• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.434-444
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• 2012

The purpose of this study was to develop children-friendly education materials based on food replicas for the dietary education of lower grade elementary students. Through a literature review on current dietary problems and dietary education for children, five education themes were chosen: balanced diet, seasonal food, traditional food, noodle culture, and making instant noodles. A total of 304 key food items for food replicas were selected based on the themes: six basic food groups (113 items), balanced meals (37 items), dietary habits (74 items), spring foods (13 items), summer foods (17 items), autumn foods (16 items), winter foods (11 items), Korean traditional foods (52 items), Korean native noodles (18 items), noodles from foreign countries (19 items), and making instant noodles (46 items). Next, a food replica database was developed consisting of name of the food, picture, size, ingredient, recipe, reference, and attached code. Powerpoint slides and teaching plans for all education themes were developed utilizing the food replicas in order to raise interest and understanding of serving size and intake amount. This research provides a basis for the development of food replicas as effective dietary education materials for elementary students and their use in extra-curricular activities, after school programs, community health centers, or food companies.

• Journal of Nutrition and Health
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• v.33 no.2
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• pp.202-215
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• 2000

Intake frequency of one food is often associated with other food items, but few studies examined the relationship of food intake frequency among food items. Finding the relationship among intake frequencies of different food might be useful to understand the food intake patterns of population and correlated foods would be used as an indicators of another food intake. Relationship of food intake can be also applied to make a more simple and useful form of food frequency questionnaire to assess the association between diet and various diseases. The objective of this study was to examine the correlation of intake frequency among food items in food frequency questionnaire (FFQ). A FFQ with 84 food items was administered to 14533 Korean males who 40-65 years of age participating Korean cancer research survey. Data fromm 7647 subjects who completed FFQ were used to examine correlation among food items with three different methods-log linear regression models, Spearman correlation coefficients and cell frequency distribution. To examine the rank correlation, coefficients were calculated by Spearman correlation after scoring the frequency categories. Three most correlated foods were selected in every food intems by three methods each. In most food items, there was positive correlatin, except cooked rice and cooked brown rice, in intake frequency between foods that belonged to similar food groups. But serveral food items-Sausage (processed fish, cheese), Milk (whilte bread, orange juice), Soymilk(other juices), Cheese (pizza, butter), and Coffee(thick beef soup)-showed correlation among totally different food groups. Two sets of food items which were selected by log linear regression model and Sperman correlation coefficients were compared. There were exactly three common foods in 18 food items, 2 common foods in 47 items, 1 common food in 16 items and no common food in 3 items among 3 ranked foods. Three sets of selected food were compared. There were exactly three common foods in 5 food items, 2 common foods in 21 items, 1 common food in 34items and no common food in 24 items among 3 ranked foods. These results indicate that certain patterns exist among intake frequencies of specific food items in the FFQ. More researches are suggested to understand the relationshiops among the intakes of foods so that this information can be used in developing better FFQ or analyzing missing items from self-administered FFQ.

• The Korean Journal of Community Living Science
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• v.26 no.2
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• pp.303-311
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• 2015

This study investigates the effects of serving medicinal food items on the dietary intake of elderly inpatients. A total of 77 elderly inpatients at a long-term senior care hospital in Yeongju participated in this study. Control and medicinal food items were provided for 20 days (March 24 through April 12, 2014, and April 14 through May 3, 2014, respectively). A satisfaction survey was conducted for both control and medicinal food items on the last day of the respective serving period. Data were analyzed by using SPSS (Windows ver. 21.0). The satisfaction level was higher for medicinal food items than for control food items. The leftover rate was higher for control food items than for medicinal food items. The intake of energy, carbohydrates, proteins, fats, vitamin A, thiamin, niacin, potassium, and zinc was higher for medicinal food items than for control food items. These results indicate that the dietary intake of elderly inpatients was higher for medicinal food items than for control food items. This suggests that medicinal food items can help increase the nutrient intake of elderly inpatients and implies that such food items may be more desirable for a long-term senior care hospital diet. A prospective analysis of the long-term control is needed to establish the effects of medicinal food items on elderly patients.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.77-84
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• 2006

Nowadays, people are more concerned about health food than satisfying their hunger. Therefore, media presents programs related to health food such as dietary food, traditional food, and herbal items. The trend has emphasized the importance of traditional food items and the need for a 'han-bang' menu development The purpose of this study was to identify the perception of herbal items and other food items used in medicinal cuisine in the Seoul Area. Out of 300 questionnaires distributed, 287 were collected and analyzed. Descriptive analysis, factor analysis, ANOVA, and T-test were conducted using SPSS 12.0 for windows. This study identified that the perception of herbal items was influenced by age, education, and wage level. Daily eating habits partially affected on the perception of herbal items. Accordingly, these findings indicate that it is necessary for 'han-bang' menu' development set to target market.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.82-88
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• 2010

