• Culinary science and hospitality research
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• v.16 no.5
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• pp.178-192
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• 2010

This research aimed to analyze the effects of brand equity has on satisfaction and brand loyalty of food service consumers in restaurants. For the empirical analysis, we used the self-administered method, using 250 copies of questionnaire in total. 235 copies(94%) was collected and we used the 223 copies(89%) for the analysis. For data processing, we used the statistical package program of SPSS WIN Version 12.0, conducting a frequency analysis, a reliability analysis and a factor analysis, and verifying hypotheses through a regression analysis. As the result of the research, for the hypothesis that "Brand equity(brand recognition, brand image, perceived quality, brand attitude) will have a significant effect on satisfaction," it showed that brand recognition, brand image and perceived quality have a significant effect on satisfaction, and for the hypothesis that "Satisfaction will have a significant effect on brand loyalty," it showed that satisfaction has a significant effect on brand loyalty. For the hypothesis that "Brand equity (brand recognition, brand image, perceived quality, brand attitude) will have a significant effect on brand loyalty," it showed that brand recognition, perceived quality and brand attitude have a significant effect on brand loyalty. To build a competitive brand of the food service industry on the basis of the results of this research, they will concentrate their energy on outlining strategies which can remind customers of their brands by managing their brands systematically and on strengthening their brand equity effectively.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.2035-2040
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• 2016

Background: Several studies have pointed to roles of dietary and food groups in the pathogenesis of breast cancer, but information on dietary patterns among women with breast cancer and their healthy counterparts in Iran is limited. Therefore the present investigation was conducted in Guilan province in 2014-2015. Materials and Methods: In a case-control study, 450 women with breast cancer and one of their relatives (third-rank) were investigated. At first the phone numbers of patients in Razi Hospital in radiotherapy and chemotherapy and oncology centers of Guilan were taken. Data were collected through telephone interviews by the researcher. The questionnaire had two parts comprising demographic clinical and food frequency data including a list of 40 food items. To analyze the variables, Chi-square test and univariate logistic regression models were used. Results: In each group, 225 subjects were investigated. The majority of samples in both groups of experiment and control were consumed than two glasses of milk and dairy products per day. Regarding consumption of meat and its products, 56% of the cancer group had more than three servings per day while 26.7% of the control group had less than 2 servings per day. The majority of subjects had less than six servings of cereal per day. Some 54. 7 % of the cancer and 62.2 % of the control group consumed less than two servings of fruit per day. Consumption of vegetables in experimental and control groups were 52.9% and 76.9% respectively, more than five servings per day. There was a meaningful difference between two groups regarding the consumption of milk and dairy items (OR=0.6,95%CI= 0.4-0.9), meat and its products (OR=0.49,95%CI=0.3-0.7), bread and cereals (OR=0.4,95%CI=0.2-0.8), vegetables (OR=0.5,95%CI= 0.3-0.9). (P-value<0.05). Conclusions: The results of this study emphasize the importance of informing women, particularly those at higher risk of breast cancer, in relation to dietary factors.

• Journal of Nutrition and Health
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• v.40 no.3
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• pp.259-269
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• 2007

Recently, dietary pattern analysis was emerged as an approach to examine the relationships between diet and risk of chronic diseases. This study was to identify groups with population who report similar dietary pattern in Korean genome epidemiology study (KoGES) and association with several chronic diseases. The cohort participants living in Ansung and Ansan (Gyeonggi province) were totally 10,038. Among those, 6,873 subjects with no missing values in food frequency questionnaire were included in this analysis. After combining 103 food items into 17 food groups, 4 dietary factors were obtained by factor analysis based on their weights. Factor 1 showed high factor loadings in vegetables, mushrooms, meats, fish, beverages, and oriental-cereals. Factor 2 had high factor loadings in vegetables, fruits, fish, and factor 3 had high factor loadings in cereal-oriental, cerial-western and snacks. Factor 4 showed positive high factor loadings in rice and Kimchi and negative factor loadings in mushrooms and milk and dairy products. Using factor scores of four factors, subjects were classified into 3 clusters by K-means clustering. We named those 'Rice and Kimchi eating' group, 'Contented eating' group, and 'Healthy and light eating' group depending on their eating characteristics. 'Rice and Kimchi eating' group showed high prevalence in men, farmers and 60s. 'Contented eating' group and 'Healthy and light eating' group had high prevalence in women, people living in urban area (Ansan Citizen), with high-school education and above, and a monthly income of one million won and more. 'Contented eating' group appeared lower distribution proportion in the sixties and 'Healthy and light eating' group does higher in the fifties. 'Contented eating' versus 'Rice and Kimchi eating', odds ratio for hypertension, diabetes, metabolic syndrome and obesity significantly decreased after adjusting age and sex (OR=0.64, 0.73, and 0.85 respectively, 95% CI). Although our results were from a cross-sectional study, these imply that the dietary patterns were related to diseases.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.240-250
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• 2012

