• 대한지역사회영양학회지
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• 제26권6호
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• pp.441-454
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• 2021

Objectives: This study investigated the association between the frequency and pattern of eating alone and the mental health status according to region in Korean adults. Methods: The data of 10,040 Korean adults aged ≥ 19 years from the Korea National Health and Nutrition Examination Survey (KNHANES) 2017 and 2019 were used. Participants were divided into 4 groups based on their frequency of eating alone: none (all meals together), 1, 2, and 3 meals/day alone. The regions were divided into urban and rural areas. Mental health status was assessed by stress recognition, depressive symptoms, and suicidal ideation. Multivariable logistic regressions were conducted to estimate the adjusted odds ratios (AORs) with 95% confidence intervals (CIs) on the association of the frequency and pattern of eating alone with poor mental health after controlling for covariates. Results: Among Korean adults, 74.1% ate more than one meal a day alone. Individuals having 3 meals a day alone tended to be less educated, single, single person households, or living in urban areas (all P < 0.05). In rural areas, those having 3 meals/day alone had higher odds of stress recognition (AOR: 1.55, 95% CI: 1.02-2.35) than those having all meals together. In urban areas, individuals eating alone 3 times/day had higher odds of stress recognition (AOR: 1.60, 95% CI: 1.31-1.96), depressive symptoms (AOR: 1.61, 95% CI: 1.23-2.12), and suicidal ideation (AOR: 2.14, 95% CI: 1.42-3.22) compared to those having all meals together. Urban residents having dinner alone had higher odds of depressive symptoms (AOR: 1.29, 95% CI: 1.05-1.58) and suicidal ideation (AOR: 1.66, 95% CI: 1.19-2.33) than those having dinner with others. Conclusions: Our findings showed that the frequency and patterns of eating alone were differentially associated with increased odds of poor mental health according to region of residence. Nutrition education is needed for those frequently eating alone, particularly those living in urban areas, to highlight the advantages of eating together and to ensure that they have balanced and healthy meals even if they eat alone.

• 한국컴퓨터정보학회논문지
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• 제28권1호
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• pp.189-199
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• 2023

이 연구의 목적은 빅데이터 분석 방법으로 확인한 사회적 인식을 기반으로 인공지능과 관련된 아두이노 기반 보드의 개발 방향을 확인하는 데 있다. 이를 위해 텍스톰 사이트를 통해 '아두이노+인공지능', '아두이노+AI' 등의 키워드를 중심으로 빅데이터를 추출하였고, 이 데이터를 텍스톰 사이트와 UNICET 프로그램을 이용하여 정제 및 분석하였다. 이 연구에서는 빈도 분석, TF-IDF 분석, 연결 중심성 분석, N-gram 분석, CONCOR 분석 등의 빅데이터 분석을 수행하였다. 분석 결과 아두이노 및 인공지능 관련 인터넷 문서에서는 교육 및 코딩 교육과 관련된 키워드, 아두이노를 기반으로 제작 및 체험 관련 키워드, 프로그램 관련 키워드가 주요 키워드임을 확인하였으며, 이들 키워드를 바탕으로 한 군집이 형성됨을 확인하였다. 이 연구를 통해 아두이노 및 인공지능과 관련된 사회적 인식을 파악하였고, 이를 기반으로 한 보드 개발의 방향성을 확인할 수 있었다. 이 연구는 일반 대중의 사회적 인식을 빅데이터 분석 방법을 활용하여 파악한 후, 이를 기반으로 보드 개발의 여러 가지 요인들을 확인하였다는 점에서 의의가 있다. 이 연구는 빅데이터 분석 방법으로 사용자의 요구를 파악하고자 하는 연구자나 개발자들이 참고할 수 있는 자료로 활용될 수 있을 것이다.