This study aimed to define a one portion size of food items frequently consumed for convenient use by Koreans in food selection, diet planning, and nutritional evaluation. We analyzed using the original data on 5,436 persons (60.87%) aged 20~64 years among 8,930 persons to whom NHANES 2005 and selected food items consumed by the intake frequency of 30 or higher among the 500 most frequently consumed food items. A total of 374 varieties of food items of regular use were selected. And the portion size of food items was set on the basis of the median (50th percentile) of the portion size for a single intake by a single person was analyzed. In cereals, the portion size of well polished rice was 80 g. In meats, the portion size of Korean beef cattle was 25 g. Among vegetable items, the portion size of Baechukimchi was 40 g. The portion size of the food items of regular use set in this study will be conveniently and effectively used by general consumers in selecting food items for a nutritionally balanced diet. In addition, these will be used as the basic data in setting the serving size in meal planning.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.200-206
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• 2015

The use of gums in processed foods manufactured in Korea was investigated in this study. The information about gums added to each food was collected from the ingredient claimed on the food packaging. A total of 272 food items were found to use gums as a thickener, stabilizer, and/or emulsifier. Among them, carrageenan was the most frequently found in 110 items (40%), followed by xanthan gum in 87 items (32%), guar gum in 67 items (25%), arabic gum in 50 items (18%), and gellan gum in 28 items (10%). Application of more than two different gums to food items was also observed, presumably based on the synergistic interaction between gums for a specific physical property. Of nine food categories classified by the Korea Food Code, gums were used most frequently in beverages, noodles, and meat products. Foods for children which include confectioneries, beverages, and chocolates were found to frequently use arabic gum, carrageenan, xanthan gum, guar gum, or gellan gum. These results indicate that gums have been widely using in a variety of Korean processed foods in order to improve their physical properties. Considering potential health concern of some gums such as carrageenan, further study to estimate daily intake of gum is needed.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.296-309
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• 2014

This study aimed to identify the relationship between the control and purchasing methods of food items and the restaurant business performance. To achieve the purpose of this study, it reviewed the theoretical background about the control of food items, purchasing methods of those items and restaurant business performance. The result of this study was shown as follows. 1) Distribution method of food items has an effect on business performance. 2) Satisfaction with controlling food items and distribution method of food items have an effect on business performance. 3) Satisfaction with controlling food items and distribution method of food items have an effect on satisfaction with business performance.

• Journal of the Korean Society of Food Culture
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• v.39 no.1
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• pp.13-29
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• 2024

A checklist of dietary behavior items for the elderly was developed based on Korean dietary guidelines. First, a literature review was conducted, and 63 preliminary items, including 30 items on food intake, 12 on eating habits, and 21 on dietary culture, were obtained to evaluate the dietary guidelines. The preliminary items were evaluated by experts using Lawshe's method to verify the content validity. They were then revised, resulting in 52 items: 25, 11, and 16 in the food intake, eating habits, and dietary culture domains, respectively. A face-to-face survey was conducted on 331 people over 65 years of age in the metropolitan area, and their one-day food intake was surveyed using a 24-hour recall method in August 2022. The 48 items, including 24, 11, and 13 items on food intake, eating habits, and dietary culture, respectively, correlated significantly with the evaluation indicators of nutrient intake, such as mean adequacy ratio, dietary diversity score, and nutrient intake density. These items were considered suitable for evaluating the elderly's compliance with dietary guidelines.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Journal of Nutrition and Health
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• v.45 no.4
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• pp.372-389
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• 2012

The objective of this study is to select a simple and easy measurable food behavior checklist for the development of Nutrition Quotient (NQ) for children, which reflects children's diet quality, as well as to evaluate the validity of the items in the food behavior checklist. The first 36 items in the checklist were established by an expert review, modifying the preliminary 50 items in the checklist, which had been selected by a literature review and the Korean National Health and Nutrition Examination Survey data. 341 children in 5th and 6th grades at an elementary school participated in a one-day dietary record survey, and later responded to 36 food behavior questions of the checklist. Pearson's correlation coefficients between the responses to the food behavior checklist items along with the mean nutrient intakes of the children were calculated. From the result, in which responses of food frequency and food behavior items showed certain association with the dietary record data, a second checklist with 22 items was selected. A survey was conducted by using the second checklist. 1,393 children in the 5th and 6th grades at 12 elementary schools in metropolitan cities, such as Seoul, Busan, Gwangju, Daegu, Daejeon, and Incheon, participated in the survey. Further, an exploratory factor analysis was performed. After the analysis, 19 items (10 items from food frequency and 9 items from food behavior) were finalized as the food behavior checklist items for the NQ. The final 19 food behavior checklist items were composed of 5 factors: 'Balance', 'Diversity', 'Moderation', 'Regularity', and 'Practice'. This study is a significant first trial to establish a comprehensive system for evaluating children's food habit and diet quality. This checklist might need continuous modification and revision reflecting the change of children's dietary life and the social environment.