• 한국식생활문화학회지
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• 제1권4호
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• pp.311-320
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• 1986

A dietary treatment of Chinese medicine for diabetes mellitus was extensively studied and compared with that of western medicine. The main results are as follows: Chinese medicine is based on the following empirical dietetics. First, likeness helps likeness. When an internal organ of mankind is not functioning properly, the food or drug from the same organ of an animal will be helpful to cure it. Second, take good foods for health properly and never take any foods against body. Third, building up one's body by taking tonics is not quite the same as building up one's body through proper eating. On the other hand, western medicine is based on the experimental and scientific methods which are modernized in accordance with the development of science and technology. It emphasizes upon finding the cause of a disease. Then this disease can be cured by doing a necessary medical treatment which sometime uses a surgical operation or chemical and radiological method or both. Although there are many ways in treating a diabetic in Western Medicine, here the diabetics is supposed to be the best. The same is true for Chinese Medicine. Therefore one can easily conclude that the dietetics is the most important and effective of all irrespective of Western and Chinese Medicine as far as diabetesis concerned. In Western Medicine, a diabetic is recommened to have the minimum calories necessary for life and not to have goods containing glucide beyond a certain quantity, while in Chinese medicine a diabetic is not allowed to have foods containing more than 10% of glucide. These two facts suggest that a diabetic should pay careful attention to foods containing lots of glucide. Finally a systematic cooperation between western and Chinese medicine will cure not only diabetes but also other disease more effectively than a traditionally unilateral method.

• Journal of Nutrition and Health
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• 제9권4호
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• pp.28-35
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• 1976

To know changes of the food preferences and the practice of pica during pregnancy, ninety two women in the latter half of pregnancy were interviewed in April, 1976 at ten medical centers in Seoul. They were average 27.1 years old, and mostly middle class. 83.7% of the total subjects felt the changes of food preferences due to pregnancy within the first trimester. 60.9% had vomiting as well as losing their appetite and 17.3% vomited three or more times daily which might induce difficulties of water and electrolytes balance in body. The preferences about foods, the taste of foods, and various dishes cooked during morning sickness were changed significantly and showed in lower scores of likes and higher scores of dislikes than those before pregnancy. Particularly, cooked rice and kimchi indicated the increase of more than 50% in dislikes. The preferences after the morning sickness were turned back to those before pregnancy. Desire for water through foods like soft drinks, juice, ice cream, and gamju and salty foods seemed to be spontaneous during pregnancy. A majority of the subjects had three meals and no snack had included more snacks instead of meals during losing appetite and thereafter, had more frequent meals and snacks. Superstitions about chicken, squid, and cuttlefish for pregnant women were prevalent. 11.9% tabooed chicken because of harm for fetus. On the contrary, intended higher inclusions of milk, meat and dried small sardines would be helpful to satisfy the increased recommended allowances of calcium and protein for them. The practice of pica was found in 5.4% and rice was the only real item mentioned. Pica such as amylophagia or geophagia often reported in the U.S. was not answered in this study.

• Asian Pacific Journal of Cancer Prevention
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• 제16권6호
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• pp.2537-2542
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• 2015

Background: Nutrition transition is a global health problem, especially in developing countries. It is known as an important factor for development of different types of health conditions including cancers. Objectives: We aimed to assess the pattern of nutrition transition in a high-risk area for upper gastrointestinal cancers in Northern Iran during the last decade. Materials and Methods: This cross-sectional study was conducted on households of Golestan province, Iran. Data on household food consumption between 2001 and 2010 were obtained from the Statistical Center of Iran. The proportions of households with medium/high consumption of main foods were calculated for each year. Joint point software was used for assessing trends. Annual percent changes (APCs) and 95%CIs were calculated. Results: In total, 12,060 households were recruited. The APCs (95%CI) of the proportion of households medium/high consumption of cereals, vegetables, legumes, fish, dairy products and meats were -3.1 (-4.1 to -2.2), -2.9 (-3.8 to -2.1), -2.3 (-3.2 to -1.4), -2.8 (-3.3 to -2.4), -1.9 (-3.0 to -0.9) and 2.7 (1.2 to 4.3), respectively. Conclusions: We found significant increase in meat consumption among our population between 2001 and 2010. Our results also suggested significant decreasing trend in consumption of so-called healthy foods including, plant foods, fish, and dairy products. Regarding its correlation with health conditions including cancers, nutrition transition should be considered as a priority in health policy making in our region as well as other high-risk populations. It is recommended to conduct community level interventions to increase consumption of plant foods, fish, and dairy products.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.782-794
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• 2012