• 한국식생활문화학회지
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• 제37권6호
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• pp.477-494
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• 2022

This study investigated the potential role of dietary factors associated with obesity and metabolic syndrome (MetS) in Koreans. The scoping review method was used to evaluate the studies that utilized the secondary data sets comprising the Korean National Health and Nutrition Examination Survey (KNHANES) and the Korean Genome and Epidemiology Study (KoGES). Articles published between 2012 and 2022 were identified using RISS, KISS, DBpia, PubMed, and ScienceDirect databases. In all, there were 32 published articles on obesity and 119 on MetS. Obesity research included eight articles on nutrients, 12 on food items/food groups, two on dietary patterns, nine on dietary behavior/eating habits, and one on the dietary index. MetS studies comprised 34 articles on nutrients, 43 on food items/food groups, seven on dietary patterns, 25 on dietary behavior/eating habits, and 10 on the dietary index. Carbohydrates, alcohol, and coffee consumption were the most frequently studied dietary factors for obesity and MetS. The primary areas of study were largely focused on nutrients and food items/food groups. Thus, to overcome the paucity of information on the relationship of dietary patterns and dietary indexes with obesity and MetS, there is a need for further research using the KNHANES and KoGES data sets.

• 운동영양학회지
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• 제25권4호
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• pp.1-9
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• 2021

[Purpose] This study analyzed data from the 7^th Korean National Health and Nutrition Examination Survey (2016-2018) to compare the differences in energy intake and physical activity (PA) levels in middle-aged Korean men aged 40-59 years according to household type and the presence of metabolic syndrome (MetS). [Methods] Data from 2,266 young adults (aged >39 years and <60 years) were obtained from the KNHANES. We analyzed the differences in energy intake and PA levels according to household type and MetS. The presence or absence of MetS was determined by measuring waist circumference, blood pressure, fasting blood glucose, triglyceride, and HDL-C levels. [Results] Regarding total nutritional intake, no relationship with MetS was observed regardless of household type (interaction between MetS and household type: p = 0.875). No differences in total PA were observed between multiple- and single-person households (interaction between MetS and household type: p = 0.122). The relationship between MetS and MetS components according to nutritional intake showed that participants with a higher energy intake had a 27% lower prevalence of low high-density lipoprotein cholesterol (HDL-C) (p < 0.05) and a 36% higher prevalence of high blood pressure (p < 0.01). The relationship between MetS and MetS components according to the PA level showed significantly reduced prevalence of MetS by approximately 39%, 35%, and 43% (p < 0.01, 0.01, and 0.001) in subjects who were somewhat active, active, and very active, respectively, compared to inactivity. [Conclusion] Middle-aged men showed no difference in nutritional intake and PA between multiple- and single-person households. However, the risk of MetS was significantly higher in participants with approximately 1.5 times the energy intake compared to the group with the lowest energy intake. Moreover, higher levels of PA had a marked positive effect on the risk factors and prevalence of MetS. Therefore, we suggest that reducing the total energy intake and increasing total PA are important for preventing MetS in middle-aged men regardless of household type.

• Journal of Nutrition and Health
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• 제55권4호
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• pp.419-429
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• 2022

