• Journal of the Korean Dietetic Association
• /
• v.27 no.1
• /
• pp.15-25
• /
• 2021

This study sought to analyze the need for nutritional education to enhance the selection of desirable foods by adolescents. A total of 480 high school students in Incheon were surveyed and their responses were analyzed for the recognition of nutrition labeling and their consumption of processed foods and snacks. Almost all the students (93.1%) recognized nutrition labeling, but 54.6% rarely checked the nutrition labeling. The nutrients recognized as important in the nutrition label of processed foods were total fat/saturated fat/trans fat (3.75 out of 5), calories (3.68), and sodium (3.67) in that order. The recognition of the importance of calories was significantly higher in female students compared to male students (3.78 vs. 3.58, P<0.05). The information identified as important were the date of manufacture and expiration (4.21 out of 5), price (4.14), and the nutrition label (3.15). The preference for processed foods was highest in the order of beverages (4.03 out of 5), noodles (4.02), and frozen desserts (3.97), and the preference of females for processed foods was significantly higher than males (P<0.001). The time when snacks were most frequently consumed were before going to the academy (21.0%), after school (19.4%), and after attending private institutes (15.0%). The main reasons for using processed foods as snacks were taste (44.4%), 'no time to eat a meal' (26.4%), and low price (17.7%). In conclusion, while students mostly recognized nutrition labeling, the actual usage rate was low, and snacks were selected and consumed instead of meals for reasons such as attending academic institutes after school. Thus, to encourage the choice of proper processed foods and snacks for adolescents, practical nutrition education using nutrition labeling is needed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.5
• /
• pp.767-774
• /
• 2015

In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures ($60^{\circ}C$, $80^{\circ}C$, and $100^{\circ}C$) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of $100^{\circ}C$ contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of $100^{\circ}C$ for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.

• Applied Microscopy
• /
• v.30 no.3
• /
• pp.285-293
• /
• 2000

The present study has been carried out to investigate the effect of fluoride toxicity on the morphology as well as inorganic chemical constituents of rat teeth. Rats were administered sodium fluoride at dose of 0 ppm, 100 ppm, 200 ppm and 300 ppm at the beginning of pregnancy. Animals were perfused intravascularly with glutaraldehyde and the incisors were removed. Changes in the protein composition of the secretory and maturation enamel were investigated using polyacrylamide gel electrophoresis (SDS PAGE). And the enamel surface of incisors was examined under scanning electron microscope (SEM). Changes of protein quantities were found significantly in high levels fluoride administration for experimental groups compared with control. The SDS PAGE analysis demonstrated as follows In control group, secretory phase enamel protein, amelogenins, was detected more quantities than experimental group. The enamelin, presence in maturation phase enamel , showed more quantifies than control enamel with an increasing fluoride concentration in the drinking water. Also, the scanning electron micrographic data showed hypoplastic, tough, uneven, pitted and cracked enamel surfaces covered with granular deposits as a result of excessive intake of fluoride. From these results we conclude that high dose of fluoride administration leads to severe structural alterations on the enamel surface and these structural changes could be through defective mineralization.

• Journal of Korean Biological Nursing Science
• /
• v.12 no.1
• /
• pp.39-47
• /
• 2010

Purpose: The purpose of this study was to investigate the health status, nutritional status, and nutrient intakes of Korean female elderly who are members of a local church in Seoul, Korea. Methods: The subjects were 59 female who are aged >65 yr. We investigated the nutritional status of the subjects using anthropometric and biochemical measurements. Interview was conducted to obtain the information regarding the health status. We also obtained dietary intake of these subjects to figure out the nutrient intakes. Results: The mean age of the subject was 74.0 yr old. Based on the WHO standard (obesity, body mass index, BMI ${\qeq}25$), we categorized the subjects to the obese and the non obese groups. The number of subjects in the obese group was 34 (57.6%). The mean Diastolic BP (p=.002), BMI (p<.001), waist circumference (p<.001), hip circumference (p<.001), blood level of transferrin (p=.038), and nutrient intakes of calcium (p=.026), potassium (p=.046), folate (p=.038) and vitamin E (p=.031) were higher in the obese group than in the non obese group. The subjects with hypertension was 67.5%. The presence of hypertension was correlated with BMI (p<.05). The number of subjects with hypercholesterolemia was 17 (28.8%). The level of cholesterol was correlated with BMI (p<.05) and wasit/hip ratio (p<.05). Conclusion: The female elderly in our study had higher prevalence of obesity which is a risk factor for hypertension and hypercholesterolemia. The nutrient intake of high sodium, high cholesterol, and low dietary fiber of these subjects suggests that there is an urgent need to develop an well planned nutritional education program for female elderly.

