice nutritional guideline.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.50-60
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• 2017

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.690-703
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• 2013

This study investigated the dietary behaviors and consumption of convenience foods among salaried men in Busan, Korea, and compared them based on the men's nutritional knowledge level. A questionnaire was developed based on the review of literatures and was distributed to 250 office workers in Busan in February 2013. A total of 224 data were used for the analyses. ${\chi}^2$-tests were employed for the nominal data while Mann-Whitney' U-tests were used for the ordinal data. Leven's tests were first performed before the t-tests for the interval data. Almost 60% of the respondents were female, 50% were in their 30s and 68% lived with other family members. The mean score of the nutritional knowledge test was 13.78 out of 20. Women and those who graduated from college or higher were likely to get a better score than men and those who graduated from high school or below. The respondents were divided into two groups for further analyses: Low (LK) vs. High (HK) knowledge score groups. LKs were more likely to consume 20 convenience foods than HKs. Although the respondents recognized the nutritional disadvantages of consuming convenience foods for an extended period, they continue to eat them because they lack time and further, it is quick and easy to consume convenience foods instead of preparing meals from scratch.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.152-157
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• 2005

The purpose of this study was to investigate dietary habit and to evaluate nutritional status and obesity index about adults living in Daejon area. This study was conducted with 250 subjects (male 130, female 120) who visited periodically a periodic health center in a general hospital from May to June in 2002. Questionaries were used for studying of dietary habit and food frequency method. Dietary intake was assessed by food frequency method and consumption of foods and nutrients was analyzed. The relationship between dietary habit and obesity were also analyzed. Dietary habit was better in female than mail. There was no significant difference in mean of Broca's index between female ($110.6\pm16.6\%$) and male ($110.0\pm13.7\%$). The obesity group showed low dietary habit score in irregular eating behavior, frequent eating out and over-intake of salty foods. Especially mean intakes of energy were lower than Korean RDA in all groups. All groups except obesity group were deficiency of vitamin A and vitamin $B_{1}$ and calcium.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.181-191
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• 2016

This study aimed to investigate current nutrition education and effective plans for nutrition teachers in schools. Data were collected by a face-to-face questionnaire. Surveyed schools were elementary, middle, and high schools at percentages of 32.4%, 35.1%, and 32.4%, respectively. Percentage of nutrition education was above 90%, whereas off-line education was very uncommon in middle (8.3%) and high schools (27.3%) compared with elementary schools (63.6%), (p<0.05). Satisfaction of nutrition education was also very low in middle (7.7%) and high schools (8.3%) when compared with elementary schools (41.7%), (p<0.05). The main reason for this was due to 'work overload of mealing service (44.4%)' and 'insufficient time of students (25.9%)'. Effective education plans were as follows: beginning of education and education scale were 'elementary school (67.6%)' and 'below 20 people (81.1%)', and the most preferred counterplan was 'development of diverse education programs (4.81 score)' > 'systematic education process (4.76 score)' > 'professional nutrition education (4.51 score)'. Most important duty was 'nutrition education and consultation (51.4%)', although it achieved the lowest satisfaction at a score of 2.46. Overall analysis, demand and awareness of nutrition teachers for nutrition education were very high. Therefore, an institutional strategy and environmental improvements are required by setting up curriculum subjects and developing diverse education programs for systematic nutrition education.

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.317-327
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• 2014

Objectives: This study was conducted to investigate Chinese female marriage immigrants' dietary life after immigration to Korea, focusing on comparison between Han-Chinese (traditional Chinese) and Korean-Chinese (Chinese of Korean descent). Methods: An in-person survey was conducted with women married to Korean men, having one child or more aged 1-6 years old, and having resided in Korea for at least one year before the survey. The data were collected from the 309 respondents comprising 151 Han-Chinese and 158 Korean-Chinese in the summer of 2013. Results: Overall, there was no significant difference in dietary practice, dietary acculturation, dietary behavior, dietary habits, and food intake between the Han-Chinese and the Korean-Chinese respondents. Over 50% of the respondents ate Korean food every day. The overall level of dietary acculturation was about 3.5 out of 5 points. The average score of healthy dietary behavior was a little bit higher than 3 out of 5 points. Approximately 3/4 of the respondents showed increasing frequency of eating out. The respondents reporting increase food diversity were over 70%. Decreased frequency of skipping meal was about 60% of the respondents. Over 50% of the respondents showed increasing consumption of Kimchi, vegetables, fruit, and meat. Conclusions: Dietary life of Korean-Chinese female marriage immigrants was similar to that of Han-Chinese female marriage immigrants after immigration to Korea. The results from this study suggest that not only Han-Chinese but also Korean-Chinese should be targeted in various diet-related acculturation support programs as important multicultural populations in Korea.

• Korean Journal of Community Nutrition
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• v.3 no.5
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• pp.707-714
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• 1998

This cross-sectional study was designed to describe in nutritional and health status of the Korean elderly residing in America using demographic variables, dietary, anthropometric and functional status indicators, and to investigate possible relationships among these variables. Sixty elderly persons aged 61-91 years were assessed in their homes. Dietary intake was estimated by the 24-hour recall and brief dietary questionnaire. The following anthropometric measures were taken : weight, height, knee height, triceps skinfold, and midarm circumference. Functional status was measured by activities of daily living(ADLs), instrumental activities of daily living(IADLs) questionnaires, and a measure of psychosocial status as "happiness score"(a life satisfaction questionnaire). Intakes of energy, calcium, magnesium, folacin, vitamin B6, and zinc were low in this elderly sample. Females 75 years of age and older had extremely low energy intakes. A large percentage of subjects reported difficulty with both activities of daily living and instrumental activities of daily living. Subjects over 75 years of age reported more difficulty than younger subjects for most activities. Gender differnces were seen in anthropometric variables and energy intake. Happiness scores were similar in subjects, regardless of age or gender, however, happiness score was significantly correlated with the energy and protein intake(p<0.05). Several difficulties were encountered during the assessment of this elderly sample. The conditions in the home were unpredictable and often inadequate for the anthropometric measures in particular. Further research is needed to improve current methodologies so that they may be more adaptable to the conditions found in homes. in homes.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.136-144
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• 2011

Assessment of quality of life (QOL) is a new method to investigate the effectiveness of dietary regimen. Particularly, diet-related QOL is the most appropriate method to estimate social and psychological problems originated from dietary regimen practice. The purpose of this study was to evaluate the diet-related QOL and the correlation between diet-related QOL and health-related QOL, and dietary regimen practice in online diabetes self-help patients who practice the dietary regimen. Sixty one subjects who intended to practice dietary regimen were recruited from online diabetes self-help community, and instructed to fill-up the self report questionnaires. Contents of questionnaire were comprised of general characteristics, clinical characteristics, dietary compliance, and dietary regimen practice. As a result, the mean score of the 'Dietary impact' among the diet-related QOL sub-scales was the lowest suggesting most of the subjects suffer from burden of dietary regimen practice. The "Dietary impact" was correlated with "Taste", "Convenience" and "Cost" (p < 0.05). "Self-care" and "Satisfaction" were positively associated with well-controlled blood glucose and dietary regimen compliance, but negatively associated with "Dietary impact". Diet-related QOL was significantly correlated with the Health-related QOL, particularly the mental and social component (p < 0.05). Diet-related QOL was negatively associated with BMI, and self monitoring blood glucose was negatively correlated with "Self-care" (p < 0.05). In conclusion, Diet-related QOL might be appropriate to evaluate the effects of dietary regimen or nutrition education. The need for dietary education of cognitive-behavioral strategies and problem-solving ability is required.