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.465-474
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• 2019

Purpose: This study examined the association between the serum 25-hydroxyvitamin D concentration and the cognitive functions in Korean elderly. Methods: The subjects were 393 adults aged 60 years or older who participated in the Yangpyeong cohort between July 2009 and August 2010. The subjects were classified into deficiency, insufficiency, or adequacy groups according to the serum 25-hydroxyvitamin D concentration diagnostic criteria suggested by the US Institute of Medicine (IOM). The cognitive function was assessed based on the Korean version of the Mini-Mental State Examination (MMSE-KC). The dietary intake was assessed using the quantitative food frequency questionnaire with 106 food items. Results: The proportions of deficiency, insufficiency, or adequacy in serum 25-hydroxyvitamin D were 6.6%, 44.5%, and 48.9%, respectively. The serum 25-hydroxyvitamin D concentration was significantly higher in men than in women and in outdoor workers than in other occupations. The adequacy group had higher MMSE-KC scores than the other two groups, but not to a significant degree. The proportion of cognitive impairment tended to decrease with increasing serum vitamin D concentration to deficiency, insufficiency, and adequacy (p for trend = 0.029). The deficiency group had a 2.28 times higher risk of cognitive impairment than the adequacy group, but the difference was not statistically significant (OR, 2.28; 95% CI, 0.18 ~ 1.07, p for trend = 0.119). Conclusion: The serum vitamin D concentration tended to be associated with the cognitive function in elderly Koreans living in rural areas. To confirm the associations, further longitudinal studies with large samples were required.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.121-129
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• 2021

Sodium intake has been associated with the health-related quality of life (HRQoL). This study examined the demographic factors related to HRQoL and whether there is an association between sodium intake and HRQoL in adults residing in rural areas. A total of 1,980 adults (aged ≥20 years) were selected from a cross-sectional study conducted between December 2013 and February 2014 in Gyeongju, South Korea. The sodium intake and HRQoL were measured using a validated food frequency questionnaire and the EuroQol Five-Dimension (EQ-5D) (mobility, self-care, usual activities, pain/discomfort, and anxiety/depression), respectively. The education levels (<5 years) were inversely associated with all five dimensions of HRQoL. Men had better EQ-5D scores for each of the five components examined. Adults living with spouses had better scores related to usual activities and anxiety/depression, whereas widowers had decreased scores of mobility and self-care. Unlike older adults aged 70-79 years, adults aged <60 years were more likely to have greater scores related to mobility, usual activities, and pain/discomfort. The income levels were also inversely related to the scores for self-care, usual activities, pain/discomfort, and anxiety/depression. Sodium intake was positively associated with the HRQoL related to self-care, usual activities, and pain/discomfort, but it was negatively associated with anxiety/depression. In conclusion, these findings suggest that the demographic factors and sodium intake were independently associated with HRQoL. The results highlight the need to provide tailored, targeted policies and interventions that consider personal characteristics and dietary intake to improve the overall HRQoL in adults residing in rural areas.

• Journal of Nutrition and Health
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• v.57 no.2
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• pp.211-227
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• 2024

Introduction: Seaweed is a sustainable and underexplored source of bioactive compounds with potent anti-inflammatory activities. However, studies on the interaction between seaweed and genes on inflammation are limited. Purpose: We aimed to evaluate the relationships between seaweed consumption and the polygenic risk scores (PRS) and their interactions with high-sensitivity C-reactive protein (hs-CRP) levels. Methods: Information on seaweed consumption was collected using a food frequency questionnaire, which included laver, kelp, and sea mustard among the items consumed. A total of 31 hs-CRP-related single nucleotide polymorphisms (SNPs) were selected using genome-wide association studies and clumping analysis, and the individual PRS were calculated by weighting the effect size of each allele in the selected SNPs of 39,369 middle-aged (≥40 years) Koreans using the Korean Genome and Epidemiology Study (KoGES)-Health Examinees (HEXA) cohort data. To investigate the interaction between seaweed intake and the PRS on hs-CRP levels >1 mg/L, hazard ratios (HRs) and 95% confidence intervals (CIs) were assessed using multivariable Cox proportional hazards models. Results: During a mean follow-up period of 4.8 years, we recorded 436 patients with elevated hs-CRP levels. Women in the highest tertile of the PRS with the lowest quartile of seaweed intake had an increased incidence of elevated hs-CRP levels compared with women in the lowest tertile of the PRS with the lowest seaweed intake quartile (HR 2.34, 95% CI 1.23-4.45). No significant association was observed among the men. Conclusion: In conclusion, we identified a new interaction between the PRS, seaweed intake, and inflammation in Korean women, and this study suggests that the interaction between the identification of genetic predisposition and dietary seaweed intake may have an impact on determining the risk of developing hyperinflammation in the future.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.303-318
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• 2020