• Journal of Nutrition and Health
• /
• v.43 no.5
• /
• pp.524-532
• /
• 2010

The Na, component of salt, can increase the risk of high blood pressure and hypertension. Especially, children are exposed to an increased risk of high sodium intake, because they often consume Na-rich processed foods and commercially prepared foods in the street. However, the database for the sodium and chloride content for these children's favorite foods is insufficient. In this study, the Na and Cl contents in 89 children's favorite foods were analyzed by using Instrumental Neutron Activation Analysis (INAA) method. The analyzed food items were presented after being classified into 33 kinds of food groups. The Na contents in 100 g children's favorite foods ranged from 0.3 mg to 35.1mg in fruits, 28.9mg to 82.5mg in milks, 127.2 mg to 602.2 mg in breads, cakes, sandwiches, and rice cakes, 2.5 mg to 1169.9 mg in candies, cookies and ice creams, 226.9 mg to 693.7 mg in commercially prepared street foods, and 103.4 mg to 875.8 mg in fast foods of westernized restaurant. Among children's favorite food groups, 100 g fried chicken, hotdog, burgers, and donuts contained an average Na of 536 mg, 553 mg, 794 mg, and 562.2 mg, respectively, so they are classified as 'high Na foods'. In contrast, 100 g fruits and dairy products contained Na an average 4.9 mg and 43.4 mg, respectively, being classified as 'low Na foods'. One serving of ramen, mandu noodle, and burger pizza can supply over 667mg Na, which is one third of the KDRI targeted intake. Likewise, the Cl contents in children's favorite foods were diverse according to food groups. The Cl contents in the analyzed foods differed from the 1.5 times of Na content, which is assumed in general. This study showed that the Na and Cl contents in children's favorite foods are very diverse. Conclusively, a strategy to reduce Na contents in the fast foods such as noodles and westernized restaurant foods is necessary for children health.

• Journal of Preventive Medicine and Public Health
• /
• v.30 no.2 s.57
• /
• pp.308-326
• /
• 1997

