• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.43-51
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• 2016

This study aimed to evaluate the health concern, eating habits, dietary behavior, and psychological stress among middle-aged adults in Chungnam according to their exercise status. A total of 437 adults with a mean age of 42.6 years participated in this study and completed a questionnaire survey. The subjects were divided into one of three groups according to their exercise status: never doing exercise (NDE; n=144), doing exercise once a week (DEO; n=186), and doing exercise twice a week or more (DET; n=107). Results demonstrated significant differences in concern about health, subjective health status, meal regularity, dietary problems, and stress score among the three groups. The DET and DEO groups were more concerned about their health (p<0.001), and had a perception that their health status was better than that of the NDE group (p<0.01). A larger percentage of the DET group had breakfast everyday (p<0.05) and a smaller percentage of the DET group had dietary problems such as irregular mealtime and skipping meals (p<0.01), compared to the other groups. The average stress score of the DET group was significantly lower than that of the DEO and NDE groups (p<0.05). The results reveal that doing regular exercising at least twice a week is associated with higher health concern, more desirable dietary habits, and lower psychological stress in middle-aged adults. These findings support the beneficial effects of regular exercise for health, dietary habits, and stress control.

• Korean Journal of Oriental Medicine
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• v.14 no.2
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• pp.27-33
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• 2008

Alimentotherapy refers to the treatment or prevention by means of food. As food is consumed in everyday life and its constituents varies enormously. the practice of alimentotherapy was often misunderstood. By the research on ancient classics we could find 3 prospective about this practice. Firstly, alimentotherapy was used during the recovery and also for prevention. This is a type of Life-nurturing method, which we suggest to be called life-nurturing alimentotherapy. Secondly, it was also used as a dietary prescription made by physicians. Sometimes they made prescriptions combining materials derived from food with herbal medication. This practice was exclusively made by physicians as they had to consider the characteristic of each food as well as the condition of the patient. Thirdly, sometime alimentotherapy was used in cuisine form. They used food components in major part and herbal medicine used as additional ingredients. It was primarily focused on the taste and in some part its functional aspects. The underlying theories in alimentotherapy is exactly the same as used for understanding herbal medicine in TKM. Therefore, except in the case of life-nurturing method, it should be used by expert physicians. Finally, we suggest to differentiate the terms of alimentotherapy in the aspect of life-nurturing, dietary prescriptions and cuisine to prevent confusions.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.234-247
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• 2012

The purpose of this study was to investigate the consumption and perception of high caloric-low nutrient dense foods in middle school students in the Daegu. Among 550 questionnaires distributed to students in Daegu, 528 (256 boys and 272 girls) were analyzed. A little higher than 80% of students ate snacks everyday, and 43.4%, 29.0%, and 8.1% ate snacks once, twice, and three times or more per day, respectively. Snacks and foods most frequently consumed were ice cream, fried noodles, drinks, cookies, and baked goods. Energy supply from snacks was 104.8~356.9 Kcal/intake while that from meal substitution foods was 520.7~980 Kcal/intake. Students' knowledge score of high caloric-low nutrient dense foods was $6.51{\pm}3.02$ out of 10 points. Sixty percent of students did not read nutrition labels, but 67.9% of them thought that they need nutrition education by nutrition teachers. Students recognized the criteria of high caloric-low nutrient dense foods as well as proper food selection for essential educational items, It was concluded that effective education should be implemented in middle schools by nutrition teachers for students to develop good habits in selecting snacks and foods.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.339-349
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• 2009

The purpose of this study was to investigate dietary behavior relative to personality type in young adults, and to offer basic data to apply during nutrition education and counseling. A total of 166 university students performed the MBTI (Mayers-Briggs Type Indicator) test along with questionnaire interviews, and 3 day 24-hr dietary recalls. MBTI personality preferences are presented and separated by 4 types of indices: Extraversion (E) and Introversion (I), Sensing (S) and Intuition (N), Thinking (T) and Feeling (F), and Judgement (J) and Perception (P). More subjects in the I type than the E type had lunch everyday or ate out more than once a week. Compared to the P type, the J type ate a higher proportion of meals with family, and seldom drank alcohol, but a lower proportion had a preference for salty taste. Compared to the N type, the S type had a higher proportion of subjects who consumed large quantities at regular meals as well as when under high amounts of stress. Also, the S type subjects had significantly higher lipid intakes than the N type subjects. Compared to the F type, a higher proportion of the T type subjects ate meals alone but a lower proportion had a dislike for bitter tasting foods. There were no significant differences in total food or energy intakes relative to the different personality types. In conclusion, individual personality type may influence dietary behavior, but additional studies are needed that contain individuals of various ages and include long term dietary surveys.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.363-370
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• 2016

The purpose of this study is to investigate the dietary life status according to smart device use among university students. In 2015, data was collected during a 3 month survey of the eating behaviors, lifestyles, eating habits, and use of smart devices of 550 university students, as well as their dependency on smartphones. Ultimately, 520 subjects (94.5% analysis rate) were divided into three groups based on their daily use time of smart device: low-use group (<4.7 hours, n=173), medium-use group (${\geq}4.7hours$ and <6.4 hours, n=174), and high-use group (${\geq}6.4hours$, n=173). The more frequent use groups showed a higher level of dependency on the smartphone. Breakfast was found to be the most commonly skipped meal; and the high-use group showed a higher response of irregular meals than low-use group. In assessment of eating habits, the subjects with less smart device usage ate more regularly and at fixed times, did not overeat, drank milk everyday, and did not consume processed food as often. To sum up, more irregularity of meal and undesirable eating habits were found among university students with higher use of smart devices. These results suggest that a control of smart device usage would lead to a more desirable dietary life in university students.