수분은 인체에서 가장 많은 비율을 차지하는 성분으로 인체의 원활한 생리작용을 위해 필수적인 요소이다. 2013-2017 국민건강영양조사 자료를 근거로 하였을 때 우리나라 사람들의 평균 1일 수분 섭취량은 2,167.3 mL/day이며 그 중 62%가 섭취기준을 충족하지 못하고 있다. 반면 음료 섭취는 계속해서 증가하고 있는 추세다. 수분 섭취기준은 충분섭취량으로 제시되며, 상한섭취량과 만성질환위험감소섭취량은 제시하지 않고 있다. 2015년과 비교해 2020년 수분 충분섭취량은 연령에 따라 소폭 증가하거나 감소되었는데 유아기 1-2세, 남자 6-8세, 9-11세, 여아 6-8세는 100 mL/day씩 감소하였으며, 남자 12-14세는 100 mL/day 증가하였다. 수분 섭취기준으로 제시되는 수분 충분섭취량은 음식 수분 섭취량과 액체 수분 섭취량을 합한 값이며, 액체 수분 섭취량은 물 섭취량 중앙값, 음료 섭취량 중앙값, 우유 섭취량 200 mL/day을 합해서 산출한 수치이다. 이와 같이 수분 섭취기준에는 음식 수분 섭취량도 포함되어 있으므로, 물과 음료의 섭취기준으로 총수분 섭취기준을 적용하는 것은 적절하지 않으며 액체 섭취기준을 적용해야 한다. 그리고 액체 수분을 섭취할 때에는 당류, 카페인 등이 함유된 음료보다 물이나 우유를 섭취하는 것이 바람직하다. 한국인 수분 섭취기준 설정에 있어서 향후 개선하고 보완해야 할 사항으로 한국인 일상식에서 수분 함량비의 정확성 제고, 액체 수분 섭취량에 관한 조사방법 보완, 생애주기별 수분 섭취 실태에 대한 다각적인 검토, 노인기의 생리적 변화와 건강상태 반영, 한국인 대상 수분 섭취와 건강에 관한 연구 활성화와 반영 등을 제안한다.

• 대한지역사회영양학회지
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• 제28권4호
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• pp.302-316
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• 2023

Objectives: The study aim was to identify changes in the nutritional status of older adults during the COVID-19 pandemic according to household income and demographic characteristics. Methods: Study participants were 2,408 adults aged 65 and over who participated in the 2019-2020 Korea National Health and Nutrition Examination Survey (KNHANES). To examine changes in nutrient intake levels resulting from COVID-19, data of 2019 and of 2020 were compared. Study participants were divided into three groups based on household income level to compare these changes. The changes were compared according to household income level, age group, and household type. Results: Percentages of recommended intakes for energy, protein, and most micronutrients were the lowest for the low-income group of both males and females in 2020. The Mean Adequacy Ratio (MAR) score was the lowest for the low-income group in both years. When comparing nutrient density for 2019 and 2020 by income group, the male low-income group experienced a decrease in nutrient densities of vitamin A, thiamine, calcium, and iron. For the same group, a decreased percentage for energy intake from protein was noted. Fruit intake was lowest in the low-income group for both males and females. Low-income males had the lowest intake levels for meat, fish, eggs, and legumes in both 2019 and 2020 and the lowest milk and milk product intake levels in 2020. Older adults living alone or single older adults with children had lower MAR scores than those living with a spouse. Older adults living alone experienced decreases in energy and thiamine and iron intake levels in 2020 compared to their intake levels in 2019. Conclusions: Because of the COVID-19 pandemic, nutrition intake levels worsened for older adult males in the low-income group and older adults living alone. This finding shows the need for a more systematic nutritional support strategy for the vulnerable older adults population in national disaster situations.

• 한국융합학회논문지
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• 제13권1호
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• pp.71-80
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• 2022

이 연구의 목적은 빅데이터 분석 방법을 이용하여 발명 교육 센터에 대한 사회적 인식을 확인해 보는 데 있다. 이를 위해 TEXTOM 사이트를 이용하여 네이버와 다음 사이트의 블로그, 카페, 뉴스 채널에서 '발명+교육+센터'를 검색 키워드로 2014년 1월부터 2021년 9월까지의 데이터를 수집하였다. 수집된 데이터는 TEXTOM 사이트에서 정제하였으며, 텍스트 마이닝 분석과 의미 연결망 분석을 위해 TEXTOM 사이트, Ucinet 6, Netdraw 프로그램을 이용하였다. 수집된 데이터는 1차와 2차의 정제 과정을 거쳐 단어빈도를 바탕으로 주요 키워드 60개를 선정하였으며, 선정된 주요 키워드는 매트릭스 데이터로 변환하여 의미 연결망 분석을 실시하였다. 이 연구의 텍스트 마이닝 분석 결과 '학생', '운영', '한국발명진흥회', '특허청' 등이 의미 있는 키워드임을 확인하였다. 의미 연결망 분석 결과 발명 교육 센터와 관련된 '교육 운영', '발명 대회', '교육 과정 및 진행', '사업 모집 및 지원', '주관 및 선정 기관' 등 5개의 군집을 확인할 수 있었다. 이 연구의 결과는 발명 교육 센터에 대한 연구를 수행하는 연구자나 정책 입안자의 학술 연구에 활용될 수 있을 것이다.

