• Journal of Nutrition and Health
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• v.40 no.sup
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• pp.9-21
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• 2007

This study aimed to assess the total sugar intake for Korean and to identify major food sources contributing to those food components. Korean adults aged over 20 years old from the Korean National Health and Nutrition Examination Survey (KNHANES) 2001 and 2002 were selected. The data were analyzed to obtain nationally and seasonally representative information on the health and nutritional status of the Korean. Forty food groups were used in identifying food sources of total sugar and energy intake. Total sugar contents of foods in the KNHANES data sets were estimated by food code matching technique with Release 18 of the USDA National Nutrient Database for Standard Reference. Sample weighted means, standard errors, and population percentages were calculated using SAS and SUDAAN. The mean total sugar intake of the Korean was 60.3g in 2001, 40.9g in spring 2002, 45.7g in summer 2002, and 52.1g in fall 2002, which were 30-44% of intake of US people. Fresh fruit was identified as the most significant food source for total sugar intake in Korean population in all age groups and all seasons. The next major food sources following fresh fruits were candy/jelly/syrup/honey, coffee/coffee caream, vegetables, Kimchi, soft drinks, milk, fruit juice, cookie/cracker/cake, and vegetable juice/grain juice, which showed similar results through the seasons. While carbonated soft drink was the most significant food sources for total sugar or added sugar intakes for US people. The total sugar intakes were significantly higher in women, higher educational level, and residing in metropolitan area. As intake of total sugar increased, intakes of protein, fiber, calcium, phosphorus, iron, Vit A, B1, B2, C, niacin showed significantly increased, while high intakes of added sugars showed low intakes of some micronutrients in the US people. Percentages of people who consumed nutrients below EAR were less in higher total sugar intake group than in lower intake group. From these results, we can conclude that the food consumption habits including the total sugar intake of Korean people seems relatively good so far. More reliable database of total sugar and added sugar composition tables in public domain should be established in the future, and also more researches about total sugar and added sugar for Koreans should be continued.

• 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 Nutrition and Health
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• v.48 no.6
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• pp.496-506
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• 2015

Purpose: The purpose of this study was to estimate dietary flavonoids intake of Korean adolescents. Methods: Using data from the 2007-2012 Korean National Health and Nutrition Examination Survey, a total of 3,957 subjects aged 12-18 were included in this study. We estimated individual daily intake of total flavonoid and six flavonoid classes including flavonols, flavones, flavanones, flavan-3-ols, anthocyanidins, and isoflavones by linking food consumption data with the flavonoids in the commonly consumed food database. The distribution of sociodemographic, health-related, and dietary factors according to flavonoids intake was examined. Results: Average dietary flavonoids intake of the study subjects was 195.6 mg/d in girls, and 189.4 mg/d in boys. The highest flavonoids intake group consumed significantly more fiber, vitamin C, legumes, fruits, and vegetables (p < 0.01) and less fat, grains, meats and dairy foods than other lower consumption groups (p < 0.001). Dietary flavonoid intake showed negative correlation with waist circumference and systolic blood pressure (p < 0.05). Conclusion: This study provided basic data for estimation of flavonoids intake of Korean adolescents. Further research will be required for analysis of the association of flavonoids intake and health-related factors such as cardiovascular risk factors.

• Journal of Nutrition and Health
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• v.48 no.3
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• pp.248-257
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• 2015

Purpose: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. Methods: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. Results: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. Conclusion: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.200-217
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• 2016

Objectives: The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities. Methods: Data were collected from 72 residents (10 males and 62 females) aged ${\geq}70$ years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity. Results: Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ${\geq}75$ year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin $B_2$, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin $B_1$, vitamin $B_6$, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality. Conclusions: Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.295-317
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• 2001

This study divided people into the age groups of their twenties, thirties, forties and more than fifties and multilaterally examined their nutritional knowledge and mode and attitude of food intake in order to survey the effects that the level of concern with nutritional knowledge according to age has on the mode of food life with a sample of women in more than their twenties who live in the region of Seoul. If I examine the general characteristics of those who are surveyed, in age their twenties accounted for the most part of 34.6 percent, and in educational background people who did not graduate from high schools accounted for 58.6 percent and jobless people 55.9 percent and there were many people whose standard of living was thought to be in a middle level, and in the income of home, people with less than two million Won were universal, and in physical condition an average case accounted for 37.8 percent, but the case that most of people were fat(49.1%) was characterized by more than a thin case(13.1%,). In the object of survey the case of being nutritionally reeducated was as 76.1% higher than the case of not doing so, but the necessity for nutritional education was not felt by 62.7%, and statistical significance was indicated according to age (p<.001***) and in the sources of nutritional knowledge mass media accounted for 49.3%. The knowledge about nutrition was well known as a whole and in evaluating nutritional knowledge, top group accounted for 75.4% and evaluating scores according to age showed differences, but had no statistical significance. As a result of surveying the actual condition of food intake and food habit, those who are surveyed was surveyed to observe the quantity of a meal (31.9%) best, and they were revealed in the order of 30.5%, of taking in fruits and 28.3%, of having meals regularly. In particular, in the regularity of meals, statistical significance according to age(P<.001***) was indicated by their fifties accounting for 38.7% and their twenties 10.9%. In food habit, regardless of age, the case of taking in marine algae for 0 to two days indicated 53.7% and the case of faking in greeny yellow vegetables 52.0%, and we could see that modern people evade the kind of vegetables, and in the scores of evaluating food habit a middle group accounted for 57.3% and as age increases, the group of higher age showed more desirable mode of food life than the one of lower age, showing statistical significance(p<.01**).