Purpose: This study examined the effects of nutritional education related to sugar in elementary school children on nutritional knowledge, attitude, and dietary behavior. Methods: A questionnaire survey on the knowledge, attitudes, and intake related to sugar was conducted on 572 students in grades 4-5, who were attending five elementary schools in Seoul and Gyeonggi-do. Results: Among the survey subjects, 270 (49.8%) were cognitive in education, and 302 (50.2%) were non-cognitive. The sugar-related knowledge score was 3.67 points in the cognitive education group, which was significantly higher than the 3.55 points in the non-cognitive group. The rate of checking the sugar content in the nutrition label was 31.2% in the cognitive education group, which was significantly higher than in the non-cognitive group, 15.4%. The cognitive education group had a higher intake frequency of unsweetened candy, jelly, and raw fruits, and higher sugar intake of unsweetened bread, white milk, and raw fruits than the non-cognitive group. In the case of the cognitive education group, the total knowledge score showed a positive correlation with the food behavior scores, and a negative correlation with the frequency of purchasing snacks after school, and the average sugar intake per day. In the cognitive education group only, the education of nutrition teachers was analyzed as a factor to reduce the total sugar intake. The cognitive group of sugar education tried to eat foods with a lower sugar content than the non-cognitive group, and nutrition education was an important factor affecting the sugar intake. Conclusion: To reduce the sugar intake of elementary school students, it will be necessary to practice oriented-nutrition education by nutrition teachers continuously. In addition, it is important to develop and disseminate various types of nutrition education materials related to sugar that can be utilized easily by nutrition teachers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.565-571
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• 2006

The purpose of this study was to investigate the regional differences in anthropometric measurement, dietary behavior and nutrient intake among the nation-wide college students participating in a nutritional education program via internet. The subjects were 1614 college students (male: 752, female: 862) and divided into 4 regional groups. A cross-sectional survey was conducted using a self administered questionnaire, and the data were collected via internet or by mail. The nutrient intake data collected from food record were analyzed by the Computer Aided Nutritional Analysis Program. Data were analyzed by SPSS 10.0 program. Average age of male and female college students were 23.6 years and 21.0 years, respectively. Most of the male and female college students had poor eating habits, such as unbalanced meals and skipping meals. In particular, more than 60% of the male college students in Chungcheong and Gyeongsang areas had irregularity of meal time. Female students in Seoul and Incheon areas showed significantly higher consumption frequency of yellow and green leafy vegetables compared to Chungcheong and Gyeongsang areas. Female students in Seoul, Incheon and Chungcheong areas showed significantly higher consumption frequency of milk and milk products compared to Gyeongsang area. Calorie, vitamin A, calcium and iron intakes of the male students and calorie, vitamin A, vitamin $B_2$, niacin and calcium intakes of female students were lower than the Korean RDA. Female students in Incheon area showed significantly higher vitamin C and iron intakes compared to the other areas. These results provide a nation-wide information on dietary behavior and nutrient intake among Korean college students.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.85-97
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• 2017

Purpose: This study was conducted to investigate dietary habits related to weight reduction and snack intake habits of $4^{th}$ to $5^{th}$ grade elementary students located in Jeju-si, Jeju, South Korea. Methods: The $4^{th}$ and $5^{th}$ grade elementary school students (total n = 234, equally matched numbers of normal weight children and overweight/obese children (n = 117/group)) were surveyed using a questionnaire and a 24-hour dietary recall method in Oct 2015. Results: The percentage of students who experienced reduced food intake to control weight was 26.3% in the normal weight group (NG) and 77.6% in the obese group (OG). Most frequently answered meal for reduced intake was snacks in the NG and dinner in the OG. Percentages of daily calorie intake among subjects were 17.2% for breakfast, 33.8% for lunch, 29.7% for dinner, and 19.3% for snacks. Frequency of snack intake was 2.1 times a week in NG and 1.6 times a week in OG, which showed a statistical difference between body weight groups. Types of snack foods were distinctly different depending on where children consumed them, although no difference was observed between NG and OG. In addition, snack intake level of low energy and nutrient-dense foods was significantly lower in the OG compared to the NG, whereas snack intake level of energy dense and low-nutritive foods was not different between the OG and NG. Conclusion: Taken together, snack intake level with consideration of frequency and amount of snack intake showed that children in the OG consumed significantly less low energy and nutrient-dense foods compared to the NG. Therefore, nutritional education for choosing healthy snack foods for children regardless of body weight status is crucial based on family-school links.