• 예술인문사회 융합 멀티미디어 논문지
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• 제6권2호
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• pp.197-208
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• 2016

이 연구에서는 쓰기에 어려움이 있는 장애학생을 위한 K-HHIW의 측정학적 적합성 탐색을 위해 장애학생을 대상으로 신뢰도와 타당도 검증을 실시하였다. 연구를 위해 번안된 쓰기 자기평가 검사를 국내 특수교육 분야 전문가 40명에게 델파이 조사하였으며, 적합한 21개 문항으로 최종문항을 완성하였다. 이후 개발된 K-HHIW에 대해 장애학생과 비장애학생 350명(장애학생 116명, 비장애학생 234명)이 참여하여 내적합치도 신뢰도 계수를 산출하고, 구인 타당도 검증을 위해 확인적 요인분석을 실시하였다. 연구결과 장애학생의 전체 신뢰도지수는 .927로 비장애학생 신뢰도지수 .889에 비해 높게 나타났으며, 두 집단 모두 하위요인의 신뢰도가 .661에서 .911로 분포하여 비교적 양호한 것으로 나타났다. 또한 K-HHIW의 확인적 요인분석 결과, 장애학생의 경우 RMSEA는 .08로 적합한 수준이며 GFI, CFI, NFI는 비장애학생과 비교했을 때 다소 낮지만 적합한 수준으로 나타났다. 또한 비장애학생의 자기평가 척도의 하위요인에 있어 집중타당성 수준은 양호한 것으로 나타난 반면 장애학생의 경우 비장애학생의 비해 집중타당성 수준이 낮은 것으로 제시되었다. 마지막으로, 비장애학생의 경우 척도의 하위요인 간 어느 정도의 판별타당성이 검증된 반면 장애학생의 경우 신체수행능력과 쓰기수행 하위척도의 판별타당성은 다소 낮은 것으로 나타났다.

• 한국식생활문화학회지
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• 제25권1호
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• pp.100-107
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• 2010

This study was performed to compare the dietary intake and food sources of zinc (Zn), using a database of Zn composition developed in this study, between elementary schoolchildren in a remote rural area (RA, n=58, $9.9{\pm}1.7\;yrs$) and those in an urban area (UA, n=60, $9.4{\pm}1.8\;yrs$) in Chungnam province in Korea. A dietary survey for three days by food record method was performed. All kinds of foods (n=273) consumed by subjects were collected by aliquot sampling method, and the Zn content of these foods were analyzed by wet technique. The results showed that the daily mean intakes of energy, calcium, iron, and vitamin C from diet in the RA were in the range of 49-88% of the Korean DRI (KDRI), while those in the UA were similar to or greater than the KDRI, except for calcium and iron. The daily mean intake of Zn from the RA diet was $7.0{\pm}0.5\;mg/d$ ($114.1{\pm}8.4%$ of the KDRI), and $16.0{\pm}1.0\;mg/d$ ($258.3{\pm}16.3%$ of the KDRI) in that of the UA (p<0.001). The percentage of dietary intake of Zn less than 2/3 of the KDRI was 19.0% in the RA, in comparison to 1.7% in the UA. Those in the RA consumed Zn from plant foods more often than did those in the UA (p<0.001). Beef rib stew was the food source with highest Zn amount for the total subjects, followed by beef rib meat, roasted; and beef soup w/seasoned red pepper sauce. These results showed that some children in the RA had poor Zn nutrition based upon low intakes and poor food sources of Zn, while overall, children in the UA had good Zn nutrition. Therefore, those in RAs should have their Zn nutrition improved through government policy and nutrition education.

• 한국식생활문화학회지
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• 제25권3호
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.