• Journal of Community Nutrition
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• v.6 no.2
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• pp.61-66
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• 2004

This study was performed to investigate the nutritional status associated with alcohol consumption in Korean adults men and women. The data was derived from the 2001 Korean National Health and Nutrition Survey. The number of subjects included were 6090 (Men: 2789, Women: 3031) aged 20 (equation omitted) < 65y. Men consuming moderate alcohol ((equation omitted) 24 g/day but < 48g/day) had higher intakes of energy and vitamin B groups than the ones consuming less than 24g/day. Heavy drinking men reporting more than 48g alcohol/day were observed as having 3207.2kcal of energy intake (130% of Korean RDA) and significantly elevated levels in most of the nutrients. For women drinkers, when the alcohol consumption was moderate ((equation omitted) 12g/day but 24g/day) or heavy((equation omitted) 36g/day) the energy intake was 2188.9kcal(100% of RDA) or 2627.5kcal (130% of RDA). The other nutrients protein, fat, calcium, iron and vitamin B group were also higher in women with heavy alcohol consumption. Heavy drinking women showed significantly higher weight, BMI and HDL-C. In contrast, heavy drinking men did not show any significant difference in BMI but showed significantly elevated blood pressure, HDL-C and lower serum cholesterol.

• Journal of Nutrition and Health
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• v.31 no.3
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• pp.343-353
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• 1998

To assess the food intake and diet quality of Korean adults living in rural areas , a dietary survey using a one day 24-hour recall method was conducted with 2037 subjects over 30 years of age living in Yeonchon-gun , Kyungki province of Korea. Eighty percent of total food intake was in the form of vegetable food and the rest in the form o fanimal food . Diet quality was assessed by food group pattern, dietary diversity score(DDS), and dietary variety score(DVS). When counting the major food groups consumed (DDs), 47% of subjects had a DDS of 3 and 31% of subjects had a DDs of 4. On average, subjects habitually consumed 14.9 different foods daily, with the mean score of diet variety (DVS) for males(14.4) being significantly lower than for females (15.2). Persons who had higher DDSS also had higher DVSS(p<0.001). As the DDs increased , MAR(Mean adequacy ratio) improved. Correlation coefficients between NAR(nutrient adequacy ratio) and DVS ranged from r=0.34 for vitamin C to re=0.51 for vitamin B$_2$. NAR also improved as the number of foods or food groups consumed increased (p<0.001). Associations between the NAR of most nutrients with DVS was better than those with DDS. Based on these results, the food intake of the study subjects was not adequate, especially with regards to the dairy and fruit groups . Dietary diversity (DDS) and especially dietary variety (DVS) would be useful in assess nutrient intake because of their associations with total diet quality.

• Nutrition Research and Practice
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• v.11 no.6
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• pp.500-506
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• 2017

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

• Nutritional Sciences
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• v.3 no.2
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• pp.83-88
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• 2000

The association between nutrient intake and nutritional status was investigated with anthropometric measurements, body composition and blood biochemical indices in 56 healthy young men fed balanced diet for two years. Compared with Korean recommended dietary allowances (Korean RDA), all nutrient intakes were adequate. Height and body weight were significantly (p < .01 - p < .05) positively correlated to the intakes of energy, protein, sodium, potassium vitamin A and vitamin $B_1$. The lean weight was significantly (p < .001 - p < .05) correlated to the intake of energy, protein, sodium, potassium, vitamin A, vitamin B$_1$. niacin and vitamin C. The skinfold thickness of triceps and suprailiac was significantly (p < .01 - p < .05) correlated to the intake of energy, sodium, potassium, but that of thigh was not correlated. The significant correlations neither between nutrient intake and blood biochemical indices nor between nutrient intake and blood pressure were shown. These results suggest that nutritional status as anthropometric indices and body composition is associated with nutrient intake in young healthy adults on balanced diet, however, the nutritional status as blood biochemical indices of active people is neither endangered nor improved in comparison with less active ones.

• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.406-421
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• 2022

Objectives: The purpose of this study was to investigate the blood biochemical characteristics, comorbidities, dietary intake, and other risk factors leading to poor glycated hemoglobin (HbA1c) control in elderly Korean diabetes patients over 65 years of age. Methods: Data from the 4^th (2007-2009) and the 7^th (2016-2018) Korea National Health and Nutrition Examination Surveys (KNHANES) were used. Socio-demographic characteristics (age, gender, region, household income, education level, marital status, nutrition education, diabetes duration and diabetes treatment), lifestyle characteristics (drinking, smoking, regular walking, and subjective health perception), anthropometric characteristics (height, weight, and waist circumference), blood biochemical characteristics (HbA1c, high- density lipoprotein cholesterol, triglycerides, total cholesterol, blood urea nitrogen, and blood creatinine), co-morbidities (obesity, hypertension, hypercholesterolemia, hypertriglyceridemia, and anemia), energy and nutrients intake, food group intake, and HbA1c control-related risk factors were compared. Results: Compared to the 4^th survey, the 7^th survey showed an increase in diabetes prevalence among men, an increase in the prevalence of diabetes in the older patients, and an increase in the duration of diabetes. The energy ratio from carbohydrate consumption in the 7^th survey was lower than in the 4^th. Compared to the 4^th survey, thiamine and riboflavin intake had improved, and the intakes of vitamin A, vitamin C, and niacin had worsened in the 7^th. A comparison of food group intakes showed that there was a decrease in the consumption of whole grains, potatoes, and milk and an increase in the intake of beverages and alcoholic beverages. The risk factors for poor control of HbA1c were the duration of diabetes and co-morbid hypertriglyceridemia in the 4^th survey, whereas subjective health perception, obesity, and hypercholesterolemia as co-morbidities were found to be risk factors in the 7^th in addition to the risk factors highlighted in the 4^th survey. Conclusions: For the future management of elderly Korean diabetes patients, greater care is indicated for men over 75 years, and those with low levels of education. It is necessary to increase the intake of milk and vegetables, and reduce the intake of beverages and alcoholic beverages. In addition, it is necessary to reduce the incidence of obesity, hypercholesterolemia, and hypertriglyceridemia for proper control of blood sugar.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.73-86
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• 2018

Purpose: The aim of this study was to design optimized food intake patterns that meet the nutritional recommendations with minimal changes from the current food intake patterns among Korean adults using linear programming. Methods: Data of a one day 24-hour dietary recall from the 2010 ~ 2014 Korea National Health and Nutrition Survey were used to quantify the food items that Korean adults usually consumed. These food items were categorized into seven groups and 24 subgroups. The mean intakes and intake distributions of the food groups and the food subgroups were calculated for eight age (19 ~ 29, 30 ~ 49, 50 ~ 64, and over 65 years old) and gender (male and female) groups. A linear programming model was constructed to minimize the difference between the optimized and mean intakes of the food subgroups while meeting the Dietary Reference Intakes for Koreans (KDRIs) for energy and 13 nutrients, and not exceeding the typical quantities of each food subgroup consumed by the respective age and gender groups. Results: The optimized food intake patterns, which were a set of quantities of 24 food subgroups, were obtained mathematically for eight age and gender groups. Overall, major modifications of current diet were required to increase the intake of vegetables and milk/dairy products and decrease the Kimchi intake. The optimized intake of seasonings, including salt, was calculated to be 0 g for all the age and gender groups. Conclusion: The optimized food intake patterns designed using linear programming in this study lack feasibility because they suggest a seasoning consumption of 0 g. Modification of intake goal for sodium is needed to obtain optimized food intake patterns with improved feasibility.

• Journal of the Korean Dietetic Association
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• v.18 no.1
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• pp.16-29
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• 2012

The purpose of this study was to investigate the changes in nutritional status of gastrectomy patients. The anthropometric and biochemical data were measured at pre-operation, at discharge, 1 month after discharge, and 3 months after discharge. Nutrient intake levels, nutrients adequacy ratio (NAR), mean adequacy ratio (MAR), and the proportion of patients with intake levels inferior to those of dietary reference intakes (DRIs) were analyzed at discharge, 1 month after discharge, and 3 months after discharge. Finally, the data on 23 patients (15 male and 8 female) were collected and used for statistical analysis. Fifteen patients underwent subtotal gastrectomy, and 8 patients underwent total gastrectomy. Compared to pre-operation, body weight and body mass index of subjects significantly decreased at discharge, 1 month after discharge, and 3 months after discharge (P<0.001). Serum albumin (P<0.001), total lympocyte count (P<0.001), total cholesterol (P<0.001), hemoglobin (P<0.001), hematocrit (P<0.001), and mean corpuscular hemoglobin concentration (P<0.05) were significantly different between pre-operation, at discharge, 1 month after discharge, and 3 months after discharge. The proportions of patients with lower nutrient intake levels than DRIs were substantial. MAR at discharge, 1 month after discharge, and 3 months after discharge were 0.70, 0.80 and 0.91, respectively. Especially, the NARs of folate, niacin, vitamin $B_2$, vitamin C, and zinc were all low. Considering the various nutritional problems of gastrectomy patients, systematic medical nutrition therapy is needed after gastrectomy.