The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

• 대한영양사협회학술지
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• 제23권3호
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• pp.263-273
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• 2017

Numerous studies have investigated quantifying dietary intake according to the weight status of children and adolescents. However, studies on differences in quality among diets remain scarce. This study compared diet quality by weight status and examined correlations between quality of diet and obesity in children and adolescents. Two hundred fourteen children and adolescents aged between 9 and 18 years participated in this study (Normal weight n=104, Obesity n=110). The data related to food intake were investigated by dietary records, Diet Quality Index-International (DQI-I), and Nutrition Quotient (NQ) and then compared with Dietary Reference Intakes for Korean (KDRIs). In DQI-I, moderation factor (control of unhealthy foods) score was 21.7 in the normal weight group and 19.5 in the obesity group. The normal weight group showed a higher score for moderation factor than the obesity group (P<0.001). Compared with KDRIs, vitamin $B_6$, folate, vitamin C, vitamin E, calcium, potassium, and zinc intakes were insufficient in both groups. Multiple logistic regression analysis revealed that DQI-I moderation was negatively associated with obesity (OR=0.77, 95% CI 0.69-0.87) after adjustment for age, gender, income, and total energy intake. Our results suggest that children and adolescents require nutritional education to understand the importance of vitamin and mineral consumption. Especially, education for children and adolescents with obesity needs to emphasize moderation of nutrient intake that can cause diseases with hyper-ingestion such as sodium and high calorie-low nutrition foods.

• 대한화장품학회지
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• 제30권3호
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• pp.313-320
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• 2004

현대를 살고 있는 우리들은 건강함과 더불어 아름다운 피부를 갖기를 원한다. 산업화에 의한 대기 오염의 증가 및 사회가 복잡해지면서 증가하는 스트레스는 피부에 부담을 증가시키고 건강한 피부를 가졌다 하더라도 꾸준히 관리를 해야 만이 유지되기에 피부 미용에 대한 관심은 지대하다고 할 수 있다. 이에 따라 피부 미용을 위한 다양한 제품이 개발되고 있고, 특히 피부 미용은 건강 차원에서 영양과 밀접한 관련이 있다는 인식 변화에 따라 특정 영양소 성분을 이용한 먹는 화장품이나 건강 기능 식품의 개발이 진행되고 있다. 이를 위한 주된 소재로 비타민 A, C, E, Bl, B2, 나이아신, 엽산 등의 비타민류, 셀레늄, 황 등의 무기질류, 단백질 및 아미노산, 불포화 지방산, 약초 추출물 등이 이용되고 있으며 이외에도 콜라겐 단백질 분해물, 대두 추출물, 석류추출물, 포도씨 추출물, 화분 등과 수용성 키틴 등의 기능성 단일 물질을 함유한 제품도 있다. 이와 같이 다양한 식이 소재가 건강한 피부 유지를 위한 기능성 식품 소재로 이용되고 있으나 이 효과는 확실한 검증을 필요로 한다. 본 논문에서는 피부 미용의 관점에서 이들 소재들의 효능을 살펴 피부 미용을 위한 기능성 식이 소재에 대한 이해를 도모하고자 한다.

• Journal of Nutrition and Health
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• 제52권2호
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• pp.149-156
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• 2019

본 연구에서는 12주간 김치에서 추출한 유산균 Lactobacillus plantarum 섭취가 피부의 산도 및 관련인자인 유리아미노산, 젖산 및 유리지방산의 함량을 변화시키는지 파악하였다. CJLP 군에서 12주차에 피부 산도가 대조군에 비해 개선되었다. 표피의 유리아미노산 함량은 대조군에 비해 변화하지 않았으며, 총 유리지방산 및 Stearic acid (C18:0), Palmitic acid (C16:0)의 함량은 감소하였다. 그러나 CJLP군에서 젖산의 함량은 대조군에 비해 12주차에 유의적으로 증가하였다. 즉 김치유산균 Lactobacillus plantarum 섭취는 CJLP 군에서 젖산 함량 증가와 함께 산도를 개선하였다.