Many studies have led to the notion that essential hypertension in adults is the result of a process that starts early in life: investigation of blood pressure(BP) in children and adolescents can therefore contribute to knowledge of the etiology of the condition. A unique longitudinal study on BP in Korea, known as Kangwha Children's Blood Pressure(KCBP) Study was initiated in 1986 to investigate changes in BP in children. This study is a part of the KCBP study. The purposes of this study are to show changes in BP and to determine factors affecting to BP level and change in Korean adolescents during age period 12 to 16 years. A total of 710 students(335 males, 375 females) who were in the first grade at junior high school(12 years old) in 1992 in Kangwha County, Korea have been followed to measure BP and related factors(anthropometric, serologic and dietary factors) annually up to 1996. A total of 562 students(242 males, 320 females) completed all five annual examinations. The main results are as follows: 1. For males, mean systolic and diastolic BP at age 12 and 16 years old were 108.7 mmHg and 118.1 mmHg(systolic), and 69.5 mmHg and 73.4 mmHg(diastolic), respectively. BP level was the highest when students were at 15 years old. For females, mean systolic and diastolic BP at age 12 and 16 years were 114.4 mmHg and 113.5 mmHg(systolic) and 75.2 mmHg and 72.1 mmHg(diastolic), respectively. BP level reached the highest point when they were 13-14 years old. 2. Anthropometric variables(height, weight and body mass index, etc) increased constantly during the study period for males. However, the rate of increase was decreased for females after age 15 years. Serum total cholesterol decreased and triglyceride increased according to age for males, but they did not show any significant trend fer females. Total fat intake increased at age 16 years compared with that at age 14 years. Compositions of carbohydrate, protein and fat among total energy intake were 66.2:12.0:19.4, 64.1:12.1:21.8 at age 14 and 16 years, respectively. 3. Most of anthropometric measures, especially, height, body mass index(BMI) and triceps skinfold thickness showed a significant correlation with BP level in both sexes. When BMI was adjusted, serum total cholesterol showed a significant negative correlation with systolic BP at age 12 years in males, but at age 14 years the direction of correlation changed to positive. In females serum total cholesterol was negatively correlated with diastolic BP at age 15 and 16 years. Triglyceride and creatinine showed positive correlation with systolic and diastolic BP in males, but they did not show any correlation in females. There was no consistent findings between nutrient intake and BP level. However, protein intake correlated positively with diastolic BP level in males. 4. Blood pressure change was positively associated with changes in BMI and serum total cholesterol in both sexes. Change in creatinine was associated with BP change positively in males and negatively in females. Students whose sodium intake was high showed higher systolic and diastolic BP in males, and students whose total fat intake was high maintained lower level of BP in females. The major determinants on BP change was BMI in both sexes.

• Journal of Nutrition and Health
• /
• v.51 no.5
• /
• pp.386-399
• /
• 2018

Purpose: This study examined whether the supply of healthy Korean diets for 12 weeks is effective in improving the risk factors related to serum GGT and cardiovascular diseases in patients with hypertension and diabetes. Methods: This study selected 41 patients, who were treated with hypertension and diabetes. The Korean diet was composed of cooked-rice, soup, kimchi, and various banchan with one serving called bapsang, which emphasize proportionally high consumption of vegetables and fermented foods, moderate to high consumption of legumes and fish, and low consumption of animal foods. The control group was instead instructed to "eat and exercise as usual" while following the Korean Diabetes Association's dietary guidelines with an intake that can assist in glycemic control, maintain adequate weight, and meet the nutritional requirements. The Korean diet group (21 patients) were served three healthy Korean meals a day for 12 weeks, and the control group (20 patients, who trained in the diet guideline of diabetes) maintained their usual diabetic diet. The serum GGT, blood pressure, heart rate, glycemic control data, cardiovascular risk indicators, and changes in diet measured at the four visits (week 0, 4, 8, and 12) during the course of 12 weeks were compared and evaluated. Results: The serum GGT (p < 0.001), HbA1c (p = 0.004), heart rate (p = 0.007), weight (p = 0.002), Body Mass Index (p = 0.002), body fat mass (p < 0.001), body fat (%) (p < 0.001), and free fatty acid (p = 0.007) in the Korean diet group decreased significantly after the dietary intervention compared to the control group. The amount of intake of rice, whole grains, green vegetables, Kimchi, and soybean fermented food were increased significantly compared to the control group (p < 0.001). The Korean diet group showed significant decreases (p < 0.001) in the intake of animal protein, lipid, and cholesterol derived from animal foods compared to the control group but significant increases (p < 0.001) in the intake of total calories, folic acid, dietary fiber, sodium, potassium, and vitamins A, E, and C. Conclusion: In patients with hypertension and diabetes, it was confirmed that regular eating of a healthy Korean diet helps improve the risk factors for GGT and cardiovascular diseases.