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.180-190
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• 2010

This study was conducted to investigate the differences in food habits, eating behaviors and food frequency by gender and regions in upper grade elementary school children in Korea. Subjects of this study were 1,211 children, 645 boys and 566 girls, attending 6 elementary schools (4th, 5th and 6th graders). 389 children lived in Seoul and 822 children lived in other regions. Mean height, weight and BMI of subjects were 142.4 cm, 38.7 kg and $18.8\;kg/m^2$ respectively. 70.5% of the subjects had breakfast every day and 12.4% of the subjects skipped breakfast. There were significant differences between boys and girls in causes of skipping breakfast, overeating, meal volume, and duration of meals. Girls showed more desirable eating behavior than boys (p < 0.001). Scores for specific eating behaviors such as unbalanced diet and intake of meats and vegetables were better in girls (p < 0.001), and boys ate meals faster than girls (p > 0.001). There were significant differences between Seoul and other regions in eating behavior. Eating behavior scores of children in other regions were higher than in Seoul (p < 0.01). Children in Seoul had a higher frequency of watching television with meals. Frequency of fruits (p < 0.001), milk products (p < 0.01), and meats (p < 0.05) of children in Seoul were higher than other regions. Otherwise the frequency of simple sugar products of children in other regions was higher than Seoul (p < 0.001). Frequency of green vegetables was higher for girls than boys, and frequency of fast foods was higher for boys than girls. These results showed that in nutrition education programs designed to improve the nutritional health of elementary school children, we need to focus more on differences in the children's food habits and eating behaviors by gender and regions. In consideration of these differences, such educational programs need to have a different emphasis for each gender and regions to serve its specific needs.

• Journal of Nutrition and Health
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• v.31 no.5
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2004.06a
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• pp.361-367
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• 2004

For assessment of tritium and radiocarbon ingestion dose to off site individuals, water, hydrogen, and carbon content of main farm produce of Korea were investigated to replace the existing data in K-DOSE60, the Offsite Dose Calculation Manual (ODCM) of Korea Hydro ＆ Nuclear Power Co. Ltd, (KHNP). Main items and weighting factors of farm produce were determined with the nationwide food intake data in 2001, 2002. Main farm produce were sampled around Kori, Wolsong, Ulchin, Younggwang nuclear power sites, Content of each produce was multiplied by weighting factor and summed up to make the weighted mean group value For grains, water, hydrogen, and carbon content was not much different from the existing data currently used in K-DOSE60, but root vegetables had 3.5 times more hydrogen, and leafy vegetables and fruits had 0.7∼1.3 times more or less water, hydrogen, and carbon contents than K-DOSE60.

• Korean Journal of Community Nutrition
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• v.3 no.5
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• pp.722-728
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• 1998

The purpose of this study was to compare dietary patterns, dietary behaviors and life styles before and after breast cancer surgery in Korea. The subjects were 220 females who underwent surgery for stage I-III breast cancer at general hospitals. Food intake, eating habits, snacks, eating-out, use of nutritional supplements and healthy foods, and drinking and smoking habits were studied using a questionnaire. SAS program was used for statistical analysis of the data. The results are as follows : 1) Most subjects were housewives aged more than 40 years. 2) After breast cancer surgery, intakes of fruits and vegetables were increased and those of meat, salty and spicy foods were decreased. 3) There was a significant difference in takes of caffeine beverages, snacks, fast foods and instant foods before and after breast cancer surgery. 4) There was a significant difference in meal regularity and skipping breakfast before and after breast cancer surgery. 5) The frequency of eating-out was decreased and low-fat foods, such as Japanese foods, were preferred after breast cancer surgery. 6) Nutritional supplements and natural healthy foods were used more after breast cancer surgery. 7) Most subjects were non-smokers and drank little alcohol and the rate of regular drinking significantly decreased after breast cancer surgery. Therefore, there was a significant difference in dietary patterns and behaviors resulting form breast cancer. Further more, dietary factors may be a contributing factor in the incidence at breast cancer in Korea.