• Clinical and Experimental Pediatrics
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• 제59권7호
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• pp.303-307
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• 2016

Purpose: To identify the relationship between dietary habits and childhood gastroesophageal reflux disease (GERD) in preschool children. Methods: We performed a questionnaire study to analyze the relationship between dietary habits and GERD in 85 preschool children with GERD and 117 healthy children of the same age. Results: Irregular and picky eating were more p-revalent in the GERD group than in the control group (odds ratio [OR], 4.14; 95% confidence interval [CI], 1.37-12.54 and OR, 4.96; 95% CI, 1.88-13.14, respectively). The snack preferences and the late night eating habits were significantly more prevalent in the GERD group than in the control group (OR, 3.83; 95% CI, 1.23-11.87 and OR, 9.51; 95% CI, 2.55-35.49, respectively). A preference for liquid foods was significantly more prevalent in the GERD group (OR, 9.51; 95% CI, 2.548-35.485). The dinner-to-bedtime interval was significantly shorter in the GERD group than in the control group ($157.06{\pm}48.47$ vs. $174.62{\pm}55.10$, P=0.020). In addition, the time between dinner and bedtime was shorter than 3 hours in 47 children (55.3%) of the GERD group and 44 (37.6%) of the control group. This difference was statistical significance (P=0.015). Conclusion: Dietary habits such as picky and irregular eating, snack preference, a preference of liquid foods, late night eating, and a shorter dinner-to-bedtime interval had a significant correlation with GERD. Further large-scale studies are necessary to confirm our results.

• 한국식품영양학회지
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• 제23권4호
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• pp.531-541
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• 2010

The purpose of this study was to analyze the dietary habits and food intake by age, based on the nutrition counseling data of medical health examination. The subjects were 5,511 adults(3,139 males and 2,372 females) who took comprehensive medical test in Gyeonggi area, and they were evaluated from January 1, 2007 to December 31, 2007. Survey samples were divided by age groups : 30>, 30~39, 40~49, 50~59, 60~69, 70{$\leq}$ years. The subjects were composed of 57% male and 43% female. The results showed that the dietary habits of ${\geq}$50 group were relatively good. On the other hand, in 30> yrs group had more dietary habit problems, they had irregular meals and the ratio of skipping breakfast was high. And they frequently had meals out. regularity of meals, eating breakfast was higher in ${\geq}$70 yrs groups than in other groups(p<0.001). frequency of overeating was higher in 30>, 30~39${\geq}$yrs groups than in other groups(p<0.001) and speed of eating meal were fast in 50~59 yrs groups than in other groups(p<0.01). For foods with high cholesterol and fat, it was shown that the older the subject, the fewer the frequency of consumption(p<0.001). For kimchi and salty foods, food intake showed a negative relationship with age(p<0.001), whereas for fresh vegetables and high-calcium fish, it showed a positive relationship(p<0.001). All in all, it was shown that as the people get older, their dietary habits tend to get more appropriate. In conclusion nutrition education based on their dietary habit by age should be taught, so that people have a healthy dietary habit and food intake for the rest of their life.

• Asian Pacific Journal of Cancer Prevention
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• 제14권2호
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• pp.1151-1154
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• 2013

Background: Changes in dietary practices are known to be associated with changes in the health and disease pattern of a population. This study aimed to qualitatively explore the perception of colorectal cancer patients regarding causes of colorectal cancer and the influence of diet. Materials and Methods: Twelve respondents from three major ethnicities in Malaysia were selected from the quantitative study on dietary pattern and colorectal cancer carried out earlier in this study. In-depth interviews (IDI), conducted from April until June 2012, were mainly in the Malay language with additional use of English and continued until the saturation point was reached. All interviews were autorecorded so that verbatim transcriptions could be created. Results: Causes of colorectal cancer were categorized into internal and external factors. The majority of respondents agreed that there is an association between Western foods and colorectal cancer. Malaysian traditional diet was not related to colorectal cancer as less preservative agents were used. Malaysian diet preparation consisting of taste of cooking (spicy, salty and sour foods) plus type of cooking (fry, grilled and smoked) were considered causes of colorectal cancer. All respondents changed their dietary pattern to healthy food after being diagnosed with colorectal cancer. Advice from doctors regarding suitable food for colorectal cancer was useful in this regard. Conclusions: Eating outside, use of food flavoring ingredients and preservative agents were considered to be the main factors causing colorectal cancer. All respondents admitted that they changed to a healthy diet after being diagnosed with colorectal cancer.