• Journal of Nutrition and Health
• /
• v.49 no.4
• /
• pp.247-257
• /
• 2016

Purpose: The aim of this study was to investigate the relationship between instant noodle intake and metabolic factors in Korean adults. Methods: Study subjects were 5,894 (male 2,293, female 3,601) aged 19~64 years who participated in the 2013~2014 KNHANES. Information on frequency and consumption of instant noodles was obtained by the food frequency questionnaires method in KNHANES (Korean National Health and Nutrition Examination Survey), and subjects were classified according to age, sex, and instant noodle consumption (INC). Results: The frequency and consumption of instant noodles was 1.2 times/week and 1.2 servings in subjects. High INC group (${\geq}1$ serving/week) was significantly younger in age compared with the low INC group (< 1 serving/week). However, the high INC group had significantly higher waist circumference, metabolic factors (triglyceride, cholesterol, and HDL-cholesterol), and dietary intake (energy intake, fat, and sodium density) compared with the low INC group. Hyperglycemia showed association with higher risk of highest quartile of INC after adjustments for multiple confounding factors, including age, gender, household income, education, smoking, and alcohol compared with the lowest quartile (OR: 1.4, 95% CI: 1.1-1.8). In female, abdominal obesity showed association with higher risk of highest quartile of INC after adjustments for multiple confounding factors compared with the lowest quartile (OR: 1.6, 95% CI: 1.2-2.2). Conclusion: Consumption of instant noodles was associated with increased prevalence of abdominal obesity and hyperglycemia in women. These findings suggest an association of instant noodle consumption status with metabolic risk.

• Journal of agricultural medicine and community health
• /
• v.30 no.1
• /
• pp.29-38
• /
• 2005

Objectives: Hypertension is the most important risk factors for the cerebrovascular diseases, and also for coronary heart diseases, it is therefore very important that the people have a knowledge on nature of hypertension and it's high risk in order to prevent and detect the hypertension as early as possible. Methods: This study was done to find out the knowledge on hypertension of 434 parents of elementary school students from Kimjae city, Jonbuk province, they were parents in grade 4, 5 and 6 attending two elementary schools. The survey took 10 days from November 20 to November 30, 2003. Results: first, The highest correct answer(94.5%) was "obesity is risk factors for hypertension", followed by "hypertension is closely related with hereditary factors(91.0%) and "high sodium intake is associated with high blood pressure"(85.7%). The lowest correct answer(77.4%) was the classification of blood pressure level between normal and high. Second, Rate of blood pressure measurement for fathers was 53.7% and 54.8% in mothers. Awareness of own blood pressure by fathers was 84.1 %, while 91.1% by mothers. Third, According to blood pressure level reported by parents, fathers with normal blood pressure was 59.2%, high normal blood pressure was 12.2%, while hypertension was 28.6%. It revealed that prevalence of hypertension of fathers was higher than mother (normal: 74.5%, high normal: 7.7%, hypertension: 18.2%). Conclusions: From the results of this study, it is important to strengthen the health education about hypertension for community people and also school students.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.11
• /
• pp.1614-1621
• /
• 2013

The aim of this study was to investigate the effects of graded levels of montmorillonite, a constituent of clay, on performance, hematological parameters and bone mineralization in weaned pigs. One hundred and twenty, 35-d-old crossbred pigs (Duroc${\times}$Large White${\times}$Landrace, $10.50{\pm}1.20$ kg) were used in a 28-d experiment and fed either an unsupplemented corn-soybean meal basal diet or similar diets supplemented with 0.5, 1.0, 2.5 or 5.0% montmorillonite added at the expense of wheat bran. Each treatment was replicated six times with four pigs (two barrows and two gilts) per replicate. Feed intake declined (linear and quadratic effect, p<0.01) with increasing level of montmorillonite while feed conversion was improved (linear and quadratic effect, p<0.01). Daily gain was unaffected by dietary treatment. Plasma myeloperoxidase declined linearly (p = 0.03) with increasing dietary level of montmorillonite. Plasma malondialdehyde and nitric oxide levels were quadratically affected (p<0.01) by montmorillonite with increases observed for pigs fed the 0.5 and 1.0% levels which then declined for pigs fed the 2.5 and 5.0% treatments. In bone, the content of potassium, sodium, copper, iron, manganese and magnesium were decreased (linear and quadratic effect, p<0.01) in response to an increase of dietary montmorillonite. These results suggest that dietary inclusion of montmorillonite at levels as high as 5.0% does not result in overt toxicity but could induce potential oxidative damage and reduce bone mineralization in pigs.