• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.803-813
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• 2003

Literature suggests that iron deficiency anemia is prevalent among pregnant women all over the world. This study was designed to evaluate the iron status of pregnant women during the fist five months, with the intention of determining ways to reduce the prevalence of iron deficiency anemia among pregnant women in Korea. We collected dietary information and measured the biochemical status of iron in 171 pregnant women over 16 weeks of gestation (=16.7$\pm$2.34 week). Dietary intakes for 3 days were collected using the 24 hour recall and food record methods. The daily Fe intake was measured using the food frequency method. The Body Mass Index (BMI), calculated by using the pre-pregnancy weight and height, indicated that 31.3% of subjects were under-weight. We divided the subjects into normal and anemic group by using the serum ferritin levels. It appeared that the mean dietary intake of iron was 52.3% of the recommended level for pregnant women. The dietary quality evaluation showed that pregnant women ate only 58% of the recommended amount in the food groups of meat, fish, eggs, beans and milk and dairy products. The hematological indices showed that the mean Hemoglobin (Hb) was 11.9 g/dl, Hematocrit (Hct) was 35.1%, ferritin was 23.9 $ng/ml$, and transferrin was 297.3 ${\mu}g/dl$. The dietary intake of iron was significantly lower and the vitamin C intake was significantly higher in the anemic group. The pre-pregnancy BMI was significantly lower in the anemic group. Variables affecting iron intake were the Fe intake frequency index and the food group score. The Fe index showed significantly positive correlation with the pre-pregnancy food intake and the food group score. Hb showed a significantly positive correlation with the pre-pregnancy food intake. We concluded that strategies to improve iron status be implemented in the pre-pregnant stage so as to reduce the prevalence of iron deficiency and that we should stress on the importance of an adequate diet as well as the maintenance of a heathy weight.

• Journal of Nutrition and Health
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• v.40 no.5
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• pp.435-450
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• 2007

To find out what foods and dishes are being consumed by people with dyslipidemia, we have researched which food groups and dish groups are utilized in order to use for nutrition educations. The data was obtained from participants in 2001 KNHNS using the 24hours recall method. Ages over 30 years old are used for the analysis. Food and dish group intakes are analyzed by gender, age, residence, education, and economic status. Dyslipidemia are divided into A, B and C groups using guideline of dyslipidemia. The differences in food consumption were analyzed and assessed by GMDVF, DDS and DVS. SAS and SPSS were used for the data analysis. Overall, In food group, people in B and C (with dyslipidemia) have higher intake levels of vegetables, while people in A (without dyslipidemia) have higher intake levels of fruits (p < 0.05). In dish group, people in B and C (with dyslipidemia) have higher intake levels of rice dish, soups and kimchi, while people A (without dyslipidemia) have higher intake levels of breads and snacks, salad and fruits (p < 0.05). In the dietary patterns of main food group (GMDVF), the pattern excluding dairy (11011) revealed the highest proportion in all groups. DDS = 4 has the highest proportion in all groups. The proportions of subjects with the low dietary diversity score increased in B and C (with dyslipidemia). Food groups that most people do not consume were dairy and fruits. The level of DVS in A (without dyslipidemia) is higher than in B and C (with dyslipidemia). With these results, it is shown that people with dyslipidemia had worse quality patterns of food intake than those without dyslipidemia. Thus we should emphasize the balanced diet and educate people how to choose foods. So it is necessary to develop food guide for people with dyslipidemia.

• Korean Journal of Community Nutrition
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• v.27 no.6
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• pp.455-467
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• 2022

Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared. Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend = 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001). Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Research in Community and Public Health Nursing
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• v.12 no.1
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• pp.269-277
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• 2001

Purpose. The purpose of this study was to compare the total lifestyle patterns. of allergy and non-allergy group. Method. The study was carried out to access the lifestyle patterns such as food intake, smoking, alcohol intake and exercise habits by questionnairing the no allergy people and 205 non-allergy people living in Seoul area. Results. 1. The proportion of eating stimulatory food materials-mainly hot and salty-of allergy group were significantly higher than those of non-allergy group. 2. In allergy group, the proportion of meat intake was significantly higher than that of non-allergy. 3. In allergy group, exercise habit was higher than that of non-allergy, but not significant. 4. In allergy group, smoking was lower than that of non-allergy, but not significant. 5. In allergy group, alcohol intake was lower than that of non-allergy, but not significant. Conclusion. Lifestyle patterens such as food intake(salt and meat) were significantly different by prevalence of allergy and allergy type, which suggested that lifestyle patterns of allergy people need to be studied to develop preventive stratagies for allergic reaction.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.378-389
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• 2006