• Korean Journal of Human Ecology
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• v.2 no.1
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• pp.25-31
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• 1993

The purpose of this study was to find out the influence of Entrance Examinees' Eating Behavior on their health condition. The examinees for Chungbuk National university in 1992 were asked to fill out the questionnaire(The total number was 1054 ; 537 males, 517 females). The statistics used for data analysis were frequency, percentage, Crosstabs, Chi-square, t-test, one-way Anova, and Multiple Regression using SPSS/PC+ Program. The results are as follows. 1. Health condition due to an eating attitude: 1) As to health condition due to the food intake freguency, those who intaked fish or meat 3-5 days a week had the best heal th condition, but those who hardly intaked fish and meat or intaked them almost everyday had rather poor health condition. Those who intaked fried foods 1-2 days a week had the best health condition. The higher the freguency intaking such food or instant food was, the worse health condition was. 2) In view of health condition according to an eating attitude, it led to very good health condition to have breakfast & supper, to eat regularly, to select the nutritious foods, and to have a balanced diet. Overeating before sleeping and no meal or overeating before exam made their health very bad. Alcohol drinking & cigarrette smoking as favorite foods appeared significantly high in the boys. The more frequently they drinked alcohol and smoked cigarrette the worse their health condition was. Those who enjoyed milk, soya milk, and korean tea as favorite beverages had the better health condition than those who enjoyed coffee and soft drinks. 2. Influence of Eating Behavior on Health Condition. 1) The food intake freguency and the eating attitude influenced each other. The higher the score of food intake frequency was, the better the eating attitude appeared. 2) As a result of this study for eating behavior influencing on their health condition, the eating attitude influenced health condition, and the higher the eating attitude score was, the better heal th condition could be.

• Journal of the Korean Dietetic Association
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• v.17 no.1
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• pp.1-17
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• 2011

The purpose of this study is to assess dietary habits of the hazardous drinkers and the heavy episodic drinkers in Korean adults. The respondents consisted of 814 adults (415 male and 399 female) who are 20~69 years of age by random selection in partial area of Gyeonggi. A self-report questionnaire was used to cover questions regarding dietary habits, drinking behavior and physical activity. Total dietary habit scores in hazardous drinker group (63.25) was significantly lower than normal drinker group (68.61) in male respondents (P<0.001). Male hazardous drinker group less eat fruit (P<0.01), eat more processed food (P<0.01) than male normal drinker group. Female hazardous drinker group doesn't eat 3 meals a day than female normal drinker group. Total dietary habit scores in heavy episodic drinker group [occasional heavy episodic drinker (62.76), frequent heavy episodic drinker (63.77)] were significantly lower than abstainer group (69.16) in male respondents (P<0.001). Male heavy episodic drinker group less eat fruit (P<0.01), eats more processed food (P<0.01), salty food (P<0.001), sugary food (P<0.05), animal fat (P<0.01) and eats out often (P<0.01) than male abstainer group. Male heavy episodic drinker group significantly less apply nutrition knowledge to their life (P<0.05) and less exercise everyday-more than 1 hour (P<0.01) than male abstainer group. In drinking behavior index, AUDIT (alcohol use disorder identification test) score was negatively correlated with age (P<0.01). There was a positive correlation between dietary habits and physical activity (P<0.01) but there was negative correlation between dietary habits and AUDIT score (P<0.01). This study highlights that AUDIT score was negatively influenced dietary habits.

• Journal of Microbiology and Biotechnology
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• v.33 no.1
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• pp.1-14
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• 2023

Polyethylene terephthalate (PET) is a plastic material commonly applied to beverage packaging used in everyday life. Owing to PET's versatility and ease of use, its consumption has continuously increased, resulting in considerable waste generation. Several physical and chemical recycling processes have been developed to address this problem. Recently, biological upcycling is being actively studied and has come to be regarded as a powerful technology for overcoming the economic issues associated with conventional recycling methods. For upcycling, PET should be degraded into small molecules, such as terephthalic acid and ethylene glycol, which are utilized as substrates for bioconversion, through various degradation processes, including gasification, pyrolysis, and chemical/biological depolymerization. Furthermore, biological upcycling methods have been applied to biosynthesize value-added chemicals, such as adipic acid, muconic acid, catechol, vanillin, and glycolic acid. In this review, we introduce and discuss various degradation methods that yield substrates for bioconversion and biological upcycling processes to produce value-added biochemicals. These technologies encourage a circular economy, which reduces the amount of waste released into the environment.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.757-764
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• 2007

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than $3{\sim}4$ times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.167-181
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• 2012

Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.