• The Korean Journal of Community Living Science
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• v.26 no.4
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• pp.731-747
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• 2015

This study investigates general environmental factors influencing hypertension and diabetes patients and their disease control methods, self-efficacy, nutritional risk, diagnosis of eating styles according to nutritional risk, accountability in eating habit instructions, and nutritional intake and provides basic data for eating habit control in hypertension and diabetes patients. For this, 70 patients who visited a hypertension and diabetes admission center were interviewed using a questionnaire. According to the results, the implementation of self-efficacy in hypertension and diabetes was higher in female subjects. The diagnosis of eating type with nutritional risk was higher in female subjects, and there was a significant difference between male and female subjects (p<0.05). Both sexes had scores above 6 in nutritional risk and were diagnosed to have a "high-risk nutritional status." In the diagnosis of eating habits with nutritional risk, diet quality was higher for female patients (p<0.05), and the nutritional intake of subjects was low for most nutrients. In particular, the intake of calcium, vitamin A, riboflavin, and folic acid was low, indicating a need to improve eating habits for the balanced intake of nutrients because of the increasing importance of eating habits for controlling chronic diseases.

• Korean Journal of Community Nutrition
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• v.19 no.2
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• pp.163-175
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• 2014

Objectives: We aimed to evaluate dietary intake among female breast cancer survivors in a cross-sectional study. Methods: A total of 127 women who had breast cancer surgery at least 6 months before baseline were included. Dietary intake of female breast cancer survivors was assessed through self-reported 3 day-dietary records. To compare dietary intake between breast cancer survivors and general female population without cancer, we selected the 1:4 age matched women from the 2011 Korean National Health and Nutrition Examination Survey (KNHANES). In the KNHANES, participants were asked about their dietary intake using the 24-hour dietary recalls. We also examined whether dietary intake varied by age group, cancer stage, or time since surgery among breast cancer survivors. We used the generalized linear model to compare their dietary intakes. Results: Intakes of total energy, beta-carotene, folate, vitamin C, plant iron and fruits were lower among breast cancer survivors with longer time since surgery compared to those with shorter time (p<0.05). Breast cancer patients with higher stage at diagnosis tended to consume less legumes (p=0.01) than those with lower stage. When we compared dietary intake between breast cancer survivors and the general female population without cancer, breast cancer survivors were more likely to consume most of macro- and micro-nutrients in larger quantity (p<0.05) and adhere to healthier diet characterized by higher intakes of legumes, seed and nuts, vegetables and fishes and shells than the general female population who never had been diagnosed with cancer (p<0.05). Conclusions: Our study results suggested that the intakes of nutrients and foods varied by time since surgery and cancer stage among breast cancer survivors and dietary intakes among breast cancer survivors differed from that in the general population. Further prospective studies are warranted to explore the association between dietary intakes of specific food items and survival among Korean breast cancer survivors.

• Journal of the Korean Dietetic Association
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• v.8 no.4
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• pp.342-358
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• 2002

The purpose of this study was to investigate differences of food preference and nutrient intake of students between elementary school and middle school in the same area and to provide data for better school food service. The subjects were 486 students, third to sixth grade of 3 elementary schools and first to second grade of 1 middle school in Nam jeju gun, Jeju, and the survey was conducted during June 1999. Food preference was assessed using questionnaires and 24-hour food intake was assessed using dietary record method. Data of weight and height were obtained from annual physical examination conducted at schools in May 1999. All the variables were compared among 3 groups in each gender: third and fourth grade elementary school(ES3,4), fifth and sixth grade elementary school(ES5,6), and first and second grade middle school(MS1,2). The results were summarized as follows. The average height, weight and BMI for the 3th grade boys in elementary schools met the national averages, but those of the others are below the national averages. Although general pattern of food preference looked similar among groups, food preference scores were significantly different among groups in 38 kinds foods for boys, and 27 kinds of foods for girls. MS1,2 group showed significantly lower food preference scores for most of foods as compared to those of ES3,4 and ES5,6 in both genders. Students of higher grade took more starch foods such as instant noodle, stewed rice cake and snacks. Average energy intakes of all the groups except MS1,2 girls were lower than recommended dietary allowances(RDA), and average intakes of protein, vitamins B1 and C met RDA, but the other nutrients were taken less than RDA and especially the intakes of iron, calcium and vitamins B2 were poor. Most of nutrients taken by school food service meal provided a major proportion of intakes. In conclusion, students of middle school were more particular about their foods served at school food service and marked lower food preference score than elementary school children and more conscious about their weight and appearance. These points should be reflected in planning food service menu at middle school.