The purpose of this study was to investigate the status of magnesium, iron, copper and zinc nutrition in 28 normal and 28 obese male elementary school students who have over 30% obesity index. The anthropometric measurements, dietary intakes and serum levels of magnesium, iron, copper and zinc were determined by 24-hr recall method and blood analysis, respectively. The mean age, height, weight, and obesity index were 10.9years, 147.4cm, 61.1kg, and 50.5% in obese group and 10.8years, 145.4cm, 40.2kg, and 3.3% in normal group. There was no significant difference in average daily food intake between obese and normal group, but meats(p＜0.05) intake of obese group was significantly lower than that of normal group. The intakes of energy, magnesium, iron, copper were not significantly difference between obese and normal group, but heme iron(p＜0.05) intake of obese group was significantly lower than that of normal group. Zinc(p＜0.05) intake of obese group was significantly higher than that of normal group. Serum magnesium(p＜0.001) level of obese group was significantly higher than that of normal group, but there were no significant differences in serum iron, copper, zinc levels between obese and normal group. There was a significantly positive correlation between serum magnesium and weight(p＜0.05), and obesity index(p＜0.05). There was a significantly positive correlation between serum magnesium and energy intake(p＜0.05), protein intake(p＜0.05), animal protein intake(p＜0.05), phosphorus intake(p＜0.05) and animal iron intake(p＜0.05). There was a significantly positive correlation between serum magnesium and seaweeds intake(p＜0.05), milks intake(p＜0.001). Also, there was significantly positive correlation between serum copper and oils and fat intake(p＜0.05). These results suggest that there should be careful considerations for micronutrients nutrition status among male obese elementary school students.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.759-770
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• 2017

Stress has been associated with poor eating behavior and diet quality. Yet, the relationship between nutrient and food intake and perceived stress in Korean female adults has not been validated. The purpose of this study is to identify the relationship between nutrient and food intake and perceived stress in Korean female adults. This is a cross-sectional study based on the 2014-2015 Korean National Health and Nutritional Examination Survey data. This study investigated 2,010 female adults age 19~64. In this study, according to subjects' perceived stress, we classified subjects into very low-stress recognition group (VLSRG) (n=211), low-stress recognition group (VSRG) (n=1,223), high-stress recognition group (HSRG) (n=488) and very high-stress recognition group (VHSRG) (n=88). Daily nutrients and food group intake, food groups consumed (Dietary Diversity Score, DDS) were analyzed using data from the 24-recall method. The VHSRG had a larger proportion of subjects that were younger (p<0.0001), single (p<0.0001) and smokers (p<0.0001) compared to the VLSRG. Energy and food intake did not differ between the four groups. Percentage of subjects with protein (p=0.0322), vitamin A (p=0.0364) and vitamin C (p=0.0115) intake lower than the EAR (estimated average requirement) in the VHSRG were significantly lowest in the four groups. Also, food intake percentage from fruits and seaweed groups in the VHSRG were lower than other groups (p=0.0034, p=0.0015). DDS in the VHSRG (3.87) was significantly lowest in the four groups (p=0.0022). Results suggest that perceived stress in Korean female adults may by significant to consider in nutritional education programs.

• Journal of Nutrition and Health
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• v.14 no.1
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• pp.1-8
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• 1981

The purpose of this nutritional survey on the actual conditions of group feeding is to be of value for promoting the health of the blue collar workers through consice understanding of food intake trends in businesses as well as realizing our desirable target. The results of the survey are summarized as follow. 1, Status of food economics 1) The average feeding cost amounts to 453 won per day per person. 2) The average school years of food buyers were 12.3 years, cookers were 12.0 years and dieticians were 14.5 years. 3) Kerosene(57.6%), gas(24.2%), electric(12. 1%) and cool briguette(6.1%) were used for fuel. 2. Status of food intake The average food intake per person per day in surveyed businesses was 1193.4g. The total intake of food was consisted of 42% grains, 40.4% vegetables, 4.7% legumes, 4.5% fish and shellfish, 4.0% potatoes, 1.6% meats, 1.0% seasonings. 0.8% eggs, 0.5% sea weeds, 0.3% oil and fats, 0.1% sugar. These findings led us to the conclusion that workers in the surveyed businesses retied heavily on plant foods. 3. Status of nutrient intakes 1) The average intake of calorie was 2752.6 kcal per day, which was slightly higher than 2,700 kcal of RDA. Though the quantity was above the level of RDA, it was largely from plant foods. 2) The average intake of protein was 84.7g per day, which was slightly higher than 80g of RDA. 3) The average intake of fat was 26g per day, which was much lower than 36g of RDA. 4) The averse intake of calcium was 532.3mg per day, which was lower than 600mg of RDA. 5) The average iron intake was 9.8mg per day, which was much lower than 10mg of RDA and 18mg of HDA for women. 6) Intakes of vitamin group were high. Especially, intake of vitamin A was 2-3 times higher than RDA and intake of vitamin C and niacin were 2 times higher than RDA.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.359-363
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• 2016

BACKGROUND/OBJECTIVES: This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS: We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. RESULTS: The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). CONCLUSIONS: Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.182-196
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• 1997

Physiological changes that affect nutrient absorption and utilization occur in older adults, and the collection of nutritional information is an important part of examining the nutrition and health issue. A nutritional survey using the 24-hour recall method was performed to identify nutritional quality and leading patterns of food group intake for protein, vitamin C, P and Fe were over 1, whereas those for vitamin A, $B_1$, $B_2$, niacin and Ca were below 1. The MAR(Mean Adequacy Ratio) was relatively low(0.75). The percentage of energy from carbohydrate, protein, and fat was 65.1, 15.6, and 19.5, respectively, thus the quantities of energy source were ideal. The Older subjects revealed poorer nutrition quality than the younger subjects did. The food group intake pattern of the elderly was not diverse, only 9% of them consumed all food groups in a day. These results suggest that nutritional guidelines for older Koreans should focus on the maintenance of adequate energy intake. In addition, selection of foods with high protein and calcium, such as dairy food, should be emphasized, particularly in the older elderly. Nutrition programs should target individuals at risk of not receiving enough nutrients, like the oldest elderly, and persons with lower education.